June 8, 2021
In the previous post I suggested serving eggplant salad with bread crisps. here is an easy recipe for crispy bread that would be nice any time you need a carrier for dip, a base for a salad or just something nice to snack on.
March 23, 2020
Being at home and not wanting to run out to the store too often may be an opportunity to try out things that we didn’t try before. These flour tortillas are useful whether you like Mexican food or not. Use them for tacos, burritos or fill with hummus, salad or anything you like to eat. These tortillas are very easy to make but best consumed the same day you make them. If you make a... View Article
March 19, 2020
I have been paying with brioche dough in the last few days using it to make brioche, sugar buns, burger buns and cinnamon rolls. Yesterday I made the dough a little different so I thought it’s worth sharing. The espresso cream cheese frosting is insane:). Love the coffee flavour. Not sure what’s on the agenda today in the kitchen. I think maybe a good soup with odds and ends veggies I have in the fridge... View Article
March 16, 2020
Thankfully I love both cooking and baking so when I need a break from one I have the other. This week I am participating in one of those online challenges that are popular among foodies on Instagram and the subject was enriched breads. Those challenges are not a competition but rather an opportunity to connect with like minded foodies from around the globe, see each other’s work, exchange ideas and learn. When it comes to... View Article
February 29, 2020
This is an easy if not quick bread recipe that you can make in a stand mixer with a dough hook. The secret to making this bread so flavourful is the long initial fermentation (12-18 hours) so it does require some planning. The crusty exterior is achieved by baking the bread in a covered enamelled cast iron pot (I use Le Creuset) because this keeps all the steam in and makes the outside so nice... View Article
February 23, 2020
Lately I have been fascinated with fermented garlic. I looked for it all summer at the market until I finally bought it online from an award winning garlic farm Forage and Farm in Alberta. I have since found out that Wise Earth Farm here in Kelowna are making and selling it at their Kelowna Farmers Market stand. Next summer. You can but a ciabatta or make your own. I am offering a recipe below if... View Article
January 26, 2020
I baked these lovely little cakes to use in an image for the online food photography challenge I am participating in. It’s a lot of work producing all these images but I have been having fun with it, working in a community of creative foodies/photographers, making online friends and expanding my horizons. The little cakes were so delicious that I thought I’d share the recipe here. You can make a vegan version of it by... View Article
January 23, 2020
Still in the citrus theme, I made muffins using whole blood oranges and medjool dates and dusted them with powdered sugar when they cooled after baking. This is one of the oranges I created for the food photography online challenge, but ended up submitting something else. I make these by mixing the orange, dates, juice etc (the wet ingredients) in the food processor, and add them to the flour (dry mixture) when ready to bake.... View Article
January 13, 2020
You know I like to play with my food and of late I have been interested in this charcoal idea. I made charcoal burger buns a while ago that I thought looked spectacular, but it’s not an everyday thing. I was in Toronto last week visiting our daughter and her husband who just had their first baby boy, our first grandchild. As you can imagine we are all head over heels in love with the... View Article
December 4, 2019
Two hummus recipes in a row but that’s how it goes. One was so good I had to make one more but this time I had roasted peppers and added them to the mix. I also made a different flatbread, a very simple one with no yeast so it does not require rising time. I added a teaspoon of baking powder to lighten it up. It’s not vegan though, as I use yogurt instead of... View Article
November 27, 2019
As promised I am posting a recipe for plant based scones that are also fat free. I don’t often make health claims on any of my recipes but I think this one would pass as healthy by most people. I used quinoa flour in the first recipe and it has quite a distinct quinoa”ish” flavour. If you want something less pronounced either use another flour (like oat or spelt) or blend half quinoa and half... View Article
November 24, 2019
Marie Antoinette became famous, or infamous, for her saying “Qu’ils mangent de la brioche”, loosely translated to “let them eat cake”. Well, if she was offering brioche to the masses, maybe it was not such a bad thing (relax, just kidding). As it is brioche is my number one go to breakfast bread, even more so than the hallowed croissant, which I love as well. However, given a choice, which happens rarely, I would choose... View Article
