November 15, 2019
Who said it always has to be cheese? Crusty on the outside, warm and melty inside and beautifully bitter-sweet, these chocolate creations are easy to make and so good you will not stop at one. I make them on sourdough bread or baguette, not on a regular sandwich bread. The crispy, crusty grilled exterior is too delicious with the melted gooey chocolate inside. No recipe is needed as this much like making a grilled cheese... View Article
November 12, 2019
I made these little guys while visiting my daughter Alexis in Toronto. My daughter Jade and I flew to visit Alexis who is expecting a baby in January. We had a fun gals week, eating, shopping, cooking and relaxing. Too bad they all live so far from us. These are simple muffins that do not contain dairy or fat. The little bit of sugar is optional, I forgot to add it when I... View Article
November 12, 2019
Grilled cheese sandwich is a classic. I don’t make it often but throughly enjoy it when I do. My favourite way to grill the bread is in a panini maker. I like the grill marks and it crisps the outside while keeping the inside soft and chewy. I brush both sides of the bread with olive oil before grilling, to enhance the crisping of the outside. This time I had sage pesto in... View Article
November 2, 2019
My foodie friend Val and I traveled a couple of hours south a few weeks ago especially to get a sourdough bread from a chef who offers them at the local market. The bread was so outstandingly good that I made a few tartines with it, topping it with roasted peppers, figs and gorgonzola, beautiful ricotta and a couple of more toppings. The only one that got photographed was this breakfast tartine with scramble... View Article
September 25, 2019
I love good sourdough and have my favourite bakeries where I get it. Now and then I venture into making a sourdough starter myself, keeping it going for a few months until we leave for extended travels, and bake sourdough bread with my own starter. At other times I may just want a quick bread that doesn’t require a long rise and overnight preparation. When that happens I usually make this quick and easy... View Article
September 16, 2019
For me bread is the thing when it comes to food. Without bread I hardly feel like I have eaten and I never serve a meal without it. Usually it would be a good sourdough from a bakery, or a great crusty french baguette, or an epi baguette with the crusty wheat shift style “elbows ready to be pulled apart. I love them all and do not discriminate but occasionally I like to... View Article
August 24, 2019
I mentioned on my Instagram feed (@oliveoilandlemons) that I became intrigued by activated charcoal as an ingredient to make breads black. The look of the black bread is so dramatic and would make a beautiful background to colourful toppings. In terms of what it is and whether it’s safe to consume I read a couple fo articles but do not claim any particular knowledge of the product so do your own research if you... View Article
July 28, 2019
This summer my rooftop garden has an abundance of herbs and flowers and I am incorporating them into my food every way I can. I have already pressed them into sheets of pasta and now a similar treatment with this special bread crisps. Carta di Musica means music sheets in Italian. It describes a Sardinian crisp bread rolled so transparent that you could read music sheets through it. I am sure they mean opera music,... View Article
July 17, 2019
This year we have a profusion of nasturtiums growing on our rooftop patio. They are edible (no pesticides here), and peppery flowers and leaves and can be incorporated as garnish or otherwise into food I cook. Here are a couple of simple ideas that are easy to execute and fun to make and serve. Nasturtium butter Ingredients: 1 cup butter, softened to room temperature 3 tablespoons or so chopped nasturtium flowers About 3... View Article
October 26, 2018
Here is an easy recipe for vegan banana muffins with peanuts butter as a second flavour. The caramel walnut crunch is a nice addition to the soft muffins. Enjoy. Ingredients: 2 cups flour 1/2 teaspoon baking soda 1/2 tsp baking powder 1 teaspoon salt 1/2 cups sugar 1/4 cup canola oil 3 ripe bananas, mashed with a fork 1/3 cup peanut butter Caramelized walnuts 1/2 walnuts 1 tablespoon sugar... View Article
July 6, 2018
Bread baking is incredibly satisfying, making something so delicious and soul-satisfying out of “nothing” (other than flour water yeast and salt). True, it takes a bit of skill and experience but isn’t this how it is with everything worth doing? Bread takes time to make, require rest between kneading or stretching and even an overnight slumber in the cool refrigerator benefits the dough and develops flavour and texture. The fridge can also help if you have... View Article
May 27, 2018
I picked up a head of black garlic at the market the other day. It is one of those exotic ingredients that have been popping up on restaurant menus and food literature and although I bought it before, this was my first attempt at using it. The head of garlic is completely black and soft to the touch. When you break it open the cloves are large and black and taste caramelized and tamarind-tangy.... View Article
