October 28, 2019
The minute it feels like fall I feel like frying things. Fritters are usually what I turn to and these zucchini fritters with a few variations make an appearance in my kitchen this time of year. The key to making fritters is to drain the vegetables of any residual moisture by squeezing the water out of them using a towel or your hands. It’s best to let the shredded sit for a while, lightly salted... View Article
October 26, 2019
Ingredients: 8 oz smallish pasta, I used Cavatappi ( tube shaped like corkscrew) 3 tablespoons butter 1/4 cup flour 2 cups milk 10 oz grated cheese (cheddar, parmesan, blue) Salt, pepper, nutmeg Hot sauce optional A handful of cherry tomatoes, sliced 1/2 cup chopped parsley and/or chives 1 cup fresh coarse breadcrumbs 2 tablespoons olive oil Salt and pepper Directions: Melt butter in a 4 cup saucepan, add flour and... View Article
October 24, 2019
Funny how the season dictates not only the ingredients we cook with but also the type of cooking we do. I don’t tend to bake too much in the summer but comes autumn and I am happy to be in the kitchen baking all kinds of things. Since it’s only the two of us at home on a regular basis I don’t bake a lot of big, rich cakes as we’ll never get through... View Article
October 18, 2019
I used to cook large quantities of everything for years but lately I have been scaling things down because first, there is only the two of us at home, and second, I cook so much every day so I don’t really want leftovers. This lasagna is a case in point. I made small recipe, enough for 4 servings, something we can go through quickly and move on to other culinary adventures. I made this... View Article
October 17, 2019
My kind of salad, with sweet potatoes, black beans, pomegranate seeds and chopped pistachios combined for a spectrum of textures and flavours. I make this salad all year round and change it a little with every season. In the fall I add pomegranates or even firm, ripe pears for a touch of fruity flavour. In the summer I add fresh corn, roasted on the grill and scraped off the cob into a waiting... View Article
October 6, 2019
For me breakfast is cereal but sometimes I like to switch things around, especially in the summer when a hot cereal may seem heavy. On those occasions I would soak oats overnight in plant based milk, orange juice or apple juice, and have it for breakfast cold with topping of seasonal fruits. This time I soaked the oats in cashew milk and decided to add a little matcha for colour, flavour and... View Article
October 4, 2019
Hummus is one of the universally liked dips and is very easy to make at home. The plain version is my favourite but I do explore adding other flavours and some are quite successful. check here for other hummus recipes on the blog. For this recipe I had beautiful green cauliflower so I cooked, pureed and used some in the hummus mixture. the colour and flavour were very enticing so I am sharing the... View Article
September 30, 2019
Ingredients Makes 2 8″ pancakes Pancakes: 2 eggs 1/2 cup milk 1 teaspoon sugar A pinch of salt 2 tablespoon parsley 1/2 cup flour 1/2 tablespoon butter for each skillet Toppings: 3 cups mushrooms (chanterelles) 1 tablespoon butter 1 tablespoon olive oil Parsley, thyme optional Salt and pepper Eggs, one or two per person Creme fraiche for drizzling. Directions The pancakes: Preheat oven to 425°F. Place the eggs, melted butter, milk, sugar and salt in... View Article
September 28, 2019
I recently bought a Breville ice cream maker and have been having fun experimenting with a few flavours and ingredient. The first one i made was salted caramel ice cream, one of my favourite flavours, the second was this chocolate ice cream to be sandwiched between two soft chocolate cookies. If you don’t want to make the ice cream just use any store bought ice cream and use it instead. the cookies making the... 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 19, 2019
Grains and legumes are a big part of our food at home, served on their own , combined with other ingredients or made into delicious winter soups. There are different kinds of lentils and each lend itself to different preparation: Brown lentils are soup lentils for me as they don’t retain their shape well when cooked and in a soup, melt into beautiful creamy oblivion. Mind you, I often use a few different varieties... View Article
September 18, 2019
One of the things I started to do this summer is compressing fruits in a sous vide vacuum sealer. Compressing fruits displaces the air in the fruit resulting in a more dense texture, intensified colour and concentrated flavour so it makes an interesting ingredient to use in some dishes. To compress fruits Depending on the fruit you use either leave them whole or cut into slices, cubes or another shape. In this case i... View Article
