Things turn out best for the people who make the best of the way things turn out. -John Wooden
Remember my recipe for homemade chocolate hazelnut spread? Well, one day, it turned into these. How you ask?
vegan chocolate & hazelnut truffles
Tag: food
rosewater lemon posset
If you have been following me on Facebook or Instagram, you know that I made lemon posset recently for the first time. Posset is a classic British dessert made with no more than cream, sugar and lemons. I used a fantastic recipe that I found here on Tracey O’Brien’s lovely blog. The recipe below adds a little twist to it.
grapefruit green tea thirst quencher
gujarati toor dal (split pigeon pea soup)
Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity. -Louise Fresco
My last post featured a Westernized version of the classic Gujarati toor dal soup. Today, I’m posting my family recipe for the traditional version. Toor dal (or split pigeon pea) has been cultivated in India for at least 3500 years and is a staple in Indian cuisine. However, in a Gujarati home, toor dal (which refers to both the uncooked legume as well as the soup) is a daily affair and is eaten during every meal. Although classified as a soup here in the West, it’s not eaten as you would a soup: it’s ladled over rice and eaten alongside rotis and a curry, at the very least. (Google ‘Gujarati thali’ to see what a typical Gujarati meal looks like).
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lemon ricotta waffles with wild blueberry-orange sauce
In the dead of winter, when even my much cared for indoor herbs appear to have lost all hope, nature brings us sunshine in the form of citrus fruit from the world over. As we prepare to hail in a new year, the season of citrus harvest begins. What better way to mark this occasion than with my family’s favourite waffle recipe: lemon ricotta waffles. Plus, I still have some frozen wild blueberries in my freezer. How about some blueberry-orange sauce to drizzle over the waffles? The fruits of a year gone by paired with the fruits of a newly arrived one… what a perfect way to ring in the new year! Happy New Year friends!
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turkey, barley and vegetable soup
The good old days are now. -Tom Clancy
This hearty turkey and barley soup recipe comes from a time when life was slow, things were simple, nothing was wasted and everything was used. This philosophy is practiced in our home present day as it was done long ago in our ancestors’ homes. This soup is made with turkey meat leftover from a holiday roast turkey dinner and the base is turkey stock made using the remaining carcass of the turkey. Plus, it’s loaded with vegetables and barley for added flavour and texture. There really is no reason to complain about eating leftover turkey when there is such an easy and delicious alternative to use it up.
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acadian potato and bread turkey stuffing with savory
This recipe is buried deep within my husband’s Acadian roots. The star of this recipe is the lessor known (at least present day, here in North America) herb, savory. I suspect the use of savory comes via the European ancestry of the Acadian people. Historically, savory is one of the most important herbs in European cuisine and perhaps the first herb to make its way to the New World from Europe.
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a jar of kindness & chocolate hazelnut spread
No act of kindness, no matter how small, is ever wasted. -Aesop
I have the best neighbours. The kind that appear out of thin air to give your car a push when your wheels are spinning on an icy driveway, but otherwise, you would not even fathom that a family of four lived next door. How they figured out that my children were being deprived of a great childhood joy, I don’t know. But early this year, my neighbour ringed our doorbell, holding two jars of homemade yumness. One of these jars contained homemade Nutella.
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sesame-tahini candy with cacao
Sesame seed candy is a healthier option to ultra-processed, chemical filled candy. Made with three ingredients and rolled into bite-sized balls, they are quick and easy to make. For gifting, I give these a little makeover by simply coating them with cacao powder. This small final step adds a nice chocolaty flavour and gives a more decadent look.
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the best vegan chocolate chip cookies
conifères & feuillus 