rosewater lemon posset

rosewater lemon posset | conifères & feuillus

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. I’ve made it a few times already since then as it has quickly become a family favourite. With Valentine’s Day fast approaching, I decided to give it a little makeover.

rosewater lemon and blood orange posset | conifères & feuillus

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grapefruit green tea thirst quencher

Grapefruit & Green Tea Thrist Quencher | conifères & feuillus

If you search “thirst quencher” in Google Images, you get a bunch of pics of processed sports drinks. If you look up their ingredients, you see that they are mostly water and sugar (a lot of sugar) and a few little nasty chemicals. Hmm… no thanks. And at that price, double no thanks. I can’t wrap my head around this.

Now google “benefits of green tea”. Pretty awesome, no?

How about googling “benefits of grapefruit”? Over the moon awesome.

Now put them together. This, you guys, is my go-to post-workout thirst quencher and it’s amazing.

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gujarati toor dal (split pigeon pea soup)

Toor Dal (Split Pigeon Peas) Soup | conifères & feuillus

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).

Toor Dal (Split Pigeon Peas) Soup | conifères & feuillus

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lemon ricotta waffles with wild blueberry-orange sauce

lemon ricotta waffles and wild blueberry sauce | conifères & feuillus

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

Turkey, barley and vegetable soup | conifères & feuillus food blog

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.turkey-barley-and-vegetable-soup-with-leftover-holiday-turkey Continue reading “turkey, barley and vegetable soup”

acadian potato and bread turkey stuffing with savory

acadian potato and bread stuffing with savory | conifères & feuillus

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.
acadian potato and bread stuffing with savory | conifères & feuillus

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a jar of kindness & chocolate hazelnut spread

Vegan homemade chocolate and hazelnut spread | conifères & feuillus

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.Vegan homemade chocolate and hazelnut spread | conifères & feuillus
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the best vegan chocolate chip cookies

vegan chocolate chip cookies

Each year, at this time, I pick 4-5 recipes that I intend to double or triple make to give as gifts come Christmas. This year, one of the recipes that made it to this list is this vegan chocolate chip cookie recipe. I know, chocolate chip cookies are not exactly what comes to mind for Christmas but in case you missed the title, these are the best vegan chocolate chip cookies and such things must be shared. Yes, I have my vegan friends in mind but surely this recipe is not limited just to them. I also thought it would be a good idea to show my non-vegan friends (as I showed my husband earlier this year with these cookies) that vegan food can be just as decadent and delicious.Vegan chocolate chip cookies | conifères & feuillus

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