Raspberry and almond scones

Kitchen Feasts

Lately the majority of cooking going on in my kitchen is all to do with baby food. Trying to come up with a decent selection of food my little one will eat and more importantly like, is actually harder than it sounds.

But Every so often, usually on a Sunday, I get a few hours to do some recipe testing. I have been dabbling with scones the last while. Giving me a) something to blog and b)something to eat during the week when the tiny window of opportunity presents itself. I try to eat when my son does, so he learns how to eat but it isn’t always possible. Take your eye off a 6 month old for a second and the dog gets a second breakfast and your child is still hungry.

This is my favourite scone recipe to date. I hope you all love it as much as…

View original post 385 more words


Crumbles and Kale


With me having a degree and some working experience in the pastry-field one could suspect that I have a sweet tooth. But no, I’m a savory girl (except when it comes to After Eights, never leave me alone with a box. I tell you, both you and me will regret it later).


But recently I’ve discovered the whole salty-sweet thing that’s been going on. And I love it. So this Wednesday I got home, crazy tiered after listening to one professor that had the opportunity to talk about his field of research. If you’ve ever studied at a university you know that this never ends well. So, I got home. Hungry. Then a friend texted me that they read somewhere that you could make pretzels out of pre-made pizza dough. And I happened to have one in my fridge. It was meant to be. So I quickly rolled out the…

View original post 291 more words


Bewitching Kitchen

Now that Fall is upon us, I need to get these sorbets out before it’s too late. Although of course, I have always my wonderful friends from Brazil and Down Under to consider, the lucky ones who are starting their beautiful march towards SUMMER!  The first sorbet is for those who appreciate the bite of citric fruits, and prefer desserts that are not overly sweet.  The second is a lot more mellow, but it has a secret ingredient to shake things up. Don’t knock it until you try it. Trust me!


(inspired by Cook’s Illustrated)

1 cup granulated sugar (1 + 1/4 cup if you prefer)
1 teaspoons grated lime zest
1 teaspoon grated lemon zest
1 + 1/2 cups water
1/2 cup fresh citrus juice
(1 lime, 2 lemons, fresh orange juice to 1/2 cup)
pinch of salt
1 tablespoon Cointreau (or vodka) 

Pulse the sugar, zest, and salt together…

View original post 476 more words

Five-Spice Duck with Napa Cabbage and Noodles

Use Kosher Duck

Stefan's Gourmet Blog


We’re on a wine discovery vacation in Spain, and so there have been a lot of posts about Spanish wine lately. Although I do intend to write more about wine than I used to, this will remain primarily a cooking blog. And so it is about time to post a recipe again. I prepared and photographed this Asian-inspired dish before we left. The combination of five-spice with duck and napa cabbage (Chinese cabbage) worked very well.

The post still had to be written, so you can see I am still working during my vacation. Five-spice is a spice mixture that originates in China. You can buy it in Asian markets, but you can also make it yourself. As the name implies, it is a mixture of five different spices. That seems to be the main rule, as there are many variations.

The most common are:

  • ground star anise or aniseed
  • ground cloves…

View original post 1,004 more words

Three-way Breakfast Toasts

Cookin' five square meters

What is sleep if it weren’t a time machine to breakfast?

And breakfast is an appetizer to lunch. Dinner is a meal by itself.


I seriously open my eyes, check my notifications, and go to the bathroom all while I’m thinking what to cook for breakfast. Pancakes…. Eggs…. Shakshouka…. Toasts…. Cereal… Anything. Anything with coffee.

View original post 310 more words

Date and Hazelnut Sourdough Flutes

Andrea's Garden Cooking

I don’t often post bread recipes, other than challah recipes, because they are typically not local ingredients. I decided to share this one, even though it truly is not local, using hazelnuts and dates.  The only thing that could even be considered local would be my sourdough starter, which is now almost a year old.

So why share this?  Well, for a sourdough recipe, it is fairly quick and easy, and…I love everything made with dates!

Note: this recipe is done by weight, I have included both the metric and english measures.

These flutes were such a treat with all those hazelnuts and dates, I just had to share it.

Date and Hazelnut Sourdough Flutes

slightly adapted from Le Pain Quotidien’s Nut & Raisin Flutes

100g/3 1/2oz dates, chopped

90g/3oz hazelnuts

225g/8oz all purpose flour (my dough was wet, so I added an extra small handful while kneading)

165g/5 1/2oz water

110g/3 3/4oz…

View original post 242 more words

Rustic Rumpledethumps #BritishFoodFortnight

Bunny Kitchen

Traditional Scottish Rumpledethumps Veganized! Creamy Potato, hearty cabbage and sweet onions topped with cheese and baked until bubbling. Autumn Comfort Food. #vegan

What on Earth is Rumbledethumps? I hear many of you asking!

Rumbledethumps is a traditional Scottish dish much like a Scottish version of Bubble and Squeak or Irish Colcannon. Basically, mashed potatoes with yummy things added – onions, cabbage and cheese. Much like Bubble and Squeak, it is thought to have been created as a way of using up leftovers. Nowadays, it is delicious enough to make from scratch and even sold in supermarkets as a ready meal side dish.

View original post 578 more words


Iced Coffee Quick Recipe

Iced Coffee Quick Recipe My recipe for Iced Coffee is the Quick Recipe for all the coffee lovers out there. It is refreshing, energizing, robust and bold. If I say it is a perfect thirst quencher then I am being bluntly honest. I know many of you must be nodding … The post Iced Coffee…

via Iced Coffee Quick Recipe — simplyvegetarian777

Homemade Pesto Two Ways

Flourish & Knot

Strolling through a farmers’ market is one of the most pleasurable fall activities, I think! One of the great things bout this time of year is the sheer abundance and variety of produce available. Today I’m sharing not one but two ways to transform bunches of fragrant basil into delicious pesto. (And these recipes are even budget-friendly!) Traditionally, pesto is made with pine nuts, but at well over $12 a container at the grocery store… my recipes use toasted almonds instead, and are every bit as delicious.

Use the same basic pesto recipe to create two variations: Zesty Lemon and Spicy Thai Chili | flourishandknot.com

First up we have a zesty lemon pesto, made with basil, almonds, and plenty of fresh lemon! The lemon adds a great acidity to the pesto.

A spin on traditional pesto: Zesty Lemon Pesto | flourishandknot.com

Zesty Lemon Pesto

1 packed cup of fresh basil leaves

1/4 cup of toasted almonds (skins on is a-ok!)

Juice and zest of 1/2 a lemon

4 tbsp of olive oil

2 raw garlic cloves

Salt and pepper…

View original post 519 more words

“Meaty” Grilled Tofu

Vegan Flavorista Personal Chef


One the fundamental building blocks of my weekly meals is tofu. Through much trial and error over the years, I have come to a great appreciation and respect for its versatility and its ability to absorb flavors and even change texture with the right method of preparation.

  1. Buy the right tofu. This seems like a no-brainer, but  it can be confusing, with all the brands and styles: silken, firm, extra-firm, etc. For this recipe, we need to start with the firmest tofu we can find, packed in water, found in the refrigerator section. If you stumble upon the Woodstock brand, extra-firm, know that you have found the holy grail of tofu. This brand is available only in select stores in my area and in limited quantity, so when I find it I buy it up!

img_35782. Dry, dry, dry! The secret to good texture with grilled tofu is to…

View original post 283 more words

Neither Fish Nor Fowl


Contrary to popular belief, ceviche needn’t include any seafood to be considered “authentic,” or more importantly, to be considered delicious. One of many dishes with murky origins, it’s largely credited to the Peruvians, but it made its mark on cultures across all continents. If one were to look at the Latin etymology, it would simply mean “food for men and animals;” an ambiguous free-for-all with very little meaning other than the fact that it was, indeed, edible. Turning to Arabic, we see the foundation for “cooking in vinegar.” Persian would agree, going further to suggest that it was a “vinegar soup.” Sure, fish or meat was almost always invited to the party, but that doesn’t mean it was essential to the soul of the dish.

Scores of creative ceviches abound, plant-based and seasoned with a wide palate of different cultural perspectives. The most successful ones that I’ve come across take…

View original post 427 more words