Quick peek at latest recipes posted - questions, comments invited! Looking forward to hearing from you!
One of my favourite magazines was Chocolatier. This recipe comes from Volume 1, No. 2 (1984!). I do not recall the year it stopped publishing. It seemed to happen suddenly and without any notice.
This was a classic, oft-repeated recipe in the KB kitchen before it became "empty-nest". Now these tasty cookies occasionally reach fans in a parcel.
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Tortilla wraps have been a regular staple for decades now, and serve many functions.
These ricotta wraps have, for me, been breakfast, snack and lunch - and just recently an appetizer contribution to a social gathering. Ditto could apply to the more savoury wrap.
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Do you have favourite ways of using wraps?
Edamame "are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus and vitamin K" (Source). Combine it with other terrific ingredients and this is a winner! This recipe is directly from Alton Brown - loved his Good Eats show. The recipes were great, explained and demo'd well - often with reference to the underlying food / cooking science. I have make this recipe too often to count., and use it as a side or salad. Great also on a picnic - and so healthy!
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Have you read the latest Blog Post?
Are you still resisting the Chia Pudding craze? Chia "pudding" has a tapioca-like / "gloopy" look, but a smooth eating consistency. It can be eaten at any time of the day - even as a dessert - but seems most popular as a breakfast food.
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question.
Have you read the latest Blog Post?
Ancient grains appear in all meals of the day, and in savouries and sweets. This recipe is (with a few minor edits) from America's Test Kitchen's "Cooking Fresh" - another publication from which I could happily make / eat everything! I use this as a warm side, but it is good next day even as a cold/room temperature salad - and I bet there are people who'd consider it a healthy breakfast as well!
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This Crème brûlée recipe comes from Ina Garten's Barefoot in Paris. She prefaces the recipe by saying it is "the ultimate 'guy' dessert. Make it and he'll follow you anywhere." The "just before serving" blast with a kitchen blowtorch fills a room with the amazing aroma of burnt sugar and the blowtorch adds drama to the event.
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With fruit season upon us, I have been bombarded with newsletters and magazines filled with fruit baking ideas. Finally I have taken some time to sort out all the terms - so many - eek! There are crisps, cobblers, and crumbles; grunts, bettys, pandowdys and slumps. Discover the differences and make this fab cobbler!
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question.
