Quick peek at latest recipes posted - questions, comments invited! Looking forward to hearing from you!
This is a recipe I used to make in the last century.
Now it's updated to a divine dessert. The luscious chilled rice pudding can be layered with any seasonal (or frozen) fruit.
Everyone will agree that is is a refreshing treat at the end of a summer meal!
Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question.
This recipe is over 40 years old, from the groundbreaking book "Recipes for a Small Planet" - a plea for the adoption of environmental vegetarianism.
It was aimed at teens - and the dressing is almost like a smoothie!
Click here for the recipe page (which is technically for Party Plum Cake), which links back here if you wish to leave a Comment or ask a Question.
This is not a new recipe. Once I realized that this great cake could be the base for almost any fruit, the sky was the limit.
A fellow blogger just posted that the BC cherry crop is rolling in, but not yet here in Niagara. Instead I used frozen tart cherries from a local farm to make this treat that looks and tastes fab!
The recipe is directly from ‘More Food That Really Schmecks’ by Edna Staebler, 1979. This is an absolute favourite in the KB kitchen.
Click here for the recipe page (which is technically for Party Plum Cake), which links back here if you wish to leave a Comment or ask a Question.
If you Google "coleslaw" you'll get 17 million recipes. "Creamy coleslaw" refines the search results to only 1.25 million.
So why should I share a coleslaw recipe?
Because one goal of this blog is to record family favourites, and this is the coleslaw I used to make.
Click here for the recipe, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!
Do you like ricotta?
Do you have three cups worth that you need to use up? Do you want a light cake that can serve as a canvas for any / all kinds of accompaniments?
Then look no further. This lightly textured, light tasting cake with a hint of lemon is only about two hours away from your tummy.
I garnished it with the extravagance of Amarena Fabbri Cherries, but there are endless options.
Click here for the recipe, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!
The Food52 headline for this recipe was "This Super-Fudgy Flourless Chocolate Cake Has a Genius Star Ingredient". Yup. Click-bait, but it worked and I clicked, and read with interest the popularity of this (Passover-friendly) cake from Paula Shoyer’s newest cookbook The Healthy Jewish Kitchen.
If that wasn't interesting enough, it turns out that she took her inspiration from Canada's own Quinoa Sisters. Made in a food processor, baked in a Bundt pan, the unique texture is mysterious and satisfying.
I'll be making this again and again - how about you?
Click here for the recipe, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!
It's Spring - not apple season, but local growers now have fancy winter warehouses that keep supplying us with fruit that seems as fresh as the day it was picked. When there are leftovers after "an apple a day", throw together this easy and lower calorie Apple Tart.
I call this a "legacy" recipe because it seems to have already been passed down / along several times. I've made my own adaptations - which includes easy food processor pastry. This works with a pie plate, a tart pan, a springform or you can go free-form / galette style.
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When we have a hankering for wings, this is one of the two recipes I turn to - the other being Lemon Garlic.
Flavourful crunchy breadcrumbs adhere to a mustard base - and you can get super creative with variations inspired by the mustard you use!
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I have been making this soup for almost two decades. It tastes terrific for very little effort. From what I can tell it originates in Northern Ireland.
Soups can be an easy way to meet advised daily vegetable intake. - and they have another "secret" property. (Dieters take note!)
Turns out there is science that supports the view that nothing beats soup for making you feel full!
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This recipe comes from Chef Kurt Gutenbrunner - the talent behind my most favourite cafe in NYC - Cafe Sabarsky at the Neue Galerie.
The idea of mixing crunchy red cabbage with lingonberry preserves caught my attention right away.
This almost turns red cabbage into candy - though the more sophisticated palate of the chef / author stresses that there is a subtle sweet-sour balance that makes the salad distinctive.
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Despite my love for the pleasant ritual of scones with cream and jam and tea (oh my) - not a lot of scones have come out of my kitchen.
These are described as British-Style - meaning they are less sweet, and use less butter than the typical American scones served with tea. Given that the goal is to smother them with clotted cream and jam - a less sweet scone sounds fine to me - and indeed they were!
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Irish Soda Bread, in honour of the day. Up until my recent forays into yeast breads, this was the only bread I ever attempted, using a (lost) recipe from the (sadly) now defunct Gourmet Magazine. So I shared a recipe from America's Test Kitchen. (Update - am happy to report that I found my original recipe from Gourmet and so have shared that also!)
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Quinoa is considered to be an ancient grain - though experts hasten to point out that it is actually a seed. They are considered to be a protein and are gluten-free.
This "Moroccan" Quinoa pictured here is perhaps unusual for a side dish accompanying chicken. It is enhanced by the use of butter, honey, cinnamon and pistachios - almost sounds like a dessert, right? In truth, I think it would be a great breakfast!
If you haven't yet added quinoa to your menus - for breakfast, salads, dinner or desserts - read on.
Click here for more information, cooking tips and recipes, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!
For a long time I have been meaning to share some important tips about SALT.
Right now, I have about 8 different kinds of salt in my cupboard, though only three are used with some frequency - and those are table salt, Windsor kosher salt, and Diamond Crystal salt.
Did you know there are some serious differences between these salts that can affect your cooking or baking project?
If not read on... Click here for details, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!
One of my MIL’s special event Hungarian treats were these... these - what to call them?? We always called them “sajtos” - which translates to “cheesies” - not a very sophisticated label. So in English, let's call them Hungarian Cheese Snacks.
Imagine these as part of a charcuterie / antipasto spread. Or - if it's a trend to serve wine with potato chips - surely these are more classy. When it comes right down to it, I can't think of any time when these would not be a big hit!
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From time to time, my mother reminisces about "nuts and bolts" - the flavourful, crunchy snack she used to make for her euchre parties.
Nuts and bolts on one corner, and bridge mix on the other. No surprise, there are many variations of this recipe online. I finally found her recipe, and jazzed up the flavour a bit.
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Yes, you are reading that correctly - pasta with potatoes - a double whammy of carbs. This must be one of the most quintessential peasant meals around.
As I have mentioned before, pasta with 'xyz' is a Hungarian thing, for example pasta with cabbage (káposztás tészta),
This is the pasta combo that appears most frequently in the KB kitchen - largely due to our seeming inability to judge how much mashed potatoes to make with other meals. Leftover mash!? It is never thrown out, and instead becomes this double carb supper treat.
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You will not be surprised to learn there are tons of variations on cabbage rolls - influenced by family and culture.
Most recipes for Hungarian Cabbage Rolls use a tomato sauce, though oddly, the Hamilton Hungarian Community's annual cabbage roll sale offers up a version that is more "paprikash" - and just at the moment I don't have a recipe for that.
This recipe does a pretty good job of replicating my mother's / grandmother's version of cabbage rolls.
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Who doesn't wish for "restaurant-worthy" recipes for a dinner party - a "show-stopper", as they say.
You can make this in front of guests if you have a kitchen cum theatre. Or (with preparation) you can begin this about a 1/2 hour before serving.
It serves 4, but can be doubled easily, and there are options for substitutions.
Everyone would wish for seconds, but they need to save room for the rest of your fabulous dinner!
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Yes, it's after Xmas and there have been enough sweets, but it's also "resolution" time, and I invite you to resolve to make this beauty sometime in 2018.
There are "secret" ingredients in this cake which is now at the top of my favourites list.
I have already made this more than once and ask people to guess the secret after tasting - though so far no one has quite pinned down the source of this glorious cake's distinctive, addictive flavour explosion.
Click here for details, and link back here if you wish to leave a Comment or ask a Question or add a LIKE!