This salad is easy to rustle up, requires no special ingredients or equipment and is a delight to eat any time of day or year – fresh, sweet, crunch, herby, tart, sour, spicy all make an appearance in the combination of apples, pickled cucumbers, green peppers – bell or jalapenos and my all-time favourite cilantro. […]
Latest Posts
Spiced Apple Sauce
This is an update on a 2012 post:). Still relevant though! Out with the old, in with the new. Ditch the cinnamon sticks and sweet fragrance of warm spice. Replace it with heat and heart. Crisscross apple sauce….you’ll have no regrets.
West African Calas – Rice Fritters
The history of Calas, rice fritters is linked to enslaved West African women. The word itself sounds like a contraction of Akara – so ‘Kara/ Kala/ Cala. The Dictionary of American Food and Drink (click borrow at the top to view the entry) calls them a New Orleans breakfast sold by black (note enslaved) street […]
23 Ways With Chocolate: White, Milk and Dark
This is a celebration of the spoken about chocolate, most spoken about, beloved, celebrated and I do that to every shade from the loved – milk, dark; to the one people often argue is real or imagined or not – white. I am an equal opportunity chocolate lover, enjoying every shade Here is a collection […]
Double Chocolate ‘Oven’ Cake
Years ago, I turned some leftover pancake batter into a skillet bake that still wows me with both the randomness with which Imade it and its deliciousness. I called it a double chocolate oven cake and served it with some delightful lemon posset. What does it taste like? Look like? Crunch and cream is how […]
A Lemony List – 40 Things to do with Lemons
I don’t use lemon and lime interchangeably, no sir. They have such different profiles and I like to keep each special. For instance, I haven’t yet met a lemon and mango combo that I like. Lime and mango, however? Take me home, baby! Sometimes I think I love both of them equally and then lemons […]
Lemon Curd 3.0
Yes, we’re on take 3 of lemon curd. Take 1 was making it in a bain marie, standing up and whisking endlessly till the curd formed Take 2 was Engeline’s lesson – put all the ingredients together and whisk slowly. Take 3? The ‘reverse creaming’ method is what I like to call it from Fine […]
Lemon puree
For me, the best lemon puree starts with the best lemons – and I defer to organic, unwaxed lemons. I’ll share some steps to take if you have lemons that are waxed, not organic – don’t worry. One of my biggest approaches to food is exploring how much of the whole ingredient I can use […]
Rhubarb & Strawberry Jam Galette de Pérouges
‘Tis the season for rhubarb. And bread dough still, right? And you know that strawberry and rhubarb are a thing, no? It’s also the season of galettes and tarts, pies and cobblers. Crisps, pandowdies, crumbles and every combination of fruit and crust – top, bottom, crumbled, cut, laid down in rounds. I remember a friend […]