Tuesday, January 12, 2021
Preserving lemons opens a whole new avenue in terms of flavour. The combination of salt, lemon juice, and time softens and breaks down the lemon skin and turns it into a sharp, aromatic treat.
You can buy preserved lemons at many stores or you can make them your- self, but bear in mind that they take time: two to three weeks of preserving in order for the flavours to fully develop.
Friday, January 8, 2021
This delight maze is one of those snacks that you can place over the kitchen counter and take a bite every time you need to stop and remember is time for a break. I also use the cheese and oil over almost anything as a complement to a meal or a party snack.
Serves 4 to 6
This flavor bomb is made by letting feta sit in an oil bath infused with garlic, lemon, bay leaves, and charred chili flakes. Charring the aromatics adds an intense, smoky flavor to the oil, which the feta absorbs to beautiful effect.
Marinated feta keeps for up to 5 days in the refrigerator (the flavors only get better the longer it sits), and it’s equally delicious on toast or in a salad. Marinated feta keeps for up to 5 days in the refrigerator (the flavors only get better the longer it sits), and it’s equally delicious on toast or in a salad.
Monday, November 30, 2020
Inspired by Ottolenghi cooking, this recipe is a must to have in the fridge to accompany any meal. I had made modifications not to make it too hot, but still keeping the flavour of chillies.
Makes about 11⁄2 cups
Harissa is a North African chilli paste that’s wonderful when stirred into soups and stews or spooned over roasted vegetables and meats.
Sunday, September 20, 2020
Making this pudding is incredibly easy. All you need to do is stir together the chocolate milk ingredients— almond milk, cacao powder, maple syrup, and a splash of vanilla– and then pour that over the chia seeds.
Use a whisk to make sure the chia seeds will get evenly coated with the chocolate milk mixture, then transfer the pudding mixture to the fridge to thicken up! The pudding should be ready to serve in roughly 15 to 20 minutes, but you can also keep it in the fridge for several days, as an easy make-ahead meal.
This bowl is easy to ensemble, to storage and to serve. It is very gratifying as a light supper or as a hardy breakfast.
- 1/2 pound quinoa,
- 2 red bell peppers , roasted and sliced
- 1 cup carrots , shredded
- 1 cup zucchinis, cut with a Julienne peeler as noodles
- 1 avocado , sliced
- 3 green onions , diced
- 1 tablespoon sesame seeds
- 4 sheets toasted nori
Oat milk is an easy dairy-free milk that you can make at home in just minutes. I love that it’s nut-free, low in fat, and super-affordable!
The biggest challenge I’ve found when making oat milk at home is that sometimes it can come out with a “slimy” texture, for lack of a better word. There are a few things I’ve found that help you avoid the slimy outcome.
- Don’t over-blend the oat milk. If you have a powerful blender, like the Vitamix, I wouldn’t blend this for longer than 30 seconds.