So it’s cold outside. Like freezing cold. Too cold to go out and play cold. Pipes freezing kinda cold….(if you live in a rental with really crap pipes). It’s the…
BAKED SQUASH WITH POTATOES, MUSHROOMS AND EGGS
CHERRY CLAFOUTIS
This beautiful cherry clafoutis has been on my “to make” list longer than cherries have been in season. Lucky for me I procrastinated long enough that I was able…
JAPANESE VEGETABLE PANCAKES
Recipe makes about 12 small/medium pancakes 5 cups of shredded vegetable, I used a mixture of red and green cabbage, carrot and brussel sprouts 3 scallions, thinly sliced 1 cup…
BLACK BEAN BROWNIES
I went up to my Dad’s for the week. While I was there he asked if I could try and make him a healthier version of one of his favourite…
NATURALLY DYED EGGS
This was my first year decorating eggs with Poppy. I decided to try my hand at making our own natural dyes from vegetables and spices etc. Other than it taking…
PUMPKIN, CHICKPEA FRITTERS
1/2 cup gluten free flour 3/4 cups parmesan cheese, grated 2 tsp fresh rosemerry, finely chopped ( or 1 tbsp dried ) salt and pepper to taste 1 cup pumpkin puree…
MAPLE MACAROONS
makes about 30 macaroons 2 large egg whites 1/3 cup pure maple syrup or honey 1/2 tsp organic vanilla 1/8 tsp organic almond extract 2 cups organic unsweetened shredded coconut…
the little things
1 – My busy little sous-chef 2 – One of Poppys favourite shoes 3 – Poppy loves her eggs! 4 – Poppy gazing outside longingly…
COOKING BY THE BOOKS: SHAKSHUKA
Adapted from PLENTY I recieved Yotam Ottolenghi’s Plenty for Christmas this year. When flipping through its beautiful pages this recipe immediately caught my eye and for good reason….it’s absolutely delicious!…