Cranberries, with their sweet and tart personalities, are a bit like the extroverts at a party; at ease in savoury situations, and just as good for when things get syrupy.
I always seem to have dried cranberries on hand, and often use them in salads and bakes. They also feature prominently in my Cranberry & Walnut cream ...
The addition of barley flour to this flatbread makes for a tasty textured, somewhat nutty departure from a regular roti.
If you're not super-pedantic about rolling out neatly circumferenced rounds, these don't take much time to prepare.
Barley and Wheat Rotis
Makes 8 rotis
1 cup barley flour
1 cup wheat flour
1 cup yoghurt
1 TBSP vegetable oil
pinch of salt
additional flour for ...
A generous serving of butternut mash leftover from last night's supper got me thinking about how I could use it for breakfast. I came across a promising recipe for butternut waffles and wondered what would happen if I substituted oats, barley and almonds for the wholewheat and buckwheat flours. On cooking my first waffle, I realised my ...
To know me is to know that I am an absolute coffee devotee.
After a bit of wordsmithing and graphic designing, I give you these posters; my humble oblations at the altar of that holy bean.
I hope you enjoy displaying them as much as I loved creating them.
I've designed these to print at A3. You can ...
I am currently fixated on using barley flour in my baked goods. This whole grain is fibre-rich, lower in calories than regular grains and beneficial for those prone to insulin resistance.
I have also just discovered the alchemical wonder that is coconut butter. Unlike coconut oil, its butter incorporates the flesh of the coconut. And it's ...
Whenever I have extra vegetables on hand, soup is my no-brainer prep method of choice. If I'm dealing with quantities too large to consume in one sitting, I freeze the soup before I add the cream.
Cream of Green Bean soup
1 packet cut green beans
knob of butter
cumin seeds to taste
dried sweet basil to taste
cream (about 1/4 ...
If you're familiar with Ethiopian cuisine, you'll recognise teff as the primary ingredient in injera bread. Teff is a gluten-free grain with great versatility and is something of an unassuming super-food (think quality protein, iron, calcium and resistant starches).
With its malty and nutty notes, it reminds me of Maltabella, which in turn reminds me of breakfast ...
I suppose you could go with the more laboured route and pour, with painstaking precision, little rounds of batter. Or you could just cook a few large crepes, stack them up with a bit of syrup as you go along, and cut out perfect circles with a cookie cutter. "But the scraps," you ask. "What ...