It’s said that necessity is the mother of invention. In this case at least, necessity was the mother of these gin-soaked raisins. The original recipe was a pasta recipe that called for various things including farfalle, Swiss chard, and raisins soaked in vermouth. Somehow, the vermouth had disappeared, but the beautiful blue bottle of Bombay Sapphire was beckoning…. Continue reading “chickpea and gin-soaked raisin salad”
Neither am I.
I am interested in food though – all food – and especially healthy, tasty food.
And I’m interested in food trends even though I sometimes scoff at them. But when I was sitting in the dentist’s office and flipping through a magazine and saw these Paleo Balls – I just really liked the look and sound of them. So I made a quick note of the ingredients.
This is my version of the recipe. You can either make this Paleo or not – the Paleo version should have almond butter – but if you’re not Paleo – go ahead and use peanut butter if that’s easier. (Paleo diet does not allow legumes.) I added dark chocolate chips to my version even though the original recipe didn’t have any. I’m not really clear if the actual chips I used are Paleo or not because that’s not important to me.
What is important is that these balls are really delicious. They’re easy to make – remarkably healthy – and filling. So many great ingredients packed into them. They would be really good for packed lunches. Equally good with tea mid-afternoon. Perfect for travelling. Gluten and dairy-free. And seriously yummy.
Paleo or not – these are well worth trying.
- 1/2 cup almond butter (can use peanut butter for non-paleo version)
- 1/2 cup dried cranberries
- 1/4 cup ground almonds
- 1/4 cup ground flax seeds
- 1/2 cup sesame seeds
- 1/4 sunflower seeds
- 2 tbsp liquid honey
- 1/2 cup dark chocolate chips
- shredded coconut – amount will vary – see instructions
Mix all the ingredients together. If the batter is not stiff enough to roll into balls – add a tablespoon or two of coconut. Roll into balls about 1 inch (2.5cm) in diameter. They are better smaller rather than larger so don’t err on the size of being overly generous. Should make between 20 and 24 balls. Roll the balls in coconut. Bake at 350 degrees F for 3 minutes. Yes – 3 minutes. The coconut should be a little toasted. Remove from oven and let cool before serving or storing.
I’m moving house. Downsizing. Moving into a much smaller townhouse after years in a big family home.
I have the job of sorting through and packing the thousands of books I’ve somehow managed to accumulate over the years. I’m supposed to be picking those that I don’t need, don’t love, don’t want, and don’t have room for – and then – wait for it: GETTING RID OF THEM. Continue reading “ten books you must throw out immediately…”
Garlic is one of those rare crops that gives you two harvests. First the scapes, which at least in Ontario, are usually ready to harvest around the summer solstice. Then the actual garlic bulbs which are harvested a bit later, typically on the first weekend in August. The bulbs can then be left to dry in the sun for a few days before storing for the winter.
Garlic scapes are lovely grilled or made into pesto which can be used on pizza, pasta, or bruschetta. This version is dairy-free and freezes well.
Garlic Scape Pesto
(this version is an adaptation of the recipe in A Taste of Wintergreen)
16-20 garlic scapes
½ cup extra virgin olive oil
2 tbsp lemon juice
½ cup walnut pieces
¼ tsp salt
Parmesan cheese as desired. I make mine without the cheese because I think it freezes better and that way it’s also vegan and dairy-free.
Wash the scapes and chop into approximately 1-inch pieces. Process all the ingredients together in the food processor until desired consistency is reached. Bottle and use within a week or freeze.
Yesterday not having done any Christmas shopping, decorating, or baking, I finally bought a box of cards – my first tentative step towards getting ready for the holidays.
I consider myself a Christmas minimalist, but even so this lack of activity seemed alarming even to me.
Today I wrote one card and packaged it up nicely and wrote the address on the envelope.
And then I gave up and started thinking about baking. Continue reading “Every Home Should Have This Book – and some perfect coconut macaroons”
One of the big surprises about blogging is that I realized shortly after I started up that it was the first time in my life that I haven’t had somebody – anybody – telling me what to do.
Plus there’s the added bonus that I am always trying new recipes.
This recipe for a flourless, butterless orange Torte comes from a displaced Scot living in the Alsace – Lovely Buns. I’ve adapted the original version slightly to suit my own preferences.
I knew I’d love this elegant-looking cake as soon as I saw the photograph and read the ingredient list. It’s incredibly moist and has an intense orange flavour and a great texture and richness thanks to the ground almonds. As a huge bonus, it’s gluten and dairy-free (minus the whipping cream garnish of course).
It’s also simple – using only a few ingredients. My favourite way to cook.
Note that you must bring the orange to the boil and then simmer it for an hour before you start the cake.
Orange and Almond Torte
1 medium orange, preferably organic as you are going to use the whole orange, skin and all
1 cup sugar
2 ¼ cups ground almonds (sometimes called almond meal)
½ tsp baking powder
Icing sugar to dust
In a medium saucepan, cover the orange (whole) with water and bring it to the boil. Reduce heat and simmer for an hour, then drain thoroughly and allow to cool. Cut off the ends of the orange, cut into quarters, remove any seeds, and then place the orange (skin and all) into a food processor and blend saucepan to a smooth puree.
Preheat oven to 350°F.
Beat together the eggs and sugar for a couple of minutes until thick and pale, then fold in the ground almonds, baking powder and orange puree. Pour the batter into a well-greased 9-inch spring-form pan and bake for 40-50 minutes.
Allow the cake to cool before removing from the pan. Dust with icing sugar and serve with whipped cream, crème fraiche, or Greek yoghurt. I served mine with whipped cream and a small dollop of homemade jam for colour.
It’s not over ‘til the chocolate course is served…
On her multi-award winning food site, Chocolate and Zucchini, Parisian foodie Clotilde Dusoulier recently interviewed a Lithuanian chocolate maker who is a self-described “chocolate lunatic.”
Perfect, I thought, that’s me! I’m not fond of labels but chocolate lunatic is one I can live with. I’m sure chocolate lunacy is a spectrum disorder and I’m definitely somewhere on the spectrum. The Lithuanian chocolate maker is also a chocolate snob but that’s not something I suffer from. Almost any chocolate will suffice. Continue reading “chocolate lunacy”