It’s that time of year again when the festive cooking is in full swing. Arguably the most iconic of the Christmas desserts, the pavlova is a staple for Kiwis and Aussies alike. This year, why not embrace a new spin on the classic pav with a bitter twist.
Were my 3-year old not totally above Sesame Street now (really? How did she outgrow it so quickly? I haven’t even yet) I’d so make her eat her fruit this way. Learn to make Bert and Ern…
The following are gods appointed by Bathala to live with the mortals:(tagalog and kapampangan mythology) 1.Lakan Bakod 2.Lakambini 3.Lakan Danum
14 years ago I went to culinary school. I cannot believe it has been that long. I also easily can believe that it’s been that long. Time is like that, I guess. One of my final projects in school was to create the desserts for a huge campus opening. Alone. Which was fine by me,...Read More »
Los Angeles-based photographer Naomi Harris describes herself as an “old soul,” noting that even in her twenties, when she went to live with the senior residents of Miami’s Hadon Hall hotel, she coveted the company of those who had lived long, fruitful lives. From December 1999 until April 2002, she became, as she puts it, the “surrogate granddaughter” of the eighty and ninety-something retirees who made the hotel their home.
There are few things I find more satisfying in the kitchen than using up produce: the very notion of waste sends shivers down my spine. So, when I noticed a couple of apples wilting in the fruit bowl, I seized the opportunity to use them up. The result: these fruity, cinnamon-spiced, almond-topped muffins. I like to use spelt flour, with its rough-hewn nuttiness, here but you can use regular plain flour instead; the muffins won’t have the same wholesome heft, but there’s nothing wrong with a lighter-crumb either... For US cup measures, use the toggle at the top of the ingredients list.
Last Friday Handsome & I spent the day at Tryon Palace…..enjoying the gardens and the annual Heritage Plant Sale. I love the potager at Tryon Palace….. ooooooo, I’d love to have one like it! Throughout the potager {traditional kitchen garden} they have many espaliered fruit trees. Figs, apples, pears. Espalier is a French word that […]
“Citrus is the perfect full flavoured seasonal ingredient. They have a long shelf life in the fruit bowl, but also preserve so well.”
Chokecherry syrup is a simple way to preserve chokecherries with minimal effort. No need to pit the fruit, just extract the juice, add sugar, and enjoy. This simple wild fruit syrup will keep in the
It’s that time of year again when the festive cooking is in full swing. Arguably the most iconic of the Christmas desserts, the pavlova is a staple for Kiwis and Aussies alike. This year, why not embrace a new spin on the classic pav with a bitter twist.
Why Coppicing/Pollarding is part of This Permaculture Design Coppiced Tree We teach the fundamentals of coppicing and pollarding at every full Permaculture ...
Welcome to day 4 of Passover Week 2015. I've had this recipe i n my files for a long time. It didn't need any renovating though because the ...
It’s that time of year again when the festive cooking is in full swing. Arguably the most iconic of the Christmas desserts, the pavlova is a staple for Kiwis and Aussies alike. This year, why not embrace a new spin on the classic pav with a bitter twist.
In Sicily, the long-ago homeland of immigrants who first brought cassata cake to America, the cake often has candied fruits, citrus liqueurs, and a glazing of marzipan.
Our low carb keto pancake recipe only includes 4 ingredients-- almond flour, eggs, cream cheese, and lemon zest-- and will satisfy all your pancake cravings!
The apricots in New York are amazingly beautiful (and plentiful!) this year, actually all of the fruit this year has been amazing which is a surprise after the long winter we had...So naturally, I bought a ton of them, then needed to use them up quickly as they ripened all at once.&nbs
I am inordinately proud of this, and am not ashamed to say so. I have long been a pava-holic but this is my first venture into a fruit-free (though far from fruitless) version. The instant espresso powder (do not use instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue. For US cup measures, use the toggle at the top of the ingredients list.
Indulge in the perfect ending to any meal with a delightful bowl of warm figs, dressed in a citrus honey and served with a touch of Greek yogurt.
Deliciously easy pavlova, made from scratch. This classic Australian dessert features a deliciously crisp white shell and a soft, marshmallow-like centre. Topped with soft whipped cream and piled high with fresh mango and passion fruit, it is the perfect dessert for Christmas celebrations and summer BBQs!
Vintage Recipes and Hints from the 1800s, in the days before gas and electricity.
I started playing this Legacy not too long ago and couldn't find any graphics for it so I made some of my own! I hope you all enjoy them! Thank you to @a-sims-garden for creating this wonderful legacy...
Masala baked fish served with turmeric-scented rice and chopped salad is a delicious, healthy dinner that takes minutes to prepare.
Honoring the humble shape of the vessel is at the center of Carol Long’s practice. From her studio in rural Kansas, the artist throws simple ceramic cylinders that she contorts into supple butterfly wings, curved chrysalises, or vases with embellished handles.“When it comes off the potter’s wheel, that’s just the beginning,” she tells Colossal. “I usually sit for a second and look at the piece and see which way I can push it out or in.” The resulting forms are evocative of both flora and fauna and traditional pottery, although Long’s sculptures emphasize smooth, sinuous walls and squiggly bases rather than angled edges. More
It’s that time of year again when the festive cooking is in full swing. Arguably the most iconic of the Christmas desserts, the pavlova is a staple for Kiwis and Aussies alike. This year, why not embrace a new spin on the classic pav with a bitter twist.
I love these tart bowls for a delicious citrus inspired oatmeal. Made with passionfruit and blood orange. Enjoy for a sweet and warming breakfast.
These spun sugar poached pears look much more difficult than they actually are. The resulting dessert is perfect for any special occasion.
I have started this post about five or six times and erased them all. I have no idea how emotional I am going to get writing this but here goes. There would not be an Apricot and Almond Tart in my life without my grandmother, Mamie Paulette. There would not be a lot of things…
Greenhouse keeps home in the 60’s, even when it’s freezing outside; allows family to grow Mediterranean fruit in Sweden Marie Granmar and Charles Sacilotto literally live in a bubble, insulated from the cold and the harshness of the elements, while taking in the best of what nature has to offer. Their house is built inside […]
My long favorite lilikoi chiffon squares! I can't believe how long this post was on my old blog. Even this one has 20+ pictures! And in the past I didn't have wordpress so I had to do codes and
Recently I showed you my quince splurge: 20 pounds of this old-fashioned fruit that is so hard to find. I’ve been busy cooking it up, since quince is a fruit that needs some tender loving attention before it rewards you with its sweetness. To make it, it’s recommended to poach quince in liquid with sugar to bring them into their finest.
This marks a time for celebration, for this portends the joyous completion of a project, the attainment of a goal, […]
As much as I like cooking food at home, I actually adore going out for dinner. Growing up as one of four kids, meals at restaurants were few and far between and mostly happened during the summers …
Maggie Beer's passionfruit cream is perfect for a long Sunday lunch, or even Christmas dessert.
A Vietnamese dessert or fruit cocktail, Chè Thái is made with assorted tropical fruits, jellies, crushed ice, and milk and sometimes includes durian. It's a refreshing and colorful dessert with a variety of textures. If you are craving for something sweet but don’t want to spend much time in the kitchen, this is for you.
I first experienced this dish while living in Thailand when I was teaching English for a year with a charity between school and university. Som Tam is a salad of Laos origin, but has become a mainstay of Thai restaurants everywhere due to the spread of Isaan food and culture from the borders of North East Thailand. There’s not exactly a right or wrong way to make it, as a quick search of the web shall show, so don’t worry too much about not having certain ingredients. As you’ll see, my version here came simply from what I could get my hands on at the time. Som Tam, which is usually made with green, unripe papaya, is one of my favourite things ever. To me it is the epitome of the Thai/Laos method of balancing flavours and textures. - You have the spice of the chilli, the sour tang of lime juice, the salty/savoury fish sauce, and the sweetness of the palm sugar; all mingling in the textures of crunchy green papaya (or cucumber in this case) and peanuts, the slight rubbery chew of the green beans, and the soft flesh of the tomatoes. If your mouth isn’t watering yet you may have a problem… As I’ve already said, you can substitute the cucumber for any number of fruit/vegetables. I’ve done this recipe with unripe green mangoes before, but you could use the likes of pomelo, carrot, courgette (julienned, salted, left for 30mins to an hour, and squeezed to remove extra moisture), or any mix and match of ingredients with a reasonable crunch or bite.
This sweet and salty Cambodian dish is intensely flavoured by the smokiness of the grilled eggplant. Eggplant is actually a fruit from the nightshade family, there are many different varieties but the one used here is a Japanese eggplant. Eggplant is made up of 95% water, so when it's cooked it acts as a sponge and really absorbs all the flavours.
I am inordinately proud of this, and am not ashamed to say so. I have long been a pava-holic but this is my first venture into a fruit-free (though far from fruitless) version. The instant espresso powder (do not use instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue. For US cup measures, use the toggle at the top of the ingredients list.
