For the fluffiest results, toss the ingredients together as few times as possible. When cooking, use two spatulas to turn “ one to lift and the other to support “ to keep the hot oil from splashing.
This is a spicey cake - not overly sweet. My mum used to make it. I’ve no idea where she got the recipe from… I wonder if dad will know…
With thanks to Eat Youself Thin, Channel 4 (http://www.channel4.com/food/recipes/healthy/cook-yourself-thin/beetroot-chocolate-fudge-cake-recipe_p_1.html) The tastiest way to get one of your 5 a day! Will require some work to lose the extra calories f
These ‘frites’ and their dipping sauces were inspired by stories from a trip to Belgium. It’s a recipe that will allow kids of all ages to help with various parts. Older kids can cut the potatoes, younger kids can toss them with seasoning.
While this doesn’t quite compete with the cornbread I had at a church cafeteria in Harlem, this is best vegan cornbread recipe I’ve ever tried. It leaves room for additions, like corn, peppers or chipotles. From the Moosewood Restaurant cookbook.
This is the best cheesecake - super rich and an absolute hit! I got this from Kris’s Mom - man can she make wonderful food…
This is the coffee cake made on Sunday mornings at Northfield Mount Hermon (NMH).
Super easy coffee cake recipe, modified from recipe on Bouchard Family Farm Buckwheat Flour package.
A chic cocktail that gives yummy use for those summer blackberries! Light version of course!
This spice blend is one of my all time favourites. Use it on chicken, beef, pork or toss some into your homemade soup. Experiment with this addition, adding it to suit your own taste.
Oops! They did it again! Here’s a tasty side dish even pop tarts would enjoy.
These are just fantastic. I forgot about these until I found the recipe and I have the urge to make them again. Great cold on a picnic too or out walking with friends.
Beskuit (a traditionally South African food), known as “rusks” in English, is made from dough, broken or cut into chunks or slices after baking, and then slowly dried in an oven. It is usually briefly dipped into a warm drink such as coffee and tea.
For Soup: Saute onion and garlic in oil for 5 min, stirring til starting to brown. Add carrot, cumin, salt and pepper and saute 1 min. Add squash, jalapeno and stock, bring to boil, then turn down heat and simmer 20 min.
Cream butter and sugar until light and fluffy. Add egg, beat well. Fold in sifted flours alternately with milk. Turn mixture into a greased 20cm tin. Bake in a moderate oven for 40 “ 45 minutes, or until cooked.
I love this recipe and shock people when they find out there is cabbage in it, about one of the only ways that my husband will eat cabbage. And if anyone knows my husband he is just as picky as a 4 year old. But he loves this and has it for breakfast!