Hummus seems like a tough snack to make, but if you’ve got a little time and a food processor, you can make something truly delicious! Continue reading “Roasted Cauliflower Hummus”
Hey everyone, as you may have noticed, I haven’t been posting all that often.
Unfortunately, this may continue a little as I am now readmitted to McGill University in Nutrition.
I’m sure that my year off will serve its purpose as I attended and graduated from the Cordon Bleu culinary school. Continue reading “Time off”
What to do with all your summer leeks? The answer is simple: make a delicious charred leek sauce.
You can use it as a dressing for salads, to replace hollandaise on your eggs benny or even use it to replace mayo in some recipes! Continue reading “Summer Sauces: Charred leek sauce”
I’ve made 3 delicious sauces with garden (or farmer’s market) fresh produce.
This one’s a delicious chimichurri that is so simple to make, you’ll regret not trying it earlier! Continue reading “Summer Sauces: Chimichurri”
What to do when you have an overload of jalapeños in the garden and they ripen into hot and spicy red jalapeños? The answer is to make a delicious red jalapeño hot sauce!
It’s oh so simple, takes so little time and you can control what’s in it. Have you seen the amount of added sugar in the store-bought equivalents? It’s ridiculous. Continue reading “Summer sauces : red jalapeño hot sauce”
So what is a compound butter? It’s simply a flavoured butter composed with butter and a variety of different flavours. The possibilities are endless when it comes to flavours so here I’ve made lime & chili butter, basil and orange butter, Earl Grey & honey butter, mint & cumin butter (try with lamb), thai butter and green butter (using chlorophyll extracted from greens). Continue reading “Compound butters”