Ingredients: 2 cup bread flour 1 cup black quinoa flour 1 1/2 tsp. salt 3/4 tsp. active dry yeast 1 3/4 cup warm water Method: In large bowl, mix all dry ingredients together. Add the warm water and mix until shaggy dough forms (adjust water or flour if too wet or dry). Cover bowl in plastic wrap and allow to rise overnight (I left it … Continue reading No-knead overnight quinoa loaf
The first cut is the deepest right? Unfortunately that was the case throughout my attempts at perfecting the hasselback butternut squash but not worries, this rosemary, thyme and garlic gourd can be save if served differently! So enjoy this meal that packs flavour and nutrients! Continue reading “Pear & ricotta toast with rosemary thyme hasselback butternut squash”
It’s summertime and the smell of roasted veggies is wafting in the air in the evenings. My favourite will always be roasted eggplants. I especially love using eggplant with flavours from Maghreb, including cumin, coriander, ginger and sweeter spices such as cinnamon and cloves. Continue reading “Moroccan Spiced Eggplant with Mint Sauce Verte”
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”
I bought Trader Joe’s Thai Lime & Chili Cashews last time I was in the US and was determined to replicate the flavours for two reasons: because they are delicious and because they are not available in Canada. Continue reading “Thai Cashews”
First and foremost, Happy Easter!
Usually, I find myself making sweets or desserts when I have family over for special occasions. So this time, it was all about the savory dishes (although sweets were also made)! Continue reading “Easter egg(plant)s”