After watching the first episode of Fat, Salt, Acid Heat, I’ve had my mind set on making my own focaccia! As a fan of boulangerie, I knew that this task wouldn’t be as time-consuming or tedious as other baked goods such as sourdough or enriched breads. Continue reading “Buckwheat Fennel Focaccia”
The end of summer is upon us and I haven’t yet accepted that. To brighten my dinner (and lunches), I’ve decided to use a bright, fresh and seasonal ingredient: corn! Whether Peaches and Cream or Ambrosia, roasted, boiled, this vegetable has always reminded me of summer (though the season lasts until October here in Ontario). The versatility of the vegetable renders it perfect as a … Continue reading Roasted Sweet Potato Corn Chowder
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
Hibiscus tea has been used as a natural health product for a number of years. The hibiscus sabdariffa flower contains phenolic compounds such as organic acids, flavonoids and anthocyanins that can be attributed to its cardioprotective , antioxidant, hypolipidemic and hypocholesterolemic properties in some studies. Continue reading “Ginger Hibiscus Lemonade Sorbet”
After the Golden Latte trend, I bring you the Golden Chia Pudding. A perfect option for a nutritious breakfast without compromising flavour! Continue reading “Golden Chia Pudding with Spiced Apples”
After buying about 10kg of bananas at the Queen Victoria market for 5$, I decided to get creative and find out just how versatile the fruit could be.