Blog Post & Recipe:
Light and Fresh Wheat Berry Salad
This salad is rad because it has so much texture and crunch. So if you’re a salad hater like me, you should try this.
Blog Post & Recipe:
Butternut Squash & Sage Dinner Rolls
The flavor of the squash comes through subtly, and I certainly can’t imagine a situation where sage and goat cheese make something worse, can you?
Blog Post & Recipe:
Fajita Spiced Roasted Chickpeas [
via]
Combine the spice mixture and sprinkle over the chickpeas. Toss to combine well. Pour the chickpeas onto a large baking sheet lined with parchment paper. Bake at 400 for 30-40 minutes, turning every 5-10 minutes until they are roasted and crunchy.
M., this is our one thousandth post.
Recipe:
Sour Meatballs
800 g ground veal
2 medium sized zucchinis
1 egg
1 bundle of mint
...
Blog Post & Recipe:
happy hour: boozy mint lemonade slush
The thing is, I don’t have anise seeds, so I went with a classic summer pairing, lemon and mint, which I thought sounded super refreshing, especially for a slush. And since it’s happy hour, a little bourbon doesn’t hurt either.
Blog Post & Recipe:
Whipped Cranberry Porridge
Along with rye bread, quark, wild berries and squeaky cheese, whipped lingonberry porridge is definitely on the top 5 of my favourite Finnish foods. Now, there is an obvious lack of frozen lingonberries here in Sydney - so far I haven't found any. The second best option for those wanting to make any lingonberry dishes is, in my opinion, to use frozen cranberries
Blog post & Recipe:
miniature crustless quiche
I wanted something distinctly eggy, but not too rich or filling. Then, duh- quiche! Except- I was too lazy to make a crust, and I don't have a pie tin. The simple and obvious solution is to grease up my muffin pan and make mini crustless quiches, duh.
Article & Recipe:
Frumenty
Basically, the recipe is wheat pounded and seperated from its hulls, then boiled in cow or almond milk until it forms a gel, this mixture was then sweetened, spiced or coloured as appropriate to the the period. During the Medieval period it most often served without sugar with boiled venison as a type of pottage or in non-meat days with porpoise or beaver tail.
Recipe:
Creamy braised brussels sprouts
Braising is an uncomplicated and miraculous cooking technique that will put every ignored vegetable in your refrigerator to good use and flavor even the cheapest cut of meat.
