Taste and see...

Mar. 16, 2022

Tangy/Creamy/Herby dressing

1 cup cilantro stems and leaves
Juice of lime
1 green chili
1 tsp dried dill
1/4 grape seed oil
2Tbsp vinegar
1Tbsp sweet raspberry vinegar
1/4 cup yogurt
1/4 cup mayo
1 clove garlic peeled
Salt

Blend together in a blender jar.
Makes 2 cups.

Mar. 12, 2022

Easy stand mixer bread

2+1 cups whole wheat flour
1Tbsp yeast
1Tbsp molasses
1/2 tsp salt
1 cup lukewarm milk
1 egg at room temperature

Add 2 cups whole wheat flour , molasses, yeast, salt and lukewarm milk and cracked egg to a stand mixer bowl. Attach dough hook and knead for 5 minutes at medium speed, adding 1/2 cup flour after 2 minutes. After 5 minutes,  sprinkle 1/2 cup flour on a kneading surface,  remove dough from stand mixer and incorporate the flour into dough. Let rest 15 minutes.  Shape dough into a rectangle and fold it in thirds. Place in a parchment lined loaf pan. Let rest 30 minutes covered. Preheat oven to 375. Bake 15 minutes. Take a large foil and scrunch it to loosely cover the top. Bake another 15-20 minutes. Remove from oven and cool on a rack. Slice and enjoy.

Mar. 12, 2022

Peanut punch
1/3 cup oats
500ml water
1 Tbsp peanut butter (natural)
5 dates

In a blender jar, soak oats in water for 15 minutes. Add peanut butter and dates and blend. Makes 1 20oz serving.
The cholesterol lowering properties of the beta glucan in oats and the protein in the peanuts, combined with the fibre and iron rich dates make it a nutritious breakfast drink. 

Oct. 30, 2021

Garden fresh tomato sauce
Ingredients
8-10 tomatoes
4 cloves garlic
1Tbsp olive oil
Salt
Pinch sugar
Method
Preheat oven to 400F
Core and half tomatoes
Line baking sheet with foil
Brush half the olive oil on the sheet
Place tomatoes cut side down on sheet along with unpeeled garlic cloves
Sprinkle with salt and sugar
Bake for 25mins.
Peel the garlic cloves and blend together.
Serve with cooked pasta. 

Jul. 21, 2021

Exotic gluten free cookies

2 cups chick pea flour
1/2 cup butter melted
1 cup sugar
5 cardamom pods
1 tsp saffron
12 cashews

Mix together chick pea flour and sugar and melted butter.  Powder the cardamom pods and saffron. Add to the cookie dough. Knead together and chill for 24 hours. Thaw cookie dough for an hour before baking.  Line cookie sheet with parchment paper. Form dough into spheres and flatten into cookies. Press down a cashew in the center of each cookie. Bake at 350 for 17 minutes. Cool for 1/2 an hour. Makes a dozen cookies.