Tomato Veggie Sauce with Pumpkin Puree

Have you ever added pumpkin puree to spaghetti sauce? Sacrilegious might be too soft a word for purists but I am going to suggest a leap of faith. Not only are there a list of benefits to getting more pumpkin in your diet, adding that container of puree sitting in the back corner of the […]

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Elevate Your Mayonnaise

Most of us grew up with a family brand of mayonnaise and nothing much tastes better than what we are used to. If Hellman’s, Miracle Whip or something similar are your automatic choices, opening the door to exploring can be a big adventure. One of the considerations is that fresh made mayonnaise is best kept […]

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Let’s go with Ricotta

This really is a variation of the chevre recipe posted here, using cows milk rather than goat. Think of it as a hack if you would like to as Ricotta is a cheese usually made from leftover whey from previous cheesemaking. It is one last attempt to gather the remaining milk solids. For that reason […]

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Strawberry Thyme Butter

Darina Allen tells the story of a student in one of her Balleymaloe cooking classes that had managed to overwhip some whipping cream. Darina was able to catch her just before the spoiled cream ended up in the garbage and explained that there was no need to throw out the butter she had just made. […]

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Cream Cheese

The reason that milk and soft cheese is so much a part of Imbolc (also known as Brigid’s Day) is that farms with sheep and cows were busy with new little ones, meaning their moms had milk to give, both for their babies and the household. Fresh milk meant, fresh butter and fresh cheese and […]

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Homemade Marzipan

Marzipan is an tasty confection of powdered almond and sugar with a touch of rosewater. With ingredients like that it would be easy to guess that it began its worldly travels in the Middle East, and you would be correct. Brought back to Europe as explorers returned home, marzipan was for centuries food for the […]

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Homemade Greek Yoghurt

I have wanted to share this for some time and encourage you to give it a try….homemade Greek style yoghurt. So yummy and yes, I make it with whole milk but it works with 2% and skim as well. An added bonus is that it costs 50% less than the same volume of purchased yoghurt […]

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Getting Ready for Pumpkin Season

October and pumpkins what can I say, love and marriage? horse and carriage?. You definitely can’t have one without the other. Unless of course, you don’t like pumpkin, in which case check back around the 7th of the month. I thought a good place to start was with pumpkin puree and pumpkin spice, the basics […]

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Apricot Jam

If you have never made jam before, please know it does not need to be an all day, sweat on the brow adventure, unless of course you want to impress the family. Five or six jars can easily be whipped up in under an hour and will bring lots of satisfaction and appreciation as the […]

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Smooth Applesauce – the easy way

Applesauce is one of those staples that can be really useful as the year goes by, especially in alternative and sugar reduced baking. Most of us have heard of serving applesauce with pork roast (or roasted goose in Europe) even if you don’t personally eat pork. But do you know the reason for this? The […]

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