Red Lentil Bread

Last month I posted an Imbolc red lentil seed bread based on a Turkish recipe. It is a lovely option with dill being a flavour filled part of the mixture. This version is a more middle of the road choice that goes well with everything from peanut butter to salami. Red lentils require a little […]

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Keto Dinner Rolls with Tarragon & Garlic (or plain)

Having dinner guests on a Keto lifestyle? Usually offer buns with dinner but know carbohydrates are an issue? Here is a simple solution to helping guests feel heard and appreciated while not needing to learn a whole new vocabulary. This recipe makes six to seven not overly large buns.  The recipe can be doubled if […]

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Imbolc Seed Bread

At this time of the year, the idea of doing something with lots of seeds always comes to mind. The potential within as a new cycle begins is one of the themes of Imbolc. A quick search around the house revealed, Brown Mustard , Black Sesame, Caraway, and Celery seeds along with the ones already […]

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Leftover Porridge Muffins

Last month I taught a class called “Cooking with Less”.  It was in conjunction with a World War Two display at a local museum that focused on keeping your family healthy when rationing and lack of availability was common. This is one of the recipes I baked and brought along to class. It is made […]

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Cinnamon Plum Muffins with Yoghurt & Almonds

President plums are a large blue/purple plum, similar to an Italian prune plum in shape and taste, first produced in the early 1900’s in Hertfordshire, England. It is one of the last varieties of plums to ripen and brings fresh fruit long after most everything else is finished. They have only been commercially available in […]

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Lemon Buttermilk Scones

With all the lovely berry jams that can be made at this time of the year, it is a nice idea to have a batch of these stored away as something to put the jam on. They work just as well for a summer high tea or afternoon coffee clatch. They, in truth, are a […]

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Chai Tea Scones with Fruit

Fusion cooking is combining dishes from two cultures to create something new. Spanakopita Spring Rolls or Ramen Noodle Burgers are two examples. Chai Tea Scones is a third. Curry has been described as England’s national dish so mixing chai and scones together is not much of a stretch but oh so tasty, full of warming […]

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Banana Peanut Butter Muffins with Chocolate Chips

These muffins fresh from the oven on Valentine’s morning became a bit of a tradition for my “too old for kiddie Valentine’s” homestay students. For the Canadian contingent it was often a taste of home and for those coming from foreign shores, something entirely new. Since February is also Bake for Family Fun Month, this […]

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Coconut Orange White Chocolate Muffins

On cold winter days (in places that have a proper winter season) it is nice to have something fresh tasting that helps us remember warmer climes. It is after all citrus season. Additionally we are coming up on Chinese New Year, February 7th, this year, so orange related dishes definitely fit the bill. Oranges are […]

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Red Fife Biscuits with Roasted Garlic, Feta and Herbs

I like experimenting with alternate flours. I like the feeling that I am offering more nutrition and alternate forms of gluten. I am not so thrilled with the cost but I also find there is a feeling of being satisfied sooner. During my student homestay days, I could make pancakes till the cows came home […]

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