Braised Rhubarb Stew

There will be a need for two things with this dish, a love of rhubarb and a sense of adventure. Khoresht Rivas is a Persian Rhubarb Stew. As any recipe that travels through many countries there are variations galore and the thought of a savoury option for rhubarb may be a little outside the box […]

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Roasted Tomato & Asparagus with Gouda & Balsamic Drizzle

In this part of the world the best and most economical time of the year for asparagus is right now. They are such a fresh, lovely visual confirmation that spring has sprung. New spears can grow as much as 10 inches in one day! Understandably they are connected to male stamina and potency with a […]

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Red Lentil Patties

Sourcing good protein has become more challenging. What additional unmentioned and unwanted chemicals are being added to processed foods? How much protein do we really need to be healthy? What is the difference to the sustainability of the planet for animal and plant based proteins? There are a plethora of choices and lentils are just […]

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Spinach Dumplings

Findhorn is a northern Scottish community deeply connected to spiritual growth through work and communal living. Back in the sixties, it was an unintended community with strong connections to devas and elementals who helped to grow the most amazing vegetables so that the founding members and their children could have food. For more information about […]

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Roasted Beets with Hazelnut Oil, Evergreen Infused Honey and Balsamic Vinegar

Not all beets are served pickled and cold. This tasty option makes a nice hot side dish for two or three. Also connected to love and passion, beets are something legends say Aphrodite ate to sustain and grow her beauty. Sharing any meal, prepared with love is a ritual all on its own as the […]

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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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Basil and Sage Pesto with Macadamia Nuts

A couple of years ago I posted a sage and lovage pesto as part of a friend’s birthday high tea. Her birthday has come around again today and it reminded me that many people think of pesto as basil and pine nuts, which is true. They are the ingredients of a classic Pesto Genovese. There […]

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French Onion Something or Other

It is not a galette as it uses puff pastry and not a pizza as it uses puff pastry and not a pie as it uses….you got it, puff pastry. It still however is an easy dinner on a busy night, as the onions can be cooked the night before. Walla Walla onions come from […]

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Herbed Devils

Recipes for stuffed eggs can be found back to when Ancient Rome was at its height. The domestication of chickens however goes much further back so that is probably not the beginning of deviled eggs. Deviling was a term applied first to meats and meant highly spiced. By the 1500’s deviled eggs was a well […]

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Freestyle Cherry Handpies, but you can fill them with almost anything

Handpies are freeform pastries smaller than a galette with a top cover, meant as a single serving, much like a turnover which around here is made with puff pastry. They can be packed with sweet or savoury goodness and are a great way to use up leftovers. Think of them as a portable meal with […]

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