Category Archives: Savoury Items

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

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 […]

Yes, this is a post about infusing alfredo sauce but I would like to add a little context as I was visiting with my friend Detta, a culinarian of Sicilian hertiage. Pasta is in her genes and she has just finished remodeling her kitchen, so we decided to mess it up a bit. Egg noodles […]

Yesterday I posted a popular summer time recipe in our home. It is a cottage cheese and chive mixture that can be used as a veggie dip and cracker and sandwich topping. I also use it sometimes as a quiche or tart filling when working with savoury pastries. Chives can be found around the world […]