Hummus with Fresh Herbs & Roasted Peppers in Oil
Hummus is a tasty spread made from chickpeas with ground sesame seeds, olive oil, lemon, and garlic. Originally from the Middle East it is now also popular in North America. The other day I was teaching a “Playing with Herbs” class and we whipped up a batch along with some fresh dill mayonnaise and some […]
Continue readingFresh Mint Truffles
There are so many lovely ways to use fresh herbs in the spring and summer months. Yesterday’s post was a simple chop and mix into salad option. This infused recipe is for the dessert end of the meal or maybe treat time. Mint can be found growing wild in one form or another on all […]
Continue readingBuckwheat Tabbouleh
Tabbouleh is extremely popular in several countries of the Middle East. It is also gaining popularity in the West as it is a healthy, vegetarian food that is low in fat and still offers fiber, minerals and complex carbohydrates. It is a salad made from a combination of finely chopped parsley, tomatoes, mint, onion, bulgur, […]
Continue readingLemon Balm Rosemary Raspberry Lemonade
With Canada Day this weekend and the 4th of July soon thereafter, here is a cooling, soothing option that you and your guests can enjoy. In folk remedies lemon balm is believed to have calming effects. Check further into the aromatherapy/Alzheimer’s connection if that holds a place in your life. Lemon Balm, also known as Melissa, […]
Continue readingElevate 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 […]
Continue readingRhubarb Crisp Frozen Yoghurt
Yum, Yum, Yum,! It is rhubarb time and this is a change up on rhubarb crisp because the weather here the last week has been too hot to bake one. So instead of a crisp served with ice cream, we have frozen rhubarb yoghurt and a crisp topping and a little extra sauce. Yum, Yum, […]
Continue readingA Different Style of Quiche
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 […]
Continue readingCottage Cheese with Chives
With summer weather comes lighter foods. This is a mix that has been in my family for decades. It comes from Germany and usually it is used as a topping for light rye bread when making open face sandwiches but I have a few other suggestions as well. Cottage cheese can be one of those, […]
Continue readingChocolate Chip Almond Squares
May 15 is Chocolate Chip Day but that doesn’t mean these can’t be made any time an urge developes, in moderation. I don’t add salt to most of my family baking as I use salted butter. If your baking is done with unsalted butter feel free to add a pinch or two. Soft cookie lovers […]
Continue readingPecan Shortbread 3 Ways
I made a distressing discovering today as I was preparing to post a cookie recipe for National Pecan Day. Although I have pictures from three different ways to finish the dough, I have never actually finished a post! This is my Scottish grandmother’s recipe with a tweak. Although this is a year round cookie, using […]
Continue reading