About Me. I research, cook and take the photos, also designed the site. About me I live in England. I’m a mother of three gorgeous girls and a wife to a supportive husband. My second daughter was born with multiple food allergies and also suffers from epilepsy and asthma. My third daughter was born with cerebral palsy. My time is divided between family life, hospital appointments, creating recipes and writing my sourdough book. Things I love good crust from a warm loafthe learning processworking with different flourstrying new ingredientsthe science of why recipes work or failfeeding a crowdbeing a pillion on husband’s motorbiketop floor of Paperchase in Tottenham Court Road, partial to beautiful paperfloristryJapanese foodflamencodesigningmy perfect birthday cake: Le Fraisier but with extra strawberriesBBC radio 4murder mysteryMonetthe colour white, red, turquoise A little background Born in northern Portugal.
The well. Welcoming dear friends – Flammkuchen with red onions. July 24th, 2010 Over the past years it has become a tradition to welcome our friends from San Francisco with a very informal get-together, a so called Brotzeit. The term is used quite loosely and open to all kinds of interpretations. Putting aside regional differences it’s essentially a cold snack, coming with all kinds of bread, sausages, pickles, radishes, cheeses and what not. And of course, sufficient supply of Bavarian beer! This time we had to make an exception to the rule and include something freshly baked. Of course the Flammkuchen didn’t disappoint this time – we had already nibbled away on the typical Brotzeit items (including my favorite, Griebenschmalz), but still everybody had seconds or thirds.
Start with the dough: Add both flours and salt to a large bowl, mix briefly and make a well in the center. Knead well, either by hand or with a machine. Line an extra baking tray with parchment paper. Flammkuchen Recipe source: own creation Ingredients (yields 2 Flammkuchen): Fine Dining Recipes and Gourmet Cooking. Top 10 Vegan BLTs. Last month, the media built a lot of hype about a possible “aporkalypse,” warning that bacon could all but disappear. Besides the fact that a bacon-free world is a vegan’s dream, we saw one more reason not to go hog wild: Vegan BLTs are better—and kinder! —anyway. We rounded up the top 10 vegan BLTs nationwide so that you could get your fix in all around the country.
These vegan versions of the classic BLT deliver all the deliciousness with none of the cruelty that pork sandwiches do: D.C. Darbster, West Palm Beach, Florida Served on rye bread with fresh lettuce, tomato, onion, and tempeh bacon, all held together with some fresh avocado, the Darbster’s BLT is well worth your lunch hour. Spiral Diner & Bakery, Dallas and Fort Worth, Texas Leave it to Texas to do things a little differently. Yorgo’s Bageldashery, Norfolk, Virginia Who says BLTs are just for sliced bread? Highline, Seattle, Washington Vegan food, live music, and 25 beers on tap? Sticky Fingers Sweets & Eats, Washington, D.C. Vegetarian menu options. Q: Hubby is dieting by eating vegetarian as often as possible. It's been a week, and he is getting bored quickly.
Do you have any recommendations for some vegetarian dinner meals that are nutritionally complete, and are not simply variations of chili? —Judy Greene, Huntington, N.Y. A: Your husband's timing is impeccable, Judy, because there seem to be more and more cookbooks and magazine articles and newspaper stories these days about eating vegetarian, whether all the time or just once in a while. It's easier to go vegetarian now than ever before. I just did a story about how a vegetable-centric diet continues to evolve called "Flex Time" that featured a Moroccan stuffed squash from Sara Forte's new book, "The Sprouted Kitchen: A Tastier Take on Whole Foods" (Ten Speed, $25). Forte, based in Dana Point, Calif., offers lots of good recipes and menu ideas.
Natural Foods Chef Shares Vegan Recipes at Chef Central | Christine Okezie | Elevated Existence. Elevated Existence attended a live demonstration at Chef Central in Parmaus, NJ, where natural foods chef and holistic health coach Christine M Okezie prepared an all-vegan, gluten free meal – right down to the mousse desert – that was truly delicious! Sponsored by Whole Foods and Bodum, Okezie shared the nutritional value of each dish, and handed out copies of all the recipes she made. The menu was as follows: (See Recipes Below Article) Mixed Greens Salad with a Creamy Lime-Fig DressingCreamy Mashed Cauliflower with Sage and MisoCarrot Ginger SoupGuilt-Free Chocolate Mousse Okezie made all the dishes using a Bodum Bistro Electric Handheld Immersion Stick Blender, and shared her tips and tricks with the audience gathered there.
“Carrots are loaded with antioxidants and vitamin C, which protects against free radical damage,” she said. “Eat a lot of fruits and vegetables to ensure you get enough antioxidants.” Mixed Greens with a Creamy Lime-Fig Dressing Yield: Approx. 1 cup. Recipes for Gluten-Free Fall Baking. Fall weather is a great invitation to start baking, but many of the treats that define the flavors of the season are pies and other baked goods.
If you or your loved ones follow a gluten-free diet, you’ll need to get a little more creative. We recently talked about what gluten free means at Whole Foods Market®, and while I don’t eat a gluten-free diet, I have many friends who do. Thankfully, a great recipe everyone will enjoy is only a few clicks away, whether it’s a side dish of Gluten-Free Cornbread or delicious Spiced Baked Apples for dessert. Do you have reason to bake gluten free? Psst: we’ve also got tips to give you a head start on holiday feasting the gluten free way. What’s your favorite gluten-free fall recipe to bake up? I Stuffed Mushrooms | Veggiestan.
Mushrooms aren’t indigenous to Veggiestan, but as relative newcomers to the culinary scene they have made themselves really rather popular. This dish comprises plenty of ‘authentic’ ingredients but is, however, entirely our own creation. They were a hit at one of our recent pop-up events*, so we thought we’d share the recipe with you. Bazaar list (to feed 4 as a starter): 8 portobello mushrooms180g halloumi1 small bunch spinach, washed and roughly chopped2 tablespoons breadcrumbs2 tablespoons ajvar (or use any sweet, mild pickle)2 teaspoons harissa spicesalt and peppersprinkle of oreganodrizzle of tomato juice or passata Wipe the mushrooms and arrange them (gill side up of course) in an oiled oven tray. It’s Easy Being Green—with Blueberry Green Smoothies | Jenny's Easy Raw Recipe Blog | Raw Food Made Easy with Jennifer Cornbleet. As I wrote last week, I’m focusing this month’s blog posts on my web friends...bloggers, magazine publishers, and web site owners.
Take Stephanie Dawn Dodds a holistic nutrition coach and raw food enthusiast. Her website Raw Chef Steph is loaded with recipes, information, and other things I know you’ll enjoy. Recently, Chef Steph did me the honor of posting a wonderfully positive review of Raw Food Made Easy for 1 or 2 People Revised. In her review, she reveals that my raw Ramen – which she charmingly refers to as RAWmen – is one of her favorite dishes. New Asian Cuisine Ramen has gone through many incarnations in its long and rich history. Ramen noodles originated in China about 4,000 years ago, but they became so popular in Sapporo, the capital of Japan's northernmost island, that it is now considered to be their regional dish. Traditional ramen is made with wheat noodles that are high in carbohydrates and heavy on the system.
Click here to read Steph’s book review. Until next time! For Double Ninth Festival, a Cake of Nine Layers | Chinese Holidays | Carolyn Phillips. China has three great holidays — in early spring there is the celebration of the Lunar New Year, the Dragon Boat Festival in midsummer and the Moon Festival in autumn — but the rest of the Chinese year is sparked with other days of remembrance, thanksgiving and celebration. Double Ninth Festival (on Oct. 23 this year) is a traditional favorite not only because it honors the elderly, but also because of its delicious combination of sweet cakes and chrysanthemum tea. Tradition holds that Double Ninth is the perfect day to climb high hills, admire the chrysanthemums that are in full bloom and sip tea or wine made from those flowers; in the best of all worlds, these three are done at the same time. Signs of great changes in the seasons can be seen in the world around us; one old Chinese saying tells us that this is when wild geese gather and fly south, sparrows dive into the sea and turn into clams, and chrysanthemums bear yellow flowers.
Hakka-style layer cake. Credit: Carolyn Phillips 1. Free Flourless Chocolate Cake. By Michael Allen “What could be better than a chocolate-on-chocolate dessert?” Asks Michael Allen. This recipe by Chef Allen is always a hit. Ideal for gluten-free guests, it can be easily adapted for those with dairy allergy.” 1 cup whole almonds, divided, or ½ cup additional cocoa ¾ cup unsalted butter or dairy-free replacement, softened + 1 tablespoon for greasing pan1 cup sugar4 large eggs1 teaspoon pure vanilla extract❧ Pinch salt½ cup cocoa2 cups good-quality chocolate ice cream or dairy-free frozen dessert (flavor of choice)½ cup Raspberry Puree, for garnish❧ Whole raspberries, for garnish❧ Confectioner’s sugar, for garnish 1.
Heat oven to 325 degrees. 2. 3. 4. 5. 6. 7. Raspberry Puree 12 ounces fresh raspberries or frozen raspberries, thawed and drained ⅓ cup confectioner's sugar1 teaspoon lemon juice 1. 2. 3. How to Make Ricotta. There's a reason cheeses like ricotta get dubbed "farmer's cheese" -- little more than fresh milk and years of know-how goes into making them. Inspired by Jennifer Perillo's uber-precise recipe for Creamy Homemade Ricotta, in the video below Amanda takes a swifty and dirty stab at this "re-cooked" Italian staple, with a method that uses only lemon juice (see below for Jennifer's perfect recipe, which relies on buttermilk).
Creamy Homemade Ricotta by Jennifer Perillo Makes 2 cups Add the ingredients to a 4-quart pot. Bring to a very gentle boil over medium heat. Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot. This week's video was once again shot and edited by our videographer Elena Parker (who now produces our bi-weekly Dinner & a Movie column as well!). Follow Amanda Hesser Before starting Food52 with Merrill, I was a food writer and editor at the New York Times.
Past articles from this author you'll love: Pumpkin Spice Cupcakes with Tangy Yogurt Frosting. Yogurt is easily one of my favorite snacks. Lately, Greek yogurt has increased in popularity, and with good reason — it’s thick, creamy, and has a distinct tang missing from most plain yogurts. FAGE (pronounced Fa-Yeh) Total is by far my favorite. There are lots of varieties, and you can buy small, medium, OR large sized containers. It’s always available too, even in my small-ish city. Now, normally when I think about yogurt, I think about fruit and granola. (For the record, I have made chicken salad with FAGE Total in the past…and it was completely delicious) When I was challenged to come up with a recipe using FAGE Total 0% Plain Greek Yogurt, I was a little nervous.
Dietey is my technical term for desserts that don’t taste like dessert because all the good stuff is missing. If we’re being honest, I wasn’t sure what to expect. ..is creamy, tangy, and delicious. About three/twenty-ish spoonfuls later, I can confirm that with some certainty. Pumpkin Spice Cupcakes with Tangy Yogurt Frosting. Notonthehighstreet.com (notonthehighst) on Pinterest. THE MINIMALIST; The Mango's Saucier Side. THERE'S a creation -- you can hardly call it a ''dish'' -- that is sold on street corners all over the world. It is cut fruit sprinkled with salt, cayenne or chili powder, and lime. Usually featuring mangoes, and meant to be eaten out of hand, it is a great snack and, by the standards of most Americans, exotic.
Ten years ago, few of us would have conceived of combining salt and chili with fruit. As is true of almost all food, fruit releases some of its juices when combined with salt. In the course of the 10 minutes or so it takes to eat the snack on the street, that's barely noticeable. But if you wait a little while longer -- the time it takes to heat up a grill or broiler and cook a fish fillet, for instance -- the mixture can turn quite saucy, becoming a splendid accompaniment for that piece of fish.
Start with a semiripe mango, one you can cut into chunks, or similar fruit: peach, nectarine or melon are all fine. I test fish for doneness with a skewer or thin-bladed knife. 1. 2. 3. The Epi-Log on Epicurious.com: Peppers, Every Which Way. BlogHer. Recipes | Butte Creek Mill. Chocolate Chip Cookies. Tuesday, October 23, 2012 Chocolate Chip Cookies I do not know anyone that doesn’t like a good Chocolate Chip Cookie. When you eat them, it puts a big smile on your face. When you give them away, you get lots of smiles. If you are looking to make someone happy go to your kitchen and make a batch!
Next week it is Halloween – crazy how times flies. PrintSave Chocolate Chip Cookies Yield: 60 cookiesPrep Time: 1 hour 15 minutesCook Time: 10 minutes Ingredients:2 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks) butter, softened 3/4 cup sugar 3/4 cup brown sugar 1 tsp vanilla extract 2 large eggs 2 cups (12-oz. pkg.) One Year Ago: Apple CakeTwo Years Ago: Pumpkin Brownies.