I first came across this recipe in my library copy of Niki Segnit’s The Flavor Thesaurus. As ambitious as the title suggests, the book attempts to categorize the whole panoply of flavors under the sun and suggests natural (if sometimes counter-intuitive) pairings. While it works great as a guide to consult while cooking, it also lends itself beautifully to reading a few chapters at a time — perfect for stumbling upon culinary inspiration! Continue reading Claudia Roden’s Orange and Almond Cake
If you’ve ever had a toddler, you know what a struggle it can be to get them to eat what you prepare. Even if your cute little baby used to polish off everything in sight with great gusto, sometime after the 18 to 24-month mark, a little devil seems to take residence in your innocent little infant’s body. This is when foods that used to please no longer do, or the little guy or gal insists on a unique menu at every meal. These are testing times for busy parents and many do understandably resort to shortcuts and give the tots what they’ll down easily — which in many cases means sugar. Continue reading Pear Butter Gelatin Sticks
This recipe is from Super Nutrition for Babies, The Right Way to Feed Your Baby for Optimal Health, which has been absolutely indispensable in my kitchen especially when introducing solids to my baby.
This is a delicious and easy dessert for the whole family that is without any added sugar, and made all the more nutritious if you also go the extra mile and lacto-ferment it. Since it is so simple to do, I find that it’s a good foray into the world of lacto-fermentation. Continue reading Apple Butter (lacto-fermentation optional)
Pinch of salt or sugar depending on your final dish
8 tbsp water
Heat the butter and water in a saucepan. Turn off the heat when the butter has melted.
Add all the flour at once and stir with a wooden spoon until the dough is uniform.
Place the dough in the middle of a pie tart and spread evenly with your hands.
Keep in the fridge for at least half an hour before blind-baking.
There. Can you really say that making a tart crust is really complicated and time-consuming now?