For Megan’s birthday this year, she wanted to have Banh Mi sandwiches at lunch. A key ingredient in these sandwiches are pickled carrot and daikon, so I had to try my luck with Vietnamese Pickles. I’m pretty happy with the results, and the leftovers made a great addition to our salads in the following days. Read More
During the current period of self-isolation, schools are closed so we are required to deliver distance education to the students. To compensate for the lack of in-class time, I have decided to challenge my students to make a variety of things at home, hopefully also spending some quality time with their loved ones by creating and sharing a meal. A good and simple place to start is with quick pickles. It’s become more important than ever to avoid food waste, and quick pickles are an easy way to stretch the shelf life of lots of different veggies, with ingredients that most people will readily have around the house. There are many variations out there, you can do whatever works for you. Read More
Madeleines are delicious little cakes, recognizable from their distinctive shell shape. Lots of flavour variations are possible, but I’m partial to the classic lemon version below. Though the recipe and preparation are simple enough, one distinguishing and sometimes elusive characteristic is the “baby bump”. I’ve found this harder to achieve in a conventional oven as compared to a convection oven. These cakes are best eaten while still warm out of the oven.
Megan and I have been trying to eat vegetarian from Sunday through Thursday, and Indian food is a veggie option that we’re quite fond of. Many of the dishes we like are hearty with big flavours, so we don’t find ourselves missing meat. Most curries also freeze really well, so we normally make bigger batches and keep some for later use. We used the last of our basmati rice the other day, so it was time to test out some naan recipes.
When done right, scones have a crazy-high return on investment. With a few basic ingredients, and a few not-so-complicated steps (we’re basically making biscuits here, people), you have a deliciously flakey – sweet or savoury – pastry. We already have one scoopable-scone recipe, this one is a more traditional dough and processes. Different shapes – both delicious. Can’t choose? Make both!