Recipes, brunches and travels
Go back to basic with simple smoked cheddar scones.
This is an enriched version of Blue Bottle Coffee’s Strawberry Buckle cake. The original recipe uses all white flour, but I’ve really been enjoying adding buckwheat or rye flour to my bakes. If you’re not sure about buckwheat flour, give it a try. It’s nutritionally one of the better gluten-free ingredients, it has calcium, phophorus…
This rich and hearty leek and potato galette is comfort food at its best.
These pickled radishes add a punch to just about anything. Add them to a grilled cheese sandwich, charcuterie plate or even as nacho toppings! Picked Radishes 1/4 litre jar from David Lebovitz’s pickled radishes recipe 1 bunch of small red round radish 1/2 cup water 1/2 cup white vinegar 1 teaspoons sea salt 1…
I’ve been trying to make it a habit to take my lunches out of the office, but it’s harder in winter when there are no outdoor spots. Coffee shops help a lot.
It’s certainly been a while.
Paul Hollywood’s focaccia recipe is a winner.
The opening of Kub Khao Thai Eatery in Scarborough is a game changer. Before this, good Thai food used to be something we had to schlep to the downtown core for, all while suffering through interminably long subway rides, incessant track work delays or slow-moving streetcars. But not anymore! Now we get to contend with…
The trick to the madeleine’s characteristic bump is a chilled batter and cold madeleine pan. But bump or no bump, these classic shell-shaped teacakes are dainty and absolutely lovely with tea or coffee.
A thick and rich green smoothie for days when you think your stomach needs a break. I tend to like my smoothies on the thicker side and often end up eating it with a spoon. Adjust accordingly. Green Smoothie with Avocado and Matcha Tea 1/2 avocado 2 teaspoons matcha green tea powder 1-2 handful of…
Making English muffins from scratch is much easier than you think. You don’t even need an oven. There are plenty of recipes out there that look promising (each with different dough consistency, method, fermentation time, etc…), including one I’ve bookmarked in my favourite bread making book (Bread Matters by Andrew Whitley), but today I present…
A minor set back, but it’s nothing the home baker can’t overcome. The croissant journey continues. These are my airiest batch of croissants yet, but they’re also the ones with the least layers. So, I can’t help but feel a twinge of disappointment as I write this post. I sort of knew it wouldn’t turn…
