This versatile chocolate wine bread has barely a hint of wine that complements the chocolate taste perfectly. In addition the chopped walnuts give this loaf a welcome crunch. These unusual flavours for a bread combine perfectly with the whole wheat and rye flours creating a loaf that goes wonderfully with cheese and also scrumptious toasted and spread with cherry or raspberry jam for breakfast. And all the work is done by your bread machine! Continue reading
Dukkah Seed Dip is a mix of ground seeds, nuts and spices. It’s a delicious and healthy way to accompany any kind of bread by dipping it first into a good extra virgin olive oil and then into the seed mixture. The toasted aroma of this mixture is unbelievably fragrant. It can also be used to sprinkle on salads and soups to give added flavor. Continue reading
Borage is a forager’s delight, especially easy to find during spring season when its velvety leaves and bright blue star shaped flowers abound. This plant can also be cultivated in a sunny spot in your garden. The whole plant is edible including the flowers. It’s also full of valuable vitamins and minerals. I especially enjoy the leaves dipped in batter and quickly fried in olive oil until golden and crisp. A quick and healthy treat! Continue reading
This is a very old Southern recipe that has been around since the 1800’s. It’s origins are thought to be Native American. Although it’s not a bread it can be a good substitute for it. Great as a healthy snack too. Continue reading
Our local bakery makes this wonderful Sicilian type bread in the form of a Comet Star (Stella Cometa) during the Christmas and New Year’s holidays. Instead of making the usual savory Panettone (Panettone Gastronomico) with its various layers, I prefer using instead the star of this bread as the base for three layers that are filled. The tail end of the comet can then be sliced to accompany the meal. Continue reading
These Quick Cranberry Cream Scones really take no time to prepare. There’s no fussing with cutting in butter or any other fat as you simply stir in some cream and yogurt. Shape and bake and you’re all set for a proper English breakfast! If you have clotted cream on hand,
even better! Continue reading
This Kale Quiche is so easy to put together especially if you have the ready made flaky pastry. I used the whole wheat type that gives it a rustic twist. Brushing the bottom of the crust with olive oil before putting in the filling ensures its crispiness after baking. No more soggy bottom crust! Continue reading
This 2,000 year old recipe of “Libum” has become a regular staple in our family. It all started years ago as my daughter’s assignment for school on ancient Roman domestic life. She came across Apicio’s recipe from “De Re Coquinaria” (“About Cooking”). We tried it and they turned out simple to make and delicious. These were said to be offerings to Jupiter by married couples during marriage celebrations and other ceremonies. She brought them to school where the whole class enjoyed them. I guess you could really call this “hands on” learning!
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This Pumpernickel Rye Wreath is a lighter and less heavy version of pumpernickel bread. Pairing it with creamy Brie sprinkled with almonds makes it a perfect party or holiday center piece. Continue reading
Friselle are different from the bruschetta in that the crispy toasted or dry bread is softened with water. The toppings are similar though with fresh tomatoes, basil, mozzarella cheese and olive oil. There’s a similar version in Crete where soaked barley rusks are topped with feta and oregano and are called Dakos. These are definitely not finger food and require a knife and fork to eat. Continue reading