Food and Recipes

Delicate and fragrant, with a little nutty goodness to add to your morning or teatime. (If you don’t have a mini scone pan, you can cut and shape these by hand, and bake on a regular baking sheet, placing them quite close together.  If you pop them in the freezer for 30 minute before baking, […]

This makes a delicious and cravable spoonable dessert (you might want to stir in some chopped fruit to grace it, or sprinkle with sliced almonds).   NOTE: The egg whites won’t be cooked, so you may want to use pasteurized egg whites for food safety.   (45 minutes + cooling time)   1/2 c. passionfruit

I’d deem these barely acceptable. They taste right, if a bit dense and chewy, and they toast up. The biggest problem with them is that they’re quite sticky, so a huge pain to cut up into neat squares. Your best bet with them would be to abandon neatness, chop off pieces, and then toast them

(makes two dozen large cookies) 3/4 pound unsalted butter at room temperature 3/4 c. sugar 1/4 c. honey 2 T lime juice 1 T lime zest 1 T rosewater 1 teaspoon pure vanilla extract 1/4 t. pistachio extract 3/4 t. kosher salt 3 1/2 cups flour 1/2 c. chopped pistachios 1/4 c. rose petals powdered

Another sous vide egg bite experiment, pretty good. This was mostly using up farm share stuff in the fridge — garlic scapes, zucchini, broccoli, plus eggs and cheddar. Could’ve used a little more zing, maybe more black pepper, though Kat recommended just eating it with hot sauce. Maybe a little cream cheese too, so it sets

Strawberries from the farm share, rhubarb from the garden, 1/2 c. flour, 1 c. sugar, bake @ 400 for 35-40 minutes.   Happy 4th!

Made coconut flour keto ‘naan’, out of curiosity. It’s not naan, but it’s good! I have recently started the keto diet after reading this this perfect keto review. A little odd, and definitely soft — you have to be careful flipping it, or it will tear / mush. The texture isn’t really bread-like — closer

First try at a Sri Lankan-style sous vide egg dish was not fabulous. Spinach, scallions, cumin and mustard seed, chili powder and salt, sautéed in a little ghee. I tried to make it lactose-free / paleo vegetarian, but without cheese or heavy cream, the eggs set a little hard — I mean, they’re fine, but

A is for Anovo sous vide eggs. This worked really well.  Make as if for omelette, put in canning jar, submerge and cook @ 172F for one hour.   Yum — this is a straight ham-and-cheddar that I’m hoping the kids will like. Didn’t really measure!   Made three other varieties too. I think this

Our farmshare is producing quite a lot of carrots at the moment, so I’ve turned to quick bread. The nice thing about it is that you can make a double or even quadruple batch, and it takes just about as long to make, and then you have lots to freeze for a hungry day or