Ready, Steady, Snack and my Ode to Rhubarb (plus 2 new classes)
[…] makeover and a nut free tahini packed cousin so things don’t get dull. And because nuts are problematic for some and tahini is a global obsession I thought the new […]
[…] makeover and a nut free tahini packed cousin so things don’t get dull. And because nuts are problematic for some and tahini is a global obsession I thought the new […]
[…] and that is really never enough. Her recipe also included 1/2 cup unspecified roughly chopped nuts (as family recipes often do), and while I have made them with hazelnuts and […]
[…] and that is really never enough. Aunt Jeanette also included 1/2 cup unspecified roughly chopped nuts (as family recipes often do), and while I have made them with hazelnuts and […]
[…] tart and sweet jammy centre. I added vanilla, upped the marmalade and didn’t include any nuts, but this is very much her idea. The beauty here is both the filling […]
[…] around treat that happens to also appear at every Festive Feast. The “always toast your nuts” rule applies here. I urge you to go the extra micro effort and don’t […]
[…] tbsp anchovy butter (or any flavoured butter of choice) zest of 1 lemon 100g roasted walnuts, pecans or almonds for desired crunch Preheat oven to 250C Remove the outer leaves […]
[…] goo to crust ratio. And feel free to pimp it up for fun with marshmallows, nuts, a variety of chocolate, whatever takes your fancy. I have adapted my Brown Butter […]
[…] 1 tbsp lemon juice 120ml (1/2 cup) mild honey 1 cinnamon stick 75g (3/4 cup) walnuts in medium sized pieces (optional) For the Blueberry Filling 250g (2 cups) frozen (or […]
[…] I call this “make your own granola” as there are infinite ingredient possibilities. I use nuts, seeds, coconut and dried sour cherries (I am quite obsessed by them). Feel free […]
[…] grapefruit are excellent accompaniments, or cheese such as feta or burrata and a few toasted nuts for crunch. (If you are going down the cheese route, I might be inclined […]
[…] with all my children around me, slowly sipping some (probably) rust coloured beverage, nibbling on nuts or crudites while sharing snipets of our day. Invariably only while we are on […]
[…] surprise chunk in every bite. And in this particular recipe I would not consider adding nuts – pure is best. I only made one change – their size. Sarah’s must […]
[…] looking for a little Passover inspiration, this is a great breakfast solution with chopped roasted nuts. Roasted Rhubarb 500g (1lb 2oz) rhubarb, leaves discarded 3 tbsp honey 1 unwaxed orange […]
[…] Aviv food market, with overflowing stalls of gloriously colourful fruit, vegetables, fresh and dried herbs, nuts, pastries and halva. Amongst other spices, I bought the best za’tar I have ever […]
[…] olive oil (or confit garlic oil) a good sprinkling of Malden salt Hazelnut Gremolata 100g hazelnuts, toasted and skins rubbed off 1 small bunch flat leaf parsley (approx 15g) 2 […]
[…] salt 50g (1/4cup) demarara (turbinado) sugar 160g (1cup) semi sweet chocolate chips 100g (1 cup) walnuts roughly chopped Preheat oven to 180c (350f) Butter and line a 24cm (9 1/2 inch) […]