Olive Oil Chocolate Mousse
[…] Pamela Crystal Serves 12. Make it all, you are going to want to eat the leftovers straight out of the bowl the next day. Olive Oil Chocolate Mousse (to die […]
[…] Pamela Crystal Serves 12. Make it all, you are going to want to eat the leftovers straight out of the bowl the next day. Olive Oil Chocolate Mousse (to die […]
[…] a condiment. It will keep in the fridge for at least 3 weeks and the leftovers are a super special summer treat on just about everything. For the Pickled Watermelon […]
[…] either as a side, a main, to beef up a salad, or even toasting the leftovers for added crunch to a dish. You will always find a bowl of plain […]
[…] nougat – nougat and marzipan wrapped in dark chocolate. Safe to say I hid the leftovers of the divine Danish treat and ate it all myself for dinner the next […]
[…] never be overlooked. This salad brings smug joy not only because I use up my leftovers to make something I want to devour, but serving big wedges of crunchy leaves […]
[…] can serve fresh cookies at a moments notice and avoid the temptation of late night leftovers or weeknight midnight feasts. While I do not profess to have a preferred chocolate […]
[…] either straight out of the oven or on a toasted slice the next day. The leftovers (if there are any) are fantastic either toasted in a slice, or crumbled and […]
There is a constant battle in my kitchen between my predisposition to over-purchase irresistible looking produce (AKA greediness ) and my desire to waste nothing. Thankfully, my love for anything sitting in vinegar and fermented,…
A lot of anchovy hiding happens in my kitchen. I love serving anchovy laden sauces to the unenlightened haters, who simply comment on the delicious unidentifiable flavour of the dish. The aversion, as far as…
It wouldn’t be pumpkin/squash season without a new iteration of an old favourite to adorn this year’s Thanksgiving table. This simple, yet feast worthy recipe should not be reserved only for a festive spread, it’s…
Without a doubt, the piece de resistance of our supper club with the Honey's to celebrate the launch of Honey & Co At Home was the Frozen Tahini Parfait and Chocolate Sandwich Cake we served…
Last month I ticked a major bucket list item and taught my first class alongside a woman I truly admire on US soil. It was such an honour to demonstrate a favourite collection of recipes…
This is undoubtedly the best use of the liquid left in the bottom of the pickle jar (AKA liquid gold) and makes the smoothest umami tahini sauce I have ever tasted.
I signed off my last newsletter with the news that I would be writing to you today from the shores of Southern California. But sometimes our best laid plans get a last minute overhaul and…
Continuing our Summer of epic cooking adventures, the week after our Pump Street Popup, we hosted our first ever Collaboration Supper Club with Sarit and Itamar of the legendary Honey ...
Here we are in the middle of April and while my kitchen is screaming Spring, I’m still wearing multiple warm layers and managed to get drenched at least once every day this week. But I’m…