Author: chefalice
This is perfect served with the squash chilli on here to soak up all the lovely juices, but it’s also good with a bowl of soup for lunch. If you want a vegetarian version, leave out the bacon but stir in two tablespoons of olive oil with the sweetcorn.
By now you may have guessed that I’m a bit of a fermented foods addict. Eating fermented foods makes me feel great, and I love the delicious and unique flavors fermentation creates. After I started experimenting with fermented foods, I soon realized that it would be wonderful to enjoy more fermented desserts. I only indulge in sweets occasionally, but I knew I would feel better about doing so if they offered the health benefits of fermentation. When our friend Larry asked if Curtis and I would like to come by his place to pick cherries from the cherry trees in…
These tasty, nutritious cookies contain agave syrup and unsweetened applesauce instead of sugar and butter. The simple recipe is easy for children to make and can be used to create several different types of cookies. Add your favorite ingredients to make your own unique cookies.
The combination of salty and sweet is one that has always appealed to me salted caramel and salty peanuts on top of a hot fudge sundae, even chocolate-covered potato chips! At the bakery, we don’t use nuts so that our establishment is friendly for nearly every diet and allergy. As a result, we have to brainstorm more creative ways to get that salty crunch into something soft and sweet. Enter pretzels. In this new world where vegan and gluten-free options abound, finding gluten-free pretzels should be a cinch (check at a health-food store or an online supplier). If, however, you…
You can tweak this all-purpose chocolate sauce to your preference. Add some spices or cayenne for a delicious kick. Use fewer cashews for a thinner sauce, or more cashews for a thick, fudge-like consistency. This sauce sets like a firm pudding when chilled, so topped with berries and cream, it serves up well as a rich chocolate dessert. Chocoholics beware: this one’s intensely addictive.
Sea bream, also known as orata or dourade, is ideal for grilling or poaching. It has sweet, delicate white flesh and a size and thickness that doesn’t challenge most home cooks who worry about drying out their fish or, on the other hand, undercooking it. Stuffing the fish with aromatics, then serving it with a slightly sweetened gremolata, lends the subtly flavored flesh a complex and full flavor. Our East Coast porgy works well with this, or a good-size, pumpkin-shaped panfish from a southern or midwestern pond would also do just fine. If purchasing at the fish counter, ask your…
This warm salad is a beautiful way to eat aubergines, bringing you smoky flavours, a variety of textures and warm spices all on one plate.