Mac’n’cheese Balls

These were part of a prairie party featuring food that Albertans love to eat.
An elegant twist on an old favourite, these treats are easy to prepare, especially if you use the pantry staple, store-bought macaroni!

Recipe to come soon!

Spiced Pumpkin Purée Pancakes

I am always on the quest for the perfect gluten-free, dairy-free pancake recipe and today I think I may have found a keeper. I was flicking through the Epicurious app and came across Spiced Pumpkin Pancakes, which I thought might convert to a GF version very easily. As I am also trying to avoid dairy I substituted almond milk and a vegan spread from Becel. I use coconut sugar in baking, I like the slightly nutty flavour and it is said to have less of an impact on blood sugar levels in the body. Continue reading “Spiced Pumpkin Purée Pancakes”

Radish, Cucumber & Red Onion Salad with MInt & Orange Blossom Dressing

radish, cucumber & red onion salad with mInt & orange blossom dressing

This recipe comes from the wonderful book, PERSIANA by Sabrina Ghayour. This is her debut cookbook and it is full of enticing and unusual recipes, using traditional ingredients and techniques with a modern, light translation. It is one of the best cookery books I have read in years.

Ghayour says: “Middle Eastern food can be heavy and plentiful, so you need to pair it with light, refreshing dishes that cleanse the palate and aid digestion. This is just that kind of dish – it is a perfect accompaniment to heavy meat and poultry dishes, providing a lovely fresh flavour – and it looks beautiful, too. The lightly sweetened dressing works well, counteracting the acidity, and I just love the intense crunchiness of this salad.”

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chopping chilies for harissa

1/2 lb fresh Jalapeño chilies
1 head of garlic, peeled
Large bunch of cilantro
1 tablespoon coriander seeds
1 tablespoon caraway seeds
1 tablespoon dried mint
2 tablespoons olive oil
Salt and freshly ground black pepper

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Gluten-free & Vegan Saffron & Cinnamon Cake with Pomegranate Syrup


gluten free & vegan saffron & cinnamon cake with pomegranate syrup
gluten free & vegan saffron & cinnamon cake with pomegranate syrup

This recipe was based on a saffron pound cake with lemon caramel sauce written by Gale Gand on the Food Network website. Saffron has been used in baking since Medieval times, when spices were an expensive commodity and therefore used to show status and for celebration. Saffron buns are a specialty in the county of Cornwall in the United Kingdom, where they were baked for high days and holidays, particularly Christmas. The spice trade route has existed for centuries, bring spices from India and beyond, via North Africa, to the lucrative markets of Europe.

Continue reading “Gluten-free & Vegan Saffron & Cinnamon Cake with Pomegranate Syrup”