I recently fell back in love with focaccia. It probably had something to do with having a freshly baked piece right out of the oven after a long baking class at the Tatte Bakery in Caimbridge in January on a cold night. Now, you too can learn to make focaccia at home. I HIGHLY suggest their backing class if you are considering learning to bake more.
Read MoreI can't say I knew I would love this recipe when I first read it. Miso and Tomato together? Have you ever tried it? I certainly had not, and let me tell you -- this recipe has been made three times in the past few months. That's a lot for one soup, and I can't wait to try the rest from Anna Jones's A Modern Way to Cook.
Read MorePart of my 2017 challenges I am giving myself, includes a sourdough challenge. No defined structure except to keep trying and attempt at keeping my learning throughout the year. Part one started with a baking class and a whole wheat starter.
Read MoreWe all know those nights, when we are trying to be good and remove the "easy" meals from the house. For me, this is one of my favorite ways of getting that "cheat night" flavor with a bit of healthy whole grain pasta and a bit of melty cheese. It takes so little time and effort that you can get that fresh but indulgent meal in minutes.
Read MoreI've had this thing on my bucket list for ages, really and truly learn to make bread. I've been working on developing my own flavors and combos of flours for a few tried and true recipes, but this challah has brought my confidence back up and I'm truly excited to keep learning.
Read MoreThis simple spring lunch, can change some salad ingredients into a meal that you could easily impress your in-laws with. Just add some rosé.
Read MorePeppadews are one of my all time favorite ingredients. Whether you buy yours in the jar, or by the pound at the Whole Foods anti-pasta bar, mix up your lunch recipes with this Peppadew Hummus laden baguette.
Read MoreThis recipe is all about that balance between the stuffing and the acidic tomato. What brings it all together is the salty parmesan and lemon zest. Together the perfect combo is a lovely way to serve baked tomatoes in warmer weather.
Read MoreNow, it's not prime strawberry season, but the prices have started to fall to reasonable, so I've been snacking on them as a treat.
Read MoreThis warm lentil salad is something that gets me through those nights when I cannot think of what to make for dinner. I have a bunch of leftovers in the fridge and some staples in the pantry.
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