For a simple soufflé-like pancake that could be served with cinnamon or vanilla sugar, yogurt, fresh fruit or compote of your choice, both for breakfast or as dessert, this recipe is simple, easy to make, and quite versatile.
White snowdrops and purple hellebore from its shady location in our garden nodding to the incoming spring. Bright clumps of silky crocuses joining in the welcome.
“As human beings, our greatness lies not so much in being able to remake the world […] as in being able to remake ourselves.” — Mahatma Gandhi
You can say good bye to boring oatmeal, if you cook it with a little twist. I got the recipe from Megan Gordon’s Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. She writes a beautiful blog, A Sweet Spoonful, and this lovely cookbook is her first one, published in the end of December 2013. Megan designed the recipe for slow Sundays in winter; I made the oats on a slow wintry Saturday morning, right after I purchased my copy of the cookbook.
Today, my parents would have celebrated their 60th anniversary. Today, my mother would have been 79 years old. I miss both of them.
“A number of porcupines huddled together for warmth on a cold day in winter; but, as they began to prick one another with their quills, they were obliged to disperse. However the cold drove them together again, when just the same thing happened.
Saffron is not the cheapest spice, but you need only a few threads, and it will give a beautiful yellow color to the cooked rice; so it’s worth it to give it a try.
When it comes to baking, my first thought is to usually use walnuts, because I love them so much. For me, I think they rank even higher than chocolate.
There were no fanfares, no fireworks, not even cakes. But it was a celebration. It actually all started on Friday, a day earlier, waking up to snow. We had an unexpected snow day – a leisurely day of reading, relaxing, and eating too many cookies.
One of the quite often neglected root vegetables are white parsnips. A lot of people don’t know them or don’t use them in their cooking. For me, they are as essential as carrots – they are closely related to carrots and parsley roots – especially for vegetable or meat soups.
For this puréed soup use fresh shelled English peas when in season, otherwise frozen peas work well (you don’t need to thaw them).
When our bi-weekly fruit box full of pluots (a cross between a plum and apricot) arrived in the end of August, it was a perfect time to make a fruit dessert without too much trouble.