RSS Feed

Monthly Archives: October 2014

Pumpkin pie

Posted on


I made too much pie crust when I made the apple pie earlier this week, so the only thing to do was to buy a pumpkin and make pumpkin pie.


More Meze

Posted on

It’s been a few months since I last made meze.  Starting from the homemade pita on the left and going clockwise, I prepared hummus, borani esfanaaj (using kale instead of spinach), yoghurtlu havuc (carrots), muhammara (sweet peppers) and baba ghanoush (eggplant/aubergine) in the middle.


Kale lasagne

Posted on

Rainy weather makes me crave comforting meals.  This vegetarian lasagne, usually made with spinach, cottage cheese and cheddar, was a nice treat this week, although I substituted kale for spinach in my effort to increase the calcium.


Apple Pie

Posted on

The apple trees were very productive this year, which is why I’ve made apple strudel, apple cake, and now apple pie.


I expect there will be a lot more apples to come.


The mid-October Indian meal

Posted on


This week I made kothimira pachadi, beetroot poriyal, black-eyed pea gravy and stir-fry bok choy.

Autumn Apple Cake

Posted on



This is based on Roman Apple Cake from the More-with-Less Cookbook by Doris Janzen Longacre.


  • 1 cup sweetener (I used xylitol)
  • 1 1/4 cup whole rye flour
  • 1 cup wheat flour
  • a pinch of salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cloves
  • 1 teaspoon and 2 teaspoons cinnamon
  • 1/2 cup and 1 tablespoon softened butter
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 3 apples
  • 1/4 cup maple sugar
  • 1/4 cup rolled oats
  • 1/4 cup chopped hazelnuts


Preheat the oven to 350°F/180°C. 

Sift together the sweetener, flours, salt, baking powder, cloves and 1 teaspoon of cinnamon.  Blend in 1/2 cup butter, the eggs, the milk and the vanilla extract.  Chop the apples roughly and mix them in the batter by hand.  Pour the batter into a greased cake pan.

Sprinkle the maple sugar, 2 teaspoons of cinnamon, the oats and the hazelnuts over the top.  Dot with the remaining 1 tablespoon of butter.

Bake until a toothpick inserted in the center comes out clean, about 1 1/2 hours.  Let cool on a wire rack.  After 30 minutes you can remove it from the cake pan if desired.



Root vegetable soup

Posted on

Trying to eat local seasonal food means a lot of the vegetables that don’t inspire affection.  This week I made root vegetable soup with tarragon cream and turnip chips, which was worth making.  I used a lighter cooking cream which I didn’t beat, and next time I’ll probably leave it out to make this vegan.  I used half a turnip for the chips, which were surprisingly good.  For the soup itself I used half a turnip, 2 carrots, 1 rutabaga, 1 sweet potato, 1 potato, and 1 celeriac.  Next time I think I may toss in some parsnip or beet.


I served it with a bit of bread and a side of mixed vegetables (zucchini/courgette, carrot and bell pepper).


Pasta with herbs and cheese with a side of roast carrot

Posted on

Last night I made herbed pasta with halloumi which I served with roasted carrots seasoned with bahārāt and topped with a bit of sour cream.


Another Indian Meal

Posted on


From the left, clockwise: Chandra Malai kofta, ridge gourd curry and cabbage vepudu fry.

Moussaka and root vegetables

Posted on

I made vegetarian moussaka consisting of layers of potatoes, yellow zucchini/courgette, eggplant/aubergine with a tomato-based sauce between them and Béchamel sauce on top.  This was served with roasted root vegetables (parsnip, turnip and carrot) from Ken Haedrich’s Maple Syrup Cookbook.