This is a fresh soup for spring.
Monthly Archives: April 2017
I was craving something sweet and quick. I toasted some sliced almonds and golden and dark raisins in a little coconut oil, then set them aside and roasted a small piece of cassia and two cardamom pods along with some semolina. When it was toasted, I added in some saffron and hazelnut milk until I got the desired consistency. I sweetened it with agave and stevia, then mixed in the reserved fruit and nut, and added a little tahini. I topped it with dried rose petals.
I made this mildly sweet porridge using agave syrup in place of honey to make it vegan.
I worked from this recipe, using half the oil it called for at the suggestion of a Greek friend. Unfortunately my tomatoes looked a little anaemic this time of year, so I was unable to get the bright colour of the original recipe.
This was my first attempt at Hwajeon, a pan-fried rice cake in syrup.
Normally they are decorated with the leaves of a daisy and the flower is made from jujube. I only had dried jujube, so I soaked it in water, but I also made half of the cakes using softer medjool dates.
I didn’t have daisy leaves, so I used mint and dill leaves. I was afraid they would impart too much flavour – especially the dill – but it turned out okay. The cakes are thicker than they ought to be, and I clearly need a more delicate touch with my floral design, but I still think they’re pretty.