My seasonal baking also included a carrot-pineapple bundt cake. Here is the recipe. This was really moist and people liked it quite a bit.
Monthly Archives: February 2019
I’ve made a lot of apple pies, but always from fresh apples. So when I was asked to make an apple pie using frozen apples which had been grown this summer, I instead opted for some homemade applesauce so I could make an applesauce pie. The site where I got this recipe from originally is now defunct, but this one is similar.
I reduced the butter by half, increased the applesauce slightly, and used three eggs because my host’s chickens lay eggs that are a bit smaller than commercial ones.
I used this recipe, except I substituted agave syrup for the honey to make it vegan, and I poured the sauce directly on the sprouts while they were still cooking, so that it was fully absorbed.
This was not a bad way to prepare sprouts. I think it would be nice tossed with buckwheat noodles and a bit of fried tofu, as a main dish.
This is a simple fusion dish where chard/mangold is mixed with Ethiopian berbere spice mix, garlic and onion, then fried. I really enjoyed lentils with berbere spice, so I thought I’d see how it goes with vegetables. I used oil rather than butter and instead of using two bunches of chard, I added the leaves to the stems near the end of the cooking.
This coconut onion sauce with chickpeas comes from coastal Karnataka in southern India.
I had already cooked my chickpeas the previous day, in anticipation of making another dish, so they didn’t develop the same full taste they would have had if I had cooked them with the sauce, as advised in the original recipe. However, I simply perked up the leftovers by adding two peeled tomatoes and cooking it until they were soft, which greatly improved it.