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Category Archives: Informal recipe

Frozen Fruit Granola Bowl

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During a trip I tasted a lovely breakfast bowl with a base of açaí purée, topped with granola and fresh fruit. And I thought: I can make that. One key component was that the purée was very cold, almost frozen, and that was a big part of why it was delicious on a hot summer morning.

I had fresh banana and frozen raspberries, so I blended them with a bit of water. I added some granola (a simple version, made with oats, sunflower seeds, almond flakes and agave), then I topped it off with a fresh nectarine.

The second time I made it, I used frozen banana and peach juice, and topped it with blueberries. It was less visually striking but the taste was even better.

The third time I used frozen bananas, water, and fresh blueberries and topped it with melons.

The best results were with frozen banana and fruit juice. Adding water dilutes the fruit purée too much.

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Ginger Lemonade

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I was inspired by this post, but I didn’t really follow the recipe. Instead, I sliced some ginger and boiled it in water for 10 minutes, then strained it. When the ginger water cooled, I squeezed in some lemon juice, diluted it with a bit of fresh sparkling water, and sweetened it to taste with a mixture of agave and stevia.

Purple Buns

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One of my great-grandmother’s bread recipes replaces part of the flour with boiled potato. It makes the bread especially nice alongside soups. I decided to have a bit of fun by using ube (purple yam) in place of potato.

Pieces of peeled ube are first simmered until soft in as little water as possible. This takes about 20 minutes. The ube pieces are left in the water to cool to warm, and then mashed. The water plus mash is combined with yeast, a bit of sugar, some salt, a little oil, and flour. The ‘dry’ mass should be about half yam and half flour, with sufficient water to make a dough.

After the first rising of one hour, I rolled the dough into balls with oiled hands and put them in a cupcake tin. The second rising was half an hour, then I baked them at a standard temperature (350/180) for 25 minutes. I cooled them on a wire rack.

The exterior is a bit pinkish-brown, while the interior is lavender.

The taste is not really distinctive, and the rolls can be eaten like any other bread.

 

Rose Lemonade

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Rose lemonade is refreshing on a warm day. For one tall glass, use a few tablespoons of rose syrup, a couple tablespoons of lemon juice, and chilled sparkling (or still) water. Mint can be added to garnish.

 

 

Rose Milk with Basil

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I made this drink for a hot summer day. I used a couple tablespoons of rose syrup, 1 teaspoon of basil seeds soaked in water, and chilled almond milk.

Sprouted Mung Bean and Glass Noodle Soup

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I had some mung beans left from my last sprouting, so I decided to riff off of mung dip yum. I made a lot of substitutions to work with what I had on hand: a Madame Jeanette chili instead of a Jalapeno, soy sauce instead of tamari, leftover peanut sauce from my lettuce wraps instead of creamy pecan sauce, Chinese cabbage as the green leafy vegetable, glass noodles instead of rice noodles, and different proportions of most of the main ingredients!

I liked this because the taste of the bean sprouts was mild and the broth had a lot of flavour.

Chanterelles with Scrambled Egg and Peas

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Chanterelles are one of my favourite mushrooms. When I find them for sale, I like to enjoy them prepared simply. For breakfast I used 100 grams of chanterelles pan-fried over low heat with butter. I added an egg whisked with milk, with a bit of salt and black pepper added. I like to cook the egg and mushrooms on different sides of the pan so that the egg cooks fully and doesn’t cling to the mushrooms, then mix them together after the egg is cooked. To this I added some freshly hulled peas which I had blanched.