Continuing my retrospective of the last 500 posts, these are some recipes that are among my favourites. Because I like to try new dishes, a recipe has to be special for me to remember to make it more than once.
I made the cupcakes using the recipe for Carla’s Hot Milk Sponge cake from the More with Less cookbook by Doris Janzen Longacre, but I infused the milk with Earl Grey tea. The topping is the same marshmallow cream from Mimi’s poppyseed cake, except I steeped dried lavender in the water I used, and did not include vanilla.
The dumplings are made from glutinous rice flour, salt, baking powder, boiling water and stevia. The dough was divided in thirds and one part was mixed with matcha powder while another part was mixed with cocoa powder. The dough was rolled into strands, braided, looped back and rolled some more before being cut and rolled into balls which were boiled.
The dumplings are set on a bed of macerated raspberry and strawberry sweetened with agave syrup and stevia.
To make these little sweets, I mixed glutinous rice flour with baking powder and a pinch of salt. I then added hot water and stevia and kneaded the dough a little before dividing it and adding matcha powder to half of it. Meanwhile, I heated some water in a large pan and lightly greased a muffin tin. I rolled the dough into small balls and put them in the muffin tin, then set the tin over the boiling water and steamed it for 20 minutes.
After reading that lemon is a good accompaniment to matcha, I made a glaze of lemon juice and sugar. These small chewy steamed dumplings were a nice treat.
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.