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Cappuccino Chiffon Cheesecake
Light, airy, moist, bold, creamy. Serves 8-10. Directions Preheat oven to 250 F. Insert a baking tray filled with water. Make sure the water will not overflow when you place the cake pan on it. Grease an 8 x 3 round cake pan and line the bottom with parchment paper. (Cake pan should be 8… Continue reading Cappuccino Chiffon Cheesecake
Pineapple Upside Down Cake
Buttery, sweet, sticky, tangy. Makes 9 servings. Ingredients Method
Cardamom Chickpea Cookies
-sweet, spiced, savoury Ingredients 1/2 vegetable oil, or any flavourless oil 1 tsp ground cardamom 3/4 cup confectioner/icing sugar, sifted 1 tbsp rosewater 1 and 1/2 cup chickpea flour 3 tbsp roasted pistachio, crushed or slivered for garnish Directions: Blend together the sugar, oil, cardamom, and rosewater. Add the chickpea flour and mix until the… Continue reading Cardamom Chickpea Cookies
Classic Chewy Chocolate Chip Cookies
Makes about 15-20. Crisp and chewy. Directions: Preheat the oven to 300oF. Prepare a lined cookie sheet and set aside. Melt the butter slightly so that it is close to melting but still very thick. Beat together the butter, brown sugar, white sugar, and vanilla extract. In another bowl, mix together the flour, salt, and… Continue reading Classic Chewy Chocolate Chip Cookies
Matcha White Chocolate Chip Cookies
Makes about 15-20 cookies. Directions: Preheat the oven to 300oF. Prepare a cookie sheet line cookie sheet and set aside. Leave butter at room temperature until very soft or microwave the butter until it is partially melted and then stir. Beat together the butter, brown sugar, white sugar, and matcha powder. In another bowl, mix… Continue reading Matcha White Chocolate Chip Cookies
Lavender White Chocolate Chip Cookies
Makes about 15-20 cookies. Floral, sweet, good for springtime. Notes: I use a lavender oolong tea to infuse the cookies. Use more or less to flavour the butter depending on how strong you want the flavour. Substitute the lavender for other dried flowers, herb, or tea to flavour accordingly.
Strawberry Goat Cheese Salad
Directions: For the dressing, whisk together olive oil and dijon mustard until it thickens. Add balsamic vinegar, sugar, and salt and continue to whisk until well blended. Add crushed mint. Toss the spinach and arugula with a desired amount of dressing until well coated. Lightly toss in the strawberry slices, goat cheese, and pecans. Notes:… Continue reading Strawberry Goat Cheese Salad
Roasted Tomato Basil Pasta
Flavours: – warm, sweet, tangy Serves 4 people. Ingredients: 3-4 bowls cherry tomatoes 2-3 tbsp dried/fresh oregano 4-5 cups dried penne pasta ½ cup diced yellow onion 2-3 cloves minced garlic ¼ – ½ tsp cinnamon 1 tbsp balsamic vinegar A few dashes of Tabasco sauce or cayenne pepper (optional) Salt and pepper to taste… Continue reading Roasted Tomato Basil Pasta
ROSEWATER PISTACHIO CHEESECAKE CUPS
Makes 12 servings Ingredients Directions Roast pistachios in oven at 350 F for about 5 minutes. Grind/crush/crumble pistachios and crackers until desired texture and mix them. Add crushed/ground cardamom and sugar. Mix in coconut oil until a crumby dough forms. Press into muffin tins to form a base for the cheesecakes. Bake for about 5-10… Continue reading ROSEWATER PISTACHIO CHEESECAKE CUPS
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