Desserts · Food & Drinks · Recipes · Snacks

Coconut Kettle Corn

Ingredients 60g kernels1 tbsp coconut oil, melted1 tbsp sugar1 tsp salt Method For this recipe, I used a microwavable silicon popcorn maker. Mix all of the ingredients together in the silicon popcorn maker and microwave for 3-4 minutes. If cooking on stovetop, use a heavy bottomed pan or pot with a lid. Add all ingredients… Continue reading Coconut Kettle Corn

Breakfast · Recipes · Snacks · Vegetarian

American Blueberry Lemon Scones

Make about 8-10. Buttery, crumbly, lightly sweetened. Ingredients: 2 cups all purpose flour1/2 cup white sugar3 tsp baking powder1 tsp salt1/2 cup butter, cold1-3 tsp lemon zest1 tbsp lemon juice1/2 - 3/4 cup milk1 cup blueberries, washed and drained Directions: Preheat oven to 400oF and line a baking sheet. Add lemon juice to the milk… Continue reading American Blueberry Lemon Scones

Dinner · Recipes

Roasted Tomato Basil Pasta

Flavours: – warm, sweet, tangy Serves 4 people. Ingredients: 3-4 bowls cherry tomatoes2-3 tbsp dried/fresh oregano4-5 cups dried penne pasta½ cup diced yellow onion2-3 cloves minced garlic¼ - ½ tsp cinnamon1 tbsp balsamic vinegarA few dashes of Tabasco sauce or cayenne pepper (optional)Salt and pepper to taste1 cup smoked gouda cheese½ cup crushed feta cheese½… Continue reading Roasted Tomato Basil Pasta

Desserts · Recipes

ROSEWATER PISTACHIO CHEESECAKE CUPS

Makes 12 servings Ingredients For the filling: 1 block Cream cheese, softened1 egg¼ cup sugar2 tsp rosewater (or to taste) For the crust: 10-15 Crackers½ cup pistachio2 tsp brown sugar, (or to taste)1-2 tbsp Coconut oil or butter, melted.1 pod cardamom seed (optional)Pinch of salt (only if crackers are not salted) Directions Roast pistachios in… Continue reading ROSEWATER PISTACHIO CHEESECAKE CUPS