I have struggled a fair bit in the bread making department and truly believed my success is limited to a decent loaf of 5 minute artisan bread (a nifty base recipe with endless varieties including amazing stecca, focaccia, and pull apart). This is the recipe that changed my bread making universe. The fact that it’s wholewheat makes it all the more tasty! Continue reading “852. Whole Wheat Bread Loaf”
Although my banoffee pudding is famous and highly requested among friends and family, it is a spin off the classic Banoffee Pie. This is the banoffee pie! Layers of biscuit crust, dense dulce de leche, slices of fresh banana, and a fluffy topping of freshly whipped cream. Continue reading “851. Banoffee Pie”
The secret of the flavor, she told me, lies in using both cooking cream as well as whipping cream.
A light dish, this is not. But the coziness, deliciousness, and flavor makes up for it. This is a recipe invented and given to me by a dear sister and friend. It’s something of a chicken pie, with an kinship to hachis parmentier and cottage pie. Continue reading “849. Chicken Mushroom Tepsi”
Citrus are widely used for their health benefits both through consumption and exterior skin application.
The essential oils in the zest of citrus are invigorating and energizing, and are the main feature of this scrub. Continue reading “Citrus Scrub (Non Edible)”
I seem to prefer baked pasta dishes to stove top ones. My baked mac and cheese is pretty phenomenal, although my stove top shrimp broccoli fettuccine is also hard to beat. This pasta bake incorporates broccoli and mushroom and whole wheat torsade or fusilli pasta. Continue reading “847. Broccoli Mushroom Pasta Bake”
Remember the melon wrapped in viande sechée I made a while back? Well this salad is a more formal form of that rustic version and is just as easy to make and presents much better. Continue reading “846. Melon Mozarella Viande Sechee Salad”
Grilled sandwiches seem to be a multi-cultural favorite knowing no borders nor continent.
From the Mexican, to the British, Italian, American, and beyond. Today’s is the Arab version (one of many), using the famous Lebanese pita bread. Continue reading “845. Grilled Mortadella Cheese Pita”
Fruit salads can be a generic mix of whatever fruits you have on hand, or they can be a beautiful reflection of the seasonal bounty. This red fruit salad celebrates Summer in all its fiery glory. Continue reading “844. Red Fruit Salad”
Full disclosure: you can make this dessert by buying a pound cake loaf, a tub of vanilla ice cream, and a packet of raspberries where all you do is assemble. Or you could take it a step further like I did and amp up the flavor big time by going home made. Continue reading “843. Berry Ice Cream Lemon Cake”