This weekend my Turkish roommate and I were craving lahmacun – one of our favourite dishes from our recent trip to Istanbul. We used this recipe and served it with lemon, parsley, lettuce and tomato slices.
[ tart frozen yogurt ]
[ blueberries and nectarines ]
You will need:
- 750 g plain yogurt
– 1/4 to 1/3 cup granulated sugar (to taste)
– a few drops of pure vanilla extract (optional, to taste)
This recipe makes 4 (generous) portions.
Combine the ingredients in the bowl of an ice cream maker. Churn for approximately 20-25 minutes, or until the yogurt reaches the consistency of soft-serve ice cream. Serve immediately with fresh fruit.
[ a tasty rhubarb upside down cake using this recipe from Foodland Ontario ]
[ blue cornmeal tortillas - recipe here]
I’ve never made tortillas or used blue cornmeal before, so this was a fun experiment. I would recommend using a lot of flour to form and roll out the tortillas as the dough is extremely sticky! I also found it easiest to form each tortilla right before it was cooked. The blue cornmeal is from Bob’s Red Mill – they feature a few recipes on their site that include it and also suggest that it can be used as a substitute for the yellow variety. The colour is pretty cool – I can’t wait to cook with it again.
[ fillings: shrimp and guacamole - recipe here ]
[ dark 'n' stormy - recipe here ]
OK – so this is somewhere between a light and dark ‘n’ stormy on account of the rum I had on hand. It was delicious with the tacos nonetheless!
To make these doughnuts, I adapted this recipe from Sur La Table by adding the following to the batter:
- 1 teaspoon lemon zest
– 1 teaspoon chopped culinary lavender
Hint: fill a zipper bag with the batter and then cut off one of the corners – this makes it much easier to fill the doughnut pans!
Then I made a simple glaze using:
- 3/4 cup icing sugar
– the juice of one lemon, strained (give or take a bit – add this to the sugar gradually so that the glaze is thick and opaque)
Dip the doughnuts in the glaze and sprinkle with lemon zest and culinary lavender… Enjoy!
Hot cocoa and popcorn are the perfect accompaniment to a good movie. My hot cocoa recipe is decidedly improvised, but the basics are as follows…
- about 3 cups of milk
– about 4 tablespoons of cocoa
– about 4 tablespoons of agave nectar
– a hint of flavour: freshly grated nutmeg and cinnamon, chili, lavender, etc.
Combine the ingredients in a pot with a whisk over low to medium heat – the key is to use a heavy pot to heat the milk gradually without burning it.
This traditional Catalan dish is perfect for lunch on a hot day. Since it is best served as soon as it has been prepared, I like to lay out the ingredients at the centre of the table so that everyone can assemble their own. To complete this meal, serve with mixed greens with a light vinaigrette, olives, thinly sliced jamón serrano, cheese and fresh fruit.
– the best baguette you can get
– ripe tomatoes
– olive oil
– sea salt and black pepper
– Cut the baguette and toast lightly under the broiler
– Cut a clove of garlic in half and rub it on the toasted baguette, do the same with the tomato.
– Sprinkle with sea salt and freshly ground pepper to taste
– Drizzle with olive oil
…finish your meal with local fresh fruit (here it’s strawberry season). Enjoy!