Another work in progress with potential. It has adjustments I’ve made to my basic batch recipe to adjust for high altitude baking, but I’m not convinced that it’s improving the texture enough to warrant the work of tweaking something I’m not willing to sample myself. But, though this mix had some moisture troubles (meaning too much), the final product seems surprisingly sound. This batch will be a test for taste more than texture, and then I’ll take that feedback into account as I alter the amounts and assembly. The next batch should be significantly better. #scones #baking #recipedevelopment #vanillacinnamon #dessert #breakfast #snack #fromscratch #yummy #momlife #homebaking
Spinach chips, seasoned with Italian herbs... my new favourite snack
It’s safe and warm in here, plus we got food 😉❤️💃🏽
Thank you @yuchen__chou
for an awesome 📸
Plateful of fresh wild Alaska sockeye salmon portions. As the days warm up again, the meals become simpler. These ended up simply roasted on a salad of cold gem lettuce, string beans and baby potatoes
CHOCOLATE AND MACADAMIA BROWNIES 🍫 It’s a Monday morning so I’m just going to leave these chocolate and macadamia nut brownies here to make your day! They’ve got a ginger nut crumb on just because 👌🏼👌🏼
The beady eyed among you will have seen these in the testing over the weekend. When the oven timer went off a certain someone ‘helped’ get them out the oven and the next thing I knew there was a spoon in the tray! 🤣 I think that’s a sign they’re pretty tasty and the amount I ate yesterday I can pretty much assure you they’re irresistible 🙈🙈 I’ll put the recipe link in my biog so you can try and let me know if you can resist them better than me! It’s my 3rd chocolate brownie recipe on the blog. Shall I stop yet?! 🤔
Ham and cheese bites made from quinoa, a good snack to have in the house, full of protein and other good benefits
Fresh pasta is becoming a good habit and a nice mindful activity during my weekends.
I am experimenting different kind of shapes. It's incredible how versatile is this pasta dough. I can now make 4 different types and they all look great!
I didn't have lots of time for the workshops yet, but I will shortly announce more dates on @cookethos
, the link is the bio. So stay tuned 👌
Today's bake is a Cinnamon Crumble Ring! 😄😄
A few weeks ago I've published a picture of my cake pops 😊🍭. So many of you were interested in the recipe... But .. fun fact : Those cake pops were the first cakepops I have ever made so honestly... it was a pure improvisation, I was adding ingredient after ingredient without any idea about the quantity :D
So in order to give you a great recipe which garantees you a great result I needed to remake these cake pops this weekend (and take notes this time :D) :) Ingredients :
100g dried apricots
50g dried dates
60g flour of your choice ( the fist time I've used spelta four, here I used buckwheat flour)
10g unsweetened raw cocoa
10g shredded coconut
1tsp cinnamon (optional)
20-30ml Baileys or peanut butter
Soak the dried fruits in some warm water or tea for 10 minutes. Strain the fruits and using a food processor or a mixer blend until you get a puree. In a large bowl, mix all the dry ingredients - flour, cocoa and coconut. Add the fruit puree and the Baileys (or the peanut butter) and make a dough easy to manipulate.
Form small balls and place them on a baking tray coverd with parchment paper. Bake for 10 minutes at 180°C (356°F). Cake pops frosting :
White frosting : .
1 tbsp coconut oil
1 scoop vanilla whey protein
Chocolate : .
Melt 20 gr of chocolate in the microwave. Dip the tip of the cake pop sticks into the melted chocolate and insert into the cake balls about half-way. Freeze for a few minutes. Melt some more chocolate in a large cup. Make sure you have enough to completely submerge the cake ball 😉. Dip cake balls carefully into the chocolate until covered. Let the excess chocolate drip off. Swirl and tap gently if needed.
Add the decoration while the chocolate is still wet. .
Place into the freezer and store in an airtight container.
Wish you a lovely week, guys ! 🤗🤗
Screw your whipped cream. Real men make pavlova with mascarpone.
I have spent all day studying the food and instagram trend driven by the endlessly hungry millennials the largest online segment! For those cafes not tapping into this HUGE market the time has never been more pertinent. Hit those instagram trends and triggers if you wish to hear more I will be speaking @ascacoffee
symposium this Sunday in St.Peters. 🍩 photo of delicious @donutbuds
and my sugar rush has arrived!
My favourite way to make soup. Slow roast huge chunks of vege with onion and garlic, coconut oil and a sprinkling of @wildforlife
healing earth spice blend. Then blend with broth, coconut cream and greens. Too easy!
Linguine carbonara with scallops Prep & cook time 20 mins
Scallops: Melt butter. Separate the solids, pour the clarified butter into a sautée pan. Over medium heat, brown the butter. Lightly season the scallops with salt. Pop the scallops in the pan, flipping after 2-3 minutes. Once cooked, aside.
Pasta: lightly salt the water (bc the pancetta and cheese are salty enough, you don’t want to over salt the pasta. Normally I would heavily salt pasta water) once boiling add your pasta. Cook as directed.
Carbonara: In a cold pan add chopped pancetta... you want to render out the fat. Turn to medium/high heat. Add a clove of garlic, whole, and lots of fresh cracked black pepper. Once the fat is rendered out and the pancetta crispy. Pluck out the garlic. Take the pan off the heat.
In a small bowl, beat the eggs (use room temp eggs! Less chance of them turning into scrambled eggs in your pan) add a handful of shredded parm to the eggs.
To combine and make the sauce:
Using tongs drag your pasta from the water and put in the pan with the pancetta. Scoop out some pasta water and add to your pan. Allow the fat and water to start to emulsify. Slowly add your egg/cheese mixture. Turning the pasta as you pour. Add the rest of the cheese. If you need to thin the sauce, add a bit more pasta water. You’ll see the sauce start to look creamy and silky!
Plate the pasta, top with scallops. Finish with a small squeeze of lemon over the scallops. Serve and enjoy!