Feeds:
Posts
Comments

Archive for December, 2014

ChristmasTree_4226

Merry Christmas everyone.

Christmas Eve is the more celebrated day in European families, even those residing in North America. Back when I was a child, my family would make the trip out to Northern Toronto on December 23 or 24 to buy our Christmas tree. It was tradition not to set up the tree until the day of Christmas Eve (although JT and I have been known to get our tree in late November!). Even though it was late by North American standards and the trees were pretty well picked over, we always managed to find a good one (not an easy task in a family of tree connoisseurs). One year the best tree (read fattest) was so short, we had to put it on a table. Mom said it was so more presents could fit under the tree. The only thing Dad did with the tree is put the lights on it. The lights would only be turned on to make sure they were evenly distributed and then they wouldn’t be turned on until later that night. Mom, my younger brother and I would always dress the tree. My favourite part was adding the tinsel after all the gorgeous hand blown glass balls (and various kid craft ornaments) were hung; my brother would throw the tinsel on by handful and I would carefully add them one tinsel strand at a time. The tree wouldn’t be complete without adding szalonczukor, a traditional Hungarian fondant candy that my Aunt and Uncle would send every year from Budapest. We also had candy canes but that was later as we became more Canadianized.

Christmas Eve was our big celebration and we would always have a huge dinner (Mom would make fish and turkey with all the fixings) and then after dinner (which seemed to take F O R E V E R) we’d be sent off to our rooms to see if we could see Santa in the skies because we’d follow him through NORAD! During that time Santa would arrive quite quietly and fill the floor beneath the tree with gifts. So many gifts. Then, Mom and Dad would turn off all the lights and illuminate the tree, Dad would put on on some Christmas music (a special mix he made on the Sony reel to reel) and they would signal my brother and I (and usually some stray my Mom invited for dinner) to come out of our room into the living room. That was our Christmas. I can still feel that nervous energy and the excitement of the anticipation as we walked down the hall into the living room, our eyes bugged open to take in the view of our beautifully lit Christmas tree and piles and piles of presents! We would always start out opening presents systematically but by the end it was always chaos. At some point Mom would serve dessert, a traditional Yule log (piskota), both walnut and poppy seed Baigli! She also made a Lindzer Szelet which was my Dad’s favourite (a tender pastry square with a layer of apricot jam and sometimes chocolate ganache). Cognacs would be poured (for the adults) and my brother and I would lose ourselves in the bounty of all our new toys and have an impromptu fashion show off all our new clothes (well, maybe that was just me). Family friends always popped in after dinner after the mess was cleaned up, more desserts were served and more cognac was poured. It truly was magical.

On Christmas Day, my brother and I would open our stockings and we would continue to play with our new things while Mom made a beautiful breakfast with kuglof and home made jam. Christmas Day was usually quiet at our house, we hung around in our jammies, played, watched a Christmas movie or two and just chilled. We were always invited to my parents’ best friends for Christmas Day dinner.

JT’s and my Christmas took on a similar landscape with the exception that on Christmas Eve we always go to my brother’s for dinner because they have kids. Lately, they been having a ham for dinner so we’re not eating turkey two days in a row (honestly, I don’t mind two turkey dinners). I usually bake a Yule log and a plate of Christmas cookies to share. This year I’ve baked a white chocolate and strawberry tart that I’m recipe testing. My brother’s family celebrate a more traditional North American Christmas (with her family) with the major festivities on the morning of the 25th and dinner with her family in the afternoon, which works out perfectly since JTs family does the same so we’ve never had a conflict. Today we’ll have JTs family over for our turkey dinner, complete with stuffing, roast potatoes, gravy and green beans with garlic and almonds. Dessert will be pie that my SIL brings as well as a cheesecake thing that I’m recipe testing. So tell me, how does your family celebrate Christmas and is it the 24th or the 25th?

It’s been a whirlwind  year and I must admit that December snuck up on me and I feel like I’m behind. But the next few days will be all about family, relaxing and just enjoying the festivities. JT and I wish you all the best, a very merry Christmas and a safe and Happy New Year!

Read Full Post »

VeganTruffles_4256

Do not be fooled that these are Vegan, they are surprisingly, incredibly truffle-like.

This is the last of the vegan recipe series that I’m doing for the time being. It was a great experience to cook this way and I’m very happy to have been able to document it. Cooking vegan is not nearly as difficult as I originally thought and like most everything, it’s not always healthy. If I were to be serious about this type of cooking, I would definitely research different types of fats to use because I really did not like the vegan margarine one bit. The blog resource I found is excellent and I would definitely recommend it to anyone cooking vegan.

I have definitely left the best for last, these vegan truffles are the pièce de résistance!

VeganTruffles_4257

Incredibly creamy truffles, just as they should be.

Vegan Truffles

Makes about 3-5 dozen, depending on size

Ingredients:

  • 12 oz bittersweet or semi-sweet chocolate chips (I used Belgian chocolate)
  • 1/2 cup coconut milk (full fat)
  • 1 tbsp margarine or coconut oil
  • 1 tsp orange extract
  • 1 tsp orange zest
  • 1 tsp espresso powder + 1/4 tsp cinnamon
  • Espresso powder and icing sugar for rolling in

Directions:

  1. Combine chocolate, coconut milk and margarine in a saucepan and heat until chocolate has melted and mixture is thick. Divide into two portions, about the same volume. Add your choice of flavourings to each portion.
  2. Pour into a bowl , cover with plastic wrap and set in refrigerator overnight (I actually had mine sit a couple of days and it was fine).
  3. Using a melon baller, sprayed with oil or vegan butter,  shape into spheres. Roll into your favourite topping. Store in the refrigerator.

I was completely floored by how authentic these truffles tasted.The coconut flavour was quite subtle, if any and what it brought to the table was total creaminess. I would make these again, even for non-vegans. I think this recipe is totally a keeper and I hope you like it too. These truffles act much the same way as real, cream version truffles so you need not worry about them melting into a puddle.

VeganTruffles_4260

Indeed, they are as creamy as they look.

 

Read Full Post »

LemonSquares_4249

If I hadn’t said these were Vagen, you wouldn’t have known.

 

These chewy lemon squares are a family favourite that I’ve been making for years. To be honest, I’ll probably make the vegan version from now own, these were THAT good. As per the non-vegan version, these are very lemony, so you must LOVE lemon.

For the non-Vegan version, please click here.

Vegan Lemon Squares

LemonSquares_4252

Chewy and lemony all at the same time.

 

Original recipe adapted from Company’s Coming, Squares by Jean Pare.

Makes 1 pan 9″ x 9″

Ingredients for Shortbread Crust:

  • 1  1/2 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup vegan margarine
  • 1/4 cup coconut oil

Directions for Shortbread Crust:

  1. Preheat oven to 350° F (177°C). Line a 9″ x 9″ square pan with parchment (it makes it easier to lift out to cut).
  2. Crumble the margarine and coconut oil into the flour, sugar until mealy (you can save time and pulse this in a food processor, metal; blades).
  3. Press into a prepared 9×9 inch pan. Bake for 20 minutes.

Ingredients for Chewy Lemon Topping:

  • 2 vegan eggs (I used this recipe: 2 tbsp ground flax seeds + 6 tbsp warm water (whisk together and allow to sit for 5 minutes))
  • 1/4 cup + 2 tbsp lemon juice
  • 1 cup granulated sugar
  • 2 tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1 cup unsweetened coconut
  • 1/4 tsp salt
  • 1 tsp lemon oil
  • 6 drops yellow food colouring (optional)

Directions for Chewy Lemon Topping:

  1. Stir together all of the ingredients. (I successfully left this on the counter while the shortbread pastry was baking and it seemed to thicken even more!)
  2. Spread over shortbread base evenly. Bake at 350° F (177° C) for additional 30 minutes, until set in the centre and golden in colour.
  3. Lift out of the pan using the handy parchment. Cool and cut into squares, or bars. Serve at room temperature.

Notes:

  • I was concerned that the flax would impart a flavour but the coconut and lemon flavourings were enough to mask it. To be honest, you can’t tell that these are Vegan.
  • You can use other Vegan egg alternatives, I just can’t predict how this recipe will behave with them. The blog I linked it to explains real egg behaviour in baking very well so you can make informed decisions on alternatives.

LemonSquares

Read Full Post »

VeganSpanakopita_4208

In converting a recipe to Vegan, I generally try to keep in mind all the flavours AND the textures in the non-vegan version. When I decided to make Vegan Spanakopita I became very excited until I remembered that there was crumbled feta in my recipe. Crumbled feta is not Vegan, so I began to think…what oh what can I use to replace the flavour and the unique texture this delicious cheese brings to the table. Yes, I could have omitted it altogether, but then it wouldn’t be as delicious!  Some time ago, I’d made a note to marinate tofu in ‘feta’ flavours like lemon juice, apple cider vinegar, salt, oregano and olive oil…so I did a little experimentation and came up with this version. It’s actually pretty tasty on its own, but I needed it for this recipe so there won’t be marinated tofu on the buffet table, but this spanakopita more than makes up for it. I don’t think the non-vegans will mind this version. But there will be pulled pork and bacon wrapped dates just in case ;-)!

Vegan Spanakopita

A kitcheninspirations original recipe.

Makes about 50, 6 cm (about 3 inch) triangles

Ingredients:

  • 1 tbsp canola oil
  • 1 large sweet onion, sliced thinly
  • 5 cloves garlic ~20 g, finely minced
  • 500 g zucchini grated (about 2 medium-sized)
  • 300 g spinach
  • 3-4 tbsp finely chopped fresh dill
  • 2 tbsp chopped fresh oregano
  • 350 g marinated tofu, drained, roughly chopped (recipe below)
  • About 8-10 sheets phyllo
  • 1/4 cup canola oil

Directions:

  1. Heat canola oil in a large dutch oven. Add the sliced onion and sweat it out a bit, add the garlic and cook for about a minute. Add the grated zucchini (click here for some clear steps on making this dish) and cook for 3-4 minutes. Add the spinach and cook until it has totally wilted.
  2. Remove from the heat and add the fresh dill, oregano and roughly chopped marinated tofu. Set into a fine sieve and allow to cool and drain.
  3. Once completely cool, prepare the phyllo sheets by cutting them into 3 cm or 2.5 inch strips and lightly spraying each one with canola oil. Use two strips per triangle. Place one heaping teaspoon of the cooled filling onto one end and start folding into a triangle. Brush or spray lightly all over with the canola oil.
    VeganSpanakopita_4196

    A heaping teaspoon of filling goes at the end.

    VeganSpanakopita_4197

    Begin folding into a triangle and continue until the length is used up.

    VeganSpanakopita_4198

    The nature of the folds covers in the filling very well.

    VeganSpanakopita_4200

    A tidy little triangle.

  4. Bake at 350°F for 12-14 minutes if saving for the freezer or 116-18 minutes to serve immediately.
  5. To reheat, place a single layer of the triangles onto a baking sheet and reheat in 300°F for 10 minutes or until golden.
VeganSpanakopita_4209

The oil makes the phyllo very crispy.

Marinated Tofu

Makes enough for one batch of Spanakopita (prepare 1-2 days ahead to allow tofu to absorb the marinade flavours)

Ingredients:

  • 350 g extra firm tofu
  • 1/4 cup apple cider vinegar
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 1/4 cup EVOO
  • 1 tbsp fresh oregano
  • 1 tbsp plus 1 tsp sea salt
  • 1/2 tsp freshly ground mixed peppercorns

Directions:

  1. Place the drained tofu on a cutting board over a sink so it’s tilting a bit into the sink. Place another cutting board on top and a heavy cast iron pan. Leave for 30 minutes to drain.
  2. Meanwhile, combine the apple cider vinegar, lemon juice, water, EVOO, oregano, sea salt and peppercorns and mix well.
  3. Once drained, dry off the tofu and cut into 1 cm cubes. Place into a glass container and cover with the marinating liquid. Marinate in the refrigerator, shaking the jar intermittently over 1 to 2 days. Drain to use.

Read Full Post »

The thing that’s quite a challenge in Vegan baking is not being able to use eggs. I can understand and convert recipes to use Vegan margarine or even substituting coconut oil but the egg thing is a biggy because of the science behind the egg’s participation in the recipe. At first I avoided egg recipes because they are just too difficult to convert but then the blog Vegan Baking came to my rescue, again. Although this recipe does not contain eggs the next one will. Substituting coconut oil for butter was an easy conversion because the cookie already had coconut in it — it was a no brainer. True Anzac lovers might miss the butter, but if it means not being able to indulge at all, I think it’s worth the slight difference in flavour. I hope you like it too.

VeganAnzac_4202

I wasn’t disappointed with the coconut oil substitution.

Vegan Anzac Biscuits

Makes about 22 cookies (I used a 4 cm ice cream scoop)

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/4 cup flaked quinoa
  • 1 cup sugar
  • 1/2 cup desiccated coconut
  • 1/2 cup coconut oil
  • 1 tablespoons Lyles Golden Syrup
  • 1/4 teaspoon plus a bit baking soda
  • 1/8 cup boiling water

Directions:

  1. Pre heat the oven to 350° F (177° C)
  2. Line baking sheets with parchment or some other non-stick surface (this is a greasy cookie).
  3. In a large bowl, combine flour, oats, flaked quinoa (I ran out of oats!), sugar, and coconut oil and stir well with a wire whisk. Set aside.
  4. In a small saucepan over medium heat, melt coconut oil with syrup. (I do this in the microwave on 30% so the oil does boil over and make a mess)
  5. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the oil is hot, it will bubble up considerably.)
  6. Add oil mixture to dry ingredients, and stir to well combine. This will be a very crumbly mixture.
  7. Using a 4 cm ice-cream scoop (be sure to pack the scoop tightly so the mixture doesn’t crumble), drop onto prepared baking sheets, about 4 cm apart. Flatten cookies slightly with the palm of your hand.
  8. Bake until bottom and sides golden brown and firm but not hard, about 10-12 minutes (larger cookies will take longer). Coconut oil seems to have a lower burning point so watch because they’ll go from raw looking to too dark in an instant!
  9. Transfer to wire racks to cool.
VeganAnzac_4201

It’s still the same chewy texture we’ve all come to know and love.

Read Full Post »

We’re buried in the chaos of the Christmas holidays and on Wednesday and Thursday we were buried in snow! This was our first real accumulated snow fall and the first has always been my favourite kind — the virgin snow delicately covering our urban landscape like a thick, fluffy duvet. It’s really a perfect backdrop for Christmas and with the company party coming up tomorrow, it’s perfect timing. Hopefully the city mess and dirt will keep at bay so the snow remains perfect for one more day.

Mushrooms have always been a huge favourite at our house, be it fresh, plain button mushrooms or fresh, wild mushrooms like shiitake, portobello, king or cremini, we even have a few recipes for the specialty dried variety. But for this special recipe, I chose fresh wild mushrooms.

I created this vegan recipe (to be enjoyed by all) because I wanted to show-case oven roasting mushrooms because it’s a technique that is relatively new to me (oven roasting vegetables is not new, just oven roasting mushrooms). Oven-roasting mushrooms brings out their sweetness and subdues the strong earthiness that some wild varieties have. Toss in finely chopped, fresh garlic and Extra Virgin Olive Oil from our neighbour’s father’s olive grove in Greece and these tasty fungi make a mouth-watering filling for these classy little tarts. By adding a bit of puréed red lentils AND puréed roasted cauliflower and celeriac mash put these gems over the top flavour-wise and adding a lovely creamy texture that glides into your mouth like a velvet cape.

This is the FLAKIEST pastry EVER!

This is the FLAKIEST pastry EVER!

Vegan Mushroom Tarts

A Kitcheninspirations original recipe.

Makes about 36 little tarts

Ingredients:

  • 600 g variety of wild mushrooms (I used  a combo of white, King, Portobello and Shiitake
  • 20 g garlic, finely chopped
  • 50 mL EVOO
  • 1/2 tsp sea salt
  • 1/3 cup red lentil purée (click here for recipe)
  • 1/4 cup cauliflower and celery root mash (click here for recipe)

Directions:

  1. Pre-heat oven to 450° F (232° F)
  2. Toss roughly chopped mushrooms in garlic, EVOO and salt. Spread out in a large roasting pan  and roast for about 20 minutes or until the released liquid has evaporated and mushrooms are roasted golden. Turn often so the mushrooms don’t stick to the pan.
  3. Cool.
  4. Add mushrooms to a food processor and process until all are relatively small bits. Fold in the red lentil purée and the cauliflower and celery root mash. Season to taste.
  5. You may freeze the mushroom filling at this point to use later. To use later, defrost first.
  6. Fill the baked pastry cups with the mushrooms and reheat at 200° F  (93° C) for 10-12 minutes or until warmed through.

Vegan Thyme Pastry Cups

Vegan tart pastry recipe from Vegan Baking with minor alterations. The links below for vegan butter and shortening are included in case you feel like experimenting. (This is an EXCELLENT Vegan blog with a lot of instruction and science behind the madness).

Ingredients:

  • 2 ½ cups all-purpose flour
  • 1 tbsp sugar
  • 1 teaspoon salt
  • 1 tsp thyme
  • ¾ cup (161 grams) or 1 ½ sticks cold Regular Vegan Butter or non-hydrogenated margarine cut into small pieces
  • ½ cup (108 grams) or 1 stick cold Vegan Shortening or store bought shortening, cut into 4 pieces
  • ¼ cup cold water
  • 3 Tablespoons cold vodka (believe it or not, I did not have any, so I omitted it)

Directions:

  1. Whisk the dry ingredients together. Cut in the vegan butter and shortening just like you would a normal butter pastry, keeping it as cold as you can.
  2. Add the cold water and vodka and work lightly until it forms a ball. Make three disks and refrigerate, wrapped in plastic wrap for 30 minutes or overnight (mine was over night).
  3. Pre-heat the oven to 350° F (177° C).
  4. Roll out the pastry between two sheets of parchment paper to about 1 mm (1/16″) thick. Cut with your favourite cookie cutter and shape into mini muffin cups. Bake for 10-15 minutes or until lightly golden.
  5. Use immediately or freeze until required. No need to defrost before re-heating with filling.

Notes:

  • To help avoid the pastry getting soggy with the filling, I froze the pre-baked pastry and the filling separately and combined and reheated just prior to serving.
  • This pastry is also enough for one 9″ double crust pie. The original recipe serves up a sweet version too. Your should definitely check it out.

 

 

 

Read Full Post »

Hello everyone! I’m posting a bit more frequently for a couple of weeks in case some of my readers are looking for some creative Vegan recipes for the holiday season. I’ll go back to my regular schedule when I’ve exhausted these new recipes!

I adore the flavour and texture of butternut squash and I really wanted to incorporate something with this unique vegetable into our Christmas party but it had to be vegan. I came up with this simple yet very tasty little tart. To give the filling some body, I added a 1/2 cup of the lentil purée, it’s not enough to taste the lentil flavour but it does make the filling a bit thicker. Make sure you serve these tasty morsels warm for the squash to shine!

VeganButterNutSquashTart_4222

Vegan Butternut Squash Tartlettes

An original Kitcheninspirations recipe

Makes about 40 tarts (I netted about 650 mL of filling but it will depend on the size of your squash)

Ingredients for the Filling:

  • 1 butternut squash, peeled and cut into smallish cubes
  • 3 tbsp EVOO
  • Sea salt to taste
  • 1/2 cup red lentil purée (unseasoned)
  • Pepper to taste
  • Thyme for garnish

Directions for the Filling:

  1. Pre heat the oven to 425° F (218° C).
  2. Toss smallish cubes of the butternut squash in the olive oil and salt to taste. Bake for 40 minutes or so, or until fork tender.
  3. Using a stick blender, purée the squash with the red lentil purée, add pepper.
  4. Store filling separately from shells otherwise shells will soften. Just prior to serving, either spoon about 1 tablespoon of the filling into each shell and reheat in a 200° F (93° C) oven

Vegan Cracker Pastry

Ingredients for the Pastry:

Adapted from Elana’s Pantry recipe

  • 1 cup almond flour,
  • 1 1/2 cup white flour
  • 1 tsp sea salt
  • 2 tsp thyme
  • 4 tsp EVOO
  • 1 cup water

Directions for the Pastry:

  1. Combine all of the ingredients except the water. Drop small amounts of water into the pastry until it holds together. Roll out between two sheets of parchment paper. These are quite delicate but hold together well. The squash filling does indeed soften up the shell a bit so don’t be too concerned if it seems a little hard on its own.
  2. Bake for 16-20 minutes or until golden. Freeze until required.
VeganButterNutSquashTart_4224

This tart has body. Vavavavoom!

 

Read Full Post »

A surprisingly creamy dip

A surprisingly creamy dip

We’re hosting the company Christmas party (the company I write social media content for) and 1/4 of them are vegans and vegetarians! As usual, I really didn’t feel like making two different things so other than 2 fish and 3 meat dishes, everything else is going to be vegan! I’m even testing my skills with some pretty interesting desserts and VEGAN CHEESE! Stay tuned, I’m looking forward to learning to cook gourmet vegan. BTW, thank you to a long-time friend and colleague (and loyal reader) Michela, who offered some excellent suggestions ❤️.

Did you know that purée-ing (with a stick blender) cooked red lentils become so incredibly creamy that it tastes like you’ve added cream or butter to it? It makes an incredible dip and it also could be used as a base for a gluten free, even vegan white sauce! I make a large batch and freeze in an ice cube tray for quick additions to ‘cream’ up a sauce! Recently, we had an incredible cauliflower-lentil ‘Alfredo’ sauce which was TDF! So good. Next time I make it I’ll be sure to jot the ingredients down and actually measure everything!

A few years ago I won the runner-up prize for a photo contest from Roger Mooking (a celebrity chef here in Toronto), the prize was a Crock Pot with a mini heated dip pot. The crock pot croaked last year but the mini dip pot goes on. I don’t know about you, but I have never liked using this unattractive pot on my buffet table, so about a year or so ago I did some testing to see how hot it actually gets and was quite surprised that you could actually cook in it! The temperature gets to around 165F which would be enough to cook meat, but I wouldn’t suggest it. It is however, perfect to make a batch of beans or lentils for dip! I’ve been using it almost every week to make healthy bean or lentil dips. So if you have one sitting on a back shelf gathering dust, bring it out and put it to good use. Put it on before you go to work and when you get home you have a delicious dip or base for a creamy soup or sauce.

Creamy Red Lentil Dip

An original Kitcheninspirations recipe.

Makes about 250 mL (1 cup) of dip

Ingredients:

  • 1/2 c red lentils
  • 1 cup water or vegetable stock
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp sea salt
  • 1 tbsp dehydrated onion flakes
  • 1/2 tsp granulated garlic
  • 1-2 tbsp lemon juice
  • 1/2-1 tsp toasted sesame oil

Directions:

  1. Add all ingredients except lemon juice and toasted sesame oil to a mini dip crock pot, stir and then cover.
  2. Plug it in (only way to turn it on) and cook for 3-4 hours or when lentils are very soft.
  3. Turn hot cooked lentils into a tall container. Purée using a stick blender until smooth and creamy adding lemon juice and toasted sesame oil to taste. Refrigerate until needed.
I drizzled some toasted sesame oil over the top.

I drizzled some toasted sesame oil over the top.

The oven roasted tomatoes are incredibly sweet but still give this dip a piquant flavour.

The oven roasted tomatoes are incredibly sweet but still give this dip a piquant flavour.

RedLenilDipOvenRoastTomato_3984

These little water crackers were the perfect accompaniment to this cream dip.

Additional Flavours:

  • “Hummus”: to the recipe above, add additional finely chopped fresh garlic at the end as you purée to give it more of a hummus flavour.
  • Curry Dip: omit the lemon juice and toasted sesame oil and add 1/2 tsp curry powder with 2 tbsp coconut milk powder at the purée stage.
  • Oven dried tomato dip: Omit the cumin, coriander, lemon juice and sesame oil. Add to cooked lentils, 1 tbsp chopped oven (or sun dried) tomatoes plus 1 or 2 fresh basil leaves and purée until creamy and smooth.

Notes:

  • Other lentils (like green or du puys) don’t turn out as creamy, I’ve tried them and seriously prefer red.
  • I use granulated garlic (not the same as garlic powder) and dehydrated onions in this recipe because we preferred the end taste over cooking fresh cloves and onions in the mini crock pot. For whatever reason, the mini crock gave the garlic a very unusual flavour.
  • To make a base for ‘cream’ sauce, omit everything but the lentils, water and salt. Purée when cooked, allow to cool and freeze in ice cube tray for future use.
  • Note on December 8: Lentils cook in far less time than the prescribed 3-4 hours, it’s just that I’ve left it on for that length and the result was what I wanted, totally mushy and easily puréed lentils. If you’re around and can unplug the little dip warmer when the lentils are first cooked, then be my guest.

Read Full Post »

Dope Pie is my version of Crack Pie that I made and posted at the end of September. It was unhealthy to say the least so I had an idea to make it slightly healthier and I was successful. I’ve been making these blondies since the beginning of time and the crack pie made me think of them as soon as I tasted the first bite, so with a few alterations I came up with this.

DopePie_2

It’s really just a blondie pie.

Ingredients for Crust:

  • 1 cup AP flour
  • 1/4 cup granulated sugar
  • 1/4 cup ground almonds
  • Zest of 1 lemon
  • 1/4 cup unsalted butter
  • 1 egg yolk
  • 1/2 tsp vanilla
  • 1 tbsp water

Directions for Crust:

  1. Pre-heat oven to 177° C (350°F).
  2. In a food processor, combine flour, sugar, almonds and lemon zest and pulse until mixed well.
  3. Drop in the butter bit by bit and pulse until small crumbs form.
  4. Drop in the egg yolk and vanilla and pulse until combined. Add the water in a steady stream while pulsing and mix until the dough forms a ball.
  5. Roll out dough to fit a 25 cm or 10 inch spring form tart pan. Blind bake for about 15 minutes, flattening any bubbles as they come up.

Ingredients for the Filling:

  • ¾ cup All Purpose Flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup unsalted butter
  • 1 cup packed brown sugar
  • 1 egg, slightly beaten
  • 1 tsp vanilla

Directions for the Filling:

  1. Lower oven temperature to 150ºC (300ºF).
  2. Sift together flour, baking powder and salt together. Set aside
  3. Melt butter and brown sugar over low heat. Remove from heat.
  4. Add slightly beaten egg, be careful not to cook the egg, make sure the mixture is not too hot.
  5. Blend in dry ingredients.
  6. Pour into the partially baked crust and continue to bake for 15-20 minutes or until it has set and the top cracks a bit.
This is slightly healthier than the original recipe.

This is slightly healthier than the original recipe.

Read Full Post »

%d bloggers like this: