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Author Archives: 1anati

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Looks delicious!

These pancakes were pretty darn delicious.  If you are willing to spend some extra time making these, its well worth it.  They have oats and greek yogurt in them!  I wouldn’t call these healthy….  but different!  This recipe is from the lovely cookbook, The Newlywed Cookbook by Sarah Copeland.  You can find ithere .  Also check out Sarah’s amazing blog here

Blackberry Crush

  • 2 cups of fresh blackberries
  • 1/4 cup raw sugar
  • 1/4 cup maple syrup

Pancakes

  • 1 + 2/3 cups all-purpose flour
  • 2/3 cup rolled oats
  • 2 tbs sugar
  • 1 + 1/4 tsp baking powder
  • 3/4 heaping tsp baking soda
  • 1/4 sea salt
  • 1 cup greek yogurt, plus more for garnish
  • 1 cup milk (I used 1%)
  • 4 tbs unsalted buter, melted, plus more for the griddle/pan
  • 2 large eggs

To Make The Blackberry Crush Topping:

In a large enough bowl, combine the berries and sugar and crush them…

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That’s looks so good.

darla cooks

I’m not really sure what inspires me in the kitchen. It changes every day. Sometimes it changes hour to hour.  This time I’m pretty sure that the ingredients influenced the cooking. I cannot resist Meyer lemons. The beauty of blood oranges captivates me every time. So I ended up with quite a bounty of beautiful citrus from my visit to Central Market. Sorbet is the obvious choice for me when it comes to fruit because I have a wonderful ice cream maker and my darling husband loves to have sorbet.

That’s rather mindlessly easy for me now: Meyer lemon sorbet, blood orange sorbet- Mix the juice with simple syrup and freeze it in your ice cream maker.

I was hoping to make something more exciting, something new.

Maybe something like Lemon curd.  The recipe for this came up when I was poking around on the Internet.  I love Pinterest.  I…

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This looks absolutely delicious. umm…

At Down Under

 © 2012 Viviane Perenyi Apricot Lavender Tart

I was like a child in a toy shop the first time I entered in Aurore Capucine, a small pâtisserie in the 9th arrondissement of Paris that sells delightful treats.
In the summertime, I remember there were lovely tartelettes with fresh fruits and berries. Each one looking like a pièce unique showcased in the window. And one of my favorites was the apricot and lavender tart

 © 2012 Viviane Perenyi Lavender and Apricot

First the catchy colours. The tiny purple dots of lavender against the vibrant orange slices of apricot. Then, the taste. The combination of the aromatic flower and the sweet fruit. A pleasure for the eyes and the mouth.

The dinner Paprika and I hosted last Tuesday was an occasion to recreate and share that tart so special to me. And I was pleased to see how sweet apricots on a thin layer of jam, encased in a shortcrust pastry and enhanced with the…

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This makes me so hungry.

food to glow



We’re nearly there. The end of seemingly endless January. And it’s not been too awful, considering. Normally January is a clone of December, minus the parties, food, presents, fun. But, at least here in the UK, it’s not been too bad. Not bad at all: no snow to speak of, glorious crisp light, mild verging-on-balmy temperatures, and a gradual lengthening of day that is apparent to all but the most dreary of people.

Yesterday I overheard a gaggle of older ladies moaning about the dark days and the “bitter, bitter cold”. I felt like reminding them that we have almost 2 hours more light than on Christmas Day, and that 10 C is pretty darn warm for the time of year. We actually have colder summer days. It is very possible that these women are the same ones I hear complaining loudly about the July heat, while wearing tweed coats…

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That looks so good. My mouth is watering.

The Apron Archives

This Tomato Mozzarella Basil Tart holds a special place in my blogger-heart, because when I saw it on Annie’s Eats back in September of 2009, it was one of the first times I thought “Wow!  That looks delicious.  Maybe I should try that myself…”

Many similar moments later, both online and in the kitchen, I decided I wanted to start my own blog…so for that I celebrate this tart, and the fact that it also inspired me to purchase a removable-bottom tart pan.

I rarely use it, but having it in my pan arsenal makes me feel fancy. 

In my humble opinion, few culinary combinations are as perfect as basil, tomato, and mozzarella.  Whether cold in a Caprese salad, toasted in a panini, or hot and melted on a pizza…it’s a winning trio, and I am an ardent fan.

This version of the “Big 3” is in the form of a savory tart.  By flavoring the dough for…

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