Okra in spicy yogurt curry
Okra is one of my favourites and is so nutritious. Okra is low in calories and carbs and contains protein and fibre. Okra is an excellent source of vitamin C which contributes to your overall immune function. Okra is a unique vegetable as it provides enough protein which other vegetables lack. Okra is great for lowering cholesterol and gut health.
If you don’t like the yogurt version, I have another recipe without the yogurt here.
Ingredients:
3 tbsp cooking oil (sunflower oil, grape-seed oil, avocado oil)
2 medium onions, finely chopped
2 Roma tomatoes, finely chopped
1 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp green chilli paste
1 1/2 tsp coriander ground
1 tsp cumin ground
1/2 tsp turmeric ground
1 tsp fine sea salt
1 1/2 Lb okra ( I used frozen okra)
1 1/2 cup plain yogurt (plant based or dairy)
!/2 bunch cilantro, finely chopped (save some for garnish)
Directions:
In a medium size pot, saute onions till translucent. Add tomatoes, garlic ginger, green chilli, spices and salt.
Stir the mixture and cook till tomatoes are cooked through and it looks like a good curry base. Add okra and cook for 3-5 minutes and finally add yogurt and cilantro and cook for another minute.
Garnish with cilantro and serve with roti and rice and pickle of your choice.
Enjoy!
Spicy egg curry
Sunday brunch calls for a nice spicy egg curry with a crispy roti and some spicy carrot pickle and a masala chai. My favourite Sunday breakfast. It’s definitely a spicy party in your mouth and very filling. A great brunch for the family and with that roti extra crispy makes it even more tasty. If you want a vegan version of this, check my tofu egg curry recipe here.
Serves 2
Ingredients:
2 tbsp cooking oil
1/2 red onion sliced length wise
1 green chilli sliced length wise in 4
1 Roma tomato chopped fine
1 tsp garlic paste
1/2 tsp turmeric
1/2 teaspoon cumin ground
1/4 teaspoon fine sea salt
3 organic eggs
1/2 bunch cilantro chopped fine
Directions:
In a skillet, heat oil and saute onions, green chilli till onions are translucent
Add chopped tomatoes, garlic paste and all of the spices.
Add eggs and stir to scramble with the spicy mixture.
When eggs are done, add cilantro and cook for another minute
Serve with roti and carrot pickle. ( Great for breakfast, lunch or dinner)
Creamy overnight quinoa with banana and chocolate
A great gluten free breakfast packed with protein and so simple to make. If you can’t handle oats, quinoa is a perfect substitute. You can use raw oats but you can’t use raw quinoa. You would have to cook quinoa before using it in your overnight quinoa for breakfast. Quinoa has a pleasant nutty flavour, which works with so many different combinations, both sweet and savoury.
Ingredients:
1 cup cooked quinoa - directions
2 medium bananas, mashed
1 tablespoon chia seeds
2 tbsp Greek yogurt
1/2 cup milk (or plant milk)
1/2 teaspoon vanilla extract
1 -2 tablespoons maple syrup
pinch of fine sea salt
chocolate shavings for topping
Directions:
Combine all the ingredients, stir till all ingredients are mixed properly. Store in a mason jar or an air tight container making sure it is thoroughly clean. Refrigerate overnight.
In the morning give it a stir, add a drop of milk if you think it is too thick. Serve in two glasses or bowls.Top with banana slices and some chocolate shavings.
Overnight quinoa can be kept for 2 days in the fridge.
Overnight oats so many different ways
To make overnight oats, just use our base recipe below and add your favourite ingredients. Just get creative and enjoy your favourite fruit, nut butter, nuts and seeds, granola, chocolate chips, spices like saffron, cardamom, cinnamon, nutmeg, and more in your overnight oats.
Use a clean mason jar and always use slow cooking rolled oats. Below is the base recipe for an individual and quick add on recipes. You can pick and choose from each section to make your favourite combination. Pictured is our favourite saffron, pistachio overnight oats.
Overnight oats last up to 5 days in the refrigerator and are great for meal prep.
Ingredients: (serves 1)
1/4 tsp sea salt
1/2 cup milk (plant milk or any milk)
1/4 cup Greek yogurt
1 teaspoon chia seeds
2 teaspoons maple syrup or honey
1/2 teaspoon vanilla extract (optional)
Directions:
In a clean mason jar mix the above ingredients and choose any of the following toppings below, stir well, cover and refrigerate overnight. You may want to add more milk depending on the consistency as the oats soak up all the milk.
Saffron, pistachio overnight oats (add 1/4 tsp cardamom powder & 5 strands saffron) stir well with base recipe and refrigerate overnight. Top with crushed pistachios
Chocolate banana overnight oats (add 1/2 banana mashed, 1/2 tbsp cocoa powder,) stir well with base recipe and refrigerate overnight. Top with almond butter and chocolate shavings
Apple cinnamon overnight oats (add I/2 apple shredded, 1/2 tsp cinnamon ground,) stir well with base recipe and refrigerate overnight. Top with chopped walnuts.
Peanut butter and jelly overnight oats (add 2 tbsp peanut butter and 2 tbsp fruit jam) stir well with base recipe and refrigerate overnight.(Top with roasted crushed peanuts)
Spicy pear and walnut overnight oats (Bake 1/2 a pear drizzled with a teaspoon of maple syrup and 1/4 tsp cinnamon for 5-7 minutes at 375 degrees or just toss raw into base recipe and refrigerate overnight. Top with chopped walnuts.
Add fresh fruit like blueberries, raspberries, strawberries, bananas, peaches, pears, pomegranate and apples. Add dried fruit like raisins, cranberries, goji berries, chopped dates, mango or papaya. Add Nuts and seeds like sliced almonds, chopped pecans or walnuts, hemp seeds, sunflower seeds, Add Spices like cinnamon, nutmeg, turmeric, cardamom, or nutmeg. Add nut butters like almond butter, and peanut butter, for that extra protein boost
Almond amaretti cookies
These have got to be my old time favourite cookies! They are so moist and chewy and full of almond flavour!! These Italian cookies are are naturally gluten free, made with almond flour, sugar, egg whites and a splash of almond extract. You can also make these sugar free by adding stevia or your favourite sugar free swetener. Enjoy these anytime of the year with a cup of expresso or a tea.
Ingredients
5 egg whites
1/4 tsp salt
5 cups almond flour
1 1/2 cup sugar
1/2 tsp vanilla extract
2tbsp almond extract
1/2 cup icing sugar
Directions
Beat egg whites with a pinch of salt in a mixer till stiff peaks form
Add vanilla extract and almond extract and mix again and set mixture aside.
In a bowl, add 5 cups of almond flour and sugar and mix.
Fold in the almond flour mixture into the egg whites a little at a time with a spatula til you have a thick paste texture.
Scoop out the mounds of cookie dough and roll into round balls. Drop the balls into icing sugar and evenly coat them.
Place cookies onto a cookie sheet lined with parchment paper and lightly press each cookie with your hand. Bake at 325 degrees for 25 minutes.
You can make a little hole in the centre and add an almond, or cherry or jam or a coffee bean.
Enjoy!
Basque burnt cheesecake
You really can’t mess this cheesecake up. It wants to be burned and cracked.. This recipe was inspired by Molly Baz. One of my favourite New York style cheesecake that I enjoy over the holidays.
Ingredients
unsalted butter for the pan
2 LB cream cheese (room temperature)
1 1/2 cup sugar
2 cups heavy cream
1 tsp vanilla extract
1/3 cup all purpose flour
Directions
Preheat oven to 400 degrees F. Butter a 10” springform pan. Then line with 2 overlapping 16X12”sheets of parchment making sure the parchment comes at least 2” above all sides. You won’t end up with a clean look and that is okay! Place pan on a rimmed baking sheet.
Beat cream cheese and sugar in a mixer on medium low till smooth (about 2 mins)
Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Add cream, salt and vanilla extract and beat until combined.
Pour batter into a prepared pan. bake cheesecake until deeply brown on top and still very jiggly in the centre, 60-65 minutes.
Let cool ( It will - don’t worry) completely and remove the parchment carefully. Slice into wedges and serve at room temperature.
You should bake ahead and serve chilled
Enjoy!!!
Prawn biriyani
Biriyani is a delicious dish made by cooking fragrant basmati rice with poultry, fish, prawns, meat or vegetables adding yogurt, spices and lots of love. My simple version of prawn biriyani is so easy and takes minutes to prepare. Everyone always gets intimidated by biriyani, but seriously I find it the easiest dish and love impressing my guests with this luxurious dish.
Serves 6
Ingredients:
(a)
3/4 cup Greek yogurt
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp green chilli paste
3 tbsp tomato paste
1 1/2 tsp sea salt
1/4 tsp cayenne
1/2 tsp cumin ground
2 tbsp lemon juice
(b)
3 potatoes cubed (1/4 inch)
1/4 cup sunflower
1 chopped onion
1 roma chopped
1 1/2 cups fried onions
1/2 tsp garam masala
(c)
1.5 Lb raw prawns deveined & shelled washed and dried.
Directions:
Divide mixture (a) into half and marinate prawns in the mixture and refrigerate covered for half an hour
In a dutch oven or deep roasting pan, add leftover mixture (a) and mixture (b) with potatoes and cook covered on medium high for 30 minutes or till potatoes are cooked through (checking often so mixture does not burn)
Stir in marinated prawns and cook according to size of prawns. (small -medium prawns 3-4 mins, large prawns 5-8 minutes, jumbo prawns 8-9 minutes or till they turn pink.
Enjoy on saffron basmati rice as pictured. (Recipe below)
Ingredients:
2 cups basmati rice
4 cups water
1 1/2 tsp salt
1 tbsp butter
3 tbsp sunflower oil
1 tsp cumin whole
1 tsp turmeric
2 tbsp garlic paste
1/2 cup fried onions
Directions:
Wash and rinse the basmati rice till the water is clear.
In a medium sized pot, add rice and 4 cups water and soak for about 10 minutes.
Add salt and boil rice till almost done (15 minutes). Remove rice into a colander and rinse out extra water. Add 1/4 cup fresh water and cover on minimum till fluffy.
In a wok or deep frying pan, heat 1/2 tbsp butter and 1 1/2 tbsp sunflower oil. Add 1/2 tsp cumin whole, 1/4 tsp turmeric, 1/2 tbsp garlic paste, 1/4 cup fried onions and 7 saffron threads. Sautee for a minute and add half the cooked rice and stir fry all ingredients till rice is yellow in colur and all spices are mixed in . Remove rice onto serving platter and repeat process again with remaining ingredients.
Serve with a layer of biriyani sauce on top. Enjoy!
Pistachio and cranberry shortbread
Absolutely delicious and I can eat these all day long. Not too much sugar and a very nice texture. The best shortbread cookie I have ever had. I tried a few out and this one really is a hit with the family. Just made some for gifts over the weekend and kept eating as I wrapped them.
Makes 24 cookies
Ingredients:
1 cup all purpose flour
1/4 cup sugar
1/2 cup butter chilled, cut into cubes
1/4 tsp salt
1/4 cup dried cranberries
1/4 cup pistachios
1/2 tsp vanilla extract
Directions:
Chop cranberries in half and in a food processor pulse pistachios till they are diced into crumbs. Set aside.
In a food processor or mixer, add flour, sugar and salt and mix the dry ingredients.
Add chilled butter and mix till mixture is crumbly. Then add vanilla extract.
Add the pistachios and cranberries and mix by hand.
Roll dough into a log by sprinkling a little flour. Wrap the dough in a cling wrap and chill for one-two hours.
Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper. Cut the chilled cookie dough into 1/4 inch round circles.
Bake till golden brown (depends on your oven) around 25 minutes. Check at 15 minutes.
How to melt chocolate
Check out our chocolate melting guide on our shop in our chocolate section.
Some more tips:
make sure to cut the chocolate into fairly small uniform pieces. Good quality Callebaut chocolate works well too.
All microwaves are different so use your discretion and stop every 20 seconds and stir using a rubber spatula and scrape the sides. Chocolate should take about 2 minutes to melt.
Stop heating the chocolate and remove it from the microwave once the chocolate is mostly liquid but there are a few solid pieces remaining. Continue stirring until completely melted.
Use melted chocolate for chocolate glaze, to dip strawberries in, holiday shortbread and other cookies and donuts.
Mulled wine
Did you know mulled wine was originally created by the Romans in the 2nd century during the winter to keep themselves warm? Many also believed in drinking mulled wine for health and to avoid sickness.
Apart from spices like cinnamon, nutmeg, cloves, people would also add herbs and flowers to their mulled wine as natural sweeteners to make wines taste better.
It’s now enjoyed as a popular winter traditionally and is so easy to make, especially using our mulled spice mix.
Serves 4-6
Ingredients
1 (750 ml) bottle of dry red wine or sweet apple cider
1 orange, sliced into rounds (also peeled, if you would like a less-bitter drink)
2-4 tablespoons sugar, honey, or maple syrup to taste (or your desired sweetener)
optional add-in: 1/4 cup brandy (or your favourite liqueur)
optional garnishes: citrus slices (orange, lemon and/or lime), extra cinnamon sticks, extra star anise
Instructions
Add wine or sweet apple cider ,orange slices, mulled wine mix, 2 tablespoons sweetener, and brandy (optional) to a large saucepan. Stir gently to combine
Cook the mulled wine on medium-high heat until it almost starts to simmer. (Avoid letting it bubble — you don’t want to boil off the alcohol).
Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours
Using a fine mesh strainer, remove and discard the orange slices and spices. Give the mulled wine a taste, and stir in extra sweetener if needed
Serve warm in heatproof mugs, topped with your favourite garnish
Stollen (with marzipan)
Stollen is thought to have originated in Germany in the 1400’s. Stollen is a fruit bread of nuts, spices and dried or candied fruit, coated with powdered sugar or icing sugar and often containing marzipan. It is a traditional German bread eaten during the holidays. Learn to make your own
This recipe is tried and tested ! I got this from the Cupcake Jemma and it is a fabulous recipe. I tweaked it a bit as I prefer orange juice over rum and brandy. But you can add the rum!
Ingredients:
150ml whole milk- warm to touch
1 pack of instant yeast
415 g all purpose flour
100g fine sugar
1 tsp salt
3/4 tsp cinnamon
1/2 tsp mace
1/2 tsp cardamom
1/2 tsp nutmeg
150 g soft unsalted butter
2 egg yolks
200 gr currants/raisins/sultanas (soaked in rum or brandy overnight) I used orange juice
100g (mixed peel) I used orange and lemon peel
50 g almonds
250 g marzipan
Directions:
Activate yeast ( add yeast to the milk and add the sugar) stir and leave in a warm place for about 10-15 minutes
Sift all purpose flour into the mixer(don’t start mixer yet), add sugar, soft butter, egg yolks and all spices, salt and finally the milk/yeast mixture. Start the mixer with regular paddle for about 1 minute and then switch a dough hook. Keep mixing till you see a dough ball ( about 10 minutes) you should be able to stretch it.
Proof the dough in a greased bowl and cover with saraan wrap and a tea towel ( in an oven -with a bowl of hot water) Leave for an hour till it rises to double the size.
Remove dough and roll it out into a circle. Add soaked fruit , raisins and slivered almonds. Knead the dough through. You can divide the dough in two and roll each again into a circle. Add a tube of marzipan and mold into a stollen bread shape. Cover again with saran wrap and proof the stollen again for another hour in the oven again. Dough should be ready once it springs back very slowly (about 45 mins to an hour) Remove any fruit that are poking out as they will burn.
Bake at 320 degrees for 30-35 minutes. Cool for about 10 minutes. Poke holes in the stollen with a skewer and drizzle unsalted butter all over making sure the stollen is well soaked. Sprinkle icing sugar all over till covered. Let cool for 15 minutes and its ready to eat. Enjoy!!
Gingerbread cookies
This recipe is amazing and I got it from Gimme some oven. Your home is guaranteed to smell amazing. This one has fresh orange zest and it really does the trick.
Vegan substitutes included.
Makes 40 cookies.
Ingredients
3 1/4 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg (all from our baking spice dabba)
3/4 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup unsalted butter, softened to room temperature (use vegan butter here if vegan)
1/2 cup packed brown sugar (or maple syrup, agave syrup)
1 large egg (flax egg if vegan)
1/2 cup molasses
1 1/2 teaspoons vanilla extract
zest of one small orange(optional)
Icing
2 cups Icing sugar
2–3 tablespoons milk (soy, oat or almond milk)
1/4 teaspoon vanilla extract
Directions:
Whisk together your dry ingredients. Flour, cinnamon, ginger, baking soda,, cloves, salt and nutmeg.
Beat the dough. Using a stand mixer or hand mixer, beat the butter and sugar together until light and fluffy. Add in eggs and molasses, and beat on medium speed until combined. Then gradually add in the flour mixture, and beat on medium-low speed until just combined.
Chill the dough. Divide the dough into two equal portions and form each into a ball. then gently use your hands to flatten each ball into a 1 “ thick disk, wrap tightly in plastic wrap, and refrigerator for an hour or so until the dough is pliable.
Roll and cut the dough. Unwrap one of the discs and place it on a lightly-floured surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1.8 inch thick. Then use your favourite cookie cutters to cut your desired shapes, re rolling the dough as needed to cut more. Transfer the shapes to parchment covered baking sheet.
Bake at 350 degrees for about 8-10 minutes or until the cookies are crisp around the edges and on the top. Remove from oven and let cool for 5 minutes., then transfer to a wire rack to finish cooling
Decorate: Once the cookies cool to room temperature, feel free to decorate as desired with the icing.
Cream of mushroom soup
When your mushrooms are almost at the end of their life, don’t discard them. Make cream of mushroom soup. This delicious soup will warm you up during the cold fall evenings. The recipe is plant-based but can be made with dairy cream if you want or with chicken broth. I must say the plant-based version is spectacular!
Servings; 4
Total time 20 minutes
Ingredients:
4 tablespoons extra virgin olive oil
2 lbs Crimini mushrooms
handful of Shitake or any other mushrooms on hand
1 onion, finely chopped
3 tsp garlic paste
3/4 tsp thyme
4 cups vegetable broth
1/2 cup cream (plant-based or non)
1/4 cup cream for garnish
1/4 cup chopped parsley (optional)
Directions:
Heat olive oil in a medium sized saucepan and add finely chopped onions and saute till golden brown.
Add all the mushrooms and saute till liquid has evaporated. Add garlic paste, salt pepper, thyme and broth. Bring to boil then add cream
Blend all ingredients and place again in the pot to reheat
Ladle soup in bowls and garnish with a drizzle of cream and chopped parsley
Serve with toasted french bread
Blackbean Hummus
Instead of chickpeas, you can use black beans to make this amazing dip! You can make it spicy with chipotle chilli powder or ancho chilli powder and lime juice.Make your halloween spooky and delicious with this wholesome snack.
Serves 8
Total time: 20 minutes
Ingredients:
2 cups cooked dry black turtle beans or canned black beans
2 tablespoons tahini
2 tablespoons iced water
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon sea salt
1 garlic clove
1/4 cup cilantro chopped
1/2 tsp jalapeno powder
2 tablespoons yogurt for decorating webs on top.
5-6 piited kalamata olives for garnish
3 (6” pitas) and or assorted veggie sticks
Directions:
Blend all ingredients in a food processor except for yogurt and pita chips
Cut each pita into 8 wedges and arrange on a baking sheet. Bake for 6 minutes turning once.
Place blended hummus in a bowl and decorate.
Serve with pita and or veggies.
Roasted pumpkin seeds
Don’t ditch the pumpkin seeds after carving!
Instead, use them to roast and spice or sweeten them however you want!
For a sweet or savoury recipe, try adding some of our spices and seasonings to your pumpkin seeds.
Remove and clean the seeds from your pumpkin. Dry the seeds. Add oil, salt and seasonings.
In a bowl add 1 tbsp sunflower oil, coconut oil or avocado oil to
1 cup of seeds. (Keep the ratio the same for more seeds) add your favourite seasonings making sure to coat each seed well with mixture.
Place seeds on a baking sheet (use parchment paper for best results)
Bake for 20-30 minutes at 300 degrees F or until pumpkin seeds are crisp and golden brown. Rotate pan if you see some seeds getting darker and make sure to stir 2-3 times during the baking time.
Let cool and they will crisp up.
Enjoy this treat with your loved ones on Halloween!
Use the following Galloway’s Spices and seasonings or scroll down for some spooky recipes and make your own sweet or savoury pumpkin seeds.
Cinnamon sugar:
For 1 cup of raw pumpkin seeds you will need:
2tsp olive oil
2tbsp brown sugar
1 teaspoon cinnamon
pinch of sea salt
Sweet & spicy:
For 1 cup of raw pumpkin seeds you will need
2 teaspoons olive oil
2 tablespoons brown sugar
1 teaspoon sea salt
1/2 tsp cayenne or to taste
1/2 tsp black pepper or to taste
Pizza roasted pumpkin seeds:
For 1 cup of raw pumpkin seeds you will need
2 tsp olive oi
2 tbsp grated parmesan cheese or nutritional yeast
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sea salt
1/2 tsp garlic powder
Homemade extracts
If you have the time to make your own extracts, it sure is worth as they can be just as good as you get from the store or even better! It sure is a labour of love but well worth it and really doesn’t take too much time. If you have your ingredients and a bottle of vodka, you have it made. Vodka is used because it is odourless, colourless and flavourless.
Home made vanilla extract:
Cut 10 vanilla beans in half and slit them so the vanilla paste and seeds are exposed.
Place the cut vanilla beans into a 1 litre mason jar.
Add 3-4 cups of vodka into the mason jar covering the vanilla beans and filling the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place jar in a dark place in a pantry for about 6-8 weeks. After 8 weeks shake jar and let stand for another 6 months.
After 6 months, decant the amount of vanilla extract that you will need.
You can just top off with vodka and keep reusing the vanilla extract. It can be used perpetually replacing with fresh vodka after decanting every time.
Home made coffee extract:
Use a 16 oz mason jar and fill up with 8oz of Italian espresso beans.
Add 2 cups of vodka to the coffee beans making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. After 8 weeks, shake the jar and let stand for up to 6 months in total for an amazing coffee extract.
After 6 months, decant the amount of coffee extract that you will need.
Because coffee can get rancid, this extract mixture will not be perpetual. You can probably get another 6 months with another top up of vodka. But you should decant the rest and discard the coffee beans or dry them and grind them and use them on instant espresso drinks or on whipped cream desserts.
Home made chocolate extract:
Use a 16 oz jar and fill up half the jar with 8oz of crushed cacao nibs
Add 2 cups of vodka to the crushed cacao beans making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. After 8 weeks, shake the jar and let stand for up to 6 months in total for an amazing chocolate extract.
After 6 months, decant the amount of cacao extract that you will need.
Because cacao beans can get rancid, this extract mixture will not be perpetual. You can probably get another 6 months with another top up of vodka. But you should decant the rest and discard the cacao beans or grind them and use them as a topper on chocolate whipped desserts.
Home made cinnamon extract:
Use a 16 oz jar and fill up the jar with cinnamon sticks (3” preferably)
Add 2 cups of vodka to the cinnamon sticks making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. After 8 weeks, shake the jar and let stand for up to 3 months in total for an amazing cinnamon extract. It might already be good enough by 8 weeks.
Decant amount of cinnamon extract that you will need.
You can just top off with vodka and keep reusing the cinnamon extract. It can be used perpetually replacing with fresh vodka after decanting every time.
Home made almond extract:
Use a 16 oz jar and fill up the jar with fresh blanched slivered almonds (the fresher the better)
Add 2 cups of vodka to the almonds making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. After 8 weeks, shake the jar and let stand for up to 6 months in total for an amazing almond extract.
Decant amount of cinnamon extract that you will need.
Because almonds have fat, they can get rancid, and this extract mixture will not be perpetual. You can probably get another 6 months with another top up of vodka. But you should decant the rest and discard the almond or dry them and use them in baking or as a topper on desserts.
Home made coconut extract:
Use a 16 oz jar and fill up half the jar with unsweetened shredded coconut
Add 2 cups of vodka to the almonds making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. You may like the flavour at this point but if not strong enough, let stand up to 3 months in total for an amazing coconut extract.
Decant amount of coconut extract that you will need.
Because coconut has fat, it can get rancid, and this extract mixture will not be perpetual. You can probably get another 6 months with another top up of vodka. But you should decant the rest and discard the coconut or dry it and use it in baking or as a topper on desserts.
Home made mint extract:
Use a 16 oz jar and fill up the jar with fresh peppermint or fresh mint leaves and stems washed and dried. Press into jar with a pestle to release oils.
Add 2 cups of vodka to the peppermint/mint making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. You may like the flavour at this point but if not strong enough, let stand up to 3 months in total for an amazing peppermint/mint extract
Decant amount of mint/peppermint extract that you will need.
Because mint/peppermint will not last another 6 months, it is recommended to decant and dry the mint/peppermint and use as potpourri.
Home made orange extract:
Use a 16 oz jar and fill up the jar with orange peels and stems pressed into jar with a pestle to release oils. Use a potato peeler and only use the zest, not the pith (which is the white part inside the peel -it can be very bitter).
Add 2 cups of vodka to the orange zest making sure to fill the vodka within an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 6-8 weeks. You may like the flavour at this point but if not strong enough, let stand up to 6 months in total for an amazing orange extract
Decant amount of mint/peppermint extract that you will need.
You can just top off with vodka and keep reusing the orange extract for probably another 6 months.
LEMON AND LIME CAN BE MADE THE SAME WAY AS ORANGE EXTRACT
Cardamom extract:
Use a 16 oz jar and fill up the jar with crushed cardamom pods.
Add 2 cups of vodka to the cardamom pods making sure to fill the vodka with in an inch of head space from the rim.
If using a metal lid, cover with a cloth before placing the lid on top to avoid the metal touching the extract.
Place the jar in a dark place in a pantry for about 2-3 days. If kept longer, it will become bitter.
Decant the whole amount and use cardamom seeds in baking as well by drying and grinding to powder.
Butternut squash soup
Fall weather calls for a warm bowl of comforting ginger flavoured soup which is also plant-based and full of flavour. This soup is so easy and you don’t need hours to make it. I added toasted coconut flakes for that extra crunch.
4-6 Servings
Ingredients:
1 large onion chopped
2 tbsp garlic paste
2 tbsp ginger paste
1 large butternut squash (4lb)
1 can coconut milk
3 tbsp extra virgin olive oil
1/2 tsp crushed red pepper flakes
3 tsp sea salt or to taste
1/2 cup unsweetened coconut flakes
2 limes
Directions:
Preheat oven to 300 degrees.
In a large dutch oven or saucepan, heat oil and add chopped onions, red pepper flakes and 1 tsp sea salt. Cook till onions are soft and translucent - 6 minutes.
Add peeled, cleaned and cubed squash and stir to coat. Add garlic and ginger paste. Add 3 cups of water or enough to cover the squash. Add coconut milk and remaining salt.
Bring soup to a boil then reduce heat to medium low and simmer, stirring occasionally until the vegetables are very tender, 12-14 minutes.
Meanwhile, spread coconut flakes on a baking tray and place in the oven till golden brown, about 5 minutes. ( be careful…these can burn fast)
Blend soup in a blender till creamy and smooth and pour back into dutch oven or saucepan. Stir in juice of one lime. Cut the other lime into wedges for garnish.
Ladle soup into bowls and add top with toasted coconut flakes and cilantro. Serve with reserved lime wedges.
Enjoy!
Holiday fruitcake
I grew up in a home with my parents always in the store (Galloway’s on Robson or Pacific Centre) and therefore always around food. The best part was when my mom would make fruitcakes for the holidays. She always prepared these with love and gifted them to family and friends (the ingredients were always from Galloway’s on Robson Street where she worked for many years). She got this recipe from a customer at the Robson street store and still uses it. My mom is 81 now and I wanted to share this amazing recipe with you all. This recipe uses orange juice instead of rum, but you can use rum if you wish. I pretty much love this cake warmed up and served with a hot cup of tea.
Ingredients:
🍒8 oz currants
🍒8 oz sultana raisins
🍒4 oz mixed peel
🍒4 oz red and green cherries, whole and broken
🍒1/2 tsp ginger ground
🍒1/4 tsp nutmeg ground
🍒1/4 tsp cardamom ground
🍒1/4 cup orange juice
🍒10 oz white all purpose flour
🍒8 oz butter (soft)
🍒16 oz organic cane sugar
🍒4 eggs ( room temperature)
🍒1 tbsp fancy molasses
🍒3/4tsp baking powder
🍒3/4tsp vanilla extract
Almond paste for icing.
Directions:
🍒Remove stems from currants if any. Rinse and drain both currants and sultanas and place in a bowl.
🍒Add mixed peel, red and green cherries, spices and orange juice.
🍒Soak fruit for 2 hours. Remove 2 tbsp of flour from 10 oz flour and then add to fruit mixture and mix well till all fruit is coated with flour and let stand for another hour.
🍒Preheat oven to 275 degrees Fahrenheit and line a 10” cake pan with parchment and butter the sides as well.
🍒Cream butter in a cake mixer, add sugar slowly making sure to get a nice fluffy texture.
🍒Add eggs one at a time and flour alternately (1 egg then 3oz of flour and repeat 3 more times)
🍒 Add molasses and add baking powder and vanilla extract and mix well. Stop mixer and fold in the fruit mixture. Mix well.
🍒Pour batter into the lined cake pan and bake for 1 hour and turn cake pan clockwise and continue baking for another hour.
(If you want to decorate with almonds or cashews, place on top of cake mixture before putting in the oven to bake ~as shown in picture)
🍒Insert knife 🔪 into cake at 2 hours. Knife should come out clean.
🍒 Let cool and ice with almond paste if you want and enjoy with a cup of tea.
Mango Kulfi
Sometimes you just need a dessert that is sinfully rich, delicious, creamy and irresistible. I usIf you are ed canned mangoes that I blended in a blender. If you have all the ingredients on hand, it literally takes 5 minutes to make this incredible dessert. If you are following a plant-based diet, you can switch to non-dairy substitutes. The flavours of saffron, cardamom, pistachios and almonds will blow your mind away!! This dessert is usually served on special occasions like Navratri, Diwali, Eid or Khushiali.
Enjoy!
Ingredients:
398 ml canned mangoes (juice removed)
1 tablespoon warm milk
300 ml condensed milk
385 ml evaporated milk
250 ml whipping cream
1/2 tsp cardamom ground
6-7 strands saffron
12 almonds crushed
12 pistachios crushed
Directions:
Bloom the saffron in 1 tablespoon of warm milk for about 5 minutes (Let the saffron sit in the warm milk for 5 minutes for the flavour to bloom)
Blend the canned mangoes, then add the condensed milk, evaporated milk, whipping cream, cardamom and the bloomed saffron.
Pour liquid mixture into an 8”x12” pyrex dish or metal dish and put in the freezer for about two hours then sprinkle crushed pistachios and almonds and leave in freezer to set till 20 minutes before serving.
The kulfi will be hard to cut if you don’t remove from the freezer 20 mins before.
Enjoy!!
French onion soup
Whether you are into plant based eating or not, this soup is amazing plant-based. The caramelized onions makes it so satiating and your taste buds dancing with joy. If you aren’t following a plant-based diet, just add your favourite cheese on top and melt it down. So yummy!
Serves 4
Prep/cook time 60 minutes
Ingredients:
2tbsp plant based margarine
2tbsp olive oil
4 shallots finely sliced
3 large onions sliced
1 red onion finely sliced
3 tsp sea salt
Black pepper to taste
1 sprig of thyme
2tsp dried sage
1 tbsp gluten free flour or all purpose flour
240 ml dried white wine
1 litre hot vegetable stock
1 bay leaf
1 tsp rosemary leaves
4-6 slices of French baguette
1 garlic clove
grated plant based cheese
Directions:
Caramelize shallots and onions in the margarine and oil in a large saucepan. Add salt, pepper, thyme and sage and cook for 20 minutes.
When the onions are golden, add flour and stir well to coat the onions. Cook for a minute the add wine to deglaze the pan. Bring the liquid to boil before adding the hot vegetable stock, bay leaf and rosemary. Cover and let soup cook for 20 minutes.
Toast slices of baguette 🥖. Cut garlic cloves in half and rub on the slices of toasted bread.
Remove the bay leaf and rosemary sprig, then ladle the soup into your serving bowls and arrange toasted baguette topped with grated cheese. Place your bowls onto a baking sheet then place each one under the grill for 2 minutes.
Top with fresh thyme leaves and fresh black pepper.
Enjoy!!