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Archive for November, 2011

morning tea with pumpkin bread

I think you will love this pumpkin bread; it has a lovely light and moist texture, and a perfectly sweet flavor from the winter squash and hint of maple syrup. The cranberries add a nice burst of color and tangy flavor to the batter too. This bread is very different from the overly sweet cake-like breads I often come across and it could be served as special breakfast treat. Or, you could bake it to accompany morning tea, as I did for my mother the other day while she was busy knitting us cozy winter scarves.

Since this bread is made with sprouted spelt flour, my new favorite ingredient from Shiloh Farms, it bakes up lighter than regular whole spelt flour and digests easily. The spelt berries are sprouted first so they actually digest as a vegetable, which would explain why we felt so good afterwards.

mashed kabocha squash

If you steam the squash and get your ingredients ready the night before, the bread comes together quite quickly. If there’s any left over, it’s great toasted the following day.

This bread tastes delicious strait up but my mother highly recommends spreading it with butter, while it’s still warm!

with butter!

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fall vegetable soup

I am usually not so undecided when it comes to what to cook but I want to make lots of different things for my mother while she’s here visiting, to be sure she tries at least a good sampling of my favorite dishes, and I some of hers. The truth is that my mother and I, more often than not, spend much of our telephone conversations talking about food and what we are currently making. The challenge is that we live in opposite hemispheres and so while I’m making cozy winter stews, she’s craving cooling summer salads.

cherry tomatoes, fennel, red turnips and celery root

While I was planning dinner last night, I had soup in mind but I wanted something brothy and fragrant that could use all the fall vegetables that are filling the markets. Finding a last pint of colored cherry tomatoes threw me off for a moment; that is until I decided to add them to the mix. They gave the soup a lovely brightness, which helped balance all the sweet tasting roots. I think this soup is a wonderful combination of ingredients and is surprisingly, both hearty and delicate. It’s such a treat to have her here in my kitchen with me to exchange recipes and have the opportunity to feed each other and our friends.

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