For fans of moist, tender baked goods, this zesty batch of cookies is sure to please (and for those who like their cookies crumbly, we guarantee conversion). Infused with intense lemon flavour in every bite, they’re best eaten warm, straight from the oven.
Рубрика: To Freeze
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Brown Rice and Lentil Fritters
There’s a word to describe these curry-flavoured fritters: habit-forming. There’s no real substitute for the brown rice; the toothsome quality it maintains (even after cooking) is an essential part of the dish’s overall texture—and success. To make the patties, we cooked lentils, sweet potatoes and brown rice down to a paste and shaped them with our hands.
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Pork Sausages (The Best)
Unlike most store-bought pork sausages, these Links aren’t too salty or too fatty, and they’re completely preservative-free. The best part? season them exactly as you please.
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Cherry and Almond Squares
Morello cherries and almonds are a pitch-perfect pairing in these beautifully balanced, fruity bars. You’ll find these cherries sold in light syrup (they’re the same jarred ones you’d use for a Black Forest cake) at your local grocery store.
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Vegetable Demi-Glace
Demi-glace is a rich, reduced brown sauce used solo or as a base for other sauces. This meatless version loses the usual veal stock, but none of the texture or flavour.
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Peanut Butter Brownies
Ooey, gooey and wickedly good, these squares won top choice for the Winter 2018 cover shot, hands down. With a double hit of peanut butter (in both the brownie and the filling) this silky, sweet treat will keep you smiling, bite after bite (after bite).
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Multi-Grain Bread
You want grains? We’ve got grains! Try amaranth, flax, quinoa, chia, spelt and wheat. Mixed into a multi-grain flour, each one contributed to this irresistible bread’s dense yet fluffy texture. Delicious for sandwiches or served with a smear of salted butter alongside a bowl of soup.
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Buckwheat and Chestnut Sponge Cake
Our simple-to-make sponge cake is anything but ordinary. Combining this grain’s complex, nutty taste (we’re talking delicious hazelnut notes) with delicate chestnut cream, we created a soft, moist dessert fans of buckwheat pancakes will especially flip for. And don’t worry, if it cracks lightly during baking, all the better for this rustic-looking treat.
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Eggplant and Mushroom Bolognese Sauce
Between the toothsome texture of the mushrooms and the smooth, creamy cooked eggplant, there’s no room to miss the ground meat in our eggplant and mushroom Bolognese sauce.
