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My favourite potatoes

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There is no such thing as an “all-purpose potato”. In general there are two basic types: waxy and floury. Waxy potatoes have 13-15% starch, floury potatoes have more, 20-22%. At the St. Lawrence Market, there is a farmer at the farmers market on Saturday mornings, Robert Taylor, whose farm, The Potato Patch at Cedar Creek Farm, produces some of the best potatoes – almost 80 varieties worth. And they are not run-of-the-mill potatoes – some old heirloom […]

Torta di Mele

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A classic apple-based Italian dessert perfect for this time of year. Like so many recipes, there are 1001 renditions of this recipe, some are more cake-like, and others like this one are more apple than cake. Serve warm or cold. INGREDIENTS 4-5 apples, Granny Smith 3 eggs 120g superfine sugar 1 zest, lemon 150g plain flour 165ml milk 2 tsp baking powder 50g butter Preheat the oven to 400°F. Peel, core, quarter and slice the […]

Lemon curd

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There are a myriad of recipes for lemon curd, and they can often be found in books on preserving, although I don’t really know if they identify as preserves, as they usually only last for 1-2 months (refrigerated). Lemon curd comes from a family of fruit curds which identify as British in origin – passionfruit, lime, orange, blood orange – probably from the early 1800s. Technically they are probably custards of a sort, and can […]

Chewy chocolate cookie bars

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Yesterday I made some of the chewy chocolate cookie bars from David Lebovitz’s website. However I made some modifications. First I modified the ratio of coconut to oats, in favour of more oats, and I also used dark chocolate and dried blueberries instead of the cranberries/cherries. It turned out great! How great, well less than 24 hours later, 60% of it has been eaten!