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Cast Iron Rosemary Focaccia

Add to ❤ Favorites Dough drizzled with olive oil and sprinkled with rosemary and sea salt is a bread lover’s paradise. And don’t even get me started on its aroma. For any one of you who are new to the focaccia world, Welcome! Focaccia is an Italian oven-baked bread that’s typically prepared with olive oil, salt and herbs but it can also be topped with cheeses and meats. Ingredients for 1 bread One 1 lb. package store bought pizza dough 4 Tbsp. olive oil, divided ⅓ cup chopped fresh rosemary, divided Sea salt, to season (optional) Read the Instructions here  

Apple and Cinnamon Tray Cake

Add to ❤ Favorites This one is inspired by a slice of apple cake that we tried at the farmer’s market earlier this autumn. It was perfect. Moist, flavourful and with lots of cinnamon and large apple slices on top and a hint of grated apples in the batter. Ever since we tried it, I have been experimenting with my own versions of it. Ingredients for 12 servings Dry Ingredients 100 g / 1 cup rolled oats 100 g / 1 cup almond flour 100 g / 3/4 cup rice flour (or buckwheat flour or spelt flour) 1 1/2 tsp baking powder 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp sea salt ¼ tsp ground vanilla or 1/2 tsp vanilla extract Wet Ingredients 100 g / 3.5 oz butter or coconut oil, at room temperature 125 ml / ½ cup maple syrup 
or runny honey 1 apple, rinsed 180 ml / 3/4 cup cultured buttermilk (or yogurt) 3 free-range eggs, separated Topping 2 apples, rinsed 2 tbsp melted butter 1-2 tsp cinnamon Ginger-Spiced Yogurt 250 g / 1 cup unsweetened yogurt 1 knob (roughly 2,5 cm / 1 inch) fresh ginger 1 tbsp maple syrup 1 tbsp lemon Read the Instructions here  

Parmesan, Herb & Garlic Frittata Recipe

Add to ❤ Favorites The recipe I’d like to share with you today will guide you through the steps necessary to prepare a very simple frittata. There aren’t too many ingredients and everything is very affordable. If you live alone, the resulting quantity should last at least three days. If there are just two of you, cut that in half. If you have a family of six, each person will get one piece as a side with something else. It’s really a great bit of food. Ingredients for 6 servings 12 Large Eggs 3 Tablespoons Half and Half 3/4 Teaspoon Salt 1/4 Teaspoon Ground Black Pepper 2 Teaspoons Extra-Virgin Olive Oil 1 Large Sweet Onion, Chopped 1 Teaspoon Garlic, Minced 1 Cup Parmesan Cheese, Shredded 1/2 Cup Fresh Parsley, Chopped 1/2 Cup Fresh Basil, Chopped Read the Instructions here  

Lentil and Couscous Stuffed Peppers

Add to ❤ Favorites These healthy vegetarian stuffed peppers are full of lentils, couscous, basil and feta! They’re simple to make and go great with a side salad. Recipe yields 8 stuffed peppers (which I’d say is 4 servings, since these are light!). Ingredients for 4 servings Roasted peppers 4 large red bell peppers, halved vertically, seeded and membranes removed 2 tablespoons olive oil, or more as needed Salt and pepper Lentils ½ cup Bob’s Red Mill Petite French Green Lentils, sorted and rinsed 1¼ cups vegetable broth or water 1 bay leaf Couscous 1 tablespoon olive oil 1 small yellow onion, chopped (to yield 1 cup chopped onion) 2 garlic cloves, pressed or minced 1 large tomato, chopped ½ cup whole wheat couscous ½ cup vegetable broth or water Everything else ½ cup crumbled feta 1 tablespoon olive oil 1 tablespoon lemon juice ¼ cup chopped fresh basil, plus extra for garnishing ¼ teaspoon salt ⅛ teaspoon red pepper flakes Read the Instructions here  

Roasted Butternut Squash Soup

Add to ❤ Favorites This homemade butternut squash soup is the best I’ve ever tasted! This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup. Ingredients for 4 servings 1 large butternut squash (about 3 pounds), halved vertically and seeded 1 tablespoon olive oil, plus more for drizzling ½ cup chopped shallot (about 1 large shallot bulb) 1 teaspoon salt 4 garlic cloves, pressed or minced 1 teaspoon maple syrup ⅛ teaspoon ground nutmeg Freshly ground black pepper, to taste Up to 4 cups (32 ounces) vegetable broth 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup) Read the Instructions here  

Carrot and Walnut Salad

Add to ❤ Favorites On the other day I bought very sweet and smooth-textured carrots from an ALDI store. They were so deliciously sweet and made this simple salad absolutely beautiful. I usually add small amount of sugar to this salad, but you may need no sugar at all if the carrots are sweet. Ingredients for 4 servings Large Carrots 2 to 3 *Sliced OR grated into thin strips Raw OR Toasted Walnuts 1/2 cup Olive Oil 2 tablespoons Lemon Juice 1 tablespoon Wholegrain Mustard 1 tablespoon Salt 1/2 teaspoon Pepper White Wine Vinegar 1/2 tablespoon *optional, depends on the sourness of the lemon juice Sugar 1/2 teaspoon *optional Read the Instructions here  

Tomato Crab Spaghetti

Add to ❤ Favorites If you love seafood pasta then this is a must make. I actually had three serves of this which is not necessarily wise but it made my soul happy. The XO sauce gives this simple dish all of the kick and gutsy flavour that it needs. Ingredients for 2-3 servings 250g/8.83ozs. angel hair pasta Extra virgin olive oil 3 cloves garlic, peeled and thinly sliced 200g/7ozs. cherry tomatoes, sliced in half 400g/14ozs. crab meat (drained but reserve the juice) 4 tablespoons XO sauce Chopped parsley to garnish Fresh lemon juice Read the Instructions here  

Perfect Pavlova with seasonal fruits

Add to ❤ Favorites Ingredients for a 20cm circle pavlova 4 egg whites pinch of cream of tarter 2 tsp cornflour 1 tsp white vinegar 1¼ cups castor sugar 1 tsp vanilla extract 300ml double cream or whipped thickened cream Fresh fruits for topping Read the Instructions here  

Crispy Roast Potatoes

Add to ❤ Favorites Golden and crispy roast potatoes are the best part of any roast dinner. Here I’ve used rosemary, sage and garlic, but you can just as easily leave the herbs out if you don’t have them and they’ll still be delicious! Ingredients for 4 servings 700 g roasting potatoes (1 1/2 pounds) 1/2 tsp salt 3 tbs olive oil 1 tbs fresh rosemary finely chopped 1 tbs sage finely chopped 2 cloves garlic minced salt and pepper to taste (I use 1/2 tsp of each) Read the Instructions here  

Tim Tam Pineapple Chocolate Cupcakes

Add to ❤ Favorites It tastes like a triple chocolate fudgy cupcake with a burst of pineapple flavour in the centre and crunchy chocolate-y bits melting out of the frosting. The pineapple filling is such a great addition without having to make any of your own flavored buttercream or a fruit curd. Ingredients for 16 cupcakes 1/2 cup (50 gms) dutch processed cocoa powder 1 cup (240 ml) boiling water 11/3 cups (175 gms) all purpose flour 2 tsp baking powder 1/4 tsp salt 1/2 cup semisweet or bittersweet chocolate chips 1/2 cup (113 gms) unsalted butter, room temperature 1 cup (200 gms) granulated white sugar 2 large eggs 2 tsp pure vanilla extract 1 packet (165g) Pineapple Timtams Chocolate Fudge Frosting 120 gms unsweetened chocolate, coarsely chopped 2/3 cup (150 gms) unsalted butter, room temperature 11/3 cups (160 gms) icing sugar sifted 11/2 tsp pure vanilla extract Read the Instructions here  

Creamy Parmesan Herb Chicken Mushroom

Add to ❤ Favorites So many flavours in the one pan! Crispy skinned chicken simmered in a beautifully thick and creamy sauce, using NO cream, with a mixture of herbs, a good kick of garlic and parmesan; simple ingredients for maximum taste. Ingredients for 6 servings FOR THE CHICKEN: 6 chicken thighs (skin on or off, bone in or out)* 2-3 teaspoons garlic powder Salt and pepper FOR THE SAUCE: 1 tablespoon minced garlic 400 g | 14 oz cups sliced mushrooms (1½ cups) 1 tablespoon dried Italian herbs* 2 teaspoons fresh chopped parsley 1½ cups 2% milk** Salt and pepper, to taste 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons of extra 2% milk ¾ cup fresh grated Parmesan cheese, divided ¼ cup fresh chopped parsley (EXTRA), to serve Read the Instructions here  

Salmon Croquettes

Add to ❤ Favorites While I could have made pedestrian salmon patties, the quality of the leftover fish demanded something more glamorous, a worthy homage to the rich Tasmanian salmon and besides, my fridge was bulging with all sorts of options from which to choose. Ingredients for 12 croquettes 180g cold cooked salmon, flaked 1/2 cup cold cooked rice 1 tablespoon mayonnaise (mine was homemade tarragon mayo) 1 tablespoon snipped chives 1 tablespoon finely chopped parsley 1 tablespoon finely chopped pickled cornichon 1 hard boiled egg, finely chopped sea salt and pepper to taste for crumbing: 1/2 cup potato flour 1 egg beaten with 2 tablespoons of milk or water 3/4 cup dry breadcrumbs Read the Instructions here