February 5th, 2013 by Paige
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I managed not to miss Nutella Day this year! I’m so very proud of myself – I even managed to get some Nutella into my belly for breakfast, rather than suddenly remembering at nine o’clock at night. Well done, me.
This may not be the healthiest of breakfast smoothies, but it’s mighty tasty and kept me full right up to lunch.
1/2 cup old-fashioned oats
1 big spoonful of Nutella (1 tbsp or more)
1 very ripe banana
1 1/2 cups almond or skim milk
Blitz everything in the blender until smooth.
Serve and smile.
March 17th, 2012 by Paige
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Ever since I picked up a copy of Nigella Lawson’s Kitchen cookbook, I’ve been meaning to try her Irish oaten rolls. After a few adventures with a cooking scale, I’ve pulled together a Canadian version of her recipe, with volume measurements instead of weights. In this form, it’s a very speedy recipe that leaves you with a dozen steaming oat rolls – a perfect accompaniment to a bowl of hot beef stew.
2 cups whole wheat flour
1 cup white flour
1 cup old-fashioned rolled oats
2 tsp salt
2 tsp baking soda
1 1/4 cups stout (not quite a full bottle)
1/2 cup milk
1 tbsp lemon juice
4 tbsp canola oil
4 tbsp liquid honey
In a large bowl, mix together the first five dry ingredients.
In a big measuring jug, measure out and stir together the remaining, wet ingredients. The milk will likely curdle because of the beer – don’t even worry about it.
Dump the wet ingredients into the dry ingredients and gently stir together.
Spoon large dollops of the dough onto two cookie sheets lined with parchment paper. You should end up with 10-12 rolls.
Top each roll with a pinch of extra oats.
Bake for 15 minutes at 350° or until the rolls sound hollow when tapped on the bottom.
Set aside on a wire rack to cool before serving.
March 12th, 2012 by Paige
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Oh, quiche. I love you so, and yet I rarely make you. I don’t know why, as you aren’t exactly a complicated dish to prepare. Bake some pastry, saute some veggies, whisk some eggs, and voila! Dinner (after a quick stint in the oven) is served!
1 round of pastry (see here for my usual recipe)
3 cups finely chopped kale
1 leek, halved and thinly sliced
1/2 tbsp olive oil
salt & pepper
1/4 tsp freshly grated nutmeg
1 cup shredded Swiss cheese
3 tbsp flour
1/4 cup milk
Roll out your pastry and fit it into the bottom of a pie pan.
Bake the pie crust for 10 minutes at 400º while you prepare the rest of the ingredients.
Cook the kale and leeks in the olive oil until softened – about 7 minutes.
Mix the veggies, cheese, seasoning and flour in a large bowl.
Take the pie crust out of the oven and lower the temperature to 350º.
Pat the cheese and veggie mix into the bottom of the pie.
In the same bowl you used for the veggies and cheese, whisk together the eggs and milk.
Slowly pour the egg mixture over the quiche fillings. At this point, you can also sprinkle on some bonus cheese, if desired.
Bake the quiche for 30-40 minutes, or until the egg at the middle is set.