Coriander Pickled Carrots

Coriander Pickled Carrots

PrintCoriander Pickled Carrots Ingredients3 cups (720 mL) water 3 cups (720 mL) white vinegar 1/3 cup plus 2 Tbs pickling salt 1.5 kg baby carrots, washed and scrubbed 3 bay leaves 3 large cloves garlic 3 shallots, peeled and halved 3 tsp whole black peppercorns 3 tsp...
Roasted Root Vegetables with Labneh and Dukkah

Roasted Root Vegetables with Labneh and Dukkah

PrintRoasted Root Vegetables with Labneh and Dukkah Ingredients5-6 cups of assorted root vegetables peeled and diced small 2 Tbs pistachios 1 Tbs white sesame seeds 1 Tbs white sesame seeds 1 Tbs black sesame seeds ½ Tbs cumin seeds ½ Tbs coriander seeds ½ tsp salt...
Six Ways with Root Vegetables

Six Ways with Root Vegetables

Love them or hate them, you can’t have a holiday dinner without root vegetables. I’m not complaining — they’re as versatile as it gets. Whether you use them in raw applications, cooked applications, in pickles or in cakes, you’re sure to find a variation that will...
Chef’s Tips and Tricks: Exotic Spices at Home

Chef’s Tips and Tricks: Exotic Spices at Home

For many, cuisines like Indian, Thai and Vietnamese are often thought of as restaurant meals, rather than home cooking ventures. But with the right ingredients and know-how, cooking with exotic spices at home can be a way to not only delve into a variety of...
Four Ways to Spice Up Bruschetta

Four Ways to Spice Up Bruschetta

Bruschetta, in its simplest form, is merely grilled bread drizzled with olive oil, rubbed with fresh garlic and seasoned with salt and pepper. Its minimalism makes it the perfect starting point to add your favourite flavours and textures to the mix. Anything goes as...

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