dukkah

dukkah feature

It’s time to liberate your snacking, seasoning and smack factor of everything that’s coming out of your kitchen – and here’s one way to do it. With its origin in Egypt, and the folks Down Under bringing it to our attention, dukkah is one compelling little concoction. So first a little history lesson – it’s “do-ka” and it means “to pound” ’cause that’s exactly how it went down before the food processor, folks were rockin’ a mortar & pestle. Nuts, seeds and spices are toasted and pounded/processed  into a granular mixture to perk up anything in it’s path! It’s traditionally served as a dipping spice alongside olive oil and crusty bread, and it’s time to break from tradition and push the dukkah envelope – a sprinkle in, on or over anything you serve will be all the better for it. And FYI, the variations are endless – it’s all negotiable – the nuts, the seeds, the herbs & the spices, so get on the dukkah train, it’s a game-changer!

dukkah 15

chocolate pudding cake

chocolate pudding cake/feature

When does it get any better than when chocolate, pudding and cake run into each other? I rest my case. I’m not sure what the magic is when the top becomes the bottom, and the bottom becomes the top, but it sure is a clever trick!

turkey day leftovers guide

Here’s to truckloads of leftover turkey, stuffing, potatoes, gravy, vegetables and hopefully – cranberry sauce to transform your Thanksgiving Day leftovers into creative new meals!

cauliflower roasted with garlic, ginger & turmeric

roasted cauliflower

Roasting cauliflower is the only way to eat it – the sugars caramelize which means big flavour, add an indian spiced spin and you have never seen cauliflower disappear so quickly.

flank steak seared with garlic & soy

flank steak

Flank steak is one of the easiest cuts of steak to prepare. Marinate in a little soy sauce, garlic and olive oil, sear over high heat, allow to rest and you have never tasted anything so delectable!

chia seeds

chia seeds 1

Talk about superseding – these babies should be superseding all seeds and be crowned the super seed of all time. But first a little backstory – remember chia pets? If we’d only known we should’ve been eating the seeds instead of growing them, we may be a collectively smaller planet! Chia seeds are like little…

spicy buttermilk pan-fried chicken

spicy buttermilk pan-fried chicken

Spicy buttermilk pan-fried chicken is a true contender when it comes to standing up to the deep-fried variety. The buttermilk does the tenderizing, the spice brings the zing and the pan-frying brings it in without putting it on.

black bean soup with pork & veggies

black bean soup/feature

If you’re not a black bean lover, what are you waiting for? And black bean soup is the perfect place to start to convert you for good! Throw in a ham hock and you’re in smoky hog heaven!

bean salad trio

bean salad

A classic mixed bean salad is one of those recipes that belong in everyone’s top 10! It’s easy, it’s convenient, it’s frugal and it’s delicious – what more can you ask from any recipe!

biscotti with almonds, cranberries & cornmeal

cranberry cornmeal biscotti

Biscotti is a cookie that is easy to make, lasts for weeks and is the perfect companion to a cup of coffee, tea, chai or hot chocolate – dippin’ and dunkin’ never had it so good!