October 26, 2019
Miso Rosemary Squash Salad
Screw it. The calendar says Fall, despite what the weather says. I’m tired of waiting and need some chilly weather comfort food!
gluten-free, vegetarian, vegan
Miso Rosemary Squash Salad
Dressing
1 Tablespoon white miso
1 Tablespoon date molasses
2 Tablespoons tahini
2 Tablespoons coconut aminos
1 Tablespoon oil
1 Tablespoon water
Salad
1-2 Tablespoons chopped fresh rosemary
1/2 butternut squash, seeds removed
Oil
Salt, pepper, ground cumin
Arugula
Toppers
1-2 Tablespoons zaatar
1 Tablespoon slivered almonds
Optional: Chicken or other protein
Preheat your oven to 200C. Scoop the seeds from the halved butternut squash, and drizzle with oil. Sprinkle rosemary, salt, pepper and ground cumin liberally. Roast 35-40 minutes or until soft.
Set aside until cool enough to handle, then scoop the roasted squash into a large bowl.
While the squash is working, add big handfuls of arugula to a large bowl. Whisk or whiz the dressing ingredients together. Add the squash when ready and sprinkle with the toppers.
Serves 2 as written; can easily be doubled.
October 25, 2019
Well, all I can say for today’s picture is that at least I remembered to take *some* picture, *any* picture before it was full dark.
This picture is t-e-r-r-i-b-l-e, but I was having too much fun at friends’ bbq to pay attention to taking a better food photo, let alone another shot.
Apple-walnut salad with Dutch honey mustard dressing, roasted baby potatoes with bbq and Zaatar seasonings, Finnish sweet mustard and Dutch curry ketchup pictured.
One guess as to where these friends are from. 😆😆
October 24, 2019
They may have missed me. This was a large chunk of my day:
October 23, 2019
My sleepy little cuddle man
October 22, 2019
October 21, 2019
October 20, 2019
From Jebel Hafeet Mountain – the only mountain in the Emirate of Abu Dhabi and one of the highest in the country at 4,098 feet. Quite the view – and drive up!
October 19, 2019
Louvre 🇦🇪
Blueberry Earl Grey Coffee Cake
This recipe was inspired by the amazeballs blueberry lavender coffee cake with lemon curd I had at the St. George bakery while celebrating a friends wedding in Helsinki.
This coffee cake was fantastic. Full of blueberries, on the thin side for a coffee cake, deeply caramelized, with a really great herbaceous hit in the bites with lavender.
So freakin delicious.
This recreation isn’t that, but it’s good. Couldn’t find lavender and forgot about the lemon, but the coffee cake turned out well. Next time, I’d use steeped tea in place of the water and maybe add a touch more tea leaves – maybe another half bag – some people could taste the tea, but I didn’t get the slightly bitter note I was going for. I would also maybe just use blueberry purée instead of jam – the cake was a touch sweet for my taste for multiple servings.
Vegetarian (lacto-ovo)
Blueberry Earl Grey Coffee Cake
Cake
15.25 ounce box yellow cake mix, reserve 1 cup
2 eggs
2/3 cup water (or strong brewed tea)
1/2 cup all purpose flour
1/4 cup canola oil
1 bag Earl Grey lavender tea, pulverized time dust
Topper
1/4 cup blueberry preserves
As many blueberries as you want
Crumble
1 cup reserved cake mix
1 cup packed brown sugar
1/4 cup melted butter
1 teaspoon cardamom
1 teaspoon cinnamon
Preheat your oven to 350 F/180 C.
Line a small casserole with baking paper and spritz with oil.
In a large bowl, combine the cake ingredients. Mix with electric beaters on low until the dry ingredients are incorporated. Scrape the sides of the bowl to get everything and mix until no lumps are left.
Turn out into the prepared pan, reserving about 1/4 cup of the batter. Sprinkle the blueberries over the top of the cake.
Mix the jam with the reserved cake batter and pour over top.
In a medium bowl, mix the crumble ingredients with a fork until combined into crumbs & pebbles. If your mix is a little wet, add a sprinkle of flour.you’re looking for a mix of sandy crumbs and small pebbly bits.
Sprinkle crumble over the cake.
Bake 22 – 30 minutes or until a knife inserted in the middle comes out clean. If your cake is browning too quickly, tent with foil.
Serves a bunch
Gastography 