Natural almond butter is a staple in our house, my husband likes to spread it on toast in the morning while I enjoy it with thinly sliced apples as a snack, I also use it in baking when I make cookies but I was surprised to see that the main ingredient in this savoury loaf is almond butter.
The almond loaf came out extremely tender, it was great as soon as it came out of the oven but I have to be honest, my favourite way was to slice it thinly and toast for an even fuller, richer almond flavour. I made this cake multiple times and I would highly recommend it, add different herbs, use more olives or omit them all together to pair it with what you are serving it with.
Adapted from Roostblog
- 3/4 cup creamy roasted almond butter, at room temperature
- 2 tbsp olive oil
- 3 large eggs
- 1 tbsp honey or agave nectar
- ¼ cup almond flour
- ¼ cup arrowroot powder
- ¼ tsp sea salt
- 1/2 tsp baking soda
- 1/4 cup kalamata olives, pitted and finely chopped
- 1 tbsp finely chopped fresh rosemary or 1 tsp herbes de Provence
- 1 tsp chopped fresh thyme
- Preheat oven to 350°F.
Grease a loaf pan with vegetable oil, butter or coconut oil and dust with almond flour.
In the bowl of an electric mixer or a large bowl using a handheld mixer, mix the almond butter and olive oil for about a minute, then mix in the eggs and the honey.
In another bowl, combine the almond flour, arrowroot powder, salt, and baking soda. Blend the almond flour mixture into the wet ingredients, and finally fold in the olives and the herbs. Transfer the batter into the loaf pan and bake for 45 to 55 minutes on the, until a toothpick inserted in the middle of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.
I love making tarts, especially individual chocolate tarts with a creamy, smooth, rich and velvety ganache. I’ll be honest, my main motivation for making this dessert was to use some of our beautiful Cape gooseberries, they look so elegant on the dark chocolate. The subtle sweet taste of the ground pistachios in the crust pairs nicely with dark chocolate. And the the little Cape gooseberry on top dresses up the dessert. This recipe makes a large 9 inch tart or 8 4 inch tartelets.
- 1 stick butter, at room tempearature
- ¼ cup sugar
- 2 egg yolks
- ¼ cup ground pistachios
- 1 cup all-purpose flour
- 6 oz. dark chocolate, chopped (I used 70%)
- 180 ml heavy cream
- Cape gooseberries to decorate (optional)
In the bowl of an electric mixer, mix the butter and sugar for about 3 minutes, scrape down the sides of the bowl and add the yolks, mix well, add the pistachios and flour and mix until combined. Remove the dough, form a disk and wrap well with plastic wrap, refrigerate for at least an hour, the dough can also be made up to a day in advance.
Preheat the oven to 375F. Remove the dough from the fridge and let it stand on the counter for 10 minutes (this makes rolling easier), roll into about ¼ inch thick, fit into the tartlet pans and refrigerate for 20 minutes. Dock the dough with a fork and bake until golden around the edges. Let the tarts cool.
Meanwhile, prepare the ganache by heating the heavy cream in a small saucepan, do not let it boil, remove from the heat and add the chopped chocolate, mix gently with a spatula until the chocolate has completely melted. Let the ganache cool.
To assemble the tartlets, remove the tartlets from the pans, pour the cooled ganache and refrigerate for at least 30 minutes to let the ganache set.
Garnish with fresh fruit, chocolate shavings or pistachios before serving.
Roasting the cauliflower and onion gives this soup such a special flavour but the cauliflower and onion can be directly cooked on the stove top for a milder taste. It’s also gluten free, no need to start the soup with a roux to thicken it, the cauliflower has a creamy, thick consistency when pureed and the soup reheats really well.
- 1 large cauliflower
- 1 large red onion
- Extra-virgin olive oil
- Kosher Salt
- Freshly Ground black pepper
- 3 cups chicken or vegetable stock
- 1 bay leaf
- 4 oz. goat cheese plus more for garnish
- Freshly ground nutmeg
Preheat the oven to 425F; line a baking sheet with parchment paper, set aside. Cut the cauliflower into florets and the onion into wedges, transfer to the baking sheet, drizzle a little olive oil, season with salt and freshly ground black pepper and toss with your hands. Bake for 10-15 minutes or until the cauliflower takes on a golden colour.
Transfer the cauliflower and onions to a pot along with a bay leaf, cover with chicken or vegetable stock and cook until the cauliflower is very tender. Remove the bay leaf and puree the soup using an immersion blender or let it cool slightly and puree in a blender or food processor. Mix in the goat cheese, add a dash of freshly grated nutmeg, adjust the seasoning, and add more liquid if necessary to give the soup the desired consistency. Garnish with goat cheese before serving.
I had so much zucchini and yellow summer squash we had bought fresh at the farm that we found ourselves eating the same meals over and over again, as much as we like the vegetable tian, zucchini bread, fritters, stuffed zucchini and zucchini with yogurt (I didn’t get a chance to post yet), by the end of summer we start looking for something different. While searching for new recipes I came across this and I made it right away, it was such a hit and so easy to make! The zucchini fries are crunchy on the outside yet tender on the inside. I made a few changes to the dipping sauce and with the zucchini; it made the perfect side dish to our baked fish.
- 2-3 medium zucchini or yellow summer squash
- ½ cup seasoned bread crumbs
- 1/3 cup grated parmesan cheese
- 1 tsp chopped fresh thyme
- 1/3 cup sour cream
- 1/3 cup Greek style thick yogurt
- 1/3 cup grated parmesan cheese
- 1 garlic clove, grated
- 1 tsp fresh thyme
- Freshly ground black pepper
Preheat the oven to 450F. Cut the zucchini into strips, line a baking sheet with parchment paper or grease with olive oil. Whisk the eggs in a bowl, in another bowl mix the bread crumbs, parmesan cheese and thyme. Dip the zucchini strips first in the egg mixture and then in the bread crumb mixture, shake off the excess and place on the baking sheet. Bake for about 10-12 minutes, turn the zucchini and bake for another 10 minutes, until they look golden.
Meanwhile to make the sauce, mix all the ingredients in a bowl and refrigerate until the zucchini fries are ready.
This is my favourite chocolate pudding; it’s quick, easy and doesn’t require 8 egg yolks or a pint of heavy cream like most recipes, after trying a bunch of recipes, frustrated to say the least, I asked my dear friend Evren if she had a good pudding recipe and she sent me her basic vanilla pudding recipe, I played around with the ingredients and after my fourth try, I think I have a good balance of cocoa, chocolate and just enough cream to give it a velvety smooth texture.
- 650 ml whole milk
- 4 tbsp cornstarch
- 2 tbsp cocoa
- 1/3 cup sugar
- Zest of 1 orange
- 50 ml heavy cream
- 3 oz. chocolate, chopped finely (I used 70%)
- Optional garnish: whipped cream, cocoa or candied orange peel
In a medium saucepan, mix the milk, cornstarch, cocoa, sugar and the orange zest, cook over medium heat, stirring constantly until the mixture comes to a rolling bubble and the pudding has thickened. Turn off the heat and stir in the heavy cream and the chocolate. Divide amongst 4-6 bowls or cups and let cool on the counter. Place a piece of plastic wrap directly on the pudding to avoid the pudding to form a skin. Serve warm, at room temperature or cold with a little dollop of whipped cream, cocoa or candied orange peel.