4.33 / 5 Stars | 3 Reviews
“A yummy summer soup for when it’s just too hot to cook! The garbanzo beans and vegetables make this soup very filling.”
by RenBehan1 on Tuesday, May 29, 2012
The pastis and fennel pollen lift this dish to gastro levels. by fiona_maclean on Tuesday, May 29, 2012
A regal dessert fit for a queen – light chewy meringue with chocolate and mulled pears are married with a swirl of vanilla Chantilly cream for an extra special treat. by KarenBurnsBooth on Tuesday, May 29, 2012
A delicious and quick breakfast or after school snack. by TheDetoxDiva on Tuesday, May 29, 2012
This truffle bean dip is one of my favorites. I love eating this right out of the container, with salads, chicken, etc. by JaniesKitchen on Tuesday, May 29, 2012
Almost every year, as soon as the weather gets warm, I become obsessed with a simple, single layer cake that can be made in little time and that I promise will be all you need to be welcome at any picnic/barbecue/cook out/pot-luck that summer.
Three years ago, it was a raspberry buttermilk cake, which was the equivalent of taking a single, thin layer from the very best yellow birthday cake you’ve ever had, scattering fresh raspberries over it and baking it until bronzed and perfect. Needless to say, it went on repeat. Later that summer, it was blueberry boy bait, a cake so decadent and buttery I briefly questioned if it had too much butter, then checked my pulse, realized any talk of too much butter was simply madness, and enjoyed the cake thoroughly for as long as the blueberries lasted. (Also, it worked.) Last year I become enamored with something I called a strawberry summer cake. Round and finely crumbed, yet almost butter-slathered-hot-biscuit in texture, it works best with just-picked and borderline-overripe strawberries that, when baked, nearly dissolve into jammy puddles throughout the cake. I also found that I liked it with some of the regular flour replaced with barley flour; just trust me, it works.