All Posts By:

Kate

salad

Salad with Cherries and Pistachios

We eat this salad a few nights per week, at least. It’s quick to throw together, and the ingredients are easy to keep on hand. Sweet, tangy, toasty, and rich, it can stand on it’s own, or it makes a great side dish. Use a citrus or vinegar based dressing (bottled is perfectly good); you can assemble a basic vinaigrette using staples from your pantry, if you like. The simpler the dressing, the better. I like to use a buttery blue cheese, but any crumbly cheese will work. Continue Reading…

breakfast/ recipe/ this is how we do it

This is How We Do It: Homemade Granola

Granola often suffers a boring ‘health food’ rap, which I think is unfair. My granola recipe is more of a treat with healthy ingredients, which I am always happy to feed to my family. Once you discover your favorite blend, you’ll find yourself craving fresh, homemade granola, and not just for breakfast.

I’ve found my favorite combination of ingredients over the years, and the basic components are: grains (I always use oats), fruits, nuts, and seeds. You’ll need something sweet to bind everything together, and my favorite sweetener is maple syrup (with a touch of good honey added, if I have it on hand). I tend to make a triple batch; not only do we eat tons of it, but it makes a lovely little gift in a cello bag or glass jar. The recipe below is delicious with yoghurt for breakfast, and it makes a superb topping for custard or ice cream after dinner.

When I am trying to minimize my sugar intake, I will make muesli with the same ingredients. Mix your dry ingredients together in bulk. Serve with milk or fruit juice, allowing a few minutes for the liquid to soak into the oats. Top with fresh fruit for a super healthy breakfast or snack!

If you like the recipe below, here are a few other flavor combinations I’ve tried and liked:

oats, cashew, coconut, pumpkin seed, dried cherry
oats, poppy seeds, orange zest, almond, dried currants
oats, rolled dates, coconut, hazelnuts, flax, cinnamon
oats, dried apricot, pistachio, walnuts, cardamom

Kate's Homemade Granola

Print Recipe
Serves: 8 Cooking Time: 45 minutes

Ingredients

  • 16oz/450g thick rolled oats
  • 8oz/225g whole cashews
  • 6oz/170g pumpkin seeds
  • 4oz/113g unsweetened coconut chips or unsweetened coconut flakes
  • 6oz/170g dried tart cherries
  • 5oz/177ml maple syrup
  • 1oz/29ml honey
  • 1oz/29g butter
  • 1/2 tsp salt
  • 1/2tsp vanilla extract or vanilla paste

Instructions

1

Preheat the oven to 325°F/162°C.

2

Combine the oats, cashews, pumpkin seeds, and coconut in a large mixing bowl.

3

Set aside the dried cherries.

4

Bring the maple syrup, honey, butter, and vanilla extract to a low boil.

5

Pour over the mixture of dry ingredients, mixing well.

6

Add the salt and mix a bit more.

7

Toast the granola on two large sheet pans, stirring every 5-7 minutes, until golden (about 15 minutes)

8

Add the dried cherries to the toasted granola.

9

Cool completely, then store in an airtight container.

Notes

The ingredients are easy to switch around; try rolled spelt flakes instead of oats, sunflower seeds instead of pumpkin seeds, etc. There are endless possibilities!

baking/ bread/ sourdough/ this is how we do it

This is How We Do It: Sourdough Starter

By Kate Davies

I’ve been baking lots of bread at home lately. My current favorite recipe calls for a natural starter (also known as sourdough, or leaven), which sounded daunting until I actually tried it. If you can stir flour and water together, you’ve got this. It takes about 5 minutes per day to get your starter up and running, and once it’s alive and bubbling it takes about 5 minutes each week to maintain. If you’re like me, you might feel a sense of ownership and attachment; after all, this is your unique bread starter, cultivated from your environment and brought to life with your care. The longer your maintain your starter, the more strength and flavor it will develop.

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recipes

Spritz for a Crowd

By Kate Davies

It may only be Wednesday, but that doesn’t mean we can’t already be thinking about Friday! This is also a great recipe to stick in your pocket for Valentine’s Day. <3

Meet the Spritz, a festive, quaffable winner of a cocktail that is the essence of easygoing and stylish. In Italy, the Spritz has seen a surge in popularity during the last decade, and it’s catching on among cocktail lovers everywhere. Low in alcohol, refreshing and colorful, the Spritz is a basic combination of ingredients that lends itself to exploration and experimentation. Aperitivo (plural Aperitivi) and Amaro (Amari) are two of the terms used to describe the many bittersweet liqueurs that form the foundation of Spritz, along with fizz and a bit of citrus.

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this is how we do it

This is How We Do It: Flaky Pie Dough

By Kate Davies

Pie evokes some strong feelings for many of us. Whether it conjures memories of summer fruit, christmas dinners, or childhood happiness, pie can pack a lot of emotional punch. When a gorgeous pie comes to the table, everyone is anxious for that first bite. How often have you taken that bite, only to be disappointed by soggy or tough crust? Too often, this is the weak link. A dull, chewy crust can be a frustrating distraction, especially when your recipe turned out perfectly last time! There are some variables that are typically to blame, and these are easy to minimize with a few good habits. Continue Reading…

recipes

Lentils with Farro

By: Kate Davies

I discovered the joy of these savory lentils in my early twenties. In addition to being a simple, affordable meal, stewed lentils and rice topped with fried onion is pure comfort. Mujadra, Mejadra, and Mujadara are all names for the middle-eastern dish, which typically has warm spices and is sometimes served with yogurt sauce. Mejadra (as I’ll call it from now on) is like chicken soup. There are many ways to make it, and those of us who have developed our own version regard it as a warm and satisfying staple when comfort food is required.

Lentils with Farro

Some versions of Mejadra are ‘one-pot’ meals (Hungerpot, anyone?) however I love pairing my lentils with Farro (a hearty, ancient form of wheat). Farro requires a longer cooking time than rice, which can complicate the timing if you don’t want your lentils to turn to mush. This is a marvelous opportunity to use chicken or vegetable stock instead of water to increase the rich, savory profile of this dish. Continue Reading…