When you think of oranges and lemons, what comes to mind? More than likely it is a vision of a couple of citrus fruits characterized by their leathery rind, white pith and juicy segments! Not at all surprising as these fruits are a common ingredient in baking and cooking and can have many uses for both sweet and savoury dishes. However, when I think of oranges and lemons something quite different comes to mind.
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Although they are not as readily available now, I still have cravings for many of the English puddings from my childhood. One of the popular baked goods I enjoyed was the deliciously chewy and sweet flapjacks made of rolled oats, butter, brown sugar and golden syrup. Since living in North America, I discovered that a flapjack is actually considered something else entirely and is a widely-known but lesser-used term for a pancake!
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Ginger is one of my kitchen staples and I appreciate its versatility as a kitchen spice for both savoury and sweet dishes. Although I have heard many words to describe the flavour of ginger such as “hot, zesty, biting, sweet, warm”, it can generally be relied on to add a spiciness, juiciness and pungency to cooking. Ginger is available in several forms including fresh, dried, pickled, preserved, crystallized, and powdered and can be used in many different ways.
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With the definition of treats being “anything that affords much pleasure”, what’s not to love about them? Treats have always been a part of the human experience and have been used for a variety of reasons including celebrating special occasions, a reward for a job well done or even as consolation for something lost.
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After any endurance activity the body needs time to recover so it can reenergize itself for next time. For the body to recover more quickly, choosing the right post-workout foods is important. This is one of the challenges I face as I rarely feel like eating after strenuous activity. However, these tasty apricot and peanut butter bars provide a great mixture of tasty ingredients which help kickstart the recovery process.
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What comes to mind when you think of a biscuit? My guess is that it probably depends on where you live! Having grown up in one country and then lived most of my adult life in another, I have found there are several words that are used quite differently in each country. One of these is the humble biscuit!
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There is nothing quite like the sweet taste of a fresh, ripe blueberry. These small, plump berries with their deep, rich color are amazingly versatile and their fresh, fruity flavour can serve to enhance many foods as well as being a delicious addition to a variety of dishes including pancakes, pies, tarts, muffins, sauces and cakes.
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When I was first introduced to whole foods, plant-based (WFPB) eating, I followed recipes by Deliciously Ella who is based in England. Sweet potatoes were often used, however, from a North American perspective, the sweet potato looked suspiciously like a yam! Then, during my last trip to England, I noticed that the supermarkets were full of what I understood to be “yams” but were abelled as “sweet potatoes.”
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It is Thanksgiving weekend in Canada and this is traditionally a time for gatherings to give thanks and share a feast. However, the act of giving thanks and expressing gratitude around harvest time is nothing new.
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My early memories of toast is as a breakfast food usually topped with the basic spreads of butter and jam. At that time toast was considered a “thrifty” choice and was often an economical way to use up stale bread. Over the years, this “comfort food” has evolved and become a significant food trend to the extent that some toast creations are now referred to as “artisan”.
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