There’s action aplenty under all that fabulous fluff.
Author: chefalice
Creamy fresh mozzarella cheese is combined with arugula, tomatoes, cucumbers and apples and tossed in a tangy vinaigrette.
These tear-and-share type rolls are such fun and just right with a bowl of soup for lunch. They freeze really well so you can whip one out of the freezer, wrap it in foil and reheat it in a medium oven (about 160°C/Fan 140°C/Gas 3) for 15–20 minutes. The type of mozzarella you buy in blocks works best for this recipe as it contains less moisture you don’t want soggy dough.
Sauerkraut brine is another one of the starter cultures that can be used in plant-based cheese making. When you make this cheese from homemade sauerkraut, you can be sure it will be full of health-building probiotic cultures that naturally age the cheese. The brine also contains nutrients like sulforaphane, pulled from the cabbage as it ferments. If you make this cheese with store-bought sauerkraut brine, make sure to choose sauerkraut that has not been pasteurized; it should come from the refrigerator section of your health food or grocery store and should say “unpasteurized” or “live cultures” on the label. Using…
Here’s an all-purpose, anytime dinner roll, baked in a muffin tin to prevent the dough from spreading or flattening out. One innovation in this recipe is using flour made from toasted sesame seeds, which really boosts the flavor of the rolls. Just one caution: Before you grind the toasted sesame seeds to make the flour, be sure to let them cool completely; otherwise, you’ll end up making sesame butter.
This dual-purpose recipe makes a wonderful, kid-pleasing breakfast or a tasty after-school snack. To save time, make the apple topping and the syrup ahead of time, and store them in airtight containers for a week. For a delicious variation, use a pear in place of the apple. The syrup also is delicious with other breakfast dishes.
Lemon and blackberry make a terrific pairing in this scone, which has a delicate and tender crumb thanks to the applesauce. As with all the scone recipes in this book, this recipe calls for a food processor; however, if you’re particularly good at improvising, you could get away with using a pastry blender or slicing the butter into the dough with a couple of flat-bladed knives. These scones should be served within the first couple days of making them, to fully appreciate their lovely texture.