Tag Archives: Condiment

Pumpkin Date Spread

November 19

I am a fan of toppings. Whenever I make something that just begs for toppings (think enchiladas, oatmeal, you get the idea) I go all out. Then I get annoyed because I have to clean up a ton of bowls, but I guess it’s always worth it because I do it over and over again. This on the other hand is one of those dangerous spreads (like this chocolate-y temptress) that you keep in you fridge, think is going to last a couple of weeks, and disappears by the spoonful in a mere matter of days. It’s something that ends up slathered on everything from apple to bread to cake slices. Oh man.

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haloumi burger with red onion jam recipe

Haloumi Burgers with Red Onion Jam

November 10

One of the best veggie burgers I have ever had is hands down from the Veggie Table stand, which is omnipresent at various markets (including Borough and Broadway markets, two of my favourites!) around London. It is the only place that I had ever had a haloumi burger. After having gone back to London this past summer and experiencing the glory of this burger again, I knew I would have to try and re-create it at home. I also knew that I would have to re-create one of their toppings that you get to choose from at the stall: the sweet and sour red onion jam which in tangy and packed with flavour, not to mention, perfect on top of the burger.

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Salad with Creamy Garlic Dressing

April 17

I was in a little bit of a salad dressing rut. I went from someone who was extremely not-confident in throwing together a dressing to someone who could basically put one together completely mindlessly, but as it turns out, it was always the same one. I always turned to mustard for a kick, so whether I used honey or maple syrup for sweetness, cider vinegar or lemon for acidity, I always ended up with a very mustardy tasting result. No problem, but sometimes a girl needs some variety in her life.

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Roasted Tomatillo Salsa

November 1

Long gone are the days where turning on my oven felt like a pain and standing in front of it was a sweltering inconvenience. Nowadays, I am using it all the time because roasting vegetables gives them a flavour and depth that other methods of cooking can’t replicate. This brings me to the best salsa I have ever made, all thanks to my rickety, unevenly-heating oven.

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