Pumpkin Spice Latte

Heat one cup of milk of choice over medium heat until it is steaming, but not boiling.

Add to blender

• 1-2 tablespoons of pumpkin purée, 
• 1/2 teaspoon pumpkin pie spice, 
• sweetener- 1-3 teaspoons to taste
• vanilla extract- 1/2 teaspoon (optional)

Add the hot milk to the blender and mix on high until milk is frothy.

Put the milk mixture in a latte mug and add 6-8 ounces of strong coffee or a shot of espresso. 

Serves one.

DIY Pumpkin Pie Spice

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 ½ teaspoons ground allspice (optional)
1 ½ teaspoons ground cloves  (optional)

Store in small jar and use in everything!

Our Favourite Sourdough Bread Recipe

2017

2024- the starter is 10 years old now, more practice- it just gets better...

My sourdough starter is a mature 3 years old and I have tried several bread recipes. This is our favourite and I bake 2 loaves a week. The entire process takes about 18 hours depending on the room temperature. It is possible to speed up or slow down the rising time by using a slightly warm oven or by letting the dough rise in the fridge. (slow!) The recipe is versatile and the bread is moist, slices easily and resists mould due to the acidity. 

Basic recipe: 

3/4 cup of starter, 1-1/4 cups water, 1 tsp salt, 1/2 tsp baking soda, 3 cups of flour

I use a combination of flour types and like to add flax seeds and hemp seeds. The baking soda helps neutralize some acidity, but you can use 1-1/2 tsp salt with fresh starter and skip the baking soda.

I generally use 2/3 whole-grain flour and 1/3 unbleached white flour for the bread. 

The total amount of flour needed depends on several factors that are beyond my control such as humidity. After making the bread a few times, it becomes easier to know when you have enough added flour. It is not necessary to knead the bread for 10 minutes as the sourdough starter does that work in the extended rising period.

Put the dough in an oiled, covered container and leave it for 8-12 hours.  After the first rise, I place the punched-down dough on parchment paper. If you don't have parchment paper, coat the dough in flour for the second rise. 

The second rise is faster and takes 2-4 hours depending on the room temperature. I use a 1.5-litre cast iron pot with a lid for baking. You really can use any pot you want as long as it has a lid. The bread is less crusty in a lighter pot. Slash the top of the dough before baking.

Heat the pot in a 450 F oven for 30 minutes. Carefully lift the parchment paper and dough and place it in the pot. Put the lid on. The bread is basically steaming for the first 15 minutes. Remove the lid for the last 15 minutes of baking time. Lately, I have started baking the bread at 425 F for 18 minutes with the lid on and 18 minutes with the lid off. 

I have made this bread with 100% white flour and it rises higher due to larger air bubbles in the dough. I would recommend slashing the top of the dough with a sharp knife in a couple of places if you use predominately white flour. This allows some of the air out so the bread is not too "holey".

Looking after the starter:

• Feed the starter before each use and let it ferment. Feed weekly if you do not use it for baking.
• Take the starter out of the fridge, feed it and it will bubble in a few hours
• The starter may separate with greyish water on top. Stir it up before using it and feedinging
• If you don't use the starter in a week, discard some of it and add fresh flour and water (1/4 c flour and 1/4 cup water at minimum)
• Occasionally, the starter may get too sour. I use a clean jar, add 1 cup of flour and 1 cup of water and a couple of tablespoons of the sour starter to start a fresher sponge.
• Keep in mind that sourdough starter has been used to make bread for millennia. It is quite resilient and you do not need to be scientific about its care. Breadmaking is more art than science. 

Paneer Masala Curry or Gravy

The Indian grocer near our home sells hot meals from a small counter at the back of the store. The menu is based on the whim of the cook and each day there are 3 different curries available. Last week we bought a paneer curry and the cook told us it was a tomato gravy thickened with flour. We put it over our spicy oven roasted potatoes and wow! Paneer is better than cheese curds. I have been buying jars of butter chicken sauce or curry sauce at the grocery store but they are relatively expensive and higher in fat and sodium than our usual meals. Today I experimented with a recipe found on Spice Up the Curry. Yum! There will be no need to go to the store to buy a jar of curry sauce or "gravy" in the future. The sauce could be used with other vegetables, lentils or meat.


Sauté in 1 tbsp of coconut oil or ghee:

2 coarsely chopped onions
2 cloves chopped garlic
2 pods cardamom, husks removed
2 teaspoons cumin seed
1 inch fresh ginger, chopped
1 inch fresh turmeric, chopped
1 jalapeno pepper, with seeds if you want heat
1/2 tsp salt

When the onions are soft and starting to brown, add 4 large tomatoes, coarsely chopped (3 cups)

Simmer until vegetables are cooked.

Transfer the vegetables to a blender and blend on high until puréed. Add 1 to 1-1/2 tablespoons of flour to the mixture while the blender is on low.

Transfer the blended vegetables back to the pan. Add 300-400 grams of diced paneer cheese, 1/2 cup of plain yogurt and 2-4 tablespoons of 10% cream. Stir until combined and adjust seasonings to taste.

Add 1 teaspoon garam masala, hot chili powder and black pepper if desired.

Heat on low but do not allow the curry to boil. Serve over potatoes, vegetables, rice or with naan bread. Like all curries, the flavour improves with time and leftovers are delicious.

(Vegans could use tofu cubes and skip or substitute the dairy ingredients)

Mocha Walnut Torte

One of the housekeepers at work makes the most amazing European pastries. She often brings in a tray of goodies that we devour in short order. Last week she brought in walnut cake that was so good that I asked for her recipe. She proceeded to tell me she adds a rounded spoonful of this and that for each egg and little more of this and a little less of that! Her daughter works with the therapy team and she wrote out a recipe that I could follow. It turned out very well and even though it seems long, it is not hard to make. The cake is not very sweet and it can be served in thin slices. It was perfect for birthday we celebrated today.


Sponge Cake

7 eggs, separated                  2 tbsp cocoa (optional- decrease flour by 1 tbsp)
7 tbsp sugar                          1 tsp baking powder
7 tbsp flour                            1 cup crushed walnuts
                                              1 tsp instant coffee or espresso granules (optional)

Line 2 - 8 or 9 inch square or round pans with greased parchment paper. Preheat oven to 350 degrees.

1. Beat egg whites on high in mixer with a pinch of salt. When the eggs start to get foamy, add sugar and beat until stiff peaks form.

2. Add egg yolks and beat with mixer until they are incorporated.

3. Slowly fold in dry ingredients with a spatula- flour, (cocoa), baking powder, walnuts

Divide batter between two pans and bake for 30-35 minutes until set and golden brown.
Remove cake from pans and allow to cool. Each cake is cut in half horizontally so you have 4 layers.

Butter Cream Filling

6 egg whites
1 cup sugar
1 tsp vanilla
1 cup softened butter

1. Put eggs in double boiler with sugar. Mix together and heat, stirring constantly until sugar dissolves.(approx 110F)
2. Add eggs to mixer and beat on high until stiff peaks form.
3. Add softened butter a tablespoon at a time to the egg white mixture and continue beating.
4. Add flavouring as desired. I added 2 tbsp melted 50% cocoa chocolate chips and 2 tsp instant coffee. You can use Nutella as well and walnuts can be added to the filling if desired.

Spread butter cream filling between layers and on top of cake. Garnish with walnuts, chocolate covered coffee beans or anything else that tickles your fancy. I used candied walnuts.

 Candied Walnuts

Place 1/2 cup walnuts, 1/2 tbsp butter and 1/8 cup white sugar in frying pan. Heat over medium heat and stir ingredients together until the nuts are lightly toasted and the sugar is melted. Cool and use as a garnish on top of the cake

The cake slices best if it is refrigerated.