Paqa’s Scottish Scones: #211 of 1000 Sustainable Food Experiments

My mom used to make these for breakfast on weekends, but you could whip a batch up for a British tea time too. They’re delicate little scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream. This is partContinue reading “Paqa’s Scottish Scones: #211 of 1000 Sustainable Food Experiments”

Apple Date Crumble Tatin: #187 of 1000 Sustainable Food Experiments

Megan and I came up with this fusion idea: apple crumble + date squares + tarte tatin. You caramelize the fruit in a pan just like the French delicacy tarte tatin, but then instead of covering it in puff pastry, you put oatmeal crumble on top and bake the whole thing. This is part ofContinue reading “Apple Date Crumble Tatin: #187 of 1000 Sustainable Food Experiments”

Spinach Pancakes: #172 of 1000 Sustainable Food Experiments

Savory, bright green pancakes with tomato salad and homemade hummus: I love dishes that confuse the mind and tastebuds. This was a fun, easy dinner experiment inspired by Jamie Oliver, but we made a non-dairy version. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours. Ingredients ($5.50 totalContinue reading “Spinach Pancakes: #172 of 1000 Sustainable Food Experiments”

Apricot Almond Bakewell Tart: #170 of 1000 Sustainable Food Experiments

Bakewell tart is a British dessert that has a crunchy pastry crust, sweet jam filling, and chewy almond cookie topping. We saw it on the Great British Bakeoff as a technical baking challenge and wanted to give it a try. You can use any jam flavor you like if you don’t have apricot on hand.Continue reading “Apricot Almond Bakewell Tart: #170 of 1000 Sustainable Food Experiments”

Dilly Salmon Cakes: #164 of 1000 Sustainable Food Experiments

When fresh fish is hard to find, or when you have some leftover fish to use up, salmon cakes are a tasty way to get your omega-3’s. These are a bright lemon-dilly treat to serve up for lunch that’s also good for your mental health and wellbeing. This is part of our 1,000 Food Experiments to createContinue reading “Dilly Salmon Cakes: #164 of 1000 Sustainable Food Experiments”

Grandma’s Lemon Pound Cake with Poppyseed Drizzle: #156 of 1000 Sustainable Food Experiments

This lemon pound cake is from my British Grandma’s recipe box. In her own rating system, she had written “VG” on the corner of this one, which means “very good” – her highest rating. It is indeed a lovely lemony cake for tea time or dessert. We added a poppyseed drizzle icing for fun. ThisContinue reading “Grandma’s Lemon Pound Cake with Poppyseed Drizzle: #156 of 1000 Sustainable Food Experiments”

Quick Homemade Burger Buns: #155 of 1000 Sustainable Food Experiments

We decided to make our hearty meatless burgers the other day (using beets instead of carrots since that’s what we had on hand). With only one hour until dinner, how could we possibly have fresh homemade buns to go with the burgers? Fortunately, this recipe had our backs. This is part of our 1,000 Food Experiments toContinue reading “Quick Homemade Burger Buns: #155 of 1000 Sustainable Food Experiments”

Comforting Rice Pudding: #152 of 1000 Sustainable Food Experiments

When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y goodness. The egg gives it extra creaminess but you could leave it out for a completely plant-based dish. You can enjoy this for breakfast or dessert – it’s like a warm hug. This is part of our 1,000Continue reading “Comforting Rice Pudding: #152 of 1000 Sustainable Food Experiments”

Tasty Sardine Fishcakes: #149 of 1000 Sustainable Food Experiments

I eat this superfood salad most days for lunch, often with kale instead of lettuce. It’s so easy to make and has all the nutrients I need. Today I decided to mix it up a bit and make the sardines into fishcakes. It was a tasty addition! This is part of our 1,000 Food Experiments to createContinue reading “Tasty Sardine Fishcakes: #149 of 1000 Sustainable Food Experiments”

Crusty Fluffy Bread: #125 of 1000 Sustainable Food Experiments

Two secrets I’ve learned about how to make bread that’s crusty on the outside while soft and fluffy inside. Knead it for longer than you think, and use your moisture carefully: rise in a dry, warm place and bake with a steamy oven that has been preheated with a pan of water in it. ThisContinue reading “Crusty Fluffy Bread: #125 of 1000 Sustainable Food Experiments”