lindaskitchenlab.blogspot.com
Linda's Kitchen Lab: Honey and Spice
http://lindaskitchenlab.blogspot.com/2011/09/honey-and-spice.html
A mad scientist experimenting in the kitchen. Tuesday, September 6, 2011. To the small trickle of people who visit this blog, the mother blog can be found at http:/ honeyandspice.wordpress.com/. If you would like to continue to follow me, please find me at http:/ honeyandspice.wordpress.com/. Subscribe to: Post Comments (Atom). Heather Eats Almond Butter.
lindaskitchenlab.blogspot.com
Linda's Kitchen Lab: September 2010
http://lindaskitchenlab.blogspot.com/2010_09_01_archive.html
A mad scientist experimenting in the kitchen. Tuesday, September 14, 2010. Lemon and Poppy Seed Muffins - Gluten Free and Vegan. Five years ago, I would never have thought I could walk into a bakery and not buy anything. I love my cakes, muffins and pastries. The only problem is that I’m allergic to American dairy. Eating anything is a little bit of a risk for me. Although I can drool at the cakes, I rarely eat them and when I do, I take a very small bite. Links to this post. Monday, September 13, 2010.
lindaskitchenlab.blogspot.com
Linda's Kitchen Lab: Roasted Red Pepper and Tomato Soup
http://lindaskitchenlab.blogspot.com/2011/02/roasted-red-pepper-and-tomato-soup.html
A mad scientist experimenting in the kitchen. Thursday, February 17, 2011. Roasted Red Pepper and Tomato Soup. This dish was born out of laziness… pure laziness. However, when I came around to making it – I ended up making my own bread. Roasted red peppers and pesto. How that happened, I will never know! ROASTED RED PEPPER AND TOMATO SOUP. 189; teaspoon olive oil. 1 small onion, diced. 4 cloves garlic, crushed. 400 g (1 ⅔ c) passata or crushed tomatoes. 600 g (1 ⅓ lb) roasted red peppers*. Is a concentra...
lindaskitchenlab.blogspot.com
Linda's Kitchen Lab: Dutch Pancakes (Pannekoeken)
http://lindaskitchenlab.blogspot.com/2011/02/dutch-pancakes-pannekoeken.html
A mad scientist experimenting in the kitchen. Tuesday, February 8, 2011. When I asked J what he wanted for his birthday dinner – he replied “pancakes… we haven’t had them for dinner for ages! 8221; He was right, it was probably 2004 when we had them last. When we make these pancakes, we use two pans – one 30 cm (12 inch) pan and one 25 cm (10 inch) pan. J eats the big pancakes and I have the smaller ones. Makes 6 large pancakes AND 6 medium pancakes. 12 (5 c) litre soy milk*. 2 small apples, grated.
lindaskitchenlab.blogspot.com
Linda's Kitchen Lab: Cuban Bread
http://lindaskitchenlab.blogspot.com/2010/07/cuban-bread.html
A mad scientist experimenting in the kitchen. Tuesday, July 27, 2010. I’ve been slowly working my way through "Bernhard Clayton's New Complete Book of Breads". Today it was “Cuban Bread”. Don’t even ask me why it’s called “Cuban”, because it has exactly the same ingredients as a French bread – flour, yeast, salt, water and a bit of sugar. Reminded me of gai mei bow (chicken tail buns/cocktail buns) - ultra yum! I made a double batch of the recipe below and made one plump loaf with two smaller baguettes&#...
lindaskitchenlab.blogspot.com
Linda's Kitchen Lab: Vegan Chocolate Cupcakes
http://lindaskitchenlab.blogspot.com/2011/02/vegan-chocolate-cupcakes.html
A mad scientist experimenting in the kitchen. Tuesday, February 8, 2011. It was J’s 24th birthday yesterday…. yeah, right! Switch the numbers around and you’ll get his real age. You must remind me to ask what the view is like at the top of the hill. He’s a die-hard chocolate fan, so what could be more appropriate than chocolate cupcakes for his birthday? These babies are vegan-friendly, moist, delicious and packed full of chocolaty goodness. VEGAN DARK CHOCOLATE CUPCAKES. 188; teaspoon baking powder.
lindaskitchenlab.blogspot.com
Linda's Kitchen Lab: Badam Burfi (Almond Candy)
http://lindaskitchenlab.blogspot.com/2011/02/badam-burfi-almond-candy.html
A mad scientist experimenting in the kitchen. Saturday, February 19, 2011. Badam Burfi (Almond Candy). I walked out of the shop with a big smile on my face, and took my box back down South with me. I got so obsessed with making mithai at home, that I have a DVD and cooking book specializing in that area! Funniest thing is, when I watched and read the book, I ended up not making any. Why? Yup… badam burfi! When I finally made this recipe, badam burfi was just as addictive as I remember. 2 Blitz almonds wi...
lindaskitchenlab.blogspot.com
Linda's Kitchen Lab: Carrot Cake Muffins - Gluten Free & Vegan
http://lindaskitchenlab.blogspot.com/2011/02/carrot-cake-muffins-gluten-free-vegan.html
A mad scientist experimenting in the kitchen. Sunday, February 13, 2011. Carrot Cake Muffins - Gluten Free and Vegan. These deliciously moist carrot cake muffins are a little different. They don't need any cream cheese frosting. They are packed with grated carrot, succulent raisins, crunchy walnuts and nutty coconut. They are also freezer-friendly, gluten-free, vegan, packed full of fiber, alternatively sweetened with agave nectar and just as good as the non-vegan variety. 180 g (1 c) brown rice flour.
lindaskitchenlab.blogspot.com
Linda's Kitchen Lab: Insalata Caprese
http://lindaskitchenlab.blogspot.com/2011/02/insalata-caprese.html
A mad scientist experimenting in the kitchen. Monday, February 14, 2011. I cannot believe I'm writing an entry for caprese salad! When I worked as the deputy catering director at Whole Foods, it amazed me how many tomato, basil and mozzarella platters we would sell. The numbers were ridiculous. Why would anyone buy such a simple salad that you can make yourself? All you need is the ingredients, a knife, a cutting board and a plate to put it on! Fresh basil leaves as needed. Salt and pepper to taste.
lindaskitchenlab.blogspot.com
Linda's Kitchen Lab: Conversions
http://lindaskitchenlab.blogspot.com/p/conversions.html
A mad scientist experimenting in the kitchen. I am currently working on converting all my recipes from metric weights into US volume measurements. More often than not, recipes that show both metric and US volume measurements do not give the exact conversion. And in some cases, such as baking, it is vital to get the exact amount of ingredients for it to turn out correctly. Water, 240 g. Whole almonds, raw, 140 g. Ground almonds, 140 g. Hazelnuts, raw, 135 g. Cashew nuts, raw, 130 g. Honey, 340 g. Fine pol...
SOCIAL ENGAGEMENT