This cake is inspired by a classic recipe that originated in Brittany, France. Simply called gateau Breton — Brittany cake — it’s like a super-ultra-rich version of pound cake. Quickly mixed together by hand in a single bowl, it makes the most dense, luxurious cake ever.
This is not your usual bread. This is neither a yeast bread nor a quick bread. In fact, this bread has no leavener at all.
This is a heavy, dense bread. And that is part of what makes this hearty, rich loaf — inspired by a similar recipe on Sarah Britton’s blog My New Roots — so wonderful. The other part is what’s in it. It’s made from all manner of delicious seeds, nuts and grains.
The great thing about quick breads also is the most obvious. They’re quick.
Stir together some ingredients, pop it in a pan, throw it in the oven. Your house will be filled with the fantastic smells of baking and you probably didn’t do more than 15 minutes work.
LONDON, Ont. — One misconception about slow cookers is that they are time-savers, says Judith Finlayson, author of about a dozen slow cooker cookbooks, including “The 163 Best Paleo Slow Cooker Recipes,” released this month.
This Cajun-inspired dish packs a hint of heat and yields a great sense of freshness. It works best in a medium (about 3.5-l/3 1/2-qt) slow cooker.
500 g (1 lb) shrimp, peeled and deveined, shells reserved
30 ml (2 tbsp) freshly squeezed lemon juice
1 ml (1/4 tsp) cayenne pepper
250 ml (1 cup) dry white wine
250 ml (1 cup) water
30 ml (2 tbsp) extra-virgin olive oil
We tend to associate pulled pork with Southern-style barbecue. But for this hearty fall soup, we decided to take our favourite moist and tender pork in a decidedly Japanese direction.
TORONTO — The relentlessness of daily meal preparation, along with a thirst for nutritional knowledge to boost their children’s health, led two urban moms with successful careers in the fashion industry to launch a website to help other parents with the same challenges.
The following kid-friendly recipes are from “How to Feed a Family: The Sweet Potato Chronicles Cookbook” by Laura Keogh and Ceri Marsh.
Mini Kale and Parmesan Quiche with Phyllo Pastry Crust
As satisfying as it is to eat freshly picked apples straight up and unadorned, the chill of fall makes it equally tempting to head back to the kitchen and bake them into a pie.
The back-to-school season means life can have a frantic pace at times. But by grilling extra meat and vegetables on the barbecue, you’ll have enough to make lunches the next day.
Here are some recipes to try.
Beef and Fine Cheddar Wraps