RECIPES

Kefir-Brined Chicken (an Easy Sheet Pan Dinner)

February 28, 2020 by Sylvia Rose 4 Comments

This kefir-brined chicken is juicy and bursting with flavour, and it couldn’t be easier to make! Learn the basics of brining so you can put this easy and wholesome sheet pan dinner on the table this week.

First off, if you can’t get your hands on milk kefir, don’t worry about it. You can easily swap the kefir out with buttermilk if that’s easier for you to get your hands on.

I just happen to be swimming in milk kefir because I make my own at home.

Kefir, by the way, is a fermented milk beverage that’s basically a drinkable version of yogurt.

Boasting more probiotic power than yogurt, it’s easy for the body to digest and is good for gut health.

This post may contain affiliate links, meaning that if you choose to purchase something after clicking on one of the links in this post, I may earn a small commission at no additional cost to you.

Plus, it’s a great way to sneak in a daily dose of cod liver oil for those omega-3’s! You’ll have to check out my post on making milk kefir to get the scoop on that story.

homemade milk kefir — `This is milk kefir. The lumpy stuff is the live culture that converts the milk into kefir.`

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Lacto-Fermented Chilli Lemon Carrot Sticks

February 21, 2020 by Sylvia Rose Leave a Comment

Tangy lacto-fermented chilli lemon carrot sticks make a tasty probiotic-rich snack and have just enough kick. Learn how to make this easy small-batch ferment and prepare yourself to get addicted!

making lacto-fermented chilli lemon carrot sticks

FERMENTED CARROTS: THE PERFECT SNACK

Not to knock regular carrot sticks, but lacto-fermented chilli lemon carrot sticks are a whole other ball game.

Do you know how carrots are brimming with vitamins? Well, fermenting them not only gives carrots a vitamin booster but also enriches them with probiotics.

Probiotics are key for a healthy gut and help to strengthen the immune system. Also, did I mention that they’re more delicious?

Lacto-fermented chilli lemon carrot sticks are still raw, which is why there are so many amazing benefits. Depending on how long you ferment them, the carrot sticks retain their crunch factor but are easier to chew.

My toddler has a hard time eating regular carrot sticks, but he has no problem when they’re fermented. In fact, he likes them more! And why wouldn’t he? They’re tangy and flavourful.

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Classic Cauliflower Gratin (Cauliflower Cheese)

February 7, 2020 by Sylvia Rose Leave a Comment

This classic cauliflower gratin (also known as cauliflower cheese) is the perfect devise to sneak veggies to picky eaters! Coated in a creamy white sauce and smothered in cheese, this cauliflower bake is a smash hit as a side!

A TRADITIONAL SIDE DISH

Prior to writing this post, I had always thought cauliflower gratin was a classic French dish. I mean, gratin, right? It turns out I was wrong!

Traditionally, this classic cauliflower gratin goes by another name: cauliflower cheese. And you know what? It’s an English dish!

Can you blame me for thinking it was French though? I mean, look at their classic ham and cheese melt: it’s blanketed in béchamel and covered in cheese.

Whatever the case may be, this is a traditional side dish and a popular one around the table, too!

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Making Sauerkraut from Scratch for Beginners

January 31, 2020 by Sylvia Rose 31 Comments

Making sauerkraut from scratch is not only a rewarding experience it is also fairly easy to do. If you’re new to the traditional art of fermentation, homemade sauerkraut is a great place to start. Let’s get started!

RECLAIMING A LOST SKILL

Before modern conveniences like refrigerators and freezers found a place in every home, folks needed a way to preserve their harvest.

While root cellars were excellent for storing potatoes, squash and other hardy produce, a lot would have gone to waste without a means of preservation.

Fermentation is an art that goes way back and is a means to preserve produce, dairy, and even fish.

Today it’s a skill that is slowly being reclaimed, although in some parts of the world it still lives strong (ex. Korea’s totally healthy obsession with kimchi).

Related: How to Make Milk Kefir

While you can ferment pretty much anything, today we’ll be looking at how to make sauerkraut from scratch.

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Dark Chocolate Ganache Tart from Scratch

January 24, 2020 by Sylvia Rose 6 Comments

A dark chocolate ganache tart makes for a decadent and elegant dessert. Learn how to make this classic French pastry recipe from scratch and be the talk at the dinner table! No one will be able to resist this rich, silky chocolate ganache filling and the crumbly cookie-like crust.

dark chocolate ganache tart with red berries

THIS CHOCOLATE TART IS A BITE OF HEAVEN

If you’ve never had a dark chocolate ganache tart before, you’re in for a treat. It’s not a recipe that’s for the lactose-intolerant, though, that’s for sure!

While I believe it’s important to steer clear of refined sugar as much as possible, I also don’t believe it’s healthy to deprive ourselves from the occasional treat.

That’s why when I do indulge, I make sure it’s something good. This tart is made with the purest ingredients (no vegetable shortening here!) and it will have your dinner guests raving.

So, what on earth makes this classic French dessert taste so darn good?

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Sweet Shortcrust Pastry Dough aka Pâte Sucrée

January 17, 2020 by Sylvia Rose Leave a Comment

Sweet shortcrust pastry dough, or, pâte sucrée, is a classic French recipe that is perfect for tarts. Richer than a standard shortcrust pastry, it is sweet, buttery, and good to the last crumb.

FOR THE BEST TARTS, MAKE A SWEET SHORTCRUST PASTRY DOUGH

The crust, next to the filling, is arguably the most important part of any tart or pie.

A good filling can redeem a bad crust, but why have a sad crust in the first place? They’re not hard to make!

Let me tell you, though, I’m a happy camper whenever I dig into a tart to discover a sweet shortcrust pastry crust.

Pâte sucrée (what I call it at home) is practically a dessert in itself, tasting almost like a cookie.

This makes for one decadent slice that most folks will gobble right up. So? What’s the secret behind it tasting so darn good?

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