This chocolate-raspberry vegan cake is so scrumptious my crowd of French dairy-eaters couldn’t tell that it was not made with butter and eggs. I tweaked the recipe from Jamie Oliver’s recipe once I found out that my multi-allergies friend would be in the crowd. The next step, I suppose, would be to turn it into a clean-eating recipe and I’m sure… Read More
I did a recipe for gluten-free chocolate eclairs in 2011 but I never felt like it was very presentable because I made a few mistakes. So this is one of the posts I decided to update. In the end, the joke’s on me because I still messed up the fondant topping. I’ve tried to do this so many times and… Read More
Financiers – pronounced fee-nahn-see-yay – are dense, moist almond cakes that have similar ingredients to macarons, but which also contain a good dose of melted butter to lend a rich flavour. This recipe is both for a (mostly) traditional financier pastry, and also one with a Nutella filling. I loosely based the proportions of ingredients from this French recipe, and… Read More
We’ve been eating more vegan food lately, and these tasty vegan wraps satisfy even my French meat-and-cheese-loving husband. These vegan wraps are the perfect things to make if you’re serving lunch to people who normally love a good hamburger. They are unbelievably… tasty! You need some prep work in advance. Peel and slice an eggplant in 1/4″ slices. You want it thin… Read More
Konjac pasta is made from a plant in Asia, and is naturally gluten-free, low fat, low in calories, and high in fiber. I discovered it when I bought – what I thought was – rice pasta to use in an Asian dish, and when I read the word “konjac” I tried to google translate it into English. Wouldn’t you know,… Read More
Roundup of 20 easy and elegant appetizers for your New Year’s Eve celebration.
