In my world breakfast doesn’t begin until coffee is present and accounted for. More often than not it’s thick, black espresso, lovingly nicknamed “jet fuel” made on the stove top in an old fashioned percolator. If I’m not at home, it’s a coffee shop Americano, but either way I want it to be strong, dark and bold. I don’t add cream or sugar to my coffee, but I do enjoy coffee in sweets like my Coffee and Cream Cake or warm coffee over vanilla bean ice cream for a classic affogato. Bittersweet is a flavor profile I really love. Coffee and cinnamon both fall into this category and I find them quite remarkable together, so these Cinnamon Espresso Oats were a somewhat obvious breakfast hybrid for me. They are simple to prepare – this is barely a recipe – but they make up for it in the complexity of their nuanced flavor. I’ve dressed them up here with some creamy slices of banana and crunchy green pumpkin seeds because I find oats to be at their best when they are part of a textural landscape with a variety of things going on. All alone they can be a bit, well, stodgy, but add a crunchy crisp something or a soft fruit and they get infinitely more exciting.
I make no secret of disliking the heat of summer. And that’s coming from an almost lifetime resident of Vancouver, a city with one of the mildest climates out there. It was 34C here today and it made me a bit kicky and punchy. When the heat hits I tend to like my dinners al fresco, my drinks extra icy and my desserts chilled. Honestly, you couldn’t pay me to turn on the oven today.
This is the return of my ultra coconutty, extra zesty, avocado lime pie, originally posted in 2013. I call it dreamy frozen avocado lime tart because it is just that: dreamy. It’s luscious and creamy with a sweet tart avocado mousse filling. It’s simple to make with a raw coconut and oat crust that comes together in about 5 pulses of a food processor. Painless to make, and really delicious. I know what you’re thinking, but it’s nothing like guacamole. I promise!
You’ll need to give it a deep chill, so make it in the morning for dessert. Don’t tell your guests what it’s made from and have them guess. They will be pleasantly surprised by the results. Enjoy!
Dreamy Frozen Avocado Lime Tart
makes 1 – 9″ no bake pie
for the crust, pulse the following ingredients in a food processor until well mixed:
1½ C unsweetened shredded coconut
½ C raw oats
2 Tbsp honey
2 Tbsp coconut oil
Press the mixture into a 9 inch pie plate. It will be damp and soft and easy to press up the sides and bottom of the pan. Place crust in the freezer while you prepare the filling.
Wipe out the food processor and add to it:
the flesh of 4 ripe avocados
zest and juice of 2 limes
¼ C honey
½ tsp pure vanilla extract
Blend the above ingredients until very smooth. Scrape into the chilled crust and spread until smooth.
Garnish with ½ C coconut that has been toasted in a dry frying pan over medium heat until golden brown. (optional)
Chill 2 hours until very firm. Serve cold.
Makes 8 servings.
I make no secret of disliking the heat of summer. And that’s coming from an almost lifetime resident of Vancouver, a city with one of the mildest climates out there. Still, when the heat hits, as it has for the last few weeks with no end in sight, I tend to like my dinner al fresco, my drinks extra icy and my desserts chilled. Honestly, you couldn’t pay me to turn on the oven today. (more…)
You may look at this recipe and think, “Radishes? Roasted? Really?” and you wouldn’t be alone. I was dubious too. The carrot and parsnip make perfect sense. We know, and love them, as roasted, deeply caramelized jewels alongside many winter dinners. But radishes? Aren’t they for spring crûdites plates or for salting and eating straight from garden? Apparently they are fit to be roasted and taken beyond salads. Who knew?
I have come across recipes many times for sautéed radishes, tossed in butter, but I had never considered roasting them. When the weather turns chilly (or downright cold, as it is right now) I want everything roasted. The oven warms the kitchen, and somehow I don’t mind giving more time to dinner in the winter, perhaps because the weather makes you want to hunker down and stay in. A recent re-discovery has affirmed my love of vegetables (almost any kind) roasted with lemon and thyme. Thyme has a soft lemony flavour and fragrance to it, so it goes beautifully with the aromatic zest and bright, sour juice. Less than an hour in the oven and everything has mellowed, sweetened and co-mingled making for a very savoury, nutritious side to any wintry dinner. In fact, I am not beyond having just these roasted vegetables for dinner. Delightful.
Roasted Vegetables with Lemon and Thyme
preheat the oven to 375° – serves 6 -pairs nicely with roasted chicken or pork
6 large carrots, trimmed, unpeeled and chopped into 1″ pieces
6 small parsnips, trimmed, unpeeled and chopped into 1″ pieces
24 large radishes, trimmed and halved
1 bulb of garlic, broken into cloves, skins removed
the zest and juice of 1 lemon
6 sprigs of fresh thyme, (or 1 Tbsp dried thyme)
seas salt and pepper
Combine the chopped vegetables in a large bowl. Add all but 2 of the garlic cloves. Grate the 2 remaining garlic cloves into the bowl. Grate the zest from the lemon into the bowl as well and follow with the juice. Strip the leaves from the thyme sprigs, discarding woody stem. Drizzle with olive oil (to your liking – usually a few tablespoons will do). Season with salt and pepper. Toss well. Spread the vegetables out on a rimmed baking sheet in a single layer. Bake for 40 minutes or until the vegetables are tender and the undersides become caramelized. Garnish with additional fresh thyme if desired.