4 cups water or vegetable stock 2 cups diced potatoes 1 cup chopped carrots 1 tsp minced garlic 1 Tbsp minced celery ¼ cup oil 1 cup chopped leeks 1/3 cup minced onion 3 Tbsp cornstarch or flour ½ tsp salt ½ tsp pepper ¼ tsp dried oregano ¼ tsp dried thyme 1/8 tsp ground cardamom

In a medium pot, bring the water, potatoes, carrot, and celery to a low boil.

Meanwhile, mix the oil, garlic, leeks, onion, cornstarch/flour, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until the cornstarch browns. Stir into the stew.

Add the rest of the seasonings and allow to simmer over low heat until the potatoes and carrots are soft and the stew is thick.

Makes 4 servings.

#cardamom #carrot #celery #cornstarch #dairyfree #garlic #glutenfree #leek #main #oil #onion #oregano #pepper #potato #salt #soup #soupstock #thyme #vegan #wheatflour

1 batch of pie crust dough 2 Tbsp butter 1 cup chopped scallions or green onions 1 cup minced carrots ½ tsp dried sage ½ tsp fennel seeds 1 tsp flour or corn starch ¼ tsp salt ¼ tsp pepper

Preheat oven to 350° F.

Sautee the butter, scallions, carrots, sage, fennel, and flour, until the scallions have started to brown.

Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.

Bake for 20-30 minutes, until the crust is golden.

Makes 4 pasties.

#butter #carrot #cornstarch #fennel #greenonion #onion #pepper #pie #sage #salt #side #snack #vegetarian #wheatflour

1 batch of pie dough 2 Tbsp butter 1 cup finely chopped lettuce or other greens 1 cup chopped leeks ½ tsp salt 1 tsp pepper 1 tsp flour or corn starch

Preheat oven to 350° F.

Sautee the butter, lettuce, leeks, salt, pepper, and flour, until the leeks have started to brown.

Roll the pie dough out and cut into circles or squares, 4-5 inches big. Put some filling in each of them, fold in half, and crimp the edges closed.

Bake for 20-30 minutes, until the crust is golden.

Makes 4 pasties.

#butter #cornstarch #leek #lettuce #pepper #pie #salt #side #snack #vegetarian #wheatflour

2 cups chopped tomatoes ½ cup candied ginger, minced ¼ cup balsamic vinegar ¼ cup apple cider or juice 2 Tbsp raisins or other small dried fruit ½ tsp ground black pepper ½ tsp ground coriander ½ tsp fennel seed ½ tsp cinnamon ½ tsp ground nutmeg ½ tsp rosemary ½ tsp salt 1 Tbsp honey 1 tsp arrowroot powder

Combine all ingredients in a pan. Let sit for 5 minutes. Put over medium heat and simmer for a few minutes until thick. Let it cool completely to continue to thicken.

#applejuice #arrowroot #candiedginger #cinnamon #condiment #coriander #dairyfree #driedfruit #fennel #glutenfree #honey #nutmeg #pepper #raisin #rosemary #salt #tomato #vegan #vinegar

Crust: 6 Tbsp butter 1 ½ cups flour ¼ cup milk ½ tsp dried sage, crushed

Filling: 3 cups mushrooms, chopped 4 garlic cloves, chopped ½ tsp salt ½ tsp black pepper ½ tsp dried fennel leaves 4 eggs 1 ½ cups milk 2 Tbsp flour 1 cup cheese, shredded or cut into chunks butter

Preheat the oven to 375° F.

Mix the flour and sage. Cut the butter into the flour until it is crumbly. Stir in enough milk to make a dough that holds together but is not too wet. You can press the dough into a pie tin, or refrigerate it, then roll it out to make the crust.

Melt some butter in a large skillet over medium heat, and add the onions and garlic. Saute for a few minutes until the garlic has started to brown. Pour this mixture into the pie crust.

In a large bowl, whisk together the eggs, milk, flour, seasonings, and cheese, until the eggs are thoroughly mixed. Pour into the pie crust.

Bake for 35 to 45 minutes, until the top is browned and the filling is solid in the center.

#breakfast #butter #cheese #egg #fennel #garlic #main #milk #mushroom #pepper #sage #salt #vegetarian #wheatflour

Custard: 3 ¾ cups milk ½ tsp salt 1 tiny pinch lavender buds ¼ tsp dried mint leaves 1/8 tsp dried chamomile flowers 1/3 cup honey ¼ cup + 1 tsp cornstarch 3 egg yolks 1 ½ tsp vanilla extract 1 ½ Tbsp butter

Combine 3 cups milk, salt, and honey in a saucepan over med-high heat. Grind the lavender, mint, and chamomile into powder and stir into the milk.

In a separate bowl, whisk the cornstarch into the remaining milk. Add egg yolks and mix well.

When milk comes to a boil, remove from heat and stir in the cornstarch mixture. Keep stirring as the mixture begins to thicken. Return to heat and cook for 1-2 minutes, stirring occasionally. Remove from heat and stir in butter and vanilla. It will continue to thicken as it cools.

Pears: 2 pears 1/3 cup honey ½ tsp ground ginger ½ tsp pure vanilla extract

Arrange an oven rack about 5 inches from the broiler and heat the broiler on high. Line a rimmed baking sheet with foil.

Cut the pears in half lengthwise and scoop out the core and seeds. Arrange the pear halves, cut side up, on the prepared baking sheet.

In a small bowl, stir the honey, ginger, and vanilla. Spoon evenly into each pear half.

Broil the pears, rotating the pan once, until bubbling and caramelized, about 5 minutes.

#butter #chamomile #cornstarch #dessert #eggyolk #ginger #glutenfree #honey #lavender #milk #mint #pear #pudding #salt #vanilla #vegetarian

2 Tbsp butter 2 Tbsp flour or corn starch 3 cups water or vegetable stock 1 tsp salt ¾ cup carrots, chopped 1 ¼ cup potatoes, cut into largish chunks 2 Tbsp grated cheddar cheese 2 Tbsp minced bell peppers ½ tsp ground black pepper ¼ tsp mint 1 tsp fennel leaves ½ tsp fennel seeds 1 tsp basil pinch of lavender buds 1 cup (packed) spinach ½ cup cauliflower florets, chopped

Melt the butter and the flour together over medium heat. Stir in the water/vegetable stock and whisk. Add the salt, carrots, potatoes, cheese, and bell pepper. Simmer until the potatoes are soft. (This takes a while.)

Add all the rest of the ingredients, and cook until the spinach is wilted and shrunk.

#basil #bellpepper #butter #carrot #cauliflower #cheddar #cheese #cornstarch #fennel #glutenfree #lavender #main #mint #potato #salt #soup #soupstock #spinach #vegetarian #wheatflour

½ cup sour cream ¼ tsp baking soda 1 egg, beaten ¼ cup oil 3 Tbsp milk ¼ cup honey 2 cups flour 3 tsp baking powder 1 tsp salt ½ cup chopped hazelnuts extra honey ground nutmeg

Preheat oven to 425° F.

Stir together the baking soda and sour cream in a small bowl. Stir in the egg, oil, milk, and honey.

In a large bowl, sift together the flour, baking powder, and salt. Pour the wet ingredients into the flour and stir until it is just moistened. Stir in the hazelnuts.

Place dough on a lightly floured surface and knead a few times until it is together and smooth.

Place a piece of baking parchment on a baking sheet and place the dough on, pressing it into a large circle about 1” thick. Drizzle more honey on top, then sprinkle with nutmeg. Cut the circle into 8 or 12 wedges.

Bake for 15-20 minutes.

#bakingpowder #bakingsoda #egg #hazelnut #honey #milk #nutmeg #nuts #oil #salt #scone #snack #sourcream #vegetarian #wheatflour

6 carrots 1 Tbsp olive oil juice & zest of one lime 1 tsp honey ½ tsp salt 1 tsp dried cilantro

Preheat oven to 400° F.

Cut the tops off the carrots. If they are large, cut them into halves or quarters lengthwise.

Combine the other ingredients to make a dressing and toss the carrots in the dressing to coat them. Place carrots on a baking sheet and bake for 20 minutes. The carrots retain a tiny bit of crunch when they're done.

#carrot #cilantro #dairyfree #glutenfree #honey #limejuice #limezest #oliveoil #salt #side #vegetarian

Crust: ¾ cup butter 2 cups flour ½ cup water ¼ tsp salt

Cut the butter into the flour until it's crumbly and there's no dry powder.

Dissolve the salt into the water, then stir it into the flour and butter. Stir to make a soft dough. It will be a lot like cookie dough.

Stick it in the fridge to chill until hardened.

Preheat oven to 350° F.

Filling: 5 cups chopped apples 1/3 cup honey 1 Tbsp arrowroot powder, flour, or corn starch ½ tsp allspice ½ cup redcurrant jelly*

Stir together the apples, arrowroot, allspice, and honey.

Roll out half the crust dough on a piece of waxed paper dusted with flour. Use flour as necessary on top and bottom to prevent sticking. Roll to 1/8”.

Dust the pie tin with flour. Use the waxed paper to flip the crust over into the pie tin. Trim the edges and fill in any holes.

Spread the redcurrant jelly in the bottom of the crust, then put in the apple mixture.

Roll out the rest of the crust dough to make the top crust. Do whatever type of design you want.

Bake for 45-60 minutes, until the crust is golden brown and the apples are soft.

*If you have fresh or dried redcurrants available to you, make a quick sort of jam by cooking them with water and honey, and mashing them up. Alternatively, you could stir the plain redcurrants in with the apples instead of using jam.

#allspice #apple #arrowroot #butter #cornstarch #currant #dessert #honey #jam #pie #salt #vegetarian #wheatflour