I had a great time interviewing the "lady" of Lady and Son Butchery. Here's the shop profile. MMMMM meat
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image borrowed from www.ntscblog.com
photo borrowed from net
Brunch is one of my favorite things! You eat yummy breakfast food on a Sunday when you finally get your lazy ass up, preferably in good company, with lots of coffee, paper and crossword puzzles optional. So, I've decided to write a review on every place I've been to - also because I get to combine my love of writing and food. Now Toronto-Brunch is GoodFoodToronto as my love of food has been extended to include my eating adventures all day all the time anywhere!
Cookbook in Progress
The very very long project that Lisa and I have had on the back burner - well, as personal motivation, I will be posting a new recipe per week, after testing and measuring. Photos & nutritional info to come ... Please try - feedback welcome!
RECIPES
RECIPE OF THE WEEK
Easy Chocolate Banana Pudding
a great way to use up yucky looking over ripe bananas. you can experiment with cocoa powder and untreated maple syrup or corn syrup in place of the truffle to make it vegan
Ingredients
1 large ripe banana (dark brown skin)
1 large dark chocolate truffle, or 3 pieces of your favorite chocolate
1 tbsp peanut butter or other nut butter
place ingredients in a microwave safe bowl. zap on high for 1 minute. mash up banana and mix into chocolate until all is incorporated and looks like pudding. warning, it's not the prettiest dessert, but tasty and makes for a good dip too.
Ingredients
1 large ripe banana (dark brown skin)
1 large dark chocolate truffle, or 3 pieces of your favorite chocolate
1 tbsp peanut butter or other nut butter
place ingredients in a microwave safe bowl. zap on high for 1 minute. mash up banana and mix into chocolate until all is incorporated and looks like pudding. warning, it's not the prettiest dessert, but tasty and makes for a good dip too.
Simple Bread Pudding
image borrowed from www.ntscblog.com
Recipe
What to do with some leftover crusts and brown bananas!
Ingredients
2 cups of stale bread cut into pieces (or torn crusts)
1 egg scrambled
1 tbsp honey
1/2 cup of milk (any fat content is fine)
margarine or butter
1 tsp cinnamon (optional)
1 banana sliced (or apples, pears, plums etc.)
1 tbsp of brown sugar
Preheat oven at 400 degrees F. Grease a 9inch aluminum cake pan with fat or use cooking spray. Lay banana slices on the bottom of the pan. Sprinkle with 1/2 of the sugar. Place bread pieces on top of banana, flattening down to fit the pan. Mix the milk, egg, and honey. Pour over the bread into the pan. Let soak for 15 minutes, or press bread into pan until soaked into wet mixture and forms into uniform piece. Dot of pats of margarine or butter. Sprinkle with remaining sugar and cinnamon if preferred. Place pan in oven and bake for about 25 minutes or until set and brown on top.
Ingredients
2 cups of stale bread cut into pieces (or torn crusts)
1 egg scrambled
1 tbsp honey
1/2 cup of milk (any fat content is fine)
margarine or butter
1 tsp cinnamon (optional)
1 banana sliced (or apples, pears, plums etc.)
1 tbsp of brown sugar
Preheat oven at 400 degrees F. Grease a 9inch aluminum cake pan with fat or use cooking spray. Lay banana slices on the bottom of the pan. Sprinkle with 1/2 of the sugar. Place bread pieces on top of banana, flattening down to fit the pan. Mix the milk, egg, and honey. Pour over the bread into the pan. Let soak for 15 minutes, or press bread into pan until soaked into wet mixture and forms into uniform piece. Dot of pats of margarine or butter. Sprinkle with remaining sugar and cinnamon if preferred. Place pan in oven and bake for about 25 minutes or until set and brown on top.
Yummy Hummus
photo borrowed from net
Recipe
Ingredients:
1 can of chickpeas (garbanzo)
2 tbsp of white sesame seeds (optional: toasted)
1 tbsp of fresh lemon juice (or half a lemon)
1 tbsp of white wine vinegar
1 tsp of ground cumin
2 gloves of fresh minced garlic
1 tbsp of extra virgin olive oil
1-2 tbsp of warm water
Directions:
Drain and rinse chickpeas. Combine all ingredients in a food processor or blender until smooth and creamy.
note: If toasting sesame seeds, simply warm up a dry pan at medium-high heat, toss in seeds and stir until golden and fragrant.
1 can of chickpeas (garbanzo)
2 tbsp of white sesame seeds (optional: toasted)
1 tbsp of fresh lemon juice (or half a lemon)
1 tbsp of white wine vinegar
1 tsp of ground cumin
2 gloves of fresh minced garlic
1 tbsp of extra virgin olive oil
1-2 tbsp of warm water
Directions:
Drain and rinse chickpeas. Combine all ingredients in a food processor or blender until smooth and creamy.
note: If toasting sesame seeds, simply warm up a dry pan at medium-high heat, toss in seeds and stir until golden and fragrant.
About Me
- Lilystar
- An aspiring writer trying to figure it all out. Working on FICTION.
Veg Friendly prepared products I like
- Tofurky Beer Sausage
- Blue Diamond Sugar Free Almond Milk
- So Good Fat Free Soy Milk
- President's Choice Portobello and Swiss Burgers
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