West African Peanut Soup

Bonnie has some West African Peanut Soup in small containers in her freezer, waiting to go to work with her.

She says that taking those containers is so painful to her colleagues, for the smell of the soup warming up can drive people to distraction.

Some ask her for the recipe. Here it is 

http://www.washingtonpost.com/pb/recipes/west-african-peanut-soup/13645/

The version that we do does not have the celery, tells you that you can substitute 1/2 of the sweet potatoes for white potatoes and says that a large sprinkling of chives on top of the soup when you eat it, is "not" optional.

I like the following version better, for it uses carots as well.

http://www.food.com/recipe/west-african-peanut-soup-134219


When I make this I make four times the recipe.  Yes, it takes all morning and usually gives me about 20 small containers to freeze.  Try a single batch the first time.

Enjoy.

Arta

Rainbow Bread

Xavier asked me to make rainbow bread one day.  He had seen it on the internet. 

Note, the food colouring must go into your water/milk before you add the flour.  Trying to knead colour into the bread after all the ingredients have been mixed is not recommended (thought that is what all the internet recipes say to do).

Here are some pictures from my second attempt.

Crabapple Sauce

Mary and I have been talking about Wyora's favourite ice-cream, since it was just her birthday on March 8th.

Mary remarked that she didn't not know  that maple walnut was my mother’s favourite ice cream.  She went on to say about her own ice cream,

I prefer it without the walnuts. I have always wondered why you would ruin anything with walnuts. Kind of the same way you feel about rhubarb I guess. Though I must admit I have learned that if your walnuts are fresh, they taste much better. Who knew nuts could go rancid? One of my new favourite cookie recipes calls for walnut, but I always use pecans instead if I can afford it. Well, even when I can’t afford it.   

http://nymag.com/restaurants/recipes/inseason/45991/

These cookies are not a candy -- they have eggs too, ha, ha, ha.   They are divine.  A cross between meringue and a brownie.  There is a bakery in town that makes them.  The owner of the bakery studies with the owner of this recipe in NY.

A friend and I have been coveting the recipe and she managed to find it.  You can half the recipe and it still works.

If you have any friends who have gluten allergies, they will worship you forever if you make these for them.

Share if you must, but give all the glory to me (give it to me).

Flourless Chocolate-Walnut Cookies

Mary and I have been talking about Wyora's favourite ice-cream, since it was just her birthday on March 8th.

Mary remarked that she didn't not know  that maple walnut was my mother’s favourite ice cream.  She went on to say about her own ice cream,

I prefer it without the walnuts. I have always wondered why you would ruin anything with walnuts. Kind of the same way you feel about rhubarb I guess. Though I must admit I have learned that if your walnuts are fresh, they taste much better. Who knew nuts could go rancid? One of my new favourite cookie recipes calls for walnut, but I always use pecans instead if I can afford it. Well, even when I can’t afford it.   

http://nymag.com/restaurants/recipes/inseason/45991/

These cookies are not a candy -- they have eggs too, ha, ha, ha.   They are divine.  A cross between meringue and a brownie.  There is a bakery in town that makes them.  The owner of the bakery studies with the owner of this recipe in NY.

A friend and I have been coveting the recipe and she managed to find it.  You can half the recipe and it still works.

If you have any friends who have gluten allergies, they will worship you forever if you make these for them.

Share if you must, but give all the glory to me (give it to me).