Tuesday, 1 August 2017

Sour Dough Waffles for Ceilidh

Sough Dough Waffles

2 cups flour
2 cups water

Place this in a plastic container and let it sour by leaving it slighty uncovered and stirring it occasionally (ever four hours) with a wooden or plastic spooon, not metal.

In a day or two you will see it bubbling and know that it is sour.

Take out most of the dough into another bowl.
Add 1 tsp soda
1/2 tsp salt
2 tablespoons of sugar

Let sit for 10 minutes.  The mixture will get twice as big so let that be the judge of the size of bowl you use.

Add 1 egg well beaten and 1/4 cup oil.

Let the waffles cook for 2 minutes each, at least, and perhaps three.
Oil the waffle iron well with a brush

For the next day, add 2 more cups water, 2 cups flour and with what was left in the container, it should sour in a day.

Ceilidh and I would usually triple the recipe to feed about 12 people.

The whipping cream and sliced fruit on top of the waffles also helped to feed them.

Tuesday, 27 June 2017

Mexi-Tortilla Dip

          Mexi-Tortilla Dip

2   11 oz cans          Mexi-Corn (dice up green & red peppers
2   4 oz. cans           Green Chillies
1 - 2 or 1/2 fresh     Jallepeno's
1 cup                       Sour Cream
1 tsp. (less!)            cayenne pepper
1 tsp.                       garlic powder
5 drops                    tobacco sauce
2 cups                     shredded cheddar
1 cup                       mayonnaise -if needed

Eat this with Tortilla Chips

Friday, 19 May 2017

Marina's Bun

Buns – Marina’s Recipe

7 c.            flour
½ c.                   sugar
2 Tblsp.   yeast
2 tsp.        salt
2                eggs (whisked)
2 ½ c.       water
½ c.          oil

Add wet ingredients to dry and mix on high for 5 min.  Let rise ½ hour. Knead and let rise again.

Tuna Rolls

Tuna Rolls         Bake @ 425 degrees for 20 min.

7 ½ oz can   Tuna
1                Onion (small)
1 tsp.           Green Pepper (diced)
½ c.            Cheddar Cheese (shredded)
1                Egg

1 c.             Flour
1 ¾ tsp.       Baking Powder
1 tsp.           Sugar
¼ tsp.         Salt
 ¼ c.            Margarine (cut into above mixture)
Add:            1 Egg & 1/3 c. Milk

Mix and turn out on floured board.  Kneed Lightly.
Roll into 12 by 10 rectangle.. Spread Tuna onto the dough and roll up like a Jelly Roll.  Place cut side down on ungreased baking sheet.

Cheese Sauce :    Melt 1 Tblsp. butter in sauce pan
                        Add 2 Tblsp. flour and enoght milk
                        To make a medium white sauce

                        Add shredded cheddar cheese to taste.

David & I always double this recipe and then we have leftovers.....sometimes not!

Thursday, 18 May 2017

Chocolate Cherry Bundt Cake

Bonnie told me that she wanted to be the cake lady.  That is why she was making the poppyseed chiffon cake.  I thought that she would need other pans than just an angel food cake pan if she were going to be the cake lady, so I found a bundt pan for her.  At the thrift store, of course. 

Now here is a recipe for her to try in the new-to-her cake pan.  I found it on a quick google search.  It may not be the recipe Moiya used, but we can make corrections later:  Chocolate Cherry Bundt Cake.

I want her to be known as Tne Cake Lady.  This recipe should work to widen her cake repetoire.

  • 1(18 ounce) box chocolate cake mix
  • 12cup cooking oil
  • 2large eggs
  • 1teaspoon vanilla
  • 1(21 ounce) can cherry pie filling
  • 1cup chocolate chips


  1. Mix cake mix, eggs oil and vanilla with mixer.
  2. The batter will be very thick and heavy.
  3. Add cherry pie filling and mix with mixer.
  4. Add chocolate chips and stir with wooden spoon.
  5. Grease bundt pan and fill with batter and level out.
  6. Bake at 350 degrees for 50 to 55 minutes or until cake test done.
  7. Cool in pan for 15 minutes and remove from pan.
  8. When cooled sprinkle with confectionery sugar.

Wednesday, 3 May 2017

Easy Pizza Sauce for Bonnie

Making pizza dough becomes easy with time.
As well, it can wait around for a number of hours
to be made, as did the Bonnie's pizza above.
Bonnie made some pizza dough at 6:30 am and then forgot about it and went to work, walking back in the door at 5:30 pm.

She saw the dough, put it on the pizza pan and covered it with sauce and a sharp cheddar cheese.

Now she asks me how to make her own sauce.

Ingredients for a simple sauce follow.

As well, you can put "pizza sauce" in the search engine of this blog and find another excellent and easy sauce.


1 tablespoon olive oil
2 cloves garlic, minced (you may add up to 8 cloves)
1 (14 1/2 ounce) can diced tomatoes, undrained (or a 28 oz tin)
1⁄4 teaspoon salt
1⁄8 teaspoon pepper, freshly ground
2 tablespoons fresh basil, coarsely chopped or 2 teaspoons dried basil
(Another choices for the spices is 1 tsp dried basil, 1 tsp dry oregano, 1 tsp thyme.  Or another choices is just to use 1 tbsp dried Italian seasoning.)

Heat oil in medium saucepan over a medium heat until hot.

Add garlic; cook 30 seconds or until fragrant.

Stir in tomatoes, salt and pepper and cook for 8-10 (up to 20 min) minutes or until slightly thickened, stirring and mashing tomatoes with potato masher until crushed.

Stir in basil.

Place in small bowl; cool to room temperature This sauce may be made up to 3 days ahead and refrigerated or up to 2 months ahead and frozen.

Monday, 3 April 2017

African peanut lentil soup


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African Inspired Peanut Lentil Soup. African Peanut Stew with lentils and veggies. Harissa Spice, Nut butter, Sweet potato, veggies and lentils. Serves 3 to 4 or more.
Recipe type: stew
Cuisine: African Inspired
Serves: 3
  • 1 tsp oil
  • ½ medium onion
  • 2 juicy tomatoes
  • 4-5 garlic cloves
  • 1 inch ginger
  • 1 tbsp sambal oelek or asian chili sauce or other hot chile sauce to taste
  • 1 tbsp tomato paste or ketchup
  • 1.5 tsp ground cumin
  • 2 tsp ground coriander
  • 1 to 1.5 tsp Harissa Spice Blend or harissa spice paste or use paprika
  • ¼ tsp black pepper
  • ¼ cup nut butter like peanut butter or almond butter
  • 2 tbsp peanuts
  • ½ cup red lentils (masoor dal)
  • 2 cups veggies, chopped small or thin slices - zucchini, sweet potato or potato, carrots, eggplant, broccoflower etc
  • 2.5 to 3 cups vegetable stock or water
  • ¾ tsp to 1 salt
  • 1 tsp or more lime or lemon juice
  • ½ cup packed baby spinach or other baby greens.
  1. Heat oil in a saucepan over medium heat. Add onions and cook until translucent. 5 minutes
  2. Meanwhile, blend the tomatoes, garlic, ginger, chili sauce, tomato paste, spices until pureed. Add to the saucepan. Cook for 5 to 6 minutes.
  3. Add peanut butter, half of the nuts, lentils, veggies, stock, salt and lemon juice. Mix, cover and cook.
  4. Stir at 15 minutes.Taste and adjust salt, heat and check if the veggies are al-dente. Add in the baby spinach. Cook for another 5 minutes or until the veggies and lentils are cooked through. Add more water if needed.
  5. Garnish with rest of the peanuts, cilantro, more lemon juice. Serve with flatbread, crackers or as is.
Pressure Cook: Follow steps 1 and 2 in a pressure cooker over medium heat. Add peanut butter, lentils, half of the peanuts, veggies, stock, salt and lemon juice, mix, close the lid and bring to high pressure. Cook for 5 minutes * (Manual setting for 5 minutes for IP). Let the pressure release naturally. Taste and adjust salt and spice. Fold in the spinach and let it sit for 2 minutes in the hot stew before serving.

* Depending on your pressure cooker, lentils and your preference of consistency, you might need to cook for less or more time.

Monday, 6 March 2017

Hot and Sour Soup

Sometimes I want to cook something, and if I just take the recipe and get it up on this blog, that seems to fill my need to cook it.  That was the case when I wanted to make some cheese muffins.  I did have all of the ingredients in the fridge.  But I looked up what I thought would be a good recipe, blogged it, and by that time I was too tired to make the muffins.

I don't think that will be the case with this soup, a recipe from Mary.  She gave me this list of ingredients when I asked her how she had made the healthy soup she had at work:
Hot and sour soup dry mix packet, 3 kinds of mushrooms, carrots, bok choy, onions, celery, maybe a can of tomatoes. Thick on veggies, just enough broth to fill in the spaces in between.
Here the trick will be to buy hot and sour soup dry mix packet, and then get 3 kinds of mushrooms in the house and some bok choy.  Those ingredients I will have to write on a piece of paper, get that paper to the store, and then remember where the recipe is when I start wondering what I am going to do with the bok choy.

Oh yes, I forgot to say that Mary had one more thing to say about her recipe.  That was, yum!

And one last tip.  Mary was looking for tamarind soup but couldn't find it.  If your eyes light upon it in the supermarket, buy it and substitute it for the sweet and sour soup mix.  That will be a double yum.


Friday, 3 March 2017

Cheddar Cheese Muffins Recipe

  • 1cup milk
  • 3tablespoons unsalted butter, melted & then cooled
  • 1large egg, lightly beaten
  • 1/4tsp cayenne pepper
  • 34cups all-purpose flour
  • 1tablespoon baking powder
  • 1tablespoon granulated sugar
  • 12teaspoon salt
  • 34cup grated sharp cheddar cheese (or 1 cup cheese)
  • Directions

    1. Preheat oven to 350 degrees F.
    2. In a large bowl, combine milk, melted butter, egg& cayenne.
    3. In a second bowl, sift together flour, baking powder, sugar& salt.
    4. Stir in cheese.
    5. Add flour mixture to milk mixture and stir batter until it is just combined.
    6. The batter should be lumpy.
    7. Spoon the batter into muffin tins (buttered or lined) filling each about 2/3 full.

    1. Bake 20- 25 minutes.

  • Note:  You can add chopped picked jalapenos, if you like.  Or sprinkle cheese on top of the muffins.  Or introduce 1/2 cheese, 1/2 cubed ham.  Good eaten with chilli.  
Recipe from food.com

Sunday, 29 January 2017

Red Lentil Curry with Eggs

Image by: Hearty Red Lentil Curry with Eggs IMAGE  Author: Canadian LivingPortion size

  • Credits :Canadian Living Magazine: March 2016


  • 2 tablespoons olive oil
  • onion finely chopped
  • large sweet potato (about 350 g) peeled and diced
  • 4 cups bite-size cauliflower florets (about half head)
  • cloves garlic finely grated or pressed
  • 1 tablespoon curry powder
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon each ground cumin and tumeric
  • 3 cups sodium-reduced vegetable broth
  • 1 cup dried red lentils rinsed
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • eggs
  • 2 tablespoons chopped fresh cilantro


In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, sweet potato and cauliflower, stirring often, until slightly softened, about 6 minutes. Add garlic, curry powder, ginger, coriander, cumin and turmeric; cook, stirring, until fragrant, about 1 minute.

Stir in broth and lentils; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lentils and vegetables are tender and almost no liquid remains, about 10 minutes. Stir in salt and pepper.

Divide among 4 lightly greased 1-1/2-cup (375 mL) ovenproof bowls. Using spoon, form well in centres; crack 1 egg into each. Bake on rimmed baking sheet in 425°F (220°C) oven until egg whites are set yet yolks are still slightly runny, 10 to 12 minutes. Let stand for 2 minutes. Sprinkle with cilantro.

Tip from The Test Kitchen: The eggs will continue to cook as they stand, so remove them from the oven just before they reach desired doneness to avoid overcooked yolks.