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Recipes
Sweet-Potato Hummus
By krystallondon
Give this popular dip an earthy flavour and burst of colour with the addition of an antioxidant-rich sweet potato
- 1 large Sweet Potato
- 1 (19 oz) can chickpeas, drained and rinsed
- 3 tbsp freshly squeezed lemon juice
- 1 tbsp dark sesame oil
- 2 garlic cloves, coarsely chopped
- Salt and pepper to taste
Garlic Beets
By krystallondon
1. Trim beets, leaving each root and about 1 inch (2
- 2 lb (907 g) medium beets, (with tops)
- 2 cloves garlic
- 1/4 tsp (1 mL) salt
- 3 tbsp (45 mL) extra-virgin olive oil
- 2 tbsp (25 mL) red wine vinegar
- 1 pinch coarse black pepper
Croissants
By krystallondon
Croissants have been on my Want To Make list for a long time, but I just hadn’t had the nerve to make them so I w...
- For glaze:
- 1 kg strong white bread flour, plus extra for dusting
- 20 g salt
- 330 ml warm water
- 330 ml warm milk
- 10 g powdered dried yeast (instant/bread machine yeast)
- 140 g caster sugar/white sugar
- 500 g unsalted butter
- 2 medium egg yolks
- 50 ml milk
Mediterranean Barley Rice Salad
By krystallondon
1. In saucepan of boiling salted water, cook barley until tender, about 20 minutes
- Dressing:
- 1 cup (250 mL) pearl barley, rinsed
- 1 cup (250 mL) basmati rice, rinsed
- 3 cups (750 mL) cherry tomatoes
- 1/2 large red onion
- 1 sweet red pepper
- 1 English cucumber
- 4 cups (1 L) baby spinach, coarsely chopped
- 1 pkg (200 g) feta cheese, crumbled
- 1/2 cup (125 mL) extra-virgin olive oil
- 1/2 cup (125 mL) lemon juice
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
Strawberry Rhubarb Sauce
By krystallondon
In saucepan, bring rhubarb, sugar and orange juice to simmer; cook, stirring, until slightly tender, 2 to 3 minutes
- 2 cups (500 mL) cut (1/2-inch/2 cm pieces) fresh rhubarb or frozen rhubarb, thawed
- 1/4 cup (50 mL) granulated sugar
- 2 tbsp (25 mL) orange juice
- 1-3/4 cups (425 mL) sliced strawberries
Pepper and Ginger Long Grain Wild Rice
By krystallondon
1. Heat olive oil in a medium saucepan over medium heat
- 1 tsp Extra Virgin Olive Oil
- 1/2 Red Onion, small sliced
- 2 cloves Garlic, minced
- 2 tsp Ginger root, minced
- 3/4 cup Long Grain and Wild Rice
- 1/3 cup Red sweet pepper sliced
- 1/3 cup Orange sweet pepper sliced
- 1/3 cup Yellow sweet pepper sliced
- 2 cup Chicken stock, low sodium
- 2 Green onions, chopped
- 1 Lime, cut into wedges
Orange-Infused Moroccan Soup
By krystallondon
Increase your odds against the worst winter throws at you
- 2 tbsp olive oil
- 4 whole cardamom pods
- 1 tsp saffron
- 2 tsp salt
- 2 cups chopped carrots (about 5)
- 1/3 cup diced dried apricots
- 2 cloves garlic, minced
- 1 red chili
- 1 1/4 cups freshly squeezed orange juice (about 4)
- 5 cups water
- 1 tbsp honey
Rolo Cupcakes
By krystallondon
As soon as I saw these beautiful cupcakes on Hannah’s blog I knew I had to make them
- 112 g (4oz) marg or softened butter
- 112 g(4oz) caster sugar
- 2 large eggs
- 85 g (3oz) self raising flour, sifted
- 30 g(1oz) cocoa, sifted
- 12 rolos
- 280 g(10oz) icing sugar, sifted
- 125 g(4 1/2 oz) butter, softened
- 2 tbsp milk
- 1 tsp vanilla essence
- sugar hearts for decoration
Brownie Swirled Peanut Butter Oreo Cookies
By krystallondon
1. Preheat oven to 375 degrees F
- Brownie Swirled Peanut Butter Oreo Cookies
- 1 stick butter
- 1/2 Cup peanut butter
- 1/2 Cup sugar
- 1/4 Cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 Cups flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oreos broken into pieces
- 1 Brownie mix of choice
Apricot Glazed Beans
By krystallondon
Green beans are often served plain; this recipe is a nice change of pace
- 1 lb green beans
- 1 tbsp olive oil
- 1 shallot, minced
- 1/4 cup apricot nectar
- 1/3 cup gluten-free apricot preserves
- 2 tsp fresh chopped rosemary leaves
- 1/4 tsp salt
- Pinch white pepper