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Recipes
Lemon-Raspberry Muffins
By Alqualonde
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground in...
- 1 lemon
- 1/2 cup sugar
- 1 cup nonfat buttermilk
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white whole-wheat flour, or whole-wheat pastry flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen raspberries, not thawed
How to Make a Classic Tarte Tatin
By Alqualonde
Be sure to run a knife around the edge of the crust and then get a firm grip on the plate-and-skillet sandwich befo...
- Additional Notes:
- ngredients
- 6 6 6 Granny Smith apples, or other hard, tart apple
- 1 9-inch 1 9-inch pie crust dough
- 8 8 8 tablespoons (1 stick) unsalted butter
- 1 1 1 cup sugar
- 1/8 1/8 1/8 teaspoon salt
- Ice cream or crème fraîche, optional for serving
- to Caramel Tarte Tatin: Add an extra half teaspoon of salt to the caramel as it cooks, then sprinkle the top of the finished tarte with crunchy sea salt.
Pasta with Puttanesca Sauce
By Alqualonde
Tired of plain old pasta? Spice up your spaghetti with this hot and hearty Italian recipe
- 370 g spaghetti
- 4 black olives
- 1 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 1 large can (796 ml) crushed tomatoes
- 1 tablespoon capers, drained and rinsed
- 2 anchovies, finely chopped, or 1 teaspoon anchovy paste
- 1 ⁄4 teaspoon chili powder
- 1 tablespoon finely chopped parsley to garnish
Roasted Cauliflower and Cabbage Pasta with Fried Capers and Cheddar
By Alqualonde
Cabbage is a seriously underutilized pasta partner
- 1/3 cup plus 3 tablespoons olive oil
- 1 head cauliflower, trimmed, cored, and cut into small-sized florets
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1/2 medium head Savoy cabbage (about 1 lb.), cored and thinly sliced
- 1 large shallot, sliced
- 3 sprigs thyme
- 1/2 cup dry white wine
- 1/4 cup large capers, drained, rinsed, and patted dry
- 1/2 pound pasta, such as orecchiette
- 2 cups coarsely grated sharp cheddar cheese
- 2 tablespoons fresh thyme, coarsely chopped
- 1/2 cup coarsely chopped flat-leaf parsley
Butternut Squash Soup with Red Chilli
By Alqualonde
In a large saucepan, heat the oil and butter and start frying the onion
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 2 bay leaves
- 1 sprig of rosemary
- 1 fresh red chilli, finely diced
- 2 medium carrots, chopped
- 1 medium butternut squash, peeled and cubed
- 2 large potatoes, peeled and cubed
- Water or vegetable stock
- 1 tablespoon of vegetable stock powder or cube - if using water
- Salt and pepper to taste
Maple Fudge
By Alqualonde
This classic recipe for dense candy- shop fudge will be an instant family favourite
- 2 cups (500 mL) packed brown sugar
- 1 cup (250 mL) whipping cream, (35%)
- 1/2 cup (125 mL) pure maple syrup
- 2 tbsp (30 mL) butter, cut in small pieces
- 1 tsp (5 mL) baking soda, (approx)
- 1 tsp (5 mL) vanilla
Stuffed Sweet Potatoes with Beans and Greens
By Alqualonde
Think of it as a quiet break for your palate and your table, a simple yet luxurious meal of rich sweet potatoes stu...
- 4 sweet potatoes
- 2 tablespoons olive oil
- 1 shallot, diced
- 1 garlic clove, minced
- 1 (4-inch) sprig fresh rosemary
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups (or 1 can) cooked and drained white beans
- 6 cups kale, trimmed and sliced into ribbons
- Juice of 1/4 lemon
- Salt and freshly ground black pepper
Classic Chicken Piccata
By Alqualonde
Wine, lemon juice, and capers add a trio of flavors to this Italian chicken recipe that can be prepared in less tha...
- 4 boneless, skinless chicken breasts (about 1-1/2 pounds)
- 1/4 teaspoon each salt and black pepper
- 3 tablespoons flour
- 2 tablespoonsunsalted butter
- 1 large shallot, minced
- 1/2 cup white wine
- 1/3 cup fresh lemon juice
- 2 tablespoons chopped capers
- 2 tablespoons fresh parsley
Chocolate Chip Quinoa Cookies
By Alqualonde
These are now my favorite gluten-free cookies
- Ingredients
- 3/4 cup quinoa flakes
- 1/2 cup quinoa flour
- 1/2 cup tapioca flour or potato starch, (not potato flour!)
- 1 2/3 cups organic light brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 3/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup dairy-free dark chocolate chips
- 2/3 cup light olive oil
- 3 tablespoons real maple syrup
- 1 tablespoon bourbon vanilla extract
- 1 tablespoon egg replacer
- 7-8 tablespoons warm water
Raspberry-Filled Molten Chocolate Cupcakes
By Alqualonde
Fancy enough for company, yet they require only one bowl and a hand mixer -- or a stand mixer if that's what you pr
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter room temperature
- 4 large eggs
- 1/2 cup all-purpose flour (spooned and leveled)
- Pinch of salt
- 11 ounces semisweet chocolate, melted (2 1/2 cups chopped)
- 18 raspberries (36 if they are small)
- Confectioners' sugar, for serving
- Vanilla ice cream (optional)