Pickled Carrot + Cumin Ribbons

 Prep Time : 15 + 5 Minutes | Cook Time : 5 Minutes | Total Time : 1 Hour | Difficulty : Easy

Hello my lovelies! I have been meaning to share this recipe since I first made it when my friends came over for the scandi mid-winter feast. I was playing around with a different pickle to add to the snack line-up and there were extra carrots lying around (which also motivated this carrot dip). Simple pickles are so easy to make. If you stick to small batches that will live in the fridge, there’s no need to follow full canning processes. We are going to make thin ribbons of the carrots. We want a little crunch but not hard chunky pieces. The thin slices are also easier for the pickle brine to penetrate. I just use a vegetable peeler to make the ribbons. When I get close to the end and it’s hard to peel, I just eat the leftover piece of carrot. No point wasting it. I wash the carrots but don’t actually peel them before slicing. These pickles are a great snacking pickle and also make the perfect addition to a spread with breads and cheeses. You can also finely slice the pickled ribbons and add them to a coleslaw or salad for a spot of bright acidity.

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Sweet + Smoky Mayo

 Prep Time : 15 Minutes | Cook Time : 0 Minutes | Total Time : 15 Minutes | Difficulty : Easy

Hello my lovelies! I had never made mayonnaise before. And it is the easiest thing ever. It’s creamy and delicious. Magical. And this version is perfect with fries. And everything. We aren’t much of a garlic household. But we do like a creamy dip for fries. And creamy spreads for burgers. And to drizzle on toast stacked with grilled vegetables and halloumi. In all my testing of this recipe I have never had an issue with splitting – just make sure your egg yolk is room temperature. This is a very small batch so just double or triple the recipe to get what you need. Use a bigger bowl than you think you need so you can whisk comfortably. It’s not even that much whisking to be honest. It’s stupidly easy. And actually faster than going to a store to buy some. I use a light olive oil that doesn’t have a great deal of it’s own flavour but you should use whatever you prefer. If you want more of an olive oil punch then go for it!

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Cranberry Maple + Walnut Oatmeal Cookies

 Prep Time : 15 + 10 Minutes | Cook Time : 15 Minutes | Total Time : 3 hours | Difficulty : Easy

Hello my lovelies! Every now and then we better have a simple cookie recipe. Melt and mix. Chill and bake. Done. I made sure they were chock full of oats, dried fruits and nuts though. Delicious and conscience-saving. There’s a bit of waiting while the dough chills. But otherwise they come together in a flash. Which is good when you’re a bit under the weather and need a pick-me-up. My body is fighting off something and I’ve been a zombie this week. And zombies need cookies. That thing about brains is a cover up. You’re just standing between them and the cookies…

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Roasted Pumpkin + Sesame Rolls

 Prep Time : 5 + 30 Minutes | Cook Time : 40 + 20 Minutes | Total Time : 4 hours | Difficulty : Bread

Hello my lovelies! In case you were not convinced that my love of vegetables knows no bounds, here is a recipe for bread rolls that are packed with golden winter pumpkin. Moist and tender, these rolls are the perfect accompaniment to dinner. Or as a fabulous snack spread with salted butter. Roasting the pumpkin is key to intensifying the flavour. Sesame adds a hint of nuttiness. I know the times look intimidating. But most if it is waiting. Pumpkin roasting. Dough proving. Rolls rising. Active duty is intermittent and light. If you have pumpkin left over from a previous meal, then it knocks off a whole hour. Your house will smell amazing. And your belly will be full of goodness.  I used a smallish butternut to make this recipe. It will seem like too much when it’s raw but it loses some moisture as it roasts and will shrink down.

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Apricot + Pistachio Ma’amoul

 Prep Time : 15 + 60 Minutes | Cook Time : 25 Minutes | Total Time : 2 hours | Difficulty : Fiddly

Hello my lovelies! A friend of mine introduced me to ma’amoul just last week. I was captivated immediately. There’s so much to love. Ma’amoul go by various names across the middle east and have a variety of flavours. They can be made of semolina or flour. I first made a traditional flavour combination with a filling of dates and walnuts. I could immediately see the possibilities. A little more acidity from apricots instead. Mixing semolina and flour to get the best of both. Baking a little longer than traditional to bring out buttery notes. The cookies should stay completely white after baking. But in the interests of flavour I am stepping out. These cookies are a little fiddly to make. There’s a knack to it that comes fairly quickly. Be patient and let the simple activity soothe you. These little bites of glory are worth the effort. That 60 minutes is accurate. As you make them you will get faster but make sure you have time so you don’t have to rush.

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