I bake scones and biscuits quite often, and all year round. Scones make beautiful centerpieces for breakfasts, brunches and tea parties, easy to make ahead, freeze and bake just when needed, ready to shine on their own or play second fiddle to fancy jams and spreads just the same. Their southern, savory cousin, the biscuit, is equally praise worthy, brilliant with scrambled eggs and crumbled bacon, or humble supporters of winter stew, studded with bits of goat cheese.
None of these recipes are written on the blog, and in an attempt to remedy that, here we have some Lavender and Lemon Cream Scones with a Lavender and Lemon glaze! These scones are also an answer to another question – what would go really well with the oh-so-divine Blue Lady Grey tea in my next Simple Loose Leaf box! For the past few weeks, I paired 4 of their select black teas with 4 new recipes. We are on to the next box, so watch this space for more tea pairings!
Every year around January 26th and August 15th, depending on how many Indian people you know and follow, you may have noticed your Instagram, Facebook and Twitter feeds bursting with the Indian tricolor of Saffron, White and Green, or the “Tiranga” (“Tir” = three, “Ranga” = color). If you are not sure why, it’s because January 26th is India’s Republic Day and August 15th, it’s Independence Day! Flags are hoisted in every institution all over the country, and the tricolor waves proudly throughout the country in the hope of a more secular, open and better tomorrow for my motherland!
And, if you are obsessed with food as I am, you might see elaborate tricolor preparations all over your feed too – tricolor rice, desserts, parathas (flatbreads) and the like. I myself try to make something new each year; this past year I made Tricolor Dosas(rice and lentil crepes), and for 2019, I am applying the “Tricolor” filter to one of the India’s favorite snack, the Dhokla (pronounced Dhow-klaah).
I wasn’t the biggest pumpkin purée fan all these years, and the culprit was definitely its association with cinnamon and “pumpkin spice”-everything. I don’t hate cinnamon but in the US, like clockwork, everyone craves cinnamon come September and it just don’t stop until New Years!. Anything made with pumpkin purée (store-bought) is just a cinnamon-scented assault.
But then I made pumpkin purée at home for the first time (thanks Instant Pot!) and ate a small portion of it warm, drizzled with coconut butter and just a dusting of cinnamon+nutmeg, and I was converted. I made pancakes with it, these brownies were wonderful too (vegan and gluten-free!), and then felt ready to graduate to cakes.
When you think about cooking and food as much as I do, anything that’s plain starts to look like a canvas. The Dosa (a fermented rice and lentil crepe from South India) with its mild, slightly tangy taste lends itself well to being a canvas on which other colors and flavors can shine. So, going with my tricolor (Tiranga, the Indian flag) theme, something I usually do every year on India’s Republic Day (January 26th) and Independence Day (August 15), I picked Dosa and used carrot pureé for the orange and spinach pureé for the green! Super easy and fun twist on regular Dosa (and even Idli) to celebrate my motherland!
A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.
Please don’t click away because you read the words “vegan” and “whole wheat”! This bread isn’t the horrendous, overly healthy kind of bread. It’s a delicious Chocolate Banana Bread that just happens to be vegan and whole grain.
I have a regular go-to breakfast banana bread but sometimes, you need to indulge in chocolate to navigate through piles of winter greens, and there’s just no other way out. The whole wheat pastry flour works wonderfully here cup for cup, and by replacing the butter with coconut oil and egg with an additional large banana, the bread gets the “vegan” title in addition to being “whole wheat”, placing it squarely in the breakfast category (just with obscene amounts of chocolate).