Halifax Supper Club, September 2015

It was Taco Night at Supper Club last Saturday.  We made two kinds: fish tacos, and ground beef.  We set up a long table with all our condiments and toppings, and everybody assembled their own.                 For the fish tacos, we used our Fish Fingers recipe.  For the…

Peach Almond Torte

Serves 8 Kitchen equipment Knife, cutting board Pastry cutter Measuring cup, measuring spoons Medium-sized mixing bowl Small mixing bowl 9 inch pie plate or spring-form pan electric mixer rubber spatula Wire rack Ingredients ½ cup butter, softened (+ a bit extra for buttering the pan) 1 cup sugar ½ cup ground almonds ½ cup unbleached…

Lunch Club #1/2015

We got together last Thursday to make two Fall soups, and two creamy (but dairy-free) puddings.           Thai Butternut Squash Soup                      and                Cauliflower Cheddar Soup                  …

Thai Butternut Squash Soup

Serves 4 Kitchen equipment Measuring cup Measuring spoons Kitchen scale Cutting board & paring knife Juicer Micro-grater Sieve (for washing spinach, cilantro) Soup pot Wooden spoon Immersion blender, or regular blender Ingredients 2 Tbs vegetable oil (sunflower or olive) 2 cups chopped yellow onions 2 cloves garlic, chopped 1 tsp salt 1 Tbs peeled and…

Cauliflower & Cheddar Soup

Serves 6 Kitchen equipment Measuring cup Measuring spoons Grater Cutting board & paring knife Soup pot Wooden spoon Immersion blender, or regular blender, or potato masher Ingredients 4 cups water or 4 cups low-sodium vegetable stock 2 cups chopped potatoes (we left the peel on, because it’s healthier) 1 head cauliflower, broken into flowerets 1…

Caramel Pudding

This is a super-easy, no-cook, high-protein dessert. If you pour it into 125 ml canning jars, you’ll have single-serving sizes for packed lunches. Serves 4 Kitchen equipment Blender Measuring spoons, measuring cup Dessert bowls Ingredients 12 oz (340 grams) extra-firm silken tofu (buy it in a box on the regular grocery shelves, not from the…