I am familiar with cardamon and baking because of my Finnish heritage but I hadn’t had a Swedish cardamon roll until I tried the Cardamon Twists at Birds and Beets in Gastown. They are pretty fabulous and I don’t think I’ll ever be able to …
I love the texture that semolina flour gives to baked goods so I doctored up The Best Blueberry-Lemon Muffins from Alexandra Cooks (thanks for the base Ali!).
- ½ cup butter, room temperature
- zest and juice of 1 lemon
- 1 cup sugar
- 1 egg, room temperature
- 1 tsp vanilla (or almond extract – works well with blueberry)
- 1 cup flour
- 1 cup semolina flour
- 2 teaspoons baking powder
- 1½ teaspoon sea salt
- 2 cups blueberries (fresh or frozen)
- ½ cup buttermilk (or 1/2 milk with a tsp of lemon juice)
- cinnamon sugar for sprinkling (mix 1 tsp of cinnamon with 1 Tbsp of white sugar)
- Pre-heat your oven to 375ºF.
- Cream butter, lemon zest, and sugar until light and fluffy.
- Add the egg and vanilla and beat until combined.
- Toss the blueberries with ¼ cup of flour.
- Whisk together the remaining flour, baking powder, and salt.
- Add the dry mixture to the batter a little at a time, alternating with the buttermilk.
- Fold in the floured blueberries.
- Grease 12-cup muffin tin (or line with paper or silicone liners).
- Distribute batter evenly among muffin cups.
- Sprinkle the muffin tops with cinnamon sugar.
- Bake for 25-30 minutes until golden brown. Check that a toothpick or cake tester comes out clean when inserted into the middle of a muffin.
- Let cool 5 minutes before serving.
This is an easier version of Baked Moroccan Chicken Thighs.
- 4 chicken thighs, bone in and skin on
- 2 Tbsp Ras el hanout
- 2 heaping tsp sumac
- 2 tsp garlic powder
- 1/2 tsp salt
- Fresh lime for serving
- Make a dry rub out of the spices and rub it all over the chicken thighs. Put the chicken in the fridge uncovered for at least an hour.
- Preheat oven to 425 F and remove chicken from the fridge to let it come to room temperature.
- Rough chop onions, carrots and potatoes to make a rack for the chicken (you can add any roasted veg you like).
- Drizzle olive oil over the veg and stir to coat. Salt and pepper the veg to taste.
- Line a baking sheet with baker’s parchment or no stick foil.
- Spread the veg out in an even layer on the baking sheet and place the chicken, skin side up, on top (evenly spaced).
- Pop the whole works in the oven and bake 30-40 minutes (check it at 30 minutes to see how it’s going).
- It’s done when the skin is nice and brown and the juices run clear (prick the meat).
Remove from the oven and let rest for at least 5 minutes.
Serve with a healthy squirt of lime and a green salad.
For this Moroccan chicken I used the marinade for grilled Moroccan Chicken (but left the skin on and upped the garlic) and make a rack of sliced onions sprinkled with sumac olives to bake instead of grill (no BBQ). Ingredients 4 chicken legs (skin on), …
This recipe is a take on my Mom’s recipe. Like her, I have “difficulties” following recipes so I’ve adapted it a bit.
- 1 chopped yellow onion
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 8 0z sliced mushrooms
- 1 C toasted walnuts
- 1.5 C cooked black beans (canned or try making my Cuban Black Beans recipe)
- 1 C cooked brown rice (fool proof recipe for Brown Rice)
- 3/4 C Panko bread crumbs (or almond meal if you are gluten-free)
- 1 heaping tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- Fresh ground pepper to taste
- 1 egg
- 1 Tbps Dijon mustard
- Saute the onions until soft.
- Add the garlic and saute for another minute
- Remove from heat and cool.
- Puree the onions, garlic and mushrooms in a food processor.
- Add the toast nuts and the black beans and give it another whiz.
- Remove the “mash” from the food processor and then add the remaining ingredients (the first time I made these I processed everything together and while they tasted fine, they did look a little like concrete).
- Add the brown rice, Panko bread crumbs and the cumin, egg, and Dijon.
- Form into patties and fry 3-4 minutes per side in vegetable oil (or bake line a baking tray with baker’s parchment and bake at 375 for 20 minutes, flipping half-way through.
Serve in a wrap, on buns or use lettuce. Top with whatever fixings you like best. I baked these ones and didn’t have any buns or wraps so just ate it on top of hummus with a dollop of BBQ sauce on top. The texture is a bit like kofta (next time I will stir in the rice and bread crumbs to go for more texture). Or I might make them more falafel size. Either way, I will make these again.