Spice Spoon

It’s been a minute! But here’s my rebranded and beautiful website Spice Spoon, with a new recipe for you all 🩷

Persian Cucumber Dip Don't miss this delicious Cucumber Dip recipe. Simple authentic Mast o Khiar recipe for Persian flavor and taste. Easy DIY dip!

It's sour cherry season in Toronto, and I can't get enough of these little rubies. What do you like to do with your sour cherries? I made this sour cherry crumble, and we had it with clouds of full cream, and crème fraîche. What's your favourite crumble recipe?

Hello - sharing some links with you this Friday - have a lovely weekend, and for those of you fasting this month - Ramzaan Mubarik http://www.thespicespoon.com/blog/2017-06-weekend-reads/

Weekend Reads — Silk Route food memoir by Shayma Saadat – The Spice Spoon I’ve been feeling a bit inundated with social media these days – so many interesting articles to read out there, but sometimes I wish they could be curated by someone. Don’t you feel that way? I’m putting together a list of five of my favourites, which I will share with you each Friday. Buon Weekend...

Thank you for spreading the word, my Sunday event is Sold Out. Looking forward to seeing all of you! 🙏🏼 If any of you are interested in the next one on April 22nd - leave a comment below. I'm hosting an Ayurvedic Cookery Workshop with Wellness Educator, Acupuncturist and Shiatsu Therapist, Bahareh Hosseini. We'd love to see you there!

I thought Dianne's article was quite logical and succinct - "Money in Food Writing? Still No." I would love to hear your thoughts - let me know what your experiences have been. http://diannej.com/2017/money-in-food-writing-still-no/

Money in Food Writing? Still No. - Dianne Jacob, Will Write For Food Does it pay to be a food writer? Maybe, for a top few. But for the rest of us, food writing pay remains low, regardless of what one editor says.

*Last Minute Special* - 2-for-1 - book my Vegan Cookery Workshop with Wine Pairings, and **two** of you attend for the price of **one** - send me a message if you're interested. I'd love to host you - see you on Sunday - where you'll enjoy my mother's recipe of Five-Spice Basmati Pilaf, with dairy-free coconut yoghurt. And 🍾 of course. (Buy one ticket per couple : https://www.google.ca/amp/s/www.eventbrite.ca/e/easy-vegan-workshop-and-wine-dinner-tickets-33043037615/amp)

I'll be making these chickpea fritters (pakoray) for you on Sunday. There are still a few spaces left for my Vegan Cookery class, with wine pairings (https://www.eventbrite.ca/e/easy-vegan-workshop-and-wine-dinner-tickets-33043037615). I hope to see you in my kitchen this weekend.

I loved this magazine, it's sad to see it may fold in May http://www.eater.com/2017/3/14/14926376/lucky-peach-folding-rip

‘Lucky Peach’ Will Likely Fold in May After laying off the entire staff, the end seems near

I bought "Cooking at Home" by Jacques Pepin and Julia Child many years ago, in Washington, DC, when my parents were going through a separation. My sister and I love that book (especially the potato gratin recipe). Jacques' recipe for crêpes is my favourite, and ever since I bought that book, I've always followed his method with exactitude. The book reminds me of a very sweet - even if difficult - time for our li'l family, when I was living at home with my mother and sister. Happy Sunday, everyone x PS did you see how Turkish Delight set the table today? It's temporarily on my InstaStories💛👦🏻

I love the scent of blood oranges and almonds. Here is a simple and favourite cake of mine. If you make it, please let me know how it turned out in the comments below. And if you adapted the recipe more to your liking in some way, I'd love to hear about that, too. Line a 20cm cake pan with parchment paper; butter the sides well. INGREDIENTS: 150g blanched almond flour/50g all-purpose flour/1tsp baking powder/0.5tsp sea salt/110g unsalted butter at room temp/175g sugar/2 eggs at room temp/3tbsp buttermilk/zest of one blood orange/1tsp vanilla essence/A handful of flaked almonds to adorn cake. PREP: Combine all dry ingredients (except sugar) in a bowl/In mixing bowl, cream butter and sugar, when fluffy, add eggs (one by one)/Add buttermilk/Add orange zest/Add vanilla essence/Slowly add in dry ingredients/Do not overmix/Adorn with flaked almonds in a ring shape/Bake at 180C/350F for 35-45mins or till a toothpick inserted in middle of cake comes out clean. Enjoy with powdered sugar.

Dig in.