When I was a kid, I was never a fan of fresh ginger. I don’t know if it was the texture or the taste, but I really hated it! My mom used it a lot in her Filipino cooking and she’d always tell me to eat it because it was so healthy and would make me feel better. A dish she would make called Arroz Caldo was a big favorite in our family and I remember taking the chunks of ginger out of my bowl. Fast forward to now and I don’t think I could live without it! I use it almost everyday, especially with tea, green smoothies and cocktails. Here’s an easy ginger syrup recipe for cocktails or a refreshing summer drink.
One of my biggest weaknesses has to be the the chocolatey hazelnut spread Nutella. It’s so good I could just eat it right out of the container (and often do!). Today, I needed a good amount for a dessert I was making but didn’t have enough. Luckily there are many homemade Nutella recipes out there, so I made my own for the first time!
If you love the taste of bacon and wish everything tasted like it, then this recipe is for you! Bacon salt is a simple seasoning that can bring so much flavor to a dish. And sorry to mislead you with the title but I actually used prosciutto to make the ‘bacon’ salt. I prefer using prosciutto slices because of their delicate and intense flavor. They’re paper thin, not as fatty and get extremely crisp and flaky after they’re baked. But if you don’t have prosciutto, bacon works just as well.
Homemade herbed butter is one of the easiest and most satisfying condiments to make. You can use most herbs (try rosemary, basil, parsley) and store it in the freezer or fridge until it’s ready to be used. The ice cube shapes make it readily available in your cooking and there are endless possibilities to use your herb butter (read below).
If you like to bake, this vanilla sugar recipe should be a pantry staple. But I’m not even sure if I should call it a recipe, it’s so easy! The only two ingredients are vanilla beans and sugar. I used raw cane sugar, which is not chemically refined and similar in taste to brown sugar. Use this in place of regular sugar in baked foods like cakes, cookies, muffins, or granola. I don’t bake too often, so I like to use it in my hot cocoa or teas.
I’m not a fan of getting rid of food (something I learned from my mom), so here’s a jam recipe I made using leftovers from the cranberry tea I posted a few days ago. I cooked the leftover cranberries with an apple, a perfect pairing this time of year. To soften the mixture I added some of the original cranberry tea.
Garlic Mayonnaise – or aioli in France – is one of my favorite condiments. It’s traditionally used with seafood but I love it on French fries, baked veggies (watch out for my oven baked sweet potato recipe), bread, tartines and sandwiches. You can pretty much use it on anything, and the taste of homemade mayo is nothing like the over-processed supermarket stuff.