Recipes

Sauerkraut The Old-Fashioned Way

23 October 2009
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Sauerkraut The Old-Fashioned Way

I’m trying to remember what drove me to give sauerkraut a try. I didn’t grow up on the stuff despite being of good ol’ Mennonite ancestry. In fact, I’d never had sauerkraut at all until a couple or three months ago. At any rate, I explored how to make sauerkraut and learned it could...
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Beet & Feta Cheese Pizza

19 October 2009
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Beet & Feta Cheese Pizza

Sounds odd, right? Yep, that’s what I thought, too. But since I’m off tomatoes–Ayurvedic doc’s orders–and I want pizza, I was willing to give it a try. ๐Ÿ˜€ In this picture, you can see the beet & feta cheese pizza at the bottom centre. To its immediate left is hummous, left and above of...
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Kaiser Soze Rolls

17 October 2009
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Kaiser Soze Rolls

I think “life is an experiment” is a phrase I take way too seriously. ๐Ÿ˜€ I needed a recipe for buns – I’d been craving a Subway meatball sub, and since the nearest Subway is in India, I figured the only way I was going to get a meatball sub would be to make...
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Mama Farook’s Sri Lankan Chilli Potatoes

20 September 2009
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Mama Farook’s Sri Lankan Chilli Potatoes

Because it’s Ramadan, and it’s difficult for Fahim to eat a full meal when breakfast has to be done by 4:30am, enough to carry him through the next 14 hours until he can eat again, he gets to make requests. At the beginning of Ramadan, Fahim had asked for his mother’s chilli potatoes. While...
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Wild Yeast Coccodrillo Ciabatta Bread

19 September 2009
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Wild Yeast Coccodrillo Ciabatta Bread

On the Bread Bakers Apprentice Challenge Twitter stream, there was a discussion about ciabatta breads and how the one in Peter Reinhart’s book wasn’t very wet, which also meant it couldn’t achieve the truly large holes that most people look for in ciabatta bread. @misterrios said: @LMAshton @gaaarp The one I normally make is...
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Nanaimo Bars

7 September 2009
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Nanaimo Bars

Nanaimo Bars. Because Fahim is who he is, he’s calling them NaNoWriMo Bars. But we’ll just ignore him, shall we? ๐Ÿ™‚ Nanaimo Bars. Ah, that brings back memories. ๐Ÿ™‚ Nanaimo Bars have been a part of my life for a good long time. Since I belong to a family of adamant chocaholics, Nanaimo Bars...
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Chocolate Larabars

6 September 2009
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Chocolate Larabars

This is another larabar recipe from Chocolate and Zucchini, this time from her blog post and not from the comments section. I hadn’t heard of larabars until I read about them on Chocolate and Zucchini, but they sounded good, so I gave them a try. Homemade Chocolate Lรคrabars Ingredients 300 grams (10 1/2 ounces)...
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Lemon Coconut Larabars

5 September 2009
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Lemon Coconut Larabars

Fahim’s already started calling these Laramie Bars, and once he starts something, he’s not inclined to let it go. He changes the names for everything, so I really should be used to this by now… :p Larabars. I came across a post over on Chocolate and Zucchini about them a couple of weeks ago...
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Hummous or Hummus or Hamos or…

21 August 2009
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Hummous or Hummus or Hamos or…

Houmous or hommos or hommus or hummos or humus… To me, it’s all the same thing. A great dish. ๐Ÿ˜€ Hummous is a Middle Eastern dish made predominantly from chickpeas (aka garbanzo beans, gram) and other ingredients like tahini (sesame paste), olive oil, lemon juice, garlic, and seasonings. Its origins are unclear, although, according...
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The Wild Yeast Version of Peter Reinhart’s Poolish Ciabatta

11 July 2009
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The Wild Yeast Version of Peter Reinhart’s Poolish Ciabatta

Ciabatta is the next bread in line for the Bread Baker’s Apprentice Challenge, and I’d been looking forward to making Peter Reinhart’s version from the Bread Baker’s Apprentice for a while. I’d made a couple of others but wasn’t impressed with the results, so wanted to see how this version would turn out. Plus...
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About LMAshton

Howdy and welcome to my site! I'm Laurie and I'll be your, er, hostess today. :)

I'm a Canadian expat currently living in Singapore. I'm married to a Sri Lankan and lived in Sri Lanka for nearly a decade. We also lived in New Zealand for half a year.

I cook Sri Lankan curries, sambols, and mallungs. I bake bread using wild yeast (sourdough that isn't sour). I bake on the stove. I experiment with Indian / Malaysian / Indonesian / Thai / whatever cuisines interest me. And I experiment wildly.

Life is an adventure. Join me! :)

If you want to know more about me, click on the "About" link in the navigation bar above. :)