Comfort muffins, the best almond butter, smoked salmon and lamb with a twist

I thought I would share a handful of my latest recipes for Pete’s Fine Foods.

First, there are these peanut butter and jelly muffins, made even more exquisite with the addition of all-natural peanut butter and rose-scented raspberry jam

Peanut Butter and Jelly Muffins | www.purplehousecafe.com

Then, there’s this salted mocha almond butter, which essentially evaporated as soon as I pressed “off” on the food processor.  It was that good.

Salted Mocha Almond Butter | www.purplehousecafe.com

I was challenged to make dishes that included smoked salmon and lamb, which I’m going to admit are not my favourites.  I took it upon myself to make each in a way that sounded totally irresistible.  I made these amazing open-face smoked salmon sandwiches with a huge pile of quick-pickled vegetables.  

Open-face Smoked Salmon Sandwich | www.purplehousecafe.com

And then there were these lamb. halloumi and fennel skewers with a honey mint glaze.  The flavours in this dish were so beautifully balanced – earthy lamb, salty cheese, slightly spicy and aromatic fennel, the high notes of peppermint, and the sweetness of honey.  Perfect.

Lamb Skewers | www.purplehousecafe.com

 

Big Grapefruits, Squid and Roses…

Biscuit for Two with Rosehip Jelly | www.purplehousecafe.com

I’ve had a few great recipes posted to the Pete’s Fine Foods blog recently:  a Valentine’s Day treat – Biscuits for Two with locally made rosehip jelly and coconut cream – which was a simple favourite in our house.

Then there was my attempt, at long last, to satiate my lust for Cantonese pastries with this spin on steamed custard buns, infused with the flavour of pomelo.  It worked:  I no longer have to show up at my favourite Cantonese bakery on a Monday only to wilt in disappointment that it is the one day they are closed.  My kitchen has been inaugurated, and I can whip up custard buns at my leisure.

Pomelo Steamed Custard Bun | www.purplehousecafe.com

Finally, there was this simple salt and pepper calamari recipe, which I jazzed up with a beautifully vibrant seafood rub mixed into a classic aioli.  

Classic Calamari with Dave's Aioli | www.purplehousecafe.com

So, as you see, my kitchen and camera are getting just as much love as always, but it’s being funnelled in a slightly different direction.  I’ve been doing a lot of other food and related writing lately as well, and it’s hugely gratifying.

Healing Winter Foods

Thai Kale Soup | www.purplehousecafe.com

I’ve recently had a couple more recipes published to the Pete’s Fine Foods blog – one for an awesome Thai Kale Coconut soup that will help you get your greens in a warmer, maybe-even-more delicious way than the ubiquitous green juice.  The other is a variation on the Ayurvedic kitchari, which is meant to help restore the body and immune system, as well as detoxify without all the deprivation.

Kitchari Bowl | www.purplehousecafe.com

 

Fig and Maple Overnight Oats

Fig & Maple Overnight Oats | www.purplehousecafe.com

This is the most indulgent healthy recipe I can think of…tons of fibre, probiotics and antioxidants plus beautifully juicy figs, cacao nibs and vanilla star anise-infused maple syrup.

Find the recipe here.

Recipes With Pete

La Tourangelle | www.purplehousecafe.com

 

I’ve had the good fortune of working with one of my favourite local grocers, Pete’s Fine Foods, to develop a few recipes for some of their most interesting specialty products.  For those of you who have never had the pleasure of stepping into the sensory cacophony that is a Pete’s store, imagine finding the largest selection of both fancy imported and local foods – many of which are grown on Pete Luckett’s own property in the Annapolis Valley of Nova Scotia – and getting completely lost in a world of culinary possibility.  

The recipe pictured above is a hearty salad of pistachio encrusted salmon, beluga lentils, candied squash, apple and pistachio dust drizzled with a simple vinaigrette of pistachio oil and lemon.  

Then there was this duck leg confit that I tossed with papardelle, local chanterelle mushrooms, and an exquisite cherry anise hyssop jam.  Though I was a little speculative about my idea to make pasta sauce out of jam (nothing like thinking outside the box…) it was outstanding.

Tagliatelle | www.purplehousecafe.com

 

Also, there were these pumpkin chestnut truffles, which were so incredibly devour-able, and yet sophisticated and nuanced in their flavour.

Chestnut Truffles | www.purplehousecafe.com

 

I’m excited to keep sharing with you some of the creations that are coming out of the Purple House Cafe kitchen via Pete’s Fine Foods, and, as always, on my business site, Nalumana Women’s Wellness.  

See you soon.