Cottage cheese, large flaked oatmeal, and eggs blended together is the simplest trio for fluffy golden cakes. Top with a glossy berry compote. This is such an easy recipe—and a great start to any summer day!
In blender, combine oats, cottage cheese, eggs, sugar, and seasonings. Blend until smooth. Add a splash of water if mixture appears too thick. Set aside.
In 1 L heavy saucepan, combine water, sugar, and orange zest. Bring to a boil, stirring to dissolve sugar. Reduce heat. Stir in blueberries and simmer, stirring occasionally, until blueberries are just getting ready to burst, about 5 minutes. Thicken with a little cornstarch slurry if you wish. Remove from heat and stir in orange juice and fresh basil. Set aside.
Heat large nonstick frying pan over medium-high heat. Brush pan with some grapeseed oil. Pan is hot enough when an added drop of water sputters. Pour 1/4 cup (60 mL) batter into pan and tip to spread, or use small flat spatula to measure batter to about 4 in (10 cm) in diameter. When bubbles begin to appear and break on surface, turn over and cook the other side. Transfer to baking sheet and keep warm in low oven while cooking up remaining batter.
To serve, stack 2 or 3 cakes on top of each other and spoon warm berry compote overtop, then sprinkle with fresh basil. Cakes are also delicious topped with a dollop of plain yogurt or piped whipped cream.
Tip Make hot cakes ahead of time, bring to room temperature, and then overwrap them and refrigerate overnight, if you wish. When preparing to eat, spread out on baking sheet and heat in 325 F (160 C) oven for 20 minutes, or until piping hot.
This recipe is part of the Berry Berry Beautiful collection.
Licorice-flavoured fennel, tart apple, and a hint of pleasant bitterness from radicchio combines with a touch of sweet dressing for a refreshingly delicious salad. Fennel contains a number of vitamins and minerals known to be involved in digestion, including vitamin C, manganese, and niacin which helps transform the food you eat into energy. Apple adds sweet crunch and all-important fibre. Know your fennel The fennel bulb we buy at the market is a cultivar variety known as Florence fennel. Fennel seeds, which are sometimes eaten after a meal to ease digestion, and which are also used for cooking, come from the common fennel, which grows wild in southern Europe, Australia, and parts of the US.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.