Author Archives: eatonsquareedibles

About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories!

Salted Chocolate Lavender Cookies

They’re salty and chocolatey and chewey and crunchy … This recipe yields joy, awe, and happiness.

Salty and chocolatey and chewey and crunchy … This recipe yields joy, awe, and happiness.

 

1 1/2 cups Spelt Flour

1 cup Dutch-process cocoa powder

1 1/2-2 tsp flaky sea salt- I like Murray River

3/4 tsp baking soda

3/4 tsp baking powder

1 cup packed brown sugar

3/4 cup granulated sugar

3/4 cups cold butter

2 tsp pure vanilla

1 tablespoon coffee

2 eggs

1 cup Dark Chocolate Chips I use Felchlin discs.

1 teaspoon Lavender – I used organic Lavender Flowers Herbal Tea

1-2 teaspoons Lavender for sprinkling on tops before baking

 

In a medium sized bowl

add flour ,cocoa powder, sea salt, baking soda, baking powder in a bowl. Mix with a fork and set aside.

 

Using a stand mixer fitted with the paddle attachment

cream the butter until color is light and texture is fluffy.

Beat in sugars until smooth .

Add vanilla and coffee.

Add one egg at a time beating well after each addition. Don’t forget to keep sides of the mixing bowl scraped to incorporate all dry and wet ingredients evenly.

Add half the flour mixture and beat on low .

Adding remaining flour mixture and mix until incorporated .

Stir in the chocolate chips and lavender by hand.

This is a very thick sticky dough – be strong !!

 

 

Roll them into big balls( 2 tablespoons each)

Place on greased baking sheet. Sprinkle with lavender flowers

Chill for 1 hour

 

Heat oven to 190c/375f

Bake 12-17 minutes. Remove from oven set aside for 5 minutes then move to

cool throughly on a baking rack.

Enjoy!!

 

 

This recipe was inspired by the wonderful Local Milk Blog…RESPECT !!

 


Cauliflower and Cremini Soup

There’s a chill in the air!!!

There’s a chill in the air!!!

 

3 tablespoons butter

Splash Olive Oil

1 small yellow onion –sliced thin

1 head cauliflower-cut into pieces

Sprinkle of White Pepper

½ pint sliced Cremini-chopped

3 cups Chicken Broth

Sea Salt- to taste.

 

In a large sauté pan on medium heat,

melt the butter and add the olive oil.

Add onions and saute until soft.

Add Cauliflower and cover for 5 minutes or until soft. Stirring occasionally.

Sprinkle with white pepper and stir.

Add cremini pieces and stir until combined and cook for more minutes.

Add salt and stir.

 

Spoon Mixture into a blender and add half the chicken broth. Whirl in the blender.

Add remaining chicken broth and whirl until smooth.

Pour into a medium saucepan to heat completely before serving.

Serve with Crusty bread and butter!!

 

 

 

 


Cream Puffs

This is a basic choux pastry recipe used for Crème Puffs, Profiteroles and Eclairs. Once you try it you will realize it is so much easier to make than it seems and you’ll be a pro in no time ! Keep this one in your arsenal for impressing the most intimidating of dinner guests. I doubled this recipe to make enough for extras, they keep well.

This is a basic choux pastry recipe used for Crème Puffs, Profiteroles and Eclairs. Once you try it you will realize it is so much easier to make than it seems and you’ll be a pro in no time !
Keep this one in your arsenal for impressing the most intimidating of dinner guests.

 

 

I doubled this recipe to make enough for extras, they keep well.

 

Preheat oven to 375*f/190*c

 

½ cup boiling water

¼ cup butter

pinch salt

½ cup sifted flour

2 eggs –room temp

 

In a medium saucepan:

Bring water, butter and salt to a boil.

Add all of the flour at once and beat until mixture forms a ball.

Remove from heat and beat for 2 minutes just to cool mixture off a bit.

Add one egg at a time beating well after each addition.

Beat until finish is nice and smooth and a bit shiny.

 

Grease your baking pan or line it with parchment paper.

Using 2 spoons

Drop big dollaps (about 2 tablespoons in size), onto the baking sheet

keeping them about 2” apart.

 

Bake 50 minutes or until golden brown.

Remove from oven and pierce each cream puff with a knife to allow steam to escape.

Return to oven for another 10 minutes.

 

Remove from oven and let cool completely.

Before serving slice tops off .

Clear any pastry that is still moist and in your way of making a well for filling.

Fill with your favorite filling.

This time I used whipped crème and fresh berries but you can easily make another delicious dessert and fill these with ice cream, top with hot chocolate sauce to make the perfect Profiteroles !!

 

 

 

 

 


Pumpkin Roll

Once again its time to let pumpkin take you right through the holiday season. This  unforgettable cake is pretty enough for any holiday celebration.

Once again its time to let pumpkin take you right through the holiday season. This unforgettable cake is pretty enough for any holiday celebration.

 

 

Preheat oven to 190c/375f

Grease and FLOUR baking sheet pan.

Dishtowel bigger than your sheet pan-or you can use parchment paper.

 

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

¾ cup flour

1 teaspoon baking soda

1 teaspoon ginger

½ teaspoon white pepper

½ teaspoon nutmeg

½ teaspoon salt

1 cup chopped walnuts

1/8 cup Confectionary Sugar to sprinkle over top of dishtowel.

 

Beat eggs for 5 minutes.

While eggs are beating

Sift together flour, baking soda, ginger, white pepper, nutmeg and salt.

Set aside.

Slowly add sugar into beating egg mixture. Incorporate and turn off mixer.

In a separate bowl combine lemon juice and pumpkin.

Gently fold pumpkin mixture into the egg mixture.

And gently fold in Flour mixture into egg mixture.

Pour batter onto GREASED AND FLOURED baking sheet and spread evenly making sure to reach all the way into every corner.

Sprinkle with half your walnuts.

Bake for 15-20 minutes.

Loosen around edges of cake with a spatula. Sprinkle dishtowel generously with powdered sugar to prevent cake from sticking later.

Turn cake onto dishtowel.

Quickly roll towel and cake together and let cool.

 

Filling and Frosting

Beat together:

12 oz Cream Cheese-room temp

8 tablespoons Butter -room temp

1 teaspoon vanilla

add

2 cups Confectionary Sugar in small increments until blended.

Beat until smooth.

 

Unroll cooled cake. Spread half the frosting evenly over entire cake. Reroll cake.

Set cake seam down onto oblong platter.

Frost with remaining frosting using long smooth strokes.

Sprinkle down the center with remaining nuts for decoration.

Refrigerate for at least 1 hour before serving.

If making cake for another day do not frost. Just foil and refrigerate until ready to serve. Then frost and place in refrigerator for 1 hour before serving.

 


Tomato Cucumber Salad

 A fresh and simple highlight of every summer, Sensational!

A Fresh Simple Sensational!

 

This salad serves 2-3 as a side dish. You may double veggies accordingly to feed as many as u like:

 

Balsamic Vinaigrette- For best results with any vinaigrette use a whisk.

 

3 tablespoons Aged Balsamic Vinegar

¼ Teaspoon Dijon Mustard

1 Clove of Garlic

5-6 Tablespoons Extra Virgin Olive Oil

Salt

Freshly Ground Pepper, to taste.

 

In a small bowl, Break the clove of garlic and rub over bottom of bowl to get all the oils into the bowl. Set clove aside.

Add Dijon and combine.

Add the Balsamic Vinegar.

Slowly add the oil in a steady stream, whisking constantly until smooth and blended.

 

Season with salt and pepper. For a stronger garlic flavor, place the crushed clove back into the dressing until just before serving.

 

 

Clean and Prepare :

Young Purple Basil

Young Basil Clusters

1 Cucumber –peeled, seeded and sliced in elongated chunks

2 large Oblong Shaped Tomatoes- seeded and sliced lengthwise

1 Avocado –seeded and sliced lengthwise

Place in a large salad bowl

Sprinkle with:

Sea Salt

Fresh Cracked Black Pepper

Toss with:

Balsamic Vinaigrette and serve


Pecan Pie

Just a quick practice run for the holidays !

Just a quick practice run for the holidays !

 

 

1 -9” Pie shell (Trader Joes has a great one if you want to save time)

½ cup Brown Sugar-packed firmly

½ cup light Corn Syrup

½ cup Cane Syrup (Lyle’s Golden Syrup)

¼ cup Butter- melted

3 large Eggs –room temp

11/2 teaspoons Vanilla

½ teaspoon Salt

21/2   cups pecan halves

 

Preheat oven to 350*f

 

In a 9” pie dish perforate and bake pie shell for 10 minutes- remove from oven.

 

In a large bowl combine:

Sugar

Syrups

Whisk in melted butter

Add eggs one at a time beating well after each addition.

Whisk in vanilla and salt.

Sprinkle pecans into Crust.

Cover with syrup mixture and bake for 45 minutes or until center is set.

(If crust starts to get too brown cover loosely with a piece of foil until mixture is finished baking .)

 

Cool completely before serving.

 


Burrata Salad

My whole universe changed after discovering this fresh cows milk cheese !

My whole universe changed after discovering this fresh cows milk cheese !

mamma mia !!

 

 

Fresh Buratta –any Italian grocer will have fresh deliveries weekly of this beautiful cheese.

 

Mini Heirloom Tomatoes-sliced in half

Fresh Basil – gently torn

1 avocado- cut into chunks

Olive Oil

Balsamic Vinegar

Sea Salt

Black Pepper


Avocado and Heirloom Tomato Salad

 I like to be outside as much as possible during the long summer days. So when it’s dinnertime I want to get in and out of the kitchen quickly. This is a crunchy refreshing cool easy salad that you can prepare in a flash!

I like to be outside as much as possible during the long summer days. So when it’s dinnertime I want to get in and out of the kitchen quickly. This is a crunchy refreshing cool easy salad that you can prepare in a flash!

2 stalks celery peeled and chopped roughly

1 pint Heirloom Mini Tomatoes

1 Avocado-chopped into chunks

1 teaspoon of Lemon Zest

1 tablespoon Truffle Oil

Sea Salt and Pepper to taste

Handful of Toasted Almonds

 

In a small bowl combine all ingredients. Toss gently. And serve


Coconut Marscapone Cheesecake with Mango Compote

It’s no secret that I am a fan of Thai desserts and working out of mama’s magic kitchen again, I owe it to myself to just go for it! The result is…A rich almost sinful cheesecake, and for mama, the perfect mango twist.

It’s no secret that I am a fan of Thai desserts and working out of mama’s magic kitchen again, I owe it to myself to just go for it! The result is…A rich almost sinful cheesecake, and for mama, the perfect mango twist.

Preheat oven to 350F

1 – 9” spring loaded pan

 

CRUST

1 package Graham Crackers-crushed fine

2 tablespoons Butter-melted

1/4 cup Sugar

pinch of Sea Salt

 

Combine ingredients

Pour and press into the bottom of an 8”spring loaded pan.

Bake for 15 minutes.

Remove from oven. Leave oven at 350 for cheesecake.

FILLING

 

2   8oz. packages of cream cheese-room temp.

1   8 oz container Marscapone Cheese

1 cup plus 2 tablespoons sugar

2 tablespoons flour

pinch sea salt

3 eggs

1 teaspoons vanilla

1/8 teaspoon Coconut extract

Combine cream cheese, Marscapone cheese, sugar, flour and a pinch of sea salt. Mix at medium speed until well blended. Add eggs one at a time mixing well after each addition. Blend in vanilla and coconut extract.

 

Pour filling over baked crust and smooth out evenly.

Return to oven and bake for 60-70 minutes.

Remove from oven and let cool completely.

Remove from pan set on serving plate.

Chill.

 

Mango compote

In a small bowl

Add

2 mangoes peeled and sliced. Set aside.

Bring 1/4 cup water, 1 teaspoon lemon juice, and 1/4 cup sugar to a simmer in a small saucepan, whisking until sugar has dissolved.

Pour over mangoes and macerate until ready to serve.

You can make this in advance. If you do, keep it in the refrigerator until just before serving.

If you have more people to serve its easy to adjust your recipe to 3 mangoes

1/2 cup water and 1/2 cup sugar. And still the 1 teaspoon of lemon juice.

 

I like to spoon the mangoes over the top cheesecake before serving, this makes a beautiful dessert but if you like you can serve mango compote individually over a generous slice of coconut cheesecake instead.

 


Scones

Coming together for afternoon tea with loved ones and friends is truly a magical time of day. The proper scone plays a big part of the ceremony. This is my favorite recipe when I create a High Tea at home.  Now the question is, which is true for you…adding the milk in your cup before pouring your tea or after your cup is full?

Coming together for afternoon tea with loved ones and friends is truly a magical time of day. The proper scone plays a big part of the ceremony. This is my favorite recipe when I create a High Tea at home.
Now the question is, which is true for you…adding the milk in your cup before pouring your tea or after your cup is full?

 

 

Preheat oven 220*c/425*f

 

 

4 cups Spelt Flour

1 teaspoon Baking Soda

2 teaspoons Cream of Tartar

1 teaspoon Salt

1 stick plus 2 tablespoons cold butter cut into cubes

2 tablespoons Sugar

1 Egg-beaten

1 cup plus a splash of Buttermilk

 

2 tablespoons Whole Milk- set aside

 

In a large bowl:

Sift the flour, baking soda , cream of tartar and salt .

Add the butter.

Using your fingers, combine together until mixture becomes like wet sand.

In a separate small bowl:

Add sugar and the egg to the buttermilk and add this to the Flour mixture.

Working quickly, combine all ingredients. Using your hands, bring the dough together being mindful not to overwork the dough.

Turn out onto a floured surface and press dough flat until it is about 2-3 “ thick.

Use a floured knife to cut into triangles.

Brush tops with the remaining whole milk.

For this recipe I sprinkled the tops with Lavender at this point.

Place scones on a cookie tray lined with parchment paper and refrigerate for 10 minutes.

Bake for 12 minutes or until golden brown.

Serve warm with clotted cream and strawberry jam.

Serve with a nice cup of tea!