No need to spend a lot of money on fancy store-bought bread spreads or dips when you can make this at home yourself.
- 8 garlic cloves, peeled and halved
- 2 tablespoons olive oil
- 2 15-oz canned white beans, drained and rinsed
- 2 teaspoons white wine vinegar (you could substitute this with red wine vinegar, sherry wine or balsamic vinegar)
- 1/2 teaspoon salt
- Sauté the garlic in olive oil in a pan over medium heat for approx 10 minutes. Be sure to not burn it.
- Transfer garlic and oil to a food processor. Add the beans, vinegar, and salt. Purée until the mixture is smooth.
- Spoon the mixture in a bowl and serve with toasted pita, crackers, vegetables, toast or crostini.
This bread has the perfect balance of flavors! It’s one of my family’s favorites! The tangy lemon flavor is balanced with a sweet glaze that’s poured on the top. It’s easy to make!
- 1 cup sugar
- 2 eggs
- 6 tablespoons butter, softened
- 1 1/2 cup flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk
- Zest of one lemon and its juice
- 1/4 cup poppy seeds
- 1/2 cup confectioners’ sugar
- Preheat oven to 350 degrees.
- Mix sugar, eggs and butter.
- Add in flour, salt and baking powder. Mix well.
- Add in milk and mix well.
- Add in poppy seeds and lemon zest. Mix well.
- Pour batter in a greased 9″ by 5″ loaf pan.
- Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean.
- Let the bread cool in the pan for 5 minutes before popping it out.
- Mix together lemon juice and confectioners’ sugar to make a glaze. Remove the bread from the pan. Pour the glaze over the warm bread (make sure you poke holes in the bread first so it can absorb more of this delicious glaze).
I love having a bowl of this simple creamy potato leek soup especially during the cold winter months. It’s very easy to make!
- 6 russet potatoes, peeled and coarsely chopped
- 4 leeks (white parts only) sliced
- 3 stalks celery, sliced
- 1 bay leaf
- 8 cups chicken broth
- 1 1/2 teaspoons fresh thyme
- 1 cup heavy cream
- Put everything except the heavy cream in a large pot. Bring it to boil and keep cooking for approximately 15 to 20 minutes until the potatoes are soft.
- Remove the bay leaf from the pot.
- Use an immersion blender and blend everything inside the pot.
- Add 1 cup heavy cream and let it simmer until the soup has thickened, approximately 20 minutes.