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I have always made my oats with raisins -- but dried cranberries is a nice change.
directions:
1. Put one and a half cup of pin-head oatmeal into a heavy-bottom pan.
2. Add cold water and stir well.
3. Add cranberries and a pinch of good salt and heat slowly.
4. When the oats starts to simmer, turn down the heat and put a lid on.
5. Simmer on low until water is absorbed - about 20 minutes.
6. Turn off heat and leave on stove for a few minutes to complete cooking.
Fluff with a fork and serve immediately.
Serves 1
I have always made my oats with raisins -- but dried cranberries is a nice change.
directions:
1. Put one and a half cup of pin-head oatmeal into a heavy-bottom pan.
2. Add cold water and stir well.
3. Add cranberries and a pinch of good salt and heat slowly.
4. When the oats starts to simmer, turn down the heat and put a lid on.
5. Simmer on low until water is absorbed - about 20 minutes.
6. Turn off heat and leave on stove for a few minutes to complete cooking.
Fluff with a fork and serve immediately.
Serves 1
Ingredients: 1/3 cup shortening (original) or substitute with ghee, lard, butter, coconut oil, apple sauce 1/2 sugar 1 egg 1 1/2 cups all purpose flour 1 1/2 teaspoons baking powder...
Ingredients: 1/3 cup shortening (original) or substitute with ghee, lard, butter, coconut oil, apple sauce 1/2 sugar 1 egg 1 1/2 cups all purpose flour 1 1/2 teaspoons baking powder...
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever If you care about using the best cocoa on the face of the planet, buy this. -Angela
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Our favourite cocoa I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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