Perfect for warding off the winter chills, this quick and easy soup is ready in half an hour.
You can roast more than one colour of beet, such as golden and red, at the same time. Just remember to wrap each colour individually in foil to prevent them from bleeding into each other. Garnish with fresh tarragon, if available.
This soup is so tasty that you may want to try it not only as a quick weeknight vegetarian supper (with crusty bread and a salad) but also as a first course when entertaining.
Made in an easy muffin method, the harvest flavours in these cupcakes are the base for our creepy Halloween cupcake collection.
The spicing of this recipe is standard in the northern part of the country, and the mild fragrance makes it a nice complement to many dishes. Spiced rice dishes are common throughout India and are collectively known as pulau. To ensure that the aged basmati rice is nicely moist, most Indian cooks soak the rice before cooking.
The balance of spices and the two kinds of molasses give these cookies a most appealing taste that does not fade, even when the cookies are several weeks old.
A classic mousse can be fussy to prepare properly, but our easy no-cook method uses a food processor to whip pumpkin, yogurt and cream into a silky-smooth (and foolproof!) treat. Crumbled amaretti cookies add a satisfying crunch.
Gluten-Free Nut-Free
For gluten-free baking, we use Bob's Red Mill Gluten-Free All-Purpose Baking Flour. Look for it in health food stores or the organic section of grocery stores.
This recipe makes about 1-1/2 cups (375 mL) chutney, enough for 72 pieces. Refrigerate any leftover chutney for up to 2 weeks; use on canapés or cheese plates, or as an accompaniment to curries and meat pies.
