About Me

My kitchen experiments began humbly, simply substituting for the meat in recipes to convert classics into vegetarian meals. I have become more creative and confident over the years, adapting recipes to include seasonal produce, suit my pantry contents and satiate food cravings! I sometimes strive to recreate fantastic meals I've had at restaurants, and other times I go wild and combine multiple recipes to create a one dish extravaganza! The trouble with always adapting meals is that I forget the successful adaptations I've made. Hopefully this blog will help with that!

Nan's Shortbread Cookies

Shortbread cookies make me think of Christmas and my wonderful grandmother. Every year she makes the most beautiful shortbreads, using a press to create small flower-shaped cookies and garnishing each centre with 2 Maraschino cherry pieces. They also happen to be, in my humble opinion, the best shortbreads. Despite following her recipe exactly, mine are not quite as good as hers - though they are delicious. Maybe it's the lack of cookie press, however, it's likely she just makes hers with more love!

Recipe courtesy of Elva Zehr.

200 g./scant 1/2 lb. butter, melted
2 c. flour
1/2 c. icing sugar
1 tsp. vanilla extract

Preheat the oven to 150 C/300 F. In a medium mixing bowl, stir the vanilla into the butter. In a separate bowl, combine the flour and icing sugar. Add the dry ingredients to the butter and mix together. Shape into balls and place on a baking sheet lined with parchment paper. Flatten the balls then decorate with fork imprints. Bake for 25-30 minutes or until hints of brown appear.

Makes about 24, depending on size.
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