This lentil soup is cheap, cheerful and absolutely delicious.pic to recipe
Kaelin Whittaker
“These three recipes would be great served as a small bite with drinks before dinner, or as open-faced sandwiches for lunch.” Kaelin Whittaker, The Ruby Apron
“These pudding cakes are so delicious, it’s a bit like pudding underneath with cake on top. This makes the most of fall fruit from the Okanagan.” –Kaelin Whittaker, Awn Kitchen
“The subtle hint of rosemary along with good stock is what makes the recipe.” -Kaelin Whittaker, Awn Kitchen
“We wait so long in Alberta to taste the new season. This easy and delicious salad celebrates three of the first spring ingredients in such a wonderful way.” -Kaelin Whittaker, Awn Kitchen.
“One of my favourite things to have on stock in the fridge is homemade lemonade – so I thought I’d share the recipe I use from Ballymaloe.” -Kaelin Whittaker, Ruby Apron
“Rhubarb doesn’t freeze well. I prefer to preserve the abundance in the garden in a delicious cordial. Add to soda water, sparkling wine or gin.” -Kaelin Whittaker, Awn Kitchen.
Making jam is simple and very satisfying, although the quantity of sugar might seem excessive, remember that sugar acts as the preservative when making jam. –Kaelin Whittaker, Awn Kitchen
This is the cake my mum has made since I was a kid for homemade strawberry shortcake. –Kaelin Whittaker, Awn Kitchen
Kaelin Whittaker, Ruby Apron/Awn Kitchen
“This is a very traditional Irish bread – it would be found on most menus along with a soda bread of some sort. A super simple no knead bread, just don’t let the very wet dough scare you.” – Kaelin Whittaker, The Ruby Apron