Honey and Rose Water Tapioca

This was my first time preparing tapioca pudding. This recipe is from Heidi Swanson’s book, Super Natural Every Day. She recommends a light touch with the honey and rose water, and garnishing with chopped toasted pistachios or sliced fresh raspberries.

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Torn Figs and Burrata

GC introduced me to serving figs with burrata. For this dish, simply tear ripe figs in half and arrange on a platter around large pieces of burrata. Sprinkle with crispy rosemary (fresh rosemary that has been sautéed with olive oil over medium heat until crisp and then patted dry with a paper towel), season with salt and pepper, and drizzle with olive oil. Serve with fresh bread and a nice bottle of wine.