Zesty and Spicy

18/12/2023

I wanted to revisit an old classic and add subtle hints of vanilla & cinnamon. The results are in... it's pretty awesome and worth trying! 😉✨

Get my recipe for date squares today on - https://www.patreon.com/posts/date-squares-94828086

11/12/2023

Yesterday, I whipped up this beautiful, Asian-inspired, vegetarian (and vegan) stuffed cabbage recipe for dinner. 😍✨

It had been a while since my last fully vegetarian dish, and I was searching for something delicious and "out of the box" to honour the gorgeous savoy cabbage found during the weekend.

What a gorgeous-looking vegetable, don't you think? I can't get over it. 🥰

With that in mind, this recipe was created—a fun twist of a comforting classic. An umami-packed mushroom and lentil filling served with savoury and slightly tangy (thanks to the tamarind) mushroom gravy.

I hope you enjoy this recipe. Have a lovely start to your week :)

🤤 Get the recipe today on Patreon 👉 Patreon.com/posts/94419869/

27/11/2023

✨ Early morning cinnamon rolls ✨

I tried waking up a little earlier today (it didn't work; I woke up at 8 am) to whip up a batch of these pillowy soft, and not-too-sweet cinnamon rolls for breakfast. Despite having baked them for years, I don't have a set recipe for them because the base recipe is relatively easy, and it's one of those culinary projects that are fun to wing every time because they always come out great but never the same.

That said, it's been a few years, and I keep thinking about settling on an official recipe and going from there, but it hasn't happened yet. It could be a goal for 2024, but we'll see.

So these are great, as they usually are, but it's the first time adding some rum-soaked Sultana raisins, and I'm sold on the idea now. They add so much to the final product and will indeed appear more in future batches.

Since I'm not such a fan of the overly sweet version of these, the raisins add that little extra sweetness needed. I've also brushed the top with a light mixture of powdered sugar and water to give them a little shiny look once they were baked and slightly cooled down.

Hope you enjoy this recipe :) It's time to binge on a second cinnamon bun on my side before returning to work!

Have a lovely Monday!

Get the recipe today on PATREON -> Patreon.com/posts/early-morning-93600327

22/11/2023

✨ Banitza (баница) / Borek (börek) ✨

Hello, lovely people!
Today, I'm sharing my first attempt at making Banitza, a traditional Bulgarian recipe that was also a popular food during the Ottoman Empire's reign and that quickly became a traditional food in many countries around that area of the world, all with their very subtle differences.

The process may seem relatively simple, and it is, but there are a few nuances in the technique worth paying attention to.

This isn't my recipe, but a friend who was kind enough to share his family recipe.
The first photo is his Banitza (the log-shaped), while the round version is my first attempt at reproducing it. Not bad for a first try, but I'll do better next time.

Both versions, his and mine, were delicious, so don't worry if you've never played with phyllo dough. It gets easier the more you do it, and you won't regret trying this recipe.

One last thing... Banitza is addictive! So try to refrain from eating the entire thing in one sitting. You have been warned.

Check out Patreon for the recipe 👉 Patreon.com/posts/93283411/

13/11/2023

🍞 THE SOFTEST SANDWICH (and French toast) BREAD 🍞✨

I've wanted to create a loaf of bread that would be perfect for sandwiches, french toast and so on, and for a while, and despite many great attempts, none of them came to be as good as this one.

Some of the self-imposed elements for the recipe went as such: easy to make, not a lot of ingredients or on-hand work and a light, soft and airy texture on the final product.

Today, I can officially rest as my experimentation phase is done, and this will officially become my weekly loaf recipe as it ticks all the boxes I had forced myself to consider to call this the "perfect" weekly bread loaf recipe.

There is just one important element for this recipe to work, which can be seen as unusual for a beginner baker... you're going to need acid whey.

You know that whey leftover from the ricotta recipe from last week? Yeah... THAT wonderful whey has so many incredible properties, like making this bread recipe one of my favourites so far because it retains a lot of moisture and creates that perfectly soft and airy crumb.

Obviously, don't take my word for it and test this out for yourself!
I don't think you'll be disappointed ;)

Have a lovely beginning of your week, everyone, and happy baking!

✨ Get the recipe on Patreon today 👉 Patreon.com/posts/92635257/

30/10/2023

SPICED APPLE CORNBREAD 😍🍏⭐

It's cornbread season, and I wanted to mix an apple cake and a regular cornbread to go with the bacon jam from last week. It turns out that warm cornbread with warm bacon jam is amazing, but it's even better with maple syrup.

So here we are... spiced apple cornbread. It's simple to make and absolutely delicious.

I hope you get to try this and will have a lovely beginning to your week :)

Get the recipe here 👉 Patreon.com/posts/91759889/

26/10/2023

🎃✨

23/10/2023

I have a friend over for the next ten days, and to celebrate her arrival, I felt like touching a bit of my North American roots; she also had a taste of living in Canada for a few years, so I was certain that she would appreciate this little appetizer served on a sliced of pan-grilled baguette with melted brie cheese, fresh apples and today's recipe: bacon jam.

Yup... you read this right. Bacon jam is a thing, and it's absolutely delicious. It is not a condiment for the folks on a diet, but it is worth trying if you enjoy smoked bacon and maple syrup. As a Canadian, I have maple syrup running down my veins, and it's probably the ingredient I'll miss the most now that I'm living abroad. I'm not saying that it's impossible to find in Europe, but the price is at least doubled what I'm used to paying back home, and it's a bit of a trial and error to find a good quality one.

That said, the hunt for a good quality maple syrup was worth the price and effort because this bacon jam tasted like home and gave my friend a little bit of nostalgia for this land far away.

I hope you enjoy this recipe as much as we did.

Get the recipe here 👉 patreon.com/posts/91327645

16/10/2023

I'm writing you this post from another timezone in the middle of Europe, where I recently settled. I'll write about this in future blog posts (missrebelcreates.com/blog) and videos for YouTube (zestyandspicy.com), but I wanted to bring back the content on as early as possible.

Luckily, I had been shooting a few new recipes in before leaving, and today's recipe is the last one I had shot in my old kitchen before the big departure.

Now for the critical question... Are you a fudgy or cakey brownies kind of person? On my side, I'm not difficult and think that all brownies deserve love, but I have a soft spot for the fudgy texture that melts in your mouth.

As my moving date approached, I realized that many frozen bananas were left in the freezer, and this is where this recipe for fudgy swirl was born.
I hope you like it :)

👉 patreon.com/posts/90703240/

13/10/2023

Hello world 🥰✨ …still unpacking boxes far away from Montreal but because I feel this needs to be repeated often -> MissRebelCreates.com/about is where you will find a list of ALL MY SOCIAL ACCOUNTS. If the account you have in mind isn’t listed… it’s 100000% fake.

😘✨

25/09/2023

Sesame & coconut brittle 😍 🥥 🔥

Do I need to add more? The recipe is right here 👉 Patreon.com/posts/89684364 🌸

21/09/2023

Moving a lot of spices 🫠✨

18/09/2023

🥛 Hazelnut milk & 🧀 cheese (vegan) ✨

I've been going through the process of moving to another location, and part of the moving process, besides packing box after box, is the daunting task of trying not to buy more food and use all the ingredients left in the fridge and the pantry. I sometimes feel like I'm losing the battle, but even if I am, all leftover food will be donated.

Two bags of hazelnuts later, I figured it was time to make hazelnut milk to save on milk and try my first vegan cheese recipe using the pulp remaining from making the milk. I didn't think much further than I needed milk for the daily smoothies, and there was no waste this pulp would be discarded.

Surprisingly, the first attempt came out really lovely and piqued my curiosity about vegan cheeses enough to make me want to continue experimenting.

Don't get me wrong, it won't replace actual cheese, but it is worth trying at least once.

I can imagine a world where vegan cheeses have their place on any cheese and charcuterie platter.
What do you think?

patreon.com/posts/89404357/

11/09/2023

🍵 Matcha & coconut marshmallows 🥥

I don't know why I've waited so long before jumping on the marshmallow wagon. Most probably because I try to limit, as much as possible, my sugary treat consumption, but clearly, that's not working so well because weeks after weeks, my default setting seems to be going back to baking or, in this case, whipping something sweet.

That said, they are delicious, and I don't regret this new jump in my culinary journey. Next time, I'll add more matcha. They were nice and subtle this way, which is nothing to spit on, but I'm curious to try intensifying the flavours next time.

The best part is that you'll be surprised how easy and quick it is to make marshmallows. The longest part is the waiting time to set before cutting through this magnificent, soft, pillowy cloud of sugary goodness, but besides that, anyone can make this recipe.

Patreon.com/posts/89068554

06/09/2023

Just delicious recipes | Pâte à choux | https://youtu.be/5ga5Hn5Quk0

Hello,Welcome back to my channel. Today we are starting a new recipe focussed series, and making choux pastry is the perfect recipe to start this new series ...

04/09/2023

To be used as a side dish or just like that because it's delicious.

The ingredients' quality will make a huge difference in such a simple dish. I prefer white onions because they are sweeter, and the chicken stock is homemade. Nothing beats an excellent chicken bone stock that's been simmering for 48 hours to make any concoction amazing.

Bon appétit!
👉 patreon.com/posts/88284725

01/09/2023

Food & wisdom | Episode 7 | The journey to your best Minestrone | https://youtu.be/RLyj1B2_gUI

🍲 Episode 7: To celebrate the brand new year ahead of us, I felt compelled to upload a longer video than usual. Today's upload is kind of a summary of the...

30/08/2023

Food & wisdom | Episode 6 | Creativity, staying in flow & chicken with olives | https://youtu.be/UJv1Bdt1srY

🍗 Episode 6: This month's episode acknowledges the past year and all the challenges it presented and will hopefully act as your reminder to acknowledge all...

28/08/2023

I wish I could eat this every day. 😍

Chicken, peaches & Gochujang
patreon.com/posts/88183828/

27/08/2023

Food & wisdom | Episode 5 | Hindsight, road trip & pumpkin muffins | https://youtu.be/MucPY2NBB_Q

🧁 Episode 5: This month, I'm reflecting on the importance of allowing ourselves to learn something new and allowing the universe to guide us where we should...

25/08/2023

Food & wisdom | Episode 5 | Life update - Staying curious & traveling around Europe & Asia for 4 months | https://youtu.be/-aQlCt4q1qE

What I originally thought would be a month-long backpacking trip around Europe... ended up being a 4 month-long trip around Europe and Asia!This is a fun vis...

23/08/2023

Food & wisdom | Episode 4 | Insecurities, perspective & glaze donuts | https://youtu.be/h7UwqmX7x1E

🍩 Episode 4 - Like anyone I have my insecurities and because I went through the editing of 5 (decent) videos for this channel, I decided to challenge myself...

21/08/2023

Happy Monday lovely people!
It's that time again :)

Are you wondering what to make for lunch? Here's a winning combination for an eggplant salad with burrata that should be good enough to conquer even the pickiest palates.

patreon.com/posts/87982314

20/08/2023

Food & wisdom | Episode 3 | Gratefulness, meditation & tortellini | https://youtu.be/GwVohqYO7no

🌙 Episode 3 - Gratitude, meditation & tortelliniWhen was the last time you reminded yourself to be grateful? Can you admire all the beautifulness in your ...

18/08/2023

Food & wisdom | Episode 2 | Forgiveness & focaccia |
https://youtu.be/TG5Tt3Hstcw

Episode 2Forgiveness is something you have to do for yourself. It's an act of love and empathy and a skill we should all try to master. We forgive to give ...

16/08/2023

Food & Wisdom | Episode 1 | Love & peanuts/maple cake | https://youtu.be/d_vDZSf6yfc

Episode 1: Love & Peanuts / maple cakeI've been wanted to make something special to celebrate the launch of this channel. I hope you'll get to try it.**** C...

14/08/2023

I hope you enjoy this easy and fresh recipe to celebrate the last few weeks of gorgeous weather, where it's not too warm but just warm enough to be outside in a park eating delicious foods surrounded by the people we care about. 🌸

Let's hope this orzo pasta doesn't disappoint 😉

Happy brand new week, everyone 🙂
👉 Patreon.com/posts/87431719

10/08/2023

What would you do, if you knew you couldn't fail?

How would you feel if you knew you couldn't fail?How many times will you wait before jumping in this new incredible life you're dreaming for yourself?Today i...