The 2nd recipe in the @lcbofoodanddrink Autumn 2025 “Double Rye” story using Rye Whisky and rye flour. @ericvellend selected rye whisky pairings to go with.
A rye flour galette with pears, leeks, and pancetta
I tested this many times to get the ratio right
it’s a great weekend lunch or brunch with friends and leftovers from the fridge.also make a great breakfast ☺️
Thanks to @lcbofoodanddrink@ericvellend and to @darrenkemper@hungryrightnow & @andymaccbrooklin for making it look incredible✨✨✨✨✨
I am so late posting about this but I pitched a “Double Rye” story: rye whisky and rye flours recipes to @lcbofoodanddrink last Fall for the Autumn 2025 issue & @ericvellend collaborated with the Rye whisky pairings for the recipes.
This “Hot Fudge Pudding cake” is based on something my mom used to make & called “Consolation cake” ( we still called it that ;))
I know Spring is coming but this recipe is fit for all seasons and the rye whisky & flour adds delicious rich complexity to the cake.
So if you are ever in need of a little consolation, I highly recommend ☺️
Thanks again to @lcbofoodanddrink@ericvellend and to @darrenkemper@hungryrightnow & @andymaccbrooklin for making it look so good!
@lcbofoodanddrink Travel issue 2026 is out now✨
worked on this delicious Aji Verde Sauce and Plantain chips for the “Passport to Flavour” story.
Have now made the dip many many times and is a regular part of my recipe selection. Love it with crudites or corn chips in a pinch.
Thanks to @lcbofoodanddrink@ericvellend@hungryrightnow@andymaccbrooklin
