The French have their egg en cocotte (eggs baked in cream) and the Turkish have their Turkish eggs, served over warmed yogurt with garlic and salt. You have to try it to get it.
New this week
I cook a lot of legumes and grains and this bean dish is one of my favourite. I make it with less liquid or more liquid, depending on what I do with it. When we were in Italy a while back we spent a month in Rome. One of the most memorable lunches we had was at a restaurant near the Spanish Steps called Ristoranto Nino. At the entrance, behind glass, there was a flask... View Article
I am still on a roll with the online photography challenge. Today’s submission was a tribute to Frida Khalo and we were asked to include something autobiographical, something that would tell the viewers about the person behind the camera. There were beautiful entries as always and since Khalo was known to paint her own images, many took that challenge and photographed themselves. Me? not in a million years. I submitted an image (below) of chocolate... View Article
If you follow me on social media you may have noticed that I have been busy creating images for an online food photo challenge in the last couple fo weeks. It has taken me outside of my comfort zone which is a good thing, it’s easy to settle into a routine so stretching out a bit and trying new things has been fun. I do however, loved cooking first so I made a bunch of... View Article
When we were is Spain travelling for a few months I kept asking for camomile tea and could not understand why I was getting such strange response from the waiters. Eventually we were at a small bar one afternoon and I ask for ….camomile tea. Oh well, not so fast. The waiter sternly advised that I can have either camomile OR tea. I immediately understood his point. Camomile is a tisane, a beverage made with... View Article
I baked these lovely little cakes to use in an image for the online food photography challenge I am participating in. It’s a lot of work producing all these images but I have been having fun with it, working in a community of creative foodies/photographers, making online friends and expanding my horizons. The little cakes were so delicious that I thought I’d share the recipe here. You can make a vegan version of it by... View Article
Still in the citrus theme, I made muffins using whole blood oranges and medjool dates and dusted them with powdered sugar when they cooled after baking. This is one of the oranges I created for the food photography online challenge, but ended up submitting something else. I make these by mixing the orange, dates, juice etc (the wet ingredients) in the food processor, and add them to the flour (dry mixture) when ready to bake.... View Article
A little early in the day for dinner but i am submitting an image to an online contest and wanted to have the recipe posted with it. Roasted cauliflower is one of my all time favourites. Easy to make it pays you back with loads of flavour and it takes well to different flavour profiles. I roast the cauli in florets, cauli “steaks” from the center cut or even roast it and serve it whole... View Article
Sometimes I venture into different cuisines and make a curry of sorts with what I have on hand in my pantry. In the last few days I have been working on a submission to an online food photography challenge and today’s challenge (for Saturday submission) was herbs and spices. Since I pulled out all the colourful spices for a photograph, I decided to use them in a dish for dinner, hence this curry. It’s a... View Article
You know I like to play with my food and of late I have been interested in this charcoal idea. I made charcoal burger buns a while ago that I thought looked spectacular, but it’s not an everyday thing. I was in Toronto last week visiting our daughter and her husband who just had their first baby boy, our first grandchild. As you can imagine we are all head over heels in love with the... View Article
Gougeres are one of my favourite things to serve as an appetizer. They are light, airy, full of cheesy flavour, can be served plain or filled with a variety of fillings. In short, they are very versatile. To go with that, they are a little tricky to make and if you have never made them before it may take you once or twice to master them, but once you do I am sure they remain... View Article
Definitely baking season over here, cookies, brownies, cakes and breads. The fragrance wafts through the house and the aromas confirm it’s holiday season. This cake is simple and I use oil instead of butter. I like the moist texture it creates and it simplifies the process.