If you like food, we'll get along *^_^*
Saturday’s brunch is a real thing and this fuss free recipe is going to be perfect to serve at any time today. Breakfast, lunch or dinner… isn’t it always the perfect time for beautifully grilled veggies, poached eggs and melted goat cheese?
Yup, I thought so too.
So don’t spend your entire day in the kitchen today (unless you’re an obsessed foodie like me) and eat delicious food that will keep you happy and healthy for your big relaxing day.
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Most of the time, you’ll find it sold in little balls rolled in spices (like zaatar) and drenched in oil. It is the perfect LOW FAT cream cheese replacement and, you can use it as you would with regular cream cheese.
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I keep a lot of food scraps in my freezer.
Most of them are vegetables, fresh herbs and egg shells because there’s so much you can do with those and it’s almost a blasphemy to throw them out when you spent your hard earned money buying them. It also goes with my “no waste” and “everything should be make from scratch” mentality because it’s very rewarding to create basic staple foods instead of buying them at the grocery. This vegetable broth is a great example of “food recycling” and I really hope you’ll get the chance to try it and make it your own.
Plus, who doesn’t like to know that every pennies spent on veggies will go that much further and you’ll end up having a delicious and personalized broth ready to use in your future creations.
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SoCal is a great place to find premium Mexican products and I couldn’t helped myself to stock up on delicious poblano peppers. I used to grow them in my garden (back in the days where I didn’t travel so much because pepper plants are by far my favourite plants to grow) but they never came out as big and spicy as the one you find in California. Apparently, the more sun engorged the pepper plant is, the spicier it’s pepper will be. I learned this, the hard way, the first time buying some, when we briefly lived in San Diego.
Clearly, they aren’t even near as spicy at other peppers like the jalapeños or habaneros but they still got a nice mild kick to them. When ripen to their fullest, they turn to a nice bright red and called Ancho peppers, often ground in to powder.
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After spending a decent part of my day learning about these alkaline noodles and why the use of kansui and/or sodium carbonate is so important in the process, I was eager to apply my new findings to make my own ramen noodles. This is my first attempt, after being inspired by other online at making these delicious noodles. As you’ll be able to tell, it’s very simple to make them and so much more rewarding than buying them at the store… although it’s a little more labor intensive.
Ready for a quick kitchen work out?
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A delicious ramen bowl have been on my mind for days and my last experience, months ago, in New York is starting to feel like a distant memory. I’m salivating to the thought of a delicious, silky and salty broth and the chewy texture of homemade noodles but my palate can barely grab on to this souvenir as days goes by… tragedy right?
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You’re looking at my fourth batch of these delicious honey cookies. It took till the end of the apple blossom honey pot purchased at Intermiel to finally give myself the kick in the butt to shoot photos as they were ready to be baked.
As much as we tried, we’ve been very immature with these cookies because they are just too good with their crunchy outside and soft, chewy center. Max and I have been eating them almost as they come out of the oven but not this time…
Hope you enjoy this recipe <3
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That is one “kick booty” recipe for crèmes brûlées and the 2% goat milk not only make it healthier than the version made with full fat cream, it enhance the tasting experience because goat milk and sugar is just an incredible combination. I really hope you get to try it for Valentine day as it’s super easy to do and look super fancy.
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There’s been quit a bit of movements on my Instagram story lately. Today’s #FoodieExperiment was the “Breakfast Poutine” but beside my idea being pretty good, a lot of refinement will be needed before making it a “blog post worthy” recipe.
These maple flavoured green beans is another recipe I’ve shared today and I decided to post it right away because it really is my favourite way to eat green beans. Seriously… is there anything maple syrup cants do?!!
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As a pretty good attempt of making me work a little harder on this food blog and social media, I’ve been trying to do these step by step, improvised and not always exact recipes called #FoodieExperiments on my Instagram story. It’s basically just me cooking on a regular night, looking at my fridge and wondering what I’m gonna make. Unless the other recipes that were more practiced and tweaked, those experiments stays a little bit more to real life.
In this one… I wanted to make pulled pork arepas, with some left overs, but realized that I didn’t had the right flour. Creativity strike and this is what came out. I hope you enjoy this first step by step recipe for the pulled pork and sweet corn pancake.
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