If you like food, we'll get along *^_^*
This was a fun little Saturday experiment.
An easy and delicious peach & olive oil skillet cake that gives an interesting rustic feels, like something your grand mother would have made and put on the table. I’ve debated serving it inside the skillet itself but it looks so much better reversed in the plate. The cake batter comes out very light as airy while the subtle yet noticeable aroma of the olive oil is a wonderful pairing with the peaches and the brown sugar.
Hope you get to try this.
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The inspiration comes from a vegetable soup my grand mother used to make. She used to cut all the vegetables in super small pieces and I always enjoyed the aesthetic of her presentation. You could probably chop everything finely by hand but, if you’re in the lazy club (like me), a hand blender or a food processor work wonders.
This recipe isn’t the soup she used to make but, I would like to think it is as good or at least pretty close.
Delicate, slightly sweet and made with our homemade vegetable broth. The fennel leaves used as garnish but also as a component in the soup really shine with the star anise in the broth. The ginger giving it a nice kick and the lemongrass as the last taste hitting your palate. When it comes time to buy fennel, I always try to get the complete plant with the long rods and a lot of bright green leaves. Back home, I’ll cut it up in “parts” and keep the leaves in a separate container to use them like any other fresh herbs. Next time, I’ll probably add a little extra lemongrass because the taste could have been more pungent and, I would encourage you to do the same if you’re a big fan of lemongrass.
Makes three big portions or four smaller ones. Bon appétit!
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Simple salad made with whole ingredients for lunch today because simple is often best. For as long as I can remember, I’ve always been a fan of wild rice and guess what??!! It’s super healthy for you!
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After living in the Portuguese area of Montreal for many years, I became a little addicted with Chorizo. As I traveled around, I noticed that every Chorizo is made a little differently and I’m starting to miss the soft and spicy version I was able to find at my beloved Portuguese grocery.
Here’s a simple recipe that brings me back to my time eating my favourite type of Chorizo.. Hope you like it!
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It’s one of those recipes that will make you look like you actually took time to think about your “concept” when it fact it was the easiest and…let’s say it… laziest recipe ever 😛 lol!
If I may suggest, serve the whole thing right on the baking sheet, for a rustic look, and add some chopped cilantro or basil as a little happy green colour to your presentation.
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Here’s a fun and “jazzed up” pesto recipe made with fresh baby spinach, hemp seeds, arugula, coriander, Parmesan and more! The first time I made this, it was to go with some homemade raviolis stuffed with light ricotta and feta cheese and ohhhhhh! …I made a lot of happy tummy that night.
To make the pasta sauce, I stretched a few tablespoons of this pesto with coconut milk and a tab more garlic (I’m obsessed with garlic so taste before adding more) and just like that, I had made an flavorful and creamy sauce. Later that week, I used it for grilling some juicy steaks and even made a dip for the meat! Both experiences were very welcomed by everybody who had the chance to taste it and now it’s your turn to try 🙂
Hope you like it!
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I had such an AMAZING tapas night with my cousin yesterday. Because of our night, I’m able to present you a much healthier recipe (compare to my last one) on this sunny Saturday that we invented after a day at the farmer’s market. We walked around for hours looking at all the gorgeous flowers, organic fruit stands and biologic butcher shops at the Marché Jean-Talon that I even got a mini sunburn on my shoulders… ouch! ..but it was worth it.
After buying all the ingredients needed for the night, we went back to her place and had fun creating a few new recipes that I will be sharing in this blog in the upcoming weeks. Stay tuned for all that deliciousness 😉 hehe
Since we are young, my cousin and I have always been cooking together. I remember this one year, when my mom was still living in Paris and I lived one year at my grand parents house in the middle of the woods, she was often coming back home with me after school to cook and invent recipes. I guess I can say that we have an incredible “kitchen chemistry” and we are both passionate with cooking because we always end up creating delicious meals and it’s definitely our way to socialize and have fun when we are together.
She’s been living in Montreal for a few years now but we are both extremely busy and I unfortunately don’t see her as often I would want to. Before yesterday, our last “cook off” was a YEAR ago!!! Pretty bad right? I know we’re awful….
And it’s not even because we don’t like to spend time together (pretty much the opposite) but like I’ve said, I’m super busy with my business and she’s a full time student doing her master degree while working many hours a week. I wish our schedule was more flexible so we could do this more often but at least the internet is there to keep in touch. Last night we made the promise to see each other more often.. let’s hope we’re able to make it this time! We always have so much fun and look at the delicious goodies we are preparing!! Please keep your fingers crossed for me so we see each other more often. 😛
We really hope you will enjoy this simple, yet flavorful summer salad. Are you planning a picnic or a BBQ with your friends and family? This salad be the next hit at your next event, who knows 🙂 Try it out and let me know!
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Ok let’s play culture mix-match again 🙂 This time, I am going to see my sweet friends from Mexico to borrow them their famous quesadillas and I’m coming back in Montreal (in the cold) to grab some good butternut squash and see what I can create. True there is quit a lot of possibilities when we think on mixing the sweet taste of the winter squash and the versatility of the quesadillas. Since I had some ground veal in my fridge, I decided to create what I like to call the “winter” version of this Mexican dish. I hope you’ll enjoy it.
To compliment this meal, I decided to make a thyme BBQ sauce that is either good cold or warm and that I’m sure you’ll find more than one use for. Oh and btw, this recipe makes a pretty big quantity of food, it’s good for at least 4-5 people or for your lunch the next day 🙂 Enjoy!
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I realized that earlier this autumn I said that I had made my own pumpkin puree for my recipes but never thought about showing you how to create your own. It’s super easy and once you try it will be really hard for you to go buy the canned version again. Today I’ll be making butternut squash puree but you can use this same technique for making pumpkin puree, other squash and even potatoes.
The secret is all in the roasting… Hope you find this post informative 🙂
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