Orange Salad with Olives & Mint Orange Vinaigrette
Ingredients:
Continue reading Orange Salad with Olives & Mint Orange Vinaigrette
I love shortbread. That buttery cookie with just a hint of salt that goes so well with tea is a favored cookie of mine. It satisfies my cookie fix without being too sweet. So I thought why not try making shortbread cookies at home? This way I can flavor it with some exotic spices to make it interesting.
Continue reading Cardamom Rosemary Shortbread CookiesThere is something about paella that makes it such a fun summertime meal. Could it be because it is the favored dish of always-sunny Spain?
Continue reading History of Paella + A Vegetarian Paella RecipeHarvest. Unexpected Projects Using 47 Extraordinary Garden Plants by Stefani Bittner & Alethea Harampolis is a fun, beautiful, inspiring, and informative gardening cookbook I recently bought. I pre-ordered this book and I never pre-order a book. I like to read the reviews and have the book be out for a while to see what people think of it before I get it. But the name of this book got me hooked – Harvest! What a lovely name for a gardening book. Harvest speaks volumes just by the meaning of the word – the feel good images it conjures of fields and farms, of flowers and nature. Continue reading Harvest. Unexpected Projects Using Extraordinary Garden Plants by Stefani Bittner & Alethea Harampolis
This recipe is for a strawberry mint lemonade simple syrup which is a concentrated syrup that can be stored in the refrigerator until you are ready to make a lemonade drink.
Amuse bouche is a complimentary, bite-sized portion of savory food served before a meal or in between courses at a restaurant.
When I invited our friends Dave and Rose to come over for dinner one evening to show us how to make pasta and tiramisu that they had learnt on their Italian holiday in Tuscany; Dave brought an interesting amuse bouche – goat cheese wrapped in seaweed. Continue reading Dave’s Amuse Bouche. Goat Cheese Wrapped in Seaweed.
This is a recipe I got from watching Barefoot Contessa’s show on Food Network. Ina Garten was making a beautiful goat cheese tart with thinly sliced zucchini. It looked positively gorgeous. But I am not a big fan of zucchini – no offense to zucchini fans. This recipe also called to make a homemade pastry crust – and I am not a fan of that either.
I decided to take Ina Garten’s recipe and make it my own. I used a store bought frozen piecrust (the kind you have to roll out) for the goat cheese tart, and instead of zucchini I used a jar of sundried tomatoes as my topping. To turn this delectable tart into a meal – I served it on Sunday evening with a tossed green salad as part of my Sunday Salad routine. Continue reading Goat Cheese Tart with Sundried Tomatoes
This risotto has the delicate flavor of leeks combined with pepper and arugula. What’s unique with this recipe is i used the instapot to make my risotto.
Continue reading Spring Risotto with Leeks, Peppers & ArugulaFor her birthday Rani wanted to hang out with her friends in our garden. The timing was perfect, as I had just attended a book-signing event from authors Stefani Bittner & Alethea Harampolis on their new book Harvest. I was eager to try something from the book and Rani’s birthday picnic became the perfect opportunity to make a goat cheese recipe with edible flowers and herbs for this soiree.
Continue reading Edible Flower and Herb Embellished Goat Cheese
Sometimes you just want a pretty book you can get lost in. A book that is not heavy on writing but gives us just enough information to make us want to read more about the topic, maybe in another in-depth book or article.
Continue reading A Handful of Herbs by Barbara Segall, Louise Pickford and Rose Hammick
