"Good cooks are not born…they learn by doing" Julia Child
This Potato Mash with Celeriac, Parsnip and Frizzled Leeks was part of a wine tasting menu the our wine group served for our Christmas gathering. Continue reading “Potato Mash with Celeriac, Parsnip and Frizzled Leeks”
Nothing could be easier than this No Knead Pizza Dough. If you can stir you can make it! You just have to start the day before because it takes 18-24 hours to rise.
Continue reading “Overnight No Knead Pizza Dough”
This Quinoa with Garlic Goat Cheese, Sun-dried Tomatoes and Pesto is my favourite way to eat quinoa! It makes a perfect ‘meatless Monday’ or plant based kind of meal! Continue reading “Quinoa with Garlic Goat Cheese, Sun-dried Tomatoes and Pesto”
This Garlic Oil is a basic, workhorse kind of flavour builder. It will keep in the fridge sealed for up to 1 week. Use it in salad dressings or brush on crostinis or pizza bases.
This tart Cherry Port Sauce is so awesome and so easy to make! You can use this on duck breasts, chicken breasts, pork tenderloin, even ice cream! Continue reading “Cherry Port Sauce”
Sometimes it just takes time and experience to get to the best quality ingredients… I might be able to save you some time and grief with these revelations….. Continue reading “Foods Worth the Splurge”
This Spicy Strawberry Salad is a treat in winter when strawberries start appearing in the stores again, not to mention when strawberries are in season!
Continue reading “Spicy Strawberry Salad”