* Being me, I decided to tinker with the recipe, and made raspberry puree from frozen raspberries (I'm not sure if this is available in thefooddesert or not
The two ideas seem destined to be combined. and using sweetened condensed milk makes it like the refreshing, milky iced coffees you get at Thai restaurants
In April I attended the first Food Bloggers of Canada conference. Her face completely changed, her eyes became bright and I knew at that moment that she was already thinking about how Canadians bloggers could unite so that we can be heard all around the World
There were no more Sauerbratens but simple finger foods if we stayed with her on Christmas Eve. In the first draft I wrote of this post, I probably went a little overboard in my explanation why and in the end, I feared, it sounded like the perfect accompaniment to the world's smallest violin
There's something pretty amazing happening in the Canadian food blogging scene. here on the Atlantic Ocean, lobster is a big part of who we are as Nova Scotians
The Canadian Food Experience Project. Mother Superior’s Cabbage Salad and an Ode to Mme Benoit. This month, our challenge is to feature a Canadian regional food hero
For the seventh Canadian Food Experience Project challenge (Canadian Christmas tradition), I am going to share two traditional Christmas cookie recipes that are part of our Christmas sweet table
These days, all sorts of sprouts are popular, but I still love bean sprouts the best. They're hearty enough to stand up to cooking without disappearing completely, and they're crisp and crunchy in salad
In a food processor fitted with an “S” blade, process the almonds until they are coarsely ground. Add in the dates and salt and process until the mixture begins to stick together
Although Chinese food has faced criticism in the past for its excessive use of sodium (salts) and Mono-sodium Glutamate (Ajino motto), the fact is that authentic Chinese food is healthy and a food connoisseurs delight
As I mentioned in this week's food travels post, I was going to have a separate write up for the dessert that I made, a delectable looking rendition of red velvet cake with cream cheese frosting, courtesy of the Biltmore cookbook
This post isn’t sponsored by Chick-Fil-A, I’m just a crazy fan of theirsuperfood salad so I developed a recipe for myself that is close enough for me not to tell a difference if my eyes were closed
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