A love for creating recipes, cooking, and sharing tasty food
The original recipe for this pie was a rhubarb cream pie of my mother-in-laws. Rhubarb or strawberry rhubarb were the only flavours she made. She thought I was totally thinking outside the box and it was crazy wild when I
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I watched Nigella Lawson’s latest show, At My Table, and in her first episode she made these devine looking Turkish eggs. I couldn’t quite imagine how yogurt would pair with the eggs, but I was willing to give it a try
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We picked up a bottle of bourbon the other day and I wanted to try something from our usual mix and went in search of bourbon cocktails. When I saw the Palmer Park Swizzle cocktail, I was intrigued. Super easy
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Years ago, we used to frequent an awesome philly cheesesteak place at the mall food court. I know, I know. It sounds so… plebeian, but who am I to turn down something tasty just because it comes from a food
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This batch of lemon curd was intended to be filling madeleines, but I found that there wasn’t enough being injected into the cookie. As a filling for a cupcake or spread on a piece of toast, it would be stellar.
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I forgot to post this recipe for low carb english muffins, that I came across a couple weekends ago. Not only was it quick and easy to whip up, toast and use, but tasted good too. Once it was toasted,
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I like to make my own yellow curry powder, when I have the time and the ingredients on hand. As usual, homemade tastes fresher and has your own unique flavour stamp.
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On the weekend, we picked up a pack of low carb lavash bread and I wanted to make some curry to go with it. After stopping at our butchers, we left with 2 lbs of boneless lamb. I dug through
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I came across this recipe for lemon posset through Facebook and by the pictures alone I knew I wanted to make it. The facts that it was made with three ingredients, looked like a lemony, silky, spoonful of heaven, and
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I pulled some pork belly slices out of the freezer for supper, not really knowing what I wanted to do with them. I was tentatively thinking of frying them up and tossing them in a Thai inspired sauce. Wasn’t 100%
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