eatlivetravelwrite in Toronto
total posts: 124
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Freak out! Le freak, c'est chic macarons!
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For this month's Kitchen Bootcamp, I chose to make pizza dough - much less scary than it seems!
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Simple to make, these "gnudi" are light and fluffy - made with ricotta and spinach with just a drizzle of butter sage sauce - perfect for summer.
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Shrimp linguine with cilantro-lime pesto. Easy and tasty, perfect for summer. From Bon Appétit.
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Diced green apple and pear, brunoised horseradish and flying fish roe. One of many gorgeous dishes at Nomiya (Paris).
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Classic île flottante in a mango coulis with chocolate/saffrom shortbread.
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This beautiful salad contains watermelon -much more versatile than you would think! Perfect for summer!
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This goat cheese salad is drizzled with a lemon poppy seed dressing made with lemon-infused olive oil. Read about "Adopt-an-Olive Tree" too!
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Les Petits Chefs attempt TWO Jamie Oliver recipes this week - pea and mint soup and rice salad with lemon dressing - perfect for summer!
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My first attempt at hollandaise using eggs direct from the farm = perfection!
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Sour cream apple cupcakes - perfect for any time of the day!
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Les Petits Chefs made Jamie Oliver's spaghetti bolognese this week with fabulous results and only one minor "incident"!
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Join me in the Hay Hay it's Donna Day event this month and make a simple spring dessert - cheesecake pots featuring blackberries.
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My petits chefs boys' cooking club tackle Jamie Oliver's spaghetti and meatballs this week - a beautiful spring dish!
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The 9 year old boys in my cooking club *heart* Jamie Oliver's chili con carne! Vive la (food) revolution!
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Daring Cooks April Challenge - Brunswick Stew.
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Egg balls to make even the most die-hard carnivore change their ways, at least for one meal!
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Les Petits Chefs try their hand at Jamie Oliver's Chicken Chow Mein with delicious results!
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The 9-10 year old boys in my cooking club at school are using Jamie Oliver's Food Revolution cookbook this term!
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Panna cotta is a great breakfast food too!
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Gelato from the legendary Sucré in New Orleans.
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Chocolate ganache to fill macarons. A step by step lesson from Pavillon Elysée Lenôtre in Paris.
