Spicy Falafel Gyros, Greek Style

Loreto April 30, 2017

Spicy Falafel Gyros, Greek Style, crispy, soft, spicy, rich in flavor. This would describe the experience of these morsels of Mediterranean goodness. This month’s featured country is Greece, part of “Around the World in 12 Plates”.

Song of the day: “Live at the Acropolis” by Yanni.

spicy falafel gyros

Spicy Falafel Gyros, Greek Style, is a palate awakening experince leaving you with delightful tinglings of spice and flavor that will linger with you after the fact and have you craving it time and again.

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Breakfast and Brunch, Cookies, Dessert, Gluten-free

Cornmeal Cookies, Italian Style [G.F., Dairy Free]

Nicoletta April 26, 2017

Cornmeal Cookies, Italian Style, are inspired by a famous Italian cookie made of cornmeal, with a soft interior and a crunchy exterior, perfect in the morning to be dunked in a cappuccino or tea, in pure Italian fashion.

Song of the day: Yellow Ledbetter – Pearl Jam.

Cornmeal Cookies

Such a beautiful deep yellow color, these Cornmeal Cookies, Italian style, round and bright as a full sun that shines high in a Spring blue sky.

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Fish and Seafood

Lobster, Prawn Seafood Pot Pie

Loreto April 24, 2017

Lobster, Prawn Seafood Pot Pie, a lavish delicious dish that epitomizes the meaning of comfort and class.

Song of the day: “Beyond the Sea” by Bobby Darin.

Seafood Pot Pie

Lobster, Prawn Seafood Pot Pie, with its luxurious aroma, and rich flavors and textures will have you hungry for more with every bite.

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Cakes, Pies & Tarts, Dessert

Chocolate Tart with Pastry Cream and Strawberries

Nicoletta April 22, 2017

Chocolate Tart with Pastry Cream and Strawberries, a gorgeous looking dessert that combines a buttery, melt in your mouth, chocolate pate sucrée, a luxurious vanilla bean pastry cream and fresh sweet strawberries. A forkful and you’ll be in dessert heaven!

Song of the day: I Don’t Like It, I Love It – Flo Rida feat. Robin Thicke & Verdine White.

Chocolate Tart with Pastry Cream and Strawberries

When it comes to baking, tarts have a special place in my heart. I not only love to bake them, they are also the dessert I enjoy the most. I am always indecisive about everything, tell Loreto about it, lol, but put me in front of a slice of cake and slice of tart and I have no hesitation whatsoever.

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Breads, Breakfast and Brunch, Dessert

Whole Wheat Tahini Banana Nut Bread

Nicoletta April 20, 2017

Whole Wheat Tahini Banana Nut Bread, a beautiful, nutty flavor for a moist whole wheat banana bread with some crunch from the pecans.

Song of the day: Blue Ain’t Your Color – Keith Urban

Whole Wheat Tahini Banana Nut Bread

Here I am, still rambling about the weather. I thought that with the arrival of spring you would hear me talking about flowers blooming in the backyard, birds chirping, and long walks in the great outdoors. But no. After enjoying a -very- few sunny spring days, we were gifted by Mother Nature with some more snow, gray weather and not so warm temperatures on this side of the world. And I cannot help but feel gloomy, tired and blue.

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Meat and Poultry

BBQ Lamb Chops on Root Vegetable Puree

Loreto April 18, 2017

BBQ Lamb Chops on Root Vegetable puree, deliciously marinated, and wonderfully grilled to a medium temperature, leaving you with a meat that is tender and succulent, and a great partner to a root vegetable puree.

Song of the day: “Feel it Still” by Portugal the Man. (P.S. I heard this song on the radio and it has a great beat, sure to get you moving, love it!)

BBQ Lamb chops

BBQ Lamp Chops on  Root Vegetable puree, classic in its form and modern in its flavor. A wonderful meal, that we had the wonderful opportunity to share with friends for a Sunday lunch. Continue Reading…

Eggs, Vegetarian

Torta Pasqualina, Italian Easter Pie

Nicoletta April 12, 2017

Torta Pasqualina, Italian Easter Pie, a beautifully rustic, heart warming and comforting, traditional Italian Easter dish, that exudes nothing but flavor and texture, from the crispy and flaky crust to the velvety, creamy, and earthy center. The best part, those golden bright sunshine rounds of deliciousness, the eggs!

Song of the day: The way we were – Barbra Streisand.

Torta Pasqualina

Torta Pasqualina, Italian Easter Pie, is a traditional recipe that follows through in the Regions of Italy. Everyone has their own take on it, and everyone is equally delicious. The importance is the passion and company you prepare it with.

This is a shared post, written by both Loreto and Nicoletta.

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Gluten-free, Vegetarian

Quinoa Spring Market Salad

Loreto April 10, 2017

Quinoa Spring Market Salad, colorful, fresh and bright from the red and white quinoa, carrots, radishes, caramelized yellow onion, long green beans, and sprouted bean mix for some extra crunch, and some parsley for garnish. This month’s collaboration for the group #cdnfoodcreatives and the theme “Bring on Spring!”.

quinoa spring market salad

Quinoa Spring Market Salad, a blend of color, texture, and the start of the growing season here in Alberta. Flavors ranging from the nuttiness of the quinoa, to the sweetness of those carrots, and some spice from the radishes, to that char on the green beeans. Add a little creamy feta, and we have a delightful, colorful dish of spring.

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Breakfast and Brunch, Pancakes, Waffles & French Toast

Easter Colomba Baked French Toast

Loreto April 9, 2017

Easter Colomba Baked French Toast, a wonderful melding of the rich and flavorful Colomba (Easter dove cake), and organic fresh eggs whisked with milk, and spices such as cinnamon, nutmeg, and cardamon, elevating french toast with a little oven love and some amazing saskatoon berry syrup and greek yogurt. This is breakfast or brunch heaven!

Song of the day: “Diamonds and Pearls” by Prince.

Easter Colomba Baked French Toast

[This post is sponsored by The Italian Centre Shop, and Bauli Canada makers of traditional Italian Holiday Treats. The content and opinions expressed are our own.]

Easter Colomba Baked French Toast is a wonderful recipe using Bauli’s chocolate and cream Colomba. On its own luxurious, distinct in texture and taste. Make it into a baked french toast and you have a breakfast or brunch dish that will surely disappear in minutes, only to be left with echoes of pure enjoyment.

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