My Favourite Dips
My friend Sandy always goes away on vacation to some of the most fascinating places in the world. I really envy her and hope that one day I shall be able to pack my bags and just go on a trip without any worry or care in the world. The last time she was away she ate some delicious dips and, gave me a number of recipes to try. I love procrastinating, so I just tucked them away and forgot all about them.
The other day I was hosting some friends and remembered the dips, so I made this spinach one because I love cashew nuts and authentic Pecorino Romano cheese from Italy. You must be wondering what it tasted like. Well, there was the tanginess of the vinegar and lime, the saltiness of the Pecorino Romano and the kick of chilli that I added. It was amazing. I hope you find time to try it. Have a great weekend! Continue reading
My Favourite Cakes
As I mentioned before we ate a lot of cake over summer. This apple cake was filled with freshly whipped cream. I think I must have shamelessly eaten three double slices. I didn’t eat any dinner that day. I hope you’re enjoying the week. Weather in Canada is still so good so I really have nothing to whine about. Enjoy the rest of the week! Continue reading
Common names: garlic (English); ajo (Spanish); ail (French);
Garlic (Allium sativum) is one of the oldest known cultivated crops which has been in use for over 7000 years. It’s related to onion, shallot, leek and chives. It’s one of the most odiferous root vegetables and is an indispensable seasoning agent and condiment used virtually in all cuisines, worldwide. After onion, garlic is the second most widely used cultivated Allium species.
The garlic plant is an erect herb, up to 150cm high, usually grown as an annual from small bulbs (cloves). The real stem is very short and is situated at the base of the plant in the form of a disk, with adventitious roots arising from it. The bulb is wrapped in a loose, crackly outer skin that encloses small sections called cloves that are individually enclosed by tight-fitting papery sheaths. Garlics characteristic odour and flavour is due to presence of sulphur compounds.
I wanted to eat pasta with a blue cheese sauce but I didn’t want an over the top recipe with too much cream or cheese. This sauce is mild, tasty and with a hint of blue cheese. If you want more cheese or cream, please go ahead. I hope you enjoy it! Continue reading