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Beef and mushroom tortilla pie on eatlivetravelwrite.com

Beef and mushroom tortilla pie

Mmmm – mushrooms! I’m excited to be a guest in the Mushrooms Canada kitchen today sharing a “Blend & Extend” recipe featuring mushrooms and Ontario Beef.  I’ve actually been mixing mushrooms with my ground beef for a while now – it’s a great way to add an extra serving of vegetables to dishes that tend […]

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A trip on the petit train around the salt flats of the Camargue on eatlivetravelwrite.com

Visiting Le Salin d’Aigues-Mortes in the Camargue

Do you know the Saunier de Camargue?  When we realised we were fairly closeby last summer in the Languedoc.(i.e. a over an hour’s drive each way – would make for a long day of driving but since we were “so close”…) we were keen to visit the salt marshes.  We’d read that the landscape features […]

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Creamy tomato soup with ultimate grilled cheese on eatlivetravelwrite.com

What’s Cooking? Grilled cheese month

Finally it feels like spring is really here to stay (albeit a month or so late but I’ll take it!).  One of my absolute favourite things is the first time you can sit out on your porch and eat your breakfast or lunch on the weekend – it feels so decadent!  I love the early […]

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KitchenAid oven on eatlivetravelwrite.com

How my oven is teaching me to be a better baker!

Disclosure: KitchenAid Canada has provided me with product as compensation for my services and posts but all posts represent my own opinion. Those of you who read this blog on a regular basis will know, I have slowly become much more of a baker. Not a conscious decision – in fact had you asked me […]

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Baby Bok Choy, Sugar Snaps and Garlic on eatlivetravelwrite.com

French Fridays with Dorie: Baby Bok Choy, Sugar Snaps and Garlic (not) en Papillote

It’s going to be a short and sweet French Fridays with Dorie this week! When I saw this recipe (Baby Bok Choy, Sugar Snaps and Garlic en Papillote, p 348) coming up, I was happy to be working with some bright spring-like greens but I immediately knew that I just wouldn’t be cooking those “en […]

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