From the original site: This is a fresh and nutritious raw pie, filled with spring greens such as wild garlic (ramsons) and with a crust made from soaked seeds. It’s great fur lunch but can also makes a delicious dinner, along with a leafy salad.

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From the original site: Bake with 4 ingredients…hmmm for me it translated into nothing else but Macarons. For those who follow my posts, pretty much know about the special bond I share with this French beauty. I HAVE/NEED to make this cookie at least once a month or we start missing each other real bad (I like to think that the feeling is mutual :D).

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The lovely folks at Sweet Sally’s were kind enough to send us some samples of their tasty bars for review, and they passed the test with flying colors. The Boy was a big fan of the Rainy Day Fudge Brownies, as you can see! I thought they definitely had a homemade, rather than store bought taste to them. The Romantic Raspberry Squares were a little sweet for my taste–but then, I’m weird when it comes to sweets, but the other tasters gave them a thumbs up. So if you’re too busy to cook, this is a lovely idea to treat mom for mother’s day with ‘homemade’ goodies, delivered quick and easy to her! (They have gluten free and kosher treats too, so you should be able to find the right treat for your particular mom…) Check out the goodies here!

Disclosure note: These sweets were sent to us, but we received no other compensation and the review is our own. If you have something you’d like Foodwhirl to review, we’d be glad to try it out… and if we like it, we’ll write about it!

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From the original site: Today I tried another ancient recipe. This one is from Apicius’ book, “De Re Coquinaria”. Marcus Gavius Apicius was a Roman epicure who lived in the 1st century AD. However, “De Re Coquinaria” ( eng. “About Cooking” or “On the Art of Cooking”) was not written by Apicius himself, even though it is attributed to him. The collection was probably compiled later, at the end of the 4th century AD. It contains lots of interesting recipes, some of them using exotic ingredients, pointing to the fact that these recipes were used mostly by the upper classes or for banquets and parties. Today’s recipe is made with eggs, asparagus, wine and lots of herbs. It turned out better than I though. We started eating it during the photo session (as the last photos on the page will show) and we didn’t stop until we finished it. I can’t wait to make it again!

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Republished from April 2010

This weekend is the Kentucky Derby, and last weekend was the Atlanta Steeplechase.  To me, this season means Mint Juleps, a refreshing minty alcoholic drink.  Easy to prepare, although it does take some prep time.

One day in advance make the Mint Simple Syrup and refrigerate.

The day of the race, mix up the mint juleps and enjoy!

By the way – my money is on Paddy O’Prado this year.

Preparation

Bring sugar and water to a boil in a medium saucepan. Boil, stirring often, 5 minutes or until sugar dissolves. Remove from heat; add mint, and let cool completely. Pour into a glass jar; cover and chill 24 hours. Remove and discard mint.

Preparation

Place mint leaves and Mint Simple Syrup in a chilled julep cup. Gently press leaves against cup with back of spoon to release flavors. Pack cup tightly with crushed ice; pour bourbon over ice. Insert straw, place mint sprig directly next to straw, and serve immediately. Sprinkle with powdered sugar, if desired.  Yield: Makes 1 (8-ounce) julep

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Special Instructions: Creates 8 individual “Stacked” Shells, Perfect as a hearty appetizer to share or as an entree.

Instructions:

Preheat oven to 375 degrees.
Prepare pasta according to package directions. Cook until al dente, drain and set aside.
Brown ground beef in a large pot over medium heat.
Once beef is browned, add in garlic, celery, carrots, wine and cream and mix well.
Continue cooking and mixing for approximately 15 minutes or until celery and carrots have softened and liquids have reduced.
Lightly salt and pepper to taste, then remove from heat.
Combine beef mixture with pasta in a large mixing bowl.
Add in cheeses and eggs and mix ingredients well.
Line baking sheet with parchment paper and lay baking rings on top.
Lightly spray the insides of the baking rings to prevent sticking.
Evenly divide cheese/beef/pasta mixture into the 8 rings and gently press down to create flat-top surfaces.
Bake for 25 minutes, remove from oven and let cool for about 3-5 minutes before serving.
Run a sharp knife along the inside of each ring to release pasta “stack”.

About Me: I creatively cook, often not following a recipe but just “winging it” and creating based on whatever is left in the fridge or pantry or whatever I’m feeling at the moment. My goal is to inspire people to cook in their kitchens and take a chance — be creative and try something new.

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From the original site: There’s something about saffron, something exotic, like a caress, light and beautiful! A tiny bit of this beautiful spice catapults a seemingly good dish into an extraordinary one. Pairing it with a panna cotta I learnt that something quite ethereal happened!

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From the original site: This is one of my fave fruits… papaya! It’s a rich source of antioxidants, means it helps us to prevent from getting “cancer”. I hate the word of cancer! who doesn’t?

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From the original site: Bright spring spinach with tender young shoots and dark green leaves are a tasty and healthy addition to any salad.

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From the original site: I must be a glutton for punishment because even though I was absolutely exhausted, I decided to make some Caramelised Onion & Garlic Jam to go with it!

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