After the Easter egg hunt, a great way to start the celebrations is to invite friends and family to a tasty brunch. Set your table in style with a colourful tablecloth, flowers, decorated eggs and a wonderful spread of goodies. To help you make it easy, we are proposing a few recipes that can easily be served buffet style.
We were looking at making a menu for our coming time off, and with all the cheese in the fridge, we said “LET’S MAKE a TARTIFLETTE!” It is made with potatoes, reblochon type cheese, white wine, cream, lardons and onions. What’s not to like!
We made this LCBO Food and Drink Holliday 2006 recipe numerous times, and, over time modified it slightly making it more to the flavours we love. It is a lighter version of the French Canadian classic and very easy to make!
Fall is one of my favourite seasons – the weather is getting cooler, and the produce choices are ramping up. Amazing, tasty products are either hitting their peak in your garden or can easily be found in local farmer’s markets. Just visit the Almonte or Carleton Place farmers’ markets to be convinced.
It’s the time of year when you can easily find apples, pears, pumpkins, sweet potatoes, and winter squash, to name just a few. They’re the perfect excuse to get cooking on cool nights!
What better way to warm a crisp autumn day than with soups, pot pies, roasts, and casseroles. Here are some recipes, easy to make, and that your friends and family would love. Enjoy!
‘Tis the season where we wonder what the heck will I do with all these tomatoes?
If your garden is like ours, come late August, we end up with a dozen or two heirloom tomatoes ripening on our kitchen counter, with dozens more cherry, and countless other tomato varieties ripening on the vine.
And, if you are like us, we hate to waste those tasty beauties, but there is a limit to the number of tomato sandwiches we can eat or tomato sauce to be frozen for those winter months! What to do?