Herbed Devils

Recipes for stuffed eggs can be found back to when Ancient Rome was at its height. The domestication of chickens however goes much further back so that is probably not the beginning of deviled eggs. Deviling was a term applied first to meats and meant highly spiced. By the 1500’s deviled eggs was a well […]

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3 Ways Of Preserving Lavender For Later In The Year

Sometimes preserving the aroma and essence of an herb is better than using them fresh in an immediate recipe. That way they can be enjoyed long after the season is finished. Lavender can be preserved in vinegar, sugar and oil. Jean’s lavender is just opening and she generously gave me some to take home so […]

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Wild Berry Ice Cream with Lemon Balm

Ice Cream! Yea!… well maybe not. Plans are sometimes subject to change. I had brought the ice cream maker to class as a possible surprise to finish up Playing with Herbs but the bowl had been out of the freezer for too long, even with the extra ice it was packed in and we would […]

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Rosemary Infused Alfredo Sauce

Yes, this is a post about infusing alfredo sauce but I would like to add a little context as I was visiting with my friend Detta, a culinarian of Sicilian hertiage. Pasta is in her genes and she has just finished remodeling her kitchen, so we decided to mess it up a bit. Egg noodles […]

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Strawberry Rhubarb Popsicles with Sweet Cicely

With weeks of cool gray weather it is hard to believe it is officially summer. But I am hearing rumours of hot weather on the other side of Canada, so somewhere popsicles will be appreciated. This is essentially a recipe posted several years ago but I wanted to focus on the Sweet Cicely added to […]

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Soda Bread with Extra Bits!

Spotted Dog may be the most well known soda bread with “extra bits”. It has added raisins or currants, a spoonful of sugar and an egg as the budget allowed. Often served as a special Sunday treat in Ireland it was also made to support and encourage men in days gone by, who were working hard […]

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Hummus with Fresh Herbs & Roasted Peppers in Oil

Hummus is a tasty spread made from chickpeas with ground sesame seeds, olive oil, lemon, and garlic. Originally from the Middle East it is now also popular in North America.  The other day I was teaching a “Playing with Herbs” class and we whipped up a batch along with some fresh dill mayonnaise and some […]

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Fresh Mint Truffles

There are so many lovely ways to use fresh herbs in the spring and summer months. Yesterday’s post was a simple chop and mix into salad option. This infused recipe is for the dessert end of the meal or maybe treat time. Mint can be found growing wild in one form or another on all […]

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Buckwheat Tabbouleh

Tabbouleh is extremely popular in several countries of the Middle East. It is also gaining popularity in the West as it is a healthy, vegetarian food that is low in fat and still offers fiber, minerals and complex carbohydrates. It is a salad made from a combination of finely chopped parsley, tomatoes, mint, onion, bulgur, […]

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Elevate Your Mayonnaise

Most of us grew up with a family brand of mayonnaise and nothing much tastes better than what we are used to. If Hellman’s, Miracle Whip or something similar are your automatic choices, opening the door to exploring can be a big adventure. One of the considerations is that fresh made mayonnaise is best kept […]

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