Category Archives: Savoury Items

Vol au Vent is the French for “windblown” and is a reference to the lightness of the puff pastry shells that can be used for both savoury and sweet fillings. They can be made appetizer size and go all the way up to main course size. For many years it was possible to purchase them […]

The next few posts are going to be a little different as all the cooking was done on site at the Mackin House Museum in Coquitlam, B.C. The house was built in 1909 and has maintained it’s original design so it was a little tight for our group of participants. I was there to offer […]

Spring spinach is here and so is a birthday celebration. A savoury pinwheel bun sounded like a nice addition to a weekend brunch, especially for someone not especially into sweets. This recipe is based on the classic 90 minute cinnamon bun version. The dough rests once for 10 minutes and then again for 30 minutes […]

One of the sure signs that spring is here or at least on its way is fresh asparagus in the local stores. Green onions doesn’t hurt either. So nice just to see fresh green vegetables. If you have never made one before, think of a frittata as a crustless quiche, prepared on the stove and […]

In the past few months, I have been making some changes to my diet, experimenting in reducing all purpose flour and refined sugar, a learning curve to be polite. This minced turkey recipe uses almond flour and is something I enjoy having in the fridge for a quick snack. Protein doesn’t always work when evening […]

Having dinner guests on a Keto lifestyle? Usually offer buns with dinner but know carbohydrates are an issue? Here is a simple solution to helping guests feel heard and appreciated while not needing to learn a whole new vocabulary. This recipe makes six to seven not overly large buns.  The recipe can be doubled if […]

At this time of the year, the idea of doing something with lots of seeds always comes to mind. The potential within as a new cycle begins is one of the themes of Imbolc. A quick search around the house revealed, Brown Mustard , Black Sesame, Caraway, and Celery seeds along with the ones already […]

I posted previously a recipe for mushrooms in filo and realized that I didn’t do the mushrooms justice as I use this delicious mix in many different ways. The technique is sourced from a dish one of my students had asked if she could make. Feeling homesick, she was hoping her grandmother’s recipe might help. […]

Around the second week in August, may of us have waaayyy more zucchini than needed. It has been building up for weeks and now it is getting out of hand. Thank  goodness, there are options for all that prosperity and protection. Usually, I will wash and then grate the zucchini with the peel on but […]

Potato, leek & chicken mean spring and Irish to me, so if you are looking for something for dinner this Ostara season or any time really, this works in our house, especially when there is leftover mashed potatoes and cooked chicken in the kitchen. Leeks are first mentioned in Egypt as a method of barter […]