Asparagus is in season this month! Actually, in Ontario, May is the prime asparagus growing season so make the most out of it while you can. As I mentioned in my previous post, we picked some fresh asparagus and rhubarb from Andrews’ Scenic Acres farm in Halton Hills/Milton. I showed you the delicious Rhubarb & Strawberry Pie I made and now it’s time to learn the easiest way to cook asparagus. This sandwich is very tasty and perfect for a light and healthy meal. For a vegetarian version of the sandwich, just take the chicken out
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Time: 40 min, Prep: 10 min. Cook: 30min.
Servings: 6
Ingredients:
Yesterday we decided to visit Andrews’ Scenic Acres, a pick-your-own fruit and vegetable farm in Halton Hills/Milton. The early spring arrivers are rhubarb and asparagus so we couldn’t miss the opportunity to pick up some from the farm. Even though rhubarb is considered to be a vegetable, it is mostly used in pies and desserts. But remember that ONLY the stalks are used as the leaves and roots contain poisonous substances. A tip I just learned from the local farmers is that rhubarb is not cut out but rather pulled out from the crown in order to keep the plant healthy. You have to pull slowly but firmly while twisting the stalk at the base. Also, harvest only a few stalks from any one plant so that you do not kill the plant. Now let’s get back to our delicious rhubarb pie…
Time: 75 min, Prep: 30 min. Cook: 45 min
Servings: 10-12
Ingredients: [Read More...]
It’s time to dust off my slow cooker for an easy and delicious Salsa Chicken. I don’t use my slow cooker very often as I’m not very comfortable leaving it unattended for so many hours as most people do. I agree is quite convenient to place all the ingredients in the slow cooker, go to work and come back to a meal. But, the main reason I like using it is that slow cooking at a low temperature helps retain the natural juices and allows for a better distribution of flavours. Hubby and I really loved this meal and the sauce was so delicious. I hope you’ll enjoy this recipe too!
Time: 4.25 hrs Prep: 15 min. Cook: 4 hrs. using a slow cooker on high
Servings: 12
Ingredients:
This Easter season wouldn’t be complete without a lamb cake! In this post I’ll show you how easily you can make an adorable lamb cake (hubby named it “Fatty” : ))) without using a lamb mold. I know there is the famous Wilton 3D lamb mold out there but I really don’t like buying a pan for every cake I bake. So if you’re ok with making a lazy-half-asleep lamb rather than a stand-up lamb then this recipe is for you
. If you have any funny lamb cake experiences, please leave a comment or post a picture on my Facebook page.
Time: 140 min, Prep: 100 min. Cook: 40 min + chilling time
Servings: 26-30
Ingredients:
For cake:
Romanian Lamb Haggis is one of the most popular dishes cooked around Easter. It’s made of minced lamb innards (heart, liver, lungs, kidneys), green onions, eggs, fresh dill and parsley. All these wrapped in a caul (or pasta sheet) and roasted like a meatloaf. We serve it as an appetizer with green onions, tomatoes or you can try it with my mom’s easy and delicious salad (romaine lettuce, red radishes, green onions with an oil and vinegar dressing).
Time: 90 min, Prep: 20 min. Cook: 70 min.
Servings: 12-16
Ingredients:
Today I’m going to show you how to make an easy and funny vegetarian appetizer which I hope will bring a smile to your face
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Time: 15 min, Prep: 15 min.
Servings: 4
Ingredients:
Bachelorette Party Corset Cake:
Lady Fingers Fruit Cake (Tort Diplomat):
Chocolate Sponge Cake (Amandine):
Oven-Baked Pork Sirloin Chops:
5licious: Almond Coconut Candies – My version of Raffaello:
Biscuit Chocolate Rolls:
Strawberry Crème Fraîche Cheesecake:
Catalina’s Bachelorette Party:
Romanian Cozonac (nut & Turkish delight fillings):
Chocolate Strawberry Cake:
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