Series: Slavka’s filo pastries
My friend Slavka makes the best use of filo (or phyllo) pastry sheets in Toronto. This thread features a few of her recipes. But before that, let’s set the stage. Continue reading “What is banitsa?”
What is banitsa?
Chayote two ways
Series: From my Covid gardens
In the previous post of this thread I discussed how to make pasta sauce from the last harvest – with green tomatoes. One can use the sauce in a variety of dishes, not just pasta. Continue reading “Chayote two ways”
Last harvest, green tomatoes
Series: From my Covid gardens
I used mainly the vegetables and herbs from my Covid gardens for cooking this summer. Practically from end of May to end of September, all I needed was Continue reading “Last harvest, green tomatoes”
Spooky Sea Bream
OK there is nothing spooky in the sea bream dish I made last night, aside from the fact that it was our Halloween dinner. Continue reading “Spooky Sea Bream”
Getting creative with your non perishables
OK, these days Covid-19 makes all the headlines and the news. Continue reading “Getting creative with your non perishables”
Simple recipes for fall BBQ parties
While working on our travel posts, here are a few simple ideas for your fall bbq parties. Continue reading “Simple recipes for fall BBQ parties”
2018 Christmas dinner
We celebrate on Christmas Eve. The reason why and how this evolved is for another post. And we celebrate with family and friends. Continue reading “2018 Christmas dinner”
Appetizers with horseradish “Guacamole”
During festivities and parties, I’ve used this pseudo-guacamole as a base for a few appetizers with ingredients that go well with the horseradish flavour. Continue reading “Appetizers with horseradish “Guacamole””
The recipes that aren’t
Many people think that cooking should employ recipes where exact measurements and timing make the ingredients to a tasty dish. Continue reading “The recipes that aren’t”
