This is the recipe for the soaps made by me...
This hearty soup from Canadian Living’s Best Soups and Stews is a perfect lunch or light dinner after you’ve been outside enjoying the wintry weather. Brown sausage, add vegetables, spices, tomatoes and stock and simmer. You can make keep this in the fridge for two days and it also freezes well.
The charm of a Bundt cake lies in its fanciness, which, if your family has become as complacent on the homemade baked goods front as mine, might be just the thing to jolt them out of their doldrums.
I tried this recently with a blueberry Bundt cake, adding the berries both to the sour cream-enriched batter, and to the glaze, which turned appealingly purple.
I don't remember where I got this recipe, but I make this anytime I have a cold or the flu and it is wonderful!
"I don't think this blog can go on much longer without including a recipe for souvlaki. You've all had it at Greek restaurants and tavernas, at the diners owned by Greek families and at practically every eating establishment in Greece.
To truly enjoy a souvlaki, one should try it in the home of a Greek. Here, I marinade pork butt into tender grilled morsels.
I find pork butt to be the most flavourful and there's just enough fat in the cut to heighten taste and keep the meat moist. You may certainly use a leaner cut of pork but the butt (shoulder) is my preference.
"What would a food blog from a Greek dude be without touching upon Tzatziki? I've been disappointed with the representation of Greek food in North America and in particular, Toronto. I found that once very good Greek eateries are going the way of serving pre-made foods & dips on their menus. Tzatiki has fallen victim to this drive for competitiveness and frankly, laziness.
Here's the classic Tzatziki from a Greek, with little secret...."
YIELD 6 servings
TIME 1 hour, plus marinating