Nothing compares to the sweet taste of beets flavoured by the tanginess of horseradish. Sprinkle some salty, creamy feta cheese, and there you go, a work of art!
It’s been really difficult to update the blog lately. Way too much work, no time to sit down and write. Such is life… But tonight’s different and we’re having nachos with home made salsa and sour cream.
There’s not much to share, really. You need some really good tortilla chips – I like the organic (i.e, expensive…) ones from the organic aisle in Superstore. You’ll also need Mozzarella cheese – I buy the cheap, no name bar from Superstore. You’ll need sour cream, and the ingredients for the salsa: tomatoes, bell pepper, avocado, green onion, salt, pepper, fresh or dried cilantro, lemon.
I don’t know how you usually cook zucchinis, but this can be a tasty alternative. It’s a bit more time-consuming, as it requires that the zucchinis are first grated, then boiled and then tossed in the oven. Although you could use any type of cheese, I would strongly recommend you stick with feta for this recipe.
You’ll need: 5-6 zucchinis, 200-300 gr. feta, 1 tbsp white flour, 1/2 cup milk, 1 tbsp butter.
Springbank Cheese Company is a favorite destination for locals when they’re looking for cheese. There’s a store in NW (2015 14 Street NW, Calgary) and one in SW (Willow Park). The store in SW is definitely fancier… I visited the NW store today and the first thing I noticed was a very stringent smell (almost like sour cabbage). Nevertheless, I decided to give it a try, since the place came highly recommended.
The store has a wide variety of cheese. But most of the stuff is available in Superstore or Safeway (like spreadable soft cheese, brie, cheddar, feta). A very small piece of bulgarian feta cheese was $6.09 (personally, I’d go for the Macedonian feta cheese from Kalamata, $30/ 3kg). A few French bries – disappointingly, all expiring by December this year or January next year. In spite of being asured by the shop assistant that they’ll taste just as good after the expiring date, I didn’t want to take a chance.
I got a few varieties of goat cheese with various fruits inside (cranberries, mango). I was also very tempted by a white cheese covered in raisins, but decided to wait until my next trip there. All in all, a neat little store – I just hope the smell will soon be gone!
If you already have the crust, making a quiche is a piece of cake. You can either buy a pie shell or you can make your own pastry (pretty easy, just follow the instructions on any lard package) and freeze it. In the end, if you’re not too fussy about it, you can just make the quiche without the crust.
This recipe is quite easy to make: you boil the cauliflower, then you toss it with the sauce in the oven for some 30-40 minutes, and you’re done! You’ll need: 1 big cauliflower (or 2 small ones), feta cheese (hard to say how much, you’ll probably need some 300 gr), breadcrumbs, 1 tsp white flour, 150 ml milk, 2 tbsp butter, 2 eggs, 2 tbsp sour cream, salt and pepper.
Photo credits: Muffet
Ingredients: 200 gr. Bocconcini cheese, 4 tomatoes, 2 green onions, fresh basil, salt, pepper, olive oil, balsamic vinegar. Optional, 2-4 Kalamata olives, 1 boiled egg, 4-5 lettuce leaves.
For a quick bite, cut a bell pepper into four slices and fill it with Ricotta cheese.
Ingredients: 1 bell pepper, 4-5 tbsp Ricotta cheese, 1 tbsp sour cream, fresh dill finely chopped, salt, pepper. Optional: green onion on side.