Pesto Bianco with Elderflower

Creative pestos are so in right now and we think they are new variants off one “real” pesto recipe. But the truth is there are hundreds of traditional pesto recipes in Italy alone. Pesto Bianco is one of them, made of walnuts, olive oil and ricotta. Inspired by the movie I Am Love, I added a touch of Elderflower flower syrup to mine.

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by me, here is my announcement post, and I picked an Italian movie called I Am Love. I found my inspiration in the vast palate of Italian dishes, pesto, with a touch of a flower syrup mentioned in the movie, which I just purchased on my trip to Austria. I give you Pesto Bianco with Elderflower.

Pesto Bianco with Elderflower

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Carrot Curry Canelés, a savory treat

Savory Carrot Curry Canelés are wonderful flavor packed curry bites, beautifully baked in a quintessential French fluted shape.

It’s Food ‘n Flix time and this month it is also a very special cross-over with Cook the Books! In both groups this month two host picks the same movie/book that pertains to food. I prepared for the book/movie “The Hundred Foot Journey” a fusion Indian/French recipe: Carrot Curry Canelés

To participate we had to either read the book or watch the movie, or do both. Then participants made a recipe inspired by the film. It could be any recipe you wanted. Both groups are a lot of fun so consider joining!

carrot curry caneles in a pyramid

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Crisps Fish and Veggie Chips

A healthier take on the classic Fish and Chips, I baked a chips-battered fish and accompanied it with baked veggie chips!

It’s Food ‘n Flix time again! In this monthly group a host picks a movie of their choice that pertains to food. Everyone watches the movie and then makes a recipe which the film inspired. It can be any recipe you want. This month’s pick is hosted by Heather from girlichef and she challenged us watch The Goonies! And this month I am also combining my post with the monthly Creative Cooking Crew group with this month’s theme: “a fish n’ chips makeover, take it some place it’s never been before”.

So what is a girls that just started watching her calories to do with 2 calorific inspirations? Find a healthier twist of course! The resulting creation: a baked Crisps Fish and Veggie Chips

Chips Fish & Chips 2

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Pickled Ginger for a Cucumber Carrot Ginger Salad

If Peter Piper picked a peck of pickled ginger how many pickled gingers did Peter Piper pick?

This is the one English tongue twister that rolls of my tongue with ease. Well with peppers which I switched up for ginger. For this month’s Creative Cooking Crew challenge we were challenged to pickle something and then use our pickle in a recipe. Can you guess where I got this idea? Yes when I last ate sushi! I pickled my own ginger and then used it for my version of a Japanese salad: a Cucumber Carrot Ginger Salad.


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Arthur is a Smooth Dude: Carrot Cake Ice Cream

Smoothies are so in right now. Who wants a regular glass of juice when you can have an unctuous and velvety glass of fresh pureed fruits and veggies. I know I love em’. So when I was contacted to try out a Canadian smoothie product I was more then happy to do so.

Arthur’s Smoothies is a Canadian company that is dedicated to providing natural products that are good for your body and good for the earth. They use Canadian grown ingredients as best they can to the max. Now funny enough a lot of people think smoothies are less healthy then juices but that is usually not the case. Most juices are high in sugar and low in fiber. Arthur’s Smoothies are less processed therefore the nutrients remain and the pulp brings a higher fiber content. There are no additives at all, nothing concentrated.

Quite a few flavors are available and some with exotic fruits too like Goji Berry and Açai. I got two bottles: the Green Energy and the Carrot Energizer. I really enjoyed both juices a lot. Green Energy is made up of fruits (apple, banana, passion, plum, lemon), Spirulina, flax seed oil, as well as wheat and barley grasses. It sounds and may look granola but don’t let the scare you, it is really delicious. The Carrot Energizer is a mix of carrot and fruit juices so it is nothing like drinking a vegetable juice, this is a sweet smoothie. It contains carrot, apple, banana, passion, mango and lemon.

Now I wanted to come up with a recipe that included the smoothies as an ingredient. Not an easy job I tell you. I decided to use the carrot juice which was an even more difficult but after much searching I settled on an ice cream. Carrot? Ice Cream? Oh yes, a really nice Carrot Cake Ice Cream. You’ll find all the basic flavors of a slice of carrot cake in here, it is almost eerie. And how does it taste? Well let me put it this way my friend’s 18month old daughter had a bite and right away she let out a very audible…”Ummmmm”. Best compliment I could ask for, out of the mouth of babes!

Carrot Cake Ice Cream served on sponge cake & a kaffir lime leaf

Carrot Cake Ice Cream

1 cup Arthur’s Smoothies Carrot Energizer (or a carrot smoothie of your choice)
1 cup 10% cream
1/3 cup sugar (more if your smoothie is not sweet to start with)
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
1/3 cup can pineapple, drained and cut into small pieces
1/2 cup carrot, shredded
1/3 cup raisins
1/3 cup sweetened shredded coconut
1/2 teaspoon allspice

Ice Cream Machine
– Put carrot smoothie and cream in ice cream machine and start the machine
– Add the rest of the ingredients
– Follow ice cream machine instructions.

Hand made
– Mix all the ingredients
– Pour into a shallow container and freeze until solid around the outside and mushy in the middle
–  Stir with a fork and freeze until firm

Look for Arthur’s Smoothies  in your Chilled Produce section in grocery stores across Canada.

Carrot and Parsnip au Gratin

My mom prepared the best vegetable side dish for Christmas Eve dinner, I had to share the recipe with you. It accompanied a lovely Boeuf Stroganoff served on egg noodles.

Carrot and Parsnip au Gratin


4 carrot(s), sliced lengthwise into 3-4 mm thick slices 400 g
3 parsnip(s), sliced lengthwise into 3-4 mm thick slices 280 g
5 cloves garlic, pressed
1 1/3 cup cream 15% 330 mL
salt to taste
ground pepper to taste
190 g Emmenthal cheese, or Gruyère 2 1/4 cups
butter, unsalted, to grease the baking dish
  1. Preheat the oven to 175ºC/350ºF. Butter a baking dish.
  2. Prepare the vegetables: Peel the carrots and parsnips, then slice them lengthwise into 3-4 mm thick slices using a mandolin. If you cannot cook the parsnips soon after slicing, put the slices in a bowl of water with some lemon juice to avoid discoloration.
  3. Press the garlic, then put it in a small bowl. Pour in the cream, add salt and pepper, then mix well. Grate the cheese then put in another bowl.
  4. Cover the bottom of the prepared baking dish with a first layer of carrots. Pour a few tablespoons of the cream mixture over the carrots, then cover with grated cheese. Repeat the operation with a parsnip layer and so on, finishing with grated cheese on top. The dish can be filled to the very top, since the layers will be compacted during cooking.
  5. Cover the dish with aluminum foil, then put it in the middle of the oven. Bake for 1 h ½ to 2 h, depending on the quantity of the vegetables and the size of the dish. Take out the cover during the last 15 min to allow for a nice crust.
  6. Let the gratin stand 10 min before cutting and serving it.

It’s really a great dish for a dinner party, guest will be impressed! Recipe from SOS Cuisine