Tortilla de Morcilla | Spanish Omelette with Blood Sausage

This Tortilla de Morcilla, or Spanish Omelette with Blood Sausage, is a delicious revelation with each new bite. In Spain omelettes are always made with potatoes, and the secret to success is sweating them in a lot of olive oil before adding the eggs.

Yes, yes, I am again hosting Food ‘n Flix for June. I went the subtitled route once more by picking the Spanish masterpiece Volver. With pen and paper in hand, I soon realized there was a lot more food in this movie than I remembered.  Picking a recipe was hard but I chose one marked on a restaurant menu: a Tortilla de Morcilla, or Spanish Omelette with Blood Sausage.

Tortilla de Morcilla

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No Crust Asparagus Quiche for Spring

Nothing says spring like a lovely asparagus quiche for breakfast, lunch or dinner. This one really cuts down on the calories too, but not the flavor, by omitting the crust. And it’s gluten-free!

Serendipity: the occurrence and development of events by chance in a happy or beneficial way. That is pretty much how I feel today! A fab group of fellow Canadian food bloggers and I are sharing Spring recipes with you all today. And for some crazy reason, it is sunny and the temperature is going to climb to an unusual high of 23 C as well.  Pretty great timing and it just makes me want to spring into action and enjoy a slice of this delicious No Crust Asparagus Quiche!

No Crust Asparagus Quiche

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Curious about Spätzlesalat (Cold Spätzle Salad)?

Want to surprise guests with a new kind of cold salad? Then try this Spätzle Salad, a special egg noodle, served with fresh veggies, bacon, cheese and a light dressing.

My new food obsession is spätzle (or spaetzel)! I consumed large amounts of it during my summer vacation in Austria and Hungary. What are they? Well they are like a cross between dumplings and soft egg noodles. You will find them in almost every plate served to you in Central European countries. Spätzle means “little sparrow”. Almost all countries have the same spelling, yet in Hungary they are usually called nokedli. After reading this post you will be able to prepare your own delicious cold spätzle salad which will be a hit at your next pot-luck party.

And finally, a bonus at the end of the post with a few pics from my summer vacation! 🙂

Spätzlesalat Cold Spätzle Salad mit basil
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Chicken Bastilla for a North African Afternoon

Chicken Bastilla is a traditional Maghrebian pie filled with chicken, scrambled eggs and a crunchy layer of sweet cinnamon toasted almonds, all wrapped up in buttery phyllo pastry.

Boy are you in for a treat today: eyes and stomach! This chicken bastilla is THE DISH you must make for your next dinner party if you are looking for a guaranteed WOW factor! Even better, make it with your guest as it takes a couple of hours and there are many steps to keep people busy.

Don’t worry it is simple and the directions below are very clear. Open of a bottle of wine and make it with a group of friends. That is what I did with two fellow Montreal food bloggers as we prepared, and of course enjoyed, a 3-course North African meal together.

Chicken Bastilla

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Cornish Bacon Egg Pye, Medieval Cooking Part 1

Let’s get our geek on and learn about history and math on this Pi Day with a special Medieval Cornish Bacon Egg Pye recipe.

Did you know that March 14th is Pi Day? And in 2016 it is also Pi rounded up to exactly 4 decimal points – 3.1416. OK math lesson is over but it is a great excuse to make pie! And our pie will travel back in time as well. I write a lot about recipes from different parts of the world, but today we will try something a little something different and explore another time. History has a lot to offer when it comes to culinary discoveries. This time machine trip will take us to Europe during the Middle Ages where we will explore how people ate, such as this 15th century Cornish Bacon Egg Pye.

Cornish Bacon Egg Pye slice

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Tunisian Brick à l’Oeuf

Tunisian Brick à l’Oeuf is a delicious dish filled with tuna, onions, capers, harissa, parsley and a luscious runny egg yolk, all wrapped up in a delicate pastry.

It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to help us discover the culture and cuisine of the countries found in these parts of the world. The host of the month will choose two savory and a sweet dish from the country and the members pick one dish to make. This month we are off to beautiful Tunisia where we will snack on Tunisian Brick à l’Oeuf.

Tunisian Brick a l'Oeuf

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Coconut Flour Zucchini Bread

The New Year is a great time to try new ingredients, like healthy and gluten-free coconut flour for this delicious Coconut Flour Zucchini Bread recipe.

#twelveloaves is a great group where we bake a bread with the addition of the monthly theme flavor or ingredient. Since we are in the New Year the theme this month was to make a bread with a New-to-You flour. I knew exactly which flour I was going to pick. I bought it a while back and I had yet to open the bag. My flour is coconut flour and I made a Coconut Flour Zucchini Bread.

Coconut Flour Zucchini Bread

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