The delicious Halifax Donair, a Nova Scotia Specialty
The east coast Halifax Donair specialty is something like a gyro, but all beef – no lamb. Rather than the traditional tzatziki sauce, donairs use “donair sauce”. Now I am pretty sure 95% percent of you are saying: a what? Well I was in that...
Aquafaba Lemon Meringue Pie (Vegan GF DF SF NF)
Who does not love a fluffy Lemon Meringue Pie! Well perhaps vegans…until now that is as you can use aquafaba to make a delicious vegan meringue. This recipe is also gluten-free, dairy-free, as well as soy and nut free. I am slowly making my way back to the blog...
Vegan Beauty, Sheet Pans, Sausage
I have a stack of cool kitchen books for you once again. And this one covers a large spectrum of interests: from sausage maker, quick sheet pan meals, to mixing all your own vegan beauty products. Yes I am mixing meat and vegan beauty recipes together...
Cream of Almond Soup, Medieval Cooking Part 2
Cream of Almond Soup was a traditional recipe often prepared in Medieval times. Ground or powdered nuts were used to thicken broth and stewed in milk with a spices or herbs. Before we explore this unusual Cream of Almond Soup, or Crème Almaundys, here...
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...Welcome to CulturEatz! I am Evelyne and I am obsessed with making dishes from around the world and traveling. You can read more about my exotic journey here.
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