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Bourbon Cherry Pistachio Ice Cream
Looking for a fun and slightly grown up ice cream recipe to try out? This Bourbon Cherry Pistachio Ice Cream is perfect: beautifully jeweled with cherries and pistachio, and spiked with a touch of Bourbon. It’s Food ‘n Flix time again! In this monthly group a host...
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 is a quick...
Montreal’s new Z Tapas Lounge
Discover Montreal's newest tapas bar in the heart of the resurrecting Quartier des spectacles area: Z Tapas Lounge. Located right at the angle of Saint-Laurent and René-Lévesque boulevards, Z Tapas Lounge is the Hotel Zero1's newest restaurant. Food and Quartier des...
Neko Manma with Chinese Broccoli
Neko Manma is a Japanese dish that translates literally to "cat rice". It is a plain yet delicious bowl of rice topped with bonito flakes and a dash of soy sauce. You can add a little fish, greens, or other seasonings. This very simple dish is the perfect meal to...
How to Make Caramel Coconut Bliss Balls FR
Boules d’énergie caramel noix de coco à 4 ingrédients 5,28 oz 150 gr Dattes Medjool, dénoyautées1 tasse d'amandes1/4 tasse de noix de coco râpée non sucrée + extra pour rouler1/4 cuillère à thé de sel Dans un bol, couvrir les dattes Medjool avec de l'eau très chaude...
How to Make Date butter FR
Beurre de dattes à 3 ingrédients 1 tasse de beurre salé (ou beurre végétalien)5,28 oz 150 gr de dattes Medjool, dénoyautées (ou 1/3 de la recette de pâte de dattes ci-dessus)1/4 c. à thé de cannelle Dans un bol, couvrir les dattes Medjool avec de l'eau très chaude...
How to Make Date Paste FR
Pâte de dattes à 2 ingrédients 1 livre (454 gr de dattes Medjool, dénoyautées)1/2 tasse d'eau Ajouter les dattes Medjool et l'eau dans un robot culinaire avec une lame en "S". Commencez à pulser jusqu'à obtenir une pâte très lisse en raclant les côtés. Si la pâte est...
Ro-be-yann nashif (Shrimp Fried with Spices)
Ro-be-yann nashif is a magical dish from the United Arab Emirates where plump shrimps cook slowly with loads of exotic spices, bezar, loomi and curry leaves. It’s time for the MENA (Middle Eastern & North African) Cooking Group. This monthly group has for goal to...
Dutch Stroopwafels, or Syrup Waffle
Stroopwafels are a yeasted cookies, cooked with a shallow waffle cookie press, split down the middle and filled with a gooey butterscotch filling. A couple of years back my colleagues and I would buy these Dutch cookies almost every day at a grocery store on the way...
Chorizo in Red Wine Tapas
Spend less time in the kitchen and more time with your guest by hosting a Spanish tapas night, with quick recipes like this Chorizo in Red Wine recipe. Tapas are a small portioned appetizers typically served in Spanish bars. There is a huge variety of tapas and many...
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...
Cilantro Parsley Soup for Saint Patrick’s Day
Nothing say Saint Patrick's Day like a fun vibrant green recipe. This Cilantro Parsley Soup fits the bill perfectly and it will let you go threw those bunches of herbs just sitting in your fridge. Let me tell you how this Cilantro Parsley Soup recipe came about. Here...