I’m obsessed with these no bake frozen desserts lately, are you? There’s no heating up the stove or the oven, this luscious dessert stands alone in it’s beauty, versatility and taste. I’ve seen a bunch of these come up on my social media sites and each one just seems better than the other. I also like the fact that the ingredients are healthy and nutritious. Top and dress it up with berries, kiwi or whatever fruit you have on hand. What more can one ask for in a dessert?
It is Bastille Day today (National French Day). Presenting a refreshing salad for the occasion. Traditionally made with local olives, tuna and anchovies, this protein rich salad from Nice has become a staple all over France. I absolutely love this salad, not only is it flavorful and appetizing, it is deliciously light yet quite satisfying on a hot summer’s day. I ought not to complain though, as this summer has been relatively bearable, so what’s a few days when temperatures feel like 100 degrees F? On days like these, who needs to be slaving over a hot stove anyway? So this salad was created.
It had been a while since I cooked stuffed peppers for dinner. I came across this recipe just recently, so thought of making it for dinner last week. I prefer stuffing the sweet, brightly colored peppers as opposed to the green ones. It makes for a striking presentation don’t you think? Like I mentioned in an earlier post, I love it when my plate is colorful, it somehow excites and titillates one’s palate don’t you think? Well you’re going to love these, there’s a hint of curry powder that I added to bring out the bold taste, then there’s cumin and other spices, topped with cheese and fresh herbs. Brown rice is also added to the mix. A healthy, nourishing and versatile dish that’s bound to please all ages.
Whenever you see a dessert featured on my blog, you’ll know that we’ve had company. You see my husband, Bert is not into desserts as much as I am, so even if I were to try something new, I’d guarantee I’d have to eat it all on my own. We entertain fairly frequently, so here’s my chance to try something new each time. Here’s a dessert I’ve been wanting to try for a while. There’s many variations to a “raw” cheesecake, one that you do not bake. With the warmer weather here, who would want to turn on the oven anyway? So, I was inspired when I saw Indu’s cheesecake recipe and went about trying it. I have made truffles and other light treats before, incorporating dried fruit and nuts to get that sweet tooth fix if you know what I mean 🙂
Hello blogger buddies and friends. It was an extra long hiatus from the blogging world for me, do pardon my absence. Our 3 week long vacation found us in England for 10 days and Switzerland for the rest of the time. Our trip to England this time was extra special as we celebrated my mother’s 90th birthday. My mother and family live in England, so it was great to have all the cousins and family together under one roof. Switzerland was just magical – I had often dreamed of going there and was absolutely tickled when that dream became reality. However, I’ll leave Switzerland for another post.
A roast leg of lamb with all the trimmings for our Easter lunch did not go to waste 2 weeks ago. I decided to reuse the leftovers to make Bert’s favorite Indian dish, Rogan Josh. It is a spicy, and succulent slow-cooked lamb curry. Indulgent, and flavorful, with a spiciness that transforms into a rich and thickened sauce, this lamb curry would be a great dish to entertain with; I know I’ve had rave reviews from guests and have passed on this recipe many times over. The recipe is taken from Madhur Jaffrey’s Indian Cooking cookbook. Madhur Jaffrey is one of the world’s leading authorities on Indian cuisine. Born in Delhi, she gained distinction as an actress in England and hosted the popular BBC television series on which the book is based.
Remember my last post when I made those yummy chocolate mousse cups with the liquid from a can of chickpeas? Well, I saved the chickpeas and made these vegan, gluten-free and healthy chickpea blondies. You might think I’m switching to a vegan or gluten-free diet? No I’m not, I’m just trying to make some healthy desserts to satisfy my sweet tooth without the loaded calories. I think I can safely say, I succeeded. They are fudgy, chocolatey and oh so moist.