Today, I’m sharing this fantastic recipe: spinach and cheese stuffed portobello mushrooms. But before I go into that, let me share something else first. Last week, I had the honor of being a guest blogger on LaFamiliaB. On LaFamiliaB, Rachel blogs and vlogs about everything that is going in her and her family’s life. Fashion, beauty, food, lifestyle… basically anything that happens in their daily lives. Rachel’s beautiful teenage daughters are also starting to show interest in blogging and vlogging and you may occasionally find them taking over.
Have you ever had polenta before? Polenta is not an ingredient, as some people might think. It actually is a dish made from cooking coarsely-ground yellow cornmeal into a kind of mash. It can be eaten like porridge or mashed potato. I won’t go into the details of the classic dish right now, that will be for some other time.
If you let the polenta cool though, the consistency changes and the ‘porridge’ or ‘mash’ firms up so that you can ultimately cut it into pieces, like squares or wedges. When cut into pieces, you can perfectly grill them on the BBQ, roast them in the oven or fry in a pan with a bit of olive oil. Add a few spices and you have a prefect side dish for your grilled chicken or steak. Now I’ve made these patties or cakes on several occasions, but a few weeks ago I saw this recipe for polenta ‘fries’ on Boter, Kaas & Eieren Blog, a fun food blog with great recipes. I really thought this was a fun idea. Why I have never thought about ‘fries’ myself before, is beyond me. And since the boys are crazy about fries, I set to work (almost) immediately. I have made a different version, but you can find the original recipe here (a must-try!).
‘In the morning’ – that is this week’s Crea-Cross Challenge and if you ask a food blogger what he/she associates with ‘in the morning’, it most likely is breakfast. Okay, and probably coffee. Coffee is always on my mind, but in this case, breakfast popped into my mind straight away. There are so many great breakfast recipes. I thought long and hard about what I would share. Pancakes, bread, scones, breakfast muffins… I settled for: GRANOLA!
By the way, if you want to know more about Crea-Cross and the upcoming challenges, hop on over to Kreanimo for more information (and all the past challenges and creative contributions). Want to party too and share something in this week’s theme? Scroll down and click the blue button!
White Asparagus, a.k.a. the White Gold, is only available for a short period of time. The official season usually starts at the beginning of April and ends traditionally on the 24th of June (Saint John). Depending on the weather conditions, the first white asparagus might already be available in March. So most of the times, this vegetable is only (freshly) available for about 6 – 8 weeks.
Each year, our boys look forward to asparagus season. Once they see the first stalls being put up next to the asparagus fields, they will bugger me until I finally buy some. When we pass a stall, they will yell in unison ‘LOOK, THEY ARE SELLING ASPARAGUS!!’.
Spring is well on it’s way and summer is around the corner. That means fresh fruits, berries in particular, are available in abundance. I love to eat all kinds of berries just plain. This time of year, they are so juicy and sweet, absolutely delicious. But I also like to cook and bake with them. One of my favorite things to make? Jam! It preserves the vibrant colors and the sweet taste and I can enjoy them a bit longer. I recently bought 1 kg of blueberries. I know, that’s a lot of blueberries, but they were so good. I simply could not resist. But eating a whole kilo straight up was a bit too much. So I made me some blueberry jam!
This Lemon Crazy cake is egg and dairy free and super easy to make.
Most of you probably know crazy cake, also called wacky cake or depression cake. It is not very known in Europe, at least not by that name. If you search for it’s origins, the first documented recipes date back to the 1940’s. A time where certain foods were hard to come buy or were utterly expensive, like butter, eggs and milk. Hence the name depression cake. You had to make use of what was available and leave out what you could not get or afford.
Make super fast Soft Pretzel Bites using canned dough!
Making soft pretzels or pretzel bites from scratch is not really difficult. I understand that quite a few people find it a daunting idea to make a yeast dough. I used to be one of them. But I’ve learned that it really isn’t all that hard. It just takes a bit of patience. Yeah, I know, I don’t have that in abundance. Plus, you sometimes just don’t have the time to make a yeast dough and wait for it to rise. Or you’re bad at planning, like me (or was it time management?). Anyway, that usually means that I’m simply too late to start on a yeast dough.
Moist and fluffy coconut pineapple cake… put a little sunshine on your plate!
Sometimes, you just need something summery. Although it’s almost the end of April, summer seems a long way away. Spring has briefly popped up it’s head, with a few days of fairly high temperatures for the season, giving us all a feeling of summer. But… temperatures have dropped again and it’s cold and windy. It feels more like fall or even winter (with even freezing temps during the night).
Sunshine on your plate
So more than ever, I yearn for the sun. And if the weather can’t provide it, I will have to improvise. What better way to do that than with some baking. Baking makes me happy anyway, no matter what the weather is like. Now what makes me feel like summer? Definitely flavors like coconut and pineapple. Combined in a cake, it’s just like a piece of heaven. And whether it’s the middle of summer or the middle of winter, this cake will definitely put some sunshine on your plate: coconut pineapple cake.
A new way to use up overripe bananas: BANANA WAFFLES!
Yes, you read that right: banana WAFFLES. I have made a fair share of banana bread, bars and muffins in my life. I’ve used loads of (overripe) bananas in smoothies and ice cream (my freezer is filled to the rim with frozen banana). Or pancakes.
Not only do I love the taste, I also love the fact that bananas naturally sweeten your baked goods or other ‘concoctions’, which means no or less sugar has to be added. Always thinking of new ways to use up overripe bananas. But never did it cross my mind to make waffles out of bananas. No idea why not.
These colorful little Easter Nests are definitely a kid’s favorite and so easy to make!
This can hardly be called a recipe, it’s more an edible DYI idea. Since it was such huge hit in our house, I simply have to share. This is really easy. You don’t have to be a good cook or baker to do this. And the kids will be so thrilled! The adults too, believe me. Had a hard time keeping my husband away from them 😉
Now I made these for Easter, adding green to resemble grass and add Easter themed M&M’s as little eggs. But you can adapt this to any occasion. Change the type of chocolate, add a different color (if any at all), add different cereals or smashed cookies.