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RECIPE: Rhubarb Lemonade

15 Jun

Spring and summer mean many things for the culinary community – namely a new abundance of tasty fresh vegetables, fruit, and other garden goodies to brighten up your dishes and add some much-needed vitamin intake to your blood stream.

One of my favourite spring/summer ingredients is rhubarb with its tangy-sweet flavour and endless versatility. Not to mention almost everything it touches is bestowed with a pretty pink hue.

I was recently inspired by a a batch of rhubarb picked from my parents’ garden, and decided to make a rhubarb lemonade. This incredibly refreshing bevy is delicious on its own or goes well with vodka for a fun cocktail.

The original recipe calls for you to discard the rhubarb once you’re done with it, but I would recommend keeping it and sautéing it with some freshly sliced strawberries for a delicious compote. I eat mine with yogurt, ice cream or sometimes just on its own. Many compote recipes require you to add sugar, but because the rhubarb has already been soaking in sugar water, I find it sweet enough.

Rhubarb Lemonade with Fresh Mint

 Ingredients:

  • 6 cups water, divided
  • 1 ½ cups sugar
  • 3 stalks rhubarb, greens removed and stalks chopped (about 2 1/3 cups)
  • 2 cups freshly squeezed lemon juice
  • Fresh mint sprigs
  • Ice cubes

Method:

  1. In a medium saucepan, bring 2 cups of the water and 1 ½ cups of sugar to a simmer
  2. Add rhubarb and cook, uncovered, until it starts to soften (about 10 minutes) *don’t cook the rhubarb too long or it will become pulpy
  3. Strain the sugar syrup into a large pot or bowl and set rhubarb aside for compote
  4. Stir in lemon juice and remaining 4 cups water.
  5. Place in mason jars or keep in pot with the cover on, and refrigerate for at least 4 hours until cold.
  6. To serve, place a couple of mint sprigs in each glass. Add ice cubes, and pour lemonade over.

Summer Food Fest Frenzy and Culinaire Re-Cap

8 Jun

Summer is just around the corner, and for Victoria that means an abundance of outdoor food festivals.

This weekend Fort Rod Hill will host ICC Food Fest, which brings together a cooperative community of chefs and food and beverage professionals with the goal of raising awareness and funds for regional food security, the preservation of farmland, and the development of local food systems. (click here for more)

ICC Food Fest 2011

On June 24, Fernwood NRG will be holding the 3rd annual Fernwood Bites event, showcasing the gastronomic talents of Fernwood businesses as well as other local eateries and chefs from around southern Vancouver Island, all in support of raising funds for this growing neighbourhood. (click here for more)

Buckwheat pancake with morel mushrooms & cured and smoked trout with homemade sodas (black tea, steeped with lavender and lemon balm) from Devour Food and La Piola’s table at Fernwood Bites 2011

On September 16, as summer is beginning to wane but the harvest season is just taking off, Farm Folk City Folk will be hosting their longstanding event, Feast of Fields, to raise money and awareness about local and sustainable farming and food.

Of course, throughout summer Victoria locals can continue to support the local food scene by attending some of the outdoor markets such as the VDPM’s Wednesday market in Market square, or the Sunday market on Langley street above Bastion Square.

A chorizo sausage sandwiche from El Guapo Grill, at The VDPM Wednesday market

But as I write various stories for EAT Magazine about these foodie playgrounds, I can’t help but reminisce about the first local culinary event I attended this year (and evidently the first I have attended in this city), long before the sun started peeking through, luring locals outside. It’s been over 2 months since Culinaire, but I’m still dreaming of the delicious delights that I saw, smelled and tasted. Never have I experienced so much culinary talent under one roof – I feel so proud that my hometown is host to such an outstanding gastronomic scene, not just in the summer, but throughout the year as well.

For those of you who were able to attend Culinaire 2012, there’s no doubt that you share my lingering reminiscence of that fantastic night. And for those of you who sadly had to miss this years’ event, let me share with you my experiences in hopes that you won’t necessarily feel as though you missed out, but more so excited to grab some of your own tickets to next years’ installment.

Inside the Crystal Garden Convention Center for Culinaire 2012

Even before doors opened for the first seating, a long line-up quickly formed outside of Victoria’s Crystal Garden Convention Center. You could almost see the drool dripping from the mouths as event goers eagerly clutched their tickets. The gates opened, the people poured in, and so did the wine, beer and other spirits offered by some of the 52 vendors. Participants sampled beverages in small tasting glasses that were brilliantly held in rather stylish wooden boards, generously provided by Phillips Brewery.

I spent my first lap sizing up each vendor, carefully forming my plan of attack. While I was there to work (I hosted a video for the event), I was able to sample many of the offerings (for research right?), but with so much to choose from, I had to be strategic about my course of action.

Grilled Scallop, Red Pepper Gelee, Chive Caviar by Truffles Catering

The team at Aura and their Porkbelly Lettuce Wrap

Clam Ceviche from The Marina Restaurant paired with a Dos Equis & Grapefruit cocktail

I’m sure most people would want to start small to warm-up their palettes, but this girl went straight for the gold with a juicy bison burger from Bin 4, which was almost immediately followed by some chocolate porter from Canoe Brewpub. A strange combination I must say, but the stomach wants what the stomach wants.

Bin 4 burger and a tasty craft brew

The rest of the night was a bit of blur as I sampled a delicious Caesar from The Tudor House Pub, served with a skewer of grilled octopus (definitely a first for me), as well as some gorgeous desserts from Bubby Rose’s Bakery, cupcakes from Ooh La La and an adorable, and incredibly tasty mini meat pie from The Roost. Other highlights included freshly shucked oysters from Oyster Bar, cheese creations from Hilary’s Cheese, a sweet and spicy chili cocktail from Veneto, a tuna tartar canapé from Lure, and a brilliant dish from The Fairmont Empress Hotel, which served succulent lamb with a mint cotton candy garnish on top of a creamy risotto. The list is truly endless, and if you’re curious to see what else is offered by dozens of Victoria’s finest, then I suppose you’ll have to experience it for yourself!

Tuna Tartar, Curry Crisp, Scallion Gel
Lure Restaurant – Delta Ocean Pointe

Hilary Abbott of Hilary’s Artisan Cheese serves up his delicious creation

Moroccan Veal Cheek Tortellini from Feys + Hobbs Catered Arts

Although this was my first Culinaire adventure, many say that each installment is better than the last as vendors strive to outdo their previous successes. So don’t be surprised if you see me next year at the very front of the long line, standing in a puddle of my own drool, clamping down on my tickets as I count down the minutes until those doors open and I’m set-loose on Culinaire 2013.

Until then, I look forward to seeing many of you out and about at all the fun summertime events, smiles full of food and hearts full of pride for Victoria’s ever growing culinary community.

*For more on this years’ event, you can check out the video I hosted, my previous article on Culinaire, or their website at culinairevictoria.com

*Culinaire and ICC Food Fest photos courtesy of Maryanne Carmack. To check out more from this talented photographer and foodie, please visit her website at www.maryannecarmack.com

Mexico Munching: Final Highlights

4 Jun

Day 5 would bring one of the most eventful nights of the trip, as we headed down to a restaurant called Del Lago, which hosts a Mexican style buffet along with live entertainment.

Inside of Del Lago

A creative light fixture at Del Lago, made from baskets

A weekly event, guests of the resort are invited down to this beautiful venue situated on a lagoon, where they receive various greeting gifts, including a delicious tamarind margarita, the first of many unlimited refreshments of the night.

Tamarind margarita

After I polished off this exotic flavoured margarita, I decided to go for the more commonly consumed lime variety, and then went to scope out the vast offerings of food, spread out on tables decorated with whimsical designs.

Lime margarita

Del Lago buffet

Tortilla soup station

Guests choose from an assortment of traditional soups, salads, mains and desserts, with truly something for every appetite. My plate was adorned with a colourful spread containing the usual suspects of tortilla chips, guacamole, salsa, beans and corn salad, as well as an easy-to-eat corn-on-the-cob…on a stick. I also enjoyed pulled chicken served on a hand-packed corn tortilla, a beef toquito, and some flavourful Mexican rice that they garnish with peas, corn, hard-boiled eggs, and grilled plantain.

For dessert I stuck mainly to  fresh fruit, but couldn’t resist a Mexican crêpe drizzled with dulce de leche. A glass of rice and cinnamon water was a stand-out treat for me, and although some may find it a tad gritty and rather peculiar tasting, I really enjoyed this unique beverage as I finished off my feast and began to watch the evening’s entertainment of dancers, singers, and acrobats displaying the history of Mexican culture through performance.

Mexican style crepe

Agua de Horchata: rice and cinnamon flavoured water

Performance at Del Lago

A floreadore (trick roper) backed up by a mariachi band

The final days of my vacation were filled with even more fantastic food and delicious drinks as I soaked in the last of the warm rays before returning to rainy Victoria. A casual dish of grilled fish served with lettuce, avocado, tomato, and a collection of spicy sauces, as well as a classic piña colada made up my final lunch, after eating my only hearty breakfast, once again at the buffet style restaurant of Del Lago (clearly no gym trips were attempted after this giant feast).

Empanada and grilled plantain

Grilled fish on corn tortillas

Piña colada with a heart-shaped pineapple garnish

One of most wonderful things I was introduced to during this vacation was cajeta. Made from goats milk instead of regular cow’s milk, this sweet treat is the Mexican version of the before mentioned dulce de leche, and makes an excellent topping for almost any dessert. Naturally, I couldn’t resist picking up a last-minute jar at the airport’s duty free store, so that I could bring home a bit of the sweetness of my vacation.

Cajeta de Cabra

A week of fun, food, delicious drinks, sunshine and most important of all, wonderful times spent with family – a great start to a summer that will no doubt be filled with all these amazing things as well!

For more, check out Mexico Munching: Day 1 and 2, and Mexico Munching: Day 3 and 4

Mexico Munching: Day 3 and 4

28 May

Day 3

By the third day of my Mexican retreat I was well in the swing of things. Same morning routine as mentioned in Mexican Munching: Day 1 and 2:

Wake up. Light breakfast. Gym. Pool. Lunch.

I great way to start any day I would think.

Day 3’s poolside snacks included a fresh and citrusy ceviche as well as, you guessed it, more guacamole. Clearly I was starting to get experimental with my drinks and ordered a Pay-ay, which provides a melange of various alcohols and fruit juices served in a personified pineapple. So that my Pay-ay friend wasn’t lonely, my cousin ordered a Coco-loco, a similarly decorated drink that infuses its booze with coconut milk and coconut water. Fun and festive, the Pay-ay and Coco-loco are both tasty and entertaining, and even provide a delicious post-drink snack with all the fruity facial features.

Grouper citrus ceviche

Guacamole, salsa, and chips

Coco-loco and Pay-ay

These delights were digested by the Grand Luxxe pool, which is steps away from the beautiful Cancun area Caribbean ocean. The beachfront of this resort is as gorgeous as the rest of the compound, with countless cabanas, huts and chairs to relax on as you take in the surrounding serenity.

Dinner offered a classier alternative to my lounge-chair lunch, as some of the more mature members of our party decided to dine at Tramonto, an upscale Italian restaurant. Appetizers included a spectacular beef carpaccio, accompanied by a wild mushroom salad served in a radicchio cup, as well as a delicate caprese salad, beautifully presented greens salad, and a creamy tomato soup garnished with three adorable crispy mini raviolis.

Greens salad

Caprese salad

Beef carpaccio, with a wild mushroom salad

Tomato soup with crispy ravioli

For my main dish, I enjoyed an impeccably prepared seared tuna with a side of spaghetti that was as equally perfectly presented. Dessert was an interesting, yet exquisite provolone cheesecake with a black cherry coulis that proved to be an ideal ending to this rich and flavourful meal.

Seared tuna with a side of spaghetti

Provolone cheesecake with a black cherry coulis

Day 4

You’d think at this point I would have sprouted gills with all the fish I was eating, but it’s hard to resist when it’s this fresh and prepared in such amazingly varied ways. One of the best fish dishes I sampled during this vacation was a grilled fish taco, with fish so flavourful itself, it really didn’t need much accompaniment. But of course it came with ample amounts of guacamole and beans, that of which I didn’t turn away. Along with my tacos, I enjoyed a tropical melange somewhat reminiscent of the sea itself, with its light blue colour, the result of a mix of rum, blue curacao, pineapple juice, coconut milk and a splash of lime.

Grilled fish tacos

My sea-creature consumption only continued during dinner, at the Asian-style restaurant Gong.  For a starter I had very thinly sliced seared tuna in a mix of manzano chilli pepper sauce, soy sauce, yuzu, truffle oil, green apple, mint and seasame seed with wasabi, and sampled bites from my mom’s black cod, served with asparagus and a hijiki salad.

Sliced seared tuna with manzano chilli pepper sauce, soy sauce, yuzu, truffle oil, green apple, mint and seasame seed

Black cod, served with asparagus and a hijiki salad

I also ordered Kobe beef skewers served with pickled vegetables, and a delicious drink called Island Vibes that mixed together clove and cinnamon infused rum with lime juice, simple syrup and tamarindo, to create a cocktail reminiscent of southern sweet iced-tea.

Kobe beef skewers served with pickled vegetables

Island Vibes cocktail

The sushi at Gong was some of the best I’ve ever tried, especially the beautifully presented ahi tuna cone with thinly sliced avocado.

It’s a good thing my dinner of appetizers was so light, because dessert offered quite I different experience. Never one to turn down something dipped in batter, I decided to go for the deep-fried ice-cream and also had bites of my cousins’ deep fried banana dish, accompanied by the no doubt healthier option of grilled bananas,  as well as a scoop of light, yet rich chocolate mousse.

Deep-fried ice-cream with fresh berries and mint

Deep-fried and grilled bananas with chocolate mousse and vanilla ice-cream

Another couple days of great food and drink – a wonderful warm-up for the feasting that was about to occur on day 5 of my trip.

For more, check out Mexico Munching: Day 1 and 2, and Mexico Munching: Final Highlights

Mexico Munching: Day 1 and 2

23 May

Simply put, Mexico makes me happy: the heat, the water, the bright colours everywhere, the friendly people, and of course the food. Mexican food is quite possibly one of my favourite types, and when I come to this country, I definitely don’t hold back. Over the past week it’s safe to say that I consumed my weight in guacamole, tortillas, and various tropical drinks infused with coconut milk and pineapple juice, never once getting sick of my delicious daily routine. Of course, my trip wasn’t all about food (although that is always a big part of it), so here’s a look at the resort I stayed at, as well as the amazing edible delights I enjoyed at The Grand Mayan situated between Cancun and Riviera Maya.

Day 1:

Arriving in Mexico is always a little chaotic. Hoards of pale North Americans buzzing about, many stepping foot in this hot country for the first time, almost unable to contain their excitement of pending poolside fun. While I have already been to Mexico, I’ve never been to the Cancun side. The airport itself didn’t offer much cause for confusion, and of course, like the Puerto Vallarta airport I have visited many times before, there was that blasted button, which always seems to give me the honour of the red light. But it’s simply a small delay on one’s way to a week of rest and relaxation – it’s a good thing they don’t do a similar exercise on your way back home as you leave somewhat sunburnt and extremely sad.

The ride to the resort wasn’t long, and offered an interesting look into the surrounding landscape. Flat and lush, the Cancun-Riviera Maya stretch is much more tropical than I remember the Nuevo Vallarta ride to be.  The arrival at such monstrous resorts like The Grand Mayan, always stops my heart a bit. So large and exquisite, the stone gates are not only physically impressive, but also summon you into a week long fantasy where your biggest decisions are what bathing suit to wear and what pool to swim at for the day.

A view of one of many pools at The Mayan Palace, Riviera Maya

One of the indoor common areas at The Grand Mayan

A peaceful isolated cabana area at one of the Grand Mayan pools

I took a shuttle to the Grand Luxxe section of the resort which offers rooms equipped with full living amenities such as a large kitchen, two bedrooms, two and a half bathrooms, two living rooms, a dining room and a large balcony with its own mini swimming pool.

One of the rooms in the Grand Luxxe suite

One of the bathrooms of the Grand Luxxe suite

One of the balcony’s off of the main living room of the Grand Luxxe suite, with a patio-pool

I met up with the rest of my family, who had already arrived, and then headed down with them to a nearby burger bar called The Burger Custom Made (for a link to this restaurant, and all the others mentioned in the next posts, please click HERE). There are 13 of us in total, including a 4 year old and a 9 month old baby, so the nights where we want to eat all together require particular planning and sensitively when considering the dining environment. The Burger Custom Made was a great place to eat for patrons of all ages, and more importantly, a great place to enjoy the company of the extended family I rarely get to see.

The menu was large and kid-friendly, but also had a wide selection of gourmet burgers that please a more mature palate. I had a lamb burger served on peasant bread with roasted Mediterranean vegetables, feta cheese, and an olive tapenade. My burger was accompanied by a delicious cup of truffle-oil fries, and to drink, I went for one of my favourite cocktails, a Mojito. Other dishes enjoyed by my family members at The Burger Custom Made included a salmon burger served with an Asian-style slaw, as well as a 5-cheese macaroni.

A Mojito at The Burger Custom Made restaurant

Mediterranean lamb burger with roasted vegetables, feta, and an olive tapenade, served on peasant bread

Salmon burger with an Asian-style slaw

5-cheese macaroni

 Day 2:

The next day I began my “rigid routine”:

Wake up. Eat a light breakfast of yogurt and fruit. Head to the gym (a necessary feat when considering the volume of consumption). Head to the pool. Order varying combinations of fish tacos, guacamole, tortillas, and colourful alcoholic beverages to lull me into a warm state of afternoon bliss.

As mentioned in Smart Snacking and then again in Heating Things up at Home, I could happily eat my way through a pool filled with guacamole (although thankfully ours was actually filled with normal swimming water), so naturally my first order was guac and chips.

To quench my thirst, I tried a classic strawberry margarita, and mix of tropical fruit juices with a slash of soda water.

Left: strawberry margarita, Right: orange, pineapple, papaya juice with soda water

Afternoon dining was decidedly casual with its poolside setting, lounge-chair seating, no-shirt-no-shoes dress code, all set to the soundtrack of laughing children cheerfully splashing around in the water.

After a relaxing evening of jacuzzi-ing and deck-drinking, I met the whole crew at an outdoor Mexican restaurant called Balche.

There, I enjoyed a dish called “Veracruz” which offered a light white fish in a spicy sauce of tomatoes, olives, capers, onions and green peppers, served with cilantro rice and sauteed vegetables. Other dishes of note included traditionally prepared beef tacos, another fish dish of grilled grouper served on a banana leaf, and an interesting sliced salad with carrots and jicama and citrus fruits.

Chips with four salsas of varying heat

Chips and guacamole

Veracruz Fish

Traditional beef taco

Grilled grouper with sauteed vegetables and grilled fruit

To drink I had a tangy margarita on the rocks containing orange, pineapple, lemon and lime juice.

After dinner a few of us wandered down to the water, where we danced the night away to the rhythms of a fantastic live band with an ocean breeze keeping us cool from all the beach-side boogieing.

A relaxing day, a delicious dinner, and a fun night. I decided that if I were to maintain this “routine” I would have a rather successful week.

For more, check out Mexico Munching: Day 3 and 4, and Mexico Munching: Final Highlights

Heating Things up at Home: Arroz con Pollo and Chile con Carne Recipes

13 May

Today I leave for Mexico. Upon telling people of my pending vacation, the number one response I’ve been receiving is, “I’m so jealous that you get to spend some time in the hot sun.” It’s true; Victoria has had a rather dismal spring with countless grey skies and endless rain. And yes, while I’m looking forward to a much-needed vitamin D hit, the things that are really consuming my thoughts are current daydreams of margaritas and fresh guacamole. As mentioned in the post Smart Snacking, I’m a huge guac fanatic (click HERE for my Guilt-Free Guacamole recipe), and there’s truly no better place to sample fantastic guacamole than in Mexico. During my trip, I will of course be documenting my culinary experiences to share with you, but before I leave I thought I would offer a couple recipes that remind taste buds of warmer weather. And while these dishes aren’t necessarily Mexican per se, they do hail from other Latin American lands, and may just turn up the heat in your own kitchen, no matter where you are.

 Arroz con Pollo

This Bobby Flay adaption may seem labour-intensive, but you can include or leave out whatever you like to make it your own. Also, this is a great dish to make in batches and enjoy throughout the week, so all your hard work will pay off for a few meals at least.

 Ingredients:

  •  2 tablespoons kosher salt
  • 2 teaspoons powdered garlic
  • 1 teaspoon ground cumin
  • 2 teaspoons powdered onion
  • 1 teaspoon paprika
  •  2 teaspoons freshly ground black pepper
  • 2 teaspoons ground turmeric
  • 1 tablespoon dried oregano
  • 6 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 large Spanish onion finely diced
  • 1 medium green bell pepper, diced
  • 1 medium red bell pepper, diced
  • 1 to 2 plum tomatoes, seeded and diced
  • 4 cloves of garlic finely chopped
  • 3 cups white rice
  • 4 ¾  cups chicken stock
  • 1 bay leaf
  • ½  cup frozen peas (not thawed)
  • ½ cup black beans
  • ¾  cup pimento stuffed green olives
  • Squeeze of limejuice

Method:

  1. Mix together the salt, garlic powder, cumin, onion powder, paprika, black pepper, turmeric and oregano in a small bowl.
  2. Season both sides of the chicken with the mixture.
  3. Heat a few tablespoons of oil in a large pot over medium to high heat.
  4. Place the chicken in the oil in batches, if necessary, and sauté until golden brown. Turn the chicken over and cook until the second side is golden brown.
  5. Remove the chicken and place into a separate pot, cover and allow it to cook through while keeping warm.
  6. In the same pot that the chicken was sautéed in, add the onions, and the green and red peppers and cook until soft.
  7. Add the tomato and chopped garlic and cook for 1 minute.
  8. Add the rice to the pot, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, some salt and pepper, and bring to a boil.
  9. Stir well, cover, reduce the heat to medium, and cook for 10 minutes.
  10. After 10 minutes, add the peas  and beans to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through (about 8 minutes).
  11. Remove the pot from the heat and let it sit for 5 minutes covered.
  12. Remove the lid, fluff the rice and gently fold in the olives, and a squeeze of lime juice.
  13. Pull chicken so that it is separated, and add to rice mix.
  14. Serve, and enjoy!

Arroz con Pollo seasoning mixture

Step 2: Season both sides of chicken with mixture and saute until golden on both sides

Step 6: In the same pot that the chicken was sautéed in, add the onions, and the green and red peppers and cook until soft

Step 8: Add the rice to the pot, stir to coat the rice in the mixture and cook for 1 minute

Step 10: Add the peas and beans to the pot, cover and continue cooking until the rice is tender and the chicken is cooked through (about 8 minutes)

Chicken is traditionally served pulled and mixed with other ingredients, but you can also serve it whole.

 Chipotle Chili con Carne

This is another dish that’s great to make in large batches and enjoy as leftovers throughout the week. I serve mine with nutty bread, and a garnish of chopped spring onions and freshly sliced avocado.

 Ingredients:

  • 1 pound ground beef
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 2 ½ tablespoons chili powder
  • 1 clove garlic, finely chopped
  • 1 bay leaf
  • 1/2 teaspoon ground cumin
  • 4 teaspoons finely chopped canned chipotle peppers
  • 1 (29 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (16 ounce) can chili beans
  • 1 can black beans
  • 1 can sweet corn
  • salt and pepper to taste

Method:

  1. In a large saucepan over medium high heat, sauté ground beef until almost cooked through
  2. Add onion and bell peppers and sauté for about 5 minutes, or until beef is browned and vegetables are soft.
  3. Add the chili powder, garlic, bay leaf, cumin, chipotle peppers, tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil and reduce heat to medium-low.
  4. Cover and cook for about 20 minutes on medium to low heat, while stirring occasionally.
  5. Stir in the beans and corn, and heat through.
  6. Serve and enjoy!

Step 2: Add onion and bell peppers and sauté for about 5 minutes, or until beef is browned and vegetables are soft

Step 5: Stir in the beans and corn, and heat through. Serve and enjoy!

Easter Recipe: Mini Egg Oatmeal Cookies

9 Apr

Bunnies, baby chicks, pastels, and spring flowers. These are a few of my favourite things. They’ve also become some of the major signs of Easter  – although some argue that this religious holiday doesn’t really have much to do with any of them. However, like the many springtime holidays, Easter reflects upon concepts of rebirth and renewal and so do these images. Baby animals, eggs, and budding bouquets are all things that signify spring and bring our weary heads out of our wintery slumber and into the soon-to-be summer light. But whether you celebrate the religious side of Easter or not, it’s still fun to incorporate some of these symbols into your recipes. A good friend of mine is famous in our circle for her extremely easy and addictively delicious mini-egg oatmeal cookies and has kindly agreed to share this recipe with the Shortt and Sweet readers.

Mini Egg Oatmeal Cookies

Baking of batch of these takes minimal effort and brings maximum enjoyment by all you share it with! Sure to solicit a springtime-smile to anyone’s faces, Anais’ Mini Egg Cookies are a hit with kids and adults alike, especially during this particular time of year…

Ingredients:

  • ½ cup butter, softened
  • ½ cup packed brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • ¾ cup flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 ½ cup quick cooking oats
  • ½ to 1 cup Cadbury Mini Eggs

Method:

  1. Preheat oven to 325˚F
  2. Mix butter, sugar, egg and vanilla
  3. Add dry ingredients and mix well
  4. Add mini eggs until distributed evenly
  5. Loosely roll small balls with at least 2 eggs in each portion and place 2 inches apart on a lightly greased cookie sheet
  6. Bake for 8 minutes
  7. Cool and enjoy!

Add 1/2 to 1 cup of Cadbury Mini Eggs

Loosely roll small balls with at least 2 eggs in each portion and place 2 inches apart on a lightly greased cookie sheet

Bake for 8 mins at 325F