Pesto Pizza in London, England

9 May

Pizza Express in London, England is our favourite pizza destination! They have great crust, superior toppings and generous amounts of basil! A wonderful experience, seeing the pizza makers create these delectable morsels!


Gluten-Free Chicken Pasta Dish

14 Apr


This gluten-free chicken pasta dish is wonderful served cold on a hot day! Write to me in the comment section if you would like to know the recipe!
It’s a very easy recipe. I will give you the dressing recipe. The pasta is cooked according to package directions. The chicken is chopped and sauteed until cooked through. The peppers are cubed. If you want to know more, just ask.

Lemon Dressing:

Rind of one lemon
1 lemon, juiced
1/2 cup extra virgin olive oil
salt and pepper to taste

Mix lemon rind, lemon juice, oil, salt and pepper in a bowl. Whisk well pour over pasta dish.

Harrods in London, England

14 Apr

When I went to London, a few years ago, I discovered the gourmet delights in the department store well-known as Harrods. It was a foodie’s dream to go there and smell the aromas of the wonderful food. I loved the experience to say the least especially because I discovered many food items I have never seen before!


Craft Food Fair

18 Nov

Last weekend I went to the the Calico Craft fair at Pacific Christian School. I loved seeing all the new products! The horseradish was my favourite. They are going to be selling this product at thrifty foods. Right now, it’s available at the Root Cellar. It’s called Hee-Haw Horseradish. Quite a name, it is memorable. It tastes even better!

The Sea Cider was delicious. It’s great to see a new cider on the scene! I bought the vanilla fudge. It was smooth and sweet. The fudge is from the Black Cat company. I bought a blackberry jam from the Meadowbrook Family Farm table. We tried it on our toast this morning. Nothing like homemade!

If you would like your new product listed here e-mail me here:


What’s New! CANADA

16 Oct

What’s New! CANADA blog accepted my recipe for publication on their blog. They held a contest and I found out today that
my recipe was one of the ones that won! Check it out here:

Lean on Lentils

5 Feb


Lentils are a high protein vegetarian food when cooked can be made into a variety of meals. Lentil burgers, Lentil cakes (as in the recipe below), Lentil hot dogs or Lentil pancakes. Lentils, brown, red or black can be eaten in salads and soups as well. There is also a French lentil called “Le Puy” which is green and creamy when cooked. The seed was brought over to Idaho to produce inexpensive yields compared to the imported lentils.
Canadian lentils are a healthy choice. Lentils provide protein, folic acid, Vitamin C, iron and fiber for the body. Paired with a grain like rice or pasta, lentils can make a complete protein.

How to Cook Lentils:

1. Wash Lentils drain.
2. Remove any debris.
3. Place in water to cover.
4. Boil 1 cup of lentils for 20 minutes or until soft.
5. Do not add salt (it may toughen the lentils).

Delicious Spices for Cooked Lentils:
(Adding spices to plain lentils gives it a flavor boost).
1. Curry
2. Salt, pepper and paprika
3. Red pepper flakes
4. Tabasco sauce
5. Add a creamy sauce or tomato sauce

Black Lentil Cakes with Smoked Salmon and Garlic Aioli

1-cup Canadian black lentils
½ cup chickpea flour
1-tablespoon ground chia
1-tablespoon water
Pinch nutmeg
2 cloves garlic, chopped
2 tsps. Onion powder
2 tsp. oregano
1 tsp. sea salt
½ tsp. ground pepper
1 egg, beaten
¼ cup extra-virgin olive oil
1 tablespoon fennel fronds
1-cup fresh breadcrumbs (about 3 slices bread)
Small appetizer size pieces of Smoked Salmon (rolled up)
Small sprigs of fennel

Garlic aioli

2 tablespoons mayonnaise
½ teaspoon garlic powder
4 teaspoons coconut milk
pinch salt

In a small bowl, add mayonnaise, garlic powder, coconut milk and salt. Mix well.

Preheat oven to 375°F.
Cook lentils in water over medium heat until soft for 20 minutes. Drain, and then place in large bowl. Add garlic, onion powder, oregano, salt, ground pepper, egg, olive oil and breadcrumbs. Mix well. Place mixture in a food processor or blender. Mix well until ingredients are incorporated. Refrigerate for ½ hour. Make as many cakes as possible. Place on parchment paper. Brush with olive oil. Bake for 10-15 minutes or until crispy on the edges. Cut small pieces of salmon lox. Curl the piece and place on top of each lentil cake. Add a small dollop of garlic aioli on each lentil cake (on top of the salmon) For garnish, use small sprigs of fennel. Makes about 20 two-inch cakes.

Lily Erlic is a food and recipe writer from Victoria, BC. Her work has appeared in Veggie Life Magazine, Amateur Chef Magazine, YOU Magazine and more. Her book “Very Vegetarian-Thrifty Appetizers, Main Meals and Desserts in Minutes” is soon to be published on Amazon Kindle. Currently, she is working on a new cookbook called, Desserts with Olive oil-“I LOVE OLIVE OIL DESSERTS”.

The Winning Sandwich in the ACE BAKERY CONTEST

12 Dec

Check out the grand prize winner of the ACE BAKERY CONTEST:

Looks good!