Culinary Adventures with Camilla

So, welcome to the November #SoupSwappers event. Wendy of  A Day in the Life on the Farm  started this group and I'm always grateful to have a few more recipes to try. This month, I am hosting and asked the bloggers to share pumpkin soups or stews. Here's the line-up of deliciousness... Creamy Pumpkin Soup with Tortellini and Chicken by A Day in the Life on the Farm Fenneled Pumpkin Soup by Culinary Adventures with Camilla Israeli Orange Soup by Pandemonimum Noshery Pumpkin Pakoda Kadhi by Magical Ingredients Pumpkin, Rice and Chickpea Soup by Palatable Pastime Roasted Dal & Red Pumpkin Soup by Sneha's Recipe I really wanted to call this a pumpkin 'bisque'; that sounds more sexy than pumpkin 'soup'. But then I did some reading and realized that you can't categorize something as a bisque unless it has fish stock as its base. So...this is fenneled pumpkin  soup. Ingredients 1 leek, trimmed and thinly sliced 1 fennel bulb, trimmed and sliced ...

Welcome to the August #SoupSwappers event. Wendy of  A Day in the Life on the Farm  started this group and I'm always grateful to have a few more recipes to try. This month, Wendy herself is hosting and the bloggers are sharing soup recipes made with mushrooms of all kinds. Here's the line-up... Clear Oyster Mushroom Soup by Sneha's Recipe  Cream of Mushrooms Soup by Culinary Adventures with Camilla  Homemade Condensed Cream of Mushroom Soup by Palatable Pastime  Slow Cooker Mushroom Soup by A Day in the Life on the Farm  Sherried Cream of Mushroom Soup by Sid's Sea Palm Cooking   Cream of Mushrooms Soup No, that's not a typo. I do mean cream of mushrooms, with an 's'. I adore the deep, earthy flavors of mushrooms and use as many different kinds as I can find in the market on a given day. I also love that this homemade soup is ready to eat in just a few simple steps. Ingredients   4 Tablespoons butter 1 Tablespoon olive oil 1 cup diced onion...

National Soup Swap Day is being hosted by Kate of Kate's Recipe Box . She wrote: "The third Saturday in January is National Soup Swap Day! Bring your favorite soup to the virtual soup swap!" There is no link list for this event, so please check out her Pinterest Board ! Even though I live on the very temperate central coast of California, and the temperature is consistently between 45 and 65 degrees, I still have a soup season. Soups are easy to make; can be made ahead of time, if needed; and are simple to multiply for large groups. Some of my favorites - that are in our regular soup season rotation - include... Kimchi Soondubu Jjigae (Kimchi-Tofu Stew) Laksa Noodle Soup Aash-e Reshte Then I have soups that are less typical on our table, but tasty nonetheless. These might be highly seasonal or include specialty items I can't get regularly. Think Ling Ngau Tong (Lotus Root and Nut Soup), Salmorejo de Conejo , Chilled Watermelon and Rosé S...

Here we are at the September Soup Saturday Swappers event. Wendy of  A Day in the Life on the Farm  started this event and, every month, I get a new array of soup recipes to put in my to-try pile. And this month, Sid of Sid's Sea Palm Cooking is hosting as we explore soups featuring potatoes. Sid writes, "Share your favorite soup that contains potatoes. Baked, Mashed, Red, White, Russets, Sweet.....as long as they play an important enough role in the soup that it wouldn't be the same soup sans potatoes." I thought about all of the soups I love with potatoes: Spring-Kissed Seafood Chowder , Spinach Chowder , and King of Soups . But all of those were cold-weather soups and we are enjoying a warmer than usual Indian summer. So, I decided to make one of my favorite chilled soups for the event. But first, here's what the other bloggers made... An InLinkz Link-up New Potato-Corn Vichyssoise inspired by Laurey Masterton's   The Fresh Honey Co...

This year, Wendy of  A Day in the Life on the Farm  kicked off her new group: Soup Saturday Swappers. And this month P. of  The Saucy Southerner   asked us to share some recipes for chilled soups. They are such a great summer dinner. I'm grateful to have a few more recipes to try. When I started thinking about chilled soups, all the usual suspects popped into my mind. I've made  Chilled Pea Shooters , Rabarbersuppe Med Vin (Danish Rhubarb Wine Soup), White Gazpacho , and at least half a dozen different versions of fruit and veggie gazpachos made with peaches , olallieberries , watermelon , cucumbers , Yes, clearly, I'm a gazpacho fanatic. But I didn't want to make a gazpacho as there will be so many from which to choose with the group this month. I decided to go with Salmorejo Cordobés, gazpacho's richer, deeper cousin. This was something that a friend from Spain taught me last year. With its hard-boiled eggs and salty ham topping, it's more of a dinn...

In January, Wendy of  A Day in the Life on the Farm  kicked off her new group: Soup Saturday Swappers. And I am hosting our May theme which is Fruit Soups. I shared: "I am intrigued by soups made from fruits. In Iceland, they make Bláberjasúpa (blueberry soup); in Denmark, they make Abrikossuppe (Apricot Soup) and Rabarbersuppe Med Vin (Rhubarb Wine Soup). You could make gazpacho with watermelon! Would love to see what this group creates. If fruits seem too off-the-wall for you, I would consider tomatoes and squash fruit as well!" When I first picked this, I had seen these ice bowls made with petals suspended in the frozen water and thought: Those would look beautiful with a magenta soup in them. Well, I still think that, but I ran out of time. So my "Beetroot and Apple Soup in Flowered Bowls" just became "Beetroot and Apple Soup." I'll try those bowls eventually...just not in the last month of school. Ingredients 3 large organic red...

This is a sponsored post written by me on behalf of  Moms Meet . All opinions are my own. I'll just start with this: I have an incredibly contentious relationship with blenders and food processors. I love the ease of blenders and food processors and they are so necessary for so many different foods. And, over the past decade, I've owned my fair share of them. One blender had a base that tightened in the opposite direction of 'righty-tighty, lefty-loosey' so, if I happened to forget that, I ended up with blended sludge all over my counter; I always ran that blender in a bin! I had a blender that I really liked - it worked quickly and efficiently - but the jar was plastic and I vastly prefer glass.  So, I always keep an eye out for my next blender, hoping that I'll find one that does everything I want and is made of what I want. When the opportunity arose - through my association with  Moms Meet  - to try an  Oster ®  Pro® 1200 Plus, I was thril...

I'm on Orphan-detail today for the  Secret Recipe Club  - for someone in Group D - and I am thrilled to be cooking from  I am a Honey Bee . What a fun, new-to-me blog. Nicole writes: "I love details and construction. I cook. I bake. I design. I clean. I don’t sleep enough." I'm right there with her. I definitely don't sleep enough. One of the reasons I always volunteer to help out an SRC orphan is to meet new foodie bloggers. This week I was lucky enough to meet Nicole - or Nic as she is called more often than not. She warns, "But call me Nicki and you are going to be ignored." I so get that. I am Camilla or Cam. But Cami is reserved for a select group of people - and only because I can't get them to stop. There are so many recipes I love on this blog. I really love that she did an entire year of pies . Seriously. A new pie every Friday for the entire year of 2014. As soon as I see peaches at our farmers' market, I am baking her Streus...

I  wanted to start off the Thanksgiving meal with something silky and luscious. (This photo makes it look lumpy, but it really wasn't. I promise!) This soup was made even more decadent with a drizzle of white truffle oil. Ingredients 1 head of cauliflower 2 medium onions 5 potatoes (I had red potatoes) 1 C water 5 C vegetable broth juice of 1 organic lemon freshly ground salt freshly ground pepper olive oil white truffle infused olive oil fresh herbs (I used a mixture of chives, mint, majoram, thyme, and parsley) Procedure Preheat oven to 400 degrees F and line a baking tray with parchment paper. Wash and cut your head of cauliflower into small pieces. Slice your onions and potatoes into wedges. Spread them out onto the baking tray. Drizzle olive oil over top. Put trays into the oven and bake for 30 to 40 minutes or until the edges have become a nice golden tinge. In batches, blend the veggies mixed with water and st...