Culinary Adventures with Camilla

Complimentary product was provided  by The Quail & Olive  for this post and this page may contain affiliate links.  However, all opinions expressed here are my own. Of course I've heard of 'overnight' oats for years. But I had never tried them until we were visiting one of my best friends in Denmark over the Christmas holiday a couple of years ago. She made these beauties for us one morning. And I have been making them regularly ever since.  Overnight oats are so flexible and so simple. Seriously: six ingredients, five minutes, and four easy steps. Then they go into the fridge overnight and you have a  healthy, filling breakfast the next day. Because they are on our table regularly, we decided to make a video for our Culinary Cam YouTube channel. You can watch that video: here . You can make these with any kind of sweetener that you have, but I love to make ours with the Runamok Maple Syrup that I picked up from pantry section of local-to-me shop  The...

This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   Caprese salad - named for Capri, an island on the south side of the Gulf of Naples - is on our table from the moment tomatoes are ripe in the late Spring until they start to get mealy in the late Autumn. This year, we are still getting tomatoes in our garden and Thanksgiving is this month! I'm not sure how many changes you can make to a recipe and still have it be called by the original name. Insalata Caprese is traditionally buffalo mozzarella, tomatoes, and fresh basil, all dressed simply with olive oil.  But, we make variations throughout tomato season. I turn them into skewers . I have used it as a filling between grilled eggplant. And it's easily my family's favorite summertime salad. I drizzle whatever vinegar I have on-hand for an added pop of flavor...

Here we are at Day Three of #BrunchWeek. Inspired by Miche Bacher's Fig and Rose Cream Trifle recipe in her new cookbook  Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers ,  I made a  rose-infused cream  and layered it into a trifle with some fresh kiwi and rose petals. The cake is scented with saffron, elevating the entire dessert to an exotic, sensual treat. 1 C organic butter pinch of saffron 3/4 C milk 2 eggs 1-1/2 C organic granulated sugar 1-3/4 C white whole wheat 2 t baking powder splash of pure vanilla extract 6 fresh kiwis 3 C  rose petal whipped cream rose petals for garnishing Preheat the oven to 350 degrees. Melt the butter and saffron in a saucepan. Add the milk and let stand. In a large mixing bowl, blend the eggs and sugar until opaque and beginning to plump in volume. Stir in the flour and baking powder until completely combined. Pour in the saffron-infused butter a...

My friend Jenn brought me some roses from her garden this weekend. Gorgeous, organic roses. Inspired by Miche Bacher's Fig and Rose Cream Trifle recipe in her new cookbook  Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender, and Other Edible Flowers ,  I made a rose-infused cream and layered it into a trifle with some fresh kiwi and rose petals. The cake is scented with saffron, elevating the entire dessert to an exotic, sensual treat. 1 C organic butter pinch of saffron 3/4 C milk 2 eggs 1-1/2 C organic granulated sugar 1-3/4 C white whole wheat 2 t baking powder splash of pure vanilla extract 6 fresh kiwis 3 C rose petal whipped cream rose petals for garnishing Preheat the oven to 350 degrees. Melt the butter and saffron in a saucepan. Add the milk and let stand. In a large mixing bowl, blend the eggs and sugar until opaque and beginning to plump in volume. Stir in the flour and baking powder until completely combined. Pour ...

Despite the dozens of things I have to get done before the school year is over, I had all of the ingredients I needed for the  Food Matters Project  assignment this week...and we have to eat, right?!? I may as well cook with a purpose. So, tonight, after a much needed stroll on the beach, I came home and whipped up my version of Bittman's Mexican-Style Fruit Salad with Grilled or Broiled Fish. The recipe was selected by Sarah of  Food and Fredrick .  Click here for what our week's hostess created in her kitchen. And to see what the other bloggers cooked and blogged, click here and look in the comments section. This was so simple, I almost loathe to call it a recipe. But maybe that's the beauty of it... Chicken, rubbed with minced garlic and sprinkled with fresh dill, freshly ground pink Himalaya salt and flower pepper, broiled in the oven. While the chicken cooks, make a fruit salsa: diced fresh mangoes; cubed, peeled kiwi; sliced strawberries...