Culinary Adventures with Camilla

  Today the Sunday Funday group is celebrating Easter a little bit early...or rather inspiring you with Easter side dishes. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group.  And, for this event, Wendy is hosting. Here's the line-up of our Easter side dishes from the #SundayFunday bloggers... Bunny Cupcakes from Amy’s Cooking Adventures   Feta and Strawberry Tabouli Salad from Food Lust People Love  Fresh Pea Hummus from Culinary Cam Pineapple Bread Pudding from A Day in the Life on the Farm  Pork Sorpatel - East Indian from Sneha’s Recipe  Potato Salad with Condensed Milk from Palatable Pastime  Stir-Fried Balsamic and Ginger Glazed Carrots from Karen’s Kitchen Stories  Veggie Niçoise Salad from Mayuri’s Jikoni   Whole Wheat Rosemary Garlic Bread Recipe from The Mad Scientist’s Kitc...

  "Puff pastry bunny ears," you might be asking yourself. "Those look suspiciously like Palmier Cookies." And your suspicions would be correct.  However, I am sharing this recipe for this month's  Food'N'Flix  as Elizabeth of  Literature and Limes  is hosting the group with an Easter-themed movie selection.  She invited us to watch  Peter Rabbit* . You can read her invitation:  here . On the Screen amazon.com I  thought  this movie would be a family-friendly movie to watch on Easter. And it was, but it wasn't really our cup of tea. Being huge fans of the Beatrix Potter books, I think it diverged too much from the original source and that was disappointing.  Also, I found the jokes about food allergies - and ultimately using said allergy as a weapon - in poor taste. We did take a screen break after  Peter Rabbit  and came back to watch  Croods: A New Age  which had us roaring with laughter. So, Easter fa...

  Today the Sunday Funday group is cooking with Easter leftovers...or at least with leftovers that you might have from Easter since we are posting on Easter Sunday.  Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Wendy is hosting and she wrote: "Happy Easter everyone. Let's share some ideas on what to do with those leftovers our readers will have."  Here's the leftover line-up... Au Gratin Potato and Ham Casserole from A Day in the Life on the Farm Broccoli Ham and Swiss Casserole from Palatable Pastime Chef Salad from Amy's Cooking Adventures Ham and Cheese Buttermilk Biscuits from Making Miracles Ham and Spinach Quiche from Food Lust People Love Leftover Brown Rice Cakes from Sneha's Recipe Toasted Croissant Croutons from Culinary Adventures with Camilla Croissants I've been down the crois...

    This is a sponsored post written by me on behalf of  St. Supéry . Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   Here we are for the third session of the #InJoy series that started last month with  St. Supéry Estate Vineyards and Winery * .  Once again we chatt ed with  Estate Horticulturist Brianne Hoover ;  Emma Swain, CEO;  Michael Garcia,  Viticulture Manager;  Brooke Shenk, Winemaker; and  Tod Kawachi, Estate Chef. And we sipped the  2019 St. Supéry Napa Valley Estate Sauvignon Blanc while we watched Chef Tod make his Beet-Stained Eggs with Feta creation. Here's his close-up... But before the cooking inspiration, we heard from Garcia about the frost protection measures in place as the mornings dip into the 30s while the days are feeling like summertime already. And Hoover shared all kinds of tips for successful tomato gard...

   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.   I learned something new today and thought I'd pass along my culinary enlightenment. I wanted to play with these co-pressed olive oils from  The Quail & Olive * to make some citrusy Easter cookies for this weekend and started to do some reading about the products.  I had always thought that these oils were infused. Nope . These are co-pressed which means that - at the time of milling - the grower take the olives and whatever is being used for flavoring and mills it at the same time! These aren't infused and don't use an essence; they use the real fruits. Wow. So, I decided to use the Lemon Olive Oil , Lime Olive Oil , and Blood Orange Olive Oil . The Blood Orange is the newest line-up from the Sciabica family in Modesto. Fresh blood ora...

I adore citrus curds. It's not just the sweet and tart combination, which I love, but they are so pretty and remind me of Easter eggs. I thought it fitting to whip up some Spring-hued curds for this weekend. I am not sure what we'll be slathering these on - brioche or biscuits are a possibility - but I wanted to share the process since you have time to make your own before this weekend's festivities. The ingredient list is the same for each, so I'll just share the proportions and process one time...with photos of the three different kinds that I made this time around: blood orange, Bearss lime, and Meyer lemon. These are not processed or preserved, so use the curd within a week. Ingredients makes approximately 3 cups of curd 1 cup freshly squeezed citrus juice 1 cup organic granulated sugar 6 eggs 3/4 cup (1-1/2 sticks) salted butter Also needed: balloon whisk; clean jars with lids; plant-based food dye, optional* *I used a splash of plant-based green food dye for the ...

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month I am hosting and asked the bloggers to post Easter breads from around the world as our theme. I wrote: "We're posting after the actual holiday. I know. However, as everyone is home, sheltered-in-place to help flatten the coronavirus curve, maybe people are delaying Easter celebrations with friends and family. I know I am!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. The #BreadBakers' Easter Bread Basket Choereg (Armenian Easter Bread) by Making Miracles Easy Glazed Baked Donuts by Shockingly Del...