Culinary Adventures with Camilla

Today the #OurFamilyTable is sharing summer salad recipes! Christie of  A Kitchen Hoor's Adventures  encouraged the bloggers: "The produce is starting to roll in! May is salad month, so let's share some hearty salads to chow down on this month." Broccoli Waldorf Salad by Art of Natural Living Easy Cucumber Onion Salad by Hezzi-D's Books and Cooks Fresh Summer Corn Salad by Home Sweet Homestead Layered Salad with Green Goddess Dressing by Delaware Girl Eats Lephet Thoke (Burmese Fermented Tea Leaf Salad) by Culinary Adventures with Camilla Salmon Salad by A Day in the Life on the Farm Salatet Fool Akhdar - Libyan Bean and Artichoke Salad by Pandemonium Noshery Tex-Mex Steak Salad with Chipotle Ranch Dressing by A Kitchen Hoor's Adventures We share  Recipes From Our Dinner Table ! Join our group and share your recipes, too! While you're at it, join our  Pinterest board , too! Lephet Thoke  Burmese Fermented Tea Leaf Salad ...

  This is a sponsored post written by me on behalf of  some our event sponsors . I received complimentary product for the purpose of review and recipe development for #BrunchWeek, but all opinions are honest and they are my own.  This page may contain affiliate links. Many, many thanks to Terri of  Love and Confections  for wrangling all of us bloggers and courting the wonderful, generous event sponsors who are supporting the event. You can follow along as I'll be posting every day this week. And you can also join in the fun by entering the massive giveaway Terri lined up for us. Click for more information and to enter:  here . Before I get to my offering, please take a look at what the #BrunchWeek Bloggers are creating today! BrunchWeek Beverages: Bloody Marys Three Ways from Karen's Kitchen Stories Fruit Tea from For the Love of Food Lemon Basil Margarita from Sweet Beginnings Texas 75 from Forking Up BrunchWeek Egg Dishes: ...

  This is a sponsored post written by me on behalf of  LorAnn Oils and Dixie Crystals . I received complimentary product for the purpose of review and recipe development for #BrunchWeek, but all opinions are honest and they are my own.  This page may contain affiliate links. When I was in college, there was a c afé just across the street from the Anthropology department where my Mayan Archaeology lecture was held at 5 in the evening. Since most of my classes were early, I was dragging by 5 and always ran over to buy a coffee before class.  By that point, I was fully embracing the Turkish proverb:  “Coffee should be black as hell, strong as death, and sweet as love.”  I didn't go for frilly coffee drinks with lots of flavors, whipped cream, and a chocolate drizzle!  But I was intrigued by the colorful bottles of syrups that lined the back wall of the entire  c afé  and, sometimes, I would buy an Italian soda instead of a coffee. ...

I finally decided to try my hand at making my own nut milk. Since Jake has decided to eschew dairy, I need some kind of milk to use on a regular basis...and buying nut milk is expensive! I purchased a jug and a nut milk bag. I've included affiliate links at the bottom of the post to the items that I am using. One batch lasts us a few days and it's so easy, I am almost loathe to call it a recipe. Ingredients 1 C nuts (I've tried almonds, cashews, pumpkin seeds and more, but our favorite - so far - is hazelnut) water + 4 C water Procedure Place nuts in a jar or bowl and cover them with water. Let soak for 6 to 12 hours. I usually let mine stand overnight. Drain and place the nuts in a blender with 4 C water. Blend until smooth. Place your nut bag into the jar and pour the blended mixture through it. The nut meal will get caught in the bag while the liquid will go through. Let soak for another 2 to 4 hours. Then, squeeze as much of the liquid as...

I have had a copy of this cookbook from  Quirk Books  - Madeleines: Elegant French Tea Cakes to Bake and Share by Barbara Feldman Morse* - on my pile of 'to-review' for several weeks. I think I was avoiding it because I have never actually eaten a madeleine (did I just admit that aloud?!), I needed to get a madeleine pan, and madeleines looked so complicated. Well, I finally got my hands on a madeleine pan and I had run out of other cooking projects. So, it was time. Morse has divided her recipes into seven chapters with six different categories of madeleines from 'Not Just Plain Vanilla' and 'Indulgent' to 'Savory.' Yes, savory. I'll share one of those recipes another time. But, for this review, I am going to share an indulgent madeleine, her Hazelnut and Frangelico Madeleines. I was more than a little tickled to discover that these cakes are not just elegant, they are easier than they look. With Morse's helpful hints and detailed ...

Deb from Kahakai Kitchen  is hosting this month's  Food'N'Flix . And we are watching, or rewatching as the case may be, Stranger than Fiction .  Click to see Deb's  invitation . from imdb.com This was a surprisingly charming film with a rockstar cast. I was more than a little surprised to see Will Ferrell depart from his usual goofball character and display some dramatic acting chops. Maggie Gyllenhaal was fantastic. And Dustin Hoffman, Emma Thompson, and Queen Latifah all sparkled in their roles - not like disco ball sparkly, but crystal vase sparkly. Elegant and subdued. Impressive. My husband Jake claimed that I have seen the movie before. It didn't seem familiar. However, I am guilty of renting movies, popping them in, and getting distracted with a multitude of projects while he sits and watches it. So, this time, I shut down my laptop, placed my beads out of reach, and didn't stick anything in the oven that needed babysitting. I'm not going...

This tasty variation on a Jewish favorite combines hazelnuts and coconut sugar instead of the traditional walnuts or raisins. My enthusiastic Kitchen Elf made these (almost) completely by himself! For the dough: 1 C butter, at room temperature 8 oz. cream cheese, at room temperature 2 C white whole wheat flour For the filling: 1 1/2 C hazelnuts 3/4 C organic coconut sugar ground cinnamon ground cardamom ground nutmeg splash of pure vanilla extract 4 T butter, melted and cooled For the topping: 1/4 C organic granulated sugar ground cinnamon 1 egg white, beaten To make the dough combine the butter and cream cheese in a large mixing bowl. Using an electric mixer, beat until smooth. Add the flour and, with a spatula, mix until a dough forms. Turn the dough out onto a floured work surface.  Using floured hands, cut into 4 equal pieces. Flatten each piece into a disk and wrap separately in waxed paper. Refrigerate until firm, at least 2...