So I have wanted to try my hands at creating a Cherry Blossom Wedding Cake and here is the finished cake. I have so many more ideas and variations of this cake, but they will have to wait until I get another cake order! lol.. I really would like to try some other flower species. Flowers have such a subtle, yet understated beauty (I know so of them are flamboyant, but they don’t count!). I am working on one other cake as we speak that is again along the flower route. I believe cakes should always compliment a bride, and never dominate the setting. Thats my goal anyway. If ever I over step that mark ~ please tweet, facebook, msg or just simple curse at me in public! lol.. (maybe not the last as I would probably run for the hills).
For The Love Of Food ~ please visit Japan during the Cherry blossom season its simple magical!
Well that’s what some quacks are saying in an article I just read!
Is this little thing bad for us? Really?
Now scientists have been going on about this for years and still have no concrete answers regarding the real effects of eggs on our health. Few years ago they were saying that eggs are high in cholesterol however this won’t have a significant effect on our health. Now they are going back to what they were saying back in the 60′s. Hmmmm.. who can we believe! haha.. All I know is that we all need to eat baked goods. Most baked goods have eggs in them. There ~ I have come to my final conclusion that we are better off eating eggs and living a happy and fulfilled life! Eating everything in moderation is the key to longevity. There doesn’t seem to be anything around that doesn’t cause some issue with our health.
For the love of food ~ Eat eggs in moderation or just hide them in baked goods! haha.. night!
Packaged Greek Mountain Tea
Greek Mountain Tea is by far one of my favorite tea’s. I believe it beats Chamomile tea for most soothing tea. Such a simple yet tasty tea that relaxes me immediately before going to bed. You can easily purchase this tea from Greek delicatessens or specialty stores. Look for the most fresh (i.e Green) leaves as this will steep and taste better. This tea is usually not labelled in store for reasons unknown. Just ask a staff member to direct you. Good luck.
One Stem of Greek Mountain Tea
Greek Mountain tea brews the same way as most other teas, however Ithink the best way to capture the flavor is to do the following:
- Use one Stem of tea leaves for every two cups (250 ml) of water.
- Bring water and leaves to the boil and allow to brew for 5 minutes.
- Serve with honey, sugar or artificial sweeteners.
I was honestly thrilled to find this tea in a local Vancouver store. I now have easy access to this delicious tea. The smell and taste remind me of my youth, and there’s nothing wrong with that ~ right? lol
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For the love of Food ~ enjoy!
I just love these~! Dolmades are just parcels of goodness. Traditionally Greeks used to make these with Grape Leaves, however as more and more Greeks have immigrated abroad they have adapted to using foods such as Cabbage, Lettuce, wild greens (Horta) and Silverbeet (Swiss Chard). You can pretty much make Dolmades with any vegetable willing to wrap it self around a spoonful of rice. I can still remember waking up to the smell of Dolmades cooking. Greek mothers sure do prepare dinner in advance!
Dolmades can be made either vegetarian or with meat. I prefer the taste of the meat ones but would eat either if they were in front of me. My mother always used to make them with cabbage leaves as grape leaves were only available in spring. You can definitely buy the bottled leaves, however availability was always better with cabbage.
Ok.. enough talk from me here is how I did them.
Ingredients – (yield a large pot)
- 1 kilo beef or lamb (minced)
- 1 kilo rice
- 4 Cloves Garlic
- 1 tsp Dry Oregano
- 1 small bunch fresh Mint
- 1 small bunch fresh Parsley
- 1 teaspoon Paprika (I like Spanish)
- Pinch of Pepper
- Optional – Stock powder of you choice or Use fresh stock as cooking liquid
- 3 large onions
- 2 Tbsp Tomato Paste
- Olive oil to saute the meat, and also little bit for the mixture
- 1 whole Jar of Grape Leaves (I like the Californian Type as they are easily found here in Canada)
- To begin with I would blanch the grape leaves for approx 30-60 seconds to release some of the extra brine. Remove them and cool.
- Saute the onion, beef and garlic until the meat has browned.
- Add remaining ingredients (except leaves) and combine well.
- Remove from the heat.
- Now the fun part – making the dolmades. Please refer to the pictures for a step by step guide. Start with laying the leaf flat on the chopping board. Add small tsp of mixture in the center. Fold up the bottom part of the leaf. Then fold in the sides. Then roll to the top. DON’T wrap too tightly as the dolmades with expand once cooked. You don’t want exploded ones in the pot! lol
- As you make them, layer them into a spiral shape until you have reached the top of the pot.
- Fill the pot with stock or water until they are all covered. I usually place a small plate on top to stop them from floating while they cook.
- Cook on low heat until all water is absorbed (approx 50 min) or place in the oven.
- Enjoy hot or room temperature. Place leftover Dolmades in the refrigerator after brushing with a little olive oil.
Thats all! Please note that the wrapping takes the longest. Allow at least 30 mins for the wrapping. If you are just starting and don’t have the speed, then allow a little longer! Trust me time flies when you get started.
For the love of food ~ Enjoy! kali Orexi!