Foodie In Training

Not Just Another Sunday Night Dinner

There’s nothing like a great Sunday night dinner. Fantastic food (drool worthy, I honestly did when I first tried the whipped feta) and great company.

Veronica and I are big foodies. Our typical hang out regime always revolves around food. Whether its a movie night with bubbles and new recipes or going and trying out a new restaurant around town (if you ever get a change to try Bison Tartar DOOOOO IT! We tried it at Home Tasting Room in Calgary. So good), but I have to say that this may have to have been one of the best meals we’ve made thus far.

imageBruschetta with Whipped Feta and Grilled Crostini

Be careful when grating the garlic onto the warm toasty bread, if you use too much it  can over powers the rest of the dish. (If you choose to use elephant/Russian garlic be careful that stuff it quite a bit more powerful than your regular store bought garlic.)

I will also point out this stuff is exceedingly addictive. I think I’ve made this 10 plus times since the September long weekend.

Recipes thanks to Dana Davolk at This Silly Girl’s Life

Creamy Spinach Tomato Tortelliniimage

The recipe called for tortellini but since I’m not a fan of stuffed pasta we used penne instead, but it turned out just as fantastic as it sounds. We did find that we needed to add a bit of salt and extra parm to the sauce to add some more flavouring but that was just us.

at Bonbshell Bling

YumTaramisu in a Cup

This was a recipe that we found in a dollar store cookbook, Cooking School Italian. I felt like it needed a bit more of a sweetener compared to regular taramisu, but over all it was a great way to end the meal.

1 cup mascapone cheese or soft cheese – we used cream cheese
1 egg, seperated
2 tbsp plain yogurt
2 tbsp superfine sugar
2 tbsp dark rum
2 tbsp cold strong black coffee
8 lady fingers
2 tbsp grated semisweet chocolate

1. Place the mascarpone cheese, egg yolk, and yogurt in a large bowl and beat together until smooth.
2. whip the egg white in a seperate, grease free bowl unit stiff but not dry, then beat in the sugar and gently fold into the cheese mixture. Divide half the mixture among 4 sundae glasses.
3. Mix the rum and coffee together in a shallow dish. Dip the ladyfingers into the rum mixture, break them in half, or into small pieces if necessary, and divide among the glasses.
4. Stir any remaining coffee mixture into the remaining cheese mixture and divide among the glasses.
5. Sprinkle with the grated chocolate. Serve immediately or chill in the refrigerator until required.



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