NOW AVAILABLE: READY-TO-BAKE COOKIE PACKS

Blog: Très Flavoured Foodie Life RSS



7 "This vs. That" Must-Haves In The Kitchen: No Need To Go Out & Buy Special Baking Tools For Your Next Creation, Just Use These.

I promise you that this list is a money-saving godsend for all of your current baking habits. Baking gurus make it seem imperative that you have ALL of the fancy gadgets. Guess what? They are trying to sell you on their sponsored products that are usually completely unnecessary. I understand their reasoning but you really don't need to go out and buy baking utensils, which you will only use at Christmas and during pandemic quarantines. Furthermore, the items that I have listed here are almost always more effective than the specific baking tool. Enjoy & Happy Baking! 1. Glass Cup vs. Rolling Pin. Skip the rolling pin. I prefer a cylindrical glass to roll out my doughs. With a glass cup, there are no awkward handles to try and...

Continue reading



Making Nanaimo Bars: Tips & Tricks

I have realized two things about making Nanaimo Bars: 1) Take any recipe you find and it's pretty much comparable to the next. No need to spend hours searching for "the best Nanaimo Bar recipe." 2) Executing has its challenges. Here are my tips and tricks.

Continue reading



Coconut-Mint Infused Basa & Kale

This one was super improptu and turned out wonderfully. I think the secret was in the coconut oil. It was a nice sweetness with the fresh mint flavour and the kale was a great partner to the basa fish. Ingredients are underlined. Prep time: 5 minutes (excluding thawing time) Cook time: 12-15 minutes Thaw basa filets (or other light meat fish) overnight in the fridge. Preheat oven to 425 degrees Farenheit. Lay out sprigs of fresh mint and small dollops of coconut oil on a foil-lined pan. Lay out some rinsed kale on top of the mint and coconut oil. Place the thawed/ dried basa fillets on top of all the greens, sprinkle with salt and pepper, as desired. Bake...

Continue reading



Not Egg-actly Your Typical Breakfast

I don't know if it's just me but the texture and subtle flavour of cornmeal is AWESOME! Here I made a very simple scrambled egg and red pepper dish and added that great texture and flavour, in the form of polenta. To make it a little wild and worldly, I sprinkled berbere powder on top (Ethiopian). A nice, slightly smoky addition. Super easy, super random, super delish.

Continue reading



Cumin-Spiced Orzo

This concept is essentially the core of my existence. Simple, yet Flavourful. It's where my inspiration comes. I don't do fancy and eloquent when it comes to food (not really in life, either). Just not me. This dish this perfect example. Just one way that you can play with simplicity, add some flavour and make it something totally new and exciting.  

Continue reading