Easter is here and the city of Prague has been gearing up for the celebrations. The first signs of Velikonoce (Easter) are the markets that open up all over the city. The small vendors sell traditional hand decorated Easter eggs, and pomlázka which are decorated pussywillow twigs. Along with many other souvenirs you will also find gingerbreads baked in the shape of lambs, eggs and even chicks. At the markets you will also have a choice of typical Czech food and beer to enjoy as you take a ... read more
Search Results for: easter
Jidasky Czech Easter Buns
Easter Sunday is right around the corner and many of you are getting your meal plans for your celebrations ready. So I thought I would share a recipe that I came across in my little Czech cookery cookbook, it's for traditional Easter buns. These little breads are baked on Good Friday and enjoyed as a Lenten lunch during the season. The breads or Jidasky are supposed to represent the rope of Judas......OK I tried to do some research on this to clarify it better for you but well, that's pretty ... read more
Singley’s Pecan Perfections + A Giveaway!
Here at Spicie Foodie, we are strong supporters of small family owned businesses. Today it’s a great pleasure to introduce you to Lindsey Guercio of Singley’s Pecan Perfection. Linsey owns and operates a confection business with her mother and grandmother. Today she will be telling us all about their delicious sweets. Also there's a sweet giveaway below! Hi Lindsey! Can you tell us a little bit about Singley’s Pecan Perfections? Singleys is a gluten free candy, we slow roast pecans and ... read more
Moroccan Lamb Tagine with Chickpeas, Apricots, and Preserved Lemons
Lamb is one of my favourite things to eat. (I say that about many foods...I guess I just really like to eat.) And trying out new exotic flavours and food combinations is also a something I love to do. Have you ever eaten Moroccan food? The little that I know of this North African country's cuisine I love. What I do know for sure is that they use wonderful spices, fresh ingredients, and unique flavour pairings that yield the most delectable dishes you'll ever eat. Perhaps you've heard of ... read more
Sunday Snapshots: Beach Stroll
Sunday Snapshots is coming one day early, and we're going on a beach stroll. The photos were snapped with my phone camera and within a 20 minute timeframe. Enjoy the photos and quotes. To those celebrating Easter: have a great holiday! Whatever you can do, or dream you can, begin it. Boldness has genius, power and magic in it. –Johann Wolfgang von Goethe You don't have to think about love; you either feel it or you don't. ― Laura ... read more
Chiles of the World: 6 Chiles You Gotta Try!
I've always liked chile peppers. Some of my most vivid memories involve hot sauce being poured over chips, popcorn, or chile powder over juicy slices of fresh fruits. Even though that was normal to me, my spicy tolerance wasn't as high as my siblings. I love chile for the flavouring not to make my mouth burn. After many years of practice my heat tolerance has increased and now I can taste flavours in chile peppers that I once found to be hot and nothing more. I'm not a connoisseur, I just love ... read more
Earth Eats: Albanian Baked Leeks or Tave me presh
Welcome to another instalment of the Earth Eats series. In cased you missed the first one make sure to check out the aromatic beef pilaf recipe from Afghanistan. Today we are traveling to the European country of Albania for a super delicious casserole dish you're going to love. Albania is a Southeastern European country located east of Italy, just north of Greece, tucked beneath the former Yugoslav Republic states and overlooking the azure waters of the Adriatic and Ionian Seas. Due to ... read more
All About Acorn Flour
Today I have a very special flour to share with you, acorn flour. Yes, that's right, acorn as in the nuts squirrels eat. Photo by DAVID ILIFF. License: CC-BY-SA 3.0 Acorns are the nutrient rich nuts of oak trees. They have large amounts of protein, carbohydrates, fats, phosphorus, niacin and are a good source of fiber too. Modern research has confirmed that acorn flour is rich in potassium, calcium and magnesium; not only essential for human health but also things not found in wheat flour. It ... read more
Roasted Poussin (Cornish Hen) with Preserved Lemons, Olives and North African Spices
Poussin (or coquelet) is the French word for a young chicken, in English they are also know as cornish hens. These birds can either be male or female and are less than 28 days old, as opposed to the 42 days of a regular chicken. The weight should be between 400-450 grams or 14-16 ounces, but sometimes they can also be sold weighing up to 750 grams or 26 ounces -- though I've never seen one that big. Where I live these birds aren't as expensive they might be in some other countries, lucky ... read more
Dry Roasted and Salted In Shell Almonds
This past week I had the chance to taste almonds in a different form: in their shell. Previously I had only seen photographs of almonds still in their shell and always hoped to come across them some day. Well, this past Wednesday was my lucky day. I'm no stranger to almonds, in fact they are probably my favorite nut. I love to eat them on their own, grind them for flour to use in cakes and cookies, use them as toppings or stuffing, and milk them into a refreshing vegan drink. They also make ... read more
24 Egg Facts & 12 Ways To Cook Them
Eggs, the little ovoid shaped food everyone loves. Everyone loves them, right? I've never met anybody that didn't. Eaten by all peoples of the World in an astounding number of variations. Today I'd like to honor them in this special post with facts and recipe ideas. Enjoy and I hope you pick up a new fact or way to enjoy eggs. 1. Eggs are honored with a special holiday called World Egg Day, it is celebrated every year on the second Friday in October. 2. It isn't only chickens that lay ... read more
Cleo’s Frittata and Project Egg: 25 Cracking Recipes (Plus A Freebie)
Today I have a scrumptious frittata recipe , named after a special hen, a preview of the Project Egg cookbook, which I am included in, and a freebie too. A few month's ago Janie of The Hedge Combers blog was inspired by one of her readers to put together an e-Cookbook dedicated to eggs. Like many of her readers Jane owns hens and often times is left with an abundance of eggs. From the need of using baskets full of eggs the Project Egg was born. Project egg is not only for those raising ... read more
30 Mother’s Day Recipes From Our Sponsors and Me
Mother's Day is this Sunday, so to help you celebrate my sponsors and I are sharing 30 recipes that your mom will love. Enjoy! Here is a small selection from Julie of Gourmet Getaways. Stay connect to Gourmet Getaways on Twitter | Facebook | Pinterest | Vegan Creamy Strawberry & Coconut Ice Cream Cinnamon Pull Apart Bread Easy Skinny Strawberry Trifle by Gourmet Getaways Lemon Calypso Cocktails Smoked Salmon Wontons Tuna Linguine with Lemon ... read more
Lentils Spiced with Juniper Berries and Topped with Grilled Bavarian Sausage
Lentils are one of my favorite foods to eat and cook. I know there are many people that don't care for the taste of lentils. To those people I urged giving lentils a second chance. There are several varieties and all of which can be transformed into comforting and/or exotic dishes. Depending on what spices are used a Mexican, Middle Eastern, European, Indian or fusion recipe can be created. A soup, dip, curry, salad, or hearty meal can be cooked based on lentils. The possibilities are truly ... read more
Your Best Recipes of March 2013 (YBR Roundup)
Welcome to another YBR roundup!! Before we get to the recipes I'd like to announce the “Featured YBR Winner”. And the winner is... #17 -- congratulations Priya of The Humpty Dumpty Kitchen!! I'll be in touch shortly. Thank you everyone for making YBR possible. And now here are Your Best Recipes of March 2013. Stop by, say hello, say you saw them at the YBR roundup, Tweet, Like and Pin your favorites. Happy Easter to those of you who celebrate! (If viewing this in your email ... read more
Simple Creamy White Asparagus Soup Recipe
The move to our new server is complete -- yay! Thanks to my wonderful hosting company and their super friendly tech support people, the transition was quick, smooth, and everything seems to be in order. I can't tell you how happy I am about the move and the whole process. They took care of everything, all I had to do was wait to receive notice of the migration being completed. Being on this new server means that Spicie Foodie can now better handle the huge increase of traffic and growth we've ... read more
Braised Honey Mustard Rabbit Or Lapin au miel et à la moutard
Long before the existence of this blog, and before taking a series interest in cooking, one of the first dishes I prepared for my husband was rabbit. I know it seems like a serious dish for someone who could, at that time, barely boil water. But I swear I really did cook it and managed to impress my husband with the delicious results. I certainly didn't grow up eating rabbit at home. My husband, however, did and he quite enjoys the flavour. He was the one who gave me my first taste of ... read more
Turmeric and Vegetable Millet: Gluten Free Side Dish
I've grown bored with winter and am ready to move on to spring. Unfortunately, for us in the Northern Hemisphere spring doesn't officially begin until the 20th of March. That's 18 more days for the official start, and who knows how many more for the weather to begin reflecting the new season. Sigh. Instead of spending my time looking out the window searching for signs of sunnier and warmer days ahead, I find myself gravitation towards sunny food colors. Perhaps it is my impatient ... read more
Steak and Cremini Mushroom Orzo Pilaf (Vegetarian Option)
Orzo is a wheat pasta shaped liked grains of rice and barley. The word means barley in Italian and it's a reference to the size and shape of the pasta. It is commonly used in Italian, Greek, and Middle Eastern cuisines with soups, salads, pilafs, casseroles, and as stuffing for peppers and squash. The delicate grains can be tricky to work with because it can quickly be overcooked and turn mushy. But don't let that turn you away from orzo, it is quite versatile and a great ingredient to use do to ... read more
Are Green Potatoes Safe? Plus A Winner & Fun Gifts
Congratulations to Laura (Tutti Dolci) on winning a copy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair. We'll be in touch shortly! Have you ever found a full green potato or one that is spotted green? Recently I found a couple in the bag I purchased, and some turned green after a couple of days in the container where I store them. My first thought was how pretty they look. Also thinking that the ones in the bag perhaps needed a few more days to ripen. Then when a few ... read more