Fried Eggs with Za’atar and Cheese

Fried eggs with za’atar, like some of my favourite recipes, was invented from leftovers. While making breakfast one Sunday morning, I found some extra za’atar spice mixed with some olive oil and a chunk of mozzarella in our fridge.  I had already started frying some eggs, so I sprinkled the spice and chopped cheese right […]

Chocolate Meringue Kisses

Chocolate Meringue Kisses

I made these chocolate meringue kisses by using up the egg whites leftover from making Donatello’s Maple Crème Brûlée. They are sweetened and flavoured with a hint of cocoa powder. These ones are hard and crunchy all the way through, but if you wanted these chocolate meringue kisses to have a more marshmallow-y filling, fold […]

Maple Crème Brûlée

Maple Creme Brulee

This year for Donatello’s birthday, I made maple crème brûlée instead of any type of birthday cake. This is a variation of the one I made last year, I just substituted maple syrup for the white sugar in the custard. I didn’t have any maple sugar, but if you do, you can use 1/2 cup […]

Swiss Cheese and Mushroom Quiche

Swiss Cheese and Mushroom Quiche

This Swiss cheese and mushroom quiche is a variation of the basic quiche recipe, the same one that I used to make the feta and spinach quiche earlier this month. I added a touch of our special truffle salt – salt with 5% dried black truffles! The small amount of truffle salt in its little jar […]