Food | Travel | Family | Life
Looking for a fun party idea? A trampoline party with Springfree is definitely a fabulous way to celebrate. When planning the trampoline party, I envisioned balls and balloons and jumping and bouncing. I wanted to incorporate all of these into our trampoline party.
Come jump along with me…we’ll have a ball!
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One of the best things about summer is all the great fruit. From cherries and lychees to watermelon and strawberries, there is something for everyone.
The other best thing – ice cream! You don’t really need much of an excuse in the summer, right?
I decided to add some strawberries to one of our favourite ice creams, kulfi. The marriage of the berries with the kulfi mixture was a delicious one.
Kulfi is one of the easiest things to make. You don’t even need an ice cream machine. Just mix everything together and pour into the molds. Easy peasy!
1 cup whipping cream
1 can evaporated milk
1 can condensed milk
Mix everything together and pour into popsicle molds. Once frozen, enjoy!
** Kewra is an Indian essence used in desserts. It can be found in most East Indian grocery stores.
1 cup whipping cream
1 can evaporated milk
1 can condensed milk
3 splashes of kewra essence
roasted almonds
Mix the milks and essence together and pour into a shallow dish and top
with almonds. The mixture can alternately be put into popsicle molds.
If using an ice cream machine, add the almonds in the last five minutes.
– See more at:
http://www.foodmamma.com/2011/07/kulfi-two-ways.html#sthash.ujjuXylV.dpuf
While in Mexico staying at the Generations Resort by Karisma, we were able to enjoy the Canada Beef Culinary Series. For the past year, each month had a whole week dedicated to Canadian Beef. The program highlighted a different chef from Canada coming up with some great beef creations. The dishes were then paired with a wine by an expert from Jackson Family Wines. This was such a successful collaboration that the Culinary Series is back for 2015!
While we were there in December, we were treated to food by Chef Roger Sleiman from Kelowna. while wine pairings were done by Ben Fine from Jackson Family Wine.
I enjoyed the cooking class one night while hubby and I both attended the gala dinner. Take a look at some of the delicious dishes that we enjoyed!
One of my favourite events that I attended this summer was one involving
Canada Beef, Karisma Hotels in Mexico and Jackson Family Wines. It
was a fabulous event in the garden of Rouge Restaurant learning about this partnership, highlighting Canadian beef in Mexico and enhancing beef and wine pairing knowledge.
Launched in January 2014, Karisma Hotels & Resorts’ inaugural Canadian Beef Culinary Series, by Karisma, invites guests to relish the taste of Canada’s top culinary talent and best cuts of prime beef while enjoying a Gourmet Inclusive® vacation in Riviera Maya, Mexico that is as delicious as it is unforgettable.
We were spoiled with delicious creations by the talented chefs Michael
Allemeier and Paul Rogalski.
The dishes were stunning to look at and
even better in my belly. Here’s a look at what we tried:
Beef Tataki with Vegetable Yuzu Salad
Oxtail broth, Roasted Garlic and Bone Marrow Pearls
Top Sirloin with Watermelon, Feta and Lime
Smoked Brisket Sticky Buns
Manhattan Strip with tortilla Fried Avocado
Beef Cheek Arancini, Blue Cheese Cream
The evening included a seminar by Jackson Family Wines and how different wines paired with different beef.
The best part of the night was a giveaway – a week’s stay at Karisma
Hotels in the Mayan Riviera, enjoying their gourmet inclusive experience. I was ecstatic
when I won!! We are so looking forward to a relaxing getaway and
delicious food. Less than two months away and the countdown has begun!
Happy Father’s Day! Hope all you fathers had a lovely day being celebrated.
We started our day with a breakfast for the dads in our life. It’s always nice to share a meal and celebrate the ones we love.
Not wanting to do something we had done before, hubby and I decided on these baked eggs in potato shells. Prepped the night before, it didn’t take long to have ready for today.
Along with these eggs, we served beef sausages, roasted potato wedges – made with the extras from the prepped potatoes, french bread with homemade whipped butter, sourdough toast with warm ricotta and watermelon and cantaloupe balls in a watermelon “bowl”.
Although a little time consuming, these were really easy to make. Last night, we washed, oiled and baked the potatoes for an hour. We then cut little wedges out of the top and scooped out part of the potato. This morning, we made an egg mixture with veggies and cheese, filled the potato shells and baked for half an hour. The eggs and potatoes were a hit and were quite filling. It is definitely something we would make again.
Happy Dad’s Day to my dad, my hubby and my father-in-law! You guys are the best!
