lots of tomatoes and a creme brulee

Labour day weekend was full of food. Really good food. We spent the weekend at the cottage and resolved to make our own ravioli from scratch (even the dough)! Something I’ve always wanted to do. It was really easy too. We made two different kinds. Sweet potato and ricotta and spinach.


(Oh ya, we made our own tomato sauce too! Pretty impressive right? It was delicious. I think the secret to a good tomato sauce is white wine.)


The next morning, we decided to make shakshuka, an Israeli breakfast, which is basically eggs baked in tomato sauce. I’ve never really had proper shakshuka, but my boyfriend offered to make it for me and it was great!

That grainy bread pictured above was really good! We got it from a nearby farmers market. It was so fresh and had a really unique flavour. It was a perfect vehicle for the shakshuka. We added some avocado as well.

Here’s a recipe for shakshuka that I found online from a food blog called Delicious Shots

3 tablespoons of olive oil
1/4 cup of onions, chopped
2 garlic cloves, crushed
3 Ripe tomatoes, diced
4 eggs
1 tsp cumin
1/2 tsp paprika
salt and pepper to taste
1 teaspoon dry oregano
chopped parsley
In a pan, heat the olive oil, add the onions and cook, stirring occasionally for 3 minutes. Add the garlic and cook for another minute. Then add the tomatoes, salt and pepper to taste, cumin, paprika, dry oregano. Cover, lower the heat and cook slowly for 10 minutes. Break down the tomatoes with the help of a potato masher. Crack the eggs directly over the tomato sauce, make sure to space them out evenly over the sauce.
Cover the pan and cook for another 8 to 10 minutes or depending on how soft or well done you like the eggs.
Finish it off with chopped parsley, a drizzle of extra virgin olive oil and black pepper.

My mom makes really amazing gazpacho. She makes large quantities in the summer and we eat it all day long. It’s a perfected recipe. Just the right amounts of sweet, salty, tangy, spicy, fresh. Everything you want in a good gazpacho. It was a yummy, light lunch after the heavy shakshuka we ate that morning.

It was a great weekend to cook with so many tomatoes, because they were so ripe and in season! I feel that I am tomato obsessed lately.

Kinda like these guys!


My boyfriend got me a creme brulee torch for my birthday (best gift ever) and I had been dying to test it out. Creme brulee isn’t difficult to make, but it does take a lot of time because you need to allow at least a few hours for the custard set in the fridge. We didn’t realize this until it was too late, and they weren’t ready until midnight!

How fantastic does that look?! I made that! And it tasted sooooo good.


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