Sugarlovespices
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A couple's diary in a bustling kitchen http://www.sugarlovespices.com/ https://instagram.com/sugarlovespices/ https://www.pinterest.ca/sugarlovespices/
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Sausage, pepper, and potatoes 😋 Do you have those recipes that make you so hungry and excited to make? I have a few, but this sausage mixed with pepper, onion, and potatoes is at the top of my list 😍. If Nicoletta didn't stop me, I'd have this at least twice a week 😃😋. ✅️ This is how we do it: Chop up your veggies into bite-sized pieces and dress with evo oil, salt, pepper, chili flakes, and oregano. Throw in chunks of sausage or keep them whole. We used Italian spicy fennel sausage. Place in a baking dish and bake at 375F for 25 minutes or until potatoes are fork tender. Plate and enjoy 😍👌😋. 📌Full recipe on the blog: https://www.sugarlovespices.com/italian-style-sausage-and-pepper/ . . #sugarlovespices #italianfoodbloggers #foodblogeats #feedfeed #f52community #deliciousrecipes #italianrecipes #familyrecipes #feedfeedbaking #onmytable #heresmyfood #deliciousreels #foodreels #sausageandpeppers #yegeats #summereats #summerrecipes #italianfood #sausagerecipes #weeknightmeals #easyrecipesathome
Save the date - Sat. Aug. 17th - Alberta Open Farm Days Do you know that on Aug. 17th, some Alberta farmers open their doors so you can meet the people that grow our food? We are going to be at @chatsworth_farm, close to Vermilion. Among the farm tours, you will have the opportunity to meet us, as we are going to have a cooking demonstration at 12.15 p.m., making some lovely lamb skewers, with a few sides. 😋 Through the afternoon, there will be more cooking demos. Check the schedule down below. We hope to see you there, don't be afraid to come and see us and try our food. ✅️Chatsworth Farm will be open to visitors on Saturday, August 17th, 2024, from 11 am to 5 pm for free tours and demonstrations: • 11:00 am – 11:30 am | Machinery Demo • 11:15 am – 11:45 am | Musical Performance by The Goddamsels • 11:30 am – 12:00 pm | Guided Farm Tour • 12:15 pm – 1:00 pm | Cooking Demonstrations with Loreto & Nicoletta Nardelli - @sugarlovespices • 12:30 pm – 1:30 pm | Machinery Demo • 12:45 pm – 1:30 pm | Guided Farm Tour • 1:15 pm – 1:45 pm | Musical Performance by The Goddamsels • 2:00 pm – 2:45 pm | Cooking Demonstrations Kayla & Christopher - @kaylawigeland • 2:15 pm – 3:00 pm | Guided Farm Tour • 2:45 pm – 3:15 pm | Machinery Demo • 3:00 pm – 3:30 pm | Musical Performance by The Goddamsels • 3:45 pm – 4:30 pm | Cooking Demonstrations Jerome Foo - @almost.delicious • 4:00 pm – 4:30 pm | Guided Farm Tour • 4:30 pm – 5:00 pm | Machinery Demo 📌For any info, visit the website: https://albertaopenfarmdays.ca/farm/chatsworth-farm/ #sugarlovespices #albertaopenfarmdays #yegbloggers #yegeats #eatlocal #supportlocal #foodbloggersofinstagram #foodblogeats #feedfeed #f52community #deliciousrecipes #weekendvibes #travelalberta #explorealberta #bloggerlife #cookingdemo #mediterraneanfood #italianfoodbloggers #deliciousfood
Costata con marmellata di lamponi 🇮🇹 Jam tart with homemade raspberry jam (ingredients below 👇) There is truly no better vehicle for your homemade jams than a lovely crostata. The quintessential Italian homey dessert. A buttery, friable pastafrolla filled with jam. It is always a pleasure to make and to eat 👌😋😊. Make one this weekend! It's a long weekend here in Canada 😉👍🥰. Ingredients: 200 g 00 flour 20 g whole wheat flour 2 teaspoons lievito vanigliato (baking powder) A pinch of salt 50 g unsalted butter 1 egg 70 g sugar 1/2 teaspoon vanilla A grating of lemon zest Jam for filling Let the dough rest for 1 hour in the fridge. Divide the dough into 3/4 and 1/4. Roll the bigger piece, place in tart pan, prick holes on the bottom with a fork, fill with jam. Roll the leftover dough into a rectangle, cut strips with a ravioli cutter, and place on top in a lattice pattern. Bake at 350F for 25-30 minutes or until lightly golden. Happy Saturday 💖 📌Recipe for the 3 ingredient raspberry jam on our blog: https://www.sugarlovespices.com/3-ingredient-easy-raspberry-jam/ #sugarlovespices #italianfoodbloggers #italianfood #foodblogeats #onmyplate #crostata #crostatadimarmellata #jamtart #lovetobake #bakefromscratch #bakersgonnabake #bakebakebake #bakinglove #myseasonaltable #summereats #summerrecipes #f52bakingclub #feedfeedbaking
Spaghetti (alla chitarra) al pomodoro What choice of sauce would you use for this pasta? We went with our favorite simple "sugo al pomodoro," finished with a generous amount of freshly grated Parmigiano Reggiano. 🇮🇹 TIP: Whatever sauce you use, always toss the pasta in the sauce and add some more sauce on top. This enables the sauce and pasta to get to know each other. No white pasta on the plate topped with sauce 👎😁. And no protein served on top or on the side of pasta 😉. Happy Friday! It's almost the weekend! 💖 . . #Sugarlovespices #spaghetti #pastapasta #foodblogeats #feedfeed #f52community #foodspiration #italianrecipes #familyrecipes #f52grams #thekitchn #deliciousreels #homemadefromscratch #italianfoodbloggers #italianfood #cookingtips #onmyplate #parmigiano #tomatobasilsauce #simplecooking #todayfood #pastalovers #pastaalpomodoro #pastareel
✨️ Kitchen upgrade wirh @hexclad ✨️ It was time for a pan upgrade in our kitchen, and I came across these @hexclad pans with hybrid technology. I used the 27 cm pan and lid to do our "Pollo con Funghi". This pan is awesome, dishwasher safe, extremely durable, oven safe with even heat throughout the pan, giving our chicken fillets a super sear. These pans are also non-stick. Look at how that chicken and mushroom slides off the pan into the serving dish. Gordon Ramsey uses these pan, and now I do, too 😍. I absolutely love this pan. Because of HexClad’s hybrid technology, we can use it for all your cooking needs! 👌 Recipe for Chicken and Mushrooms on our blog. 👉Our HexClad link here: https://hexclad.ca/sugarlovespices . . #sugarlovespices #Cookware #gordonramsey #nonstickpans #cookingreel #ovensafepans #hexclad #homecooking #lovetocook #kitchenware #italianfood #makecookingeasy #chicken and mushrooms #polloconfunghi #chickenrecipe #onmyplate #cookingfromscratch ##cookingtips
Saskatoon and Raspberry Galette. That I love making galettes is not a mystery 😉. I simply love the combination of flaky pastry and juicy filling a lot! And galettes have the perfect ratio of fruit to crust 👌. We've been picking raspberries from our raspberry patch and I decided to mix them with some Saskatoons. They compliment each other well, one being tart and soft, and the other being sweeter and firmer. The crust is one of my go-tos: butter, sugar, regular flour and whole wheat flour. This crust is beautiful, believe me, so delicate and flaky. I make it in the food processor to save time. Then, I let it rest for half an hour wrapped in plastic in the fridge, take it out and laminate it (I cut the dough into four, place one piece on top of the other, and press down). Then, 30 more minutes in the fridge. "Provare per credere" 🇮🇹 we would say in Italian, try it, to believe it. 😉 The galette is truly fabulous. Especially enjoyed with a scoop of vanilla ice cream 😋😍. ✅️ Ingredients for the crust: • ¾ cup all-purpose flour • ½ cup whole wheat or spelt flour • 1 tablespoon cane sugar • a pinch of fine sea salt • 1 stick (113 g) unsalted butter • 4 tablespoons ice-cold water For the filling: ¼ cup organic cane sugar 1 Tbsp cornstarch ½ lemon, juice and zest 1/2 tsp vanilla extract 350 g mixed berries A brush of half & half on the border organic cane sugar, for sprinkling on the border 📌Recipe on our blog: https://www.sugarlovespices.com/summer-galette-with-saskatoon-peach-and-thyme/ . . #sugarlovespices #galette #italianfoodbloggers #bakefromscratch #bakebakebake #summerdessert #onmyplate #feedfeedbaking #onmytable #heresmyfood #deliciousreels #foodreels #foodspiration #instayum #italianrecipes #f52community #thekitchn #lovetobake #bakingreels #bakersgonnabake #foodblogeats
Excellent Roasted Lamb and Potatoes, Roman Style is a favorite in Rome especially at Easter. This Excellent Roasted Lamb and Potatoes, Roman Style is just the dish that would present beautifully and aromatically on your family's Easter table! Come with us today while we share a comforting, rustic, truly Italian dish we call Excellent Roasted Lamb and Potatoes, Roman Style! Take out of the oven, turn lamb and potatoes, add about another ¼ cup of white wine and place back in oven for another 20 minutes.
In this delicious cake, kamut flour combines with almond flour, carrots, vegetable oil, and simple pantry ingredients. Not your average carrot cake, this Italian-style "torta di carote" is easy, unembellished, and perfect from breakfast to dessert. As a matter of fact, kamut is not gluten-free, therefore it isn’t recommended for people with gluten intolerance or those who suffer from celiac disease. The kamut flour gives a lovely amber color, a delightful tender crumb, and a sweet and hazelnutty flavor that combines perfectly with the almond flour and the sweetness of the carrots.
Take beautiful boiled fingerling potatoes and put them in a cast iron skillet, then add a little Italian flair with the addition of tomato sauce, Parmigiano, fresh mozzarella, and basil. An end result of pure deliciousness from the crisp edged potatoes and melted cheese, to that rich sweet tomato sauce! In Italy, the true Parmigiana is the Eggplant Parmigiana, but lately we call Parmigiana also a preparation that involves alternating layers of ingredients, mostly, tomato sauce, cheese, and basil with vegetables or protein. I smell the sweetness of the rich tomato sauce, that crispness of the potatoes and the buttery and edgy aroma of the melted cheese.
A soft, tasty bread with some nice crusty edges meets homemade pesto, fennel salami, and Asiago cheese. After pulling out gorgeous sweet bakes one after the other, she started making a savory pull-apart bread with sriracha, pepperoni and cheese slices. What could be more Italian than having in the same sentence, and in the same bread, homemade pesto, a Tuscan fennel salami, and Asiago cheese? You see, the pesto, the cheese, the salami, and the aroma, oh that aroma, causes nothing but extensive mouthwatering.