Thursday, September 30, 2010


I love garlic butter. Most people simply spread it onto a crusty focaccia or fluffy baguette, but you can also toss some in with plain pasta and sprinkle some parmesan cheese on top, and you have wonderfully flavoured, yet simple meal. It can also be used to flavour chicken or fish dishes.

Recipe for every two tbs of butter/margarine. I apologize for such small serving sizes, but when
I cook, it's usually in small portions, so you have to do the math.

2 tbs of margarine of butter
1/2 tsp dried parsley
1/2 tsp dried oregano
1 clove of garlic, minced

Thoroughly mix all ingredients above with a spoon in a cup-sized bowl. This is easier when using margarine simply because it mixes so easily. If you choose to use butter, simply melt it for 10 to 15 seconds, mix with the remainder of the ingredients, and toss back into the fridge for it to solidify.

Wednesday, September 29, 2010


2 field tomatoes, diced
1/2 a small white onion, diced
5 basil leaves, sliced or torn roughly
1 pinch of dried parsley, you can use fresh parsley if you have some handy
1/2 tsp dried oregano
2 tsp parmesan cheese
1 dash of garlic salt or granulated garlic
2 to 3 tbs olive oil
salt and pepper to taste

All there is to it is mixing the ingredients above! It makes a wonderful topper on sliced baguette or olive loaf.

I personally prefer to slice the bread, top it with mozzarella and feta for a tangy flavour, and bake in the oven at 350 degrees for about 5 to 7 minutes or until the cheese melts and the bread toasts. Then, I take them out and top them with the mix, so that it stays nice and fresh.

Let me know what you think!

Monday, September 27, 2010


To say it plainly, I love food. I love to cook and so I'm going to write about it. I've always had this dream of sorts that I would write a recipe book, and this might be a step in that direction. I'm not really sure what this blog will turn out to be, but I hope you enjoy what I have to say.