This is a frequently asked question, especially after the Canadian Food Inspection Agency (CFIA) published its report on gluten in ground spices in 2011. According to this report, it is prohibited to add gluten in pre-packaged ground spices and these shouldn’t include any other ingredients (according to the Food and Drug Regulations (FDR)). If gluten is found there, poor processing practices (for example contaminated or badly cleaned equipment) or the addition of flour for profit are possi...
The recipes you choose for a successful cocktail party have to be fun and easy to eat without making a mess. And don’t forget desserts. Small, sweet bites are always appreciated for this sort of meal!
#10 – Avocado with Shrimp
Avocado and shrimp in a mayonnaise based dressing. A light recipe, perfect for starting you off on your way cocktail party success.
See the recipe >>
#9 – Leek and Tomato Crostini with Brie
Often referred to as “asparagus of the po...
Do you feel that your food is less tasty ever since you started following a low FODMAP diet? Were you gutted when you found out that onions and garlic have a high FODMAP* content? Here are some tips for adding flavour to your meals, without causing discomforts.
A fan of onion
To rediscover the wonderful taste of onions, avoid using onion powder and spice mixtures, as they may be high in FODMAPs. Use asafoetida powder, the green part of green onions or chives instead. Asafoetida powder is avail...
This aromatic flower bud of the clove tree has been used in cooking for thousands of years (cloves are stuck into onions in all court bouillons!).
The tree, which is native to Indonesia, can reach up to 20 metres in height. The buds are picked before they bloom and are dried in the sun until they turn darkish brown.
Valued for its pungent, spicy flavour, clove was once also used to preserve meats and cold cuts. Even today, it’s used widely for its pharmaceutical properties, because it con...
The next time you get home from shopping, think twice before putting all your groceries in the refrigerator, because some foods don’t like the cold at all.
Here’s the list:
When you keep tomatoes in the fridge, the membranes of the cell walls get damaged, usually creating a soft and mealy texture. The best place to store tomatoes is on the counter, away from sunlight, with the stem pointing upwards to minimize bruising.
It pairs well with tomatoes and reacts similarl...