• HELLO!

    I'M JENNIFER

    Fashion designer, style expert,

    wardrobe consultant,

    content creator,

    doting Mom of two.

     

     

     

     

  • Nice to Meet You!

    I began my career in fashion design at the iconic House of Chanel in Paris. Profoundly inspired by my experience working under fashion genius Karl Lagerfeld, I created my own fashion label Ziliotto in Toronto.

     

    After more than a decade of owning a boutique in the heart of the Danforth, I've recently moved to Montreal with my amazing family. Ready to take the virtual plunge, I am here to share with you my thoughts on style and fashion, body positivity and dressing to suit your shape.

     

    I specialize in wardrobe consultations and providing style advice and tips. Helping people find their unique style personality is my passion, and I share ideas through weekly YouTube videos, blogs and social media posts. Every few months, I also organize pop-up shops to showcase my collections and collaborations.

     

    Welcome to the world of Ziliotto! I am so glad you decided to join me on this journey of finding the best you!

  • Shop the Collection

    Black linen V neck Tee

    Black linen V neck Tee

    45.00
    This dropped sleeve linen jersey tee is perfect if you love the look of a t-shirt but want something a little more sophisticated. The back panel is made of jersey giving you comfort and stretch and the front is made of linen giving you a chic look. Wear this boxy tee with my favourite linen pants for a relaxed, cool yet sophisticated outfit.
    ONE SIZE
    50% cotton
    50% linen
    Quantity
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    Cropped Linen Jacket

    Cropped Linen Jacket

    115.00
    A cropped linen jacket is a wardrobe must for the summer months. The perfect piece to throw on over any of your sleeveless tanks or dresses to give you extra sun coverage to dress ups a look or simply hide your arms. this cropped linen jacket looks great worn with my favourite linen pants as a little shirt or dropped ope over the taupe coloured jumpsuit.
    100% linen
    MADE IN ITALY
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    Cap Sleeve Tee

    Cap Sleeve Tee

    44.00
    The perfect summer basic a nice fitting t-shirt. This one comes in two colours
    white and khaki green. It is a slim fit on the body with a flattering cap sleeve. This tee looks great worn with my favourite linen pants or over capri leggings.
    The lightweight cotton fabric will keep you feeling cool and looking it too.
    100% cotton
    Made in Italy
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    Linen Kaftan

    Linen Kaftan

    135.00
    The ultimate summer luxury is wearing a cool linen kaftan that will never go out of style. This one is a ONE SIZE and comes in a both natural linen colour and white. The loose fit and airy fabric will have you feeling fresh all day.
    Style this with a gorgeous printed scarf, or a big belt or a gorgeous necklace. The perfect backdrop to all your favourite accessories.
    ONE SIZE
    100% linen
    Made in Italy
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    Cabas Tote Ornament

    Cabas Tote Ornament

    9.95
    These adorable tote ornaments not only look good to decorate your bag or home but you'll feel good about buying them too. They are made by women in Peru who have been abused by domestic and sexual violence. Each ornament is carefully cut from a synthetic felt base into shape, and then hand-embroidered with an alpaca blended yarn. Their artisanal work gives each of these women sustainable income sources for themselves and their families.
    100% felt based
    Embroidered with 20% alpaca 80% synthetic yarn
    Hand or spot wash cold & hang to dry
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     Tori Scarf

    Tori Scarf

    45.00
    The Tori is a striking, striped, pure Turkish cotton stunner in two rich colours. Designed to last in style and quality for many seasons to come.
    An authentic little luxury thanks to the soft fabric and texture.
    Fairly-traded and ethically-sourced
    100% Turkish cotton
    30"W x 60"L
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    She/Her Dora Nola Silk Scarf

    She/Her Dora Nola Silk Scarf

    225.00
    Crafted from 100% silk twill with hand rolled edges, this otomi inspired artwork features the beautiful silhouettes of natural, free women. This Dora Nola original marks the beginning of an amazing journey that you can be a part of.

    A classic, an essential. The silk scarf is a must in all wardrobes. Dora Nola's got you covered and looking fierce with this print.

    36"W x 36"L
    100% silk twill
    Hand rolled hem
    Rose, peach multi-color
    Packaged in a Dora Nola Signature gift box
    Dry clean only
    Designed in Montreal.
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    Esquisse Dora Nola Silk Scarf

    Esquisse Dora Nola Silk Scarf

    225.00
    This scarf is crafted from 100% silk twill with hand rolled hem. Featuring original artwork, this design is an interpretation of drawn portraits of women from the fauvist era. Beautiful, mysterious and pared down to only the essential lines. Portrait of Dora Nola.

    A classic, an essential. The square silk scarf is a must in all wardrobes. Dora Nola's got you covered and looking fierce with this print.

    36"W x 36"L
    100% silk twill
    Hand rolled hem
    Neutral
    Packaged in a Dora Nola Signature gift box
    Dry clean only
    Designed in Montreal.
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    Nana Dora Nola Silk Scarf

    Nana Dora Nola Silk Scarf

    225.00
    Crafted from 100% silk twill with hand rolled edges, this delicate silk scarf features a maximalist floral composition that just may resemble nana's decor from your childhood memories. Wear it with pride and fearlessness.

    A classic, an essential. The silk scarf is a must in all wardrobes. Dora Nola's got you covered and looking fierce with this print.

    36"W x 36"L
    100% silk twill
    Hand rolled hem
    Green and rose
    Packaged in a Dora Nola Signature gift box
    Dry clean only
    Designed in Montreal.
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    Polka Dot Beige Linen Tunic

    Polka Dot Beige Linen Tunic

    78.00
    This adorable linen tunic is a perfect top for you if you love the comfort of linen but prefer a longer sleeve. It looks fresh and cheery with the fun polka dot print and the basic crew neckline. Wear this tunic over a pair of capri leggings for a relaxed lounging look or over a pair of favourite linen pants, belted at the waist and a flat sandal for a cool yet chic outfit.
    100% linen



    100% linen
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    Jersey Tie Dye Jumpsuit

    Jersey Tie Dye Jumpsuit

    125.00
    This jumpsuit is a must have for the spring/summer season. The viscose jersey fabric is lightweight, ultra comfortable and drapes beautifully.
    The spaghetti straps. Belt it or layer it with the tie dye kimono.
    This is one of those feel good pieces that you will never want to take it off.
    95% Viscose
    5% Elastane
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    Susana Erazo Elastic Belt

    Susana Erazo Elastic Belt

    145.00
    Back this season is the forever favourite from Susana Erazo, the elastic belt. It gets more beautiful with age and wear and the stretch makes it very comfortable. It comes in two classic colour combinations: yellow and grey, or cognac and navy. Wear this belt over a simple t-shirt dress, or pair it with linen pants and the Claudine linen shirt.
    Three sizes
    Elastic and leather
    MADE IN TORONTO
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    Santa Fe Scarf

    Santa Fe Scarf

    45.00
    These beautiful viscose scarves are reminiscent of the Santa Fe desert, thanks to the subtle graphic print and irresistible colour combinations. Sunset is soft and pretty with light pink and blue tones. Clay is a mix of dusty orange, blue, taupe, and turquoise. Cactus is tones of pretty greens and blues with a hint of taupe. Breeze has hues of pink, blue, forest green, and taupe. They are light and soft to the touch and are the perfect scarf if you love earth tones.
    100% Viscose
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    Tie Dye Maxi Tank Dress

    Tie Dye Maxi Tank Dress

    125.00
    The perfect Spring/Summer dress. A comfortable jersey dress that’s fitted on top and loose on the bottom. Perfect to pair with a cardigan or denim jacket in the Spring, and to wear with a basket bag and flat sandals in the Summer.
    95% viscose
    5% elastane
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    Tie Dye T-Shirt Dress

    Tie Dye T-Shirt Dress

    125.00
    You can never go wrong with a fabulous t-shirt dress in the Summer. This one has a simple crew neck and features this season's hottest print.
    The flattering silhouette has a fitted top and faux pockets inspired by Japanese design .
    Wear this dress with either sandals or sneakers. With or without a belt, it's a chic yet fun summer outfit.
    95% Viscose
    5% Elastane
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    Favourite Linen Pant

    Favourite Linen Pant

    115.00
    If you want to get out of your track pants and into a comfortable yet sophisticated look, then these are the pants for you! 100% linen and extremely comfortable, they come in navy and black and will soon be your new favourite pants. Wear these with the Claudine linen shirt for a fresh look, or pair them with a simple tank for an easy breezy summer style.
    100% linen
    Elastic waist. I wear a size extra large in this style
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    Sand Tulip Jersey Dress

    Sand Tulip Jersey Dress

    99.00
    This lovely jersey piece is relaxed and comfortable, but dressy at the same time. The kind of dress you wear from morning till night and never want to take off. Pair it with a beautiful statement necklace and flat leather sandals, or sand capri leggings and a cozy cardigan.
    ONE SIZE fits sizes 6-12
    95% viscose
    5% elastane
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    Le Cabas by Ziliotto

    Le Cabas by Ziliotto

    38.00
    NEW! An original Ziliotto-designed fabulous shopper that is handmade by a fair-trade certified social enterprise working to empower women artisans living in rural remote communities of Bangladesh. These elegant Cabas are hand-woven in natural cotton topped with sturdy natural jute with handmade handles. A great carry-all for the summer. Add a cute hand embroidered fair-trade ornament from Peru for the perfect extra touch. Each bag is handmade.
    Measures 40cm x 20cm x 38cm high
    handle length is 55cm long
    100% cotton
    Made in certified fair-trade conditions in Bangledesh
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    Tie Dye Kimono

    Tie Dye Kimono

    135.00
    An essential loungewear piece for this season, this Kimono comes in five fun tie dye prints. Light and breezy, it’s easy to wear for any occasion. Style it over your favourite summer dress with a belt, over your bathing suit up at the cottage, or simply draped over leggings and a tank top to lounge in the backyard.
    55% cotton
    45% Viscose
    MADE IN ITALY
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     Linen/Cotton Shift Dress

    Linen/Cotton Shift Dress

    140.00
    Meet your new favourite dress! This beautiful, sustainably-made dress is versatile, comfortable, and the ideal attire for any occasion.
    The effortless, simple, breezy style of this dress will keep you feeling relaxed and beautiful because of the ease of fit and the gorgeous quality of craftsmanship.
    The pure, natural linen/cotton blend fabric makes this dress soft yet luxurious. Wear this layered with the alpaca cardigan for the ultimate lounge wear.
    Made in fair trade conditions in Turkey
    50% cotton
    50% linen
    ONE SIZE
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  • Return Policy

    I'm sorry it didn't work out!

    I understand shopping on line can be tricky and as much as I guide you through the process sometimes it just doesn't work out. If that's the case then you can ship the unworn item, with tags still on, to me within two weeks of purchase for either an exchange, a refund or credit note. Just let me know! ( shipping not included )

    Please Note all sales on Ziliotto Vintage items are final.

  • The Blog

    Thoughts, tips, musings, ruminations and more...

  • Hire me!

    We all need that occasional help in organizing our closets. Feeling overwhelmed by the clutter and don't know where to begin? Don't quite know what looks define you? Fear not, I am here to help. Get in touch and together, we can rebuild a wardrobe that serves you best.

     

    You can choose to hire me for an-hour-and-a-half or three hours, for which we will scan your closet together and decide on yays and nays. I will also provide outfit ideas, a continued Pinterest board with outfit inspirations personalized to suit your taste, as well as a list of pieces to buy and where to buy them from.

    Email me at jennifer@ziliotto.com for more details.

  • How It Works

    The Vintage Ziliotto Program

    1

    Wardrobe

    Look through your closet and decide which Ziliotto pieces you’d like to part with. Either because they don’t fit anymore or you’re just not wearing them. They could spark joy in someone else’s wardrobe.

    2

    Ship

    Ship your clean pieces back to me in Quebec. Please ensure these are gently used and in good condition for their new owner. Email me at Jennifer@ziliotto

    .com for the address.

    3

    Payment

    I will then price, photograph and style each Ziliotto piece and post them on my website. Once the item has sold, you will earn 30% of the sale price in website credit. You can use this website credit to find some new pieces for yourself! It’s a win win.

  • Inspiration From my Kitchen

    Some healthy recipes from my kitchen that will be loved by everyone. They are also great for you health wise, so go on, try them. You will definitely be making them again!

    Have You Tried my Granola?

    I get asked for this recipe a lot because I love to make it as a gift and give it to friends and family. I try to base the combinations on the time of year so that not only is it nutritious but also something I may be craving at the time or simply has a festive feel. At Christmas for example I usually do a Christmas granola infused with dried oranges, ginger and cloves, walnuts perhaps and anything that feels like the season.

    Dry ingredients
    900 grams rolled oats
    3/4 cup sliced almonds
    1/2 cup unsweetened shredded coconut

    Wet ingredients
    3/4 cup maple syrup
    1 cup oil
    1/2 cup water
    Few grinding of Nutmeg

    Raw ingredients
    1/2 cup pumpkin seeds
    1 cup dried organic apricots

    Heat the oven to 300 degrees F.


    On the stove mix wet ingredients until warm
    If you are using butter until it's melted
    Pour over dry ingredients in a large bowl and mix.
    Spread onto two baking sheets and cook at 300 degrees F for 45 mins to 1 hour.

    Let cool completely before adding raw ingredients.

    Healthy Rhubarb Loaf

    recipe from Donna Hay

    Clafoutis

    Now that cherries are in season this is one of my favourite deserts to make.

    You can make it with either fresh or jarred cherries.

    this recipe comes originally from my mother in law passed down to her from her mother.

     

    3 tablespoons of flour

    3 tablespoons of sugar

    2 eggs

    1 jar of cherries drained or 1 1/2 cups fresh cherries with pits

    1 tablespoon of kirsch ( or brandy)

    1 cup of milk

    1 tablespoon of vanilla sugar

     

    Mix all ingredients together except vanilla sugar.

    Beat and mix in the eggs and kirsch.

    Put the cherries in the bottom of an ovenproof dish and pour the batter over the cherries. Bake at 350 degrees for 40 mins. Just before it's finished cooking sprinkle with the vanilla sugar.

    Serve at room temperature.

     

     

    Plum and raspberry crumble

    This recipe is from one of my favourite cookbooks given to me by my good friend Julie.

    It's called "Apples for Jam" and it is filled with lovely photos, heartfelt stories and amazing family recipes that are delicious.

    This is supposed to be made with pears and blueberries but I've made it with all sorts of different fruits and it's just as good.

     

    1 kg fruit

    1 cup mixed berries

    70 g sugar

    200 g flour

    50g brown sugar

    150g softened butter

    1 teaspoon vanilla extract

     

    Preheat your oven to 375 degrees F. Generously butter a 36x22x 6cm ovenproof dish. Halve the plums take out the pits and place them in the dish. Mix in the berries and sprinkle half the white sugar overtop.. Mix together the the flour, brown sugar and the rest of the white sugar in a bowl. Add the butter and vanilla and with your fingers rub the mixture together until you get a damp, sand like consistency. Scatter the topping over the fruit to cover it completely . Bake for 45 minutes, or until the top is nicely golden. Serve warm or at room temperature with whipped cream or ice cream.

     

     

    Barry's pork tenderloin

    This recipe is one of my family's favourites. It's so easy to do and comes from a very special person in my family.

    Sometimes I make extra and freeze the second piece so I can later pull it out of the freezer for a quick school night dinner.

    Eaten with green beans, a green salad and potatoes and you've got a great dinner.

     

    In a ziplock bag or a bowl put your meat and add

    1 cup of olive oil

    1/2 cup of honey or maple syrup

    1/4 cup or less of soy sauce

    minced garlic

     

    you can also add ginger, lemon juice and any herb you like.

    Marinade in the fridge overnight or at least 2 hours.

     

    Heat the bbq or a skillet until hot.

    Sear the meat on both sides then let cook about 12 mins, 6 minutes on both sides, until inside temperature is 139 degree. Let rest 3-5 mins

    serve

     

     

    Elderberry Syrup

    This recipe is a lifesaver in the winter to boost your immune system.

    Elderberries are full of antioxidants and vitamin C. Both honey or maple syrup have

    anti bacterial properties making this syrup delicious and ohh so good for you!

    It,s really easy to make and my kids love it too ( well not always but its good for them! )

    The only challenge is finding the elderberries. Check local farmer;s markets and health food stores.

     

    For 500ml

    1lb elderberries

    1 litre of water1.2 cup - 1 cup honey or maple syrup.

     

    Boil the elderberries in the water until it becomes a thick syrup about 45 minutes.

     

    Let cool then add the honey or maple syrup.

     

    Drink 2 ounces every morning to stave off cold and flues.

    Drink 2 ounces 3 times a day if you have a cold or flu.

     

     

     

     

    My homemade Spicy oil

    I make this recipe all the time. It's super easy super delicious, good for you and less expensive than most spicy oils.

     

    For a 250ml

    a variety of 8-10 different chilies

    I buy thai chili, scotch bonnet, shisito, jalepeno chilies

    3/4 cup olive oil

     

    gently simmer the chilies in the oil until the become somewhat soft and very fragrant.

    About 10 mins.

     

    Remove from heat and place in a jar.

    Does not need to be kept in the refrigerator depending on how often you use it.

     

     

     

     

    photo to come

    Delicious Spelt flour Pear and Cranberry muffins

    I adapted this recipe from Sophie Dahl,s cookbook Miss Dahl;s Voluptuous Delights.

    I decided to add fresh cranberries because I've been craving them and I added less sugar than was called for.

     

    Ingredients:

    -2 tsp baking powder
    -1 tsp bicarbonate of soda
    -1 tsp ground ginger
    -1 tsp ground cinnamon
    -145g Spelt flour-

    145g rolled oats
    -225g Pear fruit puree (organic baby food works great!)
    -4 egg whites lightly beaten (I used 2 whole eggs lightly whipped)
    -125ml natural yoghurt-

    1 2 cup of maple syrup

    -1 firm pear - peeled, cored and diced (+ an extra pear for decorative slices on top if you like)
    -110g cranberries

    Preheat the oven to 350 degrees
    Line a 12

    muffin tin with paper cases.
    Sift baking powder, bicarbonate of soda, ginger, cinnamon and nutmeg into a large mixing bowl. Stir in the flour and oats.
    Make a well in the middle and add the wet ingredients and the raisins and diced pear. Fold it together, but don't over mix as a lumpy batter makes a lighter muffin.
    Pour the batter into the tray, filling each 2/3 full. Bake for 25-30 minutes.

     

     

     

     

    photo to come

    Yummy Mousse au Chocolat

    I got this recipe off the back of a Nestle Chocolate tablet when I was living in Paris and it is so easy to make and sooo good!

     

    Ingredients:

    -200 grams good quality dark chocolate
    -6 eggs

    pinch of salt

     

    Melt the chocolate with a bit of water in the microwave or over a bain marie.

    Separate the yolks and whites of the eggs and whip the whites with the salt until stiff peaks have formed. Add the egg yolks to the chocolate and stir until blended. Fold 1/3 of the whipped egg whites into the chocolate mixture at a time until all the chocolate is incorporated. Put the mousse into individual glass jars or one serving bowl and chill for at least 3 hours before serving.

    Makes 6 jars

     

     

     

    photo to come

    Cheesecake with caramel sauce

    I got this recipe from Donna Hay instead of adding the lemon juice and rind I leave it out and cover the cake with a delicious store bought caramel sauce.

    but you can easily make your own melting brown sugar, cream and vanilla.

    For the recipe

    please click here

     

    https://www.donnahay.com.au/recipes/desserts-and-baking/classic-lemon-cheesecake

     

    photo to come

    Meatless Monday Night Eggplant Gratin

    From the delicious Ina Garten cookbook Barefoot in Paris

    I borrowed this cookbook from my best friend Julie (who's a vegetarian) and never gave it back. She did say I could have it after I told her how much a loved it. There are so many simple but delicious and easy recipes to follow in this cookbook I just love it. This one is one of my favourite's and is perfect if you are a vegetarian. "Hey Jules I'll make it for you sometime!"

     

    olive oil for frying

    1 eggplant sliced unpeeled

    1/2 cup ricotta cheese

    2 eggs

    1/2 cream ( I use whipping cream)

    1 cup grated parmesan

    salt and pepper

    1 cup marinara sauce ( I usual use either homemade or strained tomatoes in a jar)

     

     

    Preheat the oven to 425 degrees

     

    Fry the eggplant in the olive oil in small batches and drain ion a paper towel.

    Add oil as you go as it get used up quickly.

     

    In a small bowl mix together the ricotta cheese, eggs, cream 1/2 cup of the parmesan and salt and pepper.

     

    In 1 of 4 individual gratin dishes layer the eggplant, marinara sauce the parmesan, salt and pepper then another layer of eggplant and then 1/4 of the ricotta mixture and another sprinkle of parmesan. Repeat this 4 times.

    Place all the gratin in the oven for 10 minutes then lower the heat to 375 degrees and bake for another 20 minutes until the custard has set and the tops are browned. Serve immediately!

     

     

    photo to come

    Petit Pots de Creme

    Either vanilla or chocolate

    This is from a French cookbook that I've had for awhile but I never tried this recipe until this Christmas. It is so easy to make and delicious and great if you need a gluten free dessert. I make several and use them for school lunches.

    Makes 4

     

    Vanilla:

    1 2/3 cup milk

    vanilla pod

    3 egg yolks

    1 egg

    1/3 cup sugar

     

    Preheat the oven to 300 degrees.

    Prepare your ramekins and a roasting tin for a bain marie.

    Put the milk in a saucepan. Spilt the vanilla pod in two, scrape out the seeds and put everything in the milk. Bring the milk just to a boil.

    Meanwhile mix together the egg yolks, egg and sugar. Strain the boiling milk over the egg mixture and mix vigorously. Laddle into ramekins and place in the roasting tin. Add enough boiled water to reach half way up the sides of the ramekins and bake for 45 minutes or until set.

    To make the chocolate pots add 1 tablespoon of cocoa and 2 oz. of good quality dark chocolate to the milk instead of the vanilla.

     

     

     

    photo to come

    Caprese Salad

    One of my favourite summer salads

    This is so delicious when the tomatoes are ripe and the basil is plentiful. It is one of my favourite summer salads that I learned to make when I worked at Terroni many years ago. Caprese salad is the type of dish that tastes better with better quality ingredients so I usually only make it in the summer when the tomatoes are at their peak and I use the best quality olive oil I have on hand. I'm also a purest so I never add vinegar to this dish.

     

    2 ripe tomatoes

    4 boccocini

    fresh basil

    olive oil

    salt and pepper

     

    Mix all the ingredients and serve.

     

     

     

    photo to come

    Chicken Liver Pate

    This pate is delicious, easy to make and freezes well.

    I got this recipe originally on line and have adapted it slightly. I love it because its delicous, good for you and you can put it in the freezer. So if you have unexpected guests coming over its the perfect thing to serve.

     

    1kg organic chicken livers

    1 tablespoon bourbon ( or more, depending on how boozy you like it)

    1 shallot

    salt pepper

    fresh herbs such as sage or rosemary

    half cup of butter

     

    Fry the shallot in 2 tablespoons of butter until translucent. add the chicken livers and cook stirring until browned but still pink inside about 8 minutes. Add the bourbon and cook another minute. add salt and pepper.

    Remove from heat and whizz in a food processor until completely creamy.

    Clarify the remaining butter by melting it and removing the foamy residue.

    Put liver pate in ramekins, top with clarified butter and fresh herbs. cover and refrigerate at least 1 hour before serving.

    Makes about 4 ramekins.

     

     

     

     

     

    photo to come

    Homemade BBQ Sauce

    Why buy BBQ sauce when you can make it

    I do a variation of this every time I use BBQ sauce depending on my mood and the meat.

     

    2 cups of ketchup

    half cup of apple cider vinegar

    1 teaspoon cumin powder

    1 tablespoon chili powder

    1 teaspoon fume mix from La Pincee

    1 tablespoon Worcestershire sauce

    1 teaspoon of tabasco or chili of your choice.

    Depending on what you are making you can add either bourbon, scotch or beer for more liquid.

     

    Let your meat marinade or use right away. You can also boil this doen to spread on the meat at the last minute.

    Happy BBQing!

     

     

     

     

     

    photo to come

    Rachaels's Ravioli dough

    Kitchenaid version

    We did two types of dough, one with regular flour and one with spelt flour

    both use the same ingredients.

     

    4 eggs

    1 tblsp. water

    3 and a half cups flour

    1.5 teaspoon fine sea salt.

     

    Start your Kitchenaid mixer with the regular attachment with the flour in the bowl to start to break it up. Add sea salt.

    Add eggs one at a time. Mix well, then slowly add water. change attachment to dough hook and continue to knead for about 10 minutes. check for dryness or wetness and add more flour or water as needed.

     

    Once well incorporated let sit in a plastic wrap for at least 30 minutes to1 hour.

     

    Then roll out.

     

     

     

     

     

    photo to come

    Brownies

    My family's favourite

     

    This recipe comes from a catering friend of mine. It is really easy to make and no fail every time.

     

    4 ounces unsweetened chocolate

    1 cup of butter

    2 cups of white sugar

    1 cup of flour

    4 eggs

    a pinch of salt

    1 teaspoon of vanilla extract

     

    Melt the butter and chocolate in the microwave about 1 minute and then 30 seconds until it's all melted. Or in a double boiler on the stove. Add the sugar to the melted chocolate and mix, then add in the eggs and all the other ingredients. Mix well.

    Pour the batter into a buttered 9x12 inch pan and cook in a heated oven of 350 degrees for 20-25 minutes. Cool then serve. 

     

     

     

     

     

    photo to come

    Pancake Soup

    My Grandmother's recipe

     

    This recipe was lovingly made for us as kids every year after Thanksgiving and Christmas. Our Italian grandmother or our Noni, as we called her, made a delicious turkey broth and would add in pancakes or crepes essentially stuffed with parmesan cheese and black pepper. It was a favourite from my childhood and continues to be one of my ultimate comfort foods.

     

    Turkey Broth:

    To make the turkey broth simply boil the turkey carcass with three litres or more of water, onions, carrots,celery and herbs for a minimum of three hours. Remove excess scum that rises to the surface and always start with a relatively cleaned carcass otherwise your soup may be too oily.

    photo to come

    Pancake/Crepe:

    1 cup of all purpose flour

    1 cup of water

    2 eggs

    Beat all three ingredients together and if the batter is too thick add more water. You want the batter thin. Heat a frying pan with a little vegetable oil and cook your pancakes. Once cooked lay flat and sprinkle with a tablespoon of grated parmesan cheese and fresh grindings of black pepper. Roll and place two pancakes per serving bowl. Add the hot broth on top and serve immediately with more parmesan and pepper.

     

    Enjoy!

     

     

     

     

     

     

    photo to come

    MY sister Rachael's Gravlax

    Another family favourite and so Easy!

     

    Every Christmas for several years Rachael would bring this delicious Gravlax to our house for Christmas eve. Whatever was leftover we would eat the next day for brunch with a crisp white wine or a glass of bubbly.

     

    8 ounce piece of Salmon

    1 cup salt

    1 cup of white sugar

    1 shot of vodka or tequila

    fresh dill

    fresh lemon

     

    In a serving dish large enough to hold the salmon, make a L shape with two pieces of plastic wrap.

    Place your piece of salmon in the middle. Mix the salt and sugar and pour over the salmon. Next add the shot of Vodka and squeeze the lemon juice right on top. Cover with fresh dill. Wrap tightly with the plastic wrap and refrigerate 12-24 hours. the longer the better.

    To serve remove the salmon from the plastic wrap and rinse thoroughly with water.

    Slice into thin slices and place on a serving platter.

    Serve with crackers, baguette toast or rye toasts, capers, dill, red onion, sliced lemons,

    spring onions and sour cream.

     

     

     

     

     

    photo to come

    Family favourite Meatloaf

    by Tessa Kiros from Apples for Jam one of my favourite cookbooks!

    I used to make this dish a lot when the kids were little. It's easy to make and very satisfying. you can serve it with a tomato coulis if you'd like.

     

    • about 4 slices) white breadcrusts removed
    • ½ cup) milk
    • 2 heads of garlic
    • 12  mini red peppers
    • 500 g(1 lb2 oz) ground beef
    • 2 tablespoons chopped parsley
    • garlic clove, finely chopped
    • 1 heaped tablespoon grated parmesan cheese
    • egg, lightly beaten
    • 4 tablespoons olive oil
    • enough bacon to cove the loaf
    • sage sprigs
    • 2 small rosemary sprigs

     

    Preheat the oven to 350°F. Soak the bread in the milk for about 15 minutes, squashing it up with your hands so it collapses.

    Cut the peppers in half lengthways, or keep whole. Cut the zucchini in half lengthways, then in half again to make chunks. Put to one side.

    Put the mince in a bowl with the parsley, chopped garlic, parmesan, egg and squashed up bread, and a flat teaspoon of salt. Mix together until smooth, then form a very large loaf like a giant egg.

    Drizzle half the olive oil into a large flameproof baking dish and put the meat-loaf on top. Cover with overlapping slices of bacon, tucking them in at the bottom. Scatter the vegetables all around, drizzle them with the rest of the oil and toss with some salt. Tuck the sage, rosemary and garlic under the vegetables. Bake for about 1¼ hours, turning the vegetables over halfway through. They should be crusty and golden and the bacon crispy. Remove the vegetables and meatloaf to a platter, and enjoy!

     

    photo to come

    Spiced Chicpea Stew with coconut and tumeric

    This recipe is from Alison Roman in the NYT cooking

    My friends Tracie and Chris both like to cook for their family and they impress me with the amount of healthy recipes they make. This one Chris posted on his social media page and I just had to try it. If you like a hearty, tasty, healthy and easy to make dish then you'll love this!

     

    • ¼ cup olive oil, plus more for serving
    • 4 garlic cloves, chopped
    • 1 large yellow onion, chopped
    • 1 (2-inch) piece ginger, finely chopped
    •  Kosher salt and black pepper
    • 1 ½ teaspoons ground turmeric, plus more for serving
    • 1 teaspoon red-pepper flakes, plus more for serving
    • 2 (15-ounce) cans chickpeas, drained and rinsed
    • 2 (15-ounce) cans full-fat coconut milk
    • 2 cups vegetable or chicken stock
    • 1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
    • 1 cup mint leaves, for serving
    •  Yogurt, for serving (optional)
    •  Toasted pita, lavash or other flatbread, for serving (optional)
    1. Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
    2. Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
    3. Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey! 
    4. Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
    5. Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

     

    photo to come

    Maxime's Blueberry Muffins

    Maxime learnt this recipe in the kitchens of Le Boulevardier restaurant

    Maxime, my son, has recently been working in my husband Bruno's restaurant.

    It's been a great experience that he has really been enjoying. Most weeks he comes home with a new skill or a new recipe. This was last's weeks recipe that I decided to try out. It's easy, delicious and something you could make with any fruit.

     

    1 1/2 cups of all purpose flour

    3/4 cups sugar

    1/2 teaspoon salt

    2 teaspoons baking powder

    1/3 cup vegetable oil

    1 egg

    1/3 cup milk

    1 cup of fresh or frozen blueberries thawed.

     

    Preheat your oven to 350 degrees

    Mix all the dry ingredients.

    Add in all the wet ingredients. Pour the batter into the tray, filling each 2/3 full.

    Cook for 20-25 minutes or until a fork comes out clean.

    Makes 10-12 muffins.

     

     

    photo to come

    Healthy Summer salad

    I love salad and could eat it everyday. This is something I made last summer when the cucumbers were at their peak. Having a mandoline makes it much easier but if you don't have one this is a great opportunity to hone your knife skills

     

    1 cuccumber thinnly sliced

    3 radishes thinnly sliced

    1/2 white onion thinnly sliced

    1/2 fennel thinnly sliced

    1 cup or more fresh arugula

     

    Mix all the ingredients together in a big bowl or platter.

    Add a simple vinaigrette dressing of salt,pepper, olive oil and red wine vinegar et voila!

     

     

    photo to come

    Gateau aux Pommes de la Reine des Pommes

    from the Paris Cookbook

    This recipe came to me from my good friend Dianne, and she got it originally from a cookbook called the Paris Cookbook. It's really easy to make and absolutely delicious.

     

    1/2 cup all purpose flour

    1/3 cup sugar

    1 tablespoon baking powder

    1/8 teaspoon sea salt

    1/2 teaspoon vanilla extract

    2 large eggs, lightly beaten

    2 tablespoons vegetable oil

    1/3 cup of whole milk

    4 baking apples, cored, peeled and cut into thin wedges ( I used a variety of apples that I had on hand)

     

    The topping:

    1/3 cup sugar

    1 large egg

    3 tablespoons unsalted butter, melted.

     

    Preheat the oven to 400 degrees F.

    Butter a 9 inch spring form pan and set aside.

    In a large bowl, combine the flour,sugar,baking powder and sea salt, stir to blend. Add the vanilla extract, eggs,oil, milk and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.

    Spoon the mixture into the prepared cake pan. Place the pan in the centre of the oven and bake until fairly firm and golden, about 25 minutes.

    Meanwhile, prepare the topping. In a small bowl, combine the sugar, egg and melted butter, and stir to blend. Set aside.

    Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.

    Transfer the cake to a pan rack and allow to cool for 10 minutes. then run a knife around the sides of the pan and release and remove the spring form side, leaving the cake on the pan base. Serve at room temperature with a lovely glass of white wine from the loire valley, such as a sweet Bonnezeau or Beaume de Venise.

     

     

    photo to come
    photo to come

    Tapenade

    This recipe is my Mother in law's recipe, she is originally from the south of France were tapenade is a staple of French cuisine.

    1 cup of pitted kalamata olives

    1 tablespoon capers

    2 anchovies

    1 teaspoon fresh rosemary

    1 teaspoon fresh thyme

    2 tablespoons of olive oil ( or more if needed)

    1 teaspoon fresh lemon juice

    pepper to taste

     

    Whiz all the ingredients up in a blender or food processor and serve with radishes, carrots or crackers.

    Keeps in the fridge for up to 1 week.

    Makes 1 cup.

    Enjoy!

    photo to come

    Pink Drink

    This recipe is made from a Rose Quartz gem elixir to help you feel the love either for yourself or someone else.

    1/2 ripe banana

    1/2 can coconut milk

    rose quartz gem elixir made from steeping Hibiscus tea and your rose quartz crystal together in the sun for several days.

    A touch of immune boosting syrup

     

    Blend all the ingredients in a blender and serve over ice.

    Makes 3 cups.

    Enjoy!

    photo to come

    French Lemonade

    One of my favourite drinks on a hot summer day

    the juice of 4 lemons

    1/2 cup of simple syrup

    1 litre of sparkling mineral water

     

    simple syrup

    1 cup of sugar

    1 cup of water

    let simmer about 5 minutes on the stove until the sugar has completely dissolved.

     

    Add all the ingredients together serve over ice and enjoy!

    photo to come

    Banana Bread

    This recipe comes from my sister Rachael and is so easy to make a really a no fail kind of recipe. She used to make us each at loaf at Christmas time that everyone looked forward too. She has added many different flavourings from chocolate chips, raspberries, smarties, dates and blueberries and all versions are good. She has even made it with spelt flour and it is just as moist and delicious as with regular flour. All you need are overripe bananas and a little love.

    Preheat your oven to 350 degrees oven.

     

    2 1/2 cups flour

    1 2/3 cups white sugar

    1 teaspoon baking powder

    1 teaspoon baking soda

    1 teaspoon salt

    2/3 cups or 225 grams of butter

    1 egg

    2 cups mashed ripe bananas ( or 5 bananas)

    2/3 cups buttermilk ( if you don’t have buttermilk you can add 1 tablespoon of white vinegar to milk)

    1 teaspoon vanilla

     

    Mix dry ingredients

    Mix wet ingredients

    Combine then add mashed bananas to wet ingredients then add all of that to the dry ingredients.

    There may be some lumps but that’s fine.

     

    bake the banana bread in 2 buttered loaf tins for 60 minutes in a 350 degree oven or until a knife comes out clean.

     

     

    photo to come

    Apple Fritters

    This recipe comes from one of my favourite Cookbooks by Marcella Hazen

    Essentials of Classic Italian Cooking. It's super easy and delicious.

    3 apples of any firm, but not sour, cooking apples

    1/4 granulated sugar

    2 tablespoons of rum

    the peel of one lemon grated

    2/3 cup flour

    vegetable oil

    icing sugar

     

    Peel and core the apples and cut them in slices of 3/8 inch thick.

    Put the sugar,rum and grated lemon peel in a bowl together with the apple slices. Let steep for 1 hour.

    Use the flour an 1 cup of water to make a batter.

    Pour enough oil into a skillet to come to 1/2 inch up the sides, and turn on the heat to high.

    Take the apple slices out of the bowl and pat them dry with paper towels. When the oil is very hot, dip them in the batter and then slip as many of them into the skillet as will fit loosely. Fry them to a golden brown on one side then turn them and do the other side. Transfer them to a cooling rack to drain. Repeat the procedure until all the remaining slices are done. Sprinkle with the icing sugar and serve while hot.

     

     

     

    photo to come

    Nigella Lawson’s Clementine Cake

    This recipe comes from Nigella Lawson it’s easy to make and gluten free.

    Fondue Bourguignonne

    Easy, delicious and a lot of fun

    For four people

    2lbs of flank steak cut into cubes

    5 cups of vegetable oil

     

    Heat the oil on the stove until very hot and thern transfer to your fondue pot.

     

    Dip the meat into the oil until desired colour.

    Serve with mustard, horseradish, mayonaise, bernaise sauce, pepper sauce or any other sauce you like with steak.

     

    Serve a green salad or potatoes on the side and of course a good bottle of burgundy wine.

    Enjoy!

     

     

     

    Bird Feeder cookies

    A fun, easy little project

    2 cups bird seed mix

    1/2 cup hot water

    1/2 cup cold water

    2 packs of gelatine

    2 tablespoons corn syrup

     

    mix the gelatine packs with the cold water until they dissolve.

    Add the hot water and continue to mix. Then add the corn syrup and bird seed.

    Line a cookie sheet with parchment paper and place about 10 cookie cutters on the baking sheet. Firmly press your bird seed mixture into the cookie cutters.

    Take plastic straws, that you cut into three pieces until you have a total of 10.

    Insert a straw into each bird seed cookie, allowing enough room around the edges.

    Let the cookies set for 48 hours.

    Once set remove from the cookie cutters they should be firm, remove the straws and tie a string through the hole.

    That's it!

     

     

     

    Donna Hay's Banana Cake with caramel sauce

    My family is bananas for this cake!

    125g softened butter

    1 cup sugar

    1/4 brown sugar

    3 eggs

    2 cups plain flour

    2 teaspoons baking powder

    1 teaspoon of cinnamon (although I never put it in)

    3/4 cup sour cream

    1 cup roughly chopped bananas

     

    Preheat the oven to 350 degrees.

    Place the butter, sugar and brown sugar in the bowl of an electric mixer and beat until light and creamy.

    Gradually add the eggs and beat well. Sift in the flour and baking soda. Add the sour cream, bananas and cinnamon and stir to combine. Spoon the mixture into a greased bundt tin and bake for 40-50 minutes or until a skewer comes out clean. Let cool.

     

    Caramel sauce

    mix 3/4 cups of brown sugar with 1 cup of cream and mix in a saucepan over moderate heat for about 8 minutes until the sauce has thickened .

    Allow to cool and pour over the chilled cake.

    This is also great on cheesecake!

     

     

     

    Summer Drinks...

    Infused Simple Syrup

    You may want to double up this recipe.

    yields two drinks per syrup

    Orange soda:

     

    2 cups of water

    1/2 cup of monk fruit sweetner

    zest of 2 oranges

    juice of two oranges

     

    Ginger ale:

     

    2 cups of water

    1/2 cup of monk fruit sweetner

    2 big knobs of ginger about 4 tablespoons grated

    2 star anis

    3 cardamon pods

    12-15 peppercorns

     

     

    put ingredients for each syrup in a pot bring to the boil and then reduce heat and let simmer for 45minutes to an hour.

     

    Strain and add 1-2 tablespoons of the syrup to a glass full of ice top off with sparkling water and enjoy!

     

     

     

     

     

     

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