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!
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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 )
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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.
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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.
900 grams rolled oats
3/4 cup sliced almonds
1/2 cup unsweetened shredded coconut
3/4 cup maple syrup
1 cup oil
1/2 cup water
Few grinding of Nutmeg
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.
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
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
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
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.
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.
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.
-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)
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.
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!
-200 grams good quality dark chocolate
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
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
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
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!
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.
1 2/3 cup milk
3 egg yolks
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.
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
salt and pepper
Mix all the ingredients and serve.
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)
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.
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.
Rachaels's Ravioli dough
We did two types of dough, one with regular flour and one with spelt flour
both use the same ingredients.
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.
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
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.
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.
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.
1 cup of all purpose flour
1 cup of water
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.
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
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.
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.
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!
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!
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
1/3 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.
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!
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)
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.
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
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.
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.
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
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!
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
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.
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
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.
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.
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.
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
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.
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!
Infused Simple Syrup
You may want to double up this recipe.
yields two drinks per syrup
2 cups of water
1/2 cup of monk fruit sweetner
zest of 2 oranges
juice of two oranges
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
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!
Best Ever Chocolate Cookies
I liked the sound of the addition of Apple Cider vinegar to this recipe so I wanted to try it.
1 tsp Apple cider vinegar
1 cup Butter barely melted but not too hot
2 cups All-purpose flour
1 tsp Baking soda
3/4 cup Brown sugar, light packed
2 cups Chocolate chips, semisweet
2/3 cup Granulated sugar
1/2 tsp Salt
1 Sea salt, Coarse
2 tsp Vanilla extract
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl mix together the flour, baking soda and the salt: Set aside.
In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. I used Maldon finishing salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
Butternut Squash Gratin
This is my Mother in law's recipe for Squash Gratin and I love it!
1 butternut squash
200g of lardons ( about 1/4 of a cup)
1/4 of semi firm goat cheese (or any other type of cheese)
3/4 cup full fat whipping cream
Preheat oven to 375degrees.
Peel and and slice the butternut squash in half moon slices about 1/2 inch thick. Place in your oven proof gratin dish.
Fry the lardons in a little olive oil until almost crispy.
Pour over the cream add the lardons. Slice the cheese and distribute evenly over the gratin. Add salt and pepper. Bake for 30-40 minutes in the oven until bubbly and warm and a knife pierces through the squash easily.
Jennifer Ziliotto © 2018