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According to Pam: Pinterest

24 Sep

I’ve been spending a lot of time on the internet lately. In class, after class, at home- you name it. My latest obsession: Pinterest. It reminds me a bit of tumblr- but if it’s possible-it’s kinda better. Now don’t get me wrong, I could spend hours on tumblr, but the best thing about pinterest is that the pictures are classified under “events,” “recipes,” “photography,” “home decor” etc. You then “pin” the picture to one of your “boards” which are titled Favourite Recipes, Party Ideas or My Style. It’s kind of like an online scrapbook. I’ve started my own account and have started collecting my fave pics, I’ll post it on the blog once I’ve accumulated enough material.

I highly suggest you check out this site, it’s so much fun looking through the pages (and not to mention a total and complete distraction) The picture I’ve attached to my post is one of my faves, anyone share my love for pink outdoor parties?

Comment if you love this site as much as I do.

Ok, I’m off, I need to decide what to wear tonight. Did I mention that I have absolutely NO OUTFIT IDEAS and am leaving in 10 minutes? Wish me luck.

-Pam xx


According to Pam: Salad

5 Sep

I know, weird title, but truth be told, I do eat a lot of salads. Personally, I believe that they are the perfect lunch or dinner and if topped with the right ingredients, can be a healthy AND satisfying meal!

As I flipped through the pages of my mom’s “Montreal Cooks” cookbook, I came across a recipe (for salad of course) that really caught my eye (and got me super hungry.) The “Roasted beet, walnut and goat cheese salad” served at Taverne sur le Square (1 Westmount Square) looked so delicious-and with the richer ingredients the flavours work perfectly with the cooler weather! I really wanted to try it-so I’ve decided to make it for dinner tonight. 

Since I’m having dinner alone tonight- I’m blogging as I munch away, and I must say, this salad IS AWESOME.

I’ll write the recipe down below- hopefully you like it as much as I do.

Now that dinner is almost over-I have to go prepare my books for the coming week. School has started again people, back to reality.

Oh and Happy Labour Day!

Pam x

Pam’s Pick: Homemade Ice Cream

22 Jul

With the weather this HOT– everyone needs to find a way to cool down!

Dinner last night ended off with the best ice cream i have EVER tasted- and I’m assuming this was because it was entirely homemade!

Here’s the recipe- I’ll post it quick-because internet connection here is as good as GOLD 

Trying not to melt,

Pam xx

1 cup (250ml) whole milk

A pinch of salt

3/4 cup (150g) sugar

1 vanilla bean, split lengthwise

2 cups (500ml) heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Recipe: Greek Salad Pita Sandwich

13 Jul

With the temperature rising-we’re all in the mood to munch on something light and refreshing.

Even though I wish I could be enjoying cocktail HOURS with Fray in the country, I opted for a light and healthy poolside lunch, which complements my upcoming Grecian vacation.

This Greek Salad Pita Sandwich was perfectly delicious-and totally easy to make!

I hope you enjoy it as much I did!

Now, I’m off to Starbucks to get an iced lattee-this humidity is killing me!

Stay fabulous (and cool!)

Pam x

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 1/4 cups chopped seeded plum or cherry tomatoes
  • 1 cup diced seeded peeled cucumber
  • 1 cup chopped green bell pepper
  • 2/3 cup chopped red onion
  • 1/2 cup chopped radishes
  • 1/2 cup chopped fresh Italian parsley
  • 1 cup crumbled feta cheese (about 4 1/2 ounces)
  • 4 8-inch-diameter whole wheat pita breads, halved

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