London eats: a recap

So Danny and I are back from a fantastic extended long weekend in London, England. It was everything we had hoped for and much more, largely in part to the beautiful weather that seemed to put a spring into our (many, many) steps.

I’ve promised a recap of where we ate – because this is the real reason why we travel, is it not? Sure we saw the Rosetta Stone, straddled the Prime Meridian and breathed in the scent of roses in the White Garden, but it was the incredible variety in our meals that left us weak in the knees.

For the most part, we visited cafés and restaurants that we wouldn’t necessarily frequent with kids in tow. A family visit to London is in the works, and then we will certainly frequent the bustling Borough Market for meat pies and take advantage of the kid’s menu at Jamie’s Italian.

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Simple Bites partnerships for 2017

When it comes to my career, I wear many hats, both online and off.

My friend Kerrie calls herself a “food creative”, and I like that title. I steal it from time to time, when I want to give a short answer to the question “So what do you do, Aimée?”. I always identify as a creative; I don’t have a natural business sense, but I make it work.

First and foremost, I’m a recipe developer and professional blogger. I also am a food stylist, photographer and cookbook author. The titles keep on coming: freelancer writer, brand ambassador, content developer and that big one, influencer.

You don’t need to understand the aforementioned terms at all (trust me, it’s pretty boring), but maybe this post will give you a better idea of what I do, aside from the day-to-day mummy/household stuff.

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Maple Multigrain Waffle Cake with Cinnamon Syrup Drizzle

I‘m only popping in for a minute to let you know about this maplelicious waffle cake I created recently for Food Network Canada.

I’m writing the occasional article for them as well as working on recipe development. It’s been fun! This Maple Multigrain Waffle Cake with Cinnamon Syrup Drizzle was a dream to create and photograph. I wanted it to feel spring-like, with a nod to sugaring off season, which just wrapped up here in Quebec.

This layer ‘cake’ would be most impressive for a Mother’s Day Brunch – and the good news is, most everything can be made in advance. Hit the jump for more images and a link to the recipe.

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Sea Salt Focaccia with Radish Ramp Butter

Like each of my monthly #EatSeasonal recipes, today’s post was inspired by a couple of ingredients that are coming into their own right about now.

It wasn’t until I had worked out the kinks of the recipe and started photographing the dish, that I realized my Sea Salt Focaccia with Radish Ramp Butter would make a delightful addition to a Mother’s Day tea. Perhaps because of the blush pink spread or the sheer decadence of crusty white bread slathered with butter, but this recipe denotes a fancy tea and deserves as much.

(Oh hey, if you are going the afternoon tea route next Sunday, may I suggest these Herbed Avocado Egg Salad Tea Sandwiches and maybe these Triple Berry Scones. And then please invite me over.)

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Ten ways to enjoy more spring spinach

Each spring, spinach is the first package of seeds I scatter over the earth in our backyard garden. It’s a hearty seedling and easy to grow, and brings a welcome touch of green to our menu after a long winter.

Spinach precedes asparagus, artichokes and most other spring produce, which means we’re adding it to everything in May. Fortunately spinach is very versatile, as this post demonstrates.

As a rule, if you are enjoying your spinach raw (salads and smoothies) choose baby spinach, which will be tender and slightly sweeter. If you’re cooking the spinach, choose mature, larger-leaf spinach and remove the stems before cooking. Once picked, spinach does spoil quite quickly, so keep this post handy for when you need to add a little green (and iron) to you diet.

From breakfast to dinner, here are ten ways to enjoy more spring spinach.

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