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Just came back from my native beautiful land, Canada. Or more precisely Quebec, on the East part of Canada a.k.a. the french part. So coming from the land of maples, which in the fall is simply magical to see with all those bright red leaves, and it’s exceptional elixir called maple syrup I had to share a breakfast recipe we do on occasion, the famous “crêpe à la quebecoise” is a thin crepe with bacon, cheese and a drizzle of delicious maple syrup. A fairly easy to make recipe which is sweet and savoury, the perfect bite to a great day. The idea is to start with the sweet and savory crepe, then you make a second with fruits and maple syrup. All the ingredients are on the table and people choose what they feel like. Some prefer only bacon and maple syrup others are adding an egg to the mix, it’s…

German Cabbage Roll, called Krautstrudel in German, is a crunchy filo dough rolled up around braised cabbage with bacon bits. Usually served with a simple horseradish-dill sauce! When you think of Strudel, you probably automatically picture a sweet apple strudel. Am I right? Well in Central Europe they make some great savoury ones too! You can find some pumpkin, spinach, sauerkraut and more strudel types here and there. This German Cabbage Roll is a simple braised cabbage and smoked bacon bits served with a delicious homemade horseradish-dill sauce. The Dough The original dough to cover Strudel is usually a thin and elastic puffy dough. Although, for this recipe, I’ve used stacked phyllo sheets with a light spray of olive oil on each the sheets. I like the flakiness of the phyllo, plus it contains way less butter than the flaky puff dough. The only thing with phyllo is to make sure you overlap the…

Since Zoodles are the new noodles, why not make some more experiments with them, so far we did an avocado pesto with it, and today it’s the carbonara sauce that will be tested by the FoodOlic with those healthy zoodles. Those zucchini noodles are great with any creamy sauce, and why not give it a touch of crunch with the bacon bits in it. Carbonara sauce can be done the traditional way, which is without cream, just eggs, bacon, parmesan, pepper and oil or the sinful way which is with cream. Since those zoodles are so healthy and light, let’s make the sauce a touch sinfully delicious should we? Those days, I’m trying to reduce my carbs intake, which is not easy for a pasta lover like myself. I’ve started experimenting last week with cauliflower and this week the protagonist is the seriously popular zoodles (short for zucchini noodles).I do my zoodles…

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