by Meli C

Posts from — April 2011

Sweetcakes

{Red Velvet cupcake from Sweetcakes}

A while back I purchased a Couptessa deal to Sweetcakes in Miami.  I had completely forgotten all about it until I received an email reminder that my deal was about to expire.

I happily redeemed my half dozen cupcakes and I was allowed to choose any six flavors I wanted (not limited to just vanilla, chocolate and red velvet, per the deal instructions).  I chose  red velvet, vanilla caramel, strawberry, snickers, mojito and double chocolate.

Although I didn’t get to taste all of them, my favorite one hands down has to be the red velvet.

As for the rest of the flavors, I found it interesting that most of the “flavor” (i.e. mojito)  is actually in the frosting and not on the actual cake.  So, if you are like me (I scrape most of the frosting off) then the flavors will be very faint, but the chocolate and vanilla cakes are delicious. Two thumbs up.

{Snickers: this one had actual snickers crumbles in the bottom!!}

{Mojito: yummy vanilla cupcake with mojito-flavored frosting}

April 29, 2011   Comments Off on Sweetcakes

Maroulosalata

The Maroulosalata is a classic Greek salad consisting of thinly shredded Romaine lettuce. It’s surprisingly packed with flavor, while being light and refreshing, and perfect for summer.

I was inspired to make this salad at home after having a great one at Mandolin, one of my favorite Greek restaurants in Miami.

My version has a few variations from the traditional recipe, which typically doesn’t include tomatoes or cucumbers.

Ingredients
1/2 cup extra virgin olive oil
2 tbsp fresh lemon juice
2 tbsp dill (chopped fresh or this kind)
1 romaine lettuce, shredded very finely
1/2 cup sliced cherry tomatoes
1 cucumber, thinly sliced
1 tbsp crumbled feta cheese (I use this non-fat kind, the kind with Mediterranean Herbs)
Sea salt and ground pepper, to taste

In a large bowl, combine the lettuce, cucumbers and tomatoes. Add the crumbled feta cheese and toss. Separately, mix the oil, lemon, dill, salt and pepper.

Slowly pour half of the dressing onto the salad and toss. Only add dressing until the salad is well covered. You may not need all of the dressing, depending on the amount of lettuce.

Maroulosalata is best served immediately, to make sure that it stays crunchy and fresh. It goes great with fish, try it with this recipe.

April 25, 2011   No Comments

Wedding venue

{Punta del Este, Uruguay}

Lots of people have asked about why we chose Uruguay for our wedding location.

We wanted a place that would be the most enjoyable for everyone; one that would double as a fun & relaxing vacation for our friends and family, and for us. We definitely considered having the wedding in both Venezuela and Argentina, but we quickly realized that we wanted to stay away from the buzz and hassles of the big cities.

We still wanted a place that was meaningful, and Uruguay felt like the natural choice. Fran lived there for several years growing up, and continues to go back with his family every year for the holidays.

I recently found out that he was also baptized there, so we’ve decided to get married at the same church.

{Iglesia Nuestra Señora del Rosario @ La Barra}

Once we had decided on the church, we had several options in mind for the reception.  We debated between an outdoor beach setting or a countryside one, and decided on an indoor/outdoor beachside reception at Fran’s dad’s restaurant in the nearby town of Jose Ignacio.

{Restaurante Los Negros @ Jose Ignacio}

We are very excited about sharing this moment with our friends and family, and having everyone come together in such a beautiful place. November can’t come soon enough!

April 21, 2011   6 Comments

Fig Bruschetta


{image via DesignCrush}

I ran into this recipe online and I’ve been frantically searching for fresh figs ever since. I do understand the concept of seasonality, but I’m not losing hope.  I’m sure those of you who have been following my blog can understand my fixation.

And by the way, all of the other bruschetta recipes here look delish & easy enough to prepare anytime. Enjoy!

April 20, 2011   No Comments

Cucumber & Tomato Salad


It’s pretty much summer here in Miami, meaning most of us will be doing everything possible to stay in shape for the bathing suit season.

This fresh summer salad is one of my go-to recipes. It’s super simple to make, very healthy and delicious.

Ingredients
3 or 4 vine ripe tomatoes
1 large cucumber
2 tbsp skim or light sour cream
1 tbsp non-fat plain Greek yogurt (optional, can also be another tbsp of sour cream)
1 tbsp dill (chopped fresh or this kind)
Sea salt & pepper to taste

Preparation

My favorite tomatoes for this recipe are vine ripe tomatoes, but any kind can be used.

Vine ripe tomatoes taste great (lots of flavor, a little sweetness) and are sturdy, so they will not fall apart when you slice them into wedges.  You will need to slice both the tomatoes and cucumbers into wedges, and the idea is to have equal amounts of each.

In a separate bowl, combine the sour cream, yogurt, dill, sea salt and pepper.

I love using dill in my recipes, but the fresh kind goes bad very quickly.  For this reason, I buy the Garden Gourmet dill, which is 100% natural and organic, and will last up to 3 months in the fridge.

To finish up the salad, combine the cucumber and tomatoes with the sour cream dressing mixture, and enjoy!

 

April 18, 2011   1 Comment

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