Spring has sprung and things are starting to look just a little bit more colorful. I hope you get your fair share of chocolate easter eggs, but make sure you leave some room for olives!! Thats right, Roldan Olives, Spain's favorite, are coming to town!!! We'll let you know when they land.
We have 7 great new locations where you can find our products in Whistler, Vancouver and on Vancouver Island. Check out where:
The Grocery Store located at 4211 Village Square in Whistler. This great grocery store is commited to providing healthy choices for your food basket.
Village Butcher located at 2032 Oak Bay Avenue, in Oak Bay. Specializing in local, hormone- and antibiotic-free meat, housemade sausages and other carnivorous delights! A great place to stock up on favorite cuts.
Jenny's Fine Foods, Gifts & Eclectica located at 3074 Kingsway Avenue, in Port Alberni. Jenny's is dedicated to supporting local and eco-friendly suppliers who care about the environment and sustainability. Each and every one of their product have been carefuly selected to meet their criteria for outstanding quality and uniqueness.
Little Town Market located at
9752 Willow Street, in
. This is a great little artisan market and coffee shop.
Little Vienna Bakery located at
6726 West Coast Road, in
2851 Foul Bay Road
2851 Foul Bay Road
Sooke. They offer beautiful hand-formed breads, buns and baguettes, as well as lovingly prepared decadent pastries, pies and cakes.
Whole Foods Robson located at 1675 Robson Street, in Vancouver. This is a great place to find all of your natural and organic foods.
Charelli's Cheese Shop and Delicatessen located at 2851 Foul Bay Road, in Victoria. This is the biggest cheese shop in Victoria! They provide high quality products and service. The moment that you walk through the door you'll feel and smell the old European charm.
Tastings this Month!!!
Thursday April 5th (4-6 pm)
4 - 6 pm at The Grocery Store (Whistler)
4 - 6 pm at Whistler Marketplace IGA (Whistler)
Saturday April 7th
11 am - 1 pm at Windsor Meats (Edgemont Village - North Van)
Saturday April 14
11 am - 1 pm at New Apple Farm Market (Lonsdale Ave. - North Van)
3 - 5 pm at Jackson's Meat & Deli (West 4th Ave. - Kitsilano)
Saturday April 21st
10 am - 12 pm at Ugo & Joe (East Hastings Street - Vancouver)
Saturday April 28th
Time to be confirmed at Nourish Market during the healthy living expo (Lynn Valley Village - North Van)
Our Spanish dessert recipe for April is: ¨Torrijas¨ Happy Easter!!!
"Torrijas" is one of the more traditional Spanish desserts cooked during Lent, Holy Week and Easter. It dates back to as far as S.XV. We know it as "French Toast" in the western world.
The book, "honey and many eggs to make torrijas", by Juan del Encina, is from the fifteenth century and it describes the Torrijas as a suitable dish for the recovery of women after giving birth. The earliest recipes date back to the books, "Maceras Domingo Hernandez" (1607) and "Art in the kitchen, pastries, and cannery of Motiño Francisco Martinez" (1611).
In the early twentieth century, Torrijas were very common in the taverns of Madrid and served with little wine glasses. Its association with Easter is perhaps due to the need to have bread when Catholic followers could not eat meat.
"Torrijas" are also famous in France and some regions of Argentina, Uruguay and México.
Our recipe is the "Torrija" of milk, sugar and cinnamon, which is probably the most traditional of all, but "Torrijas" can be made in many ways, with honey, wine, custard, cinnamon, etc.
(For 20 "Torrijas" for 10 people)
750 g of whole wheat Bread ( Alternative: rice bread, for those with allergies)
1 liter of cow milk (Alternative: goat, almond,...etc. for those with allergies)
100 g of Sugar
2 Cinnamon sticks
2 tsp cinnamon powder
Preparation & cooking time: 30 minutes
Cut 20 slices of bread, each one, over a centimeter thick.
Heat the milk and cinnamon sticks while adding the sugar. Let the milk cool down before soaking the bread because if not it will soften the bread too much.
Once soaked in milk, place the bread slices in egg batter. Fry them in a pan with hot Cazorliva EVOO at medium to medium high heat.
Once they are golden brown, take them out of the pan and dab them with a paper towel to remove excess oil.
The final touch is to dust them with sugar and cinnamon powder.