Vegetarian Lasagne

Spinach Stew

Swedish Spinach Stew with Sausages.
Mustard is the condiment of choice for this dish.
This mustard was purchased at Choux Choux Charcuterie (a french deli) here in Victoria, BC.
























I was first introduced to Spinach stew while visiting my husband's family in Sweden. My husband is Swedish and grew up with real, hot food as part of the cafeteria program in Sweden. The Spinach Stew is standard cafeteria fare.
When I first tried this dish it was served with fried, thickly sliced processed meat (like Baloney, sp?).

My husband and I started making spinach stew at home and discovered that bratwurst is a tastier, healthier alternative to the processed meat.


On the topic of sausages, I now only buy "store-made" or butcher made sausages. Many of the pre-packaged sausages contain so many nitrites and additives. The best places I have found in Victoria for homemade sausages are Choux Choux on Fort Street, Market on Yates (Yates & Quadra) and The Red Barn Market at Mattick's farm.

Ferns for Dinner

Last night I stopped at the neighbourhood market for some lemons. In the produce section I honed in on a real find - Fiddleheads!


The gal at the grocery check out asked her coworker - what are these? I answered "Fiddlehead Ferns. They are ferns from the forest". The grocery girl was intrigued, she said she had never seen them before. I asked her if she likes asparagus, she said yes and I informed her that Fiddleheads are like any green vegetable.


In retrospect, I realize that these spring-time treats are less like asparagus and more like kale in flavor. They are nutty, yet subtle. Truly a treat.

Fiddle Head Recipe:

• Wash and cut off the tips of the ferns


• Steam for a few minutes and set the ferns aside


• Empty out the water of the pot and put it on low heat on stove


• Add butter (say 2 tbsp) and let melt


• Add crushed garlic - one clove


• Saute garlic for one minute (low heat, so it doesn't burn)


• Add ferns back into pan


• Season w/ Salt & Pepper


• Add a wee bit more butter if necessary


• Put the lid on for a minute or two while serving up the rest of the meal

Andie's First Foodie Blog

I wake up Sunday mornings with thoughts of breakfast or brunch on my mind.

This week I decided to make egg salad sandwiches because that was what was on my mind. This was no ordinary egg salad. Boiled (13 minutes) Free Run Eggs, Real Mayo, Pepper, Salt, Orange Pepper Diced, Celery Diced. I spread this chunky mixture on German rye bread - served open faced with sliced English cucumber on the side. A refreshing, filling, and nutritious lunch.

Food preparation is one of the only ways I can actually make my dreams come true. I plan to use this blog to enrich my own life through sharing my passion for food with others.

I've decided to name this blog Apron Andie. One of the most memorable cooking-related gifts I received was a holly hobby apron and cook book (Debbie Cooks or something like that) from my maternal Grandparents. The sweetness of the illustrations in this book - a girl meticulously, lovingly cracking eggs - paired with the playful ruffles on the apron will always be in my mind as one of my introductions to life in the kitchen.

-Apron Andie