A simple, tart, savory meal or appetizer. This earthy, summery, fruity bruschetta can be hovered over and devoured in-between slurps of deep, forest-y red wine. It’s the kind
Shannon Vavich
Shannon Vavich has been working in the food industry since 1999 as a cake designer, pastry chef, recipe writer, caterer and cooking teacher. Originally a musician by education - she's also a classical vocalist. She is a military spouse of 26 years and the mother of seven wonderful children. Because of her husband's military career she has lived around the world and studied culinary arts in Morocco, England, Scotland, France, Switzerland, Greece, Italy, Spain, Germany, Japan, New Orleans, Pennsylvania Dutch Country, Boston and more. She currently lives in a small Medieval-era village in Baden-Württemberg, Germany with her husband and youngest five children. Shannon's two oldest children serve in the Marine Corps and the Air Force, respectively. She recently adopted a little rescue dog - a former street dog from Bursa, Turkey - and named her Nutmeg. Shannon and Nutmeg enjoy walks through the German countryside, creating seasonal dishes in her studio, and early bedtimes.
Classic British Victoria Sponge Cake
I recommend serving this cake on a rickety outdoor dining table covered with some sort of old-fashioned table cloth – a big pot of tea set in the
Apricot and Almond Smoothie
As with all smoothies, ease is paramount. Simply whirr all the ingredients in a blender. Garnishing with fresh mint is purely optional, and I’m not sure it’s something
A Cooking Podcast for People on-the-Go
Join me every week as I share easy dinner ideas for busy people who want to cook, but just don’t have much time to think about it. https://media.blubrry.com/the_flying_kitchen_express/content.blubrry.com/the_flying_kitchen_express/tfk_express_trailer_mixdown.mp3Podcast: