My 8th Blogiversary: Rhubarb Walnut Marmalade

Eight years ago today, on a June 14th 2007, I posted my first blog post ever on Cheap Ethnic Eatz. Never in my wildest dreams could I have imagined this blog would still be online after so many years. This post is number 926! And I cannot believe I am only 2 years shy away from double digits! This year I will celebrate with a special and sentimental Rhubarb Walnut Marmalade.

I am forever thankful to my family, friends, coworkers and all of you online for reading my posts, eating my food, help preparing it with me and leaving your cherished comments. I could never express enough my gratitude for each time you take a minute and come visit me here.

marmalade before and after


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Maple Walnut Coffee from BLEND and a double Giveaway

I really need to get on a smoothie wagon! I know they are healthy and the rave right now but for some silly reason I forget. No more procrastination, now that I have two amazing books devoted entirely to smoothies which were written by two fabulous fellow food bloggers. They are just delicious whether they are fruit based, surprisingly great veggie based, tea or coffee based, and some that are just a decadent yet healthy dessert.

I will tell you all about these two books shortly and I will share with you the recipe I first sampled. If falls under the coffee category but I would have this for dessert to: the Maple Walnut Coffee. And read all the way to the instructions on how to win the 2 giveaways!

Maple Walnut Coffee 3


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Roasted Jerusalem Artichoke and Walnut Salad with Ricotta

As I was catching up on my favorite food blogs the other day I felt so awful for Bren who described how she broke her camera during an event. I also got a bad gut feeling. Well exactly one week later I broke my DSLR lens. I could not believe it. In such a stupid and careless way. I was carrying 50 things at once, including the camera, to toss on the couch as I was planning on downloading picture. Well I loss my grip on the camera and it fell. The UV filter was shattered and and the zoom extending part was crooked.

Well it looks like the body is OK and I was able to download my shots. I also had just received 2 payments on Paypal which now became lens shopping funds. Good timing but would have skipped the whole episode. Found one on Ebay and waiting for the mail man to bring my package. This is one of the recipes that I was thankfully able to download, a Roasted Jerusalem Artichoke and Walnut Salad with Ricotta adapted from this blog post.

Have you broken broken a camera lens before or an expensive electronic ‘toy’?

Back to the salad. Have you ever eaten a Jerusalem Artichoke before? I discovered this vegetable about 10 years back and fell in love. At the time it was really hard to find but it is gaining popularity. My mom said she remembers it from her childhood but I guess was forgotten for a few decades.

In case you are wondering, it is not related to the artichoke nor has it a connection with Jerusalem. It is actually part of the sunflower family and when the Italians started immigrating to North America they called it by the Italian name girasole (sunflower in Italian) which somehow turned into Jerusalem.

And how do we explain the artichoke part? The delicate and earthy taste has a faint resemblance to artichokes. Do not judge it for its tubular root look, this is a refined vegetable to the palate. Most recipes ask to peel them but don’t bother. The skin is thin and totally edible. Just give it a good brushing under cold water. This is a great warm salad that can totally substitute as a meal, it is a hardy portion.


Roasted Jerusalem Artichoke and Walnut Salad with Ricotta

Recipe Type: Salads & Soups
Author: Blandine at
Serves: 2
A lovely earthy warm salad with Jerusalem Artichokes
  • 1 pound Jerusalem artichokes, cut in half
  • 2 tbsp olive oil
  • Salt & Pepper
  • 1/3 cup walnuts
  • A head of salad or greens of your choice
  • 2/3 cup ricotta
  • 1tsp wholegrain mustard
  • 1tbsp cider vinegar
  • 1tbsp olive oil
  1. Preheat the oven to 375°F (190°C). Place the artichokes on a baking tray lined with aluminum, drizzle with the olive oil and season with salt and pepper. Put in the oven for about 30min until soft and cooked through.
  2. Put the walnuts on a baking tray. Pop in the oven for about 5min until golden. Take out and leave to cool. Chop roughly.
  3. Prepare the seasoning by mixing together the mustard, the vinegar and olive oil. Toss with the artichokes.
  4. When the artichokes are cooked and warm, prepare 2 plates with greens on the bottom. Spoon the artichokes on top and add the walnuts and ricotta on top. Serve straight away.


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Rosemary Walnut Ice Cream

As a rule I usually do my ice creams without eggs not because of the taste but more out of laziness. You see ice cream with eggs is richer tasting because you have to cook it on the stove first and make you ice cream base a custard. Yummy indeed but you have to let the mixture cool down in the fridge completely before you can put it in you ice cream machine. If I have an ice cream craving I do not have such great patience lol.

To convert you egg ice cream recipes into egg-less ones you can leave out the egg, skip the heating part and toss it all in the ice cream machine right away. Some say that ice cream made without eggs is not likely to store as well and for as long…but why would one not eat up their ice cream ???

Yes I pearched it on my balcony...18th floors

Delicate flavored ice creams, like with fresh fruits or herbs like lavender, do better in a no egg recipe as the custard can mask the fine aromas. In this case I chose to make a Rosemary Walnut Ice Cream that can be found on the California Walnuts Comission Recipes page but with a few adjustments. I removed the eggs but kept the heating process as you need to infuse the natural oils out of the rosemary.

≡ Rosemary Walnut Ice Cream ≡

1/2 cup of palm sugar (or 1/2 cup granulated sugar + 1 tbsp packed brown sugar)
2 cups 35% cream
2 cups milk
1/4 cup fresh rosemary, chopped
1 cup California Walnuts chopped, toasted
2 tsp pure vanilla extract

In medium saucepan, over medium low heat, bring sugar, cream, milk and rosemary to a simmer, stirring occasionally for 15 minutes. Remove from heat and stir in California Walnuts. Let sit 15 minutes and sieve out rosemary. Stir in vanilla and let cool. Cover and refrigerate until completely cold, about 2 to 4 hours.

Use ice cream maker and prepare according to manufacturer’s instructions.


Spoon chilled custard into shallow metal pan, freeze until almost firm, about 3 hours. Break into chunks; purée in food processor. Pack into airtight container and freeze until firm, about 1 hour.

Transfer to refrigerator for 30 minutes before serving. Makes 8 servings.

Sprinkled with Bee Pollen

Thank you t0 the California Walnut Commission and Faye Clack for sending me these delicious walnuts to test in my kitchen.

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