Archive of ‘Castle Cuisine’ category

Mushroom Kale Ravioli Filling Recipe

mushroom ravioli recipeMushroom Kale Ravioli Filling Recipe from the Palace Kitchen.

This is one of my favorite Castle Cuisine posts of all time. It was so tasty. Best part was that we doubled our recipe and had extra filling to make enough ravioli to freeze for later! It’s a long process (with yummy pay off), and I recommend ideally having two people (or more) in the kitchen for this process.

This post pairs with our homemade ravioli pasta recipe. Here’s what you need to make your filling.

2 to 3 handfuls of Cremini mushrooms
1 onion
2 tablespoon chevre (or more if you want it creamier)
Three garlic cloves
2 to 3 kale stocks, stems removed
Olive oil
Sea Salt and pepper to taste

diced mushrooms

Dice mushrooms as small as you can go… and then dice them smaller. They need to fit into your ravioli pockets without bursting during the boil.

sauteed onions and garlic

Warm oil in your pan.
Sauté onions and garlic.
Add a tablespoon olive oil and salt and pepper to taste.
Let them cool.
Blend to create sauce to sauté mushrooms in.

kale mushroom ravioli filling recipe

Combine diced mushrooms and garlic / onion puree and cook for 5 minutes do not over cook mushrooms as they will cook once inside the ravioli while they boil.) They will cook quickly because of their small size.

Add chevre and let it melt. Stirring constantly.

Wilt the kale – and spinach if you want more greens.

Season with salt and pepper to taste.

When filling the ravioli pockets, you want your mixture to be cool so to not warm the fragile pasta sheets. Let cool and set aside to make raviolis.

For the ravioli pasta recipe follow me…

homemade ravioli

Homemade Ravioli Recipe

Easy Homemade Ravioli from the Palace Kitchen.
Why buy it from the grocer when you can make your own?  It’s easy, fun, and so fresh and flavorful.

homemade ravioli

I can’t tell you how much I adore the Kitchen Aid mixer in the palace kitchen. We have used it for so many things! (I promise I’m not being paid to say this.) One of my favorite uses is making homemade pasta dough by using the pasta roller attachment.

We used the recipe below, which is on the back of Bob’s Red Mill Semolina Flour package. We did a 60/40 blend of regular all purpose flour with the semolina – as recommended by Bob’s.

  1. Combine semolina and salt, add beaten eggs (or egg whites), water and oil. Mix to make a stiff dough. Knead 10 minutes (we did this in our Kitchen Aid mixer) or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface roll out to desired thickness and cut as desired.Makes 6 servings.

Follow me, if you’d like the recipe for the Mushroom Kale Chevre Filling we made and the Spinach and Kale Pesto sauce. Use our recipe, or get creative with your own filling! I want to hear what you’ve been mixing up in your palace kitchen.

Salted Caramel Apple Crumble Pie Recipe

Happy November! Just in time for Thanksgiving, this recipe was born from a combination of the classic apple pie and apple crumble recipes. Oh, and finishing it with a sprinkling super fine sea salt on top (from a salt grinder). I love salted caramel everything (need to make this soon). Had to add my own spin on it.

Honestly, I really shouldn’t be writing this… I’m the worst sticking to recipes… I never completely follow a recipe. It’s all on taste when I cook. My grandmother, the baking perfectionist, would be so upset if she knew.salted caramel apple pie

Salted Caramel Apple Crumble Pie Recipe from the Royal Kitchen

6 to 7 cups apples cut into thin slices (I recommend tart Granny Smith apples to counter the sweetness of the sugar)
1 cup white sugar (I usually don’t completely fill my cup- who needs all that sugar? The apples have it naturally)
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons all-purpose flour
2 tablespoons melted butter
1 tablespoon lemon juice (optional)
1/8 teaspoon ground nutmeg
fine ground sea salt to taste
1 package Organic pie crust (or make your own)
at least 1 cup of your favorite granola (I always save the last of a granola bag- you know those bits too small to eat? – and freeze for pies.)

  1. Place sliced apples in a large bowl. Sprinkle with lemon juice. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Spoon mixture into pie shell.
  2. In a small bowl mix together 2 tablespoons flour and brown sugar. Pour in butter until mixture is crumbly. Sprinkle mixture over apple filling. Grind salt over top. Some pies suggest covering top loosely with aluminum foil. (I did not.) Thumb down the sides of the pie to create a nice border.
  3. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. About half way through the second baking process, add your granola crumbles, a few more shakes of the pie spices, and another grinding of the sea salt. Cool on a wire rack.

I’ve included the links to the original recipes at the top of this post. Maybe you’re the type to mis and match recipes like me, so it’s there for your reference. It was a huge hit in the castle.

Castle cooking hack:

peel apples fast

Wondering what the secret to the bestest apple pie ever is? I’ll tell you, it’s simply this…

Go to the apple orchard and pick the apples yourself!

princess apple pickingapple

Enjoy your pie with friends and family. Let me know if you liked it!
salted caramel apple crumble

Lavender Lemonade Recipe

Since the weather warmed, I’ve been going through phases of herbal flavor obsessions. During the spring and early summer it was Rosemary! I was clipping bunches of the herb from our garden to add flavor to homemade deli sandwiches, fresh salads, and pastas. Which is why I was so enchanted with the refreshing and earthy Rosemary Tea we drank in at the Olive Press Museum in Naxos, Greece this June. –Must remember to ask Nicoletta for the recipe!

As summer steamed on, I became entranced with the lovely and intoxicating flavor of lavender. If you know me, you know I carry around a vial of lavender essential oil in my purse at all times. I adore this scent and the wonderful aroma-therapy benefits and bug-off abilities it offers. I also love getting lost in the lavender fields of Seven Oaks, the lavender farm in Catlett, VA. In addition to sharing their newest precious baby animals (bunnies, goats, etc.), this wonderful setting always serves a refreshing lavender lemonade for guests. Ah, to drink that calming fragrance on a summer Sunday! Since we were traveling and I missed the lavender picking season this year, I decided to make my own.

lavender field

I must admit, my original post, planned for two weeks ago, was thwarted! I made the first batch – and before I could even get a photo of this delightful pale pink beverage, chilled on ice, in our blue Mason Jar glasses with a cute chevron straw, the King of our castle finished the pitcher. Hehe. I was happy he enjoyed it so much!

Here’s the simple recipe. Now on to making lavender everything!

lavender lemonade recipe

What you’ll need: 

Lavender Flowers – at least a Tablespoon (though I personally sprinkle more-more-more.)
3/4 Cup Sugar
One Gallon Water
Five or Six Squeezed Lemons (even Limes, if you like.)

What you’ll do:

Boil water. Add sugar and stir until dissolved. Before water cools, squeeze in lemons and desired amount of lavender flowers. Allow to steep at least five to ten minutes. The water will turn a light pink color. Strain the lavender flowers and lemon pulp (I use the smallest of these wonderful Cuisinart Strainers we received as a wedding present from my cousin.) and allow the mixture to chill for about an hour in the refrigerator.

Serve over ice, in a blue Mason Jar, with a cute chevron straw. ;D


1. As for the amount of sugar, lemons, and lavender to add. The list above is just a suggested amount. I use more or less of this depending on who I am making it for. Some like sweet-sweet and others like tart. I’m probably the worst, and shouldn’t be writing a recipe for sure, as I am a taste as you go kind of kitchen creator. Experiment, and you’ll find what’s best for you.

2. I will warn those who are new to the flavor; this is going to have an earthier taste than you may be accustomed. The same for any herb based drinks. We are so used to smelling lavender in bath salts or Herbes de Provence- so  you might not even like it at first. I read a post about lavender lemonade, where someone described it as tasting like soap! I can understand where they are coming from. So if you’re new to this flavor, try a little lavender at first, and add more to the next batch, as you get used to the taste.

Kick it up a notch:

If you’re hosting an adult summer BBQ add a little Organic Vodka to the full pitcher and stir. I made this when the Queen Mum visited and she loved it!

Let us know how you liked the drink – especially if you’re new to herbal drinks. I hope you will grow to love this soothing flavor as we do.

Happy lemonading!

Puppy Party Invitation and Favors

A continuation of our Puppy Party Ideas post from last week, which we think would also work just swell this weekend for the PUPPY BOWL parties we know you’re all planning.

Oliver was lucky to have so many friends at his Birthday Paw-ty, so we had to make something to let them know how special they are!

Oliver is ONE! photo 2

He has two signatures one is making the “O” in his name into a pawprint, and the other is always wearing a dapper bowtie, so we included these on the invitations and favor tags. The invitations read “come, sit, stay”! Which we thought was wildly clever.

Puppy Party invitation

We found little foldable bags from the wedding section at the Dollar store filled them with homemade dog treats and pasted on our own “Thanks for coming to my paw-ty” tags. Download both the free printable and editable here Oliver’s 1st Birthday Party Editables and Oliver’s 1st Birthday Party Tags. You may need to download fonts to make them look just right.

Oliver favors puppy party

Oops, someone got really excited about his paw-ty favors…

tennis ball favors puppy partyThe other favor for all the canine guests was a colorful tennis ball with pawprints. They chose from the dog bowl. Both from the Dollar Store.

We love any excuse for a party and this was one for the books!

Wilton Cake Class at Michael’s: Week Four (Finale)

chocolate covered strawberries

I finally completed the last class in the Wilton Course 1 series. I started back in November, but had to miss our final class because of a holiday gala. Turns out I was blessed to have missed that class and make it up later, because my teacher this time was the cutest thing ever.

Dana, at the Christiansburg Michael’s, has such an encouraging spirit and uplifting energy about her. She made time just for me to make up my class… I was the only student there, and she even brought snacks, including chocolate covered strawberries. She really went out of her way.

We love flower fairies here in Azuria, so I had to go fairy themed this time! I used the gel tracing technique we learned in my previous class when I made the tiara cake. I have decided that this is my favorite decorating technique of all.Its sooo easy to find coloring pages of any theme online to use as your guide. How I wish this had been the case in my childhood, when I used to ration the pages in my coloring books on road trips!

Most of cake decorating is using your own creativity. Only your imagination is the limit. Below I’ve included some tips to get you started on the gel tracing technique, but then you’re free .

Well here she is! The strawberry-lemonade fairy cake finale:

Fairy Cake WiltonFairy Cake


Hooray! Here’s my teacher, Dana, after presenting me with my certificate of completion. Maybe I’ll frame it for my kitchen. hehe.

WIlton Cake Class Michael's

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