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Food Matters

The Coolest Recipes to Beat the Summer Heat

Submitted by Edmonton Public Library

Written by Caroline Land

Weather forecasters are predicting a hot summer in Edmonton. Looking for ways to beat the heat? Check out EPL's collection of cookbooks for desserts that can help keep you cool all summer long. I scream, you scream, we all scream for ice cream! These are perennial favourites and go down easy on hot summer days:

Icebox Desserts Go beyond ice cream with these ideas for cool parfaits, mousses, puddings, and more. I bet your grandparents' iceboxes never looked like this!


People's Pops Think that popsicles are just for kids? Think again! Check out some of New York City's hottest pops in this book from Brooklyn's People's Pops.


Pops! Do you like your pops chocolatey? Maybe fruit-flavoured pops are more your thing. Pops! promises icy treats for everyone, no matter what your taste preferences are.


Paletas Add a Mexican twist to your popsicles and treats with this book of recipes for paletas and other icy delights.


The Vegan Scoop Looking for a vegan alternative to ice cream? Try The Vegan Scoop for some ideas!


After you've eaten your ice cream and you need a break from the sun, drop by any of our air conditioned locations to check out even more books and cool off for even for longer!

For the full article and more information about EPL, please visit:

Frittatine di Patate

August 21st, 2016

Submitted by Italian Centre Shop


Ingredients – makes 12

Blushing Belle (Red) Baby Potatoes


Fresh Chives


Green Onions

1 bunch

Fresh Basil


San Marzano Mini Tomatoes

6, halved

Milk (1%)




Organic Eggs






Olive Oil



1 Pre-heat oven to 400°F & grease 12 cup muffin pan with olive oil.

2 Wash, dry & slice potatoes into thin rounds.

3 Toss potatoes in olive oil, salt & pepper to taste.

4 Evenly distribute potatoes into muffin cups.

5 Put potatoes in oven until cooked through and slightly crispy (approx 20-25 mins). Meanwhile, prepare other ingredients.

6 Halve the tomatoes & set aside.

7 Chop green onion, chives & basil, place in a large bowl.

8 Crack eggs into the bowl, add milk. Beat until frothy.

9 Remove potatoes from oven.

10 Place pinches of green onion evenly in each muffin cup.

11 Add 2 tsps of ricotta to each cup.

12 Mix in salt and pepper in egg mixture and evenly pour into muffin cups.

13 Put muffin cups onto baking tray and bake for approx. 20 mins.

15 Remove from oven, let cool before removing the frittatine from cups.

This is an Italian take on mini-quiches/flans. Perfect for kid’s lunch boxes, picnics, breakfast or dinner. Super quick and easy to make. If your kids like a stronger cheese taste, grate some of their favourite into the muffin tin after the ricotta

Tags: food, kids

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