Easter Candy Cookie Bars

4 ½ cup (540g)  flour
2 tsp baking soda
2 Tbsp (40g) cornstarch
2 tsp kosher salt
1 ½ cup butter, melted
4 cups (400 g) brown sugar
1 ⅓ cup (265 g) white sugar
4 eggs
2 Tbsp vanilla
4 cup chocolate chips, mini eggs, pecans etc


  1. Preheat oven to 350F.  Line an 11"X8" baking dish with parchment. 
  2. In a bowl, mix flour, baking soda, cornstarch, and salt. Set aside. 
  3. In a small pot, melt butter. Add brown and white sugar to melted butter and whisk for 2-3 minutes to dissolve sugar. Add eggs and vanilla. Whisk until thoroughly combined
  4. Mix the dry ingredients into the wet. Stir candy into cookie dough just before fully combined. Reserve 1 cup to sprinkle on top of the cookie dough.
  5. Bake for 40-45 minutes. Until the sides are set, lightly golden brown and just beginning to puff. Insert a toothpick in the centre and it should come out mostly clean. (Bake closer to 40 minutes if you prefer gooey cookies.  
  6. Allow to cool completely before cutting into bars. 

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The Spring 'Everything' Salad

Grab your favourite mixed greens, fresh herbs and with just a few colourful garnishes, a punchy dressing and a bit of crunch and you've got a salad you can pair with anything!  The dressing will make more than you need for a salad for four,  but it keeps well in the fridge, 

Dressing: 

1/3 cup apple cider vinegar 
Juice of 1/2 large lemon 
1 tbsp. Dijon mustard 
1 tbsp. tahini (optional, will make dressing a little more rich & creamy) 
2 tbsp. maple syrup 
1 clove garlic 
1/2 tsp. salt 
3/4 cup olive oil 

Salad: 

6 packed handfuls of your favourite mixed greens 
1/2 bunch mint, leaves torn 
1 cup grated carrot 
1 cup shredded red cabbage 
1 cup cooked quinoa (see TIP below) 
1/2 cup sesame seeds 
1/2 cup grated parmesan cheese 
1/2 cup diced mango or apple, optional 

  1. Make dressing: place all ingredients except olive oil in your blender.  Blend on high for 30 seconds.  
  2. Reduce speed and slowly drizzle in olive oil (the better quality your olive oil, the thicker your dressing will be).   Taste.  Add more olive oil for less punch, add a splash of water if too thick.  
  3. Store dressing in a jar.  Store leftovers in the fridge.  Bring to room temperature before using.  
  4. Toss all salad ingredients together with tongs and lightly dress just before serving (start with 3-4 tablespoons).

    TIP : To achieve light and fluffy quinoa, boil it like pasta!  For one cup cooked, pour 1/2 cup dry into boiling salted water.  Boil for 12 minutes, drain into a fine-mesh strainer and let cool on a baking sheet.  

 

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Coconut Cauliflower Red Lentil Soup

 

The quickest of all lentils to cook, red lentils make for a nutritious, yet creamy and comforting addition to any soup.   

1 small onion, finely diced
1 small carrot, peeled and finely diced 
1 celery rib, finely diced 
1 inch piece of ginger, peeled and minced 
2 cloves garlic, minced 
2 tbsp. Coconut Curry Spice Blend (see recipe below) 
1 cup red lentils 
2 heaping cups cauliflower florets
1 can of coconut milk + 2 cans of water 
juice of 1 lime 
a good handful of chopped cilantro
OIl, as needed 
Salt, to taste

  1. Preheat your soup pot over medium-high heat. 
  2. Add 2-3 tbsp. of oil, followed by onion, carrot & celery.  Season with salt, stir and allow to sweat until soft but not brown.  
  3. Stir in ginger & garlic.  Cook 1 minute. 
  4. Stir in spices and cook, stirring constantly for 1 minute. 
  5. Add in lentils, cauliflower, coconut milk and water.   Season with salt, bring up to the boil, then reduce heat to a low simmer. 
  6. Cook for 15-20 minutes, or until lentils are softened and soup is thick.  You may adjust the texture with more water if you like. 
  7. Finish soup with lime juice & cilantro.  Enjoy!  

Our SPICE MIX

A nice warm blend of spices perfect for any type of curry or rub!

1 tbsp ground coriander
2 tsp. ground cumin
2 tsp. ground turmeric
½ tsp ground cinnamon
¼ tsp. cayenne
¼ tsp. nutmeg

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Greek Quinoa Salad

One of our all-time favourite ways to cook and serve quinoa!  

1 cup quinoa 
4 handfuls of baby spinach 
1 cucumber, diced 
1 pint cherry tomatoes, halved
1 bell pepper, diced 
1 stalk celery, diced 
1/2 cup crumbled feta cheese 

Dressing: 

1 clove garlic
2 tsp. Dijon mustard
1 tbsp. maple syrup
1/3 cup red wine vinegar 1⁄2 tsp. kosher salt
1⁄4 tsp. freshly ground black pepper
1 cup oil: can be a combination grapeseed & olive or one or the other

 

  1. Cook Quinoa:  bring a large pot of water to the boil.   Add a generous amount of salt, then add quinoa.  Boil for 12 minutes or until plump & tender. 
  2. Drain through a fine mesh strainer, give a little rinse with cold water, and allow to cool completely on a baking sheet.  
  3. Make dressing: in a blender place garlic, Dijon, maple syrup, red wine vinegar, kosher salt and pepper. Blend on high for 30 seconds. Reduce speed and blend in oil. Scrape out and set aside.
  4. Toss spinach with vegetables, quinoa, and about 1/3 of the dressing (or to taste).  
  5. Serve topped with crumbled feta cheese

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Creamy Chicken Noodle Soup with Cheddar-Scallion Crumble

The perfect family meal to cozy up to!   Quickly brining the chicken breasts brings allows you to bring the soup together quickly, with juicy pieces of chicken.  For a spectacular presentation we've added a cheesy crumble! 

2 lb chicken breast, cut into 1 inch pieces
1 ½ Tbsp kosher salt
1 ½ cups cold water.

¼ cup butter
1 large cooking onion, small dice
1 large carrot, small dice
2 ribs celery, small dice
¼ cup flour 
2-3  bay leaves
5-6 sprig thyme (optional)
4 cup good quality chicken stock
1 cup panko
3 green onion
½ cup old cheddar
2 Tbsp melted butter

1-450g broad egg noodles, cooked

 

  1. To make crumble: Melt butter in a small pan or microwave, stir in panko until well combined. Once cool, stir in grated cheese and chopped green onion. Set aside until ready to use. 
  2. Whisk salt into cold water until dissolved. Add chicken pieces and place in the refrigerator. Allow to brine for 45 minutes up to 1 hour. Remove from brine to a paper towel-lined tray/plate. Heat a heavy-bottomed frying pan over medium-high heat. Cook the brined chicken in batches until golden brown (the chicken does not need to be cooked all the way through, it will finish cooking in the soup during the final simmer. Set cooked chicken aside. *For extra flavour: add 1 cup of water/stock to the pan to deglaze and pick up all the flavourful browned bits on the bottom of the pan. You can add this flavour stock/water when you add the chicken. 
  3. In a heavy-bottomed pot, melt butter. Add onions along with a pinch of salt and sweat until soft but not browned.
  4. Stir in carrots and celery along with a pinch of salt and sweat, stirring often, until soft but not browned.
  5. Shake the ¼ cup of flour over softened vegetables and stir to combine. Stir continuously for about 1-2 minutes.
  6. Slowly pour in stock ½- ¾ cup at a time, whisking to combine and ensure there are no lumps. 
  7. Once all stock is combined, simmer for 1-2 minutes, add cooked chicken and simmer 1-2 minutes longer. Season to taste with salt and fresh cracked pepper. 
  8. In an oven-safe bowl (maybe you have some french onion soup bowls lying around:) add soup, and cooked noodles, and top with crumble. Broil until bubbling and golden brown. 

 

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Crab Cakes

We love this recipe as it is not mayonnaise-based as so many crab cake recipes are. This lets the crab flavour shine!

For fresh bread crumbs blitz up soft white, crustless bread in a blender or food processor.  Alternatively you can use Panko breadcrumbs.   

They are super delicate, tender and delicious.  Serve with lemon wedges, or with our homemade tartar sauce!  

Serves 2 as a main course, 4 as an appetizer 

1 lb crab meat (we like this brand
¾ cup 35% cream
½ red pepper, finely diced
3 green onions, finely diced
1 cup fresh bread crumbs, divided 
1 tbsp. whole grain mustard
¼ cup parmesan cheese, grated
pinch of cayenne pepper
½ tsp. paprika

kosher salt and freshly ground black pepper, as needed
clarified butter, as needed
1 egg, slightly beaten

 

  1. Bring cream to a boil in a small pot.  Reduce by ½ and then chill well.  
  2. Lightly sauté the pepper and green onion in a little clarified butter until soft but not brown
  3. Combine the crab meat, chilled reduced cream, peppers and onion, half of the breadcrumbs, mustard, parmesan cheese, cayenne, paprika, egg and kosher salt and pepper.  Mix well, but try to keep larger pieces of crab intact. 
  4. Divide into equal size portions and press into cakes.
  5. Press cakes into remaining ½ cup of breadcrumbs
  6. Fry in clarified butter until golden on both sides.
  7. Serve with lemon wedges & tartar sauce!  

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'Ras El Hanout' Roasted Chicken

Immerse yourself in the world of spices and make your own 'top of the shop' blend of spices!  Delicious with roasted chicken as we've done here, but keep this blend nearby for everything from roasted vegetables, grilled shrimp or a nutty rice pilaf.   

This spice blend will make more than you need for our recipe below for 4 chicken thighs.  

Serve this with the fastest side dish around: couscous!  Add equal parts boiling water to couscous in a heat proof bowl.  Cover with plastic wrap and let stand for 5 minutes.  Fluff with a fork, and season with salt and butter before serving.   

4 large bone-in, skin-on chicken thighs or leg quarters
Juice of 1 lemon
Kosher salt, liberal amount for seasoning the chicken
2 tbsp. Ras El Hanout (see below)

Ras el Hanout:  “Head of the Shop” Moroccan Spice Blend for Tagine, Stews etc.

2 tsp ground ginger
2 tsp ground coriander
1 ½ tsp ground cinnamon
1 ½ tsp ground black pepper
1 ¼ tsp ground nutmeg 
1 ½ tsp ground turmeric
1 ¼ tsp ground allspice
½ tsp ground cloves

  • Blend all spices together and use as required

Chicken:

  1. Season chicken well all over with lemon juice, salt and ras el hanout spice mixture—this can be done 24 hours in advance
  2. Pre-heat oven to 425°F
  3. Place chicken pieces on a parchment-lined baking sheet or roasting dish.   
  4. Bake in oven for 20-25 minutes, until skin is dark and crisp.   
  5. Serve Chicken with couscous or rice and with any collected juices.   We like to serve with extra lemon, green olives, chopped fresh parsley and a fresh green salad.  

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Zabaglione

Zabaglione is a frothy egg yolk mixture of Italian origin flavoured with champagne, wine or a spirit such a fortified wine such as Marsala

Whips up very quick, Zabaglione can be the star of the show or serve alongside ladyfinger biscuits or even a digestive cookie!   Also great with a bottom of fruit macerated in a little sugar (or try a liqueur such as Grand Marnier!).  

We love a dessert that doesn't require turning on the oven and uses readily available ingredients.  

A frothy egg yolk mixture of Italian origin flavoured with champagne, wine or a spirit such a fortified wine such as Marsala

 

4 egg yolks
½ cup sweet, dry Marsala
1/2 cup white sugar 
Drops of freshly squeezed lemon juice (optional) 

  1. Whisk to blend the yolks, Marsala, and sugar in the stainless-steel bowl. Rest the bowl in the saucepan over hot water.
  2. Whisk constantly for 4 to 5 minutes or more to cook the sauce, until it has the consistency of lightly whipped cream. Clear the bottom of the bowl constantly with the whisk so that the eggs do not scramble, and adjust the heat as needed.
  3. Taste the sauce — the zabaglione should never get so hot that you can't stick your  finger in it — and whisk drops of lemon juice or more sugar if you want. When thick, foamy, and tripled in volume, remove from heat. It can be served hot as is, tepid, or cool.
  4. If serving cool, place in another bowl filled with ice. 
  5. Serve with biscuits, fruit or on its own!  

Looking for more Dessert ideas?  Click HERE for our Pies & Butter tarts Class!

Try one of our Live Online cooking classes. 
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Thick-Cut Pork Chops with Buttery Mustard Stuffing & Mushroom Pan Sauce

Pork chops have always been an economical way to entertain, with absolutely no sacrifice on flavour, juiciness or gourmet goodness!  Ask your butcher for a 1 1/2"  thick center-cut pork chop (bone in if you like, this would require a longer cooking time but very delicious).   

We make a stuffing that packs on top of the chop as it bakes, made with leftover bread simply crumbled with your hands or in a food processor.  Whole grain mustard is the star here.  

Finally, a pan sauce made with mushrooms and cream brings it all together.  You can substitute a few tablespoons of butter in place of the cream, but ensure that you turn the heat OFF before adding in the butter!   We served these chops with roasted Brussels Sprouts.  Mashed potatoes would be fabulous or buttered noodles!  

2 Tbsp Triple Crunch (whole grain) mustard
5-6 sprigs flat leaf parsley, finely chopped 
4-5 sprigs fresh thyme, finely chopped  
1 clove garlic, minced
1 shallot, finely chopped 
2 cups fresh, coarse bread crumbs
¼ cup butter, melted
Olive oil, as needed 
4 thick cut boneless pork chops 
1 heaping Tbsp Dijon
300g cremini mushrooms 
¼ cup white wine 
1 cup chicken stock 
¼ cup cream 
Kosher salt and pepper, to taste 

  1. Preheat oven to 375℉ 
  2. In a bowl mix together the whole grain mustard, the parsley, thyme, minced garlic & shallot and the soft, fresh breadcrumbs.  
  3. Melt butter and stir in, adding a little olive oil if necessary for the mixture to come together.   
  4. Preheat a frying pan over medium heat.   Season pork chops with salt and drizzle with oil.   Sear in the frying pan until lightly browned on both sides, about 1-2 minutes per side.  Remove from the pan and place on a baking sheet (do not clean the pan!) 
  5. Spread the Dijon mustard on one side of each chop.   Top each chop with stuffing mixture and bake for 10-12 minutes.  
  6. Meanwhile, make pan sauce:  turn the pork chop pan back on medium heat and ensuring there is enough fat in the pan, add all of the mushrooms.  Sprinkle lightly with salt, then drizzle in about ¼ cup of water.  Allow mushrooms to caramelize, undisturbed, for about 5 minutes.  
  7. Add in white wine, allow to reduce over high heat.   Add in chicken stock, allow to reduce over high heat.  
  8. Lower heat, add in cream and let simmer for about 1 minute.  
  9. Serve pork chops with mushroom cream sauce.  

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'Paella'

Traditionally made the expensive imported 'bomba' rice, we make it with arborio rice, typically used for Risotto.  The big difference here?  Don't stir it!   Enjoy the chew of the rice, and even a slight crust that may form at the bottom of your pan by leaving the rice to cook without stirring.  

We build flavour in our paella by starting with a 'sofrito'.  A delicious umami-packed blend of olive oil, caramelized onions, garlic (sometimes peppers) and tomato paste.   You can make a big batch of this if you like and store it for future recipes.  

If we could have one spice in our spice drawer, it would be Spanish Smoked Paprika, or pimenton.  Adds boldness, colour & so much flavour.  Use it as a bbq rub, in soups & stews, and especially with fish & seafood.  

Chicken thighs and loose chorizo sausage give a lot of flavour to the rice, even if you don't have chicken stock!  You can finish with shrimp, or better yet (and more budget friendly!), a pound of mussels added in for the last few minutes of cooking.  

We love a fresh herb 'Mojo Verde' topper: finely chop cilantro, parsley, garlic & mix with lemon zest and a splash of olive oil.   

Serves 2 very generously, or 4 with appetizers.  

Sofrito

1/2 cup extra virgin olive oil
2 yellow cooking onions,finely diced
3-4 cloves garlic, thinly sliced
1/2 cup good quality tomato paste

Paella

4 oz fresh Chorizo, crumbled
2-3 bone-in, skin on chicken thighs, cut into pieces
1 ¼ cup short grain rice (arborio or bomba
¼ cup good drinking white wine
1/2 tsp.  Smoked Spanish Paprika 
¼ cup sofrito
8 large shrimp
2-3 piquillo or roasted red peppers, cut into ¼ inch julienne
Salt, as needed

  1. First make Sofrito: Heat the oil over medium-high heat in a large, heavy bottomed sauté pan. 
  2. Add the onions, turn down the heat to low, and cook slowly until they are thoroughly caramelized, about 45 minutes. (dark caramel colour, taste sweet and candy like).  
  3. Add the garlic, cook for 5 minutes, then stir in tomato paste. Cook a further 5 minutes.
  4. Leftovers keep well, refrigerated for up to two weeks, or freeze for up to 3 months.  
  5. Pat-dry chicken and season well with salt.  
  6. Heat paella pan (or sauté pan) over medium-high heat.
  7. Add chorizo and chicken with a little olive oil and brown well.
  8. Add rice and stir to coat grains evenly in all the fat.
  9. Stir in sofrito and evenly coat rice.
  10. Spread the rice evenly on the bottom of the pan. Pour the wine over the rice. DO NO STIR, and allow the wine to evaporate.  Sprinkle in Smoked Spanish Paprika 
  11. Pour liquid over the rice. DO NOT STIR. Bring to a simmer and cook on medium-low for 10-15 minutes.
  12. Nestle in shrimp (or mussels, if using) and cook until pink.
  13. Sprinkle piquillo peppers on top and keep covered for 5 more minutes. 
  14. Serve with 'mojo verde' if you like.  

 

Looking for more Spanish Influence?  Click HERE for our Spanish Supper class!  

Try one of our Live Online cooking classes. 
Click HERE to view the schedule!  

 

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