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Recipes

Strawberry cream cheese half moons

BT Toronto | posted Wednesday, May 27th, 2015

strawberrycreamcheesehalfmoons

This yummy portable dessert uses fresh Ontario Strawberries.  It is best served the same day it is made.

Preparation Time: 40 minutes
Baking Time: 25 minutes
Makes 12

Strawberry cream cheese half moons

Ingredients:

  • 1 cup (250 mL) diced hulled Ontario Strawberries
  • 2 tbsp (25 mL) granulated sugar
  • 1 tsp (5 mL) cornstarch
  • 3 oz (90 g) cream cheese, softened
  • 1/4 cup (50 mL) icing sugar
  • 1/2 tsp (2 mL) vanilla
  • 1-1/2 pkg (700 g, total) frozen puff pastry (3 pre-rolled sheets), thawed
  • 1 Ontario Egg Yolk
  • Garnish: Granulated and icing sugars

Method:

  1. Combine strawberries, 2 tbsp (25 mL) granulated sugar and cornstarch. Set aside.
  2. Combine cream cheese, 1/4 cup (50 mL) icing sugar and vanilla; mix well with wooden spoon until smooth. Set aside.
  3. On lightly floured surface, roll each pastry sheet into 10-inch (25 cm) square (if necessary). Using 4-inch (10 cm) round cutter, cut out 12 rounds (4 rounds from each sheet). Arrange on parchment paper-lined baking sheets.
  4. In small bowl, beat egg yolk with 1 tsp (5 mL) water; brush over edge of each round. Dollop heaping teaspoon cream cheese mixture in centre of each. Top with scant tablespoon strawberry mixture. Fold in half to form half-moon shape; pinch edges to seal.
  5. Garnish: Lightly brush each pie with egg wash; sprinkle with a little granulated sugar. With tip of paring knife, cut steam vents in centre of each.
  6. Bake in 375°F (190°C) oven for about 25 minutes or until golden brown. Let cool slightly on baking sheets then place on cooling racks. Sprinkle with icing sugar.

Courtesy Foodland Ontario

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Tres leches coconut cake

Chatelaine | posted Monday, May 25th, 2015

Cake
PREP 25 MIN | TOTAL 1 HOUR 55 MIN PLUS CHILLING TIME |  MAKES 9 SERVINGS

INGREDIENTS

1 cup all-purpose flour
1 1/2 tsp baking powder
5 eggs, separated
1 cup granulated sugar, divided
1/3 cup 2% milk

1/2 tsp vanilla

COCONUT SYRUP

1/2 400-mL can coconut milk
1/2 300-mL can sweetened condensed milk
1 tsp vanilla
1 tbsp rum, optional

 

INSTRUCTIONS

  1.  PREHEAT oven to 350F. Spray a metal 8 x 8-in. cake pan with oil. Line bottom with parchment.
  2.  STIR flour with baking powder in a medium bowl.
  3.  BEAT egg whites in a large bowl, using an electric mixer on high, until foamy. Gradually add 1/4 cup sugar and continue beating until whites are glossy and stiff peaks form when beaters are lifted, 2 to 3 min. Using same beaters (no need to wash), beat yolks with remaining 3/4 cup sugar in a large bowl until pale yellow, 1 to 2 min. Reduce mixer speed to low. Gradually beat in flour mixture, then milk and 1/2 tsp vanilla, until smooth.
  4.  STIR a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into prepared pan.
  5.  BAKE in centre of oven until springy and a skewer inserted into the centre of cake comes out clean, 30 to 35 min. Cool completely on a rack, about 1 hour.
  6.  WHISK coconut milk with condensed milk, 1 tsp vanilla and rum in a small bowl until combined. Poke top of cake all over with a skewer. Pour half of coconut syrup over cake and let stand 5 min. Run a knife around edges of cake and invert onto a rimmed serving platter. Remove parchment. Poke bottom of cake all over with skewer. Pour remaining syrup all over cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 min. Refrigerate until fully chilled before serving, 1 to 2 hours
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Quinoa tabbouleh

Cityline | posted Tuesday, May 19th, 2015

Tab

This fresh, gluten-free alternative to traditional tabbouleh makes a great side dish or summer potluck salad!

Quinoa tabbouleh

Ingredients:

  • 3 cups cooked quinoa
  • 1 cup cherry tomatoes
  • 1 cup rough chopped parsley
  • 1/2 finely chopped red onion
  • 1/2 cup rough chopped mint
  • 1/2 cup feta cheese
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • Freshly ground pepper

Method:

Toss in a large bowl and serve.

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Strawberry-rhubarb pie

Chatelaine | posted Monday, May 11th, 2015

Straw-Rhubarb-Feature
PREP 30  MIN TOTAL 1 HOUR 30 MIN  SERVES 8

This sweet and savoury strawberry-rhubarb pie will have you wanting more! Be sure to have lots of napkins close by, it can get messy.

INGREDIENTS

4 cups  sliced rhubarb
3 1/2 cups hulled and quartered strawberries, about 500 g
1 1/4 cups granulated sugar
1/3 cup minute tapioca
orange zest, from 1 orange
1 double-crust pie pastry, prepared and divided into 2 discs
1 egg, lightly beaten, or 1 tbsp light milk
 granulated sugar, for sprinkling

INSTRUCTIONS

  • Combine rhubarb and strawberries in a large bowl. When you’re ready to roll out pastry and assemble pie, stir sugar, tapioca and zest into fruit. Let stand, stirring occasionally, for 15 min, so that berries and rhubarb release juices.
  • Place rack in lowest position in oven. Preheat oven to 425F. Using a floured rolling pin, roll one disc of pastry on a floured surface into a 12-in. circle. Loosely roll up around rolling pin. Unroll over 9-in. deep-dish pie plate. Press dough over bottom and sides of pie plate. Don’t prick. Trim pastry, leaving a 1/4-in. overhang. Roll out remaining pastry disc into an 11-in. circle.
  • Spread filling evenly into pie crust. Moisten edge of bottom crust with water. Roll top crust around rolling pin, then unroll over filling. Trim edges, leaving 1-in. overhang.
  • Fold top edge under bottom edge. Crimp edges together using your index finger and thumb. Or press around edges using the tines of a fork.
  • Lightly brush top crust with egg. Cut small slits or a round hole in top crust for steam to escape. Sprinkle with sugar. Place pie on a baking sheet.
  • Bake on bottom rack for 15 min. Reduce temperature to 350F. Continue baking until bottom and top crusts are golden and fruit is bubbling, 45 to 60 min

EASY ROLLING

Let chilled pie dough stand at room temperature for a few minutes before rolling out. This will help prevent tears in the pastry.

PERFECT TEXTURE

We worked hard to get this fruit filling just right – not too runny or too thick. We even made versions with different amounts of tapioca and asked our co-workers to pick their favourites. And the last key to a luscious texture? Waiting for the pie to cool before digging in!

NUTRITION

Calories 505
Protein 5 g
Carbohydrates 76 g
Fat 21 g
Fibre 4 g
Sodium 135 mg
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Astounding eggs benedict

Chatelaine | posted Tuesday, May 5th, 2015

Eggs-Benedict-Feature

Classic hollandaise is made with lots of butter, but we traded it for Greek yogurt with amazing results. And our favourite fast-food hash browns are usually deep fried, but we baked them instead and, wow, are they good!

PREP 25 MIN | TOTAL 25 MIN | MAKES 4 SERVINGS

INGREDIENTS

2 egg yolks
1/2 cup 2% Greek yogurt
1 tbsp unsalted butter, melted
1/2 tsp Dijon mustard
1/2 tsp lemon zest
1/4 tsp salt

EGGS BENNY

2
 whole-wheat English muffins
1 tbsp white vinegar
4 eggs
130-g pkg smoked salmon
1 cup baby spinach
1 tbsp finely chopped chives

INSTRUCTIONS

  •  FILL a wide pot 2 in. deep with water and bring to a simmer. Whisk yolks with yogurt, butter, Dijon, zest and salt in a medium heatproof bowl and place over water. Cook, whisking constantly, until mixture thickens and yolks are cooked, 7 min. Remove bowl from heat. Toast muffins.
  •  ADD vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 3 to 6 min. It’s best if yolks are runny.
  •  PLACE a muffin half on each plate. Top with spinach, then smoked salmon. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water, then place an egg on each muffin. Whisk yogurt sauce and spoon overtop. Season with fresh pepper and sprinkle with chives.
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Lemony goat cheese-stuffed artichokes

Cityline | posted Monday, Apr 27th, 2015

Recipe_Apr27

Lemony goat cheese-stuffed artichokes

Ingredients:

  • 2 artichokes, about 225 g each
  • 1 tsp lemon juice
  • 130-g pkg goat cheese
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped basil
  • 2 tsp lemon zest
  • 2 slices white bread
  • 2 tbsp melted butter, divided
  • 1/4 tsp salt

Method:

Line a baking sheet with foil.

Trim and lightly peel stems of artichokes. (Do not cut off stems.) Discard any small discoloured leaves around base of the stem. Cut 1 in. off tops of artichokes using a serrated knife. Using clean kitchen scissors, cut 1/4 in. off tips of spiky leaves around artichokes. Slice each artichoke in half lengthwise. Using a melon baller, scoop out the chokes. Discard any spiky inner leaves. Brush cut edges immediately with lemon juice to prevent browning.

Pour water into a large pot until it reaches 1 in. up the sides. Boil over high, then add artichokes, cut-side up. Reduce heat to medium-low. Simmer, covered, flipping halfway through, until tender, 12 to 15 min. Drain well.

Preheat broiler.

Mash goat cheese with mint, basil and lemon zest in a small bowl until smooth. Season with fresh pepper.

Whirl bread in a food processor until coarse crumbs form. It should measure 1/2 cup. Transfer to a small bowl. Stir in 1 tbsp butter until crumbs are moist.

Arrange artichokes, cut-side up, on prepared sheet. Brush with remaining 1 tbsp butter. Sprinkle with salt. Season with fresh pepper. Divide goat cheese mixture among artichokes. Sprinkle evenly with bread crumb mixture.

Broil in centre of oven until tops are golden, about 1 min. Serve warm.

Serves 4 | Per serving 175 calories, 8 g protein, 8 g carbs, 13 g fat, 2 g fibre, 373 mg sodium. Good source of vitamin A.

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Curtis Stone’s piri piri chicken with slaw

BT Toronto | posted Wednesday, Apr 22nd, 2015

CURTIS STONE RECIPE

Ingredients:

6  large red Fresno chilies, (about 5 ounces), coarsely chopped

4 red Thai chilies, stemmed

5 garlic cloves

2 1/2 tsp kosher salt

2/3 cup olive oil

1 pound boneless, skinless chicken thighs, cut into 2 to 3 pieces each

 Bamboo skewers, soaked in water for at least 1 hour, or metal skewers

 grilled flatbreads or 4 purchased naan

Slaw

1/4 small head green cabbage, very thinly sliced (about 2 1/2 cups)

1/4 English (hothouse) cucumber, halved lengthwise and thinly sliced

1/4 white onion, very thinly sliced

1/4 cup loosely packed mint leaves, thinly sliced

1 tbsp finely grated lime zest

2 tbsp extra-virgin olive oil

 Kosher salt

Instructions:

  • To prepare the piri piri chicken, in a food processor, blend the chiles, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.
  • In a large bowl, toss the chicken with 2/3 cup of the piri piri mixture to coat. Cover and refrigerate for at least 30 minutes, and up to 1 day. Refrigerate the remaining piri piri sauce.
  • Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with 1/3 cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.
  • Meanwhile, to make the slaw, in a large bowl, combine the cabbage, cucumber, onion, and mint. In a small bowl, whisk the lime zest and juice with the oil to blend. Toss the cabbage mixture with enough dressing to coat. Season to taste with salt.
  • To serve, divide the chicken skewers, slaw, and flatbreads among four plates. Serve the remaining piri piri sauce alongside.

The chicken can be marinated for up to 1 day.

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Sweet potato gnocchi with sage brown butter

Cityline | posted Tuesday, Apr 14th, 2015

recipegnocchi

Sweet potato gnocchi with sage brown butter

Serves 4

Ingredients:

  • 2 lbs sweet potato
  • 1 1/2 cup fresh ricotta, drained for 2 hours in cheese cloth or a fine sieve
  • 1/2 cup Parmesan cheese, grated
  • 1 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1 tbsp lemon zest
  • 2 1/2 tbsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh ground nutmeg
  • 2 1/2 cups all-purpose flour
  • 20 sage leaves
  • Unsalted butter
  • Vegetable oil

Method:

Preheat oven to 400F. Pierce sweet potatoes with a fork and bake on a baking sheet lined with parchment until fully cooked and tender, approximately 45 minutes.

Remove from oven, halve and allow to cool.

Remove flesh to a mixing bowl and add strained ricotta cheese. Blend with a hand blender until smooth.

Add cheese, sugar, maple syrup, lemon zest, salt, cinnamon, and nutmeg and mix well.

Mix in flour in batches until soft dough forms.

Turn dough out onto a floured surface and divide into 4 pieces. Use your palms, parallel to surface, to roll out gnocchi to a 1-in. diameter and cut desired size pieces.

Bring a large pot of salted water to a boil, add gnocchi in batches and boil for approximately 3-4 minutes, or until they float.

Remove to a clean-rimmed baking sheet.

In a large frying pan on medium heat, add 2 tsp vegetable oil and a couple handfuls of gnocchi. Sauté for one minute prior to adding a tbsp of butter, season with salt and pepper.

Sauté gnocchi until golden brown and finish with a handful of sage leaves for every cup of gnocchi.

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House smoked salmon with maple glaze

Cityline | posted Monday, Apr 6th, 2015

SalmonReci_Apr6

House smoked salmon with maple glaze

Makes4 portions

Ingredients:

  • 1 large piece salmon filet (around 2lbs with the skin on)
  • 1/2 cup maple syrup
  • 1/2 cup apple cider
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped tarragon
  • 2 cups wood chips for smoking
  • 1 whole pear (cut into large julienne)
  • 1 bulb Belgium endive (cut into leaves)
  • 1 head curly endive
  • 1 cup baby arugula
  • 1/4 cup toasted walnuts
  • 2 tbsps white wine vinegar
  • 6 tbsps olive oil

Method:

Soak the wood chips in water for a least one hour. Strain and place the wood chips in the bottom of a turkey roaster.

Then place the rack on top of the wood chips and lay the salmon skin side down on the rack.

In a bowl, mix the maple syrup, apple cider, mustard and tarragon with a pastry brush or small spoon. Spread the mixture over the flesh of the salmon.

Put the lid on the turkey roaster and place on a burner with medium to high heat. After a few minutes the wood chips should start to smoke.

Check on the salmon from time to time to make sure it is not burning, but don’t check on it so often that you let all the smoke out of the roaster. The salmon should be cooked through when finished. Timing may vary depending on the thickness of the roaster and the temperature of the burner. The salmon once removed should flake of the skin easily.

In a bowl, mix the white wine vinegar, curly endive, endive leaves, pear, toasted walnuts and baby arugula. Season with salt, pepper and serve topped with flaked smoked salmon. Salmon can be served warm or cold.

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