from One Pan I love baking with ricotta. I think it’s my Russian roots speaking. There’s a similar dairy product that is very popular in Russia called farmer cheese (tvorog) and there are hundreds of desserts featuring this smooth and delicious ingredient. It’s not as common in North America, so I usually use ricotta when […]
Roasted Pears Stuffed with Ricotta Read More »
from Kovacic Truffles Make yourself and others feel special with this delicious French Toast recipe, accompanied with a tasty berry sauce drizzled with a Bourbon Vanilla TruffLove™ Maple syrup and Black Truffle mix! This recipe will be one to save as you will be wanting to make it again; simple, easy and elegant. Ingredients Brioche French Toast:
Brioche French Toast with Berry Compote Read More »
from The Love of Cocktails During the COVID lockdown, I got really into using the leftover tops and bottoms to make syrups for my cocktails. This recipe features my scrap-based-Cucumber-Lime Cordial. The cocktail combines a Jummai sake with Hendrick’s Gin carrying floral notes of rose, cucumbers and tart green apples. It’s a green-on-green celebration! Ingredients
from Yalla, Let’s Eat! I absolutely love using harissa paste to marinate and flavor almost anything. It is such a versatile flavor enhancer and I like to use it to marinate protein of any kind. Harissa originates from North Africa, more specifically Tunisia. It is a mixture of spices and peppers that include roasted red
Harissa Shredded Chicken Lettuce Wraps Read More »
from How To Cake It These mini tacos are made with Chocolate Cake wrapped in tortillas sprinkled with a sugar and spice mix, then filled with chocolate Rice Krispy and jellybean meat. Here comes the best part: toppings! Each taco is completed with licorice tomatoes, coconut lettuce, and modelling chocolate cheese! Ingredients 2 lbs chocolate
from A Taste of Empire Perhaps the loveliest compliments I’ve received when making this recipe is that the dish reminds people of the rellenong bangus their mothers used to make. It means a lot to me because I’ve strayed so far from any traditional recipe. I’m fairly sure no one’s mother ever used a Thai-influenced
from PlantYou: Scrappy Cooking Get ready to take the art of the edible bowl to a whole new level with this loaded burrito– inspired masterpiece. If you have almost-stale tortillas sitting in your cupboard, we’ll transform them into the perfect shell for all your taco-night favorites. As you dig in, you can break off the
Loaded Tortilla Bowls Read More »
from Eat, Run, and Live Healthy Author Karen W. Olson shares her family’s favourite salmon chowder recipe: Ingredients 1 tbsp olive oil 1 tablespoon butter 1 diced onion 2 boxes chicken broth 3 cups small diced potatoes (or if in hurry add bag of frozen hash browns) 1 can corn or 1 cup frozen corn
from Back to Beer…and Hockey Here’s your inspiration for Easter dinner from “Made in Quebec” cookbook, a quintessential dish that’s braised in maple beer. You can’t get more Canadian than that! Check out our review of that cookbook at https://canadiancookbooks.ca/made-in-quebec-2/ Ingredients 3 tablespoons (45 mL) butter 1 medium onion, finely chopped 1 leek, white part
Ham Braised in Maple Beer Read More »
from Baked to Order Trifles are the superheroes of kitchen scraps, breathing new life into tired baked goods. They’re the perfect home for slightly stale cake, brownies, or cookies, which can best soak up the flavors of added syrup, fruit, and cream. Here I’ve gone with the ever-popular Black Forest combo of cherries and chocolate,
Black Forest Trifle Read More »
