RECIPES

from The Anime Chef Cookbook ANIME ★ SCHOOL BABYSITTERS SEASON 1 | EPISODE 2 When Ryuu takes the toddlers from the daycare on a field trip to the zoo, they enjoy a bento. Bentos (lunch boxes) are common in Japan and can be comprised of lots of different foods for adults and children. The bento […]

from Cosman & Webb A Dutch Baby is similar to a pancake, crepe, and popover all in one – and this particular recipe is our family’s new favourite tradition for our Christmas morning breakfast. Using good quality ingredients will make a big difference in taste and texture. Serves 4. Ingredients  For the Dutch baby 4 large

from Mrs. Dalgairns’s Kitchen Original Recipe Wash and clean the rabbits well, let them lie for two or three hours in cold water, cut them into joints, wash and dry them in a cloth, dust them with flour, and fry them a light brown with butter, and stew them in the following sauce: Brown three

from Wild Harvest Recipes Wild turkey broth is the foundation of this dish, so I keep the flavors of the garnish light and simple.  The unique texture of spaghetti squash adds a noodle-like texture and some bulk to this dish.  The mushrooms add a distinct flavor and look wonderful cut in julienne (shoestring or matchstick

from Chiamigos  Ingredients  1/3 cup (50g) Chiamigos Chocolate Banana Nut pudding mix 1/3 cup (50g) plant-based milk or water 1 banana, sliced 1/4 cup (<14g) coconut whipped cream (purchased or homemade) 2 strawberries, sliced 1 tablespoon almond butter  Sprinkle cocoa nibs  Preparation Mix the chia pudding according to package instructions, set aside. Slice the banana

from My New Table I had the opportunity to visit Kolapore Springs—a hidden local and sustainable hatchery a stone’s throw from my parents’ farm—when I was working with Feast, a chef-driven food-delivery service in Toronto. Since tasting their trout I haven’t turned back. It’s a true hero fridge staple for a last-minute cocktail party. Kolapore

from The Vibrant Caribbean Pot  This book would not be complete if I didn’t share one of my dad’s favourite snacks. Roasted with a wonderful glaze to give you that crunchy texture and spiced up with some lovely Caribbean elements, this mosaic of nuts is simply outstanding. I must warn you though that you, or

from Granny’s Kitchen Preferably eaten with ackee and/or fried dumplings. Serves 4-6 Ingredients: ½ pound boneless salted codfish ½ cup vegetable oil 4 cloves garlic, chopped 2 onions, chopped 2 bell peppers (red, yellow, green and/or orange), chopped 1 Scotch bonnet pepper, chopped (optional) 3 scallions, chopped 1 sprig thyme 1 teaspoon black pepper Directions:

from Peter Robinson A comfort food we all like to make…add a handful of potato chips, or crisps as the Brits like to call it and, voila, lunch is served! Serves one Ingredients: 2 slices of bread Butter 2 slices cheddar cheese 2 slices Vidalia onions Directions: Take a couple of slices of bread, white

from The Long Table Every carbohydrate or bread lover’s dream has come true in this celebration of all things caramelized and whole grain. It is an impeccable combination of sweet, sour, savoury, salty and peppery!  Serves 6 Preparation Time: 1 hour 40 minutes Cooking Time: 45 minutes Equipment: one 8 x 8 pan Ingredients Focaccia: