by Jane Christmas, What the Psychic Told the Pilgrim Ingredients 1 cup sugar 6 eggs 3 cups ground almonds Grated rind of one lemon Pinch of salt Icing sugar (about 2 tbsp. for decoration) Preheat oven to 350FGrease and flour a 9” round cake pan (springform is best)Beat the eggs and slowly add the sugar […]
The Vegan’s Cook Bible Serves 4 Fresh young spring vegetables are combined with rice for this light main course. 3 tbsp tamari or soy sauce 45 mL1 tbsp grated fresh gingerroot 15 mL2 tbsp olive oil 25 mL2 green onions, thinly sliced 21 clove garlic, minced 11 carrot, julienned 11 turnip, julienned 11 cup pieces
Spring Vegetable Fried Rice Read More »
Ste. Anne’s Cookbook serves six! 1 tsp Dijon mustard1 tsp grainy Dijon mustard½ cup rice wine vinegar2 Tbsp brown sugar¼ cup extra virgin olive oil¼ cup grape seed oil12 baby potatoes – halvedSalt & pepper to taste DressingMix mustards, vinegar and sugar. Whisk in olive oil and grape seed oil. Whenthickened, add salt and pepper
Warm Mustard Potato Salad Read More »
Ste. Anne’s Cookbook serves six! Chutney1 tsp olive oil1 small shallot, finely diced1 ripe mango, dicedZest and juice of 1 limeSalt & pepper, to taste1 tsp cilantro, chopped Trout1 Tbsp honey1 Tbsp lemon zest6 trout fillets, skin on one side Heat olive oil in a saucepan and cook shallot until tender, approximately 3 minutes.Add mango
Grilled Honey and Lemon Trout with Mango Chutney Read More »
