Although this book is marketed as a cookbook, it is so much more than that…I would call it a lifestyle coffee table book with a ton of amazing recipes throughout. Inside the covers, we get a glimpse into author Trish Magwood’s world: pictures of her family, life both in the city and on the farm […]
What do you get when you combine the experience of a teacher, engineer and triathlete? Why, Chiamigos, of course! And if you’re looking to eat healthier but have a busy lifestyle, Chiamigos has the solution for both…a breakfast cereal or late-night snack, the Chia pudding mix will fill you up while knowing you’re consuming a
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
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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
SMOKED TROUT WITH CAPER CREAM CHEESE Read More »
The recipes in My New Table use fresh ingredients that follow the rhythm of the seasons, paired with simple preparations so that their natural flavours shine. As Trish says, she is a “salt and pepper, butter and olive oil kind of cook,” and her ingredient-driven recipes suit any day of the week—from midweek evening dinners
Chocolate Almond anyone? Go ahead and indulge! Chiamigos has managed to bring your favourite late-night snack into a delicious, nutrient packed breakfast cereal. The coconut gives a subtle tropical sensation for the tastebuds before being swept into sweet territory with a smooth cinnamon aftertaste. You’ll taste that natural peanut butter flavour with an added crunch.
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Do cultural-specific cookbooks intimidate you? If so, chef Chris de la Rosa is here to demystify both recipes and ingredients to assist you in producing the most amazing Caribbean dishes. The Vibrant Caribbean Pot (Vol 2) begins with stories of his home in Port of Spain, Trinidad and the rich culinary immersion of home cooking
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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
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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:
Want to introduce your budding chefs to Caribbean food? Start with an inspiring story about a little girl’s experience in the kitchen and her struggles and perseverance that ultimately produces a wonderful meal. Granny’s Kitchen is author Sadé Smith’s debut children’s book where she portrays a little girl, Shelly-Ann, learning to replicate her grandmother’s familiar
