Category: Uncategorized

INGREDIENTS:

Quiche Filling: 

2 cups of shredded cheddar cheese

1 cup of milk

4 eggs

4 strips of bacon (pan fried)

1 onion (caramelized)

1 red bell pepper (pan fried)

salt & pepper

Pie Shell:

1 1/2 cups of flour

6 tbsp butter (room temperature)

2 tbsp water

1 egg white (lightly beaten)

DIRECTIONS:

Mix the flour and the butter together with your hands, until the dough comes together into a ball. Add water, butter or flour as necessary in order to develop the right consistency. Spread the dough on a 9 inch round tart pan. Lightly beat the egg white and spread on top of the dough with a brush. Make sure to remove the excess and place the quiche shell in the refrigerator for half an hour.

Preheat the over to 350 degrees Fahrenheit and while the shell hardens in the fridge, you can prepare the filling. Beat the eggs and milk with salt and pepper until fluffy. Place bacon, onion, and bell pepper on the bottom of the quiche shell, cover it with the shredded cheddar cheese, and then cover it with the milk and egg mixture.

Place it in the oven for about 45 minutes to one hour, or until you stick a knife in it and it comes out clear.

Serve it with a side green salad and a glass of Chardonnay.

A delicious Brazilian dessert.

INGREDIENTS:

1 ripe papaya
4 scoops vanilla ice cream
1 tbsp Creme de Cassis (or blackcurrant syrup for non-alcoholic)
whipped cream (optional)
toasted coconut (optional)
Maraschino cherry (optional)

DIRECTIONS:

Peel the papaya, remove the seeds and cut into small pieces. Put in a blender along with the ice cream and puree until smooth.
Drizzle the Creme de Cassis or blackcurrant syrup around the inside of a glass. Pour the papaya cream into the glass and top with the whipped cream, coconut and cherry.

[youtube height=”HEIGHT” width=”WIDTH”]http://www.youtube.com/watch?v=Kmtm8E3u7EM&feature=c4-overview&list=UUCOTM86m3nZInqcpaMUn9-A[/youtube]

INGREDIENTS: 

3 tbsp canola oil

2 large leeks, cleaned and sliced thinly

2 russet potatoes, peeled and chopped

3 cups vegetable stock

1/2 cup heavy cream

1/4 cup shredded cheddar cheese

1 tsp lemon juice

2 tbsp minced parsley

salt and pepper, to taste

DIRECTIONS:

Heat the oil over medium heat in a dutch oven. Add the leeks and potatoes and cook until they begin to soften (about 10 minutes).

Add the vegetable stock and 3 cups of water, and bring to a boil. Reduce heat to low, and simmer for about 30 minutes until the potatoes are tender.

Use a blender to puree the soup in batches until smooth. Add the cream, cheese, lemon juice, parsley and salt and pepper to taste.

INGREDIENTS:

4lbs (2kg) of oranges
2 lemons
15 cups granulated sugar

DIRECTIONS: 

Cut an 8-inch square of double thickness cheesecloth; set aside.
Scrub oranges and lemons; cut out stem and blossom ends and any blemishes. Cut in half crosswise; squeeze out juices, dislodging seeds. Strain through sieve into large Dutch oven.
Place seeds and any membranes in centre of cheesecloth; bring up sides and tie with string. Add to pan.
On cutting board, stack about 3 halves of oranges and lemons; cut into 3 parallel strips. Cut crosswise into slightly less than 1/4-inch (5mm) thick strips. Add to pan along with any accumulated juices. Repeat with remaining halves.
Add 16 cups water; bring to a simmer over medium heat. Simmer, stirring often and pressing seed bag to release pectin, until peel turns to mush when pressed between fingers, 2.5 to 3 hours. Remove seed bag and let cool; squeeze juices into pan. Mixture should measure 15 cups; if not, add water to make up the difference or boil until reduced to this amount.
For each batch, in clean Dutch oven, bring 5 cups of the sugar and fruit mixture to full rolling boil, stirring. Boil vigorously, stirring constantly., until free of foam, thickened and setting point is reached, about 8 minutes.
Pour into sterilized 1-cup canning jars, leaving 1/4-inch headspace. Seal with prepared discs and bands. Process in boiling water for 10 minutes.

By Ashley Singh (Runner-up of the Kin’s Recipe Challenge)

INGREDIENTS:

Filling:
6 Granny smith apples, cored/peeled
and thinly sliced
1 cup sugar
2 tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

 Topping:

1 cup flour
1/2 cup oats
1/2 cup brown sugar
1/2 tsp cinnamon
3/4 cup cold butter

DIRECTIONS:

Preheat oven to 350˚F.
Using a food processor, blend dry ingredients together until they are well combined. Add butter pieces and pulse until coarse crumb texture appears. Set aside.
Prepare apples and place in a large mixing bowl. Add remaining ingredients and mix together well until combined and apples are fully coated. Transfer filling to a 9” x 13” greased baking dish. Distribute topping over the apple filling evenly. Bake in oven for 35 to 40 minutes when topping is browned and apples are tender.
Serve warm with vanilla ice cream or delicious on its own!

INGREDIENTS: 

1 bunch kale

1 tbsp extra virgin olive oil

salt (or seasoning of your choice)

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.

Remove the leaves from the stems with a knife, then tear into small pieces. Wash the leaves and dry thoroughly with a salad spinner.

Drizzle with the olive oil, mix until leaves are coated, then sprinkle seasoning on top.

Arrange the leaves in a single layer on a baking sheet, then bake for 8-10 minutes (careful not to burn them!)

[youtube height=”HEIGHT” width=”WIDTH”]http://www.youtube.com/watch?v=GmZ5q9FCPTU&list=UUCOTM86m3nZInqcpaMUn9-A[/youtube]

INGREDIENTS:
2 1/4 lbs (1kg) of diced pumpkin 2 tablespoons grated ginger root
1 large chopped onion 1 1/2 cups (400 ml) of vegetable stock
1 tablespoon olive oil 1 can coconut milk
2 teaspoons crushed garlic 1 tablespoon of green curry paste

INSTRUCTIONS:
Sauté pumpkin, garlic, ginger and onion in olive oil.
Add stock (it should just cover the pumpkin). Bring to boil and cook for 15 minutes.
Let cool and puree.
Return to heat, add coconut milk and green curry paste.
Simmer another five minutes.
Season to taste with salt and pepper.

INGREDIENTS:
1 Maui Gold Pineapple, peeled and cut into chunks
1-1/2 cup of granulated sugar
1-1/2 cups of grated cheddar cheese
1/4 cup (1/2 stick) cold butter, sliced thin
1-1/2 sleeves of crushed Ritz crackers
¾ cup of water

INSTRUCTIONS:
Preheat oven to 350˚F and butter a 1-quart casserole dish.
Add the sugar to the water, and heat over medium high, stirring regularly, until a syrup is formed. Add pineapple to the mixture and stir.
Place a layer of 1/2 of the pineapple mixture, then top it with 1/2 of the crushed Ritz crackers, and thinly slice 1/2 of the butter over the top, then sprinkle on 1 cup of the cheese. Repeat layers, ending with the butter; reserve the remaining 1/2 cup cheese.
Bake uncovered for 25 to 30 minutes (or until golden brown and bubbly).
Remove the dish from the oven, add remaining cheese on top and place it in the oven just until cheese has melted.
Serve as a side dish with pork, ham or turkey. This is a great cranberry sauce replacement.

INGREDIENTS:
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp maple syrup
mixed salad leaves
6 fresh brown figs, cut into quarters
8 slices prosciutto
blue cheese, crumbled
salt and pepper
handful of walnuts (optional)

INSTRUCTIONS:
Mix together oil, vinegar, salt and pepper in a small bowl. Set aside.
Arrange the salad leaves, figs and prosciutto on a serving plate.
Top with blue cheese and walnuts, then drizzle the dressing over.

INGREDIENTS:
4 strips bacon
2 tbsp butter
1 lb fresh brussels sprouts, cut in halves
1 small onion, chopped
salt and pepper

INSTRUCTIONS:
Pan fry bacon over medium-high heat until crispy. Remove from heat and place the bacon on a paper towel lined plate to soak up the grease. Cut into small pieces.
Add the butter to the remaining bacon fat left in the pan. Add the onions and brussels sprouts and cook for about 10 minutes until the sprouts are a golden brown colour.
Add bacon back to the pan, and season with salt and pepper.
Serve immediately.