Classic British Potted Shrimp
A Tudor classic that won over Ian Fleming and James Bond: tiny shrimp sealed under golden spiced butter, made for warm toast.
Mini Shortbread Tarts
What if thumbprint cookies and Christmas shortbread became one? Buttery, lemon-scented shortbread cups, baked and filled with jam.
sheet pan lasagna
Lasagna is the quintessential Italian comfort food. Originating in Naples, it’s been around since the middle ages. Traditional lasagne has layers of meat ragù, béchamel sauce, lasagne sheets, and cheese. Up until a few years ago, this layered approach was the standard.
Lemon Sponge Pudding
A light, fluffy sponge with a decadent lemon sauce hiding on the bottom, hence its other name, lemon surprise pudding. A vintage winter classic from my mom and her mom.
Parsnip and Carrot Soup
Why throw out good food when you can make soup? Parsnips and carrots simmered with a touch of chili and cream, finished with olive oil and black pepper.
reverse puff pastry pizza
We love homemade pizza. Who doesn’t? And many have their favourite ways to prepare one but none, in my humble opinion, are as ingenious as a reverse puff pastry pizza! This is a Jamie Oliver creation. I recall the first time watching The Naked Chef when it first aired back in 1999. We were living…
no-knead bread
As I prepare this post, I am on my third try at no-knead bread. The first attempt was relatively good but I felt the instruction of ‘hot water’ was a bit suspect. The result? The bread was smaller than I thought and I doubted it would rise. And, I was right in my assumptions. The…
steamed chicken dumplings
The humble dumpling has been around for centuries and was considered the perfect way to stretch a small amount of meat to feed more people. Many cuisines worldwide include dumplings in some form be they stuffed, boiled, or steamed. Filled dumplings have been around in China for more than 1,800 years! While some recipes call…
Thai Omelette with Minced Chicken
A taste of Bangkok, made with leftover chicken wonton filling. The eggs swim in hot oil and splutter as they cook, puffing up crisp and golden.
zucchini frittata
Typically a frittata is cooked in a skillet and finished off in the oven. It’s an easy clean-up with just one cooking vessel. However, I’m going to make you dirty one more cooking pan…gasp! 🙂 I have been making frittatas for years.
Pineapple Upside-Down Cake
A vintage cake that has been around since the 1800s. Fresh pineapple caramelized with butter, brown sugar and cinnamon under a tender yogurt cake.
fried brie with honey
I don’t know why, but Christmas always seems to sneak up on me…39 days to go! It feels like summer and fall whizzed by. Each year I am on the hunt for new appetizers. I had seen a recipe for pan-fried brie Half Baked Harvest posted. Tieghan had me at fried brie and this inspired…
Thumbprint Cookies
Vintage shortbread-style cookies with lemon zest, rolled in coconut and finished with a spoonful of jam in the centre.