The Cupid’s Cup
Autumn is officially here, and the weather lately has been stellar. I am saluting the change of seasons with this flirty riff on a classic Pisco Sour. Pisco is a grape brandy that can only be produced in Peru or Chile.
Blueberry Meringue Muffins with Lemon Curd Filling
How to make a blueberry muffin even better? This recipe does so by adding a lemon curd filling topped by meringue. This recipe is adapted from Australian Good Taste magazine. Makes 66 blueberry muffins (homemade or store bought)90g (1/4 cup) lemon curd2 egg whites, at room temperature100g (1/2 cup) caster sugar Preheat oven to 200c.…
Lamb, Broccoli, Chilli and Mint Stir Fry
Healthy eating and food on the table within 20 minutes is always a great combination! Don’t worry about the chillies being too hot so long as you remove the seeds and the white membrane you’ll be fine. This recipe is adapted from Australian Good Taste magazine. Serves 42 tablespoons Chinese rice wine2 teaspoons oyster sauce500g…
Orecchiette with Asparagus and Salsa Verde Dressing
Orecchiette is Italian for ‘little ears’ and is a perfect pasta to catch the salsa verde dressing in. Another fab recipe adapted from Australian Good Taste magazine. Salsa verde is a versatile condiment and is also known in France as sauce verte. It has been around for nearly 2,000 years and traditionally the herbs were…
Artichokes with Prosciutto, Feta and Mint
Don’t these look too good to eat? These bite size parcels are perfect for entertaining and is another great recipe adapted from Australian Good Taste Magazine. Artichokes are an excellent source of magnesium, folic acid, fiber and vitamin C. They are also known to help poor liver function which in turn helps to lower blood…
Pepper, Red Onion and Goat’s Cheese Frittata
This week has been a busy one for me so I’ve been looking at recipes that are super quick yet delicious. This dish is adapted from BBC Olive magazine. Bell peppers are excellent sources of vitamin C and vitamin A and onions are very rich in chromium and vitamin C. Like garlic, the regular consumption…
Chicken Souvlaki
Here’s a fresh take on souvlaki that will have your family and friends asking for more! An easy recipe to make and is adapted from ABC Delicious magazine. The fresh herbs really make this a mouth watering dish. Fresh oregano is a good source of fiber and a very good source of iron. For more…
Greek Lamb Burgers
This recipe is a nice change from the beef burger. Fresh herbs combined with feta cheese make these burgers hard to resist. The Tzatziki sauce also makes a great dip for vegetables or any leftover pita (cut into wedges). This recipe is adapted from Cooking Light magazine.Serves 4-61/2 cup feta cheese, crumbled1 tablespoon fresh rosemary,…
Turkey Jambalaya
Now that Canadian Thanksgiving has passed, most people have turkey leftovers for at least a week. Here’s a new twist on what to do with all that leftover meat. This recipe was originally submitted by Kelly Donlea from Suite 101.com. She’s one of the contributing writers to that network. Thanks Kelly, it’s a great dish…
Basil and Lime Sorbet
Sorbet (also known as sherbet) is a frozen dessert sweetened with water and is flavored with fruit juice. Origins of sorbet can be traced back to a Middle Eastern drink called ‘charbet’ which consisted of fruit juice and water. For more history and folklore, click here. I used this as a palate cleanser just before…
Molasses Cookies
These are an all time favorite with my family. The recipe is from my mother in law who’s been making these cookies for years. She always keeps them in her big brown cookie jar which seems to keep them moist for a long time, that is, if they last that long! Molasses is a thick…
Beef and Chorizo Nachos
Need a snack for an evening of sports or watching movies? Not exactly a guilt free meal but sometimes that’s what one needs towards the end of a hectic week! I love the way the chorizo sausage adds a bit of spice and smokiness to this recipe. Another great recipe from Australian Good Taste magazine!Serves…
Portobello Mushroom Melts
Portobello mushrooms are one of my favorite mushrooms. Their meaty texture is a great substitute for steak and are a hearty addition to stir fry dishes and sauces. Portobello’s are a grown up version of the Crimini mushroom. Nutritionally, they are an excellent source of Niacin (helps in the functioning of the digestive system, skin,…