Prep time: 35 minutes
Cooking: 10 minutes
Cooling: 1 hour
Freezing: 4 hours
3/4 cup (160 g) sugar
1 tbsp cornstarch
1 egg yolk
1/2 cup (125 ml) lemon juice
1/4 cup (60 ml) water
1 1/2 cups (375 ml) vanilla ice cream
1 1/2 cups (375 ml) raspberry sorbet
1 1/2 cups (375 ml) mango sorbet
2 1/2 cups (100 g) cubed angel food or sponge cake
1/2 cup (70 g) raspberries
1 cup (250 ml) raspberry coulis
Raspberry Coulis - makes 1 cup
Puree 2 cups (280 g) of raspberries with 1/4 cup (55 g) of sugar in a blender. Strain through a sieve, if desired.
It's the height of strawberry season, so it's time to celebrate with everything strawberry! Here's a mouth watering gluten-free recipe you NEED to try.
1 cup of gluten free ginger snap cookies
1/2 cup of butter, room temperature
2 egg whites
1 1/4 cups whipping cream
2 Tbsp lemon juice
2 cups strawberries crushed
1/4 cup chopped walnuts (optional)
1 cup of gluten free ginger cookies
2 tbsp of room temperature butter
1.Preheat oven to 325 degrees
2.This is a perfect job for kids so be sure to involve them in the process. Crush cookies with hands into a bowl and fold in butter and walnuts. Transfer mixture into an 8 x8" pan and spread across to create pie crust. Press crust mixture with the back of a spoon until the entire pan is covered.
3. Place pan in oven to toast for 10 to 15 minutes.
4. Whip egg whites. Once they're starting to get foamy, add sugar and whip until there are stiff, glossy peaks.
5. In another bowl, whip cream to soft peak stage. Gently stir together egg whites, whipping cream, lemon juice and crushed berries. Pour cream over crust and gently spread into all corners of the pan.
6. Next, take the crunchy mixture save earlier and sprinkle it over the top. Cover it with cling wrap and place in the freezer for a minimum of 3 hours (for best results freeze overnight). Place at room temperature for 15 minutes before serving.
Easter is the perfect time to bring out this sweet mango curly ribbon topped cheese cake. You'll love its fluffy and light texture and the smooth tang of healthy Greek yogurt.
Prep time: 40 minutes
Cooking: 15 minutes
Cooling: 4 hours
7oz (200 g) graham crackers or gluten-free ginger cookies
1/3 cup (75 g) unsalted butter, melted
1 tbsp gelatin
3 tbsp (45 ml) water
1 3/4 cups (430 ml) mango purée (see Mango Butter recipe)
3 tbsp (45 ml) water
1 cup (250 ml) 35% whipping cream
1/2 cup (105 g) sugar
1 cup (250 ml) plain Greek yogurt
1 mango, ripe but firm, peeled, pitted and thinly sliced
1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
2. In a food processor, finely grind the cookies to the texture of bread crumbs. Transfer to a bowl, add the butter and combine. Lightly press onto the bottom and halfway up the sides of prepared pan. Bake for 10 minutes or until lightly browned. Let cool.
3. Meanwhile, in a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
4. In a small saucepan over medium heat, heat the mango purée. Stir in the gelatin until it has dissolved. St aside in a large bowl and let cool to room temperature, about 15 minutes.
5. In another bowl, whip the cream and sugar using an electric mixer until firm peaks form. Set aside the whipped cream in the refrigerator.
6. Using a spatula, stir the yogurt into the mango purée. Gently fold in the whipped cream and spoon onto the crust in an even layer. Refrigerate for 4 hours until the mousse has set, or freeze, if desired.
7. Twist the mango slices into spirals and place on the cake. Run the blade of a knife between the cake and the pan. Unmould and serve.
According the Jewish calendar, Purim is celebrated to recognize the salvation of the Jews from the wicked Haman. Some even akin it to Halloween for the kids. During this time the traditional three-cornered holiday cookie, hamantaschen is served.
Hamantaschen is typically stuffed with sweet poppy seed or fruit filling. It all sounds tasty but is often a chore to make or brings back negative childhood memories of its dry and sandy tasting holiday dessert. This recipe will change that perception.
MAKES ABOUT 24 SERVINGS
Filling: Use your favourite jam
Tools of the trade: 3½"-diameter cookie cutter
Time-saving tip: Make dough up to two days ahead; keep chilled
Whisk together baking powder, salt, and 4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl until pale and fluffy. Then add 2 eggs one at a time, beating to combine after each addition and scraping down sides of bowl.
Reduce speed to low and gradually fold in dry ingredients; mix until dough comes together. Divide dough in half and form into two ¾"-thick disks. Cover and chill fo a minimum of 2 hours.
Preheat to oven to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 30 minutes.
Roll out dough on a very lightly floured surface to about ¼" thick, gently dusting with flour as needed. Cut out 3 1/2" rounds with cutter and, using a bench scraper or spatula, transfer to 2 parchment-lined baking sheets. Gather up scraps, roll again, and cut out additional rounds.
Next gently beat remaining egg in a small bowl to blend. Brush edge of rounds with egg, then place 1 1/2 tsp. filling in centre. Here's the creative part: fold sides up to make a triangle, pinching points gently to seal and leaving about 1" surface of filling exposed.
Brush sides of folded dough with egg. Bake cookies, rotating baking sheets halfway through, until bottoms are golden brown, 18–22 minutes. Let cool on baking sheets.
Impress your guests and yourself with this delicious avocado and kale hors d'oeuvre.
1 cup curly kale, very thinly sliced
⅓ cup, Italian parsley, chopped
2 tablespoons cilantro, chopped
2 tablespoons lime juice
1 ½ tablespoons olive oil
Salt and pepper
1 Avocado from Mexico, crushed
1 tablespoon lime juice
Salt and pepper
2 Avocados from Mexico,cut into thin slices (3 slices per sandwich)
Radish slices to garnish
ACE multigrain baguette, sliced diagonally
1. Mix the ingredients for the kale salad and set aside.
2. Mix the ingredients for the avocado purée and set aside.
3. On each baguette slice, spread a little avocado purée.
4. Arrange the avocado slices on the bread and garnish with kale salad.
5. Add a few radish slices, coarse salt and pepper.
Healthy exotic is the name of the game with this recipe and here your taste buds will come out the winner.
1. Rinse the quinoa in a fine sieve and drain well.
2. Heat the olive oil in a saucepan over medium heat. Add the quinoa, and blend for 1 minute. Add the water; salt to taste. Bring to a boil, cover and cook over low heat for 12 to 15 minutes or until the quinoa is tender and all of the water has been absorbed. Remove from heat, and let sit while covered for 10 minutes. Fluff the quinoa with a fork.
3. Spoon the quinoa onto the bottom of two bowls. Garnish with broad beans, sliced avocado and feta. Arrange a few pistachios and Italian parsley leaves on top. Sprinkle with za'atar, and add salt and pepper. Drizzle generously with lemon juice and olive oil.
4. CHEF'S TIP: Za'atar can be found in the exotic spice aisle of many grocery stores and in the spice sections of bulk stores and Middle Eastern grocery stores.
Add a healthy twist to your pancakes with this tasty take on the traditional pancake.
Add some creamy and vitamin rich goodness to your breakfast with this quick and easy to make breakfast shake.
1 Avocado from Mexico
1 cup of light strawberry yogurt
½ cup blueberries
½ cup grape & pomegranate juice
1. Blend and enjoy!
8-12 inch bamboo skewers
1 striploin steaks
1½ teaspoons garlic, chopped
Cracked black pepper
Sea salt 1 tablespoon olive oil
Mix all Ingredients together and rub on steak. Pre heat BBQ and sear steaks to desired liking. Once done set aside with a tablespoon of truffle compound butter spread on steak, letting butter melt into steak and rest for 2-3 minutes. Cut into 1 inch cubes.
Poached Sweet Potatoes
1 med sweet potato, peeled and diced into 1 inch cubes
¼ cup butter
2 cups 2% milk
1 sprig thyme, leave whole
1/2 teaspoon cracked black pepper
1 small sprig fresh rosemary
1 teaspoon sea salt
Place all ingredients in small heavy bottomed pot. Bring to slow simmer over Med heat for 8-10 minutes. The potato should e tender. Drain and set diced potatoes aside.
Truffle Compound Butter
1/2 cup unsalted butter, room temperature
1 tablespoon roast garlic puree
1½ tablespoons finely chopped
(thyme, oregano, rosemary, tarragon)
¾ teaspoon black truffle oil
Add all the ingredients in a food processor and pulse for 2 minutes. Scrape down the sides of the mixer and pulse 3-4 times. Transfer the butter to a small bowl. Serve immediately or cover the bowl and refrigerate.
Roasted Cherry Tomatoes
1 pint cherry tomatoes
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
2 tablespoons olive oil
Sea salt and cracked black pepper
Preheat oven to 400°. Toss all ingredients into a small bowl making sure they are well coated. Season with salt and pepper to your liking and roast until tomatoes are blistered and beginning to burst, 15-20 minutes. Assembly Assemble your skewers in the order of roasted cherry tomato, sweet potato, steak. Sprinkle with a little sea salt and heat in 325’f oven for 3 minutes.
Recipe courtesy of Beretta Farms
Who are we kidding? Forget the diet and allow yourself to simply indulge in this mouth watering unabashedly decadent chocolate soufflé, complete with a rich molten center, and a light spongy exterior. Go on...treat yourself!
Bake at 400’F
Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done the night before.)
Set an oven rack in lower third of the oven and preheat to 400⁰F.
Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract and orange liqueur. Set aside.
Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture. (Rinse the bowl well, if using for beating the egg whites.)
Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, cream of tartar. Beat on medium until frothy; then gradually add the remaining sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
Working quickly, fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the soufflé mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
Immediately bake until the soufflé rises about 1 1/2 inches from the ramekins, and the tops are browned, about 15 to 18 minutes (Do not open or bang the oven door closed before your 15 – 18 minutes are up. Your beautiful soufflé may fall in the middle and deflate before cooking all the way through). Remove from oven, dust with confectioners’ sugar and serve immediately.
Recipe courtesy of Beretta Farms