Eat: - Amélie & Max
July 10, 2017

Frozen Raspberry and Mango Trifle

Frozen Raspberry and Mango Trifle



Prep time: 35 minutes

Cooking: 10 minutes

Cooling: 1 hour

Freezing: 4 hours

Serves 10


Lemon Curd

3/4 cup (160 g) sugar

1 tbsp cornstarch

2 eggs

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.



Easy Frozen Strawberry Cream Pie

Frozen Strawberry Cream Pie

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


Whipped cream


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. 





March 26, 2017

Easter ›  

Mango Yogurt Mousse Cake

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

Serves 10

*Freeze well*



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.


March 09, 2017



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.



  • 1½ teaspoons baking powder
  • ¾ teaspoon kosher salt
  • 4 cups all-purpose flour, plus more for surface
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs

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.


January 30, 2017

avocado ›   diet ›   Mexico ›   wellness ›  

Open-Faced Avocado Sandwich with Kale and Fresh Herbs

open-faced avocado and kale sandwich

Impress your guests and yourself with this delicious avocado and kale hors d'oeuvre.

Kale salad:
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

Avocado purée:
 Avocado from Mexico, crushed
1 tablespoon lime juice
Salt and pepper

Avocados from Mexico,cut into thin slices (3 slices per sandwich)
Radish slices to garnish
Coarse salt
ACE multigrain baguette, sliced diagonally

*Serves 5-6


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.

January 29, 2017

avocado ›   diet ›   Mexico ›   wellness ›  

Quinoa, Avocado, Broad Beans, Feta Za'atar and Pistachios


Everyday healthy exotic with avocados

Healthy exotic is the name of the game with this recipe and here your taste buds will come out the winner. 


1½ tbsp olive oil
1 cup white quinoa
2 cups water
540 ml (1 can) broad beans, rinsed and drained
Avocado from Mexico,sliced
¼ cup feta
¼ cup green pistachios, coarsely chopped
1 tbsp za'atar (see note) or more to taste
Salt and fresh ground pepper
Italian parsley, to serve
Lemon juice and olive oil, to serve


*Serves 4


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.

January 29, 2017

avocado ›   breakfast ›   diet ›   Mexico ›   wellness ›  

Avocado, Banana and Greek Yogurt Pancakes

Avocado pancake

Add a healthy twist to your pancakes with this tasty take on the traditional pancake.


½ cup + 2 tablespoons rolled oats
1 tablespoon ground flaxseed
1 teaspoon baking powder
½ teaspoon cinnamon
¼ ripe
Avocado from Mexico – peeled, pitted
1 tablespoon unsweetened coconut (optional)
1 egg
¼ cup Greek yogurt
½ banana
2 tablespoons unsweetened coconut milk (or any milk)
½ teaspoon pure vanilla extract
Other ½ of banana – peeled and chopped
Avocado from Mexico– peeled, pitted and chopped
2 teaspoons 100% pure maple syrup
Cashew or almond butter (optional)

*Serves 2-4


1. Add all dry ingredients except avocado and coconut to a small bowl and mix together.
2. Add wet ingredients to a blender and blend on high for 10 seconds.
3. Add ½ of the dry ingredients to the blender and blend again for 10 seconds. Add the other ½ and blend again for 10 seconds or until well combined.
4. Transfer the mixture from the blender to a medium bowl. Fold in dried coconut (optional) and diced avocado. Let the batter sit for 4-5 minutes.
5. Lightly grease a non-stick skillet or griddle and turn on heat to medium. Use a ladle to scoop out the batter to make 4 equally sized pancakes. Cook on one side until the batter on the top starts to bubble and then flip.
6. Cook until both sides are golden brown.
7. Remove from heat and top with cashew/almond butter, diced banana, avocado, and a drizzle of maple syrup.
January 29, 2017

avocado ›   breakfast ›   Mexico ›   smoothies ›   wellness ›  

Avocado Breakfast Shake

Eat avocados from Mexico to improve your health

Add some creamy and vitamin rich goodness to your breakfast with this quick and easy to make breakfast shake.

1  Avocado from Mexico
1 banana
1 cup of light strawberry yogurt
½ cup blueberries
½ cup grape & pomegranate juice

*Serves 1-2

Avocado smoothie

1. Blend and enjoy!

December 03, 2016

holiday meals ›  

Mini Grilled Striploin Skewer with Poached Sweet Potato and Oven Roasted Cherry Tomato with Truffle Compound Butter Skewer

Beef Skewer


Grilled Striploin


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

Herb Mix

(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

December 03, 2016

chocolate ›   desserts ›   holiday ›  

Chocolate Souffle

Souffle au chocolat

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!


  • 8 heat proof glass or ceramic ramekins
  • 3 tbsp granulated sugar (just to coat ceramic ramekins)
  • Soft butter


  • 1/4 cup granulated sugar
  • 5 oz butter
  • 6 oz dark chocolate
  • 4 large egg yolks
  • 4 egg white
  • 1/4 tsp cream of tartar
  • 2 tbsp orange liqueur
  • 1 tbsp vanilla extract

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

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