Thursday 30 April 2015

Sour Cream Icing


Sour Cream Icing

                Ingredients               Yield: 250ml (1c)
  • 60ml (1/4c)  Sour Cream
  • 60g (1/4c)    Butter
  • 125g (1c)      Icing Sugar
  • 5ml (1tsp)     Vanilla Extract
                Instructions
  1. Soften butter in microwave for 10 seconds.
  2. In a bowl, whip butter and sour cream with a whisk until smooth.
  3. Add in icing sugar and stir until smooth.
  4. Adjust consistency with vanilla and mix thoroughly.
  5. Lather on top of cooled cinnamon rolls.
Check out the video!!!
https://youtu.be/J-NJdWlgTnM

Cinnamon Rolls


Cinnamon Rolls

                Ingredients                        Yield: 8-12 cinnamon rolls
Dough

  • 260g (1 3/4c)      All-purpose Flour
  • 7g (1 1/2tsp)       Active Dry Yeast
  • 150ml (2/3c)       Milk
  • 2                         Egg Yolks
  • 15g (1Tbsp)          Butter
  • 20g (1Tbsp +1tsp) Granulated Sugar
  • 160g (2/3c)          Butter
Cinnamon Mix
  • 5g (1 1/2tsp)   Cinnamon
  • 100g (1/2c)     Brown Sugar
  • 30g (2Tbsp)     Butter
  • 5g (1tsp)         Granulated Sugar 
                Instructions
  1. In a small pot, combine milk, 15g of butter, 20g of granulated sugar and scald.
  2. Once the milk has cooled back down add in yeast and let activate for 10 minutes.
  3. Mix in flour, egg yolks and form a dough.
  4. Turn out onto work surface and knead for 10 minutes until smooth and elastic. Place in a lightly greased bowl and let rise in a warm place for an hour.
  5. Place the 160g of butter in between two sheets of plastic wrap and roll to a 9x4 inch flat sheet of butter. Place in the fridge and let harden.
  6. Make the cinnamon mix by combining brown sugar and cinnamon in a bowl until a uniform texture.
  7. Once dough has risen for an hour, roll out into a rectangle that is at least 9x12 inches and a 1/4 inch in thickness.
  8. Place the sheet of cold butter in the centre and fold both sides over it. Roll out to a 1/4 inch thickness again and fold into thirds. Repeat this step three more times. Be gentle when rolling as to not split the layers. If the butter starts smearing or it gets hard to work with place in a freezer for 10-15 minutes to harden up the butter.
  9. After the last folding roll into a rectangle with a 1/2-1inch thickness just to get the basic shape. Chill in the freezer for 30 minutes, wrap tightly with plastic wrap.
  10. Take the chilled dough and roll to final size of at least 9x12 inches and 1/4inch thick, on a lightly floured surface.
  11. Melt the 30g of butter in microwave for about 30 seconds. Brush all over the dough the dough. Combine 5g of granulated sugar with the leftover butter.
  12. Take the cinnamon sugar mixture and sprinkle all over the dough, leaving a 1 inch space at the top without the cinnamon sugar.
  13. Roll into a tight log starting from the bottom. Brush some water on the seam to help seal and then pinch together to form a tight seal. Roll until seam is smooth again.
  14. Cut into at least 1inch thick cinnamon rolls with either a knife or some thread and place onto a cookie sheet lined with parchment paper. (If placed closer together they will yield soft sided cinnamon rolls).
  15. Brush the tops with the butter sugar mixture to help aid in caramelizing.
  16. Let proof for 30 minutes to an hour in a warms place.
  17. Bake in a preheated 350 degree Fahrenheit oven for 20-25 minutes until nicely golden brown.
  18. Let cool and apply sour cream frosting!!
Check out the video!!









Tuesday 28 April 2015

Primavera


Primavera

                Ingredients                Yield: 4 servings
  •  450g (1lb)     Pasta
  • 120ml (1/2c)  Olive Oil
  • 30g (1/2c)      Parmesan, grated
  • 1                    Red Pepper, diced
  • 2 cloves         Garlic, sliced
  • 1/2                Zucchini, julienne
  • 1/2 small       Onion, julienne
  • 1 head           Broccoli, cut into florets and blanched if needed
                Instructions
  1. Bring a pot of salted water to a boil. Once at a boil if using dried noodles cook at the start.
  2. Use some of the olive oil in a saute pan on medium high heat to cook the vegetables. Start with garlic, onions, red pepper and broccoli.
  3. After a couple of minutes of sauteing, drop fresh pasta if using. (If you have and white wine lying around you can deglaze the vegetable pan, not necessary though).
  4. Once pasta has cooked, add zucchini to the vegetable mixture. 
  5. Drain off the excess water from the pasta.
  6. Return pasta to the pot it was cooked in, add oil and toss pasta.
  7. Add in the Parmesan and vegetables and gently toss throughout. Serve while hot!
Check out the video!

Monday 27 April 2015

Raisin Oatmeal Cookies


Raisin Oatmeal Cookies

                Ingredients                    Yield: 2-3 dozen
  • 230g (1c)        Butter, softened
  • 150g (3/4c)     Granulated Sugar
  • 300g (1 1/2c)  Brown Sugar
  • 2                    Eggs
  • 1                    Egg Yolk
  • 15ml (1Tbsp)  Vanilla Extract
  • 30ml (2Tbsp)  Milk
  • 350g (2 1/3c) All-purpose Flour
  • 14g (1Tbsp)    Baking Powder
  • 7g (1 1/2tsp)  Baking Soda
  • 5g (1tsp)        Cinnamon, ground
  • 270c (3c)        Rolled Oats
  • 180g (1 1/4c)  Raisins, sultanas are a good choice
                Instructions
  1. Cream butter until light and fluffy. (Stand mixer is preferable)
  2. Add both sugars and cream until light.
  3. Add eggs, yolk, vanilla, and milk. Mix on a low speed at the start so it does not splash.
  4. Mix in baking powder, baking soda, cinnamon and rolled oats until just combined.
  5. Add flour and mix slowly so it does not poof up. Mix until just combined.
  6. Add in raisins and stir by hand. This gives more control in the final stage of mixing and is less likely to break the raisins.
  7. Drop onto ungreased cookie sheets by the spoonful. Lightly press flat.
  8. Bake in a preheated 375 degree Fahrenheit oven for 10 -15 minutes until lightly golden.
  9. Let cool on pan for 2 minutes before removing. Cool on wire rack before storing in a container.
Check out the video here!!

Saturday 25 April 2015

Grapefruit Orange Fennel Seed Vinaigrette


Grapefruit Orange Fennel Seed Vinaigrette

                Ingredients            Yield: 400ml (1 3/4c)
  • 60ml (1/4c)    Apple Cider Vinegar
  • 180ml (3/4c)  Canola Oil
  • 1                   Grapefruit, juiced and zested
  • 1                   Orange, zest and cut into                                                             supremes
  • 1g (1tsp)        Fennel Seed
  • 20g (1Tbsp)    Honey
                Instructions
  1. To cut supremes, take a paring knife and cut the top and the bottom of the orange so there is a flat workable surface. Take knife and cut the rest of the rind away. Locate a segment and go down one side of the membrane with the knife. Do the same on the other side and the segment should drop out. Repeat until whole orange is done.
  2. Toast fennel seeds on medium-high heat until aromatic and crackling. Crush in a mortar and pestle r some sort of spice grinder.
  3. Blend vinegar, grapefruit juice, orange supremes, fennel seed and honey in a container. (For this one it is best to use a blender or immersion blender).
  4. While mixing gradually add oil, adding faster once it starts to form an emulsion.
  5. Season to taste and serve with mixed greens.

Check out the video!!!

Thursday 23 April 2015

Chicken Piccata with Lemon caper Sauce


Chicken Piccata with Lemon Caper Sauce

                Ingredients                       Yield: 4 portions
  • 140g (2 1/2c) Parmesan, grated
  • 4                   Eggs
  • 4 breasts       Chicken, boneless and skinless
  • 75g (1/2c)     Flour
  • 40g (1/4c)     Butter, frozen and cubed
  • 250ml (1c)    White Wine
  • 1                  Lemon, juiced and zested
  • 30g (3Tbsp)  Capers, drained
  • 5g (1Tbsp)    Fresh Parsley, chopped
                Instructions
  1. Whisk eggs and Parmesan together in a bowl. Let sit in fridge for at least 30 minutes.
  2. Butterfly (to split breast in half by cutting horizantally, making a top and bottom piece) chicken breasts, and pound to a uniform thickness.
  3. In a saucepan reduce white wine on high heat by at least a half to two-thirds.
  4. Once reduced add lemon, capers, and dried parsley if fresh was unavailable.
  5. In a frying pan on medium-high heat, add 30ml of oil. Also set up a station so you can dredge the chicken in flour, dip it into the egg mixture, and go straight into the frying pan.
  6. Dredge chicken in flour, shake off excess. Dip into the egg mixture and drop into frying pan. Do not overcrowd the pan.
  7. Once the sides of the coating turns golden brown, it should be time to flip. Cook until well done.
  8. Remove from pan and drain on paper towel if desired.
  9. To finish sauce, whisk in cold butter one cube at a time until each one is incorporated. Season to taste and serve atop the chicken!
Check out the video!!

Wednesday 22 April 2015

Fettuccine Alfredo


Fettuccine Alfredo

                Ingredients                      Yield: 4 servings
  • 180g (3/4c) Butter
  • 180g (3c)    Parmesan, grated
  • 450g (1lb)   Fettucine 
  • 1  clove      Garlic, chopped
                Instructions
  1. Bring a pot of seasoned water to a boil. (If using dried noodles drop now).
  2. Melt butter in a saute pan, add garlic so the flavour can infuse.
  3. Once butter is melted, turn off heat and stir in cheese. (Drop fresh noodles in boiling water now).
  4. Once pasta is cooked, add to butter mixture. Toss pasta in sauce. (Prior to tossing pasta the sauce will look split). 
  5. Add some of the pasta water 60ml (1/4c) at a time to smooth the sauce and bring to desired thickness. Mix gently before each addition.
  6. Serve hot with some fresh herbs and more Parmesan!!
Check out the video!!!

Tuesday 21 April 2015

Pineapple Coriander Vinaigrette


Pineapple Coriander Vinaigrette

                 Ingredients               Yield: 400ml(1 2/3c)
  • 150g (1/4 of) Pineapple (sliced,                                                                  grilled is optional)
  • 3g (2tsp)       Coriander Seed
  • 60ml (1/4c)   Apple Cider Vinegar
  • 30ml (2Tbsp) Lemon Juice
  • 180ml (3/4c) Canola Oil
                 Instructions
  1. Grill pineapple if desired.
  2. Toast coriander seeds until fragrant and popping. Grind in a mortar and pestle or spice grinder.
  3. Place pineapple, coriander, and vinegar in a container and blend until smooth. Use lemon juice to thin it out if having difficulties blending.
  4. While the blender is on add oil gradually until it is all used up.
  5. Check seasoning and it is best to let sit in the fridge for 24hrs to develop a fuller flavour.
Check out the video!!

Monday 20 April 2015

Pasta Carbonara


Pasta Carbonara

                Ingredients                    Yield: 4 servings
  • 60g (1c)                   Parmesan Cheese, grated
  • 120g (4 thick slices) Bacon, chopped
  • 2                              Eggs
  • 2 cloves                   Garlic, sliced
  • 450g (1lb)                Pasta, noodles preferable
  • Italian Parsley (for seasoning, chopped)
  • Black Pepper (for seasoning, cracked)
                Instructions
  1. Get a pot of salted water to a boil. Drop dried pasta now but if using fresh pasta wait until bacon is rendered.
  2. In a saute pan over medium high heat render bacon and cook until crisp.
  3. While bacon is cooking, mix together eggs and Parmesan. Set aside.
  4. Once bacon is rendered add garlic and sweat until no longer raw tasting. (Drop fresh pasta now if using)
  5. Once pasta is cooked toss it into the pan with the bacon and coat with the fat. 
  6. Remove pan from the heat and add egg mixture. Gently tossing as to not break the noodles. (The eggs should cook and make a thick sauce, but should not appear scrambled in texture).
  7. If more sauce is desired add 60ml(1/2c) of the pasta water at a time and stir well before another addition.
  8. Add pepper and parsley to season. Serve immediately!
Click here to check out the video!!

Saturday 18 April 2015

Raspberry Peppercorn Vinaigrette


Raspberry Peppercorn Vinaigrette

                Ingredients                        Yield: 250ml(1c)
  • 60g (1/2c)     Raspberries
  • 60ml (1/4c)   Apple Cider Vinegar
  • 180ml (3/4c) Canola Oil
  • 10g (1Tbsp)   Black Peppercorns
  • 20g (1Tbsp)   Honey
                Instructions
  1. Blend raspberries and press through a sieve to remove all the seeds. (Alternatively, you can use a raspberry jam of preserve without seeds, just watch the sweetness).
  2. Toast peppercorns in a pan on high heat until fragrant, and they might give off a popping sound. Crush in a mortar and pestle into a coarse size. (If you have a pepper mill use that instead).
  3. Combine raspberry puree, vinegar, honey and blend together. (An immersion blender is best but a whisk will work too).
  4. While blending, gradually add the oil. (A more stable emulsion will form if using a blender whereas making it with a whisk will split faster).
  5. Add peppercorns and season. If it splits before intended just whisk together.
Check out the video!!

Friday 17 April 2015

Mayonnaise


Mayonnaise

                Ingredients               Yield: 250ml (1c)
  • 1                      Egg Yolk
  • 5ml (1tsp)        Mustard
  • 10ml (2tsp)      Vinegar (anything except                                           white vinegar)
  • 200ml (3/4c) Oil (Canola or a neutral oil)
                Instructions
  1. Whisk together yolk, mustard and vinegar.
  2. While whisking, gradually add the oil until an emulsion forms. You can add oil faster as it gets thicker.
  3. Season and add desired flavouring. (garlic, hot sauce, fresh herbs etc.)                                  Note: (If sauce gets too thick add 5ml(1tsp) at a time to thin. If too                                 thin add up too 30ml (2Tbsp) of more oil)
Check out the video!

Thursday 16 April 2015

Chicken Pot Pie


Chicken Pot Pie

  Ingredients       Yield: 1 9-inch pie or 12 mini ones
  • 1 recipe Veloute Sauce
  • 1 recipe Chicken Pot Pie Filling
  • 1 recipe Savoury Pie Dough
  • 1 Egg wash
  Instructions
  1. Roll dough out to a 2mm-3mm thickness and cut to size. (make sure to make the bottom crust larger than the pie plate so it can seal!)
  2. Place into pie dish or muffin tins and fill with the pot pie mix.
  3. Pour sauce in until it comes 2mm-3mm from the rim.
  4. Egg wash the exposed crust on the rim. 
  5. Place top crust on top and seal with a fork or desired sealing method.
  6. Brush with egg wash and poke holes on top for ventilation.
  7. Bake in 425 degree Fahrenheit oven for 20-25 minutes until nice and golden brown (mini ones) or 35-45 minutes for a larger one. (Place a pan underneat to catch any drips that may occur due to over boiling).
  8. Let cool for 10 minutes prior to serving or unmolding.
Check out the video!!


Veloute Sauce:

Chicken Pot Pie Filling:

Savoury Pie Dough:

Chicken Pot Pie Filling


Chicken Pot Pie Filling

                Ingredients           Yield: 1kg (1 9-inch pie)
  • 450g (1lb)               Chicken (cubed)
  • 150g (1 medium)     Onion (medium dice)
  • 200g (2-3 carrots)   Carrot (medium dice)
  • 100g (2 stalks)        Celery (medium dice)
  • 200g (1-2 pototoes) Potatoes (medium dice)
               Instructions
  1. In a pan over medium high heat with some oil in it, sear chicken and cook throughout.
  2. Remove chicken from pan with a slotted spoon to leave the fat behind.
  3. Add vegetables to pan and sweat them off. Cover with a lid for 5-7 minutes so the potatoes can steam and cook.
  4. Remove lid and add chicken back to pot. Season to taste and cool in fridge before filling the pie(s).
Check out the video!!

Wednesday 15 April 2015

Savoury Pie Dough


Savoury Pie Dough

                 Ingredients               Yield: 600g (1 1/4lb)
  • 300g (2c)               All-purpose Flour
  • 200g (3/4+1Tbsp)   Butter (cubed and cold)
  • 100ml (1/3+1Tbsp) Milk (cold)
  • 1g (1Tbsp)             Thyme (fresh)
  • 1g (1/4tsp)            Salt
                 Instructions
  1. Combine flour, thyme and salt in processor bowl. Blend to break up the thyme. (If doing by hand, give the thyme a quick chop before mixing the dough.)
  2. Add in all of the butter and pulse until it forms coarse meal. (Around the size of a pea for a flaky crust). To do this by hand just break up the butter  into smaller pieces and rub between your hands with the flour until it is the right size. (Work quickly as to not melt the butter).
  3. Add milk to the processor until it is able to form a dough by pressing it together. 
  4. Pour dough onto work surface and press together to form a cohesive mass. Knead for 4 turns.
  5. Wrap in plastic wrap and let rest in fridge for 1-2 hours.
  6. To use roll to appropriate size with a thickness of 2-3mm.
Check out the video!!

Tuesday 14 April 2015

Veloute Sauce


Veloute Sauce

                Ingredients                          Yield: 750ml
  • 50g (3 1/2Tbsp) Butter
  • 50g (1/3c)         Flour
  • 1.25L(1.25qt)    Stock                                                   (Classically white stock. Chicken or veal)
  • 1   Bay leaf (Optional)
  • 12 Black Peppercorns (Optional)
               Instructions
  1. Melt butter in a pot and add flour to make a roux.
  2. Cook until it is a blond roux on medium-high heat (5 minutes).
  3. Add stock a bit at a time whisking smooth between each addition.
  4. Once all stock is added bring to a boil, stirring frequently.
  5. Once at a boil reduce to a simmer, add bay leaf and peppercorns.
  6. Simmer for 30 minutes or until it has reduced by a third.
  7. Once cooked, pass through a strainer to remove any lumps.
Check out the video!!

Monday 13 April 2015

Stocks


Stocks

                 Ingredients                Yield: 1L (1qt)
  • 450g (1lb)     Bones (Chicken, Beef, Pork, etc.)
  • 250g (4c)      Mirepoix (large dice)
  • 1                  Bayleaf
  • 10g (1Tbsp)  Black Peppercorns
  • 3 sprigs        Thyme (use dried if fresh unavailable)
  • 3 stems        Parsley (use dried if fresh is unavailable)
  • 1.5L (1.5qt) Water (cold)
                Instructions
  1. For a brown and richer stock roast bones in an oven until nicely caramelized. Then roast the vegetables in the same pan.
  2. Transfer bones to a pot and add cold water. Bring to a boil and reduce to a simmer.
  3. As it is coming up to a boil, skim and scum off the top with a ladle. (Will look like a brownish foam).
  4. Once at a simmer, add vegetables and herbs. Let cook for 3-4 hours for chicken, 6-8 hours for beef, 6-8 hours for pork, 40 minutes for fish, 40 minutes for vegetable.
  5. Strain when cooked for appropriate time and cool down as fast as possible. Fastest way to cool stocks down is a bain marie which is a cold water bath. Make a makeshift one in a sink by filling it up with cold water and draining it every 30 minutes to an hour until stock has cooled.
Check out the video!!

Saturday 11 April 2015

Brown Butter Chocolate Chip Cookies


Brown Butter Chocolate Chip Cookies

                Ingredients                       Yield: 2-3 dozen
  • 230g (1c)       Butter
  • 150g (3/4c)   Granulated Sugar
  • 150g (3/4c)   Brown Sugar
  • 1                   Egg
  • 1                   Egg Yolk
  • 10ml (2tsp)    Vanilla Extract
  • 30ml (2Tbsp)  Milk
  • 375g (2 1/2c) All-purpose Flour
  • 5g (1tsp)        Baking Soda
  • 150g (1c)       Chocolate Chips (Dark, Milk or Semi-sweet)
                Instructions
  1. Place butter in a pan and melt on stove on medium-high heat.
  2. Boil until it turns to a brown color with a fragrant aroma. Remove from heat and let cool until it has the texture of soften butter. (1-2 hours in fridge/freezer).
  3. Whip eggs and granulated sugar in mixer until lighten it lightens in colour.
  4. Add brown sugar and softened brown butter and mix until fluffy in texture.
  5. Add milk and vanilla and mix on a lower speed so it does not splash everywhere.
  6. Mix in flour and baking soda until well combined. (Dough will look crumbly).
  7. Add in chocolate chips and stir by hand.
  8. Roll in between hands to form balls. Press down onto a cookie sheet. (Alternatively, freeze the dough into a log by rolling it in plastic wrap and slice into discs as needed).
  9. Bake in a 375 degree Fahrenheit oven for 10-15 minutes. (For a softer cookie bake for a shorter time, for a crisper cookie bake longer).
  10. Let cool on the pan for a couple minutes and transfer to a wire rack to cool.
Check out the video!!

Thursday 9 April 2015

Vanilla Buttercream for Microwave Cakes


Vanilla Buttercream

                Ingredients      Yield: 60ml (1/4c)
  • 30g (2Tbsp) Butter
  • 60g (5Tbsp) Icing Sugar
  • 10ml (2tsp) Vanilla Extract
                Instructions
  1. Soften butter in microwave. Cooking in 10 second intervals until softened but not melted.
  2. Whisk butter until fluffy in a bowl.
  3. Using a spoon mixing in the icing sugar in two additions to make it easier.
  4. Add vanilla extract and whisk until light and fluffy.
  5. Smear atop of a microwave cake!
Check out the video!!
https://youtu.be/e-5dx0ADqKg

Wednesday 8 April 2015

Banana Yeast Squarenuts


Banana Yeast Squarenuts

                Ingredients             Yield: approx. 3 dozen 
  • 150ml (2/3c)        Milk
  • 15g (1Tbsp+1tsp)  Dry Acivate Yeast
  • 60g (1/4c)            Butter
  • 2                          Bananas, overripe
  • 60g (1/4c+1Tbsp) Granulated Sugar
  • 1                          Egg
  • 2                          Egg Yolks
  • 600g (4c)              All-purpose Flour
  • 1/2tsp                  Nutmeg
               Instructions
  1. Combine milk, butter, and sugar in a pot. Scald and let cool down to 105-140 degrees Fahrenheit.
  2. In a mixing bowl combine milk, and yeast and let activate for 10 minutes.
  3. Add egg and yolks. Whisk to break eggs apart.
  4. Add banana and mix vigorously to break apart.
  5. Add flour and nutmeg. Mix to form a loose dough.
  6. Turn onto table and knead for 10 minutes.
  7. Place in a lightly greased bowl and cover. Let double in size for an hour.
  8. Punch down dough and roll out to a 1/2 inch thickness. Cut desired shape. We did squares hence the name.
  9. Place on a lightly greased sheet pan and let proof for about an hour or until doubled in size.
  10. Fry in 375 degree Fahrenheit oil. Flip when on side has turned golden brown.
  11. Either coat with a cinnamon sugar when removed from fryer or let cool down before filling and glazing.
Check out the video!!
https://youtu.be/HL9P0sNip18

Tuesday 7 April 2015

Pastry Cream


Pastry Cream

                Ingredients               Yield: 500ml (2c)
  • 500ml (2c)   Milk
  • 75g (1/3c)   Granulated Sugar
  • 4 Egg Yolk
  • 1 Egg
  • 30g (3Tbsp)  Cornstarch
  • 75g (1/3c)   Granulated Sugar
  • 30 g (2Tbsp) Butter
  • 5ml (1tsp)    Vanilla Extract
                Instructions
  1. Place milk and first 75g of sugar in a pot and bring to a boil.
  2. Meanwhile, whisk together egg, yolks in a metal bowl. 
  3. Sift the sugar, and cornstarch and add to the eggs. Combine thoroughly.
  4. Temper the egg mixture by gradually adding the hot milk to the egg mix while whisking. Once the bottom of the bowl is warm return the mixture to the pot.
  5. Bring to a boil stirring constantly. Once starting to boil and thickened remove from heat.
  6. Pass through a strainer to remove any possible lumps.
  7. Whisk in butter and vanilla until butter is completely melted.
  8. Place in a container and place plastic wrap directly on the pastry cream to prevent a skin from forming. Cool immediately.
Check out the video!!
https://youtu.be/cfyUW7fiUig

Monday 6 April 2015

Chocolate Doughnut Glaze


Chocolate Doughnut Glaze

               Ingredients                         Yield: 250ml(1c)
  • 175g (3/4c)   Chocolate, of your choosing
  • 45g (3Tbsp)   Butter
  • 15g (1Tbsp)   Corn Syrup, or Honey
  • 15ml (1Tbsp) Water
                Instructions
  1. In a double boiler, combine chocolate and butter. Stir until smooth.
  2. Remove from heat. Mix in corn syrup.
  3. Add water and stir.
  4. Dip doughnuts into the glaze while the glaze is still warm.
Check out the video!!!
https://youtu.be/tQIhy7SJiLU

Saturday 4 April 2015

Mostly No-Bake Cheesecake


Mostly No-Bake Cheesecake

                Ingredients              Yield: 10-12 slices
  • 500g (2 blocks) Cream Cheese
  • 250ml (1c)        Heavy Cream
  • 175g (1c)          Granulated Sugar
  • 250g (2c)          Graham Cracker Crumbs
  • 45g (3Tbsp)      Granulated Sugar
  • 60g (1/4c)        Butter
  • 15ml (1Tbsp)    Vanilla extract (or any other                                                                                   extract/liqueur)
                Instructions
  1. Melt butter in microwave for 30 seconds.
  2. Combine butter, graham cracker crumbs, and 45g of sugar in a bowl until thoroughly mixed.
  3. Press into a 9-inch springform pan. Bake in a 350 degree Fahrenheit oven for 10-15 minutes and let cool.
  4. In a mixer, cream the cream cheese until light and fluffy. Scrape sides down multiple times in between creaming.
  5. Add sugar and cream until thoroughly mixed. Scrape down sides of the bowl.
  6. Add vanilla to the mixer while on a slow speed and mix until combined.
  7. With a chilled bowl and whisk, whip cream until they hold their peaks.
  8. Fold the whipped cream in with the cream cheese mix.
  9. Place the filling into the cooled crust.
  10. Add desired decorations and chill for 2-4 hours until set.
  11. Slice and serve!
Check out the video!!!
https://youtu.be/2A-9grwI5h0

Friday 3 April 2015

Glazed Carrots


Glazed Carrots

                 Ingredients             Yield: 4 servings
  • 300g (4)      Carrots (Cut and peeled)
  • 45g (3Tbsp) Butter
  • 60ml (1/4c) Honey (Maple Syrup or Sugar)
                 Instructions

  1. Melt butter in a pot on medium high heat.
  2. Add honey when butter is almost fully melted.
  3. Add carrots and lower temperature until it is just at a simmer. Add salt if desired.
  4. Cover with a lid and cook carrots until tender. 
  5. Drain off remaining juice and serve.
Check out the video!!

Thursday 2 April 2015

Scalloped Potatoes


Scalloped Potatoes

                Ingredients                Yield:  4-6 servings
  • 1600g (3 1/2lb) Russet Potatoes
  • 750ml (3c)        Bechamel Sauce
  • 60g (1small)      Onion
               Instructions
  1. Peel and slice potatoes and onions into 5mm (1/4inch) slices.
  2. Combine the slices in a bowl with bechamel and a couple of pinches of salt until evenly coated.
  3. Place in a greased 8x8 or 9x9 pan. Cover with a lid or a layer of parchment paper and tin foil.
  4. Bake in a 350 degree Fahrenheit oven for 1 1/2- 2 hours until tender. Remove lid or covering in the last 30 minutes of cooking to develop a golden top. Add cheese on top for some more flavour!
Check out the video!!

Wednesday 1 April 2015

Bechamel Sauce


Bechamel Sauce

                Ingredients           Yield: 750ml(3c)
  • 1L (4c)          Milk
  • 45g (3Tbsp)   Butter
  • 70g (1/2c)     All-purpose Flour
  • 60g (1 small) Onion Piquet (an onion studded with                                                                                  whole cloves and bay leaves) 
                Instructions
  1. Melt butter in a pan and add flour. Stir into a roux.
  2. Cook for a few minutes until it whitens in colour.
  3. Add milk gradually and whisk smooth before each addition.
  4. Stir constantly and bring to a boil. Add onion piquet.
  5. Reduce to a simmer and cook for 30 minutes stirring occasionally to prevent it from sticking on the bottom.
  6. Pass through a strainer and season with salt.
Check out the video!!!
https://youtu.be/iGnDpI100w0