Naan

Naan

              Ingredients                          Yield: 6-8 naan

• 3g (1tsp)       Dry Active Yeast
• 20g (1Tbsp)  Honey
• 30g (2Tbsp)  Ghee or Butter
• 240g (2c)      All-purpose Flour
• 5g (1tsp)       Salt
• 45g (3Tbsp)   Plain Yogurt 
• 240ml (1c)    Water

           Instructions

1. Combine honey, ghee, and water in a microwaveable dish and heat until warm. (30 seconds to 1 minute)
2. Add the yeast to the water and let ferment for 10 minutes.
3. In a mixing bowl add in flour, yogurt, salt, and the water mixture.
4. Mix into a dough and knead for 10 minutes.
5. In a lightly greased bowl let the dough rise for 1 hour.
6. Portion the dough into 6-8 portions and roll to 1/4 inch thickness.
7. Cook in a 500 degree Fahrenheit oven for 6-8 minutes or over a really hot grill for 3-5 minutes. (Brush each piece with butter before and after cooking.)
8. Serve with a curry!!

Check out the video here!

https://youtu.be/0mUseJqCAzg

Beer Bacon and Onion Jam

Beer Bacon and Onion Jam

                Ingredients                                     Yield: 3/4c

• 1 bottle o'    Beer
• 3 strips        Bacon, chopped
• 2                  Onion, julienne
• 60ml (1/4c) Maple Syrup

                Instructions

1. In a medium size pan or pot saute onions and bacon until tender.
2. Once tender add in maple syrup and cook until a rich brown colour.
3. Deglaze with beer and reduce to a jammy consistency.
4. Serve with burgers, on toast, etc.

Check the video here!

https://youtu.be/w6x4THR-FPU

Kosher Pickles

Kosher Pickles

            Ingedients                                 Yield: 450g (4c) pickles

• 450g (4c)          Cucumbers, sliced
• 250ml (1c)       White Vinegar
• 450ml (1 3/4c) Water
• 15g (2 1/4tsp)  Kosher Salt
• 10g (2tsp)        Granulated Sugar
• 2 cloves           Garlic
• 2g (1 tsp)         Mustard Seeds
• 2                      Bay Leaves
• 2g (1tsp)          Chili Flakes
• 2g (1 tsp)         Black Peppercorns

            Instructions

1. Combine all ingredients besides cucumber into a pot and bring to a boil.
2. Simmer for 5 minutes.
3. Turn off the heat and add in the sliced cucumber.
4. Store in an air tight container for at least 24hrs or longer for more flavourful pickles.

Check out the video!

https://www.youtube.com/watch?v=FgY93iPkpq0

Yorkshire Pudding

Yorkshire Pudding

            Ingredients                                     Yield: 6 Yorkshire Puddings

• 4                    Eggs
• 130g (1c)       All-purpose Flour
• 170ml (2/3c) Milk
• 30ml (2Tbsp) Water
• 2g (1/3tsp)    Salt

            Instructions

1. In a blender, blend all ingredients until a smooth batter forms. Let rest overnight for best results. (You can whisk the batter by hand if desired).
2. Grease a 6 muffin tin liberally with butter and bake in a preheated 450 degree Fahrenheit oven for 10 minutes, or until the butter starts to brown.
3. Pour the batter into the preheated muffin cups and place in the oven to bake for 25 minutes. (Tip: Place a baking sheet in the oven to catch the grease).
4. Serve right out of the oven with gravy and roast beef!

Check out the video!

https://www.youtube.com/watch?v=_Q_qglskSZY

Pickled Mustard Seeds

Pickled Mustard Seeds

                    Ingredients                                                 Yield: 1/2c seeds

• 120ml (1/2c) Rice Vinegar
• 80ml (1/3c)   Water
• 45ml (3Tbsp)  Maple Syrup
• 5g (1tsp)        Salt
• 40g (1/4c)      Mustard Seeds (brown and yellow)

                   Instructions

1. Combine all ingredients into a small pot.
2. Bring to a simmer and let cook for 1 hour or until all liquid has evaporated. (Add some water if liquid has evaporated before the 1 hour mark).
3. Use as a garnish. Enjoy!

Check out the video!!

https://youtu.be/MoauWFd-K24

Rainbow Swiss Roll

Rainbow Swiss Roll

              Ingredients                                     Yield: 1 Swiss roll

• 4                    Eggs, seperated
• 30ml (2Tbsp) Milk
• 5ml (1tsp)      Vanilla
• 130g (2/3c)    Granulated Sugar
• 130g (1c)        All-purpose Flour
• Food Colouring

              Instructions

1. Whip egg whites until soft peak, gradually adding in granulated sugar.
2. Mix in vanilla.
3. Fold flour into the whipped egg whites.
4. Mix in the yolks.
5. Divide batter into equal amounts for each colour of the rainbow.
6. Mix the desired colours into the separated batters.
7. In a parchment lined baking sheet pour the batters on top of each other to create layers.
8. Gently spread the batter in the pan by tapping it on a table.
9. Bake in a preheated 400 degree Fahrenheit oven for 10-15 minutes.
10. Once the cake is baked, take a dry tea towel and coat it with icing sugar.
11. Place the cake on top of the icing sugar and dust the top of the cake with more icing sugar.
12. Roll the cake up in the towel and let it cool completely.
13. Once cooled fill it with desired filling, roll it up, wrap in saran wrap and let it chill for 24hrs before slicing.
14. Serve and enjoy!

Check out the video!

https://www.youtube.com/watch?v=orez_YA0q7k

Bread Pudding

Bread Pudding

            Ingredients                                                      Yield: 1- 13x9 pan

• 500g (1 Loaf)    Bread
• 125g (1/2c)      Butter
• 8                       Eggs
• 300g (1 3/4c)   Dates, pitted
• 15ml (1Tbsp)    Vanilla
• 500ml (2c)        Heavy Cream
• 400ml (1 2/3c)  Milk
• 5g (1tsp)           Cinnamon

            Instructions

1. Grease a 13x9 pan with some of the butter.
2. Combine milk and dates and bring to a boil. Blend until smooth.
3. Blend in eggs, vanilla, cream, cinnamon and remaining butter.
4. Cut bread slices into halves, quarters, or cubes and throw into the pan.
5. Pour custard over top the bread and let it soak in for one hour.
6. Bake in a preheated 350 degree Fahrenheit oven for one hour.
7. Serve warm or chilled!

Check out the video here!

https://youtu.be/zvwO_J7_usE