This quiche recipe is a great way to use up leftover veggies and makes a delicious lunch or light dinner when paired with a salad or hot cross buns. Ingredients: 3 large eggs 1 1/2 cups (360ml) half and half cream 1/4 cup (55g) unsalted butter, melted 1/2 cup (68g) Brodie self-rising flour 1
Read MoreRack: An impressive presentation that is surprisingly easy to prepare at home, the rack offers versatility for entertaining. There are 8 chops per rack and our racks weigh about 1 – 1.5 pounds. Frenched Rack: a few inches of meat is removed from the end of the bones. Crown Roast: two frenched racks tied together
Read MoreThis ham is only partially cook. You will need to cook it further, as follows: 1/2 Ham: Place in a pan which is covered, with about an inch of liquid in the bottom – options are ginger ale, apple juice, or water. Roast for approximately 3 hours at 300 degrees fahrenheit. Replenish liquid if needed,
Read MoreThis ham is fully cooked when you get it. All you are doing is warming to serve, as follows: 1/2 ham – wrap in foil and warm approximately 1 1/2-2 hours at 250 degrees. Let it rest for 30 minutes before carving. You can glaze it in advance of wrapping it in the foil, with
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Cooking a bag of baby carrots in honey and orange juice makes this a surprisingly simple but delicious side dish. Serves 6 Ingredients: 1 bag-16 ounces (454g) baby carrots, rinsed 1/2 cup (120ml) water 2 tablespoons (30ml) unsalted butter 2 tablespoons (30ml) honey 1 teaspoon (5ml) salt 1/2 cup (120ml) freshly squeezed orange juice 2
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This recipe is so easy and never disappoints. It’s rich creaminess comes from simmering the potatoes in cream before assembling in baking dish and into the oven to finalize. Serves 6-8 Ingredients: 6 medium Yukon Gold potatoes 2 cups (480ml) heavy cream 1 bay leaf 1 teaspoon (5ml) kosher salt 1/2 teaspoon (2ml) black pepper
Read MoreHonoring Doreen’s Turkey Tradition: A Recipe for the Perfect Turkey Many of you know Doreen as Cathy’s mother and Evan’s mother-in-law. She was truly an incredible woman, full of warmth, kindness, and a deep love for family traditions—especially when it came to cooking. Her approach to preparing Thanksgiving turkey was no exception, filled with care
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This dish with its vibrant green palette sings with the flavours of Spring and makes a great side dish. Servings: 6-8 Ingredients: 1 bunch of asparagus 8 ounces (200g) snap peas 8 ounces (200g) sugar peas 1 cup (150g) frozen peas 2 tablespoons (30ml) olive oil juice from 1 lemon, approximately 1/4 cup (60ml) 3-4
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Ingredients 4 lbs live mussels, 2 cups dry white wine, 1 large shallots, 4 garlic cloves, finely chopped, ½ teaspoon salt, 1/3 cup mixed fresh herbs, 6 tablespoons butter, cut into pieces Method Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells),
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At risk of offending the nomenclature police, this is now known as Sweet Pickled Boneless Pork Loin, or something close, but if you labelled it as such, you would confuse everyone and when you travel in the southern States, this is considered “Canadian Bacon”. We just think of it as normal country breakfast, or lunch
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