Ingredients 4 Perch fillets 4 tsp olive oil salt and fresh pepper, to taste 4 sprigs fresh herbs, parsley, rosemary, oregano 1 lemon, sliced thin 4 large pieces heavy duty aluminum foil, about 18 to 20 inches long Method Place the fish in the center of the foil, season with salt and pepper and drizzle
Read MoreIngredients 1 lb perch fillets 1/2 lb bacon 1 cup cherry tomatoes – halved 1/2 tsp pepper 1/2 lemon juice avocado oil Method Preheat charcoal or gas BBQ to about medium heat. Season all of the perch with pepper and lemon juice. Wrap each perch fillet in one piece of bacon, putting a 2-3 cherry
Read MoreIngredients 1 pound perch (pieces** halibut or cod or fish of choice) 1 pinch salt 2 tablespoons olive oil 1/4 cup Italian parsley (chopped fresh) 1 lemon (small, thinly sliced) Method Place fish slices on a plate and sprinkle with a pinch of salt and pepper (pepper if desired). In a medium-large skillet, on medium-high heat warm the olive oil,
Read MoreIngredients Ocean Perch fillet 1Tbs of olive oil or butter Salt to taste Pepper to taste Thyme to taste 1 lemon Instructions Start by heating your olive oil or butter in a large skillet over medium-high heat. Then season fish with salt, pepper, and thyme to taste. Add Ocean Perch to skillet, cook for about
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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
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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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Recipe makes 2 Bunny Cakes Makes 6 – 8 servings per cake Ingredients: – CAKE 1 box of White or Lemon Cake Mix 1 jar of lemon curd or icing Ingredients: – FROSTING Betty Crocker Whipped White Icing Ingredients: – DECORATIONS 1 bag (200g) shredded coconut Assorted Easter candies for the eyes, whiskers and rabbit
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Makes 10-12 servings Ingredients: 4 cups (480 g) all purpose flour [2 cups (240 g) of all purpose flour can be substituted with whole wheat flour] 1 level teaspoon (5 ml) baking soda 1 tablespoon (15 ml) white sugar ½ teaspoon (2.5 ml) salt 2 cups (475 ml) buttermilk Method: In a large bowl, whisk together flour, sugar, baking
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10 pounds fresh mussels in their shells 1 large chopped onion 2 ounces butter 1/2 cup dry white wine 1/2 cup light cream lemon wedges 2 cloves crushed garlic salt and pepper 1 tablespoon parsley, chopped 1 ounce flour (optional) garlic croutons Melt butter in a large saucepan. Cook the onions over medium-low heat until
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