This is a great Hors d’Oeuvres, serve it anytime.
- 1 lb uncooked prawns, shelled and deveined
- cornflour
- 1 slightly beaten egg white
- 1 cup shredded sweet coconut
- Crisco oil
Toss the prawns in cornflour, shaking off the excess. Dip in the egg white and then the coconut.
When the oil is hot, fry the prawns until they are golden and tender. Serve with the following Papaya Dip.
- 1 fresh papaya
- 2 tbsp. mayo
- 2 tbsp. papaya chutney
Blend the ingredients until smooth. Put in a small bowl and you are ready for a real treat.
YUMMY
Creamy Pecan Sauce for Pasta
This sauce has such great flavour, you will want pasta every night for dinner.
- 1 cup toasted pecans, chopped
- 1 slice Dempster’s multigrain bread
- 2/3 cup of buttermilk
- 1 tsp. dried thyme leaves
- 1 minced garlic clove
- 1/3 cup of grated Asiago cheese
- 3 tbsp. extra virgin olive oil
- pinch of salt
- pinch of pepper
- pasta for 6 (your choice)
On a parchment lined cookie sheet, toast the pecans in a 350 degree oven for about 8 minutes. Set aside.
While cooking the pasta to al dente, start the sauce.
Combine the bread and the buttermilk in a small bowl and let sit for about 5 minutes. In a blender, place the bread mixture, 3/4 of the chopped pecans, thyme, garlic and cheese. Blend until smooth and season with salt and pepper.
Drain the pasta, saving about 1/2 cup of the liquid. Add the nut mixture to the pasta, adding only enough of the cooking liquid to make the sauce creamy.
Put in a pretty bowl, sprinkle the remaining chopped pecans and more cheese on top. The oohs and ahhs will be so worth it.
Now, would you like a glass of wine? Red or White? Done…..
Cheater Cheese Rolls
This is one fast and easy recipe for a breakfast roll. Even your children can make this one. Great for Dad’s to put together for Mother’s Day or Birthdays. Add a glass of juice, a flower in a glass and you have more brownie points.
- 3/4 cup sugar
- 1/4 cup chopped pecans
- 1 tbsp. grated orange rind
- 6 oz. softened cream cheese
- 2 10z. pkg. flaky biscuits (I told you it was for cheaters)
- 1/2 cup melted butter
Preheat oven to 350 degrees. Combine the sugar, pecans and grated orange rind. Set aside.
With a sharp knife, carefully cut the cream cheese block into 20 pieces, equal in size. Split each biscuit in two and place 1 square of the cheese in the middle and put the top back on. With a fork, seal the edges together.
Dip each biscuit in the butter to coat and then into the sugar mixture. Place
on a parchment lined cookie sheet and bake for about 18-20 minutes until lightly browned.
YUMMY!
Zucchini With Cheese
Boy, the Italian side of our extended family are going to love me this week.
- 1 1/2 lbs. zucchini
- 1/4 cup flour
- generous pinch of salt
- 1 1/2 tsp. dried oregano leaves
- pinch of pepper
- 1/4 cup Avocado oil
- 2 medium tomatoes, sliced
- 1 cup sour cream
- 1/2 cup grated Asiago cheese
Preheat oven to 350 degrees. Grease an 8 x 8 baking dish. With a brush, scrub the zucchini well and cut into 1/4 inch slices (crosswise).
In a medium bowl, combine the flour, pinch of salt, 1/2 tsp. oregano and pinch of pepper. Toss the slices in the flour to coat well.
Slowly heat the oil in a large skillet. Saute the zucchini until golden brown (about 4 minutes) on both sides. Drain.
Cover the bottom of the baking dish with the zucchini and top with the tomato slices. Combine the remaining ingredients and spoon evenly over the tomatoes. Sprinkle the cheese over the top.
Bake for 30-35 minutes – cheese should be melted and the zucchini tender.
Another great side dish. This will serve 6.
Ginger Pear Upside Down Cake
The combination of the ginger and pear makes this an exquisite dessert to serve company. It is so showy….walk to the table with a smile and say “this is the dessert course,” go back to the kitchen, pat yourself on the back and add a dollop of whipped cream to each slice to be served.
- 2 tbsp. brown sugar
- 3 firm fresh, ripe Bartlett pears
- 1 1/4 cups CAKE flour
- 1 tsp. ground ginger
- 3/4 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 3 tbsp. extra light olive oil
- 3/4 cup sugar
- 1 3/4 tsp. lime zest
- 1 tsp. pure vanilla
- 1 large egg, plus 1 large egg white
- 3/4 cup buttermilk
Preheat 350 degrees. Spray the bottom of a 9 inch round cake pan with butter flavoured Pam spray and sprinkle the brown sugar over the bottom, shaking to distribute evenly.
Peel, core and halve the pears. Slice each half into thin slices and spread evenly over the bottom of the pan in a pretty pattern.
Sift together the flour, ginger, baking powder, baking soda and salt onto a sheet of wax paper. With an electric mixer beat together the oil, sugar, zest, and vanilla in a large bowl. Add the egg and egg white and beat until thick and smooth.
With a spatula, alternating with the buttermilk, fold in the flour mixture, beginning and ending with the flour mixture until just blended.
Pour the batter over the pears, smoothing out to cover the pears completely. Bake until a toothpick inserted in the center comes out clean (about 35-40 minutes).
Let cool in the pan for about 10 minutes, then invert onto your prettiest cake plate. Let cool even a little longer before slicing. (allow it to set).
Add a dollop of whipped cream, and all I can say is yummy…..yummy!
Pico De Gallo
Earlier this year we were at a cooking class in Osoyoos and Chef Liam and his co-hort Moss gave us a Mexican meal. This is one of his recipes and believe me, it was really good.
- 1/2 cucumber, seeded and diced
- 1 yellow sweet pepper, seeded and diced
- 1/2 red onion, finely diced (maybe)
- 1 jalapeno pepper, seeded and diced
- 4 roma tomatoes
- 1 cup roasted corn kernals (off the cob)
- 1/2 cup cilantro
- juice and zest from 1 lime
- Olive oil
- salt and pepper
Combine all the ingredients and let sit for 1 hour. Season to taste.
This was put into tortillas and it was really tasty.
The Devil’s Brew
I know, I know you thought I had given up on my signature drinks. This is a different drink but definitely one for summer evenings on the deck, at the lake…wherever!
- 1 cup crushed ice
- 2 cups chilled white wine
- 1/4 cup honey (more if needed)
- 1 cup sliced strawberries (fresh)
- 1 cup fresh papaya
- 1 cup cut up cantaloupe
- 1/2 cup gold kiwi, sliced
In a blender, combine half of all the ingredients and puree until smooth. Pour into a chilled pitcher.
Blend the remainder of the indredients and add to the pitcher. To serve, pour into chilled glasses. Umm…if you wish add the usual mint leaf or get clever and put a strawberry, cubes of papaya , kiwi and cantaloupe on a fancy pick and place across the glass.
Coconut Key Lime Pie
In the last couple of months, I found I much preferred the taste of lime over lemon…I don’t know why! This is the “easy way” to make the pie.
You can use a store bought graham pie crust but the real flavour comes from the homemade kind because I always use a pinch of cinnamon in the crust. Your choice.
- 1 can condensed milk
- 1 can unsweetened coconut milk
- 1/3 cup fresh squeezed lime juice
- 7 large egg yolks
- 2 cups heavy cream
- 2 tbsp. icing sugar
- 3 tbsp. unsweetened shredded coconut, toasted
Preheat oven to 325 degrees. In a medium bowl, whisk together the condensed milk, coconut milk, lime juice and egg yolks until completely smooth. (you can use your mixer for this for a really smooth texture).
Pour this into the crust and bake until set but still a little wobbly in the center (about 35-40 minutes). Remove from the oven and let cool down for about 2 hours, then refrigerate over night. (covered).
In a large bowl in your mixer, beat the cream and sugar on high until stiff peaks form. To serve this pie, slice into wedges, top with whipped cream and a sprinkle of toasted coconut.
I told you it was “easy of pie” and I wasn’t kidding. Make it…enjoy….everyone will want seconds.
Toasted Coconut/Lime Loaf
To start with, CAREFULLY toast the coconut. Put the flakes on a baking pan and in a 350 degree oven and watch it for about 5-6 minutes. It will burn very quickly if you don’t watch it. You want this to be barely browned.
- 2 cups flour
- 1 cup sugar
- 2 tsp. baking powder
- pinch of salt
- 1 egg
- 1 cup coconut milk
- 1/3 cup melted butter
- 1 cup flaked coconut, lightly toasted
- 3/4 cup lime marmalade, melted*
- 1 tbp. lime marmalade, melted
- 1/4 cup chipped coconut, toasted
Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of a loaf pan and set aside.
In large bowl, sift together the flour, sugar, baking powder and salt. Stir in the milk and melted butter. Stir with a wooden spoon until just moistened. Fold in 1 cup of the toasted coconut.
Spoon 1/3 of the batter into the pan. Spoon one half of the marmalade over the batter. Repeat with the remaining batter and marmalade, ending with the batter.
With a thin melta spatula, swirl through the batter – just once! You do not want to mix this up too much. Bake for 55-58 minutes until a wooden toothpick inserted comes out clean.
Cool on a rack. Wrap in palstic wrap and store on the counter overnight before slicing.
Before slicing, brush the top of the loaf with the melted tbsp. of marmalade and sprinkle with the coconut.
Yummmy!
* To melt the marmalade, put in a heat-proof bowl in the microwave. On high for about 45-50 seconds, stir every 15 seconds.
Gingerbread Scones with Cranberry Butter
Whenever I go to a Bakery/Eat In place, I pretty much always look at their scones. I love scones. Here you can make your own (perhaps to share with a friend over coffee/tea) and the step up is to make your own Cranberry Butter. Truly awesome fare.
- 1 3/4 cups flour
- 1/2 cup rolled oats (not instant)
- 1/3 cup dark brown sugar
- 1 tbsp. baking powder
- 1 tsp. freshly grated ginger
- 1 tsp. cinnamon
- pinch of ground cloves
- 1/2 cup cold butter, cut into pieces
- 1/4 cup whole milk
- 1 large egg
- 3 tbsp. molasses
- 3 tbsp. chopped crystallized ginger
- 1/2 cup golden raisins
- 1 tsp. pure vanilla
- 1 tsp. finely grated zest
Preheat oven to 375 degrees. Place one cookie sheet inside another one and line the top cookie sheet with parchment paper. (To use two cookie sheets will help prevent burning).
In a large bowl whisk together the sifted flour, baking powder, spices and whisk together with the oats and brown sugar. Cut in the butter with a pastry blender until coarse crumbs. Toss in the raisins and crystallized ginger.
In another bowl whisk together the egg, molasses, vanilla and orange zest. Add to the flour mixture and gently toss together until the dough forms. DO NOT OVER MIX OR THEY WILL BE REALLY TOUGH. Turn dough out on a floured surface and press into a 7 inch circle and about 1 1/2 inches thick.
Cut into 8 wedges and transfer to the cookie sheet.
Topping
1 egg
2 tbsp. cream
1/3 cup turbinado sugar
Whisk together the egg and cream and brush over the tops of the wedges and sprinkle with the turbinado sugar.
Cranberry Butter
1/2 cup finely chopped cranberries
1 cup unsalted butter, softened
1/3 cup icing sugar
zest of 1 lime
In a bowl, mix all the ingredients until well blended. Place the butter of plastic wrap and roll into a log.
With a paper towel, squeeze out all the excess liquid and place in the rerigerator until really firm.
Cut into rounds and serve with warm scones. OMG…these are fabulous.
Parmesan Mashed Potatoes
There is nothing better, I swear, than a bowl of PERFECTLY mashed potatoes on the plate with gravy, steak or poultry. YUM!
- 4 1/2 lbs. Yukon gold potatoes (best for mashed potatoes), peeled,
- 1 stick of butter
- 1 cup or more of whipping cream
- 1 1/4 cups of grated parmesan cheese
- Italian parsley – optional
Cut the potatoes in cubes and cook for about 20 minutes in a pot of boiling water. Drain well and put in potato ricer, then put potatoes in bowl of electric mixer, add the cream and cheese and mix well.
Add a pinch of salt and mix in. Taste…..okay, that’s enough! Leave some for the table.
If dining ‘family style’ add a few sprigs of italian parsley.
If plating in the kitchen, use your imagination and make it look really good. After all, we eat with our eyes first, then the stomach.
Beef, Mushroom and Pepper Tart/Pizza
Who says you can’ t have both? Tart or pizza? Combine the two and it is, no matter how you word it……fabulous and super tasty.
Busy schedule during the week or just a TGIF day, this one’s the real lifesaver.
- 1 lb. lean ground beef
- 8 oz. fresh, sliced mushrooms
- 1/2 green pepper, cut into strips and then cut into small pieces
- 3 shallots, sliced
- pinch of salt
- pinch of pepper
- 1 package of puff pastry, thawed
- 3-4 oz. Manchego cheese
- fresh oregano or basil
Preheat your oven to 425 degrees. In a skillet, cook the beef and shallots until starting to turn brown and add the mushrooms and green pepper. Stirring occasionally, add the salt and pepper and drain off the excess fat.
Grease a large baking sheet or line with parchment paper. Unroll the puff pastry and roll it out to about 15 x 12 inches. Top the dough with all the filling, keeping it about an inch off the sides.
Placethe pastry edges up over the mixture, folding as necessary. Do not cover completely, hence the tart feel.
Bake for about 15-20 minutes or until the pastry is golden brown and cooked through. Remove from the oven and sprinkle the cheese over the top and drop some fresh oregano or basil on top. Slice, plate and enjoy.
If staying in, pour a glass of wine for the over 19’s and soda or chocolate milk for the younger set. Mini party in no time.