A classic French dish updated for simplicity that's packed with fresh flavours. Serve with roasted red potatoes and green beans.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
This pesto freezes well, so I make lots and have it for the next couple of months. If Meyer lemons are not available, use tangerines (remove the seeds) with a spritz of lemon juice. If you can't find all the fresh herbs for the rub, cut the quantities by a third and substitute dried.
Serve each chop with a small dab of salsa beside it and the rest of the salsa served separately. Use regular thyme with a pinch of lemon rind if lemon thyme is not available. Serve with a mushroom risotto.
Ginger lemon meringue tart is a festive twist on the classic pie. The big challenge when it comes to making a meringue tart is the meringue's tendency to separate from the filling and ooze liquid. To ensure that this won't happen, avoid making the topping too far in advance. The way of making a non-weeping meringue by cooking cornstarch and water together comes from The Baker's Dozen Cookbook . You will need most of a 350-gram package of ginger cookies or can use pre-baked short-crust pastry if you wish.Read More
This recipe was inspired by lunch at Red Fish Grill in New Orleans. The fish of choice in Louisiana is oily, rich-flavoured redfish, which isn't available here. But red snapper makes an excellent substitute. If you prefer to cook indoors, bake at 450 F for the same amount of time.Read More
My husband Bruce's grandmother Daisy was a farmer's wife and cooked tasty, hearty food. She made a cookbook of these recipes, which I inherited. Written neatly in her own hand she has made a living history of what people ate between the two world wars. Her white Christmas cake is still a family favourite, and her knowledge of food from other cultures amazed me, too. This recipe is probably from the thirties.Read More
This is an easy cookie - you cut out the centre of the top cookie, if desired. Lemon is always a favourite because its tart taste contrasts with other sweeter offerings. You can buy lemon curd (I usually thin it down with a little whipped cream) or you can make your own.Read More
Fez is the ancient spiritual centre of Morocco. Its Medina, the ancient city centre, is the oldest in existence. Spice vendors selling mounds of brightly coloured spices are everywhere, and this recipe is an homage to them. It is full flavoured and should be served with couscous, blood orange and radish salad. The fresher the spices, the better the flavour.Read More
This recipe is adapted from one provided by Danielle Locke (www.deelishdesserts.com), who sells her gluten-free baked goods at the farmers' market in Belleville, Ont. This is her most popular cake, slightly adapted for home bakers.Read More
This is a French version of lemon meringue pie. It is lighter and more tart than the familiar one we all know and love. The difference is that a tart lemon curd is used as the filling and the meringue is cooked on a slow heat rather than a high one.Read More
A lemony cheesecake with a strawberry topping is the perfect end to a dinner. It also freezes well. Make the cheesecake a few days ahead but don’t top with the strawberries until a few hours before.Read More
A deluxe fish recipe for special entertaining. Ask for the fillet of monkfish, left whole and trimmed. It will look like a thin fillet roast. Trim the thinner end or fold it under so that the roast is of even thickness.Read More