Featured Recipes
Spicy Thai Hummus
With Gratitude To The Chef At Olives For Dinner Note from Chef Erin: I love…
Coconut Curry Carrot & Pumpkin Soup
Ingredients 1/2 Tablespoon olive oil 2 stalks celery, chopped 1 onion, peeled and chopped 1…
Peppermint Hot Chocolate Shots
Gratitude Goes To One Ingredient Chef Who says … Once upon a time, I did…
Chocolate Mint Greek Yogurt Dip
Author: Lauren Kelly Nutrition Recipe type: snack Serves: 4 servings Ingredients • 2 cups plain…
Christmas Confetti Soup
Recipe courtesy of Chin Deep Ingredients: 1 cup chopped bell pepper (I use red, orange…
Pan Roasted Scallop with Poached Rhubarb and a Salish Honey Rhubarb Soup
Start by taking all the tops and bottoms off the rhubarb and reserve, then peel all the rhubarb and reserve, cut the sticks into 3inch batons. Put the water into a blender and mix on high speed and slowly add the trimmings and peelings until full broken down then strain through a fine strainer. Add the honey, sugar and lemon and warm until all is dissolved, return to the blender and add the xanthan gum and blend.
Watermelon Kabob On The Grill
You may have heard of grilled watermelon, but have you ever heard of a watermelon grill? Surprise guests at your next barbecue with this watermelon centerpiece that’s functional and edible. Add some fruit kabobs, and you’ve got a grill that will thrill.
Baked Onion Rings with a Crispy Coating
Mix almond milk and vinegar to create a vegan buttermilk in a long shallow dish (like a baking dish). Set aside. Slice onions into about ½ inch thick circles. Place onions in the vegan buttermilk. Soak overnight for best results or at least 3-4 hours.
Cardamom & Cloves Grilled Peaches
Put a cast iron grill skillet on medium high heat and let it get hot. Put the peaches in a mixing bowl. Combine in another small bowl the cardamom, cloves and sugar and blend well. Sprinkle over the peach slices and gently toss with your hands coating the peaches.
Asiago Cheese Dates & Mint Toasties
Butter one side of each of the bread pieces. Put a heavy skillet on medium high heat, place bread buttered side down and grill until golden brown. Remove and put equal amounts of asiago cheese on each slice and about a heaping tablespoon of chopped dates. Put on a cookie sheet. Put under a broiler (about 6-10″ from broiler) for about 60-90 seconds or just until the cheese starts to melt.
Sweet Potato, Dark Chocolate, and Sea Salt Chips
Line a baking tray or plate with paper towel. Heat 2cm coconut oil until bubbling in a medium-small fry pan.
Using a slotted spoon, carefully lower chips into coconut oil to shallow fry. Do not overcrowd the pan. Turn once and remove from pan to drain on paper towel. Repeat process until all of the chips have been fried. Line a baking tray or plate with baking paper. Melt chocolate over a double boiler or in a microwave (for about 30 seconds) until smooth.
Ice-Cube Food – Fun in the Freezer!
These days, many of us have automatic icemakers built right into the fridge. That’s great! But there are so many things you can do with those old (and new!) ice cube trays to make your drinks and dining a bit more festive.
3 Natural Energy Boosters + Energy Boosting Recipes
You’re lagging and get an urgent need for an energy boost, so you reach for a…
Valentine’s Special
Put all the ingredients in a powerful food processor or blender and blitz to a smooth consistency.
Pulled Portobello’ BBQ Sliders
Finely dice the onion and garlic and add these to a saucepan with a splash of water. Allow this to brown for 5-7 minutes while finely slicing the mushrooms into thin strips.
Spinach Stuffed Butternut Squash Patties
Grate butternut squash, onions and potato. Put in a large bowl and season with salt. Let it sit for 10 minutes to let the moisture out.
Quinoa Fried Rice
Place the quinoa in a saucepan with 2 cups water and bring to a boil. Lower heat to a simmer and cover.
Quinoa and Sweet Potato Veggie Burgers
Preheat the oven to 400º F. Peel the sweet potatoes and slice them into 1/2 inch rounds. Add these to a baking sheet and bake at 400º F for about 25-30 minutes…
White Chocolate Bisque with Red Chile Crema & Hazelnut Crumble
Simmer cream in a heavy bottomed saucepan until reduced by half. Using a whisk, gradually incorporate the shaved white chocolate into the reduced cream. Add ginger and nutmeg to taste. Strain soup into individual bowls, drizzle with Red Chile Crema, sprinkle with Hazelnut Crumble and serve.
Taro Cake
Mix all ingredients by hand using a shredded banana or pandan leaf. Strain, and pour the mixture into a square baking dish, or into separate ramekin dishes. Place on a deep baking tray in 2.5 cm (1 inch) water. Place the bain-marie in the oven and bake at 145°C (300°F) for 20 minutes or until the cake is cooked. Leave to cool and cut cake as desired.
Mango and Yoghurt Parfait with Pomegranate Granita
In a mixing bowl, whisk the brown sugar, flour and butter until blended evenly, then bake at 160°C for 13 minutes. Chill the pomegranate water at -18°C until it is frozen but not solid. Mix the yoghurt, honey, water and gelatin together then put in a glass. Chill for 2 hours. Place the diced mango in a glass and top, first with the baked mix and then the iced pomegranate water.
Black Sticky Rice with Mango
Soak black glutinous rice and white glutinous rice separately in water overnight. Drain and combine. In a steamer, steam rice for 30-40 minutes. In a saucepan, over a medium heat, combine brown sugar and coconut milk and simmer for 7-10 minutes, stir constantly and ensure sugar has dissolved. Pour milk mixture into a large mining bowl, add cooked sticky rice and combine. Cover the mixing bowl with a lid or cling film and allow rice to absorb liquid for 30 minutes. Form the sticky rice into oval shapes by hand; there should be enough for 15 pieces. Place mango wedges on top and serve.
Stir-fried Tofu with Holy Basil
Stir-fry the bird’s eye chillies and garlic in a heavy wok, using half the vegetable stock. Once fragrant, add the tofu, string beans, straw mushrooms and baby corn and cook for several minutes. Moisten with the remaining vegetable stock and season with soy sauce. Add sliced red chilli and holy basil. Remove from the heat and serve with brown rice.
Rock Lobster Curry
Using a pestle and mortar, gradually add each ingredient in the order listed, pound each ingredient from hard and dried to soft and wet before adding the next. Or, using a blender, add little by little of each ingredient. To soften, add a little water or soy sauce. Blend until pureed.