Quinoa Salad with Lemon and Cumin Vinaigrette

If you’re looking to practise your dicing skills, then this everything-but-the-kitchen-sink quinoa salad is a winner. Similar to a tabouleh, all the vegetables are diced as small as possible and then mixed with your favourite grain/protein and choice herbs. In this version, I’ve gone with corn, cucumbers, and tomatoes paired with mint, parsley and green…

Roberta’s Pizza Dough and a Fifteen Minutes Pizza Sauce

It is a truth universally acknowledged that the most hated ingredients can be made appealing to the pickiest of eaters on top of a pizza. That, my friends, is one of life’s greatest mysteries. For example? I spent the first twenty-two years of my life avoiding cheese, but would somehow magically eat pizza. The first…

Peameal Bacon and Egg Waffle Sandwich

Breakfast sandwiches come in many shapes and sizes. While our perennial favourite is the–please forgive us–McDonald’s breakfast sandwich, I’ve become partial to the wafflewich. It’s not an original idea, but it’s been one we’ve been daydreaming about for quite a while now. You have the peameal bacon, it’s salty and it’s meaty with crispy caramelized…

Quick and Summery Grape Tomato and Garlic Spaghetti Sauce Recipe

Grape and cherry tomatoes are in peak season in summer. They’re perfect in quick and simple summer recipes like skewers, salads and make for excellent sauces when you’ve got an excess after a barbecue (or when you’ve been rained out from one). Pasta sauces that don’t require you to stand over a hot stove are an…

Cashew Chocolate Chip Cookies (Gluten Free)

If you follow Canadian food blogger Tara O’Brady’s Instagram account, you probably already know about these amazing chocolate chip cookies she’s perfected for her first book, Seven Spoons: My Favourite Recipes for Any and Every Day Cooking. Despite my history of drop cookie failures — my cookies were either hard balls of dough OR complete softies…

Spiced Granola with Cardamom and Nutmeg

There are times for extravagant breakfasts and there are times when cold, milky granola bowls are just want you need. Spiced with just a little bit of cardamom and nutmeg this granola mix smells absolutely amazing as it bakes with just enough hint of the spices as you eat without feeling too overpowered by them.

Asian Beer Can Chicken

My boyfriend wanted to make beer can chicken for our friend’s birthday barbecue. Rather than the usual barbecue rub, we went with something a bit different. But to say it’s simply “Asian” is kinda vague. It’s more of a Beer Can Chicken with a Southeast Asian Twist as the flavour profile leans towards the delicate balance of…

Bostock, aka Twice-Baked Almond Brioche

Bostocks are day-old brioche slices that have been soaked in syrup and then generously topped with almond cream and almond slices. They’re unassuming in appearance, but pack a delightful punch. Upon baking, the almond cream caramelizes to create a crackling, crispy layer, the syrup keeps the crumbs moist, and the result is a pastry that is…

Brioche with bergamot essence

My mom used to make brioche in the late evening for the next morning’s breakfast. But no matter how hard we tried, we never could wait that long. Within minutes of touching the cooling rack, the brioche would be sliced, most probably buttered (yup), and in between mouthfuls of buttery, buttery bread were our usual…

Profiteroles

Here is something sweet and simple to celebrate new beginnings. Choux pastry is relatively easy to make. Assembling them into profiteroles takes a while, but who wouldn’t love to receive these cute little bit-sized ice-cream sandwiches on a plate? For a savoury version, you can fill the plain choux pastry puffs with a mushroom pate, which…