Grease and flour l0-inch (3 L) springform pan. Line bottom with waxed paper, set aside.
In warmed bowl, beat eggs until foamy. Gradually beat in sugar; beat at high speed for 8 to 10 minutes or until pale yellow and batter falls in ribbons when beaters are lifted. Beat in vanilla
Sift together flour, baking powder and salt ; sift one third over egg mixture and fold in. Repeat twice. Fold in butter. Pour into prepared pan; bake in 325°F (160°C) oven for about 45 minutes or until cake springs back when lightly touched in centre. Let cool in pan for 10 minutes. Turn out onto rack and let cool completely.
(Cake can be wrapped and stored at room temperature for up to 2 days, or frozen for up to 4 months.)
This fresh meal packs all the flavour of Greek salad into a hearty pasta. Be sure to keep some of the cooking water before you drain the spaghetti—the starchy liquid helps create a luscious sauce when you stir it into the pasta at the end.
Prep time20 minutes
Total time20 minutes
hot pepper flakes
(21 to 25 count), peeled and deveined
(about 475 g)
Per each of 6 servings: about
Total fat10 g
Saturated fat2 g
Total carbohydrate50 g
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.
In same pan, heat oil over medium heat; cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion; cook, stirring, until shrimp are beginning to turn pink, about 1 minute. Add tomatoes and olives; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes.
Stir in pasta, parsley and reserved cooking liquid; cook for 1 minute. Top with feta.
A simple mix of olive oil, garlic, hot pepper flakes and oregano makes for a light, zesty - and speedy -springtime pasta sauce. Make sure to snap off and discard the woody ends of the asparagus stalks.
Portion size4 servings
Credits :Canadian Living Magazine: June 2014
trimmed and cut in 1-1/2-inch (4 cm) lengths
hot pepper flakes
and dried oregano
grated parmesan cheese
per serving: about
Total fat25 g
Saturated fat8 g
Total carbohydrate69 g
In large pot of boiling, lightly salted water, cook pasta according to package directions, adding asparagus during last 3 minutes of cooking. Reserving 1/2 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook garlic, hot pepper flakes and oregano, stirring, until garlic is light golden, about 1 minute. Add chorizo; cook, stirring occasionally, until lightly browned, about 5 minutes.
Stir in pasta, asparagus and enough of the reserved cooking liquid to coat; stir in Parmesan cheese and lemon juice.
Canadian maple whisky, fresh ginger and a touch of raspberry liqueur make for a well-balanced libation that's sure to be a hit among fans of both sweet and savoury drinks. If you have any whisky left over, it's delicious on its own over ice.
Portion size1 serving
Credits :Canadian Living Magazine: December 2014
1 1/2 oz
such as Sortilege Liqueur
such as Chambord Black Raspberry Liqueur
per cocktail: about
Saturated fat0 g
Total carbohydrate3 g
Add ice to cocktail glass; set aside. In cocktail shaker, use muddler or back of wooden spoon to mash ginger with lemon juice until ginger is broken into pieces.
Add enough ice to fill shaker halfway. Add whisky and raspberry liqueur; close lid and shake about 6?times. Strain into glass. Top with soda; stir. Garnish with lemon zest.?
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.