- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2007
- 16 new potatoes
- 2 tablespoons butter melted
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Pumpkin White Hot Chocolate Credits: Jodi Pudge
Using a blender to mix the milk and chocolate gives this indulgent drink a lovely frothy texture. Just make sure to cover the lid's vent with a kitchen towel so none of the hot milk splatters while the motor is running.
Finely chop 100 g (about 3 1/2 oz) of the chocolate. Using vegetable peeler, shave remaining chocolate. Set aside.
In saucepan, whisk milk with pumpkin purée until smooth. Stir in cinnamon stick, vanilla, ginger and nutmeg; heat over medium-low heat, whisking occasionally, until steaming and bubbles form around edge, 12 to 14 minutes. Discard cinnamon stick.
Pour into blender; add chopped chocolate. With steam vent removed from blender lid, hold folded tea towel over vent and blend hot chocolate until smooth and frothy, about 1 minute.
Pour into mugs; top with marshmallows, chocolate shavings and ground cinnamon.
Change it up: Pumpkin Hot Chocolate
Substitute good-quality milk chocolate for the white chocolate.
Creamy Skillet Mushroom Lasagna Credits: Jodi Pudge
Lasagna on a weeknight? We've made it possible with this skillet version, layered with cremini mushrooms, baby spinach and a creamy béchamel sauce. For the best texture, make sure to drain the mushrooms fully to get rid of any excess moisture, which will otherwise make the filling runny.
In large saucepan of boiling salted water, cook noodles for 2 minutes less than package instructions for al dente; drain. Arrange noodles, keeping edges from touching, in single layer on tea towel.
While noodles are cooking, in nonstick skillet, heat oil over medium-high heat; cook mushrooms, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add spinach; cook, stirring, until beginning to wilt, about 2 minutes. Drain in colander; scrape into bowl. Stir in salt and pepper.
In small saucepan, whisk 1/4 cup of the milk with the our until smooth. Gradually whisk in remaining milk; cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard and cayenne pepper; cook, stirring, until mozzarella is melted. Remove from the heat.
Spoon 1/2 cup of the sauce into bottom of lightly greased 10-inch cast-iron or ovenproof skillet. Arrange 3 of the noodles over top, trimming ends to fit skillet; top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with remaining mushroom mixture, sauce and mozzarella.
Bake in 425°F oven until mozzarella is melted, about 4 minutes; broil until top is golden, about 2 minutes.
Strawberries and Cream Breakfast Loaf IMAGE Credits: Strawberries and Cream Breakfast Loaf IMAGE
This moist breakfast loaf gets its vibrant flavour from sweet ripe strawberries. If they're not in season, you can still make this recipe year-round; simply use frozen strawberries instead of fresh, as out-of-season varieties are more tart than sweet.
Snowy Ginger Owls IMAGE Credits: Snowy Ginger Owls IMAGE
These sparkly ginger owls are an adorable take on gingerbread men. We've chosen to decorate with snowy colours, but there's enough icing for you to play around with different shades.