In large bowl, combine oil, garlic, salt and pepper. Add zucchinis, red peppers, onions and eggplant; toss to coat. Spread on 2 parchment paper-lined large baking sheets. Bake in top and bottom thirds of 425°F (220°C) oven, rotating pans and stirring once, until vegetables are lightly charred and tender, about 30 minutes.
Transfer roasted vegetables to large bowl; stir in tomatoes and half of the feta. Spread in 13- x 9-inch (3 L) glass baking dish; sprinkle with remaining feta.
Combine bread crumbs with pesto; spread over ratatouille. Bake in 400°F (200°C) oven until bubbly and golden, about 15 minutes. Makes 6 to 8 servings.
For a sharper, Italian flavour, try 2 cups (500 mL) grated Canadian Asiago cheese.
Meet the one and only carrot cake recipe you'll ever need. The batter comes together in a matter of minutes and makes a flavourful, moist cake with just the right ratio of crushed pineapple to grated carrot. Topped with smooth, sweet cream cheese icing, it's perfection on a plate.
Portion size16 servings
Credits :Canadian Living Magazine: September 2014
(about 2 large)
(398 mL) crushed
Cream Cheese Icing:
per serving: about
Total fat31 g
Saturated fat11 g
Total carbohydrate82 g
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together eggs, granulated sugar, brown sugar, oil and vanilla until smooth; stir into flour mixture just until moistened. Stir in carrots, pineapple and pecans until combined. Scrape into 2 greased and floured 8-inch (1.2 L) round cake pans.
Bake in 350 F (180 C) oven until cake tester inserted in centres comes out clean, 35 to 38 minutes. Let cool in pans on rack. (Make- ahead: Cover with plastic wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw before continuing with recipe.)
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth and combined.
Slice each cake in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread about 3/4 cup of the icing over cut side; top with 1 of the remaining layers, cut side down. Spread about 3/4 cup of the icing over top of second layer. Repeat with remaining cake layers and icing, omitting icing from top of stack.
Using large offset palette knife, spread thin layer of the remaining icing all over cake to seal in crumbs; refrigerate until firm, about 30 minutes.
Using palette knife, spread remaining icing all over cake. Refrigerate for 30 minutes before serving. (Makeahead: Cover loosely and refrigerate for up to 24 hours.)
Change it Up - The Ultimate Carrot Slab Cake: Prepare batter as directed; scrape into greased and floured 13- x 9-inch (3.5 L) cake pan. Bake until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack. Top with a half-batch of the Cream Cheese Icing.
Roasting the cauliflower adds extra depth of flavour to this simple yet delicious soup. Don't be afraid to let the cauliflower turn a very deep golden colour (without burning it, of course)— the darker it is, the richer the roasted taste will be.
(white and light green parts only), halved lengthwise and sliced crosswise
organic vegetable broth
1 1/4 cup
extra-old Cheddar cheese
extra-old Cheddar cheese
per serving: about
Total fat20 g
Saturated fat9 g
Total carbohydrate27 g
Place cauliflower on rimmed baking sheet; drizzle with oil. Roast in 425 F (220 C) oven, turning occasionally, until very deep golden on all sides, about 45 minutes.
Meanwhile, in skillet, melt butter over medium heat; cook leeks and garlic, stirring, until leeks are softened, about 6 minutes.
In blender, in batches, pur?e cauliflower, leek mixture and broth until smooth; transfer to large saucepan. Stir in 1-1/2 cups water, pepper and salt; bring to boil. Reduce heat to medium-low; stir in Cheddar cheese and mustard. Simmer, stirring, until cheese is melted, about 2 minutes.
Cheddar Crostini: Mix Cheddar cheese with parsley. Spread mustard over baguette slices; top with cheese mixture. Bake on parchment paper–lined baking sheet in 425 F (220 C) oven until cheese is melted and bread is golden, about 8 minutes. Let stand for 2 minutes before serving with soup.
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
Prep time15 minutes
Total time1 hour & 45 minutes
Portion size12 servings
1 1/4 teaspoon
each baking soda and
each salt, ground cloves and
dark chocolate chips
Fresh Pumpkin Purée
(Instructions under method)
(about 4 oz), melted and slightly cooled
Per serving: about
Total fat19 g
Saturated fat11 g
Total carbohydrate52 g
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg. Stir in chocolate chips and crystallized ginger.
In separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl; fold melted chocolate into 1 bowl of the batter until combined.
Alternately drop spoonfuls of light and dark batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top. Bake in 350° oven until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
Tip from The Test Kitchen: To make sure your loaf pan holds 1.5 litres, measure it by filling it with water. Not all brands are standardized, and volume will affect the baking time.
A French term that means "paving stone," pavé describes the brick shape of this elegant dessert. Whisky often has notes of vanilla, caramel and chocolate, making it a lovely complement to desserts featuring those same flavours.
Chocolate Whiskey Pavé: Line 9- x 5-inch (2 L) loaf pan with plastic wrap, leaving 4-inch (10 cm) overhang. Set aside.
In heatproof bowl set over saucepan of hot (not boiling) water, melt butter with chocolate, stirring, until smooth. Remove from heat; stir in whisky. Let cool for 15 minutes.
Beat cream until stiff peaks form; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream. Scrape into prepared pan, smoothing top; fold overhang over top. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 3 days.) Unwrap and let stand at room temperature for 5 minutes; using hot knife, slice pavé crosswise.
Sponge Toffee: While pavé is chilling, in 6-cup (1.5 L) saucepan, bring sugar, corn syrup and 3 tbsp water to boil over medium heat, stirring just until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 12 minutes.
Remove from heat; standing back and averting face, pour in vanilla. Add baking soda, whisking just until combined, about 2 or 3 times. (Mixture will bubble, sputter and increase in volume.)
Pour into parchment paper–lined 9- x 5-inch (2 L) loaf pan (do not scrape bottom of saucepan). Let cool in pan, undisturbed, for about 2 hours. Using serrated knife, cut toffee into bite-size pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.) Serve with pavé.
Tip from The Test Kitchen: For puffed, airy sponge toffee, resist the urge to scrape the bottom of the saucepan when pouring the syrup into the loaf pan. Otherwise, the denser syrup that collects at the bottom will deflate the lighter syrup as it settles in the loaf pan.