- Portion size 4 servings
- 1 lb rapini
- 1 pinch salt
Double-Chocolate Zucchini Bundt Cake IMAGE Credits: Double-Chocolate Zucchini Bundt Cake IMAGE
A double dose of chocolate gives this cake its rich flavour. Greasing your pan with butter and then dusting with flour is a foolproof way to ensure your cake comes out easily.
<p>Penne with Anchovies and Rosemary Cream Sauce</p> Credits: Photography by Ronald Tsang
Anchovies can be polarizing, but they seamlessly melt into the cream sauce, adding umami flavour without any of the fishiness you might expect. They're also loaded with protein, calcium and omega-3 fatty acids.
In large saucepan of boiling salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook garlic, stirring, until golden, about 4 minutes. Add anchovies; cook, stirring, for 1 minute. Whisk in broth, cream, 1 tbsp of the rosemary, the mustard, pepper and hot pepper flakes; cook until slightly thickened, about 4 minutes.
Stir in peas; cook until heated through. Stir in pasta, red peppers and capers. If needed, gradually stir in enough of the reserved cooking liquid to loosen sauce. Sprinkle with remaining rosemary.
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Soaked in rum and layered with juicy cinnamon apples and vanilla custard, spiced gingerbread steals the spotlight in this holiday favourite.
Potato and Salmon Cakes 2 image Credits: Potato and Salmon Cakes 2 image
A few fresh ingredients and a bit of flaky salmon give leftover mashed potatoes a tasty new lease on life. Depending on how salty your mashed potatoes are, you might want to add an extra pinch of salt. Serve with a simple green salad for a light lunch or dinner.