In large stockpot, bring 2 cups (500 mL) water with ginger and rice wine to boil. Add lobster and steam 12 minutes. Drain and rinse under cold water; let cool. Shell meat, reserving tamale (liver), and roe, if any. Slice tail and claw meat and combine with shredded body meat, tamale and roe.
Arrange daikon and starfruit on platter; top with lobster meat. Sprinkle with kumquat slices, celery, green onions and pepper.
Kumquat Dressing: In small bowl, whisk together kumquat oil, vinegar, chili and fish sauce. Spoon over lobster meat. Sprinkle with coriander leaves and peanuts.
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.
Creamy ricotta gives these lemony cookies a soft, cakey texture. To get the most defined crackled tops, be sure to generously coat the cookies with icing sugar before baking.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/3 cup
extra-smooth ricotta cheese
each baking soda and
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate13 g
In large bowl, beat butter with 1 cup of the granulated sugar until fluffy; beat in egg, ricotta, lemon zest, lemon juice and vanilla, beating well after each addition. Using food colouring, tint to pale yellow, beating to combine. In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into sugar mixture just until combined.
Place remaining granulated sugar and the icing sugar in separate shallow bowls. Roll dough by heaping 1 tbsp into balls. Roll 1 ball in granulated sugar to coat; roll in icing sugar to coat. Repeat with remaining balls.
Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in single layer in airtight container for up to 2 days. Or freeze in single layer on baking sheets until firm, about 1 hour; freeze in airtight container for up to 2 weeks. Thaw at room temperature for 20 minutes before serving.)
Tip from The Test Kitchen: Use a toothpick to add the food colouring one drop at a time, beating well after each addition.
This treat tastes like a cross between traditional peanut brittle and sesame crisps. Salted nuts add a nice contrast to the sweet, sticky corn syrup. For the best results, be sure to use an accurate digital candy thermometer.
In large saucepan, bring sugar, corn syrup and 3/4 cup water to boil over medium heat, stirring until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 235°F or 1 tsp mixture dropped in cold water forms soft pliable ball, about 10 minutes.
Stir in butter and salt; boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat. Immediately stir in nuts, sesame seeds, vanilla and baking soda.
Immediately pour onto parchment paper–lined baking sheet. Using greased offset palette knife, spread in even layer to desired thickness. Let cool completely in pan. Break into shards. (Make-ahead: Store in airtight container in cool dark place for up to 1 week.)
We've achieved a 30-minute version of family-favourite lasagna by breaking the noodles into bite-size pieces, stirring the ingredients together and broiling them in serving-size ramekins. You get all the cheesy, hearty flavours of lasagna, without the time-consuming process of layering.
Portion size4 servings
Credits :Canadian Living Magazine: November 2015
broken in bite-size pieces
finely grated or pressed
Italian herb seasoning
bottle (680 ml)
strained tomatoes (passata)
extra-smooth ricotta cheese
per serving: about
Total fat22 g
Saturated fat11 g
Total carbohydrate57 g
In large saucepan of boiling lightly salted water, cook noodles according to package instructions until al dente. Drain.
Meanwhile, in large skillet, heat oil over medium-high heat; cook beef, onion, two-thirds of the garlic, the Italian seasoning, salt and pepper, stirring occasionally and breaking up beef with spoon, until beef is no longer pink and onion is softened, about 5 minutes.
Add zucchini; cook, stirring, until softened, about 2 minutes. Reduce heat to medium. Add strained tomatoes and honey; cook, stirring, until hot and combined, about 1 minute. Stir in noodles. Spoon into four 1 1/2-cup (375 mL) ramekins.
In bowl, stir together ricotta, Parmesan, basil, egg yolk and remaining garlic until smooth. Spoon over noodle mixture, spreading to edges of ramekins. Sprinkle with mozzarella.
Broil on rimmed baking sheet on centre rack until tops are browned and bubbly,
3 to 4 minutes. Let stand for 5 minutes before serving.
Tip from The Test Kitchen: Broiling the lasagnas on the centre rack allows the ricotta mixture to become hot and bubbly before the tops brown.