I love creamy soups, and the flavours of smokey Gouda yellow mustard create a comforting soup that is wonderful topped with crispy bits of prosciutto and croutons.
Portion size4 servings
Credits :A Braun
torn into pieces
smoked Gouda cheese
salt and pepper
peeled and chopped
In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the prosciutto and fry until crisp. Remove and set aside. Add the remaining butter to the pan and sautee the onions until translucent. Sprinkle the smoked paprika and stir until fragrant. Add the potatoes, stock and mustard. Cover and simmer until the potatoes are soft. Puree soup until smooth. Add milk and check for seasoning (if it?s too thick, add a little more stock). Stir in the gouda until melted. Serve topped with the proscuitto (and croutons if you like).
This honey of a dessert ditches highly processed corn syrup in favour of natural honey for a more rich, complex flavour. Serving the pie at room temperature guarantees the filling will be completely set.
Portion size12 servings
Credits :Canadian Living Magazine: January 2014
1 1/4 cup
per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate43 g
Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with a few larger pieces. Drizzle cold water over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more cold water if necessary. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.
Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.
Let pastry stand at room temperature until slightly softened, about 5 minutes. On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold overhang under and flute edge. Prick bottom all over with fork. Refrigerate until firm, about 30 minutes.
In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth. Remove from heat; whisk in honey, vinegar, vanilla and salt. Whisk in eggs.
Sprinkle pecans in pie shell; pour egg mixture over top. Bake on baking sheet on bottom rack in 350 F (180 C) oven until filling is set, 50 to 60 minutes. Let cool completely in pan on rack.
Tip from The Test Kitchen: Put the baking sheet in the oven during preheating—the hot pan underneath the pie plate helps the bottom crust cook to goldenbrown perfection.
Change it up - Honey Walnut Pie: Replace pecans with walnut halves.
Meringue Nests: In large bowl, beat egg whites until foamy; beat in cream of tartar and salt until soft peaks form. Beat in sugar, 2 tbsp at a time, until stiff glossy peaks form.
Using pencil, draw six 3-inch (8 cm) circles on parchment paper; turn paper over and place on rimmed baking sheet. Using piping bag fitted with 1/2-inch (1 cm) plain tip, pipe meringue in concentric circles to fill inside of each drawn circle. Pipe stacked circles at outer edges of meringues to form 1 1/4-inch (3 cm) high nests. (Alternatively, spoon meringue into rounds; with back of spoon, form each round into nest.)
Bake in 200°F (100°C) oven until dry and crisp, about 2 hours. Turn off oven; let stand in oven for 1 hour. Remove from oven; peel off parchment paper. Let cool completely on pan. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)
Cranberry Pear Filling: While meringues are cooling, in large saucepan, bring
pears, cranberries, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves and 1/2 cup water to boil over medium heat. Reduce heat; simmer, stirring occasionally, until pears are tender but still retain their shape, about 15 minutes. Stir in lemon juice. Bring to room temperature, about 45 minutes.
Brandy Whipped Cream: In bowl, beat cream with sugar until stiff peaks form. Fold in brandy.
Assembly: Spoon filling into nests; top with whipped cream.
Tip from The Test Kitchen: Keep your oven door closed (no peeking!) while the meringues are baking and cooling to prevent them from cracking.
Finally a flavourful risotto that doesn't need any stirring! Dried mushrooms work perfectly to create an earthy aroma, we've used dried porcinis here as they're readily available, but any dried mushroom will do. Hearty pot barley makes adds a healthful twist and doesn't become overly mushy - even after 8 hours.
Portion size10 servings
Credits :Canadian Living Magazine: November 2014
rinsed and drained
dried porcini mushrooms
cut or broken in 3/4-inch (2 cm) pieces
halved lengthwise and thinly sliced crosswise
1 1/2 teaspoon
grated parmesan cheese
per each of 10 servings: about
Total fat10 g
Saturated fat6 g
Total carbohydrate31 g
In slow cooker, combine barley, mushrooms, shallots, garlic, thyme, salt, pepper and 10 cups water. Cover and cook on low for 8 hours.
Turn off heat; stir in Parmesan cheese and butter until melted. Stir in lemon juice; sprinkle with parsley.
Sweet, flaky baklava is the perfect dessert to serve with tea at the end of a meal. Make sure your phyllo pastry is completely thawed before working with it, and don't worry if it tears—there are so many layers, no one will ever notice.
In food processor, pulse together pistachios, walnuts, sugar, cinnamon and cardamom until mixture resembles coarse crumbs. In bowl, beat egg white until foamy; fold into pistachio mixture. Set aside.
Cut phyllo sheets in half crosswise to make 12 1/2- x 9-inch (32 x 23 cm) sheets; cover with damp towel.
Brush 13- x 9-inch (3.5 L) cake pan lightly with butter. Place 1 phyllo sheet in bottom of pan; brush lightly with butter. Repeat with 7 more phyllo sheets.
Spread half of the pistachio mixture over top. Arrange 1 phyllo sheet over top; brush lightly with butter. Repeat with 3 more phyllo sheets. Top with remaining pistachio mixture. Arrange 1 phyllo sheet over top; brush lightly with butter. Repeat with remaining phyllo sheets; brush top layer lightly with butter.
Using sharp knife, cut through layers lengthwise to make 4 strips. Cut diagonally into 1-inch (2.5 cm) wide strips. Bake in 350?F (180?C) oven until golden brown, about 45 minutes.
Topping: Meanwhile, in saucepan, cook sugar with 3/4 cup water over medium-high heat until dissolved. Bring to boil; reduce heat and simmer until syrupy, about 10 minutes. Remove from heat; stir in lemon juice and orange blossom water. Let cool slightly. Pour over hot baklava; sprinkle with pistachios. Let cool completely in pan, about 1 hour. (Make-ahead: Cover and store at room temperature for up to 24 hours.)