- Portion size 3 servings
- Credits : sonia gregory
- 1 cup butter
- 1 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cup rolled oats
- 1 1/2 cup flour
- 1 cup coconut
- 1 teaspoon baking soda
- 1 teaspoon baking powder
Pomegranate and Rosemary Ice Pops
Image by: Photography by Ronald Tsang
Place these pretty ice pops in a tall glass and top with sparkling water (or wine!) for an instant festive cocktail. Once the ice pop melts, you'll be left with a fruity cocktail flavoured with lime and rosemary.
In bowl, stir together pomegranate juice, orange zest and orange juice. Pour into 10 ice pop moulds. Divide pomegranate seeds among moulds. Insert 1 sprig of the rosemary and 1 slice of the lime into each. Freeze until firm, about 5 hours.
Creamed Watercress with Ginger and Shiitakes Image by: Angus Fergusson
The bold peppery flavour of watercress puts a modern twist on classic creamed spinach. A handful of shiitakes and a hit of fiery fresh ginger give this rich yet nutrient-packed side an Asian-inspired feel.
In large saucepan of boiling salted water, cook watercress and spinach until wilted and bright green, about 1 minute. Drain. Using rubber spatula, press out excess liquid to drain well. Roughly chop.
Meanwhile, in large nonstick skillet, melt butter over medium heat; cook mushrooms and shallots, stirring occasionally, until softened, 5 to 7 minutes. Add ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Sprinkle in flour; cook, stirring, for 1 minute. Gradually pour in milk, whisking until smooth; cook, stirring, until thick enough to coat back of spoon, 1 to 2 minutes. Stir in watercress, spinach, salt and pepper; cook, stirring, until watercress and spinach are coated, about 1 minute.
Makes 10 to 12 servings.
The Ultimate Pizza Dough Image by: Jeff Coulson
Our foolproof dough delivers the most amazing pizza crust you'll ever taste. The long rising time results in a lovely texture and extra-rich flavour. It's so easy to make and can be stretched into either a regular or thin-crust pizza. You'll never want to order in again!
Stacked Potato Gratin Image by: Angus Fergusson
These individually portioned gratins are ideal for serving a larger group. To prevent the stacks from falling over, make your slices as straight as you can. For the best results, use a mandoline.
Using mandoline or knife, slice potatoes crosswise into scant 1/8-inch thick rounds.
In large bowl, stir together 3/4 cup of the Parmesan, the oil, thyme, garlic, salt, nutmeg and pepper. Add potatoes; toss to coat.
Placing largest pieces on the bottom and smallest on the top, layer potatoes on parchment paper–lined baking sheet to make 12 stacks. Bake in 400°F oven until potatoes are tender, about 35 minutes. (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F oven until warmed through, about 20 minutes.) Sprinkle with remaining Parmesan. Bake until Parmesan is bubbly and golden, about 10 minutes.