Preheat oven to 400 F. Make 2 pie shells using a Canadian Living recipe, or use pre-made shells. Prick the bottom of one of the shells using a fork; line with tin foil and pie weights (spoons work as pie weights) and pre-bake the pie shell for 15 minutes. Grind tapioca with mortar and pestle or in food processor. Mash grapes with ground tapioca, orange rind and sugar, and let stand for 15 minutes. Drain most of liquid from filling then pour filling into cooled pie shell. Place second pie shell on top and prick with fork. Flute edges. Place pie on lower third of oven and bake for 30 minutes, or until grape juice is bubbling. The filling will firm as it cools. Brush tart with melted grape jelly. Cool and enjoy!
The crunchy exteriors and tender, greenflecked centres make these cakes a tasty way to get your daily dose of healthful greens. If you have time in the morning, prep, shape and refrigerate the cakes— they'll be ready to fry for a nearly instant dinner when you get home.
Portion size4 servings
Credits :Canadian Living Magazine: April 2014
peeled and cut in 1-inch (2.5 cm) cubes
packed finely chopped
dry bread crumbs
Paprika Lemon Mayo:
extra-virgin olive oil
per serving: about
Total fat27 g
Saturated fat5 g
Total carbohydrate48 g
Paprika Lemon Mayo: Stir together mayonnaise, oil, lemon zest, lemon juice and paprika; set aside.
Meanwhile, in large pot of boiling water, cook potatoes and garlic, adding kale during last 3 minutes of cooking, until potatoes are tender, 10 to 12 minutes.
Drain and return to pot; cook, shaking pan occasionally, over low heat until dry, about 2 minutes.
Using potato masher, mash gently until almost smooth with a few small chunks remaining. Stir in bread crumbs, mozzarella cheese, egg, green onions, mustard, salt and pepper.
In large nonstick skillet, heat half of the oil over medium heat; using 1/3 cup for each cake, drop half of the potato mixture into pan, pressing to make 1/2-inch (1 cm) thick rounds. Cook, turning once, until crisp and golden, about 6 minutes. Keep finished cakes warm; repeat with remaining oil and potato mixture. Serve cakes with mayo.
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
peeled and cut in scant 1/4-inch (5 mm) thick rounds
trimmed, cored and thinly sliced
whipping cream 35%
per serving: about
Total fat9 g
Saturated fat6 g
Total carbohydrate26 g
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.
Fresh herbs, lemon and a hint of cayenne transform simple cauliflower and inexpensive drumsticks into an elegant meal. Keep a close eye on the chicken once you set the broiler; it can quickly go from perfectly golden to burned if you aren't careful.
bone-in skin-on chicken drumsticks
(about 900 g total)
salt and pepper
(about 6 cups), trimmed
Per serving: about
Total fat27 g
Saturated fat6 g
Total carbohydrate14 g
In small bowl, stir together parsley, tarragon, garlic, all but 1 tsp of the oil, the lemon juice and cayenne pepper. Set aside.
Sprinkle cauliflower and chicken with all but pinch each of the salt and pepper. Toss cauliflower with half of the parsley mixture; arrange on half of foil-lined rimmed baking sheet. Toss chicken with remaining parsley mixture; spread on other half of baking sheet. Bake in 450°F oven, turning once, for 20 minutes.
Toss green beans with remaining oil, salt and pepper; add to baking sheet alongside cauliflower, rearranging to fit. Bake until vegetables are tender and juices run clear when chicken is pierced, about 6 minutes. Remove vegetables to plate; keep warm. Broil chicken, turning once, until golden, about 4 minutes. Serve with vegetables.
Irish red ale, named for the hue that results from adding roasted barley during brewing, lends a slightly sweet, toasted malt flavour to this update on traditional potato soup. Mature Irish Cheddar gives it a rich, sharp finish.
Prep time15 minutes
Total time35 minutes
Portion size8 servings
(white and light green parts only), thinly sliced
sprigs fresh thyme
, peeled and cubed
1 1/2 cup
Irish red ale (such as Kilkenny Irish Cream Ale or Rickard's Red Irish Style Ale)
Irish Cheddar cheese
hot pepper flakes
Per serving: abouy
Total fat15 g
Saturated fat8 g
Total carbohydrate19 g
In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook leeks, garlic and thyme, stirring occasionally, until softened, 4 to 6 minutes. Stir in potatoes, broth and ale; bring to boil over medium-high heat.
Reduce heat, partially cover and simmer until potatoes are fork-tender, 15 to 18 minutes. Remove from heat; discard thyme. Working in batches, purée soup in blender until smooth. Return soup to pan over low heat. Gradually stir in Cheddar, a handful at a time, until melted. Divide among serving bowls; sprinkle with pepitas and hot pepper flakes, if using.
Traditional Irish Soda Bread recipe
Discover the secrets to traditional Irish soda bread with this easy recipe.