Gwenda's Mango Salad
- Portion size 4 servings
- Credits : Karen Pope
- 1/2 lettuce
- 1 mango
- 1 avocado
- 1/8 red onion
- 1/2 cup walnut
- 5 bacon rashers
- 1/4 cup olive oil
- 1/2 lemon
- 1 teaspoon french mustard
- 2 teaspoons evaporated milk
Gwenda's Mango Salad
Hummingbird Cupcakes IMAGE Image by: Hummingbird Cupcakes IMAGE
"Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing." — Annabelle Waugh, Food director
Cranberry-Apple Slab Pie IMAGE Image by: Cranberry-Apple Slab Pie IMAGE
"Making a pie in a large jelly roll pan means you can easily serve a crowd.
Plus, a slab is so much simpler to transport and slice without making a mess. Talk about a win-win!" — Gilean Watts, Food specialist
Classic Roast Beef with Gravy Image by: Stacey Brandford
Family-favourite roast beef is a Sunday-dinner staple. Add this recipe to your repertoire, and you’ll find yourself coming back to it time and time again.
Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.
Easy Double-Cherry Tarts Image by: Steve Krug
"One surefire way to appeal to a crowd is to serve a classic dessert with a fresh twist. These stunning tarts combine the flavours of two standby recipes: cherry pie and tiramisu. The mascarpone topping imparts a rich creaminess that makes the tarts extra indulgent." — Irene Fong, senior Food specialist