This is a meal we ate all the time when I grew up in New Zealand. It is one of the most basic, yet unique tasting meals around. The secret lies in adding Marmite,,,not too much though
Portion size4 servings
1 1/2 lb
lean ground beef
2 1/2 cups
1. Brown hamburger after which you add the onions to brown. 2. Mix the Marmite in with the hot beef stock. Marmite is very sticky so it will take a bit to get it to melt. Use a whisk if you need. Be sure not to use too much as it has a very strong and unique taste. This is the New Zealand bit. 3. Add stock/marmite to pan along with all the vegies. 4. Cook on a low simmer for approximately 20 minutes. Be sure to add the peas at the beginning as well, as this will provide the peas with flavour as well. 5. When done, thicken with either a mixture of Bisto (follow directions on the box) or Cornstart. I prefer either of these over flour as it doesn't become glutenous. That's it... with mashed potatoes its a nice rich winter dinner.
(about 915 g), peeled and cut in 3/4-inch (2 cm) chunks
mini red-skinned potatoes
cut in 1/2-inch (1 cm) chunks
sodium-reduced chicken broth
whipping cream 35%
Flaky Butter Herb Pastry:
1 2/3 cup
per serving: about
Total fat26 g
Saturated fat14 g
Total carbohydrate33 g
Flaky Butter Herb Pastry: In food processor, pulse flour with salt. Add 1/4 cup of the butter; pulse until combined. Add remaining butter; pulse until mixture forms pea-size pieces, about 5 times. Drizzle ice water evenly over mixture (not through feed tube). Pulse 6 to 8 times, until loose ragged dough forms (do not let mixture form ball). Transfer to floured 20-inch (50 cm) length of waxed paper; press dough into rectangle. Dust with flour; top with another 20-inch (50 cm) length of waxed paper. Roll out to 15- x 12-inch (38 x 30 cm) rectangle; remove top sheet of waxed paper. Sprinkle with parsley.
Using bottom sheet of waxed paper to lift, fold 1 long edge over one-third of pastry; fold opposite long edge over top (pastry will form 15- x 4-inch/38 x 10 cm rectangle). Starting from 1 short end, roll up tightly into cylinder; flatten into 5-inch (12 cm) square. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 5 days or freeze in airtight container for up to 2 weeks.)
Meanwhile, in Dutch oven or heavy-bottomed saucepan, melt 2 tbsp of the butter over medium-high heat; working in batches, saut? chicken until browned, 8 to 10 minutes. Transfer to bowl.
In same Dutch oven, melt remaining butter over medium heat; cook mushrooms, shallots, thyme and bay leaf, stirring occasionally, until softened and golden, about 6 minutes. Add wine; cook, stirring until no liquid remains, about 2 minutes.
Stir in rutabaga, potatoes, carrots, salt and pepper; cook, stirring occasionally, for 5 minutes. Stir in broth and chicken with any juices; bring to boil. Reduce heat, cover and simmer until vegetables are tender-crisp, about 12 minutes.
Whisk flour with 1/2 cup water; stir into chicken mixture. Bring to boil; reduce heat and simmer, stirring occasionally, until liquid thickens and vegetables are tender, about 6 minutes. Stir in peas, cream and parsley; cook for 1 minute. Remove from heat; stir in lemon juice. Discard thyme and bay leaf.
Scrape mixture into 13- x 9-inch (3 L) baking dish; let cool for 30 minutes. (Make-ahead: Refrigerate until cold; cover and refrigerate for up to 24 hours. Increase baking time by 15 to 20 minutes.)
Meanwhile, on floured work surface, roll out pastry to 15- x 11-inch (38 x 28 cm) rectangle (large enough to? fit top of baking dish and leave 1-inch/2.5 cm overhang). Transfer to rimless baking sheet; refrigerate until firm, about 30 minutes.
Arrange pastry over top of baking dish, pulling taut over rim. Whisk egg yolk with 1 tsp water; brush over pastry. Using sharp knife, cut 3 to 4 steam vents in pastry. Bake on rimmed baking sheet in 425 F (220 C) oven until pastry is puffed and golden, about 35 minutes. Let cool for 20 minutes before serving.
Serve these spring rolls with hoisin or plum sauce for dipping and a sprinkling of chopped peanuts and fresh cilantro for a Thai-inspired garnish.
Prep time20 minutes
Total time1 hour
deveined peeled large shrimp
(31 to 40 count), coarsely chopped
, thinly sliced
frozen phyllo puff pastry
Per piece: about
Total fat10 g
Saturated fat5 g
Total carbohydrate15 g
In large nonstick skillet or wok, heat sesame oil over medium-high heat; sauté coleslaw until tender-crisp, about 2 minutes. Add shrimp, garlic and ginger; sauté until shrimp are slightly pink and opaque, about 2 minutes.
Add green onions, cilantro and salt; sauté for 1 minute. Scrape into bowl; refrigerate until lukewarm, about 20 minutes. Drain, discarding any excess liquid.
Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Cut layers in half lengthwise. Spoon 1/4 cup of the shrimp mixture onto 1 short end of each half; roll up phyllo, 1 half at a time, folding in ends. Arrange, seam side down, on parchment paper–lined rimmed baking sheet; lightly brush with some of the remaining butter. Repeat with remaining phyllo, butter and shrimp mixture. Bake in 400°F oven until golden, about 18 minutes. Serve warm.
Everyone has a favourite go-to macaroni casserole, but this Salmon Cheddaroni from our archives might just become your new weeknight comfort meal. An easy bread-crumb topping creates a crispy crust, making every bite as tasty as the last. Serve with steamed vegetables. Cost: $2.30/serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2015
1 1/4 cup
1 3/4 cup
1 1/2 cup
(each 213 g)
red sockeye salmon
drained and flaked
1 1/2 cup
fresh bread crumbs
PER SERVING: about
Total fat33 g
Saturated fat18 g
Total carbohydrate32 g
In large saucepan of boiling lightly salted water, cook pasta according to package
Meanwhile, in separate large saucepan, melt half of the butter over medium heat; cook onion and garlic, stirring, until onion is tender, about 4 minutes.
Sprinkle in flour; cook, stirring, until light golden, about 3 minutes.
Gradually whisk in milk until smooth. Add Worcestershire sauce and cook, whisking constantly, until thick enough to coat back of spoon, about 4 minutes.
Stir in Cheddar until melted. Stir in sour cream, salmon and pasta. Scrape into lightly greased 8-cup (2 L) casserole dish or baking dish.
Melt remaining butter; mix with bread crumbs and sprinkle over top of casserole. Bake in 350 F (180 C) oven until topping is golden and casserole is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
Delectable, sophisticated bars make an elegant addition to any sweet tray.
Portion size40 servings
Credits :Canadian Living Magazine: Holiday Best 2013
chocolate wafer crumbs
per bar: about
Total fat16 g
Saturated fat8 g
Total carbohydrate19 g
In bowl, combine chocolate wafer crumbs, pecans and sugar; stir in butter until moist- ened. Pat into parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325F (160C) oven for 15 minutes. Let cool in pan on rack.
Topping: Place white chocolate and semisweet chocolate in separate bowls. In saucepan, bring cream to boil; pour 1 cup cream over each chocolate. Let stand for 2 minutes; stir until melted.
Divide orange liqueur between bowls. Cover and let semisweet chocolate mixture stand at room temperature. Cover and refrigerate white chocolate mixture, stirring occasionally, until firm, 1-1/2 to 2 hours.
With mixer, beat white chocolate mixture at low speed just until lightened in colour and texture, about 30 seconds. Spread over base. Refrigerate until firm, about 1 hour.
Repeat beating with semisweet chocolate mixture. (If too firm, warm slightly over warm water.) Spread over white chocolate mixture.
Garnish: With tip of sharp knife, mark into 40 bars; place pecan half in centre of each. Cover with plastic wrap; refrigerate until firm, about 4 hours. Cut into bars. (Make-ahead: Cover and refrigerate for up to 5 days or freeze for up to 1 month.)