In this crisp libation, bright lemongrass and warm ginger and rum create a punchy full-flavoured cocktail that will wash away your day on the first sip. For a virgin version that's just as delicious, simply hold the rum.
Prep time5 minutes
Total time5 minutes
Portion size1 serving
1 1/2 oz
(about 1 tbsp)
Lemongrass and Ginger Simple Syrup
(Instructions in method)
Per serving: about
Total fat0 g
Saturated fat0 g
Total carbohydrate12 g
In whisky tumbler, combine rum, syrup, soda water and ginger. Add lime, lemongrass and mint (if using). Top with ice cubes.
Lemongrass and Ginger Simple Syrup
In saucepan, bring 1 cup granulated sugar; 1 stalk lemongrass, bruised and chopped; 6 slices (1 inch) fresh ginger; and 1 cup water to boil over medium-high heat, stirring until sugar is dissolved. Reduce heat and simmer for 5 minutes. Remove from heat; let cool for 20 minutes. Refrigerate for 24 hours. Strain through fine-mesh sieve; discard solids. (Make-ahead: Refrigerate in airtight container for up to 1 month.) Makes about 1 cup.
Creamy coconut milk and rich white chocolate, which come together in this velvety-smooth and perfectly sweet custard, are a match made in heaven. For easy slicing, let the tart chill once you've added the custard. Use a vegetable peeler to easily shave the chocolate garnish.
Portion size10 servings
Credits :Canadian Living Magazine: December 2014
(about 1 oz), shaved in curls
Coconut Whipped Cream:
whipping cream 35%
White Chocolate Coconut Custard:
(about 2-1/4 oz), finely chopped
per each of 10 servings: about
Total fat30 g
Saturated fat20 g
Total carbohydrate30 g
White Chocolate Coconut Custard: In glass measure, combine coconut milk and enough milk to yield 2 cups liquid. In heatproof bowl, whisk together half of the coconut milk mixture, the egg yolks, sugar and cornstarch.
In heavy-bottomed saucepan, heat remaining coconut milk mixture over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook, whisking, until thick enough to mound on spoon, about 7 minutes. Strain through fine-mesh sieve into clean bowl; stir in chocolate and vanilla until melted and smooth, about 1 minute. Place plastic wrap directly on surface of custard. Refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, in bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Whisk egg yolk with 2 tbsp water; drizzle over flour mixture, tossing with fork until dough clumps.
Turn out dough onto lightly floured work surface. Press into smooth disc. Roll out to 11-inch (28 cm) circle; arrange in lightly greased 9-inch (23 cm) tart pan with removable bottom. Trim edge, leaving 1-inch (2.5 cm) overhang; fold overhang inside pan, pressing pastry up sides. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Prick bottom of pastry with fork at 1/2-inch (1 cm) intervals. Arrange sheet of foil over pastry; fill with pie weights or dried beans. Bake on rimmed baking sheet in bottom third of 400 F (200 C) oven for 20 minutes. Remove pie weights and foil; bake until crust is golden, 8 to 10 minutes. Let cool completely in pan.
Fill crust with custard, smoothing top. Cover surface of custard directly with plastic wrap; refrigerate until set, about 2 hours. Remove plastic wrap.
Coconut Whipped Cream: Beat together cream, sugar and coconut extract until stiff peaks form; spoon onto custard. Sprinkle with chocolate curls.
In our easy version of this classic jam-filled dessert, we've replaced the tricky lattice crust with a simple crumble topping. It's every bit as delicious and still allows jam to peek through, but there's no need to roll out your dough and painstakingly weave the strips into a lattice. Just sprinkle and bake!
Prep time20 minutes
Total time2 hours
2 1/2 cups
1 1/2 teaspoon
1 1/3 cup
cherry jam or other
Per bar: about
Total fat6 g
Saturated fat3 g
Total carbohydrate20 g
In bowl, whisk together flour, almonds, cinnamon and salt. In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Stir in flour mixture, using hands to knead together when dough becomes stiff.
Press all but 1 cup of the dough into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Spread jam evenly over base. Crumble remaining dough over top.
Bake in 350°F oven until top is golden, about 45 minutes. Let cool completely in pan. Lift out onto cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days or freeze for up to 1 month.)
Chicken, squash and all the exotic flavours of a restaurant-style Thai curry mingle in this scrumptious slow cooker main. Serve over steamed jasmine rice and garnish with lemon or lime wedges to squeeze over top.
and sodium-reduced soy sauce
(about 150 g), cut lengthwise in 1/2-inch (1 cm) thick wedges
per serving: about
Total fat21 g
Saturated fat11 g
Total carbohydrate17 g
In slow cooker, combine chicken, squash, coconut milk, ginger, curry paste, tomato paste, lime leaves (if using), brown sugar, garlic, fish sauce, soy sauce and salt.
Cover and cook on low until chicken is fall-apart tender, 6 to 8 hours.
Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Stir in bok choy; cover and cook on high until sauce is thickened and bok choy is tender, about 15 minutes. Discard lime leaves. Stir in lime juice and sprinkle with peanuts.