This recipe was inspired by the traditional Beef Wellington but I was looking for a healthier option. It is a relatively simple recipe that serves elegantly and makes a great impression. I generally serve the salmon with asparagus and a nice leafy green salad with avocado. Leftovers can be easily reheated and I have even served cold slices of the Wellington with a lemon aioli as an appetizer.
Portion size8 servings
Thaw puffed pastry in refrigerator overnight or for 2-3 hours before assembling the Wellington. DO NOT break the pastry squares apart. You will need both pieces to be intact to have enough pastry to wrap the salmon filet. Meanwhile prepare the smoked salmon pate. Combine cream cheese, well drained spinach, smoked salmon, lemon juice and fresh dill in a food processor. Process until well mixed adding a little more lemon juice if necessary. Add green onion and mix well with a wooden spoon or spatula. The pate can be made in advance and refrigerated until needed. You will have some left over but you can serve it to your guests as an appetizer with fresh vegetable crudite or crackers. Assembly: DO NOT detach the two squares of puffed pastry. Roll out the puffed pastry on a lightly floured surface into a 16"X16" square. Cut the salmon filet if necessary to a total length of 14". You will need about 2" of pastry all around the salmon filet so you may need to trim the filet a little. Spread the smoked salmon pate on the puffed pastry square leaving a 1" inch border all around. The more pate you add the richer the Wellington will be. Place the salmon filet in the middle of the pastry and fold the pastry over the ends of the filet first. Next, fold the sides over the salmon creating a package. Make sure all of the salmon is covered with pastry so that the pate will not leak out while cooking. Brush the pastry with the egg wash adding a little extra around the seam. Flip the salmon package seam side down onto a lightly greased non-stick baking sheet and brush the top with egg wash. Place the salmon on the cookie sheet in the freezer for 20- 30 minutes before cooking. Preheat oven to 425F. Cook salmon in the middle of the oven for 15 minutes at 425F and then reduce heat to 400F and cook an additional 10-15 minutes or until the pastry is golden brown and flaky. Serve immediately.
It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
Portion size48 servings
Credits :Canadian Living Magazine: December 2015
2 1/2 cups
white corn syrup
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate14 g
In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.
Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.
Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)
This cake is so divine on its own that we skipped the expected sweet topping, but you can also serve it with fresh or cooked fruit, or a drizzle of chocolate or caramel sauce. Use an oven thermometer to ensure that your oven is properly calibrated; even a 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.
Portion size16 servings
Credits :Canadian Living Magazine: April 2016
graham cracker crumbs
pkg (each 250 g)
1 1/4 cup
per serving: about
Total fat31 g
Saturated fat17 g
Total carbohydrate40 g
Crust: In bowl, mix together graham crumbs, sugar and butter until well moistened. Press into bottom and 1-1/2 inches (4 cm) up side of lightly greased 10-inch (3 L) springform pan. Bake in 325°F (160°C) oven until firm, 12 to 15 minutes. Let cool completely.
Whisk egg white with 2 tsp water until foamy; drizzle over crust, swirling pan to coat bottom and side. If necessary, use pastry brush to spread egg white to cover crust. Bake in 325°F (160°C) oven until crust appears dry, 7 to 10 minutes. Let cool completely.
Filling: While crust is cooling, in large bowl, beat cream cheese until fluffy; gradually beat in sugar and continue to beat, scraping down side of bowl twice, until smooth and light. On low speed, beat in eggs, 1 at a time and scraping down side of bowl often, just until combined. Stir in lemon juice, vanilla and salt; stir in sour cream in 2 additions until smooth. Pour over crust, smoothing top.
Bake in 275°F (140°C) oven until surface is no longer shiny and outer 2 inches (5 cm) of cheesecake appear set yet centre is still quite jiggly, 1-3/4 to 2 hours. Turn off oven; let cool in oven for 1 hour. Remove from oven; quickly run paring knife around edge of cheesecake. Let cool completely. Refrigerate until chilled, about 6 hours.
(Make-ahead: Cover and refrigerate for up to 2 days.)
Tip from The Test Kitchen: Gently swirling egg white over the baked crust may seem finicky, but it prevents the filling from turning the crust soggy. The result is a perfectly crisp yet pleasantly crumbly crust.
This mild, sweet curry has all the comforting flavours of a curry without too much spice, making it a great choice for the entire family. Serve over steamed rice or with warmed naan bread.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
sodium-reduced chicken broth
smooth peanut butter
mild curry paste
peeled and cut in 1-inch (2.5 cm) chunks
boneless skinless chicken thighs
fresh cilantro leaves
per each of 8 servings: about
Total fat21 g
Saturated fat11 g
Total carbohydrate22 g
In slow cooker, whisk together coconut milk, broth, peanut butter, ginger, curry paste and garlic; stir in potatoes, onion, salt and pepper. Cover and cook on low until potatoes are tender, 7 to 8 hours.
Whisk cornstarch with 2 tbsp water; stir into slow cooker. Stir in chicken. Cover and cook on high until juices run clear when chicken is pierced and sauce is thickened, about 40 minutes. Stir in green onions, cilantro, lime zest and lime juice.
A honey glaze transforms simple weeknight pork chops, giving them a lovely sweetness. We've paired the pork with roasted veggies, but it's also pretty tasty with cheesy polenta.
Prep time20 minutes
Total time30 minutes
Portion size4 servings
, cut in 2-inch pieces
, cut in 2-inch pieces
1 1/2 teaspoon
Italian herb seasoning
salt and pepper
(about 50 g)
, finely grated or pressed
pork loin chops
(about 850 g total)
Per serving: about
Total fat22 g
Saturated fat8 g
Total carbohydrate22 g
In large bowl, toss together red onion, red peppers, half of the oil, the Italian seasoning and half each of the salt and pepper. Arrange in single layer on generously greased rimmed baking sheet. Sprinkle with feta. Roast in 425°F oven, turning once, until veggies are tender and golden, about 20 minutes.
Meanwhile, in small bowl, stir together honey, vinegar, garlic and mustard. Sprinkle pork with remaining salt and pepper. In large nonstick skillet, heat remaining oil over medium heat; cook pork, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Pour honey mixture over pork chops; cook, turning to coat, until glazed, about 1 minute.
Divide pork and vegetables among 4 serving plates; sprinkle with parsley.