SeaFood Crepes - serve hot, drizzled with a white cheeze (melted) sauce Serve with a salad of your choice, but we always have the crepes with a Greek Salad.
Portion size4 servings
Credits :J. Peter Anthony
fresh or frozen
prepare your favourite crepe recipe several hours before meal time. Add fresh ground black pepper to the crepe mixture. Cook slightly thicker than the normal crepe may be. Stack the crepes, separated with waxed paper, on a plate in the fridge. Melt the butter in a small sauce pan. Stir in the flour, When well mixed add the milk. Stir to mix the flour-butter mixture. Add the grated cheeze stir til melted and blended well. Let stand for the cheese to flavour the sauce. Just before the time for the meal prepare the seafood. Put the shrimp in a bowl. Break the uncooked fillets into one inch cubes, into bite sized pieces at least.. Place in the bowl with the shrimp Canned lobster is the easiest but a freshly cooked lobster is ideal. Either semi-thaw the lobster - enough to be able to separate the pieces - or cook the fresh lobster and shell it. Add this to the fish mixture. Put the fresh scallop meats into the mixture. Tumble the seafood together. Lay out one crepe, cover half the crepe with the seafood mixture. Roll the crepe and pierce with a wooden tooth pick. You may have to experiment to determine the best amount of seafood for each crepe. Continue until the seafood mixture is used up. This should make nearly eight. We usually make two stuffed crepes per person. Arrange the stuffed crepes in a large glass oven dish. Heat in a 350 F oven for 10 to 15 minutes or until the fillet chunks are cooked. Reheat the sauce and pour over the cooked crepes. Bon Apetit!
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.
Cut stems from Swiss chard; coarsely chop leaves. Trim and cut stems into 1/2-inch thick pieces. Set aside separately.
Finely grate or press 2 cloves of the garlic; mince remaining garlic. Set minced garlic aside.
In small bowl, stir together grated garlic, maple syrup and soy sauce. Set aside.
Sprinkle fish with pinch each salt and pepper. In nonstick skillet, heat 2 tsp olive oil over medium heat; cook fish for 4 minutes. Turn fish and brush with 2 tbsp of the maple syrup mixture; cook until fish flakes easily when tested with fork. Transfer to serving dish; tent with foil to keep warm. Wipe pan clean.
In same pan, heat 2 tsp olive oil over medium heat; cook minced garlic, stirring, until fragrant, about 30 seconds. Add Swiss chard stems and pinch each salt and pepper; cook, stirring, until tender-crisp, about 4 minutes. Add Swiss chard leaves; cook, stirring occasionally, until leaves are softened and beginning to wilt, about 2 minutes. Stir in 1 tbsp of the maple syrup mixture. Scrape into serving dish.
Add remaining maple syrup mixture to pan; cook over medium heat until thickened, about 2 minutes. Spoon over fish. Serve with Swiss chard.
The secret to achieving a fluffy texture: Add a splash of milk to the dense batter. Serve the finished cake with jam, berries, chocolate sauce or lemon curd, or have it all by itself.
Portion size16 servings
Credits :Canadian Living Magazine: February 2016
1 1/4 cup
1 3/4 cup
per serving: about
Total fat13 g
Saturated fat8 g
Total carbohydrate26 g
In large bowl, beat butter with sugar until light, fluffy and pale yellow, about 5 minutes. Add 1 egg; beat for 2 minutes, scraping down side. Repeat with remaining eggs, adding 1 at a time. Beat in milk, vanilla and salt until combined (mixture may appear curdled).
Add half of the flour; stir gently just until combined. Repeat with remaining flour. Scrape into parchment paper–line 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 325°F (160°C) oven until top is golden and cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 20 minutes. Turn out onto rack; let cool completely. Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store for up to 2 days.)
Change it up: Blueberry Lemon Buttery Pound Cake Set aside 1 tbsp of the flour before beginning. Add 2 tbsp finely grated lemon zest when beating in milk, vanilla and salt. Toss 1 1/2 cups fresh wild blueberries with reserved flour; fold into batter. Bake as directed.
Tip from The Test Kitchen: To keep crust from overbrowning, use a light-coloured loaf pan. Darker pans tend to impart a deeper colouring to buttery baked goods.
These flourless pancakes taste a bit like the centre of a piece of French toast. Fry up a batch (or two!) on the weekend and keep the wrapped pancakes in your fridge or freezer for an easy microwaveable breakfast you'll actually want to eat.
Prep time15 minutes
Total time15 minutes
chopped shelled pistachios
Per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate12 g
In bowl, mash 1 of the bananas until smooth. Stir in 2 tsp of the honey, the baking powder and 1/4 tsp salt. Stir in eggs until well combined.
Measure out 1 tbsp vegetable oil. Heat nonstick skillet or griddle over medium heat; lightly brush with some of the oil. Working in batches, drop batter by 2 tbsp into skillet; sprinkle 1/2 tsp of the pistachios over each pancake. Cook until bottoms are golden, about 2 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to plate. Repeat with remaining oil, batter and all but 2 tsp of the pistachios. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks; reheat in microwave or toaster.)
Slice remaining banana; arrange over pancakes. Sprinkle with remaining pistachios; drizzle with remaining honey.
Tip from The Test Kitchen: Flourless pancakes can be tricky to flip, but here's a trick: Use a thin spatula and lightly mist it with cooking spray before turning the pancakes.