11023 recipes

Blueberry and Honey Ricotta Trifle

May 25, 2012

Pairing spiced blueberries with ricotta rather than rich custard or cream, this lovely layered dessert is definitely not Grandmother's classic trifle. If there is any liquid floating on the ricotta, drain it off before using.

Pork with Spicy-Sweet Pepper Sauce for Two

Aug 12, 2010

Quail with Bacon & Apricots

May 12, 2009

I like to make this dish when I have very familiar friends for dinner, because it requires using your fingers, and lots of napkins. I prepare it in my large Le Creuset pan, because I can have it simmering away while the guests arrive, then bring it directly to the pan. Served with a rustic bread, and a rice pilaf, and a good bottle of Pinot Gris, or if you prefer red, Pinot Noir. Use farmed quail, NOT the days catch with the shotgun pettets inside. I usually serve a rustic apple pie with ice cream for dessert, it seems to compliment the dinner.

Fennel Watercress Salad with Apple Dressing

Jul 14, 2005

With a refreshing dressing that features apple and thyme, this salad takes on a novel, winning look. Of course, you can substitute your favourite apple variety for the tart kind, too. This salad makes a zesty appetizer course when you're entertaining.

Jam Streusel Mini Tartlets

Jan 1, 2015

Bursting with rustic charm, these easy jam tartlets are a great ending to a family meal. We used cherry jam, but feel free to substitute with your favourite fruit. For extra appeal, serve with a dollop of freshly whipped cream.

Pork and Pearl Onion Adobo

Jul 14, 2005

This flavourful Philippine stew, with its mellow mix of vinegar and soy sauce, pairs beautifully with rice or noodles.

Crispy Tofu With Two Sauces

Apr 4, 2011

Use the remaining ginger-flavoured oil to stir-fry sliced red peppers and snow peas for a colourful, tasty side dish.

White Pepper Pots de Crème with Rhubarb Cherry Compote

Jun 27, 2007

Subtle and aromatic spices lend themselves to this dessert's creamy texture without the usual pepper heat. When available, fresh sour cherries can be substituted for frozen in the compote.

Charred Artichokes with Lemon, Capers and Parmesan

Jun 6, 2016

We love the slightly smoky flavour of grilled artichokes. Be sure to boil them for 10 minutes before putting them on the barbecue to ensure they cook all the way through without burning.

Gin Tarragon Gravlax

Jan 15, 2010

This Scandinavian specialty is delicious and easy. Note that it takes fives days to cure. Serve thin slices wrapped around breadsticks.