White Borscht - Polish Easter Soup

Toronto-based Chef Michael Angeloni, proudly shares his family recipe for White Borscht. A delicious Polish traditional Easter soup that connects him to his roots.

"Culturally, White Borscht is a soup served on Easter Sunday in Poland. In traditional facets, people used blessed ingredients that they would get blessed on Saturday in church to then use for this beautiful soup on Sunday. Currently, my mother still gets the eggs blessed that she uses. This soup was always my favourite holiday meal growing up and one that I always looked forward to eating." I also loved having red borscht on Christmas Eve, but the white borscht is my favourite!" ─ Chef Michael Angeloni.

Fish & Chips (with mushy peas)

If ever there was a British national dish, this has to be it. Loved from John O’Groats to Land’s End, fish and chips is the perfect Friday night supper.
 

A fisherman’s tale

In mid-19th-century Britain, the worlds of Irish immigrants – with their potato dominated diet – and Jewish fried fish vendors collided, and a national dish was born, spawning countless chippies on high streets and seaside piers up and down the land. About a quarter of all white fish and 10 per cent of the potatoes now sold in Britain are sold in fish and chip shops. Not to mention the pickled onions and eggs, curry sauce and mushy peas that go with them.

Full English Breakfast

The “full English” is known the world over, and Scotland, Wales and Northern Ireland have their own delicious variations of the fry-up.
 

Breakfast club

Ever-popular with hangover sufferers and holiday makers, the “fry-up” is one British classic that crosses the class divide – you’ll find it in the swankiest of hotels as well as the greasiest of greasy spoons. The basic components include sausage, bacon, eggs, tomato and mushrooms . A full English sometimes also has black pudding, baked beans and fried bread, and a full Scottish might add tattie (potato) scones, haggis and oatcakes. An Ulster fry also features soda bread and potato farls, and the Welsh lineup is completed with laver bread (made from seaweed) and cockles.

Traditional Scotch Pies

Enjoy these hearty pies hot or the next day cold for lunch. They travel well, which makes them ideal for potluck events.

Leeks with Gribiche Sauce

Show-Off Caesar Salad

This classic salad is traditionally assembled in front of patrons at fine-dining restaurants. To make this recipe at home, simply prep the ingredients in advance and set them out on a tray alongside a wooden serving bowl; take the tray to the table and assemble the salad as your guests watch in awe.

Dark Chocolate Mousse Roulade Cake

A touch of tart raspberry beautifully balances the sweetness of chocolate in this rolled cake dessert.

Salmon Loaf

Serve sliced like a loaf of bread on a tray garnished with fresh parsley and lemon wedges.

Carrot Muffins with Cream Cheese Centres

This is good..a bit of a twist on the regular carrot muffin. This is a great addition to a brunch or for lunches.