Squash Ravioli with Sage and Walnut Butter
Jul 14, 2005
Here is the perfect-size batch of our often-requested classic, with its robust orange flavour. You won't believe how easy it is to put this homemade treat on your table.
A coffee-infused blondie base and creamy mascarpone topping give these bars the flavours and textures of the classic Italian dessert. These portable treats allow your guests to mingle without being tied to the dinner table.
Traditionally a way of using up leftover roast meat, this can be made with diced or minced lamb – either way, it’s a winner.
It was a piece of kitchen equipment that gave rise to the modern version of this meat and-mash dish. In the 1870s, the newfangled mincing machine made short work of processing offcuts of meat and a classic was born. It is widely believed that the dish came from the north of England and Scotland, where there are large numbers of sheep. Shepherd’s pie, as the name suggests, uses mutton or lamb, and is not to be confused with cottage pie, which contains minced beef. A regional variation is the Cumberland pie, which includes a layer of cheese and bread crumbs on top of the mashed potato.
Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.
Jam-filled treats, like these bars layered with cherry jam, are begging to be enjoyed with a cup of your favourite brew.
The pride of Nanaimo, B.C., these bars have a crumb base layered with a creamy custard filling and a chocolaty topping. Best served at room temperature, the bars keep well refrigerated or frozen.
Buttery pastry swirls rolled around well-matched filling partners are mouthwateringly inviting -- and attractive.
