Maria considers her bread pudding — which she makes to use up stale bread — "somewhat of a Portuguese dish given that it's been born out of the judicious use of food." The recipe also calls for dried figs, a plentiful fruit in Portugal. "The maple syrup," says Maria, "gives it that extra bit of sweetness and decadence," and honours Canada, the country where she's lived most of her life.
This is twist on a pizza made upside down in a casserole dish using a homemade dough as the crust which puffs up to a golden brown. Cutting it is the fun part, and you can make it as deep as the casserole dish, so that you get an Upside Down Chicago Deep Dish Pizza. Fun to make and eat!
Just mix, pour and bake. Serve this crustless quichelike dish hot, cold or even reheated alongside a simple green salad.
Bonus: Cook Once, Eat Twice. This makes extra chicken, so you've got a start on tomorrow's pasta toss. If you're not planning on the Day-Two menu, cook only four breasts.
Decorative Bundt pans create beautiful bakery-style cakes. Because this berry-strewn treat is moist, plan to make and eat it the same day.
Tomatoes, sweet pepper, ham and cheese all add colour and flavour to this chunky mix of eggs and bread. Most of the assembly is done the night before, which makes this an easy breakfast for entertaining.
Switch up your morning cereal and enjoy our nutrient-packed, coconut flavoured porridge.
