Sweet hot mustard adds flavour that complements the creamy avocado and salty pancetta. These muffins are great for any morning meal and even for a breakfast for-dinner.
This all-in-one meal is a roast version of classic beef and barley soup. The barley thickens the cooking liquid to make a delicious gravy.
The tender, mild cloves of roasted garlic make this simple preparation special enough for company.
Vinegar gives this salad its acidic punch, while lemon juice and zest add hits of brightness.
Fingerlings are knobbly little potatoes with personality. If unavailable, substitute mini yellow-fleshed potatoes. Parboiling the slices makes them crisp up in just a short time in a hot oven. For perfect timing, pop them into the oven while the roast is resting and the gravy is being made.
The base of this pasta salad is cheese-stuffed tortellini for a creamy texture and extra flavour. Prepare the salad and dressing ahead of time, but don't toss them together until you're ready to serve, otherwise the pasta will absorb too much of the sauce.
Jicama—pronounced hee-kah-ma—is a root vegetable with a sweet, crunchy texture that's best enjoyed raw, making it a perfect addition to salads. Look for firm, blemish-free jicama in the root vegetable section of your grocery store.
If you have time, chill the meatballs in the refrigerator for 10 minutes before frying: they'll hold their shape a little better.
For those guests who prefer savoury to sweet, these hearty snacks are an ideal -- and quick! -- solution.
Over the Christmas holidays I was lying in bed fretting over what to serve my vegetarian son Matt and his girlfriend Arlie. My passion is cooking and my family luckily loves to eat, but it seems I always spend more time on the carnivores as they are more numerous in our family! I always felt a bit guilty and wanted to really wow them with something they would love! They both enjoy spicy foods and pizza is a favorite. I had some boiled baby potatoes in the fridge...(I thought) what if I tossed them in some olive oil, sambol oelek (a Southeast Asian chili sauce), garlic, paprika, etc. and gave them a quick bake to flavor them? My pizza base would be my tasty homemade sour dough that I keep on hand frozen in the the freezer, topped with a lovely bechamel sauce with shallots, decorated with the now wonderfully flavoured potatoes and then topped with some tasty cheeses..mozzarella, cheddar. Hmmm that could be tasty, I thought! Sour cream and chopped green onions served with the slices would be a wonderful balance to the heat of the spicy potatoes! With this in mind, I rushed with enthusiasm to my kitchen and began creating. This recipe has now become not only a family favorite, but one of which all of my friends enjoy too. This recipe will make 2 large pizzas. For ease of preparation I will use commercial dough for this recipe.
Detailed preparation time: 40 min. the day before making pizzas to boil off the potatoes, and make bechamel sauce if desired; 1 hour to make (the pizza) on the day of; or 2 hours if doing everything the same day.
