Although this is a multiple-step recipe, the results are deliciously worth it. Make extra dumplings and freeze. The yield will vary depending on the size of your sweet potatoes and how much filling you pack into each dumpling. Ingredients SWEET POTATO PUREE3 medium sweet potatoes SWEET POTATO DUMPLING DOUGH2 cups all-purpose flourHot water SESAME OIL … Read more
Use peaches, cherries, and fresh green chilies for the tarts and custards in this recipe. Ingredients CRUST ¾ cup all-purpose gluten-free flour, plus a pinch for dusting¼ cup gram flour (chickpea flour)¼ teaspoon cinnamon¼ teaspoon cardamomPinch of sea salt¼ cup palm sugar or granulated sugar1 tablespoon brown coconut sugar6 tablespoons unsalted butter¼ teaspoon almond extract … Read more
Pumpkin soup makes a lovely starter for the holiday meal. Search out a real cooking pumpkin, not one grown for jack-o’-lantern looks. Be cautious when cutting, though, since the outer skin of these pumpkins in usually thicker than that of a Halloween pumpkin. Ingredients 3- to 3½-pound pumpkin, preferably a deeply lobed pumpkin such as … Read more
Consider adding a dash of red or green chile for a taste of New Mexico in this recipe for Maryland crab soup with potato-crab pierogi. Ingredients PIEROGI DOUGH2 cups flour, plus additional if needed½ cup warm water2 large eggs1 teaspoon salt PIEROGI FILLING1 russet potato, peeled and chopped8 ounces lump crab meat4 ounces cream cheese, … Read more
Think “fudge brownie”—with a kick! Use only pure red chile powder, not a mix that includes other spices. Start with mild chile; add hot chile for more punch. The pie filling may puff up while baking, then fall and crack when cooled. That’s okay. Ingredients One unbaked pie crust, chilled½ cup butter2 ounces semisweet chocolate … Read more
A simple British classic that hits all the right notes – sweet, creamy, fresh, crunchy and chewy. Ingredients Meringues3 large egg whites175 g castor sugar¼ tsp (1,75 ml) salt Strawberry Compote1 C (250 ml) strawberries, diced2 Tbsp (15 ml) water2 tsp (10 ml) castor sugar Chantilly Cream1 C (250 ml) fresh cream2 tsp (10 ml) … Read more
Mexican-spiced beef and veggies in crisp corn tortillas. Method Taquitos ½ (80 g) large red onion, chopped1 clove garlic1 green chilli1 Tbsp (15 ml) origanum1 tsp (5 ml) ground cumin1 tsp (5 ml) coriander seeds1 tsp (5 ml) smoked paprika1 tsp (5 ml) saltpinch pepper1 Tbsp (15 ml) olive oil400 g beef mince600 g Findus … Read more
A sweet-savoury breakfast that is bursting with texture and citrusy flavour. Made with LemonGold® seedless lemons. Ingredients LemonGold® Labneh500 g double cream yoghurt¼ tsp (1,25 ml) saltzest and juice of 1 LemonGold® Bacon200 g streaky bacon French Toast6 large egg yolks1 C (250 ml) milk1 C (250 ml) cream2 Tbsp (30 ml) brown sugar1 tsp … Read more
Yummy crumbed tuna fishcakes with peas and a zesty Asian dipping sauce. Ingredients Miso Mayo1 C (250 ml) mayonnaise¼ C (60 ml) miso pastezest and juice of 1 limesalt and pepper Mashed Potato4 potatoes (roughly 500-600 g)100 g buttersalt and pepper Fishcakesoil to fry3 tins of flaked tuna in brine, drained very well3 large eggs, … Read more
A cheesy take on a local classic. Delicious served with swathes of melty butter and extra sprinkles of mozzarella. Ingredients Dry Ingredients500 g cake flour1x 410 g tin whole kernel sweet corn, drained100 g Ladismith Mozzarella, grated2 Tbsp (30 ml) chopped chives1 Tbsp (15 ml) baking powder1 Tbsp (15 ml) mustard powder1 ½ tsp (7,5 … Read more