White Chocolate and Hazelnut Brownies
Makes 12
Ingredients
1/3 cup [80 ml] unsalted butter, cut into pieces
6 oz [170 g] white chocolate, chopped
2 eggs
1 cup [250 ml] sugar
2 tsp [10 ml] vanilla extract
1 cup [250 ml] all-purpose flour
½ tsp [2.5 ml] baking powder
¼ tsp [1.25 ml] salt
¼ cup [60 ml] dried cranberries
½ cup [125 ml] hazelnuts, lightly toasted, peeled, and chopped
To serve
Icing sugar or hazelnut spread
Method
Preheat oven to 350°F [180°C]. Butter and line a 9-inch [23 cm] baking pan with parchment paper.
In a stainless bowl set over a pot of simmering water, melt the butter halfway. Add the white chocolate and stir until melted. Allow to cool to room temperature.
In a mixer fitted with the whisk attachment (or with an electric mixer), whip eggs, sugar and vanilla until pale and thick. Reduce speed to medium and add chocolate mixture.
In a separate bowl, sift together flour, baking powder and salt and stir into egg mixture, by hand. Stir in dried cranberries and hazelnuts and spoon into prepared pan.
Bake about 35 minutes, or until fully puffed and golden on top. The brownies will deflate when you take them out of the oven and this is normal: you don’t want to overcook them so they remain moist and tender.
To serve, dust with icing sugar or drizzle some melted hazelnut spread on top.
Recipe Credit: Anna Olson
Crisp Rice Omelet
Serves 2
Ingredients
1 tbsp [15 ml] peanut oil
1 tsp [5 ml] sesame oil
1 cup [250 ml] cooked long-grain rice (jasmine or basmati)
3 green onions, sliced thinly
1 long red chili, seeded, sliced thinly
5.25 oz [150 g] thin asparagus, sliced in ¾-in lengths, or snowpeas, sliced thinly
4 eggs
1 tsp [5 ml] finely grated fresh ginger
1 tsp [5 ml] soy sauce
Sea salt and freshly ground black pepper
To serve
1 handful bean sprouts, thoroughly rinsed
Fresh coriander leaves
Soy sauce
Method
Preheat the oven to 350°F [180°C]. Heat a 8-inch [20-cm] non-stick frying pan over high heat. Add the peanut and sesame oil and rice and cook, stirring, for 5 minutes or until the rice is slightly crisp. Add ¾ of the green onions, all of the asparagus (or snowpeas) and the red chili and cook for 2 minutes more.
Lower the heat to low. Crack the eggs in a bowl and beat lightly with the grated ginger, soy sauce, a pinch of salt and some freshly ground black pepper. Pour the egg mixture over the veggies in the pan and cook, without stirring, for 5 minutes. Finish cooking the omelette in the oven for 3 minutes or until the omelette has set.
Mix the bean sprouts, some fresh coriander leaves and the remaining sliced green onions in a bowl. To serve, put the bean sprout “salad” over the warm omelet, drizzle with soy sauce and sprinkle with freshly ground black pepper.
Recipe Credit: Inspired by Donna Hay, Off the Shelf
Roasted Beet, Mint and Feta Salad
Serves 4
Ingredients
6 medium beetroot, peeled
2 tbsp [30 ml] extra-virgin olive oil
Freshly ground black pepper
Coarse sea salt
¼ cup [60 ml] balsamic vinegar
2 tbsp [30 ml] wholegrain mustard
1 cup [250 ml] shredded fresh mint
5 oz [150 g] baby salad leaves
6½ oz [200 g] feta cheese, crumbled
1 tbsp [15 ml] extra-virgin olive oil
Method
Preheat the oven to 375°F [190°C]. On a large baking sheet, set a large sheet of aluminum foil and place the beets over one half of the aluminum sheet. Drizzle with 2 tbsp olive oil and sprinkle with freshly ground black pepper and coarse sea salt. Fold the aluminum sheet in half and fold the three open edges to enclose the beets “en papillote”. Roast the beets for 45 minutes, or until tender when pierced with a pointy knife. Let the beets rest for 5 minutes, then cut each beet in quarters. In a large bowl, toss the beets with the balsamic vinegar and wholegrain mustard and set aside to cool completely.
To make the salad, place the mint, salad leaves, crumbled feta and olive oil in a bowl and toss to combine. To serve, divide the salad on serving plates, and top with the marinated beets. Drizzle with a bit of the balsamic vinegar-mustard mixture. Serve with grilled bread slices.
Recipe Credit: Adapted from Donna Hay, Flavors.
Chicken, Sausage and Kale Soup
Serves 6-8
Ingredients
1 whole cooked chicken breast, cut crosswise into strips
¼ cup [60 ml] extra-virgin olive oil
1 medium yellow onion, coarsely chopped
1 medium carrot, peeled and coarsely chopped
1 celery stalk, strimmed and coarsely chopped
2 cloves garlic, finely chopped
1 tsp [5 ml] dried thyme (or 1 tbsp [15 ml] fresh thyme)
¼ tsp [1.25 ml] dried red pepper flakes
2 links sweet Italian sausage (about ½ lb [225 g]), casings removed, meat cut into ½-in [1.5-cm] pieces
5 cups [1.2 L] chicken broth
1 15-oz [450 ml] can cannellini beans, including liquid
1 bunch kale (about ¾ lb [340 g]), washed, stemmed, coarsely chopped
Kosher salt
Freshly ground black pepper
Method
Heat the olive oil in a large stockpot (large enough to hold all of the uncooked kale) over medium heat. Add the onion, carrot, celery and garlic and sauté until the whole lot is softened but not browned, about 10 minutes. Add the thyme and crushed red pepper flakes, then add the sausage, cooking until the sausage is lightly browned, 3 to 5 minutes. Add the broth, the beans with their liquid, and the kale.
Add the chicken pieces to the pot, cover and simmer, stirring occasionally, until the massive pile of kale is fully incorporated into the soup 20 to 25 minutes. Add salt and pepper to taste, and serve.
Recipe Credit: Amy McCoy, Poor Girl Gourmet
Spicy Curried Shrimp and Noodles with Green Vegetables
Serves 4
Ingredients
For the shrimp
1/3 cup [80 ml] orange marmalade
¼ cup [60 ml] orange juice
2 tbsp [30 ml] creamy peanut butter
1 tbsp [15 ml] Dijon mustard
1½ tsp [7.5 ml] Madras curry powder
1 tsp [5 ml] vegetable oil
½ tsp [2.5 ml] each: salt, crushed red pepper, Sriracha sauce
32 large shrimp, peeled and deveined (1lb [450 g])
For the noodles and vegetables
7 oz [200 g] dried soba noodles (or any other thin, Asian-style noodle of your choice)
2 baby bok choy, quartered
½ cup [125 ml] chicken broth
¼ cup [60 ml] water
½ tsp [2.5 ml] Madras curry powder
1 tsp [5 ml] Sriracha sauce
1 cup [250 ml] green asparagus or green beans, cut in 1-inch [2.5 cm] pieces
3 green onions, thinly sliced, white and green parts separated
Marinate the shrimp: Combine the first 9 ingredients (marmalade through Sriracha sauce) in a blender and process until smooth. Reserve ¼ cup marinade. Place remaining marinade in a large zip-top plastic bag and add the shrimp. Seal and shake to coat. Marinate in refrigerator 30 minutes.
Prepare the noodles and vegetables: Cook the noodles according to the manufacturer’s instructions, substracting 1 minute cooking time (the noodles will cook further in the sauce). Add the chopped asparagus (or green beans) to the boiling water 2 minutes before the end of the cooking time (so that the vegetables cook together with the noodles). Drain the noodles and vegetables and reserve.
In a large pan set over medium-high heat, mix the chicken broth, water, curry powder and Sriracha sauce, then bring to a boil. Lower the heat to medium-low, add the quartered bok choy, cover and steam for 2 minutes. Using tongs, remove the cooked bok choy, place in a plate, cover and keep warm. Mix the reserved ¼ cup marinade into the liquids that are still in the pan. Bring back to a boil, then add the green onions’s white parts as well as the noodles and asparagus. Mix well to coat the noodles with the sauce. Turn off the heat, cover the pan and keep warm until ready to serve.
Cook the shrimp: Preheat the oven’s broiler. Coat a grill pan with cooking spray (make sure the pan is oven-proof), or set a rack over a baking sheet covered with aluminum foil, and coat the rack with cooking spray. Remove the shrimp from the marinade (discard used marinade) and place on the grill pan or rack. Cook until the broiler for 3 minutes per side or until the shrimp are done. Serve immediately over the noodles, with the steamed bok choy on the side.
Recipe Credit: Shrimp adapted from Cooking Light Magazine;
Noodles and vegetables: Marie Asselin
Vanilla Caramels with Fleur de Sel
Makes 64 caramels
Ingredients
1 cup [250 ml] heavy cream
5 tbsp [75 ml] unsalted butter
½ tsp [2.5 ml] vanilla extract
1 vanilla bean pod, split lengthwise and scraped
1¼ tsp [6.25 ml] fleur de sel, plus more for sprinkling
1½ cups [375 ml] sugar
¼ cup [60 ml] light corn syrup
¼ cup [60 ml] water
Method
Line the bottom and sides of an 8-inch [20-cm] square baking dish with parchment paper. Lightly butter the parchment.
In a small saucepan, combine the cream, butter, vanilla extract, vanilla bean seeds, pods, and fleur de sel. Heat over medium-high heat and bring to a boil. Remove from the heat and set aside.
In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium-high heat, stirring occasionally until the sugar is dissolved. Boil, without stirring but gently swirling the pan occasionally, until the mixture is a light golden caramel color.
Remove the vanilla bean pods from the cream mixture and carefully stir the cream mixture into the caramel – the mixture will bubble up, so pour slowly and stir constantly. Continue simmering the mixture until it registers 248°F [120°C] on a candy thermometer. Immediately remove from the heat and pour into the prepared pan. Let cool for 30 minutes, then sprinkle lightly with additional fleur de sel. Continue to let sit until completely set and cooled.
Cut into 1-inch pieces (a buttered pizza cutter is the best tool for this task). Wrap the individual caramels in small pieces of wax paper, about 4-inch squares. Keep the caramels in the fridge, but take them out a little while before eating to soften them up. You can also keep them at room temperature, but be advised that they keep a little soft that way.
Recipe Credit: My Baking Addiction
Pistachio-Cranberry Biscotti Straws
Makes about 24 biscotti straws
Ingredients
1¼ cups [310 ml] unbleached all-purpose flour
½ cup [125 ml] sugar
1 tsp [5 ml] baking powder
¼ tsp [1.25 ml] salt
¾ cup [180 ml] unsalted shelled pistachios (about 3½ oz [100 g])
½ cup [125 ml] sweetened dried cranberries (about 2½ oz [70 g])
1 large egg
1 large egg white
1 tbsp [15 ml] finely grated orange zest (from about 2 oranges)
1 tbsp [15 ml] fresh orange juice
¾ tsp [3.75 ml] pure vanilla extract
Method
Position a rack in the center of the oven and heat the oven to 325°F [162°C]. Line a large cookie sheet with parchment or a nonstick baking liner.
With an electric mixer fitter with the paddle attachment, mix the flour, sugar, baking powder and salt on low speed until well blended. On low speed (or with a wooden spoon if mixing by hand), briefly mix in the nuts and cranberries.
In a small bowl, or a 1-cup glass measure, whisk the egg, egg white, orange zest, orange juice and vanilla. With the mixer on low speed, slowly pour in the gg mixture (or mix in with the spoon). Continue mixing until well blended and a sticky, moist dough forms, 1 to 2 minutes. Dump the dough (it will be crumbly) onto the prepared cookie sheet. Using slightly damp hands, shape the dough into a 7 x 11.5-inch [18 x 30-cm] rectangle. Press and shape the dough as evenly as possible.
Bake until the rectangle is golden brown on top and slightly darker brown around the edges, about 25 minutes. Transfer the cookie sheet to a rack to cool until it can easily be handled, about 10 minutes.
Transfer the biscotti to a cutting board (use a spatula to loosen it from the parchment paper if necessary). Using a serrated knife, cut the biscotti crosswise into slices about 1/3-inch [1-cm] thick. Use a gentle sawing motion to break through the crust. After that, a firm push down on the knife is all that’s needed. Discard the parchment, return the slices to the cookie sheet, and arrange them with a cut side down (it’s alright if they touch because they won’t spread).
Bake until the biscotti are light golden brown and feel dry, about 14 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely; they’ll crisp as they cool.
Recipe Credit: Fine Cooking
Warm Roast Cauliflower, Chickpea and Quinoa Salad
Serves 4
Ingredients
12 oz [350 g] cauliflower (about ½), cut into small florets
1 garlic clove, finely chopped
1 lemon, finely grated zest and juice, separate
1/3 cup [80 ml] extra-virgin olive oil
14 oz [400 g] canned chickpeas, drained, rinsed
7 oz [200 g] quinoa
½ cup [125 ml] chopped flat-leaf parsley
½ cup [125 ml] chopped mint
3 spring onions, thinly sliced
1 tbsp [15 ml] sherry vinegar
3.5 oz [100 g] Greek feta, coarsely crumbled
Method
Preheat oven to 450°F [220°C]. Line 2 baking sheets with parchment paper.
Combine cauliflower, garlic, half the lemon rind and 1 tbsp oil in a bowl, season to taste, spread on a large oven tray and reserve.
Pat chickpeas dry with absorbent paper, then combine with remaining lemon rind and 1 tbsp oil in a bowl, season to taste, and spread on an oven tray.
Roast cauliflower and chickpeas for 15-20 minutes until cauliflower is golden and tender, and chickpeas are golden.
Meanwhile, place quinoa and 1½ cups [375 ml] salted water in a saucepan, simmer over medium heat until water is absorbed (12-15 minutes), drain through a fine sieve to remove excess liquid and spread on a tray to cool slightly.
Combine parsley, mint, spring onion, sherry vinegar, lemon juice and remaining oil in a large bowl, add cauliflower, chickpeas and quinoa, season to taste and toss to combine. Scatter with feta and serve warm.
Recipe Credit: Emma Knowles, Australian Gourmet Traveller
Cauliflower, Parsnip and Apple Soup
Serves 6-8
Ingredients
1 tbsp [15 ml] extra-virgin olive oil
1 leek, white and pale green parts only, sliced
½ tsp [2.5 ml] ground coriander
½ cauliflower head, chopped (about 4 cups/400 g)
2 medium apples, a soft variety such as McIntosh, peeled and diced
4 parsnips, peeled and diced (about 1¼ cups/150 g)
4 cups [1 L] vegetable broth
½ tsp [2.5 ml] sea salt
¼ tsp [1.25 ml] ground white pepper
To serve
Best-quality extra-virgin olive oil
Fresh coriander leaves
Crème fraîche
Method
In a large pot, heat the oil over medium heat and add the leeks. Cook the leeks gently until they are soft but not browned, lowering the heat if needed, about 5 minutes. Add the coriander and cook just until fragrant, about 30 seconds. Add the cauliflower, apples and parsnips and sauté for 2 minutes to coat the vegetables with the spice and blend in the flavors. Add the vegetable broth, season with salt and white pepper, and bring to a boil. Lower the heat and simmer for 20 minutes until the vegetables are soft.
Remove from heat and use an immersion blender to purée the soup, or cool slightly and purée in batches in a standing blender, transferring pureed soup to clean saucepan. Taste the soup and adjust the seasoning, if needed.
Serve with a drizzle of best-quality extra-virgin olive oil, a sprinkle of fresh coriander leaves and a spoonful of crème fraîche.
Recipe Credit: Marie Asselin
Mexican Black Bean Turkey Sausage Chili
Serves 6-8
Ingredients
Sausage:
1½ tbsp [22 ml] Hungarian sweet paprika
2 tbsp [30 ml] minced garlic
3 tbsp [45 ml] dry red wine
2 tbsp [30 ml] sherry vinegar
2 tsp [10 ml] ancho chili powder
1 tsp [5 ml] ground cumin
½ tsp [2.5 ml] dried oregano
½ tsp [2.5 ml] ground coriander
½ tsp [2.5 ml] ground black pepper
Ddash kosher salt
¾ lb [360 g] lean ground pork
¾ lb [360 g] ground turkey breast
Chili:
2 tbsp [30 ml] olive oil
2 cups [500 ml] diced onion (about 2 medium)
1 tbsp [15 ml] ground cumin
1 tbsp [15 ml] finely minced garlic
2 tsp [10 ml] dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 15-oz [440 ml] cans black beans, rinsed and drained, divided
3 cups [750 ml] chicken broth, divided
1 cup [250 ml] water
1 28-oz [830 ml] diced tomatoes
¼ cup [60 ml] freshly squeezed lime juice
¼ cup [60 ml] finely chopped cilantro, stem and leaves
To serve:
Low-fat sour cream or greek yogurt, sliced green onions, fresh coriander leaves, tortilla chips
Method
To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tbsp cumin, 1 tbsp garlic, 2 tsp dried oregano and chiles; cook 4 minutes or until onion is tender. Place 1½ cups [375 ml] black beans and 1 cup [250 ml] broth in a food processor; process until smooth. Add pureed beans, remaining beans, remaining 2 cups broth, water and tomatoes (with juices) to pan; bring to a boil. Reduce heat and simmer, partially covered, 45 minutes or until thick. Stir in lime juice and cilantro.
Ladle about serving bowls and garnish each serving with sour cream, green onions and coriander. Enjoy with tortilla chips.
Recipe Credit: Adapted from Cooking Light Magazine
