Posted in /Cooking/Soups on Sunday, March 11, 2018
Cauliflower has been expensive again this year, so when it went on sale I bought two! I needed to find something to new to do with at least one of the cauliflowers and I am always hungry for curry so this recipe tackled two jobs! I made some changes from the inspired recipe and from my first batch to bump up the flavour and highlight the curry.
Posted in /Cooking/Breads on Tuesday, February 27, 2018
This beautiful braided bread is wonderful on its own or used for French toast. My students do this recipe over two days but you can make it in just one.
Posted in /Cooking/Desserts/Cookies on Sunday, February 25, 2018
I've been using Matt as a recipe guinea pig for an upcoming school event that my students are helping to cater. Our school colours are red and white so I made Matt sample red velvet macarons, I don't think he minded too much!
I forgot to buy almond flour so I ground up almond slivers in my food processor, which is why my macarons have a less than smooth finish, but still taste great.
Posted in /Cooking/Breads on Friday, February 23, 2018
My students made these lovely little New Orleans style doughnuts a little late for Mardi Gras but we loved them anyway! The class did them over two days but you can do it all in one if you have the time.
Yield: 10 - 2 inch squares
Posted in /Cooking/Entrees/Pork on Wednesday, February 21, 2018
We've had a pork tenderloin in the freezer for a while now and keep forgetting to get it in the crockpot. Matt stumbled upon a recipe from Natasha's Kitchen and we adapted it to be our own. This is a way to make pork tenderloin that will melt in your mouth and is loaded with herby flavours.