Posted in /Cooking/Desserts on Wednesday, December 20, 2017
This is an impressive looking but easy to make dessert that my students made. They were a little hesitant at first but once they got going they didn't want to stop at one pan of roses! I will take more step-by-step pictures when I make this next.
Posted in /Cooking/Desserts on Saturday, December 09, 2017
Butter tarts are just as iconic to the Canadian cuisine as poutine. But this recipe takes it one step further than the traditional tart. These butter tarts are topped with a bit of Saskatoon berry pie filling.
Yield: 12 (I made a double batch for the firehall Christmas dinner).
Posted in /Cooking/Desserts on Thursday, October 12, 2017
2 cups uncooked sticky white rice, rinsed
1 can coconut milk, divided
1 3/4 cups water
1/2 tsp salt
2 ripe mangoes, peeled and sliced length wise
- Place water, coconut milk and salt in medium saucepan. Mix well to break up coconut cream.
Bring to a boil and stir in rice, lower heat to simmer.
- Cover and simmer for 15-20 minutes or until most of the liquid is absorbed.
Remove from heat and allow to sit, covered, for another 5 minutes. Cool to touch.
- Slice mango into thin, long strips.
Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of nori over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of the nori empty at the bottom.
- Arrange strips of mango across the center of the rice. Lift the mat, and roll over the fruit once and press down. Unroll, and then roll again towards the exposed end of the nori sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
- Use a sharp wet knife to slice the rolls into 1 inch sized pieces. Serve cut side up.
Posted in /Cooking/Desserts/Pie on Tuesday, October 10, 2017
Blueberry Pie is Matt's favorite, and it is probably one of the easiest to make. The best blueberry pies are made a day ahead so they can set.
Posted in /Cooking/Desserts on Tuesday, October 10, 2017
Everyone I know loves puff pastries: turnovers, tarts, croissants etc. This recipe is so easy the students that I used as guinea pigs had time to spare after making it! The bonus of it is that you probably already have all of the ingredients and equipment in your kitchen.
My pictures are of the student's turnovers which did not seal well but were beautifully flaky, just as they were supposed to be!