Devilled Eggs

 

12 hard-cooked eggs, peeled
1/3 cup regular mayonnaise
1 tbsp. very soft butter 
2 teaspoons yellow mustard, or to taste
Salt and pepper to taste 

Paprika to garnish 
Sliced dill pickle, to garnish 

 

 

1.     Cut eggs in half lengthwise or widthwise. Remove yolks and place in a bowl. Set whites aside.
2.     Mash yolks with a fork. Add mayonnaise, butter, mustard, salt and pepper.
3.     Refill whites with yolk mixture. Sprinkle with paprika and a slice of pickle 
4.     Serve immediately or cover and store in the refrigerator.

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Crispy Beer Battered Fish & Tartar Sauce

Ingredients


  • 1 cup ap flour
  • ½ cup cornstarch
  • ½ cup rice flour ( if you do not have rice flour sbu with more cornstarch)
  • 1 tsp baking powder
  • 1 cup COLD beer
  • 1 tsp kosher salt
  • ½ tsp smoked paprika
  • ½ tsp old bay

Directions


  1. Combine dry ingredients
  2. Whisk in beer, just to combine.
  3. Dredge food in cornstarch then in batter.Blanch in 325F oil. Crisp fry in 350F oil.
  4. Season with salt and enjoy!

Quick Tartar Sauce

  • 1 cup Hellman’s Mayonnaise
  • 1 Tbsp shallot, finely diced
  • 3 Tbsp dill pickle, finely diced
  • 1 Tbsp capers, finely chopped
  • Tbsp parsley, finely chopped
  • 1 hard boiled egg, grated
  • 2 Tbsp parsley, finely chopped
  • 1 hard boiled egg, grated
  • Salt and pepper
  1. In a small bowl, place shallots; add lemon juice and allow to macerate, while you are chopping the remainder of the ingredients.
  2. In a stainless steel, bowl add mayonnaise, pickle, capers, parsley. Stir and season with salt.
  3. Add the shallots but not the lemon juice. Fold in egg and stir to combine.
  4. Add lemon juice and more salt if needed.
  5. Cover and chill until needed.
  6. Refrigerate leftover and use within a couple of days.

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Fish Sticks

Absolutely kid-approved, mild & delicious.  The quality of the fish stick will rely on the quality of the fish!  Double this recipe: fish can be breaded and frozen for another meal, and then cooked from slightly frozen.   

 2 lbs.  wild caught Newfoundland Cod (our local fishmonger T&J’s Seafood), cut into 1 ½ x 4–5-inch pieces 
Kosher salt, as needed 
1 cup flour
3 eggs, well beaten with a little water
2 cups regular or panko bread crumbs
Vegetable, Canola or Grapeseed oil, as needed
Mayonnaise or Tartar for serving 
1 lemon, cut into wedges 

1. Place cut fish pieces on a paper-towel lined plate.  Season with salt.  

2.  Breading procedure (this is the basic breading procedure used for all kinds of things):  Place flour, eggs and breadcrumbs all in their own individual bowl.  Season each bowl lightly with salt.  

3.  Bread fish:  First dredge fish in flour; then dip into egg; then coat with panko bread crumbs; reserve on a clean baking sheet

4. Repeat procedure until all fish are breaded

5. Pre-Heat a large frying pan over medium heat.  Stainless steel works best for this.  

6. Add oil, enough to cover the bottom of the pan by about ½ inch.  

7. Carefully place fish pieces into hot oil, leaving space between each piece.  Cook on one side, 2-3 minutes.  Turn over and cook a further 2 minutes,  or until golden and crispy

8. Remove and place on a clean paper towel lined plate and immediately sprinkle with a little salt.  

9.  Serve immediately with either mayo or tartar, and a fresh squeeze of lemon!  

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Sticky Buns

Sticky Buns

Dough: 

360g (3 cups) flour 
1 ½ tsp. active dry yeast 
¼ cup butter 
½ cup buttermilk
1 tsp. kosher salt 
2 eggs

Filling: 

½ cup butter 
140g. (3/4 cup) brown sugar 
1 tsp. ground cinnamon 
¼ tsp. ground cloves 
1/8 tsp. ground cardamom 
½ tsp. kosher salt 
35g (1/4 cup) flour

Drizzle: 

¾ cup icing sugar 
1 tbsp. whole milk 

 Stand Mixer Method:

  1. Heat buttermilk and sugar to just above body temperature and whisk in yeast. Set aside and allow yeast to bloom (or foam).
  2. In a stand mixer fitted with dough hook attachment, add flour and salt. Mix to combine. Add buttermilk mixture, along with eggs until dough begins to form. Add butter in small amounts until fully incorporated. Continue to mix dough for 6-7 minutes. The dough will be smooth, shiny and slightly sticky. Place in a greased bowl and cover with a damp towel. Allow to rise in a warm spot for a couple of hours (or doubles in size).
  3. While the dough is rising cream together the butter, sugar and spices, using the paddle attachment. When the butter mixture is light and fluffy, add flour and mix until just combined.
  4. Flour the work surface with a generous amount of flour, roll out the dough into a long rectangle (30x 10 inch). Spread with butter filling over the  entire rectangle. Roll the dough in a long log, starting with the 30 inch side. 
  5. Cut the log into 1 ½ inch rounds, place in a butter baking dish. Cover the pan with plastic wrap and allow it to double in size. Alternatively, place buns directly in the fridge overnight, after they are wrapped and before you allow them to double in size. Remove them from the fridge in the morning and allow them to double in size before baking.
  6. To bake: preheat the oven to 350F, place buns on the middle rack and bake 20-25 minutes until golden brown, and no longer sticky in the centre.
  7. Milk icing: mix together 1 tbsp milk with enough icing sugar to form a thick paste.
  8. Once the buns have cooled for 15-20 minutes spread on milk icing. 

Enjoy….good luck eating only 1!!

By hand Method...the dark path to a ray of light!!

  1. Heat buttermilk and sugar to just above body temperature and whisk in yeast. Set aside and allow yeast to bloom (or foam).
  2. In a bowl using a wooden spoon stir together flour and salt. Add buttermilk mixture, along with eggs until dough begins to form. Knead for 5-6 minutes until smooth. Add butter in small amounts until fully incorporated. The dough will become lumpy and clumpy and you will feel like you are on a dark path... Continue to mix dough for 6-7 minutes. The dough will be smooth, shiny and slightly sticky. You may need to dust with a small amount of flour to get here.  Place in a greased bowl and cover with a damp towel or plastic wrap. Allow to rise in a warm spot for a couple of hours (or doubles in size).
  3. While the dough is rising cream together the butter, sugar and spices, using a wooden spoon. When the butter mixture is light and fluffy, add flour and mix until just combined.
  4. Flour the work surface with a generous amount of flour, roll out the dough into a long rectangle (30x 10 inch). Spread with butter filling over the  entire rectangle. Roll the dough in a long log, starting with the 30 inch side. 
  5. Cut the log into 1 ½ inch rounds, place in a butter baking dish. Cover the pan with plastic wrap and allow it to double in size. Alternatively, place buns directly in the fridge overnight, after they are wrapped and before you allow them to double in size. Remove them from the fridge in the morning and allow them to double in size before baking.
  6. To bake: preheat the oven to 350F, place buns on the middle rack and bake 20-25 minutes until golden brown, and no longer sticky in the centre.
  7. Milk icing: mix together 1 tbsp milk with enough icing sugar to form a thick paste.
  8. Once the buns have cooled for 15-20 minutes spread on milk icing. 

Enjoy….good luck eating only 1!!

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Spring Roll Stir-Fry

Spring Roll Stir-Fry with Jasmine Rice 

1 lb ground chicken 
1 tbsp. oil 
1-inch piece of ginger, peeled and finely chopped 
2 cloves garlic, peeled and finely chopped 
4 green onions, finely sliced  
1 long red chili, finely sliced 
1 large carrot, julienne or grated 
¼ piece of savoy cabbage, finely sliced 
2 tbsp. fish sauce 
1 tbsp. soy sauce 
Juice of 1 lime 
Handful of fresh mint leaves, finely sliced 
2 tbsp. toasted peanuts, chopped (optional) 

  1. Pre-heat a wide frying pan over medium-high heat
  2. Drizzle in oil, followed by ground chicken.  It’ll sputter and spit for the first little bit while you break it up.  After it is broken up, leave on the heat, undisturbed, allowing it to crisp, about 3-4 minutes.  
  3. Stir, and then add in ginger, garlic, green onion and chili.  Stir-fry for 1 minute, then add in carrot and cabbage.  Stir-fry for another minute. 
  4. Add in fish sauce, soy sauce and lime juice.  
  5. Serve with jasmine rice, garnish with fresh mint and peanuts, if using.  

 

Jasmine Rice
1 ½ cups Jasmine Rice
1 ¾ cups water

    1. Rinse and swirl rice in your pot about 3 times.
    2. Drain water and then add the 1 ¾  cups fresh water.
    3. Bring rice to the boil over high heat.  Continue to boil until you see steam holes and not a lot of visible water, about 6 minutes.  At this point cover and turn heat to lowest setting. Steam for 10 minutes
    4. Turn off heat and let stand for 10 minutes, up to 30 minutes. 

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Tomato Bruschetta

A quick & delicious was to enjoy the abundance of tomatoes!

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EGGLESS Caesar Salad

Super versatile, punchy & eggless!

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Savoury Summer Crumble

A great recipe in late summer when corn is abundant!

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Retro CREAMY Caesar Salad

The creamy classic version of a Caesar!  

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Peruvian-style Ceviche

This recipe is a quick version of classic Peruvian ceviche

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