Recipe Vault

EGGLESS Caesar Salad

Super versatile, punchy & eggless!

caesar eggless

Retro CREAMY Caesar Salad

The creamy classic version of a Caesar!

caesar retro salad

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Featured Recipes

Creamy Leek & Mushroom Pasta with Bacon Crumble

Serves 2 Generously

4 slices bacon, chopped
4 tbsp. butter, divided
¼ cup grated Parmesan cheese
¼ cup breadcrumbs
4-5 sprigs parsley, finely chopped

½ lb mushrooms (cremini ), thinly sliced
1 large leek, white part only, thinly sliced
1 large clove garlic, thinly sliced
5-6 sprigs thyme, finely chopped
¼ cup white wine
1 cup 35% cream

300g of pasta (short shape like farfalle, penne, rigatoni)
3 tbsp. kosher salt
oil, as needed

Bring a large pot of water to the boil.
Make crumble: fry bacon with 2 tbsp. of the butter until medium crisp.
Use a spatula to scrape all into a small bowl and stir in breadcrumbs, parmesan cheese & parsley. Set aside.
Make sauce: Preheat a large frying pan over medium-high heat.
Add a little oil to frying pan, followed by mushrooms. Season with salt, allow to cook, undisturbed for 1 minute. Add a splash of water and continue to cook, undisturbed for 4-5 minutes.
Add remaining butter, leeks, garlic and thyme. Cook until leeks are softened. Add white wine. Reduce.
Add cream, reduce heat to low and cook until thickened, 2-3 minutes.
Add 3 tbsp. kosher salt to boiling water and cook pasta until very al dente.
Using a fine mesh strainer, pull pasta straight from water to your pan with the sauce. Add in about 1/2 cup pasta cooking liquid, bring back up to medium heat and simmer until all is combined.
Serve in warmed bowls, topped with bacon crumble!

Maple Spice Pecans

Maple Spice Pecans
Perfect for serving with cheeses, or jar up with a ribbon for a gift!

75g (3/4 cup) pecan halves
40g (2 tbsp.) maple syrup
2 tsp. vegetable oil
1 tsp. sugar
1/2 tsp. salt
1⁄2 tsp. Garam Masala (or another favourite spice blend, or even a pinch of cayenne)
1 small wheel of local brie (we love Gunn’s Hill Brigid Brie)
1 small baguette

Line a baking sheet with parchment paper and preheat oven to 375F.
Toast pecans on baking sheet in oven for 3-4 minutes  (it's ok to do this while oven is preheating. Actually ideal, as it's a gentle heat).
Place syrup and oil in a frying pan and bring to a boil over medium-high heat .
Toss toasted pecans in syrup mixture, tossing to coat well. Scrape back onto baking sheet. Sprinkle with sugar, salt & garam masala and return to oven for 5 minutes. Let cool completely.
Serve with brie cheese and warm baguette!

NOTE: You can easily double or triple this recipe! Nuts will stay crisp & delicious in an airtight container for several weeks.

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