The Best Ever Dessert - Pavlova
6 egg whites
pinch salt
pinch of cream of tartar
1 ¼ cup of sugar
1 tsp cider vinegar
½ tsp vanilla
2 ½ tsp cornstarch
4 cups of fruit of choice
1 ½ cups whipping cream
1 tbsp sugar
6 egg whites
pinch salt
pinch of cream of tartar
1 ¼ cup of sugar
1 tsp cider vinegar
½ tsp vanilla
2 ½ tsp cornstarch
4 cups of fruit of choice
1 ½ cups whipping cream
1 tbsp sugar
- Allow egg whites to stand at room temp for 30 min. Meanwhile line a baking sheet with parchment. Draw a nine inch circle on the paper. Invert paper so circle is on the reverse side.
- Preheat oven to 250. For meringue, in a large bowl beat egg whites, salt, and cream of tartar on medium speed until soft peaks form. Add the 1 ¼ cups of sugar, 1 tbsp at a time on high speed until stiff peaks form (tips stand straight). Beat in vinegar and vanilla. Sift cornstarch over egg mixture: Using a rubber spatula gently fold cornstarch into egg white mixture.
- Spread meringue over circle on paper, building up edges slightly to form a shell. Bake for 1 ½ hours - do not open the oven door. Turn off oven let meringue dry in oven with door closed for 1 hr.
- Whip cream on high. When it begins to form peaks, add sugar and vanilla and whip until peaks are stiff.
- Spread the whip cream evenly over the cooled meringue. Add fruit (berries, kiwi, mango, pineapple, grapes cut in half, mandarin pieces, banana, passionfruit).
- Serve straight away. Can serve around 10.
The Best Blackening Spice
4 tbsp paprika sweet, smoked, or a mixture
2 tbsp kosher salt
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp oregano
2 tbsp thyme
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cumin
2 tsp of cayenne
Mix everything together in an airtight container. Enjoy!
4 tbsp paprika sweet, smoked, or a mixture
2 tbsp kosher salt
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp oregano
2 tbsp thyme
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cumin
2 tsp of cayenne
Mix everything together in an airtight container. Enjoy!
Roasted Cauliflower - 4 ways!
1 head of cauliflower washed
olive oil
salt and pepper
optional - cumin or curry powder or dry garlic chutney spice
First you must chop your cauliflower into florets. The cauliflower must be dry before roasting so allow time for it to air dry after washing. Line a large sheet pan with parchment paper and turn the oven on to 400. Place your cauliflower in the middle of the pan and pour a healthy dose of olive oil over the pile then be generous with the salt and pepper. Toss the cauliflower really well and spread the florets out so that they are not overlapping. The cauliflower needs its own space in order to crisp up. If you choose to add cumin, curry or chutney powder, now is the time to sprinkle it over the cauliflower. All ovens are different and mine cooks the cauliflower on the ends of the of the sheet quicker than in the middle so I place the larger florets on the ends and the smaller pieces in the middle.
Bake the cauliflower 40-50 minutes, taking them out halfway to flip them. They should have crispy brown bits all over. If the cauliflower is finished but you are still cooking the rest of supper, I just turn off the oven and leave them there, they just get more delicious - seriously.
1 head of cauliflower washed
olive oil
salt and pepper
optional - cumin or curry powder or dry garlic chutney spice
First you must chop your cauliflower into florets. The cauliflower must be dry before roasting so allow time for it to air dry after washing. Line a large sheet pan with parchment paper and turn the oven on to 400. Place your cauliflower in the middle of the pan and pour a healthy dose of olive oil over the pile then be generous with the salt and pepper. Toss the cauliflower really well and spread the florets out so that they are not overlapping. The cauliflower needs its own space in order to crisp up. If you choose to add cumin, curry or chutney powder, now is the time to sprinkle it over the cauliflower. All ovens are different and mine cooks the cauliflower on the ends of the of the sheet quicker than in the middle so I place the larger florets on the ends and the smaller pieces in the middle.
Bake the cauliflower 40-50 minutes, taking them out halfway to flip them. They should have crispy brown bits all over. If the cauliflower is finished but you are still cooking the rest of supper, I just turn off the oven and leave them there, they just get more delicious - seriously.
Father's Day Steak Rub
6 tbsp of rock salt
4 tbsp of peppercorns
4 tsp of dried minced garlic
4 tsp of dried onion
2 tsp of fennel seed
1 tsp of chilli flakes
Put everything in a mortar and pestle and grind/pound. You can also use an electric grinder if you have one. Pound ingredients until the peppercorns are all broken. It takes about 10 minutes to pound this amount, you want some texture but not too many chunks. Keep in a airtight container.
6 tbsp of rock salt
4 tbsp of peppercorns
4 tsp of dried minced garlic
4 tsp of dried onion
2 tsp of fennel seed
1 tsp of chilli flakes
Put everything in a mortar and pestle and grind/pound. You can also use an electric grinder if you have one. Pound ingredients until the peppercorns are all broken. It takes about 10 minutes to pound this amount, you want some texture but not too many chunks. Keep in a airtight container.
Homemade Tortillas
You will have everything you need in your pantry:
This recipe comes from https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/. All the instructions are there in detail (along with pictures of perfectly round tortillas!! Not sure how she does that) but really you simply mix the dry ingredients, then slowly add the wet ingredients while combining. Let it go for 2 minutes in the mixer or knead for 2 minutes on your counter. Divide the dough into 16 pieces then roll each piece and let sit, under a towel for 15 minutes. Heat a pan to medium-high heat. Roll out each ball using a rolling pin and extra flour then place in the hot dry pan. Cast iron works best. When it starts to bubble, flip it and let cook another 2-3 minutes until colouring happens. If you freeze some, place a little parchment in between to keep from sticking.
You will have everything you need in your pantry:
- - 3 cups of flour
- - 1 tsp of salt
- - 1 tsp of baking powder
- - 1 cup of warm water
- - 1/3 cup of olive oil
This recipe comes from https://thecafesucrefarine.com/best-ever-homemade-flour-tortillas/. All the instructions are there in detail (along with pictures of perfectly round tortillas!! Not sure how she does that) but really you simply mix the dry ingredients, then slowly add the wet ingredients while combining. Let it go for 2 minutes in the mixer or knead for 2 minutes on your counter. Divide the dough into 16 pieces then roll each piece and let sit, under a towel for 15 minutes. Heat a pan to medium-high heat. Roll out each ball using a rolling pin and extra flour then place in the hot dry pan. Cast iron works best. When it starts to bubble, flip it and let cook another 2-3 minutes until colouring happens. If you freeze some, place a little parchment in between to keep from sticking.
Kaffir Lime Jelly
3 cups of finely chopped peppers (variety of red, yellow and/or orange)
6 - 7 finely chopped Thai chillies
~ 14 kaffir limes leaves, ribs removed, finely chopped
5 cups of sugar (I know, it's a lot but it's not like you are eating tons of this every day)
1 cup of apple cider vinegar
1 package of pectin (57 gr package)
6 8oz canning jars (I used 5 10oz jars)
First you must sterilize the jars and lids in boiling water. Boil them for at least 5 min and let dry on a clean tea towel.
Place the peppers, vinegar, chillies, lime leaves and pectin in a large pot over high heat and mix well. Bring to a roiling boil while stirring constantly. Once boiling, remove from the heat and add the sugar. Mix the sugar in well and return to the high heat. Bring to a roiling boil once again and let boil for one minute. Remove from the heat and ladle into jars to 1/4 inch from the top. Cover with the flat lids and screw on the bands tightly.
Place jars in hot water, making sure they are completely covered, and bring to a boil. Boil for 5 minutes then remove with thongs. Let the jars cool and you should hear a popping noise as the jars seal.
Serve with cheese and crackers - amazing with a mild havarti.
This recipe is adapted from:
https://www.aforkstale.com/make-homemade-hot-pepper-jelly/
3 cups of finely chopped peppers (variety of red, yellow and/or orange)
6 - 7 finely chopped Thai chillies
~ 14 kaffir limes leaves, ribs removed, finely chopped
5 cups of sugar (I know, it's a lot but it's not like you are eating tons of this every day)
1 cup of apple cider vinegar
1 package of pectin (57 gr package)
6 8oz canning jars (I used 5 10oz jars)
First you must sterilize the jars and lids in boiling water. Boil them for at least 5 min and let dry on a clean tea towel.
Place the peppers, vinegar, chillies, lime leaves and pectin in a large pot over high heat and mix well. Bring to a roiling boil while stirring constantly. Once boiling, remove from the heat and add the sugar. Mix the sugar in well and return to the high heat. Bring to a roiling boil once again and let boil for one minute. Remove from the heat and ladle into jars to 1/4 inch from the top. Cover with the flat lids and screw on the bands tightly.
Place jars in hot water, making sure they are completely covered, and bring to a boil. Boil for 5 minutes then remove with thongs. Let the jars cool and you should hear a popping noise as the jars seal.
Serve with cheese and crackers - amazing with a mild havarti.
This recipe is adapted from:
https://www.aforkstale.com/make-homemade-hot-pepper-jelly/
Fried Tofu
Ingredients:
Prep your tofu - pat dry your tofu then chop it into rectangular prisms (to be exact). You need a large pan with about a tbsp of veg oil heated up over a medium heat. When the oil is hot, lay your tofu in a single layer. It takes about 5 minutes to turn golden, see the picture above. Flip each piece of tofu and brown the other side. You may have to add a little more oil. Allow the second side to crisp up, about another 5 minutes. Turn the heat down and add 1 tbsp of soya sauce. Toss the tofu in the soya sauce so all the pieces get coated. Let them sit on the heat for another 2 minutes then remove. Try one - it's quite a tasty morsel.
Ingredients:
- a block of firm or very firm tofu
- 1 - 2 tbsp of vegetable oil
- 1 tbsp of soya sauce
Prep your tofu - pat dry your tofu then chop it into rectangular prisms (to be exact). You need a large pan with about a tbsp of veg oil heated up over a medium heat. When the oil is hot, lay your tofu in a single layer. It takes about 5 minutes to turn golden, see the picture above. Flip each piece of tofu and brown the other side. You may have to add a little more oil. Allow the second side to crisp up, about another 5 minutes. Turn the heat down and add 1 tbsp of soya sauce. Toss the tofu in the soya sauce so all the pieces get coated. Let them sit on the heat for another 2 minutes then remove. Try one - it's quite a tasty morsel.
Mexican Corn on the Cob
shucked corn on the cob cut into halves
mayo
taco seasoning
limes and cilantro for garnish
Firstly, heat up your barbecue. Using a butter knife or brush, cover the corn in mayo. Then, sprinkle all sides of the cob with the taco seasoning. You can use packaged seasoning if you want but the homemade is better. Grill the cobs over medium heat, turning every few minutes until all sides have been browned. Remove from the grill and squeeze some lime over them. Serve warm. Then floss :)
shucked corn on the cob cut into halves
mayo
taco seasoning
limes and cilantro for garnish
Firstly, heat up your barbecue. Using a butter knife or brush, cover the corn in mayo. Then, sprinkle all sides of the cob with the taco seasoning. You can use packaged seasoning if you want but the homemade is better. Grill the cobs over medium heat, turning every few minutes until all sides have been browned. Remove from the grill and squeeze some lime over them. Serve warm. Then floss :)
Sensational Summer Salsa
1 cup of black beans
1 ½ cups of chopped tomatoes (guts removed)
½ cup of corn (frozen is fine)
¼ cup of diced onion
2 avocados chopped
1 tsp of cumin seeds
1 clove of garlic minced
1 jalapeno seeded and minced
½ cup of red pepper chopped
juice of 1 - 2 limes
salt
Toast cumin seeds in a dry fry pan over medium heat. Toast til you begin to smell them. Add all the ingredients except the salt and mix well. Add the salt just before serving with tortilla chips.
1 cup of black beans
1 ½ cups of chopped tomatoes (guts removed)
½ cup of corn (frozen is fine)
¼ cup of diced onion
2 avocados chopped
1 tsp of cumin seeds
1 clove of garlic minced
1 jalapeno seeded and minced
½ cup of red pepper chopped
juice of 1 - 2 limes
salt
Toast cumin seeds in a dry fry pan over medium heat. Toast til you begin to smell them. Add all the ingredients except the salt and mix well. Add the salt just before serving with tortilla chips.
Garden Fresh Salsa
3 tomatoes, guts removed and chopped
1/2 cup of peppers diced
1/4 cup of red onion diced
1 jalapeno, seeded, deveined and diced (leave some in if you want a little spicy)
1/2 cup of cilantro chopped
1 clove of garlic minced
1 tsp of olive oil
1 tsp of cumin seeds
~2 tbsp of fresh lime juice
1/2 tsp of salt
Toast the cumin seeds over medium heat for a few minutes. Remove when you begin to smell them. Mix all the ingredients together. If not serving right away, omit the salt until just before serving.
3 tomatoes, guts removed and chopped
1/2 cup of peppers diced
1/4 cup of red onion diced
1 jalapeno, seeded, deveined and diced (leave some in if you want a little spicy)
1/2 cup of cilantro chopped
1 clove of garlic minced
1 tsp of olive oil
1 tsp of cumin seeds
~2 tbsp of fresh lime juice
1/2 tsp of salt
Toast the cumin seeds over medium heat for a few minutes. Remove when you begin to smell them. Mix all the ingredients together. If not serving right away, omit the salt until just before serving.
Dangerously Delicious Potatoes
about 6 medium potatoes (4 cups of diced potatoes) peeled and diced into 1/2 inch cubes **
3 tbsp of olive oil
1 tbsp of paprika
1 tbsp of onion powder
1 tbsp of thyme
salt and pepper
1/4 cup of butter
2 cloves of garlic minced
1 tbsp of chopped fresh parsley
Turn your oven to 400 and line a large cookie sheet with parchment paper. Place your potatoes in the middle and pour the oil over them. Then add the spices and toss well. Spread the potatoes evenly over the sheet trying to make sure none are overlapping so they all get crispy. Place in the oven for 20 minutes then flip and return to the oven for another 20 minutes.
Meanwhile, place your butter in a small sauce pan on a low heat and melt. Once melted, turn the heat up just a tad and you will see the butter begin to foam. Give a little stir and add the parsley and garlic and turn the heat to low again. After a few minutes you will see the butter begin to brown. Remove from the heat until the potatoes are ready.
Place potatoes in a serving dish and pour the warm brown butter over them. Toss well and top with a little parsley for garnish. Serves as a side dish for 4.
*** If I use russet potatoes, I peel them. If I use yellow or white potatoes, I often wash them well and leave the peels on.
about 6 medium potatoes (4 cups of diced potatoes) peeled and diced into 1/2 inch cubes **
3 tbsp of olive oil
1 tbsp of paprika
1 tbsp of onion powder
1 tbsp of thyme
salt and pepper
1/4 cup of butter
2 cloves of garlic minced
1 tbsp of chopped fresh parsley
Turn your oven to 400 and line a large cookie sheet with parchment paper. Place your potatoes in the middle and pour the oil over them. Then add the spices and toss well. Spread the potatoes evenly over the sheet trying to make sure none are overlapping so they all get crispy. Place in the oven for 20 minutes then flip and return to the oven for another 20 minutes.
Meanwhile, place your butter in a small sauce pan on a low heat and melt. Once melted, turn the heat up just a tad and you will see the butter begin to foam. Give a little stir and add the parsley and garlic and turn the heat to low again. After a few minutes you will see the butter begin to brown. Remove from the heat until the potatoes are ready.
Place potatoes in a serving dish and pour the warm brown butter over them. Toss well and top with a little parsley for garnish. Serves as a side dish for 4.
*** If I use russet potatoes, I peel them. If I use yellow or white potatoes, I often wash them well and leave the peels on.
Coconut Cashew Dressing
1 cup of roasted, unsalted cashews
1/2 cup of boiling water
1/4 cup of coconut milk
1/4 cup of lime juice
1 1/4 tsp salt
2 cloves of garlic
1/2 cup of cilantro leaves
freshly ground black pepper to taste
Place the cashews in a heatproof bowl and pour the water over them. Let them stand for 20 minutes. Pour both the water and the cashews into a blender along with the coconut milk, lime juice and zest, salt and garlic. Process until silky. Add the cilantro and pepper and pulse until finely chopped. It can be kept in the fridge up to 3 days in advance.
1 cup of roasted, unsalted cashews
1/2 cup of boiling water
1/4 cup of coconut milk
1/4 cup of lime juice
1 1/4 tsp salt
2 cloves of garlic
1/2 cup of cilantro leaves
freshly ground black pepper to taste
Place the cashews in a heatproof bowl and pour the water over them. Let them stand for 20 minutes. Pour both the water and the cashews into a blender along with the coconut milk, lime juice and zest, salt and garlic. Process until silky. Add the cilantro and pepper and pulse until finely chopped. It can be kept in the fridge up to 3 days in advance.
Rosemary Balsamic Beets
2 - 3 cooked and peeled beets
1/3 cup of balsamic vinegar
1 tbsp of brown sugar
1/2 tsp of black peppercorns
2 cloves of garlic peeled and slightly smashed
2 sprigs of rosemary or one large one
dash of salt
Heat a small saucepan over a low heat. Add the vinegar, peppercorns, garlic, rosemary, salt and sugar to the saucepan and mix. Simmer on low for about 7 - 10 minutes. Meanwhile, slice the beets (about 1/4 of an inch) and place into a serving bowl. Pour the hot vinegar mixture over the beets and cover the bowl with tinfoil or a plate. Let sit until ready to serve, try to let sit for at least half an hour. Remove the rosemary, garlic and peppercorns if you wish and serve at room temperature.
2 - 3 cooked and peeled beets
1/3 cup of balsamic vinegar
1 tbsp of brown sugar
1/2 tsp of black peppercorns
2 cloves of garlic peeled and slightly smashed
2 sprigs of rosemary or one large one
dash of salt
Heat a small saucepan over a low heat. Add the vinegar, peppercorns, garlic, rosemary, salt and sugar to the saucepan and mix. Simmer on low for about 7 - 10 minutes. Meanwhile, slice the beets (about 1/4 of an inch) and place into a serving bowl. Pour the hot vinegar mixture over the beets and cover the bowl with tinfoil or a plate. Let sit until ready to serve, try to let sit for at least half an hour. Remove the rosemary, garlic and peppercorns if you wish and serve at room temperature.
Peanut Sauce
1 cup of raw peanuts (could also use unsalted roasted - no need to toast if so)
1 - 2 tbsp of red curry paste (how hot do you want it?)
1 can of cocnut milk
1/2 tsp of salt
1 tsp of sugar
1 tbsp of coconut oil (or veg oil)
First, if you have raw peanuts, you must toast them over a medium heat until they are brown. Then place them into a small food processor and whaz them well. Some will be powdery and some will be in bits.
Heat the coconut oil in a sauce pan over medium heat. When hot, add the curry paste. Cook for a few minutes making sure to stir it about so it doesn't burn. After a few minutes, add the peanuts and mix well. Heat the peanuts for a few minutes and then add the rest of the ingredients. I initially just add the cream from the can of coconut milk. After mixing it well and letting it cook for about 5 minutes, turn the heat to low and add the coconut liquid found at the bottom of the can. Let cook another 3 - 4 minutes and taste test. Add more salt or sugar to adjust to your tastes. This can be set aside and heated up just before serving.
1 cup of raw peanuts (could also use unsalted roasted - no need to toast if so)
1 - 2 tbsp of red curry paste (how hot do you want it?)
1 can of cocnut milk
1/2 tsp of salt
1 tsp of sugar
1 tbsp of coconut oil (or veg oil)
First, if you have raw peanuts, you must toast them over a medium heat until they are brown. Then place them into a small food processor and whaz them well. Some will be powdery and some will be in bits.
Heat the coconut oil in a sauce pan over medium heat. When hot, add the curry paste. Cook for a few minutes making sure to stir it about so it doesn't burn. After a few minutes, add the peanuts and mix well. Heat the peanuts for a few minutes and then add the rest of the ingredients. I initially just add the cream from the can of coconut milk. After mixing it well and letting it cook for about 5 minutes, turn the heat to low and add the coconut liquid found at the bottom of the can. Let cook another 3 - 4 minutes and taste test. Add more salt or sugar to adjust to your tastes. This can be set aside and heated up just before serving.
Basil Sauce
3/4 cup of mayo
2 tbsp of minced shallot (red onion will also work)
1 tbsp of lemon juice (lime works as well)
7 - 10 basil leaves chopped
salt
Mix all of these ingredients together and let it sit in your fridge for at least an hour. Serve with Korean Lettuce Wraps or Summer Lettuce Wraps or just about anything really.
3/4 cup of mayo
2 tbsp of minced shallot (red onion will also work)
1 tbsp of lemon juice (lime works as well)
7 - 10 basil leaves chopped
salt
Mix all of these ingredients together and let it sit in your fridge for at least an hour. Serve with Korean Lettuce Wraps or Summer Lettuce Wraps or just about anything really.
Pickled Onions and Chillies
1 red onion thinly sliced
2 red chillies sliced
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1/3 cup white vinegar
Mix the vinegar with the sugar, salt and pepper until dissolved. Add the onions and chillies and massage in the vinegar. Let sit for 30 minutes. You can keep this in a jar in the fridge for at least a week.
1 red onion thinly sliced
2 red chillies sliced
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1/3 cup white vinegar
Mix the vinegar with the sugar, salt and pepper until dissolved. Add the onions and chillies and massage in the vinegar. Let sit for 30 minutes. You can keep this in a jar in the fridge for at least a week.
Beavertail Apples
1 - 2 apples of your choice, sliced
cinnamon for shaking all over
a slice of lemon for squeezing
This method is very complicated so try to keep up. Lay out your apple slices. Sprinkle them with cinnamon and then squeeze a healthy dose of lemon all over them. Pack them up for later or eat right away.
1 - 2 apples of your choice, sliced
cinnamon for shaking all over
a slice of lemon for squeezing
This method is very complicated so try to keep up. Lay out your apple slices. Sprinkle them with cinnamon and then squeeze a healthy dose of lemon all over them. Pack them up for later or eat right away.
Sam's Pizza Sauce
2 large cans of crushed tomatoes (28oz)
1 cup of flour
1 1/2 tbsp salt
3 1/2 tbsp of pepper
3 tbsp of oregano
Mix together before adding the rest of the ingredients to the pot.
6 onions blended well
3 - 4 green peppers blended well
1 bunch of celery blended well
1 small can of tomato paste
1 cup of water
3 tbsp of olive oil
3 tbsp of chicken boullion
Mix everything well in your crockpot or large pot. In your crockpot cook on low for 8 hours (sidenote: I cooked it for 10 hours as well and I think it was even better), stirring every hour. If if you are cooking this on the stovetop, simmer on low for about 3 hours. We then let it cool and store it in ziploc bags and freeze it. Before you use it, we had a few tbsp of water as it is very thick . Enjoy!
2 large cans of crushed tomatoes (28oz)
1 cup of flour
1 1/2 tbsp salt
3 1/2 tbsp of pepper
3 tbsp of oregano
Mix together before adding the rest of the ingredients to the pot.
6 onions blended well
3 - 4 green peppers blended well
1 bunch of celery blended well
1 small can of tomato paste
1 cup of water
3 tbsp of olive oil
3 tbsp of chicken boullion
Mix everything well in your crockpot or large pot. In your crockpot cook on low for 8 hours (sidenote: I cooked it for 10 hours as well and I think it was even better), stirring every hour. If if you are cooking this on the stovetop, simmer on low for about 3 hours. We then let it cool and store it in ziploc bags and freeze it. Before you use it, we had a few tbsp of water as it is very thick . Enjoy!
Thai Basil Pesto
4 cups of Thai basil
3/4 cups of olive oil
2 tbsp of toasted pine nuts
1/4 cup of toasted cashews
2 cloves of garlic minced
1/2 cup of grated parmesan
1/3 tsp of salt
Wash and pick all the leaves off the stems. Toast your nuts if not done already. Just place them in a pan over a low to medium heat and toss regularly. They will begin to slowly brown. Remove from heat once they have some colour. Throw all the above ingredients into the food processor and whazzzzz. Taste test. Refrigerate or freeze.
4 cups of Thai basil
3/4 cups of olive oil
2 tbsp of toasted pine nuts
1/4 cup of toasted cashews
2 cloves of garlic minced
1/2 cup of grated parmesan
1/3 tsp of salt
Wash and pick all the leaves off the stems. Toast your nuts if not done already. Just place them in a pan over a low to medium heat and toss regularly. They will begin to slowly brown. Remove from heat once they have some colour. Throw all the above ingredients into the food processor and whazzzzz. Taste test. Refrigerate or freeze.
Triple Chocolate Brownies
10 oz (300 g) bittersweet or semisweet chocolate, chopped
⅔ cup (150 mL) unsalted butter
¾ cup (175 mL) sugar
1 tsp (5 mL) vanilla extract
3 large eggs
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) salt
3 oz (90 g) white chocolate chips or chunks
3 oz (90 g) milk chocolate chunks
1. Preheat oven to 325 F (160 C) and grease and line an 8-inch pan with parchment paper.
2. In a bowl resting over a pot of barely simmering water, melt chocolate and butter, stirring gently. Remove from heat and stir in sugar and vanilla.
3. Stir in eggs, one at a time. Stir in flour and salt. Fold in white and milk chocolate chips.
4. Bake for 35 to 40 minutes, until a tester inserted in the centre of the brownies comes out clean. Cool before slicing.
This is Anna Olsen's recipe, you can't go wrong with Anna Olsen.
http://www.foodnetwork.ca/recipe/triple-chocolate-brownies/8925/#SlyZ5H6E8jbLEFz2.99
For the rest of the dessert you need approximately:
4 - 5 strawberries halved
1 package of instant pudding or mousse (the package below requires 1 1/2 cups of milk)
1 1/2 - 2 cups of milk depending on the type of pudding you buy
1 can of whipped cream
Make your pudding or mousse following the instructions on the box. Shannon used the type shown. Then, gently spoon about an inch of pudding into each dish. You can then add your whipped cream. Using a can of whip cream made it very simple but any kind would do. Chill these two components until ready to eat. Then place brownies and strawberries as seen in the picture.
10 oz (300 g) bittersweet or semisweet chocolate, chopped
⅔ cup (150 mL) unsalted butter
¾ cup (175 mL) sugar
1 tsp (5 mL) vanilla extract
3 large eggs
½ cup (125 mL) all-purpose flour
½ tsp (2 mL) salt
3 oz (90 g) white chocolate chips or chunks
3 oz (90 g) milk chocolate chunks
1. Preheat oven to 325 F (160 C) and grease and line an 8-inch pan with parchment paper.
2. In a bowl resting over a pot of barely simmering water, melt chocolate and butter, stirring gently. Remove from heat and stir in sugar and vanilla.
3. Stir in eggs, one at a time. Stir in flour and salt. Fold in white and milk chocolate chips.
4. Bake for 35 to 40 minutes, until a tester inserted in the centre of the brownies comes out clean. Cool before slicing.
This is Anna Olsen's recipe, you can't go wrong with Anna Olsen.
http://www.foodnetwork.ca/recipe/triple-chocolate-brownies/8925/#SlyZ5H6E8jbLEFz2.99
For the rest of the dessert you need approximately:
4 - 5 strawberries halved
1 package of instant pudding or mousse (the package below requires 1 1/2 cups of milk)
1 1/2 - 2 cups of milk depending on the type of pudding you buy
1 can of whipped cream
Make your pudding or mousse following the instructions on the box. Shannon used the type shown. Then, gently spoon about an inch of pudding into each dish. You can then add your whipped cream. Using a can of whip cream made it very simple but any kind would do. Chill these two components until ready to eat. Then place brownies and strawberries as seen in the picture.
Magic Dip
1/2 cup of mayo (not Miracle Whip - ewwww)
1/2 cup of sour cream
1 shallot minced
1 tbsp fresh lemon juice
1/4 tsp celery salt
2 tbsp of minced parsley (cilantro is also good)
salt and pepper
Mix it all together then refrigerate for a few hours. Taste test before serving. You may need more lemon, or salt/pepper.
1/2 cup of mayo (not Miracle Whip - ewwww)
1/2 cup of sour cream
1 shallot minced
1 tbsp fresh lemon juice
1/4 tsp celery salt
2 tbsp of minced parsley (cilantro is also good)
salt and pepper
Mix it all together then refrigerate for a few hours. Taste test before serving. You may need more lemon, or salt/pepper.
Mom’s Stuffed Potatoes
3 large baking potatoes
½ cup of sour cream
1 ½ cups of shredded old cheddar
1 tbsp of finely chopped parsley
1 tbsp of butter
¼ cup of milk (any kind, I used skim)
2 green onions chopped
2 eggs hard boiled, shelled and roughly chopped
½ tsp of salt
⅛ tsp of pepper
Preheat oven to 400. Wash potatoes then prick all over with a fork. Bake potatoes for approximately one hour (may be less based on size). When they are done, a fork should easily stab the potato and meet no resistance.
While the potatoes are baking you can prepare the rest of the ingredients. When the potatoes are done, cut them in half but be sure to cut them so the flatter side of the potato is intact therefore allowing them to be easily stuffed without tipping over. Scoop out the potato leaving a thin edge so the skins keep their shape. Mash the potato well and then mix with the butter, milk, sour cream, salt and pepper. When everything is well mixed add 1 cup of the cheese, the green onions, parsley, the egg and gently mix. Stuff back into the shells and top with the remaining cheese. Bake for 30 minutes at 350.
Makes 6 stuffed potatoes.
3 large baking potatoes
½ cup of sour cream
1 ½ cups of shredded old cheddar
1 tbsp of finely chopped parsley
1 tbsp of butter
¼ cup of milk (any kind, I used skim)
2 green onions chopped
2 eggs hard boiled, shelled and roughly chopped
½ tsp of salt
⅛ tsp of pepper
Preheat oven to 400. Wash potatoes then prick all over with a fork. Bake potatoes for approximately one hour (may be less based on size). When they are done, a fork should easily stab the potato and meet no resistance.
While the potatoes are baking you can prepare the rest of the ingredients. When the potatoes are done, cut them in half but be sure to cut them so the flatter side of the potato is intact therefore allowing them to be easily stuffed without tipping over. Scoop out the potato leaving a thin edge so the skins keep their shape. Mash the potato well and then mix with the butter, milk, sour cream, salt and pepper. When everything is well mixed add 1 cup of the cheese, the green onions, parsley, the egg and gently mix. Stuff back into the shells and top with the remaining cheese. Bake for 30 minutes at 350.
Makes 6 stuffed potatoes.
Kim Bap
sheets of nori
1 cup of sushi (calrose or Korean sticky) rice
julienned carrots
julienned cucumber
1 tsp of sesame oil
2 eggs
1 tsp soya sauce
1 tsp of veg oil
couple slices of cooked turkey bacon cut into strips (optional-can be substituted with pork bacon, ham or omitted)
few tbsp of toasted sesame seeds
Sauce:
2 tbsp soya sauce
1 tbsp white vinegar
options: toasted sesame seeds or chilli flakes
This will make 3 kim bap rolls.
First you must make your rice. If you have a rice cooker, one cup of sushi rice with one and 1/3 cups of water works perfectly. If you don't have a rice cooker, just follow the directions on the rice package. When the rice is cooked, scoop it into a wide bowl and let it cool. When it has somewhat cooled, add the sesame oil and mix it in really well. Continue to let cool until it is just a little warm or room temperature.
While the rice is cooking, crack and mix the eggs, with the soya sauce, in a bowl. Heat the veg oil up in a non-stick fry pan over medium heat. When the oil is hot, add the egg and move the pan around so the egg is spread over the surface of the pan. When the egg is cooked on one side, after 2-3 minutes, flip and cook for another minute. Remove from the pan and slice into half an inch strips.
You need to have your julienned veggies and egg ready, along with your bacon or ham. You also need a little saucer of water which you will use when finishing off your roll.
Place your nori on a clean surface and using a rice paddle or a firm spatula, spread your rice over 3/4 of the nori sheet. Use the paddle to spread and press the rice down evenly, right to the edges of the sheet. About 1/4 of the way up, line your veggies, egg and meat from one side to the other. When finished, gently take the end and fold it into the veggies and meat. Then, using all of your fingers, press the bottom edge in firmly and continue to roll, using all your fingers. You don't have to be too gentle, the nori will hold as long as your rice isn't hot and your nori is fresh. When you have almost finished rolling, stop!! Take one hand and dip a finger into the water, then wet the final edge of the of the nori. The water acts like glue and helps seal the roll. Once you have finished rolling, it is important to place the roll seam side down while making the others.
When you are finished making your rolls, use a sharp (not serrated) knife to slice them into 1/2 inch rounds. You can wet the knife if you are having trouble with the sticky rice. Sprinkle your rounds with sesame seeds and serve with the dip.
sheets of nori
1 cup of sushi (calrose or Korean sticky) rice
julienned carrots
julienned cucumber
1 tsp of sesame oil
2 eggs
1 tsp soya sauce
1 tsp of veg oil
couple slices of cooked turkey bacon cut into strips (optional-can be substituted with pork bacon, ham or omitted)
few tbsp of toasted sesame seeds
Sauce:
2 tbsp soya sauce
1 tbsp white vinegar
options: toasted sesame seeds or chilli flakes
This will make 3 kim bap rolls.
First you must make your rice. If you have a rice cooker, one cup of sushi rice with one and 1/3 cups of water works perfectly. If you don't have a rice cooker, just follow the directions on the rice package. When the rice is cooked, scoop it into a wide bowl and let it cool. When it has somewhat cooled, add the sesame oil and mix it in really well. Continue to let cool until it is just a little warm or room temperature.
While the rice is cooking, crack and mix the eggs, with the soya sauce, in a bowl. Heat the veg oil up in a non-stick fry pan over medium heat. When the oil is hot, add the egg and move the pan around so the egg is spread over the surface of the pan. When the egg is cooked on one side, after 2-3 minutes, flip and cook for another minute. Remove from the pan and slice into half an inch strips.
You need to have your julienned veggies and egg ready, along with your bacon or ham. You also need a little saucer of water which you will use when finishing off your roll.
Place your nori on a clean surface and using a rice paddle or a firm spatula, spread your rice over 3/4 of the nori sheet. Use the paddle to spread and press the rice down evenly, right to the edges of the sheet. About 1/4 of the way up, line your veggies, egg and meat from one side to the other. When finished, gently take the end and fold it into the veggies and meat. Then, using all of your fingers, press the bottom edge in firmly and continue to roll, using all your fingers. You don't have to be too gentle, the nori will hold as long as your rice isn't hot and your nori is fresh. When you have almost finished rolling, stop!! Take one hand and dip a finger into the water, then wet the final edge of the of the nori. The water acts like glue and helps seal the roll. Once you have finished rolling, it is important to place the roll seam side down while making the others.
When you are finished making your rolls, use a sharp (not serrated) knife to slice them into 1/2 inch rounds. You can wet the knife if you are having trouble with the sticky rice. Sprinkle your rounds with sesame seeds and serve with the dip.
Blue Cheese Dressing/Dip Dip
1 block of blue cheese (175 grams)
1 tbsp of honey
1 tbsp of white vinegar
2 tbsp of water
2/3 cup of mayo
Begin by breaking up the blue cheese into small pieces in a bowl. Add the rest of the ingredients and mix really well breaking up the cheese as you do. You could easily put this in a mini food processor and get a much smoother consistency. We like it more rustic with little chunks of blue cheese. After refrigerating this, it really thickens up and you may need to add a little more water to it.
1 block of blue cheese (175 grams)
1 tbsp of honey
1 tbsp of white vinegar
2 tbsp of water
2/3 cup of mayo
Begin by breaking up the blue cheese into small pieces in a bowl. Add the rest of the ingredients and mix really well breaking up the cheese as you do. You could easily put this in a mini food processor and get a much smoother consistency. We like it more rustic with little chunks of blue cheese. After refrigerating this, it really thickens up and you may need to add a little more water to it.
Garlic Mustard Dressing
3 tbsp of white or red wine vinegar
2 tbsp of whole grain mustard
2 cloves of finely minced garlic
1/2 cup of olive oil
1/4 cup of finely chopped parsley
salt and pepper
Mix together well.
(Bobby Flay recipe)
3 tbsp of white or red wine vinegar
2 tbsp of whole grain mustard
2 cloves of finely minced garlic
1/2 cup of olive oil
1/4 cup of finely chopped parsley
salt and pepper
Mix together well.
(Bobby Flay recipe)
Taco Seasoning
4 tbsp of chili powder
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of red pepper flakes
1 tsp of oregano
2 tsp of paprika
2 tbsp of cumin
3 tsp of salt
4 tsp of pepper
2 tsp of cumin seeds
Mix everything together and seal in an airtight jar.
Use 2 tbsp of seasoning with 3/4 cup of water and mix well. Add to 1lb of meat that you have cooked and simmer until most of the liquid is absorbed.
4 tbsp of chili powder
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of red pepper flakes
1 tsp of oregano
2 tsp of paprika
2 tbsp of cumin
3 tsp of salt
4 tsp of pepper
2 tsp of cumin seeds
Mix everything together and seal in an airtight jar.
Use 2 tbsp of seasoning with 3/4 cup of water and mix well. Add to 1lb of meat that you have cooked and simmer until most of the liquid is absorbed.
Grilled Radishes with Creamy Dip
1 bag of radishes, washed and halved
1 - 2 tbsp of oil (any kind)
salt and pepper
Dip:
4 tbsp of mayo
1 shallot minced
1 clove of garlic minced
1 tbsp of lime or lemon juice
1 tbsp of chopped cilantro (I think lots of herbs could be used as well - basil, mint, dill, parsley)
salt and pepper
Mix the ingredients for the dip together and let sit in the fridge (~30 min) to allow the flavours to flourish. Taste before serving to see if it needs to be adjusted.
Toss your radishes in the oil, salt and pepper. Grill over medium heat (using a basket makes it much easier) and turn after browned on one side, about 3 - 5 minutes. When brown on both sides remove from heat, sprinkle with some nice sea salt and serve with the dipping sauce.
1 bag of radishes, washed and halved
1 - 2 tbsp of oil (any kind)
salt and pepper
Dip:
4 tbsp of mayo
1 shallot minced
1 clove of garlic minced
1 tbsp of lime or lemon juice
1 tbsp of chopped cilantro (I think lots of herbs could be used as well - basil, mint, dill, parsley)
salt and pepper
Mix the ingredients for the dip together and let sit in the fridge (~30 min) to allow the flavours to flourish. Taste before serving to see if it needs to be adjusted.
Toss your radishes in the oil, salt and pepper. Grill over medium heat (using a basket makes it much easier) and turn after browned on one side, about 3 - 5 minutes. When brown on both sides remove from heat, sprinkle with some nice sea salt and serve with the dipping sauce.
Sundried Tomato Rosemary Butter
1/2 cup of butter softened
4 oz of goat cheese (half a small log)
5 sundried tomatoes in oil minced very well
1 tbsp of rosemary minced
1/2 - 1 tsp of salt depending on if you used salted or unsalted butter
Mix all the ingredients together.
Parsley Shallot Butter
1/2 cup of butter softened
1 large shallot minced
2 tbsp of white wine
1 tbsp of minced parsley
1/2 - 1 tsp of salt depending on if you use salted or unsalted butter
Heat 2 tbsp of butter over a medium heat in a saute pan. When butter has melted, add shallots. Saute for a few minutes keeping a close eye on them. Add the white wine and continue to cook until the wine has evaporated. Wait for it to cool then add to the rest of the ingredients. Mix all the ingredients together.
Judith's Dip
1 block of cream cheese softened (light is fine)
1 cup of mayo
3 green onions minced
2 bell peppers diced (your choice of colours)
1 large chicken breast or 2 small breasts cooked and chopped
1/2 cup of diced red onion
1/2 cup of basil pesto (you may want to use a little more)
In a bowl combine cream cheese, mayo and green onions. Mix well and spread on the bottom of a casserole dish (9 x 11). Then spread your pesto over this in a thin layer. Make sure to cover every available spot. Then sprinkle chicken, then onions and finally peppers. Serve with tortilla chips or crackers and have a nice drink.
1 block of cream cheese softened (light is fine)
1 cup of mayo
3 green onions minced
2 bell peppers diced (your choice of colours)
1 large chicken breast or 2 small breasts cooked and chopped
1/2 cup of diced red onion
1/2 cup of basil pesto (you may want to use a little more)
In a bowl combine cream cheese, mayo and green onions. Mix well and spread on the bottom of a casserole dish (9 x 11). Then spread your pesto over this in a thin layer. Make sure to cover every available spot. Then sprinkle chicken, then onions and finally peppers. Serve with tortilla chips or crackers and have a nice drink.
Poached Eggs on Green Tomatoes
(2 servings)
2 eggs
couple tbsp of white vinegar
4 slices of green tomato
1/4 cup of bread crumbs
butter
salt and pepper
hot sauce
Bring a pot of water to a low boil and add the vinegar. While waiting for it to come to a simmer, heat a fry pan and add a tbsp of butter. When it has melted, add your slices of tomato and liberally salt and pepper them. While your tomatoes are browning, gently crack your eggs into the pot of boiling water. Swirling the water before putting the eggs in can help the eggs stay together. They should poach for just a few minutes if you want soft boiled eggs. Remember to flip your tomatoes so they can brown on both sides. When your eggs are cooked to your liking, remove them with a slotted spoon and put on paper towel. When the tomatoes are finished, add a little more butter to the pan and quickly saute your bread crumbs until they are crispy. Plate your tomatoes, with an egg on top, sprinkle with the bread crumbs and some hot sauce if it suits your taste.
(2 servings)
2 eggs
couple tbsp of white vinegar
4 slices of green tomato
1/4 cup of bread crumbs
butter
salt and pepper
hot sauce
Bring a pot of water to a low boil and add the vinegar. While waiting for it to come to a simmer, heat a fry pan and add a tbsp of butter. When it has melted, add your slices of tomato and liberally salt and pepper them. While your tomatoes are browning, gently crack your eggs into the pot of boiling water. Swirling the water before putting the eggs in can help the eggs stay together. They should poach for just a few minutes if you want soft boiled eggs. Remember to flip your tomatoes so they can brown on both sides. When your eggs are cooked to your liking, remove them with a slotted spoon and put on paper towel. When the tomatoes are finished, add a little more butter to the pan and quickly saute your bread crumbs until they are crispy. Plate your tomatoes, with an egg on top, sprinkle with the bread crumbs and some hot sauce if it suits your taste.
Fresh Spring Rolls
Ingredients for 4 fresh rolls:
4 large rice papers
warm water on a plate
1/4 of a package or rice vermicelli noodles
assorted veggies julienned (peppers, carrots, cucumbers, mango, spring onions, spinach, avocado)
fresh herbs (cilantro, mint, basil) you can use any combination of these herbs and veggies.
Dipping sauce for plating:
1/4 cup of soya sauce (if making gluten free use tamari)
juice of one lime
juice of one lemon
juice of one small orange
2 cloves of garlic minced well (or microplaned)
1 thumb size piece of ginger minced well (or microplaned)
1 tbsp of toasted sesame seeds
Dipping sauce for travelling:
1/2 cup of sweet chilli sauce
2 tbsp of lime juice
Mix well.
Bring a pot of water to boiling and add your vermicelli. Turn the heat off and put the cover on. Let the noodles sit for about 5 min. Taste to see if cooked. They are very easy to overcook so keep a close eye on them. When they are ready, drain them and rinse with cold water. Prepare whatever veggies/fruits you are using.
Carefully pour warm water on a plate and have a clean tea towel spread on your counter. Immerse a rice paper in the warm water and let sit for a few minutes. When you remove it, it should be soft. Place it on a tea towel and add another rice paper to the plate. Take a handful of rice noodles and place on your rice paper (not in the middle but closer to the edge near you). Then take a few julienned veggies of each and lay on top of the noodles. Leave about half an inch on the end of each bundle of noodles and veggies. Place your herbs on top and if you are making these to go then add your chilli sauce mixture to the bundle. At least a tbsp or two of sauce is nice. Gently begin rolling your spring roll while using your fingers to tightly pull in the noodles and veggies. Once you have made one fold over, tuck the edges in and continue rolling. Place seam side down on a plate. If your rice paper rips while you are rolling you can continue rolling because often it won't make a difference. If you are plating these rolls, cut them on a diagonal and sprinkle with black sesame seeds if you have them. Serve with the dipping sauce.
Ingredients for 4 fresh rolls:
4 large rice papers
warm water on a plate
1/4 of a package or rice vermicelli noodles
assorted veggies julienned (peppers, carrots, cucumbers, mango, spring onions, spinach, avocado)
fresh herbs (cilantro, mint, basil) you can use any combination of these herbs and veggies.
Dipping sauce for plating:
1/4 cup of soya sauce (if making gluten free use tamari)
juice of one lime
juice of one lemon
juice of one small orange
2 cloves of garlic minced well (or microplaned)
1 thumb size piece of ginger minced well (or microplaned)
1 tbsp of toasted sesame seeds
Dipping sauce for travelling:
1/2 cup of sweet chilli sauce
2 tbsp of lime juice
Mix well.
Bring a pot of water to boiling and add your vermicelli. Turn the heat off and put the cover on. Let the noodles sit for about 5 min. Taste to see if cooked. They are very easy to overcook so keep a close eye on them. When they are ready, drain them and rinse with cold water. Prepare whatever veggies/fruits you are using.
Carefully pour warm water on a plate and have a clean tea towel spread on your counter. Immerse a rice paper in the warm water and let sit for a few minutes. When you remove it, it should be soft. Place it on a tea towel and add another rice paper to the plate. Take a handful of rice noodles and place on your rice paper (not in the middle but closer to the edge near you). Then take a few julienned veggies of each and lay on top of the noodles. Leave about half an inch on the end of each bundle of noodles and veggies. Place your herbs on top and if you are making these to go then add your chilli sauce mixture to the bundle. At least a tbsp or two of sauce is nice. Gently begin rolling your spring roll while using your fingers to tightly pull in the noodles and veggies. Once you have made one fold over, tuck the edges in and continue rolling. Place seam side down on a plate. If your rice paper rips while you are rolling you can continue rolling because often it won't make a difference. If you are plating these rolls, cut them on a diagonal and sprinkle with black sesame seeds if you have them. Serve with the dipping sauce.
Kale Basil Pesto
3 cups packed kale
1 cup basil
3/4 cup olive oil
1/4 cup lemon juice
1/4 cup dry roasted pumpkin seeds
2 cloves garlic
1/2 tsp. sea salt
Combine in food processor and blend until well combined, adding more oil if necessary. Taste for salt.
This recipe is adapted from EnVie - A Vegan Kitchen.
3 cups packed kale
1 cup basil
3/4 cup olive oil
1/4 cup lemon juice
1/4 cup dry roasted pumpkin seeds
2 cloves garlic
1/2 tsp. sea salt
Combine in food processor and blend until well combined, adding more oil if necessary. Taste for salt.
This recipe is adapted from EnVie - A Vegan Kitchen.
Basil Cashew Spread:
1 cup of basil
1 thai chilli
¼ cup of mayo
1 tbsp of lemon juice
¼ cup of cashews
3 tbsp of olive oil
salt and pepper
Put all ingredients into a blender or food processor. Whaz for a few minutes, I left mine with a little texture but it is up to you. Great on burgers, wraps and sandwiches.
1 cup of basil
1 thai chilli
¼ cup of mayo
1 tbsp of lemon juice
¼ cup of cashews
3 tbsp of olive oil
salt and pepper
Put all ingredients into a blender or food processor. Whaz for a few minutes, I left mine with a little texture but it is up to you. Great on burgers, wraps and sandwiches.
Ramsay’s Focaccia
4 cups of flour
1 tbsp cornmeal
4 ½ tsp yeast
1 ⅓ cup of warm water
3 ½ tbsp of olive oil
salt
2 - 3 sprigs of rosemary
~ 10 - 12 pitted black olives
~ 10 - 12 sundried tomatoes
Put all the dry ingredients in the bowl of your stand mixer, mix with the dough hook, don’t forget a healthy pinch of salt! Mix the olive oil and water together then slowly add to flour as you are mixing. If you are doing this by hand then you make a well in the middle of the dry ingredients and add your liquid slowly changing from a fork to your hands when it gets doughlike. Knead for 10 minutes - not 8, not 9, must be 10! Cover in some olive oil so it doesn't stick to the bowl and put in a warm place and let rise for 30 - 60 minutes. Oil the dish you are baking it in and sprinkle some course sea salt on the dish before putting the dough on top. Spread olive oil over the top of the dough pushing it down lightly to fit the dish you are using. Then sprinkle coarse sea salt and rosemary on top. Push the rosemary in somewhat. Gordon also puts olives and tomatoes on top pushing them in so they are nesting comfortably in the dough. I often skip the tomatoes and olives because my kids just pick it all off but if you are making this for company, the toppings make this bread look beautiful. Cook for 30 minutes in a 380 degree oven.
4 cups of flour
1 tbsp cornmeal
4 ½ tsp yeast
1 ⅓ cup of warm water
3 ½ tbsp of olive oil
salt
2 - 3 sprigs of rosemary
~ 10 - 12 pitted black olives
~ 10 - 12 sundried tomatoes
Put all the dry ingredients in the bowl of your stand mixer, mix with the dough hook, don’t forget a healthy pinch of salt! Mix the olive oil and water together then slowly add to flour as you are mixing. If you are doing this by hand then you make a well in the middle of the dry ingredients and add your liquid slowly changing from a fork to your hands when it gets doughlike. Knead for 10 minutes - not 8, not 9, must be 10! Cover in some olive oil so it doesn't stick to the bowl and put in a warm place and let rise for 30 - 60 minutes. Oil the dish you are baking it in and sprinkle some course sea salt on the dish before putting the dough on top. Spread olive oil over the top of the dough pushing it down lightly to fit the dish you are using. Then sprinkle coarse sea salt and rosemary on top. Push the rosemary in somewhat. Gordon also puts olives and tomatoes on top pushing them in so they are nesting comfortably in the dough. I often skip the tomatoes and olives because my kids just pick it all off but if you are making this for company, the toppings make this bread look beautiful. Cook for 30 minutes in a 380 degree oven.