Ground Cherry Compote

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Ground Cherry Compote

Ingredients
  • 4 cups (1L) Ground Cherries
  • 1 cup (250mL) Sugar
  • 1/4 cups (60mL) lemon juice
Instructions
  1. In a heavy saucepan, mix the ground cherries, sugar and lemon juice.
  2. Bring to a boil while stirring frequently. Simmer for about 25 minutes or until the cooking juice is slightly syrupy.
  3. Pour into sterilized jars.
  4. Serve with toast, biscuits or a simple vanilla cakes. Makes 2 cups (500 mL)
Ingredients
  • 4 cups (1L) Ground Cherries
  • 1 cup (250mL) Sugar
  • 1/4 cups (60mL) lemon juice
Instructions
  1. In a heavy saucepan, mix the ground cherries, sugar and lemon juice.
  2. Bring to a boil while stirring frequently. Simmer for about 25 minutes or until the cooking juice is slightly syrupy.
  3. Pour into sterilized jars.
  4. Serve with toast, biscuits or a simple vanilla cakes. Makes 2 cups (500 mL)

Sweet ‘n savoury Brussels sprouts

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Sweet 'n savoury Brussels sprouts

Ingredients
  • 1 tsp (5ml) olive oil
  • 1/2 onion finely chopped
  • 4 cups (1L) Brussels sprouts quartered
  • 2 tbsp (30mL) Sultana raisins
  • 1/3 cup (75ml) Chicken broth sodium reduced
  • salt and pepper to taste
Instructions
  1. Heat oil in a non-stick skillet over medium heat. Sweat onions about 2 or 3 minutes. Add Brussels sprouts and raisins. Mix together. Moisten with chicken broth.
  2. Continue cooking over medium heat about 5 minutes, or until vegetables are tender-crisp. Add more chicken broth if needed. Season with salt and pepper to taste.
Ingredients
  • 1 tsp (5ml) olive oil
  • 1/2 onion finely chopped
  • 4 cups (1L) Brussels sprouts quartered
  • 2 tbsp (30mL) Sultana raisins
  • 1/3 cup (75ml) Chicken broth sodium reduced
  • salt and pepper to taste
Instructions
  1. Heat oil in a non-stick skillet over medium heat. Sweat onions about 2 or 3 minutes. Add Brussels sprouts and raisins. Mix together. Moisten with chicken broth.
  2. Continue cooking over medium heat about 5 minutes, or until vegetables are tender-crisp. Add more chicken broth if needed. Season with salt and pepper to taste.
Recipe Notes

Variation: Sprinkle with crumbled feta just before serving.

Oven Roasted Brussel Sprouts

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Oven Roasted Brussel Sprouts

Ingredients
  • 15-10 Brussels sprouts
  • olive oil
  • a few slices bacon or pancetta (optional) cut in pieces
  • Grenoble nuts, pecans, walnuts or pine nuts (optional)
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C).
  2. Trim stems and cut the brussels sprouts in half, lengthwise. In a bowl or on a plate, drizzle the brussels sprouts with oil and season, mixing well to coat.
  3. Place the brussels sprouts cut-side down on the baking sheet or in a roasting pan.
  4. Bake 15 minutes, turning mid-way through. If desired, add the bacon or pieces of pancetta. Return the brussels sprouts to the oven and continue cooking for 5 to 10 minutes.
  5. If desired, add nuts for the last 5 minutes of cooking.
Ingredients
  • 15-10 Brussels sprouts
  • olive oil
  • a few slices bacon or pancetta (optional) cut in pieces
  • Grenoble nuts, pecans, walnuts or pine nuts (optional)
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C).
  2. Trim stems and cut the brussels sprouts in half, lengthwise. In a bowl or on a plate, drizzle the brussels sprouts with oil and season, mixing well to coat.
  3. Place the brussels sprouts cut-side down on the baking sheet or in a roasting pan.
  4. Bake 15 minutes, turning mid-way through. If desired, add the bacon or pieces of pancetta. Return the brussels sprouts to the oven and continue cooking for 5 to 10 minutes.
  5. If desired, add nuts for the last 5 minutes of cooking.

Quick and Easy Brussels Sprouts

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Quick and Easy Brussels Sprouts

Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!
Ingredients
  • 16 Brussels sprouts
  • 1/4 tsp lemon juice
  • olive oil
  • 1 tbsp (45mL) butter
  • salt and pepper
Instructions
  1. Preheat oven to 400 °F (200 °C). Prepare 2 layers of aluminium foil.
  2. Spread the brussels sprouts on one layer of aluminum foil. Sprinkle with olive oil and lemon juice, dab with butter. Season well. Cover with another layer of aluminum foil, and fold the edges together to close.
  3. Cook in the oven for 15-20 minutes. That’s it!

Brussel Sprouts au Gratin with Parmesan Cheese

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Brussel Sprouts au Gratin with Parmesan Cheese

Ingredients
  • 1 kg Brussels sprouts
  • 150 g bacon
  • 200 mL liquid cream
  • 100 g Parmesan cheese
  • Pepper
Instructions
  1. Preheat the oven to 375°F.
  2. Place Brussels sprouts in a baking dish, along with raw bacon.
  3. Add the liquid cream, pepper and cover with parmesan cheese.
  4. Put in the oven and broil for 30 min.
Ingredients
  • 1 kg Brussels sprouts
  • 150 g bacon
  • 200 mL liquid cream
  • 100 g Parmesan cheese
  • Pepper
Instructions
  1. Preheat the oven to 375°F.
  2. Place Brussels sprouts in a baking dish, along with raw bacon.
  3. Add the liquid cream, pepper and cover with parmesan cheese.
  4. Put in the oven and broil for 30 min.

Balsamic Brussel Sprouts

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Balsamic Brussel Sprouts

Ingredients
  • 1 1/2 lb (1 kg) Brussels sprouts trimmed
  • 2 tbsp (15mL) olive oil
  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 1/4 cup balsamic vinegar
  • 2 tbsp butter
  • 1 tsp (10 mL)p Salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
Instructions
  1. Bring a large pot of lightly salted water to a boil and add brussels sprouts. Cook for 2 minutes and then immediately transfer in a bowl of cold water to stop the cooking process. Drain.
  2. Heat the olive oil in a frying pan on medium heat. Cook onion and garlic until tender, 5-10 minutes. Add the brussels sprouts and cook until tender, approximately 8-10 minutes.
  3. Whisk the balsamic vinegar with the butter, salt, pepper and garlic powder and add to skillet to warm up.
Ingredients
  • 1 1/2 lb (1 kg) Brussels sprouts trimmed
  • 2 tbsp (15mL) olive oil
  • 1 onion thinly sliced
  • 2 cloves garlic chopped
  • 1/4 cup balsamic vinegar
  • 2 tbsp butter
  • 1 tsp (10 mL)p Salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
Instructions
  1. Bring a large pot of lightly salted water to a boil and add brussels sprouts. Cook for 2 minutes and then immediately transfer in a bowl of cold water to stop the cooking process. Drain.
  2. Heat the olive oil in a frying pan on medium heat. Cook onion and garlic until tender, 5-10 minutes. Add the brussels sprouts and cook until tender, approximately 8-10 minutes.
  3. Whisk the balsamic vinegar with the butter, salt, pepper and garlic powder and add to skillet to warm up.

Strawberry Cream Pie

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Strawberry Cream Pie

Ingredients
  • 1 1/4 cups (300mL) graham cracker crumbs
  • 1/4 cup (60mL) melted unsalted butter or margarine
  • 3 tbsp (45mL) custard powder
  • 3 tbsp (45mL) Sugar
  • 2 1/2 cups (625 mL) Milk
  • 75 g dark chocolate
  • 1 carton (454g) fresh strawberries halved
  • 2 tbsp (30 mL) apricot jam or apple jelly melted
Instructions
  1. Preheat oven to 350°F.
  2. Combine Graham crumbs and butter in a bowl. Press mixture into the bottom of a 9 inch (23 cm) pie plate.
  3. Bake in the oven for 7 or 8 minutes, until crust is crispy. Reserve.
  4. Mix custard powder and sugar in a large saucepan. Over medium-high heat, gradually whisk in milk until smooth. Bring to a boil, whisking constantly. Once the mixture has thickened, remove from heat and allow to cool completely.
  5. Melt dark chocolate and brush over the entire crust. Allow chocolate to set.
  6. Once the custard has cooled, pour into crust.
  7. Cover generously with halved strawberries and then brush fruit with jam or jelly. Decorate with fresh mint leaves and serve.
Ingredients
  • 1 1/4 cups (300mL) graham cracker crumbs
  • 1/4 cup (60mL) melted unsalted butter or margarine
  • 3 tbsp (45mL) custard powder
  • 3 tbsp (45mL) Sugar
  • 2 1/2 cups (625 mL) Milk
  • 75 g dark chocolate
  • 1 carton (454g) fresh strawberries halved
  • 2 tbsp (30 mL) apricot jam or apple jelly melted
Instructions
  1. Preheat oven to 350°F.
  2. Combine Graham crumbs and butter in a bowl. Press mixture into the bottom of a 9 inch (23 cm) pie plate.
  3. Bake in the oven for 7 or 8 minutes, until crust is crispy. Reserve.
  4. Mix custard powder and sugar in a large saucepan. Over medium-high heat, gradually whisk in milk until smooth. Bring to a boil, whisking constantly. Once the mixture has thickened, remove from heat and allow to cool completely.
  5. Melt dark chocolate and brush over the entire crust. Allow chocolate to set.
  6. Once the custard has cooled, pour into crust.
  7. Cover generously with halved strawberries and then brush fruit with jam or jelly. Decorate with fresh mint leaves and serve.

Raspberry Sorbet

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Raspberry Sorbet

Ingredients
  • 1/4 cup (60mL) Sugar
  • 2 cups (500mL) fresh Raspberries
  • 1/2 cup (125mL) orange juice
Instructions
  1. Purée raspberries, sugar and orange juice in a food processor. Transfer mixture to a bowl and cover with plastic wrap.
  2. Place in freezer for 3 hours or until almost firm. Blend again in food processor and leave in freezer for another 3 hours.
  3. Remove from freezer 20 minutes before serving.
  4. Serve in scoops accompanied by fresh raspberries and a mint leaf.
Ingredients
  • 1/4 cup (60mL) Sugar
  • 2 cups (500mL) fresh Raspberries
  • 1/2 cup (125mL) orange juice
Instructions
  1. Purée raspberries, sugar and orange juice in a food processor. Transfer mixture to a bowl and cover with plastic wrap.
  2. Place in freezer for 3 hours or until almost firm. Blend again in food processor and leave in freezer for another 3 hours.
  3. Remove from freezer 20 minutes before serving.
  4. Serve in scoops accompanied by fresh raspberries and a mint leaf.
Recipe Notes

Variation: Replace raspberries with strawberries or blueberries

Blueberry Smoothie

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Blueberry Smoothie

Ingredients
  • 1 cups (500mL) Blueberries
  • 1/2 cup (125mL) greek yogurt
  • 1/4 cup (125mL) orange juice
  • 1/4 tsp (10mL) vanilla extract
  • 1 pinch ground cinnamon
  • 3 ice cubes
Instructions
  1. Add the blueberries, yogurt, orange juice, vanilla and cinnamon to a blender, and blend at low speed.
  2. Blend on high for 2 minutes, until the smoothie is creamy.
  3. Add the ice cubes and blend for 1 minute more.
Ingredients
  • 1 cups (500mL) Blueberries
  • 1/2 cup (125mL) greek yogurt
  • 1/4 cup (125mL) orange juice
  • 1/4 tsp (10mL) vanilla extract
  • 1 pinch ground cinnamon
  • 3 ice cubes
Instructions
  1. Add the blueberries, yogurt, orange juice, vanilla and cinnamon to a blender, and blend at low speed.
  2. Blend on high for 2 minutes, until the smoothie is creamy.
  3. Add the ice cubes and blend for 1 minute more.

Blueberry Oatmeal Muffins

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Blueberry Oatmeal Muffins

Ingredients
  • 2 cups (500mL) whole wheat flour
  • 1/2 cup (125mL) quick-cooking rolled oats
  • 1/2 cup (125mL) cornmeal
  • 2 tsp (10mL) ground ginger
  • 1 tsp (5mL) Baking Powder
  • 1 tsp (5mL) baking soda
  • 1 1/2 cups (375mL) plain yogurt
  • 1/2 cup (125mL) liquid honey
  • 1/3 cup (75mL) vegetable oil
  • 1 egg
  • 1 cup (250mL) Blueberries
Instructions
  1. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
  2. Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
  3. In another bowl, whisk together the yogurt, honey, oil, and egg.
  4. Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
  5. Add frozen blueberries and combine gently. Avoid over-mixing.
  6. Divide batter evenly into muffin tins.
  7. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Set muffins on a rack to cool.
Ingredients
  • 2 cups (500mL) whole wheat flour
  • 1/2 cup (125mL) quick-cooking rolled oats
  • 1/2 cup (125mL) cornmeal
  • 2 tsp (10mL) ground ginger
  • 1 tsp (5mL) Baking Powder
  • 1 tsp (5mL) baking soda
  • 1 1/2 cups (375mL) plain yogurt
  • 1/2 cup (125mL) liquid honey
  • 1/3 cup (75mL) vegetable oil
  • 1 egg
  • 1 cup (250mL) Blueberries
Instructions
  1. Preheat oven to 200°C (400°F). Fill 12 muffin tins with paper or silicone liners.
  2. Blend together flour, oats, cornmeal, ginger, baking powder, and baking soda in a bowl. Set aside.
  3. In another bowl, whisk together the yogurt, honey, oil, and egg.
  4. Make a well in the centre of the dry mixture and pour in wet ingredients. Mix using a wooden spoon until batter is just moistened.
  5. Add frozen blueberries and combine gently. Avoid over-mixing.
  6. Divide batter evenly into muffin tins.
  7. Bake in oven 20 to 25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Set muffins on a rack to cool.