Monday, 30 December 2013

Wow don't these Holidays go by so quickly.
I find everyone rushes around for, up to months ahead of the actual Holidays and it's
One thing I love after the Holiday festivities, is my Turkey leftovers.
What do you do with yours?
Our first bite into the leftovers is just to have the same comfort foods the next day.
This for me is a delight since I don't have to cook again.
There are always the small amounts of extras afterwards.
This year I had very little leftover so I made a
Triple Decker Turkey Rainbow Sandwich
Hot and delish
I used my homemade Cranberry sauce and grilled it in my black iron skillet ...
no need for a pannino press...
Triple Decker Turkey Rainbow Sandwich
3 slices whole grain bread
3 tsp mayonnaise
1 pickle, sliced thin
3 tbsp. whole berry cranberry sauce
1 avocado, cut in half, boned
turkey leftovers
Spread mayonnaise on 3 slices of bread.
Spread cranberry sauce over mayo.
Top 2 or 3 slices of the bread with mashed avocado.
Top 2 of the slices with some sliced turkey leftovers
Then pickles.
Stack the filled 2 slices of bread filling side up. Then sandwich the top slice.
Place a tsp of your shortening in a preheated skillet and place the sandwich over it.
Cook on med. low heat to brown the bread.
Turn over and brown the other sided.
Slice and pour or dip the bread into heated gravy.
Enjoy with love!

Monday, 23 December 2013

Chocolate Coconut 
Truffle Cheesecake

This year I am going the elegant route of baking and serving desserts.

In the past I had many people to bring treats too, so I baked many many varieties of cookies.

They can be pretty time consuming and take a great deal of patience, something I don't seem to want to do this year.
I have been making... I hope you'll agree..
gorgeous desserts to tempt anyone's palate this month.
In doing so, I have noticed that I or you would be just as happy to have a piece of  fabulous dessert instead of 4 or 5 cookies which may actually surpass the sugar and calorie count of a nice piece of 
1 showstopping sweet
I hope you enjoy my dense and sinful

Chocolate Coconut
Truffle Cheesecake
it is dense and rich
only a small piece is needed.
This recipe makes one large cheesecake or 2 smaller ones for giving 

Crust and Topping:
400g crushed coconut cookies
1/2 cup melted shortening or butter

3 250g pkgs room temp. cream cheese
300ml can chocolate condensed milk
1/4 cup cocoa powder
1/4 tsp brandy extract
1 tsp coconut extract
1 lg egg

Mix the crust ingredients together and press into the bottom of a greased and parchment paper lined false bottom or spring form pan, reserving 1/4 cup for the topping. 
Add a dot of shortening between the parchment and pan to allow it to "stick" to the pan.
Press down firmly with the bottom of a glass. 
*If the crumbs stick, dip the bottom in sugar*

Place milk, cocoa, extracts and cream cheese into a mixer or food processor.
Mix for 5 min to remove any lumps.
Add egg and continue mixing only for 1 min until egg is incorporated.

Scrape the mixture into the prepared pan and sprinkle remaining crumbs around the perimeter

  Place in a preheated 325F oven with a Bain Marie*.
Bake for 1 hr.
Allow to cool and refrigerate overnight or up to 2 days, covered with plastic wrap. 
This is a tart mold. Experiment with the sizes you'd like to make

*Bain Marie: place a small oven proof dish/pot into the oven filled 3/4 with water. This will add steam to the oven preventing the cheesecake from cracking.* 

Enjoy with love! 

Tuesday, 10 December 2013

Chicken & Sausage
Parprikash is an Eastern European stew.
Flavourful, hot stew is great for the cold weather. 
Sometimes when guests or family are arriving home, they tell me that they can smell the food cooking from outside!
Definitely a warm welcome coming in from the cold..
From all of my studies of different foods around the world, I have noticed sooo
many similarities.
Most foods are alike. 
The change is generally the spices and some veggies that are available around the world.
This stew is quite similar to our Italian stews, 
the difference?
Just the paprika...
so here is a simple stove top dinner that can simmer on low for 1hr. without any fuss...

Chicken & Sausage Paprikash

2 tbsp EVOO
5-6 chicken thighs, bone in for flavour
2 sausages, halved
1/2 red pepper, sliced
1 leek or onion, peeled washed
2 cloves garlic, peeled
1 carrot, peeled, chopped
1 cup cremini or button mushrooms
2 tsp paprika
1 tsp each salt & pepper
pinch of hot pepper flakes
1 tsp oregano or thyme
1 cup white wine
1 cup tomato puree
1 bay leaf
1 tbsp chopped parsley for garnish

Pour the EVOO into a preheated pan. Swirl 
Add the chicken skin side down and the sausages.
Sear on all sides until golden
Add the carrots and leeks, move around
Add the peppers, mushrooms, salt & pepper
When the liquids starts to evaporate and you begin to hear a sizzle...
Add wine
Allow to cook on med high for 5 min to evaporate some of the alcohol and bring to a high simmer.
Add the tomato pureeherbs and pepper flakes
Bring to a boil on med. high heat
Using tongs move the ingredients around so they do not stick as they bubble around.
Turning the meat when needed.
Lower the heat to a simmer and cover leaving the lid slightly ajar to allow steam to escape.
Check for liquids every 10 min.
 Cook for approx. 1 hr in total or
until meat easily tears away with a fork.
Garnish with parsley.
Serve over a whole grain.
I have used quinoa and asparagus spears to complete the meal
Use your imagination: pasta, kamut, wild rice etc....
Enjoy with Love!

Tuesday, 3 December 2013

Raspberry Chocolate Hazelnut

What a rosy red colour, perfect for the
Holiday Season

Daily I max out on nutritional foods recognizing the importance of their contribution to my
But, my motto is
"eat well, save the bad calories for dessert"
Having said that, I still maintain that cheesecake has an element of nutrition with it's protein content.
my recipe has added yogourt and raspberries
don't feel toooo guilty indulging in this gorgeous
Holiday Recipe

Raspberry Chocolate Hazelnut Cheesecake

  • 400 grams tub Philadelphia cream cheese
  • 1/2 cup strawberry or raspberry yogourt
  • 1/3 cup sugar
  • 7 drops red food colouring(optional)
  • 2 pints fresh raspberries
  •  Recipe Chocolate Hazelnut:
  • 400 grams tub Philadelphia cream cheese
  • 1/8 cup cocoa
  • 1 tablespoon flour, halved and set aside
  • 1/2 cup nutella (chocolate hazelnut spread)
  • 1/4 cup sugar
  •  Almond Shortbread Crust:
  • 250 grams pkg. of almond shortbread cookies (like Voortmans)
  • 2 tablespoons melted butter
  • 2 lg. eggs, separated
  1. In a food processor whiz the cookies to make crumbs. Add the butter and mix.
  2. Press 3/4 of the crumbs onto the bottom of a parchment lined spring form pan. Set aside the remaining crumbs for the topping.
  3. In a small sauce pot cook the raspberries with 2-3 tbsp of water until softened. Mash with a fork to speed the process.
  4. Strain the seeds by pressing through a strainer. You should have approx. 3/4cup of puree.
  5. In the same food processor cream the cheese to remove any lumps. Add the yogourt, sugar, raspberry puree, 1/2 tbsp flour and the drops of food colouring blend well.
  6. Add 1 egg to the blended mixture and pulse to mix. Do not over mix or the cheesecake will incorporate too much air
  7. Pour mixture onto the crumb crust and spread.
  8. Using the same processor (no need to wash) cream the cheese, cocoa, Nutella, remaining flour, and sugar
  9. Add the egg and pulse until mixed. DO NOT OVER MIX
  10. Pour onto the pink base and using a knife or spatula swirl the two flavours together
  11. Sprinkle the remaining crumbs around the edge to create a decorative effect.
  12. Bake in a preheated 325F oven for 1hr. Place a small sauce pot 3/4 filled with water to make a Bain Marie. This will prevent cracking.
  13. Remove from oven allow to sit 5-10min. Using the back of a knife, run the knife along the outside crust to loosen it so that the cheesecake will not crack when cooling.
  14. Refrigerate minimum 3 hrs or overnight for best results.
  15. Garnish: fresh raspberries sprinkled with icing sugar
Enjoy with love!