Foodsmiths Recipes
When the Ontario strawberries arrived last week I could not wait to buy some for a weekend dessert. This recipe is a cross between a pudding and a cake. Moist, not too sweet and full of flavour. Best served warm, great with a scoop of vanilla ice cream or a dollop of whipped cream.
I usually freeze 4 of the chicken thighs in the marinade for another quick and...
This delectable quiche has a twist for the crust: thinly sliced potatoes instead of pastry,...
The cake recipe is one I have used since my bakery days. I sometimes divide the batter and add raisins, chopped nuts or cherries and bake them in loaf pans. The leftover lemon curd can be frozen, or used to fill cookies, served with pancakes or spooned on top of fresh berries.
A light, tart dessert, perfect after a large meal. It makes 4 individual servings so...
Makes a quick grab and go breakfast. Freeze the extra to have on hand during a hectic week. Use any combination of vegetables you have around. Spinach or mushrooms work well. Add some hot sauce to the eggs if you like a little heat.
A fun way to serve lasagna. You can either stand the rolls on end or lay them down. This is a little lighter than a traditional lasagna and a little fancier presentation. Serve with a salad and garlic bread if you like.
This Japanese style chicken was crispy and juicy, topped with a tangy sauce. It would be very good as a sandwich on a toasted bun, topped with the sauce, some tomato and shredded cabbage.
This versatile stuffed meatloaf looks like a lot of work, but is actually quite easy to make. You can change up the fillings to mushrooms or zucchini, add some feta instead of the cheddar cheese and throw in extra spice to the sauce if you like it a little spicier. Slice it like a pie and enjoy the hot, delicious filling.
