Donna Hay’s Pea and Mint soup Ingredients Serves 4 3 cups (360g) frozen green peas 2 large potatoes, peeled and chopped 1.5litres chicken stock ½ cup (125ml) pouring (single) cream 1 tablespoon chopped mint sea salt and cracked black pepper crusty bread, to serve Method: Place the peas, potato and stock in a saucepan over […]
The ever-fabulous Barb of Vino Luci Style (who is also my friend and my web designer!) recently began to highlight recipes from Bon Appétit’s RSVP section. When I saw her gorgeous Blueberry Cornmeal Cake from the May issue, I knew that I wanted to join in the fun too. For those who don’t know, the […]
When Penny announced the date of the International Incident Noodle Party, little did I know that I would be bringing a guest. Conor from Hold the Beef was going to be in town the weekend prior and we were going to be able to make noodles together!!! Well, that’s what we thought, until there really […]
(or “What Grade Six did on the last day of school. Eggplant crowns and all!”) This past term I have been working on a Haitian-themed unit with my Grade Six class. It all started when we were asked to write some letters to the St Vincent’s School after the earthquake. Our school is working to […]
Tricolor Vegetable Pâté Bon Appétit | October 1993 Yield: Serves 12 to 14 White Bean Layer 2 15-ounce cans cannellini (white kidney beans), rinsed, drained thoroughly 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1 tablespoon minced fresh oregano or 1 teaspoon dried 2 garlic cloves, pressed Red Pepper Layer 1 7-ounce jar roasted […]
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