Les Petits Chefs make Jamie Oliver’s sausage rolls

This week Les Petits Chefs delved into – ewwwww – raw meat.  When I saw Jamie Oliver’s recipe for chicken sausage rolls in Meals in Minutes, I knew immediately that I wanted to make these with the boys.  So simple – just a handful of ingredients and, providing the sausages are not full of nasty […]

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French Fridays with Dorie: Broth-braised potatoes

This Friday’s French Fridays with Dorie will be short and sweet.  Broth Braised potatoes (page 358) is what I generally do when I boil new potatoes anyway – instead of using plain water, these potatoes are boiled in a broth, enhanced with garlic, lemon zest, bay leaves, rosemary, sage and thyme.  A couple of simple […]

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Damper for Australia Day

Happy Australia Day!  Well it doesn’t feel like much of an Australia Day to me though it’s for sure much balmier than one might expect of Toronto on January 26th 😉  to mark the occasion, I present to you: more bread. Damper (Australian soda bread), to be exact.  For those of you who read my […]

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Meyer lemon macarons with lemon curd and blackberry-thyme-Limoncello jam

I’m back with my second post investigating some more of the flavour combinations from the McCormick Flavor Forecast 2012.  Last time, I was inspired by the trends presented in the report to create my own flavour combination and ended up with Coconut-chili butternut squash soup, so this time I decided to investigate some of the […]

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Les Petits Chefs make Jamie Oliver’s basic “oozy” risotto (with a side of mushrooms!)

Well, it all worked out in the end…. This week, I picked one of my favourite meals to make with Les Petits Chefs – Jamie Oliver’s “oozy mushroom risotto”. Because little boys would totally adore anything with “oozy” in the title, right? WRONG!  Alerted to the fact that many kids don’t like mushrooms (!!) by […]

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French Fridays with Dorie: Quatre quarts

With only four ingredients (in equal quantities of each), this week’s French Fridays with Dorie recipe (p 434) was a cinch to whip up.  “Quatre quarts” – four quarters in French – is a French version of the traditional pound cake. Of course, it being January and all, I didn’t think Neil and I needed […]

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