Recipes

Modern Maple Mashed Sweet Potatoes

Modern Maple Mashed Sweet Potatoes

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Ingredients

Servings: 6 / Yield: 6 servings

Instructions

Step 1: Boil the Sweet Potatoes

  • Bring a large pot of salted water to a boil.
  • Add the peeled and cubed sweet potatoes and cook until tender, about 20 to 30 minutes.

Step 2: Mash and Blend

  • Using an electric mixer on low, blend the cooked sweet potatoes, slowly adding milk, about ½ a cup at a time.
  • Adjust the amount of milk to achieve the desired texture.
  • Add butter and maple syrup to taste.
  • Blend until the mixture is smooth.

Step 3: Serve

  • Serve the maple mashed sweet potatoes warm.

Notes & Wine Advice

Nutrition Facts:

Per Serving:
  • Calories: 352.5
  • Protein: 2.9g (6% DV)
  • Carbohydrates: 50.9g (16% DV)
  • Fat: 16.2g (25% DV)
  • Cholesterol: 43.1mg (14% DV)
  • Sodium: 160.1mg (6% DV)
Indulge in the modern twist of Maple Mashed Sweet Potatoes, where the creamy texture meets the delightful sweetness of maple syrup.
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Course; Side Dish / Vegetables

Modern Sweet Potato Pie

Modern Sweet Potato Pie

Deel op Facebook Print Recipe

Ingredients

Servings: 8 / Yield: 1 9-inch pie

Instructions

Step 1: Prep the Sweet Potato

  • Boil the whole sweet potato in its skin for 40 to 50 minutes, or until tender.
  • Run cold water over the sweet potato and remove the skin.

Step 2: Prepare the Filling

  • Break apart the sweet potato in a bowl.
  • Add softened unsalted butter and mix well with a mixer.
  • Stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla.
  • Beat on medium speed until the mixture is smooth.
  • Pour the filling into an unbaked pie crust.

Step 3: Baking

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake for 55 to 60 minutes, or until a knife inserted in the center comes out clean.
  • The pie will puff up like a soufflé and then settle as it cools.

Notes & Wine Advice

For a modern twist, consider experimenting with purple sweet potatoes and incorporating foil during baking, as suggested in the magazine version of this recipe.
Nutrition Facts:
Per Serving:
  • Calories: 389.4
  • Protein: 4.5g (9% DV)
  • Carbohydrates: 47.8g (15% DV)
  • Fat: 20.6g (32% DV)
  • Cholesterol: 78.2mg (26% DV)
  • Sodium: 253.7mg (10% DV)
Indulge in the rich flavors of this modernized Sweet Potato Pie, a delightful blend of comforting spices and creamy sweetness.
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Course; Pie / Quiche

Velvety Broccoli Cheese Soup Delight

Velvety Broccoli Cheese Soup Delight

Couverts12
Deel op Facebook Print Recipe

Ingredients

  • ½ cup butter
  • 1 onion chopped
  • 1 16 ounce package frozen chopped broccoli
  • 4 14.5 ounce cans chicken broth
  • 1 1 pound loaf processed cheese food, cubed
  • 2 cups milk
  • 1 tablespoon garlic powder
  • â…” cup cornstarch
  • 1 cup water

Instructions

Step 1: Sauté and Simmer

  • In a stockpot, melt butter over medium heat.
  • Cook the chopped onion in butter until softened.
  • Stir in the frozen chopped broccoli and cover with chicken broth.
  • Simmer until the broccoli is tender, about 10 to 15 minutes.

Step 2: Cheese Addition

  • Reduce heat and stir in the cubed processed cheese food until melted.
  • Mix in milk and garlic powder.

Step 3: Thickening the Soup

  • In a small bowl, stir cornstarch into water until dissolved.
  • Stir this cornstarch mixture into the soup.
  • Cook, stirring frequently, until the soup thickens.

Notes & Wine Advice

Warm up your day with this creamy and comforting broccoli cheese soup – a delightful blend of cheesy goodness and nutritious broccoli flavor.
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Course; Cheese / Soup

Salmon Patties

Salmon Patties

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Ingredients

Servings: 5 / Yield: 4 to 6 servings

  • 1 14.75 ounce can canned salmon
  • 1 egg
  • ¼ cup chopped onion
  • ½ cup seasoned dry bread crumbs
  • 1 tablespoon olive oil

Instructions

Step 1: Prepare the Salmon Mixture

  • Drain and reserve the liquid from the canned salmon.
  • In a mixing bowl, combine the drained salmon, egg, chopped onion, and seasoned dry bread crumbs.

Step 2: Form Patties

  • Make the mixture into patties.
  • If the mixture is too dry to form patties, add the reserved liquid from the salmon.

Step 3: Cooking

  • In a frying pan, heat olive oil.
  • Place the salmon patties in the pan.
  • Brown the patties on each side, turning gently.
  • Drain the cooked patties on paper towels.

Notes & Wine Advice

Serve these delicious salmon patties for a quick and flavorful meal, perfect for any occasion.
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Course; Fish

Perfect Pumpkin Pie

Perfect Pumpkin Pie

Deel op Facebook Print Recipe

Ingredients

Servings: 8 / Yield: 1 – 9 inch pie

Instructions

Step 1

  • Preheat oven to 425 degrees F.
  • Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.
  • Pour into crust.
  • Bake 15 minutes.

Step 2

  • Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.
  • Cool.
  • Garnish as desired.
  • Store leftovers covered in refrigerator.
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Course; Pie

Easy Sugar Cookies

Easy Sugar Cookies

Deel op Facebook Print Recipe

Ingredients

Servings: 48 / Yield: 4 dozen

Instructions

Step 1

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, stir together flour, baking soda, and baking powder.
  • Set aside.

Step 2

  • In a large bowl, cream together the butter and sugar until smooth.
  • Beat in egg and vanilla.
  • Gradually blend in the dry
  • Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Step 3

  • Bake 8 to 10 minutes in the preheated oven, or until golden.
  • Let stand on cookie sheet two minutes before removing to cool on wire racks.
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Course; Coockies / Biscuit

Gingerbread Waffles with HotChocolate Sauce

Gingerbread Waffles with HotChocolate Sauce

Deel op Facebook Print Recipe

Ingredients

Servings: 6 / Yield: 6 servings

Instructions

Step 1

  • In a small saucepan, heat molasses and 1/2 cup butter until
  • almost boiling.
  • Remove from heat and let cool slightly.
  • Stir in
  • baking soda, milk and egg.

Step 2

  • In a large bowl, sift together flour, ginger, cinnamon and salt.
  • Make a well in the center and pour in the molasses mixture.
  • Mix until smooth.

Step 3

  • Spray preheated waffle iron with non-stick cooking spray.
  • Pour mix onto hot waffle iron.
  • Cook until golden brown.
  • Serve hot with chocolate sauce.

Step 4

  • To make chocolate sauce: In a saucepan, combine water, 1
  • cup sugar, cornstarch, cocoa powder and 1 teaspoon salt.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil.
  • Remove from heat and add vanilla and 2
  • tablespoons butter; stir until smooth.
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Course; Coockies / Biscuit

Butter-Rich Spritz Butter Cookies

Butter-Rich Spritz Butter Cookies

Deel op Facebook Print Recipe

Ingredients

Servings: 36 / Yield: 3 dozen

Instructions

Step 1: Preheat and Prepare

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Sift together the flour and salt; set aside.

Step 2: Mixing the Dough

  • In a medium bowl, cream together the softened butter and sugar.
  • Stir in the egg yolks, almond extract, and vanilla extract.
  • Gradually blend in the sifted flour and salt mixture.

Step 3: Cookie Press and Baking

  • Fill a cookie press with the cookie dough.
  • Shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet.
  • If desired, decorate with sugar or sprinkles at this time.

Step 4: Baking

  • Bake for 6 to 8 minutes in the preheated oven.
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Course; Coockies / Biscuit

Christmas Poussin

Christmas Poussin

Deel op Facebook Print Recipe

Ingredients

Servings: 4

Instructions

Step 1: Roasting Poussin

  • Preheat the oven to 230C/fan 210C/gas 8.
  • Smear the softened butter all over the poussins, season inside and out, then criss-cross the bacon over each one.
  • Place the poussins in a roasting tin and cook for 40 minutes until the birds are golden and the bacon is crisp.
  • Remove the poussins from the tin, leave them to rest, and set the tin aside until you’re ready to make the gravy.

Step 2: Gravy Preparation

  • About 5 minutes before serving, make the gravy.
  • Place the roasting tin on a medium heat, then stir in the flour and splash in the Worcestershire sauce.
  • Bubble the mixture together, then drain the vegetables over the roasting tin and stir in the vegetable stock.
  • Bring the gravy to a boil, taste for seasoning, and add more Worcestershire sauce if needed.
  • Pour the flavorful gravy into a warm jug.
  • Serve the succulent roasted poussins with this rich and savory gravy for a delightful Christmas feast.
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Course; Bacon / Dessert

Christmas Pear & Chocolate Tiramisu Trifle

Christmas Pear & Chocolate Tiramisu Trifle

Deel op Facebook Print Recipe

Ingredients

Servings: 10

For the Chocolate Cake Layer:

For the Poached Pears:

To Finish:

Instructions

Step 1: Chocolate Cake Layer

  • Melt the chocolate and butter together, then cool.
  • Meanwhile, preheat the oven to 150C/130C fan/gas 2 and butter and line the base and sides of a 23cm springform tin with baking paper.

Step 2: Cake Batter

  • Whisk the sugar and egg yolks until very pale and thick, about 5 mins.
  • Fold in the cooled chocolate mix using a large metal spoon.
  • In another bowl, whisk the egg whites and a pinch of salt until you have medium peaks.
  • Gently but thoroughly fold the egg whites into the chocolate mix with a metal spoon.
  • Spoon the batter into the prepared tin and bake for 1½ hrs until risen all over.
  • Check for doneness with a skewer – it should come out with just a few damp crumbs but no wet mix.
  • The cake will sink once it cools.
  • It can be frozen up to 1 month ahead.

Step 3: Poached Pears

  • While the cake bakes, put the pears, vanilla pod, and 1 litre water into a saucepan.
  • Weigh the pears down under the surface with a small plate, then simmer for 20 mins, covered, until tender.
  • Leave to cool in the liquid if you have time.
  • Cut each pear into 6 long slices, then remove the stalk and the core.
  • This can be done up to a week ahead, and the pears can be kept chilled in some of their poaching liquid.

Step 4: Mascarpone Layer

  • Half-fill a medium saucepan with water and bring to a simmer.
  • In a large bowl, whisk the yolks, sugar, and 6 tbsp of Marsala over the simmering water for 5 mins until the mixture is thick and holds a trail for a few seconds.
  • Put the mascarpone into a bowl, beat with 2 tbsp more Marsala to loosen, then whisk in the egg mix in 2 batches until smooth, thick, and light.
  • This layer can be made ahead and kept in the fridge, but not longer than 2 days in total.

Step 5: Assembly

  • Cut the cake in half and spoon some of the mascarpone layer into the bottom of a dish.
  • Top with a few poached pears and a sprinkling of grated chocolate.
  • Place half of the cake on top, sprinkle with a little of the remaining Marsala and coffee.
  • Spoon more mascarpone over the cake, then top with more pears and chocolate.
  • Add the second piece of cake, sprinkle with more Marsala and coffee, then spoon the remaining mascarpone mix over the top.
  • Finish with the remaining poached pears.
  • Chill for at least 2 hours, or up to 2 days.
  • When ready to serve, scatter with the last of the grated chocolate.
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Course; Chocolate / Dessert / Fruit