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Recipes

Easy Creme Brulee with Toffee Crust

BT Calgary | posted Tuesday, Apr 5th, 2016

creme_brulee

Creme Brulee is a french dessert which can be a little intimidating to create. Traditionally it is made with a custard base and a caramelized sugar top. Making custard from scratch with milk and eggs can be a little bit fussy as overcooking can cause curdling. Likewise the crunchy sugar topping of the dessert is usually done using a blow torch, which not everyone has in their kitchen. This recipe is just as delicious as the original and so much easier to make. The sponge toffee crust is the secret to this dessert as it browns perfectly and gives this recipe the perfect caramel flavor.

Ingredients

  • 1 package vanilla pudding mix
  • 1 can evaporated skim milk
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg
  • 4 inch square of sponge toffee

Directions:

  1. Place the vanilla pudding into a bowl and add the evaporated milk, whipping cream, vanilla and nutmeg.
  2. Whisk for 2-3 minutes.
  3. Pour into individual ramekins and place into the refrigerator for 20 minutes.
  4. Meanwhile set your oven to a low broil.
  5. Place the sponge toffee into a zip bag, and using a mallet, pound it into a fine powder.
  6. Once the custard is set, remove the ramekins from the fridge and place onto a cookie sheet.
  7. Using a small spoon, sprinkle the sponge toffee powder over top into a thin layer.
  8. Place the ramekins into the oven and turn on the light.
  9. Watching carefully so that they don’t burn, brown the tops for 2-3 minutes until the topping is caramelized.
  10. Remove from the oven and garnish with fresh berries if desired.

 

 

Courtesy Theresa Toth, Easy Peasy Eats

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Baked Apple French Toast

BT Calgary | posted Monday, Jan 4th, 2016

Baked Apple French Toast

French Toast is traditionally not very difficult to make but requires a little attention during the cooking. In this recipe, the prep is very minimal as all the ingredients go into one pan at the same time, and because the French Toast is baked instead of fried, you can walk away from it while the oven works its magic.

 

Ingredients:

 

  • 4 slices of multi-grain bread, halved
  • 6 eggs
  • 1/2 cup milk
  • 1/2 cup apple sauce
  • 1 teaspoon vanilla extract
  • 1 tablespoon + of apple pie spice (cinnamon, nutmeg, cloves)
  • Icing sugar to taste

Directions:

 

  1. Preheat your oven to 375 degrees. In a large mixing bowl, combine the eggs, milk, apple sauce, vanilla and spices.
  2. Whisk until fluffy.
  3. Pour 1/3 of the egg mixture into the bottom of a baking dish.
  4. Place bread slices over top and press down to absorb.
  5. Pour the remaining 2/3 of the egg mixture over top and place into the oven.
  6. Bake for 20 minutes until the egg is set and the top of the french toast is lightly browned.
  7. Using a spatula, cut the egg around each slice of toast and remove from the pan.
  8. Serve with a sprinkle of the apple pie spice and icing sugar or use your favorite syrup.

 

Courtesy Easy Peasy Eats easypeasyeats.com

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Hummous Tuna Salad in Avocado bowl

BT Calgary | posted Wednesday, Aug 12th, 2015

MAKES 1 SERVING
Got food sensitivities? Try this delicious, healthy food-swap.

Ingredients:

  • 2.5 oz tuna packed in water, drained
  • 1 small carrot, cut into small chunks
  • 1 small stalk of celery, cut into small chunks
  • 2 tablespoons hummus*
  • 1 teaspoon dried dill weed (or 1 tablespoon fresh)
  • juice of 1/2 lemon
  • cracked black pepper, to taste
  • 1 Avocado halved, and pit removed

Method:

  1. Mix all ingredients except avocado, leaving a teaspoon of lemon juice to put on Avocado.
  2. Fill Avocado halves with tuna salad and enjoy.
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Superpower Smoothie

BT Calgary | posted Friday, Mar 6th, 2015

SUPERPOWER SMOOTHIE

 Kelptini

Calling all kids (and parents/caregivers)! This groovy green smoothie tastes great and is packed with power!  Blend this up for a superhero snack.

 

Ingredients

  • 2 cups frozen mango pieces
  • 1 can 398 ml (14 oz) unsweetened pineapple including juice
  • 1 cup unsweetened apple, mango or tropical juice
  • 2 cups kale (wash and remove tough stems)

 

Method:

 

  1. Place all ingredients into a blender a blend until smooth.  Serve immediately.

 

Makes 4 Servings. 

Per serving: Calories 155, Carbohydrates 38 g, Protein 1.6 g, Fat 0.5 g, Fiber 3.2 g

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Chef Darren MacLean’s Miso-infused stuffing

BT Calgary | posted Tuesday, Dec 23rd, 2014

Chef Darren MacLean’s Miso-infused stuffing

 

This recipe can be made the day before or first thing in the morning. It’s a great way to make sure there is enough for the whole family and then some.

 

Ingredients:

  •  2 cups white or yellow onions finely diced
  • 2 cups celery finely diced
  • 1/2 cup of shallots finely diced
  • 6 sprigs of thyme leaves picked and chopped
  • 2 2-inch stems of rosemary picked and chopped
  • 1 bunch of flat leaf parsely finely chopped
  • 10 leaves of sage finely diced
  • 1 large sprig of savory picked and chopped
  • 1 litre of chicken stock reduced by half
  • 2 T of white miso paste
  • 1/2 pound of butter
  • salt and pepper to taste
  • 6 chopped baguettes
  • or 2 loaves of sliced bread

 

Method:

1. Chop bread into bite size pieces and leave out overnight to dry.

2. Melt butter in a saucepan over low heat.

3. Once melted, add celery, onions and shallots. Season with salt and pepper.

4. Cook until semi-translucent but not colored. (About 7-10 minutes.)

5. When cooked, add miso and 1/2 the herbs. Continue to simmer for 2 minutes.

6. Add chicken stock and bring to a simmer.

7. In a large bowl, pour mixture over the bread crumbs and mix thoroughly with 1/4 of the fresh herbs. (Reserve the last 1/4 of the fresh herbs for finishing.)

8. Place in a foil pan or cake pan and cover.

9. Bake for 20-30 minutes @ 350 degrees.

10. Uncover and broil on high for 1 minute to give stuffing a bit of crunch on the top.

11. Top the stuffing with the last 1/4 of the herbs and enjoy.

 

Note: Do not over-salt, as the miso contains a great deal of salt on its own. Should you need more seasoning, feel free to season with more salt…but only after adding the miso and tasting the mixture.

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Mini Ham and Pepper Quiche

BT Calgary | posted Thursday, Sep 26th, 2013

Delious mini ham and pepper quiches! Perfect for lunch time snack.

Ingrediants:

  • 7 cup (80 ml) cubed ham
  • 7 cup (80 ml) sliced green onion
  • 7 cup (80 ml) shredded cheddar cheese
  • 2 cherry tomatoes, chopped
  • 3 eggs
  • 5 cup (125 ml) milk
  • 18 premade mini pastry shells

Method:

      1. Preheat the oven to 375°F (190°C).
      2. Toss together the ham, onion, cheese and tomatoes in a bowl. Whisk the eggs with the milk in another bowl.
      3. Keeping the pastry shells in their metal wrappers, place them on a baking sheet.
      4. Place about 1 Tbsp (15 ml) of the ham and cheese mixture in each of the shells.
      5. Gently pour some egg mixture into each, leaving just a bit of space at the top, as the filling will puff up.
      6. Bake for 15 minutes, until the egg is just set. Allow to cool before serving.
      7. Once they’re completely cool you can stack them in a container for a packed lunch.

Prep time: 10 minutes
Total time: 25 minutes
Makes: 18 mini quiches.

These will keep in a sealed container in the refrigerator for 3 days and in the freezer for 1 month.

Try other combinations, like tinned salmon and spinach or finely chopped red and yellow bell pepper.

Courtesy Ceri Marsh: Sweet Potato Chronicles

 

 

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