Korean Perilla Leaves and Rice

This recipe is essentially a marinade for the leaves. After the leaves have sat in the marinade for 2 days, they are removed and used as a sort of taco/grape leaf hybrid to wrap around sticky glutinous short grained rice. The flavour of the leaves is the draw here. They taste of basil and corianderContinue reading “Korean Perilla Leaves and Rice”

Yorkshire Brack

This past weekend we had a family reunion for my dad’s side of the family. They hail from Sheffield in Yorkshire, so I wanted to make a traditional Yorkshire recipe. After scouring recipe books and the internet I decided on making a Yorkshire Brack. Similar to a Scottish Brack or ‘Barmbrack‘, a Yorksire Brack is a fruitContinue reading “Yorkshire Brack”

Kiwi, Loquat and Tequila Jam

One of my favourite pass times when I get a day alone is to stroll through the fruit markets of Chinatown. I am a fruit ‘addict’ and the more exotic the better. So when I come across a fruit I haven’t tried before I just have to buy some. On this particular visit, I came acrossContinue reading “Kiwi, Loquat and Tequila Jam”

Jicama and Blood Orange Salad with Mint Cream and Pomegranate Molasses

I kept seeing Jicama at the grocery store, but had never tasted it before. Intrigued, I have been looking for a way to use it in an exciting dish. I decided to make a salad based on a recipe I found in the New York Times; Jicama Salad. I decided to go with Cantaloupe instead ofContinue reading “Jicama and Blood Orange Salad with Mint Cream and Pomegranate Molasses”

Royal Botanical Garden’s Spring Plant Sale/SNAP Hamilton Magazine

It is a yearly tradition in my family that we attend the Royal Botanical Garden‘s Spring Plant Sale. Its a marvelous outing that my boyfriend, father and I enjoy. (Riker too!) This year Snap Hamilton took our picture as we were ambling about and published it in their June issue. On sale are hundreds of native and exoticContinue reading “Royal Botanical Garden’s Spring Plant Sale/SNAP Hamilton Magazine”

Tamarind Chutney (Imli Chutney)

Most westerners, (myself included ), think chutneys should have a thick texture with large identifiable pieces of fruit. This however is not the case in South East Asia. What we might call ‘dipping sauce’, they also call chutney.  In India, a chutney can be dry or wet, sweet or spicy. They are essentially condiments to enhance the meal.Continue reading “Tamarind Chutney (Imli Chutney)”

Meringue and Coffee Marscapone Cake

I made this meringue and coffee marscapone layer cake for a friend’s birthday. She is a pastry chef as well so I wanted to make something that is a little out of the ordinary. The trick to making a meringue layer cake is to take your time; working step by step over a couple ofContinue reading “Meringue and Coffee Marscapone Cake”