Friday, 28 April 2017

Crepes (Basic Recipe)

Crepes are easy to make, delicious and impressive. This popular French street food can be topped and filled in a variety of ways. Great for any meal. Sweet or savoury, give Crepes a try today!

Prep time 5 minutes
Total time 30 minutes (excluding resting time)
4 large eggs at room temperature
1 Cup whole or 2% milk at room temperature
1 Cup water at room temperature
1/2 tsp. salt
2 Cups flour
1/4 Cup unsalted butter, melted

Small amount of vegetable oil or butter for greasing the pan if you aren't using a non-stick pan.
Crepes filled with fresh berries.

To make the batter
Crack eggs into a blender. Add milk, 1 cup of water and salt. Blend to mix. Add flour and butter and blend for one minute. Scrape down the sides of the blender and mix again for 30 seconds. Cover and refrigerate for at least two hours or up to 48 hours.

To cook the crepes

  • Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil or melted butter and wipe it over the inside of the hot pan, if you are using a non-stick pan.
  • Set the pan over the heat. Pour in batter. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. Pour any batter that does not adhere to the pan back into the container of batter. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 -60 seconds. Use a heatproof spatula to help loosen and flip the crepe. Cook the second side to brown it lightly, about 30 seconds more. Cooking times will vary. When cooking crepes you will find it is more about the look and feel then a set amount of time.
  • The first side will have a pretty lace type of look when it is cooked. The second, or "non-public" side as Julia called it will have dots all over it.
  • Transfer the cooked crepe to a cooling rack (if using later) or covered buttered baking dish. Keep warm in a low oven while you cook the remaining crepes. 
  • Top each crepe with a couple of tablespoons of the desired sauce, syrup or jam.
  •  If using a savoury filling, roll up the filled crepes and serve sprinkled with chopped parsley.
Crepes freeze very well. They are handy to have around for unexpected guests! 

Friday, 21 April 2017

Egg & Spinach Gratin

This delicious Jacques Pepin recipe is easy to prepare and makes a beautiful presentation.

It's delicious as is, but you might want to try it with different cheeses!

Prep Time 10 minutes
Total Time 30 minutes

  • 6 large eggs
  • 1 bunch of fresh spinach
  • 1/2 cup grated Swiss Cheese
  • 1/4 grated Parmesan Cheese
  • salt & pepper
  • fresh nutmeg
  • 2 TBSP butter
Sauce Ingredients
  • 1/2 cup milk or cream
  • 1 TBSP Flour & 1 TBSP Butter

Bring 4 cups of water to the boil and reduce heat so water is at a heavy simmer. Pierce the wide end of each egg with a pin and immediately gently drop into the simmering water.  Cook eggs for 5 minutes. You are aiming for a soft boiled egg.
When time is up drain eggs and crack the shells gently against the side of the pot. Put eggs into a bowl of ice water to cool.

While eggs are cooking, start the sauce. Into a small saucepan on medium heat melt 1 TBSP butter and the flour. Cook for about one minute, but don't let it brown too much. Add the milk/cream while stirring constantly to make a thick sauce.

Wash and drain spinach. Cook for 2-3 minutes in a covered skillet. Squeeze out any excess water. Add 2 TBSP of butter to skillet and saute spinach for another 2-3 minutes. Add salt and pepper.
Transfer to oven proof gratin/serving dish.

Peel the eggs and transfer to the bed of spinach. Sprinkle eggs with the Swiss cheese and nutmeg. Pour the sauce over each egg. It should be quite thick and coat the eggs well. Sprinkle the top with Parmesan cheese and put the dish under a broiler for about 10 minutes or until the cheese melts and turns golden.

Serve immediately with a crusty bread and Champagne, Prosecco or a dry white wine.

Thursday, 13 April 2017


Hummus is a food dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic. It is super easy to make at home and you will only pay about half the cost of buying store bought.

Prep Time 10 minutes
Total Time 10 minutes

  • 1 can of chick peas (reserve part of the liquid)
  • Juice from one large lemon
  • 1 Clove of garlic, minced
  • 1/2 tsp. cumin
  • 1/4 Cup tahini (stir it well)
  • 1 tsp. kosher salt
  • 1/4 tsp. smoked paprika

In food processor or blender mix tahini and lemon juice for one minute. Add all other ingredient. If you need to thin out your hummus add some of the aquafava (chickpea liquid).

Friday, 7 April 2017

Ham & Cheese Breakfast Casserole

Prepare a yummy breakfast ahead of time for your family and friends. This delicious brunch casserole will serve about six people. You could easily substitute ground beef, or bacon for the ham. Try variations with this easy crowd pleaser.


Prep Time 15 minutes
Total Time 1 hour

  • 10 slices of cubed day old bread 
  • 1/2 cup of pickled hot peppers
  • 1/2 lb of pre-cooked ham steak (available at most supermarkets)
  • 1 Cup shredded cheddar cheese (or Gruyere, or another favourite)
  • 6 large eggs
  • 2 Cups of milk (whole, skim or 2%)
  • 1 (or two) Tbsp grainy Dijon mustard (or your preference)
  • 1/4 tsp. each of Salt & Pepper

1. Spray a 9" X 13" baking dish with nonstick cooking spray.
2. Combine bread, peppers, hand and cheese in a large bowl, mix well then transfer to the baking dish, distributing evenly.
3. Using the same bowl whisk eggs, add milk, mustard, salt and pepper.
4. Pour the liquid over the bread mixture and ensure everything is covered evenly.
5. Cover and refrigerate overnight or bake right away. Remove from refrigerator 30 minutes before baking.
6. Pre-heat oven to 350 degrees F. Bake uncovered until a tester comes out clean. About 45 minutes.
*Ovens temperatures may vary.