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April 10, 2006

Granola

Granola Granola makes a great breakfast or snack for any time of day (or night). It consists of rolled oats mixed with sugar or honey/maple syrup, nuts, dried fruit and/or seeds. Often store-bought Granola has ingredients that are indiscernible from each other and contain mostly oats or other filler cereal, resulting in a sawdust like texture or even flavour. You can avoid this by making this simple recipe yourself, and because this dish is so versatile you can adjust the ingredients and amounts to suit your individual taste.

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January 31, 2006

Food FAQ's

"Food Food FAQ's: Substitutions, Yields & Equivalents"
By Linda Resnik and Dee Brock
ISBN: 0966717902

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January 27, 2006

Sauteed Duck Breast

Duck Breast Many people are put off from eating duck breast because so often it is served with a thick layer of tough fat crowning each slice. However it is possible to cook duck breasts so that the meat remains medium rare to medium while still developing a non-fatty, beautifully crispy, and non-chewy skin. The secret is to score the skin and cook the breast slowly on its skin so that the fat has a chance to render, or melt out of the skin. Once the skin has lost much of its fat, it will not only shrink in size, but will then become crispy. Patience is indeed a virtue.

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Swiss Meringue Buttercream

Buttercream A Swiss meringue buttercream has a softly whipped texture and is much less sweet than the more common american-style buttercreams. It requires more patience to make but the resulting rich, silky, not-too-sweet frosting, is well worth the extra effort.




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Lemon Scented Milk Chocolate Ganache

Lemon Scented Milk Chocolate Ganache The lemon zest in this ganache makes an unusual flavouring. The lemon zest which is rich in essential oil transmits a lemon perfume without any of the acidity of lemon juice which would mar the chocolate flavour. Use the ganache to fill and decorate the Lemon Scented White Cake.




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Lemon Scented White Cake

Lemon Scented White Cake with Lemon Curd and Vanilla Icing This white cake is made with only egg whites and is very light and clean tasting. It makes a great base for a multitude of rich and tasty fillings and frostings. I like it filled with tangy Lemon Curd and sweet Vanilla Buttercream.



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Lemon Curd

Lemon Curd A perfect way to showcase the lemon's tart flavour is in lemon curd. Traditionally it was served with scones at afternoon tea, but it's uses are not limited to only being used as a spread, it makes a delicious filling for many things including trifles, tarts, and cakes. Or you can simply spread on hot buttered toast!



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