This is a very simple dessert, that is assembled in less than half an hour. It is best done the night before or refrigerated for at least 8 hours before serving. It is light and creamy and decadent.
INGREDIENTS:
FOR THE CHOCOLATE CRUST:
36 chocolate wafers (I used Mr. Christie) will yield approximately 1 1/2 cups of chocolate crumbs
3/4 cup melted butter
FOR THE MOCHA MOUSSE:
1 1/2 cups Marscapone Cheese
1/4 cup cold espresso
1/2 cup granulated sugar
2 cups whipping cream (35%)
2 1/2 tablespoons dark cocoa powder
TO SERVE:
Additional cocoa powder for dusting
Chocolate covered coffee beans for garnishing and serving (optional)
Chocolate syrup for drizzling and serving (optional)
METHOD:
CHOCOLATE CRUST:
Preheat oven to 375F.
You will need a 9-inch fluted tart pan with removal bottom.
In a food processor, process the cookies until they are fine evenly-sized crumbs. With the machine running, drizzle in the melted butter until incorporated.
Pat the mixture evenly into the fluted tart pan. Be sure to pat evenly up the sides of the pan too. Bake for 12 minutes at 375F. Let cool completely.
MOCHA MOUSSE:
In a cold large bowl, add the Marscapone cheese, whipping cream, espresso, sugar and cocoa powder. Using a mixer with whisk attachments, mix on low speed until well incorporated. And then increase to highest speed, and beat until stiff peaks form.
Carefully remove shell from fluted pan. Fill cooled shell with the Mocha mousse.
Dust lightly with cocoa powder and garnish with a chocolate covered coffee bean.
Refrigerate overnight or for a minimum of 8 hours before slicing and serving.
TIPS:
1. For best results, always whip cream in a cold bowl. I usually place the bowl in the fridge while I am assembling the ingredients.
2. The cookie crust is very fragile, so handle carefully.
3. When dusting the cocoa powder, sift from at least 10 inches above the cream filling. This will ensure even dusting with no clumps. I use this same technique when dusting with icing sugar or cinnamon.
4. When measuring a semi-solid ingredient, such as a cream cheese or yogurt, always use measuring cups that are made for dry ingredients.
5. Wipe knife clean in-between slicing if you want a smooth clean edge.
6. You can serve this without the additional drizzle of chocolate syrup.
7. You can substitute the espresso with a 1/4 cup of Kahlua.
This is the original recipe given to me by my good friend Enza. It is one of the easiest coffee cakes that I have ever made. It is great with a cup of tea too!
INGREDIENTS:
2 cups grated zucchini
3 large whole eggs
1 cup vegetable oil
3 cups unbleached all-purpose flour
1 3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons of cinnamon
2 teaspoons of pure vanilla extract
powdered sugar for dusting
METHOD:
Preheat oven to 350F. Lightly butter a 9-inch fluted bundt cake pan. Grate the zucchini in a food processor or manually using a box grater. In a large mixing bowl sift the flour, baking soda, baking powder, salt and cinnamon together. Set aside. In another mixing bowl beat eggs, oil and sugar until light and fluffy. Stir in the vanilla and grated zucchini. Gently stir in the wet ingredients to the dry ingredients. Do not over mix/beat. Pour the batter into the prepared pan. Bake for approximately 50 minutes. Cake is ready, when cake tester comes out clean.
Let cake cool in pan on a cooling cookie rack for 30 minutes before removing from pan. After you remove from pan dust lightly with powdered sugar.
TIPS:
If you notice the cake over browning before it is completed baked, cover loosely with aluminum foil for the remainder of the time.
Do you notice anything missing from this picture? I had a slice before I finished taken the photos!
My family loves oatmeal cookies. I like to make different variations. A warm homemade cookie (or two or three) right out of the oven is a wonderful treat. These also freeze well.
INGREDIENTS:
1 1/4 cup of softened salted butter ( I usually leave the butter on the counter for a few hours)
3/4 cup packed brown sugar
1/2 cup regular sugar
2 large eggs
1 teaspoon of pure vanilla extract
1 1/2 cup unbleached all-purpose flour
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
3 cups of uncooked oats
1 cup of dried cranberries or dried cherries
METHOD:
Preheat oven to 375 degrees F.
Prepare two large cookie sheets with parchment paper and set up 2 cooling cookie racks.
In a large bowl, sift and whisk the flour, baking soda and cinnamon. Set aside.
In a large bowl using a mixer, cream the butter and both brown and regular sugar. Beat in the eggs and vanilla. Stir in the dry ingredients that you had set aside. Add in the oats, stir well. Lastly, stir in the dried cranberries or dried cherries.
Using a 1 1/2 tablespoon ice-cream scoop, drop cookies onto the parchment lined cookie sheets. Bake for about 10 to 12 minutes. Rotate the cookie sheets after 5 minutes. The cookies are ready when they are slightly golden brown.
Cool on cookie sheets for a couple of minutes and then gently transfer the cookies to the cooling wire racks. If you have dough left over, just continue the same process until the cookies are all baked.
TIPS:
If you don't have a small ice-cream scoop, form each cookie by dropping heaping tablespoon of cookie dough onto the parchment lined cookie sheet.
I am always trying to create a variety of pasta sauces. This one happens to be one of my favourites. The smokiness of the roasted red peppers together with the unique flavour of the sun dried tomatoes is delicious. To prepare a quick dinner, I usually make a double batch of the sauce and freeze it so that it is available whenever I need it.
INGREDIENTS:
4 red sweet bell peppers (will yield approximately 4 cups roasted and chopped)
700 grams of spinach and ricotta ravioli
1/2 cup whipping cream
1/4 cup freshly grated parmesan cheese plus more for serving
salt and freshly ground black pepper
1 tablespoon of butter
For the pesto:
1/2 cup of chopped sun dried tomatoes
1 cup of fresh basil
2 large garlic cloves
3 tablespoons of extra virgin olive oil
salt
freshly ground black pepper
1/2 teaspoon chili flakes (optional)
METHOD:
Roast peppers:
Preheat oven to 450 F.
Place washed peppers on a parchment lined cookie sheet.
Roast for approximately 30 minutes until the peppers are slightly charred.
Let cool for about 20 minutes. Seed, remove skins and chop.
Puree in a food processor. Set aside.
Sun dried tomato pesto:
In a mini food processor, add tomatoes, oil, garlic ,basil, salt, black pepper and chili flakes(if using). Process to a paste-like consistency.
To make sauce:
In a large skillet over medium heat, melt the one tablespoon of butter. Add the pureed red pepper and bring to a simmer for about a minute or two. Stir in the pesto with a fork to easily mix in the pesto. Simmer for another minute. Stir in the whipping cream. Simmer for another minute. Turn off the heat and add 1/4 cup of parmesan cheese. Adjust seasoning if necessary. Set aside.
Cook ravioli according to package directions but under-cook by 1 minute. Add to the sauce. Gently toss. Serve with additional freshly grated parmesan cheese.
TIPS:
1. You can also roast the peppers on the barbeque or on a Gas stove-top burner.
2. You can prepare the roasted red pepper puree ahead of time, even the day before.
3. The sun dried tomato pesto can be made ahead of time and freezes well.
4. The sauce also freezes well. To freeze, omit the whipping cream and parmesan cheese. Once the sauce is thawed and warmed, continue with the directions in the recipe.
5. Always under-cook any pasta that is being added into a hot/warm sauce. It will continue to cook and absorb the liquid as you toss the two together.
6. You can substitute the ravioli with spaghetti or gnocchi.
7. Do NOT substitute with store bought jarred roasted peppers.
8. If the sauce is prepared ahead of time, dinner can be ready in less than 10 minutes!
SERVING SIZE: This recipe will serve 6 or 4 generous servings
A bowl full of colourful nutritious goodness. A hot bowl of soup always hits the spot, whether it is for lunch, dinner or a snack.
INGREDIENTS:
1 large bunch of swiss chard, stemmed and chopped
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 large onion diced finely
3 celery stalks diced
4 carrots diced
4 zucchini diced
3 garlic cloves whole
3 Yukon gold potatoes diced
2 bay leaves
2 tablespoons of tomato paste
8 cups of vegetable or chicken stock
1/3 cup farro
2 cups cooked white navy beans
salt and pepper
1/4 teaspoon of turmeric
METHOD:
Heat olive oil over medium heat, add onion, celery and carrot. Salt vegetables and saute for about 8 minutes. Add whole garlic and saute for 1 minute.
Add farro, potatoes, tomato paste, bay leaves, turmeric and stock. Increase heat to high and bring to a boil. Cover and lower to a simmer for 20 minutes.
Using a slotted spoon, fish out the garlic and bay leaves.
In this order, add zucchini, beans and swiss chard. Cover and bring to a boil. Stir and then lower heat and simmer until the zucchini and the swiss chard are tender. About 10 minutes .
Season with salt and pepper to taste.
TIPS:
1. Do not substitute swiss chard with spinach. Spinach has a very different texture.
2. You can substitute quick cooking pearl barley for the farro.
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Fuyu persimmons and pomegranates are now in season. The combination makes a great crisp and colourful winter salad . Perfect to serve during the holidays.
INGREDIENTS:
140 grams of fresh Arugula, (the size of a small pre-packaged box of salad)
1 avocado, sliced
1 fuyu persimmon, peeled (optional) and cut into thin wedges
1 cup pomegranate seeds
1/4 cup of goat cheese
1/4 cup of sliced roasted almonds
For the dressing:
1/4 cup plus 3 tablespoons of extra virgin olive oil
3 tablespoons of apple cider vinegar
1 teaspoon of Dijon mustard
1 tablespoon of honey
pinch of kosher salt and pinch of freshly ground black pepper
METHOD:
In a measuring cup, use a whisk to emulsify the dressing ingredients and set aside.
In a large salad bowl add the arugula, add the dressing, and toss gently.
Top with the persimmon and avocado. Sprinkle with pomegranate seeds and roasted almonds. Lastly add the crumbled goat cheese, and serve.
TIPS:
1. There are several types of persimmons but my favourite is the fuyu. They are round and flat. Resembling the shape, firmness and crispness of an apple. The skin is edible. Making it a perfect addition to any salad.
I can't believe it is already October! I thought I would start off the month with a hearty soup. This one is for my vegetarian friends. However my boys say it is their favourite.
INGREDIENTS:
1 1/2 cups dried french lentils ( lentilles du-Puy), rinsed
1 1/2 cups pearl barley, rinsed
1 onion diced
3 carrots diced
3 celery stalks diced
3 garlic cloves minced
1 tablespoon of minced fresh ginger
1 bay leaf
2 tablespoons of extra virgin olive oil
1 1/2 cups of canned San Marzano peeled Roma tomatoes, diced very finely
1 large bay leaf
salt
freshly ground black pepper
METHOD:
Heat olive oil over medium heat in a large pot. Saute onions, carrots, and celery for 10 minutes. Stirring frequently. Salt the vegetables to taste. Stir in the garlic and ginger and cook briefly until fragrant, about 1 minute. Add the diced Roma tomatoes, lentils, barley, bay leaf, more salt, and black pepper. Fill the pot with approximately 1 litre of water just so that the water line is 2 inches above the ingredients in the pot.
Bring to a boil, cover and lower heat to a simmer for 35 minutes.
Adjust seasoning if necessary and remove bay leaf. Serve with additional freshly ground pepper (optional).
TIPS:
1. When cooking any legume, the rule of thumb is to add water/any liquid/stock to two inches above the amount in a pot.
2. When sauteeing onions (carrots and celery) longer than 5 minutes, always season with salt after adding them to the oil in the pan. The salt releases the liquid in the onions etc, to prevent the mixture from burning.
3. Pearl barley cooks much quicker than regular pot barley.
4. French lentils also known as Lentilles du Puy, and Umbrian lentils (from Italy) are my favourite in soups.
5. This soup freezes well. Cook a double batch and freeze in individual portions for a quick meal.
A delicious alternative to pumpkin pie. Sweet potatoes are nutritious and naturally sweet.
INGREDIENTS:
For the filling:
2 cups mashed roasted sweet potato
1/2 cup 35% cream
1/3 cup packed brown sugar
2 large eggs
2 tablespoons honey
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp ground ginger
Whipped Cream:
1 1/2 cups 35% Cream
2 heaping tablespoons of powdered sugar.
Crust:
Your favourite pie crust recipe.
METHOD:
In a preheated 425 F. degree oven, roast 3 large washed and unpeeled sweet potatoes for approximately 1 hour. Continue to roast them until they are fork tender. Once they are cool, peel and mash .
Preheat oven to 350F.
In a large bowl, using a whisk, mix sweet potato, 1/2 cup of cream, brown sugar, eggs, honey, cinnamon, salt, nutmeg, and ground ginger. Pour into unbaked pie crust and bake for approximately 1 hour. Cool to room temperature before serving. Serve with a huge dollop fresh whipped cream.
To make Whipped Cream:
In a medium bowl, add cream and sugar. Using whisk attachments, whisk at high speed for approximately 2 minutes, until stiff peaks form.
TIPS:
1. Roasting sweet potatoes in their skins at a high heat, creates a natural caramelization and increases the sweetness of the potatoes. This allows you to cut back on the amount of sugar in a recipe.
2. Do not over beat whipped cream. If you over beat, it turns into butter.
I love grain salads. A perfect one bowl lunch or dinner. Beets with goat cheese is one of my favourite combinations.
INGREDIENTS:
225 grams uncooked quinoa
140 grams goat cheese
3 cups diced raw beets, about 5 beets
2 cups of thinly sliced fresh baby spinach (chiffonade)
1 Granny Smith apple, unpeeled, diced, tossed in 1 tablespoon of fresh lemon juice to retain colour and crispness
1/4 cup sliced raw almonds
1/4 cup dried black cherries
1 tablespoon grape seed oil
salt to taste
freshly ground black pepper
For the dressing:
4 tablespoons of extra virgin olive oil
2 tablespoons of red balsamic vinegar
2 tablespoons of honey
1 tablespoon of freshly squeezed lemon juice
1 tablespoon of finely minced shallot
salt
freshly ground black pepper
METHOD:
Preheat oven to 400 F.
In a medium sized bowl, add diced beets, 1 tablespoon of grape seed oil, salt and pepper. Toss well and place on a parchment lined cookie sheet. Roast for approximately 25 to 30 minutes, stirring frequently. See below for an alternative roasting method.
Meanwhile cook quinoa according to package directions.
In a small bowl, whisk vinegar, honey, lemon juice, shallot, salt and pepper. Lastly, whisk in olive oil. Whisk for at least a minute until dressing is light and creamy (emulsified).
Toast almonds in a frying pan for about 3 minutes or so, until they are fragrant. Watch attentively to avoid burning.
ASSEMBLING THE SALAD:
In a large bowl, add (in the following order), cooked quinoa, roasted beets, toasted almonds, apples, spinach, and cherries. Pour dressing over salad and toss gently. Do not over mix the salad because the beets will bleed onto all of the ingredients.
Sprinkle goat cheese over top and serve.
TIPS:
1. You can substitute the quinoa with any grain.
2. You can substitute the cubed roasted beets with cubed roasted butternut squash. If using squash, roast following the directions in the METHOD section of the recipe. Reduce roasting time to approximately 20 to 25 minutes.
3. Grape seed oil is neutral tasting, healthier than vegetable oil and can withstand high heat better than olive oil.
4. This salad can be served warm, room temperature or cold.
5. It keeps in the fridge for only a couple of days because of the spinach. If you would like to store it longer than that, omit the spinach.
ALTERNATIVE ROASTING METHOD:
Scrub
beets and cut off ends. Wrap each beet loosely in aluminum foil, place
on cookie sheet. Roast at 350F for 40 to 50 minutes. Pierce with a fork
to check that they are cooked through. Unwrap, cool, and peel. Skins
will slide off easily. Chop and add to salad.
CHOCOLATE CRUST:
