Mango Mousse

In DESSERT On April 25, 2014 Comments Off on Mango Mousse

Method: Add the gelatine to cold water to soften. heat mango pulp with sugar and lemon juice till slightly warm. Remove soft gelatine from cold water and press… Read More »

Spinach Mushroom Quiche

In MAIN COURSE On April 24, 2014 Comments Off on Spinach Mushroom Quiche

Method: Preheat oven to 190 degrees C. Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir… Read More »

Graved Lax with Honey Mustard sauce

In ENTREE On April 14, 2014 Comments Off on Graved Lax with Honey Mustard sauce

Method: Trim the salmon fillet, cutting away any thin uneven edges and the thin end of the tail Make sure all the pinbones are removed–run your fingers up… Read More »

Coq au Vin

In MAIN COURSE On April 14, 2014 Comments Off on Coq au Vin

Method: Season flour with salt and pepper, then toss in the chicken, shaking off the excess. Place the chicken pieces on a plate and season again. Heat 4… Read More »


In Specials On April 10, 2014 Comments Off on Macarons

Method: Preheat the oven to 160ºC Sift together the almond powder and powdered sugar Beat the egg whites to medium peaks. Whisk the sugar and 1 drop of… Read More »

Hawaiian Tarts

In DESSERT On April 10, 2014 Comments Off on Hawaiian Tarts

Method: Preheat oven to 175 degrees C. In a large bowl, mix together the butter, vanilla and confectioners’ sugar until smooth. Sift together the flour and corn starch…. Read More »

Chicago-Inspired Italian Beef Sandwich

In Specials On April 10, 2014 Comments Off on Chicago-Inspired Italian Beef Sandwich

Method: Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil… Read More »

Bacon & Cheese pull-apart bread

In Specials On April 10, 2014 Comments Off on Bacon & Cheese pull-apart bread

Method: Combine 1-1/2 cups flour, undissolved yeast, Italian herb seasoning, salt and garlic in a large mixer bowl. Heat water and oil until very warm (48 degrees to… Read More »

Tandoori Chicken

In MAIN COURSE On April 3, 2014 Comments Off on Tandoori Chicken

Method: Using a sharp knife, cut slashes in the flesh of the chicken to allow the marinade to penetrate. Place the  chicken in a large, shallow dish. In another… Read More »

Salmon Tartar

In ENTREE On April 1, 2014 Comments Off on Salmon Tartar

Method: Place the salmon in the freezer for about 15 minutes while you prep the rest of the ingredients. The fish will be much easier to cut if… Read More »