There’s a secret to making grilled potatoes on the BBQ that you just can’t stop eating. Just like not skimping on the butter and cinnamon to make the best cinnamon buns… go a little crazy with the butter and garlic! I promise you'll end up with the most unbelievable grilled potatoes that will have you swooning with delight and going for seconds and thirds.
Pound cakes made without leavening can be tricky to make. The method is as important as is ensuring that every ingredient is at room temperature. Because there is no leavening, it's critical to beat the batter as instructed (on medium high for most of the mixing).
A showy pie that is a stand-out dessert! In this version, a portion of the filling is cooked and mixed with fresh blueberries to create a delicious texture. *If you are using frozen blueberries, increase the cornstarch amount by another 1-2 tbsp.
Since split red lentils fall apart and become soft as they cook, they are lovely for creating a soup that has a creamy texture. This one has a deep exotic flavour thanks to the cumin. Leave it chunky or purée it for a silky texture.
The secret to making this a delicious salad is to massage the vinaigrette into the leaves of kale an hour before serving. It gives the leaves time to soften and absorb some of the dressing and makes them much more palatable to eat raw. Feel free to change up the roasted vegetables to suit your liking.
Oh, the tastes of fall. I love them, especially when the warm spices of the season infuse this delicious soup. The key to its rich taste is roasting the vegetables to caramelize the juices and accentuate the flavour.