Posted on May 18th, 2012 by ANNA
We have been serving these cookies all over town! Make them for the long weekend, the perfect treat to pack for the Lake! From our latest issue “Inspire” issue 22.
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3/4 cup butter, at room temperature
1 cup sugar
1 teaspoon matcha powder
2 eggs
2 1/4 cups flour, plus more for dusting
1 1/2 teaspoons baking powder
Pinch salt
1/2 cup raspberry jam, for filling
Icing
1 cup icing sugar
2-3 tablespoons water
Food colouring, to tint pale pink (optional)
Using stand mixer or electric hand mixer, cream
butter, sugar and matcha together. Add eggs,
one at a time, scraping down after each addition.
In separate bowl, combine flour, baking powder
and salt. Add dry ingredients to creamed mixture
and mix until just combined.
Divide dough in half, form into 2 disks, cover in
plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350˚F. Roll out chilled dough on
lightly floured surface to 1/4-inch thick. Make rounds
using a 2-inch cookie cutter and lay on parchment lined
baking sheet. Bake for 10 to 12 minutes until
cookies are set. Cookies will be lightly coloured on
the bottom and will harden as they cool.
For icing, in small mixing bowl, whisk icing sugar
with water, adding 1 tablespoon water at a time
until desired consistency. Add food colouring,
if using, to tint to desired colour. Dip half of cookies
in icing. Allow icing to dry before assembling.
To assemble, place 1/2 to 3/4 teaspoon jam on each
un-iced cookie. Top with an iced cookie and gently
press together to distribute jam. Best if assembled
a few hours or up to one day before serving.
Makes 40 to 48 cookies.
Posted on May 14th, 2012 by ANNA
So delicious and good for you, this recipe is even better the next day! From “Happiness” issue 10.
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12 ounce pork tenderloin, trimmed and cut into 1-inch slices
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon mild curry paste
1⁄2 teaspoon ground cumin
2 cloves garlic, minced
1⁄4 cup apricot jam
11⁄2 cups coconut milk
1⁄4 cup dried cranberries
1 cup canned chickpeas, drained and rinsed
1 tablespoon fresh lime juice
4 green onions, thinly sliced
Fresh cilantro leaves
Pat pork dry; season with salt and pepper.
In a large skillet, heat half the olive oil over high heat. Add pork and cook 2 minute per side; remove and set aside.
In the same skillet, add remaining oil, curry paste, cumin, and garlic. Cook over medium heat 2 minutes, until spices are fragrant. Stir in jam and coconut milk; cook 5 minutes, or until sauce slightly thickens. Mix in cranberries and chickpeas; cook 5 minutes longer. Stir in lime juice and green onions. Return pork to skillet and cook 5 minutes longer, or until heated through. Garnish with cilantro leaves.
Serves 4 to 6 people.
Note: Make sure to give the coconut milk a good shake before opening the can. The thick coconut cream rises to the top and the milk settles on the bottom during storage.
Posted on May 13th, 2012 by ANNA
Teriyaki sauce is so simple to make from scratch, with only a few ingredients from your pantry. Serve with rice and a green salad, and you can have dinner on the table in less than 30 minutes. From “Renew” issue 6.
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4 6-ounce salmon fillets
1 cup soy sauce
1⁄2 cup brown sugar
3 tablespoons molasses
1 tablespoon sesame oil
6 cloves garlic, minced
1⁄4 cup fresh ginger, minced
1⁄4 cup sesame seeds, toasted
Preheat oven to 400°F. Combine soy sauce, brown sugar, molasses, sesame oil, garlic and ginger in a saucepan. Bring to a boil and simmer for 5 minutes. Place salmon fillets skin side down on a baking sheet lined with parchment paper. Pour sauce over salmon and bake for 10 minutes. Slightly roast sesame seeds in pan and sprinkle tops of salmon before serving. Serves 4.
Posted on May 9th, 2012 by ANNA
The sweetness of apple is perfectly complimented by the bitterness of endive and the richness of Manchego cheese. Spain’s most well-known cheese, Manchego is made of sheep’s milk, aged from 3-18 months and has an inedible rind. The nutty, earthiness of hazelnuts in the dressing is the perfect finish to this delicious salad, from “Balance” issue 12.
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1 head butter lettuce, washed and torn to bite-sized pieces
1 Belgian endive, cored and sliced
1 Fuji apple, cored and sliced
2 ounces Manchego cheese, shaved
Coarse salt and freshly ground pepper, to taste
Hazelnut dressing
1⁄4 cup seasoned rice vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
1⁄4 cup toasted hazelnuts, finely chopped
1⁄2 cup olive oil
For dressing, whisk together all ingredients in a small bowl; set aside.
Toss butter lettuce, endive, and apple in large bowl. Pour hazelnut dressing over salad; toss gently. Top with shaved cheese and season with salt and pepper. Serve immediately.
Serves 6 people.
Posted on May 8th, 2012 by ANNA
This spicy, pickled eggplant is a staple in Italian restaurants and delis. The perfect addition to sandwiches, pasta or pizza you will find endless ways to use these homemade pickles. From “Unforgettable” issue 8.
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6 baby or 3 large eggplants
1 cup coarse salt
White vinegar
Water
6 hot peppers, finely chopped
1 head garlic, peeled and sliced
2 teaspoons coarse salt
Extra virgin olive oil
Peel eggplant and slice thinly lengthwise; then slice again into thin ribbons. Place in colander, layering with one cup salt. Place a weight on top and leave to drain for 24 hours. Rinse eggplant and drain on paper towels.
In large pot, bring to boil one part vinegar with two parts water and drop eggplant into the vinegar-water solution; remove from heat. Allow to steep 10 to 15 minutes, then drain, squeezing excess moisture from the eggplant.
Place in a large bowl with garlic, peppers, and salt. Add enough oil to coat; mix well and pack into hot sterilized jars to just below neck. Pour a little extra oil on top, poke with a wooden-spoon handle to remove trapped air, and screw lids on lightly. Use preferred canning method to seal jars.
Makes 1 jar pickled eggplant.
Note: If not canning, allow eggplant to marinate at least 2 hours at room temperature or 2 to 3 days in the refrigerator before serving. Bring to room temperature before serving.
