Everyday at ANNA Entries
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.
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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.
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Posted on May 3rd, 2012 by ANNA
Subscribe now and be entered into weekly draws to win a Soda Stream! Contest runs May 1st to May 31st 2012. Call 866-274-5439 or 204-475-1006.
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Posted on May 2nd, 2012 by ANNA
Join us Mother’s Day weekend at some of our favourite places for our Mother’s are Special events! Find us at Cornelia Bean, Yoga Public, The Fort Garry Hotel and participating WOW hospitality restaurants.
The perfect gift for Mom, give her a gift subscription to ANNA Magazine and she will be entered to win a Lifetime subscription! Call 866-274-5439.
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Posted on April 22nd, 2012 by ANNA
Join us for a demonstration of this recipe and many more of our best on April 29, 2012 at 2pm, in support of Sarah Sommer Chai Folk Ensemble and Congregation Etz Chayim. For details visit http://www.chai.mb.ca/
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2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
3 cups milk
5 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 cup fine sugar
3 1/2 ounces butter, melted
Combine flour and sugar in a large bowl.
Combine milk, eggs, and vanilla in a separate bowl, and then slowly whisk into flour mixture until smooth. Cover and let stand for 20 minutes.
Heat a small, lightly greased crepe pan over medium heat. Pour 1/8 cup of mixture into the pan; gently tip pan to spread out mixture. Cook for 2 minutes each side or until golden. Repeat with remaining mixture.
Combine cinnamon and sugar. Brush each crepe with butter and cinnamon mixture, return to the pan and cook for 1 to 2 minutes each side or until caramelized and crispy.
Serves 6 to 8.
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Posted on April 9th, 2012 by ANNA
Chicken karaage is a popular dish at Japanese restaurants. Our version uses boneless, skinless chicken breasts and pairs it with wasabi mayonnaise. Togarashi, a ground chili powder, is available in Asian markets, or well-stocked supermarkets. From “Grateful” issue 14.
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1 cup panko breadcrumbs
1⁄4 cup all-purpose flour
1⁄2 teaspoon coarse salt
2 eggs, beaten
1 tablespoon water
4 (5-ounce) boneless, skinless chicken breasts
Canola oil, for frying
Togarashi, to taste
Japanese wasabi mayonnaise
1⁄3 cup Japanese mayonnaise
1 teaspoon fresh lemon juice
1 teaspoon wasabi powder
For wasabi mayonnaise, in small bowl combine mayonnaise, lemon juice, and wasabi; cover and chill until ready to serve.
For chicken, in one shallow bowl place breadcrumbs, in another place beaten eggs, and in a third place flour and salt. Dip chicken into flour mixture, then into egg, then into breadcrumbs, pressing to coat.
Heat oil in a large skillet over medium-high heat. Fry chicken in batches for 5 to 6 minutes per side, or until golden and no longer pink inside. Sprinkle with togarashi and serve with wasabi mayonnaise.
Serves 4 people.
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Posted on February 29th, 2012 by ANNA
If you love ANNA Magazine… come join us for a cooking demonstration and fabulous food.! In support of Sarah Sommer Chai Folk Ensemble and Congregation Etz Chayim. We look forward to seeing you there!!
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Posted on February 14th, 2012 by ANNA
This morning the team was greeted with these Valentine treats from Mari. So yummy, we devoured them immediately! Make your own by using a heart shaped cookie cutter to cut your favourite cookies, slip into a cellophane bag and tie with a pretty ribbon.
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Posted on January 13th, 2012 by ANNA
We wanted to show you a couple of sketches of our next issue. A little peek at all the hard work and planning that goes into every issue of ANNA.
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Posted on January 11th, 2012 by ANNA
We served this recipe at a party when we first launched the magazine, and people were talking about it years later. The fresh seafood makes the difference, as does the sherry-spiked dipping sauce. From “Premier” issue 1.
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3/4 pound fresh crabmeat
1/2 pound fresh halibut, chopped
1/4 pound shrimp, peeled, deveined, and chopped
2 teaspoons cornstarch
1/4 cup Japanese-style bread crumbs (panko)
3 egg whites
1/2 tablespoon finely minced ginger
1/2 tablespoon finely minced lemon grass
1/2 teaspoon black pepper
2 teaspoons fish sauce
1 1/2 teaspoons kosher salt
6 tablespoons minced red onion
1/4 cup sliced scallion green
1/4 cup cilantro leaves, lightly chopped
1/4 cup Thai basil leaves, lightly chopped
1 package (25 sheets) spring roll wrappers
2 egg whites, lightly beaten
Dipping sauce (see below)
Break the crabmeat up lightly and set aside. Place halibut and shrimp in a separate mixing bowl along with all remaining ingredients and mix with your fingers in one direction. Fold in crabmeat, taking care that it doesn’t break up too much.
Place one spring-roll wrapper in front of you with the bottom edge parallel to your table edge. Scoop up about 3 tablespoons crabmeat mixture and spread it in a tube-like fashion across the entire length of the spring-roll wrapper, about 1 inch from the bottom. Using a pastry brush, paint the side and top edges of the wrapper above the filling with egg white. Roll up the spring roll straight and tight as you would a cigar, leaving the ends open (they’ll seal naturally when cooked). Repeat until they are all rolled. You should have 20 spring rolls.
Fry spring rolls a few at a time in 375°F oil for about 1 1/2 minutes on each side, or until golden brown. Remove and drain on paper towels.
When ready to serve, cut each roll on the bias into 3 pieces. Serve with dipping sauce.
Dipping Sauce
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1/4 cup light soya sauce
1/4 cup rice wine vinegar or sherry
1 tablespoon sugar
1 tablespoon sesame oil
Mix all ingredients and set aside.
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