A simple but satisfying two-ingredient vegan dark chocolate mousse that serves as a make-ahead treat at the end of a busy day or finishing course for guests without hassle. This dessert is rich, chocolately and decadent – not overly sweet or heavy – with coconut milk as the perfect base. When I first made this, …
This recipe has become one of my favourite weeknight meals. The blended base keeps preparation easy and is versatile for spice variations. The final addition of fresh lemon juice brings a nice tang and freshness to the dish.
This simple weekend brunch is satisfying for its speed. I started making this when I lived in Nice and could readily buy baguettes. The leftovers the next day became an easy but complete brunch with the help of some berries, crème fraîche or yogurt and honey.
Setting out to make this, it began as an asparagus ravioli filling…and to its credit, it more than did the job. In the process though we realized the filling on its own made an unconventional pesto I would choose everytime over anything in the store and most days over the classic basil sauce.
I was thrilled to find out I could make this a version of this salad dressing at home after trying it at some of my favourite sushi restaurants in Toronto. This sweet yet tangy dressing recipe is adapted from Pickled Plum and pairs well with iceberg lettuce or other similar leaves.
An enjoyable brunch or late night dessert. These classic crêpes are versatile and easy to make. The one pre-requisite is a good tefal or non-stick pan.
A mix of sweet crumble and tart rhubarb, this version of rhubarb crumble is a perfect late summer or autumn treat. Serve this classic warm with cold cream, hot custard or simply on its own.
After learning how simple it is to make quiche, this combination has become one of my favourites for an easy protein- and vegetable-rich meal. The goat cheese I use is Bûche Sainte-Maure Soignon. I’ve tried several variations for fillings and would also recommend feta, roasted red pepper, spinach, capers and goat cheese.
