This recipe is so easy to make. You’re allowed all-sorts of substitutions as well.  The essential basics would be: Fish Sauce Fresh Ginger Fresh Lime Fresh Garlic …but from there you can experiment with the other ingredients. Here’s what I did… 2 Tablespoons Soya Sauce 4 Garlic Cloves 1 Tablespoon Chopped Ginger Zest, finely […]

I’ve been searching for years for the perfect Yorkshire recipe…..never did find it, so here’s mine… Makes 6 1 cup all-purpose Flour 1 teaspoon Salt 5 large eggs approx. 1/2 cup milk. Most of the recipes I’ve found stop about here…and most were the same ingredients. The secret is in the ‘tricks’… Blend together the […]

I sure had lots of green cherry tomatoes this fall so I decided to make up a relish recipe. Once again, this recipe is very influenced by my time in Eastern Canada where relish is an important part of most meals and why not? the nutritional value is significant in these little gems! (after picking over, washing and […]

I love to make this soup every fall and it’s SO EASY! This is one of those wonderful recipes I discovered at the Great Canadian Grilled Cheese Contest, hosted by The Food Network, in Charlottetown P.E.I.  I loved it so much that I pulled the Chef aside and asked for the recipe~I e-mailed her TWICE! and […]

Wash and chop: if you are planning to make Membrillo with the pulp, as I am, core the fruit as you would a pear and separate the core and seeds into a cheese-cloth bag so you can easily remove it later. 2 Pounds of Quince –or how ever many you have.  I used 5.  This recipe […]

  1 Kg Fresh Tomatoes 1 Large Onion 1 Rib of Celery 2 Garlic Cloves 1 Bay Leaf 3 Cloves 1- 2″ Cinnamon Stick about 15 Black Pepper Corns   Wash Tomatoes and remove stems. I also removed the core from some of the larger ones. This pot seemed a little small but once it […]

    I chose to use this wonderful vinegar from The Philippines, made from sugar cane. It’s very mild almost like Champagne vinegar but still 5% so enough acid to make pickles, etc. But you can use any vinegar. I picked about as many Chive flowers as I could find…about a dozen or so for […]

Start with a fresh, whole chicken. Start by making a cut at the ‘wishbones’, carefully remove them but be careful as the bottom part of the bone can be quite sharp.  Make a cut along the bottom of the bird, then locate the wing bones and make another cut to loosen the joint. Do this […]

Almost every culture on earth has it’s own recipe for these tasty little pockets….. …for the dough… 2 Cups All-Purpose Flour 1 Cup Chick Pea Flour (Chana) 1 teaspoon Salt 1 Tablespoons Butter 1 teaspoon curry powder about 1 cup of cold water Blend all dry ingredients then cut in butter until the size of […]

Check this out.. Haven’t tried the sauce but how could it be bad? http://mmmisformommy.com/2011/12/donairs-halifax-classic.html

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