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Canadian Thanksgiving Dinner

Sunday, 08 October 2017 by

This is my Canadian Thanksgiving dinner. I make all of these from scratch. It serves twenty-five people who have a sit-down dinner and there’s still plenty leftover.   Brined, roasted, fall off the bone turkey Turkey Gravy Cranberry sauce with red wine Cornbread Stuffing with white wine Cabbage coleslaw Potato salad with codfish Smoked turkey

Coconut Chutney

Monday, 02 October 2017 by

The coconut chutney is an Indian chutney which is eaten with dosa and idli. It’s a versatile dip that goes well with pakoras, vadas, badjis, uppuma or, anything else you might want to dip into it.   This is an easy version of the recipe. You will have fast and perfect coconut chutney every time. No

Dinner Rolls

Sunday, 01 October 2017 by

These dinner rolls can be made with a starter or yeast. There are pros and cons to both method. The one using the starter takes longer but tastes better. The one using the yeast proofs faster and is easier for beginner bakers.   Utensils needed: Bread machine or dough hook with mixer Square pan Rubber

Authentic French Canadian Pea Soup

Saturday, 30 September 2017 by

I got this recipe from Uncle Donald. His mum a French Canadian; this is how she made it for him. Ingredients: 2 cups yellow whole peas soaked overnight 1 ham hock or bacon piece 1 tbls savory 1 tbls thyme 2 bay leaves 1 medium onion chopped fine 1 clove garlic chopped 1 medium carrot

Chicken Pot Pie

Saturday, 30 September 2017 by

Filling ingredients: 2 tbls butter mixed with ¼ cup flour – keep aside 1 tbls cornstarch mixed with ½ cup milk – keep aside   1 onion diced 1 carrot diced 1 celery stalk diced 1 huge potato cubed 2 cups raw chicken diced, mixed with 1 tbls Worcestershire sauce and seasoned with salt and

Fried Mee Hoon

Saturday, 30 September 2017 by

My kids call it skinny noodles. This is Malaysian fried noodles that is eaten for breakfast, as a snack or for tea time. Everyone is always eating something in that country. I am a 7th generation Malaysian so I know Malaysian food. Now I am a proud Canadian. As a Canadian you gotta eat this

Dosai

Saturday, 30 September 2017 by

This is an Indian fermented pancake made out of rice, urad dal and fenugreek. The fenugreek acts as the fermenting agent. This is how my family has been doing it for 7 generations. This is how I do it. But go ahead and improvise.   Ingredients: 3 cups idli rice. Trust me it won’t work

Country Bread and Sourdough Starter

Saturday, 30 September 2017 by

I am writing this recipe in a way that a seasoned cook will understand. So please bear with me and forward me questions on the cooks cooks forum if you have any. Thanks for all the likes, y’all.   Sourdough Starter Utensils needed: 1 glass jar or bottle wooden spoon to mix the mixture cotton

Pork Vindaloo

Saturday, 30 September 2017 by

Not for the faint of heart. Try this hot and spicy dish this summer. You’ll discover new taste buds that you didn’t know existed. The marriage between the Indian spices and Portuguese way of marinating meat with wine and garlic is the creation of this delectable dish called (Carne de vinha d’alhos) literally meaning “meat

Nordic Nut Bread (Paleo Bread)

Saturday, 30 September 2017 by

Ingredients: 5 oz (100 g) sunflower seeds 5 oz (100 g) pumpkin seeds 5 oz (100 g) whole almonds 5 oz (100 g) walnuts 5 oz (100 g) linseed (flax seed is linseed) 5 oz (90 g) sesame seeds white poppy seed 5 oz (100 g) water 2 tsp salt 5 eggs 1/4 cup coconut

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