Relish Recipes — Egg

Our Favourite Vegetarian Pad Thai

Posted by Donna-Marie Pye on

Our Favourite Vegetarian Pad Thai

We've have been making this Pad Thai recipe for years in many of our classes. It's salty, sweet, spicy and sour - all the flavours that are indicative of Thai cooking. We also like to refer to it as a "clean-out-the-fridge" dish as you can use other vegetables you might have taking up space in your refrigerator. While this recipe uses tofu, feel free to substitute (or add) chicken or shrimp. Transfer to a large platter and top with garnishes.

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Nonna's Italian 'Penicillin' Soup

Posted by Donna-Marie Pye on

Nonna's Italian 'Penicillin' Soup

This cosy comforting chicken soup is know to cure just about anything that ails you. It hits the spot on a chilly day for sure!

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Anna's Wholegrain Pancakes

Posted by Donna-Marie Pye on

Anna's Wholegrain Pancakes
Yes, wholegrain pancakes can be fluffy, tender and tasty. Letting the batter sit for 5 minutes before cooking your pancakes allows the whole wheat flour and oats to absorb the liquid, which keeps the batter light and delicate. I usually prefer regular rolled oats in baking because they hold their shape and texture, but quick-cooking oats work equally well here because they soak up the liquid quickly and still make a fluffy pancake.

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Harissa Roasted Chickpeas with Tahini Yogurt

Posted by Donna-Marie Pye on

Harissa Roasted Chickpeas with Tahini Yogurt
Fiery harissa roasted chickpeas pair perfectly with creamy tahini-flavoured yogurt in this recipe. The chickpeas on their own are great as a crunchy snack or paired with a hard-cooked egg, warm toasted pita bread, roasted cauliflower and sliced cucumbers.

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Overnight French Toast with Blueberries

Posted by Donna-Marie Pye on

Overnight French Toast with Blueberries
This blueberry-filled breakfast and brunch dish is a lazy cook's dream. You can prepare it entirely ahead the night before and then just bake it in the morning. Serve warm with maple syrup and grilled bacon or sausage alongside. (Recipe adapted from Best Summer Weekends Cookbook by Jane Rodmell).

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