Relish Recipes — Main Course
Our Favourite Vegetarian Pad Thai
Posted by Donna-Marie Pye on
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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- Tags: chili, Egg, Main Course, Vegetarian
Tomato Tart
Posted by Donna-Marie Pye on
If you don’t have large or heirloom tomatoes, halved cherry tomatoes or sliced cocktail tomatoes will also work here. For the cheese, use any kind you like or a combination. We love gruyère but Comté, Cheddar, asiago, or pecorino could work too. Serve with a green salad, or a sliced fennel salad.
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- Tags: Appetizers, baking, Main Course, Tomatoes, Vegetarian
Goul-ish Soup
Posted by Donna-Marie Pye on
Ok a bit of a Halloween twist on the name of a traditional hearty Hungarian stew that is bursting with flavour because of the paprika. You can easily transform it into a stew by adding a little more flour and a less stock. Serve it with spaetzle, which are wonderful Eastern European dumpling-like noodles. We love them homemade, but you can also purchase them dried.
Anna's Wholegrain Pancakes
Posted by Donna-Marie Pye on
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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- Tags: Anna Olson Recipe, Breakfasts, Desserts, Egg, Main Course, vegan, Vegetarian
Neapolitan Pizza Dough
Posted by Donna-Marie Pye on
RELISH TIPS - TOP PRODUCTS Epicurean Pizza Peel Emile Henry Pizza Stone Ingredients... 2/3 cup milk (150 g) ¼ cup water (50 g) 2½ cups all-purpose flour or 00 flour 1 package (8 g/2 1/4 tsp) quick rise dry yeast 1 tsp kosher salt (5 mL) 1 tsp granulated sugar (5 mL) 2 tbsp olive oil (30 g) Preparation... To begin, ensure the milk and water is at room temperature. Do not use cold ingredients as it will not activate the yeast for your dough to rise. Combine dry ingredients (flour,dry yeast, salt and sugar) and then...
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- Tags: Main Course, Snacks, Vegetarian