Vegetable Galette with Whipped Goat Cheese, Mint and Honey. A simple, savoury galette to serve as a starter course or as an elegant vegetarian lunch. Goat cheese is whipped with caramelized shallots and herbs, then topped with fresh vegetables, honey and mint, all wrapped up in a flaky homemade pastry
Caramelized Pear Prosciutto Pizza. Inspired by a favorite restaurant gourmet version, this recipe proves that you really can make the best thin crust pizza at home.
Garlic Thyme Cheese Puffs. These delectable little cheese puffs start with simple choux pastry, which is not nearly as intimidating as some think; learning to make this classic opens up a whole world of possibilities from sweet to savoury.
Sundried Tomato Almond Pesto Pizza Such an amazing collision of flavors in this pizza. The crispy thin crust goes so well with the delicious nutty pesto, salty prosciutto and pungent goat cheese. The balsamic honey reduction brings a balancing final sweet drizzle that pulls all the flavors together. If you are not fond of goat …
Strawberry Balsamic Chutney and Goat Cheese Bruschetta. An unusually delicious combination of flavours that’s bound to surprise and delight at any party.
Spanakopita Lasagna. A fusion of Greek and Italian cuisines in a rich, incredibly flavourful lasagna, piled with layers of goat cheese, feta and spinach filling.
Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote. A delightfully delicious appetizer course or make them smaller as finger food for parties.
Cheese Stuffed Lamb Burgers with Lemon Mint Tzatziki When I dropped by the St. John’s Farmer’s Market last Saturday, I had a brief chat with Adam Blanchard, the owner and talented cheese maker at Five Brothers Artisan Cheese. Adam has had great success over the past year since the launch of his local cheese making …
Yesterday marked the opening of the St. John’s Farmers’ Market, which luckily for me is right around the corner in my own neighborhood. It is held at the Lion’s Chalet on Bonaventure Avenue from 9 AM to 2 PM every Saturday during the season which goes well into the Fall months. Besides local grown …
At this time of year we often entertain in the garden and even if guests come to dinner, drinks and hors d’ouevres are almost always served on the back deck. Because our deck is at the bottom of a terraced garden, it is a pretty sheltered spot, even from the cooler evening summer breezes we sometimes get here …