All posts tagged: Cooking

Lamb Lollipops!

So, don’t be thrown off by the name of this dish, because let me assure you that it’s not lamb on a lollipop stick. It is actually a very delicious main course (also often served as an appetizer). We baked it with some root vegetables and served it with roasted potatoes! Mmmmm, yummy! Follow these steps to make this dish at your next dinner party or gathering and your guests will rave about your cooking skills! Ingredients 14 lamb lollipops 12 sprigs fresh rosemary 1/2 cup of a cold butter handful of fresh sage leaves 4 sprigs fresh thyme, leaves picked sea salt freshly ground black pepper 12 cloves garlic, unpeeled 3 large carrots, peeled and finely sliced 1 onion, peeled and finely sliced 2 leek, washed, halved and finely sliced olive oil 2 wineglasses white wine Method Preheat your oven to 180ºC/350ºF. Pick the leaves off 4 sprigs of rosemary, whiz them with the butter, most of the sage and the thyme in a food processor and season with salt and pepper. Using a …

Butternut Squash Soup

One of the great things about Fall is all the delicious recipes out there! What we love most about this butternut squash soup recipe is that it’s so easy and only takes about 30 minutes!   Ingredients 1 Butternut squash (2-3 pounds) peeled and seeded 2 tbsp of unsalted butter 1 medium yellow onion chopped 6 cups of chicken stock Salt and freshly ground pepper   Directions 1. Cut squash into 1-inch chunks   2. In large pot melt butter   3. Add onion and cook until translucent, about 8 minutes   4. Add squash and stock 5. Bring to a simmer and cook until squash is tender, about 15-20 minutes 6. Remove squash chunks with a slotted spoon and place in blender and puree 7. Return to  blended squash to pot 8. Stir and seasons with salt and pepper and serve warm.  

Hazelnut mushroom stuffed turkey breast

Last night in our 1 hour/1 dinner class we made stuffed turkey breast, in honour of our American friends! This recipe is relatively simple and takes a lot less time than roasting an entire turkey. This recipe would adequately feed 4 people, so if you made two turkey breasts you could feed up to 8 people! Hazelnut Mushroom Turkey Breast Ingredients 1 single, boneless turkey breast 1 tbsp olive oil ½ tsp of salt and of pepper 1 cup chicken stock Stuffing: 1 pkg dried mushrooms (we used oyster mushrooms in our recipe but you could use shiitake, porcini or lobster) 1/3 cup of hazelnuts 1 ½ cups of fresh bread crumbs 1 tbsp of olive oil ¼ cup of butter 1 cup of finely chopped white parts of leeks or onions 1 clove of garlic, minced ½ tsp each of dried thyme, salt and pepper 1 tbsp of chicken stock 2 tbsp of chopped fresh parsley Directions 1. Stuffing: Soak mushrooms in 1 cup of boiling water for 15 minutes. Remove and discard stems, …