vanilla rhubarb pound cake
May 14, 2011 by Zoe O Doherty
Vanilla Rhubarb Pound Cake This is a simple recipe, but it’s very important that all of the ingredients to be at room temperature. Take your butter and eggs out of the fridge an hour or two before you’re ready to bake. You can use an instant read thermometer to test the temperature of your butter [...]
poached rhubarb
May 14, 2011 by Zoe O Doherty
Poaching rhubarb in simple sugar enables you to substitute it for other kinds of fruit in your favorite muffin, scone or other dessert recipes without adding extra sugar. Poached Rhubarb (Yield: ¾ cup – 1 cup) 2 large or 3 medium stalks fresh rhubarb 1 cup sugar 1 cup water Trim off the leaves and [...]
rhubarb upside down cake
April 3, 2011 by Bill Jones
Rhubarb: 3 Tablespoons (45 mL) butter (melted) 1/2 cup (125 mL) packed brown sugar 1/4 cup (65 mL) candied ginger, minced 3 cups (750 mL) coarsely sliced rhubarb Cake: 1/2 cup (125 mL) butter, softened 3/4 cup (175 mL) granulated sugar 2 eggs 2 teaspoon (10 mL) pure vanilla extract 1-1/2 cups (375 mL) all-purpose [...]
cheese biscuits
March 8, 2011 by Jill Thomas
We serve these biscuits with our eggs benedict at Rock Salt Restaurant as a delicious soft substitute for English muffins. Feel free to experiment and switch up the cheese, the herbs or add additional savoury ingredients like baked yams or cooked asparagus. 2 cups flour 2 teaspoons baking powder pinch salt 1 Tablespoon fresh dill [...]
chocolate cherry cake
November 23, 2010 by Jill Thomas
1 cup dried sour cherries (about 5 ounces) 1/4 cup brandy 12 ounces fine-quality semisweet chocolate, chopped 1 stick (1/2 cup) unsalted butter 6 large eggs, separated 3/4 cup plus 2 tablespoons sugar 1/4 cup plus 2 tablespoons fine-quality unsweetened cocoa powder, sifted Method In a bowl macerate cherries in brandy, stirring occasionally, 2 hours, [...]
dark chocolate mousse
November 8, 2010 by David Mincey
There are many variations on this classic dessert but I find most of them don’t pack enough chocolate punch – too much filler and not enough of the good stuff! This is a mousse for serious chocoholics. 600 g finely chopped high quality chocolate – the better your chocolate the better this will turn out. [...]
perfect pizza dough
October 19, 2010 by Jonathan Pulker
First Day 1 litre water (left to stand at room temperature for several hours to allow chlorine to evaporate) 1 teaspoon active dry yeast 1.55 kg 00 milled flour (or enough to make a soft somewhat sticky dough) 50 grams sea salt 1 teaspoon olive oil Dissolve salt in water. Add olive oil . Combine 1/4 cup of [...]
