flourless chocolate tart

There are many, many flourless tart recipes out there.  This one is simple, fast, and always works.  Just be careful not to over cook it.  We serve it often at Camilles. Ingredients: 16oz high quality chocolate – 70% – 75% cocoa mass, chopped small 16oz unsalted butter – chopped small 6 large free-run eggs 1 cup [...]

date squares

From Rock Salt Restaurant and Cafe Filling 2 lb dates (1816 grams) 2 cups water zest and juice of 1 lemon Cook dates, water & lemon until soft, (1/2 hour approx) mash with potato masher until smooth and then cool. Crumble 3/4 lbs butter (room temperature) 2 cups brown sugar 2 1/4 cups flour 2 [...]

espresso pot de creme

Whisk together bowl: 8 egg yolks 1 teaspoon vanilla Warm on medium heat in deep saucepan while constantly whisking: 1 1/2 cups creamo 1 1/2 cups whipping cream 1/2  cup white sugar 1/4 cup espresso 1/4 cup kahlua Add & stir while it melts: 225 grams dark chocolate Temper the egg mixture slowly into the [...]

cornmeal blackberry muffins

Here is the recipe for Rock Salt Restaurant and Cafe’s Cornmeal Muffins. Mix well in bowl: 500 grams flour 250 grams cornmeal 150 grams white sugar 2 TBS (40 grams) baking powder 1 teaspoon cinnamon 1 teaspoon salt Dredge in flour: 1 1/2 cups blackberries Mix: 4 eggs 2 cups buttermilk (1 litre) 1 teaspoon [...]

berry sauce

This recipe is for the jam we serve with all our breakfasts at Rock Salt Restaurant.  It is really delicious and dead simple.  People request the recipe all the time.  This recipe was created by the Justine Bryant, the first owner of the Tree House Cafe. In stockpot bring to a boil: 1 cup water [...]

fresh squeeze lime bars

This is a favourite at Rock Salt Restaurant on Salt Spring. 350 grams graham crumbs .5 cups of sugar pinch cardamom .5 cups melted butter 9 egg yolks 1 Tablespoon lime zest 1 litres condensed milk 2 cups fresh lime juice Method Mix together graham crumbs, sugar, cardamon & butter and press into spring form [...]

peanut butter bars

These were introduced to Rock Salt Restaurant and Cafe by our first chef Christine Godlonton.  The key with these is to use good quality milk chocolate not the cheap and nasty ones.  Enjoy! Cookie Base 1/2  lb. butter 225 grams brown sugar 212 grams white sugar 260 grams peanut butter 2 eggs 1 teaspoon vanilla [...]

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