dairy

Spicy Eggs with Peperoncini Piccanti

(This post is sponsored by President’s Choice.  I used their PC Black Label Peperoncini Piccanti to make these Spicy Eggs)

If you know me, spicy eggs are my favourite!  I can eat them for breakfast, lunch, or dinner. I love eggs! But this post isn’t about my love of eggs but of a recipe I created just for you using this amazing #PCBlackLabel Peperoncini Picante. The heat in these chili’s is unbelievably hot and complements this egg dish superbly.

When #PresidentsChoice asked me to partner with them for their #PCBlackLabel products, I knew it would be a good fit as I love to try new products and incorporate them into new recipes.  It allows me to be CREATIVE and it’s always fun to #PlayWithYourFood!

As I opened the PC Black Label black box, I was delighted to see Caponata Eggplant Antipasto and Peperoncini Chopped Hot Chili Peppers.  I was immediately drawn to the Peperoncicni Piccanti as I love chili peppers.

Spicy Eggs with Peperoncini Piccanti

 

INGREDIENTS

  • 1 large potato, diced
  • 1/4 tsp cumin seeds
  • 1 tblsp olive oil
  • 1/4 tsp raw sugar
  • 1 small shallot, diced
  • 1 cup spinach, chopped
  • 1 clove garlic, crushed
  • 1 tblsp PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil
  •  1 tblsp heavy cream
  • 2-3 large eggs, organic or farm fresh, if possible
  • salt and pepper to taste

INSTRUCTIONS

  1. In a large skillet add the olive oil, cumin seeds and diced potatoes and cook for 10 minutes on medium heat or until cooked through.
  2. Add the raw sugar and shallots and cook 5 more minutes.
  3. Lower the heat and add the spinach, crushed garlic clove,  PC Black Label Peperoncini Piccanti Chopped Chili Peppers in Oil and heavy cream. Cook for 2 minutes and mix thoroughly.
  4. Lower the heat to the minimum setting and spread the mixture evenly in the pan, creating 2-3 wells or indents for the eggs.
  5. Crack the eggs into the indents and cover the pan with the lid. Poach the eggs on low heat for 3-4 minutes until the eggs are cooked though but the yolks are still runny. Transfer to a plate and enjoy!


Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
I hope you’ll enjoy it!

*And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

Ingredients:

Crust:

1 cup quinoa flour

3/4 cup all purpose flour (or gluten-free flour)

3/4 cup cold butter, chopped

3-4 tablespoons cold water

1 tsp salt

1 tsp sugar

1 4×14 tart pan with a removable bottom 

Method:

1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

3. Preheat oven to 425°F

Filling:

Ingredients:

2 cups baby spinach

3 garlic cloves

1 large egg

1/4 cup cream

Salt

Pepper

Fresh thyme

200 grams fresh goat’s cheese

*Dried shallots (optional garnish or add to filling)

Method:

1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

2. Pour the filling into the prepared crust and smooth evenly.

3. Crumble the goat cheese over top the filling covering completely.

4. Bake for 30 minutes.

5. Remove and let cool 15 minute before cutting.

Enjoy!😊

Brown Butter Chocolate Krispie Squares 

Guys! I thought I’d share this quick recipe, it only takes 5 minutes!  I literally made these just before heading out the door for school pick up this afternoon and they made the best after school snacks.😋
I’ll be the first to admit I have a pet peeve – leftover cereal boxes piled up drive me crazy! My son loves buying cereal but after one bowl, he’s done with it!  Something about soggy cereal and milk…haha 😂

I took a mix of glutenfree cereals such as Choco Chimps by Nature’s Path Organic, Kellog’s Cocoa Rice Krispies and good ol’ Cheerios!  I didn’t add any chocolate to make these but if you feel the need, you could give them a good drizzle of melted dark chocolate or add in a handful of dark chocolate chips.  Enjoy!

*And don’t forget, if you make these using my recipe below, please tag them #hautesucre on your social media accounts as I would love to see them!😊

Brown Butter Chocolate Krispie Squares Recipe 

Makes 16 squares

Ingredients:

1/3 cup salted butter

2.5 cups marshmallows

Pinch of fleur de sel

1/2 tsp ground vanilla bean or extract

4-5 cups of mixed chocolate cereals of your choice or *as noted above

Method:

1. In a large bowl combine the mix of cereals and set aside.

2. Line a 9×9 square pan with parchment and set aside.

3. In a heated saucepan melt the butter until just golden and set off the heat, then add the vanilla, salt and marshmallows and mix quickly leaving a few marshmallows whole.

4. Pour the mixture into the bowl of cereals and mix quickly.

5. Transfer to the lined pan, pressing the mixture down evenly with the spatula.

6. Let cool and cut into squares. Enjoy!

 

Summer Raspberry Cake

Chocolate Zucchini Cupcakes

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Chocolate Zucchini Cupcakes
(Makes 12)

Ingredients:

Wet Ingredients:

1 zucchini, shredded
Pinch of fleur de sel (sea salt)
1 cup sugar
1 large egg
1/2 cup olive oil
1/3 cup plain 2% yogurt

Dry Ingredients:

1 1/3 cup all purpose flour
1 cup cocoa
1/2 tsp cinnamon powder
1/2 tsp ground vanilla bean (or extract)
1 tsp baking powder
Pinch of fleur de sel (sea salt)

1/2 cup Guittard super cookie chips or any other dark chocolate,  chopped

Method:

Preheat oven to 350°F, prepare 12 baking cups or cupcake liners

1. In a large bowl, combine all the wet ingredients and whisk well.

2. Slowly incorporate dry ingredients and mix slowly, careful to not create any air bubbles.

3. Add the chocolate chips or chopped chocolate and gently fold into the batter.

4. Measure 1/4 cup of batter into each baking cup for 12.

5. Bake for 25 minutes. Remove and let completely cool.

6. Dust with powdered sugar or top with your favourite buttercream.
Enjoy!

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Aquafaba Meringue:

1/2 cup of strained chickpea water (from a can)
3/4 cup powdered sugar
Pinch of salt
1/4 tsp cream of tartar
1/4 tsp ground vanilla bean

1. In a stand mixer, whisk the aquafaba, salt and cream of tartar on medium until frothy.

2. Slowly add the powdered sugar and continue mixing on high speed until you reach a meringue consistency, approximately 15 minutes.

3.Add the vanilla and whisk until combined.

4. Pipe or spoon the meringue over the tops of the cooled cupcakes.
Enjoy!

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Cinnamon Waffles Recipe:

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Cinnamon Waffles Recipe:

1.5 cups ap flour (or gluten free flour mix)
2 tsp baking powder
3/4 tsp cinnamon powder or cinnamon extract
1 tsp vanilla
1/4 tsp fleur de sel
2 organic free range eggs
1.25 cups skim milk or almond milk
1/8 cup almond oil or melted butter

Mix it all in a high speed blender and make the waffles accordingly.  Makes approx 6 medium sized waffles or 4 large. Enjoy!

*This batter can also be used for pancakes. Yum! 🙂

Roasted Rhubarb with Nuts + Oats

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Roasted Rhubarb with Nuts + Oats

Ingredients::

7 stalks of rhubarb, cleaned and chopped
1/2 cup raw sugar
1/8 tsp fleur de del
1/4 tsp ground cinnamon
1/2 tsp ground vanilla bean
1/4 cup water

Topping :

1 granny smith apple, sliced or chopped
1/2 cup oats
1/4 cup Hazelnuts
1/4 cup Pistachios
1/4 cup raw sugar
1/4 cup unsalted cold butter, chopped

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Recipe:

Preheat oven to 400°F

Place the rhubarb in an even layer in a baking dish.

In a small bowl combine the sugar, salt, cinnamon and vanilla.

Sprinkle over the rhubarb and add the chopped apple or arrange along the perimeter as I have done in the photo.

Pour the water around the base.

For the top layer, sprinkle the oats evenly and repeat with the nuts.

Sprinkle with the remaining sugar and dot with the chopped butter.

Bake at 400°F for 30 minutes. Let cool slightly before serving.

Also great for breakfast with Greek yogurt or as a topping over your favourite ice cream. Enjoy! 🙂

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Blueberry and Lemon Muffins

 

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Lemon + Blueberry Muffins Recipe:

Wet Ingredients:

1 large egg
3/4 cup sugar
1/3 cup olive oil
1/3 cup Greek yogurt
Zest of 1 lemon or 1 clementine
1 tsp lemon extract
Pinch of ground vanilla bean or 1/4 tsp pure vanilla extract

Dry Ingredients:

1 1/4 cup flour
1 1/4 tsp baking powder
1/4 tsp fleur-de-sel (or kosher salt)
Pinch of baking soda
1 cup blueberries

Preheat oven to 350°F and line muffin tin with 9 liners.

1. Whisk wet ingredients well until the batter has doubled in volume.

2. Slowly fold in the dry ingredients and then the blueberries.

3. Divide amongst your baking cup liners and sprinkle the tops with raw sugar.

Bake at 350°F for 20 min.

Let cool + serve or serve warm with a dusting of icing sugar and some clotted cream and jam.

Sweet Honeycrisp Apple Cake

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Sweet Honeycrisp Apple Cake Recipe:

Ingredients:

1 honeycrisp apple, shredded
1.5 cups sugar
1/2 cup olive oil
2 eggs
1 tsp vanilla bean paste
3/4 cup full fat sour cream

1 2/3 cup all purpose flour
1 1/4 tsp baking powder
1 tsp fleur de sel

1 honeycrisp apple, thinly sliced with a mandolin
Raw sugar for the top

Method:

Preheat oven to 350°F

1. In a large bowl, combine the shredded apple, sugar, olive oil and the eggs. Mix vigorously with a metal wire whisk.

2. Add the vanilla and sour cream until incorporated.

3. In a small bowl, combine the flour, baking powder and salt.

4. Gradually add the flour mixture into the batter and mix gently until combined and no lumps remain.

5. Pour the batter into a 9″ square cake pan and top with the sliced apples and the raw sugar.

6. Bake for 35 minutes and let it cool completely.

7. Dust with powdered sugar and serve with a dallop of cream. Enjoy!

Havarti Cheese Puff Pastry Sticks

The lovely folks at Arla Dofino contacted me to create a delicious holiday recipe and how could I refuse given its for one of my favorite cheeses, Havarti!

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I decided to go with a classic appetizer that’s easy to eat and fun to serve! I tried the Havarti Inferno Cheese with Chipotle and Habanero.  If you follow my posts on Instagram, then you know my love of spice.  This cheese is the perfect balance of creamy and delicious with a kick of heat! Yum!

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Puff pastry is easy entertaining and you can have these Havarti Cheese twists ready in no time. In addition to the cheese, I also added my favourite fresh herb, thyme and my current favourite spice, nigella seeds.  Nigella seeds are a mysterious spice with a crunchy texture and with a flavour of toasted onions.  They’re often used in Indian cooking and adorn the tops of flatbreads such as naan. If you cannot find them, you can leave them out and replace with black sesame seeds, but they’re well worth getting and really highlight the flavour profile of these cheeses.

Havarti Cheese Puff Pastry Sticks Recipe
Makes approximately 24 sticks

Ingredients:
2 sheets puff pastry, thawed
300 grams Havarti Cheese (any variety) I used a blend of Creamy and Inferno
6 sprigs fresh thyme
Sea salt
Fresh cracked pepper
Nigella seeds or black sesame seeds
Egg wash (1 beaten egg + 2 tblsp water)

Instructions:

Preheat the oven at 425°F and line 2 baking sheets with parchment or silpat mats.

1. On a dusted surface, roll out 1 sheet of puff pastry at a time and brush with egg wash.

2. Sprinkle the cheese over top evenly and gently

3. Sprinkle the fresh thyme, salt and pepper on top of the cheese.

4. With a sharp knife or kitchen scissors, cut 12 puff pastry strips.

5. Roll each strip gently starting from the top and overlapping to create a spiraled strip. Place on baking sheet and repeat with remaining strips.

6. Once you have all of your twists ready, brush them gently with egg wash and sprinkle the nigella seeds over top. You can add more salt and pepper if you’d like.

7. Bake at 425°F for 15- 20 minutes until golden.

Let cool before serving. Enjoy!

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