Holiday Hacks Series

 

DSC_0141.JPGWith Christmas next week, I wanted to share some holiday hacks with you guys to help prep the meal we all think about all year round. From sweet to savoury and basics to putting together a charcuterie platter, I got you covered!

To start, here’s my super simple Candy Cane Mousse.

Ingredients:

– candy canes

– whipping cream

– ¼ tsp. peppermint extract (optional)

Procedure:

  1. Break the candy canes into smaller pieces then put them in a brown paper bag or a disposable sandwish bag (this will make clean up a lot easier!)
  2. Using a mallet or a rolling pin, crush your candy canes into even smaller pieces. It’s okay to leave some of the candy cane in smaller chunks (it adds a little bit of crunch to the mousse inside)
  3. In a bowl, pour 2 cups of whipping cream (you can increase or decrease the amount depending on how much you want to make)
  4. You can use a stand mixer, hand mixer or you can whip them with your brute muscle force (ya!)
  5. (Optional) Add the peppermint extract in the whipping cream before starting to whip the cream
  6. Once the whipping cream is stiff, fold in the crushed candy canes into the whipping cream (use a spatula to fold the whipped cream)
  7. Transfer the mixture in individual containers or you can put it in one and chill it in your fridge overnight
  8. Enjoy!

I love making different kinds of mousse. Dark chocolate, white chocolate or even avocado for a more exotic taste. A super easy dessert you can make ahead of time! Give it a try and let me know what you think.

 

 

Always,

K

 

 

 

Kitchen Fails

1I’m not afraid to admit that not every recipe or dish I made has gone smoothly. Even if I put thought into which flavours to combine, the measurements I should use when baking or even the amount of time I should cook certain food, there are some dishes that are complete fails. And you know what, I’m okay with that. It doesn’t make me any less passionate and motivated to cook/bake. When I think about it, it actually encourages me to keep doing it. Every professional chef or incredible home cook will tell you that cooking and baking takes practice. Experience helps you understand which boundaries you can push and which ones you ought to stick to.

As much as cooking and baking is an art, it is an edible science. So for those feeling like cooking is a daunting skill to learn, just think, even Julia Child needed to learn how to whisk before making a meringue. Take it one spoon at a time.

 

Always,

K

Ginger Morning Muffins

Untitled design.pngGood morning! I made some ginger muffins perfect with your morning newspaper on-the-go and tea/coffee. I used fresh ginger, cinnamon and brown sugar. A flavourful muffin to add some spice to your Monday morning!

Ingredient:

  • 2 thumb size fresh ginger
  • ½ tsp. ground cinnamon
  • ½ tsp. all spice
  • 1/3 cup brown sugar
  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 1/3 vegetable oil
  • 3 tbsp. P.C. Greek yoghurt with honey
  • ¼ tsp. salt
  • 2/3 cup water
  • 2 eggs

Procedure:

  1. Preheat the oven at 375 degrees (Fahrenheit)
  2. Start by getting a large bowl and sifting 2 cups of all-purpose flour in the bowl
  3. Add the baking soda, baking powder, ground cinnamon, all spice, salt and brown sugar in the bowl
  4. Mix the dry ingredients well
  5. In a smaller bowl, combine the oil, eggs, water and Greek yoghurt
  6. With a micrograter, grate the fresh ginger into the bowl with wet ingredients
  7. Mix the wet ingredients well
  8. Gradually add the wet ingredients with the dry ingredients
  9. Grease your muffin tray or use muffin liners to reduce clean up time before pouring in the muffin mixture
  10. Bake the muffins for 23 minutes
  11. Let them cool before digging in and ENJOY!

This recipe yields 6 large muffins but you can probably make more if you use a smaller medium muffin tray. I love that you can taste and smell the cinnamon and ginger in this muffin. An interesting flavor combination I haven’t tried baking with before but I will now! Give my recipe a try and let me know what you think J

 

Always,

K

Beet Salad Recipe

My kale obsession is gradually being replaced by beets haha. Red, golden/yellow or candy cane beets I’m loving all of them! I made a simple beet salad recipe full of flavour even your vegetable haters won’t be able to resist.

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Ingredients:

-2  red beets

-6 small-medium carrots

-2 apples

-thumb size fresh ginger

-1/4 cup sunflower seeds (I just used about 2 handfuls, no need to be completely exact)

-1 small-medium red onion

– approx. 3 kale leaves (you can add more if you want)

– 1 can chick peas

– 1 lime/lemon

– extra virgin olive oil

– salt & pepper

Procedure:

1.Wash the veggies and kale

2.(Optional) I quick pickled because I don’t like eating raw onions. Totally just a preference, you can add it raw if you like. So for the quick pickle, I sliced the red onions then put them in a small bowl. I then added white vinegar and balsamic vinegar (could use apple cider vinegar instead of using 2 different kinds), salt, pepper and a teaspoon of honey. I mixed the sliced onions around then left them until I was ready to add them to the salad

  1. With a grater or a food processor, grate the red beets, carrots and apples. You will need a large bowl for this
  2. After grating the veggies, chop the kale leaves then add them in the large bowl
  3. Then add the onions
  4. Open a can of chick peas then drain the liquid before adding it in the large bowl
  5. Then add the sunflower seeds
  6. With a mircrograter, grate the fresh ginger on the large bowl (or you can finely chop it)
  7. Add a generous amount of salt and pepper
  8. Drizzle some extra virgin olive oil
  9. Squeeze 1 lime/lemon
  10. Using your hands you’re now ready to mix! You will notice that some juices have come out from the apples and beets, that’s totally normal but try not to over mix it because you don’t want mushy salad
  11. Enjoy!

 

This recipe yields 6-8 healthy servings. Definitely a great lunch to bring to work or school!

 

Give my recipe a try and let me know what you think  by leaving a comment below. I’m always open to questions and suggestions.

 

Always,

K