- light brown sugar
- white sugar
- large egg
- vanilla extract
- all purpose flour
- baking powder
- baking soda
- salt
- old fashioned oats
- white chocolate chunks
- pomegranate arils
By changing up the size and/or variety of mushroom, you can make these stuffed mushrooms a main, side or appetizer.
- medium portobello mushrooms
- olive oil
- finely chopped parsley
Vine tomatoes stuffed with fresh herbs, breadcrumbs and cheese are oven-roasted to create a colourful side dish.
- medium vine ripe tomatoes
- fresh bread crumbs
- Asiago cheese
- chopped Italian parsley
- chopped fresh mint
- Extra virgin olive oil
Fresh mint gives a cool hit to traditional fruit salad, and freshly grated coconut adds an exotic touch. If you like, use shredded coconut instead of fresh.
- medium watermelon
- Juice of 2 lemons
- dark rum
- About 1/3 cup freshly grated coconut
- chopped fresh mint
Flavours of sweet apple and savoury cheese combine to create an irresistible brunch favourite.
- Butter
- cinnamon
- eggs
- milk
- grated aged cheddar
Thick slices of peameal bacon are grilled then slathered in a honey mustard glaze – a must-have dish to accompany pancakes or French toast.
- honey
- Dijon or grainy mustard
Light and fluffy, these scrambled eggs are sure to please.
- grated Parmesan cheese
- chopped parsley
- chopped chives
- butter
- olive oil
Brioche bread stuffed with chocolate hazelnut spread, raspberries and toasted pecans is a decadent snack that’s perfect for late night cravings.
- brioche bread
- chocolate hazelnut spread
- large red bell peppers
- extra-virgin olive oil
- coarsely chopped fresh oregano
- Coarse salt
- Red-wine vinegar
- Short Crust Pastry Dough
- all-purpose flour
- salt
- white sugar
- iced water
- Filling
- white sugar
- lemon zest
- all-purpose flour