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Wednesday, 12 April 2017

Easy-Peasy Almond Butter & Cilantro Hummus

Recipe created by: Miriam Borys Busby

2  x  540 ml can chick peas – well rinsed under cold water
⅓ cup olive oil
2 tablespoon apple cider vinegar
1/2 shallot  (approx. 3 tbsp.)
1/2 - 3/4  cup vegetable stock ( or water) liquid is used to thin the hummus to the desired consistency
3 tablespoon almond butter
1 cup cilantro with stems
1 large serranno pepper (fresh) if you like more heat in the hummus, feel free to add more pepper
Cracked pepper & salt to taste 

  1. Drain chick peas well. Rinse under cold water in a wire mesh sieve and drain well.
  2. Add all ingredients into the food processor. To help in the processing cut up pepper into chunks first.
  3. Process until large pieces are gone. Scrape the sides of the processor bowl down.
  4. Continue to process while adding vegetable stock or water  until the hummus is at the desired consistency. This stage is up to you and your personal taste so add more liquid if you don’t want the hummus too thick.
  5. Store in the fridge until needed. Goes very well with crackers or a  fresh vegetable tray.

Tuesday, 11 April 2017

Everything pastry class at Cook Culture such a success!

The pastry class tonite was great!  Lots of great food, lots of pastry and not to mention the amazing guests that came to Cook Culture on Lonsdale for an amazing pastry class. My daughter Alexandra and cousins Kye & Taylor from Alberta came to join in on the fun...what a great evening. Thank you to Laura, Maureen & Kate (Cook Culture Peeps) for your hard work.

Salmon Wellington with Maggie's Yogurt Hollandaise Sause

plating the delicious salmon !  delicious

Fruit medley pie and sour cream strawberry rhubarb delicious!

delicious quiche 

You know what they say?...If you can't sleep....bake!

By: Chef Miriam Borys

Yield:  3 dozen small cookies


¼ lb. Butter (½ cup)
½ cup brown sugar
½ cup white sugar
1 cup all-purpose flour ( or ½ cup a p flour & ½ cup wholewheat flour)
1 large egg
1 tsp. Vanilla
1 cup  large oat flakes (not instant) (can be baked for 7-8 minutes at 350 and let cool first)
½ cup coconut flakes
1/2 tsp. baking soda

1/2 tsp. baking powder
1/2  tsp. Salt
1 cup of chocolate chips or more (I use 1/2 dark and 1/2 milk chocolate chips)

In a mixer or by hand cream room temperature butter and sugars together. Add the egg and and vanilla and continue to mix.
  1. Add all the dry ingredients and mix with a wooden spoon until it forms cookie dough
  2. Add chocolate chips of choice.
  3. Scoop to bake or roll in parchment paper to freeze for later use.
  4. Bake cookies at 350° for 15 minutes 
cream the sugars

yummy....fresh baked cookies