We have really been enjoying the  lamb that we bought last month, Free Range Local Cowichan Valley Lamb I’ve been trying to cook lamb at least once a week. So far we have had a Rack of Lamb. With a mint sauce. This was the first meal. And since then we have had  Lamb Shanks…

It seems at this time of year the question on roasting turkey and chicken comes up often on various cooking forums. Making gravy is another topic that comes up often. So I thought this would be a good time to do a post on both. I use the presalting method to season both chickens and…

I had a craving for a Raspberry Pie. Luckily I had raspberries in the freezer that I  froze when they were in season. This is another pie recipe from Canadian  Living Magazine. One I have been using for years. In fact , many of my favourite pie recipes come from  Canadian Living. Print Recipe Raspberry…

Walnut and White Chocolate Fudge ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/2 cup of butter pinch of salt 1/4 cup of maple syrup 6 to 8 ounces Callebaut White Chocolate Walnuts 2 teaspoons vanilla Add the two sugars, butter, cream, maple syrup or corn syrup and salt into a…

Doesn’t get much better than this. Second time I have bought a free range lamb from Kathy and Nick. The best lamb I’ve ever tasted. This bag holds a whole lamb. 36 pounds dressed. Of course our first meal had to be  Rack of Lamb. Grilled and served with potatoes roasted in Duck fat. With…

Moe requested that I add some fruit to the next batch of bread. First thing that came to mind was this Cranberry and Pistachio bread that I hadn’t made recently. And Moe agreed to shell the pistachios. I started the dough Tuesday night so that it would have an overnight rise in the fridge. 1000g…

We have been so busy lately that I’ve been neglecting to keep up with my Blog. But I still seem to find time to bake, especially breads. I’ve been on a hand-mixed kick when it comes to bread making. I haven’t used my Magic Mill in a few months. I fed my sourdough starters, both…

Grilled Beef Tenderloin Filets Served with Parisienne Potatoes, zucchini and cherry tomatoes. and Mushrooms in a creme fraiche sauce in toasted bread cups. Just the way we like it.

I made these recently. It had been a while since I had made Samosas and I had a craving. The recipe is from my favourite Indian Cookbook Classic Indian Cooking by Julie Sahni. This is my go to book for Indian recipes. Samosas Source:  Julie SahniClassic Indian Cooking  Dough:1 1/2 cups all-purpose flour (extra flour…