Category: Uncategorized
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Pineapple Cheesecake
I’m not sure what era this recipe came from but the combination of pineapple with cream cheese screams 1970s to me. This is something my grandmother made and like everything else she made, it’s epic. The sour cream pineapple topping seems weird I know…. but it completely works. I’ve converted cheesecake haters with this one.…
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Roasted Italian Corn
Whenever I serve this people are completely surprised it’s done in the oven. Roasting it results in perfectly caramelized cobs and the fresh basil and parm take it over the top! I like to cut the corn into smaller pieces so they are more manageable and a perfect party side. Feel free to roast the…
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Lemon & Herb Orzo
We’ve always got some variation of pasta salad in the fridge. This is one of my super simple go to recipes ( it’s even on my menu at Savoury & Cake). The fresh herbs & lemon just taste like summer and it is perfect as a weeknight dinner side or for a beach picnic. Use…
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Roasted Strawberry No Churn Ice Cream
I first stumbled across the notion of no churn ice cream when perusing one of my Nigella Lawson cookbooks years ago. I believe it was coffee flavoured and I honestly couldn’t believe you could make ice cream without a machine. I remember making all kinds of ice cream that year using the base and throwing…
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Croque Monsieur
The count down is on to my first ever trip to France. I’ve been dreaming of this my whole life and I can’t wait!! I’m brushing up on some French inspired gastronomy as I will be gladly cooking for my besties in the gorgeous Provençal villa we are renting. Everyone loves grilled cheese sandwiches, and…
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Citrus Tres Leches Cake
When my husband and I honeymooned in Mexico I ate tres leches cake on the daily. Vanilla cake soaked with a combination of 3 milks (hence the name) and topped with lightly sweetened whipped cream…..what’s not to love? This version is a bit of a cheat as I used a plain white cake mix. The…
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Bolognese Sauce
A rich meat sauce is a must for your cooking repertoire. Fast and easy but it tastes like it’s been cooking for hours. I like to sneak in a bit of cream at the end which adds a touch of richness and viscosity to the sauce. Serve it with your favourite pasta, use it as…
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Cream of Mushroom Soup
This version is miles from the canned version we all grew up with and thought we loved. It’s completely adaptable. I like a lot of mushrooms but you can certainly use less or more or use mixed varieties. Don’t have Marsala? Substitute red wine, sherry or port. While I call for mushroom broth it works…
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Banana Bread
When I buy bananas we are inevitably left with some that just get riper by the day until they just get past the point of edibility (haha is that even a word? ?) When the bananas have crossed over to the literal dark side that’s when they are prime banana bread making material. Have more…
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Chicken Parm
When I think of comfort food Chicken Parmesan always comes to mind. Last summer a friend of mine ( a millenial with no cooking experience) asked if I would teach her some cooking techniques and some easy recipes. I wanted to give her something that wouldn’t be too overwhelming but would also include steps that…
Savoury & Style 