Penne with Sausage


1/2 onion diced, 3 cloves of garlic diced, 1/2 yellow pepper diced, 4 Italian sausage links (remove meat from casing), fresh basil leaves, Persian cumin seeds, chilli flakes, tomato paste, jar of marinara sauce, salt, pepper.

Heat olive oil in a cocotte – add the fresh basil then sauté onions, garlic, yellow pepper, sausage meat and spices. When the meat is evenly browned, add 1 tablespoon tomato paste and the jar of marinara. Simmer for 45 minutes. Serve over cooked penne.


Spicy Chickpeas with Cucumber and Lime

Spicy Chickpeas with Cucumber and Lime

1 can chickpeas

1/2 onion, diced

1 grated clove of garlic

5 grape tomatoes, diced

1/2 teaspoon whole mustard seeds

1 tablespoon garam masala

1/2 teaspoon ground chilli

Fresh coriander and mint.

Heat coconut oil and vegetable oil in a cast iron frypan. Add mustard seeds, garam masala, chilli – fry for a minute or two – add onion, garlic, tomato and chickpeas. Sauté for 10 minutes – season with salt and pepper. Garnish with fresh coriander and mint.

Serve with cucumber sticks and fresh lime.


Chocolate Whipped Shortbread

Whipped Shortbread has always been a favourite in my home to make at Christmas time. Every year, I take the basic recipe and add something a little different to it. This year’s choice is cocoa and the result is like drinking a warm cup of hot chocolate on a cold day – all in one decadent cookie!


Chocolate Whipped Shortbread

2 cups room temperature butter

1 cup sifted icing sugar

1/3 cup sifted cornstarch

1/2 cup sifted cocoa powder

1 tsp. vanilla extract

1/2 tsp. salt

2 1/2 cups sifted unbleached flour

Preheat oven to 325 degrees.

In a stand mixer, whip each ingredient well – adding one at a time, in order, for  10 minutes.

Drop a teaspoon of dough onto parchment lined cookie sheets. Top each cookie with a chocolate chip. Bake for 20 minutes.

Cool cookies on a rack and then dust with a sprinkling of icing sugar or powdered candy cane.

Makes approximately 4 dozen cookies.



Roasted Pumpkin and Coconut Soup




Roasted Pumpkin, Apple and Coconut Soup

3 cups cubed butternut squash / pumpkin, roasted in the oven with salt/pepper, olive oil

2 green apples , skinned and diced, roasted with the squash

1 clove garlic, 1/2 onion diced

1 teaspoon ground garam masala (ground corriander seed, cumin seed, mustard seed)

2 1/2 cups chicken or vegetable stock

1 can coconut milk

Fried sage leaves for garnish

Add first four ingredients to a soup pot, saute in a little olive oil and butter, add stock and coconut milk. Simmer until squash and apples are tender. Puree with a hand-blender. Serve in a bowl with crisp sage leaves (fry fresh sage leaves in olive oil till crisp)