Almond and Pear Scones Recipe 2 cups flour 1 cup sugar 1 tsp. baking powder 1 tsp. ground ginger 1/2 tsp. baking soda 1/2 tsp. salt 1/2 cup butter, cut into chunks 3/4 cup diced dried pears 1/2 cup slivered almonds, toasted, divided 1/3 cup chopped candied ginger 2/3 cup buttermilk 1 egg, beaten, for glaze Additional sugar, for glaze Preheat oven to 425 degrees. In large bowl, combine flour, ...

Ingredients 350-450 g (3/4-1 lb) chicken breast 5 ml (1 teaspoon) salt 22 ml (1 1/2 tablespoons) corn flour 1/2 egg, beaten 75-90 ml (5-6 tablespoons) lard (use oil if not available) Sauce: 22 ml (1 1/2 tablespoons) Soy sauce 30 ml (2 tablespoons) tomato puree 30 ml (2 tablespoons) tangerine juice 22 ml (1 1/2 ...

So, what do you do when you have 5-6 egg whites sitting in your fridge and waiting to be used up before they go bad? Right! You make Helen’s Macaron sandwich cookies! Helen is a baking whiz. And not only baking; she is also a photography whiz with so much to learn from. I literally ...

Original french name: Bras de Vénus, crème legere au fenouil confit Place of origin: Roussillion, Southern France A candied fennel sponge cake is a very light and delicious french dessert. It originates from Southern province of France, Roussillon. Generally,  in this fruit-growing area of France there is abundance of dessert recipes. Today’s one however is a bit unusual because ...

Ingredients: 8-10 potatoes – cleaned with skin 1 ½ tablespoons of Living the Gourmet Signature Spice Rub 4 tablespoons olive oil Preheat oven 350 degrees: Clean and slice the potatoes and pat them dry with a paper towel. Place the potato slices in a large bowl. Add the Living the Gourmet Signature Spice Rub and the olive oil and ...

Salmon and pasta piccata * 4 cups heavy cream (or use half and half) * 1/2 cup (1 stick) butter or margarine * 1 pound salmon fillet, cooked and flaked * 1 large cucumber, peeled, seeded and finely chopped * 2 scallions, finely chopped * l/2 cup chopped fresh parsley * 1/4 cup fresh dillweed * 2 tablespoons Dijon-style mustard * 2 tablespoons capers * ...