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Young Buck

Young Buck 0

The Young Buck combines semi-dry sparkling cider and ginger beer for a cocktail that is full of flavor but light in alcohol.

 

INGREDIENTS

Young Buck


For the Hibiscus Simple Syrup
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 ounce dried hibiscus flowers
For the Cocktail
  • ice
  • 3 ounces ginger beer
  • 6 ounces semi-dry sparkling cider
  • 1 tablespoon hibiscus simple syrup (recipe below)
  • dried hibiscus flower for garnish
  • Chef Maryam Ghargharechi
  • Tags: Drink
Halloumi & Watermelon Bulgur Salad

Halloumi & Watermelon Bulgur Salad 0

INGREDIENTS

Halloumi & Watermelon Bulgur Salad


  • 200g bulgur wheat
  • 50g pumpkin seeds
  • 3 tbsp olive or rapeseed oil
  • 250g pack halloumi cheese, cut into 10-12 slices
  • 1 cucumber, halved lengthways, seeds scooped out and cut into chunks
  • large bunch either parsley, mint, coriander or basil, or a mixture, chopped, reserving a few leaves to serve
  • zest and juice 2 lemons
  • ¼ watermelon, cut into chunks, or a 400g pack ready-prepared
  • Chef Maryam Ghargharechi
  • Tags: Salad
Vegetarian Tortilla Soup

Vegetarian Tortilla Soup 0

INGREDIENTS

Vegetarian Tortilla Soup
  • 1 dried smoked chili pepper or 1 poblano pepper
  • Olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, pressed or minced.
  • 1 to 2 medium jalapeños (optional, use one for medium spicy soup and two for spicy soup)
  • 1 teaspoon ground cumin
  • 14-ounce can crush tomatoes or chunky tomato sauce
  • 32 ounces (4 cups) vegetable stock
  • 14-ounce can hominy, rinsed and drained (optional)
  • 14-ounce can black beans, rinsed and drained
  • Sea salt
  • 6 corn tortillas (6-inch, taco-sized)
  • 1 avocado
  • 2 to 4 radishes, sliced into super thin rounds
  • 2 ounces queso fresco or feta cheese (optional), crumbled
  • 1 handful cilantro leaves, chopped
  • 1 lime, sliced into small wedges
  • Chef Maryam Ghargharechi
  • Tags: Soup
Nutty Caramel & Choc Sundaes

Nutty Caramel & Choc Sundaes 0

Reach into your store cupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits, and caramel.

 

INGREDIENTS

Nutty Caramel & Choc Sundaes
  • 100g dark chocolate, broken into chunks
  • 200ml milk
  • 300g/11oz caramel (we used Carnation)
  • 85g crunchy peanut butter
  • 4 crunchy biscuits, crumbled into chunks (we used Fox's butter crinkle crunch biscuits)
  • 50g salted roasted peanuts, chopped
  • 6 big scoops vanilla ice cream
  • 6 big scoops chocolate ice cream
  • Chef Maryam Ghargharechi
  • Tags: Entertain
Chicken Stock

Chicken Stock 0

INGREDIENTS

Chicken Stock


  • 1 chicken carcass, broken into chunks to easily fit in your pot - can be raw but this is a great way to use the bones after you roast a chicken
  • 2 medium onions, quartered (you can leave the skin on)
  • 2 celery stalks, roughly chopped
  • 2 carrots, roughly chopped
  • 1 head of garlic, cut in half (no need to peel the cloves)
  • ½ teaspoon peppercorns
  • Optional: 1 rosemary branch, a few sage leaves, a few sprigs of thyme
  • Chef Maryam Ghargharechi
  • Tags: DIY
Gluten-Free Chocolate-Fudge Cake

Gluten-Free Chocolate-Fudge Cake 0

INGREDIENTS

Gluten-Free Chocolate-Fudge Cake
  • 1 cup milk, at room temperature
  • 2 tbsp instant coffee granules
  • 2 eggs
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 tsp vanilla
  • 1 cup gluten-free all-purpose flour, preferably Bob’s Red Mill
  • 1 cup cocoa powder, preferably Fry’s
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp xanthan gum
  • 1/2 tsp salt
FOR GLAZE:
  • 1/4 cup 35% cream
  • 56 g semi-sweet chocolate (about 2 squares), finely chopped
  • 1 tbsp honey or corn syrup
  • Chef Maryam Ghargharechi
  • Tags: Baking