FREE SHIPPING    USA & CANADA ORDERS OVER $99   INTERNATIONAL ORDERS OVER $500

0

Your Cart is Empty

Vie Belles Canada Taste

Recipes & More

Best Kitchen Essentials

Best Kitchen Essentials

by Chef Maryam Ghargharechi February 22, 2018 3 min read 0 Comments

Whether you just moved into a new apartment or are looking to fill space on your countertops, there are certain things that need to put in your kitchen to make it feel right. After all, your kitchen is the place you go to at the end of a long day. So, you will need all the useful kit you can lay your hands on to help you to de-stress after a long workday.

Read More
Young Buck

Young Buck

by Chef Maryam Ghargharechi January 10, 2016 1 min read 0 Comments

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
Read More
Halloumi & Watermelon Bulgur Salad

Halloumi & Watermelon Bulgur Salad

by Chef Maryam Ghargharechi January 10, 2016 1 min read 0 Comments

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
Read More

Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

by Chef Maryam Ghargharechi January 10, 2016 2 min read 0 Comments

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
Read More
Nutty Caramel & Choc Sundaes

Nutty Caramel & Choc Sundaes

by Chef Maryam Ghargharechi January 10, 2016 1 min read 0 Comments

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
Read More
Chicken Stock

Chicken Stock

by Chef Maryam Ghargharechi January 10, 2016 1 min read 0 Comments

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
Read More

Gluten-Free Chocolate-Fudge Cake

Gluten-Free Chocolate-Fudge Cake

by Chef Maryam Ghargharechi January 10, 2016 1 min read 0 Comments

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
Read More
Moroccan lamb tagine with lemon and pomegranate couscous

Moroccan lamb tagine with lemon and pomegranate couscous

by Chef Maryam Ghargharechi January 10, 2016 2 min read 0 Comments

INGREDIENTS

Moroccan lamb tagine with lemon and pomegranate couscous

    For the lamb tagine
    • 4 tbsp olive oil
    • 8 garlic cloves, peeled and crushed
    • 4 onions, peeled and chopped
    • 4 tsp grated, fresh ginger
    • 1½ tbsp coriander seeds, crushed
    • 3 tsp ground cinnamon
    • sea salt and freshly ground black pepper
    • 3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes
    • 2 tbsp tomato purée
    • 2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped
    • 4-5 tbsp honey
    For the couscous
    • 1 large or 2 small pomegranates
    • 800g/1¾lb couscous
    • 6 tbsp olive oil
    • 2 lemons, juice only
    • 1 litre/1¾ pints boiling chicken stock or water
    • sea salt and freshly ground black pepper
    • 4 tbsp chopped, fresh mint or coriander

     

    To serve
    • 1 lime, cut into wedges
    • bowl Greek yoghurt
    Read More

    GET 10% OFF YOUR FIRST ORDER