Vie Belles Canada Taste

Recipes & More

Young Buck

by Chef Maryam Ghargharechi January 10, 2016 1 min read

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
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Halloumi & Watermelon Bulgur Salad

by Chef Maryam Ghargharechi January 10, 2016 1 min read

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
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Vegetarian Tortilla Soup

by Chef Maryam Ghargharechi January 10, 2016 2 min read

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
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Nutty Caramel & Choc Sundaes

by Chef Maryam Ghargharechi January 10, 2016 1 min read

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
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Chicken Stock

by Chef Maryam Ghargharechi January 10, 2016 1 min read

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
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Gluten-Free Chocolate-Fudge Cake

by Chef Maryam Ghargharechi January 10, 2016 1 min read

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
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Moroccan lamb tagine with lemon and pomegranate couscous

by Chef Maryam Ghargharechi January 10, 2016 2 min read

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
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