Category Archives: Recipes

Cheesy pull-apart bread
8 servings, preparation 10 min. cook 30 minutes
1 700 g round loaf of bread (best to let it sit for a day or two before preparing – makes it easier to cut)
3/4 cup (175 ml) salsa verde, homemade or store bought
10 oz. (300 g) Canadian Mozzarella, sliced (can also use Cdn provolone

Preheat oven to 375 F Place bread on a parchment lined baking sheet
With a knife, make cuts in the loaf 2 ” deep and 1 ” apart. Turn bread and make cuts again to create 1″ squares. (This needs to be fairly precise. The first time I did it, the pieces were too small and the result was mediocre.
Pour salsa verd into the cuts and insert cheese slices.
Cover with aluminum foil and cook in the over for 20 minutes. Remove foil and cook for 10 minutes more.
Serve hot. Let everyone pull off cubes of bread. (Not too hygienic, but a lot of fun.)


Okay, I admit it.  I watch cooking programs on T.V.  Not all the time, but sometimes.  Lately I’ve been watch “Gusto” and I particularly enjoy Jamie Oliver’s presentations.  A couple of days ago, on his 15 minute meals program he did a breakfast recipe that is really 15 minutes that turned out to be fabulous.  Here’s the recipe:

Chocolate Porridge     Jamie Oliver

Makes 12 portions           Total time: 20 mins. (that includes cooking the porridge)


  • 200g blanched hazelnuts .85 cups*
  • 200g Medjool dates .85 cups
  • 400g porridge oats 1.7 cups         
  • 2 teaspoons vanilla extract
  • 3 heaped tablespoons quality cocoa powder
  • 1 orange

For Each Portion

  • 200ml coconut water .88 cups
  • 1 heaped tablespoon Greek yoghurt
  • 80g fresh fruit, such as raspberries, blackberries, sliced banana, grated apple and pear, segments of orange                             .85 cups
  • optional: 1 pinch of ground cinnamon or quality cocoa powder


Toast the hazelnuts in a dry pan on a medium heat until golden, tossing often, then tip into a food processor. Tear the stones out of the dates and add the flesh to the processor with half the oats, the vanilla extract and cocoa powder. Finely grate in the orange zest and pulse until fine, then stir the mixture back through the rest of the oats. Pour into an airtight jar, ready to use.

When you want a portion, simply put 65g of the mixture into a saucepan with 200ml of coconut water and heat gently over a medium-low heat for 3 minutes, or until it’s the consistency that you like, stirring regularly and adding splashes of water to loosen, if needed. Serve each portion with a spoonful of Greek yoghurt and 80g of fresh fruit. It’s also nice finished with a pinch of cinnamon or a dusting of cocoa, if you like. And remember, if you up the number of portions you’re cooking at one time, simply adjust the cooking time accordingly. Chocolate porridge – how cool is that!

Get ahead & batch it up

Make up a batch of this dry porridge mixture and it’ll keep happily for up to 2 weeks, making your brekkie routine super-easy.

This recipe comes from Season 1, Episode 5 of Jamie’s Super Food Family Classics.

Jamie Oliver: Super Food Family Classics: © 2016 Jamie Oliver

I hate it when they use metric measurements instead of cups, but the conversion tables help.  I still find myself guessing, but in this case it turned out great.  You’ve got to try this.  I made a large batch of the dry ingredients and put it in a plastic container (I collect these) that I got from cashews.  Seals tightly.  Then, using the same measures that the instant oatmeal called for, I cooked the cereal using coconut water.  It took about 5 minutes to get to the consistency I wanted.  I put some raspberries and blueberries (they’re on sale at Fortino’s this week) and a dollop of Greek yogurt on top.  No milk.  WOW!!  great as like Jamie said.

Try this and let me know if you enjoyed it.


Food and recipes

I recently purchased a subscription to Next Issue, so I’m currently getting as many magazines as a person could possibly read in a lifetime, let alone a week! I’ve been concentrating of the food magazines – well I’m a foodie! In addition to All Recipes, I’ve discovered “Ricardo” where I’ve found some really interesting (and fairly easy) baking recipes. I brought some biscotti to the family Hanukah party and they were a hit, especially for my Uncle Leon. They didn’t turn out looking all that great, but taste was fantastic.
Here’s a recipe for:
Rainbow Veggie Pancakes with Cottage Cheese
Ingredients Original recipe yields 16 servings
• 1 small sweet potato, shredded
• 1 small Yukon Gold potato, shredded
• 1 small zucchini, shredded
• 1 large carrot, shredded
• 2 green onions, chopped
• 1 cup Nordica 2% or 4% Cottage Cheese
• 3/4 cup all-purpose flour
• 2 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons Gay Lea Spreadables, or as needed
• Gay Lea Sour Cream (optional)
• Shredded Cheddar cheese (optional)

1. Preheat the oven to 200 degrees F (100 degrees C). Toss sweet and Yukon Gold potatoes with zucchini, carrot and green onion. Stir cottage cheese with flour, eggs, salt and pepper until well blended; pour over vegetables and stir to combine.
2. Melt a little Spreadables in a large, nonstick skillet set over medium heat. Scoop 1/4 cup (50 mL) portions of vegetable mixture into skillet; flatten using back of measure. Cook for 5 minutes per side or until browned and cooked through. Transfer pancakes to a baking sheet in oven to hold warm. Repeat with remaining vegetable mixture, adding additional Spreadables to the skillet as needed. Serve pancakes with sour cream and cheese (if using).
Footnotes Tips:
• Use a box grater or a food processor to shred the vegetables.
• Leave the skin on all the vegetables for added fiber and nutrients.
• Freeze extra patties on a parchment paper-lined baking sheet to warm gently in a skillet or the oven for a quick lunch or side dish.
• Whole wheat flour can be substituted for all-purpose flour.

I forget which publication I found this in, but it really is good stuff. I used the Gay Lea products because they were readily available in the supermarket I go to.