Category Archives: Recipes

Norwegian Apple Cake and Lobster Bisque

Norwegian Apple Cake


3/4 cup softened butter

1 cup sugar

1 and 1/2 cups self raising flour

2 eggs, beaten

4 apples, peeled, cored and sliced

1 teaspoon cinnamon

1 tablespoon sugar


  • Cream the sugar with the butter, until light, fluffy and pale golden. Slowly add the beaten eggs and then add flour, bit by bit – mixing well after each addition.
  • Mix gently, pour mixture into greased 9 inch square pan.
  • Peel and slice apples.
  • Place slices on top of the mixture. (Place apple slices as close as possible to each other).
  • Mix sugar and cinnamon.
  • Sprinkle this topping over the apples.
  • Bake for about 60 minutes in a 180C/350F oven, until well risen and golden.
  • This delicious apple cake can be served warm or cold with cream or creme fraiche.
  • It keeps and freezes very well – separate the slices with greaseproof paper for freezing.

Lobster Bisque


  1. Melt the butter in a large saucepan over medium-low heat. Add the mushrooms, onion, celery, and carrot. Cook and stir until tender, about 10 minutes. Stir in the chicken broth, and season with salt and cayenne pepper. Bring to a boil, then simmer for 10 minutes.
  2. Pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. (I just used the immersion blender right In the same pot.) Cover, and process until smooth. Return to the saucepan, and stir in the half-and-half, white wine, and remaining lobster meat. Cook over low heat, stirring frequently until thickened, about 30 minutes.

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Ethiopian Recipes from Erin

It was my pleasure to host and to prepare this meal for you… albeit … spending a day in the life of Yetemengu was eye-opening… (not really… since I had the benefit of all the modern conveniences)… OMG… what a life!


Here are the links to the various dishes:
First I made the Berbere spice:
and the Niter Kibbeh:
used in the following dishes…
Mesir Wat – Spiced Red Lentils:
I used this recipe for the Ayib -Ethiopian Cheese:
Doro Wat -Ethiopian Spiced Chicken: recipe suggests adding hard boiled eggs, but I decided to not include since I had seen Doro Wat also prepared without them)
Gomen – Collard Greens:
And for dessert: Ethiopian Coffee-Infused Coffee Cake with Vanilla Ice Cream:
I didn’t have Yirgacheffe coffee on hand but believe you can get it at Ten Thousand Villages. I like the French Roast from there for my morning latte, so used that. Beware: there is a mistake in the baking time … it take about 45-50 minutes (not 20 minutes) in a Bundt pan. The recipe serves about double the number suggested (5-7 for a large Bundt cake seems like humungous servings!)
I had planned to make Injera but ran out of time… and instead served fried Parathafrom the frozen food section.

However, this looks reasonably straight forward to make…  I thought the other Doro Wat recipe looked better using the traditional spices and clarified butter:
For the Injera Recipe:

  • In a large bowl, mix both flours, salt and baking soda together. Whisk in the club soda until smooth. Then add the vinegar and whisk. 
  • In a large skillet over medium heat. Pour oil on a paper towel and wipe the skillet with the oiled paper towel.
  • Using a scoop, pour batter into the skillet creating a 6-inch circle. Carefully swirl the pan around to thin out the batter until it measures 8- to 9-inches across.
  • Cook for 1 minute, then using a large spatula, flip the Injera over and cook another minute. Remove from the skillet and stack on a plate. Repeat with remaining batter. The Injera will seem slightly crisp in the pan, but will soften immediately when placed on the plate.
  • Once finished cooking the Injera. Cut the circles in half with a pizza cutter, roll into tubes and stack. Keep warm until ready to serve. Serve the Doro Wat and Injera together, tearing piece of Injera and using it to pick up the Doro Wat.

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Laura’s Recipes – Lee Bailey’s Lamb and Nora Ephron’s Key Lime Pie (and Greek Chicken Sheet Pan)

Lee Bailey’s Lemon Lamb with Yogurt

3 pounds boneless lamb, cut from leg

1/2 cup ouzo

1 cup beef stock

2 medium cloves garlic, crushed

1 small onion, coarsely chopped

6-inch sprig rosemary, leaves stripped off, or 1 tablespoon dried

2 medium bay leaves, broken into several pieces

2 dozen fresh mint leaves, coarsely chopped

3 tablespoons fresh lemon juice

Salt, pepper

2 tablespoons olive oil

2 tablespoons unsalted butter

2 cups chopped onions

2 tablespoons flour

2 cups beef broth

3 generous tablespoons coarsely chopped lemon zest

Generous dash cayenne pepper

1 teaspoon paprika

1 cup plain yogurt

Cooked rice

Lemon zest strips for garnish, optional

Mint sprigs for garnish, optional

1.       Cut lamb into 2-inch cubes. Carefully trim off all gristle, fat and connective tissue. You should wind up with about 2 1/2 pounds of trimmed lamb. Set aside.

2.       Combine ouzo, beef stock, garlic, onion, rosemary, bay leaves, mint, lemon juice, 1 teaspoon salt and 1 teaspoon pepper in large glass or ceramic bowl and whisk together. Add lamb, tossing lightly and pressing down gently so that it is completely covered with liquid. Cover tightly and marinate overnight in refrigerator.

3.       Remove lamb from marinade and pat dry. Discard marinade, then sprinkle lamb with 3/4 teaspoon salt and 3/4 teaspoon pepper. Set aside.

4.       In large, heavy skillet, heat oil and butter together over high heat. When very hot, quickly brown meat on all sides, placing it in large pot as it is finished. When all meat is browned, add chopped onions and sauté over medium high heat, until tender and beginning to brown, about 2 minutes. Sprinkle with flour and mix.

5.       Continue to cook, moving mixture around with spatula, until flour turns golden, another 3 minutes. Scrape mixture into pot with lamb. Deglaze skillet with beef broth and add to pot. Bring to simmer and add lemon zest, cayenne and season to taste with salt and pepper. Simmer until lamb is tender, about 15 minutes. Stir in paprika and yogurt and serve over bed of rice. Garnish with lemon zest strips and mint sprigs. Makes 6 servings.

Greek Sheet Pan Chicken Dinner

Cook Time 30 minutes

Servings 4


• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 4 garlic cloves, chopped

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 teaspoons paprika

• 2 teaspoons oregano, dried or 1 tablespoon fresh

• 4 Chicken breasts, boneless

• 2 red peppers, sliced keep slices thick

• 1 red onion, cut into 8 wedges

• 8-10 whole garlic cloves

• 1 pound baby mixed color potatoes quartered red or yellow will work as well

• 1/4 cup crumbled Feta

• 1/4 cup kalamata olives

• 2 whole lemons cut in half


1. Preheat oven to 400 degrees
2. Combine all marinade ingredients in small bowl.
3. Place sliced veggies on large sheet pan.
4. Place Chicken in and around the vegetables.
5. Pour marinade all over veggies and rub onto the chicken.
6. Arrange mixture evenly, and nestle sliced lemons around sheet pan.
7. Place in oven and roast for 30-35 minute or until veggies are slightly brown and chicken reaches 165 degrees.
8. Sprinkle with crumbled feta and kalamata olives.

Nora Ephron’s Key Lime Pie

Serves 8 generously


• 10 oz. Graham Cracker crumbs

• 1/2 Cup butter

• 6 egg yolks

• Zest of 6 limes, or 1 bag of key limes

• 1 Cup lime juice

• 2 tins condensed milk

• Container of whipping cream

• Zest of one additional lime


1 Preheat your oven to 160C. Melt the butter in the small saucepan and set aside to cool.

2 Stir graham cracker crumbs into the cooled butter. The mixture should clump back together – once it does, press it into aspringform pan dish, pushing it firmly into the corners and up the sides.

3 Place the crust in the oven for ten minutes until browned, then remove and allow it to cool.

4 While the crust is baking, beat the egg yolks until light and foamy. Beat in the condensed milk, and then the lime juice and zest. The acidity of the lime will react with the condensed milk, causing it to thicken and set without the need for baking. If you’re worried about eating raw egg yolks, do put it in the oven for ten minutes.

5 Pour filling into the cooled pie crust and transfer it to the freezer.

6 Leave the pie in the freezer for at least 6 hours (or overnight). Once you’re ready to serve it, remove from the freezer and slip the pie out of the springform. Leave it to sit for five minutes to defrost.

7 Beat the cream to soft peaks. Spoon the cream over the pie and zest a lime over the top. Serve in large slices.

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Jeanne’s Bobotie and Yellow Rice

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Potato Chili

Serves 8 ( I doubled up on the onions, garlic, carrots and celery) 
I cup dried green or brown lentils. I used both. 
1 19 oz can kidney beans.
1 19 oz can chickpeas.
1 19 oz can chopped tomatoes with juice.
2 cups tomato sauce.
2 cups vegetable stock. 
3 potatoes diced. 
I large onion chopped.
2 carrots chopped. 
I celery stalk chopped.
I red or green pepper chopped. 
2 garlic cloves, crushed.
2 tablespoons Chili powder 
1 teaspoon dried oregano 
1/2 teaspoon dried basil. 
1/8 teaspoon freshly ground pepper. 
1/2 cup plain yogurt, optional. 

Wash lentils. Drain and rinse chickpeas and kidney beans. 
Combine all ingredients, except yogurt, in a heavy saucepan, cover and bring to a boil. Reduce heat and simmer for 30 minutes or so, until lentils are tender. 
Dish into serving bowls and garnish with a dollop of yogurt if desired. 
Serve with crunchy bread or just on its own. 

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Recipes from Jeanne’s

Tuscan Quinoa Bake

For this recipe I used store bought sun dried tomato pesto and about double the amount. (I’ve made the pesto easily enough also but not much different in the casserole.

one-pan spring tuscan quinoa bake.

By halfbakedharvest

Course: main course
Cuisine: american
Keyword: one pan, quinoa, quinoa bake

So, this is what I call healthy comfort food.

 prep time 10 minutes
 cook time 40 minutes
 total time 50 minutes
 servings 6 servings
 calories 285 kcal


  • 1/3 cup olive oil
  • 1/4 cup sun-dried tomato pesto
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon crushed red pepper or to your liking
  • 1-2 cloves garlic minced or grated
  • salt + pepper to taste
  • 1/3 cup kalamata olives halved
  • 1/3 cup roasted marinated artichokes, drained + roughly chopped
  • 2 tablespoons pickled pepperoncinis roughly chopped (optional)
  • 3 cups cooked quinoa*
  • 4-8 ounces ricotta cheese omit for vegan version
  • 8 ounces mozzarella cheese shredded (omit or use vegan cheese for vegan version)
  • 2-3 red bell peppers sliced
  • 8-12 pepperonis optional
  • 2-4 ounces pecorino cheese freshly grated (omit for vegan version)
  • cherry tomatoes + freshly torn basil for topping


  1. Preheat the oven to 375 degrees F.
  2. Add the olive oil (make sure the oil covers the entire bottom of the baking dish, if not add more oil), now add the sun-dried tomato pesto, dried basil, dried parsley, dried oregano, dried dill, crushed red pepper, garlic and salt and pepper to a 9 x 13 inch or slightly smaller baking dish (I like using one of those oval dishes that is just a little smaller than a 9×13). To the baking dish add the cooked quinoa, the olives, artichokes and pepperoncinis. Toss well until all the ingredients are evenly distributed. Dollop the ricotta over the mixture and gently mix to combine.
  3. Overtop, sprinkle on the mozzarella cheese and then scatter the sliced red peppers over top. At this point it will seem like there are too many peppers, but this is fine. They will cook down. Place the pepperonis on top. Sprinkle on top 2-4 ounces of pecorino and another drizzle of olive oil. Bake in the preheated oven for 40 to 45 minutes or until the top is browned and the peppers have softened. Remove from the oven and garnish with fresh basil, tomatoes and more pecorino or parmesan. Cut and eat!


Roasted Cauliflower

I did the easy version of this with just the Dijon and olive oil… I don’t usually measure and my best guess is I use about half cup of each Dijon and olive oil and whisk it until emulsified (fun watching it become creamy and thick:-)) This I use on one head of cauliflower, it seems way to thin for this to be spread over two heads. I’ve made it with the Parmesan and parsley as well and that too is delish!


2 large heads cauliflower

1 clove garlic, halved

1/4 cup olive oil

4 tablespoons Dijon mustard

Kosher salt and freshly ground black pepper

1/2 cup fresh parsley leaves, roughly chopped

1/4 cup grated Parmesan

Lemon wedges, for serving


  1. Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
  2. Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
  3. Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
  4. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
  5. Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
  6. Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.


Italian Pear Almond Cake

This Italian Pear Almond Cake is not a cake with pears in it, but more pears with some cake in it. It features 3 pears, peeled and halved, nestled in a delicious, lightly sweet and moist almond cake. Perfect for any time of day.

Italian Pear Almond Cake

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings:  people
Energy: 355 kcal
Author: Jennifer
A delicious cake, that’s more pears than cake. Moist and lightly sweet, it is perfect for any time of day. Best on the day it’s baked. If you have a scale, use the gram measurements, for best accuracy.


  • 9 Tbsp unsalted butter at room temperature
  • 9 Tbsp white sugar
  • 2 large eggs
  • 7 Tbsp all-purpose flour
  • 3.5 oz ground almonds
  • 1/2 tsp baking powder
  • 3 medium pears ripe, peeled, cored and halved
  • 1.7 oz flaked almonds
  • Icing sugar for garnish


  1. Pre-heat oven to 375° F.
  2. Grease an 8-inch springform pan and line the bottom with a round of parchment paper. Set aside.
  3. Prepare pears, by peeling, coring and cutting in half. Set aside.
  4. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the butter and white sugar together until pale and fluffy.
  5. Add the eggs, one at a time, beating well after each addition. Using a spatula, fold in the flour, ground almonds and baking powder. Spoon batter into the prepared springform pan and use a palette knife to even out the mixture. (Batter will be thick and fill the pan only about an inch thick).
  6. Arrange the pear halves over the top of the cake and bake in pre-heated 375° oven for 25 minutes. Remove cake from oven and sprinkle the flaked/sliced almonds over the top. Return to the oven for a further 8-10 minutes. The cake is ready when a skewer inserted into the centre of the cake comes out clean.
  7. Leave the cake to cool in the tin, then run a knife around the outside and carefully remove the ring and base. Dust with icing sugar before serving with
  8. Optional Mascarpone, Marsala and Orange Cream: Whisk the grated rind of 1 orange and 2 Tbsp. of freshly squeezed orange juice in a bowl. Add 2 tablespoons sweet Marsala and 100 g (3 1/2 oz.) of mascarpone cheese. Sweeten with icing sugar to taste.

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Josee’s Recipes: Book The Break by Katherena Vermette

Appetizers:-  smoked salmon

roasted butternut squash dip

Dinner:-    three sisters salad

wild rice with pumpkin seeds, blueberries and mushrooms

baked salmon


Dessert:-  blueberry corn cake


Roasted Butternut Squash Dip

  • the measurement varies according to your taste and likes. So, feel free to add a bit more of this and a wee less of that. You may want to add extra ingredients  e.g., walnuts, pumpkin seeds, graded habanero…


– butternut (1/2 of a medium size)

– garlic   (2 cloves)

– tahini   (2 Tbsp)

– pumpkin seeds  (a handful)

– lemon juice (1/2 a large lemon)

– olive oil     (1/2 cup, at least)

– salt and pepper

– flat leafs parsley

  • Roast butternut (I coated it with a little bit of maple syrup and butter)
  • When cool throw all ingredients in food processor

Three Sisters salad

  • Please read above note pertaining to the measurement of ingredients
  • 1/4 cup of the roasted butternut squash cut in bite size
  • 5 corn husks (cooked on BBQ with a wee bit of charring)
  • as much green beans (steamed)
  • and snap peas as one likes
  • cilantro(a bunch) and parsley
  • pumpkin seeds (big handful)
  • juice of 1 lemon
  • olive oil
  • wine vinegar
  • dijon mustard
  • salt and pepper
  • finely graded habanero (just a wee bit to give the salad some backbone)
  • garlic

Wild rice with pumpkin seeds, blueberries and mushroom


– I did a ratio of 4 to 1 wild rice to basmati rice (aim to make 3 to 4 cups)

– in a large pan sauté a generous amount of butter/ olive oil, 2 large garlic cloves and 3 cups of  bite size mushroom

– add cooked rice and dried blueberries (1 cup of berries)

– I stirred in 1/4 cup of butter at the end

– toss  and serve

  • next time I would only use wild rice and omit basmati rice

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Chicken Curry

Chicken Curry

This is a super easy ‘cheater’ curry and a family favourite.

Note: I use Pataks brand products – never tried with other brands

Approximately 8 People


8 chicken breasts
1 jar Pataks Biryani curry paste
6 tablespoons of Vegetable Oil
1 jar Pataks Mango Chutney
1 cup Mayonnaise
2 cups Low fat yogurt
1 jar Pataks Vindaloo curry paste – you will only use a couple of teaspoons according to how hot you wanted – I would use 3-4 teaspoons for this quantity (the remaining curry paste lasts in the fridge)
1/2 cup of cilantro


I cut up all the chicken to 1 inch cubes and put into 1 large or 2 zip lock bags.

For the marinade:

In each bag add 3 tablespoons of oil and 1/2 jar of the Pataks Biryani curry paste and massage it all together and put in the fridge for a couple of hours (so you will be using the full jar and 6 tablespoons of oil if you have a large zip lock)

Now in a bowl (or in the casserole dish that you are going to cook it in), mix the Pataks Mango Chutney and the mayo and the yogurt and a couple of teaspoons of the Pataks Vindaloo all together.

Now empty all the chicken and marinade into the bowl or casserole and cook at 300 degrees for an hour or so.

Ta da – super easy curry 😎

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Cucumber Salad

2 long english cucumbers
1/2 cup plain greek yogurt (or sour cream)
3 tablespoons mayonnaise or dressing (I used light)
1/4 cup fresh dill , chopped
3 tablespoons white vinegar
1/2 teaspoon white sugar
salt to taste
1/3 cup very thinly sliced white onion

Peel the cucumbers and cut in half lengthwise. Scrape out the seeds and slice into 1/4″ slices.
Combine all dressing ingredients and toss with cucumbers.
Refrigerate 1 hour before serving.

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The Afterlife of Stars Recipes


Jill’s  Caramelized Roasted Cauliflower

½ teasp (2ml) each, ground turmeric, paprika, onion powder, garlic powder

2 tables. (30ml) olive oil.

1 cauliflower cut into small florets.

Salt and pepper.

(I only used half a cauliflower with above ingredients, so add more or less ingredients depending on amount of cauliflower being used)

With the rack in the middle position, preheat the oven to 450f (230 c)

Line a baking sheet with parchment paper.

In a bowl, combine the spices and oil. Add the cauliflower and toss to coat. Season with salt and pepper.

Place on the prepared baking sheet in an even layer.

Bake for about 25 minutes or until the cauliflower is cooked through and golden brown.

Jill’s Cashew Dip

1 cup raw cashews.

1tbls coconut oil.

¼ cup water.

3 pinches sea salt.

2 pinches black  pepper.

2 pinches cayenne pepper.

Half a squeeze of lemon.

2 cloves of garlic.

Blend all ingredients together.

After putting in serving  bowl, add a dribble of balsamic vinegar around the dip. (sorry, I forgot that and it does make a difference)



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