Author: Louise Racine

Chickpea Shakshuka

Chickpea Shakshuka

Savoury, flavourful shakshuka is a dish of tomatoes, onions, peppers, and garlic, commonly spiced with cumin, paprika, cayenne pepper, and cinnamon that can be served as breakfast or dinner. Apparently the dish is popular in Mediterranean and Middle Eastern regions though its more recent egg 

Herbed Flatbread (Gluten-Free)

Herbed Flatbread (Gluten-Free)

This recipe works equally well with other types of flour though the texture with a gluten free blend is surprisingly good. 2 cups gluten free flour mixture2 teaspoons gluten free baking powder1/2 teaspoon sea salt1 1/2 cups sparkling water2 tablespoons olive oil1 tablespoon pure maple 

Luscious Lava Cakes

Luscious Lava Cakes

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Rich and runny with a deep, dark, delicious chocolate centre, these will be the hit of your next dinner party. You can make them ahead and freeze them before baking.

4 oz semi-sweet chocolate, chopped
½ cup butter, cut into small pieces
2 eggs
2 egg yolks
1/3 cup raw sugar
¼ cup flour (gluten free flour works fine)
6 chunks (about ½ oz each) semi-sweet or dark chocolate

6 black sour cherries (optional)

In medium glass or stainless steel bowl, combine chocolate and butter and place over pot of simmering water; stir until just melted. Cool.

Preheat oven to 350° F. Lightly grease 6 individual ramekins (you can also use a muffin tin) and line bottoms with a circle of parchment paper.

In large bowl, beat eggs and yolks with sugar about 5 minutes or until thick and light coloured. Add cooled chocolate/butter mixture. Stir in flour. Beat until well blended.

Spoon batter into prepared ramekins and place a piece of chocolate and a cherry (if using) in the centre of each. You can bake them now or freeze for later.

Bake 14-16 minutes (16-20 minutes if frozen). They should be puffed but the centre should be soft. Carefully remove from pans and place right side up on a plate.

Serves 6.

Sweet Potato Soup

Sweet Potato Soup

Sweet Potato Soup A simple and quick nourishing fall soup that is rich and satisfying. 1 tbsp coconut oil 1 large onion, diced 1 stalk celery, diced 3 cloves garlic, minced 1 tbsp grated ginger 1 tsp. turmeric 2 large sweet potatoes, peeled and chopped 3 

Mushroom Pâté

Mushroom Pâté

Mushroom Pâté This delicious pâté can be served in a sandwich or wrap, or on crackers as an appetizer. It’s a nice vegetarian addition to a holiday cheese board. 1½ cups raw sunflower seeds 1 tbsp extra-virgin olive oil 1½ cups thinly sliced mushrooms (about