Wednesday, May 27, 2009

Hello Dolly Squares with No Nuts

Last weekend I made the lemon chicken tajine for my mother-in-law and some friends.

Since Jacob was with us as well (along with his bowl of pasta, no chicken for him), he decided to make (with Meredith's help) one of his favorites for dessert: Hello Dolly squares "with Meredith's special ingredient: no nuts."

Meredith actually substitutes toffee bits for the nuts which make them taste a bit like a Skor bar.

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Hello Dolly Squares with No Nuts
These squares are a quick and easy to prepare dessert.
  • 1/4 cup butter
  • 1 cup graham cracker crumbs
  • 1 cup shredded coconut
  • 1/4 cup toffee bits
  • 1 cup chocolate chips
  • 1 can sweetened condensed milk
1. Preheat oven to 350-degrees.2. Melt butter, add graham cracker crumbs and press evenly into an eight-inch square pan.3. Sprinkle on coconut, chocolate chips and toffee bits, and then pour the can of sweetened condensed milk evenly over the pan.4. Bake for 30 minutes until the top is set and lightly browned.5. Cool and cut into small squares.
Prep time: Cook time: Total time: Yield: 20 squares

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Wednesday, May 20, 2009

Turkey Kofta Curry

My career as a civil servant has me constantly reviewing documents for spelling, grammar, logical flow, and format. Finding a good recipe also requires the instructions to be clear and complete -- so that your reader can easily follow the instructions.

A couple of weekends ago, Meredith asked me to make her a curry for supper. Since there weren't any boneless-skinless chicken breasts at the grocery store, I decided to buy some ground turkey and look up a meatball curry recipe. What I found looked good at first, but was lacking.

The ingredients weren't in the correct order or separated for different parts of the recipe, and some ingredients in the instructions were missing from the ingredients list altogether. In addition, the recipe called for a kilo of beef, and I had 1/2 kilo of turkey (much leaner).

I re-wrote the recipe, adjusting quantities and other things to make it my own. For all the editing I've been doing at work, this gave me the bigger sense of accomplishment.

Maybe I should re-visit some earlier posts and make sure those recipes flow.

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Turkey Kofta Curry
This curry is a great way to serve meatballs.
  • 1/2 kilo ground turkey (for meatballs)
  • 1 onion, finely chopped (for meatballs)
  • 1 tsp garlic powder (for meatballs)
  • 1/2 tsp ginger powder (for meatballs)
  • 1 tbsp garam masala (for meatballs)
  • dash salt (for meatballs)
  • 1 1/2 tbsp ketchup (for meatballs)
  • 1 tbsp canola oil (for meatballs)
  • 1/4 cup cilantro, finely chopped (for meatballs)
  • 4 tbsp canola oil
  • 2 onions, finely chopped
  • 1 tbsp ginger, finely chopped
  • 2 tbsp garlic, finely chopped
  • 1 tbsp coriander
  • 1 tbsp garam masala
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 can diced tomatoes, including liquid
  • 1/2 cup water
1. Combine the ingredients for the meatballs and mix evenly; form into equal-sized balls and set aside.2. Heat oil on medium and fry onions for 5-8 minutes. Add garlic and ginger and fry for an additional 2-3 minutes. Add coriander, garam masala, cumin, turmeric and tomatoes, stirring occasionally and fry until oil begins to separate.3. Add water and bring mixture to a boil. Reduce heat to medium-low and gently add meatballs.4. Cover and let simmer for 5-7 minutes, then gently stir mixture. Continue to let mixture simmer, uncovered until the sauce reduces and the meatballs are fully cooked.Serve with basmati rice.
Prep time: Cook time: Total time: Yield: 4 servings

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
Try other tasty recipes

Sunday, May 17, 2009


Last Saturday, Meredith and I were walking down Mt. Pleasant and I noticed a new storefront, Pimenton: Spanish and Mediterranean Fine Foods. When we walked in, we found Chef Lola Csullog-Fernández behind the counter and Chef Laura Gildemeester walking out of the kitchen. Chef Lola taught both the Mediterranean and Spanish Regional Cuisine courses I attended at George Brown College.

At Pimenton, Meredith and I sampled some flatbreads and a feta and walnut dip. After picking a dip for the road an a ball of fried bulger wheat with bleu cheese, Lola handed us some traditional spanish cookies wrapped in paper -- exactly how my grandmother used to make them.

Pimenton opened its doors in January and is now serving take-away meals, and offering catering and classes.

Pimenton on Urbanspoon

Wednesday, May 13, 2009


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These blondies are a great one-pan dessert. Recipe inspired by the Better Homes and Gardens 75th Anniversary Cookbook.
  • 2 cups packed brown sugar
  • 2/3 cup butter
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup semisweet chocolate pieces
  • 1 cup nuts, chopped
1. Preheat oven to 350 degrees and grease a 13x9 baking pan; set aside.2. In a medium saucepan heat brwon sugar and butter over mudium heat until butter melts and the mixture is smooth, stirring constantly. Cool slightly.3. Stir in eggs one at a time; stir in vanilla. Stir in flour, abking powder and baking soda.4. Spread batter in prepared baking pan. Sprinkle with chocolate chips and nuts.5. Bake in preheated oven for 25-30 minutes or until a wooden toothpick inserted near center comes out clean (avoid chocolate chips).6. Cool slightly on wire rack. Cut into bars while warm.
Prep time: Cook time: Total time: Yield: 24 squares

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Saturday, May 9, 2009

Best poster ever

Okay, I'll plug the event too since I'm sure they'll change the poster as soon as they realize the error.

Wednesday, May 6, 2009

Sweet and Hot Moroccan Soup

Photo taken by Bertrand Devouard
The colours of Morocco are just beautiful.

As fall approaches, I'm gearing up for soup season (I love soup season). My sweet and hot Moroccan soup is a great start using vegetables that are in season: carrots, zucchini and tomatoes.

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Sweet and Hot Moroccan Soup
My sweet and hot Moroccan soup uses vegetables that are in season: carrots, zucchini and tomatoes.
  • 1/4 cup olive oil
  • 2 onions, chopped
  • 1 tsp cinnamon
  • 1 tsp salt
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 5 tomatoes, chopped
  • 1/3 cup raisins
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/4 cup lemon juice
  • 4 cups water
  • pinch saffron threads
1. Heat onions, salt and cinnamon in oil for 3-5 minutes, then add garlic and heat for another 3-5 minutes.2. Add carrots, zucchini, tomatoes, raisins, cumin, paprika, cayenne, and lemon juice and simmer for 10 minutes, stirring occasionally until vegetables are soft.3. Add water and saffron, bring to a boil and heat on low for 30-40 minutes.4. Puree and serve with couscous (or rice for gluten-free).
Prep time: Cook time: Total time: Yield: 4 servings
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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