Springtime Roll Cake

I am stubbornly calling this one Springtime Roll Cake even though it is still snowing out today!?!

Ingredients:

4 large eggs, at room temperature

3/4 cup sugar

3/4 cup flour

1 tsp vanilla

1/2 tsp baking powder

1/4 tsp salt

1/4 cup icing sugar, for rolling up cake

Filling:

1 cup heavy cream

2 tbsps icing sugar, sifted

1/2 tsp vanilla

coloured sprinkles 

Optional: 3 heaping tbsps seedless raspberry jam (see how to remove seeds below if your jam is not seedless) 

2 oz white chocolate squares, melted

more sprinkles and mini eggs (if for Easter) to decorate 

food colouring

First off, if your raspberry jam has seeds simply warm it in the microwave then press through a metal strainer with a silicone spatula to separate the seeds from the jam. Set aside to cool completely. 

Preheat the oven to 350°F. Oil a 10 X 15" baking pan, line it with parchment paper and oil that. Beat eggs and sugar together in a mixer for 3 minutes until light and fluffy then mix in vanilla. Whisk together the flour, baking power and salt then fold the dry ingredients into the wet. If desired, take a ladle of batter out and add food colouring. Do this with 3 or 4 colours. Pour the remaining batter in the pan and spread evenly. Dollop the coloured batter randomly then swirl with the back of a spoon. Bake 10-12 minutes. Dust a clean dish towel with icing sugar. When the cake has baked, cool for about 5 minutes then turn it out onto the prepared dish towel and carefully peel off the parchment paper. Then, starting at the short side, immediately roll up the cake firmly with the towel inside while still warm. Let cool. At this point, once the cake is completely cooled, you can pop it (towel and all!) into a large zip baggie and store for 2 days.  When ready to proceed, beat the whipping cream, sifted icing sugar and vanilla together until stiff peaks form. Unroll the cake, remove the towel and, if using, spread a thin layer of jam leaving a 1/2" border. Next spread the whipped cream on top of the jam and add the coloured sprinkles. Roll up firmly and place seam side down on a serving plate or board. Melt white chocolate and drizzle over top securing chocolate eggs and extra sprinkles while the chocolate is still wet. Chill at least 30 minutes. Slice, cleaning the knife between each cut. Serves 8-10

 

 Adapted from: recipesoven.com

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One Pan Lemon Garlic Chicken Dinner

With a zesty lemon, Dijon and garlic marinade these tender chicken legs are baked with vegetables and brown rice to give you a complete meal with little effort. For those busy days! 

Ingredients:

4 chicken legs, split drum and thigh

3 tbsps lemon juice, divided

zest of 1 lemon 

1 tbsp Dijon mustard

3 tsps minced garlic

1/4 tsp red pepper flakes

1 tsp basil flakes

salt and pepper to taste

2 tbsps olive oil, divided

1 green onion sliced

1 cup brown rice

2 1/2 cups chicken broth

1 cup frozen mixed, diced vegetables

salt and pepper to taste

Mix 2 tbsps lemon juice, zest, Dijon, garlic, red pepper flakes, basil, salt, pepper and 1 tbsp olive oil together. Smear all over chicken pieces and marinate on the counter for 30 minutes. Add 1 tbsp olive oil to a large skillet and brown the chicken 4 minutes on each side on medium heat. Remove to a plate. To the same skillet add the green onion and brown rice and toss 30 seconds. Add the broth, mixed vegetables, salt, pepper and 1 tbsp lemon juice scraping the pan to de-glaze. Bring to a boil then return the chicken to the pan. Reduce heat to a simmer, cover and cook 15 minutes. Then uncover and cook on medium high for 10 more minutes. Serves 4-6 

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Okonomiyaki Japanese Savory Pancake

This oven-baked version of Okonomiyaki is a nutritious savory pancake that can be made for lunch, a light dinner or even for a hearty breakfast. Most recipes cook the pancakes individually on a hot griddle but this single baked pancake is convenient and ready to serve 4 at once.  

 

Ingredients:

 4 eggs

1 tbsp soy sauce

1/2 cup flour

1/4 tsp baking powder

1 cup thinly sliced and chopped cabbage

1/4-1/3 cup shredded carrot

2 green onions sliced

Garnish: mayo/sriracha mix, sesame seeds, sliced green onions

Preheat the oven to 350°F. Slice cabbage on a mandolin then chop fine. Shred the carrot and slice the green onions. Set the vegetables aside. In a bowl, whisk the eggs, a scant 1/2 cup of flour, baking powder and soy sauce together to a pancake-like batter. Fold in the veggies. Cut parchment to fit a 6" round baking dish. Spray the dish with oil, place the parchment in the bottom and spray it. Pour the batter into the dish and spread evenly. Bake at 350°F for 25-30 minutes or until a knife in the center comes out clean. Rest on counter 5 minutes then run a knife around the edge, place a plate on top and flip the pancake out of the dish and onto the plate. Remove the parchment paper. Cut into serving pieces and garnish with a mix of mayo and sriracha sauce, sesame seeds and green onion slices. Serves 4 

Adapted from: supergoldenbakes.com 

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Brown Sugar Air Fryer Pork Roast

This air fryer pork roast has a caramelized crust that locks in a tender interior and is enhanced with a saucy sweet gravy. 

Ingredients:

2 1/4 lb boneless pork loin roast

2 tbsps finely chopped onion 

1 tbsp brown sugar

1 tbsp smoked paprika

1 tsp ground mustard

1 tsp minced dry onion

1 tsp garlic powder

1/4 tsp cayenne 

1/4 tsp turmeric 

1 tbsp honey

1 tbsp olive oil 

salt and pepper to taste 

1 cup chicken broth

1 1/2 tbsps cornstarch

2 tbsps cold water

salt and pepper (or Mtl steak spice) 

Score through the fat of the pork loin then stuff the crevices with chopped onion. Mix the ingredients from brown sugar to salt and pepper together. Reserve 1 tsp of the mix for later. Spread the rest all over the pork. Cover with plastic wrap and refrigerate for 3 hours. Preheat air fryer at 360°F for 5 minutes. Unwrap meat and place in air fryer. Roast for 40 minutes or until internal temperature reaches 145°F. Let the pork rest for 5 minutes before slicing. While it rests, make the sauce. Add broth to a saucepan along with the reserved marinade paste. Whisk together and add any juices accumulated in the air fryer and on the plate where the roast is resting. Simmer together for 5 minutes. Mix the cornstarch and cold water together then whisk into the sauce. Simmer a couple of minutes to slightly thicken. Add salt and pepper or Montreal steak spice if desired. Serves 4

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Quick Bell Pepper Pickles

Looking for a quick and colourful condiment? Here ya go!

Ingredients:

2 medium bell peppers, sliced

1 medium onion, thinly sliced

1 tbsp pickling salt

1 1/2 cups vinegar

3/4 cup sugar

3 garlic buds, crushed

1 1/2 tsps mustard seeds

1/4 tsp celery seeds

1/8 tsp ground turmeric

8 black peppercorns

1/4 tsp red pepper flakes

1 tbsp water 

Mix the sliced bell peppers and onions with pickling salt in a bowl. Cover and refrigerate 2 hours, then rinse in a colander and drain. Combine the remaining ingredients in a pot and bring to a boil then simmer for a couple of minutes to dissolve the sugar. Add the peppers and onions to the pot and bring back to a simmer for 1 minute. Remove from heat. Using tongs, place pickles in a sterilized jar then pour in the brine leaving 1/2" head space. Cap and leave on the counter for 2 hours.  Once the jars have cooled on the counter they should be refrigerated. And ready to eat after being chilled. Makes just less than 1 quart, depending on the size of your peppers.

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Rigatoni Shrimp Florentine

This delicious shrimp florentine pasta doesn't use heavy cream so it's a much lighter version of the classic dish.

Ingredients:

8 oz rigatoni pasta

1 tbsp olive oil

1 tbsp butter

12 oz shrimp

2 tbsps finely diced onion

1 tsp dry basil

2 tsps dry parsley

2.5 oz chicken broth

1 cup tomato sauce

4.5 oz baby spinach leaves

1 cup 10% cream

1/3 cup parmesan cheese

salt and pepper to taste

2 tsps cornstarch

2 tsps water

Cook the rigatoni to al dente then drain. While the pasta cooks heat olive oil and butter to medium heat in a large skillet and cook the onion for 2 minutes. Then add the shrimp, basil and parsley cooking 2-3 minutes, flipping shrimp halfway through. Add the broth and spinach and cook 2 minutes before adding the tomato sauce and cream. Whisk the cornstarch and water together then whisk into the pan and cook 2-3 minutes to slightly thicken. Finally add the pasta to the skillet, toss to coat with sauce and add the parmesan, salt and pepper. Heat through 3-4 minutes. Serves 2-3

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Guinness Cottage Pie

Looking to use up that last Guinness from St Patrick's Day? This tender beef stew topped with buttery mashed potatoes is the way to go.

Ingredients:

 1 1/2 lbs (680 g) blade roast, cut in 1" cubes

2 tbsps flour

3 tbsps vegetable oil, divided

1 medium onion, diced

1 medium carrot, diced

2 cups sliced or diced mushrooms

4 tsps minced garlic

2 bay leaves

1 tsp dry thyme

1 tbsp tomato paste

1 cup beef broth

3/4 - 1 can Guinness, regular or 0% alcohol

1 tbsp Worcestershire sauce

salt and pepper to taste

2 tsps cornstarch

2 tsps water

2 large potatoes (about 1 1/2 lbs)

2/3 cup milk

2 tbsps butter

salt and olive oil 

Toss the beef and 1 tbsp flour together. Heat 2 tbsps oil in an oven safe skillet to high temperature. Sear the beef 3-4 minutes to brown then remove to a plate. Reduce heat to medium, add 1 tbsp oil to the pan then add the onions, carrots and mushrooms. Cook 2 minutes then add the garlic, bay leaves, thyme, tomato paste and 1 tbsp flour. Stir together for 1 minute. Return the beef to the skillet along with 3/4 of the Guinness, broth and Worcestershire sauce. Put the balance of the Guinness aside for now. Bring the stew to a bowl, then cover with a lid or foil and place in a 350°F oven for 1 1/2 - 2 hours. After the 1st hour see if more liquid is needed. If so, add the remainder of the Guinness. If not, sit and have a sip. Return the pot to the oven for another 1/2 - 1 hour. Remove from the oven. Whisk 2 tsps cornstarch with 2 tsps water then whisk into the pot and boil for 1 minute. Add salt and pepper to taste. Remove the bay leaves. Oil a 1.8L (6 cup) baking dish (especially around the top) and spoon the stew in. Bring the potatoes to a boil then simmer 15 minutes or until tender. Drain and return to the burner that has been turned off for 30 seconds. Add butter and mash then add the milk and salt. Spoon and spread over the beef mixture and run a fork over the top. This will create little golden bits when baked. Drizzle a little olive oil on top if you like. Now back in the oven for 25-30 minutes. As you can see it's best to sit the dish on a baking sheet to catch any drips while baking. Broil 2-4 minutes if you want the top to be more golden, then let it sit for 5 minutes before digging in! 

Serves 4-6

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