Recipes

Easy to make, environmentally friendly festive decorations!

Easy to make, freezes well and oh, so good!

I remember going to my Aunt Annie’s as a little kid and looking forward to her serving them.

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise.

There are many different versions using different spices and fruit. But the one thing they all have in common is lots and lots of rum.

We asked Phil to share with us his recipe for Jamaican rum cake and sauces, an extravagant confection that brings a whiff of the Caribbean to that dependable holiday favourite, fruit cake.

One more way to use the delicious apples we have at this time of year. You can also use peaches or plums. Recipe from my mom’s old cook book.

A meatless dish with loads of flavour – enough to enchant any carnivore!

Many home cooks are daunted by the idea of preparing a risotto, imagining it requires hours of standing over a hot stove stirring constantly.

“It’s one of my favourite desserts,” Patrick says, “and it’s one of our most popular desserts.”

With the right equipment and ingredients, a pinch of perseverance, and a big dollop of humour, you can make your own sausages.

There is something so “suggestive” about sausages, something elemental … No wonder they are often the subject of ribald, schoolyard-type humour.