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Recipes
Steak and Mushroom Pasties
By JMB
These tasty steak and mushroom pasties are the perfect hand-pie snack or dinner!
- I lb of steak (preferably strip loin)
- Salt and freshly ground pepper
- 2 tbsp oil
- 1 lb quartered mushrooms
- 1 chopped onion
- 3 cloves minced garlic
- 1 tsp Italian seasoning
- 1 tbsp Worcestershire sauce
- 3 tbsp chopped fresh parsley
- 1 pkg frozen puff pastry
- 1 beaten egg
Pumpkin Pie
By JMB
Dessert
- 3/4 cup sugar (190 mL)
- 1 Tbsp. Flour (15 ml)
- 1/2 tsp. Salt (2 ml)
- 1 tsp. Ginger (5 ml)
- 3/4 tsp. Cinnamon (4 ml)
- 1/8 tsp. Cloves
- 1/8 tsp. Nutmeg
- 1 1/4 cup canned pumpkin (300 ml)
- 1 Tbsp. Molasses (15 ml)
- 1 Tbsp. Melted butter (15 ml)
- 2 eggs slightly beaten
- 1 1/4 cup milk (300 ml)
- 1 single pie crust, unbaked
- I cup whipped cream topping
Zucchini Cakes
By JMB
Side dish
- I large zucchini
- 1 tbsp minced garlic
- 2 or 3 chopped green onions
- 1/2 cup soft breadcrumbs
- 1/2 cup Italian cheese blend (or parmesan)
- 2 eggs
- Salt to taste
- Few grinds of black pepper
- Oil for frying
Stand (Pork and Ham) Pie
By JMB
Entree, Appetizer, Snack
- Pastry
- 1 lb all purpose flour
- 1 egg yolk
- 4 oz lard or shortening
- 1/3 cup milk
- A good pinch of salt
- Filling
- 1 lb minced pork
- 1 lb diced cooked ham
- 1 tsp sage
- 1 tsp thyme
- 1 inch of anchovy paste
- 1 2 tsp all spice
- 1 ¼ cup chicken stock
- 1 egg beaten to glaze
- 15 g gelatine
- 2 tbsp flour for dusting
- salt and pepper
- 1 circle of parchment paper cut to size of loose bottom cake tin
Lemon Curd
By JMB
Ca e enjoyed spread on bread, used as a tart filling, r in an of your favourite dessert recipes
- Grated rind and juice of 6 lemons
- 5 large eggs
- 8 oz Butter
- 14 oz Sugar
Lemon Raspberry Ice Cream Cake
By JMB
Dessert
- 1 1/4 cups chocolate baking crumbs
- 3 tbsp melted butter
- 3/4 cup lemon curd
- 2 tsp fresh lemon juice
- 6 cups vanilla ice cream, softened slightly
- 1 1/2 cups fresh raspberries soaked in raspberry liqueur (about ¼ cup)
Carrot Cake
By JMB
Dessert
- Cake
- 2 1/2 cup flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 cup sugar
- 1 1/2 cup vegetable oil
- 1/2 cup orange liqueur
- 4 eggs
- 2 1/2 cup finely grated carrots
- 1 cup crushed pineapple (drained)
- 3/4 cup chopped hazelnuts
- 1 cup shredded coconut
- Frosting:
- 1/3 c. butter
- 2 cups icing sugar
- Orange liqueur (to taste)
- Grated orange or lemon peel (to taste)
- Mix all ingredients and beat until fluffy
- For Decoration
- 1/4 cup chopped hazelnuts
- 1/4 cup shredded coconut
Banana and Pear Bread
By JMB
Pears add a lovely tartness to this baked treat you can tuck into at any time of day
- 1 1/2 cups all purpose flour
- 2/3 cups brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp bicarbonate of soda
- 2 lightly beaten eggs
- 1/2 cup milk
- 1/3 cup oil
- 1 cup chopped ripe bananas
- 1 cup chopped peeled ripe pears
Honey Salmon
By JMB
Baked Salmon
- 3 Tbsp. Signature Balsamic Vinegrette
- 2 Tbsp. honey
- 2 tsp. grainy Dijon mustard
- 2 tsp. reduced-sodium soy sauce
- 4 skinless salmon fillets (1 lb)