Author: natashapaterson

Cauliflower Gratin

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1 lb. cauliflower, trimmed and cut into florets

3 Tbsp butter
3/4 cup bread crumbs

1 Tbsp butter
1 Tbsp flour
¾ cup cream
1 cup gruyere cheese, grated
Salt and pepper to taste

8 slices of cooked bacon, cut into ½ pieces

  1. Roast the cauliflower on a pan in the oven at 425 for 15-20 minutes (until tender but still firm). Set aside in a casserole dish.
  2. Heat 3 Tbsp butter over medium heat. Add the breadcrumbs and cook, stirring constantly until browned (1-2 minutes). Set aside.
  3. Melt 1 Tbsp butter over low heat. Add the flour, stirring well. Slowly add in the cream, whisking constantly until thickened. Add the gruyere and stir until melted. Add salt and pepper to taste.
  4. Pour the cheese sauce over the cauliflower. Sprinkle the bacon and bread crumbs on top.
  5. Bake at 375 for 20 minutes.

Banana Pancakes (dairy-free, gluten-free, sugar-free)

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1 overly ripe banana
3 large eggs
¼ cup milk (can be non-dairy like coconut or almond)
1 tsp vanilla

2 Tbsp coconut flour
1/3 cup almond flour
½ tsp baking soda
¼ tsp salt

  1. Mash the banana well. Mix in the rest of the wet ingredients.
  2. Mix the dry ingredients in a separate bowl. Whisk them into the wet ingredients and let them sit for 3-5 minutes to let the coconut flour soak up some of the moisture.
  3. Fry over medium heat in a greased frying pan. (The batter is quite runny and it’s easier if you make the pancakes small, about ¼ cup of batter per pancake.)
  4. Serve hot, with maple syrup or melted chocolate chips.

For a super-simple version, you can mash one banana, beat in two eggs and fry. Recipe here: https://www.geniuskitchen.com/recipe/2-ingredients-eggs-banana-pancakes-501408.

Decadent Chocolate Cake

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1 cup boiling water
3 oz unsweetened chocolate (see note at bottom)
½ cup butter
1 tsp vanilla
1 ½ cups sugar (original recipe was 2 cups)
2 eggs, separated

1 tsp baking soda
½ cup sour cream

2 cups flour, sifted (can skip sifting if you want)
1 tsp baking powder

  1. Pour boiling water over chocolate and butter, in a bowl. Let stand until melted. Stir in vanilla and sugar. Then whisk in egg yolks, one at a time blending well after each addition.
  2. Mix baking soda and sour cream. Whisk into chocolate mixture.
  3. Sift flour and baking powder together and add to batter, mixing thoroughly.
  4. Beat egg whites until stiff. Stir ¼ of the egg whites thoroughly into batter. Scoop remaining egg whites on top and gently fold together (not mixing thoroughly).
  5. Pour batter into a greased and floured Bundt pan. Bake at 350 for 40-50 minutes (until a tester inserted in centre of cake comes out clean).
  6. Let cool for 10 minutes (if poosible, it’s better to chill for at least an hour). Carefully remove cake from pan and place on a plate.

Frosting

¼ cup butter
½ cup brown sugar
2 Tbsp milk
¾ cup icing sugar

  1. Melt the butter and brown sugar and cook for two minutes to caramelize it.
  2. Add milk. Bring to a boil. Remove from heat and stir in the icing sugar.
  3. Carefully frost cake. (It’s easier to frost if it’s chilled.)

Suggestion: Instead of unsweetened chocolate, I use 10 squares of the PC bitter-sweet (or extra dark) 300g chocolate bar.

Sticky Toffee Pudding

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1 ¼ cups water
2 cups pitted dates
1 tsp baking soda

¼ cup butter
½ cup sugar
1 tsp vanilla
2 large eggs

1 ½ cups flour
1 tsp baking powder
½ tsp salt

  1. Bring dates and water to a boil in a medium saucepan. Remove from heat. Stir in baking soda. (Mixture will become foamy.) Set aside. (If you don’t want any little bits of dates in your cake, you can puree this mixture in a food processor.)
  2. Whisk flour, baking powder and salt in a bowl. Beat butter, sugar and vanilla in a large bowl. (Mixture will be grainy.)
  3. Add 1 egg and beat to blend. Add half the flour mixture and half the date mixture and beat to blend. Repeat with remaining egg, flour mixture and date mixture.
  4. Bake in a buttered Bundt pan at 350 for 40-45 minutes (until a tester inserted in centre of cake comes out clean).
  5. Let cool for 30 minutes (or longer). Carefully remove cake from pan and place on a plate.

Sauce

1 ¼ cups brown sugar
½ cup heavy cream (can substitute 10% cream)
¼ cup butter
1 tsp brandy or whisky (optional)
Whipped cream or vanilla ice cream

  1. Bring sugar, cream and butter to a boil in a small saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly for three minutes.
  2. Remove from heat. Stir in brandy (if using) and vanilla.
  3. Cut cake into wedges. Serve with hot sauce and whipped cream or ice cream.

Cake and sauce can be made a day ahead of time. Rewarm sauce gently before using. For adults, you can also drizzle 1 Tbsp brandy or whisky over the cake before adding the sauce.

Thai Yellow Curry

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1 onion, chopped

1 Tbsp oil

2.5 cups chicken broth

4 cups chopped chicken breasts or thighs (bite size)

4 cups chopped potatoes (approx. 1″ cubes)

1 1/2 cups chopped carrots (approx. .5″ slices)

1 (400 ml) can coconut milk

1 (4 oz) yellow curry paste*

  1. Turn your instant pot on to sauté. Drizzle oil in. Wait about 30 seconds. Saute the onion for 2-3 minutes.
  2. Add broth, potatoes, carrots and chicken.
  3. Put the lid on and turn to sealed position. Set to “pressure cook” on high for 10 minutes.
  4. Release the pressure and remove the lid.
  5. Stir in the can of coconut milk and curry paste. If it’s not hot enough, turn to saute just long enough to warm it up. (It will be a stew-like consistency, with a fair bit of liquid.)
  6. Serve over sticky rice.#

* You can find yellow curry paste at Asian grocery stores. This is the one I buy:

YellowCurryPaste

# I use this rice since it’s easier than regular sticky rice. Just soak for 30 minutes and cook. No steamer required.

Rice

Instant Pot Macaroni and Cheese

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1 pound of elbow pasta

4 cups chicken (or vegetable) broth

2 cups of sharp cheese

Few drops of hot sauce (optional)

1 Tbsp dijon mustard

1/2 cup milk

2 Tbsp butter

  1. Place pasta in your Instant Pot with chicken broth.
  2. Push manual (high pressure) and set the timer to 5 minutes. Do a quick release.
  3. Place your Instant Pot on sauté. Stir in milk, butter, mustard and hot sauce.
  4. Stir in cheese and stir until melted about 1-2 minutes. Remove from heat and serve.

Instant Pot Roast

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PostRoast

One 3-5 pound beef chuck (or other type) roast

1 Tbsp oil

1 tsp salt

1 tsp onion powder

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp smoked paprika (optional)

1-2 pounds peeled potatoes, chopped in quarters (or unpeeled baby potatoes)

4 large carrots, chopped into large chunks

1 large yellow onion, chopped

2 cups beef broth

2 tablespoons worcestershire sauce

1/4 cup water

2 tablespoons corn starch

  1. Mix spices in a small bowl. Rub mixture all over the roast to coat it.
  2. Turn your instant pot on to sauté. Drizzle oil in. Wait about 30 seconds. Then place roast in the pot. Don’t move it for 3-4 minutes until well-seared and browned. Repeat until all sides are browned.
  3. Add potatoes, onion and carrots (and celery and garlic if desired). Pour the broth/Worcestershire sauce over everything.
  4. Put lid on and turn to sealed position. Set to “pressure cook” on high. 60-80 minutes (60 for 3 lbs.; 70 for 4 lbs.; 80 for 5 lbs.)
  5. After the natural release, transfer the roast and veggies to a casserole dish.
  6. Set to “soup” setting. Whisk together starch and water. When broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper and garlic powder to taste.

Turkey, BLT Wraps

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Large flour tortillas

Turkey (or chicken) meat, cooked and chopped

Fresh tomato, diced (seeds removed)

Lettuce, washed and torn

Bacon, cooked

Cheddar cheese, grated

Mayonnaise

  1. Prepare the ingredients as instructed above and place them in separate bowls.
  2. Have each person lay a tortilla on a large plate and top with desired amount of fillings.
  3. Wrap, turning the bottom up about an inch, and then fold each side over to contain all the fillings.
  4. Dip into mayonnaise. (Or if you prefer, you can put the mayonnaise on before all the other fillings.)

Fettuccine Alfredo

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1 pound fettuccini noodles (about ½ of a 900g package)
¼ pound real butter
1 clove of garlic, minced
2 eggs, beaten
1 cup heavy cream
1 cup (or less) Parmesan cheese

  1. Boil the noodles until done but still firm. Drain but do not rinse. Leave them in the strainer.
  2. Melt the butter on low heat in the pot you cooked the noodles in. Add the garlic and cook until sautéed. Add the noodles and coat them with the butter.
  3. Mix together the eggs and, cream in a cup. Pour over top of the noodles and toss quickly but thoroughly.
  4. Serve with parmesan, salt and freshly ground pepper.

Suggestion: This recipe tastes much better with fresh pasta and is excellent with chicken, bacon, broccoli, mushrooms, shrimp or other toppings you like.