Recipes

Monday August 6, 2012

Morning Edition 'Spice Earls' Ice Cream

Ingredients:
- 3 eggs
- 1/3 sugar
- 1 cup milk
- 5 Earl Grey tea bags
- 2 cups whip cream
- 2 cups gingersnap cookies
- 1 pkg white chocolate chips

Take 3 egg yolks, mix with 1/3 cup of sugar until pale yellow. Whisk in 1 cup of milk.
Put mixture in a pot on the stove on medium. Add 4-5 Earl Grey Tea bags
Keep stirring until it almost simmers. It should become thick enough to coat a spoon.
Put mixture in the fridge.
While waiting for it to cool, break up 2 cups of ginger snap cookies. Melt one package of white chocolate chips. Pour onto cookie bits and coat. Lay it out onto a cookie sheet (with a layer of parchment paper) and put it in the freezer.
Once cool, add 2 cups of whip cream.
Put mixture in your ice cream maker.

When almost ready, add your cookie mixture and enjoy!

For more tips on how to create the perfect ice cream, have to listen to Rebecca Hay, Science Education coordinator at the Science Centre in Regina.

Download Flash Player to view this content.

Categories: Past Episodes, Recipes

Monday October 10, 2011

Fall Recipes

Move over mashed potatoes! How about instead:
-Hazelnut stuffing with leeks and apples

-Whole wheat garlic knots

-Healthier sweet potato pie

-Acorn squash stuffed with wild rice, hazelnuts and dried cranberries

-Wild pilaf with pecans and butternut squash

You can check out and try all these recipes from Tangerine: the Food Bar's Ashley Clark.

Tuesday May 24, 2011

Pesto

Ingredients:
               40 pieces          Fresh Genovese Basil, Washed and Dried on a table cloth
               2 cloves            Garlic
               20 grams          Chopped Pine Nuts
               100 grams       Grated Parmigiano-Reggiano
               200 ml             Extra Virgin Olive Oil
               Pinch               Sea Salt

Method:
A traditional pesto should be done with a marble mortar and wooden pestle. Place the basil, salt, and garlic in the pestle and gently start crushing everything using a circular motion. Add the pine nuts and cheese and gently mix with the mortar until just combined. Then, slowly add the extra virgin olive oil while mixing gently.
Once the mixture becomes bright green and a fairly runny consistency, the pesto is ready.
This is beautiful tossed with pasta. Once the pasta is cooked to an 'al dente' stage or just firm to the tooth, strain and toss with a good amount of pesto. Serve immediately. You can also add pesto to tomato sauce.
If you do not have a mortar and pestle, you can use a food processor.