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See all the wonderful things boenigwork has made

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A traditional receipe from Québec for maple sirop lovers!! ...well you can also find this receipe made with brown sugar, but it is not as good : ) !

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Ingredients

Preparation

1. With the rack in the middle position, preheat the oven to 400°F (200°C).

2. In a saucepan, bring the maple syrup and cream to a boil. Pour into a 10-cup (2.5 litre) soufflé dish.

3. In a bowl, combine the flour, baking powder, and salt.

4. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the milk and vanilla. With an ice cream scoop or large spoon, spread the dough on the hot syrup. Place the dish on a baking sheet.

5. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.

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Ingredients With the rack in the middle position, preheat the oven to 400°F (200°C). In a saucepan, bring the maple syrup and cream to a boil. Pour into a 10-cup (2.5 litre) soufflé dish. In a bowl, combine the flour, baking powder, and salt. In another bowl, cream the butter and sugar with an electric mixer.

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We've all been doing a lot of staying at home these days. One thing that I have come to enjoy is gardening in my back yard. I planted many herbs for cooking beginning mid-March.  My pineapple sage is growing abundantly as you can see in the attached picture.  Last year I made this yummy pound cake recipe using pineapple sage. It was delicious. If you ever get to the US, look me up and we can enjoy some with a cup of tea in my back yard. 🇺🇸

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I don't really know where this recipe originated, but it is all over the web as one of the most popular recipes to make with the herb pineapple sage (along with this smoothie). I had made this cake a few years ago when I had my first pineapple sage plant and I remembered liking it. So, when I wanted to make a cake for my husband's birthday I decided to give this one a try again because we have a pineapple sage plant again this year. Food is one of the greatest ways to show someone that you care about them. I really wanted to make my husband a cake that was special and a bit out of the ordinary to celebrate his day.

I think this cake is pretty interesting and it is one of those things that gets better after a couple of days as the herbs have more time to permeate the cake. It doesn't have an overwhelming pineapple flavor, but it has a subtle pineapple and light herb flavor. If you make this cake, try to get the smallest and freshest leaves off your plant because they have the most pineapple flavor. The original recipe says you can add some of the red flowers to the cake, but I've never had my plant flower. If you are lucky enough to have some of the flowers, add a couple chopped tablespoons to the batter when you add the leaves for a more colorful cake. Below is my slightly modified version of the recipe.

Pineapple sage pound cake
1 cup butter, at room temperature
1/2 cup granulated unbleached cane sugar
1/4 cup honey
5 large eggs
2 tablespoons finely minced pineapple sage leaves
zest of one lemon
4 tablespoons unsweetened crushed pineapple, drained, plus more for serving
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 cups white whole wheat flour

Preheat the oven to 325 degrees and butter a loaf pan.

Cream the butter and sugar in a large bowl using a hand mixer or in the bowl of a stand mixer until light and fluffy. Beat in the honey. Then beat in the eggs one at a time, making sure to beat each one for about one minute before adding the next. Beat in the pineapple sage, lemon, and pineapple.

In a medium bowl, whisk together the baking powder, salt, and flour. Then add the dry mixture to the wet mixture and gently fold it together with a wooden spoon or rubber spatula until just combined.

Pour the batter into the loaf pan. Bake for approximately 45-50 minutes, until the cake turns golden and an inserted toothpick comes out clean. Set on a wire rack to cool for about 10 minutes and then remove the cake from the pan to cool further. Served warm or at room temperature with a spoonful of crushed pineapple and a small scoop of vanilla ice cream or a dollop of fresh whipped cream, if desired. Store any leftovers in an airtight container.

What was I cooking one year ago?:
watermelon and feta salad

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I don't really know where this recipe originated, but it is all over the web as one of the most popular recipes to make with the herb pineapple sage (along with this smoothie). I had made this cake a few years ago when I had my first pineapple sage plant and I remembered liking it.

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by Colette Lister, (OT, Los Angeles, USA)
It is a “sweet concoction of espresso, dark chocolate powder, coconut milk and muscavado sugar”.  I whip it up in my steamer. Still wonderful without chocolate and will substitute cinnamon. Sugar optional, but it's good to indulge every now and then!

Whip up a 1 banana with 1 egg for gluten free pancakes. Super quick and easy. Top with cinnamon or maple syrup and ENJOY :)

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by Gen Dwyer (PT, Sydney, Australia)
Everyone loved this pudding...and when I say everyone - our clan was a big one as Mum had 9 children, 33 grandchildren and 12 great grandchildren. What I love about the recipe is not only that it tastes great but being written on the back of an envelope typified Mum...she never wasted anything! Some of the secrets to success are to (a) make sure the fruit is good quality, (b) start soaking the fruit months beforehand...by the amount of brandy that can be absorbed I would suggest that you do not eat and drive!, (c) best made with lots of love and memories. Mum was used to 'cooking for the masses' so the recipe will ensure there are sufficient puddings to share. She was one who ensured no-one went hungry and the place was open to all
BTW I thought that this was a suitable recipe to share as in a way, the gathering for this event feels a bit like Christmas!

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Najwa Khan from KSA 🇸🇦
We are now in beautiful days called Eid days..
We have special home made sweet called Maamoul, its with dates inside and its taste be super with Arabic coffee.. Enjoy with this picture

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Something delicious from the Australian womens weekly!! 🇦🇺 🇦🇺

160g raspberries
2 cups coconut yoghurt
1/4 cups white chia seeds
1/2 teaspoon vanilla extract
1 tablespoon maple syrup
3/4 cups rolled oats
1/2 cups sliced raw almonds
1/4 teaspoon ground cinnamon
1 medium pomegranate, seeds removed

1.Reserve 12 raspberries; refrigerate until required. Mash the remaining raspberries into a medium bowl with the yoghurt until combined. Add chia seeds, vanilla extract, and 2 teaspoons of the maple syrup; stir to combine. Cover , refrigerate over night.
2. Preheat the oven to 200C/400F
3. To make the granola, place oats on an oven tray. Bake for 15 min or until lightly browned. Add almonds, cinnamon and remaining maple syrup, mix well. Bake a further 5 min or until nuts are golden. Cool on tray.
4. Spoon half the yoghurt in 4 1 cup jars. Top with half the pomegranate seeds and granola. Repeat layering with remaining yoghurt mixture, pomegranate seeds and granola. Serve topped with reserved raspberries.
Delicious and filled with loads of goodness:) All the way from down under...🇦🇺  Aussie, Aussie, Aussie..

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Amanda Freebeck, BS, COTA/L
Chicago, IL
INGREDIENTS

1 tortilla

¼ cup pesto sauce

⅓ cup or less shredded/crumbled mozzarella cheese

Toppings (go wild! I love using canned corn, onion, crumbled chicken sausage, pepper)

INSTRUCTIONS

1. Preheat the oven (I used my convection oven) to 425 degrees Fahrenheit.

2. Place the tortilla in a baking sheet

3. Spread sauce evenly across the tortilla, leaving ½ inch around the edges. Sprinkle with cheese and toppings.

4. Bake until the cheese is golden and bubbling (no sooner!) and the edges of the tortilla are lightly browned, about 10 to 12 minutes.

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Chicken Saagwala :
Current favourite - can use Paneer instead of chicken

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Every Indian restaurant has a version of saagwala - it's generally one of the healthier options as it has little to no cream, and plenty of spinach!

Don't be alarmed at what seems like a mountain of spinach in the beginning - it all wilts down to create a rich, tasty saagwala curry. One serving of this will probably give you more greens than most people would have in a whole week!

Heat oil in a large fry pan, fry onions until golden, about 5 minutes. Add spices, garlic and ginger and fry a further 2 minutes.

Wilt fresh spinach by blanching in boiling water or steaming in microwave. Squeeze out excess water and puree spinach with green chilli, tomatoes, cooked onions and spices.

Season chicken with salt. Heat a little more oil in the same pan and fry chicken pieces until lightly browned.

Add spinach puree to chicken and simmer on medium heat until chicken is cooked through, about 15-20 minutes. Season with lemon juice and salt and pepper to taste.

Just before serving, drizzle cream over curry. Serve curry with naan bread and raita.

*To make the raita, mix 3 chopped tomatoes with ½ chopped telegraph cucumber (seeds removed), ½ small finely chopped red onion, a handful of chopped mint leaves, and 1 cup natural unsweetened yoghurt.

Nutritional Information Per Serving

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Don't be alarmed at what seems like a mountain of spinach in the beginning - it all wilts down to create a rich, tasty saagwala curry. One serving of this will probably give you more greens than most people would have in a whole week!

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Brought this with me from Northern Ireland to Canada - love it
Ingredients

5 large potatoes

2 large free-range eggs

2 large handfuls of baby spinach

1 onion

1 carrot

olive oil

250 ml double cream

mature Cheddar or Parmesan cheese

1 lemon

1 heaped teaspoon English mustard

1 large handful of fresh flat-leaf parsley

450 g haddock , or cod fillet, skin off, pin-boned, from sustainable sources

1 whole nutmeg , for grating (optional)

Method

1. Preheat the oven to 230°C/450°F/gas 8.

2. Peel and dice the potatoes into 2.5cm chunks, then put into boiling salted water and bring back to the boil for 2 minutes.

3. Add the eggs to the pan and cook for a further 8 minutes, or until hard-boiled, by which time the potatoes should also be cooked.

4. At the same time, steam the spinach.  This will only take a minute. When the spinach is done, remove from the colander and gently squeeze out any excess moisture.

5. Drain the potatoes. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.

6. Peel and finely chop the onion, then peel, halve and finely chop the carrot.

7. In a separate pan, slowly fry the onion and carrot in a little oil for about 5 minutes, then add the double cream and bring just to the boil.

8. Remove from the heat and finely grate in 2 good handfuls of cheese, then squeeze in the lemon juice and stir through the mustard.

9. Finely chop the parsley and stir into the cream mixture.

10. Slice the fish into strips then place in an earthenware dish with the spinach and eggs and mix together, pouring over the  vegetable sauce.

11. The cooked potatoes should be drained and mashed – add a bit of butter, sea salt, black pepper and a touch of nutmeg. Spread on top of the fish. Use a fork to rough up the potato.

12. Place in the oven for 25 to 30 minutes, or until the potatoes are golden.

I often substitute the cream with milk and it Tastes
just as yummy.

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Made this at the start of lockdown when we found ourselves with time to fill and one lonely can of Guiness left in the fridge... Didn't bother with making pastry and just bought pre-made shortcrust but it was sooooo good it didn't even matter 👌

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Preparation

For the stew

1. Preheat the oven to 375 degrees.

2. In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.

3. Add the carrots, celery, mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.

4. Season the beef pieces all over with salt and pepper. Add the beef, flour and rosemary to the pan and cook over high heat, stirring often, for about 5 minutes.

5. Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now. Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.

6. While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.

7. Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.

The stew was adapted from Jamie Oliver; the pastry was adapted from Fergus Henderson

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Beef in dark, silky gravy composed of fat and reduced stout, flecked with tender vegetables, covered in pastry: This is a dish that delivers good cheer and contentment in equal measure We built it out of advice and instruction from the British chefs Jamie Oliver (the stew) and Fergus Henderson (the pastry) Eating it - salty and rich, buttoned with sweetness - will occasion thoughts of a coming walk or a nap on the couch with the dog

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Karen Hurtubise, PT, in St. John's, Newfoundland, Canada 🇨🇦
I really enjoy cooking and love this website is my go to for dinner parties. Great recipes for any bibs and bobs you may have leftover in your fridge. Here is one of our favorites.
Cheers!

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Ah, Babybel cheese, the fancy French chef's secret weapon for fondue-it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

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Jen Wilkins, PT, DPT
Wilmington, North Carolina

*** a breakfast favorite from Pinterest

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

Serves: 8

Ingredients

2 Cups All Natural Oats

⅓ Cup Brown Sugar (I used the Splenda blend)

1 tsp Baking Powder

1 tsp Cinnamon

½ tsp Salt

½ Cup Chocolate Chips

1 Cup Strawberries

⅔ Cup Blueberries

1 Ripe Banana

2 Cups Milk

1 Large Egg

2 Tbsp Butter (cooled)

1 tsp Vanilla

Instructions

1. Preheat oven to 375 degrees.

2. Spray a 10x10 casserole dish generously with cooking spray.

3. In a large bowl, mix oats, brown sugar, baking powder, cinnamon, salt, half the chocolate chips, & half the berries. Stir well and pour into casserole dish. Add the other half of the berries & chocolate chips to the top of the mixture. Then, slice the banana & add to top.

4. In a separate bowl, combine milk, egg, butter, & vanilla. Whisk thoroughly. Pour on top of oatmeal mixture, making sure the all oats are soaked evenly.

5. Bake for 30 minutes. Then, remove casserole & add a tablespoon of brown sugar to the top of the casserole for added sweetness (optional.) Bake for an additional 5 or 10 minutes or until the top of the casserole is golden brown.

Recipe Source:

http://loveoffamilyandhome.net/2014/07/oatmeal-casserole-recipe.html

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Canadian Lumberjack cake - a la Melbourne.

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Canadian Lumberjack cake - a la Melbourne.

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Bridget O'Connor, PT in Albury Australia.
A local café owner shared this recipe with participants from the first Bobath Course run in Australia by Marg Mayston in 1987! It has fuelled many meetings and …’it’s (definitely) okay’. Call out if you can't see the type-set through the sepia stains.

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Linda Frease, OT in FL, USA

When trying to dress up a breakfast fruit for the holidays one year, I added finely grated fresh ginger.  Using a micro grater results in an almost paste like consistency that mixes well with the juices.  Adjust quantity to suit both amount of fruit and your taste.  I usually add 2-3 tablespoons depending on the amount of fruit.  It is a simple addition that enhances the flavor and ginger is so good for you!

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Debbie Jerome, OT in GA, USA
For the love of chocolate and peanut butter!

1 lb box of confectioners sugar
2 cups of peanut butter (creamy or chunky)
1-1 1/2 sticks of butter (melted)
2 cups of Rice Krispies cereal

Chocolate Mixture:
1 bag (16 oz) choc chips
1/2 block of parafin wax

Mix above ingredients by hand, roll into 1" balls. Dip into melted chocolate mixture. Chill. Can be frozen.

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Michelle Winer, PT in Atlanta, GA USA
My family and friends love these!!

Brownies, adapted from Martha Stewart, makes a 9x13 pan

¾ cup (1- ½ sticks) butter or margarine

12 ounces semisweet chocolate, chopped or chocolate chips

1 ¾ cups sugar

1 teaspoon salt (omit if using salted butter/margarine)

4 large eggs

1 cup + 2 Tablespoons all-purpose flour or cup for cup gluten free flour blend (For Pesach use 1 cup Tapioca starch & ½ cup ground almonds)

1 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Spray bottom and sides of a 9x13 baking pan with cooking spray.  Set aside.

Melt together butter/margarine and chocolate, either in a microwave by microwaving for 30-90 seconds stirring every 30 seconds or by placing butter/margarine and chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently, until almost melted. Remove from heat; stir until completely melted.

Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour just until smooth (do not overmix). Fold in nuts, if using.

Spread batter evenly in prepared pan. Bake about 35-40 minutes, until center is no longer “jiggly”.  This is a shorter cooking time than the recipe calls for but that makes the brownies fudgier.  Cool completely in pan.   Frost with mocha frosting.  Refrigerate until ready to serve.

Mocha Icing, adapted from thepioneerwoman.com

2 sticks butter or margarine, softened

5 cups powdered sugar

¼ cup cocoa powder

¼ teaspoon salt (omit if using salted butter/margarine)

3 teaspoons vanilla extract

½- ¾ cup strongly brewed coffee, cooled (more to taste)

In a large mixing bowl, combine the butter/margarine, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy.

This will make more than enough icing for the brownies.  ¾ of the recipe is probably enough but ½ might not be quite enough.  Depends how thick you like your icing layer to be.

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Bonnie Boenig
Ohio, United States
This is the easiest noodle salad, and it is delicious! Good for the first time as a side dish, and great as a left over, and over, and over :-) with additions such as grilled chicken chunks or cubes of salmon.
All you need is:
1 box of rotini noodles
Brocolli- about 2 cups
Carrots- about 2 cups
Parmesan ranch or peppercorn salad dressing
Italian dressing with romano cheese
Steam carrot spears, then dice
Steam brocolli heads and chop into bite sized pieces
Make rotini noodles- al dente
Mix it all together and use dressing to your preference - salt and pepper and light touch of basil seasoning
ENJOY!!
Not enough to keep for the next day? Double the recipe!
A family favorite.....

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Making these right now!  Got us all hooked on Brussels sprouts! https://cookieandkate.com/kung-pao-brussels-sprouts-recipe/

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Eileen Crowley,  Ireland 🇮🇪

Its the cashew cheese white sauce - gets me every time! 🤤The enthusiasm of the chefs helps too! I've put the link for the recipie below so you can see the video to follow along or have the text step by step version.

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This vegan lasagne is our ABSOLUTE FAVOURITE recipe from our new book!! It's so delicious and hearty, we haven't been able to find a single person that doesn't like it yet! A real crowd pleaser.

For cashew "cheese" white sauce:

Ingredients

For cashew "cheese" white sauce:

Gluten-Free, Dairy-Free Lasagna

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This vegan lasagne is our ABSOLUTE FAVOURITE recipe from our new book!! It's so delicious and hearty, we haven't been able to find a single person that doesn't like it yet! A real crowd pleaser. For cashew "cheese" white sauce: For cashew "cheese" white sauce: Gluten-Free, Dairy-Free Lasagna

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Hello all!  I am Amy McCartney, PT from NH USA!  I say I'm a foodie by association because I am a terrible cook but a great eater - my husband and son cook most of the time!  I don't have any recipes to add but they could - I am not skinny  because they are very good in the kitchen!

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Karen Gartner, PT from Vermont, USA
A special treat in the summer in Vermont, which is known for its pure Maple Syrup, is the Maple Creamee. A wonderful maple soft serve ice cream.  This recipe creates a frozen mousse that is a similar consistency and yumminess.  It calls for individual ramekins, but you can also pour it into a lined loaf pan and freeze it and then scoop it out into a cone.
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| Frozen Maple Mousse APR 9, 2018 This rich and easy dessert has the creaminess of a well-churned ice cream, but no machine is required. For best results, use Grade A syrup that is labeled "amber color and rich flavor." Make Ahead: The base needs to be chilled for at least 1 hour. The mousse needs to be frozen for at least 6 to 8 hours, and up to 2 weeks. (For long-term storage, place a piece of wax paper or plastic wrap directly on the surface of the mousse in its sealed container.)
| SERVINGS:
| When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
| Tested size: 8-10 servings INGREDIENTS 1 cup pure maple syrup, plus more for drizzling (see headnote) 4 large egg yolks
2 cups heavy cream
Toasted slivered almonds, for garnish (optional)
| DIRECTIONS Heat a few inches of water in a medium saucepan over medium heat. Pour the maple syrup into a heatproof bowl and set it over the saucepan; cook for 4 or 5 minutes. Once the syrup is bubbling at the edges, remove that bowl from the pan. Whisk the egg yolks in a separate heatproof bowl. Gradually add 2 tablespoons of the hot maple syrup, whisking, then add the tempered egg mixture to the rest of the maple syrup and whisk to incorporate. Return the maple-syrup bowl (with egg yolks blended in) in the saucepan. Cook for 15 to 20 minutes, whisking, to form a thick and smooth base mixture. Remove from the heat. Place a piece of parchment paper directly on the surface of this custard (to keep a surface skin from forming), then refrigerate for at least 1 hour, until completely chilled. Beat the heavy cream in the bowl of a stand mixer fitted with a balloon-whisk attachment or a handheld electric mixer on medium speed until stiff peaks form (but be careful not to over-beat). Stir 3 heaping spoonfuls of the whipped cream into the cooled maple base. Gently fold in one- third of the remaining whipped cream, and repeat two more times to incorporate all the whipped cream. No streaks of white should remain, but there should be some lightness and volume to the mousse. Divide among individual ramekins or pour into a freezer-safe serving dish. Cover with plastic wrap and freeze for at least 6 to 8 hours. For easy scooping, let the mousse sit at room temperature for 10 minutes before serving. Garnish each portion with a drizzle of maple syrup and the almonds, if using.
| RECIPE SOURCE Adapted from “Edible: A Celebration of Local Foods,” by Tracey Ryder and Carole Topalian (Wiley and Sons, 2010 🇺🇸

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by Holly Garwell, UK 🇦🇽

Ever since I was a child I have loved gravy and my parents used to get really irritated when I asked for my own vegetarian version. It was one of the benefits of leaving home that I could have my own gravy without fuss or argument!

I have recently found a serious deep gravy, made by slightly burning vegetables and using coffee! (I use slightly less coffee than the recipe)  Sounds crazy but is very yummy and perfect to go with a veg roast including at Christmas. I also add a splash of red wine (which I also drink when making 😇).

Finish the red wine .... :)

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Heat the oil in a large, wide saucepan over a high heat. Add the mushrooms and fry 'hard' for 7-8 minutes. Let them cook without stirring to start with, to develop lots of caramelized colour, then stir from time to time. They will release some liquid: keep cooking until this has been driven off and the mushrooms are well reduced and thoroughly browned.

Add the chopped onion and cook for a few minutes until it starts to take some colour. Then add the carrots and herbs and cook for a few minutes more until the carrots start to colour too. Keep going till all the veg are well browned. Don't worry if there's a bit of sticking and burning on the base of the pan - just give any well-browned bits a shove or a scrape with a wooden or plastic spatula from time to time, to loosen them.

Sprinkle in the flour, stir it thoroughly into the veg and cook for a minute or so, stirring regularly.

Pour in the hot stock or water, giving it a good stir-and-scrape with a spatula to help release any nice caramelized bits from the base of the pan and amalgamate the flour.

Add the celery. Bring up to a simmer and cook for 6-7 minutes, or until the veg is just tender. Add the coffee and tamari or soy and take the pan off the heat.

Use a potato masher to crush and mash the veg in the pan, in order to extract maximum flavour then pass the gravy through a sieve, pressing the veg to squeeze out all the lovely juices. (No need to waste the veg that's left in the sieve - eat it as is or serve it 're-fried' with rice).

Taste the gravy. Add a touch of salt and pepper, and a little more tamari or coffee, if you like, to give it extra depth. If you want to sharpen it, you can add a teaspoon or two of cider or wine vinegar. Serve straightaway or cool and chill until needed. It may separate a bit when cooled, but it will come back together nicely if you give it a whisk as you re-heat it.

Makes about 600ml

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Heat the oil in a large, wide saucepan over a high heat. Add the mushrooms and fry 'hard' for 7-8 minutes. Let them cook without stirring to start with, to develop lots of caramelized colour, then stir from time to time.

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Melanie Batista, USA
The kids love 'em!

-2 Tbsp Coconut oil, melted
-1/4 cup coconut sugar
-2 eggs
-1/4-1/2 cup almond butter
-1 tsp vanilla
-1 cup milk
-3 cups GF oats
-2 tsp baking powder
-1/2 tsp salt
1/2 cup chocolate chips

1. Pour melted oil in a bowl.  Mix sugar, then eggs and whisk.
2. Add almond butter and vanilla and mix
3. Pour in milk and mix
4. In a separate bowl, mix oats, baking powder and salt
5. Pour wet ingredients into dry and mix fully.  Stir in chocolate chips
6. Spray square pan and pour mixture in and bake at 350 degrees for 30 minutes.

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Kristin MacColl, Canada

We are TOTALLY foodies in this house, this is right up our alley! I couldn't choose one favourite I just picked one of our "staples". We serve these with pretty much any soup/stew we make or for snacks with peanut butter and honey.

What will you need?
2 cups all purpose flour
1 TBSP baking powder
1 tsp salt
1/4 cup coconut oil (room temp.)
3/4 cup almond milk (we've used dairy also without issue)

What do you do with it all?
1. Preheat your oven to 425F
2. Let your young child stir flour, baking powder and salt with a whisk in a large bowl
3. Clean masses of white powder off of child and all surfaces, repeat importance of keeping ingredients in the bowl
4. Argue with young child about whether cutting the oil into the mixture is an adult job. Allow young child to try to cut oil into flour mixture until they're frustrated - offer sweetly to take over. Cut oil into flour mixture with pastry cutter or forks until it resembles fine crumbs
5. Pour in almond milk and stir until a soft, sticky dough forms. Add extra almond milk one teaspoon at a time if necessary to get it to come together. Clean sticky mess off of young child's hands and body.
6. Dump dough onto clean, floured surface. Allow young child to assist with rolling dough with great enthusiasm then try to fix it up to be relatively uniform at 1/2 inch thick.
7. Allow small child to cut dough with small, fun shaped cookie cutters and place on a baking sheet lined with parchment paper or silicone mat. We use 1-2 inch shapes (often trains, trees, stars, bees, mini people, hand prints, etc. but I'm sure a plain circle would work well too)
8. Re-roll scraps to cut more - we usually do 2-3 re-rolls and the last ones are a bit denser but still fun to eat!
9. Bake about 10 minutes until slightly golden.
10. Clean flour mess from every surface in your kitchen and all over your small child (again).
11. Eat 4 biscuits before they even make it to the table for dinner (while sharing giggles with your very happy and proud young child) then enjoy another several with your meal.

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She may be a felon, but she's got skills! This is my "secret" Martha Stewart recipe that everyone loves.

Beecher's Flagship Cheese Sauce

4 tbsp unsalted butter

1/3 C unbleached all-purpose flour

3 C milk

14 oz cheddar cheese, grated

2 oz Jack cheese, grated

1/2 tsp kosher salt

1/4 - 1/2 tsp chipotle-chile powder

1/8 tsp garlic powder

1. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.

2. Slowly add milk, whisking constantly. Cook, stirring frequently, until sauce has thickened, about 10 minutes. Remove from heat. Add cheeses, salt, chile powder, and garlic powder. Stir until cheese has melted and all ingredients are well incorporated, about 3 minutes. Use immediately or refrigerate up to 3 days.

3. To reheat sauce, place in a saucepan over low heat, stirring frequently, until heated through.

Pasta

Unsalted butter or vegetable oil for baking dish

6 oz short pasta (penne)

2 cups Beecher's Flagship Cheese Sauce

1 oz cheddar cheese, grated

1 oz Gruyere cheese, grated

1/4 to 1/2 tsp chipotle-chile powder

1. Preheat oven to 350 degrees. Butter or oil an 8-inch baking dish; set aside.

2. Bring a large pot of generously salted water to a boil. Add pasta and cook until al dente, about 2 minutes less than package directions. Drain into a colander and rinse under cold water until cool, then drain again.

3. Stir together pasta and cheese sauce until well combined. Pour into prepared baking dish. Sprinkle with cheeses and chile powder. Bake, uncovered, until lightly browned in places, about 20 minutes. Let stand at least 5 minutes before serving.

xoxo Sarah Goncalves

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Beth Ennis -- US

4 large egg whites room temperature

1/2 teaspoon cream of tartar

⅛ teaspoon salt

1 cup granulated sugar 200g

1 teaspoon vanilla extract( other flavors if you like)

Preheat oven to 225F (105C) and line a large cookie sheet (or two regular-sized cookie sheets -- make sure they will fit in your oven together) with parchment paper. Set aside.

Combine egg whites, cream of tartar, and salt in a large, completely clean, completely grease-free bowl (any grease or moisture at all will kill the meringue).

Using an electric mixer or a stand mixer (with either the whisk or paddle attachment), stir on low speed until mixture becomes foamy.

Increase speed to high.

With mixer on high, gradually add sugar, about 1 Tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).

Beat until mixture is thick, shiny, and has increased in volume. Mixture should have stiff peaks and sugar should be completely dissolved (you can test this by rubbing a small bit of the mixture between your fingers, if it feels gritty, the sugar isn't dissolved).

Stir in vanilla extract and any other extract you may like to use.  If using food coloring, add the food coloring at this stage, too.

Fit a large disposable piping bag with a large tip (any large star tip will work or you can just snip the edge of the piping bag for a “kiss” formation) and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet. The meringue cookies can be pretty close to each other as they won’t spread, and you will want to bake all of the cookies at the same time, so make sure you make enough space.

Bake on 225F (105C) for 1 hour. Turn off the oven once the baking time has passed, and do not open the oven. Leave the oven door closed and allow cookies to cool completely in the oven (1-2 hours) before removing.

Meringue cookies should be crisp and can be stored in an airtight container. Keep away from heat and moisture as it can soften your meringues.

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I live in Virginia, which is near Washington DC. I am not from here, having grown up in New Jersey. However, I technically live in the South...corn bread is very popular here and this is a staple in my house. Although, if you asked my kids they would say their favorite staple of the house is chocolate chip cookies I will save that recipe for another day !!https://www.pinterest.com/pin/341007003037762820/ 🇺🇸

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I must say: this is clearly NOT my favourite food... but probably the most well-known Quebec food, with regional debates who is doing the best ones, where it comes from, etc.

traditionnal recepe here:https://www.seasonsandsuppers.ca/authentic-canadian-poutine-recipe/

New fancy poutine here: https://www.foodnetwork.ca/comfort-food/photos/13-tastiest-takes-on-poutine/#!99f64846012415b7d81ceafbecbe9b50

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Carrot, Pineapple and Banana Cupcakes 🇳🇿

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Carrot, Pineapple and Banana Cupcakes 🇳🇿

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by Merryn Robertson
Our go to baking during lockdown - this has been a new favourite recipe during our recent time at home. Acknowledgment to a beautiful chef here in NZ, Nadia Lim. So easy and kids love it. We made it GF too with using GF self-raising flour

Ingredients:

2 medium ripe bananas

1 cup grated carrot

235g can crushed pineapple

2/3 cup oil(coconut, grapeseed, sunflower or canola)

1 1/2 tsp Vanilla essence

2 large eggs

1 tsp baking soda

3/4 cup desiccated coconut

2/3 cup sugar

2 TBS honey/syrup

good pinch of salt

225g self-raising floor

3/4 tsp cinnamon

Instructions:

1. Oven to 200 deg Celsius.

2. Mash Bananas, add all above ingredients besides last 2 (flour and cinnamon). Mix well.

3. Sift in flour and cinnamon

4. Use large metal spoon to fold ingredients until just combined, being careful not to overmix.

5. Divide mixture between muffin cases, filling almost to the top

6. Bake for 20-25 mins until risen and golden

7. Can ice but they really don't need it as they are so moist as is!

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by Pia Stampe
These are my favorite cookies with memories all the way back to my childhood in Denmark.
I made a batch last night so I took a picture....they taste better than they look!!!

Marzipan Kransekager

500 g marzipan

125 g sugar

1 1/2 egg whites

Icing

1 egg white

150 g powdered sugar

1/2 tsp vinegar

If the dough is too thin, use almond flower to gather it so you can roll into logs. Cut the logs into 1 1/2" small logs and use a knife to gently shape them into 3-sided logs.

Bake at 375F for approximately 10 -12 minutes checking frequently.
Cool on a wire rack. Decorate with the icing and ENJOY:)
PS: "Kager" means Cookies:)

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by Jane Hamer
Fastest, quickest chocolate cake and no-one even knows its vegan
Mix dry ingredients together in  a bowl,  add remaining ingredients, bake in a greased and floured cake tin on 180 degrees Celsius for 30-40min. Icing = vegan margarine or oil and kremelta.
1 1/2 C flour; 1 C sugar, 1/2 tsp salt, 3 Tbsp cocoa, 1tsp baking soda, 5 Tbsp canola oil, 1 tsp vanilla essence, 1 Tbsp vinegar, 1 C cold water. YUM

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by Mindy Silva
When I first came to New Zealand I was horrified by their take on the hot dog - but like their coffee, it grows on you. Especially on those cold, rainy evenings standing on the side of a rugby field 🏉
Recipe
Ingredients

Slice Bread

Cooked Sausage on a Barbie

Braised Onions

Tomato Sauce

Instructions
Take a slice of bread, pop a sausage in the middle, smother with onions and tomato sauce, enjoy 🌭

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Of course we all attend conferences and summits to learn - but who doesn't love exploring the local restaurants and the delicious conference meals? So let's take it virtually.
The Foodies Network Challenge:
1. Share your favorite recipe. Add a title + your country flag and your name.
2. Try a few other's that our eHealth attendees and speakers have posted here.
3. Give your favorites a 👍 and a comment or two.

Participate to get into the draw for coffee voucher giveaways!