Spicy Potato Wedges

Spicywedges

Potato, poh-tato! Believe it or not, this may just be the most popular veggie ever. Think about it –there are so many things that you can make with it. Whether you fry it, bake it, slice it, dice it or mash it, the potato is a trusty side to several dishes.

But just when you thought you’ve exhausted all recipe options, along comes a new one to try–spicy potato wedges. These are a crisp and healthy alternative to fries, and have a punch of flavour. Whether you eat them on their own or with a meal, they’re sure to live up to expectations.

Ingredients:

2 large Yukon potatoes
1 tbsp sesame
3 tsp President’s Choice Black Label Moroccan spices
4 tbsp olive oil

Instructions:

  1. Preheat the oven to 350 degrees Celsius.
  2. Slice the potatoes into wedges by cutting them vertically in half, and then into 1-inch slices.
  3. Lay them onto a large baking sheet, and drizzle them with the oil. Toss with your hands to ensure that they’re evenly covered.
  4. Sprinkle the sesame seeds, followed by the Moroccan spice.
  5. Toss again and sprinkle more of the sesame and spice if needed.
  6. Place in the oven and make for 35-40 mins until golden brown, turning once halfway through.

Style is served!

 

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Frozen Strawberry Fluffs

  
I don’t always leaf through French magazines (mainly because my ability to understand the language is far from perfect), but when I do, I find recipes worthy of a PoshDish twist! What, may you ask? Here’s a hint: a little something to keep you cool. 

With all the heat we’ve been getting this summer, there’s no point in turning on the oven to bake. Instead, cold treats should be the only thing on the menu –like these frozen strawberry fluffs. Though the original recipie calls for a number of ingredients, including egg whites and a whole lot of sugar, ThePoshDish version cut it down to three and subbed in honey. In other words, you have every reason to give them a try.

Ingredients

3 cups fresh (not frozen) strawberries 

275 ml whipping cream

2 tbsp honey 

Cupcake moulds

Spoons or popsicle sticks 

Instructions:

1. In a large bowl, pour the whipping cream and beat using an electric mixer or until it forms stiff peaks.

2. Place the strawberries in a blender or food processor along with the honey, and mix on high until they have become a liquid. 

4. Fold the strawberry-honey mix into the whipped cream.

5. Pour into cupcake moulds (either the tin ones or silicone ones –this option is great as it will leave a nice texture on the frozen treat). Stick the teaspoons or popsicle sticks in the middle of each.

6. Freeze for 4-6 hours.

So that’s all it takes to make these cute little fluffs! Enjoy –or as the French would say, “bon appetit”!

Style is served!
 

Liven Up Your Dessert with Lemon Bars

lemonbarsI

Lemons are the one fruit that you can’t just sit and savour on their own –or else you’d be left puckering your perfectly glossed lips. That doesn’t mean that they don’t make a great ingredient, however! So whether you’re whipping up a cooling lemonade or incorporating zest in cookies, you can’t help but love them.

One of my favourite recipes are lemon bars! They’re sweet, sour, and just the right amount of tangy. Best of all, they are also incredibly refreshing and pair perfectly with a warm cup of tea or your morning latte. Here’s what you’ll need to give them a try:

Ingredients:

3/4 cup butter, softened
1 3/4 cups sugar
2 cups white flour
4 eggs

2 lemons (juice, zest of one)

lemonbarsII

Instructions:

  1. Start by preheating your oven to 350 degrees Fahrenheit.
  2. In a medium bowl, pour 1/2 cup of sugar and sift in 1 3/4 cups of flour. Add in the softened butter and mix with your hands until dough has formed.
  3. Spread the dough in a 9×9 inch pan. Pop in the oven and bake for approx. 18 minutes or until golden brown.
  4. While your crust is baking, mix the 1 1/4 cup of sugar and 1/4 cup flour. Then, add in the eggs, along with the juice of two lemons, and grated zest of one.
  5. When the crust is baked, take it out of the oven and pour the lemon mix on top. Put it back in the oven and bake for another 20 minutes or so.
  6. Let cool completely before cutting, and even store in the fridge overnight for best results. Then you’ll be ready to cut perfect little triangles (or squares, or circles…whatever shape your heart desires).

Style is served!

Easter Dessert Made Easy with Raspberry Baskets

raspberry basket

Easter meals can sometimes get a little heavy, so many may give up on indulging on anything else by the time the last course rolls around. With that being said, there’s a little trick you can use for your upcoming party to make sure that everyone can enjoy a little something sweet! The secret? Make sure you serve a light dessert.

My raspberry baskets are especially perfect for Easter, and boast fruity flavour and hints of vanilla enveloped in an irresistibly crunchy phyllo cup. They’re incredibly easy to make and even easier to eat –you can forgo the fork if you wish and just bite in. See below for a full list of ingredients and instructions.

Ingredients:

5 sheets Phyllo pastry, thawed according to package instructions
2 tbsp butter, melted
2 containers fresh raspberries
3 cups vanilla pudding
2 tbsp icing sugar

Raspberries II

Instructions:

  1. Begin by preheating your oven to 375 degrees Fahrenheit.
  2. Lay out your phyllo sheets on a clean, flat surface. Using a silicone brush, spread a little of the melted butter on each layer and stack back on top of one another evenly.
  3. Using a pizza cutter, divide them into 12 squares large enough to fit a standard cupcake tin.
  4. Press each square into cupcake tin, making sure there is space in the middle as to create a “basket”.
  5. Bake for approximately 7 to 8 minutes and until golden.
  6. Once baked and completely cooled, spoon about 2 tablespoons of vanilla pudding into each and top off with a generous heap of raspberries.
  7. Sift icing sugar on top of each basket for garnish.

Now that you have your last dish of the big day figured out, all you have to do is get cracking on coloring those eggs –stay tuned for this year’s egg DIY project coming out Sunday!

Style is served!

DIY Sunday: Weekly Meal Planner

planner

Let’s be honest, us gals (and guys) have busy schedules. So busy in fact, that planning out a meal and even more so making one, can be the last thing on our minds. We’re always off to work, skipping over to spin class, or heading out for a night on the town! But with that being said, it’s important to look after yourself –and food plays a big part.

To make things a little simpler in our action-packed days, try using a weekly meal planner. Why? BecauseĀ  you can have your lunches and/or dinners all figured out before your week even begins (being ahead is never a bad thing). And on top of it all you can list your ingredients so you’re set to grocery shop and stay on track.

In other words, this little guy can not only help you eat better by encouraging you to skip the store-bought and take-out food, but also helps you save money because you pinpoint what you need to buy.

To make your own, select pretty paper and print out my template by clicking here. Make sure you set up the orientation as “landscape”. For a round-up of what you need, see below.

Tools:
7×5 inch coloured craft paper of your choice
Printer
Magnets(if you want to stick it on the fridge)

Once you’re done, you can hang it up on your fridge (because of course, it’s pretty enough to show off), or stick it in your agenda for a quick glance at what’s on your plate.

Style is served!

Chocolate-Dipped Coconut Macaroons

Macarons2016

Coconuts often remind us of well-deserved vacations and sitting in the sun while sippin’ on a cool pina colada! But fear not, you don’t have to travel far to enjoy the taste of this tropical fruit.

That’s right, you can treat yourself year-round…like right now for instance! How? Forgo the drinks and combine coconut in recipes instead. Among the easiest to make and tastiest are these chocolate dipped macaroons, guaranteed to fly off the plate, platter, or pedestal.

Ingredients:

3 eggs (whites only)
200 grams unsweetened shredded coconut
1 tbsp flour
1/3 cup sugar
100 grams milk chocolate chips

Coconuts

Instructions:

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. In a medium bowl, combine the dry ingredients: coconut, flour, sugar.
  3. In another bowl, beat the egg whites until the foam form stiff peaks.
  4. Carefully fold in the coconut mix.
  5. On a parchment-lined baking sheet, make little mounds with your hands placing them about 1 inch apart.
  6. Bake for approximately 18 minutes, or until golden brown. Take out and let cool on a rack.
  7. To melt your chocolate, pour into heat-proof bowl, and heat on top of boiling water. Stir constantly.
  8. Dip the bottom of each macaroon into the melted chocolate, and transfer onto a wire rack to set. If desired, you can place into the fridge for approx. 30 mins.

So sit back, take a bite, and think of the tropics!

Style is served!