hese days, people want foods crafted from ingredients they can understand and trust. Simply Milled by Ardent Mills® organic flour is just that. It’s nothing more, and nothing less, than family-farmed wheat, ground into flour at our community mill as it has been for close to a century.*
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And with organic all-purpose bread, pastry, strong bakers and whole wheat options, there’s a Simply Milled flour for every need.
And with organic all-purpose bread, pastry, strong bakers and whole wheat options, there’s a Simply Milled flour for every need.
Organic All-Purpose Flour with a Simple Difference
Organic All-Purpose Flour with a Simple Difference
Simply Milled by Ardent Mills® All-Purpose Flour is made from a blend of high quality organic wheat grown on family farms on the prairies. It’s simple, organic flour, with excellent baking performance in all types of baking.
Simply Milled by Ardent Mills® All-Purpose Flour is made from a blend of high quality organic wheat grown on family farms on the prairies. It’s simple, organic flour, with excellent baking performance in all types of baking.
SEA SALT DARK CHOCOLATE CHUNK COOKIES
SEA SALT DARK CHOCOLATE CHUNK COOKIES
PREP TIME: 20 minutes
PREP TIME: 20 minutes
TOTAL TIME: 30 minutes
TOTAL TIME: 30 minutes
YIELD : 450 cookies scaled at 42g each
YIELD : 450 cookies scaled at 42g each
INGREDIENTS:
INGREDIENTS:
5 kg Simply Milled ® Organic
5 kg Simply Milled ® Organic
All-Purpose Flour
All-Purpose Flour
3.75 kg Unsalted butter
3.75 kg Unsalted butter
2.75 kg Packed brown sugar
2.75 kg Packed brown sugar
2.5 kg Granulated sugar
2.5 kg Granulated sugar
1.7 kg Liquid eggs
1.7 kg Liquid eggs
70 g Vanilla
70 g Vanilla
70 g Baking powder
70 g Baking powder
30 g Baking soda
30 g Baking soda
100 g Flaked sea salt
100 g Flaked sea salt
3 kg 70% Dark chocolate, chopped
3 kg 70% Dark chocolate, chopped
DIRECTIONS:
DIRECTIONS:
1. Preheat oven to 175°C (350°F). Using a 4-speed upright mixer, mix together butter, granulated sugar and brown sugar; mix in liquid eggs, until well blended. Mix in vanilla.
1. Preheat oven to 175°C (350°F). Using a 4-speed upright mixer, mix together butter, granulated sugar and brown sugar; mix in liquid eggs, until well blended. Mix in vanilla.
2. In a separate bowl, blend together flour, baking powder, baking soda and 50g sea salt. Mix into butter mixture. Stir in dark chocolate.
2. In a separate bowl, blend together flour, baking powder, baking soda and 50g sea salt. Mix into butter mixture. Stir in dark chocolate.
3. Scoop cookie dough using a #30 scoop and place on baking sheets. Sprinkle lightly with remaining sea salt. Bake, in batches, for 9 to 10 minutes or until golden brown. Let cool for 5 minutes on baking sheet.
Transfer to racks; let cool completely.
3. Scoop cookie dough using a #30 scoop and place on baking sheets. Sprinkle lightly with remaining sea salt. Bake, in batches, for 9 to 10 minutes or until golden brown. Let cool for 5 minutes on baking sheet. Transfer to racks; let cool completely.
COOK’S TIPS:
COOK’S TIPS:
• Use organic ingredients where available and as desired.
• Use organic ingredients where available and as desired.
LENTIL MUSHROOM SHEPHERD’S PIE
Recipe courtesy of Fresh n’ Lean
Classic comfort food with a healthy vegan twist. Packed with flavourful lentil mushroom filling hidden under a layer of creamy pureed potatoes. Rich, cozy and satisfying, perfect for a lunch or brunch option.
INGREDIENTS: Yields: 4 I Total time: 50 minutes
LENTIL MUSHROOM LAYER:
1 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
150g brown mushrooms, diced
2 tbsp tamari or soy sauce
¼ tsp chili powder
½ tsp brown sugar
400g (2 cups) brown or green lentils, canned or cooked
INSTRUCTIONS:
• Boil the potatoes for 12-15 minutes or until fork tender. Drain, add plant milk, olive oil or vegan butter, nutmeg, salt and pepper and using a hand (immersion) blender or a potato masher, puree until smooth and creamy. Set aside.
• Heat olive oil in a large deep skillet. Add onions, garlic, carrots and celery. Cook for about 5 minutes, stirring occasionally.
• Add mushrooms, tamari or soy sauce, brown sugar and chili. Cook for 8-10 minutes or until all liquid released by mushrooms evaporates.
• Add lentils, tomato paste and veggie stock. Stir well, bring to a simmer and cook for 5 minutes or until all excess liquid evaporates.
• Preheat oven to 200C. Transfer lentil mushroom filling to a baking dish (8x8 inch or comparable).
• Top with mashed potatoes, gently spread the puree with a spoon.
• Bake for 15 minutes, then broil for 5 minutes or until you have a golden brown crust on top.
• Decorate with freshly chopped parsley and enjoy!
1 tbsp tomato paste
¼ cup veggie stock
POTATO LAYER:
800g potatoes, peeled and cut
3 tbsp plant milk
2 tbsp olive oil or vegan butter
¼ tsp nutmeg
Salt and pepper to taste
For serving: freshly chopped parsley
BLUEBERRY-CHOCOLATE MOUSSE CUPS
INGREDIENTS: Yields: 6
235.2 grams half-and-half, divided
5.73 grams unflavored gelatin
89.9 grams semi-sweet chocolate chips
6 (2-1/2-inch) round chocolate wafers
256 grams fresh or dried blueberries
INSTRUCTIONS:
• In a large microwaveable bowl, place a third of the half-and-half.
• Sprinkle gelatin over and stir to mix; set aside to allow gelatin to soften for 5 minutes; microwave on high until bubbles appear, 30 to 60 seconds.
• Add chocolate chips and stir until smooth then stir in remaining halfand-half.
• Cover and refrigerate until the mixture starts to set, 20 to 30 minutes.
• Meanwhile, line 6 muffin cups with paper or silicone cupcake liners; place a chocolate wafer in each, crush to fit; set aside.
• With an electric mixer, beat the chocolate mixture until smooth and fluffy.
• Fold blueberries into mousse; spoon into cupcake papers; cover loosely and chill until firm, about 2 hours.
(Recipe can easily be doubled.)
Credit: U.S. Highbush Blueberry Council www.blueberrytech.org
Thomas J. Payne Market Development.
Get the Real Blueberries™ Seal! www.realblueberries.org
CAPRICCIOSA PIZZA
Total time: 20 minutes I Preparation time: 15 min I Cooking time: 5 min I Yield: 2-3 pizzas
Difficulty level: Very easy
INGREDIENTS: Yields: 2-3
500 grams of pizza dough (see Page 20)
400 grams of fine tomato sauce
10 fresh basil leaves
100 grams mozzarella cheese
1 tablespoon of extra virgin olive oil
150 gr of champignon mushrooms
80 gr of olives
3 eggs
120 gr of cooked ham
60 gr of artichoke hearts in oil
3 grams of fine sea salt
1 tablespoon of extra virgin olive oil
INSTRUCTIONS:
• Pre-heat the pizza stone on an electric hob (maximum power) or on a gas hob (medium heat) or directly in the oven (240°C / 500°F). The Pizza Stone must be pre-heated for at least 15 minutes.
• Divide the dough into 2 or 3 equal balls.
• Roll out one ball of dough on a floured work surface with a flour covered rolling pin applying light pressure.
• While kneading the dough, cut out the circle of pizza.
• Season the tomato sauce with salt, oil and basil.
• Ladle sauce onto prepared dough, starting from the middle and working out in circles.
Top with shredded mozzarella, finely chopped champignon mushrooms, olives, raw egg, pieces of cooked ham and artichokes in oil.
• Move the pizza on preheated pizza stone.
• Bake the pizza in the pre-heated oven at 220°C/425°F for about 5 minutes. The pizza is ready when the topping is golden and bubbling and the dough along the edge is nice and crisp.
Cut pizza into wedges. Enjoy.
Recipe courtesy of Lagostina
MUSHROOMS AND SAUSAGE PIZZA
Total time: 20 minutes I Preparation time: 15 min I Cooking time: 5 min I Yield: 2-3 pizzas
Difficulty level: Very easy
INGREDIENTS:
500 grams of pizza dough (see page 20)
400 grams of fine tomato sauce
10 fresh basil leaves
150 grams mozzarella cheese
3 grams of fine sea salt
1 tablespoon of extra virgin olive oil
INSTRUCTIONS:
• Pre-heat the pizza stone on an electric hob (maximum power) or on a gas hob (medium heat) or directly in the oven (240°C / 500°F).
• Divide the dough into 2 or 3 equal balls.
• Roll out one ball of dough on a floured work surface with a flour covered rolling pin applying light pressure. While kneading the dough, cut out the circle of pizza.
• Season the tomato sauce with salt, oil and basil.
• Ladle sauce onto prepared dough, starting from the middle and working out in circles. Top with shredded mozzarella.
• Move the pizza on preheated pizza stone.
• Bake the pizza in the pre-heated oven at 220°C/425°F for about 5 minutes. The pizza is ready when the topping is golden and bubbling and the dough along the edge is nice and crisp.
Cut pizza into wedges. Enjoy.
Recipe courtesy of Lagostina
WILD BLUEBERRY CUPCAKES
INGREDIENTS: Yields: 12 Approximately 1 hour + cooling time with Cream Cheese and Wild Blueberry Icing
BLUEBERRY CUPCAKES:
1/2 cup (120 g) soft butter
2/3 cup, plus 1 tablespoon (140 g) sugar
2 eggs
2/3 cup (200 g) sour cream
1 teaspoon vanilla extract
½ cup (50 g) ground almonds
1 2/3 cups (200 g) flour
2 teaspoons baking soda
2 2/3 cups (200 g) frozen wild blueberries
BLUEBERRY TOPPING:
1 1/3 (100 g) frozen wild blueberries
¼ cup (50 g) sugar
CREAM CHEESE ICING:
1 1/4 cup (300 g) cream cheese, room temperature
2 tablespoons (30 ml) milk
½ cup (50 g) powdered sugar, sifted
INSTRUCTIONS:
• Place paper liners in muffin cups.
• Preheat oven to 350°F (180°C). In a large bowl, beat butter and sugar until light fluffy, approximately 1 minute.
• Add eggs, sour cream and vanilla extract. • Mix until incorporated. In a separate bowl, mix ground almonds with flour and baking soda.
• Add to bowl with wet ingredients, mix to incorporate.
• Add blueberries to batter, fold to incorporate.
• Spoon batter into lined muffin cups. Bake until a skewer comes out clean, approximately 20-25 minutes.
• Place on a baking rack to cool before frosting with Cream Cheese Icing.
• Place blueberries and sugar in a small pot over mediumlow heat.
• Stir blueberries until sugar dissolves and mixture reduces to a sauce consistency, approximately 3-5 minutes.
• Set aside to cool. Whip cream cheese and milk together in a bowl using a whisk or electric beater.
• Add icing sugar, whip until incorporated.
• Place icing in a piping bag with a round tip; pipe on top of each cupcake.
• Using a teaspoon, create a small hole in icing; spoon Blueberry Topping inside and serve.
Recipe courtesy of the Wild Blueberry Association of North America.
WILD BLUEBERRY MINI MUFFINS
INGREDIENTS: Yields: 22-24 muffins
1 egg
3 tbsp butter, melted
¾ cup vanilla yogurt
1/3 cup sugar, plus extra for sprinkling
1/3 cup almond butter (or your favorite nut butter)
1 tsp cinnamon
1 cup flour (minus 2 Tbsp)
½ tsp baking powder
½ tsp baking soda
¾ cup frozen wild blueberries
INSTRUCTIONS:
• In a large microwaveable bowl, place a third of the half-and-half.
• Sprinkle gelatin over and stir to mix; set aside to allow gelatin to soften for 5 minutes; microwave on high until bubbles appear, 30 to 60 seconds.
• Add chocolate chips and stir until smooth then stir in remaining halfand-half.
• Cover and refrigerate until the mixture starts to set, 20 to 30 minutes.
• Meanwhile, line 6 muffin cups with paper or silicone cupcake liners; place a chocolate wafer in each, crush to fit; set aside.
• With an electric mixer, beat the chocolate mixture until smooth and fluffy.
• Fold blueberries into mousse; spoon into cupcake papers; cover loosely and chill until firm, about 2 hours.
(Recipe can easily be doubled.)
Recipe courtesy of the Wild Blueberry Association of North America.
SAVOURY SWIRLS
Recipe of Michelle Eshkeri, The Modern Sourdough
These swirls are a perfect example of how sweet and savoury flavours work well together. The rich, slightly sweet brioche dough is as delicious with salty savoury fillings as it is with sweet cinnamon buns. I actually prefer the savoury flavours and the Marmite and cheese filling is one of my favourites. The swirls work well for a crowd, you could make them half size and serve them warm as a savoury option for a children’s birthday party, the adults will fall upon them at the very least.
INGREDIENTS: Yields: 9 swirls I 1 x brioche dough (up until the dough goes into the fridge) flour, for dusting I 1 x quantity of filling of your choice (see below)
MARMITE AND CHEDDAR
Chop 95g unsalted butter into small cubes, place in a bowl and set aside at room temperature, for 10–20 minutes, to soften. Add 95g Marmite to the butter and mix together until well combined. Spread the Marmite butter over the dough and sprinkle 200g grated mature Cheddar cheese on top.
PIZZA
Spread 200g tomato sauce over the dough and sprinkle 300g grated mozzarella cheese over. Top with the leaves from a small bunch of fresh basil.
CHEDDAR, DILL AND SPRING ONION
Chop 88g unsalted butter into small cubes, place in a bowl and set aside at room temperature, for 10–20 minutes, to soften. Combine 26g grated mature Cheddar cheese, 21g finely chopped dill and 85g thickly sliced spring onions. Spread the butter over the top and sprinkle the cheese mixture over the top.
INSTRUCTIONS:
• Line a 25cm (10 in) square cake tin with baking parchment.
• On a lightly floured work surface, roll the chilled brioche dough into a 20 x 27cm rectangle.
• Spread the filling over the dough, right to the edges on three sides but leaving a 1cm border with no filling on one long end of the rectangle. Roll up the dough firmly from the long side with the filling on. Pinch the seam closed and arrange the roll so it is seam side down on the work surface. Measure 3cm increments along the roll and cut the dough into 9 with a sharp knife. Lay them, swirl side down, in the tin in 3 rows of 3.
• Cover the shaped dough and allow it to rest for 16–24 hours in a warm place.
• Twenty minutes before baking, preheat the oven to 200.C/400.F/gas mark 6 and place a 25cm roasting tin inside.
• Place the swirls in the oven and pour 150–200ml water into the roasting tin. Bake for 15 minutes. Then reduce the heat to 180.C/350.F/ gas mark 4 and remove the roasting tin from the oven. Bake for a further 15–20 minutes or until a skewer inserted into the centre comes out clean of dough (it may be sticky with the filling however).
• Serve warm or cold.
FRIED CHEESE SANDWICHES
INGREDIENTS: Yields: 4
8 large thin slices of Italian bread
1 cup PASTENE Grated250 mLRomano Cheese
1 cup PASTENE Grated250 mLParmesan Cheese
3eggs
3 tbsp 35% cream
45 mL ¼ cup PASTENE Pure Olive Oil
INSTRUCTIONS:
• Trim crusts from bread. Brush edge slightly with cold water.
• Divide cheeses over 4 slices of bread. Top with remaining slices, press in edges to seal.
60 mL fresh chives, chopped salt and pepper
• Place sandwiches on cookie sheet, and place a second cookie sheet on top. Weigh it down with a heavy object, such as a large can, for 15 minutes. Cut each sandwich in 4 pieces
.• Beat eggs lightly, season to taste with salt and pepper, and stir in cream. Dip sandwiches in egg mixture. Heat oil in skillet. Cook 4 minutes each side in hot oil. Top with chives and serve immediately.
Recipe courtesy of Pastene
BUFFALO CHICKEN DIP
INGREDIENTS:
2 tbsp (30 ml) olive oil
6 boneless skinless chicken thighs
1/2 cup (125 ml) Frank’s RedHot® Buffalo Wings® Sauce
1/2 cup (113 g) butter
1 cup (250 ml) celery, finely chopped
1 cup (250 ml) carrots, finely chopped
1/2 cup (125 ml) leeks, finely chopped
1 pkg (250 g) cream cheese
INSTRUCTIONS:
• Preheat oven to 375°F (190°C). Heat olive oil in an oven-proof skillet on high heat. Sear chicken thighs 3 minutes per side.
• Add RedHot Buffalo Wings Sauce to pan. Transfer pan to oven.
• Roast chicken 12 minutes. Remove from oven.
• Shred chicken using 2 forks. Set aside.
• Increase oven temperature to 425°F (220°C). •
• Melt butter in large skillet on medium heat. Add carrots, celery and chopped leeks. Sauté 8 minutes or until softened. Add shredded chicken and cream cheese to the pan, stirring until well mixed.
• Remove pan from heat; stir in the bleu cheese and Monterey Jack cheese. Transfer dip mixture to baking dish.
1 pkg (about 125 grams) blue cheese, crumbled
1 small block (200 grams) Monterey Jack cheese, cubed
Crispy Fried Leeks
1/4 cup (60 ml) olive oil
1/2 cup (125 ml) leeks, cut into small thin strips
1/4 cup (60 ml) flour
1 tsp (5 ml) water
Salt
• Bake 15 minutes.
• Meanwhile, for the Crispy Fried Leeks, heat oil in a large deep skillet until shimmering. Toss leeks with water, then toss in flour to coat. Fry leeks until golden brown and crispy.
• Remove from the oil and place on paper towels to drain. Season with salt to taste, if desired.
• Sprinkle dip with crispy leeks and serve with carrot sticks, celery sticks, your favourite tortilla chips or warm corn tortillas.
TIP: Chicken can be made ahead of game day and stored in the refrigerator or freezer until ready to use.
TIP: Serving the dip with warm corn tortillas means that guests can enjoy the dip like a mini taco or burrito!
CARDAMOM GANACHE AND ALMOND BUTTER CHOCOLATE DOMES
INGREDIENTS:
Shelling
Tempered milk chocolate 140 g
Filling – Almond butter
Almond butter 287 g
Dark chocolate (tempered) 86 g
Filling – Cardamom ganache
Ground cardamom 1 g
Heavy cream 223 g
Trimoline 31 g
Sorbitol 19 g
Dark chocolate 256 g
Milk chocolate 51 g
INSTRUCTIONS:
SHELLING
• Polish chocolate dome mold and set aside.
• Slightly warm molds and fill cavities with tempered milk chocolate. Vibrate away any bubbles.
• Flip over and knock out excess chocolate and set upside down on parchment.
• Once chocolate slightly sets, scrap off access chocolate from around the cavities and set aside.
FILLING:
• Combine almond butter and tempered dark chocolate in a food processor and blend until smooth.
• Pipe almond butter mixture into dome shells (fill about 1/4 of cavity) and set aside.
• Combine heavy cream, trimoline, sorbitol and ground cardamom into a pot. Allow to infuse until cream reaches approximately 30°F.
• Combine dark and milk chocolate in a food processor. Pour the heated cream mixture into a fine sieve over the chocolate. Blend together until ganache is smooth and cool down to 30°F.
• Pipe ganache into the cavities; do not over fill. After slight hardening, seal the molds with tempered milk chocolate.
• Let set in cool room 60°-65°F for five minutes before placing them in refrigerator until they have released from mold (average 7-10 minutes).
• Unmold the chocolate domes and enjoy!
SMOKED MAPLE ALMOND ROCHER
INGREDIENTS:
250 grams Slivered almonds
150 grams Maple sugar
500 grams Milk chocolate
50 grams Candied orange peel
Optional: 20 grams matcha or candied orange powder
INSTRUCTIONS:
• Place the almonds on baking sheet and lightly toast in a preheated 325°F oven for 5-8 minutes or until very lightly colored. Set aside.
• In a sauce pan, bring maple sugar and enough water to cover the maple syrup to a boil.
• At 238°F, add toasted almonds and stir vigorously until sugar re-crystalizes evenly around the almonds.
• Remove almonds from pan and cool to room temp.
• Meanwhile, place milk chocolate in a heatproof bowl and wrap tightly with plastic wrap. Insert tube from table-top smoking gun under plastic wrap and smoke chocolate 2 to 3 times until desired level of smoke flavor is achieved.
• Temper chocolate per manufacturer’s instructions and set aside.
• In a bowl, toss candied almonds and diced candied orange peel. Add tempered chocolate and toss lightly to coat. Rewarm mixture gently if it begins to set.
• On a parchment lined sheet tray, form mixture into a slab for sharing or make individual drops with two spoons.
• When fully set, keep in a cool, dry place away from moisture.
Optional: Dust with matcha or candied orange powder
Created for the Almond Board of California by Chef Wendy Sherwood, Owner and Proprietor of La Foret Chocolate & Confections in Napa, CA and Instructor, Culinary Institute of America at Greystone.
MATCHA CHOCOLATE HAZELNUT CAKE
INGREDIENTS:
FOR THE CHOCOLATE CAKE LAYERS
1 cup flour
1 cup sugar
⅓ cup cocoa powder
1 ¼ teaspoon baking powder
⅓ teaspoon baking soda
⅓ teaspoon salt
1 ¼ teaspoon instant coffee powder
¼ cup milk
3 ½ tablespoon vegetable oil
1 egg
½ cup water
1 teaspoon vanilla extract
FOR THE ESPRESSO SYRUP
100ml boiled water
1 rounded teaspoon instant coffee
¼ cup sugar
1 tablespoon Kahlua
Combine all ingredients. Let cool completely.
FOR THE MATCHA BUTTERCREAM
1 ¼ cups softened butter
1 tablespoon matcha powder
1 cup sugar
¼ cup water
6 egg yolks
1 whole egg
• Mix egg yolks and whole egg using the mixer on low speed.
• Put sugar and water in a pan, and bring it to a boil. Once it boils, slowly pour into mixer with the mixer on high speed until the mixture is fluffy.
• Let cool completely.
• Next, mix butter and matcha well and add it to the mixer bowl. Combine all ingredients until smooth.
FOR THE ADZUKI CREAM
1 cup of adzuki paste (red bean paste)
½ tablespoon butter
• Mix Adzuki paste and butter together to form the Adzuki cream.
FOR THE CHOCOLATE HAZELNUT RICE CRUNCH MIXTURE
½ cup of chocolate hazelnut spread
½ sugar
4 cups rice puffs
⅝ cups dark chocolate (melted)
2 tablespoon butter
• Place dark chocolate and butter in a microwave-safe bowl. Heat in the microwave in 30 second increments until melted.
• Combine remaining ingredients with melted dark chocolate and butter mixture.
INSTRUCTIONS:
FOR THE CHOCOLATE CAKE LAYERS
• Preheat the oven to 350°F
• Prep a 12’ round Springform pan with parchment paper.
• Combine dry ingredients into a bowl and mix well.
• Put liquid ingredients into another bowl and mix. Pour liquid ingredients into dry ingredients bowl and mix until smooth.
• Pour batter into the baking pan, then bake for 25 minutes. Let cool.
• Remove cake and cut into 3 even layers with a thickness of 1 cm each.
TO ASSEMBLE:
• Brush all cake layers with the espresso syrup.
• Put one slice of cake back into the springform pan.
• Spread a layer of the chocolate hazelnut rice crunch on the slice of chocolate cake in the pan.
• Spread a layer of matcha buttercream on top of the chocolate hazelnut rice crunch layer.
• Add another layer of cake to the pan. Spread another layer of matcha butter cream and put the last layer of cake on top.
• Spread a layer of the Adzuki cream on it, then finish with rest of Matcha buttercream, chill it in fridge for 6 hours.
• Frost the cake with the remaining Matcha buttercream.
Optional: Decorate with assorted berries and fresh cut flowers
Recipe courtesy of Chef Aiko of Miku Toronto restaurant
Maple Spice Chocolate Swi Ro
Cook time
10 minutes Serves 8 - 10
SPONGE CAKE:
4 large eggs, at room temperature
1/2 cup (60g) Lantic & Rogers Maple Sugar
1/4 cup (50g) granulated sugar
1/8 tsp salt
1/2 cup (71g) all-purpose flour
1/4 cup (22g) Dutch-process cocoa powder, plus more for dusting
3 tbsp (42g) unsalted butter, melted and cooled
FILLING:
1 1/4 cups (300ml) 35% whipping cream
3 tbsp (20g) Lantic & Rogers Maple Sugar
1 tsp (5ml) vanilla extract
1/4 tsp each ground cardamom, cinnamon and ginger
3 tbsp (20g) Lantic & Rogers Maple Flakes
Experience Medium
DIRECTIONS
1.
Preheat oven to 350°F. Lightly spray a 12 1/2-by-16 1/2-inch rimmed baking sheet with cooking spray and line the base with parchment paper. Lightly spray the parchment with cooking spray.
Sponge cake:
1.
Beat eggs for 3 minutes on medium-high speed until frothy and pale in the bowl of an electric stand mixer tted with the whisk attachment or in a large mixing bowl if using an electric hand mixer. Gradually add maple sugar and granulated sugar and beat for 2-3 minutes longer, until it nearly triples in volume and is very thick and glossy. Sift together our and cocoa powder into a medium bowl and then sprinkle it over the egg mixture. Use a large rubber spatula to carefully fold the dry ingredients into the whipped egg mixture. When almost incorporated, pour melted butter down side of bowl and gently fold to combine.
2.
Scrape batter into prepared pan and spread it out evenly in a thin layer right to the edges. Bake for 8-10 minutes until springy to the touch. Transfer pan to a wire rack and let cool for just 2 minutes so it is easier to handle. Dust top of cake with cocoa powder. Run a knife around sides of cake to loosen it. Invert cake onto a clean kitchen towel or another large piece of parchment paper and gently peel off the parchment from underside of the cake.
3.
While the cake is still warm, gently roll it into a log starting from one short side and incorporating the kitchen towel or parchment as you are rolling. Let the cake cool completely in this rolled shape.
Combine whipping cream with maple sugar in a medium bowl and whip on medium speed with an electric hand mixer until it forms stiff peaks. Beat in vanilla extract and spices. Gently unroll the sponge cake and spread the lling evenly over it leaving a 1/2-inch border all around. Sprinkle maple akes evenly over the lling and then roll the cake to enclose lling starting at a short end. Transfer the cake roll to a serving plate and refrigerate for at least 30 minutes before slicing. Dust with cocoa powder, cut into slices and serve.
TIP
THIS CAKE KEEPS FOR UP TO ONE WEEK IN THE REFRIGERATOR AND BECOMES MORE MOIST OVER TIME.
SERVE WITH A SCOOP OF VANILLA ICE CREAM AND A DRIZZLE OF TMTC DARK MAPLE SYRUP FOR AN EXTRA DECADENT TREAT.
PIZZA DOUGH
Total time: 6-8 hours and 20 minutes I Preparation time: 20 min I Cooking time: 5 min I Yield: 2-3 pizzas
INGREDIENTS:
380 grams strong bread flour or Italian “00” flour
200 grams warm water
5 grams sugar
INSTRUCTIONS:
5 grams extra virgin olive oil
5 grams fine sea salt
7 grams fresh yeast
• In a bowl combine warm water, fresh yeast and extra-virgin olive oil. Mix well.
• Add half the flour. Mix everything well.
• Add the salt and sugar to the still wet dough. Mix well and add the rest of the flour.
• Continue to work the dough well by hand until the dough becomes quite thick and is no longer sticky
• At this point, put the dough on the floured work surface. Knead it well until it becomes a smooth, firm ball.
• Put the ball back into the bowl. Grease the surface of the ball with a small quantity of olive oil.
• Cover the bowl with cling film to prevent the surface of the dough from drying out.
• Leave the dough to rise in a warm place until the volume is doubled for about 6-8 hours. More rising time makes the pizza dough better and more digestible.
• Dough for real homemade Italian pizza is ready.
Recipe courtesy of LAGOSTINA
MARGHERITA PIZZA
Total time: 20 minutes I Preparation time: 15 min I Cooking time: 5 min I Yield: 2-3 pizzas
INGREDIENTS:
500 grams of pizza dough (see page 20)
400 grams of fine tomato sauce
10 fresh basil leaves
150 grams mozzarella cheese
3 grams of fine sea salt
1 tablespoon of extra virgin olive oil
INSTRUCTIONS:
• Pre-heat the pizza stone on an electric hob (maximum power) or on a gas hob (medium heat) or directly in the oven (240°C / 500°F). The Pizza Stone must be pre-heated for at least 15 minutes.
• Divide the dough into 2 or 3 equal balls..
• Roll out one ball of dough on a floured work surface with a flour covered rolling pin applying light pressure.
• While kneading the dough, cut out the circle of pizza.
• Season the tomato sauce with salt, oil and basil.
• Ladle sauce onto prepared dough, starting from the middle and working out in circles. Top with shredded mozzarella.
• Move the pizza on preheated pizza stone.
• Bake the pizza in the pre-heated oven at 220°C/425°F for about 5 minutes. The pizza is ready when the topping is golden and bubbling and the dough along the edge is nice and crisp.
• Cut pizza into wedges. Enjoy.
CHOCOLATE TORTE
INGREDIENTS:
1 package Loacker Dark Chocolate Quadratini, crushed
6 TBSP unsalted butter, melted
3 ½ cups semi-sweet chocolate chips
½ cup heavy cream
1 cup 35% whipping cream
Coarse sea salt, to garnish
INSTRUCTIONS:
• Preheat oven to 350 degrees Fahrenheit.
• Combine crushed Quadratini and butter in a medium bowl until incorporated and press firmly into a 9-inch pie plate, in the bottom and up the sides.
• Bake for 5 minutes and let cool completely in the pan.
• Place 3 cups of chocolate chips into a large heat-safe bowl.
• In a small saucepan, bring 1 cup whipping cream just barely to a simmer and pour into the bowl of chocolate chips. Cover bowl immediately with plastic wrap.
• Let chocolate mixture sit for 5 minutes and then stir with a spatula until smooth and glossy.
• Pour into cooled crust and let stand until cooled.
• In a medium glass bowl pour hot heavy cream over remaining chocolate chips, whisking until smooth and pour over cooled torte.
• Garnish with sea salt.
Recipe courtesy of Loaker
WHITE CHOCOLATE MOUSSE PIE
INGREDIENTS:
1 ½ package Vanilla Wafers, crushed
¼ cup of unsalted butter, melted
3 ½ cups of white chocolate chips
1 ¼ cups 35% whipping cream
INSTRUCTIONS:
• Preheat oven to 350 degrees Fahrenheit.
• Combine crushed wafers and butter in a medium bowl until incorporated and press firmly into a 9-inch pie plate, in the bottom and up the sides.
• Bake for 5 minutes and let cool completely in the pan.
• Place 3 cups of chocolate chips into a large heatsafe bowl.
• In a small saucepan, bring 1 cup whipping cream
1 ¼ TSP unflavoured gelatin
½ cup cream cheese, softened
1 TSP vanilla extract
Raspberries and strawberries, to garnish
just barely to a simmer and pour into the bowl of chocolate chips. Cover bowl immediately with plastic wrap.
• Let chocolate mixture sit for 5 minutes and then stir with a spatula until smooth and glossy.
• Pour into cooled crust and let stand until cooled.
• In a medium glass bowl pour hot heavy cream over remaining chocolate chips, whisking until smooth and pour over cooled torte.
• Garnish with sea salt.
Recipe courtesy of Loaker
APPLE BERRY CRISP
INGREDIENTS:
1 ½ package Loacker Blueberry-Yogurt Wafers, crushed
4 TBSP flour
Pinch salt
TSP ground cinnamon
4 TBSP slightly softened butter, cut into pieces
1/3 cup hazelnuts, chopped
4 cups apples, sliced (1/2-inch slices)
1 cup raspberries
1 cup strawberries, chopped 1/3 cup sugar (or to taste)
2 TSP cornstarch
1 TBSP lemon juice
INSTRUCTIONS:
• Preheat oven to 350 degrees Fahrenheit.
• For the topping: Combine crushed wafers, flour, salt and cinnamon in a medium bowl.
• Rub in the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it.
• Add in hazelnuts and set topping aside.
• In a large bowl, combine apples and berries. Slowly sprinkle in the sugar until it reaches your desired sweetness.
• In a small bowl, combine the cornstarch and the lemon juice and then gently toss the mixture with the fruit.
• Pour the fruit into a 9-inch square glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices.
• Top the fruit with half of the topping (refrigerate the other half) and bake for 20 minutes.
• Sprinkle the remaining topping over the crisp and continue baking for 25 to 20 minutes or until the fruit is tender when pierced with a knife and the topping is crisp.
• Let cool for 20 minutes before serving.
Recipe courtesy of Loacker
WILD BLUEBERRY PEAR CRUMBLE
INGREDIENTS: Preparation Time: 15 minutes I Cook time: 20 minutes I Yields: 22-24 muffins
2 Anjou pears, peeled and cored
3 3/4 cups (925 mL) frozen wild blueberries
3 tbsp (45 mL) granulated sugar
CRUMBLE:
2/3 cup (150 mL) all purpose flour
1/4 cup (50 mL) walnut halves, finely chopped
3 tbsp (45 mL) granulated sugar
3 tbsp (45 mL) butter, melted
GARNISH:
3/4 cup (175 mL) whipping cream
2 envelopes (8 g each) vanilla sugar
1 tbsp (15 mL) cinnamon
INSTRUCTIONS:
• Dice pears and place in bowl.
• Add wild blueberries and sugar and stir to combine.
• Divide mixture among four 2-cup (500 mL) heatproof ramekins.
• In bowl, combine flour, walnuts and sugar.
• Drizzle butter over top and stir until coarse crumbs form. Sprinkle evenly over top of fruit mixture.
• Bake in 400 F (200 C) oven for about 20 minutes or until fruit is bubbly and top is golden. Let cool slightly.
• Meanwhile, whip cream, vanilla sugar and cinnamon until firm peaks. Serve alongside.
Recipe courtesy of the Wild Blueberry Association of North America
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Recipe courtesy of Michelle Eshkeri, Margot Bakery
INGREDIENTS: Yields: 12 cookies
FOR THE COOKIE DOUGH:
50g unsalted butter, at room temperature
54g tahini or smooth peanut butter
92g caster sugar92g dark brown sugar
½ tsp vanilla extract1 medium egg, lightly beaten
108g plain flour
108g strong white bread flour
8g baking powder
¼ tsp sea salt
INSTRUCTIONS:
• First make the salted caramel – it can be prepared the day before baking or earlier in the day, on the day of baking. Place the water and sugar in a medium saucepan, cover and heat over a low heat until the sugar dissolves and the liquid is clear. Stir regularly and keep the lid on the pan as this will stop sugar crystals forming around the edges which will affect the caramel.
• When the sugar has dissolved, increase the heat and bring to the boil, but do not stir. When the caramel begins to turn dark brown, after 5–10 minutes, swirl the sugar mix in the pan a few times and then remove from the heat.
• Quickly and carefully add the cream and stir in with a whisk – it will spit and bubble. Stir over a low heat until smooth, for another minute or so. The darker the caramel the stronger the flavour and the firmer the set will be; but don’t over heat it or the caramel will be bitter. Add salt to taste, allow to cool and store in the fridge until needed or for up to one week.
• To make the cookies, place the butters, sugars and vanilla in a medium bowl and mix with an electric mixer or a spatula until slightly pale. Don’t overmix or the cookies will spread too much on baking. Add the egg, in two additions, beating in well. Add the flour, baking powder and salt and fold in, just before it is fully mixed stir in the chocolate.
150g dark chocolate, at least 66% cocoa solids, roughly chopped
50g toasted sesame seeds or chopped roasted peanuts, for sprinkling (optional)
sea salt, for sprinkling (optional)
FOR THE SALTED CARAMEL:
100g water
235g caster sugar
170g double creamsea salt, to taste
• Divide the dough into 12 x 60g (2½ oz) balls. Chill for a minimum of 2 hours or for up to 5 days and bake from cold.6. When you are ready to bake, preheat the oven to 160°C/gas mark 3. 7. Arrange balls of cookie dough in evenly spaced rows on a baking tray.
• Bake for 15–18 minutes until golden around the edges and still soft in the centre. Use a spoon to drizzle with cold caramel, as they come out of the oven, and sprinkle with toasted sesame seeds, peanuts or a pinch of sea salt, if desired.
MUFFALETTA WITH OLIVE SALAD
INGREDIENTS:
FOR THE OLIVE SALAD:
1 tablespoon minced shallots
1 tablespoon minced celery
1/2 cup roasted red pepper strips
2 tablespoons capers, rinsed, dried, and roughly chopped
2 to 3 Italian hot pickled peppers (such as pepperoncini), chopped (optional)
3 tablespoons olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
FOR THE SANDWICH:
1 Ciabatta, halved lengthwise
4 ounces salami, thinly sliced
4 ounces capicola, thinly sliced
4 ounces mortadella, thinly sliced
4 ounces provolone cheese, thinly sliced
INSTRUCTIONS:
• Combine olives, shallot, celery, red peppers, capers, hot peppers (if using) and olive oil in a small bowl. Stir to combine. Season to taste with vinegar, salt, and pepper.
• Tear out some of the doughy insides of the bread if it’s especially thick, and lay bread slices down face up on cutting board. Spoon olive mixture on both top and bottom halves. Layer meat and cheese onto bottom half, then top with top half. Cut into quarters and serve immediately, or for better flavor, wrap in plastic and allow bread to soak up juices for one hour before serving.
Recipe courtesy of Chabaso’s Bakery
CREAM FILLING Non-Dairy
Ingredients:
• Unsweetened Coconut Milk
• Powdered Sugar
• Vanilla Extract
• Modified Food Starch
• Butter Buds 8X Non-Dairy LD
Directions:
1. Before opening, shake a can of coconut milk well. Once opened, stir well to disperse the fat as much as possible. Weigh into bowl, add the vanilla, and mix well.
2. In a separate bowl, combine all the dry ingredients, mixing well. Sprinkle dry ingredients into coconut milk mixture, stirring constantly.
