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Rachel Dignam

Canadian recipes - 5 recipes

By Rachel Dignam

The culinary notion of what constitutes itself as Canadian cuisine, truly never crossed my mind until I began travelling.  Plagued by an unbearable amount of small talk conversation, I was forced to at least attempt to come up with an answer. Stuttering out stereotypes I begrudgingly replied with poutine, anything with maple syrup, Montreal bagels and BeaverTails. In reality and upon a further, less-pestered reflection, I came to the conclusion that Canadian cuisine is much like its people.  It is a culinary and cultural mosaic that encompasses the most prized traditions of its immigrants. 

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Chef Tips and Tricks

How to trim and tie a roast

In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home. 

Top rated Canadian recipes

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A yummy chocolate biscuit covered in nuts and layered with custard butter cream and topped off with with chocolate

  • 250 ml (1 cup) graham crackers
  • crumbled
  • 125 ml (1/2 cup) shredded coconut
  • 75 ml (1/3 cup) finely chopped walnut halved
  • 60 ml (1/4 cup) cocoa powder
  • 60 ml (1/4 cup) granulated sugar
  • 75 ml (1/3 cup) melted butter
  • 1 egg
  • lightly beaten
  • Filling:
  • 60 ml (1/4 cup) butter
  • 30 ml (2 tbsp) custard powder
  • 2 ml (1/2 tsp) vanilla
  • 200 ml (2 cups) icing sugar
  • 30 ml (2 tbsp) milk
  • Topping:
  • 113 g (4 oz) semi-sweet chocolate
  • chopped
  • 15 ml (1 tbsp) butter
3.1/5 (84 Votes)

By

In a medium pan add the chocolate chips, 1/2 cup of marshmallows and milk

  • 1 cup milk chocolate chips
  • 2 Tbsp milk
  • 1 1/4 cup mini marshmallows
  • Graham rackers or digestives for dipping
3.8/5 (19 Votes)

By

Posh cheese on toast

  • slices of bread - 1 per person
  • brie
  • halved walnuts
  • blueberry honey
3.5/5 (80 Votes)

Preheat the oven to 205°C / 400 ° F

  • a large pork chop
  • 1 large white onion
  • fresh thyme
  • veal stock
  • juice of one orange
  • garlic
  • horseradish
  • salt and pepper
4.4/5 (18 Votes)

By

Make the choux pastry by melting the butter, sugar and salt in milk

  • Choux pastry:
  • ½ liter of milk
  • 20g of sugar
  • 3g of salt
  • 200g butter
  • 300g flour
  • 7 eggs
  • Wild blueberry cream:
  • 6 egg yolks
  • 300g of milk
  • 100g sugar
  • 60g cornflour
  • 1 vanilla bean
  • 70g mascarpone
  • 30g cream
  • 100g icing
  • blueberry juice (from frozen wild blueberries )
  • white fondant
  • Icing:
  • white fondant
  • Food colouring
  • carmine and blue
3.8/5 (26 Votes)

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