Savoy Cabbage Casserole with Fresh Dill

This savoury Cabbage Casserole Pie is loaded with cabbage and fresh dill with an eggy batter that makes this dish almost quiche-like. Adapted from a recipe by Natasha Kravchuk from her blog Natasha's Kitchen, she says "this cabbage casserole is everything I love about Ukrainian and Russian recipes – using simple, basic, inexpensive ingredients to make something completely delicious." Simple and satisfying with a creamy cabbage centre, fresh herbs and crown of golden Mozzarella cheese, this dish was especially easy as we used leftover Savoy cabbage from a few nights before, to make this frugal and fabulous side dish.

Finely sliced leftover Savoy cabbage with fresh chopped dill and green onion

Cabbage mixture tossed with sour cream, mayonnaise, eggs, flour, baking powder, cornstarch and a little Maldon salt

Topped with grated Mozzarella cheese and then baked at 375°F for about 35 minutes

Savoy Cabbage Casserole
Serves 6
Recipe courtesy of Natasha's Kitchen

4 large eggs
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp corn starch
1 lb Savoy or regular green cabbage, finely sliced
1/2 tsp Maldon salt 
2 tbsp fresh dill, chopped
2 tbsp green onion, finely chopped, plus more to garnish
4 oz mozzarella cheese, shredded
Fresh thyme and chives, for garnish


Preheat oven to 375°F and butter a 9-inch round pie dish. In a medium mixing bowl, add the eggs, sour cream and mayonnaise, and whisk until blended. In a small mixing bowl, stir together the flour, baking powder and corn starch, then whisk the flour mixture into the batter and mix until smooth. Place the thinly sliced cabbage into a second medium mixing bowl and sprinkle with 1/2 tsp salt. Scrunch the cabbage with your hands for 30 seconds to soften then stir in the green onion and fresh dill. 

Spread the cabbage mixture into the greased pie dish and pour the batter evenly over top. Sprinkle with shredded mozzarella and a teaspoon of fresh  thyme and bake for about 35 minutes, until the top is golden brown. Garnish with fresh chives and serve as a side dish with grilled pork or chicken. 

Greg Couillard's Persian Chicken & Golden Rice

Long-time Depanneur favourite, Chef Greg Couillard, chose an interesting time to return to Toronto from his winter home in Mexico. After weeks of isolation, he returned to the kitchen of this popular College Street food venue for his 2020 Toronto debut, with a delicious Persian-themed dinner. A showcase for culinary talent in Toronto, Depanneur celebrates the incredible diversity of culinary talent we have in Toronto by hosting hundreds of pop-up food events such as cooking classes, drop-in dinners, table talks, supper clubs, and a weekend brunch. It’s also the birthplace of Newcomer Kitchen, a non-profit social enterprise that helps create social and economic opportunities for Syrian refugee women through food-based projects.

Due to COVID-19, all of their supper clubs and cooking class have understandably been cancelled, but they do offer an inspiring line-up of guest chefs preparing themed pick-up dinners, such as Greg's fabulous 3-course dinner, featuring an aromatic Kale and Leek Soup with Fennel, Persian Chicken with Golden Rice, and Coconut Cream Pie. It would not be hyperbole to suggest that Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot, Stelle, Avec, The Spice Room, and many others including Blue Ocean and Sarkis (where I first met him and fell in love with his culinary palate), his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto, and foreshadowed the eclectic, international menus many Torontonians now take for granted. 

After several years as Chef at a small boutique hotel in Mexico, Greg has returned to Toronto as the Executive Chef of Bellwoods Addiction Treatment Rehab Centre, where his decades of experience contribute to a holistic approach to recovery and wellbeing. How delighted I was to find that in addition to being a guest chef at Depanneur and contributing his enviable culinary skills at Bellwoods, Greg also sells some of his signature dishesonline at Fox Market in Toronto, including his famous Jump Up Soup. One of Greg’s latest project also includes a new line of hot sauces called No Refund Hot Sauce — Too Hot? Too Bad!

Depanneur on College

Photograph by Sandy Nicholson 

Lineup of Greg Couillard dinners to go at Depanneur

Greg Couillard in the kitchen at Bellwoods

Photograph by Dave Gillespie

Kale and Leek Soup with Fennel and Ginger

Persian Chicken with tomato, butternut squash, onion, yellow and red pepper, okra, lime leaves and sultanas over golden yellow rice

Greg's homemade Mango Chutney

Caramel Coconut Cream Pie from pastry Chef David Kozicky

thedepanneur.ca

Spinach & Ricotta Stuffed Cannelloni with Béchamel

Italian for 'large reeds', cannelloni is a classic dish typical of Sicilian cuisine, where they are called 'canelons' and traditionally consumed on Saint Stephen's Day, which occurs on December 26, a national holiday honouring the martyrdom of Saint Stephen where people head out of their homes to celebrate with family and friends. Early references to stuffed pasta can be traced back to 1770, but the word cannelloni seems to have appeared at the turn of the 20th century when it consisted of pasta sheets wrapped around a savoury filling, however fresh or dried egg pasta stuffed with silky smooth spinach and ricotta now form the bedrock of this modern classic. A match made in heaven, a luscious béchamel sauce with a hint of nutmeg, homemade tomato sauce and plenty of grated mozzarella take these cannelloni to another level. 



Spinach and Ricotta Cannelloni
Serves 6

Tomato sauce:
1 tbsp olive oil
1 brown onion, finely chopped
1-2 garlic cloves, chopped
1 14 oz tin chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
2 tbsp chopped fresh basil

White sauce:
2 oz butter
1/3 cup plain flour
3 cups milk
1/4 tsp freshly grated nutmeg

Filling:
16 oz spinach, stems removed, chopped (trimmed weight 13 oz)
1 tbsp olive oil
1 large onion, finely chopped
2-3 garlic cloves, finely chopped
12 oz ricotta cheese
1 egg, lightly beaten
1/2 tsp freshly grated nutmeg
16 dried cannelloni tubes
1 cup grated mozzarella
1/2 cup coarsely grated parmesan cheese


Preheat the oven to 350°F. Grease an 8 to 10-inch ovenproof dish. To make the tomato sauce, heat the oil in a large frying pan. Add the onion and garlic and cook over medium heat for two to three minutes. Add the tomato, tomato paste, sugar and 1/2 cup water. Simmer for 20 minutes, or until the mixture thickens slightly, then stir in the basil.

To make the white sauce, melt the butter in a saucepan. Add the flour and cook for one minute. Remove from the heat, gradually add the milk and whisk until smooth. Return to the heat and stir until thick. Add the nutmeg and simmer for three minutes, or until the sauce boils and thickens. Season to taste with salt and freshly ground black pepper.

To make the filling, put the spinach and 1/2 cup of water in a large saucepan. Cover and cook for three minutes, or until the spinach has wilted, then refresh under cold water. Squeeze out any excess moisture with your hands and chop finely. Heat the oil in a small frying pan. Add the onion and garlic and cook over medium heat for two minutes, or until soft. Transfer to a large bowl, add the ricotta cheese, egg and nutmeg and combine with a fork. Stir through the spinach. Spoon into the cannelloni tubes.

Spread half of the white sauce onto the base of the dish then drizzle over half of the tomato sauce. Arrange the filled cannelloni tubes evenly in a single layer. Top with the remaining white sauce then tomato sauce and sprinkle on the cheeses. Bake for 40 minutes, or until cooked through. Let stand for 10 minutes before serving.

Egg Salad Sandwich on Homemade Sourdough

A classic Egg Salad sandwich is simple to prepare and uses just a few ingredients, which makes it one of my favourite sandwiches, especially when served on warm homemade sourdough bread pulled fresh from the oven. Served open-face style and topped with a flurry of spicy mustard sprouts, not only is it absolutely delicious, it looks fabulous too.



Egg Salad Sandwich with Mustard Sprouts
Serves 2

2 large Heritage eggs, at room temperature
2 celery ribs, washed and very finely chopped
2-3 tbsp mayonnaise, to taste
1 tsp Dijon mustard
Maldon salt and fresh ground white pepper
Handful of mustard micro green sprouts
4 slices sourdough bread, lightly toasted


Place the eggs in a saucepan of cold water. Bring to a boil then cover and remove from the heat. Allow the eggs to sit for 12 minutes, then drain the saucepan and fill with cold water. Peel the aggs under cold water and place in a medium bowl, and mash with a fork. Add the celery, mayonnaise and mustard and mix well to combine. Season with salt and pepper. Slice the bread and slightly toast. Spoon the egg salad evenly onto 4 slices of toast and sprinkle with spicy mustard sprouts, and serve as open face sandwiches. 

Guy's Creamy Potato Onion Soup with Chives

The perfect soup for a weekend lunch is my husband's luscious Potato Onion Soup. He used to make it as a bachelor, because the ingredients were relatively inexpensive, was easy to make and tasted great. Of the chillier weather soups, it's one of the ultimate comfort foods, and thanks to the starch content, potatoes make a creamy soup all by themselves, so you don't even have to add milk or cream unless you want to! It can also be 'tarted up' with a swirl of sour cream, some chopped chives and a dollop of sautéed leeks for a bit more pizzazz. Leftover mashed potatoes can also be used, which makes the soup even easier to make. It also freezes well, so it can be made ahead of time, and simply reheated when needed. Leeks can be used instead of onions for a Potato Leek Soup, but that would have been pretty fancy cooking for a bachelor!



Guy's Potato Onion Soup
Serves 4

2 tbsp butter
1 large onion or 2 small leeks, peeled and chopped
3 baking potatoes, peeled, chopped or 2 cups mashed potatoes
4 cups vegetable of chicken stock
Maldon salt and fresh ground white pepper, to taste 
1/2 cup whole milk or light cream, as desired
fresh chives, for garnish


Heat the butter in a large saucepan over medium-low heat. Add the onion and season with Maldon salt and white pepper. Cook, covered, stirring occasionally, for 20 minutes or until the onion is soft but not coloured. Add potato and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, partially covered, for 20-30 minutes or until potato is very soft, or if using leftover mashed potato, simply cook uncovered for 5-6 minutes until warmed through. Uncover, and set aside to cool slightly. Use a stick blender to blend until smooth, then taste and adjust the seasoning. Stir in the milk or cream as desired, heating the soup through over medium-low. To serve, pour into warmed bowls and garnish with a fresh chopped chives. Serve immediately.  



  

Luscious Butter Chicken: Indian Murgh Makhani

Murgh Makhani, also known as Butter Chicken, is one of my favourite Indian dishes, and which one I'll always order when dining out at Indian restaurants anywhere in the world. Rich, buttery and creamy, the recipe is actually a dual recipe: one of Tandoori Chicken and Makhani Gravy, which comes from the word 'makhan' - Punjabi for butter. Called Murg Makhani in Hindi, Butter Chicken was invented by Kundan lal Gujral, the founder of Moti Mahal restaurant in Old Delhi. Famed for creating Tandoori Chicken — he was the first to bake chicken in a tandoor — he also invented Makhani gravy, "the mother of North Indian gravies", thus transforming Tandoori Chicken into delicious Butter Chicken, the unwavering star of the Moti Mahal repertoire. Legend has it that the cooks used leftover chicken juices in the marinade trays by adding butter and tomato. This sauce was then mixed with the tandoor-cooked chicken pieces, and the rest is culinary history, for Kundan not only changed the face of Indian cooking but also put Indian food on the international gourmet map. 

Murgh Makhani: Indian Butter Chicken

Serves 8

2 lb chicken thighs, boned and skinless

2 tbsp fresh ginger, grated

2 tbsp fresh garlic, minced

1 tsp cardamom powder

2 tsp dried fenugreek leaves 

2 tbsp chili powder

4 tbsp lemon juice

3 cups Greek yoghurt

2 tbsp canola oil

1 tsp garam masala powder

2 tbsp gram flour (chickpea flour)

4 tsp turmeric powder

4 tsp salt

6 tbsp melted ghee or butter

Makhani Masala Sauce:

4 yellow onions, finely chopped 

4 tbsp fresh grated ginger

2 tbsp fresh garlic, finely minced 

2 tsp fenugreek seeds 

30-40 cashew nuts, coarsely chopped

2 tsp chili powder 

2 cups tomato purée 

4 tbsp ghee or butter, or to taste

6 tbsp heavy cream, or to taste

salt to taste 

1 bunch fresh cilantro, washed and chopped for garnish

Cut the boneless chicken thighs into large bite-size pieces and pat dry. In a large bowl, combine the yoghurt, ginger, garlic, cardamom, fenugreek leaves, chili powder, garam masala, oil, gram flour, turmeric, lemon juice and salt, and mix well to form a thick consistency. Add the chicken pieces to the mixture and let marinate, covered and refrigerated overnight, or for at least 4-5 hours.

Meanwhile, soak the coarsely chopped cashews in some warm water to cover, for about 45 minutes. Then drain and process in a blender, adding 1 tablespoon of water at a time as needed, to make a smooth paste; cover and set aside.

Pre-heat oven to 400°F. Place the chicken pieces on a foil lined baking tray and cook 10 minutes. Turn the chicken pieces over and baste with melted ghee, cooking an additional 10 minutes until chicken is nicely browned. 

In a large skillet, add 2 tablespoons of vegetable oil over medium heat and once the oil starts to simmer, add the chopped onions and fry 30 - 40 minutes, until they're golden brown and well caramelized. Add the fenugreek seeds, and when they start to sizzle, add the ginger-garlic paste and fry, sprinkling a little water now and then as necessary, until the oil separates. Add the cashew paste, chili powder, tomato purée and cook 10 minutes. Season with salt to taste. 

To finish, add the butter, cream and chicken. Mix well and cook over low heat until warmed through. The Butter Chicken can now sit covered over low heat for a while, or taken off the heat and gently re-warmed when ready to serve. Spoon the Butter Chicken into a large bowl, preferably a 'Kadhai', a traditional Indian copper-plated bowl, and garnish with a splash of cream and fresh cilantro or Kasari Methi. Serve over basmati rice with lovely warm Naan bread or crispy pappadam on the side.

Dorie Greenspan's Chewy Chocolate Chip Cookies

This Chewy Chocolate Chip Cookie recipe is from Dorie Greenspan’s cookbook, 'Everyday Dorie', who says her cookies are "chewy and a bit crunchy on the edges. That it’s got oatmeal is almost a secret — there’s not much, it’s not really visible and until the cookie’s a day old, its taste is in the background — but it’s part of what makes the chewiness so winning." Does the world need another chocolate chip cookie recipe? "The world cannot possibly have too many chocolate chip cookies," says Greenspan.

Dorie Greenspan making her Chocolate Chip Cookies

Dories fabulous cookbook with lots of great recipes

Dorie Greenspan's Chewy Chocolate Chip Cookies
Makes 4 dozen cookies

1 2/3 cups all-purpose flour
1 cup rolled oats
1/2 tsp baking soda
3/4 cup sugar 
3⁄4 cup packed light brown sugar
1 tsp fleur de sel or 3⁄4 tsp fine sea salt
1/2 tsp ground cinnamon 
2 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
14 tbsp or 1 3/4 sticks unsalted butter, melted and still warm
3/4 lb semisweet or bittersweet chocolate, chopped into irregular bits
      or use store-bought chocolate chips


Position a rack in the middle of the oven and preheat it to 375°F. Line a baking sheets with parchment paper or a silicone baking mat. Whisk together the flour, oats and baking soda. Working in a large bowl with a flexible spatula, stir together both sugars, the salt and cinnamon. Drop in the eggs one at a time and beat with the spatula to blend, then stir in the vanilla. Pour in the melted butter — do this in two or three additions — and stir until you have a smooth, shiny mixture. Add the flour and oats all at once and stir gently until they’re almost incorporated. Add the chocolate bits and stir until the dry ingredients are fully blended into the dough.

Portion out the dough using a rounded tablespoon, and place about 2 inches apart on the sheets — these are spreaders. Bake for 10 to 12 minutes, until the cookies are golden and somewhat firm around the edges but still soft in the centre — they’ll set as they cool. Let the cookies rest on the baking sheets for about 3 minutes before carefully transferring them to racks to cool to just warm or room temperature. Repeat with the remaining dough, always using a cool baking sheet. The cookies can be kept at room temperature for about 5 days or frozen for up to 2 months.

Anna's Sensational Greek Moussaka: Simply Divine

My sister-in-law makes the best Moussaka. Like all great recipes, this one was passed down from her Mom, and now Anna continues the culinary tradition. This Greek comfort food classic from Diane Kochilas is very similar to Anna's with one exception: Diane uses potatoes and Anna doesn't, as she tries to keep it low carb and keto-friendly. Moussaka can be made with or without. It's a matter of taste. Luscious layers of juicy minced beef or lamb are cooked in a tomato based sauce, layered with sweet eggplants, creamy béchamel and baked to golden perfection. With hints of cinnamon and nutmeg, this traditional Greek dish is simply divine. 



Greek Moussaka
Serves 10–12 
Recipe courtesy of Diane Kochilas 

Meat Sauce:
3-4 tbsp olive oil
3 large red or yellow onions, finely chopped
1 lb button mushrooms, trimmed and coarsely chopped
3 garlic cloves, finely chopped
2 lb ground beef or combination of ground beef and lamb
2 cups chopped, plum tomatoes
1 cinnamon stick
1/2 tsp ground allspice
Pinch of ground cloves
3 bay leaves
1 cup dry white wine
Salt and pepper to taste

Béchamel:
6 tbsp unsalted butter
6 tbsp flour
7 cups milk (Anna uses 6 cups)
Salt and pinch of white pepper
Pinch of nutmeg
2 egg yolks
1/2 cup fresh Greek anthotyro or ricotta, drained
1/2 cup grated kefalotyri cheese

Vegetables: 
Olive oil for frying
2-3 large eggplants, peeled and cut lengthwise into long 1/8" slices
2 large zucchini, trimmed and sliced on the bias into large ovals, 1/8" thick
3 large potatoes, peeled and cut into 1/8" thick slices, lengthwise, kept in a bowl 
   of water to keep from oxidizing
1 1/2 cups canned chopped tomatoes, drained


To prepare the meat sauce, heat the olive oil in a large, wide pot on medium heat and sauté the onions until soft, about 6-7 minutes. Add the mushrooms and garlic and sauté until the mushrooms are wilted, about 5 minutes. Add the meat, reduce heat, and stir until meat takes on some colour, about 8 minutes. Add the tomatoes, spices, wine, salt, and pepper. Raise heat slightly, bring sauce to a boil, then reduce heat to low, cover and simmer for about 1 1/2 - 2 hours, until the sauce is thick. Sauce may be prepared 1–2 days ahead of time and refrigerated. You may need to add a little water to the sauce in the beginning, so that there is enough liquid to bring to a boil.

To prepare béchamel, heat butter in large saucepan over medium heat. When it melts and is bubbly, add the flour. Whisk until the flour begins to turn light golden. Be careful not to color too much. Pour in the milk and whisk until thick. This might take around 15 to 20 minutes. Season with salt, pepper and nutmeg. Remove from heat and vigorously whisk the yolks into the hot béchamel. Add the cheeses and whisk until smooth. Set aside, covered with a kitchen towel to prevent a skin from forming on the top of the sauce. May be made several hours ahead, reheated and thinned as needed.

To prepare the vegetables, preheat the oven to 350°F. Place the eggplants in one layer on an oiled sheet pan and blot dry with a pepper towel. Brush the top with olive oil. It's best to use sheet pans with a perforated rack, to let steam circulate around the vegetables as they bake. Bake until soft, about 12 minutes. Remove, then repeat with the remaining eggplants slices until all are cooked to tender but al dente. They should not fall apart. In a large, heavy, nonstick skillet, heat 2 tablespoons of olive oil and sauté the zucchini slices, turning once. Do this in batches if necessary and replenish the oil as needed. Remove and blot dry on paper towels. Remove the potatoes from the water and blot dry with paper towels. Heat 3 to 4 tablespoons olive oil in a large non-stick skillet and sauté the potatoes over medium heat for a few minutes, just to soften but not to colour. You will need to do this in batches. Set aside on platters lined with paper towels.

To assemble the moussaka, preheat oven to 350°F. Spread about 3 tablespoons of olive oil on the bottom of a large, deep baking dish. Spoon the crushed tomatoes on the bottom of the pan. Place the potato slices in a single layer over the tomatoes. Season with salt and pepper. Place a layer of eggplant on top and season lightly with salt and pepper. Mix 6 tablespoons of the béchamel into the meat sauce. Spread about a third of the meat sauce over the eggplant slices. Spread a layer of zucchini, seasoned with salt and pepper, then a layer of meat sauce. Finish with a layer of eggplant slices, salt and pepper, and the last of the meat sauce, spread evenly on top. Pour the béchamel over the top, spreading it evenly with a spatula. If the béchamel is cold from having been made in advance and refrigerated, warm it slightly and loosen it up with a little additional milk, if necessary. Bake the moussaka uncovered for about 60-75 minutes, or until the béchamel is set and lightly golden. Remove, and allow to sit for about 20 to 30 minutes before serving, to allow the flavours to mingle and firm up the casserole. I know for some of us, patience can be an elusive trait, but if the Moussaka is too hot, it will just fall apart when you try and cut out a 3-inch square portion. As with many aubergine dishes, the flavours seem more intense when it isn't piping hot anyway. Once ready, cut into individual servings and lift out using a spatula. Enjoy.

Homemade No-Knead Bread: The Third Loaf

Jim Lahey of Sullivan Street Bakery in NYC, created this recipe as a minimalist technique to bread baking that anyone could master. The magic is in the science: the recipe uses very little yeast, and the water content is very high. Another big difference is that the proofing time is extremely long and slow. Apparently the wetness of the dough, and the long rising time, allows the gluten molecules to align themselves into long strands, creating elasticity, thus eliminating the necessity to do laborious kneading to develop those strands. The high moisture content also creates a beautiful crackly, crust by providing steam from its own moisture during the baking process. From start to finish, it takes about 24 hours to create the bread, but much of that is just waiting for the slow fermentation of the dough that results in a perfect loaf.

No-Knead Bread
Makes 1 large loaf
Recipe adapted from Jim Lahey, Sullivan Street Bakery NYC

4 cups all-purpose or bread flour, plus more as needed 
1/2 tsp instant yeast 
2 tsp salt 
2 cups water at around 70°F
Cornmeal, for dusting


Combine the flour, yeast, and salt in a large bowl. Add 2 cups water (it should be about 70°F, but I did it at 78°F) and stir until blended. You’ll have a shaggy, sticky dough; add a little more water if it seems dry. Cover the bowl with plastic wrap and let the dough rest for about 18 hours at room temperature (a couple of hours less if your kitchen is warmer; a couple more if it’s cool). The dough is ready when its surface is dotted with bubbles.
  
Lightly flour a work surface, transfer the dough to it, and fold it once or twice; it will be soft but not terribly sticky once dusted with flour. Cover loosely with plastic wrap and let rest for about 15 minutes.
   
Using just enough additional flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Generously coat a cotton (not terry cloth) kitchen towel with cornmeal; put the dough seam side down on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it’s ready, the dough will be more than doubled in size and won’t spring back readily when poked with your finger.   

At least a half hour before the dough is ready, heat the oven to 450°F. Put a 3- to 4-quart covered pot (with the cover) — it may be cast iron, enamel, Pyrex, or ceramic — in the oven as it heats. I used my new Lodge 5-quart cast iron pot from Nella Cucina in Toronto. When the dough is ready, carefully remove the pot from the oven and turn the dough over into the pot, seam side up. Slide your hand under the towel and just turn the dough over into the pot; it’s messy, and it probably won’t fall in artfully, but it will straighten out as it bakes. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 20 to 30 minutes, until the loaf is beautifully browned; the bread’s internal temperature should be 200°F or more. If at any point the dough starts to smell scorched, lower the heat a bit. Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing.

Mom's Lemon Meringue Pie: A Family Favourite

My Mom doesn't bake that much, but one desert she has mastered is her luscious Lemon Meringue Pie. There's a reason for that. It's Dad's favourite. With its rich and creamy lemon filling, ultra-flaky crust, and fluffy crown of sweet meringue, this pie is a real treat for lemon lovers. It's also easy to make using my Mom's secret ingredient — Dr. Oetkers best-selling Shirriff Lemon Pie Filling. It's not exactly cheating, really. It's just expedient. And it is undeniably delicious.  

Mom's Lemon Meringue Pie
Serves 8
Recipe courtesy of my Mom

Crust:
1 cup All Purpose Flour
1/2 tsp salt
1/4-1/3 cup Crisco shortening, at room temperature
3 tbsp ice cold water
1 tbsp white vinegar

Lemon Filling:
2 large egg yolks
1/3 cup cold water
1 package Dr Oetkers Shirriff Lemon Pie Filling
2 cups boiling water
1 lemon, juiced
1 tbsp butter

Meringue:
2 large egg whites
1/4 cup sugar


Preheat oven to 425°F. Combine the flour and salt in a mixing bowl. Cut the room temperature shortening into flour with a pastry blender or two knives until the mixture is uniform and the shortening resembles small peas. Add the water slowly and mix to blend with a fork. 

Shape the dough into a ball, wrap in wax paper and chill for a few minutes for easier rolling. Dust a work surface lightly with flour, then roll the dough to a uniform thickness in spoke fashion from centre to edge with light even strokes. If dough sticks, dust lightly with flour. Roll to a circle about 1-inch larger than the upside down pie plate. Ease the dough into a 9-inch round pie plate without stretching. Trim excess dough leaving enough to flute edges. Prick the pastry all over with the tines of a fork then bake in preheated 425ºF oven for 12 to15 minutes, or until lightly golden brown. Check after 5 minutes for bubbles and collapse any by pricking again with with a fork. Cool on a wire rack.

For the lemon filling: In a saucepan with 2 slightly beaten egg yolks, add 1/3 cup cold water, stir, then add pouch contents, and whisk until smooth. Add in 2 cups of hot water and the fresh lemon juice, and mix well. Cook over medium high heat, stirring continuously for about 15 minutes. When bubbles first break the surface, continue to boil and stir for another 30 seconds. Remove from the stove top, and stir in 1 tablespoon of butter. Cool 5 minutes, stirring twice. The product will continue to thicken as it cools.

For the meringue, separate 2 fresh eggs; put two egg yolks aside into a saucepan and the egg whites into mixing bowl. Beat the 2 fresh egg whites on medium until soft peaks form, about 30 seconds. Gradually beat in 1/4 cup of sugar. Beat on high until stiff peaks form and the meringue is firm and fluffy, about 2 minutes.

Pour the lemon pie filling into the pre-baked, cooled pie shell. Top the pie with meringue to the edges while the filling is still hot. Bake at 350°F for 12-15 minutes, or until golden. Cool on the counter for 3 hours before serving.

Mary Berry's Quiche Lorraine: Absolutely Scrumptious

Classic Quiche Lorraine, with crispy bacon, caramelized onions and earthy Gruyère cheese, cooked up in a rich cream and egg custard, gets its name from the Lorraine region in France. Although there are many variations using a wide variety of ingredients, such as Quiche au Fromage, Quiche aux Champignons or Quiche aux Épinards, when it comes to classic quiche flavours, Quiche Lorraine reigns supreme. It's the ultimate savoury pie, and this recipe from the queen of baking is "absolutely scrumptious".



Mary Berry's Quiche Lorraine
Serves 4

For the filling:
6 oz/175g unsmoked streaky bacon rashers, rinds removed, cut into strips
1 onion, peeled and chopped
4 1/2 oz/125g Gruyère cheese, grated
2 large eggs (I used 3)
9 fl oz single cream
Salt and freshly ground black pepper
2 sprigs fresh thyme

For Mary Berry's pastry:
9 oz plain flour, plus extra for dusting
4 oz chilled butter, cut into cubes
4 tbsp cold water, or more as needed 


First make the pastry: tip the flour into a large mixing bowl. Add the butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 4-5 tablespoons cold water until the pastry comes together in a ball. Roll out the dough on a lightly floured surface and use it to line an 8-inch loose-bottomed flan tin. Ideally, use a fluted tin.

Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 425°F. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.

Reduce the oven temperature to 350°F. Crisp the bacon in a sauté pan over a medium heat for 10-12 minutes. Transfer to the cooled pastry case with a slotted spoon. Leave the juices in the pan. Place the onion in the pan and cook over a medium heat for 8-10 minutes or until golden. Add to the quiche lorraine and top with the cheese.

In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche. Sprinkle the thyme over the top, and bake for 30-40 minutes until golden and just set. Be careful not to overcook the quiche, or the filling will become tough and full of holes. Very nice served with a lovely green salad.

British food writer, chef and television presenter Mary Berry

Savoury Sesame Seed Crackers with Cumin

These rustic-looking homemade crackers are crispy, crunchy and peppered with back and white sesame seeds. Sesame seeds have a long and established history. They were once highly valued for their oil in ancient times, in fact the famous phrase "open sesame" from The Arabian Nights refers to the unique feature of the sesame seed pod, which bursts open when it reaches maturity. Adapted from a recipe from The Great British Bake Off, the key to the crackers success is rolling them as thin as possible, so that once baked they are lovely and crisp. Flavoured with a few teaspoons of ground cumin, these savoury biscuits are great with cheese, hummus or just on their own.

Wholewheat and semolina flour with sesame seeds

Honey with hot water and oil 

The wet and dry ingredients incorporated along with a little ground cumin

The dough is kneaded for 5 minutes

The dough is rolled out very thin

Using a ruler and sharp knife, the dough is sliced into bite size crackers

Baked at 375°F for 15 minutes, the crackers are firm to the bite but get crisper 

once stored for a couple of hours

Multi-Seed Savoury Crackers
Makes 48
Recipe courtesy of Brendan Lynch / The Great British Bake Off

8 oz wholemeal flour (I used wholewheat)
4 oz semolina
3/4 tsp fine salt
3 oz sesame seeds, black and white
1 tbsp runny honey
3 1/2 tbsp vegetable oil, plus extra for greasing
3 tsp ground cumin


In a large bowl, mix the wholemeal flour, semolina and salt together with the sesame seeds. In separate bowl, whisk 7 1/4 fl oz of water with the honey and oil. Stir in to the dry ingredients and mix to a medium-firm dough. Knead the dough for five minutes. Return to the bowl, cover and set aside for 20 minutes.

Preheat oven to 375°F. Line a baking tray with parchment. Oil the work surface and roll the dough out to a thickness of 1/10-inch. Using a ruler and a sharp knife or pizza cutter, cut the dough into squares, rectangles or diamonds, of about 2 x 2 or 2 x 6-inches. Place onto the prepared tray close together, but not touching.

Bake the crackers for 15-18 minutes. Turn the oven off, open the door for 30 seconds and close again. Leave the trays in the residual heat of the oven for 10-15 minutes for extra crispness. Transfer to a wire rack to cool. Turn the own back on to 375°F and continue with the remaining dough.