MOZZARELLA TOAST

Ingredients
1 crusty French bread
100 gm butter
1 tsp chopped garlic
1 Tbsp chopped garden herbs
Salt
Freshly ground black pepper
1 Tbsp chopped spring onions
200 gm mozzarella cheese - sliced




Method
Slice the bread 1" thick.
Grill on one side only.
Beat butter, garlic, herbs, seasoning and spring onion together.
Spread over the un-toasted side of the bread.
Cover with slice of cheese.
Place under a preheated grill.
Allow cheese to melt.
Serve hot immediately.

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TIL-E-PANEER

Chef's Name : Niru Gupta
IngredientsOven temp: 400 F-204 C
500 gm paneer (Indian cottage cheese), cut into 1 1/2" cubes
2 tsp garlic paste
2 tsp ginger paste
1 tsp powdered black pepper
1 Tbsp salt or to taste
2 Tbsp coriander leaves, chopped
Green chillies, chopped to taste
1/4 cup yogurt
1/4 cup white sesame seeds (Safed til), roasted
Oil to brush the paneer
Lemon wedges, to garnish
Onion rings, to garnish

Method
Mix all the ingredients except the oil and garnishes and leave for 20-30 minutes at least.
Place the paneer on a drip pan and bake in the pre-heated oven for about 10mins.
Remove from oven, dab with oil and bake again for 10 minutes. Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy).
Serve hot, garnished with lemon and onion rings. 

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TOMATO AND SPINACH CROSTINI

Chef's Name : Vicky Ratnani
Ingredients3 slices rye bread
Olive oil, to drizzle
4-5 leaves blanched spinach, chopped
3-4 olives, sliced
1 jalapeno pepper, chopped
1 tomato, sliced
9-10 slices buffalo mozzarella cheese
8-10 basil leaves
Black pepper, to taste
Salt, to taste



Method
Sprinkle some olive oil on the rye bread slices. Bake in the oven for 3-4 minutes at 190 degrees C.
In a bowl mix spinach, olives and jalapeno. With your hand mash them a little.
On the crusty rye bread place the spinach mixture. Place the tomato slices. On top of them place the cheese slices.
Top with basil leaves, salt and pepper.
Drizzle some olive oil.
Bake for 4 minutes in the oven at 190 degrees C

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SEASONED VEGETABLE TOPPERS

From : Dariygoodness
IngrediantsFresh Mint Butter:
1/2 cup (125 mL) butter, softened
2 tbsp (30 mL) fresh mint, chopped
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) honey




Honey-Mustard Butter:
1/2 cup (125 mL) butter, softened
1/4 cup (60 mL) honey
2 tbsp (30 mL) prepared mustard

Toasted Sesame Seed Butter:
1/4 cup (60 mL) sesame seeds
1/2 cup (125 mL) butter, softened
1/2 tsp (2 mL) dark sesame oil

Preparation
Fresh Mint Butter:
Beat together butter, mint, lemon juice and honey. Add salt and pepper to taste. Let stand 1 hour to blend flavours.
Makes: 2/3 cup (160 mL)
Preparation time: 5 minutes
Standing time: 1 hour

Honey-Mustard Butter:
Beat together butter, honey and mustard. Add salt and pepper to taste. Let stand 1 hour to blend flavours.
Makes: 1 cup (250 mL)
Preparation time: 5 minutes
Standing time: 1 hour

Toasted Sesame Seed Butter:
Toast sesame seeds in a wide frying pan over medium heat until golden brown; stir constantly. Cool. Beat together butter, toasted sesame seeds and sesame oil.
Makes: 2/3 cup (160 mL)
Preparation time: 10 minutes
Standing Time: 1 hour

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CRANBERRY AND CHEDDAR NIBBLES

From : Dariygoodness
Ingredients1/2 cup (125 mL) multi-grain cereal (e.g Cheerios)
2 tbsp (30 mL) dried cranberries
10 oz (30 g) Canadian Cheddar
1/2 tsp (2 mL) chili powder
1 tsp (5 mL) maple syrup or
honey

Preparation
Mix all ingredients together

Tips
Cheese alternatives: Mozzarella, Gouda, Provolone

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BANANA AND CREAM CHEESE MORES

From : Dariygoodness
Ingredients2/3 cup (160 mL) Canadian Cream Cheese
8 graham crackers
2/3 cup (160 mL) mini-marshmallows
2/3 cup (160 mL) bittersweet chocolate chips
1 banana, sliced
Preparation
Preheat grill to medium heat.Use a large square of aluminum paper with a square of parchment paper on top to keep food from sticking.
Spread Cream cheese onto graham crackers.Garnish with mini-marshmallows, chocolate and bananas, then place in centre of parchment paper.
Fold sides of foil over food. Fold foil onto itself, pressing firmly.Tightly seal papillote at ends. Cook on grill for 5–7 minutes.Open up papillote and continue cooking until marshmallows turn golden.

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SPICY MUSHROOM RICE

By : Chandri Bhat
Ingredients:
200 g - button mushroom, chopped
6 cup - cooked rice
2 tbsp - ghee or oil
3 tsp - garlic, minced
1 tsp - black pepper corns, crushed
2 tsp - cumin seeds, crushed
2 tbsp - coriander leaves, chopped
salt to taste




Method
Heat the ghee or oil in a non stick kadai or deep fry pan.
Add garlic and fry it turns dark brown.
Add pepper and garlic, fry for few seconds.
Add mushrooms and sprinkle with ¼ tsp of salt.
Mix well, cover and simmer till mushrooms are cooked.
Add rice and salt to taste.
Mix well and keep covered on low flame for 5-8 minutes, till the liquid from mushroom is absorbed.
Serve hot, garnished with coriander leaves.
Serve hot with a kurma and potato wafers or papad

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TOMATO PEAS RICE

By : Mahimaa Ramkumar
Ingredients:
4 - tomatoes
1 - onion
1-2 garlic pods
4 cloves
2 cinnamons(each 1 inch)
1 star anise
2 bay leaf
1 tsp cumin
A pinch of turmeric powder
1/4 tsp chilli powder
1 green chilli
1/2 tsp coriander powder
Salt
1 tbsp grated coconut
A handful of coriander leaves
Frozen peas
Frozen corn
1 tsp ghee
1 tsp oil
Cooked rice

Method
Cook rice separately in rice cooker.
Heat ghee and oil in a pan.
Tamper with cumin, cloves, cinnamon, bay leaf, garlic, star anise, green chilli and chopped onion.
Fry till onions turn brown and soft.
Add chopped tomatoes, salt, coriander powder, turmeric powder and red chilli powder.
Fry till tomatoes are cooked well.
Add frozen corn and peas when tomatoes are half done.
When the paste becomes thick, add rice, grated coconut and mix well.
Garnish with coriander leaves.
Serve with plain yogurt/raitha/pappad.

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QUICK KIDNEY BEANS RICE

By : Dhivya Karthik
Ingredients:
1 cup basmati rice
1 -2 cups cooked kidney beans
1 tsp cumin
1 onion, sliced
1/4 tsp turmeric powder
1 tbsp cumin-coriander powder
1 tbsp amchur (dry mango powder) (optional)
1-2 green chillies, thinly sliced (or as per taste)
Salt to taste
1 bay leaf (optional)
A few mint leaves for garnish


Method
In a pan, add 1 tsp of oil/ghee.
Splutter the cumin seeds, bay leaf and then add the spices.
Toss until aromatic - about 20 seconds
Add the chopped onion and chillies to this mixture along with salt.
Cook until soft - about 1-2 min.
Add the rice and saute until aromatic and the rice turns translucent.
Add 2 cups water (or vegetable stock).
The amount of water might vary with the quality of rice available to you.
Close with a lid and cook until the rice is almost done.
Add the cooked kidney beans to the rice.
Give to a good toss until well incorporated
Make this rice extra flavourful with mint or cilantro.
Serve hot with raita.

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PINEAPPLE PEPPERS RICE

By : Chandri Bhat
Ingredients:
2 cups - basmati rice
2 cup - coconut milk
1 cup - button mushrooms, sliced
1 cup - tinned pineapple, chopped
½ cup - red capsicum, chopped (discard seeds)
½ cup - yellow capsicum, chopped (discard seeds)
1 tsp - black pepper corns, crushed
½ tsp - dried thyme
3 tbsp - butter
salt to taste

Method
Wash the rice, drain well. Soak in 2 cups of water for 15-20 minutes.
Add coconut milk to the rice with the soaking water.
Add salt to taste and cook till the rice is done.
Leave the cooked rice without disturbing for 15 minutes and then fluff it up with a fork without breaking the grains.
Melt the butter in a deep non stick pan. Add pepper and thyme.
After few seconds, add capsicums and mushrooms and sauté lightly.
Add pineapple and salt to taste.
Add the cooked rice, mix gently and leave covered on slow heat for 5 minutes.
Serve hot with a kurma or a curry.

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PEANUT AND SESAME RICE

By : Chandri Bhat
Ingredients:
6 cup - cooked rice
1 cup - onion, finely chopped
½ cup - grated coconut
¼ cup - sesame seeds
¼ cup - roasted pea nuts
2 tbsp - ghee or oil
1 tsp - chilli powder
½ tsp - turmeric powder
1 tsp - coriander powder
½ tsp - cumin powder
salt to taste
fried peanuts to garnish

Method
Roast the sesame seeds till they pop and reserve.
Crush the peanuts. (do not powder finely)
Heat the ghee or oil in a non stick kadai or a deep fry pan.
Add onion and fry till golden brown.
Lower the heat, add all the powders and fry lightly.
Add grated coconut and fry for 1 minute.
Add the rice, salt, crushed peanuts and sesame seeds.
Sprinkle with two Tbsp of water.
Mix well and keep covered on low flame till heated through.
Garnish with few fried peanuts and serve hot with a hot and sour brinjal curry.

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GREEN PEAS RICE

By : Chandri Bhat
Ingredients:
6 cup - cooked rice
1 cup - cooked green peas
1/2 cup - grated coconut
1/2 cup - onion, sliced
3 - dry red chillies
2 tsp - coriander seeds
2 tsp - cumin seeds
1 tsp - fennel seeds (saunf)
1 tsp - black pepper corns
3 tbsp - ghee or oil
2 pieces - cinnamon
1 tsp - garlic, minced
1 tsp - ginger, minced
2 tbsp - tomato puree
salt to taste

Method
Roast all the ingredients from red chillies to pepper corns, in little oil.
Roast grated coconut till golden brown.
Grind all thee roasted ingredients to a stiff, slightly coarse paste.
Heat the ghee or oil in a non stick kadai or deep fry pan.
Add cinnamon. Fry for few seconds.
Add garlic and ginger. Fry till fragrant.
Add onion, fry till light brown.
Add the ground paste, fry till fragrant.
Add tomato puree, peas, rice and salt.
Mix well and keep covered on low heat for 5 minutes.
Serve hot with raitha and papad.
Note:
Green peas are rich in dietary fibre, making them good for constipation.

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CAPSICUM AND CASHEW RICE

By : Nithya Balaji
Ingredients:
1.5 cups basmati rice
1 bell pepper (Large, cut in to pieces)
1/2 cup onion (Chopped)
10 or 12 cashew (Whole)
2 green chilly (Slit vertically)
1 cup coconut milk
2 cups water
2 bay leaf
1 cinnamon stick
1/2 tbs oil
Salt needed qty
Coriander for garnishing

Method
Heat oil in a pan. Add bay leaf and cinnamon. Fry for few seconds. Medium the flame.
Add onion, green chillies and capsicum. Fry well. Now add cashew and fry for few minutes.
Then add the washed rice. Fry for sometime.
Transfer to rice cooker. Add coconut milk, water and salt.
Mix well. Cook the rice.
Once cooking is done, garnish with coriander.
Serve hot with any spicy kurma or gravy.

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RABDI

By : Saroj Kering
Ingredients:
2 litres full cream milk
1/2 cup sugar
10-12 cardamoms peeled
15-20 strands saffron
10 almonds
10 pistachios skinned






Method
Fresh grind cardamom to rough powder
Soak saffron in 2 tbsp. hot milk.
Rub with pestle till dissolved.
Chop almonds and pistachios into thin slivers.
Pour milk in a large heavy saucepan.
Put to boil on high. Continue boiling till half quantity is left.
Keep skimming off the top cream every now and then.
Collect and keep aside in a separate container.
Add sugar, stir till dissolved.
Add all other ingredients, including saved top cream.
Stir, take off fire.
Cool to room temperature.
Refrigerate till well chilled.
Serve in individual bowls made of glass, ceramic or earthenware.

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KHAJOOR ROLLS

Chef's Name : Niru Gupta
Ingredients1 kg khajoor-seedless and broken into small pieces
400 gm sweetened condensed milk
250 gm mixed dry fruit-chopped
1 cup desiccated coconut

Method
Place all ingredients, except coconut in a non-stick pan and cook till thick--collects in the center.
When cool enough to handle, shape into rolls of desired thickness.
Coat the rolls with the coconut and chill.
Cut into slices and serve.

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EGGLESS SUJI CAKE

By : Ramya Ganesh
Ingredients:
1 cup suji/rawa/semolina
1/2 cup whole wheat flour/aata
1/2 cup maida/all purpose flour
1/2 dahi/yoghurt
1/4 kesar/saffron
1 tsp baking powder
1/2 baking soda
1 cup + 2 tbsp powdered sugar
1/2 cup milk (approx)
1/2 cup oil or butter
1/2 green cardamom, powdered
1 tsp grated chocolate
Handful of dry fruit (raisin, pistachio, cashew, almond)

Method
Preheat oven to 200 deg C.
Grease an 8-9 inch baking tin.
Sift together suji, maida, aata, soda, and baking powder. Set aside.
In a big bowl, combine curd, butter, and sugar.
Stir until sugar is dissolved.
Add suji mixture, saffron, green cardamom, dry fruits and milk to make it soft.
Now pour the batter into the preheated baking tin; add grated chocolate.
Sprinkle broken cashew/dry fruits on top.
Bake for 30 minutes or until a wooden pick inserted in the centre comes out clean.

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EGGLESS CHOCOLATE CAKE

Ingredients
(makes 12 pieces as shown in picture)
My cup holds 250ml.
Plainflour/All purpose flour/Maida 1& 1/2 cups
Coco powder(I used Hershey's) 3 tblsp
Sugar 1 cup
Oil (I used sunflower oil) 1/4 cup
Baking Soda 1 tsp
Lemon juice/Vinegar 1 tblsp
Water 1 cup
Salt 1/4 tsp
Vanilla essence  1/2 tblsp



1. Pre heat the oven to 180o C.Mix the plain flour,coco powder and baking soda and sieve them to ensure even mixing.Keep aside.
2. Mix water,sugar,salt and make sure the sugar gets dissolved and then add lemon juice/vineger,oil and vanilla essence and mix well.
3. Add the sifted flour and mix well.Grease a baking pan with oil and dust with some flour,then pour the batter to it. (the batter will be watery)
4. Bake for 35 – 40 minutes or until a toothpick inserted comes out dry. Mine got baked at 35 minutes.
5. After done,cool down the cake for 10-15 minutes and then invert in a wire rack,let it get cooled completely and then cut into pieces.
6. When I tried inverting the cake immediately last time I had some broken pieces,so this time I waited for some time and then invered the cake in wire rack..Dont let it cool down for more than 15 minutes.

Cake is ready

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COCONUT ALMOND SANDESH

By : Rehana Khambaty
Ingredients:
150g cottage cheese (mashed)
50g khoya
100g gur
1/2 cup coconut (dessicated)
1/4 cup almonds (chopped)
For garnishing:
Dessicated coconut
Almonds and cherries




Method
Melt gur on a low flame and remove from fire.
Add cottage cheese, khoya, dessicated coconut and chopped almonds.
Shape into rounds and flatten with palms.
Roll in dessicated coconut and decorate with almonds and cherries.

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3 MINUTE CHOCALATE CAKE

Chef's Name : Tadka Masala
Ingredients3 Tbsp all purpose flour/maida
3 Tbsp powdered sugar
1 Tbsp unsweetened coco
2 Tbsp crushed oreo cookies
1/8 tsp baking powder
1/2 tsp salt
1/4 tsp vanilla extract
3 Tbsp oil / melted butter
3 Tbsp milk (you might require less)



Method
Mix flour, sugar, coco, baking powder and salt in the mug.
Add vanilla, crushed cookies, milk and oil and make the batter.
Make sure that your mug is only half full so that the cake has some space to rise and be fluffy.
Microwave it for 1 minute on the highest power.

Note: The timing may vary according to your microwave setting and your mug too. So insert a knife or toothpick after 1 minute and if it comes out clean your one minute cake is ready, if not then microwave to 30 more seconds. And that's about it, you are done. Now, I know we feel like eating our cakes at that very moment, but wait for a few minutes, just a few and dig into it while it is warm.

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SEASME SEED BUTTER

Ingredients
1/2 cup (125 mL) butter, softened
1/4 cup (60 mL) sesame seeds
4 tsp (20 mL) dry mustard
1 tbsp (15 mL) dried parsley
1 tsp (5 mL) dried rosemary


Preparation
Cream together butter, sesame seeds, mustard, parsley and rosemary.
Let stand for 1 hour to blend flavours.
Serve spread in grilled vegetable and alfalfa sprout sandwiches.

Tips
Keeps in refrigerator: 2 to 3 weeks
Keeps at room temperature: 2 to 4 hours

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LEMON PARSLEY BUTTER

Ingredients
1/2 cup (125 mL) butter, softened
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) chopped fresh parsley
Salt and pepper, to taste

Preparation
Beat together butter, lemon juice and parsley until well conbined. Add salt and pepper to taste.
Delicate Herb butters:
Start with Lemon Parsley butter, reducing or omitting parsley if desired. Add chopped fresh herbs to taste.

Try:
-fresh mint with peas,
-fresh thyme with potatoes,
-fresh oregano with zucchini,
-fresh dill with carrots,
-fresh basil with grilled tomatoes,
-fresh rosemary with baked onions

Chill flavoured butters and roll into logs; wrap well and refrigerate. Slice to serve. Or spread on waxed paper, chill and cut into fanciful shapes with small cookie cutters.
They keep up to 1 week in the refrigerator or 1 month in the freezer. Thaw before using

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CRANBERRY ORANGE BUTTER

Ingredients
1 cup (250 mL) softened unsalted butter
1/2 cup (125 mL) honey
1/2 cup (125 mL) chopped sweetened dried cranberries
2 tsp (10 mL) orange zest

Preparation
Beat together unsalted butter, honey, dried cranberries and orange zest until fluffy.
Keep cool. Spread on muffins, toasted bagels and scones.
Tips
To present as a gift, pack into elegant little candy dishes, preferably with lids.

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SAVOURY WHIPPED CREAM

Ingredients
Roasted Garlic Savoury Whipped Cream:
2 whole bulbs garlic
1 tsp (5 mL) butter
Pinch of salt
1/2 cup (125 mL) Blue Cheese Savoury Whipped Cream
Blue Cheese Savoury Whipped Cream:
2/3 cup (160 mL) 35 % cream
1 oz (30 g) Canadian blue cheese
Pinch of salt

Preparation
Roasted Garlic Savoury Whipped Cream:
Cut tops from garlic bulbs so bulbs are exposed. Place butter over top and season with salt.
Roast garlic, uncovered, in preheated 350 ºF (180 ºC) oven for 35 to 40 minutes or until garlic is soft and golden. Let cool slightly and remove roasted garlic from peel. Puree with 2 tbsp (30 mL) whipped cream and salt until smooth.
Whip remaining cream until soft peaks form. Whip garlic puree into whipped cream; do not over-whip, this should take 5 seconds.
Serve a dollop over your favourite grilled meat, as a dip or as a topping for potato or other vegetables.

Blue Cheese Savoury Whipped Cream:
Crumble blue cheese into 1/4 cup (60 mL) cream and puree until smooth; add salt.
Whip remaining cream until soft peaks form. Whip cheese puree into whipped cream; do not over-whip, this should take 5 seconds.

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DELICATE BUTTERMILK VINAIGRETTE

Ingredients
1/2 cup (125 mL) buttermilk
2 tbsp (30 mL) plain yogourt
1 tsp (5 mL) white wine vinegar
1 tsp (5 mL) fresh tarragon, chopped
1 garlic clove, minced
Salt and pepper, to taste

Preparation
Combine all ingredients and refrigerate for at least one hour for flavours to blend.

Tips
For a creamier vinaigrette, replace 1 tbsp of yogourt (15 mL) with 1 tbsp (15 mL) of mayonnaise.

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HUMMUS

Ingredients
1 can (19 oz/540 mL) chick peas, rinsed and drained
3 tbsp (45 mL) lemon juice
3 tbsp (45 mL) olive oil
1/2 cup (125 mL) water
1 tsp (5 mL) garlic , minced
1/2 tsp (2 mL) ground cumin
Salt and pepper, to taste
3 tbsp (45 mL) plain yogurt
Fresh parsley

Preparation
In food processor, purée chick peas with lemon juice, oil, water, garlic, cumin, salt and pepper until smooth. Beat in yogurt.
Garnish with fresh parsley sprigs. Serve with fresh pita bread and your favorite vegetables.

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GINGER GARLIC PASTE

Ingredients:
1 cup - ginger chopped roughly
1 cup (pods from 3-4 bulbs) - garlic flakes (big variety)
1/4 tsp - turmeric
3/4 tbsp - oil

Method
Peel the ginger and garlic.
First grind ginger for a minute with turmeric and oil and then add the garlic.
Grind to a smooth paste. Don`t use your hands to mix at any time while grinding, use a spoon.
Transfer the paste to clean airtight containers and store refrigerated.
You may use for a month if you handle it well.

Tips:
Always use a clean spoon. Never let your hand touch the insides of the mouth of the bottle while you scoop the GG paste.
Take out of the fridge only when you need and keep back immediately after you use!
Turmeric and oil gives a good colour and they serve as natural preservatives too!
Recipe courtesy: Rak`s Kitchen

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MINT CHUTNEY

Ingredients
Mint leaves 3/4 cup loosely packed
Coconut, fresh grated 1/2 cup – 3/4 cup
Green chilli 6
Fried gram dal/ pottukadalai 1 tblsp
Tamarind a generous pinch
Ginger (optional) 1 small piece
Turmeric 1/4 tsp
Salt 3/4 tsp

To temperOil 1 tsp
Mustard 3/4 tsp
Urad dal 1 tsp

Method
1. Wash the mint leaves and let it retain some water. Heat a pan with oil, season with the items given under ‘To temper’ table. Transfer to a serving bowl and in the same pan, add the washed mint leaves and sauté the leaves in medium flame until it just shrinks in volume.
2. Grind coconut, green chilli, fried gram dal, tamarind, ginger (if using) and salt with little water, lastly add mint leaves and turmeric.
3. Grind until everything blends well and transfer to the serving bowl and mix well with the tempered items.

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LEMONY CHUTNEY

Recipe courtesy: Rak`s Kitchen
Ingredients:
Lemon/lime 1 no. (small variety)
Red chilli 8-10  nos.(long variety)
Small onions 2 nos. finely chopped
Salt As needed

TO Temper:
Oil 2 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves A sprig

Method:
Grind red chillies with salt and little water.
Transfer to the serving bowl and mix in the lemon juice ( adjust them lemon juice till
you don’t feel the spiciness of chillies too much,I added almost 1 and3/4 tblsp)
Temper with the tempering items given under the table and fry the onions till golden brown
Mix well and serve with idly or dosa!

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CURRY LEAVES CHUTNEY

Chef's Name : Chef Thomas Robin Gomes, Chutney, The Metropolitan, Hotel Nikko
Ingredients1 tsp mustard seeds
2 tsp curry leaves
1/4 cup chopped onions
2 tsp crushed garlic
1 tsp chopped green chillies
2 tsp tamarind pulp
1 tsp powdered sugar

Method
Grind the ingredients to a fine paste and serve.

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CARROT CHUTNEY

Ingredients:
Carrot,grated  1/2 cup
Coconut,grated 1/2 cup
Ulutham paruppu/urad dal 1 1/2 tblsp
Rechillies,long variety 5 nos
Tamarind 1 peanut sized
Salt  As needed
To temper:
Oil 1 tsp
Mustard 3/4 tsp
Urad dal 1 tsp
Curry leaves 1 sprig


Method:
Heat a frying pan with little oil,fry the urad dal and red chillies till golden brown.
Fry the grated carrots till raw smell disappears.keep aside.
Temper the items given under the To temper  in a serving bowl.
Grind all the items together along with tamarind and salt with required amount of water to a smooth chutney.
Mix in the tempered items and serve with Idly or Dosai!

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WARM FETA & ROASTED PEPPER SPREAD

From : Dairygoodness
Ingredients1/4 cup (50 mL) dry bread crumbs
4 oz (125 g) drained Canadian feta cheese, broken into chunks
1 cup (250 mL) drained roasted red peppers, roasted
1 clove garlic, cut in half
pepper
Toasted pita wedges
and thick cucumber slices or
wedges

Preparation
Preheat oven to 350°F (180°C). Butter a 2- to 4-cup (500 mL to 1 L) baking dish or two large ramekins.
In a food processor (or in a tall cup using an immersion blender), purée bread crumbs, feta cheese, roasted red peppers and garlic until smooth; season to taste with pepper.
Spread into prepared baking dish. Bake for about 20 min or until warm and just starting to turn golden around the edges. Serve with toasted pita wedges and cucumber slices or wedges for spreading.

Tips
You can use roasted red peppers from a jar or the deli. Just drain them well before measuring. To roast your own, place 2 sweet red peppers on a baking sheet and broil, turning often, until blackened all over. Place in a bowl, cover tightly and let cool. Peel, remove core and seeds and drain well.

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SUPER CHEESE SPREAD

From : Dairygoodness
Ingredients1/2 cup (125 mL) Cottage cheese
1/4 to 1/3 cup (60 to 80 mL) crumbled Canadian Feta
1/2 tsp (2 mL) paprika
1 green onion, finely chopped




Preparation
Purée Feta and Cottage cheese together in food processor.
Then stir in paprika and onion and mix well.
Refrigerate one hour to let flavours blend and enjoy.

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SPICY CHEDDAR SPREAD

From : Dairygoodness
Ingredients2 cups (500 mL) of shredded Canadian Old Cheddar
1/4 cup (60 mL) softened butter
1 tbsp (15 mL) finely chopped green onion
2 tbsp (30 mL) sherry Slices of cucumber or
zucchini
Red bell pepper or paprika or olives, to garnish

Preparation
Combine Canadian Old Cheddar with butter and green onion. Add sherry. Spread on slices of cucumber or zucchini. Garnish with sweet red pepper, paprika or olives.

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FETA PAPRIKA SPREAD

From : Dairygoodness
Ingredients6 1/2 oz (200 g) Canadian Feta
1/2 cup (125 mL) Canadian Ricotta
1-2 tbsp (15 to 30 ml) Dijon-style mustard
1 clove garlic, cut lengthwise with any green shoot removed
1 stalk celery, coarsely chopped
1 tbsp (15 mL) coarsely chopped fresh parsley
1 tsp (5 mL) paprika
1 tbsp (15 mL) honey
1 tbsp (15 mL) lemon juice
Freshly ground pepper

Preparation
Blend Feta and Ricotta in food processor.
Add remaining ingredients.
Continue blending a few more minutes or until mixture becomes thick and creamy. Generously season with pepper.
Refrigerate until serving.

Tips
Spread on crackers, bread, toasted pita or bagels. Garnish with endive leaves, celery stalks or bell pepper slices. Great in sandwiches, too.
For pleasant alternatives, go ahead and try this recipe with Canadian Baker’s or Cream Cheese.

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CREAMY HERBED CHEESE SPREAD WITH GARLIC PITA CHIPS

From : Dairygoodness
Ingredients2 pkgs (8 oz / 250 g each) plain Canadian Cream cheese, softened
1 cup (250 mL) butter, softened
2 cloves garlic, minced
1 tsp (5 mL) dried basil
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried marjoram
1 tsp (5 mL) dried dill weed
Garlic Pita Chips
Garlic Pita Chips:
5 large pitas
1/2 cup (125 mL) melted butter
3/4 tsp (4 mL) garlic powder

Preparation
Combine Canadian Cream cheese, butter, garlic, basil, thyme, marjoram and dill weed in large mixer bowl. Beat with electric mixer at medium speed until smoothly combined. Add salt and pepper to taste.
Spread cheese mixture into a 9-inch (23 cm) fluted quiche dish or pie plate; carefully smooth top.
Cover and chill 6 hours or up to 2 days before serving. Garnish as desired and serve with Garlic Pita Chips.

Garlic Pita ChipsSplit pita bread rounds in half, horizontally. Combine butter and garlic powder; brush over both sides of all pita rounds. Stack rounds and cut into 8 wedges.
Place wedges on large ungreased baking sheets. Bake in 350 °F (180 °C) oven 7 to 10 minutes or until golden brown.

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APPLE MAPLE CHEDDAR SPREAD

From : Dairygoodness
Ingredients
1 red apple, cored
1/2 cup (125 mL) cream cheese, softened
1/3 cup (75 mL) 10% half-and-half cream
1/2 cup (125 mL) shredded white or
orange Canadian Extra Old Cheddar cheese
1 tbsp (15 mL) pure maple syrup
1 tbsp (15 mL) chopped fresh chives or
green onions
1/2 tin (2 mL) Dijon mustard
1 small clove garlic, minced
Chives and/or thin apple slices (optional)
Crackers, flatbreads and/or celery sticks

Preparation
Using large holes of a box–cheese grater, grate the apple and squeeze out juice; set grated apple aside.
In a medium bowl, using a hand mixer, beat cream cheese and cream until smooth. Stir in grated apple, Canadian Cheddar cheese, maple syrup, chives, mustard and garlic until combined. Cover and refrigerate for at least 1 hr to blend flavours or for up to 2 days. (Spread will thicken upon standing.) Transfer to serving container and garnish with chives and/or apple slices (if using). Serve with crackers, flatbreads and/or celery sticks.
Tips
For true cheese lovers, look for 3-year Canadian Old Cheddar cheese to use in this recipe to showcase its sharp bite that tastes delicious with the sweet crisp apple.
Maple Cheddar Cheese Option: Omit maple syrup and Canadian Extra Old Cheddar cheese and substitute ½ cup (125 mL) shredded Canadian Maple Cheddar cheese.

Smoked Cheddar Option: Omit Canadian Extra Old Cheddar cheese and substitute ½ cup (125 mL) shredded Canadian smoked Old Cheddar cheese.

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WARM ARTICHOKE & PARMESAN DIP

From : Dairygoodness
Ingredients6 oz (170 mL) 1 jar marinated artichokes
1 tbsp (15 mL) butter
3 cloves garlic, minced
1 small onion, finely chopped
1 cup (250 mL) 35 % cream
8 oz (250 g) Canadian Cream cheese, cubed
1/2 cup (125 mL) grated Canadian Parmesan cheese
1 tbsp (15 mL) chopped fresh basil
Sliced baguette, toasts or
crackers

Preparation
Drain artichokes, reserving 2 tbsp (30 mL) marinade. Finely chop artichokes; set aside.
In a saucepan, melt butter over medium heat; sauté garlic and onion, stirring, for about 5 min or until golden. Add cream and bring to boil; reduce heat and simmer for 5 min or until slightly reduced. Stir in Cream cheese until melted. Stir in artichokes and reserved marinade. (Can be cooled, covered and refrigerated for up to 2 days).
Preheat oven to 400 °F (200 °C). Stir 1/3 cup (80 mL) of the Parmesan and basil into artichoke mixture; transfer to shallow 4-cup (1 L) oven-proof serving dish and sprinkle with remaining Parmesan.
Bake for about 20 min or until hot and bubbling. Serve with sliced baguette, toasts or crackers.

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THAI PEANUT DIP

From : Dairygoodness
Ingredients
1 cup (250 mL) sour cream
3 tbsp (45 mL) peanut butter
1 tbsp (15 mL) lemon or lime juice
1 tbsp (15 mL) soy sauce
1 clove garlic, minced
1 tsp (5 mL) minced fresh ginger root
Dash of Hot Pepper sauce- optional


Preparation
Blend ingredients together until smooth.
Use as a dip for vegetables, pita chips.

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SUPER DUPER DIP

From : Dairygoodness
Ingredients1/2 cup (125 mL) sour cream
1/2 cup (125 mL) plain yogurt
1 Tablespoon (15 mL) Dijon mustard
2 Tablespoon (30 mL) sweet basil or
sundried tomato pesto
2 cloves of garlic, minced
1/2 tsp (2 mL) dried thyme
Black pepper, to taste

Method
1. In a large bowl, combine all ingredients and mix well using a spatula or a whisk.
2. Pour dip into individual containers and serve with raw veggies.

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SOUR CREAM DIP 2

From : Dairygoodness
Ingredients1/2 cup (125 mL) sour cream
2 tbsp (30 mL) horseradish
1 tbsp (15 mL) Dijon mustard
1/4 cup (60 mL) mayonnaise
1 tbsp (15 mL) lemon juice
Few drops of Worcestershire sauce
1 tsp (5 mL) basil
Salt and pepper, to taste

Preparation
In bowl, combine all ingredients. Mix well. Season to taste. Serve with raw vegetables, cut in julienne strips, chips or nachos.

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ROASTED RED BELL PEPPER AND BASIL DIP

From : Dairygoodness
Ingredients1 cup (250 mL) plain yogurt (not fat-free)
1 cup (250 mL) drained peeled roasted red bell peppers (about 2)
1/2 cup (125 mL) packed fresh basil
1 tsp (5 mL) sugar
Pinch of salt
1/4 tsp (1 mL) pepper
2 tsp (10 mL) balsamic vinegar
1 cup (250 mL) 35 % cream
Pita crisps or
crisp flatbreads or
raw vegetables

Preparation
Spoon yogurt into a coffee filter- or fine cheesecloth-lined sieve and set over a bowl. Cover and refrigerate until about 1/2 cup (125 mL) liquid drains off, at least 2 hrs or overnight; discard liquid.
In a food processor or with an immersion blender, purée roasted red peppers, basil, sugar, 1/4 tsp (1 mL) salt, pepper and balsamic vinegar until finely chopped. Add drained yogourt and pulse just to combine.
In a chilled, straight-sided bowl, whip cream just until stiff peaks form; fold in red pepper mixture. Cover and refrigerate for at least 1 hr to blend flavours or for up to 1 day.
Season to taste with salt. Transfer to a serving bowl and serve with pita crisps, flatbreads and/or vegetables for dipping.

Tips
Draining time for yogurt: 2 hours or overnight.
Buy roasted red bell peppers from the deli or in a jar to make preparation a breeze. Drain them well and dry basil before adding to food processor to prevent mixture from being too wet.
For the Adventurous: Add 1/2 to 1 tsp (5 mL) hot pepper sauce with red bell peppers.

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RICOTTA, AVOCADO AND BASIL DIP

From : Dairygoodness
Ingredients1 avocado, pitted and peeled
2 tbsp (30 mL) fresh basil, coarsely chopped
1 tsp (5 mL) lemon zest
3 tbsp (45 mL) lemon juice
1 cup (250 mL) Canadian Ricotta
2 oz (60 g) Canadian Cheddar, grated
Salt
Pepper

Preparation
With a food processor, purée the avocado along with the basil and the lemon zest and juice.
Add Ricotta and season generously.
Transfer to a bowl and add grated Cheddar.
Serve with nachos, crudités or as a burrito filling.

Tips
Cheese alternative: Canadian cream cheese.

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QUICK AND NUTRITIOUS SPINACH DIP

From : Dairygoodness
Ingredients1 can (19 oz/540 mL) chickpeas, rinsed and drained
1 small garlic clove
1 cup (250 mL) packed baby spinach
1 cup (250 mL) Canadian old Cheddar or
Canadian Havarti cheese, shredded
3 tbsp (45 mL) freshly squeezed lemon juice
1/4 tsp (1 mL) pepper or
hot pepper sauce
1/4 cup to 1/2 cup (60 to 125 mL) water
Baby carrots, carrot sticks or
other raw vegetables pieces

Preparation
In a food processor fitted with a metal blade, combine chickpeas, garlic and spinach. Pulse until chickpeas and spinach are finely chopped, scraping sides of bowl if necessary.
Add cheese, lemon juice and pepper and pulse until evenly combined. Gradually add enough of the water to thin the dip to desired consistency.
Transfer to a serving bowl. Serve with carrots for dipping.

Tips
If you have a shredding blade on your food processor, use it to shred the cheese first and transfer the cheese to a bowl then switch to the metal blade to puree the dip. There's no need to wash the food processor bowl in between.

The dip can be prepared, covered and refrigerated for up to 2 days. Add more water before serving if it gets too thick. It can be served cold or warmed up.

Orange juice can be used in place of the lemon juice.

For a warm dip: transfer to a small baking dish. Bake in preheated 350 °F (180 °C) oven or toaster oven for about 20 minutes or until warmed through.
To microwave, transfer to a microwave-safe bowl and microwave on Medium (50 %) power for 2 to 3 minutes, stirring once, or until warmed through

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MEXICAN CHEESE DIP

From : Dairygoodness
Ingredients2 tbsp (30 mL) butter
1 medium onion, chopped
1 cup (250 mL) finely chopped tomatoes
1 1/2 tbsp (22 mL) all-purpose flour
1 cup (250 mL) milk
1 cup (250 mL) cubed Canadian cheddar or
brick cheese
1-2 tbsp (15-30 mL) chopped jalapeno chilies or
small hot peppers
Preparation
Sauté onion in butter; add tomatoes. Cook over medium heat about 5 min.
Blend together flour and milk; pour over onions and tomatoes. Stir over low heat until thickened; add cheese and stir until melted. Add chilies.
Serve hot with tortillas chips or vegetables.

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LEEK DIP WITH HERBS

FROM : DAIRYGOODNESS
Ingredients1/4 leek, sliced (green and white parts)
A pinch of salt
A pinch of pepper
1 1/2 tsp (7 mL) Bas-du-Fleuve salted herbs
1 1/2 tsp (7 mL) lemon juice
1/3 cup (80 mL) sour cream
2 tbsp (30 mL) plain yogurt
1 1/2 tsp (7 mL) fresh parsley, minced

Preparation
Cook leek in skillet over medium heat, 2 to 3 minutes. Season to taste with salt and pepper. In food processor, purée leek with salted herbs and lemon juice. Set aside.
In a bowl, whisk together sour cream, yogurt and leek mixture. Add parsley and serve.

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GRILLED ONION AND ARTICHOKE DIP

FROM : DAIRYGOODNESS
Ingredients1 Vidalia onion or
other sweet onion, peeled and sliced
1/4 cup (60 mL) bottled sweet onion vinaigrette
1 tsp (5 mL) butter
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground pepper
1 14 oz (398 mL) can artichokes, drained
3/4 cup (180 mL) bottled cheese dressing and dip
2 tbsp (30 mL) chopped fresh parsley

Preparation
Preheat grill to medium.
Place onion slices in a single layer on a large piece of non-stick grill foil, non-stick side facing up. Drizzle with 3 tbsp (45 mL) of the sweet onion dressing and top with butter. Sprinkle with salt and pepper. Shape foil around onions into a sealed packet.
Grill onion packet, turning occasionally, for 30 minutes or until onions are very soft. Increase heat to high and line grill with a sheet of grill foil. Toss artichokes with remaining sweet onion dressing and grill, turning often, for 5 to 7 minutes, or until browned.
Combine onions, artichokes and cheese dressing in a food processor. Pulse until ingredients are combined but still chunky. Stir in parsley and serve warm. Can be covered, refrigerated and reheated in a microwave oven.

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GINGER LEMON FRUIT DIP

FROM : DAIRYGOODNESS
Ingredients1/2 cup (125 mL) natural yogurt
1/2 cup (125 mL) Canadian fresh or
Quark cheese
1 1/2 tbsp (22 mL) (or to taste) maple syrup or
honey
1 tsp (5 mL) lemon juice
1/2 tsp (2.5 mL) (or to taste) of each: lemon rind
Fresh ginger, grated

Preparation
Mix all ingredients together.

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