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A CANADIAN FOODIE
Thermomix DIY Cookie Bundle: March 26 to April 6 2021. THERMOMIX TM31 TRADE IN: 795 CAD REFUND PURCHASE of a TM6. THERMOVENTION: Early Bird Ticket Sales Start Today. Thermomix Canada 0% Interest January 25 toFebruary 4 2021. 1.
THE CANADIAN WINNIPEG SCHMOO CAKE: A REGIONAL ICONIC Instructions for the Cake: Preheat oven to 325°F/160°C. In a large bowl, beat egg whites with the cream of tartar adding 1/2 cup of the granulated sugar very gradually until stiff peaks form. In another bowl, beat egg yolks until light (about 4 minutes); CLASSIC APRICOT JAM: MOM'S RECIPE FROM "WAY BACK"! Instructions for the Thermomix. Measure your apricots; to every cup of apricots, add 3/4 cup sugar and 1 1/2 teaspoons lemon juice. Stand, covered, for 12 hours at room temperature. Place all ingredients into the TM bowl and set on reverse. Set time at SASKATOON BERRY JAM: THE TRADITIONAL CANADIAN RECIPE I made Saskatoon berry jam for my new friends at the Slow Food Canadian National C onference at Vallée-de-la-Batiscan, April 2011!. When I decided to go, I knew immediately that I was taking Saskatoon Jam. Originally named misâskwatômin by the Cree, and spoken in English as Saskatoon, I had never made it before, always wanted to andnow was the time!
TEMPURA FISH TACOS: BATTERED LING COD Sift flour and baking powder; whisk in 1 cup soda water until smooth. Let batter stand for 10 minutes; season fish lightly with salt and pepper. Working in batches of 4 to 6 pieces at one time, dip each fish finger into batter, transfer quickly to fryer; fry until a PICKLED BABY CARROTS: KEVIN KOSSOWAN'S MOM'S SPECIALTY Instructions. Place dill and garlic into each jar then carefully pack with carrots until reasonably snug. Boil rubber lids in water for 4-5 minutes immediately before using. Add salt and vinegar into each jar and fill with boiling water ensuring there isRHUBARB BACON JAM
1-2 tablespoon (s) grainy mustard. Instructions: Fry bacon over medium-high heat until crisp, but not overdone (fat will be rendered); transfer to paper towel-lined plate. Drain fat, if you have too much; add rhubarb and onions to bacon fat and sauté until onions are translucent and rhubarb begins to soften (no more than 5 minutes) Addgarlic
NANKING CHERRY JELLY Delicious with both sweet and savoury foods! What colours Mother Nature paints through her summer bounty in berries and cherries. Everything I read was contradictory: you need pectin for Nanking cherries; you don't need pectin for Nanking cherries. My first time in 2011, as I was planning on sharing my experience, I decided to use pectin. Normally, I would take a chance and go with the 'auMINCEMEAT TARTS
Miniature Mincemeat Tarts are a must on the Canadian Christmas Goodie Platter! Curled up in the old brown sofa in the basement of the house in Red Deer that I grew up in, I recall my homemade flannel red pajamas with white and red strips and a bowl of half melted vanilla ice cream pooling around one of mom's warm, spicy, and and very Traditional Mincemeat Tarts. SOURDOUGH SPONGE WITH KAELIN WHITTAKER AT THE RUBY APRON adding equal amounts of flour and water to the starter. In Kaelin’s recipe, 225 grams of each; cover with plastic and set aside to rest and ferment for about 2 hours. Then half was discarded and the other half poured back into the jar with 225 grams of water and flour addedto
A CANADIAN FOODIE
Thermomix DIY Cookie Bundle: March 26 to April 6 2021. THERMOMIX TM31 TRADE IN: 795 CAD REFUND PURCHASE of a TM6. THERMOVENTION: Early Bird Ticket Sales Start Today. Thermomix Canada 0% Interest January 25 toFebruary 4 2021. 1.
THE CANADIAN WINNIPEG SCHMOO CAKE: A REGIONAL ICONIC Instructions for the Cake: Preheat oven to 325°F/160°C. In a large bowl, beat egg whites with the cream of tartar adding 1/2 cup of the granulated sugar very gradually until stiff peaks form. In another bowl, beat egg yolks until light (about 4 minutes); CLASSIC APRICOT JAM: MOM'S RECIPE FROM "WAY BACK"! Instructions for the Thermomix. Measure your apricots; to every cup of apricots, add 3/4 cup sugar and 1 1/2 teaspoons lemon juice. Stand, covered, for 12 hours at room temperature. Place all ingredients into the TM bowl and set on reverse. Set time at SASKATOON BERRY JAM: THE TRADITIONAL CANADIAN RECIPE I made Saskatoon berry jam for my new friends at the Slow Food Canadian National C onference at Vallée-de-la-Batiscan, April 2011!. When I decided to go, I knew immediately that I was taking Saskatoon Jam. Originally named misâskwatômin by the Cree, and spoken in English as Saskatoon, I had never made it before, always wanted to andnow was the time!
TEMPURA FISH TACOS: BATTERED LING COD Sift flour and baking powder; whisk in 1 cup soda water until smooth. Let batter stand for 10 minutes; season fish lightly with salt and pepper. Working in batches of 4 to 6 pieces at one time, dip each fish finger into batter, transfer quickly to fryer; fry until a PICKLED BABY CARROTS: KEVIN KOSSOWAN'S MOM'S SPECIALTY Instructions. Place dill and garlic into each jar then carefully pack with carrots until reasonably snug. Boil rubber lids in water for 4-5 minutes immediately before using. Add salt and vinegar into each jar and fill with boiling water ensuring there isRHUBARB BACON JAM
1-2 tablespoon (s) grainy mustard. Instructions: Fry bacon over medium-high heat until crisp, but not overdone (fat will be rendered); transfer to paper towel-lined plate. Drain fat, if you have too much; add rhubarb and onions to bacon fat and sauté until onions are translucent and rhubarb begins to soften (no more than 5 minutes) Addgarlic
NANKING CHERRY JELLY Delicious with both sweet and savoury foods! What colours Mother Nature paints through her summer bounty in berries and cherries. Everything I read was contradictory: you need pectin for Nanking cherries; you don't need pectin for Nanking cherries. My first time in 2011, as I was planning on sharing my experience, I decided to use pectin. Normally, I would take a chance and go with the 'auMINCEMEAT TARTS
Miniature Mincemeat Tarts are a must on the Canadian Christmas Goodie Platter! Curled up in the old brown sofa in the basement of the house in Red Deer that I grew up in, I recall my homemade flannel red pajamas with white and red strips and a bowl of half melted vanilla ice cream pooling around one of mom's warm, spicy, and and very Traditional Mincemeat Tarts. SOURDOUGH SPONGE WITH KAELIN WHITTAKER AT THE RUBY APRON adding equal amounts of flour and water to the starter. In Kaelin’s recipe, 225 grams of each; cover with plastic and set aside to rest and ferment for about 2 hours. Then half was discarded and the other half poured back into the jar with 225 grams of water and flour addedto
OLD FASHIONED LILAC JELLY From Cooking with Flowers by Miche Bacher published by Quirk, 2013 I made Old Fashioned Lilac Jelly! Incorporating edible flowers in my home food is an ultimate pleasure each summer. Think Lavendar Jelly. I am certain, had lilacs been as prolific in France as they are on the Alberta prairies, that Lilac Jelly would be a French staple. Canadian farming settlers didn't bother much with edible NANKING CHERRY JELLY Delicious with both sweet and savoury foods! What colours Mother Nature paints through her summer bounty in berries and cherries. Everything I read was contradictory: you need pectin for Nanking cherries; you don't need pectin for Nanking cherries. My first time in 2011, as I was planning on sharing my experience, I decided to use pectin. Normally, I would take a chance and go with the 'au LAHAVE BAKERY OATCAKES 1 cup whole wheat flour. ½ cup granulated sugar. ½ cup packed brown sugar. 1 teaspoon fine sea salt. 1 teaspoon baking soda. 1 ½ cups unsalted butter , cubed (use 1/2 butter and 1/2 lard to be closer to the authentic LaHave Bakery Oatcake) ½ cup water (approx.) extra HOMEMADE MASCARPONE CHEESE My first Mary Karlin cheese recipe from Chapter 2! Mascarpone is one of my favourite ingredients. I make a killer Tiramisu. So simple. So delicious. The quality of the cheese makes a significant difference to the taste, flavour, texture and loft of the Tiramisu. Igor has been my hands down favourite for the last few years, since the local Italian store started to carry a variety. SASKATOON BERRY JAM: THE TRADITIONAL CANADIAN RECIPE I made Saskatoon berry jam for my new friends at the Slow Food Canadian National C onference at Vallée-de-la-Batiscan, April 2011!. When I decided to go, I knew immediately that I was taking Saskatoon Jam. Originally named misâskwatômin by the Cree, and spoken in English as Saskatoon, I had never made it before, always wanted to andnow was the time!
HEALTHY SEED CRACKERS: HOMEMADE AND SIMPLY IRRESISTIBLE! Healthy Seed Crackers! I am a homemade cracker fiend. There is just something about homemade crackers. It was Deb Krause from Vesta Gardens and a partner in crime at our Cheesepalooza Project in 2013 who really opened my eyes to the splendour of the homemade cracker. She used to do holiday baking and though I do so much each year, I saw “homemade crackers” on her list, and CRISPY GINGER BEEF: THE AUTHENTIC CALGARY RECIPE I was there and I remember I wasn't actually 'there', but my dear friend, Rae Wyshynski, was there. She lived in Calgary, and I, in Edmonton, in the early 80's. She is the one that really opened my eyes to the world of food. An avid reader and an analyst, she was, I would say. She took me to the Silver Dragon Restaurant (I think) to try this 'new dish' that she (and everyone in town TRADITIONAL NEWFOUNDLAND WHITE BREAD WITH EMILY MARDELL OF Dissolve 1 tablespoon of sugar into half cup lukewarm water; sprinkle yeast over surface of water. Let stand for about 15 minutes until yeast foams well, then stir to combine. Combine 3 cups of flour, 2 tablespoons sugar and salt into large bowl; add prepared yeast, melted butter and warm milk. FRUIT BREAD: HELEN’S FAMOUS CANADIAN HOLIDAY FRUIT BREAD Place dough on lightly floured surface; gently knead in raisins, candied fruit and pinenuts. Shape into 2 portions; place each into prepared pan and rise until doubled or 1-2 hours. Pre-heat oven to 350˚F and bake 45-55 minutes, or until golden on top; butter surface of each loaf to provide nice sheen. PARTRIDGEBERRY JAM: IN THE KITCHEN WITH EMILY MARDELL AT Weigh sugar into berry mixture inside TMbowl; heat for 5 minutes at Varoma (so the berries are boiled at Varoma for 2 minutes) Reverse speed 2 with the simmering basket over the hole in the lid. Test thickness on a plate: ladle into sterilized mason jars and seal; refrigerate until ready to use. Consumer Privacy Information We and our advertising partners collect personal information (such as the cookies stored on your browser, the advertising identifier on your mobile device, or the IP address of your device) when you visit our site. We, and our partners, use this information to tailor and deliver ads to you on our site, or to help tailor ads to you when you visit others' sites. To tailor ads that may be more relevant to you, we and/or our partners may share the information we collect with thirdparties.
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VIRTUAL THERMOMIX CLASSES FOR MAY 2020: EDMONTON BRANCH May 8, 2020 - Leave a Comment Virtual Thermomix Classes: INCLUDING MOTHER’S DAY! Virtual Thermomix Classes are FREE and SO Much fun!!! We (the “Edmonton Branch”) have all Virtual Cooking Classes for May now in Eventbrite! First and foremost, we are offering TWO classes on Saturday (TOMORROW) in preparation for a lovely family Mother’s Day “Stay at Home” celebration. Virtual Thermomix Classes: Cooking…Read More »
COOKING WITH VALZA: VIRTUAL THERMOMIX® COOKING OPPORTUNITY March 25, 2020 - 2 Comments Cooking with VALZA: Chicken Cacciatore with Chorizo Join Valerie and Elza every Wednesday to prepare your family dinner in your Thermomix® with us! Register for our new Virtual VALZA Cooking Opportunity to COOK SUPER TOGETHER! https://www.eventbrite.ca/e/thermomix-virtual-cooking-experience-with-valza-registration-101151270172 Cooking with VALZA: How does it work? Cook from your home and we cook from ours as we support…Read More »
THERMOMIX® TM6™ AND TM5™: VALENTINE’S 2020 TEN DAY PROMOTION February 7, 2020 - Leave a Comment Thermomix® TM6™ and TM5™: Valentine’s 2020 Share the Love Thermomix® TM6™ and TM5™: Better than a BOX of CHOCOLATES! Yup! You can make incredible chocolates in Thermomix®! The most versatile kitchen appliance on the planet! Where other appliances fall short in delivering complete, gourmet meals, the TM6™ can whisk, caramelize, brown, chop, steam, sauté, blend,…Read More »
BOOK A THERMOMIX® COOKING EXPERIENCE CLASS: CURIOUS WELCOME January 17, 2020 - Leave a Comment Book a Thermomix® Cooking Experience Class: Join Me in My Home! Book a Thermomix® Cooking Experience Class with my daughter Ragan and me in my home completely free of charge! Ragan and I are thinking out of the box. As announced in early January, we will be working as a mother and daughter team to…Read More »
KETO BACON GRUYERE EGG CUPS: THE BEST STARBUCKS IMPERSONATOR January 15, 2020 - 3 Comments Keto Bacon Gruyere Egg Cups: An ACF Original Recipe for Thermomix The weight of Starbucks’ Keto Bacon Gruyere Egg Cup is a surprise. Have you tried one? They look light and fluffy but pick one up. The weight in hand is substantial and the sous vide texture is an ethereal silken custard that is unforgettable…Read More »
THERMOMIX TM6 ZERO PERCENT FINANCING: 2 DAYS ONLY January 10, 2020 - Leave a Comment Thermomix TM6 Zero Percent Financing: Noon PST January 10 to Noon PST January 12 Thermomix TM6 Zero Percent Financing: Here’s the link you need to make it happen Valerie Lugonja’ Consultant Link: tps://shop.thermomix.ca/consultant/400659/ My Consultant ID is: 400659 Purchasing Process: Once you get the the link: Select the Thermomix TM6 or TM5 you wish to…Read More »
CRANBERRY LIME CURD TART WITH PECAN GINGER CRUST: A FESTIVE FINALE January 3, 2020 - 1 Comment Cranberry Lime Curd Tart: A Canadian Foodie Original Recipe Made Effortlessly with Thermomix® Happy 2020! What a learning curve this last year has been! I am so happy to be launching my new 2020 project via this Cranberry Lime Curd Tart with my daughter, Ragan. Partnering with her in the kitchen last year as we…Read More »
THERMOMIX COOKING CLASS IN EDMONTON JANUARY 11 2020 December 29, 2019 - Leave a Comment Thermomix Cooking Class In Edmonton: Healthy Cooking and Eating for 2020 Please register at this link as soon as possible to reserve your FREE spot. Registration must be at 20 seats by January 6 for the class to be offered; therefore, registration closes January 6. IF there is space left, we may extend the deadline,…Read More »
FREE EDMONTON THERMOMIX COOKING WORKSHOP: FEATURING THE TM6! November 26, 2019 - 2 Comments Free Edmonton Thermomix Cooking Workshop: Gifts from Your Kitchen Free Edmonton Thermomix® Cooking Workshop: Thermomix® TM6 launched November 1! Make the time to experience the most versatile kitchen appliance on the planet! The TM6™ can weigh, whisk, caramelize, brown, chop, steam, sauté, blend, boil, knead, emulsify and so muchmore all with…
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FREE CALGARY THERMOMIX COOKING SHOW AND POTLUCK: FEATURING THE TM6! November 26, 2019 - Leave a Comment Free Calgary Thermomix® Cooking Show: A Delicious, Nutritious and Jaw-dropping Experience Free Calgary Thermomix® Cooking Show: Thermomix® TM6 launched November 1! Make the time to experience the most versatile kitchen appliance on the planet! The TM6™ can weigh, whisk, caramelize, brown, chop, steam, sauté, blend, boil, knead, emulsify and so much more…Read More »
EXPERIENCE THERMOMIX EDMONTON SATURDAY NOVEMBER 2 2019 October 2, 2019 - Leave a Comment Experience Thermomix Edmonton: Experience the Magic! Experience Thermomix Edmonton: What do we offer? Navigate through our series of delicious offerings, opportunities, and presentations as we celebrate the launch of our Thermomix® TM6tm the most versatile kitchen appliance on the planet with each of you. Register for our first Vorwerk Canada Ltd. Experience Thermomix Event in…Read More »
CALGARY THERMOMIX COOKING CLASS SATURDAY OCTOBER 19, 2019 October 2, 2019 - Leave a Comment Calgary Thermomix Cooking Class: Tastes of Asia and Autumn Calgary Thermomix Cooking Class: SPACE IS LIMITED Register here for the class. There is no charge, but as space is limited, we ask that you do let us know if you cannot attend. My phone number is in the Green Circle in the advertisement above. There…Read More »
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