In Mexico, this is known as Albondigas sopa. Albondigas are meatballs. The soup is very, very good! If you like it a little bit hotter, use a hotter salsa, or add a finely chopped jalapeno or serrano chili when sauteeing the onions. Make some guacamole & salsa to serve with corn chips and there you go! Makes … Continue reading Mexican Meatball Soup
For a printer friendly version of these recipes, click here. Ham Salad Sandwich Filling So simple but an all-time favourite! Makes Enough Filling For 3 or 4 Sandwiches 6 to 8 slices of square sandwich bread, sliced regular 1 cup minced ham (in the food processor) 2 Tbsp. sweet pickle relish 2 tsp. Dijon mustard … Continue reading Fancy Tea Sandwiches, Ham, Corned Beef, Roast Beef
For a printer friendly version of these recipes, click here. Open Faced Smoked Salmon Rounds These ones look beautiful and add a nice “pop” to a sandwich tray. Approximately 18 – 24 open faced sandwiches 1 loaf of square bread, sliced horizontally 8 oz. of cold smoked sockeye salmon (Nanuk brand is very good) 1 … Continue reading Fancy Tea Sandwiches, Seafood And Fish
For a printer friendly version of these recipes, click here. Those of you who are not vegetarian, raise your hands if you do not like chicken salad sandwiches! In my life as a personal chef and caterer, I can’t tell you how many different kinds of chicken salad sandwiches I have made! I love them … Continue reading Fancy Tea Sandwiches, Three Chicken Salads
For a printer friendly version of these recipes, click here. To get you in the mood, here is a selection of my personal favourite fillings. There are two sources in Vancouver where I have purchased the square loaves of bread; Moore’s Bakery in Kerrisdale and Cobb’s Bread. You will need to pre-order a few days … Continue reading Fancy Tea Sandwiches, Cheese & Egg Fillings
For a printer friendly version of this recipe, click here. This is a lovely soup that I like to make with veggies from the Farmer’s Market and herbs from the garden. It’s nice to serve as a first course or as a main course served with wholegrain bread and perhaps some cheese. Once the veggies … Continue reading Pureed Vegetable Soup
I have been making this fresh tasting soup for many years and it’s always a welcome first course for dinner or as a main course with multigrain bread or soda bread (recipe below), some cheese, perhaps an English cheddar or Scottish cheese. The addition of ginger & lemon gives the soup a nice zing. Our local … Continue reading Carrot Soup With Ginger & Lemon
I really like this as a filling for either toasted slices of brioche or for croissants. Add a nice bit of lettuce and enjoy. ¾ lb. medium (90-130 count) shrimp, coarsely chopped or whole if you prefer 4 – 6 Tbsp. mayonnaise 1 – 1 ½ Tbsp. Dijon mustard Salt & freshly ground black … Continue reading Shrimp Salad Sandwich Filling
For a printer friendly version of this recipe, click here. Turkey and chicken salad sandwiches are fabulous in my books. I have made hundreds of chicken and turkey salad sandwiches using various ingredients and this one is a favourite of mine especially if you use fresh crop apples. Add some lettuce, arugula or mizuna and you’ll have a great sandwich! Makes 4 … Continue reading Turkey Or Chicken Salad Sandwich Filling
When asparagus is in season, not only is this soup easily made, it is very tasty. It makes an excellent first course for a special dinner or served on it’s own as a light meal. I have made the soup using broccoli and it is also delicious. Makes 4 – 6 Servings 4 cups chicken stock 1 lb. … Continue reading Asparagus Soup
