I like using the last of the local red bell peppers to make this soup. One of the last whiffs of summer! During the rest of the year, hot house red bell peppers work well too. You could serve the soup as a main course or as a first course. I really like using Thai rice, … Continue reading Red Pepper 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
For a printer friendly version of this recipe, click here. I have had quite the crop of Romanesco zucchini this year (the light green speckled ones), so I decided to make the soup with those instead of the yellow ones that I normally use…hey if you grow zucchini you will understand what I mean! A delicate … Continue reading Yellow Zucchini Soup
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
What to do? I have some red bell peppers that have been charred on the barbecue, corn that had been cooked in their husks on the barbecue and a tin of Italian plum tomatoes. I know; I’ll make a tummy warming late summer/early fall soup. I used to make the soup without the corn, but … Continue reading Roasted Red Pepper And Tomato Soup With Roasted Corn
