Makes 8 ice pops.
Try to find tall, skinny rocket ship-like ice pop moulds, though you can use any kind of mould. Makes enough filling for eight ice pop moulds that each hold 1/4 cup (60 mL). Double recipe for larger moulds, and don’t forget the sticks.
Tip: Cut the fat and replace Thai coconut milk with unsweetened coconut milk beverage (unflavoured).
Place blackberries and blueberries in skillet set over medium heat. Add 1 tsp (5 mL) sugar and 2 to 3 Tbsp (30 to 45 mL) water. Cover and bring to a simmer. Using potato masher, gently crush berries. The goal is to soften the berries to release juices rather than to cook the berries.
Once mixture is juicy, use fine mesh strainer to strain juice into bowl. Using back of ladle, press berries to release all the juice. Discard pulp left in strainer. You should have about 1/2 cup (125 mL). Evenly divide among bottoms of each ice pop mould, then freeze until slushy, 20 to 30 minutes.
Meanwhile, in small saucepan set over low heat, stir coconut milk with strawberries, 1/4 cup (60 mL) sugar, and rosemary sprigs. Gently heat until berries start to break down, 3 to 5 minutes. Cool, then discard rosemary and stir in vanilla. (For more herbal flavour, refrigerate overnight before discarding rosemary.) Spoon into ice pop moulds over frozen blackberry slush. Be sure to spoon berry pieces into each one. Insert sticks and freeze until firm, 2 to 3 hours.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.