Smoked salmon gives these crepes a healthy dose of heart-friendly omega-3 fats.
1 cup (250 mL) whole wheat pastry flour
2 large free-range eggs
1 cup (250 mL) low-fat milk or unflavoured milk alternative
1/2 cup (125 mL) water
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) fresh sage, chopped
1/4 tsp (1 mL) salt
1 cup (250 mL) plain, low-fat yogourt
1 tsp (5 mL) curry powder
Juice of 1/2 lime
1 Tbsp (15 mL) extra-virgin olive oil
5 cups (1.25 L) cremini mushrooms, sliced
1 tsp (5 mL) dried thyme
Salt and pepper, to taste
1/3 cup (80 mL) dry white wine
2 Tbsp (30 mL) capers
1/3 lb (150 g) smoked wild salmon
Blend together batter ingredients with whisk or in blender until smooth. Cover and refrigerate for at least 1 hour.
In bowl, whisk together yogourt, curry powder, and lime juice. Set aside.
Prepare crepes according to basic crepe instructions (see page 72). Keep warm in the oven at 200 F (93 C).
In same skillet, heat 1 Tbsp (15 mL) oil over medium heat. Add mushrooms, thyme, salt, and pepper to skillet and cook for 5 minutes, or until mushrooms have softened considerably. Pour in wine and cook until wine has reduced, about 2 minutes. Remove from heat and mix in capers.
Divide smoked salmon among crepes, top with mushroom mixture, and roll. Garnish each crepe with yogourt sauce.
Makes 8 crepes.
Each crepe contains: 189 calories; 11 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 17 g carbohydrates; 2 g fibre; 339 mg sodium
source: "Sweet & Savoury Crepes", alive #345, July 2011
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.