Mexican chocolate is known for combining warming spices with dense cocoa, transitioning perfectly into the season of cinnamon-spiced everything. Normally, flan contains a far greater amount of sugar, making this a lighter yet still indulgent-feeling dessert or snack option.
For a nut-free flan, replace almond milk with soy milk or cows’ milk. To elevate the dish further, a touch of cayenne pepper can be added alongside the cinnamon for an unexpected zip.
1 1/2 cups (350 mL) vanilla almond milk (sweetened or unsweetened) 4 large free-range eggs1/4 cup (60 mL) coconut sugar1/4 cup (60 mL) unsweetened cocoa powder, sifted 1/2 tsp (2 mL) ground cinnamon1/4 tsp (1 mL) salt
Preheat oven to 350 F (180 C). Arrange 4 ramekins or flan dishes in 9 x 13 in (23 x 33 cm) glass baking dish.
Combine all ingredients in blender or whisk in large bowl by hand. Pour into ramekins. Carefully transfer to oven, and fill glass baking dish with very hot or recently boiled water so it reaches halfway up, being sure not to get any in milk mixture in ramekins.
Bake for 40 to 45 minutes, until knife inserted in centre comes out mostly clean, flan jiggles just a bit when tapped, and tops are beginning to lightly brown. Carefully remove cooked flans from glass baking dish; discard water. Chill flans for at least 4 hours or overnight in refrigerator. Enjoy in ramekins or run a sharp knife around edges and flip onto serving plates.
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.