Golden Canapes


1/2 cup light mayonnaise
3 tbsp chives, chopped
1 tsp Dijon mustard
1/4 – 1/2 tsp red chili flakes
6 hard-cooked eggs, chopped
1/2 cup shredded Cheddar cheese
1/4 cup toasted, roughly chopped pecans
24 slices multi-grain baguette


  1. Preheat broiler oven.
  2. In a medium bowl, stir together mayonnaise, chives, mustard and chili flakes until well blended.
  3. Gently stir in eggs, cheese and pecans.
  4. Dollop each bread slice with 1 rounded tablespoon of the egg mixture.
  5. Broil about 6 inches from heat until lightly browned and bubbly, about 1 to 2 minutes. Serve immediately

Makes 24 pieces.

Source: Manitoba Egg Farmers


Vegan Brioche


Sponge Mixture

60 ml tepid soy milk
2 tbsp plain white flour
1 tbsp instant dried yeast


160 g plain flour
32 g soy flour or gram flour
2-4 tbsp soy milk
32 g golden caster sugar
1/4 tsp salt
6 tbsp vegan margarine


  1. Whisk together the ingredients for the sponge mixture and leave for a few minutes until the mixture starts to bubble slightly, now to add the dough ingredients.
  2. Sift in the plain flour and soy flour and add the soy milk, caster sugar and salt. Stir together until well combined then stir in the vegan margarine, 2 tablespoons at a time, until well incorporated and you have a nice wet dough.
  3. Knead only for about 2 minutes in the bowl to ensure everything is combined well. Cover the bowl with cling film and leave in the fridge to rise very slowly for about 8-20 hours (I left mine overnight).
  4. After the dough has been sitting in the fridge for about 8 hours or more, remove from the fridge, punch down and roll into a ball and separate the dough into 8 even pieces.
  5. Roll each piece into a ball and place evenly apart on the base of an 8″ round cake pan. Cover the cake pan with a tea towel leave to prove for 1-1/2 hours in a warm place before baking.
  6. Brush with soy milk and bake in the oven at 180ºC/350ºF for 20-25 minutes until the bread turns a glossy dark golden brown on top.

Makes 8 buns.

Source: Vegan Food and Living magazine

Slow-cooked Chicken with Brown Bread Sauce


2 whole chickens, about 4 1b each
sea salt and black pepper
2-1/4 1b butter (or 4 cups/1 liter olive oil)
small bunch of thyme
1 garlic bulb, halved horizontally

Baby Vegetables

8 baby turnips
8 baby leeks
8 baby carrots
splash of chicken stock
2 tbsp butter, diced

Brown Bread Sauce

4 tsp olive oil
2 shallots, peeled and minced
generous 1/3 cup dry white wine
2 cups chicken stock
1 slice of brown bread, crusts removed and torn
1/3 cup whipping cream
2 smoked mussels


  1. Remove the legs and wings from the chickens, leaving you with the chicken crowns. Save the wings for the sauce and use the legs for another dish (such as coq au vin).
  2. Rub the chicken crowns all over with salt and pepper.
  3. Melt the butter in a large heavy pan and add the thyme and garlic. Lower the heat to just below simmering. The butter should barely move.
  4. Add the chicken crowns and lay a piece of crumpled waxed paper on the surface of the butter. Poach gently for about 30 to 40 minutes until the chickens are firm and just cooked through.
  5. Remove and let cool slightly, then take off the skins and reserve for the crispy chicken skins.
  6. Carve out the chicken breasts and return them to the warm butter to keep them moist.
  7. To make the sauce, heat the olive oil in a large pan. Add the chicken wings and pan-fry for 3 to 4 minutes until golden brown all over. Remove and set aside.
  8. Add the shallots to the pan and pan-fry, stirring, for 4 to 6 minutes until soft and golden brown. Deglaze the pan with the white wine and let it bubble until reduced by half.
  9. Pour in the chicken stock and return the chicken wings to the pan. Bring to a simmer and cook for 35 to 40 minutes until the liquor has reduced by two-thirds.
  10. Meanwhile, blanch the baby vegetables in boiling salted water for 3 to 4 minutes each until just tender when pierced with a skewer. Refresh in a bowl of iced water, then drain.
  11. To finish the sauce, whiz the bread in a blender or food processor to fine crumbs.
  12. Strain the sauce through a fine strainer into the blender and add the cream and smoked mussels. Season well with salt and pepper and blitz for a few minutes.
  13. When ready to serve, remove the chickens from the warm butter. Heat the baby vegetables through in a pan with the stock and butter. Gently reheat the brown bread sauce and froth it up using a hand-held stick blender.
  14. Place a chicken breast on each warm serving plate with a little tarragon emulsion. Halve the baby vegetables and divide between the plates. Garnish with watercress sprigs and crispy chicken skins, then pour over the brown bread sauce and serve.

Makes 4 servings.

Source: Gordon Ramsay’s maze

Bread Pudding with Coconut and Mango


4 large eggs, beaten
1 can (13.66 ounces) coconut milk
1/3 cup packed brown sugar
1 teaspoon rum extract
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
4 cups torn French bread
1/3 cup chopped dried mangoes
1/4 cup unsweetened coconut flakes, toasted

Rum Sauce

1/4 cup butter
1/2 cup packed brown sugar
2 tablespoons water
1 large egg yolk, beaten
1/2 teaspoon rum extract
tasted unsweetened coconut flakes, optional


  1. In a large bowl, whisk the first six ingredients until blended.
  2. Gently stir in bread, mango and coconut flakes. Transfer to a greased 3-quart slow cooker. Cook, covered, on low until puffed and edges are dark golden, about 3 hours.
  3. To make the sauce, in a small heavy saucepan, heat butter and brown sugar over medium-low heat until blended.
  4. Whisk in water and yolk. Cook and stir until mixture is slightly thickened and a thermometer reads 175°, about 10 minutes. Do not allow to boil.
  5. Immediately transfer to a bowl and stir in rum extract.
  6. Serve warm bread pudding with rum sauce. If desired, top with additional coconut.

Makes 6 servings.

Source: Taste of Home magazine

French Toast Sandwiches


2 eggs
2 tbsp 1% milk
4 slices whole-grain bread
2 slices Swiss cheese
2 slices of leftover thinly sliced chicken or turkey
2 tbsp butter
1 tsp whole-grain mustard


  1. Crack eggs into a pie plate. Add milk and beat together with a fork.
  2. Make 2 sandwiches using 1 slice of meat and 1 slice of cheese in each and add mustard.
  3. Dip both sides of each sandwich in egg mixture.
  4. In a large fry pan, melt butter over medium heat, rotating pan to ensure bottom is covered with butter.
  5. Add sandwiches to fry pan, cover with a lid and cook 3 – 4 minutes.
  6. Flip sandwiches over and cook another 3 – 4 minutes or until both sides are brown.
  7. Remove and serve hot.

Makes 2 servings.

Source: Manitoba Egg Farmers