Nutty-flavour Crepes with Buckwheat and Apples Filling


1 cup low-fat (1 per cent) milk
3 large eggs
2 tbsp water
1 tbsp pure maple syrup
1/4 tsp salt
2/3 cup buckwheat flour
1/3 cup whole-wheat pastry flour, all-purpose flour or a gluten-free all-purpose flour blend
3 tbsp canola oil or other neutrally flavoured oil, plus more for the pan
3/4 cup plain low-fat Greek-style yogurt, for serving
1/2 cup toasted, chopped walnuts, for serving (optional)


1 tbsp unsalted butter
2 medium golden delicious apples, peeled, sliced into 1/4-inch slices
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp freshly grated nutmeg
pinch salt
3 tbsp pure maple syrup


  1. Combine the milk, eggs, water, maple syrup and salt in a blender; blend on the “mix” or a low setting to incorporate. Add the buckwheat and whole-wheat pastry flours; blend for about 15 seconds until very smooth. Add the oil and blend for about five seconds. Pour the batter into a bowl, cover and place in the refrigerator while you prepare the filling.
  2. To make the filling, melt the butter in a large nonstick skillet over medium-high heat. Once the foam subsides, add the apples and then sprinkle them with the cinnamon, ginger, nutmeg and salt. Cook for about six minutes, stirring occasionally, until browned and softened, but not mushy. Stir in the maple syrup and cook for one to two minutes.
  3. Heat a crepe pan or a 10-inch nonstick skillet (with an eight-inch base) over medium heat. Brush with oil. Use a 1/4 cup measure to ladle the batter into the centre of the pan. Tilt and rotate the pan so that the batter forms a thin layer in the bottom of it. Cook until the top is no longer liquid and the bottom is nicely browned (use a spatula and/or your fingers to check), about one minute. Flip the crepe using the spatula and/or your fingers and cook the other side lightly, 15 seconds more. Repeat with the remaining batter until you have eight crepes. (You will not need to re-oil the pan.) Stack the finished crepes on a plate.
  4. To serve, pile about 1/3 cup of the apple mixture onto each crepe on a plate. Top with a heaping tablespoon of the yogurt and a tablespoon of the walnuts, if using before wrapping it up in a cone shape — or wait and top the crepe with those two components. Serve right away.

Makes 4 servings.

Source: Winnipeg Free Press


Great Winter Dessert with Chocolate and Caramel-infused Bananas


1 sheet ready-to-bake all-butter puff pastry
all-purpose flour, for dusting
1/2 cup firmly packed light brown sugar
4 tablespoons unsalted butter, plus extra for greasing
3 ounces semisweet chocolate, finely chopped
2 cinnamon sticks
5 firm bananas, cut into large chunks


  1. Preheat the oven to 400°F. Grease an 8-1/2-inch diameter flameproof tart pan or ovenproof skillet.
  2. Roll out the pastry on a floured surface to a circle 1 inch larger than the pan. Put to one side.
  3. Put the sugar and butter into the pan and cook gently over medium heat until it forms a dark blond caramel.
  4. Remove from the heat and add the chocolate, stirring until melted. Drop the cinnamon sticks into the center of the pan.
  5. Arrange the banana chunks tightly in the pan. Place the pastry over the top, tucking in the overhanging edges of the pastry between the fruit and the pan.
  6. Using a small knife, pierce the top of the pastry to let the steam escape.
  7. Bake in the oven for 25-30 minutes, or until the pastry is puffed up and golden. Turn out onto a serving dish immediately. Serve with creme fraiche or ice cream.

Makes 6 servings.

Source: Chocolat

Creamy Celery and Fennel Soup


4 stalks celery, sliced, about 2 cups
2 cups sliced fennel, about 1/2 a bulb
2 cups chicken broth
1/3 cup long-grain rice
1/2 tsp dried tarragon
1/2 tsp salt
1/2 cup milk
1 tbsp lemon juice


  1. Combine celery, fennel, broth, 2 cups water, rice, tarragon and salt in a large saucepan. Set over medium-high and bring to a boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, until celery is tender, about 25 minutes. Remove from heat.
  2. Use a hand blender to process the soup until smooth. Return soup to stovetop and set over medium. Stir in milk and lemon juice and continue cooking until heated through, 3 minutes.
  3. Garnish with sour cream, dill and olive oil before serving.

Makes 4 servings.

Source: Chatelaine magazine

Spicy Pumpkin Pancakes with Quinoa Flour


1-1/2 cups quinoa flour
1/4 cup packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1-3/4 cups buttermilk or sour milk
1 cup pumpkin puree
2 large eggs
2 Tbsp vegetable oil
maple syrup and 1/2 cup toasted pecans to serve


  1. Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
  2. Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.
  3. Grease a large nonstick frying pan or spray with cooking oil and place on medium heat. When hot, pour 1/4-cup portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds, until the center springs back when pressed.
  4. If the pancakes buckle when sliding the spatula under them, lightly oil the pan again for the next pancakes. Serve with maple syrup and pecans.

Makes 17 pancakes.

Source: Quinoa 365

Sauteed King Prawn with Butter and Parmesan Cheese


1 king prawn, about 120 g


1/2 tsp Al sauce
1/2 tsp tomato sauce
1/4 tsp Worchestershire sauce
1 tsp sugar
1 tsp water


1/2 tsp grated parmesan cheese
1/2 tsp butter
3 tbsp chicken stock
salt and sugar
dash white ground pepper
1/8 tsp sesame oil.


  1. Remove shell from king prawn tail but leave the prawn head in shell.
  2. Wash prawn tail thoroughly with fresh water and dry with a clean towel.
  3. Heat some oil in the wok and add the prawn head complete with shell. Saute with seasoning until there is hardly any water left. Remove and place it on a plate.
  4. Add the king prawn tail (shell removed) together with sauce into the wok and stir-fry the prawn tail over low heat until it is cooked and turned into a ball-like shape.
  5. Remove the prawn tail and place it behind the prawn head in the plate.
  6. Add garnish on the plate and serve.

Makes 1 serving.

Source: Wine & Dine magazine