Popular French Dish with Chestnuts and Brussels Sprouts


1/2 lb chestnuts
1/2 cup milk
1-1/4 lb small tender Brussels sprouts
2 tbsp butter
1 shallot, finely chopped
2-3 tbsp dry white wine


  1. Using a small knife, score a cross in the base of each chestnut. Over a medium-high heat, bring a saucepan of water to the boil, drop in the chestnuts and boil for 6-8 minutes. Remove the pan from heat.
  2. Using a slotted spoon, remove a few chestnuts, leaving the others immersed in water until ready to peel. Holding them in a tea towel, remove the outer shell with a knife and then peel off the inner skin.
  3. Rinse the pan, return the peeled chestnuts to it and add the milk. Top up with enough water to completely cover the chestnuts. Simmer over a medium heat for 12-15 minutes until the chestnuts are just tender. Drain and set aside.
  4. Remove any wilted or yellow leaves from the Brussels sprouts. Trim the root end but leave intact or the leaves will separate. Using a small knife, score a cross in the base of each sprout so they cook evenly.
  5. In a large heavy frying pan, melt the butter over a medium heat. Stir in the chopped shallot and cook for 1-2 minutes until just softened, then add the Brussels sprouts and wine. Cook, covered, over a medium heat for 6-8 minutes, shaking the pan and stirring occasionally, adding a little more water if necessary.
  6. Add the poached chestnuts and toss gently to combine, then cover and cook for 3-5 minutes more until the chestnuts and Brussels sprouts are tender.

Makes 4 to 6 servings.

Source: French Cuisine Made Easy


Savoury Loaf Made with Veggies, Walnut, Tofu and Oats


1 lb Japanese eggplant
1/2 cup walnuts
1 lb firm tofu
1/2 lb crimini mushrooms
2 cloves minced garlic
1 cup wheat germ
1 cup oats
1/4 cup chopped Italian parsley
1 Tbsp chopped fresh sage
1 Tbsp black pepper
1/4 Tbsp chili flakes


2 1/2 lbs sliced mushrooms
1 onion, chopped
2 Tbsp soy sauce
I Tbsp Worcestershire sauce 1 Tbsp tomato paste
1 Tbsp flour
1 cup vegetable stock
pinch of salt and pepper
3 Tbsp olive oil


  1. Roast eggplant in foil for 35 minutes in a 350°F oven. Let cool and peel.
  2. Pulse eggplant in a food processor until smooth, place in a bowl.
  3. Pulse mushrooms, tofu and walnuts all separately in a food processor and add to the eggplant (walnuts should be very fine and the rest a little coarser for texture).
  4. Add remaining ingredients into the bowl and mix together using your hands.
  5. Transfer the mixture to a loaf pan and bake for 1 hour in a 350°F oven (place a water bath in the bottom of the oven).
  6. To make gravy, saute mushrooms and onions in olive oil until caramelized.
  7. Add tomato paste, stir constantly for 5 minutes then add flour.
  8. Cook for another 10 minutes.
  9. Add soy sauce, Worcestershire, vegetable stock, salt and pepper.
  10. Lower heat and simmer for 15 minutes or until thickened to a gravy consistency. Serve on top of meatless loaf.

Makes 1 loaf.

Source: ciao!

Dark Chocolate Brownies with Peanut Butter Filling


1/2 cup butter
8 oz semi-sweet dark chocolate, coarsely chopped
1/2 cup sugar
1/2 cup brown sugar
3 eggs
2 tsp vanilla
2/3 cup all-purpose flour
2 tbsp cocoa powder
1/8 tsp salt


3/4 cup peanut butter
1 cup icing sugar
1 tsp vanilla
2 tbsp milk


  1. Melt butter and chocolate in saucepan over low heat or in microwave on high in 20 second intervals. Stir to combine.
  2. Meanwhile, using mixer, beat peanut butter, icing sugar, vanilla and milk together on medium speed to form a thick crumbly mixture. Set aside.
  3. Pre-heat oven to 350°F (180°C). Line a 9-inch square pan with parchment paper.
  4. Whisk both sugars into the melted and cooled chocolate mixture. Add eggs one at a time, whisking well after each addition. Whisk in vanilla. Fold in flour, cocoa powder and salt.
  5. Spread half of brownie mixture into pan. Take large chunks of the peanut butter filling and flatten with your hands. Lay flattened pieces in a layer on top of the brownie mixture in the pan. Spread remaining batter mixture over top.
  6. Bake brownies for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool completely in pan on a wire rack. Slice into squares or desired shapes.

Makes 16 squares.

Source: Manitoba Egg Farmers

Avocado-Dark Chocolate Glazed Doughnuts


1 1/2 cups whole-wheat pastry flour (sifted)
3 Tbsp unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 medium ripe avocado, mashed (about 1/2 cup)
1 large egg
1/2 cup sugar substitute
1 cup fat-free milk or unsweetened almond or soy milk
2 Tbsp canola oil
1 1/2 teaspoons pure vanilla extract
cooking spray


1/3 cup pure dark cacao (chopped)
1/2 medium ripe avocado, mashed (about 1/4 cup)
2 tablespoons fat-free milk or unsweetened almond or soy milk


2 Tbsp pistachio nuts (chopped, unsalted)


  1. Preheat the oven to 350°F.
  2. Using an electric mixer, beat the remaining 1/4 cup avocado into the cacao until very smooth. Beat in the remaining 2 tablespoons milk.
  3. Spread 1 tablespoon of glaze over the top of each doughnut. Sprinkle with the pistachios.
  4. In a large mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. In a separate large mixing bowl, using an electric mixer, beat together 1/2 cup avocado and the egg until smooth. Add the sugar substitute. Beat until the mixture is smooth and fluffy.
  6. Whisk in 1 cup milk, the oil, and vanilla until incorporated.
  7. Pour the avocado mixture into the flour mixture. Beat on low speed for 1 minute. Increase the speed to medium and beat until the ingredients are well combined. Use a spatula to stir in any of the dry mixture that remains on the sides or bottom of the bowl.
  8. Lightly spray a 12-cavity doughnut pan with cooking spray. Pour the batter into the wells, filling each three-fourths full (about 1/4 cup in each). Don’t cover the center hole.
  9. Bake for 13 to 16 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven. Let cool slightly.
  10. Place a large wire rack on a large baking sheet. Turn out the doughnuts onto the rack.
  11. In a small bowl, microwave the cacao on 100 percent power (high) for 30 seconds. Remove from the microwave. Stir until fully melted. Add mashed avocado and milk. Mix well.
  12. Apply the glaze on top of the doughnuts and sprinkle chopped pistachio nuts on top before serving.

Makes 12 doughnuts.

Source: American Heart Association

Seafood Laksa


5 oz dried rice vermicelli
3 cups coconut cream–do not shake the can
3 cups fish stock
1-1/2 lb shrimp, peeled and deveined
6-1/2 oz Japanese kamboko
8 oz scallops
3-1/2 oz deep-fried tofu, halved
2 tablespoons fish sauce
1 tablespoon grated palm sugar or brown sugar
1 cup bean sprouts
1/2 cup vietnamese or regular mint
1/4 cup fried red asian shallots


2 teaspoons shrimp paste
6 large, dried red chilies
2 lemongrass stalks, white part only, sliced
1 tablespoon chopped fresh galangal or ginger
8 red asian shallots, sliced
1/2 teaspoon ground turmeric
4 candlenuts or macadamia nuts, roughly chopped


  1. Preheat the oven to 350ºF.
  2. Wrap the shrimp paste in foil and roast for 5 minutes.
  3. Soak the chilies in boiling water for 15 minutes. Roughly chop the chilies and place into a mortar and pestle with the remaining paste ingredients. Pound to form a smooth paste.
  4. Soak the rice vermicelli in boiling water for 5 minutes or until tender. Drain well and set aside.
  5. Spoon the thick coconut cream from the top of the can and fry with the paste in a wok until the oil from the coconut starts to separate from the paste and the mixture is fragrant.
  6. Add the fish stock and the remaining coconut cream. Bring to a boil, reduce the heat and stir in the seafood and tofu, cooking for 5 minutes or until tender.
  7. Season with the fish sauce and palm sugar.
  8. Divide the noodles between 4 serving bowls, ladle on some of the soup and serve topped with the bean sprouts, mint and fried shallots.

Makes 4 servings.

Source: Food Style – Noodles