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Weekly posting from HQ

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  • Marc Trottier
    *Tested by Head Office* April 6th, 2000 GREEK FRITTATA Serves 4 to 6 8 eggs l small onion, diced 1 clove garlic, crushed 1 Tbsp (15ml) olive oil l cup (250ml)
    Message 1 of 3 , Apr 7, 2000
      *Tested by Head Office*

      April 6th, 2000

      GREEK FRITTATA
      Serves 4 to 6

      8 eggs
      l small onion, diced
      1 clove garlic, crushed
      1 Tbsp (15ml) olive oil
      l cup (250ml) Feta cheese
      4 cups (1L) torn spinach leaves
      1 tsp (5ml) VE Greek Seasoning
      1 tsp (5ml) VE Lemon Dilly Dip Mix
      1/2 cup (125ml) grated Mozzarella cheese

      1. Whisk 8 eggs with VE Greek Seasoning and VE Lemon Dilly Dip Mix.
      2. In large saute pan, saute onion and garlic until softened.
      3. Add torn spinach leaves, stir gently until wilted.
      4. Top with crumbled Feta cheese.
      5. Add whisked eggs and using a heat proof spatula slowly stir, scraping
      bottom often until eggs have begun to set (about 5 minutes).
      6. Sprinkle with grated Mozzarella, cover and continue to cook until
      eggs are set (about 3 minutes)
      7. Cut into wedges and serve.

      Serve with Greek Salad. See your Victorian Epicure Recipe Booklet page
      34.
    • Marc Trottier
      *Tested by HQ* Thursday April 20th, 2000 VE SPICED FRENCH TOAST WITH FRUIT AND VANILLA YOGURT TOPPING Serves 6 5 eggs 1 1/2 cup (375ml) milk 1 Tbsp (15ml)
      Message 2 of 3 , Apr 20, 2000
        *Tested by HQ*

        Thursday April 20th, 2000

        VE SPICED FRENCH TOAST WITH FRUIT AND VANILLA YOGURT TOPPING
        Serves 6

        5 eggs
        1 1/2 cup (375ml) milk
        1 Tbsp (15ml) white sugar
        1 Tbsp (15ml) VE Pure Vanilla
        1 1/2 tsp (7.5ml) VE Cinnamon, VE Apple Pie Spice, or VE Poudre Douce
        dash of salt
        12 - 3/4" thick slices bread

        1. Whisk together eggs, milk, sugar, VE Pure Vanilla and the VE Spice of
        your choice.
        2. Dip each slice of bread until soaked. Preheat a lightly sprayed non
        - stick skillet cook over medium heat. Cook French toast for 3 minutes
        on each side or until golden.
        3. Serve with fresh fruit or VE Cardamom Berry Topping.

        VE CARDAMOM BERRY TOPPING
        Serves 4 to 6

        4 cups (1L) fresh or frozen fruit - any combination of strawberries,
        blackberries, raspberries, you might even want to add sliced peaches or
        margoes
        1/2 cup (125ml) sugar
        1 tsp (5ml) VE Cardamom

        1. Combine sugar and VE Cardamom.
        2. Sprinkle over fruit and let stand for 30 minutes to allow the sugar
        to draw the juice from the berries.
        3. This berry topping is ideal with desserts, and on pancakes, waffles
        and French toast.

        VANILLA - ORANGE YOGURT TOPPING

        2 cups (500ml) plain yogurt
        3 Tbsp (45ml) VE Grand Marnier Honey
        1 tsp (5ml) VE Pure Vanilla Extract
        1 tsp (5ml) VE Pure Orange Extract

        1. Whisk together all ingredients and serve as a fruit topping on French
        Toast, fresh fruit, granola, or fruit crumble.
      • Marc Trottier
        Barbecued Jerk Chicken with VE Mango Salsa Serves 4 In a blender or food processor puree the following ingredients: 6 green onion shopped 2 large cloves garlic
        Message 3 of 3 , May 29, 2000
          Barbecued Jerk Chicken with VE Mango Salsa
          Serves 4

          In a blender or food processor puree the following ingredients:
          6 green onion shopped
          2 large cloves garlic
          3 Tbsp(45ml) orange juice
          3 Tbsp(45ml) soy sauce
          l Tbsp(15ml) vegetable oil
          l Tbsp(15ml) cider vinegar
          l Tbsp(15ml) VE Jamaican Jerk Seasoning
          l tsp(5ml) VE Curry Dip Mix
          1/4 tsp(1.25ml) VE Nutmeg
          1/2 tsp (2.5ml) ground VE Sea Salt

          Place 3 lb(1.5kg) chicken pieces in shallow dish and pour marinade over
          and marinate in refrigerator for at least 6 hours (overnight is best)

          Grill chicken over medium heat, reserve marinade for basting. Cook for
          20 minutes turning often, basting as you go. Continue cooking for 10
          minutes or until juices run clear when pierced near the bone.

          This dish would be perfect to serve with MANGO SALSA. Use VE Fruit Salsa
          and for extra flair add I finely diced mango plus the juice of l lime.
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