Series: 12 Days of Recipes

On the eighth day of recipes, we suggest you get (or if you're luck - WIN) yourself a container of Major Chicken Broth (gluten-free!) to make a...

Chicken Enchilada Soup

This soup will definitely take the chill off. Using a rotisserie chicken makes it super simple but it is also a great way to use leftover chicken. Feel free to adjust the spiciness of the soup by adding more or less jalapeño. This soup also freezes well so make a double batch and plan to freeze half of it for one of those Christmas vacation days you just can’t get our of your pyjamas! Don’t forget to enter our contest before 6:30 PM on December 16th.

Ingredients:

• Meat from 1 whole rotisserie chicken, pulled off the bones
• 2 tbsp. butter
• 2 garlic cloves, minced
• 1 medium size onion, diced
• 3 tbsp. all purpose flour
• 2 cups prepared Major chicken broth *
• 4 cups whole milk
• 2 tsp ground cumin *
• 2 tsp ground coriander *
• 1 whole, diced, seeded jalapeño
• ¼ cup sour cream
• 1 ½ cups frozen corn
• 2 cans of white beans, drained *
• Salt and freshly cracked black pepper
• *Available from Well Seasoned

• Diced fresh avocado, sprinkled with freshly squeezed lime juice
• Grated cheese
• Sour cream
• Tortilla chip strips
• Freshly chopped cilantro
• Salsa

Instructions:

1. In a large pot over medium heat, melt the butter, add the onion and garlic. Cook for 3 minutes or until the onion is translucent and soft.
2. Add flour, stirring into the onion mixture and cook for 2 minutes.
3. Add the cumin, coriander and stir to combine, add the chicken broth and cook, scraping the bottom of the pot to stir the brown bits into the liquid.
4. Add the milk. Turn the heat up to medium high and cook, whisking occasionally, until the soup thickens slightly - about 5 minutes.
5. Whisk in the sour cream and add the corn, beans, jalapeño and shredded chicken. Cook for 1 minute or so until everything is heated through.
6. Adjust salt & pepper to taste. Serve piping hot with all the trimmings!

On the seventh day of recipes, we suggest you get (or if you're luck - WIN) yourself a container of Monsoon Coast Durban curry & 1 package of basmati rice to make a...

Spicy Vegetable & Apricot Curry

We have long been fans of the Monsoon Coast spice line from Salt Spring Island. They know their way around a curry blend better than almost anyone! This one has a good amount of heat, feel free to add more or less depending on our tolerance for spice! Don’t forget to enter our contest before 6:30 PM on December 14th 2018.

Ingredients:

• 3 tbsp. Well Seasoned olive oil *
• 2 medium onions, thinly sliced
• 2 tbsp. ginger, minced
• 8 cloves garlic, minced
• 3 tsp. Monsoon Coast Durban Curry *
• 2 tsp. turmeric *
• 1 green apple, peeled, cored and chopped
• ¾ cup dried apricots, chopped and rehydrated (3 hours)
• 1 sweet red pepper, chopped
• ¾ lb. green beans, trimmed
• ½ lb. carrots, peeled and sliced
• 1 ½ lb. cauliflower, in small florets
• 1 medium yam, peeled in ½ inch cubes
• 3 cups red cabbage, shredded
• 1 ½ cups Major prepared veggie stock *
• salt to taste
• *Available from Well Seasoned

Instructions:

1. Sauté the onions in the oil until translucent, then add ginger, garlic, apple, red pepper, Durban Curry and turmeric.
2. Stirring regularly, add a ¼ cup of the stock, followed by the carrots and yam. As the vegetables start to soften over the next ten minutes or so, add enough stock to keep things slightly liquid and then add the apricots, the cauliflower, beans and cabbage. Add more stock as the apple and onions cook down and thicken the sauce. Add salt and more Durban Curry to taste.
3. When the carrots, cauliflower etc. are soft, stir together, remove from heat and let rest to merge the flavours. There should be enough sauce to surround and coat the other ingredients.
4. Serve over steamed basmati rice.

On the sixth day of recipes, we suggest you get (or if you're luck - WIN) yourself a container of Mackays' Vintage Dundee Marmalade and 1 container of Dutch cocoa to make a...

Chocolate Slump Cake

This is a very old, very English recipe that we adore! The combination of chocolate and orange is classic and this cake is incredibly hard to resist. Don’t forget to enter our contest before 6:30 PM on December 12th.

Ingredients:

• About 1/3 of a jar Mackays Vintage Dundee Orange Marmalade *
• ½ cup plus 2 tbsp. granulated sugar
• 2/3 cup butter
• 1 cup dark chocolate, chopped *
• 4 Eggs, separated
• ½ cup Dutch process cocoa powder *
• Pinch of salt
• Icing sugar, for dusting
• *Available from Well Seasoned

Instructions:

1. Pre-heat your oven to 375. Line the base & sides of a 9” round baking pan with baking paper.
2. Put the marmalade into a food processor & blitz until slushy. Add the sugar & mix again until the sugar has merged with the marmalade.
3. Put the butter into a pot & melt on a gentle heat. Add the chocolate & remove from the heat - allow this to sit for 2-3 minutes before stirring.
4. Add the marmalade & sugar mixture and transfer to a large bowl. Beat the egg yolks into the chocolate mixture, then add the cocoa powder. Next, beat the egg whites & the pinch of salt together until it hits the soft peak stage.
5. Fold the egg whites into the chocolate mixture as gently as you can, to keep all the air in the mixture.
6. Pour the mixture into the prepared baking pan, smooth the top & bake for 30 minutes or until the centre has risen and set.
7. Remove from the oven & allow to cool in the tin for at least 15 minutes.
8. Remove it carefully, peel off the paper and serve, dusted with icing sugar.

On the fifth day of recipes, we suggest you get (or if you're luck - WIN) yourself 1 lb. Caffe Umbria coffee to make some...

Triple Tipple Coffee

Two of the worlds great vices in one steaming mug: coffee and booze. It must be Christmas! The twist of orange in this drink takes it over the top, don’t skip it. Don’t forget to enter our contest before 6:30 PM on December 10th.

Ingredients:

• ½ oz. Brandy
• ½ oz. Grand Marnier
• ½ oz. Kahlua
• 5 oz. freshly brewed Café Umbria dark roast coffee *
• 1 orange peel
• ½ cup sweetened, freshly whipped cream
• ½ tsp sugar for the rim of your mug if desired
• *Available from Well Seasoned

Instructions:

1. Pour the brandy, Grand Marnier, Kahlua, and freshly brewed coffee in a mug.
2. Stir with the orange peel.
3. Spoon some whipped cream on top and enjoy right away!

On the fourth day of recipes, we suggest you get (or if you're luck - WIN) yourself a tin of 1 tub of Macedonian Feta and 1 package of Well Seasoned Greek Seasoning to make some...

Greek Inspired Quick Bread

This bread is delicious served alongside your favourite soup or stew recipe. Don’t forget to enter our contest before 6:30 PM on December 8th.

Ingredients:

• 2 cups all purpose flour, plus extra for dusting
• 1 heaping tablespoon Well Seasoned Greek Seasoning blend *
• 1 packet active dry yeast
• 1 teaspoon sugar
• 1 teaspoon kosher salt *
• ¾ cup warm tap water
• 3 teaspoons of your favourite olive oil, plus 2 teaspoons for drizzling *
• ½ cup Macedonian Feta Cheese, crumbled *
• Freshly cracked black pepper *
• *Available from Well Seasoned

Instructions:

1. Preheat oven to 450º F. Place a pizza stone or baking stone in the oven and preheat. You can also use a baking sheet. In the bowl of a food processor add the flour, Greek Seasoning, yeast, sugar and salt and pulse to combine. Add the olive oil to the water and with the processor running, add the water through the feed tube. Continue to process until the dough comes together and forms a ball.
2. Sprinkle about a tablespoon of flour onto a board and remove the dough from the processor. Hand knead 10 times to form a smooth ball. Cover with a medium sized bowl and allow to rest 15 minutes. Remove the bowl and stretch and flatten the ball into a 12-inch disk.
3. Spray the baking stone or baking sheet with cooking spray and quickly add the dough. Use your fingers to gently depress finger marks into the dough and drizzle with a little more olive oil and a sprinkling of cracked black pepper. Bake for 12-16 minutes, or until the top is golden brown and the center is firm. Remove from the oven and allow to cool slightly before crumbling over the feta cheese. Transfer bread to a cutting board, slice and serve while still warm.

On the third day of recipes, we suggest you get (or if you're luck - WIN) yourself a tin of Dutch Process Cocoa and some Marcona Almonds to make some...

Chocolate Almond Toffee

Its crunchy, salty and sweet but won’t stick to your teeth! This is very much a treat for the grownups! Don’t forget to enter our contest before 6:30 PM on December 6th.

Ingredients:

• 2 cups sugar
• 1/3 cup water
• 3 tablespoons light corn syrup
• 1 ½ cups salted butter, cut into chunks
• ¼ cup Dutch process cocoa powder, preferably *
• 1 cup Marcona almonds, roughly chopped *
• *Available from Well Seasoned

Instructions:

1. Line a sheet pan with a silicone baking mat, or oil it well with vegetable oil.
2. Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.
3. Turn off the heat and whisk in the cocoa; then stir in the nuts.
4. Quickly pour the mixture onto the center of the prepared pan and let it spread out — it may not reach the sides of the pan.
5. Set aside to cool at room temperature until hard.
6. Using your hands pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.