Recipes

On Wednesday, September 2nd from 11:30-Noon, join us live for a FULL HOUR from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through THREE of her recipes for her favourite Cookies - perfect for your lunchbox next week!

[Archived Video will go here after Wednesday. Visit us on Facebook to follow along Wednesday at 11:30 AM].

Check out all three! Click to read the other recipes.

• NO Bake Granola Breakfast Balls
• Puff Pastry Eccel Cookies
• Party Sprinkle Cookies

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• Cookie sheets 2 per recipe
• Measuring cups
• Measuring spoons
• Hand held mixer or kitchen aid
• 3 large metal bowls
• Parchment paper

First wash your hands for 20 seconds. Second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena's Party Sprinkle Cookies

Ingredients:

• 1 1/2 cups all purpose flour
• 2 teaspoon baking powder
• ¼ salt
• ½ cup butter soften to room temp
• ¾ cup white sugar
• 1 egg
• 1 teaspoon vanilla
• ¾ cup sprinkles

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder and salt. Set aside.
3. Using a hand mixer or stand mixer, beat butter until smooth. Cream in sugar, until light and fluffy. Add egg, vanilla extract, mixing until combined and scraping the sides of the bowl as needed. Add in flour mixture and mix until just combined. Add 1/2 cup sprinkles and stir by hand until combined.
4. Scoop a heaping tablespoon of dough and roll into a ball (or use a 1 1/2 tablespoon scoop). Place 1/4 cup sprinkles on a plate and press the tops of the dough balls in additional sprinkles (optional). Place dough balls onto prepared baking sheet leaving about an inch for spreading.
5. Bake for 8-10 minutes. The edges should be completely set, and the centers should look slightly under cooked, they will finish cooking while cooling on the baking sheet.
6. Place the baking sheets on wire racks to cool. Repeat with remaining dough once the baking sheets are completely cool.

Prep Time: 30 Minutes

Cook time: 10 Minutes

On Wednesday, September 2nd from 11:30-Noon, join us live for a FULL HOUR from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through THREE of her recipes for her favourite Cookies - perfect for your lunchbox next week!

[Archived Video will go here after Wednesday. Visit us on Facebook to follow along Wednesday at 11:30 AM].

Check out all three of Chef Helena's recipes! Click to read the other recipes.

• NO Bake Granola Breakfast Balls
• Puff Pastry Eccel Cookies
• Party Sprinkle Cookies

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• Cookie sheets 2 per recipe
• Measuring cups
• Measuring spoons
• Hand held mixer or kitchen aid
• 3 large metal bowls
• Parchment paper

First wash your hands for 20 seconds. Second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena's NO Bake Granola Breakfast Balls

Ingredients:

• 2 cups rolled oats
• ½ cup shredded coconut
• ½ cup peanut butter
• ½ cup honey or maple syrup
• 1 teaspoon any extract e.g.: vanilla, almond, maple
• ¼ cup brown sugar
• ¼ cup any nuts toasted e.g.: peanuts, almond
• ¼ cup raisins and/or crasins or dried blueberries
• ¼ cup toasted sesame seeds

1. Heat oven to 350 or toast in a frying pan
2. Toast oats and coconut until light golden
3. Place in a pot peanut butter, honey, extract and brown sugar, melt
4. In a large bowl place toasted oats and coconut, melted mixture and everything else
5. Cool until you can handle it
6. On a parchment lined baking sheet drop large spoonful and roll into balls
7. Chill until firm
8. A tasty treat on the go!! Chemical free and full of fibre and energy

Prep Time: 30 Minutes

Cook time: 5 Minutes

On Wednesday, September 2nd from 11:30-Noon, join us live for a FULL HOUR from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through THREE of her recipes for her favourite Cookies - perfect for your lunchbox next week!

[Archived Video will go here after Wednesday. Visit us on Facebook to follow along Wednesday at 11:30 AM].

Check out all three! Click to read the other recipes.

• NO Bake Granola Breakfast Balls
• Puff Pastry Eccel Cookies
• Party Sprinkle Cookies

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

• Cookie sheets 2 per recipe
• Measuring cups
• Measuring spoons
• Hand held mixer or kitchen aid
• 3 large metal bowls
• Parchment paper

First wash your hands for 20 seconds. Second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena's Puff Pastry Eccel Cookies

Ingredients:

• 2 sheet puff pastry, rolled out
• Lots of white sugar
• Raisins
• Parchment paper

1. Heat oven to 400
2. Place a layer of sugar on your cutting board
3. Place one sheet of puff pastry on top of the sugar, sprinkle with raisins and place another sheet on top, top with more sugar
4. Roll the sheets in the sugar until the raisins just start to pop out
5. Cut into any shape you want, I do squares
6. Place on a parchment lined jelly roll pan or baking sheet
7. Bake until you can see the bottom start to brown, flip and bake the other side
8. Place on a cooling rack ton cool, they keep along time

Prep Time: 30 Minutes

Cook time: 10 Minutes

Whole Roasted Chilliwack Corn With Chorizo Xo Sauce, Herbs, Feta Crema And Chicharrones

Yields: 2 portions.

Ingredients:

• 2 corn in the cob
• 2 stalk green onions
• 30ml cilantro leaves
• 50ml chicharrones, crushed coarsely
• 10ml tajin spice, optional
• For the XO;
  • 100ml fresh chorizo
  • 3 shallots, sliced thin
  • 5 garlic clove, minced
  • 15ml fresh ginger, minced
  • 50ml soy sauce
  • 50ml fish sauce
  • 1 lime, juiced
  • 25ml sherry vinegar, or Chinese black vinegar
  • 5 sprigs of thyme
  • 3 spring onions, sliced thin
  • 50ml shaoxing wine, or dry white wine
  • 50ml chicken stock, optional
  • 300ml grape seed or vegetable oil
• For Feta Crema
• 100ml crumbled feta
• 50ml sour cream, or yoghurt

Instructions:

• Heat up a grill grate, or a grill, and start cooking the corn with all the husks on, turning occasionally. In a medium sized pot heat vegetable oil to 200F. Crumble the chorizo finely and fry for 15 minutes. In a separate pan reduce soy sauce, chicken stock, wine, sherry vinegar by half, season with lime juice. To the chorizo pot add shallots, thyme, garlic, ginger and fry further 5-7 minutes and everything is golden brown. Strain the solids and add to the reduced aromatics pot and bring up to a boil and cook until almost dry.
• Incorporate 100ml of the frying oil to the XO solids, whisk to combine.
• In a food processor whip feta with sour cream until smooth. After roasting corn in the cob for 15 minutes or so, peel the outer layer and lightly char the kernels on the grill.
• You can serve the corn whole garnished with green onion, cilantro, XO sauce, feta crema, crushed chicharrones and tajin spice. Or you can slice the corn into 1" rounds and garnish with the same condiments.

Prep Time: 10 Minutes

Cook time: 35 Minutes

West Coast Corn Chowder with Clams, Chillies and Lime Leaves

Yields: 2 portions.

Ingredients:

• 1 corn on the cob, kernels shaved off with a knife
• 1 leek, cleaned and sliced thin
• 2 lime leaves
• 2 shallots, finely diced
• 4 thyme sprigs
• 300g of clams, cleaned
• 1 serrano chili, sliced
• 75ml butter
• 2 garlic cloves, finely diced
• 30ml cilantro leaves
• 50ml white wine
• 25ml fish sauce
• 100ml heavy cream
• 1 lemon
• Sourdough to serve

Instructions:

1. In a medium sized pot melt the butter, add shallot, garlic, thyme, serrano chili, lime leaves, corn with a pinch of salt. Cook until translucent and fragrant around 2 minutes.
2. Add clams and turn the heat high, add white wine and cook for 1 minute. Add cream and fish sauce, cover and cook until the clams are open. Add leeks, cilantro and juice of a lemon.
3. Correct seasoning and serve sourdough slices.

Prep Time: 15 Minutes

Cook time: 15 Minutes