Recipes

We can't get enough of BC Blueberries. Watch our video of Angie whipping up a batch of this delicious dessert in the video below. #eatlocal #bcblueberries http://bcblueberry.com

Serves 6.

Blueberry Maple Crème Brûlée

Summer is here & dessert is served.

Ingredients:

• 2 cups (500 mL) whipping cream
• 1/2 cup (125 mL) Blueberry Maple Syrup
• 2 Eggs
• 2 Egg Yolks
• 1 tub Maple Syrup Cotton Candy
• Fresh BC Blueberries for garnish

Instructions:

1. In small saucepan, heat cream and maple syrup over medium heat just until small bubbles begin to form around the edges; remove from heat.
2. In large measuring cup, whisk eggs & egg yolks until well blended. Gradually whisk hot cream mixture into egg mixture until blended.
3. Divide among six 3/4-cup (175 mL) ramekins or custard cups. Set ramekins in shallow pan and place pan in oven. Pour in enough hot water into pan to come halfway up sides of ramekins.
4. Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still jiggle when gently shaken. Carefully remove from water; let cool on rack. Cover and refrigerate for about 3 hours, until chilled and set, or for up to 2 days.
5. Just before serving, place ramekins on rimmed baking sheet; blot top of custards with paper towel to dry. Top with a generous amount of cotton candy. With your kitchen torch, torch the cotton candy until sugar melts and bubbles, about 30 to 60 seconds. Let cool to harden. Garnish with fresh, local blueberries.

Prep Time: 15 minutes + 3 hours refrigeration time to set

Cook time: 45 Minutes

On Wednesday, July 22nd from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her recipe for Chinese Chicken Salad.

This recipe serves 4 people & it should take you about 20 minutes to prepare. You can serve this recipe over cold noodles, rice or any lettuce you like

What we are trying to do is have a base of lettuce, extra veggies for flavor, some protein and some thing of top that is crunchy and fun. Enjoy at once. You can even layer this salad in a mason jar, just put the dressing on the bottom, then lettuce and veggies, then chicken…when you are ready to eat, shake and eat. YUMMY!

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

• You will need a cutting board with a wet towel under it
• Sharp chef knife…if you are not allowed to use a knife, get a grownup to help you
• Carrot peeler
• 4 tasting spoons
• Large bowl
• Small bowl
• 4 large soup plates or Asian style bowls

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 Chinese Chicken Salad

Ingredients:

• for Salad
• 1 cup plum sauce
• ¼ cup rice wine vinegar
• 2 tablespoon hoisin sauce
• Soya to taste
• 1 tablespoon grated ginger
• 1 teaspoon sesame oil
• 1-2 teaspoons chili sauce, any brand you like
• for Chicken
• ¼ cup Japanese mayo
• ½ teaspoon white pepper
• Rice wine vinegar to taste
• 2 cup chicken or, shrimp, salmon, tofu, roast pork, beef, turkey, duck or any cooked protein
• 8 cups lettuce, salad mix, cabbage or any noodles
• 1 cup per person of Julienne vegetables and or fruit (ie: carrots, cucumber, daikon, snow peas, bean sprouts, peppers, water chestnuts, jicama, oranges)
• for Garnish (optional)
• ¼ cup toasted nuts
• 1 cup ready to eat Chinese noodles or fried wonton strips
• Sesame seeds for garnish

1. Mix first 7 ingredients in a bowl, adjust for taste this is your dressing for the salad
2. Place ¾ of this dressing into a bowl and leave ¼ in the mixing bowl
3. With ¼ of base dressing in a bowl, add mayo, pepper, rice wine vinegar, taste for seasoning, toss in protein
4. To assemble salad, place 2 cups per person of salad in a large wide bowl, top with julienne vegetables and top with ¼ of the dressing
5. Add the chicken and garnish with nuts, Chinese noodles and sesame seeds

Prep Time: 20 Minutes

Cook time: 30 Minutes

Serves 12.

The local fresh fruit bounty continues! Buy local!

BC Blueberry + Lemon Tart

Delicious BC Blueberries can be bough fresh in July through until the beginning of October, and are available frozen year-round. http://bcblueberry.com

Ingredients:

• Crust:
• 1 cup all purpose flour
• 1/4 cup sugar
• 1/4 cup butter
• 1 egg lightly beaten
• Filling:
• 3 eggs
• 1/2 cup sugar
• 1 tbsp grated lemon zest
• 3/4 cup ground almonds
• 3/4 cup fresh squeezed lemon juice
• 1/3 cup meted butter
• 3/4 cup fresh or frozen BC Blueberries

Instructions:

1. Method: Crust
1. Combine flour and sugar. Cut in butter until mixture resembles coarse meal. Stir in egg. Mix well with hands until a smooth ball forms. Press into sides and bottom of a 9" (23 cm) flan pan with removable bottom. Prick pastry with fork.
2. Chill 1/2 hour. Bake at 375 F (191 C) on lower oven rack for 10-12 minutes. Cool.
2. Method: Filling
1. Whisk eggs, sugar, lemon rind, lemon juice, ground almonds, and melted butter.
2. Place fresh or frozen BC Blueberries in an even layer on bottom of cooled crust. Carefully cover with filling mixture and bake in heated over 375F (191C) oven, 30-35 minutes until filling is set.
3. Remove to wire rack and cool. Chill in a refrigerator until ready to serve.

Prep Time: 15 Minutes

Cook time: 45 Minutes

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Spanish Frittata With Herbs And Watercress Salad

Yields: 4 portions.

Ingredients:

• 1/2 lbs potatoes, roasted until soft and lightly browned
• 1/2 leeks, white parts sliced only
• 3 cloves of garlic
• 10 gram each of Italian parsley, dill, green onions, chopped coarse
• 8 large eggs
• 1/2 tbsp fennel seeds
• 300 ml of heavy cream
• 1 bunch watercress, cleaned and trimmed
• 10ml sherry vinegar
• 1 lemon, juiced
• Olive oil
  • *Available from Well Seasoned

Instructions:

1. Preheat your oven to 400F. In a 12 inch cast iron skillet sauté garlic and leeks until wilted.
2. Season with fennel seeds, salt and pepper and deglaze with sherry vinegar. Cook until evaporated.
3. Whisk eggs and cream, season to taste. Add the herbs, potatoes to the hot skillet and pour in the eggs. Move the skillet to the oven and bake around 15 minutes, or until it is golden brown and lightly set in the middle.
4. Once cooked, chill slightly and tip onto a serving plate.
5. Dress the watercress with lemon juice and olive oil. Serve immediately.

Prep Time: 15 Minutes

Cook time: 15 Minutes

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Blistered Shishito Peppers With Romesco And Goat’s Cheese

Yields: 4 portions.

Ingredients:

• 1lbs shishito peppers
• 2 roasted and peeled red peppers, de-seeded.
• 100ml whole almonds
• 4 cloves of garlic
• 30ml fine sherry vinegar
• 30ml extra virgin olive oil
• 10ml smoked paprika
• 10ml lemon juice
• 100ml crumbled fresh goat’s cheese, or feta
  • *Available from Well Seasoned

Instructions:

1. Heat up your grill on high or a heavy bottomed pan. Put your almonds in a dry pan and toast the almonds on fire until they are burnt on the outside, reserve.
2. Toss your peppers with olive oil and a large pinch of salt. Cook on a hot surface or grill until blistered and soft, around 3 minutes.
3. In a blender or a kitchen processor combine burnt almonds, garlic, peppers, paprika, sherry and olive oil and blitz until smooth. Season with salt and pepper.
4. Transfer the charred shishito peppers on a plate, sprinkle with goat’s cheese and serve with romesco on the side.

Prep Time: 15 Minutes

Cook time: 15 Minutes

(There are some sound issues at the start of the session, but they are sorted shortly there after - the video was also split into two sections, so continue watching the class below).

Cucumber Gazpahco With Mint And Sherry 

Yields: 4 portions.

Ingredients:

• 3 large cucumber, or around 600gr, coarsely chopped
• 1 beefsteak tomato, very ripe
• 1 serrano chili, thinly sliced
• 50ml fresh mint leaves, packed
• 15ml fresh cilantro, chopped coarse
• 5 shiso leaves (optional)
• 1 lemon, juice and zest
• 1 garlic clove
• 20ml fresh horseradish
• 50ml fine sherry vinegar
• 50ml extra virgin olive oil, Spanish preferably
  • *Available from Well Seasoned

Instructions:

1. Combine 2 cucumbers, tomato, chili, herbs, garlic, lemon juice, sherry, olive oil in a large blender or a food processor, season with salt.
2. Dice the third cucumber and gently season with salt, mix in the horseradish and marinade for 5 minutes.
3. Garnish with cucumber mixture and serve chilled.

Prep Time: 15 Minutes

Cook time: 0 Minutes