Recipes

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Thai lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

Chili Lime Dressing

Ingredients

• 2 Thai lime leaves (1 finely chopped, 1 whole)
• 1 teaspoon sesame seeds
• ¼ cup very finely chopped fresh cilantro
• 1 small bird's eye chilli (de-seeded and finely chopped)
• 1 teaspoon minced chilli
• 1 teaspoon of sesame oil
• 1 teaspoon sweet chilli sauce
• ½ teaspoon each minced garlic & grated ginger
• 2 tablespoon brown sugar
• 1/3 cup fresh squeezed lime juice
• ¼ cup fresh squeezed lemon juice
• ½ cup water
• 1/3 cup fish sauce
• ¼ cup white wine vinegar

This vegan recipe will delight EVERYONE! If you haven't yet fallen in love with cashews as a substitute for cheese or cream, you're about to with this great recipe that works on sandwiches, burgers or as a chip/veggie dip!

Cashew Mayonnaise

Ingredients:

• 1 cup raw Cashews
• 1/2 cup Water
• 4 cloves Garlic
• 2 tbsp Lemon Juice
• 2 tbsp Maple Syrup
• Salt
• Cayenne pepper
• 1/2 cup oil

Instructions:

1. Blend all the ingredients until liquefied except the oil.
2. Gradually add 1/2 cup of the oil a little at a time (few tablespoons at a time) as you would making regular mayonnaise.

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Kaffir lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

Thai Lime Gimlet

Ingredients

• 2 ½ ounces Thai-lime-infused gin, (recipe below)
• 1 ounce fresh lime juice
• ¾ ounce agave syrup
• Thai lime leaves

Kay, our creative director, really enjoys making snackcakes - a flatter, small pancake measured out with a 1/8 cup that is great for breakfast (maple syrup or a spoonful of brown sugar) or as a midday snack with peanut butter. They store well and taste good cold or warm.

Lately, Kay has been laying off the sugar and with #pumpkinspice season just around the corner, they decided to rework one of their favourite gingerbread recipes into another snack cake.

Enjoy this week's #tastytues snack (which you can sweeten up with Maple Syrup or Candied Ginger if you're not avoiding sugar)!

Kay's Spicy Sugar-Free Ginger Snack Cakes

Entertaining season is upon us! Take advantage of the end of the local berry season to top each delightful serving with a fresh blueberry. This recipe is sure to delight your guests!

Blueberry Gravlox with Crème Fraîche

Ingredients for Gravlox:

• 1 side of wild BC salmon filet, skin removed**
• 2 cups of coarse salt*
• 2 cups frozen blueberries
• 1 cup sugar
• 3 tbsp black peppercorns, crushed*
• 3 tbsp vodka

Ingredients for Crème Fraîche*:

• 1 cup whipping cream
• 2 tbsp buttermilk

Additional Ingredients for Serving:

• Your favourite cracker (might we suggest our local favourite, Gone Crackers)*.
• Dill for garnishing
• Fresh blueberries, optional/if in season.

• *Available at Well Seasoned
• *Available at our favourite fish store; 1 Fish 2 Fish

Instructions for Gravlox:

1. For the gravlox, 2-3 days before serving, put the blueberries in a food processor and blend until fine. Mix the blueberries, salt, sugar, black peppercorns and vodka.
2. Place a piece of saran wrap in a deep baking dish and then put half of the blueberry mixture on the wrap, spread it out.
3. Place the salmon on top of and the spread the rest of the mixture overtop.
4. Wrap it all in saran wrap (it will leak, so don’t worry about airtight) and place another pan over it and weight it.
5. Put in the fridge.
6. Once per day, drain off the excess liquid and flip the salmon over.
7. When you are ready to serve it, remove the salmon from the saran wrap and rinse it well under cold water until all the blueberry mixture is removed.
8. Thinly slice it and serve.

Instructions for Crème Fraîche:

1. 2-3 days before serving, mix the whipping cream and buttermilk in a bowl and cover it with a towel.
2. Leave it out, at room temperature, for 2-3 days, until thickened and then return it to the fridge.
3. If you want it to be thicker, whisk it until it is the desired consistency.

Instructions for Serving:

1. For serving, place a piece of the gravlox on a cracker. Top it with a small dollop of crème fraîche and some dill. If you have fresh blueberries, put one blueberry on top.

Thai Lime Leaves is September's SPICE OF THE MONTH! 

Thai Lime Leaves are probably one of the most aromatic of all herbs and a wonderful addition to many Thai and Southeast-Asian soups, curries, and stir-fries. Thai lime leaves can be purchased fresh, frozen or dried or sometimes in a paste.

Thai Lime Panna Cotta

Ingredients for Panna Cotta

• 500ml (2 cups) coconut cream (not milk)
• 1 ½ cups whipping cream
• ¼ cup granulated sugar
• 8 Thai lime leaves, thinly sliced
• 3 x 2g leaves gold-strength gelatine
• 250g strawberries, hulled, sliced

Ingredients for Lime Syrup

• ½ cup granulated sugar
• 1 lime, zested, juiced