Recipes

Maybe one of your New Year's Resolutions this year is to eat more veggies, or maybe it's to try something new? With this recipe, you might be able to knock them both off your list! This soup is simple, satisfying and really delicious - as a bonus, it freezes well so you may want to consider making a double batch!

Ras el hanout is January's SPICE OF THE MONTH! It's a fragrant spice blend from North Africa - we hope you love cooking with it as much as we do!

Simple Moroccan Carrot Soup

Ingredients

• 1 lb. raw carrots peeled & chopped
• 1 large onion coarsely chopped
• 2 cloves of garlic crushed
• 3 tsp. Ras el hanout (available in store at Well Seasoned)
• 2 tbsp. of butter
• 6 cups of chicken or vegetable stock
• 1 small bunch of fresh cilantro, chopped
• Sour cream or Greek style yogurt to serve

Day 12: Bonus Recipe

Thank you for joining us for this year's 12 Days of Recipes and Gift Ideas. We really enjoy coming up with fun recipes to share with the theme of holiday giving. Thank you for supporting us this year by shopping local, visiting our website, liking and sharing your thoughts on our social media channels and being a part of our gourmet community. We hope to see you soon in store or in class. <3

What was your favourite recipe this year?! Were you inspired by our gift list? We've love to hear from you on our Facebook, Instagram, Twitter or by commenting on this post. Tell us what you loved. Tell us what we can do better!

Sponge Toffee

Warning: HIGHLY addictive!

Ingredients for Pudding

• 2 ½ cups granulated sugar
• 2/3 cup light corn syrup
90 ml water
• 2 tbsp. baking soda
• 2 tsp vanilla

Day 12: Gift & Stocking Stuffer Ideas

♪ Oh! Bring us some figgy pudding, bring us some figgy pudding, bring us some figgy pudding, and bring it right here... ♪

Answer those demands for pudding with your own (or a great gift for the culinary artist in your family) pudding pan! Our pudding pans are around $40 and are a great investment. Visit us in store or call us at 604-530-1518 to have us put one aside for you!

Create firm and moist puddings that come out perfectly shaped every time! Check out our Toffee Pudding below and when you're done devouring it, we featured a Champagne Marmalade Pudding for our 2014 12 Days of Recipes that is fantastic for the holiday spread.

Sticky Toffee Pudding with Caramel Sauce

Ingredients for Pudding

• 1 ¼ cups packed (8 oz) dates, chopped
• 1 cup (8 oz) boiling water
• ½ cup (4 oz) unsalted butter, at room temperature
• 1 cup (8 oz) brown sugar
• 4 large eggs
• 1 ¾ cups (8 ¼ oz) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons instant coffee
• 1 teaspoon baking soda

Ingredients for Caramel Sauce

• 1 ¼ cups (10 5/8oz) heavy cream
• 2 cups (14 oz) sugar
• 5 teaspoons (1 ¼ oz) corn syrup
• 6 Tablespoons (3 oz) butter, cut into chunks

Day 11: Gift & Stocking Stuffer Ideas

Baking themed gifts are super fun. If you find yourself scratching your head as to what to get someone on your list, you can never go wrong encouraging someone to bake more often (with the high chance of getting in on the results!) Spatulas can break down over time and you can never have enough of them. Grab one in their favourite colour and build out from there!

If you're really looking to raise the bar, why not pick them up a Crème Brulée torch (and some new ramekins) to encourage their inner culinary adventurer. Everyone loves playing...sorry, COOKING with fire.

Belgian Chocolate Pots de Crème with Cardamom Whipped Cream & Fresh Mango

Ingredients

• 4 oz semi sweet chocolate, finely chopped
• 1½ cups whipping cream
• 4 large egg yolks
• 2 tablespoons sugar
• ½ tsp ground cardamom
• A few slices of fresh mango

Instructions:

1. Put oven rack in middle position and preheat oven to 300°F.
2. Put chocolate in a heatproof bowl. Bring 1 cup of cream just to a boil in a small heavy saucepan, then pour over chocolate, whisking until chocolate is melted and mixture is smooth. Whisk together yolks & 1 tbsp. of sugar, then add warm chocolate mixture in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a 1-quart glass measure and cool completely, stirring occasionally, about 15 minutes.
3. Line bottom of a baking pan with a folded kitchen towel and arrange ramekins on towel. Poke several holes in a large sheet of foil with a skewer.
4. Divide custard among 4 ramekins, then bake custards in a hot water bath, pan covered tightly with foil, until custards are set around edges but still slightly wobbly in centers, 30 to 35 minutes. Transfer ramekins to a rack to cool completely, uncovered, about 1 hour. (Custards will set as they cool.) Chill, covered, until cold, at least 3 hours.
5. Whip the remaining cream using a whisk or electric mixer until thick. Mix in remaining sugar and cardamom. Garnish each pot de crème with a dollop of cardamom cream and some sliced fresh mango.

This is a great Sunday brunch and an excellent way to use up the end of your Christmas Egg Nog.

For every cup of leftover eggnog, whisk in an additional whole egg. Add a pinch or three of cinnamon and a dash of nutmeg. Dip bread slices into the eggnog mixture & turn them over. Fry the soaked bread on both sides in melted butter over medium heat until the egg is cooked.

Serve with warm maple syrup or simply dusted with confectioner’s sugar. Add some bacon & a cup of fresh coffee.