GINGER MINGER

Lemon and ginger go hand-in-hand. And while the partnership is typically used to ward away illness, there’s nothing to say that the duo can’t be the key flavour to a zesty

INGREDIENTS

30ml Gin

25ml homemade Root Ginger syrup

25ml fresh lemon juice

A dash of Peychaud’s Bitters

Dehydrated root ginger dust (to garnish)

GINGER SYRUP

1kg fresh root ginger

1L water

600g white sugar

METHOD

To make the ginger syrup: Blend 1kg fresh root ginger with 200ml water.

Add the ginger mix to 800ml water and 600g white sugar. Simmer until reduced before straining 90% of ginger pulp and chilling in fridge.

Add all of the liquids to a cocktail shaker over ice.

Shake hard!

Double strain into a chilled martini glass.

Garnish with the root ginger dust and an edible flower.

Espresso Tini

This warm cocktail is big in flavour and in theatrics. Tiramisu rocks adorn this coffee-infused vodka martini making it one killer drink just in time for the weekend. Cheers!

INGREDIENTS

45ml Vanilla Infused Vodka

30ml Espresso Coffee

15ml Licor 43

10ml Maple syrup

2 drops of Mirin

Cocoa powder (for dusting)

FROZEN TIRAMISU ROCKS

4 egg yolks

60g mascarpone cheese

300g cream

90g espresso

45g sugar

METHOD

To create rocks, whip ingredients with force until firm. Pipe mix into a container and freeze overnight.

Mix shake ingredients using stick blender, pour into coupe glass.

Break tiramisu mix into small rock-like shapes and add to coupe glass. Dust with cocoa powder.

Caramel and Apple Hot Toddy with Cinnamon

Everybody knows there is no better way to warm up than with a hot toddy by the fireplace.

INGREDIENTS

2/3 cup (150g) caster sugar

2/3 cup (165ml) apple juice

4 cinnamon quills

2/3 cup (165ml) apple pie liqueur (we used Moreau brand – substitute Calvados)

Whipped cream, to serve

Ground cinnamon, to dust

METHOD

Place sugar in a medium heavy-based saucepan over high heat with 1 tbs of water. Cook, swirling pan, for 5-6 minutes or until golden and caramel. Using a metal spoon (and being mindful of the steam), stir in 2 cups (500ml) water and swirl pan until caramel and water are combined. Stir in apple juice and cinnamon quills, then stir in the liqueur.

Divide among glasses, spoon over whipped cream and dust with cinnamon to serve.

Blender Hollandaise Sauce

The most difficult  sauce now made so easily in a blender pre-warmed with hot water instead of whisking on the stove top.

INGREDIENTS

2 ¹/₂ sticks butter

2 egg yolks

2 tablespoons fresh lemon juice

¹/₄ teaspoon salt and black pepper (more, to taste)

¹/₈ teaspoon cayenne pepper

¹/₂ teaspoon dry ground mustard

A pinch of white pepper

DIRECTIONS

Melt the butter on the stove or in the microwave until piping hot.

Warm the blender bowl by filling with hot water and then emptying and drying the bowl.

Add the egg yolks, lemon juice, cayenne, salt, white pepper and mustard and blend at medium speed. 

Slowly drizzle in the hot melted butter with the machine still running until emulsified.

Cheesy Bacon and Egg Roll-Ups

No bread? No problem. This is a total winner that is really satisfying.

INGREDIENTS

6 large eggs

2 tbsp. milk

1/4 tsp. garlic powder

Kosher salt

Freshly ground black pepper1 tbsp. 

butter

1 tbsp. finely chopped chives

12 slices bacon

shredded cheddar

DIRECTIONS

In a large bowl, whisk together eggs, milk, and garlic powder and season with salt and pepper. 

In a non stick skillet over medium heat, melt butter. Add eggs and scramble, 3 minutes, then stir in chives. 

On a cutting board, lay out three strips of bacon. Sprinkle the bottom third with cheddar and top with a large spoonful of scrambled eggs. Roll up tightly. Repeat with remaining cheese and eggs.

Return skillet to heat and add bacon roll-ups seam side down. Cook until crispy on all sides, then transfer to a paper towel-lined plate until ready to serve.

Burrito Avocados

Who doesn’t love avo?! This is so delicious and so fun and easy to make.

INGREDIENTS

1 tbsp. extra-virgin olive oil

1/4 onion, finely chopped

250grams ground beef

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. garlic powder

Kosher salt

Freshly ground black pepper

1/2 c. frozen mielies

2 avocados, halved and peeled

sliced Cheddar

sliced Monterey Jack

2 tsp. freshly chopped cilantro, for garnish

1/4 c. quartered cherry tomatoes

sour cream, for garnish

DIRECTIONS

In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 

Return skillet to heat and stir in spices, season with salt and pepper, and stir in frozen corn. Cook until corn is warmed through, 2 to 3 minutes more. Remove from heat. 

Line up chopsticks on either side of avocado, then carefully make slices 1/4” apart, making sure your knife hits the chopsticks. Repeat with remaining avocado. 

Place avocado on serving plate. Place slices of cheese between each cut, then top with ground beef mixture. Top with sour cream, garnish with cilantro and serve.

Huevos Rancheros

So easy and just so darn delcisious. All made simply in one skillet.

INGREDIENTS

FOR THE HUEVOS RANCHEROS:

1 tbsp. extra-virgin olive oil

1 onion, chopped

1 tsp. cumin

1 tsp. chili powder

kosher salt

1 c. black beans, drained and rinsed

1 c. salsa

1 c. Shredded Monterey Jack

4 large eggs

FOR SERVING:

4 corn tostadas

1 avocado, sliced

1 tbsp. freshly chopped cilantro

Hot sauce

sour cream

DIRECTIONS

Preheat oven to 400º.

In a large skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Season with cumin, chili powder, and salt.

Add black beans and salsa to skillet and stir to combine.

Sprinkle all over with cheese, then create four wells with a spoon and crack in eggs. Season with salt.

Bake until egg whites are set and yolks still runny, 8 to 10 minutes.

Plate on top of tostada. Garnish with avocado and cilantro, then drizzle with hot sauce and sour cream.

Falafel Waffles

These take falafel to a new level. The crispy textured exterior and warm inside with have you craving more.

INGREDIENTS

1 box falafal mix

1/2 c. olive oil

1 large egg, beaten

1/2 small red onion, thinly sliced

1 c. packed fresh cilantro leaves

1 c. packed fresh parsley leaves

3 tbsp. lemon juice

2 tbsp. red wine vinegar

1 seedless English cucumber, sliced

1 can mixed cherry tomatoes, cut into halves

3 pieces feta cheese, cut into small cubes

Dill leaves, for garnish

DIRECTIONS

In a large bowl, to falafel mix, add 1/4 cup olive oil and egg along with water as label directs, stirring to combine. Let stand 15 minutes. Meanwhile, soak onion in cold water.

Preheat waffle maker. In a food processor, pulse cilantro, parsley, lemon juice, vinegar, and 1/2 teaspoon pepper until finely chopped, scraping down the sides of the bowl occasionally. With the machine running , add remaining oil. Transfer half of the vinaigrette to a large bowl along with the cucumber, tomatoes, and feta. Toss to combine; set aside. Reserve remaining vinaigrette.

Spray the waffle maker with non stick cooking spray. Add a heaping tablespoon of falafel mix to the waffle maker; repeating to form 4 small mounds. Close the waffle maker, pressing the top down gently. Cook 3 to 5 minutes or until deep golden brown and crisp. Repeat with remaining falafel mix. Drain onion and add to salad. Serve falafel with salad; drizzle with reserved vinaigrette.

Womelets

Bored with your usual eggs for breakfast? Try making omelets in a waffle iron.

INGREDIENTS

1/4 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

4 large eggs

2 tbsp. olive oil

1 c. chopped cooked potatoes

1/2 c. shredded Gruyère cheese (about 4 ounces)

1/4 c. drained and chopped pickled peppers

2 green onions, finely chopped

DIRECTIONS

Preheat waffle maker. In a large bowl, whisk together flour, baking powder, and salt. Add eggs and oil; whisk to combine. Fold in potatoes, Gruyère, peppers, and green onions.

Spray waffle maker with non stick cooking spray and add 1/4 cup batter. Cook 5 minutes or until deep golden brown. Keep warm on a cookie sheet in a 225 degree F oven. Repeat with remaining batter. With a 3-inch cutter, cut womelets into rounds, if desired.

Fudgy Waffle Brownies

Use butterscotch, peanut butter or chocolate chips to dress up this dessert-meets-breakfast masterpiece.

INGREDIENTS

6 tbsp. butter, cut up

1 bar bittersweet chocolate (50% to 60% cacao), chopped

3/4 c. sugar

1 large egg beaten

2 tsp. vanilla extract

1/2 c. whole milk

1 c. all-purpose flour

1/4 c. unsweetened cocoa

2 tsp. baking powder

1/2 tsp. salt

1 c. butterscotch, peanut butter or chocolate chips

Ice cream and berries (optional)

DIRECTIONS

Preheat waffle maker.

In a 4-quart saucepan, heat butter and chocolate on medium-low until melted and smooth, stirring. Remove from heat. Stir in sugar. Whisk in egg and vanilla until combined. Stir in milk.

In a bowl, whisk flour, cocoa, baking powder, and salt. Stir into butter mixture just until smooth. Fold in chips.

Spray waffle maker with non stick cooking spray; add 1/4 to 1/2 cup of batter. Close the waffle maker; cook 2 to 3 minutes or until just set and crisp around the edges. With the edge of a thin silicone spatula, cut brownie into quarters and gently lift each quarter from the waffle maker. Repeat with remaining batter. Serve with ice cream and berries, if desired.