Food Blog, Recipe Book, Food Info Alevia's Kitchen Appetizers Beef Breads Breakfast Cakes & Pies Casseroles Chicken Compound Butter Condiments Cookies Cream Soups Desserts Dips Dressings Lamb Marinates Pastas Pizzas Pork Potatoes Salads Sandwiches Sauces Seafood Sides Soups Spices Stews Veal Number of recipes found: 370 Breakfast 3ish Acres Eggs Alevia This recipe blends poached eggs, honey ham, naan, and creamy Béarnaise sauce, topped with microgreens, tomatoes, and a strawberry garnish for a flavorful, elegant meal. Appetizers Alevia's Escargot En Crouté This recipe showcases a delightful blend of fresh ingredients, combining rich flavors and textures to create a satisfying dish. Perfect for any occasion! Sauces Alfredo Sauce Creamy, rich white sauce for everyone to enjoy! Chicken Almond Crusted Chicken A flavourful dish featuring tender chicken breast coated in a crunchy almond crust, paired with a sweet and tangy cranberry-cherry sauce for a perfect balance of textures and tastes. Salads Andouille Sausage Potato Salad A zesty and hearty salad combining tender red potatoes, smoky Andouille sausage, crisp celery, and green onions, all tossed in a tangy Dijon mustard vinaigrette. Desserts Apple Cobbler w/ Bisquick A warm and comforting dessert featuring tender cooked apples folded into a cinnamon-spiced Bisquick® batter, baked to golden perfection with a buttery base. Dips Artichoke Dip A creamy and savoury artichoke dip made with Parmesan cheese, mayonnaise, and a hint of Worcestershire, lemon, and hot sauce, baked to bubbly perfection. Appetizers Artichoke Puff Pastry Pinwheels, Prosciutto, Onions and Garlic A savoury puff pastry pinwheel filled with caramelized onions, prosciutto, and garlic, baked to golden perfection and garnished with fresh basil. Salads Artichoke and Hearts of Palm Salad A refreshing salad featuring artichoke hearts, hearts of palm, grape tomatoes, feta cheese, and Italian dressing, perfect for any occasion. Dips Artichoke and Spinach Dip A luscious, creamy dip that's perfect for parties, offering rich flavours that guests will love. Dips Artichoke and Spinach Dip 2 This recipe is a delightful blend of fresh ingredients and simple steps, creating a flavourful dish perfect for any occasion. Quick to prepare and bursting with taste, it's ideal for both beginners and seasoned cooks alike. Breakfast Artichoke, Mushroom Goat Cheese Quiche A savory quiche with mushrooms, artichokes, and goat cheese, baked to perfection in a flaky pie crust. Dressings Asian Coleslaw Dressing A tangy and refreshing coleslaw recipe featuring a zesty blend of soy sauce, lemon juice, and sesame oil, perfect for any occasion. Salads Asian Cucumber Salad A quick and refreshing cucumber salad with a tangy sesame-soy dressing, perfect for a light side dish. Pizzas Asian Pork Pizza A crispy Asian Pork Pizza topped with BBQ pork, roasted red peppers, gouda cheese, and a tangy Korean dressing, baked to perfection. Breakfast Asparagus and Cheese Quiche A rich and creamy Asparagus and Cheese Quiche, featuring fresh asparagus, cheddar cheese, and a perfectly baked pie crust. Potatoes Autumn Potato Gratin A comforting Autumn Potato Gratin layered with creamy herb-infused sauce, Parmesan cheese, and tender red potatoes, baked to golden perfection. Compound Butter Avocado Butter A creamy avocado butter infused with garlic, cilantro, and a hint of lemon, perfect as a spread or dip. Condiments Avocado Chimichurri Sauce A zesty avocado dip blended with cilantro, garlic, and spices, perfect for any occasion. Seafood BBQ Bacon Shrimp Succulent shrimp wrapped in crispy bacon, brushed with tangy BBQ sauce, and baked to perfection for a flavourful appetizer. Appetizers BBQ Chicken Grit Bites Savoury grits mixed with BBQ chicken, baked into muffin-sized portions, and served with a rich Cajun butter sauce. Appetizers BBQ Pork Grit Bites BBQ Pork Grit Bites: Creamy grits combined with flavourful BBQ pork, baked into bite-sized portions, and served with a Cajun butter sauce. Sandwiches BBQ Pork Sandwich Grilled pork sliders topped with microgreens and chutney, served on buttery grilled French bread. Dressings BBQ Pork Slider Slaw Dressing A tangy coleslaw recipe with a flavourful mix of soy sauce, lemon juice, sesame oil, and spices, perfect for any meal. Dips BBQ Ranch Chicken Dip A creamy, cheesy chicken dip with BBQ sauce, ranch, and garlic, perfect for serving with tortilla chips. Sauces BBQ Sauce A tangy homemade BBQ sauce with a perfect balance of sweetness and spice, ideal for grilling or dipping. Chicken BBQ Spiced Monterey Chicken Juicy grilled chicken breasts layered with crispy bacon, melted Havarti cheese, and fresh salsa for a deliciously savoury meal. Sandwiches BLT Wraps A fresh and flavourful wrap with arugula, tomatoes, bacon, and a creamy ranch-mayo spread, rolled in lavash bread. Sides Baby Carrots With Sweet Ginger Butter Tender baby carrots tossed in a buttery ginger glaze, finished with a touch of salt and pepper. Breakfast Bacon & Sausage Strata A savoury breakfast bake with layers of brioche, cheese, sausage, bacon, and a rich egg mixture, perfect for any morning. Sauces Bacon Green Onion Butter A rich and creamy sauce with crispy bacon, green onions, and a hint of white wine, perfect for enhancing any dish. Appetizers Bacon Pecan Stuffed Mushrooms Delicious mushroom caps stuffed with a savoury blend of bacon, pecans, breadcrumbs, and cheese, baked until golden. Cream Soups Bacon Potato Soup with Cheese A rich and creamy potato soup loaded with crispy bacon, cheddar cheese, and a touch of seasoning for ultimate comfort. Cream Soups Bacon Potato Soup with Cheese & Green Onions A creamy potato soup loaded with crispy bacon, cheddar cheese, and fresh green onions for a comforting meal. Breakfast Bacon Strata A hearty breakfast bake with brioche, cheddar cheese, bacon, and a creamy egg mixture, perfect for any morning. Appetizers Bacon Wrapped Chicken Tenders Dusted with Chili Powder and Brown Sugar Indulge in bacon-wrapped chicken tenders, coated in brown sugar and chili powder, then baked until perfectly crispy. This easy, crowd-pleasing recipe delivers a delicious balance of sweet and spicy flavours. Sides Baked Beans Enjoy a hearty blend of baked beans, onion, brown sugar, Creole mustard, and peppers, baked together for a rich and flavourful side dish. Breakfast Baked French Toast Enjoy a rich and comforting baked brioche cinnamon French toast, soaked in a creamy blend of eggs, vanilla, and spices, then baked until golden and delicious. Perfect for a cozy breakfast or brunch. Cream Soups Baked Potato Soup Enjoy a comforting bowl of creamy potato soup, made with baked potatoes, crispy bacon, cheddar cheese, and fresh green onions, all simmered together for a rich and satisfying flavour. Desserts Baklava Tartlets A sweet and spiced walnut filling, blended with honey, butter, cinnamon, lemon, and cloves, is spooned into crisp phyllo tart shells and chilled for a deliciously satisfying treat. Pork Balsamic Pork with Pears Tender pork is marinated with seasoned salt, pepper, and balsamic, then grilled and served with a creamy sauce of sautéed Bosc pears, brown sugar, white wine, brandy, and butter for a deliciously elegant meal. Breads Banana Bread Enjoy a classic banana bread made with ripe bananas, brown sugar, and butter, baked to golden perfection for a moist and delicious treat. Desserts Banana Pudding Enjoy a creamy banana pudding layered with sliced bananas and vanilla wafers, made with rich pudding mix and heavy cream for a classic, comforting dessert. Breads Banana, Blueberry and Raspberry Bread Enjoy a moist banana bread bursting with blueberries and raspberries, sweetened with brown sugar and baked to golden perfection for a deliciously fruity treat. Appetizers Barbecue Crusted Chicken Bits with Peppercorn Ranch Tender chicken tenders are coated in flour, dipped in whipped eggs, and crusted with crushed barbecue potato chips, then baked and served with a creamy ranch and peppercorn dipping sauce. Sauces Basic Cream Sauce A rich and creamy sauce made by sautéing shallots in butter, deglazing with white wine, then simmering with heavy cream and finishing with lemon juice and Worcestershire sauce for a flavorful, versatile topping Compound Butter Basil Butter Whipped unsalted butter is blended with fresh basil, Parmesan, nutmeg, lemon juice, salt, and white pepper, then shaped into roses or logs for a flavourful and aromatic compound butter perfect for finishing dishes. Spices Basil Salt Fresh basil leaves are blended with pink Himalayan salt, then dried and processed into a vibrant, aromatic basil salt perfect for seasoning and finishing dishes. Sauces Bearnaise Sauce A classic French sauce made with clarified butter, egg yolks, tarragon, shallots, and a tangy vinegar reduction. Soups Beef Barley and Mushroom Soup A comforting soup made with tender beef, earthy mushrooms, and wholesome barley, simmered together for rich flavour and heartiness. Beef Beef Medallions w/ Bacon Marmalade Tender beef medallions are topped with a sweet and savory bacon marmalade, creating a rich and flavourful main dish. Marinates Beef Satay Marinate Tender strips of beef are marinated in a flavourful blend of brown sugar, fish sauce, garlic, soy sauce, ginger, and spices, then grilled to perfection for a delicious satay. Stews Beef Stew A classic, hearty stew featuring tender beef simmered with potatoes, onions, garlic, thyme, red wine, and mixed vegetables for a rich and comforting meal. Stews Beef Stew With Caramelized Onions and Amber Lager Tender beef tips are simmered with caramelized onions, carrots, and a rich amber lager, creating a hearty stew with deep, savoury flavor. Casseroles Beef Stroganoff Tender beef tips are simmered with onions, mushrooms, and a creamy sauce, then served over egg noodles for a classic and comforting Beef Stroganoff. Beef Beef Tips with a Thai Peanut Sauce Tender beef tips are sautéed with ginger, cloves, and red pepper, then tossed in a rich, spicy peanut sauce and finished with roasted peanuts and scallions for a flavourful Thai-inspired dish. Beef Beef Wellington Seasoned beef tenderloin is seared, topped with mushroom duxelles and blue cheese, then wrapped in puff pastry and baked until golden brown for a classic Beef Wellington. Cream Soups Beef and Blue Cheese Soup Tender beef tips are simmered with potatoes, carrots, celery, and fresh herbs in a creamy broth, then finished with blue cheese for a rich and flavourful soup. Condiments Black Bean Salsa A vibrant salsa featuring black beans, corn, tomatoes, onion, and cilantro tossed with lime juice, olive oil, and red wine vinegar—delicious served chilled with corn chips. Soups Black Bean Soup A hearty black bean soup simmered with bacon, onions, garlic, cilantro, and a touch of hot sauce for a rich and flavourful meal. Dips Black Bean and Corn Dip A vibrant dip featuring black beans, corn, tomatoes, red onion, red pepper, jalapeños, and cilantro, all tossed in a zesty lime and olive oil dressing—perfect for parties or as a flavourful snack. Salads Black Bean and Corn Salad A fresh and colourful salad made with black beans, roasted corn, red pepper, red onion, snow peas, and a tangy vinegar dressing perfect as a light side or a vibrant appetizer. Sides Black Beans, Corn and Yellow Rice A simple and satisfying dish featuring yellow rice mixed with black beans, corn, olive oil, lime juice, and cumin for a flavourful and wholesome meal. Sides Black Beans, Seasoned, Hot Black beans are simmered with red bell pepper, lime juice, red wine vinegar, cumin, garlic, parsley, and fresh cilantro, then baked until hot and flavourful—a perfect side dish with a zesty kick. Dips Black Eyed Pea Dip A flavourful dip featuring black-eyed peas, green onions, Roma tomatoes, and cilantro, tossed in a sweet and tangy balsamic dressing and served with tortilla chips. Desserts Blackberry Cobbler w/ Biquick Fresh blackberries are gently folded into a sweet Bisquick batter with cream, cinnamon, and melted butter, then baked until golden for a classic, comforting cobbler. Casseroles Blackened Chicken Alfredo Casserole Tender chicken breast is seasoned with blackened spices, seared, and baked, then combined with pasta and a creamy Parmesan Alfredo sauce for a rich and flavourful casserole. Appetizers Blackened Shrimp Quesadillas Shrimp seasoned with blackening spices are baked and mixed with sautéed peppers, onions, and cheddar cheese, then sandwiched between flour tortillas and baked until crispy for a bold and delicious quesadilla. Sauces Bleu Cheese Aioli A creamy aioli made with mayonnaise, fresh garlic, whole-grain and Dijon mustards, and crumbled bleu cheese, blended for a rich and tangy dip or spread. Sauces Bloody Mary Cocktail Sauce A zesty cocktail sauce made with Bloody Mary mix, ketchup, horseradish, Worcestershire sauce, lemon juice, and a dash of salt and pepper—perfect for pairing with seafood. Compound Butter Blue Cheese Butter Unsalted butter is whipped until light and fluffy, then blended with Dijon mustard, fresh thyme, crumbled blue cheese, and a pinch of salt, rolled into logs, and frozen for a rich, savoury compound butter. Dressings Blue Cheese Dressing A rich and creamy dressing made with crumbled blue cheese, chopped garlic, vegetable oil, white vinegar, salt, and pepper, blended and chilled for a bold, tangy flavour. Desserts Blueberry Cobbler w/ Bisquick Enjoy a cozy blueberry cobbler made with Bisquick, fresh blueberries, and a touch of cinnamon, baked to golden perfection. Beef Bolognese Sauce Enjoy a classic Bolognese sauce made with ground beef, fresh vegetables, tomatoes, and herbs, simmered to rich, comforting perfection. Pork Boneless Pork Loin With Red Wine Cranberry Glaze Tender boneless pork loin is roasted and finished with a vibrant red wine cranberry glaze, accented by fresh orange and shallot for a deliciously memorable meal. Soups Bouillabaisse Savour a classic French Bouillabaisse—an aromatic seafood stew brimming with fresh fish, shellfish, saffron, and herbs, simmered to comforting perfection. Sauces Bourbon Glaze Sauce Enjoy a rich, silky bourbon glace sauce made with brown sugar and butter, simmered to create a warm and flavourful glaze. Sauces Bourbon Glaze Sauce for Bread Pudding A warm, buttery bourbon glaze sauce with brown sugar and cream, perfect for drizzling over bread pudding for a comforting finish. Pork Bourbon Pork Belly w/ Orange Marmalade Sauce (Air Fryer) Crispy pork belly glazed with bourbon and finished with a bright orange marmalade sauce for a sweet and savoury delight. Desserts Bread Pudding Classic bread pudding made with tender bread, eggs, milk, raisins, and cinnamon, baked until golden for a comforting homemade treat. Pastas Brie Sauce w/ Squid Pasta and Shrimp Squid ink pasta is tossed in a creamy brie sauce and topped with sautéed shrimp and fresh herbs for a decadent seafood experience. Breakfast Broccoli Quiche A savoury quiche filled with tender broccoli, creamy eggs, and cheddar cheese, all baked in a flaky pie crust for a comforting homemade treat. Salads Broccoli and Cheddar Salad A crisp salad of fresh broccoli, sharp cheddar cheese, bacon, raisins, and green onions, all tossed in a creamy, tangy dressing for a refreshing and satisfying bite. Sauces Brown Tarragon Sauce A rich brown sauce infused with dry tarragon, red wine, and demi-glace, simmered to a savoury and aromatic finish. Chicken Bruschetta Chicken Juicy chicken breast is topped with a fresh mix of tomato, red onion, cheese, and basil, then finished with a touch of balsamic for a flavourful bruschetta-inspired dish. Appetizers Bruschetta With Mediterranean Tomato Topping Crispy baguette slices are topped with a Mediterranean-inspired mix of fresh tomatoes, basil, lemon, garlic, olives, and Parmesan for a bright and flavourful appetizer. Appetizers Buffalo Chicken Cups Crispy wonton cups are filled with spicy buffalo chicken, cheddar, mozzarella, blue cheese, and green onions for a bold, crowd-pleasing appetizer. Dips Buffalo Chicken Dip A creamy, spicy dip made with chicken, cream cheese, ranch, hot sauce, mozzarella, and blue cheese, baked until bubbly and perfect for sharing. Sauces Buffalo Chicken Glazé A tangy, spicy glaze made with Thai chili sauce and Frank’s hot sauce, perfect for tossing with chicken fingers or basting chicken breast. Sandwiches Buffalo Chicken Pinwheels Soft tortillas are rolled with creamy, spicy buffalo chicken, blue cheese, cheddar, and green onions, then sliced into bite-sized pinwheels for a flavourful appetizer. Pizzas Buffalo Chicken Pizza Crispy pizza crust topped with spicy buffalo chicken, blue cheese, onions, a blend of cheeses, and finished with a drizzle of ranch dressing. Pork Burgundy Pork Tenderloin Pork tenderloin is seasoned and roasted with onion, celery, and red wine, then served with a rich demi-glace sauce for a savoury, elegant dish. Sauces Butter Sauce A silky, classic butter sauce made with cream, white wine, lemon juice, and Worcestershire, finished with softened butter for a rich, smooth touch. Dressings Caesar Dressing A creamy Caesar dressing made with mayonnaise, garlic, lemon juice, Creole mustard, Worcestershire, and black pepper for a bold, classic flavour. Dressings Caesar Dressing no Anchovy A creamy Caesar dressing without anchovies, made with mayonnaise, garlic, lemon juice, Creole mustard, Worcestershire, and black pepper for a classic, bold flavour. Salads Caesar Salad With Parmesan Roll Crisp romaine lettuce tossed in creamy Caesar dressing, topped with shaved Parmesan, and served with a warm, golden Parmesan roll for a classic, satisfying salad. Desserts Cafe Panna Cotta A silky Italian panna cotta made with heavy cream, gelatin, sugar, and coffee liqueur, chilled until set and served with fruit sauce or chocolate. Chicken Cajun Chicken & Sausage Jambalaya A hearty Cajun jambalaya with tender chicken, smoked sausage, onions, peppers, and rice, all simmered in savoury spices for a bold and comforting dish. Condiments Cajun Mayo A zesty Cajun mayo made with creamy mayonnaise, Cajun seasoning, parsley, salt, and pepper for a flavourful kick. Pork Calvados Pork Tenderloin Pork tenderloin is stuffed with pancetta, spinach, and chèvre, then roasted and served with a creamy Calvados apple sauce and crispy potato pinwheels for a comforting, elegant dish.

Creamy poached eggs in garlicky yogurt with spiced butter and herbs, served on crispy Hungarian Langos for a delicious fusion of Turkish and Hungarian flavours < Back Turkish Eggs Our Way Prep Time: 1 hr Cook Time: 45 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients Yogurt & Butter Sauce: 200 grams Greek yoghurt 1 clove garlic (peeled and minced) 1 teaspoon Maldon sea salt flakes 2 x 15ml tablespoons unsalted butter 1 x 15ml tablespoon extra virgin olive oil 1 teaspoon Aleppo pepper / Turkish red pepper flakes 4 large eggs (fridge-cold) 2 teaspoons fresh lemon juice 2 green onions, sliced For Langos dough: ½ cups all-purpose flour (280 grams) ¼ teaspoon salt ¼ teaspoon sugar ¾ teaspoon instant yeast ½ cup lukewarm milk (250 ml) For frying: oil for frying Preparation Eggs & Sauce: Fill a wide-ish saucepan (I use one of 22 cm diameter) with water to come about 4 cm up the sides of the pan. Put it on the heat and cover so that it heats up faster. Line a large plate with some kitchen roll, get out a slotted spoon, and put both near the pan now. Now fill another pan — on which a heatproof bowl can sit comfortably — again with water to come 3–4 cm up the sides, and bring to the boil. Put the yogurt in said bowl, stir in the garlic and salt, and sit it on top of this pan, making sure the base of the bowl doesn’t touch the water. Stir it until it gets to body temperature and has the consistency of lightly whipped double cream. Turn off the heat and leave the bowl as it is, over the pan. Melt the butter gently in a small pan until it is just beginning to turn a hazelnutty brown (this is why, in classic French cuisine, it’s known as beurre noisette), but make sure it’s not actually burning. Turn the heat off under the pan, then stir in the olive oil, followed by the beautiful red pepper flakes; it will foam up fierily. Leave to one side while you get on with the eggs. And this is when you should be thinking of putting the toast on. When you are ready to poach the eggs, crack the first egg into a ramekin and, aiming for the white, add 1 teaspoon of lemon juice; I know everyone else says vinegar, but I just don’t like the taste of it on the egg, and the lemon does the trick just the same. Proceed as above with the second egg. When the poaching water is just starting to simmer, take a cup or ramekin in each hand and gently slide in the eggs, one on each side of the pan. Turn the heat right down so there is no movement in the water whatsoever, and poach the eggs for 3–4 minutes until the whites are set and the yolks still runny. Transfer the eggs with your slotted spoon to the paper-lined plate to remove any excess water. Langos: In a bowl of a stand mixer, combine flour, salt, and sugar. Mix with a spoon. Add yeast. Mix again. Add milk and give it a quick mix with a spoon again. With the bread attachment, mix on low speed for a few minutes (about 3-4) or until well combined. Cover the bowl with plastic wrap and a clean kitchen towel. Let it proof in a warm place until doubled in size (45-60 minutes) or proof overnight and then let warm up for 45 minutes. When ready, transfer the dough onto a well-floured worktop. Divide into 4 equally-looking pieces. Form a ball out of each piece. Roll out with a rolling pin (about ¼-inch/0.5-centimeter thick and about 7-inch/17-centimeter in diameter). In a heavy-bottomed pot, heat oil. When hot, add one rolled flatbread in. Fry for about a minute before turning it over (use kitchen tongs) and fry for a further minute. Langos should be nice golden brown, but some pale spots are fine. Place each fried bread onto a few sheets of paper kitchen towel to get rid of any excess oil. Assemble: Place the 4 Langos on a warm plate, divide the warm creamy yogurt between them, add microgreens, top each with a poached egg, pour the peppery butter around and slightly over the yogurt, scatter the chopped green onions. Previous Next

Served warm, this rich and savoury cream combines bold horseradish with roasted garlic for a luxurious, flavourful sauce that elevates any dish. < Back Horseradish Garlic Cream Hot Prep Time: 15 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 garlic, whole bulb 2 teaspoons olive oil 2 cups heavy cream ¼ cup horseradish ½ teaspoon Worcestershire sauce 1 teaspoon thyme ½ teaspoon salt ½ teaspoon black pepper Preparation Preheat oven to 350℉ On the garlic bulb, cut the bulb's tip-off, pour the olive oil into the open cloves and sprinkle with salt. Roast in the oven until golden brown, 30 minutes; remove and allow to cool Once the garlic clove is cool, remove the husks and place the roasted cloves into the food processor. In a saucepan, add the heavy cream and remaining ingredients, including the pureed garlic. Cook sauce until it coats a spoon without changing colour Previous Next

A cool, creamy blend of tangy horseradish and roasted garlic, this savoury spread offers a refreshing and flavourful accent to any dish. < Back Horseradish Garlic Cream Cold Prep Time: 10 mins Cook Time: 20 mins Serves: 12 Level: Soucre Alevia's Kitchen About the Recipe Ingredients 1 garlic, whole bulb, sprinkled with salt 2 teaspoons olive oil 1 ½ cups sour cream (if serving cold) ¼ cup horseradish ½ teaspoon Worcestershire sauce 1 teaspoon thyme ½ teaspoon salt ½ teaspoon black pepper Preparation Preheat oven to 350℉ On the garlic bulb, cut the bulb's tip-off, pour the olive oil into the open cloves and sprinkle with salt. Roast in the oven until golden brown, 30 minutes; remove and allow to cool Once the garlic clove is cool, remove the husks and place the roasted cloves into the food processor. Place the remaining ingredients into the food processor with the garlic and puree until smooth, season with salt and pepper Previous Next

Our creamy Horseradish Aioli delivers a zesty kick, blending smooth richness with bold horseradish for a flavourful finishing touch. < Back Horseradish Aioli Prep Time: 10 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 ¾ teaspoons Dijon mustard ⅓ cup horseradish 1 ¼ teaspoons hot sauce 1 ¼ cup mayonnaise 1 teaspoon Worcestershire 2 ½ tablespoons water ½ teaspoon lime juice Preparation In a non-reactive bowl, mix everything; let it stand for 3 hours before serving to infuse the flavours. Previous Next

A perfect balance of sweet Canadian honey and savoury garlic, this sauce adds a rich, irresistible flavour to any dish. < Back Honey Garlic Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 ⅓ teaspoons butter 1 ½ teaspoons chopped garlic 3 oz ketchup 2 oz honey 2 tablespoons soy sauce Preparation In a saucepan, melt butter and sauté garlic; add the rest of the ingredients and simmer for 5 minutes. Toss with chicken wings or meatballs or use as a basting sauce Previous Next

Our velvety Hollandaise sauce features rich Canadian butter and a hint of fresh lemon, offering a classic, buttery finish to your dish. < Back Hollandaise Sauce Prep Time: 20 mins Cook Time: 15 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen About the Recipe Ingredients 2 lb butter, clarify 7 egg yolks 2 oz water 2 oz white vinegar 1 tablespoon diced shallots 6 white peppercorns 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Preparation Place the butter in a saucepan and clarify it to separate the butter and the fat; keep at room temperature. Reduction In another saucepan, add the water, vinegar, onion, and peppercorns. Reduce by half, strain the liquid, and keep it at room temperature. In a double boiler, over low heat, add the egg yolks. Add half the liquid and mix, whisking together until light and fluffy. Slowly add the butter to the eggs, whisking in a clockwise motion. Ensure the water is not too hot in the double boiler, or it will cook the eggs too fast. If the sauce looks like it is getting too thick, add some more of the reduction. Add all the butter; the eggs will hold without breaking the sauce. Season the sauce with salt, pepper, lemon juice, and Worcestershire sauce to taste. Remove from the heat and place in a plastic bowl; keep at room temperature. Previous Next

Aromatic and creamy, our Herbs du Provence Sauce blends classic French herbs with a savoury touch, elevating any dish with its refined flavour. < Back Herbs du Provence Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 20 oz heavy cream ½ tablespoon chicken base 1 oz dry white wine ½ teaspoon Herbs du Provence 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Slurry Preparation Place all ingredients into the saucepan; boil and then simmer for 10 minutes. Tighten the sauce with a slurry, stirring while adding. The sauce should coat the back of the spoon Previous Next

Smooth, creamy sauce infused with fresh herbs—perfect for pasta, chicken, or vegetables. < Back Herbed Cream Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 oz butter, melted 1 oz shallots, finely chopped 1 oz dry white wine 2 cups heavy cream ¼ tablespoon herb seasoning 1 dash salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce 1 dash salt and pepper Preparation In a saucepan, melt the butter and sauté the shallots until tender. Deglaze with white wine and add the cream over low heat and reduce by half or until thick Stir in the herb seasoning, add lemon juice and Worcestershire sauce, and season with salt and pepper Previous Next

Creamy green peppercorn sauce with a bold, savoury kick—perfect for steak or pork. < Back Green Peppercorn Sauce Prep Time: 10 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 oz green peppercorns 1 oz red wine 2 ½ teaspoons demi-glace 1 ½ cups water 1 ¼ teaspoons beef base Slurry Preparation Add the peppercorns and red wine to a saucepot and then add the water and bases and simmer. Add any beef juices that come from the meat and thicken, if necessary, with a slurry Previous Next

Buttery sauce with fresh green onions and a hint of lemon—perfect for fish or vegetables. < Back Green Onion Lemon Butter Sauce Prep Time: 10 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients ½ qt heavy cream, reduced by half 1 dash salt and pepper 1 green onion, diced small 2 dashes lemon juice 1 dash Worcestershire sauce 2 oz butter, softened Preparation Reduce the heavy cream over low heat in a saucepan by half or until thick. Add the green onions and simmer for 2-3 minutes; add the lemon juice, salt, pepper, and Worcestershire sauce Cut the butter into cubes and whisk the butter into the sauce very slowly over low heat. When the butter is dissolved, turn the heat off and let stand until ready to use Previous Next

Smooth, creamy sauce infused with roasted garlic—perfect for pasta, chicken, or vegetables. < Back Garlic Cream Sauce Prep Time: 10 mins Cook Time: 10 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 oz butter 1 oz shallots, finely chopped 1 oz dry white wine 2 cups heavy cream 1 dash lemon juice 1 dash Worcestershire sauce 1 dash salt and pepper 1 teaspoon garlic cloves, chopped Preparation Melt half of the butter and sauté the shallots. Deglaze with white wine, add the cream over low heat, and reduce by half or until thick. Season with lemon juice and Worcestershire sauce Melt the rest of the butter in another skillet and sauté the chopped garlic until tender. Stir into the cream sauce and simmer for 2-3 minutes; season with salt and pepper if needed Previous Next