< Back Halal Cart-Style White Sauce Prep Time: 15 mins Cook Time: Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Creamy, tangy white sauce inspired by classic halal cart flavours—perfect for drizzling over meats or rice. Ingredients ¾ cup mayonnaise ½ cup plain Greek-style yogurt 2 tablespoons distilled white vinegar 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1 teaspoon dried dill 1 teaspoon garlic powder ½ teaspoon kosher salt Preparation Stir mayonnaise, yogurt, vinegar, pepper, sugar, dill, garlic powder, salt, and 1 Tbsp—of water in the medium bowl The sauce can be made 5 days ahead. Store in an airtight container and chilli Previous Next

< Back Baked Beans Prep Time: 15 mins Cook Time: 1 hr Serves: 20 Level: easy Soucre Alevia's Kitchen Short Description Enjoy a hearty blend of baked beans, onion, brown sugar, Creole mustard, and peppers, baked together for a rich and flavourful side dish. Ingredients 1 can baked beans 120 oz ½ onion diced fine ½ cup brown sugar 6 tablespoons Creole mustard 2 pinches salt and white pepper 1 red or green pepper, chopped fine 4 teaspoons cornstarch Preparation Combine all ingredients in a bowl or pan. Cover with a lid or parchment paper and foil, then bake for 1 hour at 300°F. Allow to rest for 20 minutes before serving. Previous Next

< Back Cognac Demi Glace Sauce Prep Time: 5 mins Cook Time: 5 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A rich demi-glace sauce simmered with cognac and a touch of water, creating a deep, savoury flavor perfect for enhancing roasted meats. Ingredients 1 package demi-glace ½ cup water ½ cup cognac Preparation Follow the directions on the package but use only half the water. Use cognac as the other liquid part and simmer for 5 minutes Previous Next

< Back Pork Tenderloin with Chipotle Crust Prep Time: 30 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Juicy pork tenderloin coated in a smoky-sweet chipotle brown sugar rub, then roasted for a bold, flavourful main dish. Ingredients 3 lbs pork tenderloin, silver skin removed Rub: 1 teaspoon onion powder 1 teaspoon garlic powder 1 ¼ tablespoons chipotle powder 1 ½ teaspoons salt ¼ cup brown sugar Preparation Preheat the grill or use a skillet. Remove fat and silver skin from the pork. Mix onion powder, garlic powder, chipotle powder, salt, and brown sugar in a large bag. Add the cleaned pork to the bag and let it marinate for 15 minutes. Grill or pan sear the meat, then place it on a sprayed baking sheet and bake at 350ºF for about 20 minutes or until it reaches medium doneness. Let the pork rest for 10 minutes before slicing. Drizzle the meat's juices over the pork before serving. Previous Next

< Back Chicken Pot Pie Prep Time: 25 mins Cook Time: 40 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Classic chicken pot pie with tender chicken, mixed vegetables, and a creamy sauce, all baked under a golden puff pastry crust for a comforting homemade meal. Ingredients 28 oz heavy cream 4 oz water 4 cups cooked chicken, diced (1.5 lbs raw chicken) 3 tablespoons chicken base 2 lbs mixed vegetables, frozen 2 puff pastry sheets 1 pinch salt and white pepper Slurry Preparation Preheat oven 350ºF Season and bake chicken on a sprayed sheet pan at 350°F for 20 minutes In a saucepan, add the cream and water, and bring to a boil. Then add the vegetables and chicken base. Simmer for 5 minutes until vegetables thaw out. Add the diced chicken and simmer for another 5 minutes. Then thicken with the slurry while the sauce is on a medium boil sauce should be a cream soup consistency, and season with salt and pepper Turn oven up to 400ºF. Place the filling in a casserole dish and cover it with puff pastry. Bake at 400°F for 15 minutes until pastry browns Previous Next

< Back Bouillabaisse Prep Time: 30 mins Cook Time: 15 mins Serves: 2 Level: advanced Soucre Alevia's Kitchen Short Description Savour a classic French Bouillabaisse—an aromatic seafood stew brimming with fresh fish, shellfish, saffron, and herbs, simmered to comforting perfection. Ingredients 2 oz olive oil ½ celery stalk, julienned ½ carrot, julienned ¼ leek, julienned 1 oz garlic, chopped 1 oz shallots, chopped 4 threads of saffron 1 pinch anise 1 oz chopped parsley 1 pinch salt and white pepper 1 pinch chilli peppers 1 pinch black peppercorn 3 oz white wine 1 dash lemon juice 1 dash Worcestershire sauce 1 teaspoon fish glacé 4 oz tomato concassé 6 clams 6 mussels, whole 6 shrimp 6 scallops, large Preparation Heat the olive oil in a saucepan, and add the garlic, shallots, celery, carrots, leeks, chilli peppers, black peppercorns, and anise. Sauté for a few minutes, deglaze with the white wine, and add the fish glacé Start adding the clams, mussels, shrimp, and scallops. Simmer until the seafood is done. Add the tomato concassé, season with salt, pepper, lemon juice, saffron threads, and Worcestershire sauce Finish with chopped parsley and chopped garlic Previous Next

< Back Cream Cheese Ball Prep Time: 15 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A creamy cheese ball made with cream cheese, cheddar, green onions, and a blend of seasonings, then rolled in chopped pecans for a crunchy finish. Perfect as a savoury party appetizer or snack. Ingredients 1 lb cream cheese, softened 1 oz ranch-style dressing mix 1 cup cheddar cheese 2 tablespoons black peppercorns Preparation In a saucepan, melt the butter, add the shallots and sauté until tender; deglaze with wine, add the lemon juice and Worcestershire sauce, and simmer for 3 minutes until reduced, then add the cream and reduce over low heat until thickens. Season with salt and pepper Previous Next

Our passion for food, with locally grown food from farmers around Ontario CONTACT Thanks for your interest in Alevia's Kitchen. For more information, feel free to get in touch and we will get back to you soon! chefch66@outlook.com

< Back Green Bean Salad with Potatoes and Mustard Shallot Vinaigrette Prep Time: 20 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Fresh green bean salad with potatoes, tossed in a tangy mustard shallot vinaigrette for a bright, flavourful side. Ingredients 1 lb potato, diced ½ lb green beans 1 oz oil Dressing: ⅛ cup Italian seasoning ¾ teaspoon Dijon mustard 1 ½ tablespoons shallots, chopped 1 oz white wine vinegar 3 oz olive oil Preparation Cook the potatoes in salted water until they are tender, then drain and place them in a bowl. In a separate pan, sauté the green beans in oil until they are tender, drain them, and combine with the potatoes. Combine the dressing ingredients, excluding the oil, then gradually add the oil while whisking. Mix the dressing with the potatoes and green beans, and serve at room temperature. Previous Next

< Back Cocktail Sauce 1 Prep Time: 10 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A classic cocktail sauce made with ketchup, chili sauce, horseradish, Worcestershire sauce, hot sauce, and a dash of lemon juice, perfect for pairing with seafood. Ingredients ¾ cup ketchup ¼ cup chilli sauce ¼ cup horseradish sauce 1 dash Worcestershire sauce 1 dash hot sauce 1 dash lemon juice Preparation In a bowl, add ketchup, chilli sauce, horseradish, and whisk. Season to taste with lemon juice and Worcestershire sauce. Add hot sauce to taste Store in a glass container Previous Next

< Back Beef Stew With Caramelized Onions and Amber Lager Prep Time: 15 mins Cook Time: 2 hrs Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Tender beef tips are simmered with caramelized onions, carrots, and a rich amber lager, creating a hearty stew with deep, savoury flavor. Ingredients 1 oz vegetable oil 1 lb beef tenderloin tips, sliced ½" thick ⅜ onion, sliced ¼" thick 1 ½ teaspoons unsalted butter 1 teaspoon sugar 1 tablespoon flour ¾ teaspoon dried thyme 1 carrot, peeled and sliced 6 oz beer, lager amber ½ cup beef stock 1 ½ teaspoons tomato paste 1 pinch salt & pepper 3 dashes house seasoning Preparation In a large, heavy pot, heat the oil over high heat until it's hot but not smoking. Season the meat with House seasoning, and in batches, brown the beef on all sides for 5 to 7 minutes. Adjust the heat as needed to prevent scorching. Transfer the browned meat to a plate and repeat until all the meat is browned. Add the onions and butter to the pot and stir over high heat until the onions begin to soften, about 5 minutes. Lower the heat to medium and sprinkle in the sugar. Continue cooking the onions, stirring occasionally, until they turn golden brown, about 15 minutes. Add the flour, thyme, and carrots, then increase the heat to high. Stir for 1 minute, then pour in the lager or ale, allowing it to come to a vigorous boil. Stir in the broth and tomato paste, and bring it back to a boil. Return the meat and any juices on the plate to the pot, let the liquid come just to a boil, then reduce the heat to low and cover. Simmer until the meat is tender when pierced and the sauce slightly thickens, 1 ½ to 2 hours. Season with salt and pepper to taste. Serve on warmed individual plates. Previous Next

< Back Roasted Fennel Bulb Prep Time: 10 mins Cook Time: 30 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Savour the subtle sweetness of roasted fennel bulb, lightly seasoned and finished with a drizzle of grapefruit balsamic vinegar for a bright, aromatic, and refreshing side dish. Ingredients 1 fennel bulb, cut into ⅛ 3 oz olive oil 1 teaspoon kosher salt 1 teaspoon pepper 2 teaspoon Tajín spice 1 teaspoon garlic powder 3 oz grapefruit balsamic vinegar Preparation Set the oven to preheat at 350ºF. Rinse the fennel and slice it into ⅛-inch pieces. Arrange them on a baking sheet, drizzle with olive oil, and season with spices. Place in the oven and bake for 20 minutes. Take the fennel off the sheet, transfer to a plate, and drizzle with grapefruit balsamic vinegar. Previous Next