< Back Chili Grape for Meatballs Prep Time: 5 mins Cook Time: 10 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A sweet and tangy sauce made with grape jelly and tomato-based chili sauce, simmered together and perfect for tossing with meatballs or chicken. Ingredients 2 cups grape jelly 12 oz chilli sauce, tomato-based Preparation Add both ingredients to a saucepan and bring to a simmer. Turn off the heat and allow it to cool Toss cooked meatballs or chicken in the sauce Previous Next

< Back Cheesecake Lemon No Bake Prep Time: 20 mins Cook Time: Serves: 8-10 Level: easy Soucre Alevia's Kitchen Short Description A no-bake lemon cheesecake with a graham cracker crust, creamy filling, and bright citrus flavour, chilled until set for a refreshing dessert. Ingredients 1 lb cream cheese 1 can condensed milk, sweetened 1 graham cracker pie crust, chilled ¼ cup lemon juice 1 ½ teaspoons vanilla extract Preparation Using a mixing bowl with the paddle attachment, blend the cream cheese until it becomes smooth. Slowly add the sweetened condensed milk. Mix in the lemon juice and vanilla extract, and continue beating until the mixture is thoroughly combined. Pour the filling into the chilled graham cracker crust, cover the cheesecake with plastic wrap, and refrigerate for 3 ½ to 4 hours, or until it sets. This recipe makes one spring-form pan or 10 small cheesecakes. Previous Next

< Back Grimod Sauce Prep Time: 20 mins Cook Time: 15 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen Short Description A rich, savoury sauce known for its smooth texture and balanced blend of aromatic ingredients, inspired by classic French culinary tradition. Ingredients 2 lb butter, clarify 7 egg yolks 2 oz water 2 oz white vinegar 1 tablespoon diced onion 6 white peppercorns 18 threads of saffron 1 pinch salt and pepper 1 dash lemon juice 1 dash Worcestershire sauce Preparation Place the butter in a pan and clarify it to separate the butter from the fat. Keep it at room temperature. (Reduction) In another skillet, combine the water, vinegar, onion, peppercorns, and saffron. Reduce the mixture by half, strain the liquid, and keep it at room temperature. In a double boiler over low heat, add the egg yolks. Incorporate half of the liquid into the eggs, whisking until they are light and fluffy. Gradually add the butter to the eggs, whisking in a clockwise motion. Ensure the water in the double boiler isn't too hot to prevent the eggs from cooking too quickly. If the sauce appears too thick, add more of the reduction. Add all the butter; the eggs will maintain the sauce without breaking it. Add the saffron and season the sauce with salt, pepper, lemon juice, and Worcestershire sauce to taste. Remove it from the heat and transfer it to a plastic bowl. Keep it at room temperature. Previous Next

< Back Goat Cheese Fig Spread Prep Time: 10 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Creamy goat cheese blended with sweet figs for a rich, tangy spread. Ingredients 10 oz goat cheese 10 figs, pureed 2 oz Madeira Preparation In a mixing bowl, beat the goat cheese, then add the julienned figs and stir. As you mix, pour in the Madeira and combine thoroughly. Previous Next

< Back New Orleans Remoulade Sauce Prep Time: 15 mins Cook Time: Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description A zesty, creamy sauce made with mayonnaise, Creole mustard, horseradish, capers, garlic, and spices—perfect for seafood or po’ boys. Ingredients ½ cup mayonnaise 1 tablespoon Dijon mustard 1 ½ teaspoons lemon juice ½ teaspoon parsley, freeze-dried 1 ½ teaspoons hot sauce 1 teaspoon grain mustard 1 ½ teaspoons chopped garlic 1 teaspoon caper ½ teaspoon Worcestershire sauce ½ teaspoon paprika ⅛ teaspoon kosher salt 1 pinch cayenne pepper Preparation I In a small blender, combine mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, salt, and cayenne pepper. Allow the mixture to sit for 1 hour to let the flavours meld, then serve or cover and refrigerate. Previous Next

< Back Italian Meatballs Prep Time: 10 mins Cook Time: 25 mins Serves: 20 Level: easy Soucre Alevia's Kitchen Short Description Classic Italian meatballs made with seasoned Canadian beef, garlic, and herbs, simmered in a rich tomato sauce for a savoury, comforting favourite. Ingredients 1 lb ground beef 2 ⅛ teaspoons chopped garlic ⅜ onions, minced fine ¾ teaspoon salt & pepper ⅜ teaspoon Italian seasoning ⅜ teaspoon granulated garlic 1 egg ⅓ cup Panko breadcrumbs Preparation Run the onions through the food processor, then place them in a bowl. Add the meat and seasonings and mix. Then add the egg and Panko breadcrumbs Use a portion scoop to keep the size consistent when portioning. Place on a sheet pan lined with parchment paper and bake in a 350℉ oven for 20-25 minutes, depending on how big they are Previous Next

< Back Black Bean Salsa Prep Time: 20 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description 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. Ingredients 12 oz black beans, canned, drained, and washed 3 oz frozen corn kernels, thawed 4 oz tomatoes, seeded and diced ½ small onion, diced 1 oz fresh cilantro leaves, chopped 3 teaspoons lime juice 1 teaspoon red wine vinegar 1 teaspoon olive oil blend 1 dash salt and pepper Preparation Combine beans, corn, tomatoes, onion, and cilantro in a bowl. Then add the lime juice, oil, and red wine vinegar Season with salt and pepper. Chill overnight and serve with corn chips Previous Next

< Back Buffalo Chicken Glazé Prep Time: 5 mins Cook Time: Serves: 2 Level: easy Soucre Alevia's Kitchen Short Description A tangy, spicy glaze made with Thai chili sauce and Frank’s hot sauce, perfect for tossing with chicken fingers or basting chicken breast. Ingredients 1 oz Thai chilli sauce ½ oz Franks hot sauce ¾ oz water Preparation Mix everything in a bowl and whisk Toss the glaze on cooked chicken fingers or baste a chicken breast with it Previous Next

< Back New England Mashed Potatoes Prep Time: 10 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Creamy mashed potatoes whipped with garlic, butter, and a blend of five cheeses, finished with a touch of cream and Parmesan for a rich, savoury side. Ingredients 2 ½ lbs potatoes 1 teaspoon of chicken base 2 tablespoons of butter 4 oz heavy cream 1 ¼ tablespoons horseradish ½ onion medium, diced 1 oz vegetable oil salt and pepper Preparation Boil the potatoes with chicken base and water until they are tender, then drain them and transfer to a mixing bowl. Whip the potatoes until they become light and fluffy. Incorporate the cream and butter, and season according to taste. Sauté the onions until caramelized, then mix them along with the horseradish into the potatoes. Transfer the mixture to an oven-proof dish and keep warm until serving. Previous Next

< Back Cream of Asparagus Prep Time: 15 mins Cook Time: 15 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A velvety cream of asparagus soup made with fresh asparagus, heavy cream, water, chicken base, and a touch of white pepper. Thickened to perfection and seasoned with salt, it’s a comforting and flavourful Canadian-inspired starter. Ingredients 1 bunch asparagus spears peeled, diced, fresh 1 qt heavy cream 2 cups water 1 pinch salt and white pepper 2 tablespoons chicken base Slurry Preparation In a stockpot, add the cream and water, and bring to a boil. Add the chicken base and asparagus, turn down and simmer until the asparagus is tender about 8 minutes Bring to a medium boil and add the slurry slowly, stirring until thick and season with salt and pepper Previous Next

< Back Korean BBQ Sauce for Smoked Pulled Pork Prep Time: 30 mins Cook Time: 4 hrs Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A bold, savoury-sweet Korean BBQ sauce crafted with soy, garlic, ginger, and sesame, perfectly complementing smoked pulled pork with its rich, tangy flavour and a hint of heat. Ingredients Sauce: 3 tablespoons fermented soybean and chilli paste 3 tablespoons fermented chilli paste (gochujang) 2 tablespoons toasted sesame oil 1 tablespoon fresh ginger, finely chopped 1 teaspoon apple cider vinegar 2 green onions, chopped 1 garlic clove, finely chopped 1 dash of rice wine vinegar Toppings: House-made pickled radishes and onions Julienne of peppers 2 curly-leaf lettuces, leaves separated 2 Lebanese cucumbers, cut into thin rounds Cooked sushi rice, hot Toasted sesame seeds Optional-Homemade or store-bought kimchi Preparation Pork Leg: It was seasoned with Asian Garlic Rub, covered and cooked on the barbeque at 275℉ for 4 hours or until tender. Let rest for 30 minutes and then start to pull apart. Discard the soft fat and keep the crunchy fat for topping Korean Sauce: Combine all ingredients except green onions in a small bowl and whip until smooth. Once smooth, add the green onions and blend To Serve: Place the pork, Korean-style sauce, lettuce, cucumbers, rice, sesame seeds and kimchi at the centre of the table. Let your guests Previous Next

< Back Baklava Tartlets Prep Time: 15 mins Cook Time: Serves: 45 Level: easy Soucre Alevia's Kitchen Short Description 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. Ingredients Liquid Filling: ¾ cup honey ½ cup unsalted butter, melted 1 teaspoon cinnamon, ground 1 teaspoon lemon juice, bottled ¼ teaspoon cloves, ground 2 cups walnuts, finely chopped 3 packages of phyllo tart shells Preparation In a small bowl (plastic), mix the first five ingredients until blended; stir in walnuts Spoon 2 teaspoons of the mixture into each tart shell Place in refrigerator for at least 2 hours to chill Previous Next