< Back Quiche Lorraine with Goat Cheese- Mini Prep Time: 15 mins Cook Time: 20 mins Serves: 30 Level: easy Soucre Alevia's Kitchen Short Description Savour our Mini Quiche Lorraine with Goat Cheese—delicate pastry shells filled with creamy eggs, crispy bacon, sautéed onions, and tangy goat cheese, baked to a golden finish for a rich and flavourful bite-sized treat. Ingredients 30 pie shell, mini 2.5 inch 26 oz heavy cream 12 eggs 2 ½ cups goat cheese 6 oz bacon bits, crispy ⅓ onion, diced small 1 oz olive oil Preparation Preheat oven to 300ºF Prick the pie shell with a fork and par-bake the shell at 300°F for 10 minutes; remove and turn the oven up to 350ºF In a pan with oil, sauté the onions until tender, then add the bacon bits. Spread evenly between the pre-cooked mini shells and then top each with goat cheese In a bowl, whip the eggs and then add heavy cream, blending. Pour the mix into the shells. Place in oven at 350ºF and bake for 20 minutes Let it cool if wanting to freeze it for later use Previous Next

< Back Banana Pudding Prep Time: 15 mins Cook Time: Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description 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. Ingredients 2 banana pudding mixes 2 cups water 2 cups heavy cream 5 bananas, sliced 1 box vanilla wafer Preparation In a mixing bowl, add the water and cream together. Start the mixer, then add the pudding mix. Mix for 5 minutes on low and then 5 minutes on medium Place enough wafers on the bottom of the bowl to cover the bottom. Slice the bananas ¼ inch thick and mix the pudding and bananas Add some pudding over the bottom wafers, then add more wafers halfway up the bowl. Then add the rest of the pudding and top with wafers Previous Next

< Back Pear Prosciutto Bruschetta Prep Time: 20 mins Cook Time: 5 mins Serves: 6 Level: easy Soucre Alevias Kitchen Short Description Crisp baguette slices topped with pear, onion, tomato, feta, and prosciutto, finished with a splash of tarragon vinegar for a fresh, flavourful bite Ingredients 30 slices French baguette slices olive oil spray Topping: 6 oz onion, minced 6 oz tarragon vinegar 3 each pear, diced 3 green onions, diced 1 ½ tomato 6 oz feta cheese 1 ½ oz prosciutto Preparation Add the onions and tarragon vinegar in a bowl and let stand for 5 minutes. Add the pear, green onions and tomato and lightly toss Slice the French bread long ways and spray or brush with olive oil. Toast under the boiler, or they can be grilled until golden brown Assemble the bread: add the prosciutto on top of the bread, then add some of the pear topping and finish off with the feta crumble Previous Next

< Back Greek Mashed Potatoes Prep Time: 20 mins Cook Time: 30 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Creamy mashed potatoes blended with olive oil, garlic, and fresh herbs for a Greek-inspired twist. Ingredients 2 ½ lbs mashed potatoes 1 teaspoon of chicken base 2 tablespoons of butter 6 oz feta cheese 1 teaspoon Greek seasoning 4 oz heavy cream salt and pepper Preparation Boil the potatoes with chicken base and water until they are soft, then drain and transfer them to a mixing bowl. Whip them until they become light and fluffy. Next, incorporate the cream, butter, Greek seasoning, and feta, and blend for an additional 3 minutes. Season with salt and pepper. Previous Next

< Back Muttigatawny Soup Prep Time: 45 mins Cook Time: 30 mins Serves: 8 Level: intermediate Soucre Alevia's Kitchen Short Description A fragrant curry-spiced soup with vegetables, rice, and chicken stock, finished with fruit puree and toasted coconut. Ingredients 4 oz butter 1 cup diced carrots 1 cup diced celery 1 cup diced onions 1 tablespoon curry powder 3 oz flour ¼ tablespoon ginger 1 pinch cloves, ground 1 pinch mace ½ gal chicken stock 1 dash Worcestershire sauce 1 dash salt and pepper ½ cup uncooked rice Puree: ½ each banana ¼ cup chutney ½ each kiwi fruit Topping: ¼ cup almonds, toasted, sliced ¼ cup coconut, toasted Preparation In a large stockpot, melt the butter and add the onions, carrots, and celery. Sweat the vegetables until tender. Dust the vegetables with the flour and lightly cook until light brown roux forms. Add the curry powder, mace, ginger, and cloves Stir slowly while adding the stock. Bring to a low boil and cook for 10 minutes. Add the rice to the soup and stir occasionally, so the rice doesn't stick In a food processor, add the banana, kiwi, and chutney together and puree Once the rice is cooked, taste for seasoning and add accordingly. Add the puree when the soup is seasoned the way you like it. Serve right away and top with toasted coconut and almonds Previous Next

< Back Chicken Stuffed with Spinach, Sun-Dried Tomatoes and Feta Prep Time: 20 mins Cook Time: 25 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Juicy chicken breasts stuffed with spinach, sun-dried tomatoes, and feta, then baked until tender for a flavourful and comforting dish. Ingredients 8 chicken breasts 14 oz frozen spinach, strained 1 cup sun-dried tomatoes, blanched & julienned 1 cup feta cheese crumbled 1 pinch salt and pepper Preparation Remove any fat from the chicken breast and lay it out on a table, skin side down Place the strained spinach, feta cheese and sun-dried tomatoes in a bowl and season with salt and pepper. Add the fill equally between the chicken breasts. Roll the breast and place it on a sprayed sheet pan. Cook at 350ºF for about 20 minutes or until the internal temperature is 160ºF Let rest for 5 minutes before slicing; top with a butter sauce or supreme sauce Previous Next

< Back Bacon Strata Prep Time: 15 mins Cook Time: 50 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A hearty breakfast bake with brioche, cheddar cheese, bacon, and a creamy egg mixture, perfect for any morning. Ingredients Wet Mix: ½ qt heavy cream 2 oz water, wash the heavy cream container 12 eggs, whipped 1 pinch salt and white pepper Filling: 3 cups of cheddar cheese 8 oz cooked bacon, diced 6 slices brioche bread Preparation Make the wet mix: cream, eggs, salt, and pepper whipped together Layer the bread on the bottom of a sprayed eight-by-eight pan, then add ½ the cheese and the bacon and then top with the rest of the cheese Pour the wet mix over the top and lid. Let rest overnight for better results. When cooking, remove the cover and bake at 350°F for 50 minutes or until firm Previous Next

< Back Beef Stroganoff Prep Time: 30 mins Cook Time: 45 mins Serves: 8 Level: intermediate Soucre Alevia's Kitchen Short Description Tender beef tips are simmered with onions, mushrooms, and a creamy sauce, then served over egg noodles for a classic and comforting Beef Stroganoff. Ingredients 24 oz beef tenderloin tips 1 large onion, diced 1 tablespoon of chopped garlic 16 oz mushrooms, sliced 5 oz red wine 1 qt heavy cream 1 tablespoon paprika 1 tablespoon beef base 2 qt egg noodles, uncooked 8 oz sour cream 1 oz olive oil 1 oz butter 1 pinch of salt and pepper Preparation Cook the egg noodles, then cool them down using water and ice. Drain and set aside. Season the beef with oil, salt, and pepper. In a saucepan, heat some oil, add the beef in small batches, and sear it until browned on the outside. Transfer to a plate until needed. In the same saucepan, add butter and oil, then add the mushrooms and onions, cooking until they become tender. Add the garlic and cook for an additional 2-3 minutes. Deglaze the pan with red wine and cook for another 5 minutes. Add the cream, beef base, and paprika. Strain any juices from the cooked beef into the sauce. Bring it to a boil and thicken with a slurry. Add the noodles and beef to the sauce, seasoning with salt and pepper if necessary. Reduce the heat and fold in the sour cream. Reheating directions: Preheat the oven to 350°F. Place the dish in an oven-proof bowl, cover, and heat in the oven for 30 minutes until warmed through. Previous Next

< Back Chipotle Corn Casserole Prep Time: 15 mins Cook Time: 15 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A creamy corn casserole with smoky chipotle peppers, sweet corn, cheddar cheese, and a touch of spice, baked until golden and bubbling for a comforting side dish. Ingredients 2 lbs whole kernel corn, frozen 2 oz butter 12 oz heavy cream ⅓ teaspoon ancho chilli powder ½ tablespoon salt and pepper 1 pinch of thyme 3 oz Parmesan cheese, powdered Preparation Melt the butter in a stockpot and add the heavy cream. Let it reduce by a quarter, then add the corn and seasonings. Simmer for an additional 5 minutes or until the cream has thickened around the corn. Add the cheese and stir. Remove from heat and transfer to a serving dish. Previous Next

< Back Cream of Tomato and Spinach Prep Time: 15 mins Cook Time: 25 mins Serves: 8 Level: intermediate Soucre Alevia's Kitchen Short Description A creamy soup made with tomato sauce, diced tomatoes, spinach, and heavy cream, simmered and seasoned for a rich, flavourful bowl. Ingredients Reduction: 1 ½ oz sugar 1 ½ oz red wine vinegar Soup: 24 oz water 2 cups tomato sauce 2 cups diced tomatoes, canned 8 oz heavy cream 1 pinch salt and white pepper 4 chicken bouillon cubes Slurry ½ lb spinach leaves washed and dried Preparation In a saucepan, combine the sugar and red wine vinegar and simmer until it reduces by half. In a stockpot, mix the tomatoes, diced tomatoes, water, and chicken bouillon cubes, then bring to a boil. Reduce the heat and let it simmer for 10 minutes. Stir in the slurry to thicken and cook for an additional 5 minutes. Julienne the spinach and add it to the soup, cooking for 5 minutes. Incorporate some of the reduction into the soup to taste for a sweet flavour; season with salt and pepper. Add fresh basil when serving. Previous Next

< Back Black Bean Soup Prep Time: 15 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A hearty black bean soup simmered with bacon, onions, garlic, cilantro, and a touch of hot sauce for a rich and flavourful meal. Ingredients 5 cans black beans,15 oz cans 2 oz vegetable oil ½ onion diced 3 oz bacon bits, cooked and diced 1 ¼ tablespoons chopped garlic 2 ½ qts of water 2 ⅔ tablespoons chicken base 1 pinch salt and pepper 1 teaspoon fresh cilantro, chopped 2 dashes hot sauce to taste Preparation Wash and drain black beans and set aside In a large saucepan, heat the oil, add the bacon, cook until lightly brown, then add the onions. Sauté together for 2-3 minutes until the onions are tender Add the garlic and cilantro, stir, and cook for 2-3 minutes. Add the water and chicken base and boil, then add the black beans. Simmer for 12 minutes and thicken with a slurry. Add hot sauce to taste and season with salt and pepper Previous Next

< Back Buffalo Chicken Cups Prep Time: 20 mins Cook Time: 15 mins Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description Crispy wonton cups are filled with spicy buffalo chicken, cheddar, mozzarella, blue cheese, and green onions for a bold, crowd-pleasing appetizer. Ingredients ½ cup diced cooked chicken 2 tablespoons Buffalo sauce or hot sauce 12 wonton wrappers ½ cup cheddar cheese ½ cup mozzarella cheese ½ cup blue cheese 1 cup green onions, sliced on a bias Preparation Preheat oven to 375ºF Dice up the cooked chicken ½ by ½ inch and toss with the Buffalo sauce Place the wontons in muffin pans sprayed and push them into form cups. Cook for about 5 minutes or until brown. Remove cups and let cool on a rack Add the chicken into the cups, top with cheddar cheese and mozzarella cheese, then bake until melted. Remove from the oven and sprinkle with blue cheese and green onions Previous Next