< Back Beef Stew Prep Time: 30 mins Cook Time: 40 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A classic, hearty stew featuring tender beef simmered with potatoes, onions, garlic, thyme, red wine, and mixed vegetables for a rich and comforting meal. Ingredients 1 lb beef rib eye, julienned 3 potatoes, diced & steamed ½ onion, sliced ¼" thick 1 tablespoon of garlic, chopped 1 tablespoon of dry thyme 2 tablespoons olive oil blend 4 oz red wine 2 lbs mixed vegetables, frozen, steamed 8 min 6 cups water 6 tablespoons beef base 1 pinch salt and pepper Preparation Peel and chop the potatoes into small cubes. Place them in a steamer or on the stove and cook for 10 minutes, until they are tender. In a sauce-pot, heat the oil and add the onions, sautéing them over low heat. Slice the meat into thin strips and season lightly with salt and pepper. In a skillet, heat some oil and sauté the beef until it is browned. Transfer the meat to the sauce-pot with the onions. Once all the meat is cooked, deglaze the skillet with red wine and let it simmer for 2 minutes before adding it to the pot with the beef and onions. Increase the heat in the sauce-pot with the meat and onions, then add the water, garlic, thyme, and beef base. Bring to a boil and add the vegetables. Let it cook for 3-4 minutes. Add the potatoes and reduce the heat. Simmer and stir for 5 minutes or until the meat is tender. Previous Next

< Back Fresh Bruschetta Mix Prep Time: 20 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A fresh mix of tomatoes, herbs, and garlic—perfect for topping bread or serving as a dip. Ingredients 2 lb tomatoes, diced small 4 tablespoons chopped garlic 4 fresh mozzarella balls ¼ oz fresh basil, julienned 2 pinches salt and pepper 2 oz olive oil Preparation Wash and dice the tomatoes and add the rest of the ingredients, season to taste Serve with grilled or toasted bread Previous Next

< Back Southern Soda Bread w/ Herbs & Cheese Prep Time: 10 mins Cook Time: 1 hr Serves: 2 loaves Level: easy Soucre Alevia's Kitchen/My Recipes Short Description Savour our Southern Soda Bread with Herbs & Cheese—baked with fresh herbs and cheddar, this rustic loaf features a golden crust and a tender, savoury crumb for a comforting Southern classic. Ingredients 4 ½ cups all-purpose flour ⅔ cup sugar 4 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 ½ teaspoons salt 3 cups buttermilk 3 large eggs, lightly beaten 4 ½ tablespoons butter, melted 1 cup of cheddar cheese 2 tablespoons of mixed fresh herbs Preparation Preheat oven to 350°F. Whisk together the first 5 ingredients in a large bowl. Make a well in the centre of the mixture. Add buttermilk, eggs, butter, herbs and cheese, whisking until thoroughly blended (batter should be almost smooth). Pour batter into 2 lightly greased 8 1/2 x 4 1/2-inch loaf pans Bake at 350°F for 1 hour and 10 mins. Rotate pans in the oven and shield them with aluminum foil. Bake for 1 hour and 10 mins or until a long wooden pick inserted in the centre comes clean. Cool in pans on a wire rack for 10 minutes. Carefully run a knife along the edges of the bread to loosen it from the pans. Remove from pans to a wire rack, and cool completely (about 1 hour) Previous Next

< Back Pasta Salad With Roasted Corn, Asparagus and Herb Dressing Prep Time: 20 mins Cook Time: 15 mins Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description A bright, summery pasta salad with roasted corn and asparagus, tossed in a fresh herb dressing—perfect for picnics, potlucks, or an easy make-ahead lunch. Ingredients ¾ lb fusilli, cooked and drained 5 oz asparagus, roasted cut ¼ inch ½ cup corn, roasted ¼ cup sun-dried tomatoes, blanched and chopped 1 tablespoons parsley, chopped 1 teaspoon basil, fresh, chopped ½ cup Italian dressing 2 ⅔ teaspoons supreme pasta seasoning 2 oz oil for roasting 1 pinch salt & pepper, to taste Preparation Boil the pasta in salted water until cooked, then drain and rinse under cold water to cool. Blanch the tomatoes in water, cool them, and cut them. Roast the corn and asparagus separately in the oven until they have a nice char, then let them cool. In a bowl, combine the pasta, corn, asparagus, sun-dried tomatoes, parsley, basil, and supreme seasoning. Mix everything well, then add the Italian dressing, toss, and season. Refrigerate for 1 hour and stir before serving. Previous Next

< Back Cobbler Topping from Scratch Prep Time: 10 mins Cook Time: Serves: 10 Level: easy Soucre Alevia's Kitchen Short Description A homemade cobbler topping made by mixing flour, sugar, confectioners' sugar, melted butter, vanilla extract, and a pinch of salt into a crumbly, sweet dough perfect for sprinkling over fruit before baking. Ingredients 2 cups flour ½ cup sugar ½ cup confectioners' sugar 4 oz unsalted butter, melted ½ tablespoon vanilla extract 1 pinch salt Preparation Mix all dry ingredients in a bowl. Melt the butter and mix it all, then add the vanilla. It will be a nice crumble mix Previous Next

< Back Lime Cilantro Dressing Prep Time: 15 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A zesty blend of fresh lime juice, cilantro, feta, and garlic, this creamy dressing adds a bright, tangy flavour to salads and more. Ingredients ¼ cup lime juice ¾ cup vegetable oil 2 tablespoons feta cheese 1 teaspoon chopped garlic ½ teaspoon cilantro, chopped Preparation Put all the ingredients except the oil into the food processor and blend briefly. Gradually incorporate the oil into the mixture. Allow the dressing to chill in the refrigerator for 1 hour before serving. Previous Next

< Back Mussels Meuniére Prep Time: 15 mins Cook Time: 10 mins Serves: 6 Level: intermediate Soucre Alevia's Kitchen Short Description Fresh mussels sautéed with garlic, Roma tomatoes, white wine, and herbs, finished with cream and parsley for a rich, aromatic dish served with French bread for dipping. Ingredients 3 lbs cleaned mussels 6 oz unsalted butter 1 ½ oz chopped garlic 3 Roma tomatoes, diced 6 oz dry white wine 3 pinches of cracked black pepper 3 pinches of sea salt 12 oz heavy cream 3 oz chopped parsley Preparation Remove the beards from the mussels and rinse them. Melt the butter in a saucepan and add the cracked black pepper, garlic, and mussels, then sauté. Deglaze the pan with white wine. Cook until the mussels open, about 4 minutes, then add the heavy cream, tomatoes, and parsley, cooking for an additional 2-3 minutes. Adjust the seasoning to taste and serve in a warm bowl with French bread on the side for dipping. Previous Next

< Back Egg Popover w/ Beef Prep Time: 15 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Fluffy egg popover filled with savoury beef. A hearty and satisfying choice for any meal. Ingredients 6 oz beef tenderloin, julienned ¼ sliced onion ½ red pepper julienned 1 teaspoon garlic chopped 1 teaspoon dry cilantro 6 oz mixed cheeses 12 eggs whipped 1 teaspoon baking soda salt and pepper 2 teaspoons olive oil blend Preparation Preheat the oven to 350°F In a hot skillet, add the oil and sauté the onions and peppers for 4 minutes, then add the beef and cook until the meat is medium well. Season with cilantro, salt, and pepper In a bowl, whip the eggs until light, add the baking soda and season with salt and pepper. Spray the muffin pans with pan oil and add the meat mixture. Then add the cheese, pour the egg mixture over the meat and cheese Place in the oven and bake for 20 minutes or until nicely brown on top. Serve with fresh salsa and hot sauce Previous Next

< Back Cajun Mayo Prep Time: 5 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A zesty Cajun mayo made with creamy mayonnaise, Cajun seasoning, parsley, salt, and pepper for a flavourful kick. Ingredients 2 cups mayonnaise 1 tablespoon cajun seasoning salt and pepper dash dry parsley Preparation In a bowl, whip the mayonnaise and cajun seasoning together Add the parsley and season with salt and pepper. Place in fridge for up to 2 weeks Previous Next

< Back Choux Paste Prep Time: 15 mins Cook Time: 45 mins Serves: 24 Level: easy Soucre Alevia's Kitchen Short Description A classic French pastry dough made by cooking butter, water, and flour together, then beating in eggs to create a light, airy base for cream puffs, éclairs, and more. Ingredients 1 lb butter 1.5 lb flour 1 qt water 20 eggs Preparation Preheat oven 425ºF In a saucepan, melt the butter and water together and bring them to a boil. Add the flour all at once and remove from the heat and stir until it forms a ball. Slowly add the eggs one at a time and mix continuously Pipe out into tiny teardrops and bake at 425°F for 30 minutes or until golden brown. Poke holes in the back and let it cool. Dip into chocolate or fill with a sweet pastry cream Previous Next

< Back Stuffed Peppers w/ Vegetable Couscous Prep Time: 30 mins Cook Time: 30 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Stuffed peppers filled with vegetable couscous, topped with feta, roasted chickpeas, basil, and a drizzle of Persian lime olive oil for a fresh, flavourful bite. Ingredients 4 bell peppers 7 oz of canned corn 2 green onions diced 1 Roma tomato diced 2 stacks of celery heart-diced small 1 avocado diced ¼ cup of roasted chickpeas 16 oz tomato sauce-any kind ½ cup of Persian Lime Olive Oil-warmed 1 packet of Bulgar & Quinoa blend 6 leaves of Fresh Basil, Chiffonade 3 oz Feta cheese Preparation Clean the peppers and let them dry. Cut the tops off and a little from the bottom to make them sit level. Clean the seeds out and stuff the peppers with the meatballs. Top with your favourite tomato sauce and bake at 350°F for 30 mins or until bubbly While the meatballs are cooking, chop up the vegetables for the Couscous, start the Couscous in a pot, and follow the directions on the box. Once that is cooked, add the vegetables except for the avocado and chickpeas. Warm the oil in the microwave. When everything is ready, start to plate. Place the pepper on one side, and top with the sauce. Add the Couscous, top with the avocado, feta cheese, and chickpeas and drizzle the oil over it, then top with Fresh Basil and serve Previous Next

< Back Crab Dip Prep Time: 10 mins Cook Time: 40 mins Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description A rich and creamy crab dip made with heavy cream, cream cheese, crab base, Florida Bay seasoning, lump crabmeat, and mozzarella cheese, finished with a sprinkle of parsley. Served warm, this dip is perfect for sharing. Ingredients 1 qt heavy cream 1 ½ pounds of cream cheese 1 ½ tablespoons crab base 1 tablespoon Florida Bay Seasoning 1 lb lump crabmeat 2 cups mozzarella cheese 1 pinch salt and white pepper 1 pinch dried parsley Slurry Preparation Warm the cream and cream cheese in a large saucepot over low heat; make sure to whip the lumps out. Then add the crab base & Florida Bay Seasoning and simmer. Add the crab meat and mozzarella cheese and blend Season to taste and add the parsley for colour. Thicken if needed with a slurry Previous Next