< Back Green Beans Provencal Prep Time: 20 mins Cook Time: 20 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Tender green beans sautéed with tomatoes, garlic, and herbs in classic Provençal style. Ingredients 1 lb French beans, cooked 1 pinch salt 1 tablespoon olive oil ⅔ tablespoon garlic chopped 12 grape tomatoes, diced 10 Kalamata olives, halved 1 ⅓ tablespoons fresh basil leaves, chopped 1 pinch fresh ground black pepper Preparation Place the beans in a stockpot with water and salt, cooking them until they are crisp-tender, approximately 2 minutes. Thoroughly drain them in a colander. Next, immerse the colander with the beans in an ice-water bath, making sure the beans are submerged. Drain the beans again, shaking off any excess water. In the stockpot, warm the oil over low heat; add the beans, garlic, tomatoes, olives, and basil, and toss to combine. Drizzle vinegar over the beans and toss to coat; taste and adjust the seasoning with salt and pepper. Serve hot, warm, or cold. Previous Next

< Back Garlic and Herb Mashed Potatoes Prep Time: 20 mins Cook Time: 30 mins Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Creamy mashed potatoes with roasted garlic and fresh herbs for a flavourful twist. Ingredients 2 ½ pounds potatoes 1 teaspoon of chicken base 2 tablespoons of butter 1 teaspoon granulated garlic ¾ teaspoon Herb du Provence 4 oz heavy cream salt and pepper Preparation Boil the potatoes in a mixture of chicken base and water until they are soft, then drain them. Transfer the potatoes to a mixing bowl and whip them until they become light and fluffy. Next, incorporate the cream, butter, garlic, and Herbs du Provence, blending for an additional 3 minutes. Add salt and pepper to taste. Previous Next

< Back Black Bean and Corn Salad Prep Time: 20 mins Cook Time: 15 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description 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. Ingredients 2 cups corn, roasted 2 tablespoons olive oil 1 cup red pepper, diced small ¾ cup red onion, diced small ¼ cup cigar vinegar 15 oz black beans, washed, drained 1 teaspoon chopped garlic ½ cup snowed peas, julienned 1 teaspoon kosher salt 1 teaspoon cracked black pepper Preparation Roast the corn until lightly charred, about 2 minutes, turning frequently In a medium skillet over medium-high heat, add the olive oil, then the red bell pepper and red onion. Sauté for 3 minutes, then add the vinegar, beans and corn and sauté for 2 minutes more Stir in the garlic, snow peas, and sauté for 1 minute more. Remove the skillet from the heat to a serving bowl and season with salt and pepper. Serve warm or cold Previous Next

< Back Baby Carrots With Sweet Ginger Butter Prep Time: 10 mins Cook Time: 10 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Tender baby carrots tossed in a buttery ginger glaze, finished with a touch of salt and pepper. Ingredients 1 lb baby carrots, cooked 2 tablespoons butter 1 tablespoon crystallized ginger, finely diced 1 pinch salt and pepper Preparation Place the carrots in a shallow saucepan over low heat and cover them with water. Add a pinch of salt and bring the water to a simmer. Once the carrots are nearly fork-tender, remove them from the water and drain. In a medium sauté pan over low heat, melt the butter and mix in the chopped crystallized ginger. Let the sugar from the ginger dissolve into the butter, then add the steamed carrots to the pan. Gently toss for about 2 minutes until the carrots are thoroughly coated with the ginger butter. Finish with a pinch of salt and a dash of freshly ground white pepper. Serve immediately. Previous Next

< Back Chicken and Artichoke Strata Prep Time: 30 mins Cook Time: 50 mins Serves: 10 Level: easy Soucre Alevia's Kitchen Short Description A savoury strata layered with brioche bread, tender chicken, artichoke bottoms, eggs, cream, and cheddar cheese, baked until golden and satisfying. Ingredients 6 slices brioche bread 12 eggs, whipped ½ qt heavy cream 3 cups cheddar cheese, shredded 1.5 cups of chicken breast, cooked and chopped 1 can artichoke bottoms, chopped 1 pinch salt and white pepper Preparation Preheat oven to 350ºF, season the chicken, and bake for 20 minutes at 350°F and then dice small In an eight-by-eight oven-able pan, layer the bread slices. In a mixing bowl, add the eggs and cream, whisk and season Drain the artichoke bottoms and dice small. Take half of the cheese, layer over the bread, and add the chicken and artichokes. Top with the rest of the cheese and add the wet mix. Let stand overnight with a lid Remove lid and bake at 350°F for 50 minutes or until firm Previous Next

< Back Panna Cotta Prep Time: 15 mins Cook Time: 15 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A silky, creamy Italian dessert made with sweetened cream and gelatin, chilled until set and served with fresh fruit for a light, elegant finish. Ingredients 1 cup whole milk 1 tablespoon gelatin powder 3 cups whipped cream ⅓ cup honey 1 tablespoon sugar 1 pinch salt Preparation In a bowl, add the milk and gelatine. Let stand for 5 minutes to soften the gelatine Then place in a saucepan and warm until the gelatine has dissolved. Then add the sugar, heavy cream, salt and honey. Mix until the sugar is dissolved Place in wine glasses, ramekins or muffin tins. This recipe makes 12 muffin tins that are 3 oz each Place in fridge for at least 6 hours. Garnish with fresh fruit Previous Next

< Back Horseradish Mustard Butter Prep Time: 15 mins Cook Time: Serves: 15 Level: easy Soucre Alevia's Kitchen Short Description Creamy butter blended with zesty horseradish and tangy mustard, offering a savoury, flavour-packed finish to your meal. Ingredients 1 lb unsalted butter 8 tablespoons horseradish 8 tablespoons Dijon mustard 4 tablespoons shallot, diced salt and white pepper Preparation In a mixing bowl, whip the butter until light and fluffy, and add the other ingredients. Place mix on parchment paper in a line and roll into a tube, or it can be piped out into rosettes and refrigerated Previous Next

< Back Almond Crusted Chicken Prep Time: 20 mins Cook Time: 25 mins Serves: 2 Level: easy Soucre Alevia's Kitchen Short Description 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. Ingredients 2-6 oz chicken breast, skinless 4 oz almonds, crushed 2 teaspoons sesame seeds 1 teaspoon chopped garlic 4 oz unsalted butter 1/4 teaspoon salt and pepper 6 oz cranberry sauce 2 oz sun-dried cherries 2 oz Triple Sec Preparation Preheat the oven to 350ºF Mix the crushed almonds, sesame seeds and garlic. Coat the chicken with the mix and season with salt and pepper. Let stand in the fridge for 10 minutes Melt the butter in a pan and sear off the chicken until golden brown on both sides. Place the chicken in a 350°F oven for 20 minutes, remove from the oven and let stand for 3 minutes For the sauce, sauté the sun-dried cherries in Triple Sec until soft, then add the cranberry sauce and mix. Slice the chicken on an angle and lay it on the plate, top it with the sauce, and serve Previous Next

< Back Fajita Marinate & Quesadilla Marinate Prep Time: 5 mins Cook Time: Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Two flavourful marinades—one for fajitas, one for quesadillas. Each is crafted to bring out the best in your favourite dishes. Ingredients 9 oz soy sauce 3 tablespoons chopped garlic ¾ teaspoon cilantro, dried 3 oz olive oil Preparation This marinade is for 3lbs of meat, seafood, or chicken. Let stand for 2-3 hours before cooking Previous Next

< Back Chicken Salad, Mango Chutney Prep Time: 15 mins Cook Time: 25 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Grilled chicken breast, celery, onion, mayonnaise, and fresh tarragon tossed with sweet mango chutney for a vibrant and flavourful chicken salad. Ingredients 1 lb chicken breast, cooked, diced ¼ cup celery, diced ¼ cup onion, diced ¼ cup mayonnaise ¼ cup mango chutney (Major Grey's) 4 teaspoons tarragon, fresh, chopped 1 oz oil salt and pepper Preparation Preheat oven 350ºF & turn on grill Season chicken with salt, pepper, and oil. Grill mark the chicken on both sides and then place in the oven for 20 minutes; cool and dice small Dice celery and onions and place in a mixing bowl. Add the remainder of the ingredients and combine thoroughly. Dice cooled grilled chicken into small pieces, add to the bowl, stir into the mixture, season, and let stand for 2 hours. Serve with lettuce wraps or your favourite crackers Previous Next

< Back Chicken, Spinach and Gnocchi Soup Prep Time: 20 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A comforting soup with tender chicken, fresh spinach, and pillowy gnocchi simmered in a creamy, savoury broth for a satisfying meal. Ingredients 12 oz of fresh spinach 1 cup of cooked turkey or chicken, finely diced ½ lb of gnocchi 1 ½ tablespoons of chicken base 6 oz of water 26 oz of heavy cream A pinch of salt and white pepper ½ ounce of olive oil blend Slurry Preparation Bring a pot of salted water to a boil and cook the gnocchi; cool down in icy water. In another pot, add the oil and sauté the spinach, then add the water, cream, and chicken base. Bring to a medium boil and thicken with slurry, not too thick Then add the turkey or chicken and gnocchi and warm through. Don’t boil, as it will overcook the gnocchi Previous Next

< Back Spiced Meat Turnovers Prep Time: 20 mins Cook Time: 45 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Flaky, golden turnovers filled with warmly spiced ground beef, onion, and aromatics—savoury, fragrant, and perfectly seasoned in every bite. Ingredients 1 lb ground beef 90/10 2 tablespoons of vegetable oil ½ onion diced ½ shallot diced 3 medium garlic cloves, diced 1 can of mushrooms, pieces and stems (10oz) 1 package of Club House Brown gravy mix 2 cups of water 1 ½ teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon ground cinnamon ½ teaspoon paprika ¾ teaspoon black pepper 1 package of phyllo dough ½ lb of melted butter Black sesame seeds Preparation In a skillet, heat the oil and cook the meat until it's halfway done, then add the onions and garlic. Stir until all the meat is fully cooked. If there's excess oil in the pan, drain it. Add the spices to the meat and mix well. Then incorporate the mushrooms, brown gravy mix, and water, stirring to combine. Simmer on low heat for 20 minutes until the mixture thickens, season to taste, and allow it to cool. In a saucepan, melt the butter and keep it warm. Moisten a towel to cover the phyllo dough. Take the phyllo dough from the package and remove one sheet; cover it with the damp towel to prevent it from drying out. Place it on the counter, brush with butter, fold it in half lengthwise, brush with butter again, and fold lengthwise once more. Place a spoonful of meat at one end of the phyllo, then begin folding it using the flag fold technique. The Folding Technique (Flag Fold) Initial Fold: Take one bottom corner of the strip and fold it diagonally over the filling to meet the opposite long edge, creating a small triangle. Continued Folding: Keep folding the triangle onto itself up the strip, alternating the diagonal fold from side to side, similar to folding a flag. Seal: Continue until you reach the end of the strip. If there's any excess dough, fold it over and lightly brush with butter. Brush the entire triangle with butter and sprinkle black sesame seeds on top. Repeat until all the meat is used. Preheat the oven to 375°F and bake on a parchment paper-lined tray for 15 minutes or until golden brown. Previous Next