Crispy hash-brown cakes filled with creamy goat cheese and fresh spinach for a savoury treat. < Back Hash-Brown Cakes with Goat Cheese and Spinach Prep Time: 15 mins Cook Time: 20 mins Serves: 12 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 6 ½ cups hash browns, thawed 1 ½ cups mozzarella cheese ½ cup goat cheese 3 eggs, whipped 1 ½ cups fresh spinach, chopped salt and pepper Pan spray Preparation Pre-heat griddle to 350℉; use the 3.25 oz scoop for measuring In a bowl, mix all ingredients; spray the griddle plate with pan spray and scoop the balls onto the griddle. Then push down by hand a bit and spray again; turn once they are browned and firm Place onto a sprayed baking sheet until all are done. Preheat the oven to 350℉ when ready to serve Previous Next

Savour our traditional soda bread—rustic and golden-crusted, made with buttermilk for a tender crumb and classic, comforting flavour. < Back Soda Bread Prep Time: 10 mins Cook Time: 40 mins Serves: 6 Level: easy Soucre Alevia's Kitchen/Kim About the Recipe Ingredients 450 grams or 2 cups AP Flour 1 teaspoon salt 1 teaspoon baking soda 370 ml of buttermilk Preparation Heat oven to 350°F Combine all ingredients in a bowl; mix until dough forms Place on a floured baking sheet in a log form. Brush with an egg wash. Cut an X across the top and bake for 40 minutes Previous Next

Sweet and tangy jam made from green tomatoes—perfect as a spread or unique condiment. < Back Green Tomato Jam Prep Time: 15 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 3 large green tomatoes, cored, seeded, and diced ½ cup brown sugar ½ cup cider vinegar ¼ cup honey 1 ½ teaspoons crushed red pepper flakes 1 pinch salt ½ sheet gelatine Preparation Add the tomatoes, brown sugar, vinegar, honey, salt, and crushed pepper flakes in a stockpot. Cook on medium for 10 minutes. Dissolve the gelatin sheet in little water and then whisk it into the tomato mix Simmer for another 10 minutes, pour into a glass jar and let cool Previous Next

A rich, savoury sauce made with seasoned ground beef, marinara, garlic, Italian herbs, and sautéed peppers and onions, simmered to perfection for a classic, comforting favourite. < Back Meat Sauce Prep Time: 20 mins Cook Time: 70 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 2 lbs ground beef, cooked 2 qts marinara sauce 1 tablespoon chopped garlic 1 ½ teaspoons Italian seasoning ½ red pepper, diced ½ onion, diced ½ green pepper, diced 1 ⅝ cups water salt and pepper Preparation Lay out meat on a sheet pan and season with salt and pepper. Bake at 350°F for 15 minutes. Remove it from the oven and strain the meat from the oil. Chop the meat up so there are no chucks In a saucepot, add the oil, then the vegetables that have been diced and sauté for 8 minutes or until tender. Add the garlic and Italian seasoning, and sauté for another 5 minutes, then add the sauce and water and stir. Add the meat into the sauce and simmer for 1 hour but continue to stir. Season to taste Previous Next

Mini Deep-Dish Berry Pies: Sweet, buttery pastry filled with a medley of fresh berries, baked to golden perfection in individual portions. < Back Mini Deep-Dish Berry Pies Prep Time: 45 mins Cook Time: 30 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients For the dough: 2 cups all-purpose flour 12 tablespoons unsalted butter chilled and cut into cubes ½ teaspoon salt ½ cup powdered sugar 1 large egg yolk 2 tablespoons ice water For the filling: 3 heaping cups garden raspberries 1 Granny Smith apple, peeled, cored and grated on a large box grater 1 tablespoon granulated sugar Juice of ½ a lemon 2 tablespoons of ice wine Topping: Homemade whip topping, lite on the sugar Preparation You will need 6 deep mini pie pans or 6 mini cast iron pans. Place the pie pans or cast-iron pans on a baking sheet. To prepare the dough, combine the flour, salt and confectioners' sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together. Gather the dough together and place on a piece of wax paper. Form the dough into a thick log and wrap it tightly. Refrigerate for about an hour. While the dough is resting, prepare the berries. Clean and pick over the berries. Place them in a large mixing bowl and sprinkle with 1 tablespoon granulated sugar. Peel, core, and grate the apple. Add the grated apple, lemon juice, and ice wine to the raspberries. Gently stir to combine. Set it aside. Preheat oven to 375°F. Divide the dough into 6 equal pieces. Roll out one of the pieces of dough on a lightly floured clean work surface. The dough should be large enough to overlap on the top (see photos). I rolled mine to about 8-inches. It does not have to be an exact round or have super smooth edges. This is a rustic pie not meant to be fancy. Repeat with the remaining dough and fill each with ¼ th of the berry filling and juices. Fold over the excess dough but do not seal. Bake in the preheated 375°F oven for 30-35 minutes or until the crust is brown and the filling is bubbly. Remove from the oven and allow the pies to rest for 15 minutes before serving. Dust with confectioners' sugar or serve with whip topping. Previous Next

A tangy and refreshing coleslaw recipe featuring a zesty blend of soy sauce, lemon juice, and sesame oil, perfect for any occasion. < Back Asian Coleslaw Dressing Prep Time: 15 mins Cook Time: Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 oz soy sauce 1 oz lemon juice 1 oz vegetable oil 1 teaspoon ginger 1 tablespoon white vinegar 1 tablespoon brown sugar 1 teaspoon sesame oil 1 teaspoon sesame seeds ½ teaspoon salt 1 pinch black pepper 1 lb coleslaw mix Preparation Mix all ingredients except the coleslaw in a bowl, then pour over the coleslaw Let stand for 1 hour before serving Previous Next

Sweet caramelized onions and smoky bacon simmered with brown sugar, coffee, and balsamic glaze for a rich, savoury-sweet spread. < Back Onion & Bacon Marmalade Prep Time: 20 mins Cook Time: 60 mins Serves: 8 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 lb thick-sliced bacon 2 yellow onions sliced ½ cup brown sugar ½ cup water ⅓ cup coffee 1 tablespoon balsamic glaze Preparation Cut the bacon into ½ pieces and add to a stockpot; cook until brown but still chewy, about 10 minutes Using a slotted spoon, remove the bacon from the pan and set aside. Pour out but 1 tablespoon of bacon dipping but reserve for later Add the onions and cook for about 8-10 minutes. Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes; add the coffee, ½ cup of water and the reserved bacon and continue to cook, stirring every 5 minutes, until the onions are thick and jam-like, about 30 minutes Remove from heat and add the balsamic. Taste for seasoning and salt if necessary Previous Next

Succulent grilled chicken glazed with a savoury-sweet blend of local honey and tangy mustard, delivering a perfectly balanced and flavourful dish. < Back Honey Mustard Grilled Chicken Prep Time: 10 mins Cook Time: 20 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 4-6 oz chicken breasts 1 tablespoon lemon pepper ¾ cup honey ½ cup Creole mustard 4 oz bacon bits 1 cup 5 cheese blend Preparation Preheat oven 350ºF Season the chicken with lemon pepper and oil, grill mark the chicken and lay it on a sheet pan and bake for 20 minutes at 350ºF Sauce: Blend honey and mustard together in a bowl Baste the chicken with the honey mustard sauce every 5 minutes. When the timer goes off at 20 minutes, top with the cheese and bacon bits and bake for another 4 minutes until the cheese melts Previous Next

A comforting soup with tender chicken, fresh spinach, and pillowy gnocchi simmered in a creamy, savoury broth for a satisfying meal. < Back Chicken, Spinach and Gnocchi Soup Prep Time: 20 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 12 oz fresh spinach 1 cup cooked turkey or chicken, diced small ½ lb gnocchi 1 ½ tablespoons chicken base 6 oz water 26 oz heavy cream 1 pinch salt and white pepper ½ ounce 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

A fragrant curry-spiced soup with vegetables, rice, and chicken stock, finished with fruit puree and toasted coconut. < Back Muttigatawny Soup Prep Time: 45 mins Cook Time: 30 mins Serves: 8 Level: intermediate Soucre Alevia's Kitchen About the Recipe 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

Enjoy our classic Quiche Lorraine—flaky pastry filled with creamy eggs, smoky bacon, sautéed onions, and rich cheddar cheese, baked to golden perfection for a comforting, savoury slice of French tradition. < Back Quiche Lorraine Prep Time: 15 mins Cook Time: 45 mins Serves: 4 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients 1 pie crust (9 inches) 12 oz heavy cream 6 eggs, whipped 2 cups cheddar cheese 4 oz bacon bits, crispy ¼ onion, diced small 1 oz olive oil blend 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 skillet with oil, sauté the onions until tender, then add the bacon bits. Add half of the cheese on the bottom of the shell, then add the onions and bacon, and top with the rest of the cheese In a mixing bowl, whip the eggs, then add the heavy cream; pour the mix into the shell. Place in the oven and bake at 350°F for 1 hr or until firm. Remove and let cool Previous Next

Indulge in tender pork marinated with Calabrian pepper, served with crispy sushi rice and a zesty arugula salad. This fresh, flavorful dish brings together local ingredients and global inspiration for a truly satisfying meal. < Back Crispy Pork Bites Prep Time: 20 mins Cook Time: 20 mins Serves: 2 Level: easy Soucre Alevia's Kitchen About the Recipe Ingredients Marinate: 1 large pork tenderloin fillet cut into bite-size pieces 2 tablespoons of vegetable oil 1 tablespoon apple cider vinegar 1 tablespoon cornstarch ½ teaspoons salt Dash of Calabrian pepper paste Frying: ½ cup of cornstarch 1 to 2 cups of vegetable oil. Fill the pot just enough to cover the pork 1 tablespoon of butter 3 cloves of garlic sliced Saute: ¼ onion sliced ½ yellow pepper julienne ½ red pepper julienne Sides: Crispy sushi rice Arugula salad tossed with lemon olive, lemon juice, salt and pepper Garnish: 2 teaspoons salt 2 teaspoons white pepper 2 teaspoons black pepper Chopped green onion Lemon wedges dash of Calabrian pepper Preparation Combine the cut pork with the oil, apple cider, 1 tablespoon of cornstarch, Calabrian pepper paste and salt. Mix well until the pork is evenly coated. Marinate it for 15-20 minutes. In a small bowl, mix together the salt, white pepper, and black pepper. Set aside for garnish. Heat enough oil in a medium-sized pan to cover half of the pork. Heat it over medium heat until it’s hot. Prepare a plate lined with paper towels. In a skillet, melt the butter and add the garlic and peppers. Fry them until the garlic turns pale golden and crisps up on the edges for 1-2 minutes. Remove them from the skillet and drain them on the paper towel-lined plate using a slotted spoon. Drain the pork from the marinade and add it to a new bowl. Add the ½ cup of cornstarch to the marinated pork and toss to coat. Add the pork to the pan, a few pieces at a time, and don’t overcrowd the pan. Cook each side for 2-3 minutes until the coating is crispy and lightly browned. Remove the pork from the pan, draining off any excess oil, and place it on the paper towel-lined plate. Let it rest for at least 10-20 seconds so that the paper towels can soak up some of the oil. Sprinkle a small amount of salt and pepper mix over the pork while it’s still hot. Once you’ve cooked all the pork pies, transfer them to the bowl. Sprinkle half of the salt and pepper mixture over everything, add a dash of Calabrian pepper, and toss to evenly distribute. Add the garlic and peppers to the bowl and give it another toss. Taste the pork and sprinkle with more salt and pepper, if needed. Plate the pork bites and season with an additional salt and pepper mixture. Garnish with chopped green onions and lemon wedges. Serve immediately. Previous Next