< Back Romesco Sauce Prep Time: 20 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Smooth, nutty Romesco sauce made from roasted red peppers, almonds, tomato, garlic, and sherry vinegar, served with French baguette slices. Ingredients ½ can roasted red peppers, large can 24oz ¼ cup almonds ¼ cup olive oil blend ½ tomato 1 ½ teaspoons chopped garlic 1 tablespoon sherry vinegar 24 slices French baguette slices Preparation Place the roasted red peppers in a strainer to drain. Next, combine almonds, olive oil, tomato, garlic, and sherry vinegar in a food processor and blend until the mixture is smooth. Serve alongside freshly baked French bread. Previous Next

< Back BBQ Pork Slider Slaw Dressing Prep Time: 15 mins Cook Time: Serves: 12 Level: easy Soucre Alevia's Kitchen Short Description A tangy coleslaw recipe with a flavourful mix of soy sauce, lemon juice, sesame oil, and spices, perfect for any meal. Ingredients ⅛ cup soy sauce ⅛ cup lemon juice, bottled ⅛ cup olive oil blend 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 Preparation Combine all ingredients in a glass jar and shake; drizzle over the coleslaw one hour before serving. (This is intended for a 1lb bag of coleslaw) Previous Next

< Back Coleslaw Dressing Prep Time: 10 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description Our coleslaw dressing combines mayonnaise, white vinegar, lemon juice, sugar, sweet relish, and celery seed for a balanced, tangy-sweet flavour. Ingredients 10 ½ oz mayonnaise 1 ½ tablespoons white vinegar 2 ¼ teaspoons lemon juice 1 ½ tablespoons sugar 2 ¼ teaspoons sweet relish ⅛ teaspoon celery seed Preparation Combine all the ingredients in a food processor and blend them. Mix with 1 lb of chopped cabbage and let it sit for 1 hour before serving. Previous Next

< Back Citrus Island Dressing Prep Time: 15 mins Cook Time: Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A bright and tangy dressing made with orange juice, lemon juice, lime juice, rice vinegar, and olive oil, blended with mandarin oranges for a refreshing, tropical flavour. Ingredients 1 cup orange juice 1 oz lemon juice 1 oz cup lime juice 1 oz cup rice vinegar ½ cup olive oil 8 oz mandarin orange Preparation Combine all the juices and vinegar in a mixing bowl. Gradually whisk the oil into the mixture. Once all the oil is incorporated, add the drained oranges to the bowl and mix well. Transfer the mixture to a glass jar and refrigerate. It will keep for up to 1 week in the fridge. Previous Next

< Back Bourbon Glaze Sauce for Bread Pudding Prep Time: 10 mins Cook Time: 20 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A warm, buttery bourbon glaze sauce with brown sugar and cream, perfect for drizzling over bread pudding for a comforting finish. Ingredients ½ stick unsalted butter ½ cup brown sugar ¼ cup bourbon ⅔ cup heavy cream ½ tablespoon cornstarch Preparation Melt butter and add the sugar and mix well. Add the bourbon and simmer for 10 minutes Mix the cream and cornstarch in a bowl. Slowly add the mixture to the bourbon mix and stir continuously on medium heat. Let cook for 5 minutes. Turn heat down to warm until ready to serve Previous Next

< Back New Orleans Barbecued Shrimp Prep Time: 10 mins Cook Time: 5 mins Serves: 4 Level: easy Soucre Alevia's Kitchen Short Description Succulent shrimp sautéed in a bold blend of Worcestershire sauce, lemon, Creole spices, garlic, and butter, served with French bread for dipping. Ingredients 24 shrimp 21/25 ⅜ cup Worcestershire sauce 1 ½ tablespoons lemon juice 1 ½ teaspoons ground black pepper 1 ½ teaspoons creole seasoning ¾ teaspoon minced garlic 1 cup unsalted butter Preparation In a large skillet, mix shrimp with Worcestershire sauce, lemon juice, black pepper, Creole seasoning, and garlic. Cook over medium-high heat until the shrimp turn pink, approximately 1 minute per side. Lower the heat to medium. Add butter and stir until it completely melts. Take the skillet off the heat, transfer the shrimp to a bowl, and drizzle the sauce over them. Serve with fresh French bread. Previous Next

< Back Tom Yum Soup Prep Time: 20 mins Cook Time: 30 mins Serves: 4 Level: intermediate Soucre Alevia's Kitchen Short Description A classic Thai blend of chicken, shrimp, mushrooms, Bok choy, and green onions in a spicy, tangy coconut-lime broth for a fresh, vibrant taste. Ingredients 4 cups chicken stock 1 teaspoon chicken base 2 cups coconut milk 6 lime leaves 2 tablespoon lime juice 1 ½ tablespoons fish sauce 1 tablespoon citrus sauce 1 tablespoon sushi soy sauce 1 tablespoon white sugar 2 tablespoons Asian chilli sauce 12 oz chicken breasts 16 cooked shrimp 1 baby Bok choy, julienned 6 baby Bella mushrooms, sliced 2 green onions, thinly sliced Preparation Combine chicken broth, coconut milk and chicken base in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower the heat and simmer for 10 minutes. Add lime juice, lime leaves, fish sauce, sugar, chilli sauce, citrus sauce, and soy sauce In a skillet, heat some oil and sauté the chicken, lightly brown and add to the soup.; simmer for 15 minutes. Then add the mushrooms, Bok choy and green onions. Place shrimp into a warm bowl and ladle soup over the shrimp we and spoon soup over the shrimp Previous Next

< Back Lobster Mac and Cheese Prep Time: 20 mins Cook Time: 30 mins Serves: 10 Level: intermediate Soucre Alevia's Kitchen Short Description Tender rotini pasta and butter-poached lobster tossed in a rich Gruyère and cheddar cheese sauce, finished with a golden breadcrumb topping for a decadent twist on a classic comfort dish. Ingredients 1 lb rotini pasta 1 qt milk 4 oz butter ⅛ cup flour 12 oz gruyere cheese, grated 8 oz cheddar cheese, grated ½ teaspoon black pepper ½ teaspoon nutmeg 1 ½ lbs butter-poached Lobster 1 ½ cups breadcrumbs Preparation Cook the pasta in a stockpot with salted water, then rinse and set it aside. In a sauce-pot, melt the butter, ensuring it doesn't brown or burn. Rinse and drain the lobster; place it in the hot butter and reduce to low heat. Cook the lobster for 3 minutes. Take the lobster out of the butter and let it cool, reserving the butter. DO NOT DISCARD. In a sauce-pot with the reserved butter, whisk in the flour to create a roux. Gradually add milk, whisking until smooth each time milk is added. Add seasoning and gradually incorporate the cheese, ensuring each addition is fully mixed before adding more. Once all the cheese is added, combine with the pasta and lobster, and adjust the flavour as needed. Before serving, top with breadcrumbs and bake at 350°F for 30 minutes. Previous Next

< Back Artichoke Puff Pastry Pinwheels, Prosciutto, Onions and Garlic Prep Time: 10 mins Cook Time: 12 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description A savoury puff pastry pinwheel filled with caramelized onions, prosciutto, and garlic, baked to golden perfection and garnished with fresh basil. Ingredients ½ puff pastry, sheet large 4 oz prosciutto, thinly sliced, 5 pieces ½ onion, caramelized 1 tablespoon chopped garlic, make a paste 1 oz olive oil blend 4 oz flour for dusting Preparation Preheat oven to 400°F In a skillet, add oil and onions and cook until caramelized; set aside On a floured surface, roll out the dough to ⅛ inch thickness. Spread the garlic on the pastry, then add the onions and layer the prosciutto Roll the puff pastry from the long end into a pinwheel. Dust with flour and wrap with film wrap. Place in fridge for 1 hour Remove from the film wrap and slice ¼ inch thick. Place on a sheet pan with parchment paper and bake for 10-12 minutes or until brown Garnish with fresh basil and serve at room temperature Previous Next

< Back Broccoli Quiche Prep Time: 15 mins Cook Time: 1 hr Serves: 8 Level: easy Soucre Alevia's Kitchen Short Description A savoury quiche filled with tender broccoli, creamy eggs, and cheddar cheese, all baked in a flaky pie crust for a comforting homemade treat. Ingredients 1 pie crust (9-inch) 12 oz heavy cream 6 eggs 2 cups cheddar cheese 1 cup broccoli floret, steamed 1 pinch salt and white pepper 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 Dice the broccoli up small and steam for about 8 minutes or until soft; let cool In a bowl, whip the eggs and cream. In the shell, add ½ the cheese, then the broccoli and then the rest of the cheese. Cover with the wet mix, making sure everything is covered. Place in the oven and bake at 350°F for 1 hr or until firm. Remove and let cool Previous Next

< Back Banana Bread Prep Time: 30 mins Cook Time: 35 mins Serves: 6 Level: easy Soucre Alevia's Kitchen Short Description Enjoy a classic banana bread made with ripe bananas, brown sugar, and butter, baked to golden perfection for a moist and delicious treat. Ingredients 4 cups of AP flour 2 teaspoon baking soda ½ teaspoon of salt 1 cup of unsalted butter 1 ½ cups brown sugar 4 eggs beaten 4 ⅔ cups of mashed bananas Preparation Preheat oven to 325°F In a large bowl, combine flour, baking soda and salt. In a mixing bowl, cream together butter and sugar on medium speed. Stir in eggs and mashed bananas in the butter mixture until well blended Stir the banana mixture into the flour mixture and stir until moistened. Pour mixture into sprayed loaf pans. Bake for 30-45 minutes and check Previous Next

< Back Crab Stuffed Potato Skin Prep Time: 15 mins Cook Time: 25 mins Serves: 12 Level: intermediate Soucre Alevia's Kitchen Short Description A creamy crab filling made with whipped cream cheese, lump crabmeat, mozzarella cheese, Worcestershire sauce, lemon juice, Florida Bay seasoning, white pepper, and parsley is piped into baked mini potato skins. The filled skins are then baked again until golden brown for a savoury, flavourful appetizer. Ingredients 4 oz cream cheese 1 oz lump crabmeat 1 oz crab claw meat ¾ cup mozzarella cheese ¾ teaspoon Worcestershire sauce 1 ¼ teaspoons lemon juice ½ teaspoon Florida Bay seasoning ⅛ teaspoon white pepper 1 pinch parsley, for colour 12 potato skins, mini Preparation Preheat oven 350ºF In a mixing bowl, cream the cream cheese until fluffily, then add the crab meat, mozzarella cheese, and seasonings and whip together In the meantime, bake the potato skins for 15 minutes or until brown. Then pipe the mix into the shells. Bake in the oven at 350ºF until brown, 10-12 minutes Previous Next