Zehrs

Lining the side of the springform pan helps the cake come away from the pan better when you go to unmold it and results in cleaner layers, but it’s unnecessary if the pan is nonstick. Trim the parchment paper level with top of springform pan so you aren’t reaching down through a tunnel of paper to form the cake layers.

Light and airy, these savoury puffs make an ideal starter for a dinner party.

Enjoy the best of both worlds with this delectable brownie cupcake! Never cook any brownie until the tester comes out clean, or they will be dry- the tester should still be moist or even have a few crumbs clinging to it.

Goat cheese adds a new dimension to mashed potatoes. You’ll want to lick the pot clean!

This cross between fudge and a chocolate truffle is pretty on a dessert tray, and makes a great gift.

The perfect accompaniment to the roast beast, whichever beast you may be roasting!

Streusel is German for “sprinkle”. Unusually, the streusel topping for this delectable raspberry bar is the same mixture as the pastry base of the bar.

Think of this as upscale potato skins! Great at a cocktail party with drinks or at a casual get-together while watching the game.

Adding cheese sauce to cauliflower or broccoli is a sure-fire way to get the kids to eat it!  A wonderful dish to serve alongside a roast.  You can steam the cauliflower, if you prefer steaming to boiling.

Russet potatoes’ starch content makes them cook up light, fluffy and smooth- perfect for mashed potatoes. If you cannot find russet potatoes, substitute baking potatoes.

If olive oil is the lifeblood of Tuscan cuisine, bread is the foundation. Anything eaten with bread, such as this savoury appetizer, is called companatico.

Incredible wild blueberry flavour in a portable, buttery bar. Patting part of the dough into the pan then dropping the rest on top of the jam gives the two layers different textures- a neat trick.

A great, year-round, one-bite canapé. If blue cheese is not your favourite, a nice aged Cheddar would work just was well with these flavours.

Our PC Bacon will make Brussels sprouts lovers out of the pickiest eater!

Brown rice is lower on the glycemic index than white rice and contains more fibre, meaning it makes you feel full longer. Try this salad for your packed lunches.

Whole wheat couscous has a lovely nutty flavour, accentuated in this fast, healthy side dish by slivered almonds. Dark orange vegetables such as butternut squash are full of beta-carotene.

A lemony butter sauce with pancetta and peppery arugula dress up cheese tortellini. Saving a bit of pasta cooking water is always a good idea; it bulks up the sauce but is thicker than water as it has some starch from the cooked pasta in it.

Melted chocolate makes this drop cookie extra delicious. Look for dried cherries in the bulk area of the grocery store.

These flourless brownies are a snap to prepare-- just throw all the ingredients in the food processor. We cooked the quinoa in more water than usual to obtain a smoother texture.

A decadent treat that’s easier to make at home than you might think. Warning- it is messy!

You need to make really strong coffee so they flavour comes through in the squares. Medjool dates and honey dates sold in the produce department are soft and easier to chop than baking dates packed in blocks, but you will have to pit them. Enjoy with a cup of coffee.

Fudgey and chocolaty, this brownie needs nothing more than a fork to serve. But a dollop of whipped cream couldn’t hurt…

This is an incredibly impressive yet easy dessert to serve to a crowd. Make it the centrepiece of your holiday dessert table.

Roasting beans brings out more flavour than boiling them. Making a roast for a crowd? Throw these beans in the oven after the roast comes out and is resting before carving; the roast and the veg will be ready to eat at the same time.

This delicious side dish comes together in minutes. Perfect to accompany a holiday roast, but easy enough to make any day of the week.