Make Ahead
Breakfast Casserole
Ingredients
Method
16oz
Butter a 9 x 13 x 2 inch casserole dish.
ground sausage or
cooked ham (diced)
or cooked bacon
(chopped)
12
Eggs, lightly beaten
1L
Whole milk or
heavy cream
2 tsp
Salt
6 cups Cubed bread
In large skillet, cook sausage (if using) over medium-high heat,
stirring frequently until thoroughly cooked and no longer
pink. Add peppers (and other vegetables if using) and
saute lightly.
In large bowl whisk together eggs, milk, and salt until thoroughly combined.
2 cups Shredded sharp
cheddar cheese
Evenly distribute half the bread into the prepared casserole
dish. Sprinkle with half the cheese, half the black pepper, half
the red pepper, and half the sausage. Repeat layers.
½ tsp
Black pepper
Pour egg mixture evenly over casserole.
½ cup
Diced red pepper
Cover and refrigerate overnight, or bake immediately.
2 cups Spinach
*Add additional
vegetables if
desired
When you're ready to bake the casserole, preheat oven to
325 F. Bake uncovered for 55-60 minutes, or until eggs are
set. If the top begins to brown too quickly, loosely cover the
casserole dish with foil.
Enjoy and save leftovers either in the fridge for easy weekday
morning meals or in the freezer!
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Breakfast Frittata
Ingredients
Method
¼ cup
Milk
Beat 1/4 cup dairy with 6 eggs.
6
Eggs
Cooked ingredients
of your choice
Add cooked ingredients of your choice (he suggests
mushrooms, goat cheese & cherry tomatoes, but whatever
you like will work!)
Bake for as long as you would a cake of the same size.
(probably about 20-25 minutes) @ 350 degrees.
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Black Rice Pudding Recipe
Ingredients
Method
200 g
Black rice
1 cup
Frozen mango
Cook the black rice according to the package instructions,
overcooking it slightly so it’s plump and sticky, then drain and
cool.
1
Lime, zested &
juiced
1 tbsp
Slivered almonds
2 tbsp
Coconut flakes
2
Ripe bananas
200 mL Hazelnut milk (or
Almond milk or
Whole milk)
1 tbsp
Vanilla extract
1 tbsp
Honey
1 cup
Greek natural
yoghurt (plain)
Meanwhile, in a blender mix frozen mango, lime zest and
juice until smooth, and pour into a bowl - set aside.
Separately, toast the almonds and coconut in a dry frying pan
until lightly golden. Cool.
Peel the bananas and add to the blender, then blitz with the
hazelnut milk, vanilla extract and two-thirds of the cooked
black rice – and honey.
Once smooth, stir that back through the rest of the rice – this
will give you great texture and colour.
Divide between 4-6 mason jars (I like the 250ml size).
Add a layer of mango puree, then a layer of yoghurt and
another layer of mango.
Sprinkle the top with toasted almonds and coconut!
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Sugar Cookies
Ingredients
Method
1 cup
All purpose flour
Combine sugar, and salt in mixing bowl.
1 tsp
Salt
2 cups
Unsalted butter
2 cups
Sugar
2
Eggs
1 tbsp
Vanilla extract
Cream butter and sugar in electric mixer for 5 minutes until
fluffy and pale, add eggs.
Add flour mixture and mix until combined, add vanilla extract.
Remove dough and insure it is properly combined, split into 2
balls – wrap and refrigerate for about 45 minutes – 1 hour.
Remove one disc, roll dough to ¼ inch thickness, cut with your
favorite cutters!
Place shapes on baking tray lined with parchment paper.
Bake in 325° oven for 10-12 minutes or until golden.
Cool & decorate with royal icing & sprinkles!
Yields 30 medium sized cookies.
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Royal Icing
Ingredients
Method
1 cup
Warm water
30 g
Meringue powder
Combine warm water and meringue powder in bowl of
electric mixer, with whisk attachment mix until combined
(2 minutes on low)
500 g
Dissolving sugar
1 kg
Sugar
Slowly add dissolving sugar and mix until combined.
Add icing sugar and mix until incorporated, scraping down
sides of the bowl as necessary.
Increase speed and mix 3-4 minutes until thick and shiny.
Use water to alter water as needed, (i.e add more water for
flooding consistency, add more icing sugar for thicker icing to
pipe letters, borders, etc.)
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Mason Jar Dessert
Layered Brownie Caramel Trifle
Ingredients
Method
1
Cube brownies and place in bottom of jars.
Recipe favourite
brownie mix, baked &
cooled
1
Chantilly cream
1
Caramel sauce
Ladle a good tablespoon of salted caramel sauce over the
brownies.
Add a layer of Chantilly cream.
Add another layer of brownies, caramel & whipped cream
until jar is full.
Place on lids and refrigerate until eating!
1 of 2
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Mason Jar Dessert
Chantilly Cream
Ingredients
Method
3 cups
Heavy whipping
cream
In bowl of electric mixer with whisk attachment add cream &
2 tbsp
Icing sugar
1 tbsp
Vanilla extract
On low speed add icing sugar until combined.
Mix on high speed until soft peaks form.
Natural — Mignonette
Ingredients
Method
1 cup
White sugar
¼ cup
Water
Combine sugar & water in saucepan and set over medium
heat. Move pot to insure all sugar is covered in water, do not
stir!
¼ cup
Butter
¾ cup
Heavy cream
1 tsp
Salt
Heat sugar until light golden brown.
Carefully add cream and whisk until combined.
Add butter and whisk until melted.
Add salt.
Allow to cool about 5 minutes and pour into airtight container
for storing in refrigerator.
2 of 2
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Tiramisu
Ingredients
1 Eggs
Method
Carefully separate the egg into yolk and white. It is very
100g Mascarpone
8 Lady fingers
2 tbsp + 1tsp Sugar
Whip the egg whites to soft peaks.
Separately whip the egg yolks until they begin to froth.
¼ tsp Vanilla
¼ tsp Brandy
Add 2 tbsp sugar to the yolks and whip until the yolks turn a
pale.
1 cup Coffee
1 tsp Sugar
Add the vanilla and the mascarpone to the yolks and
mix thoroughly.
Cocoa
Gently add the egg white to the egg yolk mixture.
Combine the coffee, remaining sugar, and brandy.
Layer in a dish some of the egg mixture, lady fingers dipped in
the coffee mixture, and then egg mixture.
Continue this until you are out of fingers and egg mixture.
Sift cocoa over the top.
Place in the fridge and let sit for at least an hour.
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Bahn Mi
Marinade Pork Loin
Ingredients
Method
1-2 lbs
Combine all the ingredients.
Pork loin
5 drops Fish sauce
1 tbsp
Soy sauce
1 tbsp
Brown sugar
1
Sliced Red Finger
chili
¼
1
White Onion,
thinly sliced
Garlic Clove, thinly
sliced
1 inch
Piece of Ginger,
thinly sliced
1 tsp
Chinese five spice
1 tsp
Sesame oil
1 tbsp
Rice wine vinegar
¼ cup
Canola Oil
Let the pork sit in marinade for at least 12 hours.
Preheat oven to 350 degrees f.
Roast pork loin for 45 minutes - 1 hour or until the pork is
cooked through.
Let sit out of the oven for at least ten minutes
before you slice it.
Slice as thinly as possible.
1 of 3
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Bahn Mi
Sriracha Mayo
Ingredients
Method
1-2 tbsp Sriracha
Combine Mayo and Sriracha.
¼ cup
Mayo
Few
drops
Fish sauce
½ tsp
Sugar
Season to taste with salt, pepper, and lime juice.
Let sit ten minutes before using.
Lime Juice to
taste
2 of 3
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Bahn Mi
Pickled Vegetables
Ingredients
Method
¼ cup
Combine salt, sugar, water, and vinegar in a sauce pot. Bring
Julienne Daikon
to a boil, stirring to make sure the sugar dissolves.
¼ cup
Julienne Carrot
Add the carrot, daikon, and jalapeno to a heat proof dish just
½
Jalapeno, thinly
sliced
¼ cup
Water
¼ cup
Vinegar
2 tbsp
Sugar
2 tsp
Salt
large enough to contain the vegetables and
the liquid.
Pour the hot liquid over the vegetables and tightly cover the
container. Let sit for at least an hour before use.
Final Sandwich Assembly
Cut a baguette in half lengthwise.
Generously apply the sriracha mayo to both sides of the cut bread.
Thinly slice the roast pork and apply to the baguette.
Top the meat with pickled vegetables and fresh cilantro.
3 of 3
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Conversions
Many of our students ask us how to convert grams into cups. A cup is a measure of volume, but a gram (or
an ounce) is a measure of weight.
Depending on the density of the material you are going to have in the cup, the weight in grams of the material will vary. For example, if you fill the cup with lead, the cup will weigh much more than if you fill it with
feathers.
For cooking, you can find tables that convert cups to grams and vice versa for a variety of food. You can use
the automatic calculator by gourmetsleuth.com. Just enter the food and the amount and it will convert any
units you want.
There is also an iPhone app called Kitchen Calculator PRO (www.kitchencalculator.net) which does weight
to volume conversions and other useful stuff. A great cooking aid.
Here are A FEW COMMON FOODS and their conversion from cups to grams:
Granulated Sugar
1 cup = 200 g
Brown sugar
1 cup = 220 g
Sifted white flour
1 cup = 160 g
White rice, uncooked
1 cup = 185 g
White rice, cooked
1 cup = 175 g
Butter
1 cup = 227 g
Almonds, slivered
1 cup = 108 g
Oil
1 cup = 224 g
Maple syrup
1 cup = 322 g
Milk, non-fat
1 cup = 245 g
Milk, condensed
1 cup = 306 g
Yogurt
1 cup = 245 g
Water
1 cup = 236 g
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