Recipes to Share

Red Curry Roasted Squash Bisque


Yields approximately 8 L




2 large onions, sliced

1 squash, peeled, cubed

1 sweet potato, peeled, cubed

4 Tbsp. red curry paste

2 cans coconut milk

Salt, pepper & sugar to taste

Canola oil, as needed

1/8 cup fish sauce

¼ cup lime juice




·       Heat a few tsp. of canola oil in a large pot over medium high heat.  When hot, add the onions,

        1 Tbsp. red curry and season with salt, pepper and sugar.  Cook, stirring often until caramelized.  If the onions or the bottom of         the pot darken too much, add a bit of water and lower the heat.

·       Repeat the above steps using a saute pan with the sweet potato and squash.  When the vegetables are nicely browned, add                 them to the large pot.

·       Add the coconut milk and the remaining Tbsp. of curry paste to the large pot and cover the vegetables by 2 inches of hot water.

·       Cook over medium heat until all of the vegetables are falling apart tender.

·       Puree the soup using an immersion blender, then strain into a holding container.

·       Add the fish sauce, lime juice and adjust the seasoning with salt pepper or sugar if necessary.

·       Keep cool until ready to use.

 Chef Markian demonstrates how to garnish Roasted Cauliflower Bisque...


Frozen Lemon Torte  


2.5 cup sugar                                                  

2/3 cup unsalted butter                                                           

2 Tbsp lemon zest                                                     

2 cups lemon juice                                                    

12 eggs                                                           

1 liter  35% cream whipped                                                                                                         

12 egg whites                                                 

3 cups sugar                                                   

1/4 cup corn starch                                                    


For the lemon curd:       

Melt together the sugar, butter, zest and lemon juice. Beat the eggs then temper the eggs with the warm lemon butter.  (add the hot to the eggs always)  Using a heavy bottomed pot, return the mixture to the stove, use medium heat (you can use a Bain Marie but it will take longer).          


Stir constantly until slightly thick. Strain the curd, then cool with plastic wrap pressed to the top of the curd.

Just before assembly, whip the cream and fold into the curd.



Mix the corn starch and the sugar.    

Beat the eggs whites until they are foamy. 

Slowly add in the sugar and corn starch. Increase the mixer speed and whip until the meringue is no longer grainy.


This will make 8 discs dry in oven with pilot lit but no heat. It may take 2 days.

Makes 2 cakes.


To assemble: 

Line the bottom and side of 2 spring form pans with parchment paper. Place a disc in each pan. 

Top with mousse, repeat twice ending with mousse. 

Take the last disc and break it up, scattering it over the top as a garnish.


Pumpkin Crème Brûlée

1 ½ cups heavy cream
½ cup whole milk
1/8 tsp cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
½ cup granulated sugar
¼ cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar

Preheat oven to 300 degrees F.
In a medium saucepan, heat the cream, milk, granulated sugar, pumpkin, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil.  Immediately turn off the heat and set aside to infuse at least 15 minutes. 

In a large bowl, whisk the egg yolks.  Whisking constantly, gradually pour in the hot cream mixture.  Pour the mixture into 4 ovenproof ramekins and arrange in the center, of a water bath.  Bake 30 to 40 minutes.  The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools.  Remove from the water bath and let cool 15 minutes.

Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.  Refrigerate at least 2 hours, and up to 24 hours.  When ready to serve, preheat a broiler to very hot.  Uncover the chilled custards and pour as much coarse sugar as will fit into the top of one of the custards.  Pour off the remaining sugar onto the next custard.  Repeat until all the custards are coated.  Discard any remaining sugar.  Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes.  Let cool 1 minute before serving.


Australian Sticky Date Pudding 
450 ml water
250 gram dates
1.0 tbsp baking soda
80 gram unsalted butter room temperature
250 gram sugar
3 eggs
250 gram flour
1 Tbsp baking powder
1/2 tsp ginger
Place the dates in the water in a large pot. Cream the butter and sugar together, then add the eggs 2 at a time. Sift together the flour, baking powder and ginger.  Combine with the butter mixture. Bring the date to a boil, boil hard for 5 minutes. Remove from the heat add the baking soda (it will foam) stir into the dough immediately. Pour into rectangular pan lined with parchment paper. Bake in a Bain Marie.

Bake at 350 F for 20 minutes then 300 F until done. Cake will be firm everywhere.

Toffee Sauce
13.5 oz unsalted butter
21 oz brown sugar
500 ml 35 % cream
1 tsp vanilla

Melt 1/3 butter and brown sugar in a heavy bottomed pot. Add the cream slowly and boil hard for 5 minutes. Remove from the heat and let cool for 10 minutes then add the vanilla. Cut remaining butter in small cubes and slowly whisk into the syrup.

To serve one cake is cut in to 12 portions. Heat cake in microwave and warm the sauce . Put a scoop of ice cream on the cake and pour over the sauce.


Irish soda bread

We serve this light, delicious bread warm & thinly sliced daily and get requests for the recipe almost as often! Here you go!

4 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup grated cheese
1 Tbsp chopped herbs
2 + a bit cups buttermilk

Pre-heat oven 450F
Combine the first 5 ingredients stirring with a fork.
Still using a fork, stir in the buttermilk until all the flour is mixed in.
Divide into 2 round loaves and place on a parchment lined tray. Cut the top of each loaf.
Bake at 450F for 10 minutes then without opening the oven reduce the oven to 375F and bake for a further 20 minutes.

To test if the bread is done, knock on the bottom of the loaf and you should have a hollow sound.