Tag Archives: pesto

Shortbread 3 Ways

To get you into holiday baking mode, we’ve rounded up 3 of our shortbread cookie recipes. Each are made using a classic shortbread recipe but have unique flavour twists to shake things up a little.

First up is Lemon Thyme Shortbread. Lemon zest brightens up the classic buttery sweet taste and a bit of fresh thyme adds a nice herbaceous note. This is classic shortbread taken to the next level.  Recipe here

lemon rosemary shortbread_9360

 

Next we have our Brown Sugar Shortbread with Garam Masala. If you aren’t familiar with the spice blend Garam Masala, you must try it! It’s a comforting blend of cinnamon, cloves, nutmeg,  cardamom, cumin and pepper that pairs really well with these brown sugar shortbread cookies. Think cinnamon sugar with a bit of an extra kick.  Recipe here

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Asiago Pesto Savoury Shortbread Cookies

When we think of cookies, we usually think of something sweet. During the holiday season we are bombarded by sweet treats.  Chocolate, cookies, candy canes, just to name a few,  and so this week in the delishsis kitchen, we decided to try a little experiment- savoury cookies.

In going with our theme this week of shaking up traditional shortbread cookie recipes, we created this savoury Asiago & Pesto cookie.  It might sound strange- pesto and cheese in a shortbread cookie?- but we promise you’ll love this savoury cheesy cookie that tastes more like gourmet cracker. It will be a welcomed change on the dessert table, at the office or in a cookie swap. We hope you try it, and enjoy it this holiday season!

Again, we’ve used a shortbread cookie recipe from our good old Betty Crocker cookbook and made some modifications.

Ingredients

  • 3/4 cup butter, softened
  • 1  1/2 cups of finely grated Asiago cheese
  • 1/2 tsp pesto (or if you want a more intense pesto flavour bump it up to 1 tsp)
  • 1  3/4 cups all-purpose flour

 

Directions

  1. Heat oven to 350
  2. In a large bowl, beat butter and sugar (with electric mixer on medium or by hand)
  3. Add pesto an cheese and combine
  4. Stir in flour slowly (if dough ends up too crumbly, add more butter)
  5. On a lightly floured surface, roll out dough and stamp out cookies with a cookie cutter
  6. Bake on ungreased cookie sheet
  7. Sprinkle with some extra cheese
  8. Bake 12-14 min or until set
  9. Remove from pan and rest on wire rack

 

Sliders 3 ways

Just in time for Labour Day, we’ve created 3 different sliders: Beef Jalapeno Cheddar, Turkey Tomato Pesto, and Curried Chick Pea for a veggie option.

Take your party guests on a journey around the world with these bite sized burgers that are sure to impress.

 

Beef Jalapeno Cheddar Slider

INGREDIENTS (makes 12 mini burgers)

  • 1 lb of lean ground beef
  • 1 medium onion, diced
  • 1 jalapeno, finely diced (seeds optional)
  • 1 tbsp mexican style chili powder
  • salt and pepper
  • 1 egg
  • 1/2 cup of bread crumbs

TOPPINGS & BUN

  1. mini burger bun
  2. aged white cheddar
  3. chipotle BBQ sauce
  4. sliced jalapeno

DIRECTIONS

  1. Combine all ingredients into a mixing bowl with your hands.
  2. With an ice cream scoop, scoop balls of mixture, pat flat and place on a clean plate.
  3. Cook on the BBQ for 2-3 min/side, add cheese on the last flip.
  4. Serve on a mini bun (we used President’s Choice burger first minis).

 

Turkey Tomato Pesto Slider

INGREDIENTS (makes 12 mini burgers)

  • 1 lb of lean ground turkey
  • 1 medium onion
  • 2 cloves minced garlic
  • salt and pepper
  • one egg
  • 1/2 cup of italian bread crumbs
  • a few sprinkles of grated Parmesan cheese

TOPPINGS & BUN

  • Ciabatta bread (cut into squares)
  • Pesto (we made ours- recipe for that coming soon)
  • Tomato Sauce (we made ours too but we’re not sharing that one just yet)
  • Mozzarella cheese, sliced

DIRECTIONS

  1. Combine all ingredients into a mixing bowl with your hands.
  2. Using an ice cream scoop, scoop little balls, pat flat and lay on a clean plate.
  3. BBQ for about 3 min/side or until cooked through, add cheese on the last flip.
  4. Place on ciabatta bun and top with pesto and tomato sauce.

 

Curried Chick Pea Sliders

INGREDIENTS

  • 1 large can (796ml/28 oz) of chick peas
  • 1 tbsp cumin
  • 1 tbsp garam masala
  • salt and pepper
  • 1/2 cup plain yogurt
  • 1 egg
  • 3/4 cup panko bread crumbs
  • 1 clove minced garlic
  • 1 medium onion, diced
  • 1 -2 tbsp finely chopped cilantro

TOPPINGS & BUN

  • store-bought mango curry sauce or chutney
  • extra yogurt
  • nann bread for the bun

DIRECTIONS

  1. Open and drain can of chick peas.
  2. In a food processor, add drained chick peas and lightly mash up. Don’t go overboard, hit the pulse button just enough to lightly mash but not puree.
  3. Put mashed chickpeas into a large mixing bowl, add remaining ingredients and mix well to combine.
  4. Using an ice cream scoop, scoop mixture to form balls and then place on a cookie sheet and pat flat.
  5. Pre-heat a skillet to medium and cook curried chick pea burgers on each side for about 3 min/side or until cooked through and lightly browned.
  6. Serve on a piece of warm nann bread and top with plain yogurt and curry sauce, chutney or whatever indian condiments you happen to have.

ENJOY and HAPPY LONG WEEKEND!!!

Brie, Avocado & Pesto Panini

This vegetarian panini sandwich is inspired by one of our old favourites that used to be on the menu of a Kensington Market cafe. We love the simplicity and the fresh flavour combinations that are created using only 5 ingredients: ripe avocado, brie cheese, pesto, bread and sprouts. The best part? This sandwich can be whipped up in less than 10 minutes!

Ingredients:

  • sliced bread of your choice
  • homemade or store bought pesto
  • avocado
  • mild brie cheese
  • fresh baby sprouts

Directions:

  1. Spread a generous amount of pesto on each slice of bread
  2. slice avocado and place on top of one slice of bread until bread is covered
  3. slice brie and place on top of avocado until area covered
  4. add sprouts on top
  5. top with remaining slice of bread
  6. grill in panini press until toasted and cheese is melted
  7. slice in half and enjoy!