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Recipe of the Month!
Holiday Festive
White Chocolate Mousse
Preparation time overnight
Cooking time less than 10 mins
Ingredients
750g/1lb 10½oz strawberries
2 tbsp lemon juice
225g/8oz white chocolate, grated
7g/¼ oz powdered gelatine
450ml/15¾fl oz double cream
30g/1oz icing sugar, plus extra for dusting
To serve :
biscotti
extra strawberries, raspberries and blueberries.
4 springs fresh mint
Method
1. Place half of the strawberries into a blender
and puree until smooth. Pass the puréed
strawberries through a fine sieve into a clean
bowl.
2. Add the lemon juice to the bowl.
3. Slice the remaining strawberries and add
to the purée.
4. Place a heatproof bowl in a saucepan
half-filled with boiling water. With the heat
turned down very low, place the grated chocolate
in the bowl and leave until melted.
5. In a small bowl, add the gelatine to about
50ml/¾ fl oz of water and leave to rest for five
minutes.
6. Place a quarter of the cream along with
all the icing sugar into a pan and simmer until
warm. Add the gelatine water and stir for five
minutes over a low heat until dissolved. It is
important not to let the mixture boil, so keep
the heat under the pan gentle.
5. Pour the cream and gelatine mix into the
melted chocolate and stir until smooth. Add
three quarters of the strawberry purée.
6. Place the remaining cream into a bowl.
Whip the cream until soft peaks form when the
whisk is removed from the bowl. Gradually fold
the cream into the chocolate and strawberry mix.
7. Transfer the mixture to individual serving
glasses. Place in the fridge to chill for at
least two hours, preferably overnight (store the
remaining strawberry purée in the fridge too).
8. To serve, add a spoonful of the remaining
strawberry purée to each serving glass. Garnish
with a few strawberries, dust with icing sugar
and add a sprig of mint to each glass
www.bbc.co.uk/food/recipes
Autumn
Carrot Cake with Cream Cheese Icing
Birthdays, weddings, reunions — this
moist cake is welcome at all special
occasions.
Servings: 18
Ingredients:
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) nutmeg
3/4 cup (175 mL) each granulated and
packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots
1 cup (250 mL) drained canned
crushed pineapple
1/2 cup (125 mL) chopped pecans
Icing:
1 pkg (8 oz/250 g) cream cheese,
softened
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar
Preparation:
Grease and flour 13- x 9-inch (3.5
L) metal cake pan; set aside.
In large bowl,
whisk together flour, baking powder,
cinnamon, baking soda, salt and
nutmeg. In separate bowl, beat
together granulated and brown
sugars, eggs, oil and vanilla until
smooth; pour over flour mixture and
stir just until moistened. Stir in
carrots, pineapple and pecans.
Spread in prepared pan.
Bake in centre
of 350°F (180°C) oven for 40 minutes
or until cake tester inserted in
centre comes out clean. Let cool in
pan on rack. (Make-ahead: Cover
with plastic wrap and store at room
temperature for up to 2 days. Or
ovenwrap with heavy duty foil and
freeze for up to 2 weeks; let thaw
before continuing.)
Icing:
In bowl, beat cream cheese with
butter until smooth. Beat in
vanilla. Beat in icing sugar,
one-third at a time, until smooth.
Spread over top of cake.
(Make-ahead: Cover loosely and
refrigerate for up to I day.)
Additional Information
-
Tips:
Set timer for 5 minutes less
than the time specified in
recipe, check cake then for the
following signs. If the cake is
not done, return it to the oven
to finish baking.
When is the cake done:
A fully baked cake will spring
back when touched in the center.
The cake also draws away from
the side of the pan, and a cake
tester (a toothpick of skewer
works well) inserted in the
center comes out clean. Also
trust your sense of smell: the
fresh aroma of butter and sugar
wafting out of the oven can be
the signal to check the cake.
When cakes
emerge from the oven, their
structure is set, but the set is
still fragile. Let cakes stand
in pans on rack for time
specified in each recipe,
usually 15 to 20 minutes. Run
knife around edge of cake, then
place rack over pan and invert
cake onto rack to cool
completely.
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Nutritional Info |
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Per Serving:
about |
- |
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cal |
338 |
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pro |
4 g |
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total fat |
20 g |
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sat fat |
6 g |
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carb |
38 g |
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fibre |
1 g |
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chol |
58 mg |
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sodium |
278 mg |
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% RDI |
- |
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calcium |
4% |
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iron |
9% |
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folate |
10% |
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vit. A |
38% |
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vit. C |
2% |
Source
©
CanadianLiving.com
Please
click here
to download a
larger pdf version of this newsletter.
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Crust:
1/4 cup butter, melted
1 cup graham cracker crumbs
3 tablespoons sugar
24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs
10 ounces frozen strawberries (thawed), in syrup
1 1/2 teaspoons cornstarch
Puree strawberries and cornstarch in blender. Heat in a
saucepan over medium heat until thickened, then cool.
Combine melted butter, graham cracker crumbs and sugar;
press onto bottom of 9-inch springform pan.
Bake at 350 F. for 10 minutes. Combine cream cheese, sugar
and vanilla, mixing at medium speed on electric mixer until
well blended. Add eggs, one at a time, mixing well after
each addition. Pour half of the batter over the crust then
add half of the strawberry mixture by spoonfuls to the
batter. Pour remaining batter into the pan then add the
remaining strawberry mixture by spoonfuls. Swirl the mixture
with a knife until it resembles a marbled effect. Bake at
300 F. for 50-60 minutes or until set. Allow cheesecake to
cool then remove from rim of pan. Chill overnight before
serving.
Serving Size: 12
*recipe courtesy
of cooks.com
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Franco
Freshy's “Do
A Good Deed Campaign” |
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Thanksgiving
is a great time of year because, while it makes us mindful of
our own blessings, it also brings the needs of others to our
conscience. |
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At Franco Freshy, we try to live by the Golden Rule and truly believe in
the value of doing good deeds. We have always tried to help
those in need through our food donations to the shelters in the
GTA, our support of numerous charity events for our clients and,
our support of mission work among the impoverished in other
parts of the world. This year, we have become inspired to try
to accomplish even more by launching our “Do
A Good Deed Campaign”
whereby we will match your personal or your company’s monetary
contribution DOLLAR FOR DOLLAR (up to a maximum of $100,000.00
for our current fiscal year)Your monetary contribution can
start as low as $25.00. Together, our charitable dollars will
go twice as far!
We will
supply freshly made, nutritious meals (not leftovers) for anyone
in need. You can specify the food that you would like to have
donated, the needy individual or the charitable organization
that you would like to benefit or you can let us do it for you.
We are equipped to send one or a series of individual meals or,
pans of food delivered to homes or shelters. We will include a
card with our food donation naming you or your company as our joint
donor.
Most
recently, in cooperation with one of our corporate clients, we
were able to help a single mother feed her family during a
period when one of her children, a cancer patient, was sent home
from hospital without any hope of survival. Our staff expressed
pure joy at being able to provide assistance to someone that
they had never previously known. It does feel good to do a good
deed. TRY IT, YOU’LL LOVE IT! Give us a call today!
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