5 May

Now you can enjoy your guilty food pleasures at home – no more standing in the cinnabon line feeling ashamed. Feel ashamed from the comfort of your own home!

makes 12


  • 1 cup warm milk
  • 2 1/2 tsp yeast
  • 2 eggs
  • 1/3 cup butter, melted
  • 1 tsp salt
  • 1/2 cup sugar
  • 4 1/2 cups all purpose flour
  • 1 cup brown sugar, packed
  • 2  1/2 tbsp ground cinnamon
  • 1/3 cup butter, softened
  • 1  pkg cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract
  • 1 1/2 cups icing sugar

Step 1:
In a large bowl dissolve 2 1/2 tsp of yeast into 1 cup of warm (not hot) milk. Let sit for 5 minutes.

Step 2: Add 2 eggs, 1/3 cup of melted butter, 1 tsp salt, 1/2 cup sugar and stir until mixed. Slowly add in the flour and knead until completely mixed.

Step 3: Lay the dough on a floured surface and roll into a 15×20 inch rectangle. Spread the 1/3 cup of butter over the entire surface of the dough. Mix together the cinnamon and sugar and sprinkle evenly over the butter. Roll the dough lengthwise and using thread or a very sharp knife, cut into 12 pieces.

Step 4: Arrange in a greased baking pan. Let rise for 20-30 minutes until doubled in size. Pre-heat oven to 375˚F (190˚C). Bake for 20-30 minutes until golden brown.

Step 5: While the cinnamon buns are baking, make the frosting by creaming together 1 pkg of cream cheese, 1/4 cup butter and 1/2 tsp vanilla extract . Slowly add the 1 1/2 cups of icing sugar and mix until smooth.



Ode to Finch’s

4 May

Finch’s – an amazing tea and coffee house in downtown Vancouver. Haven’t been? Make it your business to go. This place makes sandwiches that can’t even be called sandwiches. I think it would be more accurate to call them “works of mouthwatering art”. I only had a few chances to eat here, but if I was living in Vancouver again it’s safe to say that a lot of my money would be spent at this place.

While I have somewhat recreated my favourite sandwich from Finch’s, I’ve decided to take that sandwich recipe and leave out the bread which has resulted in this amazing salad.

If you can’t get to Finch’s, this may be the best alternative.


  • 1 pear – washed, cored and sliced
  • 70 g. prosciutto or serrano ham – torn into bits
  • Gorgonzola – cut into small pieces (or bue brie)
  • Mixed green salad
  • Walnuts


  • 4 tbsp Extra virgin olive oil
  • salt and pepper
  • 2 tbsp balsamic vinegar

Step 1: Toss all of the salad ingredients together in a large bowl.

Step 2:In a small bowl, whisk together the dressing ingredients and pour over the salad. Toss again to coat and serve immediately.

Baked Brie – The cheese of Gods

3 May

Baked Brie

I like Brie cheese. I like it a lot.

I especially like it when it’s baked with other things that I like to make it super likeable. If this recipe were a person it would have so many friend requests on facebook.


  • A wheel of camembert or brie – try to get one packaged in a wooden box.
  • 1 clove of garlic – sliced
  • 2 fresh sprigs of rosemary
  • ½ cup dried cranberries
  • ½ cup of mixed nuts – almonds and walnuts work just fine
  • Baguette or other bread torn into pieces

Step 1:
Unwrap the camembert completely and slice off the top of the rind. Stick in slices of garlic and bits of rosemary over the top. Place back into the bottom part of the wooden box that it came in. If it didn’t come in a wooden box, just put some tinfoil around it and place it on a baking tray.

Step 2: Bake in a 200˚C (400˚F) oven for 10 minutes, or until the cheese starts to ooze.

Step 3: Meanwhile, mix together the nuts and cranberries.

Step 4: Serve on a plate  with the nuts and cranberries around it. Dip a piece of bread into the camembert and then into the mixture of nuts and cranberries and enjoy!

Spice up your life

30 Apr

Szechuan cuisineSichuan cuisine, or Szechwan cuisine:

A style of Chinese cuisine originating in the Sichuan Province of southwestern China that has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavour of the Sichuan peppercorn.

And it’s fun to say.


  • 4 tbsp water
  • 3 tbsp ketchup
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tsp cornstarch
  • 1 red chili pepper – minced
  • 1 tbsp fresh ginger – minced (or ½ tsp ground ginger)
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 400 g (12 oz) cooked shrimp, tails removed
  • 1 head of broccoli – cut into florets
  • 2 cups of cooked rice
  • 1/4 cup sliced chives

Step 1:
Bring a large pot of water to a boil. Meanwhile, in a small bowl mix together the first seven ingredients and set aside.

Step 2: In a large frying pan, heat 1 tbsp of olive oil over medium heat. Add 4 cloves of minced garlic and stir for 20 seconds until fragrant (make sure the heat isn’t too high or you’ll burn the garlic).

Step 3: Add the shrimp and the sauce mixture and stir until the sauce becomes slightly thickened.

Step 4: Remove the shrimp to a plate. Cook the broccoli for two minutes in the pot of boiling water (or until slightly tender). Drain well and plate.

Step 5: Serve immediately with rice. Sprinkle with sesame seeds and chives if you’re feeling a little foppish.

No shrimp? Don’t fret little jelly bean. Chicken’s got your back.

Mango Chicken Avocado Paul Stephens III

27 Apr

chicken mango and avocado saladSummer is coming! Time to get less fat.

Time to get your beach bod on, right? Sadly, we can no longer blame over eating on bad weather and needing “winter fat” – which is my usual excuse.

First step in healthy eating? Finding foods that don’t completely suck. May I introduce you to a salad that you won’t hate?

His name is Mango Chicken Avocado Paul-Stephens III.



  • 400g uncooked chicken breast
  • 1 Avocado
  • 1 Mango
  • a couple handfuls of mixed green lettuce
  • Toasted pine nuts – optional


  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • 2 tbsp grainy sweet mustard
  • 1 tsp dijon mustard
  • 1 tbsp honey
  • 2 tbsp Olive oil

Step 1: Combine all of the dressing ingredients in a small bowl and whisk until combined thoroughly.

Step 2: Cut the chicken into thin strips and marinate in ⅓ of the dressing mixture for 5-10 minutes.

Step 3: Fry the chicken in a pan on medium heat until cooked and remove from pan to cool.

Step 4: Cut the avocado and mango into thin strips and layer on a plate with the chicken.

Step 5: Pile a handful of mixed salad greens on top and sprinkle with toasted pine nuts.

Step 6: Drizzle with ½ of the remaining dressing and serve immediately.

*this is a take on Gordon Ramsy’s Mango Chicken Salad.

Nuoc Cham Sauce

25 Apr

Nuoc Cham SauceA simple recipe for an amazing Vietnamese sauce.



  • 2 cloves garlic – minced
  • 1 red chili pepper – minced
  • 1/2 cup hot water
  • 1 tbsp lime juice
  • 4 tbsp fish sauce
  • 2 tbsp white sugar

Step 1: Mix all of the ingredients in a small bowl. Adjust the ingredients to suit your taste, if it’s too strong add a few tablespoons of water. Refrigerate for at least 15 minutes before serving.



Put it on stuff!

Vietnamese spring rollies

24 Apr

vietnamese spring rollsIngredients

  • round rice papers
  • 200 g (7 oz) Rice vermicelli – cooked according to package
  • 1 large carrot grated or chopped into match sticks
  • A few handfuls of chopped lettuce
  • 18-20 Cooked shrimp – deveined and peeled
  • Black or white sesame seeds – optional

Step 1: Soak 1 rice paper in a large bowl of water for 10 seconds and shake off the remaining water. Place on a flat surface.

Step 2: Add 3-4 shrimp in the middle of the paper and on top of that pile: a bit of lettuce, 1/6 of the rice vermicelli, a small amount of carrot and the sesame seeds

Step 3: Roll the paper starting at the bottom, folding the sides in half way through.

Dip in peanut sauce or check back tomorrow for my Nuoc Cham Sauce recipe.



Serve immediately or the rice paper will become dry and tough

vietnamese spring rolls

Don’t feel like wrapping them? Make it into a salad. Bam. Done.

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