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Nothing says, “I love you” more than home-made marshmallows! Definitely a labour of love, but easier than you might think, these delicate pink confections are the perfect gift for this Valentine’s Day. Lightly tinted with pure raspberries and softly flavoured with passionfruit, they are pure perfection for the sweet lover on your list. And once you make these, you’ll never reach for the store-bought version again. Package them up with a pretty ribbon or serve in a cup of sweet hot chocolate and you’ll be sure to have that special someone asking, “Will you be mine?”

Makes 12 large marshmallows

  • 3 envelopes of unflavored Knox gelatin
  • 1/2 cup cold water
  • 1Tb raspberry puree
  • 2 cups granulated sugar
  • 2/3 cups white corn syrup
  • 1/4 cup passionfruit juice
  • 1/4 teaspoon sea salt
  • Confectioners’ sugar for dredging

Line a 9×9 pan with foil and sprinkle heavily with icing sugar.

In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water and raspberry puree. Soak for 15 minutes.

Combine sugar, corn syrup, and 1/4 cup passionfruit juice in a small saucepan on med. High heat until the sugar dissolves, bring to a boil until the syrup reach 240 250 degrees about 5mins. Pour boiling syrup into gelatin and mix at high speed. Add the salt and beat for 10 -12 minutes. Scrape into the 9 x 9-inch pan and spread evenly.

Let mixture sit over night. Remove from pan, dredge the marshmallow slab with confectioners’ sugar and cut into 12 equal pieces with scissors or cookie cutters (dip cutters in confection sugar first for an easier cut). Sprinkle each piece of marshmallow in confectioners’ sugar.

Nicole - February 13, 2012 - 7:57 am

I am really enjoying all of the recipes!

Fennel and leeks are plentiful and inexpensive in the markets these days, especially here in BC where both are grown locally. Caramelizing the fennel adds a deep, rich tone to this perfectly balanced flavour combination. The perfect compliment to a winter’s lunch or a light mid-week supper ( I enjoy it with slices of lightly grilled sour touch bread!), this sophisticated soup is so outrageously velvety it can even head up your next dinner party.

Makes 8 to 10 servings

  • 4 Tbsp. (60 mL) extra virgin olive oil
  • 6 stalks of celery, sliced into 1/2 inch (1.2cm) pieces
  • 4 large leeks, white parts only, rinsed and coarsely chopped
  • 4 cloves garlic, sliced
  • 4 bulbs fennel, trimmed and cut in half lengthwise
  • 4 Tbsp. (60 mL) unsalted butter
  • 1 Tbsp. (15 mL) sugar
  • 10 cups (2.4 L) chicken stock
  • 2 large potatoes, peeled and thinly sliced
  • 1/2 cup (120 mL) cream
  • juice of 1 lemon
  • sea salt and freshly ground pepper to taste

Heat the oil in a 4 – 6 quart (4 – 6 L) stock pot. Sauté the celery, leeks and garlic over medium-low heat until the vegetables are soft, about 15 minutes. Remove the vegetables from the pot and set aside.

Cut the fennel into 1/4 inch (.6 cm) slices. Melt half the butter in a heavy sauté pan and add the fennel. Cook over medium-high heat until the fennel starts to brown. Turn to brown all sides. Sprinkle with sugar to encourage the fennel to caramelize to a deep golden colour.

Turn up the heat sand add the chicken stock. Whisk to scrape the caramelized bits off the bottom of the pot. Add the celery, leek, garlic and potatoes to the pot. Bring to a boil, reduce heat and simmer 30 minutes. Let cool until room temperature. Purée the soup in 2 cup (475 mL) batches in a blender until smooth. Strain through a fine sieve. Return to the pot and stir in cream and lemon juice. Season with sea salt and freshly ground pepper.

*note: this soup will freeze well if you wait to add the cream until you’ve defrosted and are reheating.

Michael Philip Oliver - January 28, 2015 - 6:02 pm

And GOOD with these soup’s are: “rainforest crisps”. SERIOUSLY, have you eaten anything so dense that your energy spike is 10 to the tenth power?
I’ve got TWO bags in my possession at this moment; “Oat and Cranberry Crackers” and you’re NOT going to have them. Funny Trivia; My bags were acquired by moi in their 2nd month of “Expiration”; in their pristine (bag) environment and were imminently edible proof of great packaging, eh? (Canadian) and this from a Chef as well.
Oh! Almost forgot; THIS product was sustainable! It came from; Solano County Food Bank! Yiiippppeeee

Kale is the king of winter vegetables. Not only is it hearty, chock full of vitamins, iron and antioxidants, kale is also as versatile as it is delicious. Try it sautéed with garlic and chilis, add it to a pot of winter vegetable soup or enjoy it fresh as in this super yummy salad. Whatever your preference, treat yourself to a fresh bunch from your local winter farmer’s market or green grocer and delight in eating your greens all winter long. This salad is fantastic on it’s own as a light lunch or supper, perfect as an accompaniment to grilled or roasted chicken, and robust enough to share a plate with richer meats like lamb and beef.

This recipe is a bit loose – just make enough vinaigrette to coat the amount of kale you have.

  • 1 bunch of black kale ( you can use the curly version but I don’t like it as much for this dish)
  • 2 – 3 tbsp balsamic vinegar
  • zest of 1/2 lemon
  • sea salt – to taste
  • freshly ground pepper
  • 1/4 – 1/3 cup olive oil
  • a shot of chili oil  (optional)
  • parmesan – lots grated
  • 1/4 cup currants  – soak for 10 min & drain
  • 1/4 cup pine nuts lightly toasted

Remove the tougher stems and very finely julienne the leaves.

Whisk together the vinegar, lemon zest, salt, pepper & olive oil. Toss on the julienned kale.

Add the parmesan, currants and pine nuts just before serving (the nuts will go soggy if they sit in the vinaigrette too long). You can eat it right away but it softens & mellows if left to sit for at least 15mins.

This salad is good as leftovers the next day although the texture changes completely.

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