Tag Archives: decadent

January snowsqualls, sleepovers, and cooking in a storm!


Sometimes unexpected things happen. And rich and amazing surprises result.

The past two weeks when the snow falls, it appears to have come in foot high dumps. As well as a lot of shovelling, this past weekend’s snow event made Winna stay not only for Friday night’s Shrimp Creme Brulee dinner, but nestle in for a full weekend sleepover. Apart from great girlfriend time sipping steaming mugs of coffee as the trees drooped with fresh winter cloaks, we talked and cooked and ate, and shovelled a LOT of snow. We also snowshoed along the serene shores of Slocan Lake in a monochromatic impressionist landscape.

A Wintery Day and Prawn Creme Brulee

You, however,  need not shovel a cm of the white stuff in order to to serve up these wintery delights!

Shrimp Crème Brulee

Serves 8 as an appetizer; 4 as a meal

I tbsp butter ¾  cup half and half or whole milk
1 large leek, white part sliced finely or 2 green onions ¾ cup grated Gruyere, Swiss or Jarlsberg cheese
   or 2 shallots, finely chopped 1 tbsp minced fresh tarragon or 1 tsp dried
2 cloves garlic, minced 2 tbsp minced fresh Italian parsley
12 oz prawns, peeled and cut into half inch pieces 2 tbsp minced fresh chives
2 tbsp fresh lemon juice ¼ tsp salt
2 large eggs Freshly ground pepper, to taste
2 large egg yolks ½ cup freshly grated Parmesan for topping
¾  cup whipping creams 1 cup rye or multigrain bread, cubed in ¼ inch cubes for croutons

Preheat the oven to 275 F. Lightly grease 8 – ½ cup ramekins. In a large skillet, melt butter over medium heat and add leeks and garlic. Stir until fragrant and then add the prawns.. Sprinkle with lemon juice.  Cook gently till they just turn pink. Remove from the heat.

In a medium sized bowl, whisk the eggs and egg yolks together until pale in colour. Whisk in cream and milk and then stir in shrimp mixture, cheese, tarragon, parsley, chives, salt and pepper. Fill ramekins ¾ with this savoury mixture.

Place ramekins in a 9 x 11 baking pan, and fill with hot water half way up the sides of the ramekins in depth. Bake in the oven for 35 to 40 minutes or until the centre of each custard jiggles slightly. Remove carefully from the pan and place on a baking sheet. To each ramekin, add a handful of croutons and a tablespoon of parmesan cheese.  Place the cookie sheet under the broiler to melt cheese or use a kitchen torch  to brown the cheese.

A fine bottle of Italian wine -- the perfect complement to Savoury Prawn Creme Brulee

Serve hot.

Perfect as a main course with a fresh carrot salad

Skor Bar Brownies


Skor Bar Brownies

Okay, at long last here it is….. this is the most requested treat by my students.

Always when I offer to bake, it’s a chorus of “Skor Bar Brownies” that breaks out in the class! Thanks to Isaac, Kevan and Travis for clanouring on Facebook for this recipe…The power of social media!

Brownie Layer:

½ cup butter                                   Melt butter
½ cup sugar                                    Mix together sugars, egg, cocoa and add to butter
½ cup brown sugar
1 large egg
¼ cup cocoa
½ cup flour                                     Sift together flour and baking powder and add.
1 tsp baking powder
Pour into an 8” square greased pan and bake at 325 F for 25 minutes.

Cream Cheese Layer:
8 oz. cream cheese                         Soften cream cheese and mix it till smooth
¼ cup icing sugar                           Add icing sugar and vanilla to cream cheese.
tsp. vanilla

Skor Bar Layer:
3 – 4 Skor bars                               Chop Skor bars in a food processor or with a knife so   
                                                          that pieces are small, but not crumbs.

After the brownies have baked and cooled, spread cream cheese icing and then on top, sprinkle crushed Skor bars. Refrigerate or freeze until served.

So simple; so decadent.

Photo will follow when I make the next batch!