Do you think of yourself as a savvy chef in the kitchen? Are you looking to try out new and exciting recipes? Well now you can test out recipes created by some incredible up-and-coming student chefs.
We have guests in the Kitchen! Loreto & Nicoletta of SugarLoveSpices are sharing their simply divine recipe for a mushroom and lobster risotto!
This dish is a luxurious plate full of flavour, texture, and aroma. Your first spoonful will reveal this creamy rice with hints of tomato and white wine, rounded with the plump earthy flavour of mushroom, alongside sweet onion and garlic. We cannot forget those juicy tender pieces of lobster that tell your taste buds THIS IS IT!
We have a guest in the kitchen! Louisa of Living Lou is sharing her delicious recipe for Mushroom Gnocchi Soup.
I’m a huge fan of soups. On most Sunday afternoons you’ll find a big pot of soup on my stove. During the hot days of summer, I’ll often opt to make something in my slow cooker or pressure cooker so that it won’t heat up my kitchen, but we’ve been having a lot of cool and rainy days recently, so this recipe has been on repeat.
This is a creamy mushroom and gnocchi soup with bacon and potatoes. There is no cream in the soup itself, its thickness comes from olive oil and flour to create a thickening agent, similar to a roux. It is hearty and full of flavour, and pretty quick to make! If you wanted to make it vegetarian, you could easily leave out the bacon and swap the chicken broth for water or vegetable broth.
We have a guest in the kitchen! Alisa from The Delicious Spoon is sharing her recipe for Creamy Garlic Mushrooms!
My name is Alisa Infanti and I am the recipe developer and food photographer for The Delicious Spoon. I live in Hamilton, Ontario and am a wife and mom of two so I understand how important it is to be able make a meal for my family that is as easy to make as it is delicious!
As a kid you couldn’t get me to eat a mushroom. I mean, in school they tell you it is a fungus and then well, that was game over for me. It wasn’t until I was at my friend’s home for dinner and their parents served mushrooms in a pasta dish and my mother’s rule “eat what is put in front of you” rang in my head. So down the hatch that mushroom went and I have been a fan ever since. I love the subtle woody and earthy flavour and meaty texture of mushrooms and now add them into my recipes whenever I can.
We have a guest in our kitchen today!! Heather from Beerx is here, and she has an exciting gnocchi recipe to share!
Sweet potatoes, beets and potatoes have regularly been the vegetable of choice in common gnocchi dough. I decided it was time for mushrooms to shine. Roasted with garlic and butter then pureed smooth these little dumplings are light as a feather and have incredible earthy flavours, perfect for any sauce especially this smoked gorgonzola cream sauce.
The most time spent on this recipe is shaping the pasta, however it is really simple to do and little ones can enjoy helping out.
We have a guest in the kitchen! We’re thrilled to have Loreto and Nicoletta of SugarLoveSpices joining us again, sharing a delicious hot and sour soup with fresh shiitake, enoki, and oyster mushrooms.
A play of spicy meets acidity and sourness adding in meaty exotic mushrooms, soft velvety tofu, crisp bamboo shoots, and beansprouts to an end result of pure delight! Wanting to put something different on the table tonight? Why not be adventurous and make this delicious soup!