Spinach Quinoa

Info
Prep Time: 10 min
Cooking: 15 min
Waiting: 15 min
Makes: 4 servings
Source: Ricardo Cuisine

What You Need
1 small onion, finely chopped
1 clove garlic, finely chopped
1 Tbs (15 ml) olive oil
1 cup (250 ml) quinoa, thoroughly rinsed
1 1/2 cups (375 ml) chicken broth
1 cup (250 ml) fresh spinach, chopped
Salt & Pepper

Make It
In a saucepan, SOFTEN the onion and garlic in the oil. SEASON with salt and pepper. ADD the quinoa and broth. BRING to a boil. COVER and SIMMER for 15 minutes over low heat. REMOVE from the heat and ADD the spinach. COVER and let stand for 15 minutes. ADJUST the seasoning.

My Comments
I use this recipe as a base then I add edamame, carrots...

Chickpea Salad

Info
Prep Time: 30 min
Makes: 4 servings
Source: Ricardo Cuisine

What You Need
> Vinaigrette:
2 Tbs (30 ml) cider vinegar or white wine vinegar
2 Tbs (30 ml) olive oil
1/2 tsp (2.5 ml) honey
1/2 tsp (2.5 ml) Dijon mustard
1 small clove garlic, finely chopped

> Salad:
1 can 19 oz (540 ml) chickpeas, rinsed and drained
1 red or orange bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 Gala or Cortland apple, cored and diced
3 green onions, thinly sliced
Salt and pepper

Make It
1. In a large bowl, COMBINE all the vinaigrette ingredients with a whisk. 
2. ADD the salad ingredients and TOSS well. Season with salt and pepper. 

My Comments
Simple and delicious.

Greek Salad

Info
Prep Time: 30 min
Makes: 4 servings
Source: Ricardo Cuisine

What You Need
> Dressing:
3 Tbs (45 ml) olive oil
2 Tbs (30 ml) lemon juice
3 Tbs (30 ml) oil-packed pitted black olives, drained and finely chopped
2 Tbs (30 ml) chopped parsley
1 tsp (5 ml) sugar
1 tsp (5 ml) Dijon mustard
1/2 tsp (2.5 ml) dried oregano

>Salad:
4 tomatoes, cubed
1 English cucumber, diced
1 yellow bell pepper, seeded and cubed
3/4 cup (180 ml) feta cheese, diced
1/2 cup (125 ml) red onion, thinly sliced
Salt and pepper

Make It
1. In a salad bowl or a large bowl, COMBINE all the dressing ingredients with a whisk. 
2. ADD the salad ingredients and TOSS to combine. Season with salt and pepper. Place the salad in the refrigerator until ready to serve.

My Comments
Instead of putting the olives and parsley in the dressing, I added them in the salad. I also added some balsamic vinegar to the dressing. Simple and quick recipe.

Apple and Molasses Muffins

Info
Prep Time: 20 min
Baking Time: 25 min
Makes: 18 servings
Freezes
Source: Ricardo Cuisine

What You Need
1 3/4 cups (430 ml) unbleached all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) ground cinnamon
1/2 tsp (2.5 ml) ground ginger
2 eggs
3/4 cup (180 ml) brown sugar
3/4 cup (180 ml) milk
1/2 cup (125 ml) canola oil
1/2 cup (125 ml) molasses
1 1/2 cups (375 ml) All-Bran cereal
3 Granny Smith apples, peeled, cored and diced

Make It
1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line 18 muffin cups with paper or silicone liners.
2. In a bowl, COMBINE the flour, baking powder, baking soda and spices. Set aside.
3. In a large bowl, COMBINE the eggs, sugar, milk, oil and molasses with a whisk. ADD the cereal and let SOAK for about 5 minutes. ADD the dry ingredients all at once and STIR with spatula, just enough to moisten the flour. STIR in the apples.
4. With a 75 ml (1/3 cup) ice cream scoop, SPOON the batter into the cups. BAKE for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.

My Comments
I baked double portion using 6 apples. The moisture and the degree of sweetness are perfect.

Raspberry Coulis

Info
Prep Time: 5 min
Makes: 1 3/4 cups (430 ml)
Source: Ricardo Cuisine

What You Need
4 cups (500 g) frozen rapsberries, thawed
1/3 cup (70 g) sugar

Make It

1. In a blender, purée the raspberries and sugar until smooth. Strain, if desired.

2. Serve with a sponge cake or the Mille Crepe Cake.

My Comments
Serve on the cheesecake!

Lentil and Potato Curry

Info
Prep Time: 25 min
Cooking Time: 45 min
Makes: 4 servings
Source: Ricardo Cuisine

What You Need

1 large onion, finely chopped 

2 Tbs (30 ml) olive oil
2 cloves garlic, finely chopped 

1 Tbs (15 ml) garam masala or curry powder
4 cups (1 litre) chicken broth or water
4 cups (1 litre) potatoes, cut into cubes
1 1/2 cups (375 ml) dried green lentils, rinsed
1 can 14 oz (398 ml) coconut milk (regular or light)
Fresh cilantro leaves, to taste (optional)
Salt and pepper 




Make It

1. In a large saucepan, BROWN the onion in the oil. Season with salt and pepper. ADD the garlic and garam masala and cook for 1 minute.
2. ADD the remaining ingredients except for the cilantro and bring to boil. SIMMER gently, uncovered, for about 35 minutes or until the lentils are tender. Adjust the seasoning. Serve over basmati rice and garnish with cilantro. 



My Comments
I used garam masala instead of curry powder and chicken broth instead of water.

Cheesecake (The Ultimate)

Info
Prep Time: 25 min
Cooking Time: 2 hrs
Cooling: 6 hrs
Makes: 16 servings
Source: Ricardo Cuisine

What You Need
> Crust
1 1/4 cups (310 ml) Graham  cracker crumbs
2 Tbs (30 ml) sugar
1/4 cup (60 ml) unsalted butter, melted
Aluminum foil, 18-inch (46-cm) wide

> Filling
1 1/4 cups (310 ml) sugar
2 Tbs (30 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
4 packages 8 oz (250 g) cream cheese, softened
3/4 cup (180 ml) sour cream
4 eggs

2 egg yolks

1 tsp (5 ml) vanilla extract

Make It

1. With the rack in the middle position, PREHEAT the oven 180°C (350 °F). Line the bottom of a 20-cm (8-inch) springform pan with parchment paper. 


> Crust
2. In a bowl, COMBINE all the ingredients. PRESS lightly onto the bottom of the springform pan. Bake for about 12 minutes. Cool completely and generously butter the inside walls of the pan. 
3. Tightly wrap the base and outer side of the pan with aluminum foil, letting it extend upward. Double the foil.
4.Reduce the oven’s temperature to 170 °C (325 °F). 

> Filling
5.In the food processor, COMBINE the sugar and flour. ADD the remaining ingredients and process until the mixture is just smooth. Pour over the crust.
6. PREPARE a water bath: Place the cake in a large baking dish and pour boiling water into the dish halfway up the pan. 
7. BAKE in the oven for about 1 hour and 50 minutes or until a thermometer inserted into the centre of the cheesecake reads 65 °C (150 °F). Remove the cake from the water bath and aluminum foil. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled. Run a knife between the pan and the cake, then unmould. 



My Comments
I used 3 packs of regular cream cheese and 1 pack of light cream cheese. The cake was cooled overnight. The quantity of filling was enough for one 8-inch cake and one 7-inch cake.

Banana Bread

Info
Prep Time: 5 min
Cooking Time: 1 hr
Servings: 8
Freezes
Source: Ricardo Cuisine

What You Need
2 cups (500 ml) pastry flour
2 tsps (10 ml) baking powder
1/2 cup (125 ml) unsalted butter, softened
1 cup (250 ml brown sugar, lightly packed
2 eggs, beaten
2 tsps (10 ml) vanilla extract
1 1/4 cups (310 ml) banana (about 3), mashed
1/2 cup (125 ml) milk

Make It
1. With the rack in the middle position, PREHEAT the oven to 180 °C (350 °F). BUTTER a 23 x 13-cm (9 x 5-inch) loaf pan.
2. In a bowl, COMBINE the flour and baking powder. Set aside.
3. In another bowl, CREAM the butter and brown sugar for about 1 minute until light and fluffy.
4. ADD the eggs and vanilla and beat until smooth. ADD the mashed bananas and beat with a wooden spoon.
5. ADD the dry ingredients alternately with the milk.
6. Spread the batter in the prepared pan. BAKE for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
7. Let cool before unmoulding and slicing.

My Comments
Yummy!!!

Smothered Chicken with Brown Rice

Info
Prep Time: 15 min
Total Time: 45 min
Output: 4 servings
Source: Kraft Canada

What You Need
4 slices of bacon, chopped
4 small boneless, skinless chicken breasts
4 large carrots, thinly sliced
1 large onion, chopped
1 cup 25%-less-sodium chicken broth, divided
1/4 cup Philadelphia Cream Cheese
3 cups hot cooked brown rice

Make It
Cook and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done. Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.

Stir in broth and cream cheese; cook, uncovered, 2 min. or until cream cheese is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.

My Comments
The first time I used that recipe was many years ago. Recently, I felt like lazy cooking so I found back this recipe. I didn't use bacon, added some peas and replaced brown rice by basmati rice. Yummy!

Genoese Sponge Cake

Info
Prep Time: 20 min
Cooking Time: 25 min
Makes: 2 round cakes or 1 jelly roll
Source: Ricardo Cuisine

What You Need
1 cup (250 ml) unbleached all-purpose flour
1 cup (250 ml) sugar
6 eggs, at room temperature
1 tsp (5 ml) vanilla extract
1/4 cup (60 ml) unsalted butter, melted

Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two 23-cm (9-inch) round or springform pans with parchment paper. Do not butter the sides.
2. In a bowl, combine the flour with 30 ml (2 tablespoons) of sugar. Set aside.
3. In another bowl, beat the eggs, the remaining sugar, and vanilla with an electric mixer until light and fluffy, triples in volume and forms a ribbon when falling of the beaters, about 10 minutes. Gently fold in the melted butter.
4. Sift the flour mixture over the egg mixture and fold it delicately using a spatula.
5. Pour the batter into the pans. Bake for about 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
6. Let cool for about 10 minutes. Run a thin knife blade around the cake to detach it from the pan. Unmould and cool on wire rack. 



Note
1. Flour:
For a chocolate sponge cake, substitute 60 ml (1/4 cup) of flour with 60 ml (1/4 cup) of sifted cocoa powder.
2. Eggs:
You can temper the eggs (in their shells) by placing them in a bowl of hot water for 5 minutes.
3. Step 2:
The surface of the cake will be more even and the sides are less likely to collapse if the pan is not buttered.
4.  Step 5:
When ready, the cake gives off a scrambled eggs aroma.
5. For a jelly roll:
Line a 43 x 30-cm (17 x 12-inch) baking sheet (jelly roll pan with high edges) with parchment paper, letting it hang over two sides. Spread the sponge cake batter into the prepared pan and bake for about 12 minutes or until the cake is lightly browned. Sprinkle sugar on a sheet of parchment paper. Unmould the cake on the parchment paper and remove the backing that has baked with the cake. Roll the cake in the new parchment paper. Leave to cool. Unroll the cake and cover it with jam, buttercream, ganache, whipped cream, or other fillings. Roll the cake onto itself and sprinkle with icing sugar.

My Comments
I baked the round cake version. Yummy! Very simple, easy and quick recipe.

Vanilla Cake (The Ultimate)

Info
Prep Time: 35 min
Cooking Time: 55 min
Cooling: 2 hrs
Makes: 12 servings
Freezes
Source: Ricardo Cuisine

What You Need
3 cups (750 ml) unbleached all-purpose flour
1 tbps (15 ml) baking powder
1/2 tsp (2.5 ml) salt

4 eggs

2 cups (500 ml) sugar

1 tbsp (15 ml) vanilla extract
3/4 cup (180 ml) canola oil

1 1/4 cup (310 ml) milk

Make It
1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans and line the bottom with parchment paper. Set aside.
2. In a bowl, combine the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating.
4. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Divide the batter into the pans and bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting.

My Comments
I did not have canola oil and replaced it by vegetable oil. I baked for 50 min.

Vanilla Pudding

Info
Prep Time: 5 min
Cooking Time: 20 min
In the fridge: 2 hrs
Makes: 6 servings
Source: Canadian Living

What You Need
 1/2 cup (125 ml) granulated sugar
 3 tbsp (45 ml) cornstarch
 2 eggs
 2 1/4 cups (550 ml) milk
 2 tsp (10 ml) vanilla

Make It
1. In saucepan, whisk granulated sugar with cornstarch; whisk in milk. Stir over medium heat just until steaming.
2. Whisk 2 eggs; whisk in half of the hot mixture in slow steady stream. Gradually whisk back into pan; cook over medium-low heat, whisking, for 15 minutes or until thickened. Stir in vanilla.
3. Transfer to bowl; place plastic wrap on surface. Refrigerate for 2 hours or until chilled or up to 2 days.

My Comments
Very easy and simple recipe.

Chocolate Pudding

Info
Prep Time: 10 min
Cooking Time: 10 min
In the fridge: 6 hrs
Makes: 6 servings
Source: Ricardo Cuisine

What You Need
 1/2 cup (125 ml) sugar
 3 tablespoons (45 ml) cocoa powder, sifted
 2 tablespoons (30 ml) unbleached all-purpose flour
 2 tablespoons (30 ml) cornstarch
 3 eggs
 3 cups (750 ml) milk, warm
 1 teaspoon (5 ml) vanilla extract

Make It
1. In a saucepan, off the heat, combine the sugar, cocoa, flour, and cornstarch. Add the eggs and combine thoroughly with a whisk. Stir in the milk and vanilla.
2. Bring to a boil over medium heat, stirring and scraping the bottom of the pan. Simmer gently for about 1 minute.
3. Pour into a bowl and cover with plastic wrap directly on the pudding. Let cool and refrigerate for at least 6 hours or until the pudding is completely chilled.
4. When ready to serve, lightly whisk the pudding to lighten it and divide into six dessert cups.

Note
You can replace 15 ml (1 tablespoon) of cocoa powder with 28 g (1 oz) of chocolate.

My Comments
Healthy pick as Ricardo says. Very easy and simple recipe.

The Best-Best Chocolate Cake

Info
Prep Time: 45 min
Cooking Time: 50 min
In the fridge: 1 hr
Makes: 8-10 servings
Freezes
Source: Ricardo Cuisine

What You Need
- Cake:
 2 cups (500 ml) unbleached all-purpose flour
 1 teaspoon (5 ml) baking soda
 1 teaspoon (5 ml) baking powder
 1/2 teaspoon (2.5 ml) salt
 2 eggs
 2 cups (500 ml) sugar
 1 cup (250 ml) buttermilk
 1/2 cup (125 ml) canola oil
 2 teaspoons (10 ml) vanilla extract
 3/4 cup (180 ml) cocoa powder
 3/4 cup (180 ml) strong coffee, warm

- Ganache:
 1 3/4 cups (430 ml) 35% cream
 2 tablespoons (30 ml) corn syrup
 16 oz (450 g) dark chocolate, chopped

Make It
- Cake:
With the rack in the middle position, PREHEAT the oven to 180°C (350°F). BUTTER and LINE two 20-cm (8-inch) springform pans with parchment paper.
In a bowl, COMBINE flour, baking soda, baking powder and salt. Set aside.
In another bowl, COMBINE eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
In a small bowl, COMBINE cocoa powder and coffee with a whisk. ADD to egg mixture. ADD dry ingredients and STIR until smooth. SPOON batter into pans. BAKE for 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let COOL completely before unmoulding.

- Ganache:
 In a saucepan, BRING cream and corn syrup to a boil. In a bowl, POUR hot cream mixture over chocolate. Let MELT for 2 minutes. WHISK until ganache is smooth. REFRIGERATE for about 1 hour or until it has thickened and is spreadable, STIRRING 4 or 5 times.

- Assembly:
On a work surface, CUT and REMOVE the rounded top of each cake. CUT cake in half horizontally to make 4 slices. SPREAD ganache evenly over the entire surface of the cake slices with a spatula. LAYER 4 slices and PLACE on a cake stand.

Note
1. This cake keeps well for up to 3 days at room temperature under a cake dome.
2. If you buy a quart of buttermilk, remember that the leftover can be frozen for another recipe.
3. If you don’t have buttermilk, replace it with milk with 1 teaspoon (5 ml) white vinegar added per cup (250 ml).

My Comments
I'm not too crazy about sweets. However, this is the best chocolate cake I ever have eaten. The dark chocolate maybe helps. My presentation is not similar to Ricardo's image, but it is still 4 layers. The cake definitively serves more than 10 portions. =)

White Chocolate and Raspberry Squares

Info
Prep Time: 20 min
Cooking Time: 40 min
Output: 8 servings
Source: Ricardo Cuisine

What You Need
6 oz (180g) white chocolate, coarsely chopped
1 cup (250 ml) unbleached flour
1/2 teaspoon (2.5 ml) baking powder
3/4 cup (180 ml) sugar
2 eggs
2 teaspoons (10 ml) vanilla extract
3 tablespoons (45 ml) milk
1 cup (250 ml) fresh raspberries

Make It
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square dish.

In a double boiler, melt the chocolate, stirring constantly. Set aside.

In a bowl, sift together the flour and baking powder.

In another bowl, beat the sugar and eggs with an electric mixer until the mixture is pale and creamy. While beating, add the melted chocolate and vanilla. Add the dry ingredients alternately with the milk, stirring with a wooden spoon. Gently fold in the raspberries.

Pour into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool in the pan. Cut into squares.

My Comments
1 cup of fresh raspberries is not enough. I used one whole box! Not too sweet.

Roasted Pork Tenderloin with Prosciutto & Apples

Info
Prep Time: 15 min
Cooking Time: 25 min
Output: 4-6 servings
Source: Ricardo Cuisine

What You Need
3 Cortland apples, cored and cut into thin 1/16-inch (2-mm) thick slices
2 tablespoons (30 ml) cider vinegar
2 cloves garlic, sliced
1/2 cup (125 ml) apple juice or 1/2 cup (125 ml) chicken broth
2 pork tenderloins
2 tablespoons (30 ml) olive oil
10 thin slices prosciutto
1 tablespoon (15 ml) whole-grain mustard
Salt and pepper

Make It
With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.

In the baking sheet, combine the apples, vinegar, and garlic. Drizzle with the apple juice. Season with salt and pepper. Cover with aluminum foil and bake for about 5 minutes while grilling the pork tenderloins.

In a large skillet, brown the tenderloins in the oil. Season with salt and pepper. Remove the foil covering the apples and add the pork. Brush with the mustard.

Cover the meat with the prosciutto slices, overlapping slightly, then fold them under the tenderloins to cover completely.

Continue baking for 15 to 20 minutes for medium rare. Cover with aluminum foil and let rest for 5 minutes. Slice and serve with the apples and cooking juices.

My Comments
Depending on the size, the pork tenderloins took more than 20 minutes to bake (between 45-60 min). I used chicken broth instead of apple juice. 1 tablespoon of whole-grain mustard is not enough, go with your taste. Eating only the pork tenderloin itself does not have enough flavor. Enjoy the bite with the combination of the pork tenderloin, prosciutto and apple.

Warm Beet Salad with Bacon & Green Beans

Info
Prep Time: 15 min
Cooking Time: 1:15 min
Output: 4-6 servings
Source: Ricardo Cuisine

What You Need
6 medium red or yellow beets, unpeeled
1 thick slice bacon, about 1/2-inch (1-cm) thick, cut into small pieces (about 115 g / 1/4 lb)
2 tablespoons (30 ml) olive oil
1/2 lb (225 g) green beans, trimmed and blanched
1 tablespoon (15 ml) balsamic vinegar
Salt and pepper

Make It
Place beets in a large pot and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until beets are tender. Drain and place in cold water. Peel and cut each beet into 8 wedges.

Place on a large serving platter. Meanwhile, in a skillet, brown bacon in 15 ml (1 tablespoon) of oil until crisp. Drain a little fat. Add green beans and mix thoroughly. Scatter beans and bacon over beets.

In a small bowl, combine balsamic vinegar and remaining olive oil. Drizzle over salad. Adjust seasoning. Serve with a pork roast, warm or cold.

My Comments
I love this healthy dish. I served it with the roasted pork tenderloin with prosciutto and apples (see recipe from Ricardo).

Green Mango Salad

Info
Prep Time: n/a
Cooking Time: n/a
Makes: 6 portions
Source: Canadian Living (http://www.canadianliving.com/food/green_mango_salad.php)

What You Need
1/3 cup (75 mL) chopped cashews or peanuts
2 unripe mangoes, 2 lb/1 kg total
1/3 cup (75 mL) chopped fresh coriander
1/3 cup (75 mL) chopped mint
2 tbsp (30 mL) lime juice
4 tsp (18 mL) granulated sugar
4 tsp (18 mL) fish sauce
1 tbsp (15 mL) vegetable oil
1/4 tsp (1 mL) Asian chili sauce or hot pepper sauce
1 sweet red pepper, thinly sliced
1 cup (250 mL) thinly sliced red onions

Make It
1) In skillet or toaster oven, TOAST cashews over medium heat until fragrant and golden, about 8 minutes; set aside.

2) CUT pointy ends off mangoes. SET each mango on cut end. Using serrated knife, CUT off peel. CUT flesh on either side of flat pit into thin slices; STACK and CUT into thin strips.

3) In bowl, WHISK together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. ADD mangoes, red pepper and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) SPRINKLE with cashews.

My Comments
Thank you to my friend Alice for sharing the recipe. I invited friends over at my place for dinner after work. This recipe is simple and ideal for a limited preparation time. I used peanuts instead of cashews and Sriracha sauce as chili sauce. I really like the taste of the salad dressing. I guess this is one of my favorite salads.

Candy Cane Cookies

Info
Prep Time: 25 min
Cooking Time: 12 min
Makes: a couple dozen, depending on size
Source: Laura Vitale @Laura in the Kitchen

What You Need
3 cups All Purpose Flour
1/2 tsp of Baking Powder
1/4 tsp of Salt
3/4 cup of Unsalted Butter at room temperature
1 cup of Sugar
2 Eggs
1 tsp of Vanilla Extract
3/4 tsp of Peppermint Extract
Red Food Coloring

Make It
1) In the bowl of a standing mixer fitted with a paddle attachment, CREAM together the butter and sugar, ADD the eggs and vanilla, peppermint extract and continue to MIX for about 1 minute.

2) ADD the flour, salt and baking powder and MIX it all in until it's combined. DIVIDE the dough in half and to one half, ADD some red food coloring (add enough to get the color you’re looking for) then WRAP them in plastic wrap and REFRIGERATE the dough for about an hour.

3) Take the dough out of the fridge and allow it to sit at room temperature for 10 minutes. Meanwhile, PREHEAT the oven to 375 degrees and line 2 baking sheets with parchment paper and set aside.

4) Take a about a 2 inch piece of dough from each disk (one red piece and one white) and FORM into a 6 inch rope, lay them side by side, pinching both ends and twist them lightly.

5) Place them on your baking sheet making sure to curve the tops so they look like candy canes. BAKE for about 10 minutes or until lightly golden around the edges and allow them to cool completely.

My Comments
Thank you to my friend Sharon for sharing the recipe. I refrigerated the dough overnight. I did not use the peppermint extract; it is optional.

Fresh Pasta

Info
Prep Time: 30 min
Cooking Time: 2 min
Makes: 4 servings
Source: Ricardo Cuisine

What You Need
About 2 1/2 cups (625 ml) unbleached all-purpose flour
Salt
2 eggs
About 1 tablespoon (15 ml) olive oil

Make It
PLACE the flour in a large mixing bowl. MAKE a well in the centre. BREAK the eggs into the well and ADD the oil. With a fork, lightly BEAT the eggs and oil, gradually mixing them with the flour. When the dough becomes too thick to work with fork, continue with your fingertips and then your hands. Do not use too much flour. A few tablespoons may be left over, or there may not be quite enough, depending on the humidity level and the size of the eggs.

KNEAD the dough on a floured surface for about 10 minutes. The dough will become smooth and elastic. If the dough is sticky, dust it lightly with flour and continue kneading. Let stand for 30 minutes before rolling. 

If rolling the dough by hand, use a pasta rolling pin and roll it very thin. Cut in 1 cm strips for fettuccine. If you have a pasta machine, follow the manufacturer’s instructions for rolling and cutting.

My Comments
Best pasta! My friends and I made double portion which gave 10 servings.We did not use the fork, we simply directly used our hands to mix. Kneading was more than 10 minutes, you have to feel the dough. I have a pasta machine.