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Mairlyn

Vegetarian Asian Spring Roll Salad

a vegetarian main course salald using tofu

Makes 14 cups Fresh Asian-style Spring Rolls are fabulous to eat, and I order them almost every time I see them on a menu. While I was in recipe development mode for Peace, Love and Fibre I thought, yes, I’ll make Spring Rolls for the book because I love them so much. After making the […]

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Jerk Chicken with fibre-rich sides

a plate of jerk chicken with sides

Serves 4-8 Jerk is more than just a highly spiced combination of antioxidant rich green onions, thyme, allspice, cinnamon, nutmeg, and hot spices. It’s a process that doesn’t work if you’re in a hurry. The chicken, fish, or tofu needs time to marinate, the grill needs to be fired up, and that protein needs to […]

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Shepherd’s Pie with a fibre twist

Shepherd's Pie using ground turkey or beef and lentils

As the self proclaimed Queen of Fibre adding fibre rich ingredients into your family’s favourite recipes is a great way to bump up their immune supporting fibre intake. I have tweaked the iconic Shepherd’s Pie by adding more fibre rich vegetables and lentils to my standard recipe that uses ground turkey or ground beef. Not […]

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Salmon Cakes with a wee bit of a kick

salmon cakes are heart healthy and delicious

Makes – 8 – 3-inch (8 cm) cakes Serves – 4 – 2 cakes per serving These salmon cakes have become a regular weekly dinner at our house since Covid. Easy and yummy with the convenience of canned salmon, they are a great way to add those heart and brain healthy omega-3 fatty acids into […]

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Mediterranean Style Pizza

a easy to make pizza using hummus and cooked veggies

Makes 2 individual pizzas to serve two adults These easy to make vegetarian pizzas are a go-to on the weekend. Recipe: 2 whole wheat tortillas 1 Tbsp canola oil 4 mushrooms, thinly sliced ½ cup thinly sliced zucchini, about 1/2 a mdium zucchini 2 cup finely sliced kale, make sure it’s well packed into the […]

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Lemon Curd Buttercream Icing

change u your white cake by icing it with Buttercream infused with Lemon Curd

Makes just enough icing to ice one two layer 8” cake. This tart and sweet Lemon Curd Buttercream Icing is a game changer. It will transform your favorite white cake recipe into a spectacular dessert. Even if you slightly over mixed your white cake like I did..see picture. It was still fabulous.  I used the […]

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Chocolate Mousse

chocolate mousse the lactose free version

I discovered a lactose free chocolate mousse at the Whole Foods Grocery store in Toronto on February 12, 2004. Yes, sadly I made a note of it in my foodie journal: Dear diary, finally found a mousse I could eat! I loved that mousse so much; I was making daily trips to the store for […]

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Decadent Chocolate and Toffee Christmas Squares

These easy to make Christmas squares are going to become a family favourite. Squares are quicker and easier to bake than cookies. And these decadent morsels are really easy to eat. I have to hide them from my husband or they would be gone in a couple of days. Sidebar: you don’t even want to […]

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Braised Beef Stew aka The Marion Kane Stew with Prunes

a rich and hearty beef stew served with mashed potatoes and peas

Serves 8 This is the best stew I’ve ever eaten. It’s actually a misnomer to call it a stew, it’s more akin to a luscious “melt in your mouth braised beef dish” complete with a gravy that is deep and delicious. My dear friend Marion Kane, food sleuth, journalist, extraordinary food writer, smart and wonderfully witty […]

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Shortbread Empire Cookies

Shortbread Empire cookies on a rack as the almond icing sets

Empire Cookies are usually made with Sugar Cookies. Mine use Shortbread instead. I was inspired after I attended an event with the Scottish Embassy in Toronto. I tried their version of Empire Cookies and I was instantly hooked. This is my spin of that cookie experience, much easier to make than rolling out the sugar […]

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