Kaiserschmarrn is an Alpine recipe (originally from Austria but well-known also in Bavaria and in Switzerland) that literally translates as ‘Emperor’s mess’ 😉
It’s a fluffy pancake, torn into small pieces, covered with powdered sugar and served with a fruit compote – typically either applesauce or stewed plums.
Some recipes also add raisins to the batter – I personally like that a lot.
 
Ingredients for the pancake

• 6 eggs, separated
• 3 tablespoons sugar
• 350 ml milk
• 1 tsp vanilla extract (optional)
• 130 g flour
• pinch of salt
• 2 tablespoons butter for frying the pancake (not the batter)

 
Garnish

• Powdered sugar
• Fruit compote, applesauce or maple syrup

 
Instructions

• In a large bowl, whip the egg whites and sugar to soft peaks. Best to slowly pour sugar in while whipping.
• In another large bowl, whisk together egg yolks, milk and vanilla extract until combined. Add flour and salt and whisk gently until no lumps are left.
• Gently fold in egg whites into yolk/milk/flour mixture until no white lumps are visible.
• Heat large non-stick pan on medium heat.
• Melt 1 TB of butter in pan.
• Pour half of the batter into the pan. Wait about 5-7 mins until the bottom is golden brown.
• Flip the pancake over and brown the other side for 2-4 mins.
• Cut and tear the pancake into bite sized pieces and stir to brown on all sides, making sure the batter is cooked through.
• Remove cooked pieces to a serving dish and repeat step 5-6 with the remaining batter.
• Serve Kaiserschmarrn pieces on platter or individual plates, sprinkled with powdered sugar and a side of fruit compote or other sweet accompaniment.

The original Chocolate Crackles® recipe and everyone’s favourite childhood treat! Chocolate Crackles® are simple and easy to make and a hit at kids' birthday parties.

INGREDIENTS

• 4 cups Kellogg's® Rice Bubbles® (in the US this is Rice Krispies)
• 1 cup icing sugar
• 1 cup desiccated coconut
• 250g copha®*, chopped *** In the US … no kremelta and no copha but apparently Palmin or Solidified Coconut Oil are substitutes:  https://whatscookingamerica.net/q-a/copha.htm**
• 3 Tbsp cocoa

​
DIRECTIONS1. In a large bowl, mix the Kellogg's® Rice Bubbles®, icing sugar, cocoa & coconut.
2. Slowly melt the copha® in a saucepan over a low heat. Allow to cool slightly. Add to Rice Bubbles mixture, stirring until well combined.
3. Spoon mixture into paper patty cases and refrigerate until firm.

copha®* - Registered trade mark Peerless Foods. *Kremalta in New Zealand.

Ingredients:

• 4-5 Bell Peppers (Orange, Yellow, and/or Red)
• 2 Tablespoons Olive Oil
• 1 Tablespoon Butter
• 3 Cloves of Garlic
• 1 Large, Sweet Onion
• 4-5 Bell Peppers (Orange, Yellow, and/or Red)
• 1 Boil-in-bag White or Brown Rice
• 1 pound Ground Beef
• 5-6 Tablespoons of Mom’s Tomato Sauce (or Rao’s as a substitute)
• 2-3 Teaspoons Tomato Paste
• Salt & Black Pepper to taste
• For some kick: Red Pepper Flakes to desired heat
• Cheddar Cheese (sliced preferred but grated would do)

 
Prep:

1. Pre-heat oven to 450°
2. Take beef out of fridge to come up to room temperature
3. Rinse, cut tops off, and remove inside of the bell peppers (remove as much as pith as you can more room for the stuffing)
4. Place peppers in oven safe baking dish – for an easier cleanup line with foil, dull side up
5. Chop the garlic
6. Dice the onion

 
Cooking:

1. Cook the Rice to the box’s instructions
2. In a large non-stick skillet heat the Olive Oil and Butter on medium-high heat
3. Add the Garlic to skillet and heat until it’s aromatic (don’t burn the Garlic or you’ll have to start over)
4. Add the Onion and cook until translucent
5. Add the Tomato Sauce and stir in, then the Tomato Paste 
6. Before you add the Beef – season with Salt and Black Pepper
7. Add the Beef and break it down with a wooden spoon – stirring occasionally to cook thoroughly
8. Add the Red Pepper Flakes a little goes a long way – so stir in and taste – no turning back once you’ve added – this will also help to see if you need more Salt and/or Black Pepper
9. If timed well Rice should be almost done and ready to add to the skillet – stir in Rice
10. Fill each Bell Pepper, drizzle Olive Oil on the Peppers, and around the Peppers 
11. Cover the dish with tin foil and cook in oven at 450°F for 30 minutes
12. After the 30 minutes is up remove foil and add the Cheese (1-2 slices per pepper depending on how cheesy you’d like) and broil on high until cheese is melted/crispy on top

 
Mangia!
​

Here is a Persian recipe that my father used to make. Exotic but simple. It’s called Fisinjoon, or chicken with walnut and pomegranate.  It’s a dish I cook with fond memories of my father, who is sadly no longer here. He loved it, as did we all, and it brought back memories for him from his childhood and his love for his mother’s cooking, growing up in Baghdad. 

Ingredients (for 4 people)
1 large onion
4 – 6 chicken thighs, skinned
8 ounces of walnut halves
1 cup pomegranate concentrate
Salt
Pomegranate seeds to garnish
Shredded fresh mint leaves to garnish
 

1. Place the walnut halves into a food processor and blend to a paste. Dribble water into the mix to create a pale brown paste.
2. Slice and fry the onions in a saucepan until translucent.
3. Add the chicken to the frying pan with the onions. Fry it without the lid for a few minutes.
4. Spoon the walnut mixture into the pan and fry with the onion and chicken until the walnut mix is a darker roasted colour. Do not allow to burn.
5. Add a good pinch of salt.
6. Drizzle the pomegranate concentrate into the mixture and add a cup of water.
7. Put the lid on the saucepan, reduce the heat and allow the sauce to simmer.
8. Keep stirring every 10-15 minutes to stop the sauce from sticking.
9. Allow to simmer for one hour until the chicken is cooked.
10. Remove the pomegranate seeds from the fruit.
11. Shred the mint leaves.
12. Transfer to a warmed serving dish and sprinkle over the pomegranate seeds.
13. Finally sprinkle over the fresh shredded mint.
14. Serve with steamed white rice and a bright, fresh salad.

This is a traditional Dominican recipe where my mom not only placed great ingredients, but lots of love in making it for my brother and me.  Stews are classic choices in Latin cuisine and are prepared in a traditional cooking pot called a caldero, or in a heavy kettle. This is a dish where, depending on how many people, you can cook once and have leftovers for days to come, hence saving time.  I hope you take the opportunity to create this amazing Dominican dish because its absolutely delicious.

​Prep Time: 30 minutes; Cook time: 1 hour (+/-). Serves 6

​· 2 pound beef, cut into small pieces. (round or skirt)
· Juice of 1 lime
· 1 teaspoon oregano
· 1 teaspoon adobo
· 1 teaspoon pepper
· 1 teaspoon salt, (or more, to taste)
· 2 tablespoons vegetable oil
· 1 red onion, chopped
· 2 tomatoes, chopped
· 2 bell peppers, chopped
· 2 carrots, chopped
· 3 cloves garlic, mashed
· 1 cup tomato sauce
· 1 cup pitted Alcaparrado (jar of olives and capers mixed together)
· 1 sprig of parsley, chopped

1. Seasoning the meat: Season the meat with pepper, oregano, adobo,
and salt. Add lime juice to the meat. Stir to coat all the meat with the
seasonings. Let it rest for 20 minutes in the refrigerator.

2.Browning the meat: Heat the oil in a heavy bottomed pot (caldero) over
high heat and add the meat and brown.

3. Cooking the meat: Add 4 tablespoons of water, stir and cover. Lower
the heat to medium-low. Repeat the process of adding water, stirring, and cooking covered until the meat is very tender. This process can take 35 minutes to 1.5 hours depending on the meat. Usually it takes about 1 hour.

4. Cooking vegetables: Once the meat is tender, add peppers, onion,
tomatoes, carrots, garlic, and pitted Alcaparrado. Stir, then cook covered
until the vegetables are soft.

5. Making the sauce: Add the tomato sauce and 1 cup of water and let it
reduce to obtain a light sauce. Season with salt to taste, and sprinkle with the parsley. Remove from heat. Serve with white rice.