It’s time to share our favorite brunch recipe with all of you. We’ve had a different version of this at Lawrence in Mtl. and it was love at first bite. Here it goes;

What you will need (for two people):

Two cups of cut celeriac                                                                                          One cup of cut leeks                                                                                                      One cup of sliced mushrooms (here we used baby Portobello but  you can substitute with Shitake,  Pleurote etc.)                                                4 eggs                                                                                                                                      1/3 cup of cooking cream                                                                                      Shaved Parmesan                                                                                                        Salt and pepper

Start off by sweating the leeks in a bit of butter and olive oil. Add the mushrooms and celeriac and cook until dry on medium heat.

Add the cream and reduce until the cream is almost all evaporated. Season well and take off the heat. Separate the four eggs but keep the yolks in the half shells to help keep the yolk intact.

Gently fold the whites into your hot celeriac mixture to slowly start cooking the egg. Don’t worry if it’s a bit runny as it will finish baking in the oven.  For small cavities with a spoon and gently deposit two yolks per dish. Top with shaved Parmesan and bake at 300 degrees Celsius for about 10-12 minutes. Leave in longer if you prefer a hard yolk.

Serve with your favorite toast and enjoy!

We’re back this weekend at the Aylmer farmer’s market! We’ve got three weekends left so come out and say hello.

We’ve gotten back into making French Macarons after a bitter love affair with them and since finding our new recipe, it’s much simpler and there is less swearing involved.

This time, we’ve made raspberry jam, pink cotton candy and vanilla buttercream.

We’ve gone mad and decided to go on a journey to recreate every dessert from our childhood. Our first go is the every so tasty Whippet (tea cake) cookie. We’ve made or course a giant form of it here with homemade graham crackers,fresh vanilla bean marshmallow and raspberry jam.

Check these puppies out! We went old school with these and started a small batch of crème anglaise as the base of our ice cream. We’re not convinced the thinner version with only cream and sugar will work well in the kitchen aid ice cream attachment.  We added mixed berries that we chopped up and smushed it between two crunchy oatmeal cookies. What will happen next, through osmosis is something magical. These cookies will become tender and absorb some of the ice cream essence and make these sandwiches something wrong and right, all at once.

Here’s our take on the infamous Doubletree cookie. It’s bigger, and in our minds better, with a shorter ingredient list.  We’ve substituted the oats for a bit of coconut and added some Skor bits to the chocolate chips.  We’ll be sharing the recipe shortly.

Cheers!