Cardamom Orange Yogurt Cake


Cardamom Orange Yogurt Cake
Print Recipe
Servings Prep Time
12-14 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
12-14 people 20 minutes
Cook Time
40 minutes
Cardamom Orange Yogurt Cake
Print Recipe
Servings Prep Time
12-14 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
12-14 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
Cake
  1. Preheat oven to 350℉. Grease and line with parchment a 9" x 3" round cake pan.
  2. Over a sheet of parchment paper, sift together flour, baking soda and salt. Set aside.
  3. In a large bowl using an electric mixer beat together sugar, eggs and orange zest until light, creamy and triple in volume, approximately 3-4 minutes. Lower speed and slowly add butter to incorporate. Continue adding yogurt, Grand Marnier and cardamom. Add half the sifted flour mixture and half the orange juice, beating until combined. Add remaining flour and orange juice beating until smooth, approximately 30 seconds. Pour into prepared pan and smooth out top. Bake for 37-40 minutes or when a toothpick inserted into center comes out clean.
  4. While cake is hot brush with orange syrup allowing syrup to be absorbed before brushing on more. Allow cake to cool completely on a wire rack. When cool loosen edges and remove from pan and cut into wedges. Serve with sweetened whipped cream or ice cream.
Orange Glaze
  1. Combine all ingredients in a small saucepan and bring to a boil, whisking often. Once at a boil, allow to boil for 2 minutes. Remove from heat and brush onto cake.

Beet Salad with Creamy Feta Dressing


Beet Salad with Creamy Feta Dressing
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Beet Salad with Creamy Feta Dressing
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
15 minutes
Ingredients
Salad
Dressing
Servings: people
Instructions
Salad
  1. Cook beets in lightly salted simmering water until fork tender, approximately 15-18 minutes depending on size. Prepare dressing while beets are cooking. Drain and cool with cold running water. Once cool to the touch, trim off top and bottom and peel off skin, which should remove easily. Place beets onto a paper towel lined plate to absorb any run off beet juice. Cut beets into large bite size chunks.
  2. Arrange approximately 2 cups of mixed greens onto plate. Cut apple half in half and remove core. Slice into 1/4" slices and spread half of the apple over mixed greens. Top with half the beets and sprinkle with 2 tbsp of pistachios. Drizzle with dressing and sprinkle with additional fresh dill fronds. Season with freshly cracked pepper and sea salt if desired. Serve immediately.
Dressing
  1. Using a blender or mini food processor, blend together all ingredients except feta until combined and smooth. Add feta and pulse a few times to combine yet retain some feta texture. Keep chilled until ready to use.
Recipe Notes

-I used the elongated cylindra beets which cook quickly and peel easily.  Globe style beets can be used, just adjust cooking time according to size of beet.

-This recipe makes about 2/3 cup of dressing which may be more than you need, however it is difficult to blend smaller amounts.  Use any extra on sweet potato fries or lamb burgers.

-This recipe makes 4 starter size salads if desired.

Grilled Lamb Koftas


Grilled Lamb Koftas
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
12 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time
12 minutes
Grilled Lamb Koftas
Print Recipe
Servings Prep Time
6-8 servings 30 minutes
Cook Time
12 minutes
Servings Prep Time
6-8 servings 30 minutes
Cook Time
12 minutes
Ingredients
Minted Yogurt Sauce
Lamb Koftas
Servings: servings
Instructions
Minted Yogurt Sauce
  1. Stir together all ingredients and chill until ready to use.
Lamb Koftas
  1. Add all ingredients to a large bowl and gently mix with your hands until well combined but not overworked. Cover and chill for up to one day in advance. Shape approximately 2 1/2 ounces of meat mixture into a 3" long log, making 13-15 in total. Thread onto skewers and chill until ready to grill.
  2. Preheat heat grill to medium and grill lamb skewers for approximately 12 minutes turning to brown all sides. Meat should no longer be pink and the internal temperature should reach a minimum 160℉. Split pitas and fill with 2 koftas. Top with Minted Yogurt Sauce and desired toppings such as lettuce, sprouts, and onions.
Recipe Notes

Recipe makes approximately 35 ounces of mixture and can be made into burger patties as well.   I used metal skewers, however if using wooden skewers be sure to soak in water according to directions prior to use.

Dukkah Crusted Pork Cutlets

Dukkah Crusted Pork Cutlets
Print Recipe
Tender pork with a crunchy exterior and loads of flavour.
Servings
4-5 people
Servings
4-5 people
Dukkah Crusted Pork Cutlets
Print Recipe
Tender pork with a crunchy exterior and loads of flavour.
Servings
4-5 people
Servings
4-5 people
Ingredients
Dukkah Crusted Pork Cutlets
Yogurt Mint Sauce
Servings: people
Instructions
Yogurt Mint Sauce
  1. In a small bowl whisk together all ingredients and allow to rest in refrigerator for at least 30 minutes to blend flavours.
Dukkah Crusted Pork Cutlets
  1. Preheat oven to 350℉. Roast pine nuts and cashews in a single layer on a baking sheet for 10-12 minutes, turning half way through. Allow to cool completely before proceeding.
  2. Once nuts are cool pulse in a food processor until broken down to small bits. Be careful not to over process or nuts will turn to a paste. Add sesame seeds, panko and remaining spices. Pulse 2-3 times to combine. Set aside.
  3. Cut pork tenderloin into 1/2" thick slices. Using a meat mallet, pound each slice between pieces of plastic wrap into a cutlet no more than 1/4" thick. Season both sides of cutlets with salt and pepper.
  4. Whisk eggs together in a shallow bowl and place dukkah in a separate shallow bowl. Dunk one cutlet into egg bath and then into dukkah mixture, pressing slightly to coat both sides. Arrange pre coated cutlets on a parchment lined baking sheet. When all cutlets are coated, heat 1 tbsp canola oil in a large skillet over medium low heat. Add 4-5 cutlets to the pan cooking approximately 4 minutes per side, adjusting heat lower if necessary as the nuts burn easily. Remove cooked cutlets from pan and wipe out any stray bits with a paper towel. Repeat with more oil and cutlets. Keep cooked cutlets warm in a low oven. Serve immediately with Yogurt Mint Sauce.
Recipe Notes

Resist the urge to turn up the heat when cooking the cutlets.  The nuts will burn very easily!  A low-medium temperature is best even though the cutlets will not sizzle when you put them in the pan.  After a few minutes the nuts will turn golden and they are ready to flip.

Italian Turkey Burgers with Basil Mayonnaise

Italian Turkey Burgers with Basil Mayonnaise
Italian Turkey Burger with Basil Mayonnaise
Print Recipe
A flavourful and juicy turkey burger topped with a refreshing basil mayonnaise.
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Italian Turkey Burgers with Basil Mayonnaise
Italian Turkey Burger with Basil Mayonnaise
Print Recipe
A flavourful and juicy turkey burger topped with a refreshing basil mayonnaise.
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
10 minutes
Ingredients
Italian Turkey Burgers
Basil Mayonnaise
Servings: people
Instructions
Italian Turkey Burgers
  1. In a small bowl whisk together egg, onion powder, garlic powder, dry mustard, pepper and salt. Set aside.
  2. In a medium size bowl gently mix together ground turkey, Italian sausage, onion, red pepper and parsley. Add egg mixture and breadcrumbs and mix with hands until well combined.
  3. Form into approximately 4- 41/2 ounce patties 1/2 inch thick, making an indent in the center of each patty.
  4. Preheat grill to medium high. Lightly brush each patty with oil and grill for approximately 5 minutes per side or until 170℉ is reached. Remove from grill and serve with Basil Mayonnaise.
Basil Mayonnaise
  1. In a small bowl whisk together all ingredients and refrigerate until ready to use.
Recipe Notes

Recipe Source:  Compelled To Cook