All the recipes from our Holiday Baking Class with Rebecca
Penny's dad's delicious seafood chowder recipe.
Nova-Scotia-Blueberry-Grunt
Nova Scotia blueberry grunt is a classic East Coast fruit dessert! This is a very simple, traditional recipe which makes the most of seasonal wild blueberries.
This simple no churn ice cream uses just 3 ingredients.. whipped cream, sweetened condensed milk and vanilla essence!
These rich banana bites are nutty and yummy. Just coat bananas in chocolate and dip them into peanuts, sprinkles or coconut.
This Vegan Berry Nice Cream is the perfect dessert for hot summer days. This dairy-free and sugar-free ice cream can be made in a blender in just minutes! Plus, it's quick, easy, and only requires 3 ingredients!
Simple and quick to make, this frozen yogurt bark is the perfect summer treat. Topped with fresh berries and crunchy granola, it's a perfect hot weather snack.
From our learn to make California roll sushi & uramaki sushi rolls
From our Lebanese Cooking session - this is the Tabbouleh we made. This Middle Eastern herb and bulgur salad is zingy, fragrant, and delicious! The perfect dish to go with Shish Tawook.
From our Lebanese cooking session - Shish Tawook is a popular Lebanese grilled chicken skewers recipe. It's tender juicy chicken marinated in yogurt, lemon and garlic.
Fiona's English Scone Recipe - a great alternative to traditional tea biscuits as they use yogurt instead of eggs to help them rise.
Pound cake 3 ways recipe with instructions on how to make a Lemon Drizzle loaf cake, Victoria Sponge cake and Double chocolate chip cupcakes.
