Crispy Tilapia with Lemon-Herb Mayo and Oven Fries

Crispy Tilapia with Lemon-Herb Mayo and Oven Fries - Candy Coated Culinista

Crispy Tilapia with Lemon-Herb Mayo and Oven Fries – Candy Coated Culinista

I have been wanting to try the Fish & Chips from Len Duckworth’s Fish & Chips; as this has been recommended to be numerous times is a Toronto Foodie institution if you will. I’ve had a bad experience with fish & chips from Pickle Barrel and ever since I just haven’t had the desire to have anythimg resembling deep-fried fish. I found it to be extremely greasy and the batter didn’t stick to the fish so I just never wanted to try it again. Then I found saw this recipe and with fresh fish in hand I thought I’d give it another go and make sure I visit Duckworth in the near future.

Yield/Serving: 2
Prep Time: 30 min.
Cook Time: 30 min.
Difficulty level is: Medium

From Canadian Living

Ingredients
Oven Fries
• 2 small yellow potatoes, cut into wedges with skin on
• 1 tsp extra virgin olive oil
• Pinch of sea salt
• Pinch of ground black pepper
Crispy Tilapia
• 2 tbsp cornmeal
• ¾ tsp chili powder
• ¾ tsp dried parsley
• 2 tilapia fillets
• 1/8 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 tbsp extra virgin olive oil
Lemon-Herb Mayo
• 2 ¾ tsp mayonnaise
• 1 ½ tsp chopped fresh parsley
• 1 tsp lemon juice
• ½ garlic clove, finely grated

Assembly
Oven fries
1. Preheat oven to 425°F.
2. Toss potatoes, salt & pepper in a small bowl with extra virgin olive oil.
3. Spread evenly on a baking sheet, turning once and bake for 25 minutes until golden and tender.
Crispy Tilapia
1. In a plate mix the cornmeal, chili powder and parsley.
2. Sprinkle salt and pepper onto fish and dredge in the cornmeal mixture.
3. Using a frying pan, heat half the oil over medium heat.
4. Cook tilapia turning once until fish is cooked, about 8 minutes.

Lemon-Herb Mayo
1. In a small prep bowl mix the mayo, parsley, lemon juice and garlic.
2. Serve.

Please Enjoy

My thoughts
This is a light and slightly healthier fried fish option and the fish didn’t taste fishy and was still flakey. The lemon-herb mayo was such a great addition and this will be my new tartar sauce.

Portuguese Custard Tart Diaries: Nova Era Bakery

Nova Era Bakery - Candy Coated Culinista

Nova Era Bakery – Candy Coated Culinista

Location: 770 College Street, Toronto, Ontario, M6G 3R1 – (416) 516-1622; Hours: Everyday – 6am – 11:00pm

Walking through Little Portugal & Little Italy of course I’m going to run into many bakeries serving Portuguese Custard Tarts. This however is the exact tart that introduced me and made me love this Portuguese treat. I had my first Portuguese Custard Tart back in 2005… how do I remember this you ask well it was the first year I started working for a new company and the bake sale had tarts from here. I remember the sweet, chewiness off the tart shell and the creaminess of the custard like it was yesterday. From the moment my mouth touched there tarts I was hooked. These Portuguese Custard Tarts taste exactly as they did back in 2005 and I enjoyed them so so much. I also enjoyed an orange tart which was a sweet citrusy treat with coarse sugar bruleed on top.

K is for … Kale & Mango Smoothie

Kale Mango Smoothie - Cady Coated Culinista

Kale Mango Smoothie – Cady Coated Culinista

This is my first green smoothie! I was a little apprehensive in regards to how this would taste, as all my smoothies are fruit based and I haven’t introduced vegetables into them as of yet in such a main role.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: less than a minute
Difficulty level is: Easy

Ingredients
• 1 packed cup, kale leaves, chopped
• ½ cup fresh pineapple, chopped
• 1 fresh mango, chopped
• ½ cup vanilla flavoured almond milk
• 8 ice cubes

Assembly
1. Combine all ingredients in a blender and blend until smooth.

Please Enjoy

My thoughts
This was surprisingly delicious. I’m not going to lie I can taste the kale. It’s hard to get all the kale to be blended up smoothly without little kale pieces or flecks being left behind when I am drinking it; but overall pretty good. I could taste the kale and the sweet and tart notes of the pineapple. The addition of almond milk to this smoothie was a great idea.

Apple Rose Tarts & Rose Bud Tarts

Apple Rose Tarts - Candy Coated Culinista

Apple Rose Tarts – Candy Coated Culinista

I have been eyeing this recipe for about a year now and have wanted to make apple rose tarts so badly. I just didn’t trust my skill level; as I found this to be one of those what I like to call more “cheffy” desserts; which requires a certain amount of skill and finesse that this home cook probably doesn’t have yet. Well when my male co-worker came to work after promising to make these with 24 apple rose tarts in hand believe me it was on. I thought if he can do it I can surely, not because he was a male but because he isn’t a baker by any means. So if that’s the case then what am I afraid of and that weekend I spent a couple of hours squashing my fear.

Yield/Serving: 14-18
Prep Time:
1 hour
Cook Time: 30-35 minutes
Difficulty level is: Medium, time consuming

Ingredients
• 450g box of butter puff pastry , contains 2 rolls/packages
• 6 royal gala apples, thinly sliced
• Lemon juice
• 1 cup raspberry jam
• 1 tbsp cinnamon
• 1 tsp cardamon
• Raspberries, for centre of tart
• Confectioners’ sugar, to decorate

Assembly
1. Preheat oven to 360°F.
2. Spray muffin tray with cooking spray.
3. Prepare butter puff pastry as instructed on the box.
4. Work on a marble surface if possible like a pastry board, or otherwise flour your surface.
5. Roll out the puff pastry until thinned and slices sheet into 6 stripes of pastries.
6. In a small bowl mix raspberry jam and cinnamon until combined.
7. Cut apples in half and core.
8. Using a mandoline thinly slice apples and place in a bowl with lemon juice and toss. (so apples don’t brown)
9. Using a microwave safe bowl cook apples for 40 seconds until apple are pliable.
10. Brush entire puff pastry with raspberry jam.
11. Make a dome shape with the apples on the top edge of the puff pastry; letting the apple peak overtop.
12. Overlap the apples until you reach the end of the puff pastry.
13. Turn up the bottom half of the puff pastry to seal the apples in.
14. Roll the pastry tight and place in the muffin tray.
15. Place raspberry in the centre.
16. Bake for 30 – 35 minutes or until puff pastry is a golden brown.

Tips
• Use one full stripe for a full sized tart and cut pastry strip in half for a mini sized tart.

Please Enjoy

My thoughts
I have no idea what I was afraid of as these turned out so well and I even did a little recipe variations as I never like to copy a recipe exactly. The dough was flaky with the sweet and tart quality to the apple and raspberry. These went very fast for father’s day and the compliments came in just as fast. This took a lot of time and lots of love was put into this recipe for sure; but it was worth it in the end. People couldn’t believe I made this and frankly I couldn’t either.

Apple Rose Tarts - Candy Coated Culinista

Apple Rose Tarts – Candy Coated Culinista

Apple Rose Tarts - Candy Coated Culinista

Apple Rose Tarts – Candy Coated Culinista

J is for … Jalapeno Cheddar Biscuits

Jalapeno Cheddar Biscuits - Candy Coated Culinista

Jalapeno Cheddar Biscuits – Candy Coated Culinista

Now that I can make shortcakes, biscuits were the next logical step and I will be enjoying and making this fluffy, buttery, crumbly much more. These are such an easy quick accompaniment for dinner.

Yield/Serving: 8
Prep Time: 10 min.
Cook Time: 15 – 20 min.
Difficulty level is: Easy

Ingredients
• 2 cup all purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 tsp parsley
• 1 tsp oregano
• 6 tbsp unsalted butter, cold and cubed
• ½ cup cheddar cheese, shredded
• ½ cup mozzarella, shredded
• 2 jalapeno thinly sliced and seeded
• ¾ cup 2% milk

Assembly
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Using a large sized bowl mix flour, cornmeal, baking powder, baking soda and salt together with a whisk.
4. Using your hands add butter and mix until the mixture resembles coarse crumbs.
5. Add cheese and jalapenos.
6. Slowly add milk incorporating until dough is formed.
7. Cut dough and form into a circle and place on parchment paper.
8. Bake for 15-20 min or until golden brown or until a cake tester inserted comes out clean.

Tips
• Spray a muffin pan with non-stick cooking spray to have muffin shaped biscuits.

Please Enjoy

My thoughts
After making the strawberry shortcake I knew I had the basis for a biscuits recipe and I ran with it and it turned out so well. My mixture rose and everything which was an issue for me the last time I made these over a year ago. I made these once and immediately had excellent reviews and these were mentioned for a whole week; so I made these again but this time using a muffin pan to test out shapes. This was a hit and I even halved my second batch so this time I could enjoy the biscuits without the jalapenos.

Cheddar Biscuits - Candy Coated Culinista

Cheddar Biscuits – Candy Coated Culinista

Raspberry Jam & Peach Yoghurt Weeknight Bundt

Raspberry Jam & Peach Yoghurt Weeknight Bundt - Candy Coated Culinista

Raspberry Jam & Peach Yoghurt Weeknight Bundt – Candy Coated Culinista

You’ve just got home from work and you have guests coming over in an hour and a half; what can I prepare that is fast and tasty and fool proof under this time crunch and on the fly with whatever is in the pantry? Well this raspberry jam and peach yoghurt cake fit the bill. I was a little worried as I didn’t have a solidified recipe; but I let my instincts kick in and carried on.

Yield/Serving: 4-6
Prep Time: 5 – 10 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1 cup self-rising flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/3 cup butter, cold and diced
• 1 egg
• 1/3 cup peach yoghurt
• 1/2 cup milk
• ½ cup raspberry jam
Glaze
• ¼ cup confectioners’ sugar
• 2 tbsp water

Assembly
1. Preheat oven to 320°F and spray pan with non-stick spray.
2. Sieve flour, sugar, baking powder and cinnamon in a mixing bowl.
3. Using your hands mix the cold butter into the flour mixture with your fingertips until the mixture has the consistency of breadcrumbs.
4. In separate bowl whisk together yoghurt, milk, egg and then pour the mixture into the flour and combine using fork until it becomes a dough.
5. Add two-thirds of the marmalade into the dough and incorporate; but don’t overwork.
6. Pour dough into a bundt pan and bake for one hour, or until golden brown on top.
7. In a medium size bowl whisk together the confectioners’ sugar add water and drizzle over top of cake.

Please Enjoy

My thoughts
Reviews were “this is a surprisingly moist cake” and I couldn’t agree more. I was a little worried with the hour cook time I would have no time to redo or make a new dessert before my guests arrived; but I pulled it off and sent the leftovers home with them.

Strawberry Shortcake with Vanilla Cream

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake has been one of those recipes I have always wanted to make and I have been a little apprehensive about making it for some reason. Once I tried this recipe I really have no idea why I shied away.

I haven’t been participating in the Chatelaine Cooking club since the Cranberry Clementine Cheesecake Challenge in November of 2015; but this challenge brought me back in and to my surprise I was selected as the winner see photo here. I was totally delighted as I had a few different taste testers; which were very happy for me as they tasted this amazing recipe and love my food styling.

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 14 min.
Difficulty level is: Easy

From Chatelaine (Batched down)

Ingredients
Shortcake

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 ½ tsp baking powder
• 1/8 tsp sea salt
• Lemon zest, from one lemon
• ¼ cup cold unsalted butter, cut into small cubes
• 1/3 cup heavy whipping cream, plus 3 tbsp
• 1 tbsp heavy whipping cream for brushing
• 1 tsp coarse sugar
• 250g strawberries sliced
Vanilla Whipped Cream
• ½ vanilla bean
• ½ cup heavy whipping cream
• 1 tbsp granulated sugar

Assembly
Shortcake
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper and set aside.
3. Using a large bowl stir together flour, sugar, baking powder, salt and lemon zest until blended.
4. Incorporate the butter using your finger, until the mixture resembles coarse crumbs.
5. Slowly add in the heavy cream, until the dough can form a ball.
6. Slightly press down the dough on a lightly floured surface and cut into four wedges.
7. Gently form each wedge into a ball and place on sheet 1” apart.
8. Brush the tops of the biscuits with cream and sprinkle with sugar.
9. Bake for 12-14 min. or until the tops are a golden brown.
10. Let cool on rack.
Vanilla Whipped Cream
1. Split vanilla bean down the middle and scrape out the vanilla seeds.
2. Using an electric mixer with the whisk attachment add in the vanilla seeds and sugar and whip cream on medium until stiff peaks are formed.

Assembly
1. Once cooled cut shortcakes in half.
2. Place some jumbleberry jam on the plate.
3. Place the bottom of the shortcake and top with whipped cream.
4. Add strawberries on top followed by more whipped cream.
5. Place the top portion of the biscuit.
6. Garnish with strawberries and serve

Tips
• Serve with jumbleberry jam or strawberry jam.

Please Enjoy

My thoughts
These were a big hit with my tasters. One reviewer even showed me a clean plate with the remnants of jam. Another requested even more jam even though I gave a healthy helping; but they are Welsh born and this reminded them of scones, jam & clotted cream. I loved this so much I wanted to make another batch right away and wished I hadn’t batched down the recipe. The addition of the lemon zest to the batter added a slight punch and brightness not to mention nothing beats fresh homemade whipped cream. I haven’t purchased canned whipped cream in years now.

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream - Candy Coated Culinista

Strawberry Shortcake with Vanilla Cream – Candy Coated Culinista

Sautéed Fiddleheads

Sautéed Fiddleheads - Candy Coated Culinista

Sautéed Fiddleheads – Candy Coated Culinista


For a few years now I have been intrigued and have been searching for fiddleheads – this peculiar looking green thing that resembles a koru or young fern to me. There are only two places I could think of in Toronto that would for sure carry these; Ever Green Brickworks and St. Lawrence Market. On my first stop to St. Lawrence market I found it and was very happy I wouldn’t have to continue on my journey.
At $7.99/lb these are an expensive vegetable and is it worth its cost I’m not sure really ???

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 1 tbsp extra virgin olive oil
• 4 cloves garlic, diced
• 1/3 small onion, diced
• 1lb fiddleheads
• Sea salt, to taste
• Black pepper, to taste
• ½ lemon, freshly squeezed

Assembly
1. Heat a frying pan over medium-high heat and add olive oil.
2. Add garlic and onion and fry.
3. Add in cleaned fiddleheads along with salt and pepper and continue to cook for 2 minutes.
4. Finally squeeze fresh lemon and cook for another 2 minutes and serve.

Please Enjoy

My thoughts
Fiddleheads have antioxidants and are a source of omega-3, omega-6 fatty acids and are also high in fibre. I found them extremely hard to clean to my liking with all those little leaves attached that I knew hold dirt. I wanted to highlight but not overpower the fiddleheads; but it still tasted like I was just eating something straight from the ground or off a tree. The fiddleheads itself taste like asparagus; but with a less dynamic flavour. There is some hype behind these and I find them to be quite overrated as they lack flavor even with my additions.

Fresh Fiddleheads - Candy Coated Culinista

Fresh Fiddleheads – Candy Coated Culinista

Spiced Apple and Blackberry Compote

Spiced Apple and Blackberry Compote - Candy Coated Culinista

Spiced Apple and Blackberry Compote – Candy Coated Culinista

Nothing beats a multi-purpose recipe. I made this recipe thinking it would help me to enjoy plain Greek yoghurt and I ended up finding many other uses for this recipe.

Slightly altered from: Simply Nigella

Yield/Serving: approx 235ml
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 2 large Granny Smith apples, peeled and chopped into small pieces
• 1/3 cup blackberries, chopped
• 1 stick cinnamon
• ¼ cup water
• 1 tbsp pure maple syrup

Assembly
1. Peel and chop apples into small pieces and place in a medium sized saucepan with a tight-fitting lid on top.
2. Add blackberries, cinnamon and water and place the lid on over medium-low heat.
3. Check mixture at the 2-3 minute mark and see if the water has come to a boil.
4. Replace lid and let cook for another 10-15 minutes, stirring every 3 minutes with a wooden spoon. (to ensure nothing stick to the bottom of the pot)
5. When the fruit has broken down into a puree, remove pot and cinnamon stick from the heat and add maple syrup and stir.
6. If the mixture hasn’t broken down, give it a quick pulse in a blender until smooth.

Tips
• Compote will keep in the fridge for up to five days
• Can be frozen for up to 3 months. Thaw overnight in the refrigerator.

Please Enjoy

My thoughts
The smell of this compote was delicious and reminds me of those colder winter months. Serve on top of Greek yoghurt if you like; but I still couldn’t tolerate the yoghurt even with this delicious compote. I fell back to my usual go to of adding this to my smoothies and to accompany my pork loin.

Peanut Butter Cookie Dough Sandwich Cookies

Peanut Butter Cookie Dough Sandwhich Cookies - Candy Coated Culinista

Peanut Butter Cookie Dough Sandwhich Cookies – Candy Coated Culinista

I made these cookies for a friend as a part of their birthday dinner. I just love preparing a meal as part of a birthday celebration.

Yield/Serving: 14-16 cookies (7-8 sandwich cookies)
Prep Time: 10 min.
Cook Time: 9 – 11 min
Difficulty level is: Medium

Ingredients
Cookies
• 1 ¼ cups all-purpose flour
• ¼ tsp baking soda
• ½ tsp salt
• ¼ cup butter, at room temperature
• ¼ cup creamy peanut butter
• ¼ cup granulated sugar
• ¼ cup golden brown sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
Cookie Dough
• 3 tbsp butter; softened
• 3 tbsp creamy peanut butter
• 3 tbsp golden brown sugar
• 3 tbsp all-purpose flour
• 3 tbsp confectioners’’ sugar
• 1/8 tsp salt
• 1 ½ tbsp heavy cream
• ½ tsp vanilla extract
• Semi-sweet chocolate chips, to decorate

Assembly
Cookies
1. Preheat oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Using a medium sized bowl whisk together flour, baking soda and salt.
4. Using an electric mixer with the whisk attachment, whisk together the butter, peanut butter, sugar and brown sugar until creamy, about 2 to 3 minutes.
5. Add in the eggs and vanilla and slowly beat in the flour mixture.
6. Once the mixture has reach a dough consistency roll into 1” sized balls and arrange on cookie sheets.
7. Bake for 9 to 11 minutes or until golden brown.
8. Let cool on baking sheet for 5 minutes and then transfer to wire rack to let cool completely.
Cookie Dough
1. Using the electric mixer beat together the butter, peanut butter, brown sugar until light and creamy, about 2 to 3 minutes.
2. Add flour, confectioners’ sugar and salt until incorporated.
3. Add in the heavy cream and vanilla extract until light and fluffy, about 2 more minutes.
4. Add some cookie dough to the flat side of the cookies and top with another cookie.
5. Decorate the sides of the exposed cookie dough with chocolate chips.
6. Repeat until all the cookies are filled.
7. Serve

Tips
• You can add the chocolate chips into the cookie dough if you prefer; but I like the esthetic of the chocolate chips along the sides.

Please Enjoy

My thoughts
These were mentioned in passing as a favourite cookie and I just took note and filed that info away until the right time. Reviews were “these are awesome and you’re the best” and “I never expected these on top of dinner.” I also tucked one away for a co-worker who loves sweets. The review was “surprisingly soft; as I was expecting a firmer cookie”. I enjoyed a halfie (half of a sandwich cookie) and it was soft and very tasty; as my first time making this it came out so good.

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