Raspberry Mousse
/This is a very simple but full-flavoured mousse. You could also make it with strawberries, wild blueberries or cherries.
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These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
I used the Japanese Kuri squash which is a fiery red colour. It roasts well. You can use any drier variety of squash for this curry.
The best Scottish shortbread handed down through my family. Crumbly, sweet and buttery.
This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.
This is the one hors d’oeuvre that I keep being asked for time and time again. It’s crunchy, creamy, spicy and hits all the high spots.
Mushrooms and squash have a real affinity and this soup proves it. I like to use oyster mushrooms, but chanterelles, which I found at the supermarket this week, provide the best flavour.
The fifth taste, umami, has much to do with glutamate, an amino acid found in such foods as prosciutto, soy sauce and a number of cheeses. Umami can show up in your glass, too (fermentation is glutamate’s old friend).
When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.
This is a very simple but full-flavoured mousse. You could also make it with strawberries, wild blueberries or cherries.
Read MoreIf you make this dessert in raspberry season, buy them fresh. Frozen ones (not in syrup) also work very well in this recipe.
Read MoreSurround the brownies on this platter, which can be used to serve four or 44, with fruit and sauces in separate bowls. I like dulce de leche, chocolate sauce (recipe below) and a fruit purée (recipe below), usually strawberry. Choose three different types of ice cream and place them in chilled containers. Use berries too if they're available.
Read MoreThis flaky/tender shortcake is quick to make. To drain the yogurt, place it in a paper-towel-lined strainer and allow to sit for 1 hour or overnight in the refrigerator.
Read MoreThese moist, chocolaty squares have a welcome hit of raspberry for contrast. They freeze well and only take about 30 minutes to come back to room temperature, which makes them ideal for packing in lunchboxes.
Read MoreThe melt-in-the-mouth texture and slightly nutty flavour are an outstanding combination. Linzers are usually made with hazelnuts but any ground nuts can be used – the texture doesn't change, just the flavour.
Read MoreI first had this sensational dessert in Chile in a small hotel in Patagonia. I did not get the recipe due to language problems but this is my take. There are two options for serving: either freeze the dessert or serve in pretty dishes.
Read MoreThis dessert refreezes quite well. Make it several days before you need it, and serve leftovers on another occasion.
Read MoreIf you have visited French pâtisseries in Paris, you know that one of the confections that always looks so beautiful are the tarts. Making one as pretty and delicious as they are in France is easier than you might imagine and each step can be done ahead of time.
Read MoreThese are the best in the world, my grandson Josh says. For the best texture, he suggests underbaking them slightly.
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© 2018, Lucy Waverman.