Recipes Archive

• Welcome!

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  Welcome to the Recipes section of The Gourmet Pregnancy! Check back often for new recipes.

  Click on each recipe title to access PRINTING and COMMENTING features. We hope you enjoy the recipes as much as we enjoyed creating them!

• Bacon, Apple, Lettuce, Tomato, Cheddar and Avocado Sandwich

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  SERVES 2 | TOTAL TIME 15 MINUTES | ACTIVE TIME 15 MINUTES

  How to improve on the classic BLT? Just ask a pregnant woman! Add avocado and sautéed apples for a sandwich that is very close to perfection. This will be sure to satisfy a number of your cravings.

  INGREDIENTS

  6 slices bacon, cut in half
  1 Red Delicious apple, peeled, cored and thinly sliced
  4 slices calabrese bread
  1 tablespoon mayonnaise
  2 lettuce leaves
  ½ tomato, sliced
  6 thick slices extra-old white cheddar
  ½ ripe avocado, pitted, peeled and sliced

  METHOD

  In a large frying pan over medium heat, fry bacon to desired doneness. Remove from pan and blot on paper towel to remove excess grease. Reduce heat to low, drain off excess drippings and add apple slices to pan. Cook for 2 minutes, flip apples and cook for another 2 minutes. Transfer to a paper towel. Toast bread; spread each slice with mayonnaise. For each sandwich, layer half of the lettuce, tomato, cheese, bacon, avocado and apple slices. Top with another slice of bread.

  TO SERVE

  Use 2 cocktail toothpicks per sandwich to hold the sandwich together. Slice in half and serve.

• Chocolate Chai White Tea

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  SERVES 2 | TOTAL TIME 15 MINUTES | ACTIVE TIME 10 MINUTES

  Mmm … chai tea with rich milk and chocolate is sweet and comforting. White tea offers a gourmet twist on this classic but exotic hot drink. The complex notes make this a charming choice for times to relax and unwind.

  INGREDIENTS

  2 cups fresh boiled water
  2 white chai tea bags
  1 cup milk
  1 tablespoon unsweetened cocoa powder
  2 tablespoons granulated sugar
  1∕8 teaspoon pure vanilla extract
  2 tablespoons pure maple syrup

  METHOD

  In a large cup, pour water over tea bags. Set aside to steep for 5 to 7 minutes. Heat milk in a saucepan over medium heat until scalding. Remove from heat; add cocoa, sugar, vanilla and maple syrup. Stir in tea.

  TO SERVE

  Pour into large mugs.

• Roasted Butternut Squash Wedges with Honey Green Curry Drizzle

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  SERVES 4 | TOTAL TIME 1 HOUR | ACTIVE TIME 30 MINUTES

  You’ll have friends and family believing you’re a trained chef after serving this unique and unexpectedly delicious
  dish. Butternut squash is fantastic on its own, but the honey green curry takes it over the top. Welcome to your four-star home restaurant!

  INGREDIENTS

  1 medium butternut squash
  ¼ cup pasteurized honey
  Juice of 1 lime
  ¼ cup coconut milk
  1 teaspoon Thai green curry paste

  METHOD

  Preheat oven to 400°F. Using a sturdy knife, cut the top off the squash and discard. Cut the squash in half lengthwise. Using a spoon to scrape, remove seeds and pulp; discard. Cut squash into 2-inch-wide triangular wedges, about
  12 in total.
  In a small bowl, combine honey and lime juice. Place squash wedges on a foil-lined baking sheet. Using a pastry brush, generously cover wedges with some of the honey mixture. Bake squash for 35 to 40 minutes or until tender.
  Meanwhile, pour the remaining honey mixture into a small saucepan and warm over medium heat. Whisk in coconut milk and curry paste. Bring sauce to a boil; lower heat to simmer and cook for 20 minutes to reduce.

  TO SERVE

  Arrange 3 squash wedges per plate. Drizzle with warm curry sauce.

• Chocolate Truffle Soufflés

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  SERVES 6 | TOTAL TIME ABOUT 1 HOUR | ACTIVE TIME 30 TO 40 MINUTES

  There’s a naughty little surprise in the centre of these smooth chocolaty soufflés. The first few bites are scrumptious, but the next few bites will take you over the edge. Your sweetie will remember why they fell in love with you while savouring this dessert.

  INGREDIENTS

  3 tablespoons butter, plus extra for ramekins
  6 tablespoons granulated sugar, plus extra for ramekins
  1 cup semisweet chocolate, chopped
  3 tablespoons whipping cream
  1 teaspoon pure vanilla extract
  3 large egg yolks
  4 large egg whites
  6 Lindt chocolate truffles

  METHOD

  Preheat oven to 400°F. Butter six 4-ounce ramekins. Coat thoroughly with sugar. Chill in the refrigerator until ready to use.
  Melt semisweet chocolate in a double boiler. Stir in whipping cream, butter and vanilla. Remove from heat; whisk in 3 tablespoons of the sugar and the egg yolks. Set aside to let cool.
  In a bowl, beat eggs whites until frothy. Add in the remaining 3 tablespoons of sugar, beating until stiff peaks form. Fold the egg whites into chocolate mixture until combined.
  Fill the ramekins halfway with the chocolate mixture, then add a truffle to each cup. Fill the remainder of the way with the chocolate mixture. Bake soufflés for 15 to 18 minutes or until firm yet still jiggles when lightly shaken.

  TO SERVE

  The ramekins will be very hot, so place each on a dessert plate. Serve immediately,

  Note: The mixture can be prepared and poured into ramekins several hours in advance of baking.
  

• Panko-crusted Stuffed Grilled Portobello

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  SERVES 4 | TOTAL TIME 25 MINUTES | ACTIVE TIME 25 MINUTES

  An outstanding blend of texture and flavour, this grand vegetarian Portobello has a meaty base, simple filling, light and crisp panko topping and an unexpected kiss of ginger. Gourmet gals everywhere are enjoying Japanese panko in new ways.

  INGREDIENTS

  1 teaspoon olive oil, plus extra for brushing
  1 clove garlic, chopped
  1 handful fresh spinach leaves, chopped (plus additional leaves for garnish)
  ½ red pepper, chopped
  1 teaspoon freshly grated ginger
  2 tablespoons soy sauce
  4 large Portobello mushrooms caps
  6 tablespoons ricotta cheese
  4 tablespoons panko (Japanese bread crumbs)

  METHOD

  Preheat the barbecue or indoor grill to medium-high. Heat olive oil in a frying pan over medium heat. Cook garlic, spinach, red pepper and ginger with the soy sauce for 3 to 4 minutes, until tender. Thoroughly wash the mushroom caps. Scoop out the gills with a spoon and discard. Lightly brush the mushroom with olive oil; grill for 2 to 3 minutes each side if using a barbecue, or with the lid down if using an indoor grill.

  In a bowl, mix the sautéed vegetables with the ricotta. Scoop mixture into the mushroom cap; sprinkle with panko. Warm under the broiler (set at high) for about 5 minutes or until the panko is golden brown and crisp.

  TO SERVE

  Serve on individual plates and garnish with fresh spinach leaves.

• Sautéed Sablefish With Eggplant Caviar

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  SERVES 4   |  TOTAL TIME 1 HOUR 20 MINUTES  |  ACTIVE TIME 40 MINUTES

  Wow! This special fish is just delicious (and safe to eat while pregnant). It has a silky, buttery texture and is so simple to prepare. Don’t be fooled by the word “caviar” — this recipe doesn’t contain any fish eggs and isn’t salty or slimy either. Based on a traditional recipe but with a gourmet twist, the eggplant becomes a warm and delicious side that pairs perfectly with the sablefish. Use any leftovers as a dip for warm pita bread. This melt-in-your-mouth meal is sure to impress.

  CAVIAR

  1 head garlic
  2 tablespoons olive oil, plus extra for drizzling
  2 large eggplants
  1 tablespoon balsamic vinegar
  1 shallot
  1 cup chopped fresh basil, cilantro and dill (equal parts of each)
  Salt and freshly ground black pepper

  FISH

  1?2 lemon 4 fresh sablefish fillets, skin on
  Salt and freshly ground black pepper
  2 tablespoons flour 1 tablespoon olive oil
  2 stalks green onion, cut lengthwise into thin strips, for garnish

  METHOD

  Preheat oven to 375°F. Cut the top (about 1?2 inch) off the garlic head and remove as much of the papery outer layers as you can. Drizzle gently with olive oil. Wrap in foil. Cut the eggplants in quarters lengthwise and wrap each piece individu- ally in foil. Bake the eggplants and garlic the on middle rack in oven for about 45 minutes. The eggplants should be tender when done — if not, leave them in a bit longer. Remove from oven, unwrap the foil and set aside until cool to the touch.
  Using a sharp knife, remove the skin from the eggplants and discard. Transfer the eggplants to a food processor. Squeeze the pulp out of each garlic clove and add to food processor. Add the 2 tablespoons of olive oil, vinegar and herbs and process to blend well. Taste the mixture, seasoning with salt and ground pepper. Set aside.
  To prepare the fish, squeeze the juice from half of a lemon over the fillets; lightly season with salt and pepper. Lightly dust the non-skin side of the fillets with flour. Heat a non-stick frying pan over medium heat for several minutes until hot. Add olive oil. Place the fillets in the pan, skin-side down. Sear for 2 to 3 minutes; flip and cook for another 1 to 2 minutes. The fish will be juicy and flaky when cooked — don’t overcook or it will dry out.

  TO SERVE

  Place fish alongside a small scoop of eggplant caviar mixture and garnish with green onion.