The herbaceous flavour and aroma of wild herbs from the south of France are what makes David’s Herb de Provence blend unique. Whisk it into this easy vinaigrette and toss with your favourite greens, beans, pasta, or grain salad.
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Adding David’s Bombay Curry to this quick tomato sauce cranks up the flavour in weeknight meals. The sauce is versatile and delicious simmered with vegetables, meat, fish, grains, beans or tofu.
The heat gets turned up when you add David’s Peri Peri Rub to this sauce made with charcoal-grilled vegetables. The flavours pair perfectly with roast chicken or grilled meat.
A fresh and simple sauce to serve with charcoal-grilled souvlaki, fish, and vegetables. David’s Mediterranean Rub adds extra flavour to this creamy sauce.
Traditional hummus gets a flavour makeover when you add David’s Lemon Herb Rub.
The cumin, thyme and lemony sumac in David’s Za’atar Rub give this dip authentic Arabic flavour. It’s easy to make in the oven or on the grill and is a delicious snack served with toasted pita chips.
This recipe is ideal as a gluten free or vegetarian stuffing, as it bakes deliciously in muffin tins. Or, it can be prepared and used as a stuffing for chicken or turkey.
Bacon Wrapped Chestnut Print Prep time 10 mins Cook time 15 mins Total time 25 mins Author: Jodi MacKinnon Recipe type: Appetizer Ingredients Chestnuts (one per completed appetizer) Toothpicks (one per chestnut) Bacon strips (one strip covers three chestnuts) Instructions Preheat oven to 350° F (180°C) Cut each bacon strip equally into thirds. […]
Chestnut Cake Print Prep time 10 mins Cook time 40 mins Total time 50 mins Author: Jodi MacKinnon Recipe type: Dessert Ingredients 4 eggs 500 g chestnut spread 3 tablespoons hazelnut flour (ground filberts) 1 tablespoon flour 100 g butter, melted 1 vanilla bean Whipping cream (optional) Sorghum syrup for drizzle (optional) Instructions […]
Perfectly spiced Caesar Craft Grand Caesar cocktail mix is all you need for this brunch menu staple. Or, make it a meal by loading on the elaborate garnish of your choice. One bottle of Grand Caesar mix makes four 8 oz. servings.
Tayberry Sorbet Print Author: Nicole MacVicar Recipe type: Dessert Serves: 1L Ingredients 120 g of organic cane sugar 50 mL of water 3 g Sorbet stabilizer Powder for Texture 1 Kg (1000g/1 bag) Tayberry puree La Fruitiere Instructions Blend the sugar and sorbet stabilizer. Bring the sugar/stabilizer and water to a boil in a […]
Dark Cocolate Sorbet Print A creamy dark chocolate sorbet. Author: Nicole MacVicar Recipe type: Dessert Ingredients 2¼ cups water, divided (555 mL total) 1 cup cane sugar (200 g) ¾ cup unsweetened dutch-process cocoa powder (75 g) 3 g sorbet stabilizer 1 tsp bourbon vanilla powder pinch of salt (fine himalayan pink salt, kosher, […]