S'Mores Pie

A delicious chocolatey pie that will disappear faster than you can say "S'more, please!"

S'Mores Pie

If I'm going to make dessert it has to be really easy and really delicious. This take on the iconic s'more in the form of a pie fits the bill. Easy to make, creamy and delicious. It has a graham/nutella crust, chocolate pudding filling and a homemade toasted marshmallow fluff topping. In our house it disappeared just as soon as it hit the table. You've got to try this one out!

S'mores Pie
Adapted from Bon Appetit

Serves: 8 to 10 


9 whole graham crackers, ground finely in a food processor

2 tablespoons table cream

2 tablespoons Nutella

2 packages chocolate pudding mix

Milk as per pudding instructions

2 large egg whites

1 cup corn syrup

1/4 teaspoon salt

1 cup sifted powdered sugar

1 teaspoon vanilla extract


article flower.jpeg Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.

article flower.jpeg Make pudding as per instructions and set in fridge for 30 minutes. Pour into chilled crust; smooth top. 

article flower.jpeg Using an electric mixer beat egg whites, salt and corn syrup on high for 5 minutes. Add sugar and vanilla in 4 additions. Continue beating until stiff and glossy. Allow marshmallow fluff to chill in fridge for 30 minutes.

article flower.jpeg Spoon marshmallow topping over chocolate pudding; swirl decoratively with a spatula. Using a kitchen torch toast meringue until golden brown in spots. 



My Favourite Potato Salad Recipe

This one is a show-stealer, I swear

My Favourite Potato Salad Recipe

I don't get excited by side dishes very often. It turns out that two of my absolute favourite side dishes are both recipes by Bobby Flay and are served in his Mesa Grill restaurant.

This potato salad is really simple to throw together but has a real zing that will steal the show from whatever main dish you serve it with. Perfect for picnics or barbecues you'll have everyone asking you for the recipe at the end of the meal.
My Favourite Potato Salad
Adapted from Bobby Flay
Serves: 8
2 pounds new red potatoes
2 cups mayonnaise
1/4 cup whole-grain mustard
2 tablespoons fresh lime juice
2 green onions (white and 3 inches green), chopped
1 medium red onion, thinly sliced
4 cloves garlic, finely chopped
3 tablespoons freshly chopped cilantro leaves
Salt and pepper, to taste
 Add the potatoes to a large pot and cover with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/2-inch thick pieces and add to a large serving bowl.
 Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined. Season with salt and pepper to taste, before serving.

Messy Short Ribs

They may be messy, but they're totally worth it

Messy Short Ribs

My kids love it when I let them help out in the kitchen. It doesn't matter if we're baking, barbequing or roasting, if they can be involved they're thrilled. Of course this also means there's a lot more cleanup for me along the way. Lots of little hands pouring, measuring, stirring, and transferring means more spills, drips, and general oopsies. 

One of my kids' all-time favourite dinners is this recipe for Beef Short Ribs. It really is finger-licking deliciousness but—be warned—prep can get quite messy when kids are involved.
Messy—But Worth It—Short Ribs
Serves 4
5 1/2 cups premium apple juice
1/2 cup honey
1/2 teaspoon sage
1/2 teaspoon thyme
1/4 cup chili powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon season salt
5 lbs beef short ribs sliced 1 cm thick
1 cup quality barbeque sauce
 In a large stock pot bring the first eight ingredients to a boil over High heat. Add the short ribs, and return to a boil. Cover and simmer on Low for 20 minutes.
 Preheat grill over High heat. Remove the ribs from the sauce and transfer to a large dish, pat ribs dry with Scott Towels.
 Grill the ribs until seared, about 2 to 3 minutes per side. 
 As the ribs are done, in a large bowl toss them in a few batches with barbeque sauce. Be careful not to cover the front of your shirt in barbeque sauce. I have done this many times....