Grand Prix Gourmet – Canada: Whole Wheat Grain

A Wheat Recipe from Western Canada. In my home it was traditional to prepare a soup of wheat to dine on over the Christmas season. This delicious sweet food was looked forward to as a traditional Christmas dish and one that could be served either before or after the evening meal. The recipe itself comes from very humble beginnings.The origins of this wheat dish began long ago when farming families faced poorer times and would dine on...

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Grand Prix Gourmet: Quiche Monaco

Quiche Monaco recipe Everyone should have a great quiche recipe in their repertoire. Quiche is incredibly adaptable and you can vary the fillings depending on your taste and the ingredients you have to hand. This delicious version features wonderful goat cheese and some additional fabulous flavours. Use your favourite pastry recipe or, which is what I do these days, use frozen. The great thing about quiche is that it can be served as...

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Shrimp in Spicy Tomato Sauce, Grand Prix Gourmet, Spain

  Spain is famous for its delicious satisfying cuisine, with certain dishes in particular.  Paella, gazpacho, flan, to name a few.  But there are so many other wonderful dishes, many including shrimp or other seafood.  This is a favorite featuring shrimp in a rich tomato sauce, spiced up with red chili pepper. It sounds wonderful! Since their schedule is quite different from the usual American schedule, this main dish is usually...

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Beef Stroganoff: Grand Prix Gourmet, Russia

If you enjoy delicious stews, then this is a must! Beef Stroganoff is a traditional Russian dish made with strips of lean sirloin steak cooked in a sauce of onions, cream and mushrooms. The beef must be cut into thin strips that are half an inch thick and about 2 inches in length. All fat must be removed.   Save Print Beef Stroganoff Rating  5 from 1 reviews Prep time:  30 mins Cook time:  1 hour Total time:  1...

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Grand Prix Gourmet: Bahrain Chickpeas

Chickpea Stew Recipe. This is a lovely recipe that is ideal for a family meal – or to serve to a crowd; just adjust the ingredients accordingly. It takes a while to cook but needs little attention. It’s my interpretation of a recipe from my favourite cookbook. If I forget to soak the chickpeas beforehand, I use the canned variety but it’s an amazingly value-for-money, satisfying meal. Serve with a salad and crusty...

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Grand Prix Gourmet: Chinese Walnut Chicken

 Taking an authentic recipe from 1941 to 2015 Walnut Chicken is an “authentic recipe from Shanghai”  that was found in an old edition of the Milwaukee Sentinel (April 21, 1941).  Back then the article spoke of how few recipes Americans used for Chinese cooking, the main one being Chop Suey.  They introduced this recipe as a delightful way to combine of egg with chicken.  Thankfully, we have come a long way since then! If...

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Pavlova: Grand Prix Gourmet, Australia

Pavlova: Grand Prix Gourmet, Australia We know that this delightful confection was created in honour of the Russian ballet dancer, Anna Pavlova. This was at some time in the nineteen twenties when she had a successful tour of Australia and New Zealand. Both countries claim the dish as their own and the reality has never been one hundred percent established but what is certainly for sure is that the dish is delightfully sinful...

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Moqueca de Peixe: Grand Prix Gourmet, Brazil

Moqueca de Peixe: Brazilian Fish Stew. This has been a popular dish in Brazil for at least three hundred years. (Deservedly). It’s easy to make and when served with boiled rice, the quantity shown in the recipe below will feed at least eight people for a hearty meal. Make sure that there’s plenty of lovely fresh, crusty bread available too so that your guests can mop up the delicious sauce. I like to make sure that...

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Cauliflower Vegetarian Enchiladas: Grand Prix Gourmet, Mexico

Spicy, Light and Filled with Veggies Here’s still another way to enjoy fresh vegetables. I wanted to try an enchilada using mostly cauliflower–my new favorite vegetable to include when cooking. I’ve always enjoyed it plain, whether raw or cooked, but hadn’t used it as a supplement to different dishes. Since I discovered how versatile it is, I like to add it to anything. It somehow picks up the flavor of what...

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Mom’s Apple Pie: Grand Prix Gourmet, USA

There isn’t much sweeter than the aroma of an old fashioned Apple Pie baking in the oven.  Not only for the scent of the apples and cinnamon, but also for the reminiscing.  It always takes me years and decades back, to family times when we were all together.  Mom in the kitchen making crusts, Dad teasing about how many apples he had to peel to make the pies.  Happy moments laughing together. Besides, doesn’t an apple pie...

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Japanese Shrimp: Grand Prix Gourmet

This is a recipe that I found in an old newspaper dating from the nineteen fifties. It had been supplied to the paper by a young Japanese woman, Reiko Takeda, who was an air stewardess flying regularly between her home country and the USA. She cooked this dish on a hibachi but I find that a charcoal grill works very well and gives the seafood that lovely smoky flavour. The shrimp need to marinate for a couple of hours before you cook,...

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Grand Prix Gourmet: Malaysian Peanut Sauce

Malaysian Peanut Sauce This versatile recipe can be used as a dipping sauce or as marinade. If you’re going to use it to marinate foods, they’ll need to be in the sauce for about half an hour so that the flavours can mingle. Longer is even better. If you’re intending to grill the food, use bamboo skewers.Soak them in water for about an hour before you cook. This way, they won’t catch on fire. This sauce keeps...

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Singapore Sling: Grand Prix Gourmet

It’s said that bartender Ngiam Tong Boon invented the Singapore Sling over a hundred years ago at the Raffles Hotel. Some say that when he retired he took the secret ingredient with him. So whether the recipe I use to create this delicious drink is one hundred percent authentic I can’t say, but I can tell you that it’s refreshing, tasty and has a bit of a kick 🙂 It’s much better if you use freshly squeezed...

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Authentic Italian Tomato Sauce. Grand Prix Gourmet, Italy

Authentic Italian Tomato Sauce Recipe. Here’s my recipe for Italian tomato sauce taught to me by my grandma. It’s very simple but so tasty. The secret is to make sure you fry the onions and garlic well before adding the tomatoes. It’s such a versatile sauce, good for all sorts of dishes. I make a huge amount most weeks and freeze it in small containers so it’s ready to use. It’s vegetarian too. This recipe serves four with pasta...

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Moules Marinière: Grand Prix Gourmet, Belgium

Poor old Belgium gets a bad press when it comes to its cuisine because it sits under the shadow of France. However, my husband lived there for a few years, and he enjoyed so many delicious meals and he always tells me that he would very happily eat Belgian food every day! The most famous dish must be Moules Marinière served with fries, mayonnaise, and a tankard of wonderful Belgian beer. Belgium is a small country, but it boasts about...

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Hungarian Goulash: Grand Prix Gourmet

Hungarian Goulash. If you enjoy delicious thick stews and the taste of tomato and paprika, then this recipe is perfect! There are many different recipes for Goulash, but my dad taught me this one, and it is delicious. It is traditionally made outside in a cauldron, but this is not vital. The main thing is that you must not use flour to thicken the stew but tomato puree and potatoes. I have listed some root vegetables, but others can...

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Summer Pudding. Grand Prix Gourmet, Britain

Summer pudding with strawberries and blackberries. This was a popular dessert in our family when I lived in England and we still love it. It’s easy to make and inexpensive, especially when strawberries and blackberries are plentiful. In fact, you can use other berries too and the fruit will go even further if you add chopped apple. This recipe is incredibly versatile. It’s quick to prepare too. The pudding requires just a...

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Grand Prix Gourmet: Austrian Schnitzel with Chicken

When you think of Austrian food, what comes to mind?  Sacher Torte?  Knodel?  Perhaps one of the delicious cookies, like the linzer tarts with jam filling?  At our house Austrian meant Schnitzel with red cabbage. Most commonly made with pork or veal, we eventually switched to chicken.  Boneless, skinless chicken breasts, cook in just a few minutes. My husband was the master of this process. One of the secrets is slicing the chicken...

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Russian Kasha Rice: Grand Prix Gourmet

While I was looking for a Russian meal to cook for a different international menu, I ran across this simple recipe for rice, called Russian Kasha. It is very tasty, easy to prepare, and offers you an authentic Russian recipe. It is inexpensive to prepare too since the main ingredient is rice.  You could add other vegetables as well if you choose.  I would probably toss in some chopped spinach for the nutrients spinach contains and for...

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