They say that forty is the old age of youth and fifty the youth of old age, but, clearly, sixty-five is a real turning point for all of us, replete with challenges, revelations, and even perks.
Starting Tuesday, 6th December, we’re honouring you, our seniors, by offering a five percent discount for cash sales (or 3% for credit card use) on normally discounted items purchased at either of our stores every Tuesday! Just show your Age Concern i.d. or any other valid i.d. to the cashier and experience the satisfaction that only seniority can bring!
* 5% off cash sales only or 3% discount on credit cards. Not applicable to alcohol, cigarettes, magazines, pharmacy, general & seasonal merchandise, etc.
Nothing says Easter like eggs! Add a little flair to classic deviled eggs by adding a few savoury ingredients and seasonings for a crowd-pleasing appetizer. Makes: 6 servings.
INGREDIENTS
6 Hard-boiled eggs, peeled
1-2 tablespoons mayonnaise
1/2 cup ham, chopped
1/4 cup bell peppers, diced
3 Tablespoons yellow onion, minced
a few dashes of hot sauce, optional
Salt & pepper, to taste
fresh dill, chopped
DIRECTIONS
Slice eggs in half and gently pop the yolks out into a bowl.
In a medium size bowl, mash cooked egg yolks with a fork. Stir in mayonnaise (add more or less until you get your preferred consistency).
Mix in ham, bell pepper, onion, and a couple dashes of hot sauce, if desired.
Season with salt and pepper, and a pinch of dill.
Spoon mixture into the egg whites, garnish with a bit of dill, loosely cover and refrigerate 1 hour.
Blini are thin, crepe-like pancakes originating in Russia. Paired with smoked salmon and poached eggs, they make a delicious, sophisticated party dish – perfect for brunch with family and friends.
Makes: 6 servings
Buckwheat blini are traditionally served with caviar and sour cream.
INGREDIENTS For the Dill Sauce: 1/2 cup sour cream
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
For the Blini:
2 Tablespoons all-purpose flour
1/3 cup buckwheat flour
1 teaspoon baking powder
1 egg, slightly beaten
1/2 cup buttermilk
1-ounce butter, melted
For the topping:
6 eggs
6 oz. smoked salmon
Baby spinach leaves (about 5 oz.)
2 Yellow onions, sliced
Fresh dill
Salt and freshly ground black pepper
DIRECTIONS To make Dill Sauce: Whisk together sour cream, mustard, lemon juice and dill until well blended. Refrigerate until ready to assemble blini.
To make blini: Sift together flour and baking powder into a medium bowl; gradually whisk in combined egg and buttermilk until mixture is smooth. Stir in butter.
Melt a little butter in a large skillet. Working in batches, spoon 1 tablespoon of batter into the pan. Cook for 2-3 minutes or until bubbles form on the top of pancake. Flip pancake over and cook for another 1-2 minutes. Remove from the pan, keep warm and repeat with remaining mixture.
To poach eggs: Half fill a medium pot with water; bring to the boil. Reduce heat until water is gently simmering. Break 1 egg into a cup. Using a spoon, swirl the water in a rapid, circular motion. Gently slide the egg into the center of the swirling water. The inertia of the water will wrap the egg whites around the egg, helping to hold the egg together tightly. Using a slotted spoon, remove eggs one at a time from pan, drain on absorbent paper, cover to keep warm. Repeat with remaining eggs. Watch Jamie Oliver’s video above for perfectly poached eggs every time.
Prepare Onion & Spinach: In a large skillet, melt 1 tablespoon of butter and sauté onion slices until tender; about 3-5 minutes. Remove from skillet. Add spinach to the skillet and quickly sauté until just wilted; about 2 minutes.
To serve: Top blini with sautéed spinach, onion, dill sauce, smoked salmon and poached egg (in that order). Season with salt and pepper and garnish with a sprig of dill. Serve immediately.
This recipe uses packaged puff pastry, making it a quick and easy go-to choice for serving up a special breakfast treat, or as an elegant addition to your Easter brunch menu.
Makes: 6 servings.
INGREDIENTS
1 sheet of puff pastry, defrosted
6 slices of bacon
6 eggs
salt and pepper
Fresh sprouts or freshly grated cheese
DIRECTIONS
1. Preheat oven to 400°F.
2. Cut pastry into slightly larger squares than the muffin cups. Line the muffin cups with the pastry, folding around the sides to make the pastry fit. Pierce bottom and sides with a fork, then brush the pastry with melted butter.
3. In a skillet, over medium heat, fry bacon until lightly browned on each side but still pliable. Drain on paper towels and let cool.
4. Line the muffin tins with bacon slices.
5. Crack an egg into each cup. Sprinkle with herbs, salt, and pepper. Bake until set, about 15-20 minutes. Loosen from cups and remove. Serve with fresh sprouts or freshly grated cheese on the top.
They say that forty is the old age of youth and fifty the youth of old age, but, clearly, sixty-five is a real turning point for all of us, replete with challenges, revelations, and even perks.
Nothing says Easter like eggs! Add a little flair to classic deviled eggs by adding a few savoury ingredients and seasonings for a crowd-pleasing appetizer. Makes: 6 servings.
Blini are thin, crepe-like pancakes originating in Russia. Paired with smoked salmon and poached eggs, they make a delicious, sophisticated party dish – perfect for brunch with family and friends.
Buckwheat blini are traditionally served with caviar and sour cream.
This recipe uses packaged puff pastry, making it a quick and easy go-to choice for serving up a special breakfast treat, or as an elegant addition to your Easter brunch menu. 
