Apr 9, 2014
Whether you opt for simply folding and tying a napkin around an egg and securing with a colourful ribbon, or try our folding technique for bunny napkins, your table is sure to look festive for Easter celebrations.
RABBIT NAPKIN
Fold the napkin into three parts as illustrated.
Fold along the dotted lines to bring the outer edges to the centre.
Fold the corners up along the dotted lines.
Fold the left and right corners in along the dotted lines.
Turn napkin over and then upside down.
Turn up bottom point as illustrated.
Turn the left and right corners backwards. Slip one corner into the other to fasten. Open out the ears first, then the base, and then stand on plate on the table.
Apr 7, 2014
Purchase any two (2) Kellogg’s cereals to enter for a chance to win the following prizes:
(1) iPhone 5s
(2) iPad Mini
(5) $250 Grocery Vouchers
Participating cereals include Corn Flakes, Frosted Flakes, Froot Loops, Corn Pops, Raisin Bran and Apple Jacks – 12 oz. size or larger.
Bring your receipt* to BGA, 1 Mill Creek Road. FREE item with entry.
Contest ends May 30, 2014.
EAT BREAKFAST EVERY DAY www.kelloggs.com
* Available ONLY in stores that are listed as participating. Receipts from non-participating stores will not be considered for inclusion in the draw for prizes. Winners will be published. Participating stores include Lindo’s Market, Lindo’s Family Foods, Arnold’s Stores, Hunt’s Supermarket, Harrington Hundreds, The Supermart, Somers Supermart.
Lindo’s Group of Companies employees are not eligible to enter contest.
For more information and other contests visit www.bga.bm
Apr 7, 2014
Step it up a notch with Smoked Salmon Deviled Eggs. Hard-boiled eggs stuffed with smoked salmon in an egg, dill and sour cream mixture make a delicious appetizer – ready in an hour, and perfect for Easter celebrations.
Prep. Time: 30 min Total Time: 60 min Servings: 24
Ingredients
12 eggs
3 tablespoons mayonnaise or salad dressing
2 tablespoons Dijon mustard
2 tablespoons sour cream
1 teaspoon finely chopped fresh dill weed
1/8 teaspoon white pepper
1.5 oz smoked salmon (from a 4-oz package), chopped (approx. 1/4 cup)
1 teaspoon capers, optional
Fresh dill weed
Directions
1. In 3-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes (eggs will continue to cook during this time). Then cool eggs about 10 minutes in cold water to prevent further cooking.
2. Gently tap egg on a hard surface to crack shell; then peel. Cut eggs lengthwise in half. Scoop out yolk into medium bowl. Keep egg white halves for stuffing. Mash yolks with fork. Stir in mayonnaise, mustard, sour cream, dill weed and pepper until well blended. Stir in salmon.
3. Spoon yolk mixture in 1-quart resealable freezer plastic bag and seal bag. Cut small hole in bottom corner of plastic bag (or use or a pastry bag fitted with tip). Squeeze bag to pipe yolk mixture into egg white halves.
4. Refrigerate at least 30 minutes or up to 24 hours before serving. Before serving top with capers and dill weed.
Mar 31, 2014
So simple, so quick! With just a few simple ingredients, dinner’s on the table in a flash!
Ingredients
2 tablespoons olive or canola oil
1-2 garlic cloves, minced or pressed
3 large potatoes, cooked and cooled, cut into chunks
1 onion, sliced into rings
1 red, yellow or green pepper, sliced
1 package kielbasa, sliced on a diagonal
salt and pepper to taste
Instructions
– Heat oil in a large skillet on medium heat and add garlic cloves.
– Add potatoes. Cook and turn potatoes until all sides are golden brown. Add peppers and onions and saute until done.
– Remove from heat and keep warm with foil.
– Saute kielbasa in the same skillet and brown on both sides.
– Return vegetables to skillet with kielbasa and toss. Salt and pepper to taste. Serve immediately.
Mar 20, 2014
Baking salmon encroute (in pastry dough) seals in flavour and keeps the fish moist. Showy, elegant, and perfect for dinner parties. Serve this up to family and friends and bow for the applause.
Ingredients:
2 tablespoons olive oil
2 tablespoons butter
3 – 4 large leeks, white part only
1/2 cup white wine
4 cloves garlic, minced
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon white or black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon thyme
1 package of frozen puff pastry, thawed to room temperature
1 1/2 pounds skinless salmon fillet, cut 3/4 – 1 inch thick, cut into 4 equal-sized pieces
Directions:
- Preheat oven to 425°F.
- Prepare the leeks by cutting lengthwise. Wash well to remove any dirt or sand. Pat dry and thinly slice crosswise.
- Add olive oil, butter, and leek slices to a skillet. Sauté over medium heat for 3 – 4 minutes or just until the leeks begin to soften.
- Add the wine and garlic, and continue cooking for about 5 more minutes until the liquid mostly evaporates. Remove from heat. Stir in the lemon zest, 1/4 teaspoon salt, 1/4 teaspoon pepper, mustard, and thyme.
- Prepare the puff pastry by lightly rolling out the pastry sheets on a floured surface into 12-inch squares. Cut each square in half to get 4 rectangles measuring 6 x 12 inches.
- Spoon a quarter of the leek mixture onto the middle of each pastry rectangle, spreading the mixture in an area roughly the shape of each piece of salmon. Put the salmon fillets on top of the leeks, and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring together the ends of each pastry rectangle, and pinch to form tight seams. Then pinch together the side seams.
- Place each salmon pastry on a non-stick baking sheet, seam side down.
- Bake at 425°F for between 20-25 minutes, until the pastry is golden brown. Check to see if salmon is fully cooked by making a small slice in one pastry. If necessary return to oven for 3-4 more minutes, or until salmon is cooked through.
To serve cut each pastry in half and arrange on a platter.
Mar 20, 2014
Easy, tasty and oh, so moist! Delicious served warm by itself or with Crème Anglaise Sauce if desired. Serves 8 to 10
Ingredients:
- 3 cups milk
- 3 large eggs
- 1 cup granulated sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 5 to 6 cups day-old French bread, torn into pieces
- 2 cups fresh blueberries
- 3 tablespoons powdered sugar
Preparation:
1. Preheat oven to 350°F.
2. Evenly butter bottom and sides of an 11- x 7-inch baking dish.
3. Whisk together the milk, eggs, sugar, extracts, and lemon zest. Add the bread and let stand for 10 to 15 minutes.
4. Gently toss blueberries with powdered sugar then add to the bread mixture; folding in gently. Pour mixture the buttered baking dish.
5. Prepare an oven bath: Place the baking dish containing the bread pudding in a larger pan and place in oven on middle rack. Add about 4 cups of hot boiled water to the outer pan.
6. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top.
Crème Anglaise Sauce
Ingredients:
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- 4 egg yolks
- 1/3 cup white sugar
Directions:
1. In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
2. While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
Makes: 1 1/2 cups
