Congratulations to our Cooking with QuiBids winners! Below you will see their winning recipes. Have fun preparing these amazing foods!
Australia winner – Mira G.
This is perfect for Spring when you need a quick dessert and are having people over. Takes 20 minutes to prepare and to have in the fridge!!
2X 500gm mascapone cheese
packet of sponge fingers (savoiardi) biscuits
packet of blueberries
packet of raspberries
block of your favourite chocolate
2 teaspoons of drinking cocoa with 1 cup of warm water
Mix the cocoa drinking chocolate with the water and add a few drops of vanilla essence. Dip the savoiardi biscuits for a quick second and place the biscuits (a whole layer) on a dish.
Spoon the first pack of mascapone and spread to cover biscuits. Shred some chocolate and sprinkle over the mascapone. Place half the blueberries and raspberries on top of the mascapone which will be the middle of the dessert filled with fruit!
Dip the rest of the savoiardi biscuits and place on top of the fruit to create the second layer. Spoon the rest of the mascapone cheese and the shred more chocolate over the top and the place the rest of the blueberries and raspberries. Cover with glad wrap and store in fridge for at least 4-5 hours.
When it’s time to serve, add some raspberry syrup on the top!! YUMMY
Canada winner – Darlene Y.
1 c. wheat flour OR 1 c. gluten free flour (GF flour mixture: 8 cups rice flour, 2 c. potato starch, 1 c. tapioca starch)
1 c. milk
1/2 c. water
1 T. oil2 t. sugar
pinch of salt
Mix all together until no lumps. *Batter will be very runny.
Scoop 1/3 cup into hot crepe pan. Flip when bottom starts to brown or crepe can easily be slid. Cook second side for 10 seconds and slide crepe onto plate.
Place strip of whipping cream down centre of crepe and cover with fresh, sliced strawberries. Fold over the two sides. Add a small amount more whipped cream on to. Top with strawberries.
Drizzle pure maple syrup over everything.
United Kingdom winner – Matthew F.
Ginger Nut biscuits (for pie crust)
3/4c of butter, softened
1 c. of muscovado sugar
½ c. of butter
¾ c. of agave nectar
one small bag of pecans
spoonful of cinnamon
Take one small package of ginger nut biscuits and smash it to bits with a hammer (make sure to have fun with it, but to also be careful and not let pieces fly everywhere). Take the biscuit pieces and combine with 3/4s of a cup of butter. Mix the concoction together and then press the result in to a standard pie dish for the base. Place on a rack in the lower third of a pre-heated oven at Gas Mark 6 (400 degrees Fahrenheit). While the base is in the oven for 15 min, Take 1 cup of Dark Muscovado Sugar (hmmm sugar) and combine in a large sauce pan with 1/2 a cup of butter and 3/4s a cup of agave nectar (usually find it in the whole foods or baking sections of the grocery store). Put the sauce pan on a lowish heat and stir until the mess inside comes to a slow foaming boil. Take it off heat at the point and set aside for 15 minutes to cool. Don’t forget to also take the pie base out after 15 minutes!
Now Take one small bag of pecans and place in a frying pan with a spoonful of butter, lightly fry them over a low heat for a few minutes then set aside ( I hope you have a lot of counter space because you have to set aside a lot of things). Put three eggs in a bowl (preferable taking them out of their shells first) and beat until creamy. Once creamy pour them into the Sugar/syrup sauce pan along with the pecans and a spoonful of cinnamon. Stir everything together and once it has a uniform consistantcy pour the mixture on top of the ginger nut base. Place the pie dish back in the oven for 40-50 minutes at gas mark 6, making sure to check on it often. Serve with Sweetened whipped cream or vanilla ice cream (or whatever you would like as it will still taste awesome.)
United States winner – Janet M.
Sugar Snap peas
Dice peppers, onions and beef. Saute beef with onions and hoison sauce. A dash of hot sauce. Add bell peppers sugar snap peas. After 3 minutes, remove from fire.
Dice onions and fry them. After fried, put them aside.
Boil rice with a lil bit of salt. After 7 minutes, drain and saute with oil and onions. In another pan, fry 2 eggs after 3 minutes, add rice.
Plate the rice and potatoes and add the beef.
Mr. Turkey Cheeseball – Lisa H.
1box of cream chese
1/4 tspn of worcestershire sauce
1/4 cup of crushed pecan halves
1/2 cup of pecan halves
Flips Townhouse crackers
1 baby carrot
1 red bell pepper
Mix all the main ingredients together while the cream cheese is soft by microwaving if necessary for 15 seconds. Once all the items are mixed well roll into a ball and place on wax paper. Then take the red pepper and slice it long ways about an inch thick for the neck of the turkey. Then place the piece vertical on the side stuffing it into the ball and then leaving room at the top for the head. Then cut another piece but this time from the top of the pepper to get a round piece from the stem area. Cut the baby carrot in half and then toothpick the head to the neck then through the carrot for a nose, if necessary cut the toothpick smaller so it doesn’t show.
After the neck and head are done move to the feet from the red pepper take a thicker side and then carve out toes for the feet and end in a point to stick the side in the cheese ball
Take the pecan halve pieces and place them around the body in the middle about an inch from the head and take them back about 4 rows filling in the blank areas with smaller pieces. Then once ready to serve, take the flips crackers and rotate them sides to give depth and color for the feathers. Then you’re ready to eat. Gobble Gobble!!
Serves 6-8 people
Chocolate Espresso Cupcakes with Mascarpone Filling – Terri K.
2 cups all-purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 cup hot water
2/3 cup unsweetened baking cocoa
1 cup vegetable oil
1 1/2 cup sugar
1 tsp vanilla
3/4 Cup sour cream
2 tbs instant espresso coffee granules
1 container (8oz) mascarpone cheese
2 tsp milk
4 tsp instant espresso
1 cup powdered sugar
4oz semi sweet baking chocolate
6 tbs softened butter
3 tbs milk
2 1/2 tsp espresso granules
1/2 tsp vanilla and dash of salt
3 cups powdered sugar