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Rent our Studio!

Sousa Mendes –Kitchen Studio Rental

Details:

·  Located in Toronto’s vibrant Junction neighbourhood

·  2200sqft over 2 floors

·  Has been used for previous Food Network show filming

·  16ft windows on each side of the room with lots of natural light

·  Separate office –which can be used for video village

·  Tables and prep space

·  On street parking

·  Short walk from TTC/Go Transit/UP Station – Bloor & Dundas

·  Bathroom on each floor

·  Cost $100/hour + cleaning fee deposit

Pls enquire for dates/times needed.

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Learn to Make the Perfect Pie for Thanksgiving With Us!

apple pie that you can buy in toronto

Mastering the art of making the perfect pie can be challenging. While its no easy task to accomplish on your own, we can help to teach you, just in time for Thanksgiving.

Learn to make the Perfect Pie by joining our VIRTUAL pie class. You will learn the lifetime skill of how to make great crust, work with seasonal fillings, learn some pie lore and enjoy hands-on foodie fun from the comfort of your own home. We’ll send you a list of all of the items you’ll need to participate.

Virtual Pie Class Dates:
Friday Oct. 9th, 7-9pm
Saturday, October 10th, 1:30 pm
Cost: $40 to log in to our Zoom room and learn. 
Bring your whole family to the baking party! 

If you’re ready to just eat pie, you can PRE-ORDER Apple or Pumpkin pies. The pies are hand made by our lovely Chef Heather and come in a gorgeous ceramic pie plate. $39/each. Order here. 
xo Lisa & Team Le Dolci 

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Instagram Live Recipes – Apple Oat Muffins

 

APPLE OAT MUFFINS

240mL milk + 1 tablespoon vinegar (apple cider/white/malt/something fruity)
1 cup applesauce (unsweetened)
2 eggs
1/2 cup veg oil

1+1/2 cups oats (rolled or otherwise)
1 cup light brown sugar
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon

1. Mix the lemon juice/vinegar together with the milk

2. Combine oats, applesauce, brown sugar, vegetable oil and soured milk in step 1, mix together until homogeneous (these are the WET ingredients)

3. Mix up eggs until yolks and whites are homogeneous, leave aside

4. Combine all purpose flour, baking powder, baking soda, cinnamon and salt, mix together with a whisk or fork until homogeneous (these are the DRY ingredients)

5. Mix eggs into wet ingredients and then immediately add the dry ingredients. Mix until just combined, important not to overmix!

6. Leave to sit for 2-3 hours in the fridge if you can! Overnight is even better 🙂

7. Preheat oven to 350 fahrenheit, portion muffins (with or without muffin liners) and mix-in fruit/seeds etc as you wish (optional) and decorate tops with sugar/apple slices/fruit/seeds etc as you wish (optional). Bake for 15-20 minutes or until a skewer inserted into middle of a muffin comes out clean.

8. Enjoy!

 

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Instagram Live Recipes – Cheese Puffs / Gougeres

CHEESE PUFFS/ GOUGERES 

1/2 cup water
1/2 cup milk
1/2 teaspoon sugar
1/2 teaspoon salt
1 stick butter (or quarter butter lb block)
1 cup + 3 tablespoons flour
4 eggs

1 cup grated low moisture cheese (eg parmesan, gruyere, old cheddar)
1 teaspoon mustard (optional)

 

Method:

  1. Combine water, milk, sugar, salt and butter in a pot. Bring to a rolling boil.
  2. Add all flour to the pot and while on the heat source, whisk together until homogeneous and a smooth dough is formed.
  3. Transfer mixture to a large bowl OR stand mixer with paddle attachment.
  4. Add eggs one at a time while mixing. Only add next egg once the dough has fully incorporated the previous egg.
  5. Add cheese (and mustard if using) and mix through thoroughly.
  6. Pipe (or scoop) and bake at 390F or 200C for 10-15 mins (depends on size of choux).
  7. Best eaten while still warm!
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Instagram Live Recipes – CARROT CAKE / MUFFINS

 

CARROT CAKE (makes 1 Loaf / 12 Muffins)
1 egg
1/4 scant cup of soured milk (using 1/2 teaspoon of lemon juice or vinegar to sour)
3/4 cups white sugar (or 1/2 cup white, 1/4 cup brown)
1/2 cup veg oil
2 cups loose packed coarse grated carrots1+1/4 cups AP flour (or 3/4 cups AP and 1/2 wholewheat)
1/2 teaspoon baking powder
1/4 teaspoon baking soda (3/8 teaspoon if including brown sugar)
1/2 teaspoon cinnamon (optional)
1/4 teaspoon ginger (optional)
pinch salt (optional)

 

 

CREAM CHEESE SWIRL (optional)

4oz (half standard 8oz block) cream cheese (softened)
1/4 cup white sugar
1 egg
3 Tablespoons AP flour
1 teaspoon lemon or orange zest (optional)

Instructions for Carrot Cake

1. Mix the lemon juice/vinegar together with the milk
2. Combine sugar, vegetable oil and soured milk in step 1, mix together until homogeneous (these are the WET ingredients)
3. Mix up eggs until yolks and whites are homogeneous, leave aside
4. Combine all purpose flour, baking powder, baking soda, cinnamon, ginger and salt, mix together with a whisk or fork until homogeneous (these are the DRY ingredients)
5. Mix eggs into wet ingredients and then immediately add the dry ingredients. Mix until just combined, important not to overmix!
6. Preheat oven to 350 fahrenheit, portion loaf or muffins (with or without muffin liners) and swirl in cream cheese swirl if using. Bake for ~15-20 minutes (for muffins), ~50-60 mins (for loaf) or until a skewer inserted into middle of the cake comes out clean
8. Enjoy!

Instructions for Cream Cheese Swirl

1. Mix the cream cheese and sugar together until smooth
2. Add egg, mix together until homogeneous
3. Add flour (sifted), zest and fold in until just combined

 

Continue reading Instagram Live Recipes – CARROT CAKE / MUFFINS

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Instagram Live Recipes – Buttercream 101

 

Swiss Meringue Buttercream

600g sugar
450g egg whites (pasteurized)
675g butter (soft and unsalted)
vanilla (to taste)

Method:

  1. In a large bowl over a ban-Marie combine egg whites and sugar and cook occasionally whisking to allow for even cooking.
  2. Mixture is ready when its warm to the touch and sugar is dissolved completely (rub the mixture between your fingers, continue to cook if you feel any gritty texture.)
  3. Transfer to a bowl of an electric mixer fitter with a whisk attachment and whisk till cool to the touch, around 25 min
  4. Add softened butter gradually and whip till incorporated, then add vanilla or the flavours of your liking.
  5. Flavor the buttercream however you like, whip in extract, melted chocolate, fruit purees or even oreo crumbs, let your creativity shine!!!

 

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Instagram Live Recipes – Pouring Custard / Creme Anglaise with Bonus Chocolate Mousse

Creme Anglaise

1/2 cup milk
1/2 cup 35% cream
2 egg yolks
2 TBSP sugar

Chocolate Mousse (with half of creme anglaise)

3/4 cup dark chocolate (chopped)
2/3 cup soft whipped cream (35%)

Instructions for Creme Anglaise:
1. Mix egg yolks vigorously with sugar until pale yellow in colour.
2. Combine milk and cream in a pot. Bring to a rolling boil but do not leave the pot to overboil!
3. Temper hot liquid into egg mixture, adding a small amount of liquid and then whisky vigorously, multiple times. Do not cook the eggs!

4. Return whole mixture to pot and continuously whisk until the viscosity of creme anglaise is such that it clings to the back of a spoon and a line can be drawn through the cream on the back of the spoon.
5. Pass the mixture through a sieve and into container for fridge storage and cover liquid directly with parchment or plastic.
6. Serve cold alongside jello, chocolate cake…

Instructions for Chocolate Mousse  :

1. Whip cream until soft peaks form.
2. Pour hot creme anglaise over chocolate. Leave to sit for ~30 seconds and then whisk until homogeneous.
3. Fold in whipped cream into chocolate/creme anglaise mixture, a third at a time.
4. Transfer to cups/dessert bowls and leave to set in the fridge, ~2-3 hours.