Georgie’s Rhubarb Relish

Georgie’s Restaurant at the Anchor Inn Hotel in Twillingate serves this delicious rhubarb relish with fish its cakes!


2 cups finely chopped fresh or frozen rhubarb

2 cups finely chopped onion

2 1/2 cups packed brown sugar

1 cup vinegar

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon pepper


In a saucepan, combine all ingredients. Cook over medium heat for 30 minutes or until thickened, stirring occasionally. Cool; store in the refrigerator.


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Black Currant Semifreddo

FullSizeRender-2This recipe is from Chef Denise King who made this winning dessert during the 2016 Unscripted Twillingate Digital Arts Festival‘s From the Bog and the Bay Feast at the Anchor Inn Hotel / Georgie’s Restaurant.

(approx. 8 servings)

1 pound black currants

1/3 cup sugar
2 cups heavy cream (35%)
2/3 cup sweetened condensed milk

  • Cook currants with sugar over a medium heat until berries start to break down and become slightly thick and chunky, 15-20 mins. At this point you can either leave the berries as they are or puree with a hand blender and strain. Pureeing will give you a more uniform color.
  • Whip cream until it holds a medium-stiff peak.
  • Gently whisk in condensed milk until completely blended.
  • Fold in the black currants/currant puree
  • Transfer to a parchment paper lined loaf pan and freeze until firm, at least 4 hours. Best to leave overnight.

To serve, either use an Ice Cream scoop or remove from pan and cut into slices.

Any berry will work!

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Danielle’s Chocolate Quinoa Brownies

*Gluten free, vegetarian & delicious! Can be made as a frosted cake or brownies. (Can also be made in advance, wrapped in plastic wrap and frozen.)


2/3 cup       (160 ml)  white golden quinoa uncooked
1 2/3 cups  (330 ml)  water
1/2 cup (125 ml) milk
4 large eggs
1 tsp (5 ml) vanilla extract
3/4 cup (185 ml) butter, melted and cooled
1 1/2 cups (375 ml) white sugar
1 cup (250 ml) unsweetened cocoa powder
1 1/2 tsp (7.5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/2 tsp (2.5 ml) salt


  1. Cook Quinoa. Cook for an extra 10 minutes to ensure it is very soft. Fluff and cool.
  2. Preheat oven to 350F (180C).
  3. Grease (two 8-inch) pans and line with parchment paper.
  4. Combine milk, eggs and vanilla in a blender/food processor.
  5. Add 2 cups cooked quinoa and butter. Blend until smooth.
  6. Whisk together the sugar, cocoa, baking powder, baking soda, and salt in a medium bowl. Add the blender contents and mix well.
  7. Divide the batter evenly. Bake on centre rack for 40-45 minutes.
  8. Remove from oven; cool and cut in pan before removing. Frost if desired (not needed).
  9. If using it as a round cake, turn each pan carefully onto a cooling rack (don’t cut). Frost layers once it is cooled – either as a single or a double layer cake.
  10. Store in fridge for a week or freezer for a month (It thaws quickly!).
  11. ENJOY! (Try not to eat the whole batch)




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Partridgeberry Scones


2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (114 g)
1/2 cup of frozen partridgeberries (or raising, raisins, etc)
1/2 cup sour cream
1 large egg


  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture.  Use fingers to work in butter (mixture should resemble coarse meal), then stir in berries.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture until large dough clump form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but ass you press, the dough will come together.
  5. Place on a lightly floured surface and pat into a 7 – 8 inch circle abut 3/4 inch thick.  Sprinkle with remaining 2 tsp. of sugar.  Use a shop knife to cut into triangles; place on a cookie sheet(preferably lined with parchment paper), about 1 inch apart.
  6. Bake until golden, about 15 – 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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Seafood Chowder

  • No Salt Added (Knorr Soup Base contains salt)
  • Used on Main Menu
  • NO savoury is added to seafood chowder


2 Bunches of Celery
2 White Onion
8 – 10 Carrots
8 Potatoes
1/2 pack Knorr White Sauce Mix
8 Cups of Water
2 Liters Cream
Pepper to taste
Seafood (2 large shrimp, 2 scallops, cod and salmon trimmings) per serving


For Chowder Base

  1. Dice and sautee celery, carrots, onions with small amount of oil until tender.
  2. Mix water and Knorr White Sauce Mix and add to vegetables
  3. Bring to a light boil
  4. Add potatoes and cream

For Individual Portion

  • Steam Seafood (2 large shrimp, 2 scallops, cod and salmon trimmings) in a little white wine
  • Add chowder base to finish, bring to a simmer and dish
  • Garnish with 1 cooked mussel in the shell
  • Serve

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Foccacia Bread


3 cups flour
1 cup Luke warm water
1 tbsp sugar
1 tbsp dry yeast
2 tsp salt
2 tbsp olive oil


  1. Hydrate yeast in sugar and water
  2. Add to flour salt and oil. Mix and add more like warm water until proper consistency.
  3. Then let rise for about hour.
  4. Place in rectangular pan, make dimples, drizzle wit olive oil, and fresh herbs like Rosemary .
  5. Bake at 400 degrees F for about 15 to 20 mins until lightly brown.

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Apricot Chutney


2 ½ lb dried Apricots, pitted and 1/4ered
1 lb onion, diced
2 cups sultana raisins
1 lb brown sugar
2 cups cider vinegar
1 teaspoon chilli powder
2 teaspoons mustard seed
1 teaspoon turmeric
¾ teaspoon cinnamon


Cook all ingredients in sauce for 1 hour or until juice is thickened. Leave pan cover off.
Serve with pork tenderloin.

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Bo-Kaapse Koeksisters

This recipe comes from Gamidah Jacobs from Lekka Kombuis in the Bo Kaap in Cape Town. It is an easy and relatively quick recipe.

4 potatoes cooked and mashed
4 cups of flour
15ml cinnamon
10ml ginger
5ml fine aniseed
10ml whole aniseed
5ml cardamon
60ml sugar
60 ml oil
¼ pound butter
250ml (CUP) milk
1 pkt yeast (10gr)
1 egg

In the bowl with your mashed potatoes, add all the spices.

Warm the milk with the butter in there till the butter is melted. Add all the other ingredients and knead it for about 10 mins until light and fluffy. If it is sticky, add more flour…leave it till it has risen double for about 2 hours.

Roll dough into balls about 1.5 inches in diameter. Pull each ball slightly to elongate the ball. Let it rise a little more.

Cook in oil (deep fry) until golden brown. Oil should not be smoking hot.

Then, prepare the sugar syrup.

Sugar syrup

1 cup sugar
1 cup water

Cook until sticky and add the koeksisters…
Boil until soft and take it out and add coconut…if the syrup becomes too sticky, add a little bit of water.

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Cape Seed Loaf

FullSizeRenderThis recipe is very close to the famous Cape Seed Loaf.  Would love to hear from anyone who has a recipe that is closer to the original.


500 g whole wheat flour
85 g sunflower seeds
50 g pumpkin seeds
25 g poppy seeds
1 tsp (5 ml) salt
1 tsp (5 ml) dry yeast
1 tbsp(15 ml)sugar
2 tbsps (30 ml) sunflower oil
350 ml lukewarm water
1 egg beaten


  1. Preheat oven to 360 degrees F (180 degrees C)
  2. Mix flour, salt, seeds, yeast, sugar in a bowl.
  3. Pour water and oil in and mix, knead for about a minute.
  4. Place dough in a greased loaf pan (8 x 4 inch)
  5. Brush with egg and decorate with alternate lines of sesame and poppy seeds
  6. Cover dough with a tea towel in a warm spot and let it rise for 30 = 60 minutes.
  7. Bake for 45 to 50 minutes.
  8. Cool on rack.

    Try a slice with honey and goats’ cheese or partridgeberry jam and cheddar cheese!


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Rhubarb Muffins

My friend Jean brought my attention to this lovely recipe – apparently her favourite muffin!

For the muffins:

  • 9 oz. (2 cups) all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup sour cream
  • 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:

  • 3 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon

Oven:  400 degrees F
Bake Time: 20 – 22 minutes
Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

Make Ahead Tips

The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.


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