Check Live Camera
September 19, 2021, 5:14 pm Advertisments



Recipe(s) of the Week




September 18, 2021

Scruffy aubergine lasagne




  • 3 x 400 g aubergines 

  • 3 onions 

  • 6 cloves of garlic 

  • 1 bunch of fresh sage , (30g) 

  • olive oil 

  • 1 teaspoon dried chilli flakes 

  • 1 lemon 

  • 2 x 400 g tins of quality plum tomatoes 

  • 80 g mature Cheddar cheese 

  • 80 g Parmesan cheese 

  • 300 g fresh lasagne sheets 

  • 50 g blanched almonds


  1. Place a large shallow casserole pan on a medium heat with 250ml of water. 

  2. Prick the whole aubergines all over with a fork, halve lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes. 

  3. Meanwhile, peel and finely slice the garlic, and pick the sage leaves.

  4. Preheat the oven to 200ºC/400ºF/gas 6.

  5. Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage leaves, then finely grate in the lemon zest. Once golden, scrunch in the tomatoes, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.

  6. Remove the pan from the heat, grate in the cheeses, then season to absolute perfection with sea salt and black pepper. 

  7. Tear in the pasta sheets and mix up really well to coat and separate, then pull some of the sheets to the top to create a top layer. 

  8. Bash the almonds until fine and rub the remaining sage leaves with oil, then sprinkle on top. 

  9. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling. I love this served with a big crunchy green salad dressed with balsamic vinegar.


September 11, 2021

Pork Carnitas

These Crockpot Pork Carnitas are a delicious combination of juicy and tender meat that will simply melt in your mouth. These carnitas are incredibly simple to make, requires only 10 minutes prep time and extremely versatile, perfect for tacos or burritos!


  • 4 pounds pork shoulder

  • 1 large onion quartered

  • 1 tablespoon garlic powder

  • 1 tablespoon cumin

  • 1 tablespoon chili powder

  • 2 teaspoons onion powder

  • 1 teaspoon oregano dried

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 2 bay leaves

  • 1 stick cinnamon

  • 1 cup orange juice

  • 12 ounce beer


  • Cut the pork: Cut the pork shoulder into large 2 inch chunks. Trim some of the fat if needed.

  • Combine ingredients and cook: In your crockpot add the rest of the ingredients and stir. Add the pork to the crockpot and stir. There should be enough liquid to cover the pork. Cook on low for 8 hours or high for 5 hours.

  • Shred the pork: Remove the pork from the slow cooker using a slotted spoon. Take 2 forks and start shredding the meat into smaller pieces. Pour some of the leftover liquid over the meat or strain the liquid and use it to make a gravy. 

  • Serve: Serve on tacos, burritos, tamales, sandwiches, etc.


Zucchini Cheesey Bread


1 1/2 cup zucchini, shredded (do not squeeze)

1/4 cup green onion, sliced (optional)

2 large eggs

3/4 cup sour cream

1/4 cup butter, melted

1 1/2 cup cheddar cheese, shredded

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoon salt

Mix the zucchini, green onions, eggs, sour cream, and butter well before mixing in the cheese.

Mix the flour, baking powder, baking soda and salt.

Mix the dry ingredients into the wet ingredients and pour the batter into a greased 9×5 inch loaf pan.*

Bake in a preheated 350F/180C oven until a toothpick pushed into the center of the bread comes out clean, about 50-70 minutes.

Let cool a bit before running a knife around the inside edge of the pan, removing the loaf, slicing and enjoying topped with melted butter.

*Note: The zucchini is the source of some of the liquid for this recipe so after you shred the zucchini do not squeeze out or drain off any of it’s liquid. Because zucchini has different amounts of liquid, if your batter ends up being too thick to pour into the pan, feel free to mix in 1-2 tablespoons of milk or water.

*Option: Replace the sour cream with buttermilk (or milk) and squeeze as much extra liquid out of the zucchini as you can.

*Option: Use a different kinds of cheese like Gruyere! Sprinkle an additional 1/2 cup shredded cheese on top of the batter before baking to have a nice cheese covered top!!


September 04, 2021

Zucchini Fritters

This delicious zucchini fritters recipe is unbelievably easy to make, low carb, and they are the perfect way to sneak in some extra veggies! Perfect as a side dish, light lunch or simple snack, these crispy fritters are a great way to use up leftover zucchini.



  • 1 Zucchini

  • 1 Egg beaten

  • 1/3 cup Almond flour

  • 1/2 cup Ricotta cheese

  • 3 Tbsp parmesan cheese grated

  • 1 Tbsp Freshly chopped chives

  • 1 Tbsp Freshly chopped parsley

  • Salt and pepper to taste

  • Keto friendly oil for pan frying


Dill Sauce

  • 1/2 cup plain yogurt

  • 1 Tbsp lemon juice

  • 2 coves minced garlic

  • 2 teaspoons fresh dill or 1/2 tsp dried dill


    • Heat a thin layer of keto friendly cooking oil in a skillet over medium-high heat.

    • Shred the zucchini well.

    • In a mixing bowl, combine the shredded zucchini, egg, almond flour, ricotta cheese, parmesan cheese, chives, parsley as well as salt and pepper to taste. Stir to combine well.

    • Drop large tablespoons of the zucchini mixture into the heated oil in the skillet. Cook for 2-3 minutes on each side until golden brown and crispy on the outside.

    • Remove the fritters from the oil, and place on a towel lined plate to drain and cool.

    • Serve with your favorite keto-friendly dipping sauce such as ranch or sour cream.

    Dill Sauce Ingredients

    • Make the dill sauce by mixing the yogurt, lemon juice, garlic, and dill together. Season with salt and pepper to taste.



AUGUST 28, 2021




Serves: 8


  • 1 radicchio (or treviso)

  • 200 grams baby ruby chard (or 2 bags salad with red toned tender leaves)

  • 2 teaspoons sherry wine vinegar

  • 2 tablespoons extra virgin olive oil

  • 1 pinch of salt

  • 8 fresh figs (quartered)

  • 275 grams serrano ham (cut very thinly)

  • 50 grams manchego cheese



  1. Tear the head of treviso or radicchio into manageable pieces, and toss together with the baby salad leaves.

  2. Whisk together the vinegar, oil and salt in a small bowl and then dress the leaves.

  3. Arrange the figs and ham with as much artistry as you can muster over the salad and then, with a potato peeler, shave the cheese over, letting it fall lightly where it will.



August 21, 2021

Philly Cheesesteak Casserole


  • 1 ½ lb. Ground beef 

  • 2 Bell peppers chopped 

  • ½ Onion chopped 

  • 2 tsp. Minced garlic 

  • 1 tsp. Seasoned salt 

  • 8 Slices provolone cheese 

  • 4 Large Eggs 

  • ¼ C. Heavy whipping cream 

  • 2 tsp. Worcestershire sauce 


  1. Preheat the oven to 350 degrees. 

  2. In a skillet over medium high heat on the stove, begin to brown the meat. 

  3. When the meat is partially browned, add the onions and peppers to the skillet. Cook until the meat is completely browned and the vegetables are beginning to soften.

  4. Add the seasoned salt and minced garlic to the skillet and saute another 30 seconds. Drain any excess grease. 

  5. Layer the beef in the bottom of a well greased 9x9 baking dish. 

  6. Top the beef with the cheese slices. 

  7. Mix together the heavy whipping cream, worcestershire sauce and eggs in a bowl, and pour over the meat mixture in the baking dish. 

  8. Bake for 35-40 minutes until cooked through.



August 14, 2021

Apple Crumble





  • 2 pounds green apples (Granny Smith, about 6 apples), peeled and cut into 1 inch cubes

  • ⅓ cup sugar granulated

  • 2 tablespoons all-purpose flour

  • 1 teaspoon apple pie spice ground

  • 2 tablespoons lemon juice


  • 1 cup rolled oats

  • 1 cup all-purpose flour

  • ½ cup sugar granulated

  • ⅓ cup brown sugar packed

  • 1 teaspoon apple pie spice

  • ¼ teaspoon salt

  • ½ cup butter unsalted, melted


  • Preheat the Oven: Preheat the oven to 375°F.

  • Combine and Spread Filling Ingredients: Add all the filling ingredients to a large bowl and toss well with a spatula. Transfer them to a 9x13-inch baking dish and spread them out evenly.

    2 pounds green apples, ⅓ cup sugar, 2 tablespoons all-purpose flour, 1 teaspoon apple pie spice, 2 tablespoons lemon juice

  • Combine and Sprinkle with Topping: In another large bowl, add all the topping ingredients and mix until clumps form. Spread over the apples evenly, crumbling with fingers.

    1 cup rolled oats, 1 cup all-purpose flour, ½ cup sugar, ⅓ cup brown sugar, 1 teaspoon apple pie spice, ¼ teaspoon salt, ½ cup butter

  • Bake and Serve: Transfer the dish to the preheated oven and bake for 35 to 40 minutes or until golden and the apples are soft. Serve warm with a good vanilla ice cream.


No Bake Cookies


  • 1/2 cup salted butter

  • 1/2 cup milk

  • 1 3/4 cup granulated sugar

  • 1/3 cup unsweetened cocoa powder

  • 2/3 cup peanut butter

  • 3 cups quick oats

  • 1 teaspoon vanilla extract


  • Pull out 2 sheets of parchment or wax paper and set aside.

  • Combine butter, milk, sugar, and cocoa powder in a medium-sized saucepan over low heat. Stir with a wooden spoon until butter is completely melted.

  • Increase heat to medium and, stirring constantly, bring to a boil. Boil for 1 minute, stirring constantly, then remove from heat. Continue to stir the mixture for several seconds.

  • Add peanut butter and vanilla extract, stirring until peanut butter is completely melted and combined. Add the quick oats and stir until fully coated.

  • Drop the no bake cookie mixture by approximately -2 Tablespoons onto the parchment paper. Allow to cool and set (approximately 20-30 minutes) before serving.

  • Store cookies in an airtight container at room temperature.


August 07, 2021

Sausage Potato Breakfast Casserole

This Sausage Potato Breakfast Casserole recipe is loaded with sausage, lots of veggies, eggs and hash browns. It's super easy to make and always a crowd pleaser! Perfect for breakfast or brunch.



  • 9x13-inch Casserole Dish


  • ¾ lb Italian sausage (spicy or mild)

  • 1 onion chopped

  • 4 oz white mushrooms chopped

  • 1 green bell pepper chopped

  • 1 red bell pepper chopped

  • 6 eggs

  • ⅓ cup milk (I used 2%)

  • ¼ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp red pepper flakes

  • 20 oz frozen hash brown potatoes cubed (1 bag)

  • 2 cups mozzarella cheese shredded

  • 6 green onions chopped


  • Preheat the oven: Preheat the oven to 400°F.

  • Prepare the sausage and veggies: Over medium-high heat, crumble the sausage and cook fully. Transfer it to a plate or bowl. Add the onion and mushrooms then cook until the onion softens. Mix in the bell peppers and sauté for a few more minutes. Set these aside in a bowl or plate.

  • Assemble the casserole: Whisk the eggs with the milk, salt, pepper, and pepper flakes in a small bowl. In a large bowl, combine the sausage, veggies, hash browns, cheese (reserve 1/2 cup), egg mixture, and green onion (reserve some for garnish). Stir until well combined and pour into a 9x13 baking dish. Sprinkle with remaining cheese.

  • Bake the casserole: Bake this, uncovered, for about 40 to 45 minutes or until the cheese browns slightly. Garnish with the fresh green onion and enjoy!





Serves: 2-3


  • 1 mango (cut into approx. 1cm cubes)

  • 1 spring onion (finely chopped)

  • 1 - 2 red chillies (or to taste) deseeded and finely chopped

  • juice of 2 limes (to taste)

  • 1 cold cooked chicken breast (cut into chunks)

  • 1 little gem lettuce (sliced or shredded)

  • 1 large handful fresh coriander (chopped)

  • 1 teaspoon vegetable oil

  • 4 drops toasted sesame oil


  1. Tumble the mango cubes, and any juice they make, into a bowl and, with your hands, mix in the chopped spring onion and chilli and squeeze over the lime juice: use as much or as little as you want; frankly, the amount of juice you can get from a lime varies enormously from one to another.

  2. I tend to leave all these to steep while I get on with the rest of my shredding and chopping, but whatever way you do it, tumble in the chunked chicken and shredded lettuce and most of the fresh coriander and, using your hands, toss to combine. Add the oils and toss again then decant on to a large serving plate and sprinkle over the remaining bit of fresh coriander.


Saturday July 31, 2021

Easy Frozen Yogurt Bark

For your next dessert or snack, try our frozen yogurt bark. Berries, granola, and yogurt make the perfect trio!



  • 4 cups yogurt

  • 1 cup frozen mixed berries

  • 1 cup granola

  • 2 Tablespoons maple syrup or honey (optional)


  1. Line a baking pan with parchment paper.

  2. Evenly spread yogurt in the pan.

  3. Top with frozen berries.  Switch things up by using your favourite fruit.

  4. Sprinkle on granola.

  5. As an added option, drizzle maple syrup or honey on top.

  6. Place pan in freezer and let sit for 2 hours, or until completely frozen.

  7. Remove bark from freezer, break into pieces, and enjoy.  Store bark in the freezer in an airtight container.

July 25, 2021

Nigella's New Orleans Coleslsaw


Serves: 6

  • 1 white cabbage (about 1kg / 2lbs before trimming)

  • 2 carrots

  • 2 sticks celery

  • 4 spring onions

  • 200 grams mayonnaise (preferably organic)

  • 4 tablespoons buttermilk

  • 2 tablespoons maple syrup

  • 2 teaspoons cider vinegar

  • 100 grams pecan nuts (fairly finely chopped)

  • salt (to taste)

  • pepper (to taste)


  1. Trim and shred the cabbage, either by hand or with a food processor.

  2. Peel and grate the carrots, and finely slice the celery and spring onions.

  3. Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.

  4. Season, and toss through the chopped nuts.





Makes: 8-10 fritters


  • 1 large potato (scrubbed and cut into cubes)

  • 125 grams firm tofu (drained and well mashed)

  • 40 grams buckwheat flour or wholewheat flour

  • 1 handful fresh mint (finely chopped)

  • zest of 1 lemon

  • 1 teaspoon sea salt

  • ¼ teaspoon freshly ground black pepper

  • 300 grams beetroots (scrubbed and coarsely grated)

  • 1 handful edamame beans or green peas or broad beans

  • 1½ teaspoons cumin seeds (toasted and roughly ground)

  • vegetable oil for frying


  • 350 millilitres thick unsweetened soya yoghurt

  • 1 teaspoon lemon juice

  • 3 tablespoons finely grated horseradish or 1 1/2 tablespoons of horseradish puree

  • 1 handful fresh dill (finely chopped)

  • 1 pinch of sea salt

  • freshly ground black pepper to taste

  • extra virgin olive oil for drizzling


  • 1 big handful watercress or spinach

  • 2 spring onions (thinly sliced)


Beetroot and Cumin Fritters With Horseradish and Dill Yoghurt is a guest recipe by Lee Watson so we are not able to answer questions regarding this recipe

  1. Put the potato into a small pan, cover with water, add a pinch of salt and bring to the boil. Cook for 25 minutes, until soft. Drain in a colander, mash well and leave to cool.

  2. Make the horseradish and dill yoghurt: stir all the ingredients together in a small bowl. Season and drizzle with olive oil. (Note, this can be done well in advance).

  3. Once the potato has cooled to handling temperature, mix with the tofu, flour, mint leaves, lemon, salt and pepper. Now gently mix in the grated beetroot and peas, until all is well combined - using your hands is best. We'd like these fritters to be chunky and packed full of texture.

  4. In a large, heavy frying pan, dry-toast your cumin seeds on a medium-low heat for a minute. They should pop and give off a lovely aroma. Put them into a pestle and mortar and bash them up a little, then stir them into the fritter mix.

  5. In the same pan, warm 1/2 tablespoon of oil on a medium heat, ensuring that the base of the pan is evenly covered with a film of oil. Spoon in 2 heaped tablespoons of fritter mix per go, pressing it down a little with the back of the spoon until roughly 1cm thick. Cook for 3-4 minutes on one side and slightly less on the other. Repeat until you have a few fritters cooking at the same time, and continue to cook in batches. Drain on kitchen paper and keep them warm in a low oven.

  6. Serve warm and crispy on a bed of vibrant green watercress or spinach leaves, garnished with the spring onions and with the horseradish and dill yoghurt on the side.


July 18, 2021

Elvis Presley'S Fried Peanut Butter and Banana Sandwich



Serves: 1

  • 1 medium ripe banana

  • 2 slices white bread

  • 2 scant tablespoons smooth peanut butter (don't use extra smooth)

  • 2 tablespoons butter


  1. Peel and mash or slice the banana.

  2. Lightly toast the bread, and then spread the peanut butter on one piece and the banana on the other.

  3. Sandwich together then fry in the butter, turning once, until each side is golden-brown.

  4. Remove to a plate, cut the sandwich carefully in half on the diagonal and eat.



The Jägerschnitzel is a traditional German delicacy. Sautéed onions mixed in with mushrooms to create an incredibly delicious sauce to serve over tenderly cooked pork chops! Perfect for an absolutely mouthwatering weeknight dinner. Easy, simple and oh, so satisfying!


For Mushroom Sauce

  • 4 tbsp butter unsalted

  • 2 medium onions chopped

  • 4 cloves garlic peeled and chopped

  • 1 lb white mushrooms or cremini, sliced or chopped

  • 4 cups beef broth low sodium

  • salt and pepper to taste

For Schnitzel

  • 6 pork chops or pork loin cut in ½ pieces

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp sweet paprika

  • 2 tbsp vegetable oil


  • Cook the onion and garlic: Melt the 4 tbsp of butter in a large skillet over medium heat. Add the onions and cook for about 3 to 4 minutes, until they sweat, soften and become translucent but not brown. Add the garlic and cook for an additional 30 seconds until aromatic.

  • Cook the mushrooms: Add the mushrooms to the skillet and cook for about 10 minutes. Initially the mushrooms will absorb all the butter but don't add anymore, eventually they will release all that butter back.

  • Finish the sauce: Add the beef broth to the skillet and bring to a boil over high. Continue cooking until the liquid reduces by half and thickens, should take 10 to 15 minutes. Season the sauce with salt and pepper as needed.

  • Tenderize the pork: Using the flat end of a meat tenderizer, pound the pork working from the center out until the cutlets are ¼" thick. Generously season the pork chops with salt, pepper and sweet paprika on both sides.

  • Cook the schnitzel: Heat the vegetable oil in a large skillet over high heat. Place 2 or 3 chops in the skillet, or as many as you can comfortably fit in your skillet, at a time and sear for 2 to 3 minutes per side. 

  • Serve: Serve schnitzels with plenty of mushroom sauce along side a serving of spaetzle.



Past Hall of Fame Recipes

UBC Cinnamon Bun Recipe

YIELD: 18 Large Cinnamon Buns


3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon


Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.

Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!





Canada's First Internet Newspaper