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Sir Winston Churchill’s Irish Potato Cake

BT Montreal | posted Thursday, Mar 15th, 2018


  • 1 cup all-purpose flour (or bread crumbs!)
  • 2 cups mashed potatoes (or 1 & 1 mashed and grated raw)
  • 2 tsps baking soda
  • ½ cup whole milk
  • 2 large eggs (lightly beaten)
  • 2 tsp salt, 2 tsp pepper


  1. If you’re using raw potatoes you want to squeeze the moisture out of them as much as possible before mixing them in!
  2. Whisk dry ingredients together in a medium bowl: flour, baking soda, & salt. Add eggs, mashed potatoes, and raw potatoes if you’re using them. Stir in the milk. The batter needs to be medium stiff – it’s thicker and heavier than a pancake batter and should essentially hold itself together without running.
  3. Heat up a frying pan to medium heat and add a small amount of oil. Press the boxty down with your spatula while it’s cooking and if you’re using raw potatoes make sure you cook them 8-10 minutes per side! Mashed potatoes only will take less time.

Crispy Roasted Chickpeas by YUMi Box

BT Montreal | posted Thursday, Mar 15th, 2018


  • 1 can of chickpeas
  • 1-2 tbsp oil
  • 1/2 tsp salt
  • 2 tsp of your favourite spices mix (cayenne, curry, cumin, garlic – you choose!)


  1. Preheat oven to 400°F
  2. Rinse and drain your can of chickpeas
  3. Pat the chickpeas dry with paper towels or a clean kitchen towel. Remember, the drier they are, the crispier they get.
  4. Toss chickpeas with oil and salt. Spread chickpeas evenly on a baking tray with parchment paper or aluminum foil.
  5. Roast chickpeas for 20-30 minutes. Remember to flip the chickpeas or shake the pan every 10 minutes to give an even roast.
  6. After a chickpeas have turned golden, take them out and toss with your favourite spices.
  7. Munch on and enjoy!

Courtesy: YUMi Box

Easy Chocolate Peanut Butter Energy Balls by YUMi Box

BT Montreal | posted Thursday, Mar 15th, 2018


  • 2 cups rolled oats
  • 1 cup all natural peanut butter (Or nut butter of your choice)
  • 1/4 cup finely chopped dates
  • 1/3 cup diced green apples
  • 1/3 cup mini dark chocolate chips
  • 1/2 tbs mint leaves, chopped
  • 2 tbsp hemp seeds
  • 1 tsp cinnamon
  • water as needed for texture


  1. Add all ingredients in a large mixing bowl and mix until even consistency.
  2. Roll the mixture into 1 inch balls with your hands.
  3. Serve immediately or refrigerate and enjoy later!
Courtesy: YUMi box


Chef V’s Irish Shephard’s Pie

BT Montreal | posted Wednesday, Mar 14th, 2018

Braised Beef

  • 5k stewing beef cubes
  • 3 tbsp. olive oil
  • 1 large yellow onion chopped
  • 4 cloves of garlic, peeled and whole
  • 3 large carrots, diced
  • 1 can Irish red ale, or beer of your choice
  • ¼ cup fresh dill, chopped
  • ¼ cup parsley, chopped
  • 1L Beef Stock
  • Salt and Pepper to taste


Cheddar Mashed Sweet Potatoes

  • 1 ½ kg sweet potatoes
  • 3L chicken stock
  • 1 cup whole milk
  • ¼ cup butter, small cubes
  • 1 tsp, garlic powder
  • 1 cup sharp cheddar cheese, shredded (plus ½ cup to sprinkle overtop)


Braised Beef

  1. Pre-heat the oven to 350 degrees F.
  2. In a large cast iron pot warm the olive oil.
  3. Salt and pepper the beef cubes. Then brown them on all sides and set aside on a dish. Using the same pot cook the onions, garlic and carrots. Deglaze the pan with the Irish Beer. Add back the beef cubes, dill, parsley, and beef stock. Bring the liquid to a boil, cover and place into the oven for approximately 2 hours or until the meat can be pulled apart using a fork.
  4. Remove from the oven, cool down then strain (reserve 1 cup of the cooking liquid), shred the beef and combine with the carrots.

Mashed Potatoes

  1. Fill a medium sized pot with chicken stock. Peel and cube the sweet potatoes, place them into the stock. Turn on the heat to high. Bring everything to a boil and cook until the potatoes are fork tender. Strain the potatoes and transfer into a bowl.
  2. Mash the potatoes then add the milk, butter, garlic powder and cheddar cheese. Combine. Taste and season with salt and pepper if need be. Reserve.


  1. In a casserole dish, layer the braised beef and add 1 cup of the cooking liquid over top. Make sure the pan is evenly covered with the beef mixture. Then place the mashed sweet potatoes over top. Cover with aluminum foil.
  2. Place into the oven and bake for 20-25 minutes. Remove the aluminum paper, add the extra cheddar cheese and broil for an extra 5 minutes to get a crispy-cheesy top.

Chef V’s Lime & Mint Gin Spritzer

BT Montreal | posted Wednesday, Mar 14th, 2018


  • 1 cup fresh mint leaves
  • 4 tsp. simple syrup
  • 2 limes, thinly sliced
  • 1-2 ounces of gin (per glass)
  • 1 cucumber, diced finely
  • 4 cans of club soda


  1. In each glass combine ¼ cup of mint leaves, 1 tsp. of simple syrup, ½ a lime and 1-2 ounces of gin.
  2. Crush the ingredients using a wood spoon to release their flavours.
  3. Fill the glass with ice then fill with club soda.
  4. Sprinkle a handful of cucumber over top.

Ricardo’s Squash and Bacon Pita Pizzas

BT Montreal | posted Monday, Mar 12th, 2018

Preparation: 30 minutes
Cooking: 30 minutes
Servings: 4



  • 1 can (14 oz/398 ml) diced tomatoes
  • 3 tbsp (45 ml) vegetable oil
  • 1 garlic clove, chopped
  • 1/2 tsp red pepper flakes


  • 2 cups (500 g) butternut squash, peeled and cut into
    half-moon slices inch (5 mm) thick
  • 1/4 lb (115 g) slab bacon, diced
  • 4 thick Greek-style pitas, about 7 inches (18 cm)
    in diameter
  • 1/4 cup (20 g) freshly grated Parmesan cheese



  1. Place all the ingredients in a bowl. Using a potato masher,
    crush the tomatoes into a smooth purée. Season with salt
    and pepper.


  1. With the rack in the middle position, preheat the oven
    to 425°F (220°C). Line a baking sheet with a silicone mat
    or parchment paper.
  2. On the prepared sheet, toss the squash and bacon with
    a drizzle of olive oil. Season with salt and pepper. Bake for
    20 minutes or until the squash is cooked through. Set the
    mixture aside in a bowl and remove the silicone mat or
    parchment paper. Adjust the oven temperature to
    450°F (230°C).
  3. Place the pitas directly on the baking sheet. Spread with
    the sauce and top with the squash and bacon. Sprinkle
    with the cheese and season with pepper.
  4. Bake for 8 minutes or until the pitas are golden brown.

Chef Samantha’s Women’s Day-themed Recipes

BT Montreal | posted Wednesday, Mar 7th, 2018


Sponge Cake:

In one bowl:

  • 8 egg whites with 2 teaspons Cream of Tartar

In another bowl:

  • 8 egg yolks
  • 8 oz sugar
  • 6 oz canola oil
  • 6 oz water
  • 1 grated lemon
  • 16 oz flour
  • 4 teaspoons magic
  1. Combine both bowls and pour in an ungreased baking pan for 50 minutes to an hour at 350 degrees.
  2. Remove from the oven and let cool.

Lemon Custard:

  • 750 ml milk
  • 2 chunks of lemon peel

(warm together over heat in a small pot)

  1. In another pot, mix 3 eggs, 6 tablespoons sugar and 6 tablespoons flour and mix together.
  2. In a bowl, whip 500 ml of whipped cream.
  3. Remove lemon chunks from the milk that was heated and add to the other pot over heat and stir till thick for about 5 minutes.
  4. Pour all this mixture in a bowl and let cool completely.
  5. Once cool, mix with the mixer for a couple of minutes and add 250 ml of whipped cream and stir.  Add half a can of chopped pineapple without the juice and mix well together.
  6. Keep the juice of the pineapple and add ½ glass of water to wet a little bit the sponge cake on each layer.

Assembling Directions:

  1. Cut sponge cake in 3 layers.
  2. Take one layer to cube it all up. Remove the crust.
  3. With a tablespoon, drip some pineapple and water mixture on the sponge cake very lightly to make it moist.
  4. Spread creamy lemon custard on the inside and all over the outside of cake and decorate with the cubed sponge cake.
  5. Sprinkle icing sugar and decorate with remaining whipped cream.

Non-Alcoholic Mimosa:

  1. One part “lime and mint kombucha” and 2 parts orange juice

Natalia Machado’s Preserved Nectarine Cups

BT Montreal | posted Monday, Mar 5th, 2018


  • 3 egg yolks
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 tablespoon corn starch
  • 2 cups milk


  • 3 egg whites
  • ½ cup sugar
  • 1 pinch salt

To assemble:

  • 1 can homemade or store bought halved nectarine or prune preserves
  • 1 package of maple butter cookies, crushed into a thick crumble



  1. Bring milk to a boil. In a separate bowl, mix egg yolks, sugar, vanilla and corn starch. Add boiling milk while stirring. Bring mixture back to the pot and cook, stirring over low heat until it thickens. Let cool completely.
  2. In bowl of a mixer whisk egg whites with salt until soft peaks for. Slowly sprinkle the sugar while whisking to for a set merengue. Place in a piping bag and set aside.
  3. Assemble the cups: Place 2 tablespoons of the cookie crumble on the bottom of the glass or ramekin. Top with 2 tablespoons of vanilla pastry cream followed by 3-4 halves of the chosen preserve. Top with tall dollops of Merengue and if desire, torch the peaks as a final touch.
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