Sweetest Rhubarb Pie

Rhubarb Pie Hero-3

When the first stalks of rhubarb hit the shelves, you can be sure warmer, spring days are right around the corner. This pie takes our crisp pie dough and fills it with tart, fresh rhubarb pieces.

Ingredients

    1 recipe Mirage pie dough
    4 cups Rhubarb, chopped into 1” pieces
    1 ⅓ cup Granulated sugar
    1 tbsp Lemon juice
    ½ cup All-purpose flour
    ¼ cup Mirage margarine, plus extra for brushing

Directions

  1. Preheat your oven to 450F (230C)
  2. Roll out half of the pie dough into a rough circle that is large enough to cover the bottom and sides of your favourite pie dish, with a little left hanging over the sides. Place the dough in your baking dish and set aside, covered with a towel.
  3. In a large bowl, combine the chopped rhubarb with the sugar and lemon juice, tossing just until coated.
  4. Rhubarb Pie How TO-1
    Rhubarb Pie How TO-2

  5. Let this rest for 30 minutes allowing the rhubarb to release some of its juices.
  6. Rhubarb Pie How TO-3
    Rhubarb Pie How TO-5

  7. Next, add in the flour and toss. If there seems to be a lot of excess liquid, add in an extra tablespoon or two of flour.
  8. Rhubarb Pie How TO-6

  9. Put the fruit filling into the pie shell.
  10. Rhubarb Pie How TO-7

  11. Take the ¼ cup of margarine and place it in small pieces around the top of the fruit filling.
  12. Rhubarb Pie How TO-8

  13. Roll out the other half of the pie dough, until it is large enough to cover the top of the pie. Cut out a circle from the center of the dough to allow for steam to escape. Place it on top of the pie and tuck the top crust down the sides between the bottom crust and the pie plate.
  14. Using your fingers, pinch the crust in a decorative pattern around the entire edge of the pie.
  15. Rhubarb Pie How TO-9

  16. Brush the top of the pie with a little extra melted margarine, then sprinkle with turbinado sugar.
  17. Rhubarb Pie How TO-10

  18. Place the pie into the oven, and bake for 15 minutes. Then reduce the heat to 350F (175C) and continue baking for 40-45 minutes.
  19. Remove the pie from the oven and allow it to cool or, serve it warm topped with vanilla ice cream.

Chefs Notes

  • Because water levels in rhubarb may vary from crop to crop, you may need to add some additional flour to the filling. That’s why it is best to allow time for the rhubarb to soften with the lemon juice and sugar, this way you’ll have a better idea as to how much moisture it contains.
  • Do you find just rhubarb is too tart for your taste buds? Try adding in a chopped apple or two to help bring more sweetness to the pie.

Rhubarb Pie Hero-3

Fresh Tomato and Olive Quiche

Tomato Feta Tart Hero-3
Quiche is a great lunch that can be prepared before company comes over, then reheated in the oven prior to serving. This is just a base for a quiche. The flavour combinations are endless, experiment with your favourite vegetables and cheeses.

Ingredients

    2-3 medium Roma tomatoes
    250g / 1 cup Kalamata Olives, pitted and rough chopped
    100g / ¼ cup Feta, crumbled
    4 Eggs
    375ml / 1½ cup Half and Half Cream
    1 tsp Garlic, minced
    1 Recipe Flaky Pie Dough

Directions

  1. In a large bowl, whisk together the eggs, cream and minced garlic until thoroughly combined. Season with 1 tsp each of salt and pepper. Set aside while you prepare the quiche shell.
  2. Leek Feta Quiche How TO (5 of 6)

  3. On a lightly floured surface, roll out the flaky pie dough to 1/8-inch (3 mm) thickness. This is easiest when done between two pieces of parchment that have been floured.
  4. Gently press the dough into the bottom and up the sides of a fluted, removable bottom tart pan.
  5. Tomato Feta Tart How TO-1

  6. Line the shells with aluminum foil and place in the refrigerator for 30 minutes.
  7. Pre-heat the oven to 375°F(200°C).
  8. Remove the chilled shells from the refrigerator and fill with dried beans, or baking beans.
  9. Place the tart in the oven and “blind-bake” for 10-12 minutes, until the edges begin to dry out and turn golden. Remove the foil and beans from the shells and return the pan to the oven.
  10. Continue cooking until the bottom of the shell is dry and all the edges are golden brown, approximately 6-8 minutes.
  11. Remove the tart pans from the oven and fill with the tomatoes, olives and feta cheese.
  12. Tomato Feta Tart How TO-2

    Tomato Feta Tart How TO-3

  13. Reduce the oven temperature to 300°F(165°C).
  14. Place the tart shells on a baking sheet and place on an oven rack that is extended. Pour in the egg filling to the top of the shell, and gently push the rack into the oven. This will help reduce the amount of spilling that could occur, by filling the shell and then transporting to the oven.
  15. Tart how to-1

  16. Bake until the centre is no longer wet, and the filling no longer wiggles when shaken, approximately 30-35 minutes.
  17. Remove from the oven and allow to cool 5 minutes before removing the outer ring.
  18. Serve warm with a fresh garden salad and your favourite dressing.

Tomato Feta Tart Hero-1

Notes

  • This is a great starting point for any kind of quiche. Replace the vegetables with your family favourites. Jus be sure to cut any vegetables into bite sized pieces to allow them to cook thoroughly.
  • If there is any remaining egg mixture, try making an omelet with it, or storing it for a quiche on a different day. This will keep in the refrigerator for 4 days.

Hot Cross Buns

Hot Buns (2 of 2)

The hot cross bun is an easter tradition now enjoyed all year round. With this tradition comes a few superstitions; some say baking hot cross buns on good Friday will not mould and keep for the entire year, not that you’ll be able to resist eating them for that long! Others say sharing hot crossed buns with friends will ensure a year of happiness and good times. What ever the reason for this little buns, bake them, share them and just enjoy their simple and sweet flavour.

Ingredients

Dough

    175 ml / ¾ cup Whole milk, heated to just above body temperature
    7 g / 4 tsp Instant dry yeast
    60 g / ⅓ cup Granulated sugar
    3 large eggs, at room temperature
    112 g / ½ cup Mirage Margarine
    470 g / 3¾ cups all-purpose flour
    1 tsp finely grated lemon zest
    3 g / ¾ tsp salt
    2 g / ½ tsp Pumpkin spice
    90 g / ⅓ cup Currants, dried
    60 g / ¼ cup Candied citrus

Hot Glaze

    100 g / ½ cup sugar
    45 ml /3 tablespoons water
    5 ml / 1 teaspoon vanilla extract

Icing

    75 g / ¾ cup icing sugar, sifted
    15 ml / 1 tbsp milk, plus extra if needed

DIRECTIONS

For the Dough

  1. For the dough, measure all of the dry ingredients for the dough into a large bowl.
    Hot Crossed Buns (2 of 12)
    Hot Crossed Buns (3 of 12)

  2. Into a second bowl combine the eggs, milk and melted Mirage margarine.
    Hot Crossed Buns (1 of 12)

  3. Combine the two together and mix with a wooden spoon until the dough starts to come together, then cover with plastic wrap and let rise for 30 minutes.
  4. Hot Crossed Buns (4 of 12)
    Hot Crossed Buns (5 of 12)
    Hot Crossed Buns (6 of 12)

  5. After the 30 minutes, take the cover off the dough and fold the dough over several times. Cover and let rest for another 30 minutes. Repeat 2 more times.
  6. Hot Crossed Buns (7 of 12)

  7. Turn the risen dough out onto a lightly floured work surface and divide into 12 even pieces. Shape each piece into a ball by rolling between your hands while it remains on the work surface.
  8. Hot Crossed Buns (8 of 12)

  9. Place the rolled buns in a greased 9-x-13-inch pan, leaving space between them. Cover the pan with plastic wrap and let the buns rise for 45 minutes.
  10. Hot Crossed Buns (9 of 12)

  11. Preheat the oven to 350 F.
  12. Uncover the buns and bake for 25 to 30 minutes, until they are a rich brown on top.

  13. While still hot from the oven, prepare the glaze.

For the Hot Glaze

  1. For the glaze, bring the sugar, water and vanilla up to a simmer, stirring until the sugar is fully dissolved.
  2. Hot Crossed Buns (10 of 12)
    Hot Crossed Buns (11 of 12)

  3. Brush this syrup over the still-hot buns, until it has all been used. Let the buns cool completely in the tin.

Hot Crossed Buns (12 of 12)

For the Icing

  1. For the icing, stir the icing sugar and milk together until a thick consistency suitable for piping is reached (add a few more drops of milk, if needed).
  2. Pour this into a small piping bag and pipe crosses on top of each bun, letting the icing set for an hour before serving.

Notes from the Chef

  • The buns will, keep, well wrapped, for a full day.
  • If you find you still have buns left over after a few days, try slicing them open, toasting them and spreading on some margarine and jam.

Hot Buns (1 of 2)

Rich Creamy Poudding Chômeur

chomeur (4 of 4)

This classic French-Canadian dessert is perfect during sugar-shack session!

Ingredients

    Sauce

    112 g / 1/2 cup Mirage Margarine
    60 g / 1 cup brown sugar
    5 ml / 1 cup boiling water
    250 ml / 1 cup maple syrup

    Cake

    260 g / 1 1/2 cups all-purpose flour, sifted
    2 g / 1 tsp baking powder
    57 g / 1/4 cup of Mirage Margarine
    200 g / 1 cup of granulated sugar
    250 ml / 1 cup of milk
    a pinch of salt

Directions

    For the Cake

  1. Pre-heat the oven to 325°F(160°C).
  2. Sift together the flour and baking powder. Put aside.
  3. In another bowl, cream the Mirage Margarine with a hand mixer, and gradually incorporate the sugar until you have a smooth and creamy consistency. Make sure to scrape down the bowl with a rubber spatula.
  4. chomeur how to (1 of 8)
    chomeur how to (2 of 8)

  5. Add in 1/4 of the milk and the flour. Mix well, and repeat until out of milk- it’s important to make sure to end with the addition of flour.
  6. chomeur how to (3 of 8)
    chomeur how to (4 of 8)

  7. With a bit of Mirage Margarine, grease a 13 x 9 inch rectangular pan, and fill with cake batter. Put aside.
  8. chomeur how to (5 of 8)

    For the Sauce

  9. In a casserole, mix the Mirage Margarine, the maple syrup, the brown sugar and the boiling water. Bring to boiling point and let simmer for 30 seconds.
  10. chomeur how to (6 of 8)

  11. Pour the sauce onto the cake batter, making sure not to mix!
  12. chomeur how to (7 of 8)

  13. Cook at 325° for 35 minutes.
  14. chomeur how to (8 of 8)

  15. Serve warm with a bit of vanilla ice cream!

chomeur (2 of 4)

Classic Shortbread Cookies

Classic Shortbread
Shortbread cookies are simple, clean and elegant. Being a dry cookie, shortbread lasts a long time. When the holidays come along, use this recipe to make cookies for decorating and gifting.

Ingredients

    226 gm / 1 cup Mirage Margarine, room temperature
    60 gm / ½ cup Icing sugar, sifted
    260 gm / 2 cups All-purpose flour, sifted
    5 ml / 1 tsp Vanilla extract
    2 gm / 1 tsp Salt

Directions

  1. Pre-heat the oven to 325°F(160°C).
  2. In a large bowl with an electric mixer, cream the Mirage Margarine on high speed for 3 minutes, until smooth and fluffy, scraping down the sides several times with a rubber spatula.
  3. Add in the icing sugar, tea leaves, vanilla and salt. Mix on medium speed for 6 minutes, scraping the bowl down with a rubber spatula.
  4. Scrape down the margarine mixture once more and add in the flour.
  5. Mix on low speed just until the dough is combined and even. Over-mixing will make a tough cookie, so stop once the flour is no longer visible.
  6. Wrap the dough in plastic wrap and let rest in the refrigerator for 30 minutes. This will allow the dough to properly hydrate the flour and make it easier to roll.
  7. Remove from the fridge and roll out onto a floured counter to about 2cm thick. Divide into 12 large rectangles, or 24 squares.

  8. Place on a parchment lined baking sheet with approximately 2cm of space between the cookies.
  9. Place in the oven and bake for 8-12 minutes, or until the edges are golden. Be sure to rotate the tray after 6 minutes of baking.
  10. Transfer the cookies to a resting rack and allow them to cool before eating or decorating.

Notes

  • These cookies store well in an airtight container.
  • For cut-out cookies, try rolling the dough to a thickness of 1 cm.

Easy Sweet Tart Dough

Sweet-Tart-Dough-Hero
This sweet dough has a consistency and flavour similar to that of a shortbread cookie. Also known as pâte brisée, it is especially well-suited to fillings that tend to leak through flaky pie crusts.

Ingredients

    220 g / ½ cup Mirage® Margarine, room temperature
    120 g / 1 cup Icing sugar
    250 g / 2 cup All-purpose flour
    Pinch Salt

Directions

  1. In a medium mixing bowl, combine the Mirage® Margarine, flour, and icing sugar with an electric mixer on low speed until just combined.
  2. Margarine & Icing Sugar Creaming

  3. Turn out the dough onto a floured surface. Press into a disc approximately 2 cm thick.
  4. Wrap tightly in plastic. Refrigerate for at least 30 minutes.
  5. Remove from the fridge 15 minutes prior to rolling.

Lemon Tart How To-2Lemon Tart How To-4

Note

  • This dough is ideal for shallow tarts and individual tarts made in a muffin tin.
  • Avoid over-handling the dough and keep it well chilled.
  • If the dough is too challenging to work with, place it back in the refrigerator to let it firm up.

Sweet-Tart-Dough-Hero

Garlic Cheese Bread Your Spaghetti Dreams Of

cheese bread  hero re-edit (1 of 1)
Having pasta for dinner? Or maybe just looking for a cheesy snack? Grab a loaf of bread, fill it with garlic margarine and cheese, then bake until warm and gooey.

Ingredients

    250 gm / 1 cup Mirage Margarine
    30 gm / 2 tbsp Minced Garlic
    6 gm / 1 tbsp Oregano, Dried
    120 gm / ½ cup Parmesan cheese, grated (have extra for topping)
    Pinch Salt
    2 gm / 1 tsp Black Pepper, ground
    120 gm / 1 cup Mozzarella, grated
    1 Loaf Fresh Bread

Directions

  1. Pre-heat the oven to 375°F(200°C).
  2. In a mixing bowl, cream together the Mirage Margarine with the minced garlic, oregano, salt and pepper, with an electric mixer for 3 minutes.
  3. cheese bread re-edit (1 of 2)

  4. Slice the loaf of bread ¾ of the way down from the top, but not all the way through. Make the slices about ½” wide.
  5. Garlic Loaf How to (3 of 5)

  6. Spread the garlic margarine mixture on each side of the slices.
  7. Garlic Loaf How to (4 of 5)

  8. Between each slice sprinkle some of the grated mozzarella.
  9. Garlic Loaf How to (5 of 5)

  10. Place the loaf on a lined baking sheet, squeezing the loaf together.
  11. Spread the top of the loaf with more Mirage Margarine, and sprinkle with extra parmesan cheese. There is no such thing as too much cheese with this loaf.
  12. Place the loaf in the oven and bake for approximately 15 minutes, or until the top is golden and the center is hot with cheese oozing out the sides.
  13. Remove from the oven and allow to cool slightly, before eating. The cheese will be hot when first removed from the oven.

cheese bread  hero re-edit (1 of 1)

Notes

  • Try mixing in any combination of cheeses, fresh herbs and spices.
  • Some like it spicy, so try adding crushed chili flakes to the margarine spread.
  • Serve this as one large loaf, or try using Pain au Lait buns to make individual cheesy snack buns.

Dippable Jalapeño Cheddar Biscuits

cheddar scone re-edit (3 of 3)
Biscuits are a versatile Southern classic seen served with everything from jam to steaming hot bowls of chili. Try mixing in any of your favourite cheeses, spices, and fresh herbs to make these your own.

Ingredients

    340 g / 1½ cup Mirage Margarine, chilled
    65 g / ¼ cup Dark brown sugar
    1 Eggs, large
    1 piece Jalapeno pepper, seeds removed and diced
    200 g / 1 cup Aged cheddar, grated
    500 g / 4 cups All-purpose flour
    8 g / 1 tbsp Baking powder
    2 g / ½ tsp Baking soda
    2 g / ½ tsp Salt
    250 ml / 1 cup Buttermilk, have extra for brushing

Directions

  1. Pre-heat the oven to 350°F (175°C).
  2. Combine the flour, brown sugar, baking powder, baking soda, diced jalapeno, cheddar, and salt in a large bowl.
  3. Using your fingertips, rub the Mirage Margarine into the flour mixture until pea-sized pieces of margarine remain. Chill in the refrigerator for 20 minutes.
  4. scone re-edit (1 of 7)

  5. Whisk together the buttermilk and egg in a measuring cup.
  6. Remove the dry ingredients from the refrigerator and pour in the buttermilk and egg mixture. Gently knead the dough with your hands until it starts to come together.
  7. Move the dough to a floured surface. Use your hands to shape it into a large square about 3 cm in height.
  8. scone re-edit (2 of 7)
    scone re-edit (4 of 7)

  9. Using a glass, cut out as many rounds as you can. Gather the scraps, re-roll them and repeat once more.
  10. Place the biscuits onto a lined baking sheet and brush the tops with a little extra buttermilk. Sprinkle with salt and pepper.
  11. Bake for 20-25 minutes (rotating the tray part way through baking), until the biscuits are golden brown.
  12. Remove from the oven and transfer to a resting rack to cool slightly. Enjoy these while they’re still warm.

cheddar scone re-edit (3 of 3)

White Chocolate Strawberry Streusel Muffins

strawberry struesel muffin re-edit (1 of 1)
White chocolate and strawberries are a match made in heaven, but it’s the crunchy streusel topping that makes these muffins irresistible.

Ingredients

    100 g / ½ cup Mirage margarine, cold
    100 ml / ½ cup Light brown sugar
    2 Eggs, large
    250 ml / 2 cups All-purpose flour
    7 ml / 1½ tsp Baking powder
    2 ml / 1 tsp Cinnamon, ground
    50 ml / ¼ cup Vanilla yogurt
    150 ml / ½ cup Strawberries, tops removed and sliced
    50 g / ¼ cup White chocolate
    1 Recipe Streusel Topping

Directions

  1. Pre-heat the oven to 375°F (200°C).
  2. In a large bowl, combine the flour, baking powder, cinnamon, white chocolate, and strawberries.
  3. Mixing dry

  4. In a second bowl, cream together the Mirage Margarine and brown sugar with an electric mixer on medium speed for 2 minutes.
  5. Add the eggs, one at a time, mixing until just incorporated.
  6. Creaming
    Creaming-2

  7. Add the vanilla yogurt. Continue mixing on low speed until just incorporated.
  8. Fold the dry ingredients into the wet using a rubber spatula. Be careful not to overmix the dough, as doing so will result in a tough, chewy muffin.
  9. Line a muffin tray with paper liners. Fill each ¾ of the way full with batter. Top each muffin generously with bite-sized pieces of the streusel.
  10. Bake for 20-25 minutes, rotating the tray part way through baking, until the streusel and muffins are golden on top and a toothpick inserted in the center comes out with crumbs and melted chocolate.
  11. Remove from the oven and transfer to a resting rack to cool slightly. Enjoy these while they’re still warm.

strawberry struesel muffin re-edit (1 of 1)

Notes

  • This is a basic muffin recipe. Make them your own by using your favourite fruit, chocolate and spices.

The easiest St Patrick’s Day cupcakes

baileys cream hero (1 of 2)

St Patrick’s Day is the perfect time to green-ify your cupcakes!

Ingredients

    454 g / 2 cups Mirage Margarine, room temperature
    1 kg / 4 cups Icing sugar, sifted
    15 ml / 1 tbsp Vanilla extract
    30 ml / 2 tbsp 35% cream
    30 ml / 2 tbsp Baileys
    Green Food Colouring
    1 batch of Double Chocolate Cupcakes

Directions

  1. In a large bowl, cream the Mirage Margarine on high speed with an electric mixer for 3 minutes, until smooth and fluffy, scraping down the sides of the bowl several times with a rubber spatula.
  2. Add the vanilla extract. Mix on low speed until the extract is just combined with the margarine.
  3. Add 1 cup of the icing sugar to the creamed margarine, and mix on low speed just until incorporated.
  4. Continue adding the icing sugar 1 cup at a time, mixing well after each addition.
  5. Once all of the icing sugar is incorporated, add the green food colouring to the desired shade and the Baileys, and mix the frosting on high speed for 5 minutes. Taste the icing: you should no longer feel the texture of the sugar on your tongue. If you can still feel the grains of sugar, continue mixing for another 1-2 minutes.
  6. baileys cream how to (1 of 3)
    baileys cream how to (2 of 3)

  7. Add in the 35% cream and mix on high speed for 2 minutes.
  8. baileys cream how to (3 of 3)

  9. Now you’re ready to decorate, and lick the spatula.

baileys cream hero (2 of 2)