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Pumpkin Caramel Oatmeal Squares

Nothing says fall like Pumpkin - and these squares are the perfect match for cooler weather.

Makes 24 (1 square) servings.

Caramel Pumpkin Oatmeal Squares recipe

Ingredients
2 cups (500 mL) flour
2 cups (500 mL) rolled oats
1½ cups (375 mL) firmly packed brown sugar
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1½ tsp (7 mL) ground cinnamon
¾ tsp (3 mL) ground ginger
¼ tsp (1 mL) ground nutmeg
1 cup (250 mL) melted butter
1 cup (250 mL) canned pumpkin
1 tsp (5 mL) pure vanilla extract
30 caramels, unwrapped
2 Tbsp (30 mL) milk







Method:
Preheat oven to 350°F (180ºC)
Mix flour, oats, sugar, baking soda, salt and spices in large bowl. Add melted butter, and stir until mixture is blended and forms coarse crumbs.
Reserve ½ of this mixture for the topping. Stir pumpkin and vanilla into the remaining mixture in bowl.
Press this evenly into the bottom of a foil-lined 13x9" baking pan.

Place milk and caramels into a microwavable bowl and nuke on HIGH 2 to 3 minutes or until completely melted, stirring after every minute.
Pour over pumpkin mixture in pan, spreading to within ½" of edges. Sprinkle with reserved crumb mixture.

Bake 30 to 35 minutes or until light golden brown. Cool in pan on wire rack. Lift from pan with the foil and cut into bars.


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Pumpkin Spice Ice Cream Recipe - LeGourmetTV

Who says Pumpkin is only for fall, and ice cream is only for summer?
Try this great flavour mash up!


Makes approximately 1 quart

Pumpkin Pie Spice Ice Cream recipe

Ingredients:
2 cups (500 mL) heavy cream 35%
1 cup (250 mL) whole milk
½ cup (125 mL) pumpkin puree
1 tsp (5 mL) vanilla extract
5 egg yolks
½ cup (125 mL) brown sugar
½ tsp (2 mL) cinnamon
½ tsp (2 mL) ginger
pinch nutmeg






Method:
Whisk cream, milk, and pumpkin in a medium heavy-based saucepan.
Heat until mixture just starts to simmer (don't boil).

Meanwhile whisk egg yolks, sugar, cinnamon, ginger, and nutmeg in a bowl until pale and thick.
Strain pumpkin from cream mixture and slowly whisk the cream mixture into the egg mixture (tempering the eggs).
Pour back into the saucepan

Place pan on a low heat; stirring constantly until mixture has thickened and coats the back of the spoon (or reaches at least 165ºF).
Pour mixture into a heatproof bowl, cover and refrigerate until well chilled.
Pour into your ice cream maker and follow manufacturers instructions on operation.
Once mixture is frozen; eat immediately or freeze for up to 1 week.

We’re big fans of the Breville Smart Scoop ice cream maker that we use in this video - but it could just as easily be made in any ice cream maker.

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‘Angel’ Yeast Biscuit Doughnuts

Yeast doughnuts don't have to be hard or complicated to make... These are as easy as biscuits!
Makes 12

Angel Biscuit Doughnuts recipe

Ingredients:

1 tsp (5 mL) active dry yeast
1 cup (250 mL) milk, at room temperature
2½ cups (625 mL) all purpose flour
2½ tsp (12 mL) baking powder
2 Tbsp (30 mL) sugar
½ tsp (2 mL) salt
½ cup (125 mL) butter, cubed & Frozen
2 Qts (2L) Vegetable Oil, for frying






Method:

Mix yeast into room-temperature milk.
Place all of the dry ingredients and frozen cubed butter into a food processor and pulse to combine.
Some pea sized chunks of butter still visible.

Add the milk and yeast to the mixer, and pulse, just until the mixture starts to come together.
Pour the mixture out onto a floured surface, and lightly knead it together.
Roll the dough out to about ½" thick, and use a doughnut cutter to cut out as many donuts as you can.
Re-rolling the dough scraps until done.

Set aside your donuts in a cool place for 30 minutes.
Heat about 2 inches of oil in a Dutch oven, and bring it up to 350°F (170°C).
Place 3 donuts at a time into the hot oil, They will need about 1½ minutes per side, turning over ½ way.
Remove the donuts from the oil, and place them on a cooling rack to drain.



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Oven-Fried Onion Rings

Ok so 'Oven-Fried' doesn't really mean 'healthy'... but these are really easy to make and clean up is easier than a deep fryer.
Makes 24-ish rings

Onion-Fried_Onion_Rings Recipe

Ingredients:

1/2 cup (125 mL) flour
1 large egg
1/2 cup (125 mL) buttermilk
1/4 tsp (1 mL) cayenne pepper
Salt & pepper to taste
1/4 cup (50 mL) panko
4 cups thick potato chips
2 large onions cut into thick rings
6 Tbsp (90 mL) vegetable oil





Method:

Pre-heat oven to 450ºF (230ºC).

Prep the onions by cutting thick slices and pulling apart the rings.
(use the small centre rings in another recipe)


Put 1/4 cup flour in shallow baking dish.
Whisk egg, buttermilk, 1/4 cup flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper together then pour into a second shallow dish.

Whiz chips in food processor until finely ground and mix in 3rd shallow dish with Panko.
One at a time, dredge each onion ring in flour, then dip in buttermilk mixture, shake of excess, then cover in crumb coating.
Transfer to a plate and repeat with remaining rings.

Pour 3 Tbsp oil onto a rimmed baking sheet and heat in oven until just smoking.
Tilt heated sheet to coat evenly with oil, then arrange onion rings on sheet.
Bake for 7 minutes, then flip onion rings over and bake another 7 minutes, until golden brown on both sides.
Transfer onion rings to a cooling rack to drain oil briefly. Serve immediately.


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Tempura_Onion_Rings recipe

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Apple Ginger Warm Up Smoothie

This smoothie will get you up and running on a cool fall morning!

Apple Ginger Warmup smoothie recipe

Ingredients:
½ cup (125 mL) coconut water
½ cup (125 mL) unfiltered apple juice
1 garlic clove - peeled
2 Tbsp (30 mL) chia seeds
1 tsp (5 mL) fresh ginger - peeled
½ cup ice (125 mL) - 2 cubes





Method:
Place all ingredients into a blender and liquify. Drink immediately!
Makes 1½ cups (375 mL) - 1 serving.
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Mixed Mushroom Quiche

If your family won't eat 'quiche' just tell them it's Breakfast Pie!



mixed Mushroom Quiche recipe

Ingredients
½ pkg (250 g) frozen puff pastry, thawed
1½ cups (375 mL) grated Cheddar
1 Tbsp (15 mL) olive oil
⅓ cup (75 mL) chopped onion
4 cups (375 g / 1 L) sliced mixed mushrooms, shiitake, oyster, cremini and/or portobello
½ tsp (2 mL) dried thyme
¼ tsp (1 mL) dried rosemary
3 eggs
1 cup (250 mL) milk
½ tsp (2 mL) salt
1 Pinch each salt and pepper
2 Tbsp (30 mL) minced fresh parsley





Method:
Pre heat oven to 400°F (200°C)

On lightly floured surface, roll out pastry large enough to line a removable bottom tart tin of 11" (28 cm).
Gently press pastry into pan; trim edges. Sprinkle evenly with grated cheddar cheese.In large skillet, over medium-high heat;
sauté onion and mushrooms in olive oil, stirring often. Until cooked down and liquid is evaporated.
Stir in thyme and rosemary, then remove from heat and let cool slightly; spread over goat cheese.
Whisk together eggs, milk, salt, pepper until frothy; pour over mushroom and cheese mixture.
Bake until knife inserted in centre comes out clean and crust is golden, 35 to 40 minutes.

Serve warm.

Can be made a day ahead and refrigerated - then reheated in 350°F/180°C oven for about 20 minutes.

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Egg Custard Tarts Recipe


Our take on the Portuguese 'Pastel de nata', crossed with a Hong Kong egg tart, crossed with a Macau egg tart...



Egg tart recipe Le Gourmet TV

Ingredients:

1 Pkg (500g / 1 lb / 2 sheets) frozen puff pastry, thawed
6 egg yolks
¾ cup (175 mL / 150g) sugar
2 tbsp (30 mL) corn starch (corn flour)
2¾ cups (680 mL) milk
2 tsp (10 mL) vanilla extract





Method:

Pre-heat the oven to 400ºF (200ºC)
Dissolve the corn starch in the milk, and strain into a saucepan.
Add sugar, egg yolks, and vanilla extract into the milk. Whisk.
Cook the mixture over medium heat, whisking constantly until it's thickened.
Set the custard aside to cool while you prep the pastry.

Roll the pastry into 2 tight logs.  
Cut each log into 6 equal pieces.
Place one piece of pastry into each muffin cup. Push the pastry straight down in the centre and up the sides of the cup.

Divide the custard between each pastry filled cup. 
Bake for 20-25 minutes, or until the custard is blistered and golden.



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Apple Ginger Lemon Smoothie

Stop buying the 700+ calorie smoothies at the mall... those aren't really good for you.
This one will boost you up, and help you reach your goals!



Apple Ginger Lemon smoothie recipe

Ingredients:
½ cup (125 mL) unfiltered apple juice
1 Tbsp (15 mL) fresh ginger peeled
1 Tbsp (15 mL) chia seeds
2 tsp (10 mL) fresh squeezed lemon juice
½ cup ice (125 mL) - 2 cubes





Method:
Place all ingredients into a blender and liquify. Drink immediately!
Makes 1 cup (250 mL) - 1 serving
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Quick Pickled Hot Peppers

This is a quick fridge pickle that's easy to prepare and ready to eat in a couple of months.
These are great in salads, or with a sandwich.



quick hot pickled pepper recipe

500g or enough peppers to fill a large wide mouth Mason jar
some little carrots
2.5 cups of water
2.5 cups of vinegar (mixed white with rice & cider)
2 Tbsp of peppercorns
2 Bay Leaves
2 Tbsp coriander
4 cloves garlic
2 Tbsp dried chopped onion
3 Tbsp sugar
3 Tbsp salt





Poke holes in peppers.
Combine your liquid and remaining spices in a pot and bring to a boil.
Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly.
Pack the peppers & carrots into a sterilized wide mouth 1.5L Mason jar.
Pour the pickling liquid over the peppers, put on a lid and stick in the fridge.

**This is a fridge pickle - they are NOT shelf stable, must be kept refrigerated and must be eaten with 2-3 months.
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Chipotle Pocorn Chicken

Fire up the tailgate party, we've got the perfect big game treat!


Chipotle Popcorn Chicken Recipe

Serves 4
Ingredients:

2 chicken breasts
1 cup (250 mL) buttermilk
3-4 canned chipotles in adobo sauce
2 cups (500 mL) all purpose flour
Salt & pepper
1 bunch cilantro
2L vegetable oil





Method: 
Cut chicken breasts into bite sized chunks. Purée chipotles & buttermilk together in a food processor.
Combine chicken and buttermilk / chipotle mixture. 


Cover and refrigerate overnight. Dredge chicken in flour seasoned with salt & pepper and fry in 350ºF (180ºC) oil. 
Until golden brown about 3 minutes.


Once out of fryer, season with salt, pepper and chopped cilantro.
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Cinnamon Apple Smoothie

This is not the overly sweet 700 calorie smoothie you buy at the mall...
This is actually good for you, while still tasting great!


Cinnamon Apple Smoothie Recipe

Ingredients:
½ cup (125 mL) unfiltered apple juice
2 Tbsp (30 mL) chia seeds
1 Tbsp (15 mL) fresh ginger peeled
½ tsp (2 mL) turmeric powder
1/4 tsp (1 mL) ground cinnamon
½ cup (125 mL) ice - 2 cubes





Method:
Place all ingredients into a blender and liquify. Drink immediately!
Makes 1 cup (250 mL) - 1 serving
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How to make Eccles Cakes

So this very British snack isn't a cake at all... more of a turnover.

How to make eccles cakes

Makes 12 eccles cakes
Ingredients
⅛ cup (25 mL / 25g)  unsalted butter, softened
3 Tbsp (45 mL / 50g) brown sugar
1/2 tsp (2 mL) ground cinnamon
⅔ cup (150 mL / 75g) dried currants
¼ cup (50 mL / 25g) mixed peel
1/4 tsp (1 mL) freshly ground nutmeg
1/2 orange zest
1 Pkg (500g / 1 lb / 2 sheets) frozen puff pastry, thawed
Flour, for dusting
1 medium egg
1 tbsp (15 mL) sugar





Method:
Preheat the oven to 350°F (180°C). Mix together butter, sugar, cinnamon, currants, peel, nutmeg and orange zest.
Roll out the puff pastry on a floured surface to a thickness of about 3 mm (⅛"). Then cut 12 rounds about 10 cm (4").
You can re-work the dough that's left over if you need to. Divide the filling between the 12 pastry rounds.
Brush the edges with egg wash and pull them together to make a purse, squeezing tightly to seal. (watch the video)
Gently flatten each cake until you can see the currants through the pastry.
Place on a parchment lined baking tray, sealed side down.
Brush tops with egg wash, then sprinkle with sugar (sometimes we'll leave the sugar off).
Using a sharp knife, make 3 parallel cuts on top.
Bake for 20 to 25 minutes, until the pastry is golden brown.
Remove from baking pan and cool on a wire rack.
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Herbed Home Fries

MMM - a weekend morning favourite! You can save time by boiling the potatoes a day or two ahead.

Herbed_Home_Fries recipe

Ingredients:
2 baking potatoes, 2 lb/1 kg
2 tbsp (30 mL) butter
1 onion, diced
1 tbsp (15 mL) chopped fresh rosemary
3/4 tsp (4 mL) salt
3/4 tsp (4 mL) pepper
3/4 tsp (4 mL) sweet paprika
1/4 cup (60 mL) whipping cream (35%)







Method:

Cook potatoes In a covered pot of boiling salted water until fork tender.
Drain and cool to room temp; then cover and refrigerate for 4 hours, or up to 2 days.

Cut potatoes into 1/2" (1 cm) cubes. In large heavy pan, melt butter over medium heat; fry diced onion, stirring occasionally until softened.
Stir in potatoes, rosemary, paprika, salt, and pepper. Fry, without stirring, until lightly browned on bottom.
Turn home fries over and stir, then drizzle with cream. Again; cook without stirring, until lightly browned on bottom.
Stir again; then cook until most of the cream is absorbed and potatoes are crispy and browned.

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Gâteau Millasson (Gascon-Style Flan) Recipe

Not a pie, not a cake... Just incredible!

Gâteau Millasson recipe

Ingredients:
Unsalted butter, for greasing pie plate
1-1⁄4 cups (300 mL) flour, plus more for pie plate
2⁄3 cup (150 mL) sugar
1⁄4 tsp (1 mL) sea salt
4 cups (1L) milk
1 tsp (5 mL) vanilla extract
4 Large eggs






Method:
Heat oven to 425°F (220ºC).
Butter and flour a 10" pie plate.
Whisk flour, sugar, and salt in a bowl.
Whisk milk, vanilla, and eggs in another bowl until combined. Slowly whisk dry ingredients into wet ingredients to make a smooth batter.
Pour batter into prepared pie plate; bake until browned in places, puffed in the centre, and set around the edges, about 90 minutes.

Transfer to a wire rack and let cool to room temperature, then chill in the fridge 30 minutes before slicing.
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Mozzarella and Prosciutto Turnovers Recipe

An elegant appetizer for your next Holiday party!

Mozza Prosciutto Popover recipe

Ingredients
½ Pkg (250g) Puff Pastry
¼ cup (40g) shredded mozzarella
¼ cup (40g / about 3 slices) minced prosciutto
2 Tbsp (15 mL) chopped flat-leaf parsley
Freshly ground black pepper
1 egg well beaten






Method:
Makes 16 puffs

Preheat to 375ºF (190ºC)

Roll the pastry out into a 10x10" square. (if using a block of dough - slide onto a pan and refrigerate for about 1 hour, until the dough is firm and rested).
Use a floured, round, 2½" cutter to cut out the dough into 16 rounds.

Arrange the dough rounds on parchment lined baking pans, about 1" apart. Stir together the cheese, ham, parsley and pepper.
Brush each round with egg wash and divide the filling evenly between rounds.
Fold the rounds in half over the filling and seal the edges well with your fingers. Seal again with the tines of a fork.

(You can at this point cover the turnovers and refrigerate them for up to a day cooking them just 30 minutes before serving.)
Egg-wash the tops of the turnovers and bake for about 20 minutes, until they're golden brown and crisp. Serve warm.

You can refrigerate or freeze leftovers and reheat at 350ºF (180ºC) for about 10 minutes before serving.
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Biscuit Topped Chicken Pot Pie Recipe




Chicken and biscuits, with a white sauce gravy - on the table in no time! This one pot dinner is a snap to make, and there will be no leftovers.



Chicken Biscuit pot pie recipe video

Ingredients:
Biscuits
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) sea salt
1-1/2 cups (375 mL) whipping cream (35%)

Filling
8 boneless, chicken thighs
2 Tbsp (30 mL) butter
1 medium onion, minced
1 rib celery, sliced thin
1/4 cup (50 mL) all-purpose flour
1/4 cup Lillet (or dry vermouth / dry white wine)
2 cups (500 mL) low-sodium chicken broth
1/2 cup (125 mL) whipping cream (35%)
2 tsp (10 mL) minced fresh thyme leaves
2 cups (500 mL) frozen mixed vegetables





Method:First the biscuits: pre heat the oven to 450ºF (230ºC).
Whisk together flour, sugar, baking powder, and salt in a large bowl. Stir in the cream just until a dough forms.
Turn the dough out onto a floured work surface and knead 5-6 times just until smooth.
Form into a 3/4”-thick round and cut into 8 wedges using a Pizza cutter.
Cook the biscuits on a parchment paper-lined baking sheet, until golden brown. 15 - 20 minutes.

While the biscuits are baking… Season the chicken with salt and pepper. Melt 2 Tbsp of butter in a 12” pan over medium heat.
Brown the chicken on both sides, in two batches. Transfer the chicken to a clean plate.
Add the onion, celery, salt to the same pan and cook until the onion is softened. Stir in the flour and cook, stirring constantly for about 1 minute.
Pour in the Lillet and cook stirring until evaporated. Slowly whisk in the broth, cream, and thyme; bring to a simmer.
Place the chicken back into the pan; cover then cook over medium heat until chicken registers 160ºF, 8 to 10 minutes.
Pour in the frozen vegetables and simmer until heated through.
Place the cooked biscuits on top just before serving.



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