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Recipe of the Week!


Flambéed Shrimp


  • 1 Tablespoon of Olive Oil
  • 2 Teaspoons of Minced Garlic
  • 1 Tablespoon of Onions-Finely Diced
  • 1/2 Pound of Black Tiger Prawns
  • 40 mL of Sambuca
  • 30 mL of Whipping Cream
  • Salt and Pepper to Taste


  1. Heat the oil in a sauté pan and add garlic and onions when the oil is hot. Cook for 30 seconds or until fragrant.
  2. Add prawns and cook until they turn from grey to pink. About 30-45 seconds.
  3. Add Sambucca and ignite with a flame to flambé the shrimp.
  4. Add whipping cream and reduce until it forms a thick and creamy sauce that coats the shrimp.
  5. Season with salt and pepper and enjoy!

Beef Stew


  • 2 pounds cubed beef stew meat
  • 3 tablespoons vegetable oil
  • 4 cubes beef bouillon, crumbled
  • 4 cups water
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 3 large potatoes, peeled and cubed
  • 4 carrots, cut into 1 inch pieces
  • 4 stalks celery, cut into 1 inch pieces
  • 1 large onion, chopped
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water


  1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour or tender.

Gluten free clam chowder


  • Base: 1/2 onion
  • 1/2 potato
  • 2 tbsp. white wine
  • 2 tbsp. heavy cream
  • 1 tbsp. extra virgin olive oil
  • 1 cup soup stock
  • Dash of salt and pepper, to taste
  • Main: 1/2 potato, pre-cooked and cut in cubes
  • 1/2 red bell pepper
  • 5-7 clams, frozen or canned
  • Splash white wine
  • 1 tbsp. extra virgin olive oil
  • Sprinkle of thyme (optional)


  1. Base: Chop onion and potatoes into small pieces and add to small pot on high heat with oil.
  2. Once vegetables have sautéed, add liquid ingredients. Any soup stock can be used.
  3. Bring to a boil and cook until potatoes are tender, stirring occasionally.
  4. Once potatoes are tender, remove from heat and allow cooling before blending with a hand mixer or food processor. Blend until smooth.
  5. Main: While the base is cooling, chop red pepper and pre-cooked potato into bite size pieces. In a small saucepan on medium heat, add oil.
  6. Sautee clams, pepper, potato and wine until frozen clams open (or about 5-6 minutes for canned clams.)
  7. Combine soup base and garnish into a medium size bowl and enjoy! Garnish with thyme or salt and pepper to taste.


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