Recipe: Rhubarb ricotta tart – BC

Descrease article font size Increase article font size Rhubarb Ricotta Tart Recipe by: Claire Livia Lassam, co-owner & pastry chef, LIVIA Forno e Vino   Tart Dough:   ¾ cup Butter, cut into cubes, very cold 1.5 cup Flour Pinch Salt Ice Water   Ricotta Filling:   3 Eggs 2 cups Ricotta Story continues below advertisement…

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Spring is on the way for Saskatchewan

By Nicole Healey Global News Posted April 5, 2025 7:00 pm 1 min read Descrease article font size Increase article font size Saskatchewan residents are ready for spring to fully blossom in the province, after a week of colder temperatures and flurries. Get daily National news Get the day’s top news, political, economic, and current…

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Recipe: Sakura Shortbread – BC

By Nikki Tam, Head Pastry Chef, Minami Special to Global News Posted March 30, 2025 11:00 am 1 min read Descrease article font size Increase article font size (Yields 4doz 1.5 inch cookies)    Ingredients Butter (softened) ½ cup/ 113g AP Flour 1 cup/ 120g Icing Sugar 3 tbsp/ 38g Sakura flower 2 tbsp/ 3g…

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Recipe: Coconut soup (Tom Kha) – BC

By Jay Nok, Jay Nok Modern Thai Special to Global News Posted March 23, 2025 1:46 pm 1 min read Descrease article font size Increase article font size Cooking time: 15 minutes Portions: 1-2 persons   Ingredients 200g prawns 1 ½ cups (375ml) coconut milk 1 stalk lemongrass (cut into 2-inch pieces, lightly smashed) 3-4…

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‘The response has been really good’: Female-only spaces gain popularity in Sask.

Descrease article font size Increase article font size Saturday marks International Women’s Day and women across Saskatchewan are working to create women-only spaces to meet new people in places where they feel safe. Elizabeth Michalski started She Runs at Night, a Regina-based group that gathers in the evening to run together. “The response has been…

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Recipe: Cioppino – BC | Globalnews.ca

Cioppino serves 4 45ml                     olive oil 180ml                  white onions, julienned 180ml                  carrots, julienned 180ml                  leeks, white part only, julienned 180ml                  celery, julienned 180ml                  fennel bulb julienned 30ml                     chopped fresh parsley 240ml                  tomato paste 5ml                        fresh thyme 2 cloves              chopped garlic Get breaking National news For news impacting Canada and around the world, sign up for…

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Recipe: Heart-shaped rose macarons – BC

Heart-Shaped Rose Macarons Recipe by: Betty Hung, pastry chef and co-owner, Beaucoup Bakery   Rose Ganache Filling Ingredients: 216g / 1-1/4 cup white chocolate (preferably Valrhona Ivoire) 186g / ¾ cup whipping cream 33g / 2 tbsp honey 15 g / 1 tbsp rose water 15 g / 1 tbsp kirsch (optional)   Method: Gently melt the…

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