The Globetrotter Cookbook

Seek ۰ Share ۰ Savour

Archive

London Fog Latte

Print Recipe
London Fog Latte
Ironically, the London Fog was invented in Vancouver Canada. It offers a unique twist on a latte blending Earl Grey tea, vanilla and milk. Try it with coconut milk for a creamy vegan twist that compliments the floral notes of bergamot.
London Fog Latte
Course Drinks
Cuisine Canadian
Prep Time 30 seconds
Passive Time 5 minutes
Servings
cup
Ingredients
Course Drinks
Cuisine Canadian
Prep Time 30 seconds
Passive Time 5 minutes
Servings
cup
Ingredients
London Fog Latte
Instructions
  1. Fill a cup half-way with hot water, and steep your tea for about 3-5 minutes, depending on how strong you like your tea.
  2. Warm your milk in the microwave for about 30-45 seconds. If you have one on hand, use a steamer or milk frother to make it thicker in texture.
  3. Fill the cup up with the milk and stir in a drop or two of vanilla extract. Add brown sugar or sweetener if desired. Enjoy!
Share this Recipe

Maple parmesan green beans

Print Recipe
Maple parmesan green beans
An original and quick way to eat your green beans. The sweet maple syrup combined with the salty parmesan is unexpected and delicious.
Maple parmasan green beans
Course Dinner, Side Dish
Cuisine Canadian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Dinner, Side Dish
Cuisine Canadian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Maple parmasan green beans
Instructions
  1. Prepare your green beans by washing and cutting off the ends.
  2. Bring a medium-large pot of water to a boil. When bubbling, throw in your beans and cook until tender but still crisp (about 4 minutes).
  3. Transfer to serving bowl and toss with maple syrup. Grate parmesan cheese overtop and serve immediately.
Share this Recipe

Boozy onion gravy

Print Recipe
Boozy Christmas gravy
Silky, boozy gravy that brings me back home for Christmas, even if I'm far away.
Boozy onion gravy
Prep Time 2 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Prep Time 2 minutes
Cook Time 20 minutes
Servings
cups
Ingredients
Boozy onion gravy
Instructions
  1. Heat 1 tbsp of butter and 1/2 tbsp of olive oil in a pan. Slice onion very finely, and add to melted butter and cook until translucent on medium-low heat.
  2. Stir in herbs and a pinch of salt and papper. Let cook for 2 more minutes. Add 1/4 cup of red wine and increase heat to medium until wine has reduced (about 5 minutes). Set onions aside.
  3. In the same pot, melt the remaining butter. Create a roux by adding the flour, one tablespoon at a time and whisking together. Once your roux is golden in colour, slowly pour in the vegetable broth while whisking until the gravy thickens. For a thinner gravy, add more broth.
  4. Stir in the onions and add more wine to taste. Sprinkle in salt and pepper to taste and serve over your Christmas goodies!
  5. Option: You can also blend this gravy to make it smoother.
Share this Recipe

Pan-roasted potatoes

Print Recipe
Pan-roasted potatoes
Who needs an oven to achieve delicious roast potatoes? These spuds can be made anywhere, even in a hostel with sparse cooking supplies. Throw in some yams to take this dish to the next level!
xmas Pan roasted potatoes
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
xmas Pan roasted potatoes
Instructions
  1. Scrub your potatoes clean and chop into bite-sized chunks. Separate and peel your garlic cloves.
  2. Heat olive oil on medium heat in a non-stick pan. Once hot, add potato chunks, cut side down, as well as garlic cloves. Cook for 10 minutes, turning potatoes and garlic cloves occasionally so that they colour on all sides.
  3. Add rosemary and 1/2 cup of water to the pan and reduce heat to medium-low. Cover and cook until water has evaporated and spuds are tender.
  4. Season with salt and pepper and serve immediately. Best eaten with gravy poured over!
Share this Recipe

Scrumptious stove top stuffing

Print Recipe
Scrumptious stove top stuffing
Bread stuffing is always the star of the side dishes at Christmas. Make extra because people will always battle each other for seconds!
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Melt your butter in the pan and throw in your celery, onion and garlic and sautée on medium heat until onions are translucent. Add herbes de provence, salt and pepper and lower the heat, cooking for 5-7 more minutes.
  2. While your onions and celery are sautéeing, rip your baguette into small cubes and place in a bowl. Once your sautéed mixture is done, pour it over the bread and add broth little by little. The texture should be moist, but not soupy.
  3. Heat 1 tsp of coconut oil or vegan butter in the same pan on medium-high heat. Transfer your stuffing to the pan and cook until golden brown (4-5 minutes). Flip like a pancake to toast the other side.
  4. Break up your stuffing in the pan with a wooden spoon. You should have crispy parts and gooier moist parts - the perfect stuffing texture. Transfer to a serving plate or bowl and devour with gravy.
Share this Recipe