Get ready for some amazing, simple, musical-inspired recipes that you can make at home today, all created and approved by Cordon Bleu trained chef and long time supporter of Marquee, Warren Lobo.
Warren Lobo is a Newmarket resident and has been a participant and supporter of Marquee Theatrical Productions for 15 years. A former Corporate and Investment Banker, he earned his Masters Degree in Gastronomy in France. Now, he runs his own company “Great Food!” teaching children, young adults, adults and seniors the benefits of healthy eating, where food comes from and how it is grown. “Great Food!” provides fun, hand-on lessons in cooking and food preparation techniques of all cultures around the world.
His popular March Break Camps and Summer Camp programs will soon be opening registration. Read more about how you can get involved with “Great Food!” right here!
Today, Warren has prepared 4 delicious, simple recipes inspired by some great musicals. So if you’re looking for some great food to make with the family while watching your favourite musical movie this weekend – read on!
“How The Grinch Stole Christmas”
He may have tried to ruin everyone’s fun, but you can get your own back by enjoying this delicious and healthy green Guacamole
Flavour packed Guacamole.
2 large ripe avocados
1/4 cup green onion, fine chopped
½ medium red onion, fine diced
1 tomato, diced
1/4 cup cilantro leaves, chopped
1 lime (juiced)
1 teaspoon coarse sea salt
1 bag Tortilla chips
1. De-seed, de-skin and chop avocado into 1 cm pieces. Place in a bowl.
2. Layer red onion over the avocado.
3. Layer the tomato over the red onion.
4. Layer the green onion over tomato.
5. Layer the cilantro over green onion.
6. 10 mins before serving, sprinkle salt and lime juice over everything. Do not mix. Eat with tortilla chips.
“The Secret Garden”
Here’s your chance to make your own beautiful flower garden with these easy cake-mix cookies.
Just 3 ingredients!
1 box white or golden cake mix
1/3 cup vegetable oil
2 medium eggs
1/2 cup vanilla frosting
coloured sugars or sprinkles
1. Mix all ingredients in a bowl until you have a thick, dry dough.
2. Roll dough on a board and cut into shapes using a flower cookie cutter.
3. Place on a cookie sheet and bake in a 350F oven for 8 to 10 minutes.
4. Set cookies aside to cool.
5. When cookies are completely cool, paint petals and centres with frosting.
6. Dip the painted parts into different coloured sugars and sprinkles. Be creative.
7. Enjoy your garden!
“Beauty and The Beast”
When Lumière and the household cutlery prepared a feast for Belle, I’m sure that these delicious morsels were on the menu! Here’s your chance to enjoy them too.
Classic Devilled Eggs
6 large eggs, hard boiled and peeled
2 ½ tablespoons mayonnaise
2 teaspoons yellow mustard
Salt and pepper
Paprika and/or Parsley or French Tarragon, to garnish.
1. Slice each egg lengthwise and carefully remove yolk to a bowl. Set whites aside.
2. Mash yolks together with mayonnaise and mustard. Season with salt and pepper to taste.
3. Add lemon juice to taste and also to achieve a creamy consistency, but not too loose.
4. Fill yolk mixture into a piping bag with a star nozzle and carefully pipe into egg white halves.
5. Dust with paprika and garnish with a sprig of parsley or tarragon.
If this was Miss Trunchbull’s chocolate cake, I can’t blame Bruce Bogtrotter for devouring it!
It’s so delicious I wouldn’t have been able to resist either. What do you think?
2 cups flour, sifted
1 1/2 cups sugar
3/4 cup cocoa powder
2 tsp instant coffee
3 tsp baking powder
1 cup heavy cream
3/4 cup vegetable oil
1 tsp vanilla extract
Topping and filling:
1 cup heavy cream
500gm Ghirardelli dark chocolate, or best cooking chocolate
Turn on the oven to 350 degrees. Line an 8 inch sponge tin with parchment paper and grease.
1. In a mixing bowl, combine all the dry ingredients and mix well.
2. In a mixing jug, combine all the wet ingredients and combine until well mixed.
- Pour the wet ingredients into the dry, one third at a time, mixing well with a whisk after each addition.
4. Spoon the mix into the cake tin and bake for about 20 minutes until the sponge springs back when pressed.
5. Remove from the oven onto a cooling rack and make the topping while the sponge cools.
Topping and filling
1. Warm the heavy cream over a low heat and melt the chocolate in it. Be careful that the cream doesn’t NOT boil and the chocolate does not burn. Whisk it until thick and smooth and then set aside off the heat.
2. Slice the sponge into two discs and spread 1/3 of the warm filling onto the bottom disc and reassemble the top.
3. Place the cake back onto the wire rack with a wide plate underneath and pour the remaining topping over the sponge allowing it to run down the sides. Cool the cake for at least two hours before decorating and serving.
And for some extra icing on the cake: registration is now open for Marquee’s youth production of Matilda! Click here to reserve your spot today.
Don’t forget to check out “Great Food!” today and learn all about their amazing opportunities for all ages.