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Tonight’s craving? Sticky toffee pudding, obviously 🤎 @matthewchincreative RECIPE Ingredient list: ● 1 cup pitted dates, diced ● 1 cup water ● ¼ cup spiced rum ● 1tsp baking soda ● 1 tsp cinnamon ● 1 tsp ground ginger ● 1 tsp nutmeg ● 1 stick unsalted butter, softened ● ¾ cup light brown sugar ● 2 large eggs ● 1 large egg yolk ● 2 tsp vanilla extract ● 1½ cups all-purpose flour ● 1 tsp baking powder ● Vanilla ice cream (optional) For the Toffee: ● 1 cup light brown sugar, packed ● ⅓ cup golden syrup or corn syrup ● 2 Tbsp molasses ● ¼ cup spiced rum ● 3 tbsp unsalted butter ● 1 cup heavy cream ● 2 tbsp kosher salt Instructions: 1. Add dates, water and ¼ cup bourbon to a pot. Stir and bring to a boil. 2. Add baking soda, stir, then remove from heat. 3. In a stand mixer, cream butter and brown sugar. 4. Add egg, vanilla extract, spices, and mix until combined. 5. Pour your date paste and mix. 6. Add baking soda and flour gradually until a batter forms. 7. Pour batter in a butter-lined 9”x9” baking dish. 8. Bake at 350˚F for 30-40 minutes. 9. Meanwhile, make the rum caramel by adding the brown sugar, golden syrup, molasses, and spiced rum to a sauce pot. 10. Once the sugars have dissolved and large bubbles form, remove from heat, add butter, heavy cream and mix until combined. 11. Sprinkle kosher salt into the caramel, mix and set aside. 12. When pudding is ready, poke holes, pour half the caramel overtop and bake for another 3 minutes until the caramel absorbs. 13. When ready, slice and serve with a scoop of ice cream (optional).
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Tonight’s craving? Sticky toffee pudding, obviously 🤎 @matthewchincreative RECIPE Ingredient list: ● 1 cup pitted dates, diced ● 1 cup water ● ¼ cup spiced rum ● 1tsp baking soda ● 1 tsp cinnamon ● 1 tsp ground ginger ● 1 tsp nutmeg ● 1 stick unsalted butter, softened ● ¾ cup light brown sugar ● 2 large eggs ● 1 large egg yolk ● 2 tsp vanilla extract ● 1½ cups all-purpose flour ● 1 tsp baking powder ● Vanilla ice cream (optional) For the Toffee: ● 1 cup light brown sugar, packed ● ⅓ cup golden syrup or corn syrup ● 2 Tbsp molasses ● ¼ cup spiced rum ● 3 tbsp unsalted butter ● 1 cup heavy cream ● 2 tbsp kosher salt Instructions: 1. Add dates, water and ¼ cup bourbon to a pot. Stir and bring to a boil. 2. Add baking soda, stir, then remove from heat. 3. In a stand mixer, cream butter and brown sugar. 4. Add egg, vanilla extract, spices, and mix until combined. 5. Pour your date paste and mix. 6. Add baking soda and flour gradually until a batter forms. 7. Pour batter in a butter-lined 9”x9” baking dish. 8. Bake at 350˚F for 30-40 minutes. 9. Meanwhile, make the rum caramel by adding the brown sugar, golden syrup, molasses, and spiced rum to a sauce pot. 10. Once the sugars have dissolved and large bubbles form, remove from heat, add butter, heavy cream and mix until combined. 11. Sprinkle kosher salt into the caramel, mix and set aside. 12. When pudding is ready, poke holes, pour half the caramel overtop and bake for another 3 minutes until the caramel absorbs. 13. When ready, slice and serve with a scoop of ice cream (optional).
This oxtail stew = comfort in a bowl 😋🍲 @matthewchincreative RECIPE 👇 Ingredient list: 2-4 lbs oxtail fresh (6-8 pieces) 2 cups vinegar (optional) 1 lime, halved 2 tbsp browning sauce ¼ cup brown sugar 2 tsp browning sauce 2 garlic cloves, minced 1 tbsp ginger, minced 3 tbsp thyme, stems removed ¼ green onions, sliced 1 tbsp garlic powder 1 tbsp paprika 1 tbsp cajun seasoning 2 tbsp allspice 1 tbsp all purpose seasoning ¼ cup carrots, finely diced (optional) 1 bell pepper, cut into strips ½ cup yellow onion, diced 2 tbsp olive oil 2 cups beef stock 1 scotch bonnet pepper 2 tbsp ketchup 2 tbsp soy sauce 2 bay leaves 1 cup butter beans Instructions: In a large bowl place your oxtail and clean it with vinegar and lime. Drain vinegar and rinse. Add browning sauce, brown sugar, garlic, ginger, thyme, green onions, spices, carrots, bell peppers and onions to a bowl. Mix thoroughly and let marinate for 2-4 hours in the fridge. Heat a large dutch oven pot on medium high. Add olive oil followed by oxtail pieces and braise until dark brown on each side. Add veggies into the pot and mix until well combined. Pour beef stock, ketchup, soy sauce, scotch bonnet pepper and bay leaves into the pot. Stir, then let simmer for 2-4 hours until completely tender. When it’s about 30 minutes until ready, pour butter beans and simmer until fully cooked. Once ready, let rest for 30 minutes before serving with rice and peas and plantain (optional).
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This oxtail stew = comfort in a bowl 😋🍲 @matthewchincreative RECIPE 👇 Ingredient list: 2-4 lbs oxtail fresh (6-8 pieces) 2 cups vinegar (optional) 1 lime, halved 2 tbsp browning sauce ¼ cup brown sugar 2 tsp browning sauce 2 garlic cloves, minced 1 tbsp ginger, minced 3 tbsp thyme, stems removed ¼ green onions, sliced 1 tbsp garlic powder 1 tbsp paprika 1 tbsp cajun seasoning 2 tbsp allspice 1 tbsp all purpose seasoning ¼ cup carrots, finely diced (optional) 1 bell pepper, cut into strips ½ cup yellow onion, diced 2 tbsp olive oil 2 cups beef stock 1 scotch bonnet pepper 2 tbsp ketchup 2 tbsp soy sauce 2 bay leaves 1 cup butter beans Instructions: In a large bowl place your oxtail and clean it with vinegar and lime. Drain vinegar and rinse. Add browning sauce, brown sugar, garlic, ginger, thyme, green onions, spices, carrots, bell peppers and onions to a bowl. Mix thoroughly and let marinate for 2-4 hours in the fridge. Heat a large dutch oven pot on medium high. Add olive oil followed by oxtail pieces and braise until dark brown on each side. Add veggies into the pot and mix until well combined. Pour beef stock, ketchup, soy sauce, scotch bonnet pepper and bay leaves into the pot. Stir, then let simmer for 2-4 hours until completely tender. When it’s about 30 minutes until ready, pour butter beans and simmer until fully cooked. Once ready, let rest for 30 minutes before serving with rice and peas and plantain (optional).
Dubai chocolate lovers, this one’s for you 💚🍫 #internationalchocolateday
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Dubai chocolate lovers, this one’s for you 💚🍫 #internationalchocolateday
The Summer I Made a Chocolate Mirror Glaze Cake 🍫 🎂 @larabuchar #tsitp
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The Summer I Made a Chocolate Mirror Glaze Cake 🍫 🎂 @larabuchar #tsitp
Leftovers never tasted so good 🤤🍚 @matthewchincreative RECIPE Ingredient list: ● 3 tbsp neutral oil ● 1 cup shrimp ● 1 cup pork or any leftover meat, diced ● 1 cup mixed vegetables ● 3 eggs ● 3 cups leftover rice ● 2 tbsp soy sauce ● Salt and white pepper (or black pepper) to taste ● 1 tbsp sesame seed oil ● 2 tbsp green onions Instructions: 1. In a large frying pan or wok, pour 1 tbsp oil. 2. Add your shrimp and season with salt and pepper. Stir, then add leftover meat and mixed vegetables. 3. Stir until moisture evaporates and remove from the pan. 4. Add remaining oil, whisked eggs and pour into the pan. Scramble eggs using a spatula and set to one side of the pan. 5. Add rice and mix well, breaking up any clumps in the rice. 6. Add filling back to the pan and mix until well combined. 7. Add soy sauce and toss to combine. 8. Remove from heat, add sesame seed oil, green onions, remove mix and serve.
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Leftovers never tasted so good 🤤🍚 @matthewchincreative RECIPE Ingredient list: ● 3 tbsp neutral oil ● 1 cup shrimp ● 1 cup pork or any leftover meat, diced ● 1 cup mixed vegetables ● 3 eggs ● 3 cups leftover rice ● 2 tbsp soy sauce ● Salt and white pepper (or black pepper) to taste ● 1 tbsp sesame seed oil ● 2 tbsp green onions Instructions: 1. In a large frying pan or wok, pour 1 tbsp oil. 2. Add your shrimp and season with salt and pepper. Stir, then add leftover meat and mixed vegetables. 3. Stir until moisture evaporates and remove from the pan. 4. Add remaining oil, whisked eggs and pour into the pan. Scramble eggs using a spatula and set to one side of the pan. 5. Add rice and mix well, breaking up any clumps in the rice. 6. Add filling back to the pan and mix until well combined. 7. Add soy sauce and toss to combine. 8. Remove from heat, add sesame seed oil, green onions, remove mix and serve.
Why not give your cake a spring makeover ✨🌷🍰 @tessahuffbooks
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Why not give your cake a spring makeover ✨🌷🍰 @tessahuffbooks
Paying homage to the king of potatoes 🥔🪦 Catch an all new Eva Longoria: Searching for France Thursdays at 9ep on Flavour Network, or stream on @STACKTV ✨
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Paying homage to the king of potatoes 🥔🪦 Catch an all new Eva Longoria: Searching for France Thursdays at 9ep on Flavour Network, or stream on @STACKTV ✨
Crispy, Golden, & Delicious! ⭐ McCain fries take centre stage in this week’s Top Chef Canada quickfire challenge. Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network, or stream it on @STACKTV !
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Crispy, Golden, & Delicious! ⭐ McCain fries take centre stage in this week’s Top Chef Canada quickfire challenge. Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network, or stream it on @STACKTV !
Next up on Top Chef Canada… guest judge Nara Smith joins the table 👀✨ Catch all new episodes of Top Chef Canada Tuesdays at 10ep on Flavour Network, or stream it on @stacktv
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Next up on Top Chef Canada… guest judge Nara Smith joins the table 👀✨ Catch all new episodes of Top Chef Canada Tuesdays at 10ep on Flavour Network, or stream it on @stacktv
Watch as the Top Chef Canada finalists take a ride in the Volkswagen Tiguan and reflect on their journeys as they prepare for one last cook. 🚗 #TCC12 Tune into the Top Chef Canada finale Tuesday night at 10ep on Flavour Network or stream it on @stacktv!
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Watch as the Top Chef Canada finalists take a ride in the Volkswagen Tiguan and reflect on their journeys as they prepare for one last cook. 🚗 #TCC12 Tune into the Top Chef Canada finale Tuesday night at 10ep on Flavour Network or stream it on @stacktv!
Happy National Pancake Day 🥞 This savoury twist from Anna Olson is the perfect way to celebrate 🎉
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Happy National Pancake Day 🥞 This savoury twist from Anna Olson is the perfect way to celebrate 🎉
Say yes to the ultimate comfort meal 🍝😋 RECIPE 👇   For the chicken: 1 large chicken breast, cubed 1 Tbsp oil 1/2 tsp salt 1/2 tsp chili flakes, to taste 1/4 tsp black pepper 1/2 tsp dried oregano 1 tsp garlic powder 1 tsp fresh thyme leaves   1Tbsp unsalted butter 2 tsp sundried tomato oil 1/4 cup finely chopped onions 2 cloves garlic, minced   For the sauce: 1.5 Tbsp tomato paste 1/2 tsp salt 1/8 tsp black pepper 1/2 tsp chili flakes, to taste A couple sprigs of fresh thyme, leaves removed 2 Tbsp finely chopped sundried tomatoes 1 1/4 cups 35% cream 1/4 cup grated Parmesan cheese 1/4 cup basil, packed Handful of spinach leaves Pasta water, as required   3 cups Al dente cooked short pasta of choice 1 cup reserved pasta water, as required   Add the oil and spices to the diced chicken. Set aside.   In a large skillet on medium high heat add the butter, oil, diced onion and minced garlic.  Sautee until fragrant, about two minutes.   Add in the chicken and cook until it changes colour.    Add in the tomato paste, sundried tomatoes, herbs and spices.  Cook for about three minutes on medium heat.   Pour in the heavy cream, simmer until slightly thickened.  Add in the spinach and basil, stir to combine and add in the pasta water as required about a quarter cup at a time.   Once the sauce has thickened slightly, add in the pasta, mix to coat and simmer on low until the sauce sticks to the pasta.  Add more pasta water to loosen up as required.   Garnish with Parmesan cheese and chili flakes.
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Say yes to the ultimate comfort meal 🍝😋 RECIPE 👇   For the chicken: 1 large chicken breast, cubed 1 Tbsp oil 1/2 tsp salt 1/2 tsp chili flakes, to taste 1/4 tsp black pepper 1/2 tsp dried oregano 1 tsp garlic powder 1 tsp fresh thyme leaves   1Tbsp unsalted butter 2 tsp sundried tomato oil 1/4 cup finely chopped onions 2 cloves garlic, minced   For the sauce: 1.5 Tbsp tomato paste 1/2 tsp salt 1/8 tsp black pepper 1/2 tsp chili flakes, to taste A couple sprigs of fresh thyme, leaves removed 2 Tbsp finely chopped sundried tomatoes 1 1/4 cups 35% cream 1/4 cup grated Parmesan cheese 1/4 cup basil, packed Handful of spinach leaves Pasta water, as required   3 cups Al dente cooked short pasta of choice 1 cup reserved pasta water, as required   Add the oil and spices to the diced chicken. Set aside.   In a large skillet on medium high heat add the butter, oil, diced onion and minced garlic.  Sautee until fragrant, about two minutes.   Add in the chicken and cook until it changes colour.    Add in the tomato paste, sundried tomatoes, herbs and spices.  Cook for about three minutes on medium heat.   Pour in the heavy cream, simmer until slightly thickened.  Add in the spinach and basil, stir to combine and add in the pasta water as required about a quarter cup at a time.   Once the sauce has thickened slightly, add in the pasta, mix to coat and simmer on low until the sauce sticks to the pasta.  Add more pasta water to loosen up as required.   Garnish with Parmesan cheese and chili flakes.
This bacon-wrapped meatloaf means business 🙂‍↕️🥓 @chef.souschef RECIPE Ingredients: ● 1 tbsp olive oil ● 1 small leek, white portion only, thinly sliced ● 2 cloves garlic, chopped ● 1 cup bread crumbs ● ⅔ cup milk ● 1 egg, beaten ● 2 tsp Worcestershire ● 2 lbs ground beef ● 1 tsp salt ● 1 tsp pepper ● 12 slices bacon For the Glaze ● ½ cup ketchup ● ¼ cup maple syrup ● 1 tbsp bourbon ● Salt and pepper Directions: Preheat the oven to 375°F. Heat olive oil in a skillet over medium heat. Sauté the leeks and garlic for 5–7 minutes, until softened. In a large mixing bowl, combine the bread crumbs and milk. Let sit for 5 minutes. Add the cooked leeks and garlic, egg, Worcestershire, ground beef, salt, and pepper. Mix well using a wooden spoon or your hands. Transfer the meat mixture to a baking sheet (or parchment-lined sheet pan) and shape into a loaf. In a small bowl, whisk together ketchup, maple syrup, bourbon, salt, and pepper. Brush a layer of glaze over the entire meatloaf. Lay the bacon slices over the top in a criss-cross or shingled pattern. Bake for 60–75 minutes, brushing with more glaze at 45 minutes, then every 15 minutes after, until the meatloaf reaches an internal temperature of 160°F. Rest for 10 minutes before slicing. Serve hot.
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This bacon-wrapped meatloaf means business 🙂‍↕️🥓 @chef.souschef RECIPE Ingredients: ● 1 tbsp olive oil ● 1 small leek, white portion only, thinly sliced ● 2 cloves garlic, chopped ● 1 cup bread crumbs ● ⅔ cup milk ● 1 egg, beaten ● 2 tsp Worcestershire ● 2 lbs ground beef ● 1 tsp salt ● 1 tsp pepper ● 12 slices bacon For the Glaze ● ½ cup ketchup ● ¼ cup maple syrup ● 1 tbsp bourbon ● Salt and pepper Directions: Preheat the oven to 375°F. Heat olive oil in a skillet over medium heat. Sauté the leeks and garlic for 5–7 minutes, until softened. In a large mixing bowl, combine the bread crumbs and milk. Let sit for 5 minutes. Add the cooked leeks and garlic, egg, Worcestershire, ground beef, salt, and pepper. Mix well using a wooden spoon or your hands. Transfer the meat mixture to a baking sheet (or parchment-lined sheet pan) and shape into a loaf. In a small bowl, whisk together ketchup, maple syrup, bourbon, salt, and pepper. Brush a layer of glaze over the entire meatloaf. Lay the bacon slices over the top in a criss-cross or shingled pattern. Bake for 60–75 minutes, brushing with more glaze at 45 minutes, then every 15 minutes after, until the meatloaf reaches an internal temperature of 160°F. Rest for 10 minutes before slicing. Serve hot.
Watch as the Top Chef Canada contestants experiment with turning sweet treats 🍭 into savoury eats with the help of Ninja Kitchen appliances. #TopChefCanada #TCCS12 #NinjaKitchenCanada Watch new episodes of Top Chef Canada Tuesdays at 10ep or stream it any time on @STACKTV
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Watch as the Top Chef Canada contestants experiment with turning sweet treats 🍭 into savoury eats with the help of Ninja Kitchen appliances. #TopChefCanada #TCCS12 #NinjaKitchenCanada Watch new episodes of Top Chef Canada Tuesdays at 10ep or stream it any time on @STACKTV
From Volkswagen’s German-engineered rides to out-of-this-world culinary creations, Top Chef Canada was an immersive adventure this week. ✨ Tune into Top Chef Canada Tuesday nights at 10ep on Flavour Network or stream it on @STACKTV
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From Volkswagen’s German-engineered rides to out-of-this-world culinary creations, Top Chef Canada was an immersive adventure this week. ✨ Tune into Top Chef Canada Tuesday nights at 10ep on Flavour Network or stream it on @STACKTV
Jack-o-lanterns, but make them peppers 🎃🫑 @missbakersbites RECIPE 👇 Ingredients ● 5 orange bell peppers ● 1 tbs olive oil ● 1 medium onion, chopped ● 1 lb ground beef ● 1 tbs chili powder ● 1 tsp cumin ● 1/2 tsp oregano ● 1/2 tsp salt ● 1/4 tsp black pepper ● 2 cloves of garlic, minced ● 1/2 cup diced tomatoes ● 1/2 cup black beans ● 1 cup cooked rice ● 1/4 cup cilantro, chopped ● 1 cup Cheddar cheese, grated and divided Directions Preheat oven to 400 degrees. Using a pairing knife, cut a jack-o-lantern face into the side of each pepper. Cut around the top and remove any seeds and membrane from inside the pepper. Place peppers in a baking dish. Heat oil in a large skillet and add onion and cook for 4-5 minutes. Add beef and once browned, add in the spices and add garlic. cook for 1 minute, or until fragrant. Add diced tomatoes and beans and cook for 4-5 minutes then remove from heat and stir in the cooked rice, cilantro and half of the cheddar cheese. Divide the mixture between the peppers and top each pepper with the remaining cheese. Add a small amount of water to the bottom of the dish, cover with foil and bake for 40-50 minutes or until the peppers are soft. Remove the foil and bake for another 10 minutes. Remove from the oven and allow to cool for 5-10 minutes before enjoying!
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Jack-o-lanterns, but make them peppers 🎃🫑 @missbakersbites RECIPE 👇 Ingredients ● 5 orange bell peppers ● 1 tbs olive oil ● 1 medium onion, chopped ● 1 lb ground beef ● 1 tbs chili powder ● 1 tsp cumin ● 1/2 tsp oregano ● 1/2 tsp salt ● 1/4 tsp black pepper ● 2 cloves of garlic, minced ● 1/2 cup diced tomatoes ● 1/2 cup black beans ● 1 cup cooked rice ● 1/4 cup cilantro, chopped ● 1 cup Cheddar cheese, grated and divided Directions Preheat oven to 400 degrees. Using a pairing knife, cut a jack-o-lantern face into the side of each pepper. Cut around the top and remove any seeds and membrane from inside the pepper. Place peppers in a baking dish. Heat oil in a large skillet and add onion and cook for 4-5 minutes. Add beef and once browned, add in the spices and add garlic. cook for 1 minute, or until fragrant. Add diced tomatoes and beans and cook for 4-5 minutes then remove from heat and stir in the cooked rice, cilantro and half of the cheddar cheese. Divide the mixture between the peppers and top each pepper with the remaining cheese. Add a small amount of water to the bottom of the dish, cover with foil and bake for 40-50 minutes or until the peppers are soft. Remove the foil and bake for another 10 minutes. Remove from the oven and allow to cool for 5-10 minutes before enjoying!
Listen to that crunch🔥 The bold South Asian-inspired flavours from McCain’s Flavours of the World pair perfectly with this punchy chutney. Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network, or stream it on @stacktv!
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Listen to that crunch🔥 The bold South Asian-inspired flavours from McCain’s Flavours of the World pair perfectly with this punchy chutney. Watch new episodes of Top Chef Canada Tuesday nights at 10ep on Flavour Network, or stream it on @stacktv!
Happy National Bagel Day! 🥯 Your new favourite bagels take just 4 ingredients and an air fryer 🙌
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Happy National Bagel Day! 🥯 Your new favourite bagels take just 4 ingredients and an air fryer 🙌
This soup understands the assignment 🙂‍↕️🤤 @matthewchincreative RECIPE Ingredient list: ● 2 tbsp coconut oil ● ¼ cup green onions, rough chopped ● 4 Garlic cloves, minced ● ½ cup yellow onion, diced ● 1 cup pumpkin, rough chopped ● 1 cup carrots, sliced ● 1 bell pepper, diced ● ¼ cup green seasoning ● 1 tbsp curry powder ● 1 tbsp all purpose seasoning ● 1 tbsp turmeric ● Salt and pepper to taste ● 2 tbsp vegetable stock powder ● 4 cups water ● 1 can (450ml) coconut milk ● 1 can (400ml) creamed corn ● 4 cobs of corn, rough chopped ● 1 cup russet potatoes, peeled and chopped ● 1 cup yellow yam, rough chopped ● 1 cup jamaican sweet potato, rough chopped ● 4 sprigs thyme ● 1 scotch bonnet pepper ● 1 cup black kale For the dumplings (sinkers): ● 1½ cups flour ● ¼ cup warm water ● 1 tsp salt ● ½ tsp baking powder Instructions: In a large pot add coconut oil, onions, garlic, green onions and cook until tender Follow that with bell peppers, carrot, pumpkin and stir. Add green seasoning, spices, and salt and pepper and mix until fragrant and evenly coated. Pour in coconut milk, creamed corn, vegetable stock, and stir until well combined. Follow that with the root vegetables, sliced corn, thyme and a scotch bonnet pepper. Bring to a boil then let simmer for 15-20 minutes. Meanwhile, make the sinkers by adding all the ingredients to a bowl and knead until tacky. Roll into a log then slice 2” apart or to make about 10 dumplings. Using your palm and fingertips, roll into a ball, press with your palm and curl the outer pieces with your fingertips to form a round disk. Repeat until all the dumplings are made. Place dumplings into the soup, followed by black kale and simmer for another 10-15 minutes. Once cooked, remove thyme, scotch bonnet pepper and serve.
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This soup understands the assignment 🙂‍↕️🤤 @matthewchincreative RECIPE Ingredient list: ● 2 tbsp coconut oil ● ¼ cup green onions, rough chopped ● 4 Garlic cloves, minced ● ½ cup yellow onion, diced ● 1 cup pumpkin, rough chopped ● 1 cup carrots, sliced ● 1 bell pepper, diced ● ¼ cup green seasoning ● 1 tbsp curry powder ● 1 tbsp all purpose seasoning ● 1 tbsp turmeric ● Salt and pepper to taste ● 2 tbsp vegetable stock powder ● 4 cups water ● 1 can (450ml) coconut milk ● 1 can (400ml) creamed corn ● 4 cobs of corn, rough chopped ● 1 cup russet potatoes, peeled and chopped ● 1 cup yellow yam, rough chopped ● 1 cup jamaican sweet potato, rough chopped ● 4 sprigs thyme ● 1 scotch bonnet pepper ● 1 cup black kale For the dumplings (sinkers): ● 1½ cups flour ● ¼ cup warm water ● 1 tsp salt ● ½ tsp baking powder Instructions: In a large pot add coconut oil, onions, garlic, green onions and cook until tender Follow that with bell peppers, carrot, pumpkin and stir. Add green seasoning, spices, and salt and pepper and mix until fragrant and evenly coated. Pour in coconut milk, creamed corn, vegetable stock, and stir until well combined. Follow that with the root vegetables, sliced corn, thyme and a scotch bonnet pepper. Bring to a boil then let simmer for 15-20 minutes. Meanwhile, make the sinkers by adding all the ingredients to a bowl and knead until tacky. Roll into a log then slice 2” apart or to make about 10 dumplings. Using your palm and fingertips, roll into a ball, press with your palm and curl the outer pieces with your fingertips to form a round disk. Repeat until all the dumplings are made. Place dumplings into the soup, followed by black kale and simmer for another 10-15 minutes. Once cooked, remove thyme, scotch bonnet pepper and serve.
Hold on to your aprons! DoorDash is taking this challenge to the next level. Watch as the contestants make show-stopping meals with fresh ingredients delivered with @doordash_ca! 🛒 Don’t miss the Top Chef Canada season finale Tuesday night at 10ep on Flavour Network or stream it on @stacktv!
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Hold on to your aprons! DoorDash is taking this challenge to the next level. Watch as the contestants make show-stopping meals with fresh ingredients delivered with @doordash_ca! 🛒 Don’t miss the Top Chef Canada season finale Tuesday night at 10ep on Flavour Network or stream it on @stacktv!

Flavour Network (@flavour.network) Instagram Stats & Analytics

Flavour Network (@flavour.network) has 468K Instagram followers with a 0.82% engagement rate over the past 12 months. Across 361 posts, Flavour Network received 210K total likes and 26.0M impressions, averaging 581 likes per post. This page tracks Flavour Network's performance metrics, top content, and engagement trends — updated daily.

Flavour Network (@flavour.network) Instagram Analytics FAQ

How many Instagram followers does Flavour Network have?+
Flavour Network (@flavour.network) has 468K Instagram followers as of June 2026.
What is Flavour Network's Instagram engagement rate?+
Flavour Network's Instagram engagement rate is 0.82% over the last 12 months, based on 361 posts.
How many likes does Flavour Network get on Instagram?+
Flavour Network received 210K total likes across 361 posts in the last 12 months, averaging 581 likes per post.
How many Instagram impressions does Flavour Network get?+
Flavour Network's Instagram content generated 26.0M total impressions over the last 12 months.