Updated: Mar 21, 2021
Last year we started an annual event at Tilia where we kick off the holiday season by inviting all our wonderful customers to our annual Ladies' Night where you can shop, eat and visit with each other. It is a fun evening made even better by all the yummy treats we share with everyone. This year was no exception and the evening was delightful.
By popular demand and to continue that fun we thought we would share the recipes we used for the food that we served that evening so you can try them out yourself this holiday season. As an added bonus over the next few weeks we’ll be posting on our blog more recipes featuring some of our new culinary products and other herbal ideas. So check back on Mondays during December and see what other recipes for delicious treats we’ll have for you!
Chipotle Cocoa Black Bean Dip
Two 15oz cans black beans, drained and rinsed well
1/2 heaping cup finely chopped red bell pepper (75 g)
1/2 cup finely chopped white onion (70 g)
3 tablespoons water
1 extra large clove garlic clove or 2 medium ones
2 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
1 to 2 Tbsp. Tilia’s Chipotle Cocoa Rub (to desired spiciness)
Garnish: fresh red bell pepper, lime wedges
Directions: First, drain and rinse your beans well. Add them to a food processor. Add your bell pepper and onion and 3 tablespoons water to a small pan and turn the heat to medium-low. Let it cook about 5 minutes and add the garlic and cook a couple of minutes more. Everything should be softened by about 8 minutes. If necessary, add just a tiny bit more water to keep it cooking but all the water should be completely gone before adding it to the beans.
Add the cooked veggies, lime juice, salt, pepper, and Tilia’s Chipotle Cocoa Rub to the processor and process until smooth, scraping the sides a couple of times as needed. Process as smooth as you like, but we suggest you leave a few bites of the red bell pepper showing through for colour. Taste and add anymore salt/spices if desired.
Store for a few hours or overnight before serving to really let the flavours settle. Garnish with raw bell pepper (for crunch) and lime wedges.
Red Lentil Hummus
2 cups water
1 cup dried red lentils
2 medium garlic cloves, finely chopped
3 tablespoons tahini
5 tablespoons olive oil
1 ½ tsp. Organic Cumin powder (available in the spice section at Tilia)
1/4 cup freshly squeezed lemon juice
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Directions: Heat water in a small saucepan over high heat until boiling. Add lentils and reduce heat to low. Simmer until almost all of the liquid has been absorbed, about 15 minutes. Drain through a fine mesh strainer and let cool to room temperature, about 20 minutes.
Place lentils, garlic, and tahini in the bowl of a food processor fitted with a blade attachment and pulse until lentils are broken up, about 10 pulses.
With the motor running, add oil, lemon juice, cumin, salt, and pepper and blend until evenly incorporated, about 30 seconds. Scrape down the sides of the bowl and blend for 40 seconds more or until smooth.
Smokey Cajun Pinwheels
1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1/2 cup finely chopped Kalamata olives
1 tablespoon Tilia’s Smokey Cajun Spice Blend
1 ½ cups grated old cheddar cheese
Directions: Heat the oven to 375°F. Combine the olive, Smokey Cajun Spice Blend and cheddar cheese in a bowl, mixing well. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14 x 11-inch rectangle. Sprinkle with the cheese mixture. Starting at a short side, roll up like a jelly roll. Wrap the pastry roll with plastic wrap and freeze for 45 minutes or until firm. Cut the pastry roll into 1/8-inch slices. Place the slices, cut-side down, onto baking sheets. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
Moroccan Spice Meatballs
2-3 Tbsp olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
1 Tbsp. Tilia’s Moroccan Spice Blend (divided in ½)
1 x 400g can tomatoes
1 Tbsp. Honey (or sugar)
Half a 25g pack fresh mint, finely chopped
1 egg, lightly whisked
1lb lean ground beef
1/4 cup fresh breadcrumbs
First make the sauce:
Heat a dash of oil in a pan and soften the onions, garlic and 1 ½ tsp. of the Moroccan Spice Blend for a few minutes, cooking over low heat until onions are slightly translucent. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and honey (or sugar) to the remaining onions in the pan, season with salt and pepper and simmer for about 15 mins until reduced.
To the cooled onions add the egg, ground beef, mint, the remaining 1 ½ tsp. of the Moroccan Spice Blend and the breadcrumbs, then season salt and pepper and mix everything well. Shape into walnut-sized balls.
Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they’re cooked through. Serve with couscous or rice and a spoonful of yogurt.
Lemon Dill Salmon Puffs
For the puffs:
1 cup water
½ cup butter or margarine
1 cup all-purpose flour
For the filling:
1 ½ lb. cooked salmon fillets, flaked
½ cup mayonnaise
1 Tbsp. Tilia’s Lemon Dill Dip
1 Tbsp. Tilia’s Lemony Herb & Dill Vinegar
Directions for dough: Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Hand beat in eggs, all at once; continue beating until smooth.
On ungreased cookie sheet, drop dough using a teaspoon and have them a few inches apart. Bake 15-20 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Once cool slice open and remove some of the dough from the inside of the puffs.
Directions for the filling: Combine all the ingredients in a food processor until smooth and creamy. If desired add salt & pepper to the mixture. (If you prefer the mixture to be “creamier” add a few more tablespoons mayonnaise).
To assemble put a tablespoon of the mixture in each puff and garnish with fresh dill.
Tilia’s Hot Chocolate with a Twist Brownie Mousse Squares
1/2 cup butter
1/3 cup Tilia’s Hot Chocolate with a Twist mix
2 eggs, beaten slightly
3/4 cup sugar
3/4 cups all-purpose flour
Pinch of salt
2 cups milk
3 Tbsp. Tilia’s Hot Chocolate with a Twist mix
1/3 cup plus 1 Tbsp. sugar
1 Tbsp. cornstarch
1 envelope plain gelatine
2 large egg yolks, lightly beaten
1 cup heavy cream
(Choose your favourite flavour out of our
Hot Chocolate with a Twist selection!)
Directions for brownie base: Preheat oven to 350°F. Melt butter in microwave or on the stove and then whisk in the hot chocolate mix until it is completely incorporated. Add the sugar and then the eggs to the chocolate mixture stirring in with a spoon. Gently stir in the flour and salt until just combined. Scrape batter into greased 8-inch square pan. Bake 20 – 25 min, until the edges show signs of pulling away from the sides of the pan and the centre is just firm. Set aside to cool on a wire rack.
Directions for mousse topping: Whisk the milk and hot chocolate in a saucepan and then heat on low just until combined and bubbles form along the sides of the saucepan. In a cup combine the sugar, cornstarch and gelatine. Whisk into the milk. Turn the heat up to medium and bring just to a boil. Stir constantly. Stir part of the hot milk mixture into the egg yolks, beating with a whisk to incorporate. Pour the egg mixture back into the milk mixture in the saucepan. Cook 1 minute longer, stirring constantly. Remove from the heat and cover with plastic wrap & chill 45 minutes.
In a small bowl beat the cream until it is stiff. Gently fold into the cooled mixture and then spread on the cooled brownie base. Chill until firm. Cut into squares to serve.
'Luscious Lemon Herb' Lemon Squares
6 Tbsp. butter
1/4 cup sugar
1 cup all-purpose flour
3/4 cup sugar
2 Tbsp. all-purpose flour
1/3 cup strongly brewed Tilia’s Luscious Lemon Herb Tea*
1 Tbsp. lemon juice
1/4 tsp. baking powder
Additional powdered Luscious Lemon Tea
Additional powdered sugar
Directions: Preheat Oven to 350°F. Grease an 8x8x2 inch baking pan. Beat the butter for 30 seconds and beat in 1/4 cup sugar and 1/4 tsp. salt until the mix is fluffy. Stir in 1 cup flour. Press the dough into the bottom of the pan and bake for 15 minutes. While baking, beat the eggs and add the remaining 3/4 cup sugar, 2 Tbsp. flour, baking powder, Luscious Lemon Tea, and lemon juice. Beat until thickened. When the 15 minutes is up, pour the mixture on top of the warm baked dough and bake for another 20 – 25 minutes or until the edges of the crust are golden brown. Let cool and then sift powdered sugar combined with powdered Luscious Lemon Tea on top.
*To make a strong infusion of the tea add 1 Tbsp. tea to 1/2 cup boiling water and cover. Allow to steep 20 -30 minutes, then strain and use amount needed in recipe.
Chai Spice Mini Cheesecakes
1/2 cup plus 2 Tbsp. all-purpose flour
3 Tbsp. brown sugar, packed
1⁄3 cup butter
2 (250g) packages cream cheese
2 large eggs
2 tsp. vanilla extract
1 c. light-brown sugar
1 tsp. Tilia’s Chai Spice Blend
¼ cup brown sugar
¼ cup all – purpose flour
½ tsp. Tilia’s Chai Spice Blend
1 Tbsp. butter
2 Tbsp. chopped pecans
Directions: Heat oven to 350°F. Line a 16 mini muffin-tin cups with paper liners and set aside. In medium bowl, mix flour and brown sugar. Cut in butter, using fork or pastry blender until crumbly. Press firmly and evenly against bottom and side of pan. Evenly divide among prepared muffin cups and press down to form a solid bottom layer. Bake until set, 8 to 10 minutes. Transfer pans to wire racks to cool slightly.
Combine the brown sugar, flour, Chai Spice Blend and butter to form a crumbly streusel topping. Stir in pecan and set aside.
Reduce oven temperature to 300°F. In the bowl of a stand mixer, beat cream cheese until light and fluffy, about 2 minutes. With beater running, add eggs, 1 at a time. Add vanilla, brown sugar and Chai Spice Blend beating until combined. Divide filling equally among crust in muffin cups. Sprinkle streusel topping evenly over the tops of the cheesecakes and bake until firm, 15 to 20 minutes. Transfer to a wire rack and let cool completely. Refrigerate until set, for at least 4 hours or overnight.