Paula Roy’s Favourite Foods Season 2, Episode 10 recipes

Entertaining with ease!

We have a lot of dinner parties at our place because I love feeding my family and friends. I’ve learned over the years that I enjoy the effort of feeding a crowd much more when I can prepare most of the meal ahead of time. On this episode of Paula Roy’s Favourite Foods (premiering on Rogers Television Ottawa at 7:30 pm on October 31, then airing again throughout the following week) , I share a delicious three course menu that is sure to impress, and one that won’t have you stuck in the kitchen while your guests relax in the living room. Click on the titles below to access the recipes.

Mushroom and walnut ‘caviar’ on herbed crostini

This appetizer is incredibly easy and super delicious. Best of all, you can prepare the crostini days ahead of time and cook up the mushroom mixture earlier on the day of your dinner party and then assemble just before serving.

‘Better than takeout’ sweet and sour shrimp

I’ve always been a fan of ‘sweet and sour’ dishes but over the years, I’ve realized that a lot of takeout dishes with this flavour profile have a lot of salt and sugar in them. Up next, I’m happy to share a mostly make-ahead, healthier version of sweet and sour shrimp that features loads of vegetables and a brown rice base. One bite and you’ll see why I call it ‘better than takeout’ sweet & sour shrimp!

Perfectly cooked shrimp and vegetables in a sweet and sour sauce that is truly delicious. A great mostly make-ahead meal!

Mini fruit pies

I think this dessert is the perfect marriage between fruit crisp and fruit pie, combining a crunchy oatmeal cookie-like topping over an assortment of gently sweetened cooked fresh or frozen fruit.

Note: you can search the archives on this website for recipes from other episodes of my show.

About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
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