fibrely’s best selection of knitting patterns, food recipes and gardening tips
Knitting Patterns
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Uptown Socks$5.00 -
Tree Frog Mittens$5.00 -
Kenora Toque$5.00 -
Rose of the North$6.00 -
Waste Not Mittens$5.00 -
Thrum Away Mittens$3.50 -
Secret Library Socks$5.00 -
Sandness Slippers$4.50 -
Kilronan Slippers$5.00
Recipes
Eats
Red River Snack Crackers
These little crackers pair beautifully with cheeses, pickled vegetables, cured meats, jams and preserves. They are full of cracked whole grains and flaxseeds for extra crunch. The best thing is that t…
Eats
Jamaican Chicken Curry
Curry flavours vary from region to region and Jamaican curries definitely have their own, distinct flavour. Liberal use of coconut milk, allspice in the curry blend, and the sweet and kick of spicy sc…
Eats
Make It! Jamaican Curry Powder
Jamaican curry powder has a distinct flavour profile that sets it apart from other curry powders that you may have tried. The presence of allspice is the main difference. Without allspice, it just is …
Eats
Make It! Dijon Style Mustard
Dijon has been a mustard making centre since the Middle Ages. Traditionally it is made exclusively of brown mustard seeds soaked in verjus, the acidic juice of unripened grapes. For the sake of availa…
Eats
Maritime Seafood Chowder
This soup is not thickened with any roux or starch. It’s thick and rich because it is loaded with seafood, vegetables and cream. Wine, herbs and delicious shellfish make a heady aroma that pictures …
Eats
Your Daily Bread
This is an essential, fundamental loaf of bread. It’s the type that you will want to make a sandwich with, or some toast in the morning. It’s humble and unintrusive. There are no seeds or flavours to …
Eats
Pad Ka Prow – Thai Beef and Basil
This dish can be made with strips of beef or with ground beef, chicken, or pork. Th main ingredient is really the basil. It’s not the usual thai basil, with the purple stems and large shiny leaves. Th…
Eats
Shakshuka with Feta and Olives
You can make this for an elegant brunch for company or you can eat it while hungover in your pyjamas. Either way, this is a delicious and easy way to start your day! The eggs will satify your hunger a…
Eats
Wild Rice and Chicken Soup
If you’re traveling in Minnesota, you will see a version of this delicious soup served in many different restaurants. Wild rice is definitely a local delicacy, with a nutty, woodsy, flavour and a che…
Eats
Gai Lan with Oyster Sauce
This is a Chinese restaurant classic. Gai lan is available at most Asian markets, but in a pinch, rapini or Italian broccoli will be just as delicious. The sauce is simple. Oil is infused with garlic …
Eats
Make it! Hawayej – A Yemenite Spice Blend
Fragrant, colourful and warming, this is a great spice to use with chicken, fish, soup, and stews. I’ve even heard of people putting it on their oatmeal in the morning! In my opinion, this delicious …
Eats
Roasted Squash Soup
Ripe, plump, and plentiful squash and pumpkins signal the beginning of fall and cooler weather. A great way to use them up is in spicy, aromatic soups, like this one. I have made a simple purée…
Eats
Celery Soup with Stilton and Walnuts
A chef at a restaurant that I worked at, years and years ago, made this soup and I fell in love with it. He said that it was on the menu of the Orient Express in the 1920’s. I’m not sure how I would g…
Eats
Tonkatsu – Japanese Style Pork Cutlet
Yoshoku is a category of Japanese cooking that originated just before the turn of the 20th century, when Japan was opening up to foreign trade and influence. The dishes are Japanese takes on European …
Eats
Beef and Apricot Tagine
The fragrant aroma of a tagine slowly cooking is one of my favourite cooking highs. Yes, I have those. If you don’t have a tagine to cook it in, make sure you cover a large casserole tightly with f…
Eats
Thai Larb – Isan Style
If you’re looking for something that’s fast, flavourful, and a change-up from your routine, I highly recommend making a larb. I’ve used ground pork in this version, but larb can be made from any grou…
Eats
Korean Fried Chicken Pops
Make this tangy, spicy Korean finger food instead of wings or Southern fried chicken if you feel like changing things up. When you trim the legs and remove the tendons, you can push the meat up to th…
Eats
Gyozas – Japanese Cabbage and Pork Dumplings.
I love dumplings, they are among my favourite things. These are a favourite among favourites. The cabbage keeps them light tasting and the flavours of garlic and ginger are always mouthwatering, toge…
Eats
Olive Fougasse
Fougasse is a bread found in Provence which has its roots in Ancient Rome. Similar types of bread were cooked on the hearths of homes all throughout the Roman Empire and foccacia is the Italian versi…
Eats
Juicy BBQ Meatloaf
Meatloaf is pure comfort food. Adding a southern bbq flavour will make it a smash hit with your friends and family. Here’s what makes this recipe rise above the rest: A 50/50 blend of beef and pork …
Eats
Damn Good BBQ Sauce
I’ve played around with making my own BBQ sauce for years. I found that simple is best. This sauce has great flavour, tang and stickiness without using a long list of ingredients. It’s also a great b…
Eats
Persian Beef and Green Bean Stew (Khoresht Lubia Sabz)
Persian stews are rich, fragrant, complex and subtle. What’s even better, they are very economical, with simple ingredients. All of the fancy flavour comes the layering of flavours as you add ingredi…
Eats
Make it! Advieh
Advieh is a spice blend that appears in a lot of Persian dishes. It can vary from region to region and from family to family. I’ve put together one that covers a lot of bases and it will add the subt…
Eats
Steamed Cinnamon Apple Pudding
Steamed puddings are a wonderful way to use seasonal fruit in a knock out dessert. They are very popular in Britain and are beginning to make inroads in other parts of the world. They are as satisfyi…
Eats
Traditional Custard Sauce
A silken, pourable, sweet and creamy custard sauce is a thing of beauty. I am a bit of a purist and my recipe does not use corn starch to thicken. Thickening of the sauce is achieved from the slow co…
Eats
Chai Tea Panna Cotta with Ginger Apricot Purée
I love making panna cotta. It’s my go-to dessert. It’s simple to put together, and leaves you free to make your other dishes without a lot of fuss and mess. Make sure to give yourself enough time to …
Eats
Make it! Za’atar
Make a jar of za’atar and you will find yourself sprinkling it all over the place. It gives a nutty, herbal crunch to pita bread, hummus, baba ganoush, pan roasted chicken, salads…I’ve even sprinkl…
Eats
Curry in a Hurry – A Fast and Easy Beef Madras
This recipe goes against everything that you’ve ever heard about cooking chuck roast beef, or even a curry, but it works and it’s a wonderful time saver. There is always the option to do the traditio…
Eats
Chicken Paprikash with Nokedli
Not all paprika is created equal. To get the real flavour of a Hungarian Paprikás Csirke, make sure you get a good quality Hungarian-style Sweet Paprika. Another note, if you don’t have a nokedli m…
Eats
Fresh Pasta with Pancetta and Tomato Sauce
There is really no comparison between freshly made pasta and dried. The fresh noodles have a satiny and gently yielding texture that comes from thorough kneading, lamination and the perfect ratio of …