Category Archives: Cook

Roast Pork Tenderloin with Carrot Romesco

Pork Tenderloin and Carrots Pack a Nutritional Punch

This was one of the best things I’ve made this year. Take from Bon Appetit, I changed a couple things around and we had the tastiest meal, and full of nutrition too.  Be sure to use local pork and know where your meat comes from. For more on pork, check out Passion for Pork, the website for Western Canadian Pork.

img 0338.jpg

Ingredients

4 SERVINGS

¼ cup almonds
1½ pound small carrots, peeled, halved lengthwise if larger
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 large pork tenderloin (about 1½ lb.)
1 small garlic clove, finely grated
½ tsp. crushed red pepper flakes
2 tablespoons red wine vinegar, divided
2 cups spinach

Preparation

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.

img 0325.jpg

Increase temperature to 450°. Toss carrots with 1 Tbsp. oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly. You may want to roast your potatoes at this time too; they take a little longer.

Meanwhile, heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, 10–15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°, 8–10 minutes. Let rest 5 minutes before slicing.

Pulse almonds, garlic, and remaining 3 Tbsp. oil in a food processor to a coarse paste. Add pepper flakes, one-fourth of carrots, 1 Tbsp. vinegar, and 1 Tbsp. water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.

img 0334.jpg

img 0331.jpg

Toss greens with remaining carrots and remaining 1 Tbsp. vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco, salad and roast potatoes.

Bacon Wrapped Cajun Spiced Pork Tenderloin With Apricot Glaze

Cooking Up Local Spiced Pork Tenderloin In Bacon Ensures Moist Meat

This post is part of the Virtual Potluck menu, a fun project created by Piquant Marketing, scroll down to the bottom for more recipes from the potluck and click the image below for more information. OR HERE!

virtual potluck social graphic

Growing up in Kelowna we had both an apricot orchard and a few pigs on our farm, and I still love the combination of pork with tree fruit as the meat is already a bit sweet and it’s a natural complement.  As an official pork ambassador for BC and Alberta Pork you know that we’re cooking with local meat and encourage you to buy local too! This dish makes a great weeknight meal, we just roast some veggies or steam up some broccoli and carrots and a bit of rice, polenta or mashed potatoes and we’re set. Roast veggies need a bit longer than 15 mins so get them going first. Leftovers are great thinly sliced in a sandwich spread with a little more of that apricot jam and mayo. Make extra for a picnic.

img 9492

For more on BC and Alberta Pork and recipes click here for our Passion For the Passion For Pork Official Blog.

Serves 8

2 1 1/2 pound pork tenderloins
2 tbsp store-bought cajun seasoning
1/3 tsp Salt and Pepper
4 tbsp brown sugar
12 strips bacon
6 tablespoons apricot jam
3 tablespoon grainy dijon mustard

Pork Tenderloin

Preheat oven to 400F. Mix cajun seasoning, salt and pepper and brown sugar together and spread evenly on each pork tenderloin. Let sit for an hour or so if you have time, put in the fridge overnight if you would like. Wrap in pork bacon and secure with toothpicks.

Combine apricot and mustard.

Sear the pork in a heated, oven proof skillet on all sides for about 10 minutes and bake in a 400 F over for 10 minutes, brush with apricot glaze and then bake another 5 mins. Let it rest and slice.  Drizzle with pan sauce if there’s some when you serve.

If you’re following the virtual potluck, perhaps you’d also like to try the Coconut Chicken Curry from A Day With Lauren?  Click the last dish below for that recipe. Coffee, Campari and Cannoli also has a great recipe for Butternut Squash Pasta with Ricotta and Spinach. Click the next dish image below for that dish. Happy cooking!
virtual potluck last dish virtual potluck next dish

 

 

Veggie Gratin With Chickpeas

Get Loads of Healthy Vegetables With This Veggie Gratin

This veggie gratin can be served as a meal, perhaps with some crusty bread, or a side if you would prefer. It’s fun to have individual servings and you could always use kidney or white beans instead of chickpeas, and switch up the spices a bit. Roasting veggies really brings out the flavour and don’t forget the vinegar for a splash of acidity!

Ingredients

3 tbsp olive oil
12 tiny new potatoes, quartered
3 medium parsnips, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
½ teaspoon salt
½ teaspoon pepper

2 tbsp. olive oil
2 medium onions, chopped
8 cloves garlic, minced
1 cup broth
2 cups chopped fresh tomatoes
3 tbsp. balsamic vinegar
4 tbsp. chopped fresh parsley
Salt and pepper to taste
1 15 ounce can chickpeas rinsed
1/2 cup panko bread crumbs
1/2 cup finely shredded Parmesan cheese

Directions

Veggie Gratin

Preheat oven to 425 degrees. Toss parsnips, carrots, and potatoes with olive oil salt and pepper. Roast, uncovered, about 45 minutes.

Veggie Gratin

While roasting, add 2 tbsp. olive oil over medium heat and add onions and garlic and cook for 7 minutes stirring occasionally. Add broth, tomatoes, vinegar, salt and pepper and reduce over medium heat for 10-15 minutes. Stir in roasted vegetables, parsley and chickpeas until combined and heated.

Veggie Gratin

Spoon about 1 cup of the vegetable mixture into mini-pans or ramekins. Sprinkle with cheese and breadcrumbs. Bake about 10 minutes or until topping is golden.

Serves 4-6 as main and 8-10 as a side

Banana Chocolate Chip Pancakes – Ashley Freeman Nutrition

Healthy Banana Chocolate Chip Pancakes

I’ve been on a course to get healthy and have been lucky enough to meet Nutritionist Ashley Freeman in the process. She’s got some great nutrition tips and my meetings with her are always beneficial I’ve learned a lot from her and it’s often far more than just straight nutrition. I’ve added more protein to my regime and a lot more fresh veggies, fruit and fiber; she’s got some great recipes including this one for chocolate pancakes! Who can resist a healthy chocolate breakfast? If you are looking for extra help in your own journey check Ashley Freeman out!

Banana Chocolate Chip Pancakes

Ingredients

1⁄2 cup plain oatmeal (old fashioned or quick oats, not instant)
1⁄2 cup egg whites (3 whites)
1⁄4 cup 1% cottage cheese
1⁄2 banana
3⁄4 tsp baking powder
1/4 tsp cinnamon
Oil spray or coconut oil
1 oz. mini chocolate chips (2 tablespoons), divided.

  1. In blender, combine oatmeal, egg whites, cottage cheese and banana; process until smooth. Add baking powder and cinnamon and process briefly, just enough to mix it in.
  2. Coat a medium nonstick skillet with oil spray or coconut oil and heat over low flame. Pour 1⁄2 cup pancake batter into pan; sprinkle 1 tbsp. of chocolate chips over top. When the pancake is golden underneath (use spatula to peek), flip and cook for a few minutes on other side.
  3. Transfer cooked pancake to a plate, and repeat process with remaining batter and chocolate chips to make 4 pancakes.

Tempea Tempeh Veggie Stew

Locally Made Tempea Tempeh Makes a Tasty Alternative Protein

For those that follow me (and I thank you!), you will know that I am an official BC and Alberta Pork Ambassador and that I cook a lot with pork and other locally-raised meats at home, however, not all my meals include meat, and I love my veggies too. I had heard of tempeh before, but had never cooked with it, or even seen it anywhere for sale until a local Vancouver company, Tempea, started selling it at Farmers’ Markets.

Popsugar has a great article on the difference between tofu and tempeh here; it’s best defined as fermented soybeans and has an almost meaty texture. A lot of those “fake meats” are made with tempeh, you may have run into it at a Chinese restaurant before. I’m always up for some experimenting when I see a new-to-me food.

tempeh

I am keyed into adding more protein to my meals as I’ve been working on a health plan with a great nutritionist Ashley Freeman, and she’s raised my awareness of the importance of protein in every meal, and it’s resulted in me having way more energy and the pounds are dropping off too! Tempeh is super high in protein and choc full of nutrition, so it fit the bill in many ways!  Another thing I’ve been doing for weight loss is taking I-Remove, a natural supplement from BMI Smart, which binds to  some of the fat that I ingest, and eliminates absorption, also a GREAT help on my journey!

tempeh2

I decide to make a veggie chili with the Tempeh for lunch yesterday, so here’s the recipe or that. Don’t be afraid to add more or less of any of the ingredients, or add some carrots, broccoli, or any other veggies you might have on hand.

img 20170223 131455822

Tempea Tempeh Veggie Chili

1 onion diced
4 cloves garlic minced
1 tbps olive oil
2 red pepper chopped
1 package Tempea Tempeh cubed
2 teaspoons soy sauce
14 fl oz crushed tomatoes
19 fl oz canned beans (chickpeas, cannellini, kidney – your choice)
1 cup stock – I used chicken, but veggie is good too
Half a package of spinach or more!
Salt and pepper to taste
cilantro

Saute onion and garlic for 5 mins, add peppers and saute for 3-4 minutes more, add tempeh and soy sauce, saute for another 5 mins.

Add tomatoes, beans and stock and turn down heat and simmer for 10 mins, add spinach and simmer for another 5 until wilted. Top with some cilantro or parsley and you’re set! I also added sriracha as I like the spice.

tempea tempeh

Valentine’s Day Sweets Round Up

Valentine’s Day Treats Around Vancouver

There’s a few sweets about town that I can’t help but wish I could indulge in, but I’m going to save my calories for dinner, as we’ve got a chef coming in to cook for us and the men looks superb! These items are definitely calling me though.

20170212 153513

Grounds For Coffee – Heart Shaped Cinnamon Buns

beta52

Beta 5 Chocolate – Cream Puffs

Temper Chocolate

Temper Chocolate – Chocolate Hearts

thomas haas

Thomas Haas – Cookie and Chocolate Box

ganache

Ganache Patisserie – Cakes

Valentine's Day

TWG Tea – Mon Amore Tea and Macarons

20170213 161350

Notte’s Bon Ton Bakery – Chocolate Hearts

nudienudie

AND here’s a healthy choice for those who are watching what they eat this Valentine’s Day Zazubean -Nudie – Extra Dark Chocolate with Coconut Sugar instead of cane sugar.

Celebrate Chinese New Year With The Year of The Rooster Chocolate Art Collections

 

Wild Sweets® By Dominique & Cindy Duby Releases Limited Edition ‘Year of the Rooster’ Chocolate Art Collections for 2017 Chinese New Year Celebration!

It’s superb to live in a city where we have so many reasons to celebrate, and many friends from diverse cultures to celebrate alongside of. I missed out on my usual Ukrainian Christmas Celebration this year, and am entirely short on perogies and cabbage rolls, but I will not miss out on Chinese New Year! I’ve already been fortunate enough to attend a dim sum celebration (more on that soon) and now I’m going to spoil a few friends with something sweeter, the chocolate collections from DC Duby.

Year of The Rooster Chocolate Art Collections

Quality chocolates, made with natural ingredients, are pretty much health food, don’t you think? It’s worth a little splurge on calories for these though as the 2017 Limited Edition Chocolate Art ‘Year of the Rooster’ Gift Collections are absolutely gorgeous and full of beautiful flavours. The first set, the ‘Year of the Rooster’ Chocolate Art Collection features a soft ganache made with different fruit-based liquid caramels. They are beautifully hand-painted with cocoa butter colours scheme in different artistic patterns. The Wild Sweets® ‘Year of the Rooster’ Collection is sold in gift boxes of 12-units and features the following assortment of flavours:

Year of The Rooster Chocolate Art Collections

  • Chestnut Vanilla Bean Caramel Ganache & Organic roasted chestnuts
  • Pomelo Fruit Caramel Ganache & Ginger Lemon Honey Nut Cream
  • Apricot Vanilla Bean Caramel Ganache & Cubed Sticky Rice Cake
  • Kumquat Orange Caramel Ganache & Citrus Honey Nut Cream

Year of The Rooster Chocolate Art Collections

The other collection is even more special (well I think so). The Wild Sweets® ‘Year of the Rooster’ Chocolate Art ‘Bouchée’ Series is reminiscent of a cake for its symbolism of ‘rising fortune’ and features 3 textural elements including; a ‘dough’ component in the form of a buttery French ‘Sablé Breton’ cookie, a baked caramel nut jam made with different nuts & seeds, and a soft ganache made with fruit-based liquid caramels. The Bouchées are enrobed in chocolate and decorated with a disc of almond paste ‘printed’ with a rooster head design and hand-painted with ‘sparkling’ cocoa butter colours. The Wild Sweets® ‘Year of the Rooster’ Bouchée Series is sold in gift box sleeves of 4-units and features the following assortment of flavours:

Year of The Rooster Chocolate Art Collections

  • Lychee Longan Caramel Ganache, Sablé cookie & Black Sesame Nut Jam
  • Mandarin Orange Caramel Ganache,  Sablé cookie & Coconut Nut Jam
  • Peach Persimmon Caramel Ganache, Sablé cookie & Almond Nut Jam
  • Mango Green Tea Caramel Ganache, Sablé cookie & Peanut Nut Jam

I am currently trying not to devour these before I meet up with my friends to share them. I advise you buy a set for yourself too.

The Wild Sweets® ‘Year of the Rooster’ is available on a Limited Release basis only from January 14 to February 04, 2017 or until supply last, which ever comes first. To guarantee supply, pre-orders can be made as of Monday January 02, 2017 for shipping throughout the contiguous USA / Canada and/or for pick up at our Chocolate Gallery Retail Store The Atelier. For more information and/or to place an order, please visit the links below.

2017 ‘Year of the Rooster’ Chocolate Art Gift Set – C$38.88 / Shop here

2017 ‘Year of the Rooster’ Chocolate Art Collection – C$24.88 / Shop here

2017 ‘Year of the Rooster’ Chocolate Art ‘Bouchée Series – C$15.88 / Shop here

About Wild Sweets®:

Dominique and Cindy Duby are world-acclaimed chocolate-makers, designer chocolatiers, celebrated authors, foodArt architects-photographers and owners of Wild Sweets® By Dominique and Cindy Duby.

German Night – Passion For Pork – Kassler Pork and Cabbage

Kassler Pork with Cabbage, Onions and Apple

Whenever I drive out anywhere near Pitt Meadows, I stop at Hopcott Meats and grab a bag or two of groceries. They’ve got a section in the freezer of sale items, it’s a good way to save a little money and pick up some cuts or meats you may not normally be drawn to. My last visit I ended up with chicken breast (unusual for us as we’re thigh people), steaks and some Kassler Pork from the pork section as well. Hopcott works with local pork farmers to source their pork, always look for that Western Canadian pork (BC Pork and Alberta Pork) and support your local farmers! #porkambassador

kassler

Kassler or Kasseler is salt cured and slightly smoked cut of pork and it’s traditionally served with sauerkraut and potatoes, so I figured I’d do a little bit of a similar things once I got home. For some reason I thought I should use my food processor to shred the cabbage, onions and apples, but after having several arguments with the functioning of this TOOL I used a knife. Last month the whole blade came off and now the adjusting width for the blade thingy is not working. I’ll be looking into this as maybe it’s just me and I’m doing something wrong, but meanwhile I am cursing this device.

20161210 174406

So…here’s the recipe for 2 people. I plated the above, but if you had some mad skills, it could look like the featured image. Either way it will be tasty.

Ingredients

1/2 green or red cabbage shreeded
1 small or 1/2 larger onion chopped
1 apple thinly sliced
2 tbsp oil (olive, flax, canola work fine)
2 Tbsp grainy mustard – we use Maille
2 Tbsp Edible Artisan Cranberry Apple Sage Jelly
1 cup Apple Cider – Taves is great
Salt and Pepper to taste
2 Kassler chops

Add 1 tbsp oil to large, deep saucepan (I used a wok) and add onion, cabbage and apple. Cook on medium heat for 10-15 mins until wilted stiring off and on. Add in mustard, jelly and cider and bring to boil and then turn heat to low for 20 minutes.

Meanwhile brown pork in 1 tbsp oil and then add it to the cabbage mixture part way through cooking.

I made a few baby potatoes to accompany and we’d been snacking on some carrots so I felt we’d had enough veg for the day, but a cucumber salad, pickles, frisee or greens would be nice additions.

Serve with a nice Dopplebock, Central City just happened to have one in our beer advent calendar, or a perhaps a Gruner Vetliner if you have one on hand (which I will for next time!).

Food Trends and Hopes For Vancouver in 2017

Let’s take Food Trends Further Towards Sustainability and We Can All Eat Better

What do I wish for in 2017? Sure, I’d like to see more wild game on menus, fewer macarons and perhaps more great casual dining with a focus on local, but food security for all would be my real number one. We can move closer to food for all this year with just a little more thought around the very subject of food, and it’s hell trendy too! Sustainabilty has to be a trend in our world, not only from a food perspective but in every way we live, or we won’t have the soil we need to grow food, or the environment to support it. Fortunately most food trends have been moving in right direction, so let’s all further embrace these particular trends and continue to make a difference in 2017.

Food Waste – We are reducing food waste and will be paying more attention as the price of food increases. From veggies to meat to that leftover pasta, let’s use those odds and ends. It’s about the carbon footprint people, not just dollars down the drain and into the land fills.

pickles featured

Pickling/Fermenting – You know what helps reduce food waste? Pickling and fermenting. We’ve known this for centuries, but we’re doing it a lot more now. There’s a ton of fermentation courses out there, and heaps of books on it! It’s also pretty cool to reach into the fridge and grab a jar of pickles that you made yourself. Maybe you even know the farmer that grew said pickles; even better. Check out “The Art of Fermentation“, the bible on this subject.

vfn map v04

Community based food events – A number of very dedicated and special people come to mind when I think about events over the past few years that build community around food. These events are gaining momentum through 2017 as we all want experiences, no matter what generation we are. Examples include:

  • Across Vancouver, networks of committed people are focusing on food justice and resilience at the neighbourhood level with the Neighbourhood Food Networks (NFNs). Each Network provides community-based food initiatives and programs. You’ll find bulk food buying clubs, gardening workshops and community kitchens. Here’s where you’ll also find that fermentation workshop!
  • At UBC Farm each year Meeru Dhalwala and Mary Mackay produce the Joy of Feeding, an event featuring home cooks from different ethnic backgrounds who share their dishes, traditions and stories. From Russia with love!
  • Greasy Spoon Super Series – Fundraiser For A Better Life Foundation –  This monthly series sees Vancouver’s top chefs create their own unique spin on diner fare. The dinners raise awareness and support food security in the DTES, all while bringing people together to eat over a reasonably priced well though- out meal.

Gut Health – From bone broth to kombucha to kefir and just good old regular yogurt, people want to feel good and will turn to food to help them more. Fermented food strike again here too as there’s massive benefits to the digestive system from consuming anything prepared in this manner, plus food waste is vastly reduced. Check out my friends and client, Home on The Range Organics and their Bone Broth Bar at 235 East Broadway for more.

sustainable seafood

Sustainable Seafood – Let’s make sure what we are eating comes from fishermen that respect the sea and ask questions, and talk to fishermen, chefs and seafood shops where we buy from. Follow Chef Ned Bell on his sustainable seafood journey and shop with seafood purveyors that get it.

food trends2

Vegetables, Veganism and Sea Veggies– Vegetarians and vegans are all around us and it’s great! We are getting better vegetable dishes and chefs and home cooks are more creative. Add some sea veggies to your plate and you’ve also added not only a cool factor, but a ton of nutrition as well. Check out vegan chesse as well, in Vancouver, Blue Heron produces amazing non-dairy cheee!.

Grains and Pulses – It was The Year of The Pulse in 2016, and kudos to all that helped get the message out and put those lentils and more back on our plate. I look in my cupboard and see many more pulse-based goods. These items deliver a reasonably priced nutrition-packed protein and are also great for those who need to be gluten free. Another bonus is that they are Canadian-grown; check out the Alberta Pulse Growers for more information and recipes.

food trends4

Herbs and Spices – Just as I was typing the word turmeric at few days ago, I looked up and saw my pal, and fellow food writer, Dan Clapson, talking turmeric on Global TV. This is a colourful and health-filled spice and I know we’ll see more of it, along with other herbs and spices that add more than just flavour. Stock up on Ras Al Hanout, Zatar, ginger, cinnamon and more. Make sure you also clear out any spices that have come of age in your cabinet as these are no longer effective from a health or flavour perspective.

food trends3

Meat – We are still eating meat, but better meat and it’s key to continue to support your local farmers who are producing meat sustainably and treating their animals right. I’m continuing my work on educating consumers on pork with the Passion For Pork project, promoting Western Canadian Pork, and urge you to ask your butcher and grocer where all your meat comes from.

Trends come and go, but the trends that last are the ones that actually make sense over the long term  and are SUSTAINABLE – there’s that magic word we really need to focus on. What needs to trend right now is understanding our food system is part of a much bigger system, influencing our entire environment and all people around us. Make some good choices in 2017, share more food with those you know and those you don’t, create a community event, cook up some new veggies, use pulses and spices and sustainalbe meat and seafood, and most importantly ask questions and more questions. Let’s push the trend towards feeding not only ourselves well, but others too, both physically and spiritually.

#ContestClosed Brockmann’s Chocolate Celebrates 30 Years Chocolate Giveaway

Brockmann’s Chocolate – Making Chocolate in Canada for 30 Years

Contest now closed! CONGRATS TO LIESA!

I’ve been working with Brockmann’s Chocolate to spread the chocolate love and to let you all know that they’re a local, family-run company that’s been making chocolate in Canada for the past 30 years. We have a giveaway for a chocolate basket as an extra bonus and it’s been hard not to eat all the chocolate so I had to wrap it up! (Enter at the bottom of this post.)

Brockmanns Chocolate

 

Brockmanns Chocolate

The truffle chocolates are available in bulk at Save On Foods and I’ve been stuffing them into little gift bags, adding to bigger gift baskets and giving away a chocolate here and there to those who’ve been nice! Perfect for the holidays.

Brockmanns Chocolate

My friend Karen keeps some wrapped up by the door in case she needs a quick gift for someone that stops in.

1961 norbert in training

The Brockmann family has been creating delicious chocolate recipes for over 80 years, and is now celebrating 30 of those years of chocolate making in Canada with the recent release of two brand new truffle flavours, salted caramel and dark sea salt truffles, just in time for the holidays.

dsc 4416

The tradition began in the 1930’s in Munich, Germany with Willy Brockmann, a master confectioner, and his son Norbert followed in his footsteps and brought Brockmann’s Chocolates to Canada in 1986.  The family run business now includes a third generation of chocolatiers is still guided by Willy’s faithful commitment to quality, using only the freshest, tastiest ingredients in everything they produce.

Brockmann’s Chocolates produces both their Truffini truffles and their Crunchetti snacking chocolate in Delta, BC, making their chocolate a brand in line with many’s commitment to buying local. Learn more at: www.brockmannchocolate.com

packaging

dsc 4748

Truffini

Premium dark, milk and white truffles available in gift boxes and foil wrapped bulk chocolates in 11 flavours that appeal to the choosiest chocolate fans. Pick your favourites from the bulk section of your local fine foods retailer.

Traditional Flavours: Cappuccino, Canadian Maple, Hazelnut Praline, Classic Milk, Lime Coconut, English Mint, Double Dark, Orange and Raspberry. Newest flavours this year: Salted Caramel and Dark Sea Salt truffles

Find Truffini at Save on Foods, Urban Fare, Fresh St Market, London Drugs, Safeway, IGA, Price Smart, Fairway Market, Thrifty Foods, and Nesters.

20161126 153939

dsc 4427 (800x534)

Crunchetti

The Brockmann’s latest creation, ‘Crunchetti’ is a line of premium snacking chocolate. These crunchy, bite-size clusters are made in small batches with toasted almonds and blended with fine-quality chocolate.

Crunchetti flavours are available in Dark, Milk and White Chocolate with Cranberries – each one designed to be the perfect snacking chocolate for your daily indulgence Find them at Save on Foods, Urban Fare, Fresh St Market, Choices, IGA, Price Smart, Fairway Market, and Nesters.

THIS CHOCOLATE IS:

  • Made in BC
  • Natural ingredients
  • Preservative free
  • No artificial colours or flavours
  • Gluten free
  • Certified Kosher

#Brockmanns30yrs #BCBuyLocal
https://www.facebook.com/BrockmannsChoc
https://www.instagram.com/brockmannschoc/
https://twitter.com/brockmannschoc

a Rafflecopter giveaway