Dickie's Cooking School

Make your own 🍨!

Homemade ice cream is so satisfying and delicious. And you make it with only a handful of ingredients.

Before you dive in:

✅ You need an ice cream maker – and that will likely need to be in the freezer for at least 24 hours before you churn

✅Your custard should cool overnight or at LEAST 4 hours before you churn

✅ The base is vanilla – you can add nuts, chocolate, caramel, fruit compote, to make it truly spectacular.

✅ Using Spring Creek Quail Farms is perfect for custard: the higher yolk will give you a rich, creamy custard

Ingredients:

¾ cup milk
¾ cup whipping cream
½ cup sugar
1 vanilla bean scraped or 2 teaspoons of vanilla
24 quail eggs
½ teaspoon of salt

Directions:

Whisk the quail eggs so they are one thin stream.

Split vanilla bean and mash into sugar to release oils. Heat sugar, milk and cream and salt until simmering.

Pour the hot cream mixture over the eggs and whisk constantly. Return it to the pot and simmer on medium. Stir with a wooden spoon and once the spoon is coated remove from heat.

Cool completely overnight in the fridge.

Churn following the manufacturer’s instructions. Once it is churned, you can add fruit, chocolate or whatever else you like.

Freeze again for four hours before serving.

The Perfect Father’s Day Breakfast!👇

This is a classic BLT but instead of bread, we’re wrapping it in a Dutch Oven Baby. It has such great texture and flavour.

I’m using quail eggs from Spring Creek Quail Farms and 6 is the perfect amount for a single serving of a Dutch Oven Baby.

Just so you know, about 4 quail eggs amount to 1 medium chicken egg. Ingredients:

Ingredients:
6 quail eggs
¼ cup of milk
¼ cup all purpose flour
2 tbsp butter
Directions:
Place the oven rack in the middle position, and place a 9-inch (23 cm) skillet or dutch oven on the rack.
Preheat the oven to 450°F (230°C).
In a blender, place the eggs, milk, flour and salt. Blend until smooth. Set aside.
Once the oven is preheated, remove your pan and add the butter. Once the butter melts, add your batter.
Bake for 15 minutes or until the pancake is golden brown.
Fill with your favourite ingredients:
🥓🥑🍅🥬

Now this is a crowd pleaser! Save this👇

This variation of Tiramisu is so tangy and fresh. I love using eggs for this recipes because I skip fiddling around and separating eggs. Plus, I love that they are raised without hormones or antibiotics.

Grab a big pan and serve your nearest and dearest this gorgeous dessert.

Here’s what you need:
Ingredients:

30-40 ladyfingers
¼ cup of orange liqueur + 2 tablespoons
½ cup of raspberry juice (just use the juice from the thawed raspberries)
2 pounds of frozen raspberries
½ cup of sugar (for the raspberries)
2 tablespoons of cornstarch
1 pound of mascarpone cheese room temperature
2 cups of whipping cream
24 quail eggs
⅔ cup of sugar (for the egg mixture)
1 pint of raspberries and dark chocolate to garnish

Directions:

Whip the whipping cream until stiffish peaks form. Set Aside.

Make the raspberry sauce. Heat the raspberries on medium heat until fully melted. Pour off ½ cup of the liquid (you’ll combine this with ¼ cup of liqueur to dip the ladyfingers). Pour off an additional 2-3 tablespoons of raspberry liquid into a small bowl.

Add two tablespoons of cornstarch to the raspberry liquid. Pour it back into the pot with raspberries and stir until thickened. Stir in sugar and set aside.

Stir in ¼ cup of orange liqueur to mascarpone cheese.

Place quail eggs and sugar in a double boiler and whisk constantly over medium heat until the mixture reaches the temperature of 160 degrees.

Fold the egg mixture into the mascarpone cheese mixture. Then fold the whipped cream into the eggs and mascarpone.

Get a large 9 x 12 pan – it needs to be about 8 cm deep at least. Quickly dunk the ladyfingers into the raspberry juice and orange liqueur. Line the bottom of the pan. Add a layer of raspberries and then a layer of the mascarpone mixture.

Repeat.

Top with chocolate shavings and fresh raspberries.

Save this recipe!👇

Granita is super easy and super refreshing. It’s a versatile frozen treat and all you need is a blender.

Lychee Lime Granita ❄️
1 can of lychees in syrup
½ cup of fresh lime juice

✅Blend the lychee and lime until smooth.

✅Pour into a shallow plastic container with a lid.

✅Freeze for 6 hours.

✅Scrape with a fork to serve shaved ice.

✅Great as a dessert or use as a base for a cocktail or mocktail!

Save this recipe👇

Egg bites made with quail eggs from are the perfect breakfast to start the day. They are loaded with vitamins, minerals, high quality protein and good fats.

If you use a mini muffin tin, you’ll need about 1 quail egg for each muffin cup. For a regular or jumbo you would use 2 - 4 quail eggs per.

The best part of this recipe is that it is so customizable. Play around with cheese, herbs and all your favourite ingredients you would normally add to an omelette.

I love to make a big batch so mornings where I’m rushed or pressed for time, I have something delicious and healthy I can grab on the way out the door.

Ingredients:
16 quail eggs
¼ cup of milk
½ - 1 cup in total of toppings:
spring onion
tomatoes
Herbs
Peppers
Broccoli
Mushrooms
1/2-1 cup grated cheese
salt and pepper to taste

Directions:

Preheat oven to 350 degrees.

Finely chop your toppings and grate your cheese.

Whisk eggs and milk together.

If you are using a metal muffin, grease with butter or oil. If you are using a silicone muffin tin, place on a metal pan before filling.

Add your ingredients and then pour the egg and milk mixture until it is ¾ full.

Bake for 10-15 minutes and serve.

Make this for someone special!👇

Cream Puffs are made with the ever-versatile choux pastry. I’m substituting chicken eggs with quail eggs from .

The higher yolk content is excellent for baking. Plus they are raised without hormones or antibiotics.

Here’s what you need for four BIG puffs:

½ cup of water
¼ cup of unsalted butter
½ cup of flour
pinch of salt
8 quail eggs at room room temperature

Directions:

For the Cream Puffs:

Put flour and salt in a small bowl and set aside.

Put water and butter in a small pot and bring to boil.

Once the water comes to boil, dump the flour and salt into the pot. Stirring immediately with a wooden spoon.

The mixture will form a small bowl. Continue to move the ball of dough around the pot with your wooden spoon, squeezing the dough against the sides. A small film of dough should be seen on the sides and bottom of the pot.

Transfer the dough into the bowl of your standing mixer (or a large bowl if using a hand mixer).

Using the whisk attachment, set the mixer to high speed and add your eggs 4 at a time. Don’t add the next egg until the previous has been completely incorporated.

Continue to beat on high speed until all the eggs have been incorporated and the dough is glossy.

Cover with plastic wrap and refrigerate for 10 minutes. While the dough is in the fridge, preheat the oven to 425 F.

Using two tablespoons, scoop dough and drop onto parchment/silicone lined sheet. You can use one of the spoons to make a little peak.

Leave at least 2” between the mounds. This recipe makes 4 large or6 small cream puffs.

Bake for 15 minutes at 425, reduce heat to 350 F and bake for another 15-20 minutes until golden brown.

As soon as you remove from the oven, prick the side of each puff with a paring knife to release steam. Allow to cool. Once cooled, cut off off. Remove any custardy/eggy dough and discard. Fill with whip cream or custard or fresh berries or any combination. May also be used for savoury dishes.

The perfect make ahead brunch! 👇

Strata is such an easy satisfying meal – that you can really free wheel with what you have in the fridge. It’s basically a rich, savoury bread pudding.

This recipe has sauteed red onions, Gouda and spinach. But, you really can choose your own adventure. I love substituting for chicken eggs because they are rich, creamy and free of hormones.

Here’s what you need:

4 cups of stale bread torn or cut into pieces
2 cups of grated cheese
2 cups of spinach finely chopped
1 purple onion lightly sautéed in butter or olive oil
16 quail eggs
¾ cup of milk or cream
Salt and pepper to taste

Layer your bread in the bottom of an 8 x 8 baking dish.

Top with onions, spinach and cheese. Repeat layering onion, spinach and cheese.

Beat eggs and milk and season with salt and pepper. Pour over bread mixture.

Cover with plastic wrap and leave in the fridge between 1 and 24 hours. When you are ready to bake, preheat oven to 350 degrees and bake for 35-45 minutes.