Canadian Expatriates, its contributors, and readers have been invited by Foreign Affairs Canada to participate in a series of eDiscussions. The current topic is “Showcasing Canadian Culture and Know-How Abroad”.

We are asked to consider the following questions:

What role does Canadian culture and know-how play in our foreign policy?

How might the government best promote Canadian talent and expertise in the world?

The eDiscussion runs from April 4 to May 6, 2005. At its conclusion, a summary of the discussion will be sent to senior policy planners.

The Expat admin team encourages its readers to join in the eDiscussion at the Canadian International Policy website.

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If you are interested in joining our blogging team, please send an email our way!

Thank you!

Yearning for the foods of the Motherland, The Expat Blog brings you yet another installment of recipe corner - the Nanaimo Bar!

Nanaimo Bars are the namesake of Nanaimo, British Columbia and have been popular since the 1930s. It consists of three delicious layers: a chocolate and coconut crumb base, a flavoured custard middle, and a thick chocolate top. The middle layer can come in a variety of flavours including cappuccino, egg nog, peppermint, peanut butter, cherry almond, and the standard yellow.

In 1986, the city of Nanaimo held a contest to find the ultimate Nanaimo Bar recipe. The winner was Joyce Hardcastle and her recipe is now the official Nanaimo Bar of Nanaimo, whose city mascot just happens to be a giant Nanaimo Bar named Barney.

The following is Joyce Hardcastle's winning recipe:

Nanaimo Bars Recipe

Bottom Layer

• ½ cup unsalted butter (European style cultured)
• ¼ cup sugar
• 5 tbsp. cocoa
• 1 egg beaten
• 1 ¼ cups graham wafer crumbs
• ½ c. finely chopped almonds
• 1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer

• ½ cup unsalted butter
• 2 Tbsp. and 2 Tsp. cream
• 2 Tbsp. vanilla custard powder
• 2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer

• 4 squares semi-sweet chocolate (1 oz. each)
• 2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.