August 23, 2015
Fruit crisps are a perfect summer dessert. They are easy to make and showcase beautiful local and seasonal fruits. You can make them for one or for a crowd with equal ease and if you have a nice large pan to bake it in it looks quite beautiful. For a crowd I bake the crisp in a large, shallow paella style copper pan, garnish with edible flowers and herbs on top and I consider it... View Article
August 19, 2015
Summer is slipping by like sand through my fingers. Can we be nearing the end of August? The hydrangeas are beginning to show signs of the approaching fall as their colour turn antique rose and on my last trip to the market there were pears and a few winter squashes alongside ripe tomatoes, cucumbers and yellow beans. I love fall but not ready to give up summer just yet. There is still summer foods to... View Article
August 2, 2015
Ohhh, lots of good flavours in this simple dish. Remember the figs I bought in Calgary a few days ago? We enjoyed most of them fresh but I decided to roast the last few to extend their life a bit. Once you roast them they keep in the fridge a couple of extra days. Do you have disasters in your kitchen occcasionally? well, here’s mine. I have company this weekend and this morning I made... View Article
July 14, 2015
Bundt cakes are one of the easiest cakes to make. No mixer, not too many dishes, never fail recipes. If you find one recipe that works for you, you can improvise with the ingredients as long as you keep the basic proportions of wet and dry ingredients constant. Red currants make a sweet and tangy cake that you can serve on its own or with a little whipped cream or ice cream. The red currants... View Article
June 25, 2015
These tarts just sing of summer flavours: buttery pastry, tangy lemon and sweet berries. You can make them in individual tart moulds or in a larger one and cut in wedges, either way they are a lovely, light and summary dessert. I have already posted the recipe for the lemon curd so I will not repeat it here but will provide instructions for making and baking the pastry and assembling the tarts. When I make... View Article
June 23, 2015
I can squeeze a wedge of lemon on just about anything. It adds life to soups, salads, dressings, vegetables and fruits, not to mention water, sparkling or still. If you squeeze more juice than required for a recipe store the extra in a small container in the freezer so you can have it just when you need it. Don’t forget to also freeze lemon zest. Never squeeze a lemon without zesting it first. I wrap... View Article
June 11, 2015
It’s raining here today as I am writing this, as it did yesterday and as it will tomorrow according to forecast (remember, this is a pre-scheduled post). A perfect day for staying home and cooking. I have always loved rain, the sound of it dripping, the fresh fragrances it coaxes out of the earth and plants, the silvery colour palette of sky and clouds and how everything is more vibrant against the silvery tones. The... View Article
June 4, 2015
I saw this microwave molten chocolate cake in a mug online and was intrigued by it. The recipe on these sites is identical so I am not sure where the original comes from. I made it once and had to tweak it just a bit the second time. To bake this in one cup use a 16 oz cup with a wide mouth. Note that this produced a rather large serving so unless you are really... View Article
May 31, 2015
Remember these? A few days ago I saw a video online of someone preparing these beautiful pastries and posted a link to the video on my facebook page. You may have not seen it. Thanks to the annoying FB restrictive distribution policies the post reached a grand total of 14 people but I had no intention of paying them to boost the post. I found the link to the video on Divina Cucina facebook page but... View Article
May 20, 2015
I have written about Laura Calder before so you know I love her recipes. They are often simple enough to prepare yet are sophisticated with clean and layered flavours. Just like food should be. This little chocolate mousse is a quick dessert from her latest book Paris Express and I wanted to share it with you. You can serve it simply with whipped cream and fresh berries or elaborate with spun sugar. To be honest, I need... View Article
May 18, 2015
I saw these pears at the store the other day. You think of pears as a fall fruit but this honey belle pear variety is only available here for a short time in the spring, from March to May. It’s a New Zealand pear, small and colourful with a pink blush over a lovely green background. It has a sweet flavour and crisp texture and I enjoyed eating it fresh, sliced into salads and poached... View Article
May 12, 2015
Rich and velvety chocolate ganache sandwiched between two crisp chocolate cookies is a treat for any of the chocoholics out there. If it’s too much chocolate you can use raspberry jam between the cookies instead. I have been on a baking spree lately, baking breads, biscotti, a couple of cakes and orange muffins. I don’t know about you but with me it like that, I get on a roll with one thing or another until... View Article
