Soup for me is second nature and as I mentioned before, I do not need or use recipes for making it so it is a little different every time I make it, depending on what I have on hand. This soup was a delicious combination of cooked white beans I had in the freezer, combined with potatoes, half a red pepper, a tomato and stock. For garnish I sprinkled along the side of the... View Article
I have been asked about the candied nuts that I often use in my recipe. It’s true, candied nuts is an item I always have on hand whether in my freezer or in a small dish on the counter, ready to be sprinkled onto salad, desserts, roasted vegetables etc. They add a sweet, crunchy element that I like. I have posted the recipe as part of a few recipes before but for... View Article
Who said it always has to be cheese? Crusty on the outside, warm and melty inside and beautifully bitter-sweet, these chocolate creations are easy to make and so good you will not stop at one. I make them on sourdough bread or baguette, not on a regular sandwich bread. The crispy, crusty grilled exterior is too delicious with the melted gooey chocolate inside. No recipe is needed as this much like making a grilled cheese... View Article
Panna Cotta in Italian means cooked cream, which essentially, it is. It is a rather loose “pudding’, not set so hard that it is stiff, and should have a slight jiggle on the plate. Normally you would serve panna cotta un-moulded. This often requires dipping the molds in hot water to loosen it up and inverting it onto individual dessert plate. It takes some coordination and “hold your breath” moments, hoping that... View Article
Here is a mushroom soup that I made with foraged hedgehog mushroom from Scott Moran @kelownaforager. These are special, fragrant variety that is similar to chanterelles but the underside does not have the normal gills or pores but rather soft hair or spine-like structure under the cap. I first tried them this summer and was quite taken by their perfume. It was quite amazing really, such prominent fragrance. I used them un different... View Article
If you buy a lot of food inevitably some vegetables will linger in the fridge, not going bad but needing to be used. This is the time to put a few of them together and make a nice crunchy salad that is substantial enough to stand on its own as lunch or light dinner with good bread. This hardly require a recipe but here are a few ideas of might go into... View Article
Once fall arrives soup season begins in my kitchen. I make a soup in a large le Creuset pot and then store it in 2-3 mason jars in the fridge so it’s ready to warm up as I wish. Lentil soups are regulars here and I usually mix 2-3 types of lentils together to make it more interesting. Soup for me is second nature and I don ‘t need a recipe to make... View Article
I made these little guys while visiting my daughter Alexis in Toronto. My daughter Jade and I flew to visit Alexis who is expecting a baby in January. We had a fun gals week, eating, shopping, cooking and relaxing. Too bad they all live so far from us. These are simple muffins that do not contain dairy or fat. The little bit of sugar is optional, I forgot to add it when I... View Article
Grilled cheese sandwich is a classic. I don’t make it often but throughly enjoy it when I do. My favourite way to grill the bread is in a panini maker. I like the grill marks and it crisps the outside while keeping the inside soft and chewy. I brush both sides of the bread with olive oil before grilling, to enhance the crisping of the outside. This time I had sage pesto in... View Article
As much as I missed summer, fall produce kind of makes me forget about it eventually. This is late fall squash season and butternut, acorn, delicata, buttercup and more are piled high on the stands at the markets. I do my share to support local producers so I buy a lot of them. They look lovely on the counter, waiting their turn to be cooked, bringing a seasonal element and beautiful shapes and colour... View Article
Ingredients: 1 1/2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon A pinch of salt 1/2 cup roasted pumpkin puree (I had leftovers) 3/4 cup oat milk 1/4 cup orange juice 1/4 cup melted butter 2 eggs Directions: Combine flour, baking powder, baking soda, cinnamon and salt in a bowl and mix. Combine pumpkin puree, oat milk, orange juice and melted butter in another bowl and mix until... View Article
Bundt cake is my go to cake for everyday “countertop cake”. I also make it when I have guests, so they can help themselves to a piece of cake without much ado. Usually the standard bundt pan is fine but recently I bought these beautiful cake pans by Nordic Ware and have been enjoying the interesting shapes they create. They also slide out of the pan with ease. I made a couple of... View Article
