Sub Categories in Fruit

Category of: Fruit

Fat free dairy free apple muffins

November 12, 2019

    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

Fritters with Haskal Berry Sauce

October 30, 2019

Once autumn descends on our little town it puts me in the mood to fry things and one of the easiest things in this category is fritters. But there is a story to go with the recipe. Our local co-op One Big Table issued a challenge to submit recipes using two or more ingredients from the store. OBT is unique co-op dedicated to offering local produce and artisanal products from the Okanagan and surrounding area... View Article

Compressed Fruits with Homemade Mascarpone

September 18, 2019

  One of the things I started to do this summer is compressing fruits in a sous vide vacuum sealer. Compressing fruits displaces the air in the fruit resulting in a more dense texture, intensified colour and concentrated flavour so it makes an interesting ingredient to use in some dishes. To compress fruits Depending on the fruit you use either leave them whole or cut into slices, cubes or another shape. In this case i... View Article

Plum Galette

September 2, 2019

  Once you learn how to make a galette you have an easy dessert to make with a variety of summer or winter fruits. It works as well with rhubarb, peaches or plums as it does with apples and pears of fall. Leave the sugar out, add a little salt instead and you have a pastry good for a variety of savoury filling as well, from caramelized onion to tomatoes and more.I make the dough... View Article

Pavlova with lemon curd, berries and whipped cream

July 12, 2019

Pavlova is an iconic Australian dessert and you find it on menus everywhere, not to mention every self respecting bakery. Traditional pavlova is a meringue base, crisp on the outside, marshmallowy inside, topped with cream and berries. Modern chefs have altered the presentation and you find it served in various ways. My favourite pavlova at a bakery was at Flour and Stone in Wooloomooloo in Sydney and one of the best restaurant pavlovas was at... View Article

Raspberry flaked Tuille with matcha-lime curd, roasted white chocolate and more

December 4, 2018

    Well, we are off to Australia and New Zealand to spend the winter (their summer) “down under”. It’s a daunting trip as Australia is a continent, not just a country, and it took some learning, planning and advice from an ex-Aussie friend to make it all happen. Travel is an education and this is how I approach it. This continent does not have the familiar European western history and few of us are... View Article

Apple and Thyme cake with hazelnut crumb

November 5, 2018

    Apples are in season and other than sinking your teeth into a crisp, cold apple  it’s nice to incorporate them into a dessert. This is a French style simple cake that French women may cook at home. As you know, at least when it comes to Parisian women, they never cook desserts at home. I hear that they buy it at a pastry shop and show their expertise by finding the best possible... View Article

Plum cake

October 5, 2018

You know that saying that a balanced life is a life without passion? well, it tends to describe my life pretty well. I have never had a “balanced” life. I am usually “all in” on one thing or another and it tends to throw everything else off balance. Is balance really that important? I’d say it’s over rated. Right now I am all into baking bread and developing sourdough starters. Considering it’s just the two... View Article

Peach pie

September 3, 2018

I don’t make too many pies here, mostly tarts or free-form galettes for me, but now and then I crave a peach pie and when my friend B can’t make one for me I have to resort to making one myself (how is that for guilt-inducing?). When I made this pie the first time the bottom crust dissolved from the juice of the peaches. It was still good with a flaky, buttery top crust, but not really a... View Article

Chocolate cherry Cake with cherry Sauce

August 3, 2018

    Ingredients: Cake: 5 oz dark chocolate, chopped 6 tablespoons butter 5 tablespoons brown sugar 3 egg yolks 1/2 cup walnut pieces 3 tablespoons all purpose flour 3 egg whites 2 cups pitted cherries for cake Cherry sauce: 2 cups pitted cherries for sauce 2 tablespoons sugar 1 tablespoon lemon juice Kirch cream: 1 cup whipping cream 2 tablespoons sugar 1 tablespoon kirsch Directions: Butter and flour an 8 inch cake pan with removable bottom and... View Article

Chocolate Waffles with Caramelized Pears

November 27, 2017

Pancakes and waffles breakfasts are rare in our house these days. There were times when it was a standard weekend fare but then the kids were at home and life was different. Still, now and then I feel like making waffles and indulge: whipped cream, maple syrup, caramelized or fresh fruits, the works. This past weekend was one of those occasions and believe it or not, I made both buttermilk waffles AND chocolate waffles. There... View Article

Pavlova under a meringue cloche

November 18, 2017

The idea for this meringue came from my all-time favourite cooking show: Masterchef Australia. I have watched two seasons (more than 60 episodes per season) and to my great frustration instead of continuing with the following season they are replaying the last one. How annoying can they be? I feel like writing to complain (can’t watch it online). I love the Australian show for many reasons and learned a lot watching these amazing young contestants... View Article