New this week

November 3, 2019

Roasted Butternut Squash Mini Pancakes, vegan

    With all the beautiful squashes that are available at the markets of course I am buying and cooking them frequently. Roasting squashed of all kinds is probably my favourite way of serving them and then I can also use the roasted flesh to make into soups, use in baking and like this morning, use them in pancakes. I made these with leftover roasted butternut squash from yesterday and they were lovely, although I... View Article

November 2, 2019

Scrambled egg tartine on sourdough bread

  My foodie friend Val and I traveled a couple of hours south a few weeks ago especially to get a sourdough bread from a chef who offers them at the local market. The bread was so outstandingly good that I made a few tartines with it, topping it with roasted peppers, figs and gorgonzola, beautiful ricotta and a couple of more toppings. The only one that got photographed was this breakfast tartine with scramble... View Article

November 1, 2019

Purple Cauliflower spread

  Purple cauliflower is not always available but when it is at the market I grab it, if only for its colour. I like mixing the white, yellow and purple cauliflowers in salad, roasting them or making soup with one or two colours together. This purple dude was sitting in my fridge and I just didn’t get around to it so finally I thought I’d roast it and make a beautiful purple dip or spread... View Article

October 31, 2019

Chocolate Ganache Tart with Plum Sauce and Salted Caramel Whipped Cream

  Ingredients: Tart pastry: 1 2/3 cups flour 1/4 cup powdered sugar 1/2 cup cold butter, cut into small cubes (I put it in the freezer for 20 minutes). 2 egg yolks Place flour and sugar in the food processor and pulse to mix. Add the cold butter and pulse until the dough forms crumbs. Add the egg yolks and process until mixed in. If necessary add a tablespoon of water or so. Don’t wait... View Article

October 30, 2019

Fritters with Haskal Berry Sauce

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

October 29, 2019

Roasted Carnival squash with crispy lentils and cashew cream

    So I am trying to keep up with my instagram posts and post them on the blog with a recipe at the same time. This can be a problem as I often have more than one Instagram post a day. I’ll have to figure out a happy balance but the problem is the followers on Instagram are asking for the recipes and I feel that I need to provide. We’ll see how it... View Article

October 29, 2019

Cranberry orange cinnamon cakes

  So I had leftover cranberry sauce from Canadian thanksgiving and thought I’d make little cakes with some of it. Rather than bake them in muffin tins I scooped the batter into these little autumn inspired mini cake pans and they turned out rather cute. The flavour is tangy with the orange juice and cranberry sauce, and the cakes are light and airy. When I removed them from the tins the underside was a little... View Article

October 28, 2019

Zucchini fritters with spiced yogurt

The minute it feels like fall I feel like frying things. Fritters are usually what I turn to and these zucchini fritters with a few variations make an appearance in my kitchen this time of year. The key to making fritters is to drain the vegetables of any residual moisture by squeezing the water out of them using a towel or your hands. It’s best to let the shredded sit for a while, lightly salted... View Article

October 26, 2019

Mac n’ Cheese

      Ingredients: 8 oz smallish pasta, I used Cavatappi ( tube shaped like corkscrew) 3 tablespoons butter 1/4 cup flour 2 cups milk 10 oz grated cheese (cheddar, parmesan, blue) Salt, pepper, nutmeg Hot sauce optional A handful of cherry tomatoes, sliced 1/2 cup chopped parsley and/or chives 1 cup fresh coarse breadcrumbs 2 tablespoons olive oil Salt and pepper     Directions: Melt butter in a 4 cup saucepan, add flour and... View Article

October 24, 2019

Lemon cake with yogurt, thyme and lemon glaze

  Funny how the season dictates not only the ingredients we cook with but also the type of cooking we do. I don’t tend to bake too much in the summer but comes autumn and I am happy to be in the kitchen baking all kinds of things. Since it’s only the two of us at home on a regular basis I don’t bake a lot of big, rich cakes as we’ll never get through... View Article

October 19, 2019

Vanilla Panna Cotta, Coffee Caramel

    Panna Cotta means cooked cream in Italian and it is very easy to make. You simply heat up cream, milk and sugar, add flavouring and then stir in gelatine to hold the mixture together. It must be refrigerate before serving so you can make it a day in advance, taking off the pressure for the day you have company (for me this is mostly a “company” dessert). I use leaf gelatine to make... View Article

October 18, 2019

Lasagna with Ricotta, Mushrooms and Marinated Artichokes

  I used to cook large quantities of everything for years but lately I have been scaling things down because first, there is only the two of us at home, and second, I cook so much every day so I don’t really want leftovers. This lasagna is a case in point. I made small recipe, enough for 4 servings, something we can go through quickly and move on to other culinary adventures. I made this... View Article