Mireille’s Bocconcini Salad

 My husband’s niece gave us this recipe. It is refreshing and will probably become one of your favourite offerings for family and friends.

Serves 2

  • 1 English cucumber
  • About 20 Grape tomatoes
  • Small bocconcini cheese balls
  • Extra virgin olive oil
  • Kosher salt, to taste
  • Julienned sweet basil

The ingredients shown will serve two people, so depending on how many portions you need, add (by eye) what you will need.

Toss with a little olive oil to coat, add salt and mix together gently. Before serving, sprinkle the sweet basil over top and serve.

Truly Italian and truly tasty and Mireille truly clucks!

You will love this salad….fresh tasting, clean for the palate, crisp in the blending of flavours.

 

 

 

 

 

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Hot Spinach/Artichoke Dip

 

This recipe is so good you will make it one of your favourites.

 

  • 10 oz. Package of frozen spinach, chopped
  • 1-3 3/4 oz. can artichoke hearts
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup freshly grated mozzarella cheese
  • 1 cup Asiago cheese
  •  garlic clove, roasted

    Preheat oven to 350 degrees.

    Grease a casserole dish with butter or use a nonstick spray.

    Heat the spinach in microwave for about five minutes on high. Squeeze dry (when cool to handle). Drain the hearts and coarsely chop. Combine all the ingredients except the Asiago cheese in a large bowl. Stir well.  Spoon the mixture into the prepared casserole dish adding the Asiago cheese on top. Keep warm and serve with bagel chips or crackers.

    You can also prepare this if you are watching a football game or tennis match or even a great movie. It is just like what the restaurants are serving, and it is very tasty.

     

     

     

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Blackberry Orange Tea Loaf

It is always nice to discover a new loaf to serve either family or guests and this one’s  just  the trick for you.

  • 5 cups flour (this is right)
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 2 tbsp plus 1 tsp. baking powder
  • 2 pinches of salt
  • 2 cups fresh blackberries
  •  2 tsp. grated orange rind
  • 2 eggs
  • 2 cups milk
  • 1/2 cup orange juice
  • 1/2 cup half and half cream
  • 2 tsp. almond flavouring
  • 6 tbsp. Crisco oil

Preheat oven to 350 degrees.  Grease 2 loaf pans and set aside.

Mix all the dry ingredients together in a bowl.  Mix  the liquid ingredients  together.  Gently add the dry ingredients and lightly mix.

Divide the batter equally between the  pans amd bake for about 55-60 minutes.

Remove from oven and cool for10 minutes.  Remove  from pans and cool completely.  They can now be wrapped in saran wrap and then tin foil.  You can make a drizzle of icing sugar and cream and drizzle across the top or just sprinkle heavily with icing sugar (as a powder).

Before putting in the freezer, write on the packages the date and what it is.  Enjoy.

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Impossible Lime Pie

When we had our Bed and Breakfast on the go, I would make a dessert as well. I did this for about the first 5 years in our 12 year stint. Then, for whatever reason,  couldn’t locate the recipe. Of all pies, this is MY favourite, second would be pecan pie. Oh yeah….I found it!

  • 2 cups milk
  • 1 cup flaked coconut
  • 4 eggs
  • 1 tsp.pure vanilla extract
  • 1/2 cup flour
  • 6 tbsp. butter-melted
  • 3/4 cup sugar
  • zest from two limes

Butter and flour 10 inch pie plate.  Place all the ingredients, except the lime zest, in a bowl and beat until all is mixed well and the colour is a pale yellow.
pour into the pie plate and sprinkle the lime zest over the top.

Bake in a 350 degree oven for about 45-60 minutes. This pie makes its own crust and when served barely warm is magnificent. Yummmmmm.

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Non Alcoholic “Life-line Martini”

When you have guests who do not drink, for whatever reason, make them some of these. This way, they still look like part of the party and will truly appreciate the effort put forth by you.

  • 1 part White Cranberry  juice
  • 2 parts sparkling non-alcoholic white wine
  • 1 splash of lime juice

Pour into a pitcher filled with cracked ice and gently stir. Strain into chilled martini glasses and garnish with a few frozen cranberries.

These are nice and look good as well.

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Fresh Peach Smoothie

What a way to start the day.  Fresh, ripe, juicy peaches …mmmmmm

 

  • 8 large peaches, ripe of course, peeled and chopped
  • Juice of 2 large oranges (not Seville)
  • 1/2 cup honey
  • 650 g of peach yogurt (whipped)
  • 1/2 cup or more of whipping cream

In a blender, puree the peaches until smooth.  Add the orange juice and mix really well.  Add the honey and now blend completely.

Add the yogurt and mix until well blended;  add the whipping cream.  Whip this for about 15-20 seconds until it thickens up a bit.  Pour into 6 glasses or 4 larger size glasses.

As a garnish, add a tsp of chopped peaches gently on the top. You will definitely be the Queen of the breakfast fare with this.

 

 

 

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Flavouring Butters

By flavouring butter,  you are able to enhance the food you are serving.  What I have here are three butters used for Breakfast fare such as pancakes or french toast etc. They can also be used for scones or muffins.

 

They are wonderful and I hope you will try them out. They all keep well in the refrigerator.

 

Orange Butter

  • 1/2 cup softened butter
  • 2 tbsp. concentrated orange juice
  • 2 tsp. icing sugar
  • 1 tsp. grated fresh ginger

In a small bowl, beat the butter until fluffy.  Add the rest of the ingredients and beat until well blended.  Place in a covered container and keep in the refrigerator.

 

Honey Cinnamon Butter

  •  1/4 cup honey
  • 1/4 cup softened butter
  • 1 tsp. ground cinnamon

Beat all in a small bowl and place in a covered container in the refrigerator.

To change the flavours, you can opt out for nutmeg or ground ginger. All I can say is yum yum!

Nut Butter

I know there are allergies to nuts BUT my grandaughter has severe allergies but can eat almonds. So adjust any nut if you can avoid any problems. Try walnuts, hazelnuts or almonds.

  • 1/2 cup softened butter
  • 1 tbsp. icing sugar
  • 1 tsp pure vanilla

Blend in a small bowl, combine the butter and nuts. Blend in the sugar and vanilla.  Place in a covered container and keep in the refrigerator. This butter is soooo good with muffins and scones.

 

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Orange/Ginger Sauce

We are always looking for new and different sauces…be it for meats, desserts or breakfast fare. This is a really nice one for the Breakfast fare of pancakes or french toast or whatever you are having.

 

It is simple and takes about 5 minutes of your time to make. It can be stored in a covered container in the refrigerator for up to 2 weeks.

 

  • 1 cup berry sugar
  • 2 tbsp grated fresh ginger
  • 2 tbsp light corn syrup
  • 1/2 cup orange juice
  • 1/2 cup water
  • 1/2 tsp (generous) orange zest

Combine everything in a saucepan.  Bring the mixture to a boil over medium heat and boil for 5 minutes.

Remove from heat and cool down.  Pour into small canning jar or plastic container.

This is super tasty and refreshing!  Enjoy.

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Spring Rhubarb Cake

This is the time of year for rhubarb, so it would be a shame to waste it.  Not  a lover of it? Aha! I have a few recipes to change your mind…read on…

  • 1/4 cup butter, room temperature
  • 1 1/2 cups packed brown sugar
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 2  1/3 cups flour
  • 1 tsp. baking soda
  • 4 cups washed, chopped rhubarb
  • 1 cup sour cream
  • freshly grated nutmeg

if that isn’t enough, by all means, add the whipped cream.

Preheat oven to 350 degrees.  In a large bowl, cream butter and sugar until very fluffy (4-5 minutes).  Beat in the egg well and add the vanilla.

Sift  the flour and baking soda together and add to the butter mixture.

Stir in the rhubarb and sour cream.  Mix this together with your hands as it is a very stiff batter.

Pat into a greased 9 x 13 baking dish.  Sprinkle lightly with nutmeg.  Bake for about 40 minutes or until done.

Serve this warm with the, oh yeah, whipped cream. Now sit on the deck with a hot coffee and enjoy the spring warmth.  You could share this delightful moment with a friend as well.  Who could ask for more?

Not a calorie in this one….Nah!

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Hot Chocolate Camping Martini

Don’t tell me you don’t have hot chocolate in your stash or even a bag of ice to keep your beer…oops…koolaid cool.  This is fun and just a thing to keep the chilly evening air away.

 

  • Dash of chocolate syrup
  • 4 parts chocolate Vodka
  •  2 parts Hot chocolate
  • 1 part Irish Cream
  • 1 part half and half cream

Drizzle a small amount of chocolate syrup around inside of martini glass.  Mix all the ingredients except the hot chocolate, in a shaker filled with cracked ice.  Shake really well and strain into chilled martini glasses.

Pour the hot chocolate over the top and add some whipped cream (yes, it does come in a spray can but make sure it is real cream). Also, out of the stash of yours, garnish with a bit of shaved chocolate.  Okay, okay, tell the kids you are sorry you shaved some of their chocolate bar….in the morning, of course.

 

If the kids are still up around the campfire, make them S’mores and they will be just like the ‘big people’.  Enjoy!

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Roasted Sweet Potatoes

These are delicious. If you want, make these and then regular fries and mix them up. YUM!

The new French fries

Serves 4

  • 3 sweet potatoes, peeled and cut in wedges 1” (orange colour)
  • 1 tbsp. extra fine olive oil
  • 1 tsp dark brown sugar
  • 1/4 tsp chili powder
  • Pinch of salt
  • 1/8 tsp paprika

Preheat oven to 400 degrees. Peel and cut the potatoes into one inch thick wedges. Put the potatoes in a bowl and pour the olive oil over. Toss together so the potatoes are covered with the oil.

Mix the sugar and seasonings together and mix with the potatoes, again making sure they are all coated.

Spread on a non-stick cooking sheet big enough to hold all the potatoes without overcrowding.

Bake these for thirty minutes, turning at the fifteen minute mark. They should be tender and browned.

This is a great dish to serve with any summer meal. For some reason, as wonderful as these babies are, they just taste that much more so when on the deck enjoying a barbecue.

If you wish, use a Chipotle sauce mixed with mayo for dipping.

 

 

 

 

 

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Blueberry Buckle

You are relaxing and the phone rings….unexpected company coming in an hour. What to do? Try this, it is fast and delicious.

Makes 10 inch round cake

  • 1/2 cup butter
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp almond extract (or lemon)
  • 1/2 cup milk
  • 5 cups fresh berries or frozen, if you picked fresh in the summer

(Just don’t use wild frozen berries, too small)

Spray cake pan and set aside. Preheat oven to 350 degrees.  In a medium bowl mix the flour, baking powder and salt well together. In another bowl cream, butter and sugar until light and fluffy (four-five minutes). Reduce speed and add the egg and flavouring.

 Alternate by adding the milk and flour mixture, finishing with the flour. Remove from the mixer and gently add the blueberries.

Add the Streusel topping (below) and bake from sixty-seventy minutes until tests done. Leave in the pan to cool. Serve this at room temperature with sweetened whipped cream flavoured with either almond or lemon extract.

Streusel topping

  • 1 tsp cinnamon
  • Pinch salt
  • 1/4 cup pack brown sugar
  • 1 cup rolled oats
  • 6-7 tbsp. room temperature butter

 Mix together and then with your hands mix the butter in until fine crumbs form.  Sprinkle over the top of the cake before putting into the oven.

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