Ever since I can remember, my mom made THE best sausage rolls ever as the pastry she made no one has ever come close to matching. Now, Don has taken up the challenge and he makes THE best. We always got up, and as we opened our gifts, we had sausage rolls. This is a tradition I hope never goes away.
- 2 tsp. dried sage
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 1/4 tsp. dried marjoram
- 1 tsp. dark brown sugar
- 1/8 tsp. crushed red pepper flakes
- 1 pinch ground cloves
- 2 lbs. finely ground pork
- Puff Pastry
- 1 egg, well beaten with a bit of water added
In a small bowl, combine the sage, salt, pepper, marjoram, brown sugar, pepper flakes and cloves, mixing really well.
Place the pork in a small bowl and add the mixed spices to it. Mix with your hands and form logs (best way is to roll up in saran wrap).
Roll out the puff pastry, and lay the sausage meat (removing the saran first, of course) and roll in the pastry. Cut into either bite-sized pieces to offer guests with their wine or larger pieces for the breakfast run.
Brush an egg wash over the surface of the pastry and bake in an oven for 38 minutes at 375 degrees.
Christmas morning, simply place in the oven to warm up, and get the ketchup ready.
Christmas Morning Parfait
Make it easy this morning as you will be having a super busy day….this will help you de-stress as well.
This will serve 4 so adjust the amounts to suit the number of people at your table this morning.
- 1/2 cup sugar
- 1/2 cup water
- 1/4 tsp. lime zest
In a small pot, combine these ingredients and bring to a boil. Remove from heat as soon as the sugar has completely dissolved. Cool now to room temperature.
Pistachio Pesto
- 1 cup pistachios, shelled, chopped
- 10 mint leaves
- 1 tsp. vanilla
- lime infused syrup (1 cup syrup with lime zest from 1 lime)
- 1 x 500g container of vanilla yogurt
- 1 pint of fresh raspberries
Combine the pistachios, mint leaves and vanilla in a food processor and lime infused syrup for about 25-28 seconds, until it has the consistency of a pesto.
Put 2 tbsp of the pesto in the bottom of a pretty glass, and layer 3-4 heaping tbsp. of the yogurt, a layer of the raspberies and repeat the layers, finishing with 2 more heaping tbsp. of the pesto.
In case you haven’t focused yet, these are the colours of the season. Enjoy!
White Chocolate And Mango Yogurt
I love mango yogurt and this is so much less ‘commercial’ and more ‘you’ in the yogurt. Watch what it takes….it’s super easy and so darn delicious.
- 1 cup Greek vanilla yogurt
- 1 mango, chopped ( about 1 cup)
- 1/2 cup toasted and chopped pistachios
- 1/3 cup grated good quality white chocolate
- 2-3 tsp. liquid honey
In a shallow dish, combine everything up to the honey, stirring until combined. Add the honey to sweeten. This can be eaten like this or added on top with granola.
This will serve 4 people.
Homemade Yogurt
If you use a lot of yogurt, this is one way to save money and you also know what went in it. Easy peasy…The one special equipment needed here is the Cuisinart Thermo Electric Yogurt maker.
*read note below first.
- 4 cups whole milk
- 6 oz. plain whole milk yogurt without added gelatin
- 1 tb sp. vanilla extract
In a large saucepan with the thermometer attached, heat the milk to 180F degrees, carefully monitoring the temperature. Keep the temperature even for 10 minutes. This process will take about 45 minutes.
Stir the yogurt and vanilla into the milk. Transfer to the yogurt maker. Set the fermentation time for 8 hours.
If not serving immediately, cover and store in the refrigerator for up to 5 days only. This will make 4 servings.
Add any fresh fruit of your choosing…peaches or berries. and top with a drizzle of honey and a tbsp. of chopped pistachios…yummy.
**if you want a much thicker yogurt, keep the 180F temperature for a full 30 minutes. Then strain through a cheesecloth inserted into a sieve. Then cool down to 110 degrees. Cover and refrigeratre for 24 hours, then go ahead with the recipe as shown.
Dried Fruit-Pistachio Granola
I always hear my neighbor say she makes her own granola every week. This is one that is tasty, healthy and great one to carry while exercising, walking to work or just plain, old fashioned snacking. Make it on the weekend and you will be good for the week.
- 3 cups rolled oats – not quick cooking
- 1 cup shelled pistachios
- 1/4 cup unsalted butter, cut in pieces
- 1/3 cup liquid honey
- 1 tsp. ground cardamom
- 1 cup dried apricots, peaches, cherries, papaya, (basically whatever you like)
Preheat oven to 300 degrees. In a large bowl, combine the oats and pistachios.
In a small saucepan combine the butter, honey and cardamom over a medium heat and cook until the butter has melted. Stir it once in a while. This should take about 2 minutes.
Pour the butter mixture over the oats and nuts and toss until all are completely coated.
Transfer to a parchment lined cookie sheet and spread out in an even layer. Bake until the oats are golden (about 35 minutes) and all smells great in your kitchen. Stir this up every 10 minutes. Remove from the oven and let cool on a wire rack for about 20 minutes. Stir in the fruit.
Store in an airtight container for up to 3 weeks……hahahaha. It won’t last that long. Change up the nuts used every time you make this. Add coconut if you like. Just make it your own.
New Take On Ambrosia
This is a new take on ambrosia fruit salad and is very refreshing. On a hot summer morning, on the deck, at the beach…..it would be terrific.
- 2 cups plain greek yogurt
- 1 cup whipping cream
- 2 1/2 tbsp. honey
- 1 tsp. lime zest
- 2 cups coarsely chopped FRESH pineapple
- sliced fresh fruit like papaya, blackberries, raspberries, and peaches for serving
- shaved coconut or unsweetened shredded coconut, toasted
- 1/2 cup mini marshmallows
- freshly grated nutmeg when serving
Whisk together the yogurt, cream. honey and zest in a bowl until it thickens and holds soft peaks.
Divide the pineapple evenly among 8 dishes (bowls). Top with the yogurt mixture and then, evenly, divide the fruit and top with the toasted coconut. A very light sprinkling of nutmeg will finish it off.
*Note: If you find this is not sweet enough, drizzle some honey over the top.
Breakfast Parfait With Homemade Granola
A friend of ours makes her own granola by the bucketful each week and with that in mind, here is my version of granola and then using it in a parfait for breakfast…either for you and yours or visiting company. You have to be careful though, if you make these meals too tasty, they may never leave.
- 1 1/2 cups rolled oats (not instant)
- 1/4 cup sesame seeds
- 1/4 cup pecans, chopped coarsely
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds (no outer shell)
- 1/4 cup salted cashews
- 1/4 cup pistachios
- 3/4 cup maple syrup
- 1/4 cup dried cranberries
- 1/4 cup dried blueberries
- 1/4 cup dried mango or papaya
- 1 container either vanilla yogurt or flavour of your choice
- A few fresh berries for garnish
Preheat oven to 175 degrees. Combine all the ingredients up to the dried fruit and mix well. Spread out on a large parchment lined baking sheet.
Bake 25 minutes, stirring every 5-7 minutes to ensure even browning and crunchiness. Remove from the oven and add the dried fruit. Cool to room temperature and store in airtight container.
Now for the fun…in decorative glasses (wine glasses are great), add a couple of spoonfuls of yogurt and a layer of granola, then repeat layers three or four times, finishing with yogurt. Top with a fanned strawberry or a couple of blackberries.
Wow….easy, healthy and super tasty. All that is needed now is a cup of freshly brewed coffee. Our parfaits were a favourite when we had our Bed and Breakfst.
Fruit Salad With Fresh Ginger Dressing
It is nice outside and you have company staying for the holidays…..what to serve? With all the fruit you can buy at the grocery store, it is an easy decision. This makes a delightful, light dessert after all the turkey and trimmings or, if it is a nice summer day, a beautiful breakfast item to be served on the deck, light breeze….mmmmmm, sounds heavenly.
Prepare this part after the syrup is done.
- 4 cups of any fresh fruit, melons, berries, nectarines, pears and/or bananas…..
- 3 tbsp. of chopped mint leaves
- Put in a large bowl and GENTLY mix together.
Ginger Dressing
- 3 cups water
- 2 cups sugar
- 2 cups thinly sliced fresh ginger, left unpeeled
Bring water, sugar and ginger to a boil and stir until the sugar has completely dissolved. Simmer for 10 minutes. Remove from heat and let stand for 20 minutes. Drain through a sieve and chill at least 2 1/2 – 3 hours.
Toss fruit with 1/4 cup of the dressing. I bet you will want to add more of the syrup.
This syrup will keep, covered and chilled up to 2 weeks.
Baked Granola with Sunflower Seeds – Power Food
Sunflower seeds help, not cure, aid in the prevention of asthma, high blood pressure, rheumatoid arthritis, colon cancer, diabetes and, lastly, heart disease. WOW!
Not only are they good in this recipe, but also to be added to salads, stir fries and even baking.
Baked Granola
- 3/4 cup sunflower seeds
- 1 1/2 cups oatmeal
- 1/4 cup ground flaxseed
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 1/2 cup shredded coconut (optional), unsweetened
- 3 tbsp. natural peanut butter
- pinch of salt
- 1/3 cup agave syrup
- 1/2 tsp. vanilla
Preheat oven to 300 degrees. Combine all the ingredients in a large bowl until well mixed.
Press this into a baking pan and bake for 40 – 45 minutes.
That’s it, but it is truly a life safer, it is also a money saver. Both important in today’s families. Healthy munchies….what more can we ask for?
Note: dried apricots, raisins, mango etc. can be added. It is up to you and your taste buds.
Parfait With Blackberries, Candied Ginger And Granola
This is a great breakfast fare when you have company for the weekend..be it for a wedding, long weekend get-together, Anniversary celebration….it is sinple, fantastic in taste and showy in presentation. Go for it!
- 5 1/2 cups granola
- 1 cup dried cherries, chopped coarsely
- 2 tbsp. candied ginger, finely chopped
- 3 – 17.6 oz. containers of a good Greek yogurt
- honey
- large plastic, resealable plastic bag
Mix together the granola, dried cherries and ginger together in a bowl and set aside..
In the bottom of your trifle bowl, pour the yogurt into the plastic bag, snip off the corner and pipe a 1 inch thick layer on the bottom of the bowl.
Scatter 1 1/2 cups of the berries on the yogurt layer and drizzle with honey.
Sprinkle 3 cups of the granola over the berries. Repeat this one time…layer of yogurt, berries and honey and granola mixture. Mound 1 cup of berries in the center and drizzle with warm honey.
When we ran the Bed and Breakfast, I would make individual parfait dishes for our guests. They are pretty, have the wow factor and taste so scrumptious.
Chilled juice and pots of freshly brewed coffee. You can also serve with warm-from-the-oven muffins that you also made.
Sunflower/Pumpkin Seeds and Fruit Granola
This is a great snack for walking, travelling or at work.
- 3/4 cup raw sunflower seeds,
- 1/2 cup raw pumpkin seeds
- 1/2 cup whole almonds
- 1/4 cup flaxseed
- 1/4 cup honey
- 2 tbsp. canola oil
- 1 tsp. cinnamon
- pinch of coarse salt
- 1 cup mixture made of dried cherries, cranberries, golden raisins and snipped dried apricots.
Preheat oven to 350 degrees. In a small bowl, combine the sunflower and pumpkin seeds, almonds and flaxseed and microwave on high for 20 seconds. Stir in the oil, honey and salt and toss to coat.
Spread this out on a parchment lined cookie sheet and bake for 20 minutes. During this time, stir the mixture twice to move it around. Stir in the dried fruit and cool for 15 minutes. Spread this out on the parchment paper and let cool completely. Break up into pieces and store in an airtight container.
Store for a couple of weeks (if you don’t eat it all up) in the refrigerator.
Yummy.
Easter Breakfast Salad
This can be used also as a side dish if you are planning a buffet for breakfast or for a dessert by adding whipped cream. Either way, it is a winner and everyone will love the flavours.
- 2 limes
- 1/3 cup water
- 1/3 cup sugar
- 2 large mangoes or 4 ataulfo mangoes, peeled and cut into 1 inch cubes
- 3 cups fresh blueberries
- 1/4 cup finely chopped crystallized ginger
Grate the zest of a lime. Squeeze 3 tablespoons of juice from the limes and set aside. Put the lime zest into a saucepan along with the sugar and water and boil, stirring constantly until the sugar has all dissolved.
Boil for another 3 minutes, remove from the heat and stir in the lime juice. Let this sit for about 25 minutes and remove the zest with a slotted spoon and discard.
Toss the mangoes, blueberries and syrup in a large bowl and sprinkle with the ginger. Serve in your prettiest bowl(s).
If having this for breakfast, drizzle some homemade creme fraiche over the top. All I can say is….yum!