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.
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.
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.
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.
I’m Back With A New Martini-Called Rasp’y Cafe
This is a fruity Martini made with the taste of Raspberries.
It is simple but tasty, here goes:
- 2 parts Raspberry Vodka
- 1 part Creme de Framboise
- 1 part Tia Maria
Pour into shaker filled with crushed ice. Shake a few seconds to completely chill and pour into chilled martini glasses. Garnish with 2 fresh raspberries and chocolate shavings.
Of course it tastes great. okay….you twisted my arm…another? hmmm
Pear and Dried Cherry Crisp
I am on a kick the last few days for desserts. I promise I will have to start posting some more signature drinks. Then let the dinner begin.
Serves 8
- 3 cups pecan halves
- 1 2/3 cup brown sugar
- 6 tbsp. white sugar
- 1 1/2 cups flour
- 1 tbsp cinnamon
- 1 tbsp ground ginger
- 1/2 lb. unsalted butter, room temperature
- 1 1/2 tsp vanilla
- 12-16 pears
- 1/2 cup dried cherries
- 1 tbsp. grated orange zest
Preheat oven to 375 degrees. Butter two-nine inch pie plates and set aside.
In a food processor, chop the pecans until fine. Transfer to a mixing bowl and set aside. In the processor, put one cup of the brown sugar, white sugar, flour, cinnamon, ginger, butter and vanilla and pulse until it forms small crumbs. Add to the pecans and combine well.
In a large bowl combine the pears, dried cherries and two-thirds cup of brown sugar. Add orange zest. Divide equally into pie plates and sprinkle the crumb mixture over the top. Cover loosely with tin foil and bake for thirty-five minutes. Remove foil and continue baking until the topping turns brown and fruit is tender. About twenty minutes. Cool down and serve in pie wedges on your prettiest plates.
If you make this ahead, place in a 250 degree oven to warm through (about fifteen minutes). Now, of course, you can top with cinnamon whipped cream, ginger whipped cream (making sure you take all the calories out first, of course) or ice cream
This is real comfort food. Now who needs comforting???
Angel Food Bowl With Fruit Salad
Sometimes simple is the way to go. If you get unexpected company this is a quick and easy dessert. The great thing is, it is delicious.
Serves 8
- 1 Angel Food Cake Mix
- 2 egg yolks
- 3 tbsp. berry sugar (extra fine white sugar)
- 1 tsp cornstarch
- 1 cup warm milk
- 1 tbsp fresh grated orange rind
- 1 tsp. pure vanilla
- 1/2 cup sweetened whipped cream
- 4 cups of mixed fruit (fresh, not frozen)
- 1 cup mini marshmallows
- Berry sugar for fruit
Make the angel food cake according to the directions and cool completely.
Whisk eggs with sugar and cornstarch in a small saucepan over medium heat. Whisk in the warm milk and simmer lightly for about five minutes until thickened. Now stir in the rind and vanilla. Remove from heat, cover with waxed paper making sure it touches the surface and cool completely. Fold in the whipped cream.
Remove cake from pan and turn right side up on a plate. Make eight slices to within one inch of the base (do not cut through. Spread open the section so that it looks like a flower.
Cut up fruit in small bite size pieces and put in a bowl. Use strawberries, blueberries, peaches, raspberries, blackberries, kiwi, nectarines. Just make sure they are fresh and not canned. Sprinkle a little berry sugar over and mix together. Add the mini marshmallows and as the juices start to form spoon the fruit in the center of the cake with a slotted spoon and pile it high. This is a perfect hot summer day delight.
Nectarine and Scallop Summer Salad
I love the summer months and certainly all the ways to make salads zing. This is a lovely salad and one not to miss trying.
Serves 4
Dressing
- 3 tbsp fresh lime juice
- 1 1/2 tsp grated lime zest
- Pinch of chili powder
- 3 tbsp extra virgin olive oil
Whisk juice, zest and chili powder together, slowly add oil, whisking briskly to incorporate.
Do this the day before. Put in the fridge overnight, but make sure it is room temperature the day of the party.
Ingredients for Salad
- 16 sea scallops, side muscles removed and pat dry
- 3 ripe but still firm, white nectarines, sliced into wedges
- Extra virgin olive oil for brushing
- 1/3 cup whole corn kernels
- 1 tomato chopped fine
- Julienned basil for decoration
Set bbq on med-high heat. Brush oil on scallops and nectarine wedges. Grill scallops until slightly charred but cooked (two minutes each side), grill nectarines about one minute each side (depends on thickness).
Arrange four scallops on each plate. In a bowl, toss the tomatoes in some of the dressing. Again, in another bowl, toss the corn kernels with some of the dressing. Spoon the corn kernels around the scallops, scatter tomatoes over the corn. Arrange the nectarine wedges in a decorative pattern. Now, lightly sprinkle the julienned basil over the top.
Note: If white nectarines are not available in your area, you can use the yellow nectarines.
Okay, who has the wine glasses?
Broccoli Orange Salad
Even Mikey likes this. My grandaughter (when small) called broccoli ‘trees’. So this is a nice way to eat the ‘trees’.
Serves 4-6
- 2 eggs
- 1/4 cup sugar
- 1 tsp cornstarch
- 1 tsp dry mustard
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1/2 cup Hellmans mayonnaise
- 4 cups fresh broccoli florets
- 1/2 cup golden raisins
- 8 slices of bacon, cooked crisp and chopped
- 2 cups thinly slices fresh button mushrooms
- 1/2 cup toasted pecans
- 10 oz. can orange slices drained, or
- 2 blood oranges segmented (if in season)
In a saucepan, whisk the first six ingredients and cook until thickened. Remove from heat and stir in the mayo until smooth. Cool. Marinate broccoli in dressing for several hours. Add remaining ingredients and toss well.
Serve with grilled Italian Bread, two servings of warm sunshine, and a bottle or so of wine. Enjoy! Bring it on. Tell me, does this qualify as being “green”?
I know, that’s bad…later
Lemon French Toast With Raspberry Sauce
I bet you have never had one of these for breakfast, but they sure are delicious. It will become one of your favourite recipes ever.
- 12 slices good French Bread (no ends)
- 16 oz. lemon curd (homemade or store bought)
- 6 eggs, well beaten
- 1/2 – 3/4 cup cream
- 2 tbsp. butter
Sauce
- 1 pint fresh raspberries
- 2 tbsp. water
- 2 tsp. cornstarch
Spread 6 slices with the lemon curd, cover with the remaining bread. In a shallow bowl, mix with the eggs and cream.
Dip each sandwich in the egg mixture and make sure they soak up the liquid and fry to a lovely golden brown in the butter.
Meanwhile, lightly mash some of the raspberries and heat all of them in a saucepan. Mix the cornstarch and cold water until blended and whisk into the raspberries and continue stirring until thickened.
To serve, cut the sandwiches in half, diagonally, and spoon some of the sauce over each one.
These are delicious and when served with a hot, fresh cup of coffee….yummy.
Goat Cheese Potatoes
I know, barbecue season is almost upon us for real. Don has bbq’d a few times throughout the winter but I mean good old outdoor times, barbecue ribs, cold wine/beer. This will go so well with ribs and chicken.
I don’t know where the name Goat Cheese came from, but Brie would be just as awesome.
- 1/2 cup whipping cream
- 1 lb. potatoes, peeled and chopped
- 1/2 cup cream cheese (room temperature)
- white ground pepper
- 1 tbsp. truffle oil
In a saucepan cook the potatoes until tender. Drain and mash really well (no lumps). In a saucepan, over medium heat, combine the cream and cheese and stir until the cheese melts. Add the potatoes.
Season with a pinch of salt and white pepper. Stir the truffle oil into the potatoes.
To plate, spoon potatoes in the center of the plate and arrange the ribs/chicken around them. Serve with a cold salad and enjoy!
Very tasty and although the sun has not yet come over the mountains outside my window this morning, it is making me hungary for good food, good times and good company .
Cucumber and Salmon Bites
Don and I eat these from time to time as a snack at night while watching the idiot box. It is light, less fat and salt and hits the spot.
- 7 oz. can of pink salmon
- 1 tbsp. light sour cream
- 2 triangles Laughing Cow Light Cheese
- 1 tbsp. light mayonnaise
- 1 tsp. lemon juice
Drain and clean the skin and bones out and place the salmon in a blender. Add the other ingredients (except the cucumber, of course) and blend for about a minute until smoooooth. (no mistake). Slice the cucumber in rounds. Add a heaping spoonful on top. Serve cold.
OMG these are good. We have also used a tin of small shrimp instead of the salmon. Just as wonderful.
So if you are trying to drop a pound or two, eat these at night instead of chips, dips or nuts.