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berry buckle 2

Blueberry Buckle Dessert

In Blog, Desserts, Recipe On August 22, 2014 1 Comment

Blueberry crisp, brown betty,  crumble, cobbler and now buckle! I don’t know how the latter got it’s name, but I suspect it’s the cracks that appear in the top when it’s finished baking. Regardless, I thank Lynn Crawford for having it  in her new cookbook. At Home with Lynn Crawford’s. I love the simplicity of it and the fact that I’ve made it with a combination of berries, peaches and mango and all have turned out to be delicious! It’s best to use a cake pan with a removable base such as a spring form pan. This dessert freezes well too. Enjoy!

Method for Cake Batter: Preheat oven to 350 F. Grease and flour a cake pan with a removable base such as a 10-inch spring form pan. Set aside. In a medium bowl, sift together the 2 cups of flour, baking powder and salt. In another medium bowl, cream together ½ cup softened butter with ¾ cup white sugar until light and fluffy. Add egg and vanilla and blend in well. Add half the flour mixture and milk and combine. Add remaining flour mixture and combine. Gently fold in the berries. Spread batter in the prepared spring form pan. In a small bowl combine the 1 cup of flour, with 1/2 cup brown sugar, salt and 1/2 cup cold unsalted butter. Mix quickly with your fingers or with a pastry cutter until it resembles small peas/oatmeal spread over cake batter. Bake until a toothpick inserted in the centre of the cake comes out clean, about 60 to 75 minutes. Cool before removing the sides of the pan and serve. Serve with sweetened whipped cream, Liberté lemon yogurt or gelato.

 

 

Braised Red Cabbage

Braised Red Cabbage

In Blog, Recipe, Soups / Salads On August 19, 2014 7 Comments

The bounty of fresh local cabbage is visible at farmers’ markets and grocery stores. Use this recipe to turn this inexpensive, hearty and healthy vegetable into a favourite side dish for meat, chicken or pork.

Method to make braised cabbage:
Heat oil in frying pan and sauté garlic for a minute or two. Add cabbage, vinegar, apple juice or water, caraway seeds, ground cinnamon and thyme. Bring to a boil and then simmer covered for 30 to 45 minutes until cabbage is soft. Remove lid and bring to a boil to reduce liquid if necessary. Adjust seasonings with honey, salt and pepper.

Optional ingredients : Add grated apple, raisins or sautéed onion.

Carolina cole slaw

Carolina Coleslaw

In Blog, Recipe, Soups / Salads On August 18, 2014 1 Comment

My sister-in-law Ruth, gave this recipe to me many years ago and it’s been a favourite to make both at home and when I  catered. The dressing is heated which causes the cabbage to wilt and soften. Once the salad has cooled down, refrigerate it for a few hours before serving. The salad will last up to 5 days refrigerated. It makes a great topper for burgers and because there is no mayonnaise, it’s wonderful for picnics and outdoor entertaining. Tun this into a Vietnamese salad with a few shakes of fish sauce!

Method:
In a large bowl, mix the cabbage, carrots and green onion. In a pot, bring the remaining ingredients to a boil and pour over vegetables. Mix well, cool and refrigerate for at least 2 to 3 hours.