Nectarine Bourbon Dessert Sauce

IMG_0357Slicing up a few pieces of summer fruit, dashing in some rich bourbon and a bit of sugar makes an amazing summer fruit sauce. Delicious with any dessert you want a bit of sauce with, a simple vanilla ice cream, or perhaps a delicate panna cotta, or a decadent slice of cheesecake. Continue reading

Eggplant & Yam Stew with Miso

IMG_9185There are two things that I go to for energy revival when travelling, miso & beer. Lovely fermented liquids that give me a bit of a kick start. All I need is a bowl of miso, to sip and feel like my gut is revitalized. Beer does exactly the same thing, but I need to be aware of what I’m doing after drenching my innards with a long tall cool one. Usually it is my go to after a long travel.

Miso is an amazing food. Not only does it give you a boost, but it has so much umami that it easily transforms many a vegetarian dish into something so rich and fulfilling, that you won’t miss the meat.

The original recipe for this stew came in BBC Good Food’s cleansing edition last January. We’ve made it many times always enjoying its robust flavours.
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Snickerdoodles GF

IMG_0515A longtime family favourite for many, the simple Snickerdoodle still pleases. In this version I’ve used a cup-for-cup Gluten Free flour to accommodate the group I was baking for. The dough is slightly different from one made with wheat flour, but is absolutely acceptable. Perfect with a cup of tea on a day when summer seems to be changing to fall. Regular Wheat Flour option follows, as well as a Cappuccino version. Continue reading

Watermelon Caprese

IMG_0455Caprese salad is known for its display of the Italian flag’s colours, with its red tomatoes, green basil & fresh mozzarella. It’s is one of my all time favourite salads when the summer creates amazing tomatoes. We’ve been enjoying it over the last couple of summers using a buffalo Burrata instead of fresh Mozzarella.

This summer I started playing with the idea of switching out the mozzarella with another vegetable or fruit. Using thinly sliced watermelon in place of the white cheese, makes a delectable, fresh & summery salad. When a bit of Burrata is scattered over the top, it becomes a great summer version of Caprese. I use yellow or orange beefsteak type tomatoes, with dense interiors that have lots of flesh (mesocarp) with many small seed pockets. These contrast beautifully with the pink watermelon, reminding me of summer sunsets. Continue reading