Tuesday, 16 December 2014

French Apple Cake Torte


Fall and winter in our cold North American region is known for apples!
Apple pie, Apple Spice & Cinnamon Loaves,
I wish they would make Apple Cinnamon Ice Cream.
I found this recipe in a cookbook from
American Homecooks.
They love to perfect recipes so I knew it was safe to try this recipe.
HOWEVER...
I reduced the sugar content,
changed the apple type
and
even changed it to gluten free the next time I made it!
I substituted buckwheat flour!
It was richer and darker in flavor and colour.
Using the exact same ingredients and buckwheat made it fluffier! Sometimes you need to throw caution to the wind when experimenting and
~just go for it~ 
 

 
French Apple Cake Torte

 
 Here's what you'll need:
 
1 1/2lbs gala or golden delicious apples
1 tbsp. rum
1 tsp. lemon juice
1 cup flour or buckwheat flour+ 2 tbsp. extra
1 cup oil
3/4 cup sugar+ 1 tbsp. extra
1 cup milk or dairy free milk
1 tbsp. pumpkin spice
1 tsp vanilla extract
2 tsp. baking powder
1/2 tsp. salt
1 lg. egg + 2 lg. yolks
confectionary sugar for dusting
 
Apples
 
Peel, core and cut into 6-8 wedges.
Slice 1/8" thick, crosswise.
*As you start, place them in a bowl full of water with the half of the squeezed lemon to prevent darkening. When done slicing, drain the water*
 
Add the lemon juice to the apples, mix.
Microwave for 3 min. to pre-cook.
Toss with the rum and allow to cool.
 
Batter
 
Whisk 1 cup of flour, 1 cup sugar, salt, spice and baking powder together.
Whisk egg, oil, milk and vanilla together.
Combine the two together, mixing lightly.
 
Transfer 1 cup of batter to another bowl.
Add egg yolks to remaining batter, whisk.
Fold apples into this batter.
Transfer the batter to a sprayed 8" or 9" springform pan.
Press down apples with a spatula, pressing to create a compact even layer right to the edges.
Whisk 2 tbsp. flour into the reserved batter.
Spread to the edges evenly over apples.
Sprinkle 1 tbsp. sugar over batter.
Bake for 1 1/4hrs in a preheated 325F oven or until an inserted skewer comes out clean.
Cool for 5min. then run a paring knife around the  inside edge, loosing the cake.
Cool completely
Dust with confectionary sugar if desired. 
 
 
Enjoy with love!
 


Tuesday, 9 December 2014

Little Potatoes
 
My family has been enjoying these Potatoes
supplied by the Little Potato Company.
They are so easy to use.
Prewashed, tender and creamy inside,
I have been waiting for my party to use them in the following recipe.
They really are so convenient and are 1 bite!
 
#LilPotatoCompany 
With  the Holiday Season in full swing.
These Little Potatoes
make an ideal appetizer.
Hearty quick and easy
Make extra for your friends and family
Watch them disappear!
 
Santa's Little Helpers
 
 
Here's what you'll need:
 
12 Little Potatoes; Something Blue
1/4 cup onion dip
2-3 oz. shredded sharp cheddar
4 slices bacon
sea salt to mimic snow!
 
Rinse the Little Potatoes even though they are clean, just in case ;D
 
Roll them around a flat surface and see if they sit up well. If they don't with a sharp knife, slice off a tiny amount off the bottom so they sit flat.
 
With the point of a sharp knife, carve out some of the top making a cavity.
Do not discard these pieces, use in another recipe.
 
Place in a pie plate carved side up.
Bake at 350F for 30min.
When a sharp knife inserts easily they are done.
 
Place bacon on a small parchment lined baking sheet and cover with a flat piece of foil.
Bake for the same time as the potatoes.
Check to prevent burning.
Remove from pan when crisp and press onto a piece of paper towel to absorb excess fat.
 
Break into pieces, this will be the top décor.
 
 
Meanwhile mix the onion dip and cheddar together. Leave some shreds off for top.
 

Generously top the Tiny Tots with the filling.
Top with bacon pieces and cheddar.
Spread out a thick layer of salt on a decorative platter and nestle the Tiny Tots into the salt to hold up the potato.
 
Can be served hot or room temp.
 
Enjoy with love

Friday, 5 December 2014

Little Potatoes

I have the pleasure of testing the
Little Potato Company's
Something Blue
Purple Skinned

Originally bred in Chile by a father and son team, these purple/blue skin exotic beauties display beautifully when serving with the flesh slightly purple; a perfect creamy bite!
 and Blushing Belle
Pink Skinned yellow fleshed
Edmonton, AB, The Little Potato Company

Originally bred in Germany by a one of the oldest breeding companies. This Blushing Belle is moist, light in texture and can be adapted in many cooking methods.

Creamer Potatoes

Headquartered out of Edmonton Alberta, it has two facilities.
One in Edmonton and one in P.E.I.
Angela Santiago, Co Founder and her father
Jacob van der Shaaf
grew their first acre of Little Potatoes in 1996.

This successful family run business has grown to include sales from Canada to the U.S. Serving food service and retail businesses across the country.


 
These tiny pre-washed, thin skinned, creamy potatoes come in a 1.5lb bag
and are truly
Canadian grown!

I have actually seen the larger 5lb bags in better grocery stores and was impressed by the mixture of colours. What a great conversation piece for your family and guests!
 
Eager to try them...I love potatoes!...
 
The first thing I did with them is to place them simply in foil.
I added a large tsp of pureed garlic,
a drizzle of EVOO
a pinch of salt and a sprig of rosemary


 
Wrapped them in foil and popped them on my hot  300F BBQ grill. Turning them over periodically.
 
They were done in 1/2 hr. and the taste inside of them really matches their name
CREAMY
My kids even commented on how moist they are inside.

 
They accompanied my burger and greens


 Making this meal a healthy, hearty, complete dinner.

 
Potatoes have been getting a bad rap for many years now, but they are high in
potassium and fiber
The  added calories come from high heating methods
ie: frying or adding rich ingredients like mayo or cream.
Potatoes are a natural unprocessed starch far more nutritious than processed  prepared carbs.
 
Here is my second recipe for these Little Potatoes
 
Tuscan Bean Soup


Pasta & Fagioli
A cold weather fave in my Italian home.
Hearty vegetarian and a complete easy meal.
 
 
You'll need:
 
2 cup crushed or pureed tomatoes
1 tbsp. EVOO
1 tsp oregano
3 garlic cloves, sliced
1/2-1 tsp chili flakes
3-4 stems of chopped fresh parsley
1 cup canned romano beans, drained
1 carrot, peeled, diced finely
6-8 quartered Blushing Belle potatoes
2 tsp salt
Parmesan cheese for topping
1/2 lb of small cut pasta
2 cups water or broth

Pour the oil into a preheated sauce pot.
Sauté the garlic & chili until fragrant and golden.
Add the tomatoes, herbs, salt, carrots and bring to a boil. Add 1 cup of water, stir to mix.
Cook on medium heat for 20 min.
You may need to add more water as the sauce evaporates.
Add the potatoes and cook until almost tender.

Add 2 cup additional water or broth,
bring to a boil.
Drop in pasta. Stir to prevent sticking.
Reduce heat to #6 or #7 continue to stir regularly
until al dente ( to the bite) and the potatoes are cooked. If it becomes too thick add a bit more liquid.
 
Allow to sit for 10min before serving to
blend the flavours.
Sprinkle with cheese.
 
 Whole Roast Chicken

 
 
 Whole Roast Chicken,
is a great family Sunday Meal!
It fills the home with cosy  comfortable mouthwatering aromas.
This is so easy to prepare and pop in the oven and forget about it for awhile.

 You'll need:

1 cleaned and patted dry whole chicken
1 tbsp. rosemary
3-5 sprigs of parsley
1 tbsp. sea salt
1 tsp Cajun spices
4-6 small, halved, yellow onions
1 green pepper, quartered, seeded
1- 1/2 lb Blushing Belle Little Potatoes
1 cup red wine
1 cup water
1 carrot, cut in half lengthwise
1 celery stalk, cut in half lengthwise


Place the carrots approx. 6" apart in a roasting pan
Place the celery over the carrots crosswise.
Pour the water into the pan.
Place the chicken over the root veggies.
Pour the wine over the chicken.
Sprinkle with salt, rosemary, spice all around and inside the chicken, reserve 1/2tsp for the veggies.
Place the sprigs inside the cavity.
Place the onions and green pepper around the pan. Sprinkle with reserved spices/salt mixture.

Place in a preheated 375F oven in the center of the oven. Roast for 1/2hr to brown and colour.
Turn the chicken over.
Roast for another 1/2hr.
Turn the chicken over, toss the potatoes into the gravy and turn them to coat.
Cook for another 1/2 hr. or until a skewer inserted into the area between the thigh and breast, oozes clear juices.
Strain the jus and serve

Serves 4-6


 


Monday, 17 November 2014

Caramel Apple Dumpling

Caramel Apple Dumpling

This elegant dessert can be made so quick and easy, frozen ahead of time and popped into a hot oven!
This will be one quick dessert that is a show stopper for your busy Holiday Season.
Use your imagination and add nuts and other fresh or dried fruits to make this personal and special.
You'll Need

1 pkg defrosted puff pastry (454g)
4 gala apples
1/4 cup caramel sauce
1/2 tsp pumpkin spice each per apple
4 tbsp chopped walnuts
3 tbsp milk
flour for rolling
coarse sugar for decoration
 

Roll puff pastry between 2 floured sheets of wax paper. Peel back paper every few rolls and flip peeling again and re-rolling.
 Roll out to an approx. 8"x12" size.
Cut into 4 equal squares.

Core apples, peel on for extra fiber.

Place pumpkin spice in center of square.

Center the apple onto a square.
Divide the caramel between the apples, spooning down the center. Add nuts
Wrap the corners up over the apple, shaping with your hands. Twist the top to close.
Freeze, wrapped tightly for 1-2hrs or up to 1 week ahead.
When ready brush with milk and sprinkle with coarse sugar.
Bake in a preheated 400F for 30-40min.
or until golden brown.
 
 Enjoy with Love!
 
 

Thursday, 6 November 2014

Roasted Cream of Vegetable Soup
Roasted Cream of Vegetable Soup

When the cooler weather hits it is soooo
nice to warm your tummy & toes with a hot steaming bowl of delish soup!
This is my harvest soup because it incorporates whatever I have in the fridge at the time!.
This one is so choc full of flavour I hope you try it

 Roasted Cream of Vegetable Soup

You'll need:
1 head of cauliflower, leaves removed & florets separated
1 red pepper, seeded
1 carrot, peeled
1 celery rib
1 large onion, quartered
1 jalapeno, cut in half (remove seeds if it is too hot)
1/2 squash, cooked or not!
2-3 stems of broccoli
4 cup chicken or vegetable broth
EVOO
salt & pepper
 
 Place the onion and florets on a parchment lined baking sheet.
Drizzle with approx. 3 tbsp EVOO and sprinkle lightly with salt & pepper.
Roast turning in a 400F for approx 20-30 min until golden brown.
Place broth and all remaining veggies into a large pot. Bring to a boil, skim if needed.

Cook for approx. 30-40 min until all veggies are tender.
Puree~
It's that fast!
Enjoy with love!

Wednesday, 22 October 2014



 Coconana Fritters

Mini donut holes are a delight, easy to make and show stopping!
There are soooo many combos that the list is endless
I used store bought whole wheat pizza dough.
and
had dessert in minutes!
The kids can even help you make these and if their little fingers get dirty? they can lick them clean!
Here's what you'll need:
1/4 pizza dough, approx. 12-16 torn 2" pieces
flour for dusting
1 banana cut into coins then halved
nutella
1/2 cup each icing sugar and coconut flakes
oil for frying

Roll out the pizza dough to 3" 
on a lightly floured surface
 Place a piece of banana in the center of the dough.
Add 1/2 tsp nutella
Roll up the dough, pinching to close


Fry in 2" of hot oil.
Test to see if the oil is hot enough by pinching a tiny piece off and dropping into oil. 
If it immediately sizzles it is ready.
Fry to a golden brown on both sides.
Immediately roll into icing sugar and coconut mixture.
Serve with extra nutella that is melted 
in the microwave.
Enjoy with love!