Two pints of fresh blueberries plus lemon zest go into this cake. It’s so delicious it got half eaten by Neil and my Dad before I could shoot it! Truth be told, I had a big slice too. The recipe was a childhood favourite of Neil’s that his stepmother Liz used to make every summer when local blueberries were in season. So I give you photos of a half eaten cake that was so good it couldn’t sit on the counter untouched any longer. The recipe feeds at least 8. And it’s wonderful with a side of ice cream or whipped cream.
Ingredients for the cake:
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup soft butter
3/4 cup white sugar
1/2 cup milk (I use almond milk)
1 tsp lemon zest
1 tsp vanilla
2 pints fresh blueberries (or 2 and 1/2 cups)
Ingredients for the crumble topping:
1/2 cup brown sugar
1/4 cup soft butter
1/3 cup flour
1/2 tsp cinnamon
Mix flour, baking powder, salt and spices. Then using a spatula whip the butter with the wet ingredients and then combine with the blueberries. Mix the crumble topping ingredients with a fork until it looks like small pebbles. Grease a large deep pie plate or 8 inch spring form pan. Pour into greased dish and top with crumble. Bake 350 degrees about 40 minutes until a knife inserted comes out clean. Be sure to place a cookie sheet under the dish when baking. Sometimes those sneaky blueberries can really expand. Enjoy as dessert or in the morning with coffee.
Hello summer. It’s been a month since my last post and one month into being a mama! Oscar joined our family in June and my heart feels like it will burst every morning he wakes and smiles at me. What I have learned so far…cooking with a newborn? Challenging. Blogging with a newborn the first few weeks? Nearly impossible! I’m thrilled to be back online and sharing this recipe. The yogurt and curry marinade makes for juicy and flavourful chicken. Been loving this with rice or a green salad. Recipe feeds four and makes so much marinade you could easily add extra chicken and feed six.
tandoori inspired bbq chicken
6 chicken thighs + 2 chicken breasts (or any combination, I used boneless thighs and bone-in breasts)
5 tbsp full fat plain yogurt
2 tbsp curry powder
pinch red pepper flakes
salt and pepper
juice of half a lemon
2 cloves garlic roughly chopped
1 tbsp ketchup (for the sugar!)
Combine all ingredients. Marinate the chicken for a minimum of 4 hours. Heat BBQ and remove most of the marinade from the chicken. We love our Weber Q1200 for its cast iron grates and portability. Grill turning once until fully cooked. Enjoy!
This is my go-to salad this summer. So simple and so good. The bitter arugula plays so well off the sweet pear, salty parmesean, walnuts and lemony dressing. I will often toss this all in a big white bowl and it gets nibbled on before a meal and polished off at the end. This is how salads should taste to me, hearty, satisfying with every mouthful leaving you wanting another. Salad pairs well with any grilled meats, or as a standalone lunch with a poached egg on top too. Hope you love it as much as I do.
arugula pear walnut parmesean salad
Ingredients for the lemon dressing:
4 tbsp olive oil
juice of one lemon
1 and 1/2 tbsp honey
1/2 tsp dijon mustard
salt and pepper to taste
Ingredients for the salad:
2 large handfuls baby arugula
1/3 cup chopped walnuts
parmesean peels (use a potato peeler) to taste (I like A LOT)
1 small ripe pear cut into slivers
Whisk the dressing together. Mix the salad ingredients. Toss and serve. Bonus points! Dressing can be added 30 minutes before serving with no fear of wilting. Recipe serves two as a main, or four as a side.
It’s spring in Toronto. Days are longer, nights are shorter and the tulips and birds are making their appearance. This time of year has me wanting a refreshing, but satisfying breakfast.
Tea and homemade granola (my mango coconut granola post here) are two of my favourite things. So when Alokozay Tea asked me to create a recipe with their loose leaf earl grey tea, breakfast granola was the first thing that came to mind. I sipped this classic tea as I made the granola and what’s not to love about a food product that’s delicious and can be delivered to your door after easily ordering online? Earl grey tea traditionally has great floral and citrus notes so adding dried wild blueberries and lemon juice to the granola keeps it light tasting and extremely addictive. This recipe made enough for six generous servings over yogurt at home, plus two portions I gifted away to friends. Keeps well once completely cooled in an air tight container for two weeks, or freezes well.
wild blueberry earl grey granola
5 tbsp brewed Alokozay Earl Grey Loose Leaf tea
1/2 cup coconut oil (melted)
1/2 cup maple syrup
1 and 2/3 cup rolled oats
1/2 cup chopped pecans or walnuts
1/2 cup chopped almonds or sunflower seeds
1 tsp cinnamon
juice of half a small lemon
1 cup dried wild blueberries
Brew 1 heaping tablespoon of loose leaf earl grey tea to 2/3 cup of water. Mix wet ingredients and add to dry. (Leave out the blueberries.) Pour into a glass baking dish and bake on the middle rack at 300 degrees for 35-40 minutes. (A dark metal pan can quickly burn granola, so use glass if you can, if all you have on hand is metal then reduce the heat to 250 degrees.) Stir every 10 minutes. Remove from oven and toss in the dried wild blueberries. Let cool before storing. Delicious with plain yogurt or as a breakfast cereal. Enjoy!
Ps. Want a coupon for Alokozay Tea, Friendly Food Snobs? Check out this link. Alokozay Tea is available for purchase at Metro, Bulk Barn and Food Basics and Adonis.