Two For One Recipe 

This recipe was from my dear friend Liz, who was lost to cancer 6 years ago. I think of her every time I make it, and can hear her voice saying, “it’s easy”.

Grate one carrot, one onion, one head of broccoli and place in a pot with approximately 1L stock. Bring to boil and simmer for 10 minutes. Blend the soup and put it back in the pot. You can add some milk, cream or cheese if you like. Taste to see if it needs salt and pepper and you’re done. 


We added a handful of minute rice this time, but it’s good without. We usually end up with leftovers that aren’t enough for another meal, so thanks to an idea from Ikea, we used the soup as a sauce for pasta. Add some local grilled veggies and a bit of Parmesan to the soup and pour over hot cooked pasta. Yum!


Enjoy!

Cheryl and Becky

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Easiest Brownies, Ever…

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To mark the one year anniversary of my ankle trauma and surgery, and celebrate that I am still standing, walking, running, and dancing, we decided we needed chocolate! This is a two ingredient Nigella Lawson recipe, and it happens to be gluten free.

Crack 4 eggs into a bowl and whisk for about 5 minutes until they have doubled in size and look “mousse like”. Meanwhile, put 1 cup/250 ml of Nutella in a microwave bowl and microwave for 1 minute. Add a pinch of salt to the eggs if you like, then slowly pour the Nutella into the eggs while you are whisking. Pour the mixture into a 8″ x 8″ tin and bake at 350F/180C for 17-20 minutes. Ours was ready at 17 minutes. Brownies should be a little cracked around the edges and soft in the middle.  The cake test does not work on them. Cool completely before cutting into squares and eating.

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Of course, to make them better, you can add ice cream and chocolate syrup…

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…which we did, because it was a celebration🙂

Happy Baking!

Cheryl and Becky

 

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Sticks and Stones

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Yesterday was cool enough to bake.  It’s been so long. We’ve really missed it. Anyway we took advantage and baked Sticks and Stones Cookies from Rosie Daykins beautiful book, “Butter Baked Goods”.

We made half the recipe, but the full recipe says to sift 2 1/2 cups all-purpose flour with 1 tsp baking soda and 1/2 tsp salt. Cream 3/4 cup butter with 3/4 cup of granulated sugar and 3/4 cup brown sugar. Add 2 eggs one at a time and mix well between additions. Add 1 tsp vanilla and mix. Add the flour mixture. The recipe actually says, “add the dry ingredients” so I added the M&Ms and pretzel sticks too. Ooops. Anyway, spoon the dough onto a prepared baking sheet.  You should have 24 blobs of cookie dough. You can now push 2 bags of M&Ms or Smarties and a bag of pretzel sticks broken in half, into the piles of cookie dough. Sticks and stones🙂

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We used peanut M&Ms which are rather large so we chopped them up.

Bake at 350F/180C for 15-17 minutes or the edges are golden brown. Transfer to a wire rack to cool, then eat, eat, eat! These are so good.

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Happy Baking!

Cheryl and Becky

 

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Becky’s Brilliant Idea

How many of you are looking for zucchini recipes? Yep, us too. We found an Ina Garten recipe for a Goat cheese and Zucchini Tart. I said I didn’t fancy making or baking pastry because it’s so hot out, and Becky said, “put it on a pizza”. Brilliant! So that’s what we did.

Roll out pizza dough to desired thickness. We used 125g goat cheese mixed with some water and thyme leaves. I tried to get a nice spreadable consistency. We sliced one of our many home grown yellow zucchini and coated the slices in olive oil, salt and pepper. We roasted the slices for about 20 minutes. Spread the goat cheese on the dough. Arranges the zucchini slices on the pizza. Grate some cheddar cheese on top. Cook on barbeque for 5 minutes on direct heat at about 450F, then turn off a burner and continue cooking the pizza over indirect heat for another 15 minutes.  Check regularly. Ours was perfect! Goat Cheese and Zucchini Pizza.

It was really good. We couldn’t think of anything we would add to make it better.

Happy Baking

Cheryl and Becky

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Back to Nature

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With Becky away, I can wander a little, and two days ago I wandered up to Algonquin Provincial Park. It’s a long drive, but so worth it. The weather was perfect, and I managed to hike three short trails. Yeah!

It is so beautiful up there. This is only a tiny part of the park as most of it you need to canoe in or hike in for hours. I have done that in the past and it was amazing. This was short and sweet and just what I needed.

Cheryl

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Light and Fluffy Scones

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A couple of weeks ago, we invited our friend, Sue, over as a thank you for all the help she gave us in the garden. We decided to make some scones, which sounds pretty easy, right? I remember whipping up light fluffy scones in England no problem at all. Here, in Ontario, at least, it has been a struggle, and not just me, but most of my friends too. We don’t have self-raising flour, and the flour we do have is heavy enough to bake bread. The scones usually resemble hockey pucks! Wasn’t I amazed to read a recipe from Paul Hollywood’s book “British Baking” that uses bread flour! Becky and I began our 17th Bake-Off challenge, Sultana Scone Ring.

You need 225g bread flour, a pinch of salt, and 40g butter, diced. Rub in the butter until you have a breadcrumb mixture. Add 40g sugar, 60g sultanas, 2 tsp baking powder, and 1 egg. We used dried cranberries instead of sultanas. Mix gently and start adding 125ml milk until you have a very soft dough. You probably won’t need all of it. Put another 25g/tbsp. flour on a work surface. Fold the dough several times, turning 90 degrees each time until the dough is smooth.  Don’t over work the dough! Make a circle 2.5cm/1″ thick and place on a prepared baking tray. Mark 8 triangles in the dough cutting part way into the dough.

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Brush the top with egg and bake at 220C/425 F for 20 minutes. We gave it the full 20 minutes, but I think it could have come out a couple of minutes earlier.

The scone ring rose beautifully. We made some orange honey butter to go with it; orange and cranberries, oh yeah.

We had a lovely morning outside and then we invited Sue for lunch.

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Chicken and strawberry salad with pecans. Yum!

We haven’t baked since, and Becky is away at the moment, so there probably won’t be any more baking for a while. We have been busy and will try and post some photos of our adventures.

Happy baking!

Cheryl and Becky

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Pizza Barbeque

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It’s too hot to bake indoors, so we were excited to find a book about grilling pizza. We have our own dough recipe, but used the general principals to cook pizza on the barbeque.

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This is our dough after the first rising. Then there is a series of folds that we complete three times and then put it in the fridge overnight. We cut it into four, freeze three pieces and use the fourth. We have been playing round with the flavours from a Reuben sandwich and used it in soup and a salad, and decided to try it on pizza. We also used a veggie pesto topping for another pizza.

Reuben pizza was mayonnaise, swiss cheese, drained sauerkraut, and Montreal smoked meat/pastrami. You could add some rye flour to the dough to make it more authentic.

Pesto veggie pizza was pesto, cheddar cheese, and grilled veggies.

Heat the barbeque to about 425-450F. I put foil on the grill and placed the pizzas onto that. Cook for 5 minutes, then turn off the middle or side burner and continue cooking on indirect heat.

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Ours took another 15 minutes, but typically they should be done in less time.

The pizzas were really good. I know the sauerkraut sounds weird, but it adds a zing and a crunch. Yum! It was a beautiful evening, so we sat out and enjoyed the view.

Happy baking!

Cheryl and Becky

 

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