Category Archives: Category

Soda Bread with Dried Cherries

This is a lovely fast quick bread. A delicious easy way to make a homemade bread without the fuss and one of my favorite vehicles for my daily butter intake!

Loaf Pan or round Cake Pan-greased

Preheat oven to 375*f /190*c

 

4 Cups Flour + 1 Tablespoon for Cherries

4 Tablespoons Sugar

1 Teaspoon Baking Soda

1 1/2 teaspoons Salt

4 tablespoons Cold Butter -cut up

1 3/4 Cup Buttermilk 

1 egg-beaten

Zest of one Orange

1cup chopped Dried Cherries or traditionally Currants are used- toss with one tablepoon of flour so fruits dont settle at the bottom of the cake during baking.

In your Kitchen aide or the bowl to your electric mixer fitted with the paddle attachment

Add Flour, Sugar, Salt, and Baking Soda- mix together.

Add Butter pieces and blend on low speed until butter is incorporated (I like to use my hands for this after I mix for it a few minutes to really make sure the butter is mixed in properly into the flour mixture.)

Combine beaten Egg and Buttermilk ,add to flour and mix well.

Add Cherries and mix until incorporated.

Flour the surface of a cutting board and turn dough out onto board.

Knead a few times and then create your desired shape. If round , cut a large X into the top half of the dough with a sharp knife (this allows for even baking)

Bake for 40-45 min or until wooden skewer comes out clean.

If you knock top of the finished loaf it will sound hollow.

Remove from oven.

Serve warm with butter and jam or at room temp. 

 Toasting it once its cooled completly is a great way to enjoy as well.


Hummus Platter

Is there anything better than a beautiful party platter?

 

In a Cusinart

  • 1 ½  Cups Cooked chickpeas
  • 2 tablespoons Tahini
  • 2 small cloves Garlic
  • 3 tablespoons Olive Oil
  • Juice of half Lemon
  • Pinch Salt

A  small squeeze of  fresh Orange Juice-( ¼ of an orange)

Whirl all ingredients in Cusinart.

Create the perfect bed for your hummus ,tune into your creative self and go for it!

 Season to Taste with salt. Chill. Drizzle with olive oil and sprinkle with Paprika to serve.

 


Pumpkin Creamcheese Pie

This is now my only Pumpkin Pie recipe . As soon as the seasons show change ,Im in the pantry indulging in all things pumpkin.This recipe delivers!

 

 

Partially bake your favorite pie shell .

Pre made is good and that is what I prefer to use most of the time . But if you’d like to make your own, here  is the recipe for a 

Homemade Short Crust Pie Shell.

Preheat oven to 180c/350f

Short Crust

1 stick COLD BUTTER cut into 1/2” pieces

3-4 tablespoons of COLD WATER

1 1/4 cups Flour ¼ teaspoon Salt

In a food processor blend flour, and salt.

Add butter and pulse 10 times until mixture resembles wet crumbs.

Add 1tablespoon water at a time until mixture starts come together. (You may not need all the cold water, just add a teaspoon at a time until the mixture is not too dry and not too wet.) If the butter starts to warm put mixture in the refrigerator for 15 minutes before continuing.

Turn mixture onto floured board and knead 4 or 5 times. (If too dry return it to the processor and add one teaspoon of COLD water at a time until the consistency comes together.)

Flatten dough into a 6” round, and wrap in plastic. Chill for 20-30 minutes.

On floured surface using a rolling pin, rolling away from yourself and then back. Rotate dough with¼ turns -rolling and turning -rolling and turning until you have a 15” round.

Transfer dough to the pie plate by folding it over the rolling pin and unrolling it onto pie plate.

Fit the dough into plate and trim and notch the edges.

Perforate the bottom with a fork and chill the shell for 20 minutes before baking.

Bake until almost golden brown about 20 minutes. The shell will finish baking with the filling.

While shell is baking prepare the filling :

FILLING

1     8oz package of Cream Cheese-room temp

1 cup Brown Sugar

1 can  pumpkin

1 egg

2 egg yolks

¼ teaspoon Salt

¼ cup butter-melted

1 cup  half and half

½  heaping teaspoon of Cinnamon

¼ teaspoon ginger (fresh grated ginger is a nice thing if you have it on hand)

In a Kitchen aid with the paddle attachment or with a hand mixer- 

Cream the cream cheese and sugar.

Add the pumpkin and blend well.

Add eggs and yolks, butter, cinnamon and ginger.

Slowly mix in half and half.

Mix until smooth.

Pour into pre-baked  pie shell.

Place in oven and bake for 50-55 minutes or until the mixture is set and doesn’t wiggle in the middle when you gently move the pan.

Cool completely and serve with a dollop of whipped cream on top.


Heritage Muffins

With the high protein grains and spelt flour in this recipe you can be assured your eating very healthy even if it feels like your not!

 

Preheat oven 425*f/218*c

2/3 cup Spelt Flour+ 2 tablespoons

2 tablespoons Brown Sugar

2  1/2 teaspoons Baking Powder

1/4 teaspoon Sea Salt

1 egg- beaten

3/4 cup Oat Milk- avaliable at Whole Foods (if not, any milk is fine)

3 teaspoons melted butter

1  1/2 cups Heritage Flakes -Available at Whole Foods

Orange Marmalade 

Almond pieces-optional

Mix together Spelt flour, brown sugar, baking powder and salt. In a separate bowl combine egg and oat milk. Add egg mixture to flour mixture. Add butter and blend well. Fold in Heritage Flakes.

Fill greased muffin tins half way with mix. 

Spoon a half teaspoon marmalade into center of each and top with another spoonful of mix. Sprinkle with Almonds

Bake for 15 min.

delicious !! 


Peach Crumble

Not that into making a pie shell? This recipe is much easier to make and even more tasty than a fruit pie. The sugar- butter combination bakes into the perfectly crunchy delight.

 

8×8 baking dish

Preheat oven to 375*f / 190*C

 

Fruit Filling

In a large bowl combine:

 

6-8 -Peaches-peeled and cut into large slices or chunks

4 teaspoons Corn Starch

½ cup Sugar

½ teaspoon Sea Salt

1 tablespoon Juice-Fresh Orange

¼  teaspoon Orange Zest

Pour into your buttered baking dish.

 

Crumble Topping

 

In a large bowl combine

1 cup Flour

¼ cup Oats

6 tablespoons Butter –room temp-cut up

¼ cup Brown Sugar

Combine with your hands or with a kitchen aide mixer.

With your hands pinch mixture together until you get different size clumps and crumbs.

Sprinkle evenly over the top of Peaches.

Refrigerate for 20 minutes.

Bake for 35 minutes.

Cover loosely with foil to avoid over browning and bake for another 20 minutes.

 

Set aside to cool. Serve slightly warm or cool.

 

Crumbles are great alongside Ice Cream.

 

 

 


Cottage Cheese, Berries, and Olive Oil

The unusual magical pairing of cottage cheese , olive oil , sea salt and fresh cracked pepper is just perfection.


Pesto Pasta

Ever surprised by dinner guests? This dinner was a full on rally. I fleeced my basil plant but it turned out amazing !!

 

 

1 big bunch Basil – cleaned and stalks removed

¼ cup Parmesan Cheese- grated

1 clove Garlic

Big Pinch Sea Salt

Big Pinch Black Pepper

¼ cup Olive Oil

¼ cup Olive Oil

1 small orange cut in half

 

 

1 lb box spaghetti

 

PESTO

Blitz Basil, Garlic,Cheese, salt ,Pepper and ¼ cup olive oil in a Food Processor or a blender.

Pouring slowly add the remaining half of the olive oil until you get a nice think consistency. Try to achieve a Pesto that is not too oily and not too dry.

Season to taste using salt, pepper, and cheese. If Pesto tastes too bitter add a little more cheese or my trick is to use an orange , squeeze half an orange , the juice balances the bitterness.

Taste again and season more if needed.

 

NOTE: If your making the Pesto in advance it will stay fresh in the refrigerator for up to 1 week . To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top. Bring to room temperature before using.

 

Boil Water .

When water starts to boil add plenty of salt.

Add pasta and cook until al dente.

Drain (reserve a little pasta water and set aside. )

Toss pasta and pesto together .(if mixture seems too thick pour a little of the reserved pasta water in to loosen it up.)

 

Serve Hot

ENJOY!!

 


Roasted Lemon Chicken

Succulent and Effortless

 

 

 

Preheat oven to 400*

 

7 Chicken Thighs with skin on  or whole chicken cut up with skin on

 

Olive oil lemon mixture:

in a measuring cup:

Add:

1/4 cup olive oil

1/4 cup fresh lemon juice (4 lemons)

1 clove garlic-chopped or 1 teaspoon powdered garlic

2 tablespoons parsley fresh

pinch of salt

pinch of pepper

whisk to combine.

Set aside

 

 

Pour a little olive oil in the bottom of baking pan.

 

Place chicken skin up in baking pan. Brush tops with olive oil .

Bake in oven until brown- about 30 minutes.

whisk olive oil mixture

Remove chicken from oven and carefully pour olive oil &lemon mixture evenly over the browned chicken.

Replace chicken back into oven.

Lower oven temperature to 325*

Bake for 20 more minutes, basting every 10 minutes.

 

 

Serve with rice spooning lemon mixture from pan over the chicken and the rice.


Banoffee Cheesecake

 

The perfect Christmas delight !

The perfect Christmas delight !

 

Preheat oven to 350.

 

CRUST

1 package Graham Crackers-crushed fine

2 tablespoons Butter-melted

1/4 cup Sugar

zest of 1/2 Orange

pinch of Sea Salt

 

Combine ingredients .

Pour and press into the bottom of an 8”spring loaded pan.

Bake for 15 minutes.

Remove from oven. Leave oven at 350 for cake.

 

FILLING

3 – 8oz. packages of cream cheese-room temp.

1 cup sugar

2 tablespoons flour

sea salt

3 eggs

2 teaspoons vanilla

Zest of ½ orange

 

Combine cream cheese, sugar, flour and a pinch of sea salt. Mix at medium speed until well blended. Add eggs one at a time mixing well after each addition. Blend in vanilla and orange zest.

 

Pour filling over baked crust and smooth out evenly.

Return to oven and bake for 1 hour.

Remove from oven and let cool completely.

Remove from pan set on serving plate.

 

TOPPING

2 Bananas

½- ¾   cup caramel- You do not have to make your own caramel sauce just buy your favorite one, mine is Williams Sonoma Salted Caramel Sauce.

A handful Macadamia Pieces- I toasted mine in oven for 10 minutes to make them fragrant and crunchier-set aside to cool.

 

 

Slice bananas on the diagonal making 3” pieces.

Arrange on top of cheesecake.

Heat the caramel in the microwave for 20-30 seconds or until pourable , be mindful that it is not too hot. If too hot set aside to cool.

Pour over top covering bananas.

Sprinkle with macadamia nuts

Chill then serve !!

 


Italian Chicken Cutlets

On lazy days in my family, we all cook together. Today we made an old family favorite that never lets you down. You have to plan ahead for this recipe because you use stale Italian bread or baguette to make these bread crumbs.

On lazy days in my family, we all cook together. Today we made an old family favorite that never lets you down.
You have to plan ahead for this recipe because you use stale Italian bread or baguette to make these bread crumbs.

 

*4 chicken breasts-  partially frozen .To ensure thin cutlets,  carefully slice chicken breast on the diagonal while chicken is partially frozen and set aside .

*Grate your stale French baguette or Italian bread with a box grater using the largest holes.

you’ll need about

  • 3 cups

To your bread crumbs add:

*1/2-3/4 cup Shredded Parmesan /Romano Cheese

  • 1 teaspoon Garlic Powder
  • 1 teaspoon fresh Parsley- chopped
  • 1 teaspoon fresh Basil- chopped
  • 1 teaspoon Salt
  • 3/4 teaspoon black pepper

mix together and place on a flat plate.

3-4 eggs beaten- in a  wide bottom bowl

assemble

one at a time dip both sides of chicken cutlets into the beaten egg and then into bread crumbs, covering both sides in bread crumbs.

Set breaded cutlets on a clean plate. repeat until all are covered in bread crumbs

To fry :

Heat oil . I really like using avocado oil for this one recipe. But Olive Oil is fine.

Fry until golden brown .

Place fried cutlets on a plate lined with paper towel.Paper towel will absorb any excess oil.

Serve with a beautiful Green Salad.