Anyone in a creative field will tell you that it’s easy to get caught up in the thoughts and feelings that everything you think of has already been done. It’s a pervasive thought and one that can take over if you let it. The reality is, most things have been done and that’s okay, because if you haven’t done them, then it’s still something new that you’re contributing. Your lens, so to speak, gives a feeling and voice to creative things that no one else can. It’s certainly something I grapple with from time to time but you can’t let it dampen your desire to create, design, make, and share. I love Tiramisu, full stop. I love coffee desserts, as you know if this isn’t your first time here, but I also cannot resist the siren call of fresh strawberries in early summer. I did a recipe round up featuring strawberries a few years ago and I have since added several other recipes. So when the idea struck me to do a tiramisu/strawberry shortcake type dessert, I abandoned the classic coffee component, and instead looked to herbal tea to make a juicy, summery Strawberry Tiramisu. It’s an irresistible dessert and it’s also impossible to resist calling it Tea-ramisu. (more…)
Tag: summer recipe
Some foods are classics for a reason, because everytime you reach for them you get just what you’re needing and expecting from the experience. Blueberry pancakes on a slow weekend morning are pretty much my definition of the perfect indulgent breakfast. Through the week it’s spinach and frozen fruit wazzed up into smoothies that get the day started but sometimes on a Saturday or Sunday I like to slow things down, get a bit more nostalgic and bring some smiles to the table with these old school treats. And if it happens to be blueberry season, like it is right now, then all the better! Unless I have to pick them myself, you know how I feel about picking fruit! (more…)
I’ll be honest, with the exception of one recipe I haven’t had great success with banana bread over the years. It’s always stodgy and damp, not enough lift, and often not banana-y enough in flavor. Recently, there were 3 brown bananas on the counter and I debated tossing them into the freezer to keep browning for a banana bread or smoothie in the future but then I thought, screw it! And I made this recipe up as I went along. The result? The best damn banana bread I’ve ever made! Fast! No mixer! Easy to do with minimal ingredients! Honestly, it’s a winner.
Quick and Easy Banana Bread
3 very ripe bananas
1/3 C vegetable oil
1 cup light brown sugar
1/2 tsp hazelnut extract
1/2 tsp vanilla extract
2 Cups all purpose flour
2 tsp baking powder
1/2 tsp salt
Mix all the wet ingredients together until well combined. Add the dry ingredients in two parts, mixing just until combined with each addition. Scrape the batter into a greased loaf pan and bake for 45 minutes at 350 degrees until a toothpick or skewer inserted in the center comes out clean. Allow to cool for 5 minutes in the pan then cool completely, out of the pan, on a wire rack.
I make no secret of disliking the heat of summer. And that’s coming from an almost lifetime resident of Vancouver, a city with one of the mildest climates out there. It was 34C here today and it made me a bit kicky and punchy. When the heat hits I tend to like my dinners al fresco, my drinks extra icy and my desserts chilled. Honestly, you couldn’t pay me to turn on the oven today.
This is the return of my ultra coconutty, extra zesty, avocado lime pie, originally posted in 2013. I call it dreamy frozen avocado lime tart because it is just that: dreamy. It’s luscious and creamy with a sweet tart avocado mousse filling. It’s simple to make with a raw coconut and oat crust that comes together in about 5 pulses of a food processor. Painless to make, and really delicious. I know what you’re thinking, but it’s nothing like guacamole. I promise!
You’ll need to give it a deep chill, so make it in the morning for dessert. Don’t tell your guests what it’s made from and have them guess. They will be pleasantly surprised by the results. Enjoy!
Dreamy Frozen Avocado Lime Tart
makes 1 – 9″ no bake pie
for the crust, pulse the following ingredients in a food processor until well mixed:
1½ C unsweetened shredded coconut
½ C raw oats
2 Tbsp honey
2 Tbsp coconut oil
Press the mixture into a 9 inch pie plate. It will be damp and soft and easy to press up the sides and bottom of the pan. Place crust in the freezer while you prepare the filling.
Wipe out the food processor and add to it:
the flesh of 4 ripe avocados
zest and juice of 2 limes
¼ C honey
½ tsp pure vanilla extract
Blend the above ingredients until very smooth. Scrape into the chilled crust and spread until smooth.
Garnish with ½ C coconut that has been toasted in a dry frying pan over medium heat until golden brown. (optional)
Chill 2 hours until very firm. Serve cold.
Makes 8 servings.
Aren’t summer evenings beautiful? I was clicking through the archives looking for a good recipe to re-post and I came across this one. Not only is it delicious, but the picture grabbed my attention. I love, love, love the long shadows and warmth of the light on a summer evening. This is a fresh, easy salad and goes particularly well with grilled chicken. The concord grapes give it some sweet tang and the sundried tomatoes add textural interest. A sprinkling of pepitas (green pumpkin seeds) or toasted almonds would not be unwelcome either.
Summer Time Salad
makes enough for 4-6 people
2 medium zucchini (courgettes), juliened
2 C fresh corn kernels
1 C concord grapes
2 C cherry tomatoes, halved
6 sundried/ovendried tomatoes, rehydrated in some warm water and juliened
a large handful of mixed fresh basil and parsley, torn or chopped.
Combine all ingredients in a bowl and toss with a drizzle of olive oil and the juice of half a lemon. Add coarse salt and pepper to taste.