The French Pirate

Who doesn't want to be a pirate and a French one at that. This is a lovely weekend... anytime cocktail to be enjoyed by many.  

French Pirate
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1/2 oz orange curacao liqueur

1 oz dark rum

champagne

In a fluted champagne glass, add the orange cacaco and dark rum; top up with champagne. Cheers! 

My husband was the hand model so that you may see the colour of this cocktail. It is quite and interesting one. 

Have a great weekend everyone! - JD 

Leftovers #32 ~ The Anything Goes Salad

Having little bits of this a that in the refrigerator and pantry can bring together a tasty meal or side under the most creative circumstances. For this salad, anything goes... or went into it. The only thing I bought were the tomatoes; other than that everything else was leftover or on hand. Sometimes, salads do not have to be about the leafy greens. 

First I made the dressing... in a dressing shaker, I mixed together avocado oil with lime zest, lime juice, grainy mustard, honey, summer savoury herb and pepper.   

I had some leftover chickpeas, lentils, and sliced mushrooms which were tossed in oil and seasoned and roasted in a 425ºF oven until browned. As those roasted I chopped and sliced the green pepper, red pepper, and cucumber. They were placed into a large bowl. I then added a handful of cherry tomatoes, almonds and dried cranberries. I found a few slices of multigrain seed bread so I cubed the bread and once the chickpeas, lentils, and mushrooms were finished roasting and placed in a separate bowl to cool, I toasted the cubed bread in the oven, under the same temperature 425ºF, for a few minutes. Creating croutons. 

I then added the cooled roasted mixture to the large bowl of fresh veggies and drizzled the avocado lime dressing over everything. Gave it a really good toss then added the croutons and tossed again. What is not pictured here is the nice golden brown slices of pan-fried halloumi cheese I placed on top. 

Notes: All ingredients made a fairly large salad which there were leftovers; and the next day the croutons softened a bit however very flavourful, crisp and still delicious!  

Coconut Lime Pistachio Gelato

This straightforward no-churn recipe is a breeze to make and within 24 hours or less you have a delightful tangy treat. 


Coconut Lime Pistachio Gelato

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1 can of coconut milk

1/4 cup coconut oil, melted
the zest of 2 to 3 limes

1/4 cup lime juice (approximately 3 limes) 

1 cup caster sugar

1/4 teaspoon salt

1/4 cup of roughly crushed pistachios, shelled

edible rose petals, to sprinkle on top  

In a large bowl, whisk all the ingredients together, except the pistachios, until completely smooth. Once all ingredients are nicely incorporated add the pistachios; stirring with the whisk to distribute evenly. Pour into a dish or a plastic container; sprinkle with the rose petals and cover with the lid or plastic wrap. Freeze for 8 hours or overnight or until the gelato is set. To ease serving, allow to soften slightly on the counter for about 10 minutes.

Notes: I let the gelato set overnight. Also you do not have to add the pistachios to the gelato you may just sprinkle them on top with the rose petals for a more decorative feel.  

Hope everyone is having a good week so far. - JD 

Spicy Oven Baked Mumbai Curry

When I make curry for dinner, I usually cook it stove top however after making it this way I can not figure out why I haven't done this sooner. Placing a dish inside the oven and walking away from the kitchen became more tastier and easier with recipe.  

Spicy Oven Baked Mumbai Curry

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2 teaspoons coconut oil or 2 tablespoons butter

1 large onion, peeled and chopped

2 carrots, peeled and chopped

2 to 3 cloves garlic, crushed

1 kg (approximately 6 pieces) of skinless boneless chicken breast, cut in half

2 tablespoons Mumbai Seasoning Mix

1 large can of diced tomatoes (approximately 796ml)

Pre heat oven to 350ºF. 

In A large skillet sauté the onion, carrots, garlic in the coconut oil for a few minutes, until slightly soft.

Add the pieces of chicken and begin to sear on all sides. Sprinkle the Mumbai seasoning mix over the chicken and vegetables and sauté for a bit longer. Add the diced tomatoes and stir. Transfer the chicken curry mixture to a large casserole baking dish, add salt and pepper to taste, bake uncovered in the preheated oven for 1 hour. Serve with brown rice and chutney.

Notes: Try this recipe using chicken thighs. Make this dish vegetarian. Add more Mumbai seasoning for a truly hot curry! Try a different curry spice mix or create your own. Also curry paste may work too, although I have never tried it.

* Mumbai Seasoning Mix may consist of the following: Coriander, Cayenne, Ginger, Tumeric, Pepper and Spices. 

Have a good weekend everyone! - JD 

Leftovers #31 ~ Apple Goats Cheese Phyllo Squares

It is rare there is leftover phyllo pastry or goats cheese however apples always seem to be lying about the kitchen and prove to be handy with this recipe. Pair all three together and you have created a very delicious dessert. 

Apple Goats Cheese Phyllo Squares

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8 sheets of phyllo pastry

6 apples, peeled, cored and diced

2 teaspoons cinnamon

2 tablespoons dark brown sugar

about 1 to 2 tablespoons melted butter

more melted butter for brushing, approximately 3 to 4 tablespoons 

sliced almonds for garnish

Preheat the oven to 350ºF and line a baking tray with some baking parchment paper, set aside. 

Place the diced apples into a large bowl and add the cinnamon, sugar, and melted butter. Toss to coat. Set aside.

Undo the sheets of phyllo pastry and lay on a flat clean surface. Going down the middle cut the sheets in half and going lengthwise, cut the sheets in half, again. You should have 4 separate rectangles with 4 phyllo pastry layers each. Brush each set of sheets, including the top layer, with melted butter until all sheets have been buttered and laying on top of one another, you will now have 4 separate well buttered phyllo rectangles...

Crumble the goats cheese to one side and spoon the apple mixture over top...

Fold over, or in half, to form a smaller rectangle, sealing the sides with melted butter. Folding the sides inwards, as tightly as you can, until you have a lovely square parcel, brush with the melted butter, to hold the sides in place, and place seam side or folded sided down on the prepared baking tray...

Repeat the same until all are done then brush the tops with melted butter and sprinkle with the sliced almonds and bake until nicely brown and crisp approximately 30 minutes.

 Ready to serve. A delicious dessert or Sunday brunch drizzled with maple syrup.

Notes: This recipe makes 4 large apple goats cheese squares however you could cut the phyllo pastry again to get 8 small squares. You could also add honey or walnuts to the apple mixture.   

Hope everyone had a great weekend. - JD 

Gin Cocktail... Rosy Cheeks

The weekend is just about here and will bring some warm temperatures and what better way to relax than with a cocktail. A gin cocktail, that my husband calls... Rosy Cheeks! His play on words, although I do agree, as the colour reminds me of how ones cheeks become rosy after being out in the cold during the winter months. Winter months aside, this is a bright crisp cocktail.   

Rosy Cheeks 

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5 oz of Gin

2 oz of Dry Vermouth

1 oz of Rose's Cranberry Twist Mix

a dash of Angostura Bitters

2 cheeries for garnish, optional

Place a couple of ice cubes into a cocktail shaker. Add the gin, dry vermouth, cranberry twist, and bitters and shake, respectfully. Pour into a martini glass and add two cherries for garnish, if you wish. Cheers and enjoy! 

There will be plenty of sunshine so I hope everyone has a great weekend! - JD 

Food Photo of the Day ~ Tomato & Herb Soup

This week has been one of those weeks where one is being pulled in many directions and not giving time for much of anything else. I suppose that can be said for just about any week however this week I am feeling it the most. I did manage to make our classic tomato and herb soup. Full of lovely tomatoes, onions, thyme, rosemary and garlic. Simple yet substantial.

Hope everyone is having a good week. - JD 

Food Photo of the Day ~ Chicken and Pineapple Pizza

I make plenty of homemade pizza. Trying different toppings and sauces however the adage of keep it simple has never been more truthful with this one. A straight forward chicken and pineapple pizza with goat's cheese was at the request of my daughter... although hot sauce was added after for a bit of a kick. 

Hope everyone had a good weekend. There was plenty of sun and wind to go around.     -JD 

Blueberry Chai Coffee Cake

This coffee cake has a nice sweet spicy flavour that works well with the fresh blueberries. If you do not want a very aromatic flavour of chai spice then simply add less or try adding British mixed spice. As coffee cakes go this recipe is quick to whip up and delivers the recognizable texture that is coffee cake.   

Blueberry Chai Coffee Cake

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2 cup all purpose flour

1/2 cup coconut sugar

1/2 cup caster sugar

3 teaspoons baking powder

1 teaspoon salt

2 teaspoons chai spice baking blend 

1/3 vegetable oil

1 egg

1 cup milk

1 cup blueberries

Crunchy Topping: 

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Using a fork mix the following ingredients:

2 tablespoons soft butter

1/4 cup brown sugar, packed

2 tablespoons flour

1 teaspoon cinnamon

1/2 cup chopped nuts or coconut (optional)

Preheat the oven to 350ºF. 

Grease and flour a square baking tin. Line the bottom with a piece of parchment paper.

In a large bowl, sift the flour and blend in all other dry ingredients (coconut sugar, caster sugar, baking powder, salt, and chai spice)  together. 

Add the vegetable oil, egg, and milk to the dry ingredients. Beat for 2 minutes. Pour the batter into the prepared baking tin. Place the blueberries on top of the batter and cover with the crunchy topping. Bake 35 to 40 minutes. Serve warm. 

It was supposed to be warm today however the clouds are looming and there is a coolness in the air. Hopefully by midday things will shift. Have a good weekend everyone! - JD 

Leftovers #30 ~ Turkey Strudel

I can say that this is the last of the leftover turkey posts. I believe I have featured this recipe before however thought it was worth another post. Spicy and flavourful however the combination of curry and cheese work so well together. The vegetables may be substituted for others and the meat may also be substituted for tofu, chickpeas or chicken.  

Turkey Vegetable Strudel 
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1 onion, chopped
2 carrots, coarsely grated
1 cup of cauliflower florets, chopped into small pieces
1 medium potato, diced
1/2 cup fresh or frozen peas
2 tablespoons mild curry paste
1 teaspoon dried thyme
2/3 cup of water
1 cup cooked or leftover turkey, diced
1 egg, beaten
2 tablespoons cream or light buttermilk
2 ounces (50g) Old Cheddar Cheese, grated
2 to 3 tablespoons butter
8 sheets of filo pastry
sesame seeds to sprinkle

Preheat the oven to 375ºF/190ºC/Gas 5 and prepare an baking tray lined parchment paper. 

In a bit of oil, sauté the onions, carrots, peas, cauliflower, and potato over medium heat for about 5 minutes. Add the thyme water and curry paste and continue to cook, uncovered, for about another 10 minutes. Remove from heat and add the turkey; stir to incorporate everything together.  

Allow the mixture to cool. Once cool, then mix in the egg, cream and cheese. Chill until ready to fill and roll.

Melt the butter and lay out four sheets of filo pastry, slightly overlapping them to form a large rectangle. Brush with butter and fit the other four sheets on top. Brush again.

Spoon the cooled filling along the long edge, then roll up the pastry. Tucking in the sides, the best you can, as you go. Transfer to the prepared baking tray and brush with the remaining butter and sprinkle the sesame seeds over the top. Bake for about 25 minutes or until golden a crisp. Let stand for 5 minutes before cutting. 


Wednesday, the middle of the week, and I hope everyone is having a good one so far. 
- JD 

Leftovers #29 ~ Turkey Coronation with Jacket Potatoes

There is Coronation Chicken however I decided to make Coronation Turkey; as I was still on a roll with the turkey leftovers. Just make it the same way as you would do with chicken. It  was quite flavourful and is a dish I would make again. The leftover turkey was diced and tossed with sliced celery, sliced almonds, chopped cranberries, diced red onion, lime zest and freshly squeezed lime juice from one lime and about 2 tablespoons of curry powder. Then about 3/4 cup of light sour cream and 3 tablespoons of light mayonnaise was added to hold everything deliciously together. The Coronation Turkey was then served over jacket potatoes and topped with some onion jam. Spinach and arugula leaves were the tossed salad of choice.  

Hope everyone had a great weekend. We did as there was plenty of sunshine to go around. - JD  

Leftovers #28 ~ Turkey Hot Opens

I pondered for a bit as to what I would make with all the leftover turkey. Hot Opens were a given and that is exactly what we had the following night. They are an easy way to make a quick delicious meal to feed the masses. All you need are some slices of bread and gravy. Place the leftover meat on top of the bread and pour gravy over top. That's it! I did steam some carrots to round out the meal however mushy peas and mashed potatoes were plenty; which made this a leftover meal of epic proportions. 

Hope everyone is having a good weekend! - JD 

Chocolate Walnut Fudge Cake

My daughter decided that a Chocolate Walnut Fudge Cake was the perfect Springtime recipe and a great way to have more chocolate. The cake itself is moist and... of course, chocolatey! I suppose that you do not have to icing this cake however my daughter was feeling rather decadent and wanted a double chocolate taste and the chopped walnuts on top gave us a peek as to what was inside. I supervised mostly and if need be her brother was there to lend a helping hand. 

Chocolate Walnut Fudge Cake 

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1 1/4 cups all purpose flour

1 cup caster sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons vegetable oil

1 cup of milk

1/2 teaspoon vanilla

1 egg

3 sq. unsweetened chocolate (3 oz), melted 

2/3 cup chopped walnuts

Heat oven to 350ºF.

Grease and flour a square baking pan (9"x9"x2ish") and place a piece of parchment paper on the bottom. 

Sift the flour into a large bowl and then add the sugar, baking powder, soda, and salt. Use a whisk to combine together.  Add the oil, milk and vanilla. Beat with a hand held mixer for about 2 minutes on medium speed. Scraping down the sides and the bottom of the bowl constantly. Add the eggs and the melted chocolate. Beat for 2 more minutes; scraping the bowl frequently. Stir the walnuts into the batter; then pour into the prepared pan and bake for 35 to 40 minutes. Cool completely before icing.

Easy Chocolate Icing

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1/2 cup butter, softened

1 1/2 to 2 cups icing sugar

1/4 cup good quality cocoa powder

1 to 2 tablespoons milk or low fat buttermilk

1 teaspoon vanilla

Using a hand held mixer, beat the butter until fluffy. Add the icing sugar, cocoa powder, milk, and vanilla and beat until fluffy. Adjust with more milk if necessary.