Omega’s, Protein, Vitamin C for breakfast.
Looks so pretty sitting in your fridge just waiting for you…..
Simple to make:
- make the chia pudding…..2 cups almond milk to 1/2 cup chia seeds. Combine the two the night before. big fyi: Stir the chias into the almond milk, stir often until the seeds plump up. Leave covered in the fridge overnight.
- Purchase your freshest fruit of choice and layer in a glass. It’s fun to see the layers
- You can even puree some of the fruit as one layer
- Top with favourite granola…..or chopped raw nut mix
- I then place a piece of cling film overtop each glass…..these will keep for at least 2 or 3 days
- The 2 cup almond milk to 1/2 cup chia seeds will make 6-8 parfaits, depending on the size of your glass
- Good morning sunshine…..
I love this dessert…..it could well be one of my favourites!
Pears can be poached in either red OR white wine……I prefer to poach mine in red wine, and I also consider this a fall/winter dessert….must be the burgundy colour of the pears and the subtle wintry spices that evoke the first brisk autumn night or a cold winters eve…..
I recently made these this past February….they were a hit…..in fact, a friend and excellent caterer called them ‘superb’ ooh la la….
Very simple to make, though a couple key steps are crucial:
- Choose ripe but firm, unblemished Bosc pears, Bosc are best….they won’t disintegrate in the poaching process (nod to Martha there)
- Choose pears that have their stems firmly intact! this will be key upon presentation
- Before poaching, Trim the end of the pear, the root end and NOT the stem end. You want to cut the end off so that the poached pear will stand upright on the plate without falling over
- Seemlessly in one stroke trim the pears of their skins
- Pears are best made ONE DAY IN ADVANCE
- I must admit the recipe is part Julia Child and part Martha Stewart
- Purchase a decent medium body red or white wine, one that you would drink. If going for red wine, anything NOT pinot noir as it won’t give the nice depth of colour you are looking for and lacks flavour substance
- One bottle will do 6-8 pears
- Into a large soup kettle combine the bottle of wine, one recipe simple syrup, see below, and enough water to just submerge the pears (you don’t want to dilute the wine with too much water)
- Add to the pot: 1 cinnamon stick, 4 juniper berries, if you have on hand, 6 whole cloves, and one star anise
- Set a piece of parchment on top of the submerged pears (cut to the size of your pot) Cover pot with lid
- Bring to a boil, reduce heat immediately to a slow simmer. Stir the pears every now and then so that they colour evenly. Simmer for 20 minutes or so, when you think they are done (just soft) insert a sharp knife to check. You don’t want the pear mushy, the knife should insert easily but should still be a bit firm
- Remove pot from heat. Remove lid from pot but leave the parchment. Continue to stir the pears until they cool off, ensuring even red wine colour distribution.
- Once cool…..place the whole pot in the fridge overnight (return lid to the pot)
- Next day:
- Carefully with spoon, remove the pears from poaching liquid, stand up cut end down
- Simmer the poaching liquid and reduce to a syrupy consitency
- Serve the pears on a plate or wide shallow bowl…..stand the pear, drizzle reduced syrup over pear to form a small pool on plate
- Dollop of soft whipped cream or creme fraiche alongside the pear
- Can shave best dark chocolate over all (optional)
- Fork and spoon, both are necessary……fork to spear and hold the pear steady, spoon to gather speared fruit, syrup and whipped cream in one delicious mouthful
- Bon Appetit
as per Julia Child:
“the rule for poaching syrup: the proportions for a fruit poaching syrup are always 1 1/2 cups sugar for each quart of liquid – water or wine or 6 Tbsp sugar per cup of liquid “
(in the above instance i used water)
hi I’m posting this recipe again, just in time for Hallowe’en……..
when carving the pumpkin this year-don’t forget to save the seeds to roast and eat as a delicious and nutritious snack. Pumpkin seeds = good source of zinc and magnesium which is beneficial to the skin and bones.To roast:Place the seeds into large bowl, toss with olive oil, and sea or kosher salt. Spread the seeds onto a parchment paper lined baking sheet and place into preheated 400 degree oven. Roast until golden brown * at this high temperature about 5-8 minutes, keep your eye on them. (turn the seeds half way through roasting)
Yummmm I used to make this pizza often when the kids were small, loading it up with all kinds of veg
I made it just the other night simply with a ton of sauteed red peppers and purple onion-1 ‘Manoucher’ round Focaccia
-your favourite tomato sauce ( i like to keep on hand Pusateri’s sauce semplice or Ronzoni’s tomato basil)
-1 large red pepper, organic
-1 large purple or white onion, organic
-shredded mozzerella cheese, organicPreheat oven to 375 or 400, depending on the ‘hotness’ of your oven (you want the oven fairly hot, it will bake for a very short time)
Slice the red pepper and onion, then saute quickly over high heat with a bit of olive oil
Remove from heat
Spread a somewhat generous amount of tomato sauce on the focaccia
Spread the mozzerella over the tomato sauce
Then finally spread the sauteed peppers and onionPlace the pizza on a parchment paper lined baking sheet
Place in the oven until the pizza starts to bubble and you can smell it cooking
***About 7 to 8 minutes, not long at all
Remove from oven, let sit for 1/2 minute
Finish the pizza off with a seasoning of sea salt and freshly ground black pepper
don’t forget the glass of red wine
1 white (organic) onion, quartered and very thinly sliced
1/2 tsp sea salt
Juice of 1/2 organic lemon
1/2 tsp paprika
1/2 tsp cayenne
2 Tbsp organic cilantro, chopped-Deborah Madison, Vegetarian Cooking for Everyone*this is a great condiment to just about anything
** onions are a great source of vitamin C, and chock full of heart-healthy flaviniods
220 g (7oz) unsalted butter, room temp
2 Tbsp fines herbes, all herbs organic ( 1/2 Tbsp each of parsley, chives, tarragon, chervil, finely chopped)
1 1/2 tsp lemon juice, organic
Mix the butter, herbs and lemon juice thoroughly. Form into a large roll and keep in the fridge to use as needed. Use instead of a sauce to garnish fish and meat and/or toss with peas, new potatoes or any other veg.
Variation: add watercress, garlic, or spring onions, all finely chopped.
1 small whole organic chicken, washed and dried – inside and out
combo of any of these herbs – thyme, rosemary, tarragon, parsley
juice of 1/2 lemon, organic
salt and freshly ground black pepper
splash of olive oil
‘Butterfly’ the chicken by cutting right down the backbone-so that it will lay flat on the baking sheet
Throw the chicken, lemon juice, herbs, salt, pepper and splash of olive oil into the ziploc bag. Seal and shake gently to dispurse seasonings
Let marinate in the fridge overnight or the afternoon-either is fine
Lay the chicken–bones facing downward–onto the parchment lined baking sheet
Set in pre-heated oven 425 for one hour or so (the high temperature roasts, browns and crisps the chicken quickly)
Let sit for 5 minutes before cutting into quarters or fifths depending
*I must give credit to Nigella Lawson, I saw her do this some time back on one of her shows