Pie! We Love Love pie!

It’s berry season up here in Eastern Ontario. Raspberries, blueberries: yum yum! Since I’ve been making for the last month or so (for the Cornwall Farmer’s Market) I decided yesterday afternoon to try my hand at a raspberry and blueberry pie. Must say I was quite pleased with the result. We ate almost one whole pie last night, then this morning I cut a piece out of the second one and brought it to my good foodie friends Keitha and Monique. Here’s a pre-oven and out of the oven picture.

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Love and berries…

Gala Apple Crumble

With apple season a little earlier this year, I thought to myself: “I should share a apple recipe” The fruit crumble is such a simple and satisfying dessert, or breakfast for that matter. It takes hardly any time to assemble and yet the reward is sweet and satisfying.

The Gala Apple Crumble


3 Gala Apples sliced, and then chopped into somewhat small pieces
1 tsp cinnamon
1/2 tsp powdered ginger
1/2 tsp all spice
1/2 tsp nutmeg
2 Tbs granulated sugar
2 Tbs brown sugar
1 Tbs butter

For Topping:
1/2 tsp cinnamon
1 Tbs brown sugar
1/4 cup flour
2 1/2 Tbs oats
2 Tbs cold butter
pinch baking soda

In a medium mixing bowl add all ingredients from top section and stir to mix. Pour into greased baking dish of choice (not too big since this is for a small batch of apple deliciousness).

Using same bowl add all Topping ingredients and mix the cold butter in until it is a crumby texture. Pour topping onto the Apples.

Bake at 375 degrees til golden and bubbly, about twenty minutes.

Serve the crumble with a little cream poured over top. The creaminess and the apples that were both sweet and tart are a perfect afternoon delight.

Love and Apples…

Strawberry Cake

Here’s a fun recipe to make with frozen strawberries.

Yes, you can trick your guest into thinking is was made with fresh-picked berries! Note: this cake won’t work if the berries are not frozen.

Put your oven at 350F and spray some non-stick spray into a pyrex or glass pan (9″ x 13″).

– 2 eggs (slightly beaten)
– 1 cup of white sugar
– 1/2 cup of vegetable oil
– 1/4 cup of freshly squeezed orange juice (lemon or lime juice will also work.
– 1 3/4 cups of all purpose flour
– 2 teaspoons of baking powder
– 1 teaspoon of vanilla extract
– 1 cup of frozen strawberries (you can substitute with blueberries or raspberries (frozen))

Mix eggs, sugar, oil and orange juice. In an other bowl, sift the flour, baking powder. Add these dry ingredients to the wet ingredients. Mix well. Add the vanilla and mix. When all of the ingredients are well mixed, fold-in the strawberries.

Pour the mixture into your prepared pan. Place on the centre rack of the oven, and let cook for 45 to 50 minutes. When a tooth pick or cake checker comes out clean it’s ready.

I recommend adding a little bit of whipped cream on top of each piece before serving. This cake tastes better when it’s cool or room temperature, so if your having a dinner party, make it first thing in the morning!

Peace and berry goodness…

Strawberry time

What’s the first thought that comes to your mind, when you think of strawberries?

It is probably of a mouth-watering dessert of strawberries mixed with fresh cream? There’s nothing that says “Hello Summer” quite like eating a juicy vine-ripened strawberry that has been ripened to perfection in the early summer sunshine.

Strawberries serve more than just fulfilling the sweet tooth. It is packed with hordes of health benefits, making a nutritious fruit for mind and body.


Selecting and Purchasing Strawberries:

Naturally the best strawberries are the ones you pick yourself from your local strawberry fields or purchase from your local produce stands and/or Farmers’ markets.

In the stores, always choose locally grown strawberries during the harvesting season (they are sweeter and juicier than those that are bred for shipment). Remember, your local strawberry season only lasts 3 to 4 weeks.

When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps (stems). The caps should be bright green, fresh looking and fully attached. Berries should be dry and clean; usually medium to small berries have better eating quality than large ones

Strawberries do not ripen after they have been harvested, so choose strawberries that have been picked fully ripened. They should have bright red color, natural shine and fresh looking green caps.

Select berries that are in dry; unstained containers (stained containers may indicate over soft berries that are not freshly picked). Mold on berries spreads quickly – Never leave a moldy berry next to a good one.

Storing and preparing strawberries:

Use the berries as soon as possible as strawberries ripen no further once picked.

Before using or storing, sort through the strawberries and separate the soft ones from the firm, fully ripe berries. Discard any mushy or spoiled berries.

Leave the caps (stems) on the strawberries until ready to eat or use in your recipes.

For best flavor, do not wash the strawberries until you are ready to eat or use them. Moisture is the enemy when it comes to storing strawberries.

As strawberries tastes best at room temperature, remove from the refrigerator approximately 1 hour before they are to be used.

Store fresh strawberries in a colander in the refrigerator. This allows the cold air to circulate around them. Do not