Blueberry Pie

Who doesn't love pie? Especially in the summer months when fruit is ripe and in season! One of my favourites is blueberry pie.. homemade! None of that store bought stuff (it makes me run for the hills, ugh!)

I feel like pie is one of those foods where if you don't have the best tasting slice to eat, don't bother eating. Am I just a pie snob? I'm certainly picky with the crust, as I always enjoy using an all butter dough.
Today I am sharing with you my blueberry pie recipe. If you're in the mood for deliciousness, give it a try and if you have some vanilla ice cream or lemon sorbet in your freezer, enjoy your slice a la mode.

Ingredients
Dough/Crust

1 cup cold butter, cubed

2 1/2 cup all purpose flour

2/3 cup ice cold water

3 tbsp granulated white sugar

1 tsp salt

1 egg (for crust egg wash)

Filling

4 cups fresh blueberries

1 cup sugar

1/3 cup cornstarch

1 tsp salt

1 tbsp butter

Juice and rind of 1/2 a lemon

Method
Crust

In a stand mixer, add flour and butter and mix using dough hook attachment. Mix for 2-3 minutes on medium speed until flour resembles cornmeal, then add remaining ingredients until it mixes into dough. If you don't have a mixer, you can use a fork to press the pieces of butter into the flour, and slowly add the other ingredients until dough forms. Roll by hand and plastic wrap, then place into the refrigerator for at least 3 hours.

Filling

Add blueberries, sugar, cornstarch, salt and lemon into large bowl. Let sit for 30 minutes +. 

Preheat oven to 400F. Remove dough from refrigerator and cut in half. Roll out both into the shape of a circle and line bottom of 9" pie dish with one crust. Add blueberry filling and dot with 1 tbsp butter, and then add the other crust over top. Seal edges of both crusts

with a fork, or fold over to close. Give crust an egg wash, sprinkle with a pinch of granulated sugar and poke a small hole or two in the centre of the top pie crust.

Bake in oven for 50-55 minutes or until golden brown. 

Enjoy!

Zucchini Tart

Everywhere I look these days, I see Zucchini. From local farmers markets to backyard gardens. They're so fresh and so delicious that I've decided to come up with different ways to use them in my cooking. The other week I made some delicious patty cakes (recipe is on my Instagram). Today though, I have decided to make a tart. Give my recipe a try. You'll love it.





Ingredients
Dough/Crust
1/2 cup cold butter, cubed
1 1/4 cup all purpose flour
1/3 cup ice cold water
1 tbsp granulated white sugar
1 tsp salt
(make sure to wrap dough and place in refrigerator for 3hrs)

Filling
6-8 medium zucchini
1 onion, diced
3 eggs
1/2 cup feta cheese
1/2 cup cream cheese, softened
1/4 cup milk
1 tbsp all purpose flour
2 tsp salt
1 tsp black pepper

Method
Preheat oven to 375F. Roll out crust and place into tart dish or pie dish. Peel the zucchini into thin slices, and set aside. Mix all other ingredients and pour into pie dish. Roll zucchini thins into little roses (see my Instagram video) place around the rim of the pie and move inwards until the whole top is covered. Bake in oven for 50 minutes. Enjoy!





Peach Galette

Peaches are in season right now which gave me the hankering to make a delicious peach dessert. I decided to be a little different today and made a peach galette which tastes very much like my peach pie or tart. A galette is a French term used to describe a large round pastry or pancake. It's rustic looking appearance and simple yet delicious ingredients make it a popular go to dessert and is commonly enjoyed in the summer months.

Ingredients
Dough/Crust

1/2 cup cold butter, cubed

1 1/4 cup all purpose flour

1/3 cup ice cold water

3 tbsp granulated white sugar

1 tsp salt

1 egg (for crust egg wash)

Filling

8 peaches, sliced

1 cup granulated white sugar

2 tbsp water

1 tbsp all purpose flour

1 tbsp orange blossom water

1/4 tsp salt

1/4 tsp ground cardamon

or

1/2 tsp ground cinnamon 

Method for crust

In a stand mixer, add flour and butter and mix using dough hook attachment. Mix for 2-3 minutes on medium speed until flour resembles cornmeal, then add remaining ingredients until it mixes into dough. If you don't have a mixer, you can use a fork to press the pieces of butter into the flour, and slowly add the other ingredients until dough forms. Roll by hand and plastic wrap, then place into the refrigerator for at least 3 hours.



Method for filling

Wash and slice yellow fleshed peaches. Place in large bowl and add all other ingredients. Mix well, then let sit for 20 - 30 minutes to soften and for liquid to release from fruit. 

Assembly

Preheat oven to 375F. Roll out dough on a floured counter top into a large circle. Make sure to not roll it too thin. If convenient, place dough on pan lined with parchment paper before assembly to prevent galette falling apart during transition. Lay peach slices clockwise in a circle within a circle in the centre of the dough, and fold over the sides. Give crust an egg wash and sprinkle sugar and salt over top. Place 2 or 3 pea sized pieces of butter on top of the peaches and drizzle the remaining peach liquid overt top the fruit and pop into the oven for 1 hour. 

Serve hot with vanilla ice cream.
Enjoy!

Buttermilk Pancakes

If you want to eat the most yummiest and fluffiest pancakes, give my recipe a try. It's easy and delicious but be warned, if people see you making them, you'll spend an hour serving up many of them because they are so delicious.
Here is a recipe that makes enough pancakes for two (or one super hungry pancake lover)

Ingredients
1 cup all purpose flour
1 cup buttermilk
1 egg
3 tbsp sugar
1 tbsp melted butter ( extra 1 tsp butter for pan)
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt

Method
In a large bowl, whisk all ingredients together for a minute or two.

Heat and lighly grease a pan or griddle with butter on high for 2 minutes and lower to medium heat.

Pour a small ladle's worth on pan, and wait until the batter shows a few bubbles - about 1 minute. Flip over for about 20 seconds until lightly golden brown. Serve with butter and maple syrup.
Enjoy!

Qatayef

If you know someone of Arab heritage, and you merely mention the word Qatayef, I can pretty much guarantee you will have their full undivided attention. You see, this stuffed pocket of goodness is one of the most delicious desserts to ever come out of the Middle East. What's not to love? A soft crepe, filled with a sweetened smooth cheese, or a spiced walnut mixture, folded and smothered in butter, baked or fried until crisp and then drenched in syrup. Ohhh yaaaa....

If you want to enjoy this, and feel some serious guilt (because there's NO way you can just east one or two... more like seven) give the recipe a try.

Ingredients

Crepe

1 1/2 cups all purpose flour

1 cup warm water

1/2 milk (room temperature)

2 tbsp sugar

2 tsp baking powder

1 tsp dry active yeast

Filling - Cheese

2 cups smooth ricotta cheese

4 tbsp sugar

1 tsp lemon zest
*can be severed with crushed pistachio 

Filling - Nuts

2 cups crushed walnuts

4 tbsp sugar

1 tsp cinnamon

1/2 tsp nutmeg

Syrup

2 cups sugar

1 cup water

1 tbsp orange blossom water

(cook in saucepan and let simmer on low heat for 10 minutes)

Method

In a large bowl add yeast, warm water and buttermilk. Mix and let stand 5 minutes. In the bowl of your electric mixer, add remaining dry ingredients. On low speed, slowly pour the wet ingredients and slowly raise the speed to medium and mix for 2 minutes. Cover the bowl with the batter with a towel for 20 minutes.

When ready to make, lightly grease and heat a pan or griddle and pour 1/4 cup of the batter per each crepe. When the open face is covered with bubbles, remove from pan. Do NOT flip like a pancake. Then choose your mixture, fill with 2 tbsp and fold closed into a crescent moon shape by pinching the edges. When complete, place on large cookie sheet, brush each one with a bit of melted butter and bake in oven at 400F for 10-12 minutes so they crisp up. Then pour syrup over top when ready to eat. This recipe will yield 16 Qatayef.

Enjoy!

Hummus

You know it. You love it. You can make it in no time. If you're like me, you're eating this on a daily basis and loving every bite.
Here is my easy hummus recipe.

Ingredients
2 cups drained, cooked chickpeas
4 tbsp tahini
4 tbsp evoo
2 tbsp fresh lemon juice
1 glove garlic, chopped
1 tsp salt

Method
Combine all ingredients in food processor. Blend hummus until smooth, about 2 minutes. Spread onto serving plate and serve warm or cold for breakfast or snack.

Top with  pomegranate seeds or sautéed ground lamb or extra virgin olive oil and paprika. Enjoy with pita!

Baked Egg in Avocado

Baked Egg in Avocado

Have you ever thought about baking an Avocado? Yeah, neither did I, until a friend mentioned how good it really was. I cringed, not gonna lie. Warm avocado? Surely, that couldn't taste good! But of course being a foodie, I had to try. To my surprise it was very delicious and tasted yummy smothered over my toasted rye.

Here is a quick recipe for you to give a try.

Ingredients
1 large avocado
2 eggs
pinch of salt
cracked pepper
cheese optional


Method
Preheat oven to 450F. Slice the avocado in two and carefully remove pit. Crack one egg in each hollowed centre. Pinch spices over top eggs and bake in small cooking pan, egg side up, for 15 minutes. If you are adding cheese, sprinkle on avocado the last 2 minutes of baking.

Enjoy!