This is hardly a recipe. It’s a fridge full of fresh summer fruit and a sweet tooth after work. It’s something to pop in your mouth while you’re making dinner and are too hungry to wait for it to be ready. It’s a little bit of sweet with a little bit of antioxidant. 4 ingredients to enjoy on a deck, porch or patio, savouring the simplicity of the season.
You can easily adapt this recipe based on how many cherries you’d like to make (I did 10)
10 ripe cherries
1/4 cup chocolate, or chocolate chips
About 3 tbsp peanuts (raw or roasted)
- Wash however many cherries you’re using
2. Place the chocolate in a small bowl and heat – on the stove or in the microwave – until melted, stirring often 4. Chop the peanuts as finely as you can. The smaller they are, the more easily they will stick to the chocolate.
5. Line a plate with parchment paper and assemble all ingredients. Dip each cherry into the chocolate, roll in the chopped peanuts, sprinkle with salt and place on the plate.
6. Let them set in the fridge and enjoy!
We always have a bar of good dark chocolate lying around the house. It’s something that’s cracked out with tea before bed, or as soon as you get in the door after a long day. A bar of dark chocolate was always included in my exam-studying-care-packages from home this year as well. Honestly, during exam season, my favourite part of the day was closing my books for the night and having a few squares of chocolate with a book or tv show. A reminder of home and a comforting treat, I consider it health food and will gladly eat some everyday! This recipe couldn’t be easier: 4 ingredients and no oven required, you’ll be eating your worries away in no time.
9 inch square pan (or really any pan or flat dish for that matter)
1 1/2 cups dark chocolate (in any form: chocolate chips, bar or block)
2 tbsp dried cranberries
2 tbsp shelled pistachios
1. Line your pan with parchment paper to easily lift out the bark once it’s set.
2. Measure out the chocolate and place into a microwavable bowl or double boiler. Melt, stirring often, until smooth3. Spread in an even layer into the pan4. Immediately sprinkle with cranberries, nuts and salt so that they stick to the chocolate
6. Let set in the fridge for about an hour, then cut into small pieces. Store in the fridge and enjoy!
When I was younger, I loved flipping through cookbooks and tagging recipes that looked exciting and tasty. I would never really consider the level of expertise they required; I just wanted to make something interesting. This yielded mixed results, but the fun, for me, was the cooking experience. I remember deciding to make an extravagant apple pie for desert one night, after finding the recipe in a Williams-Sonoma cookbook. And although I had never even made dough before, I decided to give it a shot and it actually turned out quite well. I continued to experiment with recipes and now pies have become a special occasion desert for us. This plum berry one I made on Monday night for Maggie’s arrival home from the UK. While I’m more hesitant to jump into complex recipes than when I was small, pie is something special I love to make, which is always much appreciated and well worth the effort.
Two pie crusts (I used Martha Stewart’s Pate Brisee recipe which can be found here: http://www.marthastewart.com/317858/pate-brisee-pie-dough)
1 pkg (6 oz) raspberries
1 large handful strawberries, sliced
1/2 cup blueberries
Juice of 1/2 a lemon
1 tsp cinnamon
2 tbsp sugar
1. Preheat your oven to 400 degrees.
2. Mix together the fruit, lemon juice, cinnamon and sugar in a large bowl.
4. Pour fruit into the crust, mounding it slightly in the middle.
6. Top with the second crust, in whatever way you like. I made a lattice pattern here but you just also just cover the fruit with the whole crust. 7. Bake for 15 minutes, then lower heat to 350 and continue to bake, for another 45-50 minutes, or until golden brown.