Nanaimo Bars are quintessentially Canadian. They are to British Columbia what Butter Tarts are to Ontario, Flapper Pie is to the Prairies, Tarte au Sucre is to Quebec, and Figgy Duff is to Newfoundland: beloved and iconic. Essential pieces of our culinary history. Continue reading “a batch of stunningly good Nanaimo Bars”
Blue cheese is one of those things. Some do. And some just don’t. Continue reading “Stilton, walnut, raisin bread”
It’s been so hot this summer. And so dry. The driest summer in Eastern Ontario since 1888. It reminds me of my years in Australia – especially the drought years when the heat seeped up from the floorboards and down from the attic, filling every crack, every corner of the house, while outside the yard baked hard and dry under the intense Australian sun. Continue reading “a pressed-crust pear and almond tart”
Homemade Irish soda bread in 25 minutes or less – from start to finish including prep and cooking time! Continue reading “Irish soda bread”
Goodness. It’s almost Valentine’s Day. That unbelievably commercial day celebrating that least commercial of things – looove. Continue reading “red wine jelly”
This recipe for Champagne Cup was immensely fashionable in the Victorian era. It was originally published in Mrs. Beeton’s Book of Household Management, 1861. Continue reading “Mrs. Beeton’s champagne cup”
To compensate for last week’s excessively long post – I’m doing an excessively short one here. With an equally short recipe. Hardly a recipe at all. Just two ingredients. And I didn’t even think of them myself. The ‘recipe’ for lemon gelato with vodka comes from Elizabeth Bard’s charming book, Lunch in Paris. It’s probably the best dessert I’ve had all summer. So good I’m having it again tonight. Continue reading “Lemon gelato with vodka”
