With the Ontario blueberries being abundant and delicious this time of year, it is the perfect time to whip up a batch of blueberry-lemon zest muffins and share them with your friends! Enjoy! Click here to watch the video with Chef Robert Mills
In this video, we see Jamie Oliver keep it simple and let the ingredients shine. We spend a lot of time thinking about food and flavour but make no mistake, we truly appreciate learning from the experts.
This recipe features honey and as natural or raw honey is more readily available in-store and on-line, the flavour comes together easily.
I love Peace River honey from Canada. It’s a flavour I remember from childhood, and would be perfect in this recipe.
At this time of year, you can sub in maple syrup from your favorite Sugar Shack! Adjust the amount to your own tastebuds.
Enjoy Jamie Oliver’s simple and delicious recipe and why not share it with a friend? Click here to watch the video.
Host an elegant Mother’s Day with these simple sweet and savory high tea recipes from Cooking With Poppy featuring cream cheese sandwiches with sweet yellow peppers, cucumber sandwiches, turkey sandwiches, and crumpets. Click here to watch the video.
In a study conducted in the United Kingdom, researchers looked into the benefits of eating a daily serving of blueberries among adults at high risk of cardiovascular disease. According to the findings, the 138 participants ranged in age from 50 to 75 years, and they were all classed as overweight or obese. They were given a cup or a half cup of blueberries every day for six months, while the other individuals were assigned a purple-colored placebo pill.
Results showed that eating a daily cup of blueberries cut the risk of heart disease by 12 to 15 percent via sustained improvements in vascular function and reduced arterial stiffness. However, the amount seems to matter – the researchers found no significant benefit from eating a half cup of blueberries daily. Instead, they credited the anthocyanin – flavonoids responsible for the red and blue color in fruits – with the health benefits seen.
Every day, try including a variety of berries, including blueberries, into your diet. While the benefits of eating in lesser quantities were not immediately apparent in this study population, a half cup of blueberries offers the same antioxidant potential as five servings of any following vegetables: peas, carrots, apples, squash, or broccoli.
Blueberries are also a good source of fiber, with a half-cup serving containing approximately three grams of fiber per cup of fruit. According to recent data, anyone suffering from metabolic syndrome may be relieved to learn that consuming a daily portion of blueberries can reduce the risk of cardiovascular disease in individuals who have the illness.
Furthermore, berries have a vital role in preventing and treating cancer, diabetes, and neurological ailments, among other diseases.
Despite their small size, blueberries are mighty when consumed regularly.
Try this elegant variation of breakfast pears made by Chef Robert Mills.
Click here to watch the video.
“I like to serve this dish warm in the morning in place of oatmeal. Soon I will be cooking these for you in your kitchen.”
Prepping time: 5 Min
Cooking time: 25 Min
4 Barlett or Bosc pears
1 cup rolled oats
3 tbsp raisins
1/4 cup chopped pecans
1/3 cup light brown sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted, plus extra for brushing
Maple syrup and or whipped cream on top for plating
1. Preheat oven to 375°F
2. Toss the oats, brown sugar, pecans and the cinnamon to combine.
3. Stir in the melted butter until everything is roughly combined.
4. Stir in the raisins.
5. Cut the pears in half and scoop out their cores.
6. Lay the pears halves in a baking dish and brush their tops with melted butter.
7. Press some oat filling in the center of each pear.
8. Bake uncovered, for 25 minutes, until the pears are tender and the oat filling is lightly browned.
Serve warm, drizzle with maple syrup, and with whipped cream on the side if desired.
Chef Robert keeps it simple with a couple of our favorites: strawberries and chocolate! Valentines doesn’t have to be complicated; it just needs to warm the heart.
Click here to watch: Chef Robert Mills as he introduces some food worth eating and having in our homes. Check out his book-inspired ideas and discover new ways to take ingredients you already have to combine them into healthy eating habits.
Light Festive Fruit Cake
1 ¼ cups fine white sugar
1 cup butter (room temperature)
1 cup cake and pastry flour
1 tsp salt
1 tsp mace
1 pound light raisins
½ pound glazed cherries cut in half (half red; half green)
¾ cup diced glazed pineapple
½ pound diced mixed peel or citron if preferred
½ cup orange juice
¾ cup all-purpose flour
½ pound toasted slivered almonds
Unsweetened coconut to taste
Crystalized ginger sliced to taste
The night before baking cake, prepare fruit and add orange juice. Let stand overnight, stirring a few times.
On baking day line containers with parchment paper and make batter.
Cream butter and sugar well. Add eggs one at a time, beating well after each addition. Add cake and pastry flour, salt and mace. Beat until flour disappears.
Add slivered almonds and coconut to fruit and stir. Add the ¾ cup of all-purpose flour to the fruit and stir until fruit is covered. Add batter and mix well.
Scoop mixed batter into lined pans and bake at 325 degrees for an hour or until toothpick comes out clean. If top of cake gets too dark lay tin foil over the top.
Remove cakes from oven and let cool.
Poke holes all over cakes with a skewer or something similar and drizzle either white rum for the boozy version or white grape juice or apple juice for the non-boozy version. This helps moisten the cakes.
Wrap in cheesecloth then foil and store in a cool place.
As the community thinks about giving thanks to the people in their lives that have made a difference, we often think of gathering, food and drink. What are some of your favorite traditions around the holidays?
Welcome fall with this incredibly delicious apple dumpling bread recipe from Chef Robert Mills. You can have this for breakfast or dessert or any time of day. Click here to watch the video. Enjoy.
Apple Dumpling Bread
- 1/4 cup butter, softened
- 3 pounds medium Honey crisp apples, peeled and sliced 1/4 inch thick
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 cup apple cider
- 1 teaspoon vanilla extract
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 3/4 cup warm whole milk (110° to 115°)
- 1/4 cup sugar
- 3 tablespoons canola oil
- 2 teaspoons salt
- 3-3/4 to 4-1/4 cups all-purpose flour
Cider sauce & glaze:
- 4 cups apple cider, divided
- 1/2 cup packed brown sugar
- 1 cup confectioners’ sugar
- 4 ounces cream cheese, softened
- 1/2 cup butter, divided
- 1-1/2 teaspoons vanilla extract, divided
- In a Dutch oven over medium heat, melt butter. Add the next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apples to a 15×10-in. rimmed baking pan; spread into a single layer. Add cider to Dutch oven and bring to a boil; cook, stirring, until juices thicken and reduce to 1/2 cup, 10-12 minutes. Remove from heat; add vanilla extract. Pour over apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)
- For dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed until smooth, 2-3 minutes. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface. Roll into an 18×12-in. rectangle; spread apple mixture to within 1/2 in. of edges. Roll up the Dough and Apples and place in a greased 9×5-in. loaf pan. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat the oven to 350°.
- Bake until well browned, 1-1/4 to 1-1/2 hours. For cider sauce, bring 3-1/2 cups cider and brown sugar to a boil. Cook, stirring, until sauce is reduced to 1 cup, about 25 minutes. For glaze, beat confectioners’ sugar, cream cheese, 1/4 cup butter, 1 teaspoon vanilla and enough remaining apple cider to reach desired consistency.
- Add remaining butter and vanilla to cider sauce. Cook and stir until the sauce thickens. Cool slightly. Drizzle sauce and glaze over bread.
Join Chef Chris from Wellings of Corunna as he shares the most popular featured takeaway dish. Click here to watch Chef prepare lightly dusted chicken wings with mild seasoning and delicious onion rings.