Monday, 18 July 2016

Fruit Galette

Are you about to make a pie? Do you have an excess of fruit? How about you have just a few minutes? Let's face it, I love pie, but, I do not always have the time for all the pastry roll out, crimping, filling etc. I love a rustic galette! They do not care if they are round or square  or any shape for that matter! Requiring less of everything, they come together in about 15 minutes and bake for about 30-45 minutes depending on the fruit. It is kinda fun putting a galette together, very creative!

Fruit Galette

1 1/2 c. flour
1/4 tsp. salt
12 T. cold unsalted butter, cut into small cubes
1/3 c. ice water


1/4 c. ground almonds
1/3 c. flour
1/4 c. sugar
16 ounces fruit, berries, rhubarb, sliced apples
1/2 c sugar
3 T unsalted butter

Glaze- optional

1/3 c. currant jelly

Combine flour and salt in a food processor. Place butter cubes on top of the flour and pulse to combine. Add the ice water and pulse again. Do not overprices; little pieces of butter should be visible. If too soft, wrap and chill for 20 minutes.

I made this fruit galette while we were on a family holiday at Lake Chelan . I didn't have a rolling pin so I use a bottle!

Pre heat oven to 400 F''

Between 2 sheets of plastic wrap roll the pastry into a large oval, about 15-16 inches across. Remove the plastic wrap anyplace on a parchment or silat lined baking sheet. Refrigerate while making the filling.

Combine the almonds, flour and sugar. Sprinkle mixture over the pastry to within 2 inches of the edges. Combine your fruit mixture, I used rhubarb and strawberries, and place over the almond mixture. Fold the edges of the pastry over the fruit, and sprinkle the sugar over the fruit. Then dot with pieces of butter.

Bake for 30-45 minutes until fruit is cooked and pastry is browned. If pastry browns before the fruit is soft, just cover with foil.

When you remove from oven, brush currant jelly over the berries,

Serve warm or at room temperature with whipped cream or vanilla ice cream.

 You will love this simplistic free form French pie, try it! 
                                                            Cheers! JJ


Sunday, 26 June 2016

Blueberry Scones

Blueberries are in season and I found myself salivating for a scone last week while on holiday with family in Chelan, Washington. I had packed flour and most of the ingredients, so, after our power walk one morning I made some of the most delicious scones I have ever tasted! Quick to make and only 20 minutes in the oven, I delivered a few to my grandson and his family next door! Wee bear was so happy, he hid one to have the next morning!

Sunday, 12 June 2016

Ginger Stir Fry Chicken

The third recipe in my series of 15 minute chicken dishes. This is my favorite! Light, figure friendly and delicious!

Sunday, 5 June 2016

Mushroom Lover's Chicken

This is the second in a series of three, non boring, fifteen minute or less chicken dishes. This one is Wee Bear's favorite of the three. Don't tell him, it only has a 1/4 cup of cream or half and half in the sauce! 

Tuesday, 31 May 2016

Lemon and Rosemary Golden Chicken

Sticking with my lemon theme, this week I am offering a delicious light and figure friendly dish, that you can make in 15 minutes! This "non boring" chicken dish is the first in a series of three chicken dishes I will be posting in the next few weeks! Stay tuned.....all three chicken dishes can be made in 15 minutes or less and are NOT boring! 

Monday, 23 May 2016

Lemon Meringue Pie-JJ's famous

The BEST ever lemon meringue pie in a graham cracker crust is topped with a billowy meringue. I could not believe I hadn't written a blog about my famous lemon meringue pie! I have been baking this pie for 45 years at least! My brother's would ask every Easter or any occasion when the sun came out and it seemed like Spring,  "please make your Lemon Meringue pie". 

Sunday, 15 May 2016

Super Food Spinach Salad

This salad has granny smith apples, toasted pecans, dried cranberries, pomegranite seeds, oranges and feta.  When you flavor it with the homemade sweet and sour poppyseed dressing, it takes it over the top into what’s now my favorite salad incorporating fruit.  If you aren’t a fan of poppy seeds, simply omit it in the dressing (it will still be fabulous!).