October 26, 2014

fall oven-roasted root vegetables

This summer/fall we were really lucky to have a farmer's market pop up in on neighbourhood every Thursday.

As Fall came along, we started to see new fruits and vegetables in the stands including root vegetables like turnips, beets and parsnips.  One stand has a medley they sell, so Mr. A snatched them up and make us some tasty roasted root veggies.  They are so colourful and autumn-y, and the recipe is really quick and easy, so I thought we'd share it.

Here's the recipe!

Oven-Roasted Root Vegetables

2 lbs seasonal root vegetables (eg. carrots, potatoes, parsnips, radish, turnips)
2 tbsp of fresh rosemary, thyme and sage (we take fresh ones and clean them, then freeze them so they're always on hand)
2 tbsp olive oil
Salt and pepper

Preheat the oven to 425F.  Scrub the vegetables clean, then chop them into 1/2 inch - 1 inch pieces.  Place in an oven-proof dish, add seasonings and olive oil and toss.  Roast the veggies for 1hr, stir them around every 15 minutes so they cook and roast evenly.


October 15, 2014

3-step apple tart

Have you gone apple picking this year?  If you have, then you probably have a lot of apples on your hands.  May I suggest making a quick apple tart with all those apples?  Apple tart need not be daunting; this recipe is super simple with only 3 steps.  It's not a very sweet pie; the apples are really the heroes  here.  Also, I cheated and used frozen pie crust, which I highly recommend doing when you just want to make a quick apple tart to enjoy for yourself and the family.

ready to be baked up in the oven

Another angle ;)

All baked up and ready to eat!

Here's the recipe!

3-Step Apple Tart
adapted from Smitten Kitchen

Tenderflake pie crust, thawed overnight
2 lbs gala apples
2 tbsp butter, melted
5 tbsp sugar
1 tsp cinnamon


1. Preheat the oven to 400F and spay a pie shell with cooking spray.  Peel and core apples.  Cut them in half and then slide lengthwise so that you have nice "c" shaped slices.

2. Roll out the pie crust on a floured surface into a 14" circle and about 1/8 inch thick.  Place the pie crust unto the pie shell and then arrange the apple slices in the pie.  Sprinkle 4 tbsp sugar and the cinnamon onto the apples.

3.  Fold over the pie crust sides onto the apples and brush the apples and pie crust edges with the melted butter.  Sprinkle the pie crust edges with the remaining 1 tsbp sugar.  Bake at 400F for 45 minutes until the crust is golden brown.



October 11, 2014

London and English scones

This past August we got to go to London England, and we had a jolly good time. :) My favourite things were afternoon tea and visiting Buckingham palace.  I was so inspired by the amazing scones and clotted cream during our one afternoon tea session that I decided to make traditional English scones myself when we got back home.

Here's the recipe!

Traditional English Scones
adapted from Tori Avey

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 4 tbsp unsalted butter, diced
  • 1 egg, beaten
  • 5 tbsp milk
  • 1 egg beaten, to glaze the tops of the scones
  • Preheat the oven to 425 and prepare a baking sheet with butter or parchment paper. Sift the flour, baking powder and salt together and then work in the butter.  Make a well in the middle and then add the egg and milk. Mix with your hands to form a soft dough.
  • Turn the dough out onto a floured surface and then knead quickly until the dough comes together. Roll out the dough to an inch thick, then cut into rounds with a biscuit cutter or water glass (I used a ramekin).  Move to the baking sheet and brush the tops with the beaten egg. Bake for 8 minutes or until golden.
We had ours with cinnamon sugar clotted cream and jam.  So delicious!