Continuing on with simplifying my life in the kitchen/galley, I have a super fun recipe for you this week. Those who have been following along for a while, know how much I dislike commercial preparations, preferring instead to make my own whenever possible and practical. Growing up in a small farming community with a father who always preached ‘the closer to nature, the better’ and in a time when convenience foods were just becoming popular, we ate mostly locally grown…
This cake is so rich. So sweet. So very share-worthy. So what would possess me to make a whole cake when the very last thing I can do during this COVID crisis is share, I had to ask myself? Oh well! The next best thing I can do is eat the whole thing and share it’s yumminess with all of you virtually. I made a couple of substitutions to Brit’s original recipe. Coconut oil stood in for neutral cooking oil…
Follow my blog with Bloglovin Happy March to you all, Galley Peeps. For most of us in the northern parts of the world it’s a month we all look forward to, regardless if we’ve had our last snow fall or not. We know that gradually those dark winter days will turn into days that are longer and longer, warmer and warmer. Several birthdays to celebrate including my own this month…I try to pretend it doesn’t exist but it seems to…
This feels like a celebration and I have been saving today’s post for just this special occasion. Omnia…you know those genius stove top oven folks?…well, they sent me one of their new products to try out. The Muffin Ring…I’ve just finished using it for the first time and I absolutely LOVE it! The design is really very smart. Silicone construction, which makes clean up a breeze, and the six muffin wells collapse which allow for easy storage inside the baking…
What perfect timing for this next Friends’ Faves recipe. Here on the east coast, temps have started dropping and I have so many green tomatoes that will never ripen in their current place on the vines. Entering onto my galley scene – Green Tomato Loaf. If you want some point of reference the results are similar to zucchini cake….all moisty and tasty. The perfect touch of sweetness with a cup of coffee or tea. Or gussy it up with a…
No lengthy write-up for this post this time, Galley Peeps. Just to say that my Mom used to make these cookies every year around Christmas time. She made a lot of delicious sweets…at lot! These aren’t by far the fanciest of Mom’s but I can bring back those special memories just by biting into one…all short bread and buttery with a little crunch of corn flakes and if you eat them just right…sort of circular…you can get a taste of…
Our apple trees at R.E.D. by the Sea are finished for the season but there are still lots and lots of great Annapolis Valley apples here in Nova Scotia ready for the picking. So, with guests visiting in the next few days this Galley Kat has been busy…I repeat…busy! ….preparing goodies to welcome them to our little home by the sea. This recipe is not for the diet conscious…I mean, butter and sugar and that’s just the caramel base. Then…
I have a real mixed bag of most searched for recipes for you this month. Simply click on the caption below each image to access the recipe. Top pick and one of our own favourites too, Greek Lamb Stew. Greek Lamb Stew This Peach Bread Pudding came in at a close second and very timely with fresh local peaches hitting the garden stands and farmers’ markets. Canned peaches works really well too. I always pack away at least…
Here you go my Galley Peeps, the fifth and final rhubarb recipe…although we can’t seem to get enough of this final one. So rich and dense…not too sweet….the perfect snacking cake. I have a little confession though. Ours wasn’t totally rhubarb. I’ve recently discovered that a vile weed, almost alien-like, that has overtaken part of our garden, is actually edible. Apparently Japanese Knotweed with its nasty invasive root system is almost impossible to eradicate so I’ve decide to embrace my…
Easter dessert this year started with a feed of muffins…all lemony and gingery. Not too sweet. Just right. (Recipe here) Cut into little chunks they made the base for our sweet treat. And the great thing about this dessert was that each component could be enjoyed separately. A little muffin with our morning coffee for example. The crème anglaise, made with Bird’s Custard Powder is also great on its own, or with some fresh fruits added. Sweet morsels of…