Apple Almond Bircher Muesli with Winter Fruits

A regular brown package arrived via courier last week. Inside, all three hundred and four first pass pages of an uncorrected manuscript that is my next cookbook.

The words, the photos and the recipes all compiled together into a neat little package that has been my passion project for the last two years. What a thrill to hold the unbound pages in my hand.

I’ll get to introduce the cookbook to you soon, and share the cover as well as a sneak peek of the recipes to come, but for now, I need to pick up a pencil, put my head down and focus on these final corrections before it goes to print. Things may continue to be a little quiet here on the blog in January, but I’ll be back before you know it, along with more stories, ideas and recipes.

But for right now, let’s share breakfast in the form of Apple Almond Bircher Muesli with Winter Fruits.

[Read more…]

Baked Brie and last-minute appetizer ideas

I had all but forgotten this last-minute baked brie appetizer from the Simple Bites archives, when my sister unearthed it for a recent party.

She presented the brie in all its glory, bubbling from the oven and topped with toasted walnuts, and I quickly remembered just how popular it was. Party guests swarmed the table and in a matter of minutes, half the round of brie and an entire baguette was gone.

I mean, warm cheese and crusty bread, does it get any better than that?

[Read more…]

5-Ingredient Baked Eggs in Tomatoes on Roasted Corn and Lentils

We’ve been brunching more than usual this summer, taking advantage of our own farm fresh eggs, garden herbs and produce.

I prefer more of a savoury start to the day and find that a breakfast featuring vegetables and eggs – with coffee of course – takes me a lot further in the morning than a sweet carb-y meal.

This extra fuel is essential for keeping up with three kids all summer long; kids who don’t believe in sleeping in and are functioning at one hundred percent by seven-thirty in the morning. Oh, big breakfasts are entirely necessary.

[Read more…]

Herbed Avocado Egg Salad Tea Sandwiches

Originally, I thought I’d keep this post short and sweet. It’s egg salad, after all. How much could I say on the subject?

Quite a bit, as it turns out. As I was working with each ingredient, I thought about why I prepared them the way I did, and how the sum of their parts all add up to a sublime sandwich that has everything going for it: taste and texture, crunch and creaminess.

These Herbed Avocado Egg Salad Tea Sandwiches recently graced the tiered serving plates of an afternoon tea baby shower I had the pleasure of hosting. A few guests asked for the recipe, and since Mother’s Day is coming up soon, as well as picnics and other spring parties, I decided to share my method here.

We’ve also just picked up six spring chickens from a nearby farm and are already getting our first brown eggs from the pullets. Also, my chives are starting to take off in the garden. So you see, eggs and herbs are always the first harvest from our urban homestead, and these delicate tea sandwiches are a perfectly appropriate way to celebrate.

Let’s get cracking (pardon the pun) and see how they are made.

[Read more…]

Mexican Molletes (avocado, bean & cheese melts)

I wish I could spin a story about feasting on molletes during our trip to Mexico with the kids, but even though we ate like kings on the local fare, I can’t recall ever coming across the traditional dish of beans and cheese melted on bolillos.

I suppose molletes (pronounced: mo-YEH-tehs, alright?) are more of a comfort food in Northern Mexico, and we were in the state of Nayarit at the time. Nope, I didn’t grow up eating them either, unlike bolillos, instead, I discovered the idea on a wonderful little corner of the web written by Lisa of Homesick Texan.

Open-faced sandwiches? Piled high with refried beans and salsa, then topped with cheese and broiled? Everything about them sounded delicious – and I knew my burrito-loving children would likely echo my sentiments.

[Read more…]