Recipes

Ingredients 1 tbsp sugar 1 large pinch cinnamon 2 large cooking apples (Cortland, Gala, Idared or McIntosh) Directions Preheat oven to 225°F. In a small bowl combine the sugar and cinnamon. Set aside. Remove the apple cores and slice the apples into thin discs. Cover a baking sheet with parchment paper and lay the apple slices. Sprinkle the apples with the cinnamon/sugar mix and bake for 1 hour. Watching them carefully, bake the apples for up to a further 30 minutes, and remove from the oven when they appear golden and crispy. Allow the chips to cool before placing them in a sealed bag or container where they will keep for several days. Makes 2 cups of chips.

Breaking out of a boring BBQ routine is easy with this tasty tip! Everyone will enjoy these sweet and smoky grilled fruit brochettes! Select your favourite fruits and cut them into pieces (except strawberries). Preheat your grill on high. Grill about 1 minute per side. Drizzle with honey and savour the flavours of Summer.

Ingredients 1/2 cup (125 ml) oatmeal 1/2 cup (125 ml) vanilla yogurt 1/3 cup (80 ml) apple sauce 1/2 apple, sliced 1 pinch cinnamon Preparation In a small bowl, mix the oatmeal with the vanilla yogurt. Pour the apple sauce into the bottom of the glass container and layer some of the apple slices over it. Pour the oatmeal and yogurt mixture over the apple slices. Top with the remaining apple slices and dust with cinnamon. Cover the glass container with plastic wrap and place in the refrigerator overnight before serving it. Portion: 1 serving

Ingredients 1 1/2 cups (150 g) strawberries 6.3 oz.  (180 g) cherry tomatoes 1 tbsp (15 ml) fresh basil 1 tbsp (15 ml) olive oil 2 tbsp (30 g) goat cheese Salt and pepper to taste Preparation Bring a large pot of water to the boil. While water is coming to the boil, prepare the tomatoes by cutting a small cross at the base of each one with a sharp knife. Immerse the tomatoes in the boiling water for a few seconds, enough to allow the skin to begin detaching from the flesh. Remove the tomatoes from the boiling water and immerse immediately in a bowl of iced water. Peel the skin from the tomatoes. Remove stems and cut the strawberries into pieces. Place all the ingredients into a food processor and blend to a smooth consistency. Chill the mixture for about 3 hours, pour into bowls and serve topped with small cubes of goat cheese.

Ingredients 75 ml (5 tbsps) softened unsalted butter 165 ml (2/3 cup) soft brown sugar 250 ml (1 cup) flour 2 eggs 3 to 4 drops of vanilla 125 ml (1/2 cup) unsweetened coconut flakes 125 ml (1/2 cup) raisins 125 ml (1/2 cup) dried cranberries 125 ml (1/2 cup) slivered almonds 125 ml (1/2 cup) sunflower seeds     Preparation Preheat oven to 350°F. Use an electric whisk to mix the butter and half the brown sugar until creamy. Slowly add the flour to the mixture. Line an 11 x 7-inch (28 cm x 18 cm) baking dish with culinary parchment. Add the mixture to the dish. Cook for 10 minutes. While the mixture cooks, whisk the eggs in a bowl and add the remaining brown sugar, mixing well. Add the coconut, raisins, cranberries, almonds and sunflower seeds. Mix well. Layer this mixture over the mixture already in the baking dish. Cook for 25 minutes. Allow to cool and cut into bars.