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Raspberry & Nectarine Oat Crumble

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Raspberry & Nectarine Oat Crumble

4 nectarines,  sliced
1.5 cups raspberries
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp kosher salt

3/4 cup oats
1/4 cup butter, chopped
1/4 cup Raw sugar

Toppings:

Raw pistachios, sliced
Roasted coconut chips

Preheat oven to 375°F

In a large ovenproof dish, add the nectarines, sugar, ground cinnamon,  and salt. Toss with your hands. Sprinkle the raspberries over top.

Sprinkle the oats overtop, covering the fruit.  Evenly place the chopped butter overtop and then sprinkle with the raw sugar.

Cover with foil and bake for 25 minutes.   Uncover and bake until golden, about 10-15 minutes more.

Serve warm with some ice cream or cold with plain greek yogurt.
I like to add sliced pistachios and roasted coconut chips.  Enjoy!

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Blueberry and Lemon Yogurt Cake

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I love blueberries.  I have fond summer memories of eating them by the basket full,  juices dripping down my chin.  So irresistibly sweet and the perfect pairing with fresh squeezed lemonade.  If you follow me on Instagram, I’m sure you know  how much I love berries!

I make a lot of cakes,  but this has got to be one of my absolute favourites, by far.

I made this cake on a whim, craving a not too sweet cake with lemon icing and lots of blueberries. I took this to a bbq and it was a real hit!

It reminds me of a cake my mother used to make for us when we were little, a simple vanilla cake with a fantastic crust and perfect crumb.  I still dream about that cake…!

In this recipe I use cake and pastry  flour, with the addition of some ground almonds for a slightly denser texture.  I just want to note that it’s not absolutely essential to use cake flour or the almonds.  If you only have all purpose flour, it will still work.
Also, this is a very soft and moist cake.  Please allow it to cool completely before icing.

I hope you enjoy this recipe as much as we do.  It has become a requested favourite!

Blueberry and Lemon Yogurt Cake

2 cups cake flour
*1/4 cup ground almonds (optional)
1 tsp baking powder
1/4 tsp kosher salt
3/4 cup sugar
1/2 cup sugar
1/2 cup olive oil
2 extra large eggs (organic + farm fresh, if possible)
1 cup 2% yogurt
Lemon zest (from 1 large lemon)
1 tsp vanilla extract

Preheat oven to 350°F.

Butter a 9″ round baking pan.

In a small bowl whisk the flour, ground almonds if using,  salt, baking powder, lemon zest and 3/4 cup sugar.  Set aside.

In a large bowl,  whisk the eggs and 1/2 cup sugar until frothy.
Add the olive oil,  vanilla extract, and yogurt.
Slowly combine the dry ingredients into the wet mix. Do not overmix.
Gently spread the mixture into the pan with a small offset spatula.
Bake for approx 30 min.

Let it completely cool down before flipping onto a rack.  *Because this cake is very soft and moist, I suggest removing it from the pan when cool, onto a parchment lined sheet or directly onto your serving plate before icing. 
Ensure that the cake is cold enough before proceeding with the icing,  otherwise it will be a hot mess!

Icing:

2 cups powdered icing sugar
Juice of 1 lemon
Zest of 1 lemon
*Few drops of water (if needed)

1 pint (or more) blueberries

Combine the powdered icing sugar and the lemon juice until it’s slightly runny, but pliable.
*You do not want it to be too runny! If this happens,  simply adjust by adding more powdered icing sugar.

Spread a thin layer over the cooled cake and arrange your blueberries.   You can pile them on and let them arrange themselves or create a nice pattern. (I prefer the tousled look with this type of cake!)
Drizzle the remaining icing sugar over the berries, top with the lemon zest and refrigerate until set.

Enjoy!

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Sweet and Spicy Salmon (two ways)

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Salmon two ways
6 servings

Le creuset dishes, sesame oil

Salt
Pepper
1 tsp Mustard seeds
3 tblsp Maple syrup
1 tsp Raw sugar
2 cloves garlic, minced
1 tsp dried parsley
Dash of red chili powder
1/3 cup Soy sauce
Black Sesame seeds (optional, for the top)

{1-2 tblsp Sambal oelek (red chili paste)} * Add This To half The Marinade

This recipe works best with salmon fillets due to the complementary flavours in this marinade; but feel free to try it with other kinds of fish.

I serve this with roasted vegetables on the side.

1. Clean and dry the fish fillets and place in a shallow bowl or plate
2. Combine all the ingredients and coat the fish with the marinade. Set aside for about 25 minutes to allow the flavours to meld.

3. Preheat oven to 470F

4. Transfer to a baking dish and place a little sesame oil to coat the bottom. Lay fish in a single layer and pour over remaining marinade.

5.Roast the fish for approx 15 (do not overlook) and put under broil for a few minutes to slightly char the top.

6. Alternatively, you can bbq it.

Enjoy!