Grilled Broccoli (or Oven roasted)

Ingredients

6 c fresh broccoli spears
2 tbsp plus 1 1/2 tsp lemon juice
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
3/4 c grated Parmesan cheese
Shaved Parmesan cheese and purple basil leaves optional

Directions:

1. Place broccoli in a large bowl. Combine lemon juice, oil, salt and pepper; drizzle over broccoli and toss to coat. Let stand for 30 minutes.
2. Toss broccoli, then drain marinade. Place cheese in a large resealable plastic bag. Add broccoli, a few pieces at a time and shake to coat.
3.  Oil the grill with cooking oil. Prepare the grill for indirect heat using a drip pan. Place broccoli over drip pan and grill, covered, over indirect medium heat for 8-10 minutes on each side or until crisp-tender. If desired, garnish with shaved Parmesan and fresh basil.

Mary Lou also roasted this in the oven on a cookie sheet and it was delicious.

Blitzer Cake

This is an old favourite from Irene Nickerson's collection of recipes. I found it and baked it last week for my daughter Beverley's birthday. The method is lacking detail!

First step
1/2 c white sugar
1/2 c butter
3 egg yolks (well beaten)
4 tbsp. milk
1 c flour
1 tsp baking powder

Spread in two round layer tins

Second step

4 egg whites beaten stiff
Add 1 c white sugar and beat well
Spread this layer over batter

Sprinkle with 1 c chopped nuts (I use Almonds)
Bake 20 minutes at 350

Third Step:

Cool on rack and put together with filling

Filling:
1 egg yolk
2 tbsp white sugar
1 c milk
1 tsp corn starch
vanilla
Cook until thick

Jamie Oliver's Simple Houmous

 So easy and much more flavourful then commercially purchased houmous.

Ingredients:

1 400 g tin of chickpeas
1 small clove of garlic
1 tbsp tahini
1 lemon
extra virgin olive oil

Method

1. Drain, rinse and tip the chickpeas into the food processor.
2. Peel and add the garlic, then add the tahini, a good squeeze of lemon juice and 1 tbsp olive oil.
3. Season with a pinch of sea salt, then pop the lid on processor and blitz.
4. Use a spatula to scrape the houmous down the sides of the bowl, then blitz again until smooth.
5. Have a taste and add more lemon juice or a splash of water to loosen, if needed, and then transfer   to a serving bowl.
6. Serve with sliced crunchy veg. such as carrots, cucumbers, radishes or peppers and some warm flatbreads.

Kale Slaw

1 large bunch Kale
1/2 c extra virgin olive oil
3 tbsp red wine vinegar
1 clove garlic, finely minced
1/4 c. pine nuts, lightly toasted
1/ c. oil-packed, sun-dried tomatoes, drained and chopped.
salt to taste
grated Parmesan cheese to garnish

Trim Kale and discard think center rib from each Kale leaf. Stack leaves and cut into thin strips across the width.

In a large bowl, toss the leaves with the olive oil, garlic, salt and tomatoes. Let sit at room temperature for at least 20 minutes to allow the flavours to blend and the Kale to soften .  I leave it for at least an hour.

Check for seasoning.

Just before serving, add the pine nuts. Finish with a generous amount of freshly grated Parmesan cheese.

(This recipe comes from the Ontario LCBO Food and Drink magazine)