The Perfect Summer Side and Topper: Apple Cabbage Slaw

Apple Cabbage Slaw

Dressed in a creamy or tart vinegary dressing, slaw is the perfect summer side.

This little number is great as an accompaniment to any backyard BBQ, or served on top of chicken, turkey, or salmon burgers and would be an absolute treat on shrimp or fish tacos!

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Apple Cabbage Slaw

Serves 4

2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon kosher salt
¼ teaspoon celery seeds
¼ teaspoon black pepper
3 tablespoons finely chopped chives
½ cup thinly sliced celery, plus leaves
1 tart green apple, cut into matchsticks
¼ head red cabbage, thinly shredded

In a large bowl, whisk together the vinegar, sugar, salt, celery seeds, and black pepper.  Add in the chives, celery, apple, and cabbage and toss to combine.  Allow the slaw to sit for at least 20 minutes before serving.

Classic Strawberry Shortcakes

Classic Strawberry Shortcakes

To me, nothing says “summer’s here!” quite like a short & sweet little biscuit filled with light & lofty whipped cream and bright berries!

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Classic Strawberry Shortcakes

Serves 5 to 6

1 1/2 cups all-purpose flour*
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cold and cut into pats
2/3–3/4 cup cold buttermilk
1 tablespoons whipping cream (or more buttermilk), for brushing the tops of the biscuits
2 teaspoons turbinado sugar, optional, for sprinkling on top of the biscuits

Preheat your oven to 450ºF and line an 8- or 9-inch round cake pan with parchment paper. Set aside.

In a mixing bowl, whisk together the flour, sugar, baking powder, and salt to combine. Add in the cold butter and snap and rub the butter in with your fingertips just until the mixture is crumbly and the butter pieces are about the size of a pea. Make a well in the centre of the mixture and add in 2/3 cup of the cold buttermilk. Stir the mixture just until a very shaggy dough forms, adding more buttermilk if needed.

Lightly dust a work surface with some more flour. Turn the dough and any crumbly bits out onto the surface and lightly press and fold the mixture together until it holds its shape. Some remaining crumbly bits are ok - you just don’t want to over-work the dough as this will leave you with tough cakes. Press or roll the dough out into a 1-inch thick circle and, using a biscuit cutter or a wine glass, cut out 2- to 2 1/2-inch cakes. Gather and re-roll the dough up to another two times to cut out as many cakes as you can.

Transfer the cakes to the prepared cake pan so that they are all touching and brush the tops with the whipping cream or extra buttermilk. Sprinkle over the turbinado sugar and bake in your preheated oven for 15 to 20 minutes or until golden brown.

Allow the shortcakes to cool before splitting and topping with whipped cream and macerated strawberries (recipe follows).

Cream Cheese Whipped Cream

1/4 cup cream cheese, room temperature
1 cup whipping cream, cold from the fridge
2–3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

In a mixing bowl or the bowl of your stand mixer, beat the cream cheese with a whisk attachment until smooth. Add in about 1/4 cup of the whipping cream and beat just to combine. Add in the remaining whipping cream, powdered sugar to taste, and vanilla and whip just until stiff peaks form, about 1 to 2 minutes.

Use immediately or store in the fridge for up to two days.

Macerated Strawberries

454g strawberries, washed, trimmed, and quartered
2 tablespoons sugar
1/2 teaspoon vanilla extract

Gently stir together the quartered strawberries, sugar, and vanilla and set aside on the counter for 1 to 2 hours to allow the strawberries to become juicy and syrupy. If you’d like to make this in advance, feel free to mix everything up and place in the fridge for up to two days.

*Gluten-free all-purpose blends work really nicely in these shortcakes and, if you’re unable to find AP, cake & pastry will work well too.

Simple Baked Apples

Classic Baked Apples

One of my favourite speedy apple desserts, these little babies also regularly make an appearance on my breakfast table topped with a few spoonfuls of yogurt.

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Classic Baked Apple

Serves 4

 4 Red Prince or firm McIntosh apples
1 cup rolled oats
3–4 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
3–4 tablespoons unsalted butter, melted
Vanilla ice cream

Preheat oven to 350ºF, line a square baking dish with aluminum foil, and give it a spritz with non-stick cooking spray.

Using a melon baller or a small spoon, remove the cores of the apples. Set aside.

In to bowl of a food processor, combine half of the oats with the brown sugar, cinnamon, and salt and blitz until well combined and the oats are a floury consistency. Add in the remaining oats and melted butter and pulse once or twice to combine. Nestle the apples into the prepared baking pan and stuff the apples with the oat mixture. Sprinkle any remaining oat mixture on top of and around the apples and bake for 25 to 30 minutes or until the crumble mixture is browned and the apples have softened.

The World's Easiest Crispy, Super Cheesy Grilled Cheese

The cheesiest, crispiest grilled cheese ever

If you’re like me, a sandwich can never be too cheesy.

This one is delish dunked in ketchup, sriracha, sriracha-infused ketchup, or, better yet, Roasted Tomato Soup.

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Super Crispy and Cheesy Grilled Cheese

 Makes 2 sandwiches

 4 slices good quality sandwich bread, thickly sliced
3–4 tablespoons salted butter, room temperature*
50­–60g old cheddar cheese (preferably orange) or mozzarella cheese, grated
50–60g Monterey Jack cheese, grated

Preheat a non-stick skillet over medium heat.

 Set out the four slices of bread and butter one side of each.  Place two slices of bread butter side down onto your preheated grill or pan and top with cheese the cheeses, reserving about ¼ cup of the grated cheese for later.  Top each with a second slice of bread, butter side up, and cook until the bottom is golden brown and the cheese is starting to melt, about 4 minutes.  Flip and cook the other side until golden and the cheese is fully melted. 

Remove the sandwiches and scatter the remaining cheese over the bottom of the pan.  Allow the cheese to melt and start to get nice and bubbly.  Pop the sandwiches on top of the melting cheese and allow it to cook for another minute or so or until the cheese is crispy and lovely.  Remove the sandwiches to a cutting board, crispy cheese side up and allow them to cool slightly.

Cut each sandwich in half and serve straight away for optimal gooeyness and crispiness!

*If you don’t have butter at room temp, try using mayonnaise for your grilled cheese. It’s kind of my new favourite thing - it’s so easy to spread and browns up so beautifully!