Friday, 24 February 2017


These soft tiny tidbits have been a staple in my Italian family home at Christmas time since my childhood. Dotted with raisins, a comforting scent of yeast and rolled in sugar that melts in your mouth when you bite them.
Over the years I have taken my mother's recipe and hacked it, making it accessible any time of the year and with many different fillings, including savoury.
This recipe is light and delicate and made in minutes!
Who can resist a fruit filling?
 These delicate Beignets filled with fresh peaches, so accessible in Winter because they are imported from Chile.
Chilean peaches are much larger than our local peaches and you don't have to wait for summer to use them!
This easy sweet dough can be made just minutes before your friends or guests arrive  and even teens can give a helping hand dropping the dough into the hot oil or rolling in the cinnamon sugar.
The fresh Chilean peach cooks in the dough and becomes succulent and juicy.
Who could resist 2nd's or even 3rd's?
An easy and tasty addition to your Sunday Brunch


Here's what you'll need:

2 1/2 cup flour
2 tsp baking powder
1/2 vanilla bean scraped
5 tbsp sugar
pinch of salt
1/4 tsp each nutmeg, cardamom, cloves
2 - 2 1/2 cup plant milk or milk
1 lg egg
Zest of 1 orange
1/4 cup oil + more for frying
1 cup peeled, 1/2"diced Chile Peaches
Dusting Sugar:
2-3 cup icing sugar + 1/2 tsp cinnamon
In a bowl whisk egg, oil and 2 cups of milk.

Sift the dry ingredients over the liquids. Fold until almost all of the flour is mixed.
If the dough is too thick add the rest of the milk.

Tip in dry peaches and fold gently.
Allow the mixture to sit for 15 min. to relax.
At this point, begin to heat the oil on #6 or #7 of your burner or 300F-315F with a thermometer.
*you can check by adding a tiny dollop of dough to the oil, if it immediately sizzles and rises it is hot enough. If it burns it is too hot*
Drop by tbsps full or small ice cream scoop, making sure you have a piece of peach.
Fry until golden brown on both sides approx.
1 min on each side.

*Take your time shaping them small or they will not cook inside. Organic shapes are artisinal.
*Do not over fill the pot or it will cool the oil.

Turn the Zeppole over when they have bronwed on 1 side using a fork or tongs, browning on both sides.

Remove and immediately roll in dusting sugar.

 Place on a racked lined baking sheet to cool.

Allow to cool as they are very hot.

Stack them high and let everyone help themselves~

Enjoy with Love!

I am entering a recipe contest sponsored by Fruits from Chile and I am eligible to win a prize associated with the contest. I was not compensated for my time.”

Thursday, 23 February 2017

Peaches & Cream

 Peaches & Cream Delight

Is there ever a better reason to celebrate with friends and family than having a simple meal together?
I love Brunches they are quick easy meals that incorporate breakfast foods and lunch.

Brunch encourages people to mingle whether standing or sitting in large or small living spaces.

Generally they are informal and allow the hosts to accept help from whom ever wants to add to the menu.
Sweet and savories can be made in large or small batches to save time.

This dessert or breakfast pastry is a good way to incorporate fresh stone fruit available throughout Winter that is succulent and luscious.  People can help themselves,  making your job even easier!

This flaky fusion is delicate, and will have everyone clambering for seconds using ripe
Chilean peaches and Canadian Maple flavoured
cream cheese.
It resembles a giant Toaster Strudel and will scent your home with delightful welcoming aromas.

Readily available puff pastry makes this dessert easy for hosts or guests who want to bring a
treat for the Brunch gathering.

Look at these beautiful ripe Peaches from Chile

Well, there's a few missing my son got to them!

I am entering a recipe contest sponsored by Fruits from Chile and I am eligible to win a prize associated with the contest. I was not compensated for my time.

Here's What You'll Need:

2 boxes of refrigerator defrosted puff pastry
1 egg, beaten
2-3 tbsp. coarse sugar
flour for rolling

1 brick room temp. cream cheese
1/2 cup maple spread
4 ripe Chilean Peaches, peeled, sliced
1 tsp cinnamon
1/4 tsp nutmeg

Roll out puff pastry squares to approx. 12"x14" rectangle between 2 pieces of lightly floured wax paper.
Cut slits through 2 of the sheets to within 2" of edges.
Refrigerate all 4 sheets until needed.

Sprinkle spices over peaches.
             Set aside.

In a stand mixer whip cream cheese and maple spread until fluffy. Set aside.

Place 1 pastry rectangle on a parchment lined baking sheet.

Spread 1/2 of the cheese filling over pastry,
2" from edge of pastry.

Top 1/2 of the peaches over filling.
Brush edges with beaten egg.

Top with 1 cut pastry rectangle and seal edges with a fork.
Brush with egg and sprinkle with coarse sugar.
Gently manipulate the slits to open slightly.

Repeat process to make a second large pastry rectangle.

This can be frozen unbaked then popped frozen into the oven when needed or bake both for a large party

Bake on middle rack of a preheated 375F oven until golden brown approx. 45min.
Let cool for 15-20min.
Slice into desired sizes.
Yields:2 large pastry strudels

Love the oozing!
Enjoy with Love

Wednesday, 22 February 2017

Tropical Chile Salsa

Tropical Chile Salsa

With Spring just around the corner why not brighten up the last stretch of Winter with a great Brunch item ~

Tropical Chile Salsa
using Peaches from Chile

It's so wonderful to see colourful flavourful foods during cold winter months as they give you a boost of energy and joy reminiscent of what is to come!
This juicy salsa is savoury and sweet.
It is great as a topping for chicken or fish,

in tortillas or tossed in salads.

You can even eat it on its own that's how flavourful this Tropical Salsa is.
The best part?
It uses fresh fruits, crispy veggies, herbs
no cooking
and is low on fat
no guilt, high in fiber
and it can be made up to 3 days in advance
getting tastier!

Colourful Chile Peaches add a juicy sweet component to this versatile salsa side.
Here what you'll need:

Tropical Salsa
3 large ripe yellow Chile peaches, peeled diced
1 cup mango, cubed
1/2 each red and green pepper cubed
1 small ripe avocado, diced
2-3 tbsp. chopped red onion
1 red tomato, diced
4" piece of diced English cucumber
1/4 cup pitted black olives
4-5 stems or chopped cilantro or mint
1/2 seeded minced jalapeno; opt
2 cup cooked quinoa; opt

Toss together all of the above ingredients.
Toss in dressing.
Cover and refrigerate until needed.
Can be made up to 3 days in advance

4 tbsp. EVOO
2 tbsp. white balsamic vinegar
1 tsp orange blossom honey if available
pinch of salt & pepper

Whisk ingredients together
Pour over Salsa

Enjoy with love~

This recipe I am entering is for a recipe contest sponsored by Fruits from Chile and I am eligible to win a prize associated with the contest.