Hey guys, long time no chat. To be honest, I’ve been completely overwhelmed with life. I’ve been transitioning my kids to preschool and it’s been a lot of running around getting everything they need to succeed. I think I’m finally ready. Kudos to all the moms who successfully got their kids back to school a few weeks back, it’s no easy feat!
One thing that always calms my nerves is baking. And there is nothing like a crumble on a cool crisp day. In fact, crumble is the perfect breakfast, snack or dessert in the cooler months, perfect for the upcoming season. True story…stated by me 🙂
So why did I choose blueberries? To be honest, I had a pint in my fridge and if I didn’t use it, it would’ve spoiled. But no food wastage here folks, take your leftover fruit and make a crumble dessert out of it! Yay!
This blueberry crisp was incredibly easy to put together:
2-3 cups fresh blueberries
1/4 cup tbsp Brown sugar
1 cup Large flake oats
1/3 cup Flour
1/4 cup Walnuts chopped
1/3 cup Unsalted butter cubed, cold
1/2 tsp Cinnamon
Preheat oven to 425 degrees
Place blueberries in baking pan.
In a separate bowl, combine the oats, flour, cold cubed butter and brown sugar. Mix together with hands, forming crumb topping.
Place this crumb mixture overtop of the blueberries.
Bake for 35 minutes (until golden brown)
Serve warm and top with vanilla ice cream or as is!
I hope you’ll try this recipe out and let me know how it turns out! My kids absolutely loved this crumble for breakfast which was a total mom win for me! As always, let me know if you try out this recipe by tagging me @kashmirifoodie #kashmirifoodie, I would love to see your beautifully delicious creations!
This past Ramadan I whipped up meringues for charity. It was a humbling experience and the outpouring of support from my followers was incredible, for which I am so thankful. However, due to all of the orders that came in, I didn’t get the chance to gift any meringues to my friends or family! So this Eid, I made them mini Swiss meringues. After careful research, I discovered that Sugar Art Canada (@sugarartcanada) offered Eid Meringue Sugar Transfer sheets. They were kind enough to send me some samples to test out! Thank you Sugar Art Canada!
This is the pattern I received:
Basically, in place of parchment paper on the baking sheet, you place these meringue transfer sheets and pipe the meringue onto it. In the process of baking, the stamp transfers onto the bottom of the meringue. Pretty cool!
Here is a video tutorial I put together:
I have a special surprise for you all: Sugar Art Canada is offering you all a 10% discount when you use code ‘Kash10’ at checkout. Full disclosure, I will receive a tiny commission from each sale.
I’m so excited that a product like this exists and that we can now get customized Eid products to make our celebrations a little more festive!
Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.
As you know, I made a whole turkey this past weekend. My first ever…so exciting! Well, from that one turkey, I was able to create many other meals using the meat! I love making one large protein source and turning it into a bunch of different dishes! Versatility at it’s best. My whole turkey recipe can be found here.
The first dish I created with the breast meat was turkey puff pastry patties! This is the first time I have ever created puff pastry patties….thought this was as good as a time as any since I had all this meat to use up!
Here are some visual guides to creating the pastries:
Shred the carrot and the cooked turkey breast. Set aside (in separate bowls).
On medium heat, melt the butter in a pan and add the: peas, corn and carrots. Stir fry for 3 minutes.
Add in the shredded turkey.
Season with salt, pepper and chilli flakes.
Cook until vegetables are soft.
Allow the filling to cool before bringing out the puff pastry. Approximately 20 minutes.
Pre-heat oven to 350 degrees
Once the filling is cool, take one package of puff pastry out of the fridge (my box came with two packages). Unroll the pastry gently out of the packaging.
With a rolling pin, lightly roll over the puff pastry. Be gentle, you don't want to flatten completely. Just a simple roll or two!
With a pizza cutter or knife, section the puff pastry into nine pieces.
Take a teaspoon of the cooled filling and put in centre of one of the sectioned puff pastry pieces.
Go over the outline of that puff pastry section with the egg wash and fold the pastry over the filling, to create the triangle shape.
Take a fork and crimp the two outer edges. If it gets sticky, dip your fork into a little flour. (Thanks for the tip Amanda!)
Place on baking sheet and repeat until all patties are complete. Work fast to avoid the puff pastry getting sticky!
Once all patties are on the baking sheet, brush them all with the egg wash.
Bake in oven for approximately 25 minutes, or until golden brown.
Serve warm with a chutney or spicy ketchup...mmm! Enjoy!
This recipe is very easy to make! My biggest challenge was getting the hang of using the puff pastry to be honest! But once I got it, the procedure was quick! I actually made these patties while holding my 20 pound daughter in one arm! What?! Yep, they’re that easy!
Using turkey in this recipe definitely added another depth of flavour and I really enjoyed them. And I’m pretty sure my husband did too because we ate the batch of these in two days….whoops!
Don’t forget to tag me if you try out this recipe!
Anytime I make apple crisp, I think of my mom. Apple crisp was always her speciality and I remember eating it fondly when growing up. I’m now making this for my babies who I hope will continue the tradtion of passing along the recipe to further generations. I think I’ve made it quite easy for them now!
INGREDIENTS AND DIRECTIONS:
Preheat oven to 350 degrees and line a baking tray with parchment paper
In a bowl combine:
1/2 cup rolled oats
1/4 cup walnuts
1/4 cup almonds
Put above ingredients on baking sheet and toast in oven for 10 minutes
Melt the following in a double boiler:
1/4 cup Honey
1/2 tspn vanilla extract
3 tbspn peanut butter
1/2 tspn salt
Cook until it gently boils and remember to stir periodically to check consistency
Once toasted, place ingredients in step 2 in a large bowl and add any (or all like I did!) of the following ingredients (1/3 cup):
Combine dry ingredients with wet ingredients.
Press into an 8×8’ parchment lined pan
Refrigerate for 30 minutes or longer to firm up
Cut into bars or squares once set
***Chefs tip: double or triple the ingredients and make a BIG batch of granola squares and wrap each individual bar in parchment, place in a freezer safe ziploc bag and store in freezer for up to 3 months. Easy and healthy snack for on the go!***