Relish Recipes — baking

Large-Batch Triple Chocolate Brownies

Posted by Donna-Marie Pye on

Large-Batch Triple Chocolate Brownies
All brownies are not created equal. I have eaten many a brownie in my day, and while anything caramel is my jive, I really do love chocolate brownies. It seems to be my go to treat for dropping off to friend or neighbour when a pick-me-up is needed, I can whip up a batch when heading to the cottage or off for a hiking weekend and I always seem to have the ingredients on hand if I just REALLY need some chocolate! Follow our recipe plus tips mixing and lining your pan with parchment paper successfully. Enjoy!

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Peach & Blackberry Upside Down Cake

Posted by Donna-Marie Pye on

Peach & Blackberry Upside Down Cake

I can't say it enough times - August is my favourite month for seasonal produce. My husband and I make many dinners out of corn, zucchini, potatoes, tomatoes, salad greens, green and yellow beans to say nothing of the pots of herbs we have on our back deck. We harvest the herbs every night to either top a salad or garnish a finished dish. But nothing compares to the flavour of peaches in season! Not only do I use them in both salads, sandwiches, savoury and sweet dishes, but there's something about standing over the sink while the peach juice drizzles down the side of your face that just screams...this is SUMMER!

Today's recipe comes from one of my favourite author's and cookbooks - Rose Murray's A Taste of Canada (2008). While it's a take off of a classic pineapple upside down cake, the peaches replace the pineapple rings and blackberries (or blueberries) are substituted for maraschino cherries. This version is lighter and fresher with just a tiny bit of batter and LOTS of fruit. It's best served warm with a dollop of whipped or ice cream.

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French Zucchini Tian

Posted by Donna-Marie Pye on

French Zucchini Tian
First and foremost, a tian, is not a recipe, but an oven-proof earthenware baking dish. By extension, everything baked in that dish is called a tian. The Provencal tian is certainly the best known: It consists of vegetables, often zucchini, tomatoes and eggplants.

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Summer Pudding Jam

Posted by Donna-Marie Pye on

Summer Pudding Jam

 From Jam Bake by Camilla Wynne, Penguin Random House, 2021

This jam is a great solution for those times when you come home from the farmers' market with a half pint of every berry you couldn't resist buying but aren't sure what to do with them. I came up with this recipe when I moved to a house to a house with my first real honest-to-god garden in the ground and started planting the berries I'd always of growing; black and golden raspberries, black currants and jostaberries. The trouble is, most berries take a few years to get established, so I only had a handful of each the first few years. On their own, each bush's harvest was just a snack, but together they made a jam. This recipe also works well with frozen fruit. If you buy an extra half pint of berries every time you go to the maket, throw them into the freezer and come November, when you're facing the true onset of winter, you can make what tastes like British summer pudding - a mixture of juicy sweetened berries encased in soft white bread. - Camilla Wynne

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One Pan Chicken & Asparagus Bake

Posted by Donna-Marie Pye on

One Pan Chicken & Asparagus Bake
Did you know Ontario actually has 5 seasons - fall, winter, "sprinter", spring and summer!

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