Blueberry Rhubarb Pie

Strawberries were not quite out when I started tinkering with this. This is the edited version, as the test version came out a bit too sweet and too heavy on the cardamom.

1 pie dough recipe
8 stalks of rhubarb
4 cups blueberries
1 cup sugar
2 green cardamom pods
1/2 tea spoon vanilla seeds
2 table spoon cornstarch
2 table spoon instant tapioca
pinch of salt
zest of a lime and half the juice
egg and coarse sugar, for the top


1. Roll the bottom disk of the dough and line a pie plate. Put in the fridge so it stays cold.

2. Slice the rhubarb stalk lengthwise into halves or thirds depending on the stalk then dice finely and transfer to a large mixing bowl.

3. Add the blueberries to the bowl.

4. Add the sugar.

5. Grind the cardamom pods. Discard the husks.

6. Add the cardamom and the vanilla to the blueberries and rhubarb.

7. Add the cornstarch, the tapioca, and the salt.

8. Stir gently to coat evenly. then put in the fridge for later.

9. Roll out the top of the pie in a squarish shape. Cut into 8 strips.

10. Retrieve the pie and filling from the fridge. Pour the filling into the pie shell.

11. Put 4 strips of dough horizontally across the pie.

12. Fold the top and middle strip of dough from the right toward the middle and add a vertical strip. Unfold the dough. Fold the other two bands and add the second band. Unfold and repeat on the left side (starting with the middle and bottom strips). Put the whole thing back in the fridge for 20 minutes for the dough to firm up.

13.Pre-heat the oven to 375F

Beat an egg in a small bowl and brush the strips with the eggwash. Sprinkle coarse sugar.

Put the pie on a baking sheet lined with aluminum foil. The juices will bubble up and spill and you don’t want them on the bottom of the oven.

14. Bake for 55-60 minutes. The spilled juices are awesome over ice cream.

15. Allow to cool fully.

16. Slice and serve.



Oatmeal cookies with cranberries and chocolate

I wanted oatmeal cookies, but I didn’t want to make banana cookies. And I dislike raisins…

So a bit of poking around in my pantry made me reach for leftover cranberries (from making the cranberry sauce) that I had frozen and a bag of mini chocolate chips. The resulting cookies are a bit crunchy, a bit chewy, with bright burst of cranberry and just a hint of dark chocolate. Craving satisfied 🙂

Ingredients :
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tea spoon vanilla extract
1 1/2 cup flour
1/2 tea spoon salt
1 tea spoon baking soda
1 tea spoon cinnamon
1/2 tea spoon nutmeg
Seeds of 3 green cardamon pods
3 cups oats
1 cup fresh cranberries
1/2 mini dark chocolate chips


1. Pre-heat the over to 350F.
Combine the dry ingredients (flour, salt, oats, spices, baking soda)

2. In the bowl of a mixer, combine the sugar, brown sugar and butter.

3. Cream together until lighter and fluffy. Then add the eggs one at the time, mixing well between additions.

4. Add the dry ingredients and mix until just combined.

5. Add the chocolate chips and cranberries.

6. Fold into the batter.

7. Spoon unto cookie trays lined with parchment paper.

8. Bake for 12 minutes. They will be very soft coming out of the oven and will firm up as they cool.

9. Allow to cool fully and transfer to a air thigh box.

Mango Chutney

A delicious condiment with grilled meats, or in a roast pork sandwich.

Yield : 5 half pints.

5 lb under ripe (but not green) mangoes
3 cups white sugar
1 table spoon molasses
1-2 jalapenos
1 shallot
1 clove garlic
1/2 cup apple cider vinegar
4 oz tamarind paste
2 tea spoon brown mustard seeds
1 tea spoon yellow mustard seeds
10 green cardamom pods
12 black peppercorns
1 tea spoon kalonji
10 cloves
1/2 tea spoon fenugreek
1/2 tea spoon salt

1. Peel and dice the mangoes. In a large bowl, combine the mangoes with the sugar, jalapenos, molasses, shallot and garlic. Allow to macerate for a minimum of 30 minutes. You can adda few pits in there as well. They will give you more pectin however, resulting in a very firm chutney.

2. Transfer into a large pot. Roughly grind all the spices with a mortar and pestle and add to the pot. Add the tamarind and vinegar. Heat on medium-low heat until the mangoes are soft.

3. After 30-40 minutes the mangoes should be ready. Remove the pits and scrape off the flesh.

4. Either using a potato masher or an immersion blender, break down the mangoes until no chunk remains.

5. Scald the jars. Bring back the chutney to a boil and cook for 5 minutes (while the jars are scalding). This is a picture of teh chutney itself as I was filling the jars.

6. Process for 10 minutes.

Peaches and Blackberries crumbe

Satisfying with a bit of a crunch from the almonds. I would probably remake this with less sugar. Will update the recipe if I do.

Ingredients :

For the filling:
6 peaches
2 pints of blackberries
1/4 cup flour
1 teaspoon cornstarch
1 teaspoon vanilla extract
1/2 cup sugar
zest of 1 lime
Juice from 1/2 lime

For the crumble:
1/2 cup flour
1/2 cup oats
1/2 almond meal
5 tablespoon brown sugar
1/2 tea spoon salt
1 stick unsalted butter
1/2 slivered almonds
pinch of nutmeg and ground cardamom


1. Pre-heat the oven to 350F.
Rinse the blackberries. Slice the peaches and combine in a bowl.

2. Combine the sugar, flour and cornstarch in a mixing bowl.

3. Add the zest, lemon juice and vanilla to the fruits.

4. Add the dry ingredients and gently mix to coat the fruits.

5. Turn the fruits into a baking dish (about 11×7).

6. Start on the crumble. Combine the flour, almond meal, brown sugar, oats and salt. Add the spices, to taste.

7. Add the butter. Mix until the dry ingredients are well combined and the whole thing turns to a pebbly texture.

8. Fold in the almonds.

9. Add the crumble on top of the fruits.
Bake 35-40 minutes.

10. Take out of the oven and allow to cool slightly before serving.

11. I never mastered the art of serving a crumble prettily. Tastes good anyways.

Butter Chicken

Funnily enough, a butter free version of butter chicken. Delicious, tender chicken and a savory sauce. It uses both a “Butter chicken masala” pre-made mix and some whole spices.

This is a two step recipe. First the marinade, then putting everything together.

Marinade ingredients :
3 chicken breast
1/2 cup plain greek yoghurt
2 tea spoon butter chicken masala
juice from 1/2 lime
1/2 tea spoon salt

Butter Chicken ingredients :
Marinated chicken
4 onions
6 black pepper corns
6 green cardamom pods
1 thumb length cinnamon stick
2 star anise
2 tablespoon butter chicken masala
1 small can of diced tomatoes
3/4 cup cream
1/4 cup almond meal
1/2 cup water
2 table spoon oil


1. In a mixing bowl, combine the marinade ingredients.

2. Add the diced chicken.

3. Stir to coat with the marinade. Cover and set aside (several hours, up to overnight).

4. Peel and quarter the onions. Put in a pot with water and boil for 10 minutes until soft.

5. Pre-heat the oven to 400F.
Pour the chicken into an oven safe dish and cook for 10-15 minutes. You want it mostly cooked.

6. Drain the water from the onion and transfer them to a blender.

7. And puree them.

8. Heat the oil in a skillet. Add the onions to the skillet.

9. In the mean time grind the cardamom, black pepper corn and star anise.

10. Cook until the onions have given up most of their water and start to form a paste. You can go a bit further then I did, almost caramelizing them. Add the ground spices and the butter chicken masala.

11. Cook for 2 minutes to fry the spices a bit and make them fragrant.

12. Add the tomatoes.

13. Add the cream.

14. Take the chicken out of the oven­.

15. And using a slotted spoon transfer the chicken to the sauce. You want to leave behind any water or “broken” marinade. Stir in and allow to simmer for 10 minutes.

16. Add the ground almond. Stir it in, it will thicken the sauce. Add the water to loosen it up.

17. Serve with warm naan bread.

Rice Pudding with Keffir lime leaves

It’s been a while since I did Rice Pudding. This one came out very creamy but not too heavy. Warm and perfect for this “winter is settling in” foggy day.

2 cups coconut milk (1 can)
2 cups whole milk
1/2 cup arborio rice
4 keffir lime leaves
4 green cardamon pods
1 vanilla bean
1/4 cup turbinado sugar


1. In a small-medium sauce pot, combine the coconut milk, whole milk and rice.

2. Add the keffir lime leaves. Gently crush the cardamon to open the pods and add to the pot. Cut the vanilla bean in half, scrape out the seeds, add the seeds and the husk to the pot.
Turn the heat on to medium-low and cook until the rice is tender but still a bit chewy. Stir frequently and keep an eye on it (milk tends to boils over)


3. Once the rice is cooked, turn off the heat and stir in the sugar. It will continue to thicken as it cools.
Fish out the leaves, cardamon pods and vanilla bean.

4. Serve warm or cold, as you prefer.