We’re waiting with delicious anticipation for the start of summer fruit season here in BC.
The season is short and sweet, just like the fruits but plentiful; luscious and fragrantly ripened fruits with vibrant colours; from delicate shades of peach, rich golden apricots to deep ruby hues of cherries.

In the meantime we have apples, which are practically year round in these parts, and when the sunshine has us craving fruit, we turn to apples.

Apples are awesome! Rich in disease-fighting antioxidants and soluble fibre, they’re a staple on my weekly grocery list – sometimes we buy a lot and don’t eat them fast enough, and in the summers, fortune occasionally smiles on us with a shipment of Envy apples from New Zealand.

Our over-abundant apples usually go into making these apple hand pies, or some other delicious apple filled pastry.
I love these portable and old fashioned pies! They’re adorable and make a delightful snack.

Chopped apples cooked gently in cinnamon, vanilla and sugar, stuffed into flaky pastry dough and baked – they’re aromatic, warm and comforting.

The sweet flavours of apples and cinnamon, with the hint of lemon, the buttery crust… absolutely addictive.

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There’s something about sunny days that makes me want to travel, or just go for long walks. The rain on the other hand, makes me want to stay in bed and eat breakfast all day long.
There’s been a break in our dry lovely weather, temperatures have cooled and the rain is back!

The rain when it returns is comforting at first, perhaps because it rains so much here, and that’s familiar or maybe it’s the gentle cool morning air. Mornings that has me longing for a big breakfast, the kind so filling, it makes you skip lunch.

This little French toast number is one of those breakfasts; and I love it on cool spring mornings.
Decadent French toast with blueberry sauce and apples and pears lightly caramelized by roasting them.

This French toast recipe is one that I use often, because it’s simple, doesn’t have dairy or eggs and yet tastes scrumptious, I use very thick cut bread and let the bread soak up the mixture thoroughly before ‘frying’ it.

Another great tip I learned for making French toast is to get the skillet hot before you add the bread, here are six more tips for not screwing up your French toast.

I discovered roasted apples over the winter months, and it’s been my go-to breakfast side, it makes apples fun again, I love the sweet caramelized texture and how they still retain their crunch.

The blueberry sauce is sweet and tart, the perfect condiment for a host of breakfast foods, I’ve used it in yoghurts, porridge and granola.

Technically, this is three recipes in one, but do not despair, the blueberry sauce and the roasted apples can be made in advance. The toasts are good on their own too, with a sprinkle of powdered sugar or maple syrup and fruit.

(And because the recipe is so long, it’s after the jump)
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I made this sautéed kale, carrots and couscous one weekend a couple of weeks ago and ate it every day for dinner for a whole week. I do this often, make a big pot of one of my favourite meals and eat it every day for as long as it lasts.

It also allows me time to research and plan my next spectacular meal, or as in the case of this week, stay outside in the sun for as long as possible.

We’ve had a nice stretch of amazingly sunny days, it as if we’ve shot straight for summer.
While I love this gorgeous warm weather, I’m a little leery of what this means for our summer.

Last night we took our dinner down to the beach and had a little picnic in the sun, it was a meal of leftovers… spiced chickpeas and vegetables salad from the weekend, and a sweet strawberry icebox pie for after.

Later, we strapped on our cameras and went for a long walk, capturing moments that captivate us, and make us fall in love with the city again – at that very moment, life felt perfect.

Now on to this couscous, it’s one of those simple and super delicious, and perfectly nourishing meals that you can make ahead of time. It has some of my favourite foods – chickpeas, couscous, carrots and kale.

The recipe comes from Chatelaine; originally a ‘kale and bell pepper quinoa toss’, I made a few modifications mainly based on what I had in the fridge and pantry.

It’s ideal on its on as a main dish, or as a side and hopefully with plenty of leftovers for lunch or dinner the next day.

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Reason #286 why I love summers Vancouver – Whytecliff Park; the sun, the rocky beaches and the magnificent views…
Summer around these parts makes the other miserable nine months almost bearable, there’s nowhere else I’d rather be!

“Whytecliff Park (15.63 hectares in size) is located in a beautiful corner of Howe Sound with a rugged coastline and spectacular views of colourful mountains and passing boats. The waters off the Park became Canada’s first Salt Water Marine Protected Area (MPA) in 1993 and are now famous for its incredible underwater diving. Five hectares (12.3 acres) of this park contains a playground, picnic spots, a swimming beach, tennis courts and an observation pavilion from which to admire the stunning views.”

The promise of sun and higher temperatures this weekend has me dreaming of summer! Can’t want to relive all this again…

When my last tin of Bird’s Custard Powder was nearing its use-by date, I scoured the internet looking for different ways to use it up quickly, which is how I found these custard shortbreads.

I’m so glad I found them, they’re quick and easy to make, and melt-in-your-mouth delicious, now I’m kind of sad I ran out of custard powder – I need an excuse to get another tin, because I want to make these over and over again.

I recently made a batch for my friend K’s dad to take on his flight back home to the UK, he loved them so much (or appreciated the gesture), he’s promised me a large tin of custard powder when he’s coming back this summer.

The cookies are similar to these Christmas time cookies, with custard powder instead of almond meal, the texture is a little bit more airy and delicate, and the taste is lighter.

They make the perfect snack-time treat, and I’m in love with their bright yellow colour.

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