Kale Salad




The Buddha Bowl

This salad so healthy and  delicious. You can vary the recipe by adding avocado, ripe grape tomatoes, and cilantro.

2 cups brown rice, cooked in vegetable stock and cooled.

6 kale leaves, remove center stalk (gently steamed and diced)

raisins or cranberries, almonds, sunflower seeds

1 grilled sweet potato (parboil first and then grill) – diced

1 crunchy apple, diced

1/2 a diced red onion

4 basil leaves (cut in strips and sprinkled over the salad

Tamari and olive oil for the dressing

Assemble all the ingredients (except for the nuts), dress the salad with tamari and olive oil, toss, then sprinkle with the nuts and serve at room temperature.

Yellow Watermelon Salad

Watermelon Salad

A bowl of mixed greens, cubed yellow watermelon, black olives and goat’s cheese (optional). Dress with a lemon grape-seed oil and white balsamic vinegar, salt and pepper. So simple, so good.

Colourful New Potatoes

New Potatoes

Scrub, Boil, Drain –  then sauté in olive oil, garlic, salt, pepper and fresh lemon juice.

Strawberry, Rhubarb,Raspberry Puree Cake


More Batter

CakeUsing a basic white cake recipe, mix in diced local strawberries, diced rhubarb, pecans and then swirl fresh raspberry puree on top of the batter before baking. Bake, cool, sprinkle with a dusting of icing sugar. Enjoy!

© 2013 Ann Ivy Male

Drunken Peach Upside Down Cake

Who can resist the sweet aroma and taste of a Farmer’s Market basket of peaches? Not me – so this one came home with me and, it inspired me to bake.

Drunken Peach Upside Down Cake

Ingredients: 1/4 lb. butter , 1 cup sugar, 2 eggs,  2 tablespoons sour cream, 1 tsp. vanilla extract, 2 cups unbleached flour, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt, 1 cup buttermilk, 3 large peaches – pitted and sliced-marinating in 2 tablespoons of peach schnapps.

Burnt sugar for base of the pan : 1 tablespoon butter and 1/2 cup of sugar – melt the butter in sauce pan then add the sugar until golden – remove and coat the bottom of the baking pan (note – this is extremely hot so please handle with care)

Prepare a cake pan (I used a round savarin pan) by greasing with some butter and the burnt sugar. Let cool then arrange the fresh peach slices around the bottom of the pan.

For the batter : mix sugar and butter until creamy, add eggs, vanilla, sour cream and salt. Sift dry ingredients then add gradually to butter/sugar mixture alternating with buttermilk until you get a smooth cake batter. Pour into cake pan and cover peaches. Bake for 40-50 minutes in a 350 degree oven. Wait for the cake to cool before inverting pan onto a cake plate. Serve with real whipped cream, flavoured with a hint of peach schnapps.

©  2012 Ann Ivy Male

Red and White Crêpes

Red and White – the colours of this Canada day week-end and another stroll to the Farmer’s Market to pick up more deliciously sweet berries…… ripe and red. The morning is calm, sunny and still; just perfect for a celebration breakfast.

French Crêpes with Sweet Berries and Maple Syrup

I have been making crêpes for so many years now that I can throw all the ingredients into a bowl without following any recipe or even measuring – it’s easy and worth an attempt – so here’s the list of ingredients, just add them to a bowl, one at a time, and eyeball the quantity of wet and dry ingredients in order to make a thin but not too runny batter :

3 organic eggs ( beaten)  , milk , melted butter (1 tbsp.), sugar (1 tsp.), splash of  Madagascar vanilla essence, pinch of salt and organic flour (added by the spoonful). Use a whisk to blend all the ingredients and let the batter sit in the fridge for an hour. Next, heat up a non-stick frying pan and add a tsp. of butter – pour the batter to cover the bottom of the fry pan, cook crêpe until edges are light brown, flip and cook for a few more seconds.

Fold the crêpes into triangles, spoon on fresh strawberries, pour on real maple syrup (please leave Aunt Jemima at the store) and add a dollop of whipped cream.

© 2012 Ann Ivy Male

The Farmer’s Table

Our local farmer’s market wrapped up for the season and that particular day was very reminiscent of the day it opened – it was rainy, cold and extremely windy. Most of the farmer’s stalls did not have tents up for fear of them being blown away by a blistery gale, however in spite of the weather, the many farmers there still had smiles on their faces and lots of farm fresh produce to sell.  While my daughter and her friend quickly scooped up their Halloween pumpkins, I chose a few beets, parsnips for roasting, a creamy white cauliflower, a sweet carnival squash, and my favorite jar of Eudora’s tomato chutney. If you’re anything like me, it’s a staple to have a spicy Indian curry at least once a week and to have a  great chutney to accompany your meal is a delectable treat. The young guy that sells the chutneys also makes them using traditional family recipes. My favorites are the tomato chutney, vindaloo sauce and the spicy carrot pickle. I love eating the carrot pickle with basmati rice, dahl (yellow lentils) and a simple salad made with cucumber, green onion, coriander and a squeeze of lime. It was a sad day walking away from the local market because it was a special part of my Saturday ritual, however, I was happy to know that our local butcher is now carrying these delicious condiments and whenever I need a farmers market fix,The St. Lawrence Market is just  a train ride away.

 Check out the website http://www.eudorafoods.com

© 2011 Ann Ivy Male

The Farmer’s Table – Ratatouille

If you’ve traveled through France, there’s one dish that keeps popping up on every menu – Ratatouille.
Essentially, this dish is a vegetable stew, however, every small Provencal town will have a slightly different version of it. My recent trip to the farmer’s market inspired me to cook my own version of the classic French dish. I chose the perfect aubergine, white onion and carrots to add to items I already had in the fridge. On my walk home, I was thinking about the animated film appropriately named “‘Ratatouille” . One of my favorite and inspirational chefs, Thomas Keller, of the French Laundry restaurant in Yountville, California was hired by Pixar to be a consultant for the movie and the items on the menu. It’s said that the characteristics of Remy, the rat hero of the film, are very similar to that of Chef Keller’s. They are both passionate about food and meticulous when preparing a dish. Remy is persistent in following his dream of becoming a chef in spite of his appearance. His determination and ability to overcome obstacles to pursue his dream is very inspiring. The final dish in the movie is ratatouille but modernized by Chef Keller to resemble confit byaldi, a Turkish dish with similar ingredients. This dish is elegant because the main vegetables (tomato,aubergine,zucchini) are thinly sliced and placed in a circular pattern. I will prepare this version for a future meal but for now, here is how my ratatouille turned out.


1 plump aubergine (or eggplant)
1 yellow zucchini
1 green zucchini
1 sweet,white onion
2 carrots
3 red,ripe tomatoes
1 tablespoon tomato paste
1 tablespoon honey
2 bay leafs, 1 sprig of thyme
salt and pepper / stock

Cut all the vegetable in a similar size, here I have diced them but you can slice them in rounds as well.
In a pan or heavy casserole, heat enough olive oil to cover the bottom of the pot.
Saute onion and aubergine until slightly brown.
Add tomatoes,carrots,yellow and green zucchini. Stir for a few minutes then add honey, tomato paste and herbs. Add a 1/4 cup water or stock and simmer for 40 minutes. Add more liquid if needed.
Season accordingly.
Ratatouille can be served as a side dish or a main meal, added to a crepe , rice or Israeli  cous-cous.
I make a large batch and store it in the fridge, any leftovers get turned into a delicious ratatouille soup.

© 2011 Ann Ivy Male