Monday, June 25, 2012

On the GREEK Yogurt bandwagon!

Yup that’s right! We've wholeheartedly hopped on the GREEK yogurt bandwagon and we’re not afraid to admit it!!! And what’s a better way to utilize the creamy goodness of Greek yogurt than in a blueberry SMOOTHIE!! A perfect early morning treat!!

For the smoothie:

1 cup blueberries (frozen or fresh)
1 whole banana
1 cup greek yogurt (vanilla)
4-5 ice cubes
1/4 teaspoon of vanilla extract
Mint garnish (optional)
Add all the ingredients to a blender and BLEND to desired consistency!!
TIP- A bit of vanilla extract adds a great richness of flavour!
What bandwagon are you on these days?

Wednesday, June 20, 2012

Summer Spinach Salad

NOTE: THIS IS NOT YOUR TRADITIONAL SPINACH SALAD!!! No egg, no mayonnaise, no bacon (better luck next time) This version of spinach salad is perfect for summer time, light and refreshing!

Serves 6:

For the salad:
6 generous handfuls of baby spinach, washed and stems removed
½ pint of strawberries, washed, hulled, and sliced
3 oz soft goat cheese, crumbled
½ cup toasted pecans, halves or pieces

For the dressing:
¼ cup balsamic vinegar
3 tablespoons extra virgin olive oil
Salt to taste

Assembly instructions:
1. Add greens to large bowl
2. Toss greens with 2/3rds of dressing
3. Place the greens in a large shallow platter
4. Arrange strawberries, goat cheese and pecans on greens
5. Drizzle the remaining dressing on top

TIP- to toast pecans- spread out on baking sheet, toast in oven at 350 degrees for 5-7 minutes

VIOLA! Easy, refreshing summer salad!

Thursday, June 14, 2012

Strawberry Rhubarb Pie

If you didn't have it starred, circled, and highlighted on your calendar and are therefore unaware, we are nearly into SUMMER!!! I know the weather isn't helping! REGARDLESS we thought we would cash in on our favourite part of summer which is the amazing fresh fruit that's readily available! Of course we choose an easy way to integrate strawberries into pastry with a delicious Strawberry Rhubarb Pie!! ENJOY!

For the pastry:
5 1/2 cups sifted all-purpose flour
1 1/2 teaspoons salt
1 lb Tenderflake lard
1 egg
1 tablespoon white vinegar
1 cup ice water (Approximate)

The key to this recipe is for everything to be ice cold, to move quickly, and to mix the dough as little as possible.

NOTE: This recipe makes enough pastry for 6 crusts, or 3 whole pies. Put the disks in the freezer ready for use any time!

1. In a large bowl, mix the flour and salt together.
2. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse oatmeal.
3. In a measuring cup, combine the egg and vinegar and mix.
4. Add enough cold water to make a total of one cup of liquid.
5. Stir the liquid into the flour mixture, adding just enough to make the dough cling together then gather the dough into a ball, and separate into 6 portions.
6. Wrap each portion in saran wrap ad and refrigerate for one hour, you can chill overnite, or freeze for up to 3 months. (If freezing, let thaw for 20-30 minutes before rolling)

For the filling:
3 cups of sliced strawberries
4 cups of sliced rhubarb
1 cup sugar
3 tablespoons cornstarch
dash salt

Tip: use a vegetable peeler to remove some of the stringy fibres from the rhubarb skin.

1. Preheat oven to 400 degrees and adjust the racks so the pie will be in the center of the oven.
2. In a large bowl, mix sliced strawberries, rhubarb, sugar, cornstarch and salt together and toss gently.
3. On a lightly floured counter, roll out one of the disks of dough to about 1/8" thick to line a 9" glass pie plate. lightly press the pastry into the plate leaving some pastry to overhang.
3. Spoon in the filling but not the juice that has been extracted.
4. Roll out the other disk to 1/8" and lay it on top of the rhubarb filling. Pinch the pastry together and trim any excess with a paring knife.
5. Brush the top with with an egg wash made with 1 egg and a tablespoon of water.
6. Cut some steam vents in the top.
7. Bake the pie for 15 minutes and then reduce the temperature to 350 degrees and bake for another 40 minutes, or until the crust is golden brown, and the filling is bubbling.
8. Cool pie completely before serving, about 2 hours.

Wednesday, June 13, 2012

Welcome to the Savour Sisters Blog

Thanks for taking the time and stopping by our blog! We are the Savour Sisters.

We grew up in a family where food was a major part of our daily lives and where every holiday or occasion involved getting together and sharing around the dinner table. The kitchen in our parent's house is where you will find all members of the family hanging around and enjoying each other's company, helping out, and waiting for whatever fabulous meal is being prepared.

We were so fortunate to have a mother and grandmothers that are excellent cooks and bakers, and we learned so much standing by their sides about technique, using the right ingredients, and making food from the heart for people that you love. This has inspired us to create this blog, to share our recipes, some family favorites and some new discoveries for you to share with those that you love.

All of the recipes have been tested and modified to bring out the best in the ingredients and to be reliable and delicious. We hope you enjoy and will share our blog with your family and friends.