Monthly Archives: June 2012

Strawberry Crumble

Chef Jonathan: Sometimes as experienced culinary chefs, we can get tired of following recipe after recipe, so we are forced to adapt simple recipes to our own liking. I decided to do that this week, with a delicious Strawberry Crumble recipe. It’s incredibly simple, with only a few key steps. You can actually use as many berries as you desire, as long as they just about cover the bottom of your baking dish. Also,  if you don’t feel like measuring out my carefully calculated 1 5/8 C of AP flour, you can just do 2 scant cups. If you feel like adding a little extra carmelization on top, like I did, just sprinkle some more brown sugar on top. Enjoy!

Karen:  This recipe is so good and so easy to make. (it seems like i say that every week…..)  With strawberries at their peak right now, this would be a great recipe to make and have friends over to share it on the deck as you watch the sun go down.  I made it as Chef Jonathan said it should be made, even right down to the 1 5/8 C of flour. (He did this to tease me. I have shown angst when a recipe calls for silly measurements like that!)  I left out the orange juice as I forgot to buy one when I was at the grocery store. And I didn’t measure the berries.  I used what I had left in the fridge.  I’m pretty sure it was more than 500g. The thing I really liked, though, was the after taste of ginger; it was quite unique.  I did add a bit of oatmeal, too, because I like to be different.  I highly recommend this recipe.  Try it for yourself and enjoy!

Strawberry Crisp with a dollop of Cool Whip


500 g Strawberries
1/2 C sugar
zest and juice of 1 orange

1 5/8 C AP flour
1/2 C butter, diced and chilled
1/2 C brown sugar
1 tsp ground ginger

Preheat oven to 375 F. Cut the strawberries into halves and put in oven proof dish, adding sugar, zest and juice on top.

Crumble: sift the flour into a bowl. Rub in the butter until in resembles fine cornmeal. Stir in brown sugar and ginger. Spread evenly over fruit and press down lightly with a fork.

Bake in the centre of the preheated oven for 25-30 minutes until the crumble is golden brown.


Raspberry Filled Chocolate Cake with Raspberry Coulis and Chocolate Ganache

One Recipe, Two Kitchens actually happened in one kitchen this weekend.  We made the same recipe but together, this week 🙂  It was fun!  We are a great team together!  The recipe is a mouthful to say so it rings true that it’s great in your mouth, as well. Hard to say, easy to make and even easier to eat!

Chef Jonathan: I was very thrilled this week to be able to our first One Recipe, One Kitchen blog, and it turned out very well! We took Paula Deens’ Molten Lava Cake recipe, but instead of gooey chocolate inside, we decided to inject yummy raspberry filling! The result was so good! We also made a raspberry coulis (cook down raspberries and sugar, till it has the desired consistency), and drizzled that on the plate, and a chocolate ganache to go on top. Love how these two flavours go so well together! Enjoy!

Karen:  We took a molten lava cake recipe, added a raspberry filling and cooked it all the way through.  We chose the cake recipe because it’s one of the best chocolate cake recipes I’ve ever made.  You can find the recipe on the Food Network website at:  We cooked the cakes for 20 minutes and left out the orange liqueur.  As Chef Jonathan said, “Who has that lying around in their kitchen, anyway?”  The raspberry filling we used can be found on the Wilton cake decorating website at:   The raspberry filling, that was left over, was boiled down, strained and used as the coulis.  Nothing is wasted!

Here are pictures of the process. Easy to make, as I’ve stated before.

Fill the bottoms of the ramekins first.

Then add the raspberry filling

Pour LOTS of chocolate ganache on top!

Squirt a bit of whipped cream on the top and enjoy!


Salted Caramel Donuts

Chef Jonathan: I was very excited for this week, because I’ve never made doughnuts before. First off, I disagree with the whole proofing process (“fridge method”), so I decided instead to make my dough, proof for 1 hour, punch down, then proof for another 30 minutes. Remember, that yeast likes a warm, dark environment, so I highly recommend this method. I then rolled out the dough and cut 3 inch circles, with 1 inch holes inside. I then let it those proof for another 45 minutes, then deep-fried the doughnuts and holes and let cool while I made the caramel. I made a classic caramel sauce, with equal parts sugar and water, corn syrup, and adding heavy cream to make a nice amber caramel. I drizzled the caramel on top, and voila!

Karen:  2 weeks ago I told my husband that I wanted to make homemade donuts.  1 week later I find a recipe that makes my mouth water.  I think it was meant to be 🙂

I read the recipe and it said to proof the dough overnight in the fridge.  I was skeptical as I’d never heard that before and after doing some research, I decided not to follow that and just make the dough and let it set for 2 hours.  The dough never rose.  I found the recipe hard to read. I’m not sure if it’s because there were so many steps or I just wasn’t able to focus while following it.  The donuts turned out well but I made some mistakes, especially with the caramel, but the taste was there. I actually decided not to make the burnt caramel. I don’t think my palette is that refined.

I shared them with some friends and they all enjoyed them; as did my husband and I. But I found that they were a lot of work – which making homemade donuts are – and I figure I probably won’t make them, again.

a mound of donuts

The little holes

Here is the website where the recipe is from: