Tag Archives: summer

Bondi Village Resort

 

I’ve never been one of those lucky people that had someone in her life who owned a cottage.  Not that I’m complaining – I loved going camping, and have gone every year since I can remember.  But, there is something nice about being able to throw the bare necessities in your car and take off for a relaxing few days away from the city.

This summer my friend booked a cottage at Bondi Village Resort for a week.  Growing up, she would come every summer with her family, and though it had been years since her last visit, the owners still recognized her.

I fell in love with the pretty grounds immediately.  Rustic and peaceful, we had a cozy little cottage right near the lake.  Clean, but not too modern, this was the kind of place I would want for myself, a humble getaway from the exhausting efficiencies of our every day grind.

Bondi Village Resort, Lake Of Bays, Ontario

Bondi Village Resort, Lake Of Bays, Ontario

Bondi Village Resort, Lake Of Bays, Ontario

Bondi Village Resort, Lake Of Bays, Ontario

Wildlife roam freely here, and I was impressed with the variety.  Deer, horses, dogs and cats wandered around; dozens of cute, fearless chipmunks ran over my hands and feet while blue jays flew above my head, I literally felt like I was in a Disney movie – all I needed was a song to start playing.

Bondi Village Resort, Lake Of Bays, Ontario

“View from the boathouse” Bondi Village Resort, Lake Of Bays, Ontario

Bondi Village Resort, Lake Of Bays, Ontario

“Doti” Bondi Village Resort, Lake Of Bays, Ontario

Here is a photo I snapped of the owner’s poodle, a loveable, camera-ready pooch named Doti.  Look at that pose!  She’s a natural.

Bondi Village Resort, Lake Of Bays, Ontario

The playroom, Bondi Village Resort, Lake Of Bays, Ontario

The grounds were complete with a playroom, gardens, beach, canoes and chicken that provide fresh eggs you can later purchase.  Love it!

Bondi Village Resort, Lake Of Bays, Ontario

“Sumflower Sets” Bondi Village Resort, Lake Of Bays, Ontario

Bondi Village Resort, Lake Of Bays, Ontario

Bondi Village Resort, Lake Of Bays, Ontario

Bondi Village is near Huntsville, and a 30 minute drive to Algonquin Provincial Park.  On a particularly beautiful summer day, we decided to go for a short “lookout” hike.  The view did not disappoint.  This is why I love Ontario!

Bondi Village Resort, Lake Of Bays, Ontario

“The sunshine of our love” – Algonquin Provincial Park, Ontario

Bondi Village Resort, Lake Of Bays, Ontario

Algonquin Provincial Park, Ontario

Bondi Village is also right down the street from Henrietta’s – the country’s best bakery.  After our hike we decided to treat ourselves to one of her famous blueberrry pies, perfection.

This place truly is – a little slice of heaven.

Bondi Village Resort, Lake Of Bays, Ontario

Bondi Village Resort, Lake Of Bays, Ontario

Perfect Eggs Benedict For Two

Perfect Eggs Benedict

Perfect Eggs Benedict

I just have to let you know, that you’re lucky to see a photo for this recipe. I hadn’t planned on blogging this breakfast, but these eggs were so perfectly delicious, that keeping them all to myself just seemed selfish. My boyfriend and I were enjoying a lazy Sunday morning, when I decided to treat him to eggs benedict, his favourite. I based my eggs benny off of Gordon Ramsay’s recipe, but I modified my ingredients for two people and created some shortcuts. The secret to hollandaise sauce is to watch the heat when you’re whisking the egg yolks – less is more – and to whisk those yolks as if your life depended on it, particularly when adding the butter. The result: soft poached eggs topped with a light, creamy, buttery hollandaise sauce, sitting on top of some crunchy bacon and a toasted whole wheat English muffin. We had breakfast on the balcony, enjoying the warm summer morning and sipping strong espressos. Perfect moments like these are what life is all about!

Perfect Eggs Benedict For Two

Total Time: 25 minutes

Yield: 2 servings

Perfect Eggs Benedict For Two

Ingredients

  • 1 package of thick, smoked bacon
  • 4 large free range eggs
  • 2 egg yolks
  • 1 cup white vinegar
  • 85 grams unsalted butter
  • ½ tablespoon peppercorns
  • splash of lemon juice
  • two whole wheat English muffins
  • freshly ground pepper to taste

Instructions

  1. Heat a cast iron skillet on high heat, lying 8 strips of thick smoked bacon flat around the pan.
  2. Once the bacon begins to sizzle, turn down to medium high. Rotate the bacon around the pan so that they brown evenly. Turn down the heat to medium low once enough bacon fat gathers, and rotate the bacon in the fat until the edges are crisp.
  3. Remove from pan and place on a plate lined with paper towel, blotting the excess fat, then covering to keep warm.
  4. Meanwhile, boil the vinegar, and peppercorns in a small saucepan until reduced to half. Strain and reserve to the side.
  5. Using a microwave, melt butter in a small bowl in 30 second intervals until melted. Crack two eggs into a coffee cup and set aside. Separate two egg yolks into a small heatproof bowl and set aside. Slice the English muffins and place them in the toaster, ready to go.
  6. In a medium saucepan, boil 4 cups of water and two tablespoons of the reduced vinegar.
  7. With the end of a straining spoon swirl the vinegar water briskly to form a vortex and slide in the eggs so that the eggs stay together when cooked. Set a timer for 3 minutes.
  8. Working quickly, add one and half teaspoons of the reduced vinegar to the egg yolks and whisk very briskly while holding the bowl closely over the boiling water cooking the poached egg. Beat vigorously until the mixture is light and foamy, making sure it doesn’t get too hot otherwise the yolks will cook. To prevent the sauce from overheating, take it on and off the heat numerous times while you whisk.
  9. After three minutes, quickly remove the poached eggs with a slotted spoon – this works best if someone can help you so that you can keep whisking the egg yolks. Crack two more eggs into a small cup, make a vortex, slide the eggs into the boiling water and set the timer for another three minutes.
  10. Place the heatproof bowl with the yolks back over the boiling water and slowly pour in half of the melted butter, whisking vigorously, and continually taking the bowl on and off the heat. Pour in the last of the butter and a splash of lemon juice, and keep whisking vigorously over the heat until the mixture is thick and creamy. Remove the second batch of poached eggs with a slotted spoon after three minutes.
  11. Lightly toast the English muffins and warm up the bacon in the microwave for 30 seconds.
  12. Assemble your eggs benedict. Lay two halves of bacon on each slice of the English muffin. Using the slotted spoon, drain the poached eggs and place on top of the bacon. Pour the hollandaise sauce over the eggs and top with some freshly ground pepper. Serve with additional bacon.
http://iseehungrypeople.net/2015/07/14/perfect-eggs-benedict-for-two/

What breakfast recipe do you like to make for someone you love?

Thanksgiving Turkey Burger w/ Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

After being away for most of the month of May, it was nice to return home to warm weather and BBQ season! I love spending a lazy Sunday lounging around with friends, firing up the grill, and soaking up the afternoon sunshine.

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

In the spirit of the barbeque, I’ve put together a turkey burger full of the flavor of Thanksgiving – because when I think of turkey I want all the fixings! My thick and juicy turkey burger is both sweet and savory, inspired by the classic Thanksgiving dressings of cranberry sauce, mushroom gravy and cornmeal sage stuffing. The burger is topped off with some sweet potato hummus and a kale brussels sprouts slaw, three of my favourite vegetables to make for holiday side dishes. The crunch of the slaw is a nice contrast to the creamy hummus and hearty burger, and together they make a perfect rustic, summer meal.

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

51

Total Time: 1 hour, 30 minutes

Yield: 4 burgers, 2 cups of hummus

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Ingredients

    For the sweet potato hummus:
  • 1 medium sweet potato
  • 1 540ml can chick peas drained, rinsed
  • ¼ yellow onion, peeled and roughly chopped
  • ¼ cup tahini
  • ¼ cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 small garlic clove, peeled & smashed
  • 1 ½ teaspoons fine sea salt
  • 1 teaspoon toasted fennel seeds
  • ½ cup cold water
  • For the turkey burger
  • 1 pound ground turkey
  • 1 cup cornmeal
  • 1 large egg
  • 3/4 yellow onion, peeled and finely diced
  • 2 celery stalks, finely diced
  • 4 white mushrooms, wiped, stems removed and finely diced
  • ¼ cup dried cranberries
  • 8 large sage leaves, finely chopped
  • handful chopped fresh parsley
  • 2 cloves garlic, peeled and finely diced
  • 1 tablespoon unsalted butter
  • ½ teaspoon sea salt
  • ½ teaspoon dried sage
  • ½ teaspoon all spice
  • freshly ground black pepper
  • extra virgin olive oil or grapeseed oil for cooking
  • 4 x crusty burger buns or gluten free bread
  • For the kale brussels sprout slaw
  • 8 kale leaves, de-stemmed and thinly sliced
  • 8 brussels sprouts, stems removed and thinly sliced
  • ½ cup dried cranberries
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons Dijon mustard

Instructions

  1. Cook sweet potato in microwave on potato setting approx. 8-10minutes.
  2. Heat butter in a sauté pan over medium and sauté onion, celery and mushrooms until translucent approx. 5 minutes. Let cool in a large mixing bowl.
  3. Place hummus ingredients in a blender. Slice cooked sweet potato in half and scoop out cooked potato into the blender. Process until smooth, adding a bit more cold water if hummus is too thick.
  4. Add remaining burger ingredients to the mixing bowl with the onions, celery and mushrooms. Mix meat with hands and shape into 4 large burgers, forming a small concave on top to hold the toppings.
  5. For the BBQ:
  6. Heat grill on high or a charcoal grill until the charcoals glow bright orange. Brush turkey burgers with olive oil and grill 5 minutes per side until golden.
  7. For the stovetop:
  8. Heat grapeseed oil in sauté pan or cast iron skillet on high. When the oil begins to smoke, turn down the heat to medium-low. Place burgers, two at a time in hot pan and cover with aluminum foil. Cook for 7 minutes, add a bit of water and flip. Cook for another 7 minutes then place on a plate and cover with foil. Let sit.
  9. While the burgers cook, assemble the slaw. Place all the ingredients in a salad bowl and massage the kale with your hands for 1 minute.
  10. To assemble the burger:
  11. Cut buns in half and place open faced on a place. Spread hummus on the top bun and place the turkey burger on the bottom bun, topping with some more hummus. Scoop a generous spoonful of slaw on the top side of the burger. Eat open faced or cut in half and hold together with a skewer.
http://iseehungrypeople.net/2015/05/30/thanksgiving-turkey-burger-w-sweet-potato-hummus-kale-brussels-sprout-slaw/

 

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw

Thanksgiving Turkey Burger with Sweet Potato Hummus & Kale Brussels Sprout Slaw