A sweet, spicy flavour that is hard to resist, it’s no wonder why their availability becomes increasingly abundant each year.

Back in English Tudor times, the law told us that Hot Cross Buns could only be sold on Good Friday. Imagine that? Gooey, delicious buns available ONLY once a year… so says the LAW? Terrible.

Lucky for us, we now get to eat them weeks upon weeks before the big weekend, enjoying fresh buns dotted with candied fruit, a hint of cinnamon, and it’s characteristic cross. The marking of the cross is connected with religious offerings of bread, associated with Christianity and the crucifixion.

The traditional recipe includes a basic sweet yeast dough, with spices and dried and candied fruit. The cross is most often done with a strip of flour/water dough.

Hot Cross Buns

1/3 cup  granulated sugar
1/2 cup  lukewarm water
4 teaspoon active dry yeast
3/4 cup  milk
1/4 cup butter, cubed
1 teaspoon salt
2 large eggs plus 1 egg yolk
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
4 cups  all-purpose flour
1 cup dried currants
1/2 cup candied orange peel
3 tablespoons honey

Stir together 1 teaspoon of sugar into the water in a small bowl. Sprinkle with yeast, stir and let sit until bubbling, about 15 minutes.

Meanwhile, heat together remaining sugar, milk, butter and salt until sugar has dissolved, over medium heat. Remove from heat, let cool to lukewarm temperature, and stir to mix well.

In a large bowl, beat together eggs, yolk, spices. Add milk and yeast mixture.

Add in 2 cups of flour, beating at medium for 3 minutes. The batter should be smooth.

Mix in currants and flour by hand, creating a soft (not sticky) dough.

Using floured hands, turn out onto a floured surface, and shape into a large ball. Place in a buttered bowl, turn to coat and cover, letting rise in a warm spot until doubled, about 90 minutes. Press to deflate, then let rest 10 minutes.

Line a baking sheet with parchment paper and set aside.

Turn dough out again onto floured surface. Cut in half, rolling each into a 16 inch rope. Cut each row into 8 sections for 16 pieces of dough in total. Shape each piece into smooth round balls, dusting with flour if necessary. Space dough on prepared sheet and let rest five minutes, then press down to about 3/4 inch thick.

Cover with towel and let rise until doubled, about 45 minutes. Cut a cross in each one with a sharp knife. Preheat oven to 375F, letting dough rest an additional 5 minutes.

Bake in center of oven for about 15 minutes, until buns are golden brown  and sound hollow when tapped on bottom, about 15 minutes. Transfer pan to rack, then brush warm buns with honey. Transfer buns to rack to cool completely.

Go by your local market–they’ll sell you some tomatoes in bulk. Grab a bottle of red wine (a glass, too, for a little for yourself) and spend about an hour making an easy, flavorful sauce that requires little effort and enough to store in the freezer.

Fresh Tomato Pasta Sauce

You’ll need:

3 to 4 tablespoons extra-virgin olive oil
2 medium onions
4 to 5 cloves garlic, crushed
4 kilograms tomatoes, peeled and chopped
1 to 2 teaspoons salt (to taste)
1 cup good dry red wine
1 heaping tablespoon sugar
1/4 cup tomato paste
1/4 cup each, chopped: fresh basil, fresh parsley, fresh oregano
Fresh ground pepper to taste
3 bay leaves

And then:

Heat the oil in a large Dutch oven or saucepan. Cook the onion and garlic, stirring often, until the onion has softened. Add the tomatoes, salt, and wine, then simmer, uncovered for about 15 minutes. The tomatoes should be soft.

Add the rest of the ingredients, and continue to simmer uncovered for about 10 minutes. Remove the bay leaves.

Wait until it has cooled, then divide into storage containers and freeze.

Image courtesy of ivillage.com

Enter the homemade ice cream sandwich, a quintessential recipe to have on hand for times like these. Whether you make your own cookies and use storebought ice cream, or do the whole thing from scratch–it’s worth it.

The Cookies

First start with a good cookie recipe. One that is a little soft, a little chewy, and really darn big.

Chocolate Chip Cookies

1 cup butter

1 1/4 cups brown sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

2 cups chocolate chips

1 cup pecans

Line two baking sheets with parchment paper.

Beat butter and brown sugar in a large bowl until fluffy. Add egg and vanilla.

In a medium bowl, whisk together flour, baking soda and salt. Add to the butter mixture and stir until blended, then add chocolate chips and pecans.

Drop batter 2 inches apart onto prepared pans and bake at 350F for 15 minutes, until golden. Let cool three minutes on plan, then remove onto a wire rack to cool completely.

Ginger Cookies

2 cups flour

1 tablespoons ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground cloves

3/4 cup butter, softened

1 cup sugar, plus more for rolling

1 egg

1/4 cup molasses

1/2 teaspoon maple extract (optional)

Whisk flour, spices, baking soda and salt in a medium mixing bowl.

Cream the butter and sugar in a large mixing bowl until light and fluffy. Add egg and molasses, and maple extract if using, and beat until smooth.

Add the flour to the butter mixture, mixing until smooth.

Use your hands to roll the dough into walnut-sized balls. Roll in extra sugar and place on the baking sheet 2 inches apart. Bake at 325F for 9 to 12 minutes until tops are crackly and sides are firm.

Let cool for 3 minutes on pan, then remove to a wire rack to cool completely.

Peanut Butter Cookies

1 cup butter, melted and cooled

1 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1 cup peanut butter (crunchy is better!)

2 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup peanuts, coarsely chopped

Whisk together butter, sugar and brown sugar until smooth. Add eggs and vanilla, mixing well, then stir in peanut butter until well combined.

In a medium mixing bowl, whisk together flour, baking powder and salt. Add it to the butter mixture and then stir in the peanuts, until all ingredients are smooth.

Scoop dough and form into balls. Place on parchment paper lined baking sheets about 2 inches apart then flatten.

Bake in a 375F oven for 12 to 15 minutes, until just starting to turn golden at the edges. Let cool on a wire rack.

The Ice Cream

Next, the ice cream. Try something a little different than traditional vanilla.

Brown Sugar and Vanilla Ice Cream

4 egg yolks

1 cup brown sugar

1 cup heavy cream

3 cups half-and-half

1 tablespoon vanilla extract

Whisk egg yolks and sugar until thick, in a heavy saucepan.

Place cream and half-and-half in another saucepan, bringing just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream until well combined. Turn the egg mixture to low heat and stir constantly, until the custard is thick, about 6 minutes. It should coat the back of a spoon. Do not boil.

Pour the mixture into a bowl, and add the vanilla extract. Let it come to room temperature, then cover and refrigerate over night. The next day, freeze it according to your ice cream maker’s directions.

Strawberry Ice Cream

1 cup whole milk
1 cup whipping cream
2 cups half-and-half
3/4 cup sugar
1 1/2 teaspoons vanilla extract
2  cups strawberry puree (whizz about 2 cups diced strawberries in the food processor until smooth)

Whisk together all ingredients. Freeze it according to your ice cream maker’s directions.

Peanut Butter Ice Cream

1 (18oz) jar peanut butter

2 cups heavy cream

2 cups half-and-half

1 14oz can condensed milk

1 cup sugar

1 tablespoon vanilla extract

Place all ingredients in a saucepan. Heat on low and stir until smooth. Remove from burner, let cool, and place in the refrigerator over night. The next day, freeze it according to your ice cream maker’s directions.

The Assembly

Spread bottoms of half of the cookies with a scoop or two of ice cream, depending on how large the cookies are. Top with another cooke, gently squeezing until the ice cream has spread to the edge.

Roll the edges of the ice cream in crushed nuts, chocolate chips or sprinkles. Wrap individually in plastic wrap, then cover each in foil.  Freeze in airtight container until firm, at least 4 hours.

Check out this variation for Pumpkin Ice Cream Sandwiches (with the classic chocolate cookie) at the Joy of Baking, too.

Mediterranean Fusili Salad with Grilled Asparagus

Makes four servings

1 pound (454g) whole grain or brown rice fusili pasta
1 pound (454g) asparagus, ends trimmed
about 10 sun-dried tomatoes (approximately 40g), covered in warm water
zest of 1 lemon
small handful of fresh basil, chopped
2 tablespoons (30g) chopped fresh chives
1 (200mL) can sliced black olives, drained
2 tablespoons (30g) extra-virgin olive oil
1 tablespoon (15g) tahini
1/8 teaspoon garlic powder
salt and fresh ground pepper to taste

Cook pasta according to package directions in a large pot of boiling salted water.

Meanwhile, heat your grill and cook asparagus for about 5 minutes until tender crisp. When finished, cut into one-inch pieces on the bias.

Drain sun-dried tomatoes, reserving liquid. Chop into pieces.

When pasta is finished cooking, drain well and rinse with cool water. Pat dry, then add to a large serving bowl. Toss with sun-dried tomatoes, lemon zest, basil, chives and black olives. Mix in asparagus.

In a small mixing bowl, stir together olive oil, tahini, and garlic powder. Add reserved sun-dried tomato water, thinning to make a dressing consistency.

Toss dressing with salad, and season with salt and fresh ground pepper to taste.

(c) 2010 Laurie Sadowski

With rich creamy salads, fatty cuts of meat, oodles of toppings and bowls of ice cream, summer BBQ noshing can really add up. Here are our top tips to keeping it heart healthy over the next couple of months.

Summertime means grilling time – time with family and friends and time to enjoy delicious foods.  There are all kinds of tasty foods to grill up, plus those sides, desserts and drinks that round out the meal.  The American Heart Association wants you to keep these important tips in mind to help you grill “fat-sensibly” through the summer season.

For the protein

• Opt for putting fish on the grill instead of rich red meats. Choose omega-3 rich salmon and tuna steaks. Enjoy them with a squeeze of lemon and fresh dill.
• Choose chicken breast over legs and thighs. If you’re in the mood for a burger, try ground turkey instead of beef.
• If you love red meat, go for leaner game meats, such as bison and elk.
• When buying meat, try loin and round cuts, which are leaner than other varieties.
• Try making your own black bean burgers as a great vegan alternative.

For the sides and snacks

• Think in color. Try leafy green salads with olive-oil based dressings.
• Use your favourite nut and seed butters, such as tahini and cashew, for cream-based salad dressings
• Instead of chips, tortillas and pretzels, go for veggie trays with a dip such as hummus. For something salty and snacky, try air-popped popcorn. Add a little extra by tossing it with dried fruit, nuts, seeds and soynuts.
• You can never go wrong with fresh, local fruit trays.
• In fact, when you grill fruits – especially pineapple and peaches – the natural sugars caramelize and enhance the flavour.

For the rest

• Choose low-fat, high taste condiments like mustard over mayo, and go easy on the sugar-laden ketchups and relishes.
• Try salsa as a low-fat, savory topping
• If making cheeseburgers, used aged cheddar or other strong cheeses instead of other varieties – a little goes a long way because they are big on taste
• Buy whole-grain breads and rolls to house your burgers. Or try pita bread or tortillas – both the whole grain variety, too.
• Soda pop can be a calorie killer; buy a bottle of club soda and 100% juice. Use about 1/4 cup of juice and fill the rest with ice and club soda – a perfect, fizzy treat.

Image source

Not daunting at all.

With a few key ingredients, an outline of simple space, and a little room in your freezer, you can put together a cake in under an hour – then freeze it until next Sunday.

Lemony Pound Cake with Fresh Berries

A few days before Mother’s Day, go to the local market and pick up some fresh berries. Serve atop the cake with dollop of whipped cream or some vanilla ice cream. To freeze, cover tightly in foil and then in a plastic air-tight container after it cools completely.

1 cup butter, softened
1 1/2 cups sugar
5 eggs
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon salt
2 cups sifted pastry flour
zest of one lemon

Line a 9×5 loaf pan with parchment paper and set aside. Preheat oven to 325F.

Beat butter until light and fluffy. Add sugar, mixing until combined. Beat in eggs one at a time, each mixing for 1 minute.

Add milk, lemon juice and salt, beating until combined. Stir in flour and zest, mixing until just combined.

Chickpea Tagine with Minted Quinoa

(recipe (c)2009 Laurie Sadowski)

A twist on a classic tagine, using fresh fruits instead of dried. The minted quinoa is simple yet delicious, and a perfect companion to this easy dish.

For the tagine:

• 1 Tbsp. (15 ml) canola oil
• 1 large onion, peeled and chopped
• 1 tsp. (5 g) cumin seed
• 1 1/2 tsp. (7 g) ground coriander
• 1 1/2 tsp. (7 g) turmeric
• 1 tsp. (5 g) paprika
• 3/4 tsp. (4 g) ground cinnamon
• 3 cloves garlic, finely chopped
• 1 Tbsp. (15 g) freshly grated ginger
• 2 1/2-inch (6 cm) slices lemon
• 1 medium head cauliflower, florets in medium-sized pieces
• 1/2 cup (125 g) blueberries
• 4 apricots, quartered and stones removed
• 3 medium tomatoes, chopped
• 1 (15oz/425g) can chickpeas
• 1 Tbsp. (15 ml) tomato paste
• salt and fresh ground pepper to taste
• 1/4 cup (60 g) chopped almonds, toasted

For the quinoa:

• 2 cups (500 ml) water
• 1 cup (250 ml) quinoa
• 1 Tbsp. (15 g) chopped fresh mint
• 1 wedge lemon
• salt and fresh ground pepper to taste

In a large saucepan, heat oil over medium heat. Add onions, and sauté until translucent, about five minutes. Add spices, stirring frequently, about one minute, until fragrant. Add a splash of water if it is getting a little dry, then stir in garlic, ginger and lemon mixing well until very aromatic, about another minute.

Reduce heat and add cauliflower then cover, letting cook about eight minutes until softened. Add blueberries, apricots, tomatoes, chickpeas and stir. Cover and cook for about three more minutes.

Remove lid and add tomato paste, stirring until well-blended. Let cook, uncovered until thickened, about five minutes.

Serve tagine with quinoa, and garnish with toasted almonds.

For the quinoa, cook according to package directions. After it is finished, remove lid and fluff with a fork. Squeeze lemon juice and mix in fresh mint, adding salt and fresh ground pepper to taste. Cover, and let stand another five minutes.

Makes six to eight servings.

What better way to start than with our diet?

By thinking outside the processed foods box, adding a little nutrition here and there, and making a conscious effort to do it, we can jump into the new season feeling healthier, lighter and fresher.

Change from Winter to Spring

Winter is often chockful of hearty stews and rich chilis, but come Spring, we’re ready to lighten up. Swap heavy cream and meat sauces with a light primavera on your pasta, and opt for broth-based soups over potato-laden stews. Choose salads over roasted vegetables, and start seeking out what is coming up in season. Squash is out, asparagus is in, and an abundance of fruit is to come.

Fill up on fresh

Make your way out of the processed food aisles and stick to the perimeter of the grocery store – most frequently in the front. Fill your basket with colour, looking for reds, oranges, leafy greens and everything in between. Produce is your pal, and the more vibrancy in your choices, the more flavour and nutrition you have offered to you.

Step away from steaming veggies and into a world of roasting, grilling, sauteing and interesting salads. Try loading some baby spinach with nuts, seeds, crushed crackers, fresh fruit and every colour in the vegetable rainbow.

Learn to bake better

Desserts, breads and other sweets don’t have to be a healthy diet buster. Instead, a few tweaks here and there can easily make them suitable for everyday noshing. Swap half the oil or butter for fruit purees, like prunes or applesauce. Lessen the sugar but 25%, and try natural sweeteners, such as agave nectar, maple syrup and sucanat. Use two egg whites for each egg, or try a common vegan replacement: whisking 1 tablespoon flaxmeal with 3 tablespoons warm water. Experiment with different whole grain flours, and opt for whole fresh ingredients.

This healthy food makeover cookbook is based on reader’s choice, with tweets and posts of suggestions to help build a book for the people.

He calls it an experiment in culinary cyber-populism, hoping it makes cooking more relevant to people.

The cookbook is due out in early March, filled with healthier versions of America’s favourite dishes, with less calories, fats, and sodium – but taste even better.

It will be interesting to see how it pans out – no pun intended.

Read more:

• twitter.com/roccodiSpirito
• facebook.com/pages/Rocco-DiSpirito/37356654636
• roccodispirito.com

Image courtesy of radaronline.com

Summer Squash Stuffed with Cherries, Rice and Pecans

The stuffing mixture also works well in peppers and eggplants, or on its own as a salad! If serving as a salad, sauté the leeks first for a more mellow flavour.

• 1 cup (250 g) brown/wild rice mix
• 2 cups (500 ml) water
• 2 pinches salt
• 1/2 cup (120 g) pecan pieces, toasted
• 1 cup pitted (250 g) cherries, chopped
• 2 Tbsp. (30 g) fresh thyme
• 2/3 cup (160 g) chopped leek greens
• 2 large summer squash or zucchini (about one ft./30 cm long)
• salt and fresh ground pepper to taste

Make rice according to package directions. You can do this step in advance.

Meanwhile, using a melon baller, hollow out summer squash or zucchini. Reserve innards for another use (like the Fruit Infused Ratatouille). Place squash or zucchini on a baking sheet.

When rice is finished, preheat oven to 425°F (220°C). Mix pecans, cherries, thyme and leeks into the rice, adding salt and pepper to taste. Scoop into squash and zucchini.

Bake for 15 to 20 minutes, until softened.

Makes four to six servings.