lesleystowe.com/blog » Recipes, entertaining tips, and more with Lesley Stowe

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  • Outdoors eating is king this month!

    Camps and camping: two words that are, to me, synonymous with summer. When I was growing up I went to camp for a whole month several summers in a row: outdoor camp sleeping in a tent with a wooden floor and bunk beds, swimming, canoeing, sailing, archery, scavenger hunts, flash light wars in bed, care packages…and of course the best of it was meeting new friends. What a time! I wouldn’t give up those memories for anything. The only thing missing was good food. I think it would be great in camps looked at what they are serving kids and found a way to get them involved in the preparation as another life skills activity that could benefit them forever: tending a garden, cooking and cleaning, etc. In the city there are lots of cooking course camps for kids. but taking it back to the land could be wildly popular.

    Then there was camping with the family, an activity my father, siblings, and I loved. My mother on the other hand…not so much as she did all the planning and packing. Wow she was a good sport. Cooking on a camping trip can be challenging especially if the weather isn’t perfect but there is something about cooking and eating outdoors that makes everything taste better. My specialty was blueberry pancakes with warm maple syrup. We would often go to Georgian Bay in Ontario and boat to one of the islands from Honeymoon Harbour where the blueberry bushes were everywhere. August to me is all about blueberries, corn, tomatoes, and watermelon so if you need inspiration this month for those long lazy days on the beach or in the woods, maybe even on a camping trip, my blog twill have lots of summer recipes and tips. So from me to you, happy August and I hope you spend as much time as you can outdoors and get your children cooking!

    Lesley

Raincoast Crisp Ice-Cream Sandwiches

raincoast crisp icecream sandwichNot just for the cheese and crackers plate, our Raincoast Crisps can elevate even the younger set’s entertaining needs. These ice-cream sandwiches take seconds to put together, can be stored briefly in the freezer until party time, and guarantee you can feel good about the treats you’re serving. Try mixing up the crisp flavours with your favourite ice-cream varieties: I recommend Salted Date & Almnond crisps with Caramel ice-cream – delish!!

Makes 6

12 Raincoast Crisps

6 large scoops of ice cream of your choice

On a parchment lined cookie sheet place 6 Raincoast Crisps of the chosen flavour, place a scoop of ice-cream in the middle and cover with another Raincoats Crisp. Press together enough to push the ice cream out to the edges: return to the freezer until serving.

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Home-made Ricotta

Fresh, D.I.Y. ricotta is all the rage right now and it’s no wonder! It couldn’t be simpler to make and the results are infinitely better than the store bought variety. I love to spread it on toasted bread but it’s also great as a base for tarts and other sweet treats. To add some extra flavour, add fresh herbs, a spoonful of pesto or tapenade and serve as a dip with your favourite flavour of raincoast crisps and grilled rustic baguette slices. The ricotta will keep atleast 4 days in the fridge.

fresh ricottaMakes 3 cups

  • 1 cup heavy cream
  • 2 cups whole milk
  • 1/2 tsp. kosher salt
  • 1 1/2 Tbsp. white wine vinegar

Set a large sieve over a deep bowl. Line a large sieve with 2 layers of wet cheesecloth.

Bring the cream and milk and salt to a full boil in a heavy based saucepan. Remove from the heat and add the vinegar: allow the milk mixture curdle which will take 1 – 2 minutes. Pour the mixture into the cheesecloth lined sieve and let sit at room temparture for  20-30 minutes. The whey will drain from the mixture and you will be left with ricotta. Transfer to another bowl throw away the whey and cheesecloth: cover the ricotta and refrigerate until ready to use.

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Watermelon Salad

This is one of my go-to salads when the weather turns hot – all of the ingredients simply scream ‘summer’ and are amazingly delicious when combined together. Serve with grilled fish and chicken for an ultralight and tasty side, or just as it is for a quick and easy lunchtime treat.

Watermelon Salad with Feta,Cucumber,Olive  and MintServes 6-8

  • 3 lbs. watermelon cut in 1 1/4” pieces
  • 2 large red peppers
  • 2/3 cup kalamata olives pitted
  • 1 lg bunch fresh mint washed dried and torn in ¼”pieces
  • 1/2 lb. feta preferably sheeps milk

Place the watermelon in a large serving bowl. Preheat your bbq to medium hot. Core the red peppers  and remove the white pith cut in quarters place on the bbq and char slightly on all sides this should only take 4-5 mins. Remove and let cool enough to be able to handle them and then cut in long thin strips add to the watermelon and toss gently. Note: if you don’t have time or easy access to a bbq you can simply julienne the peppers in long thin strips and skip the barbequing.

Add the olives and mint and the vinaigrette, toss gently and add the feta at the end crumbling it on top in large chunks. Grind a little fresh pepper on top and serve immediately.

Vinaigrette

  • 1 lemon
  • 2 limes
  • 1/2 tsp. sea salt
  • 1/2 tsp. cumin
  • 1 Tbsp. liquid honey
  • 1/2 cup extra virgin olive oil

In a small bowl combine the juice of the lemon and limes: add the salt, cumin, and honey.  Whisk in the olive oil and use as per the above recipe.

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