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Recipes

Susan's wild berry muffins

1/4 cup softened margarine
1/2 cup white sugar
1 egg
3/4 cup milk
1/2 tsp vanilla
1 3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 tsp salt
1 cup mixed wild berries, or blueberries (fresh or frozen)

  • Cream margarine & sugar, stir in egg, add milk and vanilla and mix well.
  • Combine dry ingredients, toss berries in to coat with flour, and add flour mixture and berries carefully into liquid, only stirring until barely mixed.
  • Spoon into greased muffin cups (makes about 9 muffins) and bake 400 degrees for 20 minutes.  Serve warm.

The "House Special" - Cheddar and Chive Scrambled Eggs.

Chef Simon says the best way to cook these eggs is in the microwave at medium heat, and stirring often.

For 2 servings:

Lightly grease a heat proof, deep narrow bowl or measuring cup.
Break three eggs into the bowl, beat with a fork until well mixed.
Sprinkle with 15 mls. (1 tablespoon) of fresh chives.
Microwave at medium heat for 1 minute.
Stir well and add 30 grams (1 oz.) of old cheddar cheese, cut into 0.5 cm. (1") cubes.
Microwave again at medium heat for 1 minute, stir and let set.

Ham, Apricots and Camembert on Toast

For each serving, toast 2 pieces of baguette.
Meanwhile, saute 2 thin slices of ham in butter.
Place 1 slice of sauteed ham, then 2 fresh apricot halves on top of each baguette slice.
Top with thin slice of Camembert, including rind.
Broil until cheese begins to melt.
Place 2 pieces on each plate, and serve immediately.

Sweet Corn Fritters

These are a favourite with our winter guests!

1 cup of plain flour
1 tablespoon of baking powder
1 tablespoon of granulated sugar
Salt and pepper to taste
2 cups of corn kernels (if using frozen corn, defrost prior to adding)
2 eggs
1/2 cup of milk
Vegetable oil for frying

Additions (all or any are optional):
1/2 cup of sliced spring onions or shallots.
Parsley or coriander or basil or baby spinach leaves, chopped
1 finely chopped up red pepper

Method:

  • Sift flour baking powder and seasonings into large bowl, stir in sugar and make a well in the centre.
  • Beat together the eggs and milk in a medium sized bowl, gradually add to the dry ingredients and mix well to make a lump free batter which can be quite stiff.
  • Add the corn and any of the other optional ingredients to the batter, and mix.
  • Heat 2 tablespoons of oil in a non-stick frying pan, drop a 1/4 cup of batter into the pan, four fritters to a frying pan at a time. Cook for 2 minutes on each side until golden.  Serve 2 fritters with sliced fresh tomatoes and grilled ham slices or bacon.

Makes 6 fritters.