One Sun; Three Pots of Chocolate

May finally brought the good weather, and with it shorts, flip flops, ice creams, and well, lots of kids hanging around on the island with dripping Popsicles in one hand, sunglasses on their heads. The younger kids walk around the Cove in small groups, or ride their bikes up and down the main road for the thrill of speeding down past a whir of dog walkers, stroller-pushers, and cynical drivers turning left across their path. Some of which who raise a glance in shock at the rush of warm air across their face, and some who, so used to Bowen summers and the many people it brings out, need not look to the activity, but just know what occurs. In the midst, are learner drivers enjoying the freedom of riding around on a scooter, giving them the ability to travel across the island to the best beaches, or pick up lunch with friends at one of our favourite cafés.

For me, as my friend drove the two of us down for ice cream after we'd both had enough of laying in the sun smothered grass, I was reminded of the best part of living on an island, when you don't have to battle the ticket salesmen at the ferries, or trouble with cut-off times in order to make it back home in time. On a hot day, the island seems to slow down, and despite having upcoming tests and homework, the day drifts on, and the worries away.

On Sunday, I might have had three upcoming tests, a normal stress for me, but I was enjoying the bright sun and warmth that it brought as I lay across my sunny deck, that I just couldn't bring my mind around to the normal level of anxiety - and instead I could enjoy the entire day. 

The sun was so hot on Sunday that by the time noon rolled around, my friend had messaged me about a trip to the beach, and the thought of a quick cool-off in the ocean seemed like the best idea anyone had had that day, including mum's thoughtfulness at bringing home everyone a delicious hot chocolate before the sun became too hot to think of eating anything over ten degrees.

It must be kind of silly, as I write this describing the 27° Celsius weather as 'so hot' and describing our adventure to escape it by taking a trip to the beach, but we have had such rainy weeks - in fact all of winter it seemed to have rained - so having the doors wide open, the windows pulled back to their widest setting, and all the lights off since it is so bright during the day, has a feeling of 'finally', as if everything, the trees, the flowers, and us especially, are just sighing into a much happier and more relaxed frame of mind, and with it embracing the warmth and life that this warm weather brings. The sun also gives everyone a reason to show a little bit of crazy, to let go of winter coats and scarves that cover everything up, including our enthusiasm, and now, in shorts and tank tops, can run wildly around the sprinkler in the yard, or chase the dog and her ball in the yard.

Love of Chocolate Cheesecake

{Print me here}

Although chocolate is not typically served for dessert during the summer, the flavour too rich and luxurious after a light salad, or with a sangria (virgin for me please!), this dessert is served chilled, so steps over the line between winter and summer, and in fact, becomes the perfect spring and fall dessert! 

Everyone needs a chocolate fix every now and then, and this extraordinary dessert: creamy, delicate, and above all, full of real chocolate, will leave guests extremely satisfied even if some beg that they couldn't eat another bite. For an extra twist, serve with vanilla ice cream, or a spoonful of whipped cream, but on its own this cheesecake stands well too. 

Serves 3

Ingredients:

Cheesecake:

3/4 cups semi-sweet chocolate chips
5.5 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons butter, room temperature
1 teaspoon vanilla extract
1/2 cup heavy cream

Topping:

2 ounces dark chocolate

Directions:

Melt chocolate chips in top of a double boiler over low heat, or similarly, a bowl set over a saucepan of boiling water.  Stir until melted.  

Combine cream cheese and butter in a separate bowl and use an electric mixer until it becomes fluffy and smooth.  Add sugar and vanilla and beat well, scraping down the sides.  

Add in melted chocolate and beat to combine.

In another bowl beat the cream until stiff peaks form.  Fold into the chocolate cream cheese mixture.  

Spoon mixture into three individual ramekins, or use 2 1/2 inch cookie cutters set on a parchment lined baking sheet (using cookie cutters will allow you to remove the cheesecakes from their molds, to be served on plates. With ramekins I was forced to serve them in those dishes).  

Chill the mixture for 1 to 2 hours.

Just before serving, grate the chocolate finely, and sprinkle over top each cheesecake.

Enjoy! xx S

We Got It; Flatbread Pizzas

I'm so excited to wake up early tomorrow morning and get cooking on breakfast; these little flatbread pizzas led me to the discovery that we can actually make those family breakfast crepes which dad would tempt us out of bed with, also rousing us with the clamber of pots and pans in his frustration to re-close the drawer underneath the stove. And cursing under his breath as one slipped behind into the dusty cavern which no one could reach.

It was completely by accident that I found this recipe, just as I perused a week old magazine mum had left on the counter top, and as I munched on a nutritious egg breakfast and sipped my tea I read the article about the qualities of quinoa flour. Which I ended up not using because we didn't have it, but I also figured that tapioca flour would do just the trick because of the similar consistency between the two.

I also remembered a delicious bun I had a few weeks before Christmas when mum and I went out for lunch at a little family owned cafe tucked in a side street of North Vancouver. In the window coolers were mouth watering gluten-free sweets and bakes displayed, and breakfast was served all day. Immediately upon reading the chalkboard sign, and in our hunger, mum and I were sold on the breakfast dishes. The tapioca bun which my breakfast came with was so light and flavourful, without any crumbs falling behind on the plate, I felt compelled to at least give this flour a chance.

And boy, am I glad I did.

Crepes, come back to me.

And making these flatbreads made it almost seem like those typical Friday family nights, when pizza is ordered in and delivered quickly after a long week to be inhaled by hungry family members. Except this time we made them, they were gluten-free, and tasted so much better than any regularly made pizza.

I love how the pictures turned out as well, the bright colour green of the spinach is brilliantly lit up with the rich red of the salmon, and both colours a brought out by a touch of each in the cream cheese spread, a sprinkling of dill and sun dried tomatoes. It looks delicious. Appetizing.

"Are those even gluten-free?"

You bet they are.

To get the ingredients needed for the pizzas on our way home from a trip to Main Street, a plan made as we drove into town and decided to go for lunch and get off the rock, mum and I had to quickly stop by the grocery store, split up the ingredients which we needed to get between us, run frantically throughout the aisles and meet up a split second later at the cash register. All in the effort of making it home on a reasonably ferry. We must have seemed a little crazy as our feet paced quickly along the linoleum tiles and our eyes scanned the shelves ferociously for what we needed. Then, as we caught each other at the other end of the store, we ducked in and out of line ups to pay earnestly finding the quickest thoroughfare.

Now that's speedy pizza.

Tapioca Flatbread Salmon Pizzas
Print recipe here.

No gums in this recipe, yet the flatbreads stayed together without any crumbling or cracking. The combination of the brown rice and tapioca flours was just right, and the outcome was a light and flavorful pizza bread, with just a hint of freshly minced .

Keep the temperature of the stove down low, it will increase cooking time, however the edges of your flatbreads will stay round and they'll be more evenly cooked.

Serves 3, makes approximately 6 flatbreads.

Ingredients

1 egg
1 cup brown rice flour
3/4 cup tapioca flour
1 1/4 cup water
2 garlic cloves, minced
1/4 tsp salt

3/4 cup cream cheese, room temperature
1/4 cup chopped sun dried tomatoes
2 tbsp dried dill
2 tbsp chopped capers (optional)

2 oz (55 g) smoked wild salmon, sliced
1 cup baby spinach leaves

Directions

In a large bowl, beat egg lightly. Stir in brown rice and tapioca flours, water, minced garlic, and salt. If the mixture seems too thick, stir in water 1 tbsp at a time. Let mixture sit at room temperature for 15 - 30 minutes.

Meanwhile, to make the cream cheese spread, combine the cream cheese, sun dried tomatoes, dill and capers in a small bowl. Set aside.

Preheat the oven to 200°F. Over medium-low heat, grease a skillet with grape seed oil. Pour 1/3 cup of flatbread mixture into the centre of the pan.

Cook for 4 minutes or until golden brown on the bottom. With a spatula, flip, and cook for an additional 3 to 4 minutes. Repeat with remaining batter.

Keep cooked flatbreads on a plate situated in the oven.

Before serving, prepare flatbreads by spreading the cream cheese evenly on top and adding equal amounts of smoked salmon and spinach leaves. Garnish with freshly ground black pepper.