Bridget's Green Kitchen

Roasted tomato sauce – like a mouthful of summer

September 30, 2011

Roasted tomato sauce is sweet and flavourful. I can’t resist field-ripened local tomatoes. As far as I’m concerned, they’re the only tomatoes worth eating raw and they’re the very best for making roasted tomato sauce too. If you’re used to making your tomato sauce on the stovetop you’ll notice […]

Desserts

Easy blackberry galette

September 23, 2011

This time of year the blackberries are so abundant near our camp that we have been picking them by the bucket full. It’s a bit of a blood sport the thorns are so rough but we hardly mind the scratches when we have galette to eat for dessert. I […]

Cookies

Homemade graham crackers – great for s’mores

September 15, 2011

These crackers are perfect for campfire s’mores or as a crispy nibble alongside a cup of tea. As a child I loved graham crackers. I wasn’t wild about the cardboard texture but found the sweet graham flavour irresistible. Nothing compares to the homemade version, especially with New Brunswick’s own Speerville […]

Appetizers, Vegetables

Tomato Tartlets with Goat’s Cheese Crust

September 13, 2011

Flakey pastry made with goat’s cheese is the perfect base for fresh tomato tartlets. Tomato Tartlets with Goat’s Cheese Crust This time of year there is nothing like fresh tomatoes. Field ripened, they’re sweet and juicy so perfect for this yummy tart. We have eaten it as a nibble while […]

Appetizers, Vegetables, Vegetarian

Too Many Zucchinis? Try Crispy Zucchini Fritters

September 7, 2011

Crispy zucchini fritters are a delicious way to enjoy bountiful summer squash. Too many zucchini?If you’re one of those people who (like the jokes) ends up with too many zucchini, crispy zucchini fritters are another way to use them up. Serve zucchini fritters as a vegetable side dish or […]