Easy Peach Crisp

You never learned how to cook and you don’t know how to bake? You can still make this dessert, Easy Peach Crisp. It is so easy! And fast.

 

Crisp

Sept. 3, 2020 by Deborah Esplin

Easy Peach Crisp Ingredients

4 peaches, chopped or sliced

1/2 flour

1/2 cup sugar

1/2 cup butter, cold

5 mL (1 tsp.) cinnamon, ground

1.5 mL (1.4 tsp.) salt

1 cup oats

Easy Peach Crisp Preparation

Turn on the oven to heat to 350 F.

Put the flour, sugar, cinnamon, and salt into a bowl and mix. Break the butter into pieces with your hands and then mix into the dry ingredients with a pastry cutter or 2 knives. When you have little chunks of butter, add the oats and mix.

Chop or slice the peaches and place them in an 8 or 9-inch square pan. Press the mixture into the peaches. Cover with the dry mixture and bake at 350 F for 30 to 35 minutes. The topping should look slightly browned.

Cut and serve. Can be topped with ice cream or whipped cream. This dessert can also be frozen but it is best when fresh.

TIP: I remember the recipe like this: Equal parts of flour, sugar, and butter. Double the oats and add a little salt and a little more cinnamon.

TIP: The recipe can be scaled up for larger quantities.

TIP: You can also make this same recipe with apples or berries instead of peaches.

This recipe is great when peaches are fresh but you can make it at any time of the year. A delicious, easy, and fast dessert.

Looking for other summer recipes? Check out these ones.

Delicious Cucumber, Tomato, Bocconcini Salad

Refreshing Cucumber Soup, chilled

Refreshing Cucumber Sandwiches

Sooo Refreshing Iced Tea

Easy Gazpacho Cold Summer Soup

Check out these other recipe ideas: Recipes from The Daily Basil Blog.

Check out posts on other topics here: Blog Table of Contents.

Join my monthly newsletter to get new posts in your mailbox and access to the recipe cards and tip sheets.

Please comment. I would love to know what you think.


 

Delicious Cucumber, Tomato, Bocconcini Salad

Delicious Cucumber, Tomato, Bocconcini Salad is so soothing on a hot summer day. Especially now, when the gardens and markets are bursting with fresh cucumber, you want to take advantage of the local produce. Tasty and easy, this salad is also satisfying and nutritious.

How to make Cucumber, Tomato, Bocconcini Salad

Cucumber, Tomato, Boccachini Salad
Delicious Cucumber, Tomato, Bocconcini Salad

Aug. 23, 2020 by Deborah Esplin

Ingredients for Delicious Cucumber, Tomato, Bocconcini Salad

1 Tomato or 8 to 10 cherry tomatoes, chopped

1/3 Cucumber, chopped

Parsley, chopped

1 Basil leaf, chopped

Chives, chopped

Bocconcini pearls

15 mL (1 tbsp) Olive oil

7 mL (1/2 tbsp) Balsamic vinegar

Salt, pepper, herb mix, onion powder, garlic powder

Preparation

Chop the cucumber, tomatoes into bite-sized pieces. Dice the parsley, basil and chives and put all this into a bowl. Add the bocconcini pearls, olive oil, balsamic vinegar, and seasoning. Stir and serve.

This recipe makes one large or 2 small salads. You can scale it up for more.

TIP: If you like raw onions and garlic, chop, and those as well.

Check out these other refreshing summer recipes. Together they make a great meal.

Refreshing Cucumber Sandwiches

Refreshing Cucumber Soup, chilled

Easy Peach Crisp

Sooo Refreshing Iced Tea

Easy Gazpacho Cold Summer Soup

Check out these other recipe ideas:  Recipes from The Daily Basil Blog.

Check out posts on other topics here: Blog Table of Contents.

Join my monthly newsletter to get new posts in your mailbox and access to the recipe cards and tip sheets.

Comments are welcome. I would love to know what you think.


 

Refreshing Cucumber Soup, chilled

Chilled cucumber soup is so reviving on a hot summer day. Especially now, when the gardens and markets are bursting with fresh cucumber, you want to take advantage of the local produce. Tasty and easy, this soup is also filling and nutritious.

How to make Refreshing Cucumber Soup, chilled.

Cucumber Soup
Refreshing Cucumber Soup, chilled

Aug. 23, 2020  Deborah Esplin

Ingredients for Refreshing Cucumber Soup, chilled

½ cucumber, chopped

125 mL (½ cup_ plain yogurt, regular or Greek for extra thickness and protein

Parsley, chopped

15 mL (1 tbsp) lemon juice

30 mL (2 tbsp.) olive oil

Chives, diced

Provence herb mix or ground Tarragon & Summer

Salt, pepper, onion powder, garlic powder

Preparation of Refreshing Cucumber Soup, chilled

Chop the cucumber and parsley. Reserve a few pieces of chopped cucumber and dice them finely. Put the larger pieces of cucumber and parsley in a blender. Add the olive oil, lemon juice, and yogurt. Blend until liquid. Add the seasonings. Cool in the fridge for at least one hour. Serve in bowls, chilled if desired, and sprinkle the chives and finely diced cucumber on top.

This recipe makes 2 bowls of soup. You can scale it up for more.

TIP: You can adjust the quantities of lemon juice, and seasoning to suit your taste. I personally like a little more lemon than listed above.

Check out my other refreshing cucumber recipes. Together, they make a great meal.

Refreshing Cucumber Sandwiches

Delicious Cucumber, Tomato, Bocconcini Salad

Easy Peach Crisp

Easy Gazpacho Cold Summer Soup

Sooo Refreshing Iced Tea

Check out these other recipe ideas:  Recipes from The Daily Basil Blog.

Check out posts on other topics here: Blog Table of Contents.

Join my monthly newsletter to get new posts in your mailbox and access to the recipe cards and tip sheets.

Comments are welcome. I would love to know what you think.


 

Refreshing Cucumber Sandwiches

Cucumber sandwiches are a refreshing summer treat. Especially now when the gardens and markets are bursting with fresh cucumber. Tasty and easy. However, they can also be enjoyed in the winter.

How to make refreshing Cucumber Sandwiches.

Cucumber Sandwich
Open-Faced Cucumber Sandwich

Aug. 21, 2020  Deborah Esplin

Ingredients for 1 Cucumber Sandwich,  scale-up for more

2 pieces of bread or 1 if you want an open-faced sandwich

¼ cucumber 0.25 pounds, thinly sliced

2-3 tablespoons of cream cheese or goat’s cheese

1.5 teaspoon mayonnaise

½ tp 1 teaspoon Worcestershire sauce

Salt, pepper, onion powder, garlic powder

Chives, diced

Preparation of Cucumber Sandwiches

Take a sieve and line it with a piece of paper towel. Place the sliced cucumber in a single layer around the paper in the sieve. Sprinkle with salt. Place another piece of paper towel over the cucumber layer. Let sit for 20 to 30 minutes.

Meanwhile, mix the other ingredients except for the bread. Spread the mixture on the bread. Place the cucumber slices on the bread and cover with the second slice of bread.

Slice, serve and enjoy.

Cucumber Sandwich
Cucumber Sandwich

TIP: If I am making the sandwiches to bring to a party, I cut the crusts off the bread so the sandwiches look more elegant.

TIP: You can use any kind of bread and make the sandwiches open-faced or with two pieces of bread.

TIP: If I am making the sandwiches to bring to a party, I cut the crusts off the bread so the sandwiches look more elegant.

TIP: You can use any kind of bread and make the sandwiches open-faced or with two pieces of bread.

See the other two cucumber recipes below to make a complete refreshing summer lunch.

Refreshing Cucumber Soup, chilled

Delicious Cucumber Tomato Bocconcini Salad

Easy Peach Crisp

Easy Gazpacho Cold Summer Soup

Sooo Refreshing Iced Tea

Check out these other recipe ideas:  Recipes from The Daily Basil Blog.

Check out posts on other topics here: Blog Table of Contents.

Join my monthly newsletter to get new posts in your mailbox and access to the recipe cards and tip sheets.

Comments are welcome. I would love to know what you think.


 

Sooo Refreshing Iced Tea

Iced Tea is so easy to make and so cooling on a hot summer day. Why buy it when it is fast, easy to make and better, in my opinion.

Iced Tea. Sooo Refreshing.

Aug. 3, 2020  by Deborah Esplin

What You Need To Make Iced Tea

    • 6 black tea bags
    • Boiling water for the tea
    • Room temperature water (total 3 litres of water)
    • 125 ml, 1/2 cup, sugar
    • 65 ml, 1/4 cup, lemon juice

Steps To Make Iced Tea

    1. Boil water and put tea bags and water in a teapot.
    2. Steep for 4 to 5 minutes. Longer and your tea will get bitter.
    3. Pour into a 3 litre container with sugar.
    4. Stir until the sugar is dissolved.
    5. Add the lemon juice.
    6. Fill the container with room temperature water.
    7. Let cool at room.
    8. Cool in the fridge.

Tip: You do not want to put ice into iced tea or put the tea into the fridge when it is hot. This will make the tea cloudy.

Drink and enjoy. I have a pitcher of this in my fridge all summer long. It is the best drink.

Check out the other refreshing summer recipes:

Easy Gazpacho Cold Summer Soup

Delicious Cucumber, Tomato, Bocconcini Salad

Refreshing Cucumber Soup, chilled

Refreshing Cucumber Sandwiches

Easy Peach Crisp

Sooo Refreshing Iced Tea

Check out the video on how to make Iced Tea:

Check out these other recipes:  Recipes from The Daily Basil Blog.

Check out posts on other topics here: Blog Table of Contents.

Join my monthly newsletter to get new posts in your mailbox and access to the recipe cards and tip sheets.

Comments are welcome. I would love to know what you think.


 

Easy Gazpacho Cold Summer Soup

Cold soups are so refreshing in the summer heat. This one is delicious and easy. I also call it liquid salad because it is chock full of veggies.

Gazpacho soup
Gazpacho soup, oatcakes with goat cheese, fruit salad

Revised Sept. 5, 2020, Original Date August 3, 2020   by Deborah Esplin

This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.

It takes less than 10 minutes to make a big batch. Prep time = 7 minutes + 1 hour chilling time.

What You Need To Make Easy Gazpacho

    • 1 large English or 2 – 3 smaller ones, diced
    • 1 – 1/2 Bell pepper, diced
    • Leek, onions or chives, all diced
    • 1 avocado, diced
    • 1 or 2 celery stalks, diced, if desired
    • 1 Can, 960 ml-diced tomatoes without salt
    • Water, 800 – 1000 ml
    • 1 can olives without pits, whole or sliced
    • 100 – 125 ml, 1/3 to ½ cup Lime juice
    • 5 ml-1 tsp Salt
    • 10 ml-2 tsp-Pepper
    • 10 ml-2 tsp-Cumin powder
    • 3 ml-½ -tsp-chilli pepper powder
    • Cilantro, chives-diced
    • Onion & garlic powder, if desired
    • 15 – 30 ml, 1 – 2 tbsp olive oil

Steps To Make Easy Gazpacho Soup

    1. Remove items needed from the fridge.
    2. Chop vegetables and herbs and add to the bowl.
    3. Add the canned tomatoes, olives, and water. I like to rinse the olives.
    4. Add the seasoning.
    5. Taste and adjust the seasoning. Add the olive oil and stir.
    6. Chill for 1 hour in the fridge. Store in the fridge.

Taste and adjust the seasoning. You may want more or less cumin, chili powder, lemon juice, onion, and garlic powder.

It goes really well with oatcakes and hummus.

TIP: You can add almost any vegetable to this soup. This version has zucchini and green peppers.

The presentation below is with oatcakes, goat cheese, and fruit salad. You can buy the oatcakes here from Amazon. They are made in Scotland and are delicious with a topping instead of bread and made from oats, a whole grain.

Check out these refreshing summer recipes:

Sooo Refreshing Iced Tea

Refreshing Cucumber Sandwiches

Refreshing Cucumber Soup, chilled

Delicious Cucumber, Tomato, Bocconcini Salad

Easy Peach Crisp

Check out my video on how to make this soup:

Check out these other recipe ideas:  Recipes from The Daily Basil Blog.

Check out posts on other topics here: Blog Table of Contents.

Join my monthly newsletter to get new posts in your mailbox and access to the recipe cards and tip sheets.

Comments are welcome. I would love to know what you think.

 


 

Egg On Toast: Simple, Fast, Healthy Breakfast Meal

Super fast, simple and healthy breakfast. Takes less than 5 minutes.

Spice, and veg it up as you wish! This is one of my favourite breakfast meals.

Egg On Toast
Simple, healthy breakfast; Egg On Toast.

Aug. 2, 2020 by Deborah Esplin

What You Need To Make Egg On Toast

Eggs, Toasted Bread, Mustard or Other Spread, Leafy Greens, Herbs (I used basil, oregano, parsley, and chives), Seasoning (I used salt, pepper, onion powder, garlic powder), Hot Sauce, Oil

Steps To Make Egg On Toast

    • Toast the bread
    • Cook the egg in a pan with the oil (I like to cook both sides so my eggs are not runny)
    • Put your spread on the toasted bread
    • Put the washed leafy greens on the toasted bread (I like spinach, lettuce and kale)
    • Put the cooked egg on the toast.
    • Add the herbs, seasoning, and hot sauce

This shows how to make it for one person, but you can make this for a few or many. Just increase the toast and depending on your pan size, you could cook several eggs at the same time, in the same pan.

Best eaten while hot!  Enjoy

Let me know in the comments if you liked this version. You can make your own version; less or more spicy.

Check out these other recipe ideas:  Recipes from The Daily Basil Blog.

Check out posts on other topics here: Blog Table of Contents.

Join my monthly newsletter to get new posts in your mailbox and access to the recipe cards and tip sheets.

Comments are welcome. I would love to know what you think.