recipes & stories

Canada’s best coffee for the best price in town!

Canada’s best coffee for the best price in town!

Fairtrade, 100% certified Organic beans, roasted right in the Rocky Mountains

Kicking Horse Coffee has been named most trusted coffee/tea brand in Canada 2017, according to the University of Victoria’s Gustavson School of Business’s annual Brand Trust Index.

 

Kick Ass® Ground

Sweet, Smoky, Audacious
“These are hands-down, some of the finest beans in a bag you’ll find. From deep, dark & delicious to lively and bright; all our beans are Organic, Fairtrade, shade-grown Arabica, Canadian Rocky Mountain-roasted coffee.”

 

 

We serve Canada’s best coffee – for the cheapest price in town!

images courtesy of Kicking Horse Coffee

 

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Merry Christmas & a Happy New Year!

Merry Christmas & a Happy New Year!

Thank your for your patronage … hope to see you soon!

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In the mood for some Christmas goodies?

In the mood for some Christmas goodies?

Come in and choose e.g. from pecan vanilla cookies, peanut butter balls, florentines, wild blueberry pie, oatcakes, winter squares (apple cranberry and grape squares) and chocolate chip cookies!

 

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Father Christmas Festival 2017

Father Christmas Festival 2017

Although the weather might not be like Christmas at all, enjoy with us the annual Father Christmas Festival 2017 in Mahone Bay

 

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Cheescake with roasted hazelnuts and chocolate

Cheescake with roasted hazelnuts and chocolate

It is time for a sweet indulgence!

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Happy Scarecrow Festival

Happy Scarecrow Festival

• • • Have fun! • • •

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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It is Blueberry Season!

It is Blueberry Season!

Try our home made blueberry pie, blueberry muffins, blueberry danishes or blueberry scones!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Popular Summer Sandwich

Popular Summer Sandwich

The Reuben Sandwich is a really popular sandwich and easily makes a whole meal.

We use Montreal smoked meat from the famous Schwartz’s Deli in Montreal, Swiss cheese, sauerkraut and rye bread from Stone Hearth Bakery in Halifax, then add mustard and dill-garlic pickle and voilà : the sandwich is ready.

Did you know, that Sauerkraut and plain yoghurt are the two main food items which keep your intestines healthy?

Why ? Because the fermented foods help your gut bacteria to stay in balance.

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Cheese Scones – variation for a cooler summer day

Cheese Scones – variation for a cooler summer day

Cheese Scones:

3 cups of flour, 1/2 lb soft butter cut into small pieces, 1 tbsp baking powder, 1/2 lb cheddar, torn into small pieces, sliced scallions and about half a liter milk…

That is it! That is all you need to make delicious cheese scones….

flour, baking powder, butter, cheddar and scallions are stirred together, slowly adding the milk. Sometimes you need a little more, sometimes a little less.

Scoop the batter in even heaps on a greased pan and bake about 20 to 30 minutes until light brown on top and bottom ( makes about 12 large muffin sized scones)

A good variation for a cooler summer day.

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Cranberry Scones

Cranberry Scones

Cranberry Scones:

3 cups of flour, 1/2 lb soft butter cut into small pieces, 1 tbsp baking powder, dried washed cranberries and about half a liter milk…

That is it! That is all you need to make scones….

flour, baking powder, butter and cranberries are stirred together, adding slowly the milk. Sometimes you need a little more, sometimes a little less. Depends on the other ingredients and the weather, I guess 😉

Scoop the batter in even heaps on a greased pan and bake about 20 to 30 minutes until light brown on top and bottom ( makes about 12 large muffin sized scones)

Come in and try them out and hurry, they sell quickly !

 

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New hours

New hours

From July first to the end of August we stay open until 5 p.m or even 6 p.m. depending on demand.

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Lemon Curd

Lemon Curd

If you love lemons and anything that goes with them, you should try to make a lemon curd. It is delicious in cakes (as a filling of our famous lemon curdies) or on a buttered bread instead of jam.

Ingredients for middle sized jar:

Ingredients:

  • 3 lemons (organic or untreated)
  • 3 eggs
  • 90 g butter
  • 2 cups sugar

Instructions:

  1. Grate the lemon zest of the three lemons.
  2. Squeeze the lemon juice.
  3. Heat the butter, lemon juice, grated zest and sugar slowly over moderate heat, until the butter is melted. The sugar should have dissolved by now.
  4. Beat the eggs in a separate bowl
  5. Add the eggs very slowly and carefully (!) to the hot lemon sauce while constantly stirring it up.
  6. Now it is getting tricky: Let the whole liquid briefly boil up. Do this several times, until it begins to thicken. Do not forget to stir it patiently.
  7. While still hot fill it into a jar and instantly close it.
  8. Once cooled down, keep it refrigerated and it will stay fresh for several weeks.

Tips:

If you a too anxious to boil it directly in a pan on the oven, try heating it over a hot water-bath (bain-marie).

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Basic cake batter

Basic cake batter

This is an easy to remember recipe that nevertheless requires a lot of stirring and patience (and passion, of course)

Ingredients for the batter:

  • 250 g flour
  • 250 g butter
  • 250 g sugar
  • 5 eggs (one egg per 50 g flour)
  • Flavour of any kind (use only natural flavours, though)
  • 3 TS baking powder

 Instructions: 

  1. Preheat oven to 180° C.
  2. Beat butter and sugar until creamy and fluffy (at least for 10 minutes). There should be no sugar crystals.
  3. Add eggs, only one at a time, beating each about 2 minutes into the batter before adding the next. Beat in flavours.
  4. Whisk together flour, baking powder and add to the butter mixture in small amounts. Beat until blended after each addition. (Batter will be thick.)
  5. Al last add any other ingredient, like fruit, raisins, nuts… Keep in mind that the thickness of the batter will change with every powder (like cacao) or ground addition you use (like almonds or nuts as they take lot of moisture out of the cake – reduce amount of flour in that case). This might influence the outcome and the baking time.
  6. Pour into a buttered and with a layer of flour covered baking form and bake for 40 minutes, until the crust gets light brown. Use a wooden stick in the middle of the cake to control if it is done.

Tips:

The better and longer you beat the batter, the softer it gets. Be patient!

 Use a flour sifter to add the flour slowly and gently.

NEVER use any shortening or margarine instead of butter! Butter is what does the trick! Not only it is so much more tasty, butter is also the best flavour carrier you can use.

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Easy, delicious quiche

Easy, delicious quiche

Ever wanted to make a quiche that is always tasty and easy to do as well? This is the easiest and most successful way to make a quiche your guests, family and friends will love.

Ingredients for the dough:

  • 300 g flour
  • 150 g cream cheese or ricotta
  • 150 g butter
  • a pinch of salt

Basic ingredients for the filling:

  • Eggs, cheddar cheese (you can use any easily melting cheese), cream

Variable ingredients for the filling:

  • for a real “Quiche Lorraine” use only sliced bacon or ham and leek
  • for a vegetarian version use spinach, swiss chard
  • experiment if you like with other veggies, like broccoli or asparagus
  • onions should accompany any version without leek
  • use spices to your taste like nutmeg, pepper, garlic, salt, fresh or dried herbs

Instructions: 

  1. Preheat oven to 180° C.
  2. Mix all ingredients for the dough together, but do not knead to much.
  3. Roll out the pastry on a light floured surface. Make sure to roll it out a little bigger than the bottom of you spring-form pan.
  4. Put the dough into the well-buttered spring-form, using the overlapping edges for the sides of the pan.
  5. You should cook or simmer any veggie, before putting it into the quiche dough,
  6. Fry the ham or the bacon as well.
  7. Sauté the onions in butter, mix with the veggies (you won’t need onions if you use leek)
  8. Fill the quiche dough in the pan (spring-form) with the veggies or/and ham/bacon.
  9. Beat the eggs and slowly pour cream into it, add spice and the grated cheese.
  10. Pour the egg mixture into the pan.
  11. Bake in the oven for 30 to 40 minutes

Tips:

The amount off the eggs mixture will vary with the amount of other ingredients you use,

 The more cream you use the softer the quiche gets. You will probably do well if you use the same amount of liquid eggs as cream for the filling

 No need to chill or letting rest the dough before baking, just make sure that the butter and the cream cheese have room temperature

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