Summer Fruit Salad with Mint Sugar

This is a delightfully fresh way to serve really delicious summer fruits. Our guests always love it!

 1 ¼ lb sweet cherries, pitted and halved

~ I LOVE my cherry pitter as it is not a pleasant task to pit them without it

3-4 ripe peaches or nectarines, peeled and cut into bite size pieces.

½ lb seedless green grapes, cut in half.

Pulse ¼ c fresh mint and 3 tbsp sugar in a food processor until finely ground.

Sprinkle mint sugar over the fruit in a large bowl and toss gently to combine.

Let stand 5 minutes before serving.

Garnish with a sprig of fresh mint.

Serves 4-6

My Favourite Time of the Day...

The moment just before the real work starts...

Cheesy Quiche

This quiche is easy to make though the ingredient list might seem daunting. It's quick to whip together once you have the cheeses all grated.

3/4 c all purpose flour
2 tsp baking powder
1/2 cup veg. broth
2 Tbsp olive oil
1 c 18% cream
6 lg eggs, beaten
1/2 c green onions, finely chopped
1/2 c sun-dried tomatoes, finely chopped
1/2 c red pepper, finely chopped
1 small clove garlic, finely chopped
1/2 small onion, finely chopped
1 1/4 tsp salt
1/4 tsp black pepper
1 Tbsp parsley, fresh or dried, finely chopped
1 tsp fresh dill, finely chopped

1 c white cheddar, grated
1 c Havarti, grated
1/4 c crumbled Feta
1/2 c Swiss cheese, grated

Preheat oven to 350F/180C
Spray a 9x5" loaf pan (really well or this will stick!) with Pam and place on a baking sheet.

In a large bowl whisk together all the ingredients up to the cheese. When it's nicely mixed then add the cheeses and stir well. Pour into the pan and sprinkle with a little paprika and Parmesan cheese.

Bake until firm, about 45-55 minutes. I prefer mine a little more cooked so I almost always leave it for 55 minutes.

Cool for 2-3 minutes then turn over on a cutting board and slice.