It's so cold.

It seems that all over the world folks are suffering from the extreme cold.  I'm always looking for new recipes and I found this one.  Cold weather hotpot.  I'm going to give it a try, and I will report back when I do so... For all you non-meat eaters, you can always substitute the meat for more veg.  That's the beauty of cooking, you can always just take away and add as you wish.  Stay warm my friends!

Peace

magic monday - cupcake edition

As spring draws near, it seems as though our tastes all migrate towards the light and pretty. Don't we all want to try and hurry mother earth along just a tiny bit with our lipstick, clothing, or food choices? I know that as soon as March hits, my kitchen becomes less of a soup-factory, and more often than not, cupcakes, pies and cookies line the counters. I'd love to share one of my favorite spring treats, cardamom cupcakes with rosewater frosting. Cardamom and Rosewater are a flavour match made in heaven, and cupcakes are the perfect catalyst for such a combo.

Cupcakes: 1c unsalted butter, softened 1 ¼ c sugar 3 tsp ground cardamom 4 eggs 2½ c all purpose flour 2 tsp baking powder 1 cup whole milk

Preheat oven to 350°F. Grease up your cupcake pans, or get your cupcake liners in place, whichever you prefer. I find cupcake liners a bit wasteful, but there's something about peeling that liner to expose a soft, fluffy cake that just can't be beat.

In a medium bowl, (or the bowl of your electric mixer if you're so inclined) At about medium speed, beat together butter, sugar, and cardamom until light and fluffy. Add eggs, one at a time, and beat the whole thing well once more. Sift in flour and baking powder in batches, until just combined. Fold in your milk with a spatula, or mixer on low.

Once it's all combined, spoon the mixture into your cupcake pans, at about halfway full in each cupcake hole (is there a proper term for that? if there is, please let me know. cupcake hole doesn't have a great ring to it)

Bake for 15-20 minutes, or until golden. Test the readiness of your little treats by skewering one  (toothpicks work well here). It should come out clean when they're ready. Cool on a wire rack. (VERY IMPORTANT)

While those chill out, you can get started on....

THE ICING!!! 3 c. icing sugar 1 c. butter, softened 2 tbsp. milk 3 tsp. rosewater 1 drop red food colouring (optional)

In a bowl, beat butter until light and fluffy. Slowly add in icing sugar, about ½ c. at a time, until just combined. Beat in milk, rosewater, and food colouring if desired.

After the cupcakes have cooled sufficiently, **Remember, if you haven't cooled your cakes long enough, that lovely frosting will slip right off into a big melty mess** FROST AWAY!!

Now, I iced the cupcakes above with a piping bag and star tip, but feel free to just slather it on in a haphazard fashion. I promise they'll taste JUST as good.

xxo pascale

magic monday

Happy Monday! Pascale here, receptionist at Freshair Boutique, and your new Monday Blogger. I have all sorts of posts lined up for you guys, so stay tuned and be sure to subscribe in order to keep up with all things FRESH.

After a solid few weeks of holiday-induced bad habits, I've started to feel pretty sluggish and lazy. So sluggish and lazy, that after a long day of work, I just can't be bothered to do anything more than eat my roommate's leftover perogies and my go-to snack of smoked oysters and sour cream on Triscuits.

Whenever I feel myself getting into this funk, I know it's time to turn to my beloved Braun MP80 Juicer.

I inherited this juicer when my parents made the upgrade what I believe is the Holy Grail of juice-extracting machines, THE BREVILLE.

These days, living such fast-paced lives as we do, it can be difficult to get the necessary nutrients from our foods. Nutrients that are important for whole body, as well as hair and skin health. For those of you who aren't super-fans of those dark leafy greens (rich in iron, zinc, and essential B vitamins) adding a few leaves of kale, a handful of spinach or a few florets of brocoli to a beet/apple/carrot juice is a great way to get your servings of veggies while limiting the 'yuck factor'.

I picked up a copy of this great book, Juicing For Life, courtesy once more of my brilliant mama, who is a fountain of knowledge when it comes to all things health and wellness.

This book, (which I understand now has a much more chic, updated cover) has pages upon pages of information on how juicing can benefit those with disorders or ailments ranging from Varicose Veins to Carpal Tunnel Syndrome and Eczema.

I find that within a few days of steady juicing (and easing up on the cheese burgers) there is a noticeable improvement in my skin and hair, as well as my energy levels. Here's a few of my favorite juices, for you to try at home!

Cherry Lime Fizz

This one is less of a juice, and more of a great, sugar-free alternate to soda. I added the cherries to give it a bit of colour, but feel free to use any fruits you have lying around. Peaches, grapes, lemons, pears, and melons all taste great.

Juice the following, pour it over ice, and top off with sparkling water.

1 lime (depending on your juicer, you may want to cut off most of the peel) 1 apple 5-10 cherries, pitted

Beauty Spa Express

This is a great mid-day juice, full of B vitamins. The carrot and apple really steal the show.

one handful of spinach one handful of parsley 4-5 carrots 1/2 -1 apple, seeded.

Fresh Complexion Express

A great morning juice! Pineapples aren't exactly in season, but they are a great source of Vitamin C.

2 slices fresh pineapple (with skin) 1/2 cucumber 1/2-1 apple, seeded

Ginger Hopper

Don't be afraid to add more ginger to this one!

1/4 inch slice ginger root 4-5 carrots 1/2 apple, seeded 1 small beet

Any of these recipes can be used as a rough guideline, don't be afraid to experiment! As Ralph Waldo Emerson once said, 'All life is an experiment. The more experiments you make the better.' Try adding half a lemon and an apple to a particularly heavy vegetable juice, or a beet to lend some depth to a light, fruity juice.

Leave any juice suggestions, or questions you have below, and be sure to stay tuned this week for more posts from the Freshair team!

xxo

pascale

Renée's Aesthetic

In case some of you may not know already, I LOVE anything made from scratch.  Whether it be a gift, household item, craft, but I've always had a soft spot for cooking growing up.  I want to share a quick recipe for a warm winter cocktail (seeing as how we've just had yet another lovely snowfall here in Winnipeg).  A homemade apple cider, with either Bourbon or Pimms #1.

Here's what you'll need...

8-10 apples

Water

2 cinnamon sticks

1 orange (the peal of)

A couple of cloves

1/2 cup of brown sugar (or substitute honey)

1/2 teaspoon of nutmeg

Either Bourbon or Pimms #1 to add after, whichever is your favorite ;)

Cheesecloth, string, large pot, potato masher, large "serving" spoon, mesh strainer, extra pot or jug with lid.

Cut the apples into quarters and toss them into the pot.  You'll want to add enough water to the pot to just cover the apples.  Tie the cloves, cinnamon sticks, and peel of one orange in cheesecloth with a string and toss that in the pot as well.  You can now add the brown sugar and nutmeg and let the pot come to a boil over medium heat for one hour, then simmer for an extra two hours.  Make sure you stir it every once in a while just to make sure nothing is sticking to the pot.

Once the mixture is done simmering for 2 hours, take it off the heat, remove the cheesecloth and mash whatever you can with the potato masher.  Then you can strain the mixture into another pot or jug (with a lid) to keep the juice.

Your apple cider is now done!  To enjoy the warm winter cocktail, just take two cups, heat on the stove and add one shot of either Bourbon or Pimms #1.  Enjoy!

-né