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The Groove Mamma Goes Gourmet - Best Canadian Entertaining Cookbook

Wednesday, June 24, 2009

If you haven't checked out Twitter yet what are you waiting for? Surprisingly I love it considering I am not a Facebook fan! www.twitter.com/nadinehughes

Friday, June 19, 2009


Response has been tremendous to the soft launch of my new eBook, "The Groove Mamma Goes Gourmet - Easy Ways To Put The Fun Back Into Entertaining."


Look for me on CTStv Real Life with Sharon Caddy on Monday June 23rd at 3pm talking about this great new book and demonstrating one of the recipes. Easy but delicious Tiramisu Affogato.

You can easily purchase the eBook for CAN$7.99 at www.groovemamma.com

No shipping or handling fees and it will be in your inbox within 24 hours!

Have a great day!

Wednesday, June 17, 2009


Hey all you Groove Mammas!


I'm excited to announce that my new eBook "The Groove Mamma Goes Gourmet - Easy Ways To Put The Fun Back Into Entertaining" is now available for CAN $7.99 at http://www.groovemamma.com/.
Come over to Groove Mamma and check it out. Don't forget to tell me how you got your groove back (or maybe you never lost it!). Would love to hear from you!

Monday, June 15, 2009

Getting excited about the release of my new ebook. This is the week where I'll share with you my entertaining tips and recipes to put the fun back into your parties! Stress free, low preparation with the emphasis on YOU enjoying your own party.


Had a great time at Lifewithkids.ca Step Into Summer event at Jonathon's of Oakville on June 4th. I had the pleasure of being their guest speaker and spoke to the ladies about simple tips to make their summer entertaining even easier this year. Mainstream put on a great fashion show and the food and bubbly were superb!

A few of the ladies looking Superbly Summerlicious!

Noting beats the taste of a fresh home grown tomato but we still have a little while to go in Ontario before ours are at their best. In the meantime, I’ll keep my pantry stocked with cans of San Marzano tomatoes. Considered by many chefs to be the best sauce tomatoes in the world, San Marzano tomatoes have a much stronger, more sweeter and less acidic taste than other canned plum tomatoes. Look for labels with the San Marzano origin and you’ll be in for a treat. A little more expensive but definitely worth the taste.

Monday, June 08, 2009



If you live in the Oakville/Burlington area, you might have seen the signs for Eco Chefs. Set to open in June, Eco Chefs retail stores provide ready to go meals that are made entirely from locally sourced natural food free from preservative chemicals. Menus will change frequently to reflect the seasons. I’ll be checking them out June 10th for a menu tasting but for more information check out their website at www.ecochefs.com

Wednesday, June 03, 2009

As I write this I am sitting outside in my backyard enjoying my first coffee of the morning. It is one my favourite things to do in the summer but even more so in the month of June. I creep down the stairs past my kids rooms, successfully avoiding the creaky part of the landing, pour myself a cup of coffee, sit on the back deck and collect my thoughts for the day. Not as hot and muggy as the traditional months of summer, June mornings seem to bring together all the right elements for the perfect cup of coffee. The air smells fresh, the grass glistens from the overnight dew, the birds happily chirp away and my coffee tastes better than it ever does. It’s the same coffee mixture I brew 365 days a year but for those 30 days in June, it seems more aromatic, the cup more comfy in my hands and the sense of satisfaction I get from it far greater.

Where and how you eat your food plays an important role in the enjoyment you get out of it. Just like my June coffee mornings, a glass of red wine in front of a crackling fire on a winter night tastes better to me than a glass of white. My kids say that cookies taste the best when I’m swiping their hands away as they sneak them off the just baked tray rather than the cooled ones in the cupboard I have no problem with them having.

The summer will soon be upon us and I vow this year to try and make our meals tastier and more memorable. I’ll spread out the picnic blanket a little more even if it’s only on the living room floor on a rainy day and I’ll take the time to walk out the few steps to the deck to enjoy an afternoon snack even if I think I’m too busy for it.

Think about how your surroundings affect you and how they play a role in your meal times. Conjure up your favourite food memories and try to recreate some of those elements into your everyday. Maybe it’s setting the table with a red and white check table cloth that reminds you of a favourite bistro or as simple as eating a Popsicle on the front step like a kid again.

Growing up, Black Forest Cake was always the cake of choice for our family birthday celebrations. Every time I see or taste the classic flavours, cherry and chocolate, I feel like it’s a birthday celebration! Here is a take on the traditional cake by making it into ice cream brownies. Perfect for a summer treat, a fun birthday dessert or a great picnic addition if packed between ice packs. Enjoy.

Black Forest Ice Cream Sandwiches
Makes about 24 brownies, 12 sandwiches
Preparation Time 30 minutes + 4 hours freezing time
Baking Time 15 minutes

Ingredients:
Brownies:
1 cup butter
125g (4 oz)unsweetened chocolate, chopped
2 cups granulated sugar
7.5ml (1 ½ tsp) vanilla extract
2 eggs
1 ¼ cups all purpose flour
3 tbsp unsweetened cocoa powder, sifted
¼ tsp baking powder
¼ tsp salt
Filling:
1.5L (6 cups)burgundy cherry ice cream
90g (3 oz) bittersweet chocolate, finely chopped
½ cup cherry jam

1. Preheat oven to 185C/350F.
2. Line a 17x11 inch jelly-roll pan with aluminum foil or parchment paper. Grease lightly.
3. In large saucepan over low heat, melt butter and chocolate, stirring constantly until smooth. Remove from heat and let cool slightly.
4. Whisk in sugar and vanilla, mixing until blended. Add eggs, 1 at a time, whisking thoroughly after each addition. Combine flour, cocoa, baking powder and salt. Stir into chocolate mixture, mixing until smooth. Spread batter evenly in prepared pan.
5. Bake in centre of oven for about 15 minutes or until set. Cool completely on wire rack then remove from pan.
6. Soften ice cream slightly. Stir in chocolate and return to freezer until firm, about 1 hour.
7. Trim edges from brownie. Cut in half vertically to make two 10x8 inch rectangles. Spread bottom side of brownie with cherry jam. Spread ice cream evenly over 1 piece. Place second on top, bottom side down. Press lightly. Cut into 12 rectangles by making 3 vertical and 4 horizontal cuts evenly spaced. Wrap each sandwich individually tightly in wax paper or aluminum foil. Freeze until firm about 3 hours. Store in freezer.