The Sly Cook

Happy International Woman’s Day – ‘Though she be but little she is fierce’

To my daughter, I will continue to show you kindness and strength to help you grow with love and to be independent in this world.

Equipment Needed

Food processor/blender

8” spring form pan or muffin pan for individual servings

Cling wrap 

Ingredients 

Base

2 Cups (500 mL) Rolled oats

½ Cup (125 mL) Coconut flakes, unsweetened

2 Tbsp (30 mL) Sunflower butter (or any other seed butter) 

Creamy Layer

1 ½ Cups (375 mL) Vanilla Greek yogurt

1 ½ Cups (375 mL) Cottage cheese

2 Cups (500 mL) Frozen strawberries (approximately 12–14 strawberries) 

Fruit Layer

2 Cups (500 mL) Frozen strawberries (approximately 12–14 strawberries))

1 Tbsp (15 mL) Honey

Directions

1. Line 8” spring form pan or muffin pan with cling wrap.
2. Place all of the base ingredients into a food processor; blend until it comes together.
3. Press the base mixture into the pan evenly, ensuring that it touches all corners of the tin.
4. Rinse out blender/food processor.
5. Measure out all of the ingredients for the creamy layer and blend together in a food processor/blender. Spoon the creamy mixture over the base.
6. Place the pan in the freezer for at least 4 hours, allowing the mixture to set.
7. When this time has passed, blend the fruit layer ingredients in a food processor/blender and spoon on to the top of the creamy layer
8. Return to the freezer for another 2-4 hours until set.
9. To serve remove from the freezer 5-10 minutes ahead of time or alternatively you can use a warm knife to cut the cake.

I recently enjoyed a last minute staycation with my daughter Annabella in Charlottetown. We stayed at the Delta Hotel by Marriott right down by the waterfront, we had fantastic views of Charlottetown Harbour from our room.

We enjoyed a lovely little hotel room picnic in our Water View King Room and enjoyed watching Bridget Jones on the 32 inch LCD TV, it’s nice to have a change of scenery and get out during these winter months and we could log into Netflix via the app on the TV in our room which was great. In room dining is currently suspended at the hotel but we picked up sushi, fresh fruit and macarons to enjoy in our room.

A late check out meant that their was time for a dip in the pool. We really enjoyed our little getaway and it really was great value if you are looking for a winter escape. The Family Package (available Fri & Sat) was $174 including taxes for a Water View King Room, complimentary parking, $50 breakfast credit and 3pm check out. We will definitely be back before the winter is out.

On our way out for lunch last week we saw this little fella stumbling around on the road out in the countryside. Jack my stepson got out of the car and picked it up before anyone could say anything. We then all died of fright thinking that he could be a baby coyote. Everyone was panicking to think that this disheveled little chap was diseased and may turn on us at any moment.

After calling the PEI Humane Society and sending them pictures we establish that in fact it is an old dog, which then leaves us to venture off knocking on random houses in the middle of nowhere – the dog was eventually reunited with his owner who opened the door and said “holy snappin, he ran out on me” a stressful half an hour never a dull moment!!

On 5 November, people across the UK celebrate Bonfire Night with fireworks, bonfires, sparklers and toffee apples. The reason we do it is because it’s the anniversary of a failed attempt to blow up the Houses of Parliament.

This was called the Gunpowder Plot. When we light bonfires to remember this event, traditionally there would be a dummy man on the top. It is called the ‘Guy’ and represents a man who was part of the plot, called Guy Fawkes.

School half-term once coincided with ‘Guy Fawkes Night’ or ‘Bonfire Night’ on 5th November, and children spent their holiday making an effigy of Guy Fawkes, dressed in old clothes, which was paraded round the streets, while passers-by were accosted with ‘Penny for the Guy?’. The money that was collected was spent on fireworks and the ‘guy’ was burned on a bonfire, accompanied by fireworks on the evening of 5th November.

Treacle toffee is the absolute treat on Bonfire Night, the 5th of November. No Bonfire Night would be complete without it! The toffee is also known as Plot Toffee, understandably because of Guy Fawkes and his plot to blow up the houses of parliament.

Treacle Toffee Recipe

Ingredients 

• 150 g salted butter
• 500 g light brown sugar
• 60 g black treacle
• 60 g maple syrup 
• 2 tbsp double cream (heavy cream)
• 1 tbsp balsamic vinegar 

Method 

1. Put all the ingredients into a medium saucepan and heat gently, stirring constantly until the mixture begins to boil. Reduce the heat and let it simmer for about 15–20 minutes. To test if it’s ready, drop a little into cold water – if it hardens and snaps, it’s done.

2. Pour the hot mixture into a greased tin and leave it to cool until completely firm. Once set, remove it from the tin and break it into pieces.

3. Enjoy beside a bonfire with fireworks overhead.

Updated recipe 3rd November 2025.

We spent a wonderful weekend discovering the Central North Shore area of Prince Edward Island, part of the Central Coastal Drive. We started off our weekend with a meadery tour at Island Honey Wine Company. Our journey began on the Island Honey Wine “Meadmobile” and experienced a guided tour of the working island farm. The Island Honey Wine Company opened on July 2017. It is situated in the scenic rolling hills of Prince Edward Island between Charlottetown and Summerside in the quaint village of Wheatley River.

We enjoyed pastoral countryside views and tasted the mead right where it was made. The tour includes a personal handmade clay tasting cup that is yours to keep. You make four stops in four different fields and get to taste: Wildflower Sheep Meadow, Haskap Honeyberry Acres, Laura’s Lavender Patch and Cyser Orchard. See what you are tasting and taste what you are seeing. Every stop is a chance to taste their award winning mead varieties. The tour takes about 50 minutes. For the months of September and October they will be running the tours only Saturdays and Sundays at 11:00 am and 2:00pm. They also offer private tours (minimum 6 people) during the week days but you have to book it in advance. The price per person is $25 + tax and is available for those 19 and over. Space is limited due to social distance guidelines, so book in advance by emailing islandhoneywine@gmail.com. Island Honey Wine Company are also merchants in the new Canada’s Food Island gift card program, mead can be purchased from their farm shop year round.

Our next stop was at one of my favourite spots here on Prince Edward Island, The PEI Preserve Company.

In 1987, owners Bruce and Shirley purchased the building formally a 1913 Creamery, a pretty well worn down building at the time, on the bank of the River Clyde, in the lovely village of New Glasgow in Prince Edward Island. Their goal was to renovate and create a food destination that welcomed and treated guests to food with integrity and flavour. It all started with their low sugar preserves, specialty foods, blending full leaf tea.

They have developed the location with hard work, positive word of mouth from their customers and customer caring staff. They have met most producers of the products that they sell, including Dunoon Pottery in Staffordshire, England (my home county).

Their seasonal restaurant is one of the busiest on the Island; they serve tasty local comfort food at affordable prices. My absolute favourite dessert here is their Raspberry Cream Cheese Pie, a great tea pairing with this is their peach green tea.

The Prince Edward Island Preserve Company are also proud merchants of the NEW Canada’s Food Island gift card program.

A part of our self led Central North Shore itinerary included a stay at The Graham Inn in the heart of Green Gables shore. Nestled against the National Park, on picturesque Route 6, just 3km east of Cavendish and minutes from stunning beaches, casual and fine dining, live theatre, award winning golf courses, shopping, fishing, Green Gables attractions and much more.

The family owned B&B is one of the many accommodation partners in the new Stay and Savour package, part of Canada’s Food Island gift card program. If you book a Stay & Savour package between September 4 – October 31 period and you’ll receive FREE Canada’s Food Island gift cards. 2 nights at The Graham Inn costs $270.00 and you receive $50 vouchers to spend at local restaurants, shops and various other businesses. Check out the full list of Stay and Savour partners here https://giftcard.canadasfoodisland.ca/accommodation-directory/

All of their guest rooms are soundproof, have full en-suite bath and are equipped with air-conditioning, fan, satellite TV, and WiFi. Each is uniquely decorated so you are sure to find one that will inspire just the right holiday mood for you. Included with your stay is a gourmet breakfast – start your day feeling pampered with a decadent 3 course breakfast served on an elegant table setting. I particularly loved this part of our stay.

Supper on our first night was at The Mill in New Glasgow,  a restaurant, community hub and take-out marché that celebrates local food as a connector of people to place, history, family and civic life. Chef Emily Wells and her team are known for serving high quality comfort food prepared with locally-sourced ingredients and international flair.

The Mill’s dining room, which overlooks the River Clyde and the rolling hills of New Glasgow, is the perfect place for a romantic dinner for two. This was after all our first night away child free in over two years.

Traditional recipes are updated with a contemporary twist, placing local ingredients supplied by PEI farmers, fishers and food producers front and centre. Community is the beating heart of The Mill — the building has a rich history as a public hall and gathering place, which continues today thanks to Emily’s work with The River Clyde Pageant, Farmers Helping Farmers, and other local initiatives. We enjoyed the soup, lamb and feta meatballs, ribs with mac and cheese and also the pad thai. Portion sizes on the mains are large, which is great because you can always takeaway leftovers for lunch the next day. You also have to try their delicious River Shine Martini, it is out of this world.

The Mill in New Glasgow started life as the New Glasgow Hall, built around 1896. The Hall served several functions in the community; as a courthouse and as a gathering place for social events, meetings, debates and dances. In later years, the New Glasgow Hall was used for training sessions by the Reserve Army, local church suppers, and square dances hosted by the Junior Farmers. In the 1960s, the Hall was converted into a grist mill by the Dingwell family, and sold to Roland Larkin in the mid-1970s. In 1997 it was converted by Roland’s son and daughter-in-law, Harvey and Rosemary, into the Olde Glasgow Mill Restaurant. Emily Wells purchased the restaurant from the Larkins in 2015 and renamed it The Mill in New Glasgow.

The next morning we headed off for a day of fishing with Graham’s Deep Sea Fishing in Stanley Bridge. We got to explore the beautiful and historic Gulf of St. Lawrence, to the north of PEI, and caught our own fish along the way. Rods, reels, bait, life jackets, rain gear, and fishing license were all included. In addition to their daily fishing tours of the Gulf, they welcome charters for reunions, businesses, and sports parties. Onboard washroom and canteen service are provided.

The Greenwitch is a wheelchair-accessible, government-approved fiberglass vessel made in 2008. Daily sailings at 8:15AM, 1:15PM, and 5:45PM. (5:30PM after August 12.) Deep-sea prices: $40 adults, $35 youths, $30 children 12 and under. Reservations recommended. We headed out for about 45 minutes until be found our spot just off the shore of Stanley Bridge, and boy oh boy did we catch ourselves some cod. Colin, my husband caught his biggest cod of the season coming in at 73 cm.

We ended our weekend on a harvest themed high at The Table Culinary Studio in New London. The Table is New London’s award-winning culinary studio with a focus on experiential cuisine. The Table is dedicated to using and promoting the local foods grown and harvested right here on Prince Edward Island.  Cooking classes, hands-on experiences and evening restaurant dining at The Table have also resulted in international media recognition for bringing local history, food and culture together. 

At night, The Table is transformed into an intimate Island restaurant for up to 20 guests, filling the old church with tantalizing aromas and the sound of shared stories and enjoyment as guests gather together, and share a meal with old friends and new.  We tried their Harvest Feast four course tasting menu and it was absolutely delightful, a real taste of autumn harvest here on PEI.

The Table offers farm-to-table dining in a beautiful converted rural church setting. A delicious four course feast was prepared before our eyes in the open kitchen, showcasing the finest of seasonal island produce. Everything was utterly delicious. The Table are also merchants in the new Canada’s Food Island gift card program.

The perfect ending to our fall flavours weekend here on Prince Edward Island.

Our Eastern PEI staycation started in Cardigan, with Terry and Neil. They gave us a guided tour of their blueberry fields and an insight into the blueberry industry. Did you know that currently, the province sells product within Canada and in addition exports frozen wild blueberries all over the world. PEI’s production of wild blueberries is over 34 million pounds annually!

We spoke about the importance of supplying blueberries locally, Terry’s farm currently supplies local breweries on the island. The berries are also used to produce Terry’s new beverage “Terry’s Berries Blueberry Lemonade”.

Thousands of years ago, Prince Edward Island was connected to the mainland through a large valley plain. Blueberry plants spread naturally to the island though this valley. As sea levels rose and glaciers retreated, the area became an island and wild blueberries began to emerge and establish. The rock free, level fields of Prince Edward Island that make potato farming favourable are also ideal for the growth and harvest of wild blueberries.

Producers in Prince Edward Island manage about 13,000 acres of wild blueberry plants.

It is fantastic to see the journey of such a superior product being grown here on Prince Edward Island from field to beverage. If you haven’t tried Terry’s Berries Blueberry Lemonade yet it is an absolute must. Thank you Terry for your amazing hospitality!

Next we made our way to Georgetown and enjoyed a deep sea adventure with Captain Perry, Art and the crew at Tranquility Cove Adventures. We started the trip with a spot of mackerel fishing. I am not a natural fisherwoman I must say! Thank you to Art and Perry for being so patient with me. I did catch two fish in the end though. All of the mackerel caught were filleted and BBQ’d for us to enjoy onboard. We enjoyed the delicious melt in the mouth mackerel whilst Perry gave us a demonstration on Mussel, lobster and crab fishing.

After a fun filled day we headed off to our home for the evening, The Georgetown Inn. We were greeted by the lovely owner Rhonda, Rhonda and her husband Aubrey have owned the business since 2014. In 2003 the Georgetown Inn was recognized as a heritage place of Canada and is now protected under the Heritage Places Protection Act. 

The Inn was originally built as residence for Honourable Joseph Wightman, shipbuilder and politician. The rooms are thoughtfully decorated, have AC and comfortable beds. We particularly enjoyed the views from the shared deck from our room (Harbour Room) and the beautiful window seat. The choice at breakfast was plentiful, I chose the eggs benny before hitting the road home.

We ended the evening at my favourite restaurant on the Island, The Wheelhouse – located at the former interpretative train station on West Street. The restaurant showcases an abundance of seafood from the local area and executes it effortlessly, with style. Owner Terry Nabuurs, said the restaurant’s name has a double meaning which pays respect to the building’s railway history since a wheelhouse was where a train would turn around on the track.

The sunset was magnificent, the wine was perfectly paired and the oysters were delicious. The location and the quality of the food there are both outstanding.

I enjoyed a dish consisting of delicately seasoned halibut in lobster cream for my main course, the halibut was perfectly cooked and the vegetables were al dente as they should be. A pet hate of mine is when restaurants over cook their vegetables, not here though! The whole dish was stunningly simple yet beautiful. We tried the Oreo cheesecake for dessert which was shared 😉 I can’t wait to return one last time before the end of the season!

We had a fantastic afternoon at Avonlea Village, we enjoyed a picnic in the beautiful gardens, an ice cream from COWS, a spot of shopping at The Anne Store and Anne of Green Gables Chocolates.

Avonlea Village was recreated to resemble the fictitious 19th-century town of Avonlea from L.M Montgomery’s famous novel, Anne of Green Gables, it’s one of the prettiest little villages in all of PEI. Featuring tranquil gardens and green space swaths, you’ll have no trouble finding your own piece of picnicking paradise. And with several on-site eateries to choose from, everyone in the family will be a happy picnicker.

Did you know that the grounds of Government House in Charlottetown are now open for guided walking tours for groups of up to 10 people? Tours will begin on the hour starting at the gates Monday to Friday, 10 a.m. to 3 p.m. Tours will run up to 28^th August 2020. Booking ahead is not required, entrance is granted via the property gates on Terry Fox Drive, signage is posted. Public health protocols are being followed throughout the tour.

Constructed in 1834, Government House is the official private residence of the Lieutenant Governor of Prince Edward Island, The Honourable Antoinette Perry.  Her Honour, the Lieutenant Governor, is the official representative of the Crown in the Province and exercises the powers and authorities of Her Majesty Queen Elizabeth II in Prince Edward Island. 

The residence is surrounded by a spacious 10 acre property, complete with 5 gardens spread out throughout the property, with each garden highlighting various important elements in the history of the property, as well as showcasing both historic plant types and those native to Prince Edward Island.  A walk through the gardens at Government House provides the opportunity to reflect on the rich history of Government House and its property, to admire the beauty of the gardens and their plantings, and to marvel at the breathtaking views of Government House and the Charlottetown Harbour.

The gardens are maintained by Landscape Specialist Larry Hughes, I was fortunate enough to work at Government House as Executive Chef for a period of time over the past year, Larry kept our kitchen well stocked with herbs, fruits and vegetables grown on the property.