April 4th, 2008

Well since my last blog, there have been a few changes around here.... I am now retired!!! YEAH!
Brian has given me a super 50th birthday present in letting me retire early. We did all the sums and if we are good, we can afford it. That means cutting back slightly on the grocery bill and also cutting back on our eating out. By doing those two things and watching what we spend, that more than makes up for the amount I was earning on my part time job. I would much rather be at home working here and being with Brian and the cats than out working. We are going to see how it goes..... So far so good.... I have cut our grocery bill down by £20.00 each week so far and we have only noticed that there doesn't seem to be as much going in the bin. I am also going to be supplementing our groceries by growing some of my own veg and a few fruits too. I already have a bit of an herb garden here and grow as many of those that I can.

Great Big Vegetable Challenge Squash Up
Charlotte, Alex and Freddie over at The Great Big Vegetable Challenge are onto the letter S and are now doing recipes for Squash. This is a fruit or vegetable that I enjoy eating quite a bit. They are very good value for money and packed full of flavour and good things for your body. They can be fixed in so many different ways from sweets to savouries. I am learning to enjoy them as savouries, because my family used to use them in pies, cakes, muffins and cookie recipes. One of my favourite salads is pan fried butternut squash with a little balsamic vinegar served with some hunks of grilled goats cheese with salad leaves and red onion slices. I could eat this dish anytime of the year, but now with the weather warming up and sitting out on the patio just around the corner, I think I best be getting in some squash for such an occasion. Hopefully, I will be able to grow some in my garden this summer along with some acorn squash and courgettes. I did however, come up with a recipe that I think Charlotte and the kids might enjoy.....

Slow Cooked Spicy Squash Stew

First off I started by chopping up some braising steak and coating in seasoned flour and pan frying. Once browned I placed into a preheated slow cooker. Then pan fried some chopped onion and then put it into the slow cooker. I also peeled and chopped into good sized chunks one butternut squash this I pan fried too, but with hindsight just put this into the slow cooker. As the precooking made it a bit mushy. Next add in a tin of chopped tomatoes and a tin of chili red beans. Add some ground cumin and chili powder to taste. And about 1/2 a tube of tomato puree. Stir together and let cook on slow for about 5 to 6 hours.

It didn't come out too hot tasting which for me is just fine, but if you like more kick you could add more chili powder or even some chopped chilies to the recipe or a little cayenne. I served with some cooked rice and some freshly grated cheese. Really yummy especially on a busy day here.


Healthy Muffins

I have been wanting a bit of a snack that could also serve as lunch if I wasn't too hungry. So I opted to make some Carrot muffins which I have been enjoying with a lovely cup of tea. Brian has coffee instead. They are great for a quick bite when you are busy around the house doing things, like we have been lately.

Carrot Muffins
1/2 cup vegetable oil (I used sunflower)
2 eggs
1 cup sugar
3 carrots grated
1 1/3 cups flour (this can be a mix of wholemeal and plain white)
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
3/4 tsp nutmeg/or allspice
1/4 tsp ground ginger
1 cup soaked raisins, seedless
First off the changes to this recipe that I made are as follows....For the raisins I took a cup of hot tea and soaked some currants and some chopped apricots for about 10 minutes. Drain the liquid off before adding to the mixture. Also I added about 1 cup chopped pecans just before filling the muffin cups. You could use Courgettes in place of the carrots with possibly adding just a tad more flour. Or you could add some grated butternut or acorn squash about 1 cup for the carrot and with those I might add some of the tea liquid to the mix. A great all round recipe to experiment with. I also added in about 1 tablespoon or so of porridge oats to the muffins for a little added nutrition.

Beat the oil, eggs and sugar until blended. Stir in finely grated carrots. In another bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and ginger. Add the carrots and fruit to the egg mixture and then add in the sifted dry ingredients. Stir just till mixed add in the pecans and oats and stir till combined. Now spoon into paper lined muffin tins. Bake in a preheated 350 F oven for 15 to 20 minutes. I had to cook mine for up to another 10 minutes. I guess it depends on your oven and on how full you fill your tins. I ended up with 12 large muffins.


Lemon Chicken with Petitpois and Pancetta

These two dishes come from one of my old copies of Good Food and was published in October 2001. Like my cook books I treasure all my magazines that have recipes in them and when I have time to have a sit down I pull out one of my saved copies from the book shelf and have a browse. They give me inspiration to try new things.
The Lemon Chicken...(serves 2)
Take two skinless and boneless chicken breasts and pound flat. Dredge in some seasoned flour(salt and pepper). Pan fry in a bit of olive oil and butter until browned on both sides. Next take the juice of one lemon and the same amount of water and mix. When the chicken is cooked then add the juice to the frying pan and simmer gently until the sauce thickens. Sprinkle over some chopped parsley.
This was really quite quick and delicious. You could really taste the lemon. A definite encore type of dish!!!

Peas with Pancetta.
First chop an onion and pan fry with the pancetta in a bit of butter until the onion is translucent and the pancetta is brown but not crisp. Stir in some frozen peas and a touch of water. Add some sprigs of thyme. I used lemon thyme. Cover and simmer for about 15 minutes. Season to taste with some fresh ground black pepper.

I served this meal with a baked potato with some butter and some chopped parsley. Must remember to start the potato earlier next time.

Spinach From My Garden

I wanted a dish to fix for supper that would be worthy of my Spinach that has been growing all winter. Brian isn't all that keen on cooked spinach so I needed a recipe that had other ingredients too so you didn't get slimy green in your mouth. This spinach wasn't at all slimy tasting.
The recipe comes from Prue Leiths Cookery Bible. It is for Veal Florentine, but I substituted chicken for the veal.
Take one onion and chop fine and fry in a little olive oil. And some chopped mushrooms and two chopped cloves of garlic. Next add some tinned chopped tomatoes and I used two fresh chopped tomatoes too. Place into a baking dish. Clean frying pan and with a little butter wilt down the spinach. The recipe calls for 450grams of spinach for two servings. I picked as much as I could and added a few chard leaves too to get about 400 grams. Wilt this down until most of the liquid is gone and then top the tomato mixture. I sprinkled on some fresh grated Parmesan and some pine nuts. Next take your chicken and pound and cut into strips. Pan fry in a little oil and butter till lightly browned and then place on top of the spinach. Next make a Mornay sauce and cover the chicken with this. Top with some grated cheese and bread crumbs. Bake for about 30 minutes in an 180 C oven and then brown under the grill. Be careful as the bread crumbs will catch rather quickly.

I served with some microwaved Cauliflower and Brocolli, and some spaghetti that had been tossed in some passata once it was cooked. I think this dish was definately worthy of my Spinach.

Mornay Sauce
20 g butter
20g plain flour
pinch of dry English Mustard
pinch of cayenne pepper
290 ml milk
55g grated cheese such as Cheddar, Gruyere or Red Leister
15g grated parmesan cheese
salt and fresh ground pepper
Melt the butter in a heavy saucepan and stir in the flour, mustard and cayenne pepper. Cook stirring for about 1 minute. Remove the pan from the heat. Pour in the milk and mix well with a whisk. Return to the heat and stir till boiling. Simmer stirring well for 2 minute. Add all the cheese and mix well. Don't reboil!!! Season to taste with salt and pepper.

March 23rd, 2008

Hi all, sorry for not blogging more..... But this has been a bit of a hectic month. You can see some of the reasons why I haven't been here over on my other two blogs.
I have been cooking, but not like my big meals in the past. Trying hard to loose a bit of weight here, but not doing starvation dieting either. But the meals haven't been all that exciting.
I did attempt to make a watercress soup.... We ate it. But nothing really that great. Think it is something to work on or to give up on personally as I feel watercress is probably better eaten fresh.

Now I love a good fry up for Breakfast and do love a full English. I prefer savoury to sweet.... So I sometimes have some very unusual foods for breakfast. On this day I had some onion slices, asparagus spears, mushroom slices and some lean ham and cherry tomatoes all quick fried in a non stick pan with the tiniest amount of olive oil. Served on some wholemeal toast. Sometimes I top with a fried egg.

I have been watching the foodie shows on telly and Jamie Oliver's new series At Home, I am finding quite interesting. It combines not only cooking but gardening tips and hints too. In the episode I watched he made this lovely looking tart with asparagus. Mine is, well let's just say looks a bit more rustic. But the flavour is out of this world!!!! Thanks Jamie!!!
He starts out making mashed potatoes. You all know how to do that..... Boiled potatoes and then mashed with some butter and either milk or cream... Just the regular old everyday mash.
Then he takes and adds a couple of eggs (I think three) to the mash with some Lancashire cheese.... Mix well with some seasonings. I think next time I will definately be adding some garlic to this mixture and maybe even some sauteed onions. Next line your tart pan with some buttered phyllo pastry sheets. I used the whole pack, brushing with olive oil and butter and layering all around the tart pan. Next pour in your mash mixture and then top with some lightly blanched asparagus spears. Brush with some butter. Then into an 180 to 200 C oven for about 45 minutes. Making sure to put onto the lowest shelf. I started at 200 then turned down to 180 about midway through the cooking.

This tart is definately going to be made here again and again!!!! I will work on the presentation next time.

The tart was enough on it's own with a possible salad for a lovely meal, but I was already cooking another dish that night and said oh heck why not go for it. Yes, it blew the diet out the window but that happens and I will be good the rest of the week.
I had to try Katiez over at Thyme for Cooking's recipe for her Pork Medallions in White Wine Mustard Sauce!! It was sooooooo yummy!!!! I did make one alteration in using cider instead of the white wine.

Another reason for not cooking alot is it was my 50th Birthday this past month. So I have been taken out to eat a few times and have had other things to eat instead of normal healthy food.... Such as chocolates and chocolate cake!!!
My stepson and his partner took us out to eat at Caldesi's restuarant in Marleybone. That was one of the lovely meals out.... Then Hubby took me to Anacapri in Marleybone....another fantastic meal out. And we have been eating Hotel Chocolates as my friends got me their Deep Dark Chocolate Easter egg for my Birthday....... If you have never tried Hotel Chocolates and you love chocolate, you really should give them a try. I think it is the best chocolate in the whole world. I am willing to try samples of other chocolates anyone is willing to send me..... tee hee....

This is the top layer to the creamy filled eggs. The giant egg is just huge!!!!!!!!!! And Thick!!!!
And since it was my birthday I decided to bake my all time fav cake. A Hershey's Black Magic cake but with out the Hershey's cocoa. Oh well..... It was the first time I baked this cake in my new oven and well...... It didn't turn out perfect. Needs some more testing I think.... hee hee.
But it did taste lovely. I have put the the recipe link over on my main blog page. Along with how I make the frosting for this divine cake.

I prefer having this cake after it has been refrigerated. It is soooooooooo lovely.

Now for a recipe!!!
Okay it was late last night when I decided to fix supper. Looking through all the cook books for pork chop recipes.... But nothing much took my fancy. Had decided what to fix only to find the pork chops hadn't thawed out yet. Yeah I know I could have defrosted them more in the microwave or just cooked a bit longer, but by this time the pair of us were getting rather hungry. So I had a soup recipe I had been wanting to give a try....
The recipe comes from the Victory Cookbook by Marguerite Patten OBE

Oatmeal Soup
1 oz margarine
2 medium onions, grated or finely diced
2 Tablespoons medium oatmeal
1 pint cold water
salt and pepper
1/2 pint milk
3 medium carrots, grated
(I used butter instead of the margarine, you could also use olive oil)
I also used 1 chicken stock cube, some dried thyme, oregano and some fresh chopped corriander.

First heat the margarine in a pan and add the onions. Cook for about 5 minutes until tender. Making sure the onions don't brown. Blend the oatmeal with the cold water, tip this into the pan and stir as the mixture comes to the boil; season lightly. (This is where I added the stock cube and the dry herbs along with salt and pepper.)

It does thicken a bit. I stirred it quite frequently and simmered for about 15 minutes, her recipe calls for it to simmer for 30 minutes.

Next add in the milk and carrots and cook for a further 15 minutes.


For about the last 5 minutes of cooking time I added the chopped fresh corriander.

Served with fresh baked wholemeal rolls and butter.

I don't know if you have come across this cook book before, but I have a few of Marguerite's cook books. This one is about nostalgic food and facts from 1940 -1954 and covers what it was like to cook during the second world war. There are some very inovative recipes in these books. And I was quite surprised about the oatmeal in this recipe. And you know what, I think in future I will be adding Oatmeal to a few more of my soup recipes. It added body and flavour to the soup. This recipe was really yummy and I would say a very versatile recipe too. You could change it by adding other vegetables to it at the carrot stage and adjust your cooking times. Potatoe would be nice, as would broccoli or cauliflower and try different herbs too. Parsley or chives would be lovely. I love recipes like this that allow you to learn something and to inspire you to try new things with it too.
I think I may try another version later today with maybe potato as it is snowing outside and soup is lovely on a cold day!!!

February3rd, 2008

I am really sorry for not updating sooner. But I have been a bit busy and in a bit of a slump in cooking. I haven't really had alot of time to try out any new recipes, so I have been making some of my old standbys lately. While there is nothing wrong with old standbys, some of which are recipes you use over and over again because they are good and you have perfected it to just how you like them to taste.
Tuna Casserole is one of my fav standbys for when I am busy doing other things or when I don't feel much like cooking. It is a recipe that will change with my mood and the ingredients on hand.
The basics for this dish is Tuna. Every other ingredient may well change like I said according to my mood or what is on hand. Most often than not I use pasta for the casserole, but sometimes it may contain rice. Which ever you use it will need to be cooked first.
So start with the pasta or rice in a large bowl, followed by the drained tin of Tuna, (you could make it with Chicken if you like and sometimes I do, but then it becomes a Chicken casserole. I guess even the Tuna isn't the main ingredient!!! hmmmmmm)
Then in go the other ingredients.....
A tin of Cambells Cream of mushroom soup(could use Cream of chicken, celery, etc)
Rinse tin out with 1 tin of milk
Chopped Celery, and chopped onion and mushrooms (these can either be sauteed first or if you like a bit of bite then as they are)
The next is peas or sweet corn or a bit of both. Or you could even use some broccoli florets.
Cheese is next, and inside the mix I usually use cubes of cheese. In the US I enjoyed Colby cheese, but here in the UK I either use Cheddar or Red Leister. Lancashire might also be nice.
Give a good mix and season with herbs...... Again your choice. Usually mine will contain a mix of thyme, oregano, and garlic, salt just a pinch and some fresh ground black pepper.
Place into your baking dish and then top with some crushed up potatoe chips (crisps for the Brits) and some grated cheese. Into a 180 C oven for about 30 to 45 minutes. Then enjoy!!!!


I would be interested in finding out what you put in your Tuna/Chicken Casserole that makes it your special comfort dish.

Brussel Sprouts.... This has been the year of the sprout in our household. Usually I am lucky to get poor Brian to eat even one and this year he has had them every conceivable way I could think of to cook them. (I haven't done a dessert with them and don't think I will be going there either.) The latest recipe using the nutritious sprout was a soup. You start off sauteeing some chopped bacon until crisp and set this aside. In the drippings left from the bacon you then sautee some thinly sliced sprouts and onion just until transparent. (Don't let it go further and ignore all phone calls at this time as if you don't they turn bitter. Yes I have learnt my lesson!!!!)
Next goes in some chicken stock or you could use vegetable stock. And a chopped up potatoe to add body. Once the potatoe is cooked then blitz with a hand blender and add some double cream. Season to taste. Heat just through and serve with the bacon and possibly more cream.


Another of my stand bys lately is how I cook fresh fish. Since I am trying hard to help Brian and I to eat more fish, this recipe is always yummy and quick to do.

First skin and de bone the fish. Could be cod, plaice, Halibut or our latest find Haddock. Place some olive oil into your baking dish and then the fish.

Next sautee off some onions just till translucent in a bit of olive oil along with some chopped rosemary(I have two rather lovely bushes growing in the garden so always have plenty of fresh rosemary to use) and some chopped garlic. Add some Bread crumbs and sautee just a bit longer. You can add some lemon zest to this mix too or some oregano and some juice of the lemon.


Now spread the crumb mix over the fish and bake in the oven at about 180 for 20 or so minutes till the fish is how you like it cooked and the crumb is just browned.


Another fav is chunky oven Chips that Brian likes to have on occasions. Take some olive oil into a baking tin. Then add some chunky potatoe chips. I coat the potatoes in the oil. Bake for about 20 minutes then take out and turn the chips. Add some rosemary and some garlic cloves. These can either be whole or sliced depending on how strong you want your garlic. Then back in the oven for another 20 minutes. This is when I put the fish in. And there you have A little healthier version of Fish and Chips.



And you can't have Fish and Chips without Tartare sauce!!! Well I ran out of my fav storebought stuff the last meal we had with fish and chips so I thought why not try to make some. I had all the ingredients for a change. Capers, Gherkins etc.......

So.......

I took 1/2 cup mayonaise and added about 4 teaspoons of chopped rinsed capers, and about the same amount of chopped gherkin. Then added in some dried dill weed and chopped parsely. And a splash of my homemade tarragon vinegar (this is dead easy to make yourself and oooooooo so yummy) and a pinch of sugar. That is it. And Brian gave me the thumbs up and said it was much better than the stuff we buy in the jar. So guess I will be making my own Tartare sauce from now on.

Tarragon vinegar.

Take a clean bottle and fill with white distilled vinegar. (you can add a splash of white wine if you like for added flavour)

And then add some clean fresh tarragon leaves. Let sit for at least a month. Strain off and replace the vinegar to the bottle and add some more fresh tarragon leaves.

This vinegar is really lovely in vinegrettes and just sprinkled on salads and such. I even add it to potato salad.

You should try your hand at making flavoured vinegars as they are easy and add so much more depth to your recipes.

January 11th, 2007

Winter seems to be well and truely here as I am suffering from the winter blues at the moment. Hate getting those. Must make sure to get one of those special daylight bulbs for the computer or the craft room to help combat that blue mood.
The holidays were a bit rushed so I didn't get the chance to take alot of photos while I was cooking. I did however manage this one of my Poached pears using David Hall's recipe from Book The Cook. They came out really lovely and spicy and not too heavy for a refreshing dessert that Brian and I had the next day. We were just too stuffed to eat another bite on Boxing day.

I do wish to apologise as I have no idea whose blog I got this recipe from. I forgot to put the url down with the recipe. It is for Prawn Cigars with a Honey Mustard Apricot dipping sauce.
I did alter the recipe the second time I made these over the holidays. Just slightly and think I may have to do a little more, but they were really yummy!!!

First start out by toasting a 1/4 cup sesame seeds in a frying pan. Be careful and don't let them burn. Take some cleaned peeled cooked prawns and place in a food processor. I used a bag of frozen prawns. Add the sesame seeds, and here is where I made some changes as I like things with a bit more umph and flavour. Add 1 tablespoon of chopped ginger, 2 cloves garlic, zest and juice of 1 lime, 3 chopped green(spring) onions, 1 tablespoon each Sesame oil, and soy sauce and a tablespoon of cornstarch. I added some finely chopped red chilli too. Blitz all together in the processor till it makes a nice paste like mixture. It may well be similar to how you make prawn toasts. I will add a whole chilli chopped next time and maybe even more ginger.
Then with your phyllo dough under a damp cloth work with three sheets at a time. Brush each with either melted butter or olive oil. I brushed the top sheet then flipped and brushed the next sheet and finally the bottom sheet. Cut these in half lengthwise. So you have two rather long sheets... Now place the prawn mixture down the side of the sheets in a long narrow strip. Brush the pastry with a beaten egg wash and roll up to form cigar shapes. Cut each into half and then half again. Brush with egg wash and dip in sesame seeds. Place on a baking tray.

Bake these at 200 C for about 15 minutes. It makes alot!!! These can be made a day ahead and kept covered before baking.
The dipping sauce I changed slightly too as by the second time I made them I had ran out of Apricot preserves and just used a tin of drained apricots.
Put either 1/2 cup apricot preserves or drained tin of apricots into a blender (here again I think you might also add a few chopped dried apricots if you have them about)
1 tablespoon water, if using the tinned ones, omit this
2 tablespoons fresh lime juice
2 teaspoons soy sauce
1 teaspoon dijon mustard
1 teaspoon minced fresh peeled ginger
Again you can add some chilli's chopped fine to the sauce.
Blend until smooth.
These were so easy to make and made a great starter on both occasions that I made them. I will be playing around with the phyllo pastry more making canapes. Maybe mini spring rolls or how about pizza rolls.... Hmmmm definately like this recipe. Again I want to apologize to the person whose site I got it from I did desperately try to search for it again to give you credit. So if anyone runs across it please let me know so I can edit this post. Thanks!!!

Well the holidays are all about feasting and friends. My family and friends know I am a bit of a foodie and usually I end up with foodie type presents. My dear friend Marc, sent us a fab Christmas present of Stilton and port. I have never had a piece of stilton that large before in my life!!!! It was and is (yes we are still eating it) lovely!!!! Boxing day we had Ham, and it was a gorgeous ham!!! One that I won't forget the flavour of for some time. (I still have the bone out in the freezer waiting for a nice pot of soup.) So I decided to create a lovely dish using both gorgeous ingredients together and one that my husband would love for me to forget to use. But this has been the year of the Sprout in our household. I am determined to like them since they are supposed to be very very good for you. So here is my dish....


First take and put on a pan of boiling salt water and cook some pasta. I am also one of those that puts a bit of oil in the water. Not necessarily to stop the pasta from sticking, but to keep the pan from boiling over. The oil seems to keep the starch bubbles from forming. (Test it!!) You will still need to turn it down once it starts boiling. But you don't get the white foaming that sometimes occurs with pasta.
Okay back to the recipe.
Clean a couple of handfulls of sprouts and cut into thin slices. Chop one onion and if you have some mushrooms slice those too. Now stir fry for a few minutes in a large wok or frying pan. Toss in some chopped ham and the cooked pasta. Now add a couple tablespoons of either double cream or cream fraiche and some crumbled stilton. Once heated through serve up with some tomato wedges and more stilton crumbled over the top. YUM!!!!

I think I need to start working on my presentation skills.

So if anyone has any tips or hints I could sure use them. This dish may look a bit sloppy, but the flavours were out of this world!!!
First I started off braising some red cabbage with a chopped apple and some chopped onion. Bit of red wine, cider vinegar, brown sugar and some left over cranberries. Simmered for about 1 hour.
While that cooked I then cut in half and cleaned a butter nut squash. Using the bowl and about an inch of the squash neck (the rest of the squash I will use in another recipe). Clean out seeds and prick the skin all over with a knife. Now place in a baking tin cut side down with about 1/2 inch of water in the tin and bake for about 1/2 hour at 190C. Once baked take out of the oven and turn over. So the cavatiy is upwards. Now in this you put 1/2 chopped apple per half, some chopped pecans, some sultanas, sprinkle over some cinnamon and brown sugar. Dot with butter and pop back into the oven for another 1/2 hour. Making sure there is water in the tin. The last 10 minutes take out and top with some mature cheddar, red leichester or as I used some goats cheese. (this was a mild firm goats cheese not the soft one with the rind). It is finished when the squash is tender and the cheese has melted. I will use the goats cheese more often as this complimented the flavour of the other ingredients.
And to finish off the meal I pan fried two pork chops with some onions and mushrooms. Once cooked I added a bit of cider to reduce down to make a quick sauce. All of these went well together and complimented each other....Now if I could just make it look a bit better...

Also this month I fixed a Beef and Beer stew. I was wanting the rest of the beer to make some sourdough beer rolls with. So here is the stew....Which was quite yummy!!!!


Heat a large dutch oven with a bit of oil and fry off some braising steak that is cut into cubes. Fry about 5 minutes and then add a chopped onion and some chopped red pepper, sliced carrots, sliced mushrooms and sliced celery and fry for another 5 minutes. Just till softened. Sprinkle on some flour about 1 tablespoon, salt and pepper to taste. Chopped herbs of choice I used thyme and herbs de Provence add 1 cup beef broth and 1 cup Newcastle Brown ale. ( I think any ale or beer would work). Heat to boiling. Now I added about 4 to 5 rather thickly sliced potatoes to the top and then popped the lid on and into the oven for about 1 hour at 180C. Take lid off and let potatoes brown for about 20 minutes at 200C.

I served with a side salad of round lettuce leaves, chopped apples, pecans and crumbled stilton with a ceasar dressing.

We have been trying hard to have more fish in our diet here. And on the way home on Wednesday I stopped by the farm shop. The Fish monger is there on Wednesday's and Thursdays. So I checked to see what he had on offer. And bought some Haddock and some Cod.
The Haddock was about 1/2 the price of the cod and after the recipe I made we will definately be eatting more Haddock in our diets.

It is a recipe from a very old cook book I have by Robert Carrier
Take and skin and debone the fish. If you like the skin, then leave it on. We don't.
Butter a casserole dish.
Take and chop some onion and mushrooms finely and some chopped parsley about 2 tablespoons. Quickly sautee the onion and mushroom in a bit of butter or olive oil.
Spoon 1/2 of this mixture into the casserole dish and top with the fish. Sprinkle over the parsley salt and pepper. Then the other 1/2 of onion mixture. Top this with some white wine or double cream (I used wine) and pop into the oven till the fish is cooked. 180C for about 20 to 30 minutes. I served this along with some baked potatoes topped with mild goats cheese and a side salad and some microwaved cabbage. Very nice!!!
Another Christmas present this year was a cook book from my step son and partner called Fish by Hugh Fernley Whittingstall. I think this is to help us with our attempt to eat more fish. They also gave me the Auto Biography "RAW" by Anthony Worrall Thompson. And they found me a package of Orzo in a Greek shop in London!!!!!! And my friend Linda gave me another foodie gift...... one of my favs...... Hershey bars!!!!!


Jingles is desperatley trying to see what it is I am cooking now!!! I know he wants to become a chef!!

My dear friend Fiona at Cottage Smallholder has tagged me again with a meme...
8 Random Facts about myself.....
The rules: Link to the person who tagged you and post the rules on your blog. Share 8 random or weird things about yourself. Tag 8 people at the end of your post and include links to their blogs. Oh this is gonna be tough.....

1. I am an American living in Britain. I was born in Indiana and lived there most of my life with a few months here or there in Texas and Oklahoma. But technically I am a Hoosier.
2. I am a grandmother!!! My first granddaughter was born last May 8th. And yes I am very very proud of her as I am of both my Twin sons and daughter in-law and my Stepson and his partner too.
3. I have alot of intrests...... Mainly cooking, collecting recipes and cook books (well over 400)and desperately trying to be a foodie, but I also love my crafting as much as my cooking. So much so, that I have commandered the spare bedroom for a craft room and filled it to the ceiling with rubber stamps yarn and paper and even a spinning wheel.
4. I love animals almost more than people sometimes. I have always had an animal in my life and I would feel totally lost without them. Since moving here to Britain I haven't had a dog in my life and I do find that hard, so really enjoy visiting my friends dog Ben. And yes I spoil him rotten just like I spoil my cats. I believe animals have feelings and an intelligence about them like we have.
5. My husband and I are bird watchers. We aren't in the category of twitchers. We don't go rushing off to see a rare bird. If it should happen to be in one of the places we visit all the better, but we don't go to the other end of the country to see it. We enjoy nature and all the things in it.
6. I also enjoy physics. I like reading and studying Einstein and Stephen Hawking who amazes me. And I enjoy having coversations with Brian about things like Schrodinger's cat and what if, all sorts of things like that. Keeps me thinking.
7. And to go along with 6. I am a sci fi nut. I like Star Trek, Star wars, and all those types of movies. And reading Asimov and others too. But I tend to scare myself sometimes thinking about other life on other planets. So try not to watch movies that have alien Abductions in them.
8. I guess I am a hoarder.... Like I said earlier, I collect recipes and cookbooks. I collect craft supplies, clothes, plants, food, animals(when Brian lets me). This may come from when I was a kid. I am not sure. But it is one tough habit to break.

Okay shhhhheesh that was hard. :)
Now I am supposed to tag 8 more people so what I will do instead is the first 8 to visit are tagged. So please leave a comment and let us all know 8 random facts about you on your blog.

Merry Christmas!! And Happy New Year!!!

I would like to appologize for not writing sooner. I had all these great plans and recipes I wanted to share this month. But time and the flu had gotten the better of me. I would like to thank my dear friend Fiona over at the Cottage Smallholder for nominating me for the Happy Meme and the True Blue award. Thanks!!!!

For the first one I am to list 8 things that make me happy...
1. My husband reading to me or just holding my hand.
2. Seeing photos of my little Grand Daughter.
3. Hearing from my family and friends.
4. The cats. Especially when they are in a snuggle mood.
5. When a recipe or meal comes out as planned.
6. Hearing a robin sing and watching them bob around with their little chests puffed out.
7. Making cards or gifts for others.
8. A flower, a song, the taste of chocolate, a baby animal.... I think I could go on and on....

Now to nominate 8 folks for the Happy Meme......
Granny Pat
The Crafty Gardener
Amanda
Katie
Wendy
David
Charlotte
Cynthia


The True Blue award.

I think this is an award given to say thanks for the comments and reading on a regular basis.
As such I would like to award it back to my friend Fiona as she is a True Blue Blogger, commenting on my blog and answering me on her blog.
I would also like to award it to
Cynthia
Amanda
Charlotte
David
Katiez
Patricia
Joanna
And everyone that actually reads my blogs and comments. You all are true blue Friends!!! thanks!!!

Herman and the Potato Bread dough.....
Amanda at Little Foodies blog posted on her blog back in November about trying the potato bread recipe that all at the Daring Bakers were trying out.... So I decided to give it a try with Herman and to see how I got on with it. The dough is very wet and very very sticky. Like she said in her blog, I think the yeast loves Potatoes. The recipe can be found here at Tanna's blog My Kitchen in Half Cups. I cut the recipe in half as I know from experience this would produce more bread than Brian and I could eat in a weeks time. And for 1/2 cup of the potato water and 1/2 cup of the flour I substituted 1 cup of Herman. You will need more flour..... I didn't use the bread maker on this one instead I used the largest bowl I have my large mixing bowl. And it was just barely big enough to hold half the recipe!!!

I ended up making a foccacia with half the dough.

And Rolls with the other half. This was a new and different texture and flavour experience. And one I plan to do again and again.



Christmas Cookies

Okay I had best intentions to bake lots of Christmas goodies this year. And to send some to my sons back in the US. But coming down with the flu really put a hamper on getting them done. I did bake a batch of Snickerdoodles, but they seemed to have disappeared already, so after I finish typing this blog I am off to bake another batch. They are becoming the fav cookies around here. And never stick around long enough to ever go stale. Good thing the recipe makes a big batch..... Not good for dieters....
Snicker Doodles
1 cup Shortening/margarine/butter, softened
1 1/2 cup granulated sugar
2 eggs
2 3/4 cup all purpose/plain flour
2 teaspoon cream of tartar
1 tsp. baking soda/bicarbonate of soda
1/4 teaspoon salt
And Cinnamon and sugar for rolling
Heat oven to 400 F/200 C. Mix shortening, sugar and eggs thouroughly. Blend all dry ingredients together and stir into the egg mix. Roll into balls the size of small walnuts. Then roll into a mix of 2 tablespoons of sugar and 2 teaspoons of cinnamon. (I like more cinnamon). Place about 2 inches apart on an ungreased baking sheet and bake for 8 to 10 minutes. I use one of those teflon baking sheets on my baking trays. No mess!!!

Rolling in the cinnamon sugar mix.

On the baking tray.

Warm from the oven!!! Warning they disappear fast!!! Can't eat just one!!!

Magic Bars
This is another recipe I make at this time of the year and another bad for the diet recipe. But ohhhh they are soooooooo nice!!!
Take 1/2 cup butter or margarine and place in a baking dish that is 13x9 inches and place into a preheating oven at 325 for glass(which I use) or 350 for metal. Once the butter has melted stir in 1 1/2 cups of graham cracker/digestive biscuit crumbs and press into the bottom of the pan.
Next pour on one ( 14 oz) Can of Condensed Milk (NOT EVAPORATED). Then sprinkle on 1 cup of chocolate chips, 1 cup of flaked coconut and 1 cup chopped nuts (I use pecans). Then bake for 25 to 30 minutes until lightly browned. Cool. Chill throughly and cut into bars.

You can add other ingredients but I like them with just the chocolate, coconut and pecans.

People Chow
Another recipe I make at this time of the year is people chow. This is my own version of the recipes that are out and about.
Take 1 bar of good chocolate or 1 cup of chocolate chips and melt in the microwave with about 1 cup of peanut butter and about 1 large tablespoon butter or margarine.
Take a very large bowl of mixed cereals, (depends what country you are in) US I would use Chex and Cherrios here in Britain I use Shreddies or equivalent and cherrios. You can add other things like peanuts, or other nuts, raisins or currants. Mix all together with the melted chocolate mixture. Then in a large plastic bag pour in about 1/2 cup icing/powdered sugar. And fill as much as you can of the cereal mixture and shake to coat with the sugar. Keep repeating the icing/powdered sugar shaking until all the cereal is coated. Pour into large containers and enjoy. You can add other bits to this now too if you like, such as M&M's or Smarties, Cinnamon red hots or what you think might go well with the mix. Be warned it is very morish and you will get powdered/icing sugar all over your fingers and clothes.


I will try to add more recipes at a later date of other things I like to make for Christmas as presents to hand out to friends and family. Sorry for not getting done in time for this year. But you will be ahead for next year.

Cold Weather Food
When the weather turns cold and you are needing something to stick to your ribs this is a nice dish to make.
Corn Bread and Lentil stew.
When I moved here to Britain I didn't ship over my cast iron pans. Thinking the shipping cost would be more expensive than the pans were worth. That is wrong. If you move take the things you think aren't important, because you may have a hard time finding them. I was lucky and I did find a cast iron skillet. I am still in search of the corn bread stick pan like I used to have.
Anyway this is the only way to make proper cornbread is in a skillet. I also have had to improvise and instead of cornmeal here I use Polenta to make my cornbread. Almost the same but there is a difference.
Cornbread

1 cup corn meal/polenta
1 cup all purpose/plain flour
1/4 cup sugar/granulated
4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup about 56 grams butter (melted)
Pre heat the oven to 425 F or 200 to 210 C Depends how hot your oven is.
Take your skillet (mine is roughly 8 to 9 inches in diameter) and place your butter into the skillet I add just a tiny bit more. Now place into the preheating oven till melted.
Mix your dry ingredients together in a large bowl and then add the milk and egg and stir till blended. Once your butter is melted then take your preheated skillet out of the oven and swirl the butter around the pan and then pour the melted butter into the cornbread mixture and stir till the butter is combined. Place into the skillet and bake for about 20 to 25 minutes just till a lovely golden brown. You can test the centre with a toothpick for doneness. It should come out clean. This is how I have always made my cornbread. There is a southern version that uses Buttermilk I think and no sugar. I remember when I was a kid eating some lovely cornbread when I went to Kentucky, but haven't been able to duplicate it.

Lentil Stew

I adapted this recipe from an old Light and Tasty magazine that I have.
1 Package of Low fat smoked sausage
2 to 4 medium carrots, sliced
2 to 4 ribs of celery, sliced
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
3 cups water
2 to 4 medium potatoes, diced
1 cup of chicken stock could be from homemade or canned or made with stock cube
1 cup dry green lentils
pinch of salt
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can of chopped tomatoes
chopped chilli peppers
In a large Dutch oven, cook the sausage, carrots, celery, oniona and garlic in oil until vegetables are almost tender. About 5 minutes. Stir in water, potatoes, broth, lentils, cumin and cayenne. Bring to the boil. Reduce heat and simmer for about 40 minutes or until potatoes are tender, stirring occasionally. Add the tomatoes and chillis to taste along with any seasonings. This is when I add salt as I have found out with dried beans if you add salt early on they don't soften. I also add a bit of oregano and thyme as it gives it a better flavour. Heat through and serve with Hot cornbread and butter.

Brian and I are always laughing that Jingles is going to be the first Cordon Bleu Cat Chef. (not that I am anywhere near being a Cordon Bleu chef) But he is very very interested in watching me cook. I sometimes let him see or smell what it is I am doing. It is so funny having a cat so interested in the process of cooking.

Have a very Merry Christmas all and A Happy New Year!!!

October 23rd, 2007

Herman the Sourdough is still going well and each week he is being fed and is changing ever so slightly. Getting more sour tasting and more glutinous. I mainly make rolls using my ole standby recipe for rolls. Which is 1 cup sourdough into breadmachine pan, 1/2 cup milk warmed with some butter(about 2 to 3 tablespoons) one egg, all put into the pan along with 1/4 cup sugar and 1/2 tsp salt. Then what ever flour I have to hand with most of it being strong white bread flour. You need 3 1/2 cups of flour and one packet of yeast. Put on dough setting and when done, shape into rolls and let rest at least 1/2 hour bake at 180 C for 16 minutes. These are the softest and lightest rolls you will ever make. I sometimes add pine nuts, or sunflower seeds to the recipe. It really is a basic recipe you can do so much with.

I attempted to make an apple bread with Herman, but had a bit of a problem of it coming out way too moist. Must add more flour or less Herman. But once the recipe is perfected then I will post it. It wasn't too horrible and had a really nice apple flavour.


Gadgets
Here is another of my fav kitchen gadgets. I picked up this little mandolin at a garage sale back in the US ages ago for about 50cents. I know it is well over 12 years old, because I have lived here for 11 almost now and I had it before coming here. It is still very sharp and I have to make sure Brian doesn't get anywhere near it. Afraid of him cutting himself. But it is very useful in making uniform thin slices. It also has a few other attachments, but this is the one I use the most.

Another can't live without gadgets is my vegetable peeler. I imported it along with some of my other kitchen gadgets when I moved here. And I haven't found one since that comes close to this little workhorse.

And you are probably wondering what I would make with thin slices of potatoes and onions and carrots.... Well how about a good ole Lancashire Hot Pot. Before moving to Britain I had only had Lamb about twice and then I don't think it was lamb, more like mutton. And only on a sandwich much like the kebab shops sell over here. Nothing as nice as the lovely chops in this recipe.
First I layered some potatoes in the bottom of a big casserole pan then went on the lamb chops and a sprinkling of rosemary.

Next cover with carrots and onions.

And a layer of mushrooms and more rosemary.

I don't think the mushrooms are traditional. But they are a nice addition.

Then cover all with a layer of thinly sliced potatoes season with salt and pepper and more rosemary. Dot with butter. Pour over a little stock and cover with a lid and bake at 180 for an hour take off lid and finish baking at 200 for another 15 minutes or so, until the potatoes brown on top.

Here it is served up with a piece of the Herman apple bread. A lovely meal for a chilly autumn day.


Wendy's Tom Yum(ish) soup
I can highly recommend Wendy's recipe for this gorgeous soup!!!! Tom Yum recipe
Mine didn't look as lovely as her's but I bet it tasted as yummy!!! This is definately one I will be making for my Stepson and his partner the next time they come for lunch. I may just have to fix it again today..... It is sooooooo yummy!!!! Thanks Wendy!!!


Autumn Recipes....

As the weather starts to turn cold I get hungry for more seasonal warming comfort foods.
So what do you do with left over roast Chicken.... You make a pie.....

I first parboiled some vegetables; carrots, potatoes, celery and at the last few minutes some peas. Add some onion and mushrooms that have been sauteed and add some chicken stalk and some fresh rosemary, garlic and thyme. Thicken sauce with a little cornstarch slurry and put into pie dish along with big chunks of chicken. Roll out your pastry cover and bake....

Serve with a side salad and you have comfort on a plate!!!


Ugly recipes...... that taste yummy!!!!
Okay you remeber a few blog posts back when I mentioned a recipe using swordfish that just looked so awful that I didn't take a photo..... well here it is.

Swordfish with pesto sauce served on spaghetti
Take two swordfish steaks and pan fry with some sliced onion and covered in pesto... I used a store bought pesto, but you could make your own. Just pan fry till the onions are tender and the fish is cooked to your liking.... Serve onto hot spaghetti with a sprinkling of toasted pine nuts and parmesan cheese. And enjoy. Like I said it isn't the prettiest dish to look at, but it is packed full of gorgeous flavours.