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Baked & Delicious

A few weeks ago Nigel from Neoco contacted me and asked me if I would like to try out a new Baking Magazine that would be coming out soon, called Baked & Delicious. I jumped at the chance. I love baking. I love magazines. I love free. I couldn't lose.

Today it popped through my post box and I was quite impressed. This is one of those collectors things they come up with each year that you can subscribe to and pick up at your local newsagents. They usually run in a series. There's been Fairy Collection ones, Catherine Cookson novels, Dinky Cars, etc. all highly collectable, fairly priced and easy to subscribe to. I, myself, have done the fairies, Catherine Cookson and *blush *blush* the whole series of paper crafts.

This one is a Baking one, and I must say that I am quite impressed with what I've seen thus far. Delivered to your door fortnightly, your subscription brings you 24 pages of culinary inspiration and a new piece of beautiful bakeware each time. Issue number one comes with half a dozen silicone cupcake cases and issue two promises silicone spatula and pastry brushes, in issue three a silicone loaf mould.

Each issue provides you with an assortment of recipes, from Classic to Celebration Cakes . . . Breads and Savouries . . . Biscuits and Bakes . . . Patisserie & Fancy Cakes . . . Desserts and a whole section highlighting Better Baking skills such as ingredients, techniques and equipment, giving you the lowdown on buying the best equipment and ingredients for each task and producing the best results. I must say it is quite impressive.

Also included is a heavy duty file binder which will hold up to 15 issues and if you take out a subscription you are guaranteed delivery to the door as well as some lovely free gifts, including the binder, three cake storage tins, an elegant stainless steal cake slice and a set of electronic scales.

I don't know about you, but I am sold already! For more information on prices, and how to subscribe please click HERE. Now, I am off to try out those lovely Macarons from this first issue . . . or maybe it will be the Mediterranean Tartlets.

Choices, choices!! Maybe I will make them both! (But first . . . I think I'll sign up for a subscription! shhh . . . don't tell Todd!!)

Marie Rayner
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Chicken Scaloppine with Spring Greens

I know it may not seem like it, but I do try to eat as healthily as possible most of the time. We eat very little red meat . . . and I only very rarely deep fat fry anything.

We often eat chicken or fish, or no meat at all, but we always have lots of vegetables. WE love vegetables and by that I don't mean tinned peas and carrots, although, I suppose they are better than no vegetables at all!

This is one of my favourite dishes this time of year. It's somewhat a break away from stodgy winter food . . . light and colourful too. Light in flavour, texture and fat and calories as well.
The chicken is flash fried in a very small amount of oil . . . it is crispy on the outside and yet tender and moist on the insides because it hasn't been over cooked. The light breadcrumb coating is delicious.

The greens are wonderful . . . a bit salty from the pancetta, smokey and slightly sour, and tasting of the earth and well . . . spring!

The two together are wonderfully delicious! All you need as a side dish is some tasty steamed baby new potatoes and a juicy wedge of lemon for squeezing over the chicken! Roll on Spring! I am feeling frisky like a newborn lamb and anxious for some sunshine!

*Chicken Scaloppine with Spring Greens*
Serves 4
Printable Recipe

Flash cooked chicken breast, moist and tasty served along side some lightly sauteed spring greens. Low fat and healthy too!

1 TBs olive oil.
2 ounces fine dry bread crumbs (1/2 cup)
1/2 tsp dried oregano, rubbed between your fingertips
1/4 tsp dried basil, rubbed between your fingertips
1/4 tsp black pepper
1 tsp salt
5 (6 ounces) boneless, skinless chicken breasts
100g of pancette, cut into cubes (about 1/4 cup)
4 ounces dry white wine (1/2 cup)
4 ounces chicken stock (1/2 cup)
3 TBS fresh lemon juice
1 tsp butter
1 pound of spring greens, sliced crosswise
2 TBS chopped fresh flat leaf parsley
2 TBS capers, rinsed and drained

Place the chicken breast between two sheets of cling film and give them a bash with the side of your rolling pin until they are about 1/4 inch thick, taking care not to tear them. Mix the bread crumbs and seasonings together on a large shallow plate. Coat the chicen breasts in this mixture, patting them to help the crumbs adhere well.

Heat the olive oil in a large nonstick pan over medium heat. Cook the chicken breasts for about 3 minutes per side, until nicely browned and just done through. Remove from the pan and keep warm.

Add the pancetta to the pan and cook, stirring frequently, until they are nicely browned. Add the wine, broth, lemon juice and butter to the pan, scraping the pan to loosen up any tasty bits. Add the sliced spring greens. Cook and toss in the pan juices for several minutes, then cover and allow to steam until done, about 3 to 4 minutes. Stir in the chopped parsley and capers. Divide the greens amongst four heated plates. Top each with a chicken scaloppine and serve immediately.

Notice - I am thinking of hosting a blogging event similar to that program on telly, called Come Dine With Me. I was wondering how many of you foodies out there would be interested in participating. On the show Come Dine with Me, a group of people each hold a dinner party and then they vote on each other's dinners and at the end of the week, whoever gets the most points is picked. The difference here would be because obviously we can't visit each others homes to eat, we would have to present our "Dinner Parties" on our blogs, and then the general public could vote on which one they like the best. The idea would be for you to post your own on your pages (all on the same day) and then I would set them all up in a post on here, obviously pointing the public to your page to have a look and then back here to vote. (This means that you would all have to send me your links and a photo ahead of the post date) On the television show, the winner gets a grand prize of £1000. I can't promise anyone anything like that obviously, but I do think it would be fun, and you never know, I might be able to drum up a prize somehow! If you could let me know if you'd be interested I am happy to give it a go!
Marie Rayner
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Cheesecake in a Glass with Rhubarb Syrup

Nigel, Nigel . . . Nigel . . . we have to stop meeting like this. My husband is soon going to start suspecting something is going on . . . and he would be right. I am in love . . . with anything that comes from the kitchen or culinary mind of Nigel Slater . . . he is a man who thinks, breathes and lives and eats food with much the same passion of myself. I'd even go so far as to say we are twins . . . truly. We must have been separated at birth.

Cheesecake has always been something that I could kind of take or leave. On a scale between one and ten, it falls somewhere about a 5 or a 6. There are other desserts which I have always favoured far more . . . until now, that is!!

If you only make one dessert this year . . . let it be THIS one!

Imagine crunchy buttery shortbread biscuit crumbs . . . layered in a pretty glass between an unctuously billowy and rich cheese filling composed of sweetened whipped cream, rich mascarpone cheese and delightfully creamy philadelphia cream cheese, delicately flavoured with orange zest and vanilla. Full fat and why not! In for a penny in for a pound!

Now top that moreish combination with the wonderful tang of early spring rhubarb, lightly poached and sweetened with a touch of honey (my own addition and I just know Nigel is saying right now to himself . . . why didn't I think of that???) and more orange zest. Oh soooooooo scrummy!!

I could quite happily never eat anything else but this for the rest of my life . . . but then again, I am quite fickle, and when next month's Sainsbury's magazine pops through my post box, I will be waxing raphsodic about another Nigel creation . . . I am sure. You probably don't want to know how many calories are in this one!

Ladies and gentlemen may I present . . . Cheesecake in a glass with rhubarb syrup. Try not to all gasp at once!

*Cheesecake in a Glass with Rhubarb Syrup*
Serves 8
Printable Recipe

If you only make one dessert this year . . . let this be the one! Easily made the day before (without the topping). Top with the rhubarb just before serving.

50g of butter (1/4 cup)
200g shortbread type of biscuits, made into fine crumbs (about 2 cups)

For the cheese filling:
350ml of double cream (1 1/3 cups whipping cream)
150g of caster sugar (2/3 cup)
250g of mascarpone cheese (1 cup)
300g of soft cream cheese (1 1/4 cup)
the finely grated zest of an unwaxed orange
1/4 tsp vanilla

For the rhubarb topping:
450g of rhubarb (1 pound)
150g of caster sugar (2'3 cup)
1 TBS honey
the finely grated zest of 1/2 unwaxed orange

First make the crumbs. You want the biscuits really crushed fine. (A biscuit is a cookie.) Melt the butter and mix it together with the biscuit crumbs. Set aside.

Measure the cream along with the sugar into a large bowl. Whisk with a balloon whisk just until it begins to thicken. Do not over whip as you will have problems. Fold in the mascarpone cheese and cream cheese, along with the orange zest and vanilla. Set aside.

Wash the rhubarb and trim. Cut into 1 inch lengths. Place into a large pan along with the sugar, orange zest, honey and 4 TBS water. Bring to the boil then reduce heat and gently poach the rhubarb until softened. This will take about 15 minutes or so. Remove the rhubarb with a slotted spoon and set aside to cool. Bring the juices back to the boil and reduce until it is thick and syrupy. Watch carefully as you don't want it to burn or disappear. Set aside to cool.

Spoon a tablespoon of the cheese mixture into the bottoms of some pretty glasses. Top with 1/3 of the crumbs. Spoon half of the remaining cheese mixture over top. Top with 1/3 of the crumbs. Add the remaining cheese mixture, once again spooning it on top. sprinkle with the remainder of the crumbs. Divide the poached rhubarb between all the glasses and spoon it on top of the crumbs. Drizzle with a bit of the rhubarb syrup. Serve.
Marie Rayner
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Banana and Toffee Cupcakes and a Giveaway

I've been wanting to do a giveaway for a while now. When I started this blog in May of 2009, I had no idea of how big it would grow. I simply wanted a place to be able to talk about my experiences cooking over here in the UK . . . the new tastes I was exploring, the different foods and cooking methods, the traditional and the not so traditional . . . that first month I didn't do that many posts, but I did share some tasty recipes such as Heuvos Rancheros and Fish and Chips . . . you can see that very early on I had a very distinct way of looking at this beautiful melting pot we call the UK and it's cuisine!

After almost 2 years, some 608 posts (including this one) and as many recipes, almost a million hits and a readership that has gone from strength to strength and is now nearing a thousand I thought it was about time I did a giveaway to show my thanks for all the lovin you have shown me over the past months and the inspiration. If it wasn't for you, my lovely readers, I just wouldn't be doing what I am doing and loving it oh so much!

I was going to wait until my followers hit 1000, but heck, I just can't wait. It's close, but not that close and I want to give you something now!

I am giving away a lovely baking set which consistes of a tasty little cookbook, "Cupcakes2 by Sue McMahon. It is filled with over 80 tasty recipes for all occasions and tastes . . . scrummy cupcake such as . . .

Pina Coloda Cupcakes . . . oh so yummy . . . and containing all the flavours of a true Pina Colada!
There are these yummy Banana and Toffee Cupcakes . . . and a whole host of other tasty ideas!

Not only am I giving away this delicious cookbook, but I am also throwing in some really cute cupcake wrappers (complete with adorable little cupcake pick) and a box of hundreds and thousands to decorate them with! What is a cupcake without some pretty decorations? They are a must!

Not only that, but I am also throwing in a set of Typhoon Cooking Scales, so that you North Americans can truly follow along with the weight measurements of my recipes, although to be sure I will still be converting them like I already do! (Never fear!)

To get in on the Giveaway all you have to do is to leave me a comment at the end of this post letting me know that you are one of my followers. I'll give you a week to do so and then on Friday the 4th of March at midnight I will draw one lucky name and then will send all these goodies off to you asap.

You don't need to live in the UK. You can live anywhere in the world. I only ask that you be a follower. Easy Peasy Lemon Squeasy!

And in the meantime here is that tasty banana cupcake recipe. I'm afraid that when I went to make them I had no evaporated milk in my cupboard! (How did that happen????) I ended up just frosting them with buttercream . . . but they were rather scrummy even without that Toffee Topping . . . mmm . . . mmm . . . good!

*Banana and Toffee Cupcakes*
Makes 12 small ones or 8 medium ones
Printable Recipe

I love it when I have black bananas on the countertop. It means I can bake tasty things like these delicious cupcakes!

3 1/2 ounces of butter, softened (7.06 TBS)
3 1/2 ounces of soft light brown sugar (1/2 cup plus 1 TBS firmly packed)
2 medium free range eggs
3 1/2 ounces of self raising flour (1 cup, less 2 TBS)
1 ripe banana, peeled and mashed

for the topping:
1 quantity of toffee topping (see below)
3 to 4 TBS of chocolate flavour sprinkles.

You will need one 12 hole bun tin lined with paper liners.

Preheat the oven to 190*C/375*F/ gas mark 5.

Beat the butter and sugar together in a bowl until light and fluffy. Sift in the flour and add the eggs, beating all together until the mixture is smooth. Fold in the mashed banana. Divide the mixture equally amongst the paper cases. Bake in the centre of the oven for 12 to 15 minutes, until the cakes have risen and are just firm to the touch in the centre. Remove from the oven and tip out onto a wire rack to cool.

For the topping, spread some toffee topping over the top of each cupcake and scatter on some chocolate decorations.

*Toffee Topping*
Makes enough for 12 standard cupcakes

3 1/2 ounces of butter (7.06 TBS)
4 1/2 ounces condensed milk (evaporated milk. a generous half cup)
2 ounces caster sugar (1/4 cup)
1 TBS golden syrup (can use corn syrup)

Place the butter in a large bowl and melt it in the microwave for 30 to 40 seconds. Stir in the condensed milk, sugar and golden syrup. Cook in the microwave for 4 to 7 minutes on high, stirring at the end of every minute, until it is pale golden colour. Leave the topping to cool and thicken slightly, then spread ocer the cupcakes using a palate knife.

Alternately you can cook it in a saucepan for 4 to 7 minutes, stirring constantly sso that it doesn't stick!

Giveaway closed!
Marie Rayner
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Scalloped Corn and Macaroni

It's nice and sunny here today, although still quite cool. We've been taking advantage of the dry weather (as you do over here) and doing a bit of work in the garden, and working up a couple of healthy appetites.

This calls for a hearty lunch, something warm and comforting, and just a bit stodgy.
It will be soon be springtime and our appetites for stodgy and comforting will have lessened somewhat . . . and we will be pimping for lighter, springier meals.

So for now we grab the comfort and stodge and enjoy it for all it's worth! This is the perfect luncheon dish for 4, or a delicious side dish for 6.
Tender pieces of macaroni in a creamy, cheesy, corny sauce. Oh my but this went down a real treat!

*Scalloped Corn and Macaroni*
Serves 4 to 6
Printable Recipe

Good old fashioned flavours. This is easy to make, and oh so delicious when it's done. Simle and comforting.

1 (340g) tin of corn niblets, undrained
1 (418g) tin of creamed corn
3 ounces of uncooked macaroni (1 cup)
4 ounces of cubed strong cheddar cheese (1 cup)
1 small onion, peeled and finely chopped
250ml of milk (1 cup)
sea salt and freshly ground black pepper to taste
some crushed cracker crumbs
a handful of grated cheese

Preheat the oven to 200*C/400*F/ gas mark 6. Lightly butter a 9 inch square baking dish. Set aside.

Mix together the undrained corn niblets, creamed corn, dry macaroni, cheese cubes, onion and milk in a bowl. Stir well together and season with a bit of salt and black pepper. Pour this into the buttered casserole dish. Cover tightly.

Reduce the oven temperature to 180-*C/350*F/ gas mark 4. Bake for 25 to 30 minutes. Uncover and stir, adding a bit more milk if necessary. Cover and bake for an additional 15 to 20 minutes until the macaroni is tender. Cover with the cracker crumbs and some cheese. Bake for an additional 10 minutes, uncovered, until lightly browned and the cheese on top is melted. Serve hot.
Marie Rayner
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Beef Bourguignon

This was something that I made at the weekend, and am only now getting on to writing about it on here. I actually made it on Saturday, and then warmed it up in the slow cooker on Sunday when we were at church.

My goodness but it sure did smell wonderful when we arrived back home and opened up the door! We are always famished when we get home from church and it's really nice to have something on tap and waiting for us when we get in.

Sure . . . most times we have something simple and quick like egg and chips, beans on toast, or . . . spaghetti on toast . . . but then again . . .

Sometimes we have something really scrummy like Boeuf Bourguignon!! Rich and rib sticking, it may seem a bit old fashioned, but really . . . how can something as delicious as this ever really go out of style . . .

It is fabulous . . . tastily tender chunks of beef and meaty mushrooms in a rich and delicious gravy. Perfect over noodles or (in Todd's case) mashed potatoes! You'll want to serve a nice crusty roll with it so that you can scoop up every last bit of that scrumminess on your plate. (Sorry Mitzie, no leftovers for you today!)

It's one of those tasty meals that seems to get better and better each day it stands. We had the leftovers tonight, warmed in a casserole and topped with a swede/potato mash a la cottage pie. It does make rather a lot and so the rest I've popped into the freezer to take out sometime when we are wanting something rich and filling and delicious. Win/win/win!

*Boeuf Bourguinon*
Serves 8
Printable Recipe

Deliciously tender beef. This taste even better if you make it a day ahead of time and let it ripen overnight, which makes it the perfect dinner party meal! Serve with noodles, rice or mashed potatoes!

1 1/2 ounces plain flour (1/3 cup)
2 tsp salt, divided
1 tsp black pepper, divided
2 1/4 pound of stewing beef, cut into 1 inch cubes
3 rashers of rindless, smoked streaky bacon, chopped
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
4 cloves of garlic, peeled and minced
375ml of dry red wine ( 1 1/2 cups)
14 ounces beef broth
1 1/2 pounds of fresh mushrooms, wiped clean and halved
2 TBS tomato poaste
1 tsp dried thyme
2 bay leaves

Heat a bit of oil in a large saucepan. Add the bacon and cook until browned and crisp. Scoop out with a slotted spoon and set aside. Place the beef in a plastic bag with the flour, 1 tsp of salt and 1/2 tsp of pepper. Shake together to coat the meat and add, 1/2 at a time. Cook and brown on all sides. Scoop out and keep warm. Repeat with the remainder of the meat, using a bit more oil if required. Return all the meat to the pan along with the bacon. Add the onion, carrot and garlic. Cook and stir until the onion begins to soften. Season with the remainder of the salt and pepper. Add the mushrooms, bay leaves, thyme, broth and wine. Bring to the boil, then reduce the heat to a simmer, cover and simmer for about 2 hours. Remove the cover and stir, and simmer for an additional 1 1/2 hours until the sauce is thickened and rich and the meat is very tender. Bring to room temperature and then cover and refrigerate overnight. When you are ready to serve, bring slowly back to a simmer on top of the stove. Once it is well heated through you can serve it. Remove the bay leaves before serving.
Marie Rayner
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Pear and Hazelnut Frangipane Cakelettes

I have a confession to make.

I am one of those obnoxious people that walk around the grocery shops, tut tutting and taking note of things that look delicious, all the while telling myself that I could quite easily make them at home . . . not only cheaper but somehow tastier too.

I know, it's annoying isn't it! But I have to say that 99% of the time it works for me. I just basically take note of the ingredients on the package, leaving out any artificial flavours and chemicals of course . . . and then I come home and try to replicate it as best as I can.

Now I know I'm not the only one who does this . . . am I? Come on fess up!!!

This is one of my recent successes. I saw these tasty looking little cakelettes in Tesco one day . . . one of their finest desserts line . . . and I thought to myself . . . scrummy, but I don't want to pay what they're asking and so . . .

I came home and made it myself. It wasn't all that hard.

Scrummy Hazelnut frangipane cake batter, dropped on top of a sweet pear half, dropped on top of some toasted chopped hazelnuts, which in turn have been placed on top of a mixture of melted butter and brown sugar.

Easy peasy, lemon squeasy and oh-so-tasty too! A quenelle of clotted cream is a must on top of them, served warm, so that it melts down over the cake. Every mouthful was a delight!

*Pear and Hazelnut Frangipane Cakelettes*
Serves 6
Printable Recipe

I saw something similar to this in the grocery store the other day and thought to myself, I can do better than that! Serve warm with a dollop of clotted cream for a real taste treat!

1 tin of small pear halves, well drained
(You will need six halves)
6 TBS butter
12 TBS soft light brown sugar, packed
2 ounces of toasted hazlenuts, chopped

For the frangipane:
165g of ground toasted hazlenuts (1 cup)
125g of caster sugar (1/2 cup)
6 TBS of butter
1/4 tsp of vanilla
2 large free range eggs
20g of plain flour (1/4 cup)

You will need 6 (8 ounce) porcelain ramekins. Butter each well and then place them on a baking tray. Preheat the oven to 180*C/350*F/ gas mark 4.

Melt the butter and pour an equal amount into the bottom of each ramekin. Sprinkle 2 TBS of the brown sugar into each. Top with an equal amount of toasted chopped hazlenuts.

Make the frangipane. Beat together the butter and sugar until fluffy. Beat in the eggs and vanilla. Whisk together the flour and ground nuts. Fold this into the creamed mixture, making sure it is evenly combined.

Place one pear half on top of the hazelnuts in each ramekin. Top each with 1/6 of the frangipane. Bake in the preheated oven for 30 to 40 minutes, until set and nicely browned. Let stand for several minutes. Run a sharp knife around the edge of each and then carefully invert onto serving plates. Allow to cool for about 10 minutes, then top with a dollop of clotted cream (If desired) or vanilla ice cream and serve.
Marie Rayner
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Occasionally I like to bring your attention to something that I think is really special! And if that knowledge comes along with the opportunity to get something for free so much the better, don't you think?

Last week I got a text from my pal Holly, telling me that I could get myself a free, delicious box of snacks from a new company called Graze. All I had to do was go to their site, and apply a certain code, and that would be it. I would get a free box the first week and a half price box the second week.

Healthy eating by post, and I have to say I was very impressed with the snack pots on offer. Each week you can receive a small selection of nutritionally balanced and personalized snacks right to your door! They offer delicious, healthy, natural food; delicious nuts, seeds & dried fruits, tasty crackers & olives, freshly baked focaccia, as well as some well deserved flapjacks and natural treats, all completely free from artificial colourings, flavourings and preservatives, with everything being hand-picked from the finest producers.

The food in your box is selected based on your own tastes. For each of their foods, you tell Graze whether you like, love, or would like to try them. They will put together your box based on these ratings ensuring you always receive the food you like. That can't be bad. For instance, at this very moment I am grazing on 40g of baby figs, apples and dried cranberries, and they are really delicous. This just has to be better for me than chocolate! (I ordered my box a few days ago and it came today. Very smartly packaged too. I love it.)

(What I actually got, and for free too!)

Ordering is simple. You choose a box type, then pick the days you’d like to receive them. Then all you have to do is sit back and wait to enjoy the food when it arrives, simple as that. There's no commitment ever - you can cancel your weekly deliveries at any time. If you’re going on holiday, you can push back your boxes or add a 'weekly delivery holiday' on 'your deliveries' page so you'll receive boxes when you're back.

Right now if you pop on over to the Graze site, you can get a FREE Graze Box of your very own to try, at no cost whatsoever. Simply pop over to the site GRAZE and enter the free Graze Box code which is

You've got nothing to lose and everything to gain! Tell them Marie sent you!

Healthy snacking . . . I feel like I'm doing something good for myself!

PS - If you decide to stick with it, you will get a half price box the second week and then from thereafter you will pay only £3.49 for each box, which is not a lot. No need to worry about having to hang around the house to take delivery either. All the Graze boxes fit through normal sized post boxes!

Note - You do have to be a resident of the UK to take up this offer. Also, I have not been reimbursed for passing this on. I quite simply like to share a good thing when I find it!

I have noticed that I am getting closer to 1000 followers on here. When I hit that number I have a beautiful giveaway that I am going to be talking about, so do check back! How very exciting!

Marie Rayner
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Mini Meat Loaves

Nowadays everyone is having to pinch the pennies a bit more, and be a bit thrifty with their cookery. We are also looking to cut back on fat and calories. But that doesn't mean that we have to cut back on taste or flavour.

Meatloaf is one of the things that I used to make quite often for supper when I had a large and growing family. It always went down a real treat on the night, and the kids enjoyed having meatloaf sandwiches the next day for their lunches.

It doesn't make economical sense for me to make a large meatloaf for Todd and I these days. We just don't get it all eaten and so, unless we are having company I generally don't prepare it.

The other day I found what looked like a tasty recipe in a Cooking Light cookbook, and it seemed quite economical too. It makes only 4 servings, with no leftovers.

The recipe makes four mini meatloaves which cook in half the time as a normal sized meatloaf. I cooked two on the night and froze two to have at another time. It didn't use any fancy ingredients either. All stuff that I have to hand most of the time.

I don't buy regular ground beef, never had. I always buy ground steak. With regular ground beef, a lot of it goes down the drain in fat and water. Lean minced steak may cost a bit more, but at the end of the day, you end up with pretty much what you start with and it tastes alot better, not to mention it's a lot healthier for you!!

I made a few adaptions to the recipe. I added some brown sugar to the ketchup mixture that was reserved for the topping. I have always done it that way and we like the added sweetness. Next time I may add a bit of chili sauce as we do like a bit more zip, but all told this was a great recipe that I will make again, and probably again! I often lay slices of bacon across the top of my meatloaves as well . . . but we're watching the calories and salt you know . . .

In short, it had a lot of flavour, for very little effort. I think it's become a favourite around here. I served it with mashed potatoes and corn. Yummo!!

*Mini Meat Loaves*
Serves 4
Printable Recipe

Tasty little meatloaves with a zingy topping, that not only glazed the top, but also flavours the insides!

4 fluid ounces of tomato ketchup (1/2 cup)
1 1/2 TBS Dijon mustard
1 TBS packed soft light brown sugar
16 ounces of ground lean steak (1 pound)
1 ounce dried seasoned bread crumbs (1/4 cup)
1/2 tsp fine seasalt
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1 large free range egg, lightly beaten
cooking spray

Preheat th eoven to 200*C/400*F/ gas mark 5. Lightly spray and baking sheet with cooking spray. Set aside.

Whisk together the ketchup, and the mustard. Reserve 2 1/2 TBS of it. Whisk this together with the brown sugar and set aside. Combine the remaining ketchup mixture, ground steak, bread crumbs, seasalt , oregano, black pepper and beaten egg in a bowl, mixing well together. Divide this mixture into 4 equal portions. Shape eachinto a 4 by 2 1/2 inch loaf on the prepared baking sheet. Brush each loaf with 1/4th of the ketchup glaze. Bake for 25 to 30 minutes until done. Serve hot.
Marie Rayner
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