Well, it is day two of my Marmalade challenge and what a delicious recipe I have to share with you today! I was sent some delicious Marmalades to cook with earlier this month from the people at Mackays, in honor of National Marmalade Week (February 28th to March 6th) and asked would I like to try to create some new recipes using it. I have risen to the challenge and this is the second recipe I created using their lovely marmalades. For this one I used their old fashioned Dundee Marmalade, but I think any flavour would work well.
I was sent some delicious Marmalades to cook with earlier this month in honor of National Marmalade Week and asked would I like to try to create some new recipes using it. This speaks to two of my great loves . . . one I love Marmalade, and two, I love to create new things and be challenged. Everyone's a winner! (And especially us because we get to try all these new delicious marmalade scrummies!) First up Marmalade Cheesecake Crumble Cake!
Take on the morning with Rachel’s new 0% fat Greek Style yogurt
Rachel’s has launched its 0% Fat Greek Style yogurt range to bring you a collection of sumptuous flavours: Blueberry, Peach & Passion Fruit and Lemon & Ginger. These fruity flavours perfectly complement the thick, silky-smooth Greek Style yogurt for a guilt-free indulgence to help keep your healthy regime on track this year. Eat it as part of your breakfast or straight from the pot, either way is just as mouth-watering.
Rachel’s has breakfast in tip-top shape with its latest luxuriously smooth 0% fat organic yogurt. Each of the flavours carries on the Rachel’s tradition, being made with the finest organic ingredients, from locally sourced organic milk and with absolutely no artificial colourings, flavours or preservatives.
One thing which I have always enjoyed cooking since coming over to the UK are the old tradition recipes. Recipes which have their roots deep in British tradition and which have been around for a very long time . . . recipes which are a part of the fabric of this beautiful country's history and culture.
I have to confess that, aside from feeding the Missionaries, I haven't been doing a great deal of cooking lately. I've been quite tired and not really feeling all that well. No appetite. We are having the Elders for tea tonight and I am making them a curry, but for Todd's lunch I cooked him delicious Bagel Hole Eggs! Like Egg in the hole, but with a bagel instead of bread. ☺
I've seen a lot of "hasselback" type of dishes on Pinterest these past few weeks. Hasselback Potatoes have long been popular . . . baking type of potatoes, sliced crosswise every quarter of an inch almost all the way through but staying intact on the bottm, and brushed with an herby garlic butter and baked until the potato edges are all tender on the insides and crisp and buttery at the edges. They are now doing it with meats. I've seen a LOT of chicken dishes done this way lately. When I picked up two turkey breast tenderloin fillets at the shop the other day, I immediately had in mind to cook them in the Hasselback manner!
I had bought my husband some prawns to cook him for Valentines day, however I totally forgot to cook them for him. (Good thing they were frozen, or they would be pretty manky by now!) Anyways, I finally got around to cooking them for him and made him a tasty curry with them. I can't eat prawns, as I am allergic, but he loves them, so this was a real treat for him as I only ever very rarely have them on his menu, preferring instead to cook things we can both eat.
Miso is not something which I had ever tasted in my life before this past weekend. I have read about it and always wanted to try it . . . but it wasn't until I saw a recipe for a Miso Baked Cod in a recent issue of Delicious magazine that I was actually prompted to buy some, and I have to say . . . with all honesty I have fallen in love.
I love Boursin Cheese. It's one of my weaknesses . . . the richness, the herbs . . . the way it tastes so good spread onto crackers and crispy things . . . on celery . . . on a baked potato . . . in a wrap or on a sandwich. It just tweaks all my bells. I recently made my own Boursin type cheese from scratch and I dare you to tell the difference from the real thing. This is so close that it's amazing . . . and dangerous, because as long as you keep a few things in your house, you will never be without Boursin cheese again. Luckily I had some tasty Finn Crisp crackers in the house, courtesy of Degustabox! I received them in my January box and this was the perfect way to indulge in and enjoy them . . . but first about my January Degustabox!
One of my favourite soups has to be broccoli and cheese soup. I just love it. I love broccoli anyways, and when you combine it with cheese, well . . . that is just a match made in heaven. This delicious casserole today had very similar ingredients as broccoli cheese soup, except it's not soup, it's a fabulous casserole that will have your family scrambling for seconds!
There are certain foods from your childhood that stand out and never get old . . dishes which evoke the sweetest memories and most tender thoughts. These squares do that for me. Aunt Orabelle's Date Squares. Aunt Orabelle was one of my mother's Aunts, sister to my Grandmother. She lived up on the South Mountain back home in an old farm house, with a lino floor . . . and she had a blind horse in the field next to her house that we loved to feed carrots and apples to. She made the best donuts . . . and yes, date squares!
Usually at the weekend I try to do us some sort of breakfast treat . . . something which is a bit out of the ordinary cereal that we have on weekday mornings. We are not really heavy eaters so we never do the bacon and eggs thing for breakfast . . . that's usually a dinner deal for us. We do like pancakes, or french toast, muffins, cinnamon rolls, cinnamon toast . . . and when I saw this on Pinterest the other day . . . Coconut Toast . . . I knew that I wanted to make it. It just sounded good, very good.
It's the end of the week and time to get rid of a few bits in the refrigerator before I do my grocery shop for the next week. The bits I have leftover that are not large enough to be or make a meal on their own, but put together with other things can make a really tasty meal indeed!
We had the elders over for supper the other night and I made a huge pot of my spaghetti bolognese for them to enjoy. I don't think I am bragging when I say that I make a really great bolognese. I've had over 35 years to practice and hone my recipe until I now have it down pat and feel confident in saying to you this is the best.
This is the cake that I always used to bake for the Mr when I worked and cooked at the Manor down South. It was his Birthday cake of choice and I dutifully baked one for him every year. And small wonder, as it is a most delicious cake! From it's moist and flavourful crumb, to it's fudgy chocolate frosting, it pleases on all levels.
I am a real salad lover. I could eat them 365 days of the year, for lunch and supper. Todd is not so fussed, but I am slowly converting him into a salad lover, one salad at a time. It's nice to have great tools when it comes to making salads and I was recently sent a couple of brilliant tools by the people at ICTC (The Intercontinental Cooking and Tableware Company) to use in my salad making, and I have been really pleased with them I have to say.
I think cabbage has to be one of my favourite vegetables. I love it raw. I love it steamed. I love it fried.
I love it roasted . . . all are very tasty, or at least they are to me, and this recipe here today is one of my favourites.
Delicious wedges of cabbage . . . roasted in the oven until they are crispy tender . . . and gilded on the edges . . .
Napped with a delicious mustard, cheese and dill sauce for serving . . . rich . . . delicious.
I used skim milk to cut down on the fat content . . . and Parmesan cheese. The thing about Parmesan is that you don't have to use a lot of it to get it's flavour effect . . .
A little bit goes a very long way, which is great! Dijon mustard adds a bit of kick and the dill is a nice touch. Dill and cabbage go together like peas and carrots!
I could eat just a plate of this on it's own, but it does make a great side dish for most things. This is one of those times where the side dish will be the star!
*Dill and Mustard Sauced Roasted Cabbage*
Serves 4
1 TBS Dijon mustard
1/2 tsp dill weed
225ml of milk (1 cup)
2 TBS finely grated Parmesan Cheese
salt and black pepper to taste 
Bon Appetit!
I didn't think I was going to have time to do anything heart shaped this Valentines Day as my days have been so busy, but I did have a chance today to do these little Lemon & Berry Hand Pies for my Todd. He does love a jam tart and he really enjoyed these!
When made well, a homemade pizza can easily rival that of any pizzeria, and what's more if you follow these simple "Make Ahead" tips from the people at Cirio, you can have a pizza to be proud of on the table well before any delivery brand!
I know I should have some heart shaped cookies or some such here to show you today as tomorrow is Valentines Day, but I just don't have them . . . sorry about that! I do have some rather tasty Coconut and Cherry Cookies however! I think that a bite of one of these and you will soon forgive me as they are delicious. It's a recipe I got from an Amish Cookery book and we all know how great those Amish Cookers are. I downsized it as the original recipe made twice the cookies and there are only two of us, one of us being a diabetic. 'Nuff Said.
I saw this recipe on Food 52 and the idea of whole chicken pieces done in a gratinee really intriqued me. It sounded fabulous and looked delicious. I am a sucker for a Gratinee. It sings to my heart every time. I have had plenty of gratinee vegetables in my time, and a few casseroles, but never whole pieces of chicken done this way!
I cooked a Beef Brisket in the slow cooker at the weekend for a special project I am working on. (To be revealed at a later date.) I ended up with a decent amount of leftover cooked brisket and decided to make a Poutine with it . . . but not just any Poutine, but a Barbeque Beef Poutine!
Mrs Crimble's (the gluten free people) recently sent me some of their New Range Authentically French Gluten Free Continental Cakes products to try out. Yes, I am a very lucky girl. The new Authentically French range from Mrs Crimbles, includes two deliciously gluten free products: Classic madeleines and Chocolat Madeleine with a rich chocolate filling. They are individually wrapped and made in France. These little cakes are perfect for adding to lunch boxes or for adding a special touch to the breakfast table.
For the perfect big night in debbie&andrew’s has a selection of recipes that put a little heart into mealtimes. Whether it is a paleo breakfast muffin, a perfectly paired pie for supper or an aphrodisiac fig salad for lunch, debbie&andrew’s sausage recipes are guaranteed to have affection built in!
Mix a pancake,
Stir a pancake,
Pop it in the pan;
Fry the pancake,
Toss the pancake,
Catch it if you can.
~Christina Rossetti
I always wondered who wrote that poem and now I know. I had no idea it was Christina Rossetti! In honor of Shrove Tuesday, otherwise lovingly known as Pancake Day, I thought I would list all of my pancake recipes for you! All in one spot! I do love pancakes, don't you? This was the only time we ever had pancakes when I was growing up and we could have our fill. My poor mum, must have been standing there cooking them for ages, as we could never get enough of them!
Now, lets get flipping onto some gorgeous tastiness. Which ones will tempt your palate. I would sure love to know!
Technically not a pancake, but I can't tell the difference. Pikelets. Similar to a drop pancake, except served cold with jam and butter, with tea. Scrumptious.
Baked Apple and Cranberry Pancake, large enough for the whole family and stogged full of apples, toasted walnuts and dried cranberries. Delicious!
Applesauce Pancakes with A Spicy Apple Syrup. These delicious pancakes are moist and fluffy, with a slightly sweet and
spicy apple flavour. The apple syrup makes the scrummiest topping.
My personal favourites . . . Honey and Raspberry Pancakes with a sweet raspberry topping and a scoop of vanilla bean ice cream. So delicious. These pancakes are very crepe like.
Fluffy Ricotta Pancakes. These fluffy pancakes have a deliciously creamy texture. They make a
particularly scrumptious breakfast for that special someone in your
life, but they also make a delicious dessert when topped with sweetened
whipped cream!
Oatmeal Cookie Pancakes. Oatmeal Cookie Pancakes are the best! You get all the wholesome and
nutty flavour of a tasty Oatmeal Cookie . . . except in the glorious
deliciousness of a breakfast pancake!
Diabetic friendly, Oatmeal Pancakes with Maple Fruit. They are nutritious, delicious and filled with goodness as well. The pancakes are
sugar free, with only a touch of maple flavoured sugar free syrup
added.
Whole Wheat and Cheddar Pancakes with a Spiced Apple Topping and Syrup. Oh boy, sooooo good! So tasty and so fluffy, using both plain and white flours and the tasty
addition of wheat bran for extra goodness . . . and then just a touch
of strong cheddar . . .
Rice Pudding Pancakes. All the flavours of a rice pudding . . . custardy rich egg . . . nutmeg,
vanilla . . . rice . . . cooked into a tender and fluffy pancake . . . served with a delicious sweet/tart blueberry syrup!
Cranberry and Oats Buttermilk Pancakes. I like to serve these delicious babies with homemade Buttermilk Syrup for a real taste treat!
Strawberry Buttermilk Pancakes with Honey and Vanilla Butter. Feel free to substitute
other berries for the strawberries. Blueberries, raspberries and even
sliced banana works well! That butter on it's own is great on toast, etc. Fabulously tasty!
Blueberry and Granola Buttermilk Pancakes. You get the sweetness of the berries, and then the crunch of the
granola. Healthy, healthy, healthy! With the anti-oxidants from the
berries and all the vitamins and goodness from the granola you almost
feel like mother earth herself! Of course a pat of butter and some pure
maple syrup complete the picture!
Sticky Toffee Pancakes. Is this dinner or dessert! fluffy Scotch Pancakes, stogged full of sticky dates, all light and
fluffy . . . topped with a scoop of really good Vanilla Bean Ice Cream .
. . and then slathered with a warm Sticky Toffee Sauce . . . mmmm . . .
can't you just taste them now!!!
Irish Pancakes. Better than the American kind I think. Golden, light and fluffy. Serve
hot with some softened butter, preserves (or syrup) and a nice hot mug
of whatever floats your boat.
Cinnamon Roll Pancakes. A basic simple pancake batter, with a buttery cinnamon swirl piped
over top while you are cooking the first side. Then you just flip them
over and cook the under side and slip the finished pancake onto a warm
plate. I like to serve these with my homemade Cream Cheese Syrup.
Silver Dollar Pancakes. I saved the best for last! These were one of the favourite types of pancakes I made my kiddos.
Silver Dollar pancakes . . . so called because they are about the size
of a silver dollar. They loved them because they could fit a whole one
in their mouths at once . . . little piggies . . . I loved them because
they were soft and tender and fluffy inside, with just a tiny bit of
crunch and wholesomeness from the small addition of cornmeal.
And if you are in the mood for a traditional British Pancake, you can't beat these . . .
British
pancakes are very different than North American pancakes. They are
more like a crepe. I love them. Sprinkled with lemon juice and sugar
and rolled up. Spread with nutella, etc.
100g plain flour (generous 3/4 cup)
2 medium free range eggs
300ml semi skimmed milk (1 1/4 cup)
vegetable, sunflower oil, or butter for frying
pinch salt
Take the flour and salt, and sieve into a large bowl to get some air into the mix. Make a well in the centre and add the eggs. Mix the eggs into the flour using a whisk or fork, gathering more flour into the mix as you go. Continue whisking and add a little milk at a time until you have a smooth even mixture, with a consistency of thin cream.
Get your frying pan really hot, then reduce to a medium heat. Use kitchen paper to lubricate the pan with butter or oil, and pour in a couple of tablespoons of batter to test how much you need to get the thickness right. It's easier to pour the mixture using a ladle for a single smooth pouring motion. Tilt the pan to distribute a thin and even layer of batter, pouring any excess batter back into the bowl.
If the pan is at the right temperature, the underside of your pancake should turn golden brown in about 30 seconds and you will be able to shake it loose and turn it over. Use a palette knife to gently lift the edges of your pancake to ensure it is developing the perfect golden brown colour.
A quick shake of the pan should confirm the underneath is cooked, and the pancake will shake loose. It's now ready to flip, so slide the palette knife under and quickly turn it over. Make sure the pancake is flat in the base of the pan and leave to cook for a further 30 seconds.
Turn it out onto a plate and continue the same process with the remaining batter. Serve them as soon as they're done or stack them on a plate to reheat when you're ready.
Classically topped with a simple squeeze of lemon juice and a sprinkling of sugar, try branching out with a handful of chocolate chips instead, a drizzle of maple syrup, or even ice cream and stewed fruits. Be creative!
To reheat:
Oven: Stack on a plate and cover with foil before placing in a preheated oven to 180C/fan 160C/gas mark 4 for 5-10 minutes.
Microwave: Stack on a microwavable plate and cover with cling film. Pierce the cling film with a few holes and heat on high for 1 minute.
And if you are in the mood for a traditional British Pancake, you can't beat these . . .
*Perfect British Pancakes*
Makes 10 - 12Take the flour and salt, and sieve into a large bowl to get some air into the mix. Make a well in the centre and add the eggs. Mix the eggs into the flour using a whisk or fork, gathering more flour into the mix as you go. Continue whisking and add a little milk at a time until you have a smooth even mixture, with a consistency of thin cream.
Get your frying pan really hot, then reduce to a medium heat. Use kitchen paper to lubricate the pan with butter or oil, and pour in a couple of tablespoons of batter to test how much you need to get the thickness right. It's easier to pour the mixture using a ladle for a single smooth pouring motion. Tilt the pan to distribute a thin and even layer of batter, pouring any excess batter back into the bowl.
If the pan is at the right temperature, the underside of your pancake should turn golden brown in about 30 seconds and you will be able to shake it loose and turn it over. Use a palette knife to gently lift the edges of your pancake to ensure it is developing the perfect golden brown colour.
A quick shake of the pan should confirm the underneath is cooked, and the pancake will shake loose. It's now ready to flip, so slide the palette knife under and quickly turn it over. Make sure the pancake is flat in the base of the pan and leave to cook for a further 30 seconds.
Turn it out onto a plate and continue the same process with the remaining batter. Serve them as soon as they're done or stack them on a plate to reheat when you're ready.
Classically topped with a simple squeeze of lemon juice and a sprinkling of sugar, try branching out with a handful of chocolate chips instead, a drizzle of maple syrup, or even ice cream and stewed fruits. Be creative!
Oven: Stack on a plate and cover with foil before placing in a preheated oven to 180C/fan 160C/gas mark 4 for 5-10 minutes.
Microwave: Stack on a microwavable plate and cover with cling film. Pierce the cling film with a few holes and heat on high for 1 minute.
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