Monday 29 February 2016

BBQ Chicken Thighs

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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.

Sunday 28 February 2016

Marmalade Cheesecake Crumble Cake

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 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!

Saturday 27 February 2016

Rachel's Delicious New Yogurt and some Morning Hacks!


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.

Grantham White Gingerbread

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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.

Friday 26 February 2016

Bagel Hole Eggs

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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.  ☺

Thursday 25 February 2016

Hasselback Turkey Divans

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 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!

Wednesday 24 February 2016

A Simple Prawn Curry

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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.

Tuesday 23 February 2016

Miso Baked Cod

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 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.

Monday 22 February 2016

Skinny Broccoli and Potato Casserole

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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!

Sunday 21 February 2016

Aunt Orabelle's Date Squares

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 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!

Saturday 20 February 2016

Coconut Toast

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 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.

Friday 19 February 2016

Buttered Vegetables with Rice and Cheese

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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!

Thursday 18 February 2016

Fried Spaghetti

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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. 

Wednesday 17 February 2016

Chocolate Iced Yellow Cake

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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.

Tuesday 16 February 2016

Winter Fruit Salad with a Lemon and Poppy Seed Dressing

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.

Monday 15 February 2016

Dill and Mustard Sauced Roasted Cabbage

Dill and Mustard Sauced Roasted Cabbage


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.

 Dill and Mustard Sauced Roasted Cabbage

Delicious wedges of cabbage . . .  roasted in the oven until they are crispy tender  . . . and gilded on the edges . . .

Dill and Mustard Sauced Roasted Cabbage

Napped with a delicious mustard, cheese and dill sauce for serving . . . rich . . .  delicious.

 Dill and Mustard Sauced Roasted Cabbage

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 . . .

Dill and Mustard Sauced Roasted Cabbage

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!

 Dill and Mustard Sauced Roasted Cabbage

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

*Dill and Mustard Sauced Roasted Cabbage*
Serves 4

 A delicious side dish which combines my love of cabbage and Dijon mustard.   Simple and easy to make. 

1/2 medium cabbage, trimmed and cut into 4 equally sized wedges
salt and black pepper
olive oil (just a drizzle)
For the sauce:
1 TBS butter
1/2 medium onion, finely chopped
1 TBS plain flour
1 TBS Dijon mustard
1/2 tsp dill weed
225ml of milk (1 cup)
(you can use skim)
2 TBS finely grated Parmesan Cheese
salt and black pepper to taste 

Dill and Mustard Sauced Roasted Cabbage

Preheat the oven to 220*C/425*F/ gas mark 7.  Line a baking sheet with baking paper.  Place the cabbage wedges on the baking sheet.  Drizzle with a tiny bit of olive oil and sprinkle with salt and black pepper.  Roast in the heated oven for 10 minutes.  Remove from the oven and carefully flip the wedges over, keeping them as intact as possible.  Drizzle with a bit more olive oil and seasoning.  Return to the oven and roast for a further 10 minutes, until golden brown and cooked to your desired tenderness.

While the cabbage is cooking make the sauce.  Melt the butter in a saucepan.  Once it begins to foam add the onion.  Cook, stirring frequently, over medium low heat, until it is softened, without allowing it to brown.   Whisk in the flour and Dijon mustard.  Slowly whisk in the milk.  Stir in the dill weed.   Cook, whisking constantly, until the sauce bubbles and thickens.  Whisk in the cheese and seasoning to taste.  
Place the cabbage wedges on a serving plate and spoon the sauce over top.  Serve immediately

Dill and Mustard Sauced Roasted Cabbage

Bon Appetit!

Sunday 14 February 2016

Simple Lemon and Berry Hand Pies

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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!

Saturday 13 February 2016

Saturday Night Pizza from Cirio

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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!

Coconut Cookies

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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.

Friday 12 February 2016

Chicken Gratinee

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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!

Thursday 11 February 2016

Barbeque Beef Poutine

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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!

Wednesday 10 February 2016

Have Your Cake and Eat it too with Mrs Crimble's

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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.

Sausage Recipes for your Valentine, Gluten Free and Paleo

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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!

Tuesday 9 February 2016

16 Types of Pancakes for Pancake Day!


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 Pancake 

Baked Apple and Cranberry Pancake, large enough for the whole family and stogged full of apples, toasted walnuts and dried cranberries.  Delicious!

applesauce pancakes

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.

honey and raspberry pancakes 

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

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.  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!

Oatmeal Pancakes

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.

cheddar and apple pancakes

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

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 oat buttermilk pancakes

Cranberry and Oats Buttermilk Pancakes.    I like to serve these delicious babies with homemade Buttermilk Syrup for a real taste treat!

strawberry buttermilk pancakes

Strawberry Buttermilk Pancakes with Honey and Vanilla ButterFeel 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 pancakes

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

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

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

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

 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

*Perfect British Pancakes*
Makes 10 - 12
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.

Monday 8 February 2016

Chicken with a Cheese and Ham Crust

Chicken with a Cheese and Ham Crust

Chicken with a Cheese and Ham Crust. Chicken with cheese and ham on top.  Not rolled. Just layered. Completely delicious.

I always think it's pretty amazing what you can do with just a few ingredients and a little bit of ingenuity.  Like this recipe here today.  

I had a small bit of leftover ham that I wanted to use up and some chicken breasts and so after putting my thinking cap on I came up with a delicious and simple little entrée that went down a real treat and went together lickity split!

Chicken with a Cheese and Ham Crust

I always have cheese in my refrigerator.  Actually I usually have several kinds.  We like cheese. Guilty as charged.

 It's just one of those things we are never without.  One of our refrigerator basics as it were.  I also had a roll that was left from another meal and so I used that as well.

 Chicken with a Cheese and Ham Crust

With a handful of stale bread crumbs, some cheese and a bit of chopped ham, together with some chopped parsley and some garlic . . .  a knob of butter.

All put together and sprinkled on top of two plain (seasoned) boneless, skinless chicken breasts.  Chicken breasts are like the blank canvases of the poultry world.

There is practically nothing that won't go with them, or that they won't go with!

Chicken with a Cheese and Ham Crust

 Half an hour in the oven and dinner was served . . .  and it was delicious.  We had some steamed new potatoes and broccoli on the side.  

In the time it took to do them, the chicken was done and we sat down to a delicious meal which took next to no time to prepare and got rid of a few bits in my refrigerator and cupboard that needed getting rid of.  

Thrifty and delicious.  You can't go wrong. The quantities are for two people, but this is one of those things that can easily be increased to feed more!  

All the flavors of Chicken Cordon Bleu without any of the faffing about!  I like that!

Chicken with a Cheese and Ham Crust

*Ham and Cheese Crusted Chicken for Two*
Serves two

Quick, easy and delicious.  I had a tiny bit of ham leftover that I wanted to use up.  Waste not want not.  It went perfectly.  Kind of like a deconstructed cordon bleu. 

2 single boneless, skinless chicken breast fillets
(about 4 ounces each)
salt and black pepper
60g of fresh  bread crumbs (about 1 cup)
(I used a stale ciabatta roll)
a small handful of chopped cooked ham (about 1/4 cup)
60g grated strong cheddar cheese (1/2 cup)
2 TBS chopped fresh parsley
1 small clove of garlic, peeled and  minced
1 TBS butter, melted 

Chicken with a Cheese and Ham Crust

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

Put the bread crumbs into a small bowl.  Toss together with the butter, parsley, cheese, ham and garlic.
Place the chicken breast fillets into a buttered baking dish.  Cover each one with an equal portion of the bread crumb mixture.

Bake for 25 to 30 minutes, until golden brown and the juices from the chicken run clear.  Serve hot. 

Chicken with a Cheese and Ham Crust 

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