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Sumptuous Choux with Betty's Baking Secrets


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For nearly 100 years, people have been flocking to Yorkshire for a taste of Bettys. Bettys was founded by Frederick Belmont, a Swiss baker and confectioner who came to England in search of opportunities to develop his craft skills. He opened his first Café Tea Rooms in Harrogate in 1919 and named it 'Bettys'. The reason why remains a mystery to this day.


Lots of things have changed since then. They now have six Café Tea Rooms in Yorkshire and the Bettys name has become famous the world over. They have also added a mail order service which delivers deliciousness to homes from Tunbridge Wells to Tokyo, and they share their knowledge and passion for food through Bettys Cookery School.


But in other ways, they are unchanged. Still family-owned, they believe in doing business in a way that is fair to people and kind to the planet. And at their Craft Bakery in Harrogate they still practice the artisan skills that Frederick Belmont brought to Yorkshire from Switzerland nearly 100 years ago.

 Its now Great British Bake Off Season here in the UK, and in honor of that each week Betty's will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book!

This week they sent me some delicious Fondant Fancies to enjoy eating while we enjoy watching the GBBO!  I can't wait to get stuck in. They look delicious!

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Baked Chicken with Tarragon and Dijon Mustard


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This is a delicious chicken recipe that I made for our tea the other night.  I had some partially boned chicken breasts that I wanted to use.  I adapted the recipe from one that I found in a Diana Henry cookery book entitled A Bird in the Hand, chicken recipes for every day and every mood.  It's a great book.  I have a number of Diane's cookerybooks and I have to say I really like her recipes.  They are very good.

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Refresh with O-teas


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I was recently sent a sampling of Oteas to try out, some of their herbal blends and fruity teas.  I don't drink regular tea, so its always nice to try something herbal that I can drink.

Oteas was born out of a desire to promote and support an active, healthy and balanced lifestyle. Their teas are expertly blended with the highest quality ingredients.  They are sourced from around the world, from countries including India, Sri Lanka, China and Japan.

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 The tea is  in pyramid shaped bio-degradable bags to maximise their infusion and to provide a superior taste. They come in 7 different ranges,  each with a variety of different blends.   You can choose from Black, Detox, Fruit, Green, Herbal, Organic or Rooibos and indulge in mouth-watering blends such as Date & Lime, Moroccan Mint and Lemongrass, Ginger & Cinnamon.


The blends are available in pouches or tins, each containing 15 bio-degradable tea bags, with prices ranging from £3.39 to £4.49 per pack.   The most eye catching and quirky member of the Oteas family is their individually boxed tea bags, which is what I received.   They are available in collections of 3, 12 or 24, with prices starting at just £1.29.   These delightful miniature boxes make the perfect gift for any tea-lover.   They would make great stocking stuffers coming Christmas time.

 Image result for oteas

For those who are keen to embark on a health kick, they also offer a Detox range, called ‘Oteatox’ which is currently stocked in Lloyds Pharmacy.

Oteas also offers around 400 different teas in a loose-leaf only format, which is rising in popularity.

I quite enjoyed the selection I was sent.  I think my favourite was the Liquorice one.  I love Liquorice anyways and this had a lovely flavour without it being over-powering!  I also loved the cute little pyramid boxes.  Great for gift-giving.

To find out more  do check out their webpage.

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Courgette Gratin (Zucchini)


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I was given a mammoth Courgette the other day. I didn't mind at all . . . we kinda like courgettes, and as long as they aren't overly large, there's still a lot of value in them.  Once they get too big, they get a bit too spongy for me. I prefer small to medium sized ones, but the larger ones are quite good to use to make tasty courgette loaves.  In North America you will probably know this vegetable as the indomitable Zucchini!

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Crock Pot Marinara Sauce


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I love this time of year when we blessed enough to be enjoying an abundance of fresh local produce!  I grew my own tomatoes this year and I have to say I did a really great job of it!  (Not to brag or anything!)  I took advantage of some of them, as well as some which I bought to make up the difference, to make a delicious homemade crock-pot marinara sauce.

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Orange Poppyseed Muffins


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I am not sure what it is about poppyseeds, but I love anything with poppyseeds in them.  When I lived out West we used to be able to buy the best poppyseed sweet buns at the grocery store bakery in Medicine Hat.  They were to die for!  I have been craving them ever since!  I will have to find myself a recipe one day and make my own.  These muffins are not quite buns, but they are quite delicious in a different sort of way!

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Blackberry, Apple and Almond Crumble




There is no dessert that Todd loves more than a good crumble.   Apple.  Blueberry.   Strawberry rhubarb . . . if it has crumble in the name, Todd loves it.  Well, maybe not as much as the memory of his mother's apple pies, but almost!

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Toffee Banana & Toasted Pecan Loaf





mmm . . . mmm . . . mmm . . . This was my ABSOLUTELY favourite kind of day . . .  no, the sun did not shine, nor was it really, really hot.  It was kind of muggy actually and humid, so weatherwise not great.  It was my favourite day in another kind of way, in a tasty baking kind of way  . . .

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Chicken and Pepper Rice




When my veggie box came this week, there were two lovely big and fat red peppers inside, amongst other things of course! I have always loved the flavours of peppers . . . raw and with dips, sliced and sauteed and in omelets (I like to use more than one colour in these), sliced and sauteed with beef strips to make pepper steak . . . the possiblities are endless. I never run out of ideas on how to use them!

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Bettys Classic White Bread Rolls and the GBBO


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For nearly 100 years, people have been flocking to Yorkshire for a taste of Bettys. Bettys was founded by Frederick Belmont, a Swiss baker and confectioner who came to England in search of opportunities to develop his craft skills. He opened his first Café Tea Rooms in Harrogate in 1919 and named it 'Bettys'. The reason why remains a mystery to this day.


Lots of things have changed since then. They now have six Café Tea Rooms in Yorkshire and the Bettys name has become famous the world over. They have also added a mail order service which delivers deliciousness to homes from Tunbridge Wells to Tokyo, and they share their knowledge and passion for food through Bettys Cookery School.

But in other ways, they are unchanged. Still family-owned, they believe in doing business in a way that is fair to people and kind to the planet. And at their Craft Bakery in Harrogate they still practice the artisan skills that Frederick Belmont brought to Yorkshire from Switzerland nearly 100 years ago.

Its now Great British Bake Off Season here in the UK, and in honor of that each week Betty's will be sharing a delicious recipe, plus a video and their baking tips to go with each recipe. The kind of thing you won't find in any cookery book!

This week they are sharing their recipe for Classic Bread Rolls with us.   After watching the video, I think even I will be able to bake  us some lovely rolls!


*Classic White Bread Rolls*
the Betty's way
Makes 8
400g strong white flour (3 cups)
35g butter (2 1/2 TBS)
5 g sea salt (1 tsp)
8 g fresh yeast (2 1/2 tsp)
110ml whole milk (scant half cup)
110ml water (scant half cup)

To Decorate:
20ml whole milk (1 12 TBS)
1 egg, beaten
selection of poppyseeds, sesame seeds, sunflower seeds
METHOD:
1.  Place the flour and salt together in a bowl. Rub the butter into the flour using your fingertips until it is fully mixed through.
2.  Add the yeast to the milk and water and mix with a fork.  Allow to stand until the yeast has dissolved before adding this to the dry ingredients.
3.  Gradually add the liquid to the dry ingredients, together with the dissolved yeast.  Work the mixture together until it forms a ball of dough, and tip ou tonto a work surface.
4.  Knead gently for about 10 minutes until the dough becomes soft and smooth.
5.  Allow the ball of dough to rest under a slightly damp cklean tea-towel for 5 minutes.
6.  Roll the dough into a sausage shape first and, using the scraper, divide th edough into 8 evenly sized pieces.  Roll each into a round shape.  Allow the dough to relax again for five minutes under a damp tea-towel or clingfilm before making each ball into a shape.
7.  When the dough has been shaped, carefully place onto a baking tray.
8.  Brush the dough with a little egg/milk mixture and sprinkle with seeds of your choice.
9.  Place the tray in the prover or leave in a warm place covered with clingilm for about 20 minutes, or until doubled in size.
10.Bake the bread in a preheated oven at 200*C/400*F/ gas mark 6 (fan assisted) oven for 10 to 15 minutes, (depending on shape.)
11.The bread is baked when golden brown in colour and when tapped underneath they should sound hollow.  Place on a cooling wire.
 
NOTES IN THE MARGINS
~o~Beautiful Bread~o~

KNEADING
When kneading, always work the dough in the same direction. This will deveop the network of gluten strands.

To avoid sticking to your dough, use the one second contact rule - don't touch your dough for more than a second as you knead it

Imprint your dough with your thumb - if it springs back, its ready.

BALLLING OFF
This stage is really important - what you're trying to do is trap energy in the dough.

When Lisa holds up the underside of the balled off dough, you can see the swirls of the core - yet the top is smooth.

The  movement you're looking for is down and over.  Notice in our film how Lisa pushes slightly down and she rotates the dough in her palm, travelling in the same direction.

HOMEMADE PROVER
If you don't hav ea dedicated prover, few of us do, its easy to create one.

Simply take a bowl, turn it upside down in your sink, add hot water and your tray of dough, and cove rwith some cling fim.

Do you get tangled up in clingfilm?  Than fold it back on itself to double line it - it prevents it from misbehaving!

FINISHING THE RACE
Allow the dough a final 10% to finish the race.  In other words, remove the dough from the prover a little before it has completely risen.

This is because the yeast needs a last bit of energy to take into the oven for a perfect rice.

COOLING
When cooling your bread, make sure there's an airflor under the tray.

This prevents soggy bottoms!

Do check out the Betty's Baking Secrets Page, for a whole lot more baking secrets during the GBBO and beyond.   Also don't forget to check back next week to see what's baking next!  (With any luck I might even get it baked myself to show you my results!  There is no rest for the wicked!!)
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Green Peach Salad




This lovely salad comes from a cookery book which I just love and can't recommend enough. Genius Recipes, by Kristen Miglore.  Its a compilation of  recipes that promise to rethink the way you cook.   There hasn't been a dud in the bunch.  I have loved every one I have tried, and this one here today is no exception!

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Leftover Meat Escallope


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So you saw that lovely roast pork I posted yesterday.  I do love a roast dinner, don't you?  I love the leftovers even more!  They are a beautiful ingredient to use to create another delicious meal from.  My mother was great at making pot pies from leftover roasts.   I like to do that also, but if I can create a delicious casserole, so much the better!  Delicious casserles like this Leftover Meat Escallope casserole!  You don't need to use pork in this, lamb, beef or chicken work equally as well.

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Roast Pork with Sage and Potatoes


Roast Pork with Sage and Potatoes

This is a lovely roast that I cooked a month or so ago and am just getting to show you now.  I figured now that temperatures are cooling down a bit the timing would be better.

I didn't want you to give up on this delicious recipe because it was too hot outside!  This is a real winner!

Roast Pork with Sage and Potatoes

Red meat isn't something we eat a lot of in this house, and so when we do I make sure its really good, like this delicious Roast Pork with Sage and potatoes.

This was amazingly delicious to say the least.

Roast Pork with Sage and Potatoes

The pork gets rubbed with a mix of sage and garlic before roasting that really gives it a nice flavour. 

That same herb and garlic mix is used to toss together with potatoes that are roasted along with the pork.

Roast Pork with Sage and Potatoes

Oh boy are they some delicious . . .  nothing I love better than potatoes which have been roasted to perfection.

Sticky and golden, roasted in succulent meat juices with herbs and garlic.  Sooo so so good!

Roast Pork with Sage and Potatoes

SOOOO, sooooo good.  Thinking back on just how good makes me want to lick the screen.  

I sure do love my potatoes!  I'm a potato nut for sure! These ended up being exceptional.

Roast Pork with Sage and Potatoes

The meat ends up succulent and tender and so wonderfully flavoured  . . .

Roast Pork with Sage and Potatoes

The fat on the edge . . .  beautiful golden and crisp  . . .  and if you use a bone in rib loin roast, you get the finger licking tasty spare-rib parts, also beautifully flavoured.  

Altogether with a few vegs on the side this was the perfect roast.

Roast Pork with Sage and Potatoes


*Roast Pork with Sage and Potatoes*
Serves 6
This is simple to make and makes a great Sunday roast.  Pork and sage have a beautiful affinity for each other.  You want a firm waxy potato for this, not one which will disintigrate. 

2 TBS  minced garlic
2 TBS minced fresh sage leaves or 2 tsp dried sage
1 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 pounds of potatoes, peeled and cut into 1 inch pieces
3 TBS olive oil
one 3 to 4 lb bone in pork loin roast (or a 2 to 3 lb boneless one) 


Roast Pork with Sage and Potatoes 

Preheat the oven to 220*C/425*F/ gas mark 7.  Have ready a roaster (with a lid) large enough to hold everything. 


Roast Pork with Sage and Potatoes


Mix together the garlic, sage, salt and black pepper.  Put the potatoes into the roaster along with 1 tsp of the herb/garlic mixture and 2 TBS olive oil.  Toss all together to coat the potatoes.  Cover and put in the oven while you prepare the pork.

Roast Pork with Sage and Potatoes


Take a sharp knife and cut slits down into the pork, large enough to get your finger into them.  Reserving about 1 tsp of the garlic/herb mixture, push the remainder down into the slits.  Spread the reserved tsp of garlic herb mixture over the outside of the roast.  Remove the roaster from the oven and nestle the pork roast down into the potatoes.  Drizzle with the remaining TBS of oil.  Cover and return to the oven.

 Roast Pork with Sage and Potatoes


Roast for 1/2 hour.  Remove from the oven and reduce the oven temperature to 170*C/325*F/ gas mark 3.  Stir the potatoes up from the bottom.  A few may be stuck, but unstick them if you can.  Baste the pork with some of the pan juices.  Cover and return to the oven.

Roast Pork with Sage and Potatoes


Roast for another 1 1/2 hours, basting and stirring the potatoes every fifteen minutes or so.  The roast is done when the internal temperature is 62*C - 65*C/145*F-150*F.  Uncover during the last half hour of roasting.


Remove the meat to a warm platter and tent lightly to rest.  Stir the potatoes once more and turn the oven up to  220*C/425*F/ gas mark 7 to brown them off for about 10 minutes.


Carve the meat and serve with the potatoes, and you favourite side dishes.  Don't forget the applesauce!

Roast Pork with Sage and Potatoes


Tune in tomorrow to see what I did with the leftovers!   Bon Appetit! 


Roast Pork with Sage and Potatoes 

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

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Peanut Butter Shortbread Biscuits


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Do you love shortbread biscuits as much as I love shortbread biscuits?  Who doesn't!  I think that shortbread biscuits have to be just about everyone's favourite cookie!  I make whipped ones every Christmas which are as simple as beating them together and dropping them on a baking sheet.    I make rolled and cut outs in a variety of flavours.  All are gorgeous.  When I saw this recipe for Peanut Butter ones, I knew I just had to bake them.  Peanut Butter and shortbreads . . . two of my favourite things together in one!

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Raspberry Dessert Cake


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Oneof my friends on Facebook the other day sent me a photograph of a dessert they had found and wanted to know if I had ever seen it, or made anything like it.  I managed to track the recipe down to this place.  It appears to be in German.  I tried to translate it, but had no luck, and so instead I set about recreating my very own version of something similar, and with (I have to admit) most delicious results!  Oh how I love the challenge of creating my own recipes from scratch!

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Newman’s Own Foundation announces £150,000 for UK charities


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Harry Hill launches campaign for empowerment of children 

Newman’s Own Foundation has committed £150,000 for UK charities and Harry Hill announced the program today. Newman’s Own Foundation, started by the late actor and philanthropist Paul Newman, will grant approximately £150,000 (US$200,000) to registered UK charities for the empowerment of children. To date over £4 million has been awarded to a wide range of UK charities.


Long-time advocate of Newman’s Own, Harry Hill has worked with Newman’s Own Foundation since 2014. Citing Paul Newman as an inspiration, Harry is encouraging UK charities to apply for grants from this year’s campaign after this year visiting one of the recipients of the 2015 grants, Hackney Village. Applications are now open and charities meeting the requirements are encouraged to submit their grant requests by Monday 5th September, 2016. Final grants will be announced on 21st November 2016.


Newman’s Own Foundation was established in 2005 by Paul Newman to sustain the legacy of his philanthropic work. Since 1982, Paul Newman and Newman’s Own Foundation have donated more than US$ 470 million (approx. £355 million) around the world.

 photo Harry Hill and Newmans Own Foundation_zpswzuvudts.jpg


Comedian Harry Hill, says; “I am thrilled to be involved with Newman’s Own Foundation again. Last year I got the chance to meet some of the grant recipients and saw the incredible impact the funds had. Paul Newman has always been a huge inspiration to me personally and I wanted to get involved to help spread the word about this year’s grants and encourage UK charities to apply”. 


Bob Forrester is President and CEO of Newman’s Own Foundation, and was a close friend of the late Paul Newman. He comments, “We would like to encourage all charities which focus on empowerment programmes to submit a request for a grant during this campaign. We hope our funding can make a difference not only to empower but inspire, encourage and support children throughout the UK to overcome exceptional situations in order to build a better future”.


UK charities that meet the criteria may submit their contact information from 4th August 2016 via the expression of interest form available on www.newmansown.co.uk on or before the 5th September, 2016. Selected organisations will be contacted to receive a full application for funding from Newman’s Own Foundation. Additional charity requirements may be found at newmansownfoundation.org/what-we-support/funding-guidelines/. Grantees will be announced on 21st November 2016.

To find out more visit www.newmansown.co.uk




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Chicken and Artichoke Casserole


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When I worked at the Manor one of the appetizers that was quite popular for the Dinner Parties was a Hot Artichoke Dip.  It was cheesy and garlicky and went down a real treat.  I also used to do a baked chicken dish slathered in artichokes that the Mr was gaga over.   This week, I created a casserole which incorporates the best of those two things into one delicious dish!
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Curried Pineapple Glazed Gammon Steaks


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I like to treat us to gammon steaks every now and again, and I usually like to shake things up a bit when I do.  You can get a gammon steak grill at most pubs over here in the UK, served with chips and either a fried egg or a ring of pineapple on top.  Neither one has ever really appealed to me.  Today I created a curried pineapple sauce to serve with them instead and it went down a real treat!

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Oven-Baked Spicy Chicken Tacos


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Making Mexican (Tex Mex) food here in the UK has always presented me with somewhat of a challenge.  Although there are certainly many more ingredients available these days in the grocery shops than there were when I first  moved over here,  they are quite Briticized and not everything that I am used to using is available.   But that's okay.  I adapt.

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The English Countryside in a drink, can it be done?


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Folkington's, a small, independent Sussex drink company, has launched a delightful dose of sparkle in a can with its new range of four fruit pressés called Folkington’s Garden. Each is made from a different harmonious blend of English fruits and flowers complemented with ingredients from sunnier countries only where necessary. Guilt-free, and coming in at under 100 calories each, free from all nasties and never from concentrate, they offer a sip of the English countryside anywhere.



Inspired by the Sussex Downs village Folkington, which was first mentioned in the Doomsday Book, the four flavours available are:

-traditional ‘Elderflower’
Made with wild elderflowers picked from English hedgerows and a dash of sunny Sicilian lemon juice.

- zesty ‘Lemon and English Mint’
A tried and tested favourite.


- a quintessentially English ‘Rhubarb and Apple’
Beautifully English.

- a fiery ‘Ginger beer’
 Using hot West African ginger root balanced with English rhubarb juice and Sicilian lemons.

Folkington’s sparkling pressés are perfect as mocktails for parties, refreshing at barbeques and as an everyday indulgence at work. You can find Folkington’s Garden range in independent shops, cafés and delis.

These drinks are refreshingly delicious served chilled and over ice on a hot summer's day!  Yum!
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Chunky Beef Chilli


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This is a really delicious chilli that you can make either in the slow cooker or on top of the stove.  It works well either way, so in the summer when it's hot out, I do it in the slow cooker, and in the cooler months when I don't mind a bit of heat in the kitchen, I do it on the stove!  It's hearty and delicious and actually very healthy!

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Apple & Blackberry Rice


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 I so wanted to show you this easy dessert at the weekend, but my photo-bucket account where I store my photos wasn't letting me in so I have had to wait until now.  You are just going to love this simple and delicious dessert!  The timing for this is just perfect as our blackberries are just going into overdrive at the moment with the very beginnings of the seasoning starting and so much more to come!  Apples and Blackberries are a marriage made in heaven!

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Buttermilk Scone Muffins




Kinda like a muffin.  But not like a muffin . . .

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Raspberry Celebration Cake




Today is the day I turn 61.  However did that happen?  I don't know, but it has and there is no lamenting it.  I am 61.  This is the cake I make myself every year for my Birthday.  Raspberry Celebration cake.

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Tuna Melt Casserole




I confess to having a certain fondness for tuna and salmon casseroles.  I mean, can you ever have too many recipes for this?   I have my favourites of course, but every so often I get a hankering to try something new and when I saw this one the other day, I just had to give it a go!  Of course I can never leave well enough alone and so I adapted it to our own tastes and what I had in the cupboard, etc.


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Cardamom and Lemon Chicken Stir Fry




One thing which we really enjoy eating (and cooking!) are stir fries.  Not only are they delicious, but they can be as varied as the vegetables you have in your veggie drawer and can be quite healthy actually!

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Cheese & Onion Baked Bean Dogs


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 As soon as I saw this recipe over on my friend Pam's blog (On The Bright Side) I knew I wanted to try it.    We like baked beans and we like hot dogs.  I like simple.  This recipe ticked all the boxes!

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Cheesy Baked Chops




We don't eat red meat very often, but every now and again Todd really likes me to cook him a pork chop.  Today was the day and I cooked him one of his favourites, Cheesy Baked Chops.  This is a great little recipe.  Simple and easy and built just for two, although certainly it is very easy to multiply it to feed more.

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Raspberry Bakewell Overnight Oats


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I am really enjoying my overnight oats!   I loved the peanut butter and banana ones and the other day I tried Raspberry Bakewell Oats, with some of the berries from our garden!  Delicious!

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Flourless Almond, Coconut and Vanilla Cake


Flourless Almond, Coconut and Vanilla Cake

One of the young Elders we have here at the moment (male missionary) is a Coeliac.   He's from Sweden and I don't think he has long left on his mission.  We had them for tea last weekend and I baked him a special Gluten Free Almond, Coconut and Vanilla Cake for dessert.  

The whole meal was gluten free of course.  Gluten free sausages with a gluten free onion gravy, mash,  vegetables, salad and this cake, with some tinned fruit and cream.  It went down a real treat!

Flourless Almond, Coconut and Vanilla Cake

I couldn't really have any of the cake as it is quite high in sugar . . .  and fat for that matter, lotsa lotsa butter.  

But I did taste a very tiny sliver of it, just to make sure it was okay, and it was.  In fact it was moreishly okay!

Flourless Almond, Coconut and Vanilla Cake

Dense and buttery with lovely almond and vanilla flavours  . . .  and that special touch of coconut as well . . . 

Mmmm . . .  coconut  . . .  almonds  . . .  mmmm . . . 

Flourless Almond, Coconut and Vanilla Cake

 The little sliver I tasted was soooooo good!  I would have loved to have more, but I must behave.  

Raspberries would have gone very well with this but we had tinned sliced peaches in juice instead . .  . and some cream for Todd and the lads.

Flourless Almond, Coconut and Vanilla Cake

I just had the peaches and was grateful for them . . .  with a dollop of plain Greek Yogurt.  I love Greek Yogurt.  In any case all of the men really enjoyed this.  

I love that I was able to bake something for Elder Nilson that he could enjoy with abandon.  That made me very happy, and him happy too!   It was such a simple thing to do, but very much appreciated.

Flourless Almond, Coconut and Vanilla Cake


*Flourless Almond, Coconut and Vanilla Cake*
Serves 8 to 10 

A gluten free cake for the coeliac in your life to enjoy.  A bit of fruit with this goes very nicely.


180g ground almonds (2 1/4 cups)
60g dessicated coconut, unsweetened (2/3 cup)
1/4 tsp salt
250g sugar (1 1/3 cups)
4 large free range eggs, plus one egg yolk
1 1/2 tsp vanilla extract
1/4 tsp almond extract
200g unsalted butter, melted and cooled (7 ounces or 14 TBS)
2 heaped TBS of flaked almonds
Icing sugar to dust, optional


Flourless Almond, Coconut and Vanilla Cake 

Preheat your oven to 180*C.  Butter a 9 inch round spring form cake tin and line the bottom and sides with baking paper.  Butter the paper.  Set aside.


Whisk the almonds, coconut, salt and sugar together in a bowl with a balloon whisk to totally combine, about 2 minutes.  Whisk the eggs, vanilla and almond extract together until well blended.   Drizzle the cooled butter into this mixture whilst whisking constantly, to thoroughly combine.  Pour into the prepared tin.  It will be a very slack mixture.  Sprinkle the flaked almonds over top.    Place the tin on a baking tray and bake in the heated oven for 40 minutes, or until the top springs back when gently pressed.

Flourless Almond, Coconut and Vanilla Cake

Cook the cake in the tin on a wire rack.


Tip the cake out once cooled, removing the bottom of the tin and any paper.  Invert it onto a serving plate. Dust with icing sugar and serve.

Flourless Almond, Coconut and Vanilla Cake

Bon Appetit! 

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Marie Rayner
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