I just adore beetroots.   I picked up a couple of nice bunches when we were in town the other day at the Green Grocers . . . a bunch of regular ruby coloured ones  and a beautiful bunch of golden globes.  Call them heirloom if you must . . . but . . . they're beetroot and they're tasty, and they're pretty to look at.



Then we had lunch in Cafe Rouge and I had the most delicious Goat's Cheese Salad ever . . . I just adore goat's cheese, which is pretty amazing for a gal who grew up eating Velveeta and was afraid to eat anything stronger.  I've come a long way baby!  Their salad was quite simply baby greens with some slivered roasted red pepper on top, and some balls of soft goats cheese . . . and a tangy French Vinaigrette.  It was lovely.



I kept thinking about it once I got home and knew that I had to do something similar here in my English Kitchen . . . but I wanted to incorporate some beetroot into it if I could . . .


 

Something magical happens when you marry beetroot and goat's cheese together.   These two things are the perfect partners . . . the beetroot, all sweet and earthy . . . the goats cheese, so rich and tangy . . . the two together are a pretty unbeatable combination.



I decided to marry them in a salad, but not just any salad.  A salad composed of baby salad greens, fresh and crisp from the garden . . . the beetroot roasted in it's peel until tender, and then sliced once cooled atop the salad . . . the goat's cheese rolled into balls and then into toasted walnuts . . . three perfect little globes crowning the greens and beetroot . . . but wait . . . it's gets better . . . 



I added an Orange Marmalade vinaigrette . . . delicious.   A nice wallop of Dijon mustard . . . white wine vinegar and olive oil and then a huge dollop of fine shred orange marmalade . . . ohhh baby . . .you know what I like!



This was the perfect dressing for this salad.   The Orange Marmalade adds a touch of sweet and a hint of bitter, then the heat of the mustard and tang of the vinegar, along with the richness of the olive oil.  I think I've created a monster because I shall be craving this for days to come!




*Roasted Beetroot and Goat's Cheese Salad*
with an Orange Marmalade Vinaigrette
Serves 4
Printable Recipe

Earthy and rich and tangy delicious.  This is a winner all round.

150g log of soft Goat's Cheese (about 3/4 cup)
4 medium sized beetroot, washed, trimmed and unpeeled
6 cups of baby salad greens (try to get a nice mix including baby
beetroot greens)
a large handful of walnuts, toasted and then chopped

For the Vinaigrette:
4 tsp Dijon mustard
3 TBS good quality olive oil
3 TBS white wine vinegar
2 TBS good quality orange marmalade
(fine shred if possible)
pinch salt
Make the dressing by combining all of the dressing ingredients in a jar with a lid and giving them a good shake together. 

Divide your salad greens amongst 4 chilled salad plates.  Peel and slice the beetroot.   Arrange an equal amount on top of each plate of greens.  Place 3 walnut coated balls of goats cheese on top of each.   Give your dressing a good shake again and the drizzle an even amount over each salad. Serve immediately.

Pick over all of your fruit and gently wash it.  Place it into a saucepan along with 1/2 litre of cold water (about 2 1/4 cups) and the lemon juice.  Bring slowly to the boil over medium low heat..  Simmer on low heat for about 20 minutes, or until the fruit is very pulpy.  Remove from the heat.

Place a large fine meshed strainer over a deep bowl.  Carefully pour the fruit and all of the liquid into the strainer.  Cover with a clean cloth and leave to drain overnight.  The next morning remove the strainer and discard any pulp inside.   Pour the juices into a clean pot.  Add the sugar. Heat over low heat, stirring constantly until all of the sugar is dissolved.  Pour immediately into warm sterile bottles.  Leave a 1/3 inch gap at the top.  Seal and store in a cool dark place or the refrigerator for up to 6 months.

 


Some days are bread and jam days.  Surely we all have them . . . you know the types of days I mean.

"I wish I was a poet like the men that write in books
The poems that we have to learn on valleys, hills an' brooks;
I'd write of things that children like an' know an' understand,
An' when the kids recited them the folks would call them grand.
If I'd been born a Whittier, instead of what I am,
I'd write a poem now about a piece of bread an' jam."



They are the days when you just can't be asked to put together much of a supper . . . or a supper which demands much of your time . . .

 "I'd tell how hungry children get all afternoon in school,
An' sittin' at attention just because it is the rule,
An' lookin' every now an' then up to the clock to see
If that big hand an' little hand would ever get to three.
I'd tell how children hurry home an' give the door a slam
An' ask their mothers can they have a piece of bread an' jam."



Days when you want something simple, yet tasty . . . days when you yearn for the warmth of hearth and home comforts.

"Some poets write of things to eat an' sing of dinners fine,
An' praise the dishes they enjoy, an' some folks sing of wine.
But, they've forgotten, I suppose, the days when they were small
An' hurried home from school to get the finest food of all;
They don't remember any more how good it was to cram
Inside their hungry little selves a piece of bread an' jam."



An ice fog is rolling in and tonight we supped on mugs of warm milk . . . lightly sweetened with honey and slabs of Nigel's lazy loaf, served up with dabs of Dark Cherry and Vanilla jam, next to the roaring fire.

I wish I was a Whittier, a Stevenson or Burns,
I wouldn't write of hills an' brooks, or mossy banks or ferns,
I wouldn't write of rolling seas or mountains towering high,
But I would sing of chocolate cake an' good old apple pie,
An' best of all the food there is, beyond the slightest doubt,
Is bread an' jam we always get as soon as school is out.
~Edgar A Guest



It was good . . . very good.  We were happy.

 

*Nigel's Lazy Loaf*
Makes one casserole sized loaf
Printable Recipe

A simple recipe adapted from Nigel Slater, which proves that anyone can make a tasty loaf.  (Even me!)

225g wholemeal flour (1 3/4 cup)
225g plain flour (2 1/4 cups)
1/2 tsp fine sea salt
1 tsp golden caster sugar
1 tsp bicarbonate of soda
350ml of buttermilk (scant 1 1/2 cups)

Preheat the oven to 220*C/425*F/ gas mark 8.  Put a rather large covered casserole into the oven along with it's lid.

Whisk together the flours, sea salt, sugar and soda in a large bowl.   Add the buttermilk all at once and work it in.   Quickly shape into a shallow round loaf, about 1 1/2 inches in depth.

Remove the casserole from the oven and lightly dust the inside with some flour.  Carefully drop in the loaf.   Cover with the lid and return the bread to the oven.   Bake for about 25 minutes, upon which time the loaf should be well risen and golden brown.  Remove from the oven and allow to stand for about 5 minutes before removing from the casserole.  Allow to cool slightly before cutting into slices to eat.   This bread is best served warm and fresh.

It goes fabulously with soups, stews . . . and butter and jam!



 *Black Cherry and Vanilla Jam*
 makes about 2 cups
Printable Recipe

Adapted from a recipe from  Gourmet Preserves by Madelaine Bullwinkel.

1 pounds (about 2 cups) sweet black Turkish cherries, washed, pitted and halved
1/2 pound (about 2/3 cup chopped) peeled and cored cooking apples (Granny Smith or Bramley)
1/2  vanilla bean
1 TBS lemon juice
8 TBS granulated sugar (85g)

Pulse the cherries and apples to a medium fine texture in a food processor.  (Or as chunky as you would like your jam to be.)  Toss the fruit into a large stock pot and stir in the lemon juice.  Halve the vanilla beans lengthwise and scrape the seeds into the pot along with the fruit, add the empty pods as well.  Cover and bring to the boil over medium heat.   Reduce to a simmer and cook, uncovered, for about 20 minutes to help reduce the juices.  

Begin adding the sugar in 2 TBS amounts, allowing the jam to come to a simmer in between each addition.  Simmer actively, stirring frequently, for another 20 minutes, or until the jam noticeably thickens and the temperature reads 100*C/ 212*F.

Pour into a clean jam jar.  Keep refrigerated.

 

We had the missionaries over for supper again tonight.  I do so love to have them over.  There's nothing I like better than cooking for and fussing for big strapping lads!  I feed them pretty regularly, at least once a month in any case!  (That's all we are allowed to do.)  I do so like to spoil them just a tiny bit.



I like to cook them a little bit of something which reminds them of home, and so tonight I did them a big macaroni and cheese,  (which I topped with some sliced tomatoes and crisp strips of bacon), those sausage patties that I did the other day (they were soooo good, I just had to make them again!), a variety of vegetables, and some nice rolls.  I also served a cranberry chutney that I like to make.  It all went down a real treat.  Seconds all around!

 

I wanted to make them a special pudding though . . . or, rather I wanted to make the Toddster a special pudding . . . you all know how much he likes pasta of any shape or form . . . and I wanted to make up for the mac and cheese!

 

Enter Steamed Cherry Bakewell Pudding, served up with a custard sauce.  A dessert right after Todd's old school, school dinner, stodgy heart!!

 

Picture this . . . a lovely moist and buttery steamed pudding . . . filled with the lovely flavour of almonds . . . coming from both the ground almonds and the almond essence used in making the batter . . .

 

Topped with some lovely sweet/tart morello cherry preserves . . . sitting there all scrummily on top of the pudding . . .  and then gilded with an unctuously delicious custard sauce.

 

Dare I say it?  TO DIE FOR!

 

Yep, the mac & cheese was forgiven in a single bite.  RESULT!





*Steamed Cherry Bakewell Pudding*
Serves 4
Printable Recipe

A delicious steamed pudding stogged full of scrummy almond flavour and slathered with morello cherry preserves.  Served with a custard sauce, this is old school, stodge, deliciousness!

For the pudding:
110g of butter, softened (1/2 cup)
110g of soft light brown sugar (1/2 cup packed)
2 medium free range eggs, beaten
a few drops of almond essence
75g of self raising flour, sifted (2/3 cup)
75g of ground almonds (14 TBS)
2 TBS semi skimmed milk
3 heaped TBS of morello cherry preserves (jam)

For the Sauce:
150ml (5 fluid ounces) of milk
250ml of heavy/double cream (8.5 fluid ounces)
50g of caster sugar (1/4 cup fine sugar)
6 large free range egg yolks
1 vanilla pod, split and seeds removed

To make the pudding.  Butter a 1 1/2 pint pudding basin.  Set aside.  Take a large piece of greaseproof paper or foil, make a pleat in the centre and then spray it lightly with nonstick cooking spray, or spray oil.

Cream together the softened vutter and brown sugar until pale and fluffy.  Beat in the eggs, a bit at a time, until well incorporated.  Stir in the almond essence and then fold in the flour and the almonds.  Stir in the milk to give a dropping consistency. 

Spoon the jam into the bottom of the buttered basin.  Pour the batter over top.  Cover the pudding basin with  the prepared paper or foil and secure in place with some string or a rubber band.  Place into the top of a steamer or large saucepan which is half filled with boiling water.  Cover and steam the pudding for 1 1/2 hours, checking periodically to make sure that  your pot of water does not go dry, and topping up as necessary.

About 20 to 25 minutes before the pudding has finished cooking make the sauce.  Place the milk, cream and one tsp of the sugar into a heavy bottomed saucepan.  Bring to a gentle simmer and then turn the heat down to the lowest setting.  Place the sugar and egg yolks into a bowl and whisk together with a hand whisk until creamy. light and pale in colour.    Continue to whisk and slowly pour the warm cream mixture  into it at a slow drizzle.  Strain the mixture through a fine sieve back into the saucepan.  Add the vanilla pod and the seeds.  Cook, whisking constantly, over low heat until the mixture thickens somewhat.  Don't be tempted to rush this process, or you will end up with scrambled eggs.  The mixture should coat the back of a metal spoon when it is done.  Pass through a fine sieve again and keep warm until needed.

Many thanks to those of you who purchased my little cookbooklet, "A Very Royal Teaparty."  I've gotten some really good feedback from you  on it and it really made my day today!  I do so love it when people appreciate and like what I've done!   (If you haven't seen it, you can take a gander up in the top of the right hand column of this page.)  Thank you all so very much!  You're a peach, as they'd say down in South!

 

I had some French Bread that needed using up today and I fancied some French Toast for breakfast. But I didn't want the same old same old.

 

I thought I might like to stuff it . . . but again, I didn't want the same old, same old.  Then I spied a tasty jar of lemon curd in my cupboard.  (I usually make my own, but I always have a jar of ready made to hand as well, coz . . . I'm a lemon curd nut!!)

 

I've seen French Toast stuffed with fruit and cheese and ham and all sorts, but I've never seen one stuffed with lemon curd . . . I thought why not!!

 

And so I did . . . stuff it with lemon curd that is.

 

I served it up with some fresh Strawberries.

 

It was good . . . very, very goooood!  'Nuff said.



*Lemon Stuffed French Toast*
Serves 4
Printable Recipe

A wonderful way to use up stale bread, with a tangy lemon curd filling.  Serve with some golden syrup and fresh berries for a delightful breakfast treat!

One (16 ounce) loaf of french bread, unsliced
295ml of milk (1 1/4 cup)
3 large free range eggs
1 TBS sugar
1 tsp vanilla
pinch salt
a jar of lemon curd
unsalted butter and vegetable oil for cooking

To finish:
Icing sugar to dust
an assortment of fresh berries
golden syrup (optional)



Preheat the oven to 150*C/300*F/ gas mark 2.  Butter a baking sheet.  Set aside.

Cut the bread into  8 equal slized, each about 1 inch thick.  Cut a pocket into each  piece of bread, using a serrated knife, carefully slicing into, but not all the way through.  Spoon about 1 dessertspoon full of lemon curd into the pocket created in each piece of bread.

Whisk together the milk, eggs, sugar, vanilla and salt.  Dunk the stuffed slices of bread into the egg mixture, allowing them to soak it up for several minutes, turning to coat it evenly on both sides.  You want it saturated, but not falling apart.

Warm 1 TBS of butter and 1 TBS of oil together in a large heavy skillet over medium heat.  Cook the slices of stuffed bread in the heated fat until golden brown and lightly crisp on one side, flip over carefully and brown and crisp the other side.  Place them onto the prepared baking sheet and keep warm in the oven while you cook the remainder, using more butter and oil as necessary.

When all the toast is ready, place it onto heated plates and dust lightly with icing sugar.  Serve immediately with some fresh berries and  golden syrup (if desired.)

I have long held a love affair with jam . . . it is something which I have loved for all of my life, and I am not fussy about which jam it is either, totally loving all sorts of jam . . . although if I had to pick a favourite it would be Raspberry . . . wait . . . Strawberry . . . NO . . . Black Currant . . . umm . . . Cherry . . . BLUEBERRY!

Oh heck, I couldn't pick a favourite if I tried! I love them all.



I especially love desserts which incorporate jam. Jam is something which I always have a lot of on hand . . . so it just makes sense that I would love to bake desserts which use it. Coz . . . I LOVE JAM!!



Ahem . . . sorry about that! Todd loves jam too.



When I was a girl my mother used to make the most heavenly Dessert Squares every Christmas, called Feather Squares. A delicious sponge cake, topped with raspberry jam, meringue and coconut. She never baked them any other time of year and my goodness but we did love them so. I think they were our absolutely favourite Christmas Treat . . . along with her date slices, war cake, fruit cake . . . ahem . . . well, ok, we loved them all!



This delicious pudding is very reminiscent of my mother's feather squares. The jam is on the bottom though in this dessert, and the sponge is baked over top and is stogged full of coconut. There is no meringue. It is simple and easy, and ohhhhhhhhhhhhh sooooooooooooo scrumdiddlyumpously good!!



We loved it. We ate far more of it than we should have . . . we enjoyed every single mouthful. We will eat more tomorrow. ☺ ♥♥♥ (yay!!)



Adapted from a recipe in Rachel Allen's newest book, Easy Meals. (I love Rachel Allen's recipes! Those Irish sure can cook!)