One thing that North Americans find very confusing is that the British call cookies Biscuits.  In North America a biscuit is well, a biscuit!  A type of quick bread similar to a scone, but actually quite different.  I love biscuits . . . both the North American type and the cookie type!


I'm honest if nothing else.  I adore buttermilk biscuits.  So moist and light . . .  and these Peppered Buttermilk Biscuits are no exception.  They are buttery, moist and light!


I love the sparky addition of coarse black pepper to these.  You might think it would be over-powering, as there is a full teaspoon of it, but it is not overwhelming in the least.  Its just perfect.


Another thing  I like about this recipe is that it only makes six, which is the perfect amount for a small family like mine.  There are only two of us and so small amounts are what I prefer, unless we are having company.


These are equally at home nestled next to a warm bowl of soup, a stew or along side of a tasty salad, which makes them an all year around quick bread to enjoy!


They are nice served warm, of course  . . .  with lashings of butter melting down into that peppery tastiness  . . .




They do differ a bit than most biscuit recipes in that they use butter and not shortening or lard.  I am all for that.  I love butter. And it shows. Meh . . .


Oh well . . .  we all have our weaknesses and one of mine is butter . . . and biscuits  . . .  and chocolate . . . and fried chicken . . . ice cream  . . .  pie  . . .  I could go on and on, but you get the idea.


I just plain love to eat.  Guilty as charged!


Note - You can make these ahead on the day and keep at room temperature for several hours, reheating briefly in a 150*C/300*F/ gas mark 3 oven for 10 minutes, or in a micro-wave until just heated through, about 30 seconds on medium.





I was going to try to bake bread today, but it got so hot and humid and sticky I gave up on that idea, so I baked biscuits instead.  That's another thing biscuits are good for. They are a quick to make alternative to a loaf of bread.  Quick, easy,  and satisfying.  Bon Appetit!

 
Oh I do so love summer cooking.  We are so blessed to have beautiful fresh produce available to us in the summer months and this delicious pasta salad is designed to make the best use possible of some of it.   Ripe and juicy garden tomatoes, zippy & earthy basil, fresh sweet peppers . . .


 
Its quite different than the usual macaroni salad.  There is no mayonnaise, or creamy dressing . . .  there is simply a well flavoured and garlicky Balsamic vinaigrette.

 
  I love, LOVE Balsamic vinegar. I could eat it with a spoon.  Make sure you use a good quality one. It doesn't have to be the most expensive one, but don't ever be tempted to use the cheapest one either.  Find something good somewhere in the middle . . . . on the side of expensive if need be.

 
I love tubular macaroni without any curves for this salad. It holds the dressing very well . . .


The roasted peppers add another exciting texture and flavour.  Today I did not have a large red pepper, but I did have a small one and a small yellow one.  I roasted both and used them in the salad with spectacular results.


Fresh basil . . .  I love basil, especially when it is fresh from the garden. I could just bury my nose in it and inhale (and frequently do!).  I don't chop my basil with a knife, that only bruises it.  I roll it up into a cigar shape and then snip it with my kitchen scissors and then I tear the basil for on top.


If you have a few tiny leaf bunches, leave them intact for show.  So pretty.  I know that the Italians are fond of using toasted bread crumbs with their pasta dishes, sometimes instead of cheese.  This recipe does just that   . . .  and to good effect.  These garlic crumbs add a lovely touch, crunch and texture as well.



salt and black pepper to taste




Put all of the ingredients for the vinaigrette into a glass jar with a screw top.  Screw the top on and shake.  Set aside.


Cook the macaroni according to package directions in lightly salted water.  Drain well.  Rinse under cold water.  Drain again.  Tip into a bowl and toss with the olive oil and some salt and pepper to taste.  Set aside.

Cut the tomatoes into quarters.  Remove and discard any seeds and watery flesh.  Cut into 1/2 inch cubes. Toss in with the macaroni. Remove the peppers from the foil. Slip off the blackened skin and cut into 1/2 inch cubes. Toss in with the macaroni and tomatoes.


Heat the olive oil for the crumbs in a large skillet.  Add the crumbs and season with some salt and pepper.  Cook, stirring, until they just begin to turn golden brown.  Toss in the garlic, and cook for a minute or so longer, until very fragrant.  Be careful not to leave them on the heat too long or they will burn.  As soon as they  really start to colour, you need to tip them out into a bowl.  If left in the pan they will continue to cook.  Allow to cool.


Shake the vinaigrette again and pour it over the macaroni mixture, tossing to coat.  Taste and adjust seasoning as required.  Pour into a serving bowl.  Sprinkle half of the bread crumbs over top and scatter with the basil.  Pass the remaining bread crumbs at the table.


Great with grilled meats, chicken and fish!  (Or dare I say it . . . on it's own!)



Altogether this is a truly beautiful salad that I know you are going to enjoy.  It screams summer, and summer at its very best!  It wouldn't be half as good any other time of the year.  Make it now while the warmth of the summer sunshine still gilds your tomatoes and peppers, and enjoy! Bon Appetit!

I am a huge fan of pasta salads.  I make them a lot in the summertime.  Todd's not so fond of pasta as you know, but he will eat them, and I made this particular version the other night when we were having the Sister Missionaries over for supper.  

Note - I don't see why this cannot also be baked in medium muffin tins for the same length of time as you would mini loaves.

Bon Appetit!

Cook the bacon until crisp in a skillet over medium high heat.  Scoop out and drain on paper towelling.  Add to the potatoes along with the halved cherry tomatoes.  Taste and adjust seasoning as required.  Let stand at room temperature until you are ready to serve, adding the rocket to the salad just before you serve it, tossing to combine.  Sprinkle with the crumbled goats cheese and serve.


Simple. Delicious. Filled with lovely flavours. Quick and easy to make.  I hope that you will and that you will enjoy this as much as we do.  Bon Appetit!

So what exactly is Black Garlic?

From Wikepedia:  Black garlic is a type of "caramelized" garlic (in reality, browned by the Maillard reaction rather than truly caramelized) first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic (Allium sativum) over the course of several weeks, a process that results in black cloves.

The garlic came, already peeled in a plastic pot. It looked a bit like garlic clove shaped black jelly babies. It was soft and slightly sticky.  I tasted a small one just to see what it tasted like.  It was only slightly garlicky, very mellow with an almost fruity balsamic quality. I could not wait to use it.


Place the garlic, vineger, mustard, salt, sugar and pepper into a blender or the cup of an immersion blender.  Blitz until smooth.  With the motor running, drizzle in the olive oil until completely imulsified.  Store in a jar in the refrigerator.








Note - If you cannot get black garlic, you may use plain roasted cloves of garlic.  It will give you a lovely garlic kick without the umami flavour of black garlic.  Still mighty tasty however.  Do try to get the black garlic if you can however, as it is fantastic!



Black garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique. This is sure to become a pantry staple.

To find out more about Balsajo Black Garlic, be sure to check out their website. 


Balsajo Black Garlic is available from www.balsajo.com and any good independent farm shops, fine food shops and delicatessens.



Many thanks to the people at Balsajo for affording me this opportunity to try something new!  This has become a new favourite item in my kitchen!  I can't wait to see what I can use it in next. There are plenty of recipes and tips on their site.  That Black Garlic and Parsley Potato Salad is calling my name!

Note - Athough I was sent some black garlic for free to try out, I was not required to write a positive review.  Any and all opinions are my own.