Royal Crown cola (RC cola) has recently been launched in the UK (May 2011) and I was sent some samples to try out which arrived the other day. I don't really drink a lot of fizzy drinks, but I did share a can with Todd and it was a.o.k. I preferred the diet one, but then that is just me. I prefer diet drinks in most soft drinks as they don't seem to be quite as sweet to me.

Royal Crown cola was born out of the efforts of a young pharmacist in Columbus, Georgia; Claude A. Hatcher began creating his own soft drinks and the results of his experiments became the American soft drink RC cola.



Created in 1905, RC cola is one of America’s original colas and is already available across the globe in over 45 countries and is now available in Asda stores nationwide. RC cola is keeping it's retro 50's image as it launches in the UK



RC cola built up its brand name by introducing a series of industry firsts:

• 1950s – First to sell soft drinks nationally in cans and to introduce the 16 ounce bottle

• 1960s – First to introduce a low-calorie diet cola, Diet Rite, and the all aluminium beverage can
• 1980s – First to introduce a caffeine free diet cola, RC 100 and a diet cherry cola Diet Cherry RC
• RC cola is a part of American popular culture:
• Television/Movies –RC was featured in the Jerry Lewis movie, The Nutty Professor and The Green Mile with Tom Hanks.
• Celebrity Endorsements – RC cola enhanced advertising with the use of celebrities such as Bing Crosby, Joan Crawford, Bob Hope, Lucille Ball, Elizabeth Scott and Hedy Lamarr.

Of course I could not let the opportunity pass without using some of it to create something positively scrummy.



Chocolate Cola Cake. Yeppers. Can anyone really have too much chocolate cake?



I think not! And this Chocolate Cola Cake is especially moist and delicious and comes with a scrummy chocolate sauce, that is not only scrumdiddlyumptious spooned over the cake, but also quite irresistable when spooned over vanilla ice cream. Just sayin is all.



I'd like to be able to say that it is completely non fattening . . . and that it's all a part of a healthy diet . . . but alas . . . tis not. More's the pity . . . In fact . . . you probably don't even want to go there . . .



Coz I could easily eat this every day of the week! Many thanks to the people at RC Cola for sending me some samples. I have my eye on a Ham that is cooked in Cola which I think I will try next, except it will have to be gammon, coz that's what they have over here.



And now??? Let's eat Cake!!



*Chocolate Cola Cake*
serves 8
Printable Recipe

A deliciously moist chocolate cake with a chocolate cola buttercream icing. Serve with a tasty chocolate sauce and some mini marshmallows for an extra special treat.

For the cake:
250g butter (1 cup plus 2 TBS)
250g self raising flour (1 3/4 cup)
300g golden caster sugar (11/2 cup)
3 heaped TBS cocoa powder, sifted
generous pinch of baking soda
200ml of cola drink (slightly more than 3/4 cup)
75ml milk (1/4 cup)
2 large eggs, beaten
1 tsp vanilla extract

For the buttercream icing:
60g butter, softened (4 1/2 TBS)
200g icing sugar, sifted (1 1/2 cups approx.)
2 to 3 TBS cocoa powder, sifted
2 TBS cola drink

For the sauce:
4 ounces heavy cream (1/2 cup)
3 Tbsp butter, cut into small pieces
70g caster sugar (1/3 cup)
60g dark brown sugar, firmly packed (1/3 cup)
pinch salt
60g sifted cocoa powder (1/2 cup)

To serve: Mini marshmallows



Pre-heat the oven to 180*C/350*F. Butter a 9 inch loose bottomed round cake pan. Set aside.

Whisk the flour, sugar, cocoa powder and baking soda together in a large bowl. Melt the butter and cola together. Add to the dry ingredients along with the milk, eggs and vanilla. Mix gently bur thoroughly. Pour into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Remove to a wire rack to cool.

Beat together all the ingredients together for the icing until smooth and fluffy. Spread over cooled cake.

To make the sauce, melt the butter and sugars together until they no longer feel grainy. Whisk in the cream and heat through. Whisk in the cocoa powder until smooth.

Cut the cake into slices to serve. Sprinkle with some marshmallows and spoon some of the chocolate sauce over top.

RC Cola, available only as ASDA. A 2 litre bottle of RC cola retails at £1.28, while the 6 x 330ml multi-packs retails at £1.87.



Cooking in The Cottage today a delicious Roast Chicken Pie.

(canadatrip.co.uk)

Remember, Remember the 5th of November.

Tonight is Bonfire Night. A yearly event, on which we here in the UK comemmorate the capture of a mercenary named Guy Fawkes, who infamously tried to blow up Parliament back in the year 1605. His plot failed of course, and he was caught, tortured and executed summarily. Ever since then, every year on the 5th of November, people all over Britain gather together to celebrate this event in style.


Portrait of Guy Fawkes

For weeks now, children and grown ups have been gathering refuse and combustables in order to create a huge bonfire, as well as creating dummies, which are called "Guys," to throw onto the top of the bonfires. Some children even keep up an old tradition of walking in the streets, carrying "the Guy" they have just made, and beg passersby for "a penny for the Guy." The kids then use the money to buy fireworks for the evening festivities.

On the night itself, Guy is placed on top of the bonfire, which is then set alight; and fireworks displays fill the night sky. It's a much bigger night over here than Halloween is.



Traditonally, there are special treats prepared to go along with Bonfire night . . . baked potatoes, sausages, hot soups . . . cinder toffee. It's all good, and hearty fare . . . designed to warm even the most chilled noses, fingers and toes.

Funny how food eaten out of doors and next to bonfires always tastes pretty wonderful isn't it?

Or is it only me who thinks this???



*Cabbage Soup with Cheese*
Serves 4 to 6
Printable Recipe

My goodness but this is tasty. Just perfect for these cooler autumn nights when one has been out and about in the chill. Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!

8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce



Heat a large saucepan over medium high heat. Add the bacon and cook, stirring, until partially crisp. Scoop out with a slotted spoon and set aside. Add the chopped onions and cabbage to the drippings. Cook and saute for about 5 minutes, or until the onion is soft, stirring occasionally. Add the potatoes and chicken broth. Stir in the parsley, chervil, tarragon, chives and potatoes. Bring to the boil. Immediately reduce the heat to low, and simmer for 30 minutes, or until the potatoes are quite tender. Just before serving add the cheeses and cream. Stir to melt the cheese and heat without boiling. Add the bacon, dill and tabasco sauce. Taste and adjust seasoning as necessary. Serve hot. Do Not Boil.



*Cheddar and Chive Scones*
Makes 12
Printable Recipe

These are very easy to make and are very tasty. I like to use a good strong cheddar. I have also used Stilton in the past with excellent results. Delicious split and toasted and spread with butter, or cold and filled with ham and pickle for a tasty picnic lunch!

12 ounces self raising flour
1 1/2 tsp baking powder
pinch salt
2 ounces cold butter
1 1/2 tsp dry mustard powder
1 TBS freshly grated Parmesan Cheese
1/4 cup finely snipped fresh chives
5 ounces cheddar cheese, grated
250ml of milk
a few bits of extra cheese for sprinkling on before baking



Pre-heat the oven to 210*C/425*F. Line a baking sheet with parchment paper, and set aside.

Measure the flour, salt, mustard powder and baking powder into a bowl. Whisk well together. Add the butter and rub it into the flour with your fingertips until it resembles fine bread crumbs. Stgir in the Parmesan and Cheddar cheese and the chives. Stir in the milk with a fork, just to form a soft dough. Turn out onto a lightly floured surface and give it a few turns. Pat out 1/2 inch thick and then cut into two inch rounds with a sharp cutter, giving the cutter a sharp tap, straight up and down. Don't twist the cutter unless you want lopsided scones. Place onto the prepared baking sheet. Brush with a bit of milk and then sprinkle with some extra cheese.

Bake for 10 to 12 minutes until well risen and nicely browned. Remove from the oven and serve.

This has to be one of the easiest and simplest desserts out there. It looks like a pie . . . it cuts like a pie . . . but . . . is it a pie???



I don't know. There is no crust, so perhaps not! All I know for sure is this.



It is creamy and all milky schoolroom comfortingly delicious.



It goes together lickety split. Three minutes in a blender or food processor . . . and then into a butter pie dish.



Half an hour later and about 15 minutes cooling time and you are sinking your fork into something that is almost ethereal . . . angel like . . . soft and custardy . . . rich and coconuty.



The topping is crisp and coconuty delicious.



The insides as comforting as a mother's warm hug on a cold day.



A dollop of cream on top and you will be tempted to think you have died and gone to heaven. Ahhhh . . . bliss. (You will be tempted to want to leave it in the oven longer than the required time as the centre will seem . . . quite, quite wobbly, but don't worry. It is perfect when the outsides are set and the centre seems as wobbly as the custard on a trifle.)



*Baked Coconut Custard*
Serves 6 to 8, makes one 9 or 10 inch pie
Printable Recipe

You might be tempted to think this is a pie, but there's no crust. It is a mouth wateringly creamy custard, baked in a pie pan with a golden crisp coconut top. Delicious. Slice in wedges to serve with a spoonful of softly whipped cream and perhaps some sliced fruit. This has to be one of the easiest desserts going!

500ml of milk (2 cups)
2.2 ounces plain flour (1/2 cup)
1 tsp baking powder
1/4 tsp salt
4 large free range eggs
8.5 ounces sugar (1 1/4 cups)
1 1/2 tsp vanilla extract
3 ounces sweetened flaked coconut (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 or 10 inch pie dish well. Set aside.

Measure the milk, flour, salt, baking powder, eggs, sugar and vanilla into the bowl of a food processor or into a blender. Blend together for 3 minutes. Add the coconut and blend for about 2 or 3 seconds longer. Pour this mixture into the buttered pie dish.

Bake for 30 to 35 minutes, until the edges are set and the centre just a bit wobbly. Remove from the oven and let cool, or serve warm. If cooling and serving later, chill in the refrigerator and warm a bit before serving.



Cooking in The Cottage today, Spicy Chicken Thighs.

Autumn days call for comfort and sustenance. In the warmer weather we are more likely to have a sandwich for lunch, or a salad . . . but come October/November . . . we like soup!



I like soup. It can be as complicated or as simple as you want it to be. I always have at least some ingredients in my vegetable bin or larder that can easily and quickly be made into a delicious and scrummy soup for a hearty lunch or a simple supper.



A few fresh ingredients, and a bit of stove top magic and you can have something very special and rich to bring some warmth to your chilly fingers and toes.



This soup is delicious and rich and creamy, without all the added fat and calories of using cream or full fat milk. I use tinned evaporated milk, and the light one. Leeks have a strong enough flavour that you can't detect at all the use of tinned milk.



All your friends will think you used cream . . . they won't believe you when you tell them it's not fattening in the least! You could leave the butter out altogether and simply soften your leeks in a few tablespoons of vegetable stock. I do this fairly often with great success.



But then again . . . what is 1 1/2 TBS divided amongst friends? Meh! Not a problem.



*Leek and Potato Soup*
Serves 4
Printable Recipe

A delicious creamy soup, that is low in fat and very easy to make. I always make some croutons to serve it with, but you don't need to. It's great with crusy bread or cornbread too! The evaporated milk makes it very creamy and rich without adding cream.

1 1/2 TBS butter
3 leeks, washed thoroughly, trimmed and then thinly sliced
2 stalks of celery, washed and thinly sliced
12 ounces boiling water
3 medium potatoes, peeled and chopped
1 (420g) tin of light evaporated milk (14 ounce), diluted with an equal amount of water
sea salt and ground white pepper to taste

Melt the butter in a large, heavy bottomed saucepan. Add the leeks and celery. Cook over moderate heat for 10 minutes, stirring occasionaly. Do not brown. Add 8 ounces (1 cup) of the boiling water and cover. Simmer for 10 more minutes. Add the chopped potato and the remaining boiling water. Cover and simmer for 10 more minutes. Add the tinned milk and water. Cover and simmer for another 10 minutes, until the potatoes are tender. Season to taste with salt and pepper. Blitz with a stick blender until smooth. You can leave a few lumps for texture if you wish. Delicious!



Cooking in The Cottage today, a delicious Boeuf aux Carottes!

Do you know what time of year it is now??? It's FRUIT FLY season!! Yeppers!! Fruit fly season and this past week has seen my kitchen inundated with the little dears, so much so that I decided to take all my apples the other day and make applesauce with them. (I also put out fruit fly traps. I'll tell you all about them at the end of this post!)



I had a lot of apples, and I got a lot of applesauce. Basically I just peel the apples and then cook them with a tiny bit of water over low heat until they are all soft and mushy. Sometimes I add a bit of sugar and spice, depending on what I am going to use it for. This was a real mixture of apples, I think I had four different kinds . . . so it's a real mishmash!



I froze most of it, but I kept back some to make this very delicious cake with. You will love this cake, and it's just perfect for this time of year. A deliciously moist cake, filled with applesauce and spice and covered with a tasty toffee glaze . . . so it's just like a spicy, moist, moreish candy apple!



My pictures are not the greatest . . . not only is it fruit fly season, but the season of good natural lighting has disappeared . . . so my pictures are not so good . . . and I overcooked the glaze a bit so there are a few lumps and bumps in it, which while they did not detract from the cake's overall deliciousness . . . they don't look soooooo good!



Oh, it is soooooo scrummy yummy . . . and as you can tell from that little black snout . . . it is clearly Miztie approved! (Spaniels are such loveable little piggies!)



*Candy Apple Cake*
Serves 10 to 12
Printable Recipe

This is a lovely cake that the whole family will enjoy. Deliciously moist and full of the wonderful flavour of spice, studded with soft raisins and crunchy walnuts, this truly is a joy to bake and to eat. The smell of this when it is baking is truly heavenly!

9 ounces plain flour (2 1/2 cups)
7 ounces caster sugar (1 cup)
16 fluid ounces unsweetened applesauce (2 cups)
4 ounces vegetable shortening such as Trex, White Flora or Crisco (1/2 cup)
4 fluid ounces water (1/2 cup)
2 large free range eggs, beaten
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp vanilla essence
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground cloves
½ tsp freshly grated nutmeg
4 ounces chopped toasted walnuts (1 cup)
5 ounces raisins, (1 scant cup)

FOR THE GLAZE:
170g of soft light brown sugar (1 cup, Packed)
2 ounces butter
85ml of double cream (about 1/3 cup)

Pre-heat the oven to 180*C/350*F. Lightly grease and flour a 9 inch bundt pan and set aside.

Sift together the flour, soda, baking powder, salt, spices and sugar into a large bowl. Drop in the shortening, applesauce, water and eggs. Beat it all together with an electric mixer until it is all smooth, beating well. Fold in the sultanas and walnuts. Pour the batter into the prepared pan.

Bake for approximately 50 to 60 minutes or until lightly browned and the top springs back when lightly touched. Alternately you may use a toothpick to see if it is done, which when inserted will come out clean.

Remove from the oven and place in the pan on a wire rack to cool for ten minutes. Invert onto a cake plate and dump out. Allow to finish cooling completely.

To make the glaze, combine the butter and brown sugar in a saucepan. Heat over low heat to melt the butter and sugar together. It should not feel gritty. Whisk in the cream and bring to the boil. Remove from the heat. Spoon over the cake.


Take a small bowl. Put about 2 ounces of apple cider vinegar into it. Cover the top tightly with plastic cling film. Punch a few holes into the top with the tip of a knife and set it near to where you are having the fruit fly problem. (It also helps to put away any fruit until they disappear.) The little beasties are very attracted to the vinegar and get in under the plastic cling film through the little holes and then cannot get out. It works a charm!



Baking in The Cottage today, a delicious Chicken Caesar Salad Pizza!

*Crock Pot Barbeque Chicken*
Serves 4
Printable Recipe

Tender, sticky delicious chicken. You can use only breasts or a combination of breasts and thighs. Delicious.

4 to 6 pieces of boneless, skinless chicken
1 bottle barbeque sauce (I used the Jack Daniels one)
1 ounces white vinegar (1/4 cup)
1 tsp red pepper flakes
2 ounces soft light brown sugar (about 1/4 cup)
1/2 tp 1 tsp garlic powder

Place your chicken pieces into the slow cooker. Stir together the barbeque sauce, vinegar, pepper flakes, brown sugar and garlic powder. Pour this over top of the chicken and give it a stir. Cover and cook on low for 4 to 6 hours.

The next recipe I tested on it was for a Crock Pot Beef Dip Sandwich. I love Beef Dip Sandwiches. It was always one of my favourite things to order when I lived in Canada and we would go out for supper. I remember having a particularly delicious one in Winnipeg Manitoba back in 1977 whilst we were waiting to board a train for Calgary. (You know something is good when 30+ years later you are still thinking about it!)

This recipe is one I found online (forgive me as I can't remember where right now). The meat turned out deliciously tender and we both enjoyed this very much. I will make again. It was almost as good as that one back in 1977, and I loved that I could brown the roast a bit first by using that function in the Flavour Savour.








*French Dip Sandwiches in the Slow Cooker*
Serves 6 to 8
Printable Recipe

Easy to make and oh so delicious with meltingly tender beef tucked into a soft roll, topped with cheese and then served with a beef broth for dipping.

1 medium brown skinned onion, peeled and thinly sliced
6 fluid ounces beef broth/stock (3/4 cup)
2 fluid ounces dark soy sauce (1/4 cup)
4 fluid ounces water (1/2 cup)
1 TBS Worcestershire sauce
1 TBS grainy mustard
2 cloves garlic, roughly chopped
3 pounds beef roast for braising (I used a rolled brisket)
Salt and pepper to taste

To serve:
6 to 8 soft sandwich rolls
6 to 8 slices of provolone cheese, or an equivalent
amount of grated emmenthal cheese
one pint of beef broth (about 2 1/4 cups)







Rub the beef all over with some salt and pepper. Place the onion slices in the bottom of the crock pot. Stir together the beef broth, soy sauce, Worcestershire Sauce, mustard, garlic and water. Put the beef into the crock pot on top of the onions. Pour the broth mixture over top. Cook on low for 6 to 8 hours until meltingly tender.

To serve, warm the rolls and cut open. Shred the cooked beef and pile onto the warmed rolls, top with some of the onion and a bit of the juice from the pan, along with a slice of cheese. Close over, cut in half diagonally and serve along with a small bowl of beef broth for each person to dip their sandwich in.

I then decided to test out it's normal cookery function and did a tasty stew in it. I was able to brown my meat and vegetables perfectly and then proceed as per the recipe. At the end we were rewarded with a deliciously tasty Irish Lamb and Barley Stew.

I just love it when a young entrepreneur has a great idea and is able to make something of it. Such was the case of a young lad from Scotland, Frazer Doherty, who was taught how to make jam by his Scottish gran when he was 14 years old. Somehow he managed to market it and since then has gone on to sell millions of pots of the stuff. He calls it Super Jam.



I was sent several jars to try out recently and I have to say . . . I am not surprised! It's fabulous jam, and best of all it is not made with sugar, but grape juice. It also makes good use of the so called "Super Foods" such as cranberries and blueberries, which truly makes it a super jam in ever sense of the word.



We love jam in this house and if our jam can be that little bit healthier for us so much the better and I have to say with all honesty I was very impressed with this jam. I was sent a bottle of Strawberry, a bottle of Raspberry and Cranberry, and a bottle of Blueberry and Black Currant. I love that is is all fruit and all natural. I also loved that it is quite, quite delicious!



I am always cooking with jam as well (as you know) so I took the opportunity to use some of it in these tasty Flakey Jam Rolls . . . deliciously flakey and buttery puff pastry spread with jam and nuts and rolled up and baked. Oh my but they are some good too.



I used the Raspberry and Cranberry Jam in these and they were absolutely scrumdiddlyumptious. I have a confession though . . . it wasn't until I had them in the oven that I realized that I had used a box of short crust pastry instead of the puff pastry . . . but nevermind, they turned out fabulous anyways! Kind of like Pop Tarts but without the icing. I love it when my mistakes turn out incredibly edible!



We have enjoyed the two other jams on our toast and crumpets and they are also quite scrummy. Many thanks to Nell for sending me these tasty jams to try out. If you would like to know more about the Super Jam company and Fraser Doherty hop on over to their page. There are all sorts of tasty tidbits there . . . including a Super Jam Cookery Book, and a cool iphone app!



Flakey Jam rolls
Makes 6
Printable Recipe

Buttery, delicious and flakey jam rolls. Need I say more???

One sheet of all butter puff pastry, defrosted according to package instructions
1/4 - 1/2 cup jam, heated to loosen (I like to use raspberry or strawberry)
Scant handful dried cranberries
1/4 cup chopped walnuts
Melted butter for basting
Granulated sugar and demerara sugar for dusting

Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with some baking parchment paper. Set aside.

Place the defrosted pastry onto a lightly floured surface. Dust the surface lightly with granulated sugar. Brush with some of the butter and use a fork to prick pastry in 4 or 5 different places. Spread the warmed jam evenly over top. Scatter the top with the walnuts and cranberries. Cut into six rectangles and roll each rectangle up horizontally like a jelly roll. Place on the prepared baking sheet, seam side down. Brush with more melted butter and sprinkle with demerara sugar. Bake for 15 minutes until pastry is puffed and golden. Allow to cool before eating. Store in an airtight container.