One of my favourite cookery books is this one by America's Test Kitchen, entitled . . . Simple Recipes, more than 200 flavourful, foolproof recipes that cook in 30 minutes or less. I love cooking as you know . . . but if I can combine my love of cooking with great tasting recipes that are quick to prepare and deliciously interesting to eat . . . then I am a very happy cook.


I love this book because, although these are simple recipes . . . they are also extraordinary recipes, filled with flavour, colour and texture. You get maximum flavour and impressive results . . . with minimum effort.




That is the type of cooking I love. Good tasty ingredients, put together in innovative and delicious ways . . . cooked and prepared with simplicity. Fresh and tasty food really should speak for itself don't you think??? Me too!!!! Good food doesn't need gimmicks to make it taste better.



This is one of my favourite salad recipes from the book . . . and I'm happy to say that the Toddster loves it too. This is a salad which would easily please any man . . .



I call it the holy trinity of steakdom! Steak, mushrooms and tangy blue cheese . . . the three combined in a simple salad which tastes anything but simple. It has a deliciously tangy and rich vinaigrette dressing . . .



I did make a few changes here. The original recipe called for red wine vinegar in the dressing . . . I used sherry vinegar and I added 1 TBS of liquid acacia honey . . . just for a slight hint of sweetness, as that is the way we like our salad dressings . . .



The steak is simply seasoned and then cooked until golden brown on the outside, yet meltingly tender and slightly rare on the insides.



The mushrooms are sauteed in drippings along with a touch of the vinaigrette, giving them a lovely colour and moreish flavour.



You get the green rich and meaty crunch of fresh baby spinach leaves . . . the lovely flavour of the steak, the tang of capers and blue cheese . . . rich mushrooms and a lovely vinaigrette, which when combined together create a fabulous salad that I would even serve to company.



If I could think of anything that might tip it over the edge and make it even better . . . it might be the addition of some crispy salad onions . . . for crunch, but really . . . it's quite wonderful just the way it is.



Who says salads have to be boring???



*Steak, Mushroom and Blue Cheese Salad*
Serves 4
Printable Recipe

The flavour trinity of fabulous steak tastiness . . . a good piece of meat, some meaty mushrooms and blue cheese. What's not to like!

2 strip loin steaks, 8 to 10 ounces each in weight, and each about 1 inch thick
fine sea salt and freshly ground black pepper to taste
4 fluid ounces of extra virgin olive oil (1/2 cup), divided
2 fluid ounces of sherry vinegar (1/4 cup)
1 TBS liquid Acacia honey
1 shallot, peeled and minced
1 TBS Dijon mustard
3/4 pound of white closed cap mushrooms, wiped clean and thinly sliced
1/2 pound of baby spinach leaves, washed and dried
2 TBS non-pariel capers, drained and rinsed
235g of blue cheese, crumbled (1 cup)

Measure 2 TBS of the olive oil out into a large skillet. Set aside.

Whisk the remaining olive oil together with the minced shallot, vinegar, honey and Dijon mustard. Season to taste with fine sea salt and black pepper. Set aside.

Pat the steaks dry and wipe with some paper toweling. Season with some salt and pepper to taste. Heat the oil in the skillet over medium high heat until it shimmers and begins to smoke. Add the steaks and cook, turning over only once, until nicely browned and cooked medium rare, about 4 minutes per side. (If medium rare is not to your taste, you can cook them a bit longer if you wish.) Remove to a plate and tent loosely to keep warm.

Add the mushrooms to the hot pan along with 3 TBS of the dressing. Cook, stirring occasionally, over medium high heat until the mushrooms are golden brown. This will take about 8 minutes or so. Set aside and allow to cool to room temperature.

Toss the spinach leaves in a large bowl along with the capers and mushrooms. Drizzle with some of the remaining dressing. Cut the steaks thinly across the grain in thin slices. Arrange over top of the spinach. Crumble the blue cheese over top and serve. Pass any remaining dressing at the table.

I had some asparagus in the fridge that needed using up yesterday and was looking for a nice light lunch. Something not too high in calories, but that would be really tasty as well.

English asparagus is really lovely and something that I just can't get enough of during the asparagus season. We are getting to the end of it now, the asparagus season that is. The rest of the year you can always find asparagus in the shops here, but it comes from Peru, Kenya, or some other faraway place, and is pretty tasteless . . . it's been picked ages before it gets to the shops and so you can imagine the blah-ness of it all . . .



I much prefer the fresh stuff that's been just picked. The taste is amazing. Why settle for less.

Asparagus can be a bit sandy so make sure you wash it really well in several changes of cold water. To trim hold the stem between the forefinger and thumb of each hand and bend it just until it snaps. It will naturally snap off just where the tough part ends and the tender part begins. Discard the tough ends. (or save them in the freezer to make a tasty vegetable stock at a future date) I always like to trim the little tags off around the stem as well, as they can be quite bitter.

Even Todd liked this and he is not really a pasta lover. The tastes were fresh and light and we both really enjoyed it.



*Pasta with Lemon Cream Sauce, Asparagus and Peas*
Serves 4
Printable Recipe
Delicious pasta with a light sauce with vegetables. The vegetables are cooked until just crispy tender and the whole thing is a wonderful symphony of textures and flavours that really please. Adapted from a recipe in Cooking Light magazine.

8 ounces of uncooked fusilli pasta
1/2 pound of asparagus, trimmed and cut into 1 1/2 inch slices
1 cup frozen green peas
1 TBS butter
1 clove of garlic, peeled and minced
1 cup organic vegetable broth
1 tsp cornflour (cornstarch)
1/3 cup heavy cream
3 TBS fresh lemon juice (approximately 1 lemon)
the finely grated zest of one lemon
1/2 tsp salt
1/4 tsp freshly ground black pepper
dash of cayenne pepper
lemon wedges to serve



Cook the pasta according to the package directions. Add the asparagus cuts during the last minute of cooking. Place the peas in a colander. Drain the pasta mixture over top of the peas when done. Set aside.

Heat the butter in a skillet over medium high heat. Add the garlic and cook, stirring until fragrant and slightly softened, about one minute. Combine the broth and cornstarch in a small bowl, stirring to blend well and then stir this into the garlic in the skillet. Bring to the boil, stirring. Cook until thick, stirring constantly for about one minute. Whisk in the cream, lemon juice, lemon zest, salt, pepper and cayenne. Cook and stir for about one minute to heat through. Toss in the pasta and vegetables, stirring to coat well. Garnish with some more freshly ground black pepper if desired and serve with some lemon wedges on the side.

The missionaries are coming over for supper tonight and I wanted to cook something that was not only delicious and easy, but quick and comforting. I had in mind to buy a chicken and then make a chicken pot pie with it . . .



But then I got to the store, they had cooked Rotisserie Chickens on special at 2 for £7, and so I bought two already cooked chickens. I know . . . me<---Bad.



Nevermind . . . you can never have too much cooked chicken in the house. It comes in handy for all sorts . . . things like sandwiches, casseroles, wraps, enchiladas, etc. After much thought, I decided to make them this delicious Crispy Chicken Casserole. It's a recipe that is a conglomeration . . . a put-together of all the best bits of different chicken casseroles I have tried through the years.



For instance, I loved the use of a wild rice mix in one casserole I tried once upon a time. I love the flavours of summer savoury and the sweetness of dried cranberries . . . almost a stuffing type of taste combination.



I like the crunchiness of celery and flaked almonds which I experienced in another one . . . but I have never been overly fond of tinned soups, as handy to use as they may be from time to time. And so I made a chicken flavoured bechamel sauce to use instead.



Topped with some buttery crushed rice crispies and more flaked almonds, I think you'll find this casserole to be quite delightful. Ok . . . with all the butter in it, you might not want to eat it often . . . but when you want something that's just that little bit special and over the top, this fits the bill quite nicely.



*Crispy Chicken Casserole*
Serves 4 to 6
Printable Recipe

This is my favourite Chicken casserole. It's a combination of all of the best bits of different chicken casseroles I have liked through the years, and it doesn't use tinned soup.

3 stalks of celery, washed trimmed and chopped (about 1 cup)
1 TBS butter
2 cups of cubed cooked chicken (about 4 single breasts cooked)
1 pouch cooked basamati and wild rice mix (2 serving sized pouch)
4 spring onions, chopped
a further 2 TBS butter
2 TBS flour
1 chicken stock sachet
500ml of milk (2 cups)
1 tsp dried summer savoury crumpled
1/2 tsp salt
1/4 tsp ground black pepper
3 heaped dessertspoons of low fat mayonnaise (about 3/4 cup)
two small handfuls of dried cranberries (about half a cup)
2 small handfuls of flaked almonds (about half a cup)

For the topping:
1 TBS butter, melted
a mug of rice crispies, crushed coarsely
a generous handful of flaked almonds

Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 2 litre gratin dish, lightly buttered. Place the first amount of butter and the celery into a microwaveable bowl. Cover and cook on high for 2 minutes. Remove and set aside.

Melt the second amount of butter in a saucepan over medium heat. Whisk in the flour and cook for one minute. Slowly whisk in the milk, whisking constantly. Cook, whisking until the mixture comes to a boil and thickens. Stir in the summer savoury, salt, pepper and mayonnaise. Mix all together well. Gently mix together the celery mixture, chicken, chopped spring onions, cranberries, flaked almonds and rice in a bowl. Add the milk mixture and stir gently to coat. Scrape into the prepared baking dish.

Mix together the topping ingredients. Sprinkle over top of the casserole. Bake in the preheated oven for 30 minutes, until bubbly and lightly browned.

One thing that I love most about summer is the profusion of locally grown fresh vegetables. Nothing tastes better than vegetables you have either grown yourself, or that have been grown very close to home and eaten very soon after picking!!



I like to think that eating fresh and local also helps to lower my carbon footprint . . . especially with things like courgettes and peppers that I have grown myself.



The courgette glut is starting and I am loving inventing new ways to imbibe . . . cakes, muffins . . . casseroles . . .



and deliciously roasted in dishes such as this easy one here today. A delightful mix of vegetables, fresh from the garden, tossed with olive oil and herbs and then roasted . . .



until they are crispy tender . . . the edges all caramelized and sweet . . .
with just a hint of spice from the smoked paprika . . .



Tossed with some coarsely grated Parmesan cheese, they went down a real treat!! I think I'll have the leftovers tossed into a tasty salad for lunch tomorrow!



*Roasted Summer Garden Veggies*
Serves 4
Printable Recipe

A lovely summer side dish to go with those grilled meats, chicken or fish. Easy and a bit spicy!

2 pounds of assorted vegetables (peppers, courgettes (both yellow and green) onions)
1 tsp salt
1 TBS extra virgin olive oil
1 1/2 tsp smoked spanish paprika, or a smoked paprika mix (I like the one from M&S which has smoked paprika, thyme and crushed chilies in it)
130g of coarsely grated Parmesan Cheese

Trim your courgettes and cut into large chunks. Peel and cut the onions into wedges. Seed and cut the peppers into chunks. Place the courgettes into a colander along with the salt. Let stand and drain for 15 t0 20 minutes. Drain well. Toss in a bowl along with the olive oil, peppers, onions and paprika.

Preheat your oven to 220*C/425*F/ gas mark 7. Pour the vegetables out onto a rimmed baking tray. Spread out into a single layer. Roast for about 20 minutes. Flip over and roast for another 20 minutes or until golden and tender. Remove from the oven. Sprinkle with the cheese. Toss together gently and serve.

I guess by all accounts, we've had a ton of rain over here in the UK during the two weeks we were away!! This is well evidenced by the profusion of slugs and snails in our garden completely feasting on my herbs and fruit!



Bwaa ha ha haaaa!!! Time to break out the beer . . . not for drinking silly. I'm going to put it into small tubs throughout the garden. They are attracted to the beer, and fall into the tubs . . . and drown. That'll teach em . . .



I was able to salvage a few handfuls of strawberries, enough to make a few strawberry shortcakes. This is one of my favourite summer desserts.



I gave it a bit of a twist this time though . . . by adding some snappy black pepper to the berries . . .



And by infusing the cream with some elderflower cordial.



All in all . . . totally delicious. This would make a fabulous party dessert for those summer barbeques. (I hope the sun decides to shine at least some of the time this summer . . . a barbeque would be nice!)



One can but dream . . .



*Strawberry Shortcakes with Black Pepper and Elderflower Cream*
Serves 4
Printable Recipe

A unique and delicious twist on the traditional dessert, with the addition of snappy black pepper and a delicate elderflower cordial infused cream.

4 large buttermilk biscuits, topped with some demerara sugar before baking
(I use my recipe which you can find here)
1 pound (16 ounces) fresh strawberries
3 TBS caster sugar
freshly ground black pepper to taste

For the cream:
225ml of double or whipping cream (1 cup), well chilled
3 to 4 TBS elderflower cordial
3 TBS caster sugar

Wash the berries and gently dry them. Hull and then slice into a bowl. Stir in the sugar and some freshly ground black pepper to taste. Set aside to macerate for about 15 minutes.

Whisk the cream along with the caster sugar, until it forms soft folds. Gently fold in the elderflower cordial.

Split the buttermilk biscuits and place the bottom half of each onto a dessert plate. Top with one forth of the macerated berries. Divide the elderflower cream between each, placing on top of the berries. Top with the biscuit tops. Serve immediately.

Note: The cream can be whipped ahead of time and kept covered and chilled in the refrigerator. I do not advise preparing the berries too far ahead of time as they will become too soft and release too many of their juices. You don't want to leave them to macerate much longer than 15 minutes for optimum flavour and texture. The biscuits are best made ahead and stored in an airtight container until you are ready to use them. When baking simply brush the tops with some milk and sprinkle with some demerara sugar for a nice look and texture.

Well., I'm back from my daughter's wedding and I hate to say it, but I am literally exhausted. Thirty-five hours on the trott to get back home and by the time we hit the sack last night we were both so over tired neither one of us slept much at all.



I got up this morning with great intentions . . . unpacked, did two loads of laundry and then I baked these for breakfast with what I had in the house.



And then . . . I crashed. Blah . . . I have no energy at all. I'm just pooped . . .



Sad to say I don't think there will be much cooking from me for a few days. Perhaps an early night tonight will fix that. We'll just have to wait and see.



These were fabulously good though . . . just sayin is all . . .



*Cinnamon Butter Buns*
Makes 6
Printable Recipe

Quick, easy and oh so scrummy. The perfect weekend morning cinnamon fix!

1 tin of refrigerated croissant rolls (I used the Jus Rol ones, with six in the pack)
softened unsalted butter for spreading
100g of soft light brown sugar (1/2 cup packed)
3 heaped teaspoons of ground cinnamon

To glaze:
130g of sifted icing sugar (1 cup)
milk
few drops vanilla

Preheat your oven to 190*c/375*F/ gas mark 4. Butter six muffin cups well. Set aside.

Unroll your croissant rolls. Divide into 3 segments, pressing the diagonals together in the middle to seal. Spread with the softened butter to cover. Stir together the brown sugar and the ground cinnamon. Sprinkle 1/3 of this mixture over each rectangle, covering completely and pressing to adhere. Roll up the diagonals from the long side, tightly. Cut each into 6 equal pieces with a sharp knife. Place one each of three into each buttered muffin cup, with the cut sides down.

Place into the heated oven and bake for 15 to 20 minutes, until nicely risen and browned. Turn out onto a wire rack. Allow to cool slightly. Whisk together the icing sugar, a few drops of vanilla and enough milk to give you a drizzable icing. (about 1 TBS) Drizzle this over the top sides of the still warm buns. Serve immediately to your lucky family along with some hot drinking chocolate or cafe au lait!! Scrummo!



She was an incredibly beautiful bride though . . . from left to right . . .

My daughter Amanda (Matron of Honor), Eileen, her step sister Krysta (Bridesmaid).


and the cutest little flower girl ever . . . my Granddaughter Maryn.

Nighty night.