When there are just two of you living in a house, dessert isn't something you make very often. At least that is the way it works for me. It usually doesn't all get eaten and if I haven't been able to give it away, then it gets thrown out. So normally I only do dessert when we have company.
I had some bramley cooking apples that someone had given us that I wanted to use and I found this crumble recipe on the BBC food page, which looked good, but it made far too much. I liked the premise of a crumble using sultanas and dates though, so I kept those and added Calvados instead of rum, because I always have Calvados in my larder, but never rum.
I also cut the quanitities down by a half more or less and added my own version of a crumble topping as I really like mine, but am not overly fond of the one that most desserts use over here. I'm sorry, you can take the North American out of North America, but not the North America out of the North American! There will always be some things I think we do better.
The end result was a perfectly sized crumble for two people. A bit of indulgence, without having all of those leftovers to tempt you into digging in again and again . . .
Because dates and sultanas are naturally sweet, you don't need to use as much sugar as you normally would in a crumble filling, and their caramel like sweetness goes very well with the tartness of the Bramley apples.
Bramley apples break down so nicely in crumbles I think. Fluffy and tart. I like that. The topping of course it's crowning glory. Enjoy! (OF course if there are more than two of you, the recipe can easily be increased !)
*Toffee Apple Crumble for Two*
Serves two generouslybut can be easily multiplied to serve more
A tasty two person sized crumble filled with lots of apple, sultanas, and dates. Reminiscent of a sticky toffee pudding in a way, but extra fruity and with a moreishly buttery crisp topping!
cut into thin slices
2 TBS flaked almonds
pinch salt
Place
the sultanas, dates, sugar, calvados, butter and mixed spice into a
bowl. Stir and then heat in the microwave for about a minute and a half
until the butter is melted and the sugar is syrupy. Toss in the apple
slices and lemon juice. Spread into a small (about 4 cup) buttered
casserole dish, taking care that the dried fruit is scattered throughout
the apples.Serve warm with ice cream, custard or pouring cream.
You all know of my love for reading cookbooks. I even bring them to bed with me. Todd just doesn't understand it, but . . . then again, I don't always understand why he reads the books he reads either! To each their own.
I was recently sent the most wonderful little item which I have been enjoying using over these past couple of weeks. I really do get sent the neatest things to try out. This time it was the Kandle II LED Book Light in Black.
It is safe to say that I don't only read cookbooks in bed. I read plenty of other stuff instead and I read that stuff mostly on my Kindle. Because of my arthritis it is very difficult for me to hold any book of size in bed for very long. It hurts my wrists. And so . . . I use a kindle.
Some specifications:
- the Kandle by Ozeri II is powered by 3 ultra bright lifetime X2 LEDs that are optimized to distribute light evenly without creating glare or eyestrain.
- Improved power button offers 3 levels of brightness from ultra bright to soft light for the perfect screen illumination.
- New patent-pending WideLip design attaches to the Kindle, Sony Reader and other eBook readers without blocking the screen.
- Double pivoting arms allows for easy positioning and adjustment for tailored screen illumination.
- Includes 2 CR2032 batteries installed (plus an extra set of batteries) and protective pouch.
The Kandle is nice and compact, so it isn’t a huge accessory that dwarfs your e-reader like some lights. It folds up to be quite small, and even comes with a little carrying pouch. The weight of the product does not significantly affect the reading experience. I was pleasantly surprised by the small size and weight.
Lit by three LEDs, the Kandle provides bright light to the entire reader screen. I am pleased by the lack of glare and the most even distribution of light I’ve ever seen from a book light. The two pivoting arms allow you to adjust the light to a variety of angles, allowing you to ensure the entire screen is illuminated from pretty much any placement. The Kandle II also has two brightness settings, which I found quite handy. It’s good to be able to select a brightness, allowing you to easily read in conditions from dim lighting to pitch black darkness.
The Kandle includes a carrying pouch, two extra batteries (two are pre-installed). This was a big plus for me. It means I can easily take it with me when I am travelling and I have extra batteries on tap when I need them.
All in all I give this handy little light a 10+ out of 10. I am well pleased with it.
Available from Amazon.uk for the price of £9.99. I would not be without it now. ☺
I was sitting here this morning thinking about cake before I had even had my breakfast. I do so love cake. I've not baked one in ages really. I don't think Ginger Loaf counts as cake do you? That's a loaf, as tasty as that loaf may be . . .not a cake.
And sometimes a girl just wants cake. But not just any cake will do. You couldn't buy a cake from the shops and have it suit. They always disappoint. It must be homemade . . . but what to make, what to bake . . .
The Toddster is not fond of the flavour lemons. I love them though, and I would much rather have lemon than chocolate, as much as I do so love chocolate! If I had to choose . . . and it would be a very difficult choice indeed, I do think lemon would win out, but just by a small smidgen.
I love this lemon cake. It is moist and buttery and stogged full of lemon flavour. That is probably because you dollop big drops of lemon curd all over the top of it and then swirl them in with a skewer. Just look at that . . .
Does it not look positively scrumptious and it's not even baked yet!
But look at it when it is. All of that lovely lemon curd sinks down into the cake, creating moist pockets of deeply flavoured lemon crumb that positively make your cheeks ache with lemon joy!
A final glaze of a tart lemon icing is it's crowning glory. Oh boy, I am enjoying this cake, and I am happy to say that Todd has enjoyed himself a nice fat slice too. Methinks he may be fibbing just a tiny bit when he says he doesn't like lemons . . . but who am I to point fingers.
Besides my fingers taste like lemon . . . I'm not pointing them at anyone. I'm licking them. ☺ *hiccup* . . . I am such a glutton. But you love me anyways, I know you do . . . and glad of it I am.
*Squidgy Lemon Cake*
Makes one 8 inch cake
Preheat the oven to 170*C/325*F/ gas mark 3. Butter and line a deep 8 inch round cake tin with baking paper. Set aside.
Cream
together the butter and sugar until light and fluffy. Whisk the eggs
together and beat in a bit at a time. Beat in the orange juice along
with 1 TBS of the flour. Sift the remaining flour a few times and then
fold it in with a metal spoon. Spread into the prepared pan. Whisk
the lemon curd together with the orange zest. Dollop over top of the
cake randomly. Using a fine skewer, swirl the lemon curd mixture
through the batter.
Bake in the heated oven for 35 to 40 minutes, until well risen and a toothpick inserted in the centre comes out clean. Allow to cool for five minutes in the tin before removing.
Sift
the icing sugar into a bowl. Whisk in the lemon zest and juice,
stirring well to mix. Spoon over the cold cake. Allow to set and then
cut into wedges to serve.Bake in the heated oven for 35 to 40 minutes, until well risen and a toothpick inserted in the centre comes out clean. Allow to cool for five minutes in the tin before removing.
Remember that fab cookbook I told you about the other day? I've been given an exclusive offer to share with you my readers!
To order Pie at the discounted price of £20.00 including p&p* (RRP: £25.00), telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG18.
Alternatively, send a cheque made payable to:
Littlehampton Book Services Mail Order Department,
Littlehampton Book Services,
PO Box 4264,
Worthing, West Sussex
BN13 3RB.
Please quote the offer code APG18 and include your name and address details.
*UK ONLY - Please add £2.50 if ordering from overseas.
I put my hand up. The humble potato is my favourite vegetable. I can eat potatoes in any way shape or form. I don't have a favourite. They all have me drooling. That's why low carb doesn't work for me. I just can't live without my taters. A day without a potato in it in some way shape or form is just not a good day for me.
Aside from the fact that they're so tasty, potatoes are also quite good for you, and contrary to popular belief, they are not fattening. It's what you put with them that puts on the pounds . . . not the potatoes. They contain a useful amount of Vitamin C, iron, Vitamins B1 and B2, no cholesterol, virtually no fat and are low in sodium. Sounds healthy to me!
It's the butter, cream, oil, etc. that pack on the pounds . . . oh well.
One of my favourite ways of eating potatoes is mashed, and I am happy to say Todd loves his mash too. Aside from being delicious, it's so versatile! You can mix mashed Swede with it, mashed carrots, celeriac, cheese, garlic, etc. Virtually anything that is mashable or meltable goes well in mashed potatoes! They are virtually a delicious canvas just waiting for you to put your brush to!
Today I mixed some parsnips with my potatoes to make a wonderfully flavourful and creamy mash. I love parsnips too. The two together are white bliss! Especially when you add some cream and a knob of butter. ahem . . . but we won't talk about that will we.
I topped them with some spicy fried onions, which are also a favourite of ours. Have you ever noticed how good onions smell when they are frying??? There is a street cart in Chester City Centre that always sends the smell of fried onions wafting through the air. One of these days I am going to buy something from him! It just smells soooo good!
Anyways . . . these creamy potatoes with their spiced fried onions topping went down a real treat with our sausages for our dinner today. Two thumbs up all round!
*Parsnip and Potato Mash with Spiced Onions*
Serves 4
pinch sugar
1 tsp ground cinnamon75g of butter (1/4 cup)
1/2 tsp cayenne pepper
salt and black pepper to taste
Peel
the potatoes and cut into bite sized chunks. Do the same with the
parsnips. Place them into a large saucepan. Cover with lightly salted
water. Bring to the boil then reduce to a rapid roll and cook until all
the vegetables are fork tender. Drain very well. Return to the pan
and place it back on the residual heat of the burner, covered with a tea
towel to help them dry out some. While the potatoes and parsnips are
cooking, cook the onions. Heat the oil in a large skillet. Add the
onions and a pinch of sugar. Cook over medium heat until they begin to
turn golden brown. Turn the heat up to high and cook, stirring
frequently until some of them begin to brown and caramelize. Stir in
1/2 tsp of the cinnamon and the lemon juice. Season with salt and black
pepper to taste. Keep warm.
Mash the potatoes and
parsnips well, adding the cream and the butter. Beat well and add the
remaining cinnamon and cayenne pepper. Season to taste with salt.
They should be smooth and fluffy. Spoon into a heated serving bowl and
top with the fried spiced onions. Serve hot.
I never really have to be asked twice if I want to do a cookbook review. As you know I adore cookbooks. My motto is "You can never have too many cookbooks." Todd begs to differ. He moans every time another one arrives. He is not, however, adverse to indulging himself in the fruits of those very same books. He eats very well indeed!
He was almost as thrilled as I was when this latest one dropped through our post box. The Toddster is a pie afficionado. A good pie, savoury or sweet, is one of his favourite of all meals.
Pie is the tenth cookbook by the award-winning Global Baker and pâtissier Dean Brettschneider and it includes recipes and detailed instructions for over 80 mouth watering pies.
Hearty meat pies, seafood pies vegetarian pies, not-quite-pies (including chocolate whoopie pies!) and a collection of sweet pies are accompanied by stunning photography throughout.
Nearly every recipe is accompanied by a gorgeous photograph which, for me, is a key component in enticing me to try a new recipe. I do so love food photography and find it so much more interesting to peruse a cookbook with great photos.
There is a section on basic recipes from sweet and short pastries to puff pastry and most importantly, thorough descriptions and photographs to help you along, plus tips on decorating for creating that show stopping finish!
I haven't been able to find a recipe in this delicious book that I don't want to try. Seriously. It is sure to become a fast favourite in my cookbook library. The proof is in the eating however, and so . . .
I really wanted to pick a recipe to make from the book and I don't mind telling you I was very hard pressed to pick one. This delicious looking twist on the traditional Shepherd's Pie really captured my eye however and I knew it would be something that Todd would really enjoy!
The instructions were clear and concise and the recipe was very simple to execute. Not only did it look really nice when it was done but it tasted delicious as well! I think that most people would be able to cook this and the other recipes look just as easy. And to be honest, his instructions and the photography are simply so well done, I can't see anyone having a problem at all. I give this book a resounding 10+ out of 10!
*Untraditional Shepherd's Pies*
Serves 4Add the tomato puree, thyme and Worcestershire sauce. Fry for few more minutes, then add the stock. Bring to the boil, then reduce to a simmer and cover. Simmer on low for about 40 minutes, uncovering after 20 minutes and stirring from time to time. Season to taste and keep hot whilst you prepare the crispy potatoes.
First published in New Zealand in 2012, this 224 page hardback book will be available in the UK on the 17th of October 2013 published by Jacqui Small LLP. You can pre-order it now from Amazon at a discounted price.
Book: Pie: Delicious Sweet and Savoury Pies and Pastries, From Steak and Onion Pie to Pecan Tarts
Author: Dean Brettschneider
ISBN: 9781909342187
Publication Date: 17 October 2013
Cover: Hardback
RRP: £25
I did receive a review copy of this book at no charge, but I assure you wholeheartedly my opinions are my own.
I do confess that I enjoy a great veggie burger from time to time. Back home where I am from there is this restaurant in town called Pasta Jax and they make the best Barley Burgers I have ever eaten. I wish I knew how they made them because I miss that occasional indulgence over here!
The people at Fage recently asked me if I would like to particpate in their 7-day #TryTotal Challenge. I happily agree for a couple of reasons. One because I love a good challenge and two because I adore Total Greek Yoghurt. It's my favourite of all yoghurts! So rich and thick and creamy good!
My challenge pack actually arrived on Sunday when I was at church. It included a tasty recipe a pretty much everything I needed for the challenge, with the exception of some tomatoes, the lettuce and a bit of oil.
The recipe was for these delicious chickpea burgers. As I said I do enjoy a tasty veggie burger once in a while. These were lovely and moist, probably due to the inclusion of yoghurt in the mix, and classic Med flavours like sundried tomato paste, garlic, fresh basil and a bit of heat from some chilli flakes.
What really made them as well was this creamy lucious yoghurt dressing that you make to spoon over top of the cooked veggie patties. Filled with chopped olives and red onions and basil, it was incredibly tasty!
They were sooooooo good. Todd didn't even miss the meat. They were huge too! A real mouthfulto say the least. I think I will make these often. I think I would love them even without the bun actually. They would make a nice sub for meat in any meal, just on their own without the buns. I hope that you will try them. I just know you would love them!
*Jumbo Italian Spiced Chickpea Burgers*
Serves 4
salt and pepper
Oil for frying
To serve:
1 small red onion, peeled and thinly sliced
4 ciabatta rolls
Put
the bread into a food processor and qhire to make crumbs. Add the
chicpeas, basil (reserve a large sprig for later), tomato paste, yogurt,
garlic and chilli. Season with some salt and pepper, and blitz until
everything is well chopped and coarse. Shape into 4 large patties.
Spray
a large nonstick frying pan with some sunflower oil. Heat over medium
heat. Add the patties and cook for 5 minutes per side, until each is
deep golden brown and piping hot.
Meanwhile, chop the reserved basil and mix with the olives, onion and yoghurt. Set aside.
Split
and toast your ciabatta rolls. Add a few salad leaves and tomato
slices to the bottom of each. Top each with a hot burger and then some
of the yogurt sauce mixture. Serve immediately. Many thanks to Total Greek Yoghurt for inviting me to participate in this challenge!
I love suppers that I can just throw together during the week, that are fairly inexpensive, quick to make, use store cupboard ingredients and that are just as tasty as can be. Recipes like this deliciously quick Chicken Fried Rice I am showing you here today.
Not only does it go together lickety split, but it uses things I normally have in my cupboards and freezer. For instance it uses one of the steam pouches from those packages of frozen steam vegetables you can get. Just the perfect size for this.
I also always have individual frozen chicken breasts in my freezer as well. I just buy packages of them and freeze them separated on a baking tray. Then I wrap them well and keep them frozen in a zip lock baggie. That way I can take out just what I want, when I want . . . and they thaw out quickly as well, as they aren't stuck together in a huge mass. Handy hint there people!
I always have pineapple chunks in the cupboard. They are often on special and when they are I usually buy several tins to have on hand. We like to eat them just as they are and I like to use them in stir fries, etc.
They also often have those pouches of cooked rice on for £1 and when they do I buy lots. It comes in ever so handy for all sorts . . . soups, casseroles, etc. It's false economy to have to heat up the stove to just cook a little bit of rice.
I added some liquid honey and soy, other things I always have, and some Chinese Five Spice powder, another store cupboard ingredient. A few minutes work and presto chango, we have dinner on the table and it's delicious!
I love it when that happens, don't you?
*Quick and Easy Chicken Fried Rice*
Serves 2 adults
1 small red onion, peeled and slivered
1 (2-serving size) pouch of cooked Basamati Rice
NOTE: This is also very easily multiplied to serve more people than just two. I do hope you'll give it a try! You can also add some garlic if you wish.
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