I adapted this delicious cake recipe from one I found in Rachel Allen's cookbook simply called "Cake."  The cover claims that this cookbook contains every cake recipe you will ever need.   We shall see!  This is the first recipe which I have cooked from the book.  It's pretty good!

It doesn’t matter whether you are making a batch of shortbread or a simple cookie these new Cookie Stamps are quick and easy to use, and soooo cute!

I have always been a cook who makes good use of my leftovers.  Casseroles, hashes, salads, sandwiches, pot pies, soups . . .  there is no end to the uses I find for them.  I often find the leftovers more delicious than the main meal, and I don't think I am alone in that!  I cannot imagine anyone not liking leftovers!

Open the croissant dough tin and separate the dough into triangles.  Divide the grated apple mixture between each.  Roll up from the long end to shape.  Place on the baking sheet curving it slightly.  Mix the melted butter with the remaining 1/2 tsp of cinnamon.  Brush this over the top of each croissant.


Bake for 10 to 12 minutes, until well puffed up and golden brown.  Remove from the oven.  Let cool on the pan for a couple minutes then scoop off carefully to a wire rack to finish cooling completely.  Whisk the icing sugar together with enough of the reserved apple juices or water to make a thick drizzle,  Drizzle this over the croissants decoratively.   Allow icing to set before serving. 

These muffins are gorgeously delish.   You use a whole lemon, ground up (peel and all) to make them, which gives them a fabulous lemon flavour!

Season the chops well on both sides with salt, black pepper and garlic powder.   Brown them well on both sides in a lightly greased skillet.

When the chops are browning, combine the remaining ingredients in a large oven proof casserole with a lid.  Lay the browned chops on top of the beans.  Cover tightly and bake in the heated oven for 40 minutes.  Uncover and flip the chops over.   Bake for an additional 15 to 20 minutes.  The chops should be very tender and lightly glazed and the beans nicely thickened.

I confess I am a really naughty girl and I just adore fried chicken.  Thankfully it is not something which we have very often, even though I do love it so, and I find that more often than not we have it in the form of this oven fried chicken, which isn't necessarily less fattening, but a lot less trouble.  I think it's every bit as tasty.   Seriously.  My kids used to love it when I made this when they were growing up.

When I worked down South at the Manor, there was a huge larder/pantry just off the kitchen through a swinging door. It had an old black slate counter top to keep things cool and it's walls were lined with shelves. At the very back and around the corner there was a huge upright deep freezer and the walls were lined with shelves  full of cut glass bowls and platters and copper and gilt. Next to that on the back wall, there was a huge wine rack filled with wines and liqueurs and cordials and tinctures . .  .

The remaining shelves were stocked with the goods which I needed every day to create the magic in the kitchen that I worked . . . pastas, and flours, grains, tins, jars and packets.   It was a veritable Aladdins cave for the keen cook.  It came with a smell and an aura . . . spiced and earthy and wonderful.

We all have a larder and a pantry.  It may not be a big room with slate shelves . . . it may only be a small cupboard that is set aside and reserved for those things that you deem important enough to have to hand to make the magic work in your kitchen . . . but anyplace you store the genius behind the amazing things which work their way out of your kitchen . . . is a larder/pantry.  It's all a matter of perspective.  Key ingredients. A dash of this and a pinch of that.  Must haves.  Magic wands.  These are my top ten store cupboard ingredients you will never find me without.



1.  An assortment of dried beans and lentils.  If you make sure you always have a variety of dried beans and lentils in the house, you have the makings of a tasty soup or oven bake.   I often opt to bake my own beans.  I also love making lentil and bean soups.  They are not only a great source of fibre, but also protein.  And they will store in a dry and tightly lidded container for a long time without going off.




2.  A variety of good quality dried pasta.  I do like the Napolina brand best of all, but I am a bit of a pasta snob.  I always, always have  . . .  macaroni, penne, spaghetti, fuzilli and lasagne noodles.  I know that the Toddster is not overly fond of pasta, but it's a great economizer when it comes to stretching your budget and filling tummies.  It's also a very adaptable ingredient, lending itself to many flavours and additions.  I have been known to eat nothing but a bowl of buttered and seasoned pasta.    If you have pasta in the larder . . .  you have a meal.



3.  A variety of jarred sauces for pasta.  I am a bit of a snob here as well and have my favourites.  I really like the Napolina best of all and Loyd Grossman is nice as well as Sacla.   I also like Dolmio.   I stock up whenever these jarred sauces are on offer.  They come in handy for all sorts.  Even if it is just to heat them up and dump them onto some boiled pasta when you are in a rush.  We don't always have the time to do things from scratch and a good pasta sauce comes in really handy then!



4.  A variety of cooking oils and olive oil.  I stock a good quality extra virgin for using in salads and dipping, a milder variety for cooking with, a good quality sunflower oil and peanut and sesame oils for frying and stir fries.  Oil is also something which hardly ever goes off.  Do be warned however that nut oils will go off, so if you buy something like walnut oil, refrigerate it.




5.  Good quality sea salt and pepper corns.  Whole, flaked and ground.  It's salt and pepper, but if you pay a bit more you get unadulterated salt and pepper from wholesome sources.



6.  Tinned tomatoes and tomato products. These have to be one of the most versatile of kitchen store cupboard ingredients.   Keep the best tinned tomatoes your money can buy.  Chopped plum in juice, whole plum, sieved (Passata)  and best quality tomato puree (Tomato paste).   I also like to keep a good quality mi-cuit tomato (moister, juicier and richer in flavour than sun dried.)   I always have tons of tinned tomatoes in my larder and have been known to sit down to just a bowl of chilled tomatoes, garnished simply with some flaked sea salt and coarsely ground black pepper along with a piece of buttered bread for my tea.  Delicious!

 

7.  Tinned Tuna and Salmon.  I am a snob here as well.   I always opt for top quality.  I remember an old Italian woman stopping me in the grocery store one time and telling me not to ever buy anything but albacore tuna.  She said the rest was garbage.  She was right.  I know it costs more, but it's worth every penny.  I always have several tins of good quality albacore tuna packed in olive oil for those times when you are longing for a simple supper of a salad or a some of it spread onto sourdough toast.   Same with Salmon.   Great for using in casseroles and fish cakes as well.




8.  Vinegar.   I keep a variety of good quality vinegars on hand at all times.  A good red wine and white wine.   A best quality Balsamico di Modeno, for dipping and special things.   A medium quality Balsamic for everything else.   Raspberry and Tarragon Vinegars, a good quality Apple Cider vinegar and a good quality Sherry Vinegar.  I also keep a bottle of Rice Wine Vinegar for my occasional foray's into Chinese cuisine.



9.  Soy Sauce.  I have several kinds.   A sweet thick asian one called Kejap Manis.   A quality fermented one (Kikkoman) which I keep in the fridge once it's opened, and which I use for sprinkling and in salads . . .  along with both a dark and a light one for cooking with and marinating.

 

10.  Tomato ketchup. Yes, I am a ketchup snob also.  I like Heinz.  To me there are no other kinds. I know the difference.  I like the Heinz best and I always have a bottle of it in the cupboard. I use it in soups and stews and gravies and casseroles . . .  and I love it on my chips.  It's another must.

So, what are your store cupboard favorites?  What are the top ten things YOU can't live without. I really want to know!

I am a huge fan of tinned tomatoes.  It has been ever so and I always, ALWAYS have multiple tins of them in my larder.  I have been known to dine on nothing but a chilled tin of tomatoes sprinkled with lots of black pepper and accompanied with a thick slice of fresh bread spread with softened butter.   I'll wager I am not alone in this.

We're very lucky in that we grow all of our own soft fruits in our back garden.  I freeze what we can't manage to eat fresh so that we can enjoy them in the colder months.  A little taste of summer . . .  it's quite heady . . .

On Sundays if I am really on the ball, I like to throw something into the crockpot before I leave for church so that dinner is ready and waiting for us when we get home.  We're usually starving by that time.  I am much less inclined to munch on something I shouldn't if dinner is ready and waiting!  I reckon I am not alone in that!

 

With the holidays looming I have decided to discount my very popular Cookbooklet entitled, Christmas in the English Kitchen for a limited time only.   Normally this beautifully illustrated cookbooklet sells for the full price of £5, but from now until the end of November, 2014 . . .  I am offering it to you for the low price of only £2.



Forty Eight pages  filled with lots of hints and tips to help to make your Christmas Celebrations the very best ever.  Interspersed between my hints, tips and recipes are my own charming little illustrations.  There are delectable soups and spreads.  Holiday entrees from the traditional to the not so traditional and even something to please your veggie friends.  Stuffings, sauces, vegetables.   Tasty puds and traditional folklore abound.  There is even a printable card for you to share with your friends.



This is delivered as a downloadable PDF file within 24 hours of your payment clearing.   Do make sure you have adobe reader enabled, and be sure to add my e-mail address (mariealicejoan at aol dot com) to your list of contacts.

Anyone who has purchased my cookbooklets in the past will tell you that this is a real bargain.   Thanks so much for looking.

Unfortunately this offer has now ended.  Sorry.

This is one of those recipes that everyone should have in their repertoire.  It's a fab way to use up leftovers from  a roasted bird, be it chicken or turkey.  With the holidays coming up in the not too distant future I wanted to share it with you so that you can bookmark or pin it for when you need it, and if you won't want to wait that long . . .  well, you could always cook a bit of chicken to test it like  . . .  before the holidays, you know.  ;-)