We are coming into Strawberry season here in the UK now, and I will put my hand up and say that Strawberry season is one of my favourite food seasons.
I purposefully do not buy strawberries at any other time of the year, or imported berries, because in all honesty . . . they just don't cut the mustard! This Buttermilk Cake is a must during Strawberry Season because it is just so darned perfect for eating with berries and cream!
It really is a beautiful cake and perfect to serve with these lovely fresh berries.
It really is a beautiful cake and perfect to serve with these lovely fresh berries.
But it also goes very well with all sorts of other fruit . . . blueberries, blackberries, peaches, nectarines, etc. You pick the fruit and this cake is the perfect canvas to support them!
Its moist and dense and very, very moreish. Even without any fruit and cream.
Just a slice of this beautiful cake goes down very well with a nice hot drink on it's own without anything else.
But don't take my word for it. Bake it and see for yourself. I think you better get ready to fall in love. ☺
*Buttermilk Cake*
Makes one large nine inch cake
To serve: (optional)
375ml of double cream (1 1/2 cups whipping cream)
1 1/2 pints fresh strawberries, sliced
icing sugar to dust.
Bon Appetit!
This is a quick and simple dish I have been wanting to make for quite some time now. I originally saw it on Pinterest, attributed to a blog called South In Your Mouth, who got it from someone else, who got it from someone else and so on and so on. You know how it goes. I adapted it to our own tastes and we were both very happy with the end result! This is the perfect quick and simple supper for those nights when you just can't be asked to cook!
I picked up some lovely flat peaches at the shops at the weekend, and they weren't too hard, and not mealy. They were just right. We had a couple just eaten out of hand and then I used several to make this delicious salad which we enjoyed for lunch!
I took advantage of a bargain I got on some extra lean ground beef, or beef mince as it is called over here, the other day and made a huge pot of bolognese sauce to put in the freezer. I often do this, doubling or tripling the recipe and then freezing the sauce in 2 cup containers, just the right size for me to haul out on busy days to have with spaghetti, or to use in casseroles such as this delicious one I am showing you here today!
This is such a simple casserole to make and as easy as thawing out a container of bolognese, and boiling a quantity of macaroni. Easy peasy. Layered together with some ricotta and other cheeses, it is so quick and easy to throw together. I used mozzarella, strong cheddar and parmigiana reggiano cheeses this time, but you can easily just use a ready grated cheese mix from the shops, or your own tasty combination.
And Todd didn't complain too much about it being pasta . . . I think I'm wearing him down! ;-)
(Don't worry I have both recipes on the one page. If you click on the printable recipe beneath the Mock Lasagne title, it will print out both recipes. No need to click twice.)
*Mock Lasagne Casserole*
Serves 6 to 8
(warmed through)
8 ounces of macaroni, cooked, drained, rinsed and drained again
A Really Good Bolognese Sauce*
Makes 6 servings
Just
the way I've always done it. Simple. Delicious. Easy. A hearty sauce
that can be used on top of spaghetti, in lasagnas and bakes, or as the
Toddster enjoys it, ladled over potatoes.
500g of extra lean ground beef mince (a generous pound)
1 TBS olive oil
1 large onion, peeled and finely chopped
1 green pepper, trimmed, seeded and finely chopped
3 fat cloves of garlic peeled and minced
225ml of good red wine
1 (400g) tin of chopped Italian tomatoes in juice (14 ounce)
1 (500g) carton of tomato passata (tomato sauce about 2 cups)
1 TBS tomato puree (tomato paste)
1 tsp good balsamic vinegar
1 tsp dried oregano flakes
2 tsp dried basil flakes
1 TBS parsley flakes
1 TBS sugar
pinch ground cloves
1 tsp salt
1/4 tsp ground black pepper
1 large bay leaf, broken in half
the rind of one wedge of Parmesan (never throw those away!)
(alternately you can use about 2 TBS of grated parmesan cheese)
pinch of hot pepper flakes (optional)
Heat
the olive oil in a large saucepan. Add the onion and peppers. Cook,
stirring for several minutes, until softened. Crumble in the ground
beef and garlic. Dry scramble until the beef is no longer pink. Pour
on the wine. Bring to the boil and then boil it until the wine has
almost evaporated. Add the remaining ingredients, with the exception of
the Parmesan. Bring to the boil, then reduce to a very low simmer.
Set a cover on top, slightly ajar. Simmer over very low heat for about
an hour, stirring occasionally. If you think it is getting too thick
you can thin it with a bit of beef stock if necessary. Add the cheese
rind, or grated Parmesan. Cover again and cook for another half an
hour. Prior to serving discard the rind and the bay leaf. The sauce is
now ready to use as you wish.
Note: Any leftovers can be frozen in containers for up to six months. Just thaw and reheat as needed.
This recipe is adapted from one which was in the May Issue of Delicious Magazine and accredited to Middle Eastern Chef Sabrina Ghayour. From the moment I saw it I was intrigued . . . dark chocolate? Pistachio nuts? Count me in! I love both those things!
One of the Elders recently had a Birthday and I actually knew about it in time to bake him a cake. Normally I don't find out until it is too late!!
I decided to bake him an Orange Layer Cake and it was the perfect choice!
When I told him what kind cake it was, he was really excited.
He said he loves orange cakes! I reckon I was inspired to bake it!
One of the reasons I chose this particular cake was that it makes a tiny cake, only six inches in diameter, and . . . I didn't want a lot of cake hanging around here after the fact.
I am a very weak person and I love cake. As a diabetic, I need to keep temptations like that out of my way as much as possible.
Another reason why I chose this cake was because its a very delicious cake! Moist and buttery, just like a cake should be . . .
With a beautifully moreish orange buttercream filling and topping. You can't really go wrong!
I couldn't really take any photos of it until the morning after. I hope you don't mind and I hope that you will bake this cake.
Its a delicious cake, simple to make, and goes down a real treat with anyone who I serve it to!
*Orange Layer Cake*
Makes 1 (6-inch) layer cake 
Two very happy Missionary Elders!
Bon Appetit!
I used some of that chicken I poached the other day and made a pot pie for our supper the other night. It gave me the chance to use my new pie dish and my new Cockeral/Rooster Pie Funnel.
It's just so adorable, and well, Chicken Pot Pie . . . what's not to like? I love pies of any kind, but chicken pies are my favorite.
I was watching the Pioneer Woman cook a Chicken Pot Pie the day I made this, and she inspired me to want to make one for us, but I have my own way of doing things.
I had a mother who made great pies, and she taught me to do the same.
Just look at that rooster sitting there all proud . . . so cute, but I am eyeballing that little speck of gravy which bubbled up on the side. Tasty. Tasty.
There it is again, down in the corner . . . I love it when the juices bubble up over the crust in a pie. Don't you? Those are the most delicious bits.
The filling is really simple, just chicken, carrots, parsnips, celery, onions and mushrooms. I normally also add peas also, but didn't have any that day.
The filling is really simple, just chicken, carrots, parsnips, celery, onions and mushrooms. I normally also add peas also, but didn't have any that day.
The gravy is flavoured with summer savory and thyme . . . and yes there is a smidgen of cream in there.
Normally I would use leftover gravy, but this day I didn't have leftover gravy, so I had to make a sauce from scratch.
All we needed was a salad on the side and the leftovers were mighty tasty too. You just can't beat a nice pie for supper.
*Chicken and Mushroom Pot Pie*
Serves 6
1 parsnip, peeled and finely chopped
1 stalk celery, finely chopped
1 large handful of mushrooms, finely sliced
2 TBS flour
salt and black pepper to taste
1/2 tsp summer savory
1/4 tsp dried thyme
350ml of chicken stock (1 1/2 cups)
3 chicken breast fillets, poached and broken into chunks
4 ounces plain flour (1 1/4 cup)
pinch of salt
1 ounce of butter (scant 2 TBS)
1 ounce of vegetable shortening (Scant 2 TBS)
2 TBS cold water
1 egg beaten together with 2 TBS water.
Add the cold water all at once, and stir in with a
fork. Blend quickly until the mixture clings together in a ball, leaving
the sides of the bowl clean. Turn the dough onto a lightly floured
surface and knead a couple times, lightly, to make a smooth fairly stiff
dough. Let rest, covered, for at least 10 minutes before using.
Melt
the butter for the filling in a large skillet. Add all of the
vegetables. Cook and stir, until the onion turns translucent and the
vegetables start to soften. Sprinkle the flour over top of the
vegetables. Stir in the chicken stock and the cream. Cook and stir until the mixture
thickens. Add the seasoning and herbs. Stir in the chicken. Pour
this mixture into a pie dish large enough to hold it.
Trim,
flute and press the edges. Cut several slits in top to vent. Brush the
top with beaten egg. Place onto a baking sheet.
Wades Milton Brook Pie Funnel is created in Stoke On Trent by Wade's Potteries. It is microwave salfe, dishwasher safe, freezer safe and oven safe. Simply place the pie funnel in the centre of the pie dish before filling. Pour in the filling around the pie funnel, drape the top crust over top and push down until the character and steam hole are revealed. They come in a variety of styles, including cherries and a duck.
You can buy them at The Kitchen Cook Shop for £9.95. I love it! It somehow makes a tasty dish even tastier, and it works a charm!
Many thanks to Eddingtons for sending it to me.
Note- although I was sent this product free of charge any and all opinions are my own. I was not required to write a positive review.
Hooray for the warmer weather and salad season. Salad cream is an ingredient which is used frequently over here in the UK, and quite traditional when it comes to salads. You can buy it in jars and bottles at the shops.
More often than not if you eat out in a medium priced restaurant, salad cream will be the only salad dressing on offer. It also comes in little packets like the ketchup and vinegar and brown sauces.
I often use it in Potato Salads, and coleslaw types of salads. It is a lot tangier than mayonnaise and adds a really special touch.
It can be somewhat difficult to find in North America however and so today I am showing you how you can very easily make your own. In all truth, I like the homemade salad cream much better than the storebought variety, but that is often the case with most things.
Its very simple to make actually. I am betting you most likely have everything in your house right now that you need to use to make some for yourself.
It uses very simple ingredients. A bit of flour, white sugar, dry mustard powder, eggs and white wine vinegar, whisked together and cooked over simmering water.
You might be surprised to know that there is actually real cream in it. There is nothing artificial here! It gets whisked into the thickened mixture after cooling it. A bit of lemon juice and some seasoning and Bob's your Uncle!
You have the perfect mixture for all of your summer salad needs! It will keep for up to 2 weeks in the refrigerator and makes about 1 1/4 cups. So no waste here either.
WHAT YOU NEED TO MAKE HOMEMADE SALAD CREAM
This
is delicious. Perfect for drizzling over salads or using in potato and
pasta salads, sandwiches, etc. It is a bit tarter than mayonnaise.
HOW TO MAKE HOMEMADE SALAD CREAM
Whisk in the eggs, one at a time. Whisk in the
vinegar.
Place the bowl over a saucepan of simmering water.
(Alternately you can put it in the top of a double boiler over simmering
water.) Don't allow the bottom of the bowl to touch the water.
Cook
over the simmering water, stirring constantly until thickened and
warmed. This will take 5 to 6 minutes.
Remove from the heat and allow
to cool to room temperature.
Whisk in the cream and a squeeze of lemon
juice. Taste and adjust seasoning with salt as required. Scrape into a
jar and cover tightly.
Keep in the refrigerator. Will keep from
between one and two weeks.
All of them are delicious and will serve to help you use up some of that delicious salad cream you have made. This really is fabulously tasty!
Yield: 1 1/4 cups
Homemade Salad Cream
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
This is delicious. Perfect for drizzling over salads or using in potato and pasta salads, sandwiches, etc. It is a bit tarter than mayonnaise. This will last for one to two weeks.
Ingredients
- 1 TBS plain flour
- 4 tsp caster sugar (finely granulated)
- 2 tsp dry English Mustard powder
- salt
- 2 large free range eggs
- 100ml white wine vinegar (3 1/2 fluid ounces)
- 150ml of double cream (5 fluid ounces whipping cream)
- a squeeze of lemon juice
Instructions
- Whisk the flour, sugar, mustard powder and a healthy pinch of salt together in a glass bowl.
- Whisk in the eggs, one at a time. Whisk in the vinegar. Place the bowl over a saucepan of simmering water. (Alternately you can put it in the top of a double boiler over simmering water.) Don't allow the bottom of the bowl to touch the water.
- Cook over the simmering water, stirring constantly until thickened and warmed. This will take 5 to 6 minutes.
- Remove from the heat and allow to cool to room temperature.
- Whisk in the cream and a squeeze of lemon juice. Taste and adjust seasoning with salt as required.
- Scrape into a jar and cover tightly. Keep in the refrigerator. Will keep from between one and two weeks.
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Creamy Macaroni Salad
As an adult I have come to love pasta salads, and none better than plain old macaroni salad. There is so much you can do with it. Macaroni is the perfect canvas on which to play with your favourite flavour combinations.
This salad is a combination of what I think are the best elements of any macaroni salad I have ever eaten. Simple and delicious.
Mom's Potato Salad
Some people add too much to their potato salad . . . it's like a free-for-all of potato and colour. I don't think chopped peppers and the like add anything much to it . . . nor do olives.
When it comes to a great potato salad . . . simple is the best of all. Just like mom's. And sorry folks, my mom's was the best potato salad ever. Oh how I miss her.
Baked Potato Salad
Baked Potato salad has always been one of my favourite types of potato salad. I have a tried and true recipe that I have been making for years and years. It's very good and everyone I make it for just loves it.
It's quite, quite delicious . . . but then you would expect a salad loaded with mayo, sour cream, cheese and bacon to be rather scrummy wouldn't you! This is a lightened up version. You can find my original full fat recipe here.
Creamy Potato Gnocchi Salad.
I am of the opinion that you can treat gnocchi in just about the same way as you would treat a boiled potato, or any other type of pasta. I love to stretch boundaries of cooking.
I thought I would try turning it into a type of potato salad, except it would be a gnocchi salad, a creamy Potato Gnocchi Salad. It totally worked!
Enjoy!
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Welcome June! I love June, its one of the nicest months of the year. The gardens are at their best, bursting out all over with bloom on every bush. We tend to have more sunny days than rainy days, and our BBQ goes into over-use! Salad days. And this is a salad that we both really love!
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