As you all know I was sent some lovely cookery books to review recently and I have been busy putting them through their paces. I like to try some of the recipes out myself before I give you a nay or a yea!

One might enjoy looking at delicious food photos, but the proof of the pudding is in the eating . . . and I don't think you can judge a good cookery book by it's pictures alone. You have to get stuck in and get your hands dirty! (Note if you click on the pictures of each book it will take you to a page where you may purchase it if you are interested, as well as the link at the end of each book description)



The first one I cooked from was Teashop Treats, from the Reader's Digest. You all remember the Treacle Ginger Loaf I baked from it, I am sure. It was absolutely fabulous! Easily the nicest ginger loaf I have ever baked and eaten . . . so moist and gingery. There were no actual food pictures in the book, but it is filled with lovely little illustrations, that really make it quite delightful. Lots of recipes as well, for creating your very favourite British baking classics at home. Delicious delights such at Hazelnut Meringue Cake and Bara Brith (A Welsh Tea Bread) . . . Rich Chocolate Torte (my mouth water's at the thought), and MACAROONS! Who doesn't love a tasty macaroon?? There's savoury delights as well such as Cheese and Watercress Scones and Potted Ham . . . in short every recipe that anyone could possibly want to put together a tasty afternoon tea party for yourself or to be shared. I just love this little book.

Teashop Treats
ISBN 978-1-78020-041




The second book is Archer's Country Kitchen, by Angela Piper. Most people in the UK are quite aware of the popular radio serial on the BBC called the Archers. (I am not sure if it is available anywhere else.) From the back of the book:

Jennifer Aldridge, long-time resident of Home Farm, Ambridge, loves nothing more than creating delicious treats for her family and friends. Here she shares with us some of her favourite recipes that she has collected through the years. From Susan Carter's simple salmon and Parsley fishcakes to daughter Alice's controversial wedding party menu, there are over 150 mouth-watering seasonal dishes to enjoy.

I know you shouldn't judge a book by it's cover but I was quite taken with the cover on this one. I am most partial to polka dots in any colour . . . and when I cracked it open I was not disappointed! It is beautifully laid out with recipes according to the seasons of the year . . .



It is filled with delightful illustrations and tasty tidbits from the make-believe villagers of Ambridge. I found myself quite entranced with it.



Again, there are not many actual food photographs, (there are a few) but you don't really miss them as the illustrations more than make up for their lack.



There are also monthly Country Kitchen Calendar's scattered through out with all the seasonal holidays and celebrations marked as well as a few recipes that are perfect for that month.



On offer are scrummy sounding delights such as Chocolate Pye in Orange Crust, Mother's Mock Crab, May Day Salad, Grey Gables Coffee Granita and Brandy Syllabub, Angler's Salmon Surprise, and Stuffed Summer Cabbage to name just a few.



I took the time to cook a delicious vegetable stew called "Bert's Potager's Pot" and we were most pleased with it. Chock full of flavour, colour and texture . . . neither one of missed the meat at all. We enjoyed it warm from the oven one day with some delicious rolls, and the leftovers heated up the next day were even better as if that were possible!



*Bert's Potager Pot*
Serves 8 to 10
Printable Recipe

A delicious vegetable stew that can either be cooked on top of the hob or in a slow oven. Adapted from the book Archer's Country Kitchen, by Angela Piper.

2 TBS olive oil
3 large onions, peeld and chopped
450g (1 pound) waxy potatoes, peeled and diced
225g carrots, peeled and sliced (1/2 pound)
1 celeriac, peeled and chopped into 1 inch chunks
225g parsnips, peeled and chopped into 1 inch chunks (1/2 pound)
450ml of vegetable stock ( 15 fluid ounces)
2 bay leaves
salt and black pepper to taste

Heat the oil in a flameproof casserole. Saute the onions until transparent, without colouring, over a moderate heat. Add the potatoes, carrots, celeriac, and parsnips. Cook (sweat) without colouring over a low heat for 510 minutes. Add the stock, bay leaves and seasoning. cover and simmer over low heat for 40 minutes. You can discard the bay leaves at any time. Note from the author: I leave this to cook slowly in the bottom oven (not hotter than 150*C/300*F/ gas 2) until Brian and Adam come in from the fields, and serve it with wholemeal bread and a good chunk of Mature Cheddar Cheese.

I really love this book too! I highly recommend.

Jennifer Aldridge's Archer's Country Kitchen, by Angela Piper
ISBN 978-0-7153-3832-2



Next up Grandma's Quick & Thrifty Cookbook, by Reader's Digest. This is a soft covered book filled with kitchen wisdom from a bygone era, but by no means are the recipes out of date or so old fashioned as to not be worthy of note. From a time when food tasted good and wholesome and nothing was wasted, this is food that is coming back into Vogue with the recent financial turmoil and rising costs we are all having to face.



Although we may all enjoy the flavour and thrift of Grandma's recipes, not all of us have the experience, skills or the time to replicate them. This is a beautiful collection of classic recipes updated for the modern cook, which recall the warmth and security of childhood. All the recipes in the book come with their own special rating for speed and thrift.



There is kitchen wisdom which is filled with tips on how to shop wisely and store things wisely, cutting down on waste time and money. There are ideas on how to stock your pantry, and wisdom on choosing the best produce, fish, poultry and meats possible.



But that's not all . . . there is also advice on Kitchen equipment, cookware, bakeware and useful gadgets. Instructions on how to read a recipe and conversion charts also come in handy. This book would make an excellent gift for anyone just starting out on their culinary journey.



Each recipe is accompanied with a lovely photograph of the finished dish, timings, thrift ratings and time saving hints. The instructions are clear and concise, with such delicious offerings as Beef Pot Roast, Cheese and Leek Tart, Crackling Roast Pork with Fresh Apple Sauce, Smoked Fish with Creamy Parsley Sauce, Sweet and Sour Pork, Bubble and Squeak, Creamy Potato, Egg and Bacon Salad, Irish Soda Bread, Honey Cake, Melting Moments, Shortbread and many, many others . . . more than 200 in total.



I chose to make the Stuffed Jacket Potatoes with Leeks and Cheese. It was very easy for me to cut the proportions in half for just the two of us and they were very easy to make. I usually have leeks and potatoes and cheese in the house and they made a really tasty and satisfactory lunch for the both of us today. I used half fat cheese as well, with no problems. They'd make a tasty light supper as well, accompanied with a mixed salad and some whole grain bread. Very, very scrummo!



*Stuffed Jacket Potatoes with Leeks and Cheese*
Serves 4
Printable Recipe

The perfect light lunch or supper. You can add ham or fried bacon to the filling, or sweet corn and sauteed red pepper. Replace the Cheddar with cream cheese or blue cheese, or scoop out the potato and mash it with avocado and grated cheese. Alternateively instead of the leek, add canned salmon or tuna, chopped fresh chives and grated cheese. Adapted from Grandma's Quick & Thrifty Cookbook, by Readers Digest.

4 large baking potatoes (about 1 KG or 2 1/4 pounds)
1 large leek
1 1/2 TBS butter
125g grated strong cheddar cheese (1 scant cup or 4.5 ounces)

Preheat the oven to 200*C/400*F/ gas mark 6. Scrub the potatoes with a stiff bristled brush and pat dry with paper toweling. Prick them a few times with a fork. Place them into the oven directly onto the oven rack. Bake for 1 1/2 hours, or until the potatoes are soft when tested with a small sharp knife and the skin is crisp.

Trim the darker green section from the leek and discard. Cut the white stalk in half lengthwise and rinse to remove any grit. Drain well and thinly slice. Melt the butter in a frying pan over medium heat. Add the leek and saute for 5 minutes, without colouring, until soft.

Using tongs, remove the potatoes from the oven. Allow to cool slightly and then cut a slice from the top of each. Scoop out the flesh into a bowl, using a spoon. Add the sauteed leek and the cheese to the potato flesh and season with some salt and black pepper. Mix to combine well.

Spoon the mixture back into the potatoes and replace the tops. Place the potatoes onto a baking tray and bake for an additional 10 minutes. Serve hot.

I really like this book too and would highly recommend. It's a great all purpose book for anyone wanting to cut back a bit on money and time, but not flavour!

Grandma's Quick & Thrifty Cookbook, by Reader's Digest
ISBN 978-1-78020-001-9




Last but not least I was given the Reader's Digest Quick Cooking Bible. From the back cover:

You may have been seduced by promises of a three course meal that can be cooked in 30 minutes, but found yourself with a kitchen full of dirty pans, an expensive bill for ingredients and a hungry family wondering why you've been in the kitchen for an hour and dinner still isn't ready. The Reader's Digest Quick Cooking Bible doesn't make any extravagant claims, but it does deliver the goods: 365 recipes which can be prepared from scratch in 30 minutes or less. A few recipes require some slow cooking after preparation, giving you the chance to do something else or just relax with a glass of wine, but most will take you from fridge to plate in under half an hour.

A pretty bold claim indeed!



It is filled with quick and simple recipes using widely available and . . . most importantly, inexpensive ingredients. There are recipes for every day and occasions . . . to treat the unexpected guest, to satisfy the kiddies at teatime, or for a special dinner party.



Each is accompanied with a delicious looking food photo, as well as prep and cook times. The instructions are clear and step by step for every dish. Also included are suggestions for accompaniements and menus to help you plan a whole meal.

There are tips on stocking the fridge, freezer and store cupboard so that you have the means at hand to put together a delicious supper any day of the week.



Tasty offerings include Chicken Thyme and Mushroom Soup, Stir Fried Teriyaki Steak Salad, Garlic Seafood Pasta, Mustard Mayo Sole with Tarragon-Orange Courgettes, Cinnamon Mustard Chicken with Sweet Potatoes and Peppers, Peppered Beef with Pecan Nuts, Fresh Fig Puffs, Sesame Fruit Fritters, and Cinnamon Strawberry Pancake to name but a few.

There are also little sections like 5 Great Ways with a Tin of Tomatoes, 5 Great Meals with a can of Baked Beans, etc.



I found a tasty recipe in that section for a Bean, Cheddar and Potato Bake. It sounded fabulous and like something Todd would really love. Simple ingredients such as minced beef, onions, carrots, potatoes, tinned baked beans, cheese . . . It went together beautifully and was delicious! True to the book's claim, the dish was ready in 30 minutes! We both enjoyed it very much. Hearty, filling, economical and delicious! What more could you want? (Once more I used extra lean beef mince and half fat cheddar cheese, with no problems. I also had no fresh new potatoes, but did have a large tin of already cooked new potatoes, so it was a great store cupboard meal!)



*Bean, Cheddar and Potato Bake*
Serves 4
Printable Recipe

Sort of a beef and bean cottage pie with potatoe cobbles, topped with cheese and baked. Delicious!!

1 onion, peeled and chopped
2 medium carrots, peeled and chopped
500g of lean minced beef (about 1 pound)
300ml of beef stock (1 1/4 cup)
1 to 2 TBS Worcestershire sauce
a bay leaf or a bouquet garni
600g of new potatoes (about 1 1/4 pounds) peeled
420g tin of baked beans (14 ounce tin)
salt and pepper to taste
50g of grated mature Cheddar Cheese (scant half cup)

Preheat the oven to 200*C/400*F/gas mark 6. Place the onion and carrot into a large skillet along with the minced beef. Cook and stir over moderate heat until lightly browned. Add the beef stock, bay leaf and Worcestershire sauce. Bring to the boil and then reduce to a simmer. Cook gently for about 15 minutes.

In the meantime slice the potatoes and parboil them in boiling lightly salted water for about 8 minutes or just until tender. You do not want them to be breaking up. Drain well.

Remove the bay leaf or bouquet garni from the mince mixture. Add the tin of baked beans, undrained and heat through. Taste and adjust seasoning as desired, adding some salt and black pepper if necessary. Spoon half of this mixture into a shallow casserole dish. Top with half of the potato slices. Spoon the remainder of the mince mixture over top and the final layer of potatoes. Scatter the cheese over top to cover.

Bake for 20 minutes, until golden and bubbling.

No surprise here, I highly recommend this book as well.

Reader's Digest Quick Cooking Bible
ISBN 978-1-78020-040-8

All in all, I really liked all of these books and think they would make a fab addition to the family recipe collection. many, many thanks to Crystal from FWMedia for sending me them to test out!

One of the perks of having a food blog is that on occasion you get sent something really nice to try out. Sometimes, it's food . . . other times some new piece of equipment to play with . . . and best of all, sometimes it's a new cookery book!!



Now my husband would argue somewhat with that being the best . . . as he
is nuts mistakingly thinks I have far too many cookbooks already . . . but as any cooking aficionado knows. YOU CAN NEVER HAVE TOO MANY COOKBOOKS!! There . . . it just had to be said.



The people at FW Media recently sent me over a few to try out and I thought I would give the first one a go today. It's called Teashop Treats and is by the Reader's Digest.



I have a few Reader's Digest Cookery books that I've collected through the years. They've always been really good books, and I have to say that, despite it's lack of food photos, this has not disappointed me thus far. It's a small book, only about 8 by 6 inches in size, about the size of a pocket book novel, but don't let it's size fool you. It is chock full of lovely delights.



Tasty goodies such as Strawberry Shortcake or Bath Buns, Blueberry Muffins, Chocolate Cake, Scones . . . and little savouries such as Souffled Salmon Tartlettes. I really should be waiting a few weeks to let you know about this, but after baking this fabulous Ginger Loaf that I baked out of the book today, I just couldn't wait.



This may be the bestest and tastiest Gingerbread Loaf I have ever baked! It's rich, it's spicy . . . it's moist and best of all . . .it's absolutely delicious! I kid you not!! I have fallen in love with this recipe. That's why I couldn't wait to show you.



If this recipe is any indication of the quality of the other recipes in the book, I just know I won't be disappointed . . . because, food photos or not, I give this recipe a resounding 10+ stars with a few rosettes thrown in for good measure!



I do love the quaint little illustrations throughout, which are really very pretty, and I love the size. It has a wonderful combination of what look to be beautiful recipes covering just about anything you might want to serve at an afternoon tea . . . so break out the teapot and get baking . . . coz you are really going to enjoy this one!



I had mine warm . . . spread with cold butter a la Canadienne . . . with a hot cuppa. (Don't you just love that cup! I got it at Gordale Nurseries.)



*Treacle Gingerbread Loaf*
makes one large loaf
Printable Recipe

This has to be one of the tastiest gingerbread loaves I have ever made! Just be sure to use a large enough pan!

butter for greasing
185g plain flour (1 3/4 cup)
110g self raising flour (1 cup, plus 2 TBS)
1 tsp bicarbonate of soda
1 TBS ground ginger
3 tsp ground mixed spice (see my recipe in the
side bar on the right hand side of the page)
140g soft light brown sugar (scant 3/4 cup)
260g black treacle (3/4 cup) (In North America, use molasses)
185ml milk (12 1/2 TBS)
80ml olive oil (5 1/2 TBS)
2 large free range eggs

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 450g loaf tin with butter and line with baking parchment, ensuring that the paper extends 3 cm above the tin.

Sift the flours, soda, ginger and mixed spice into a large bowl. Stir in the sugar until well combines. Whisk together the treacle, milk, olive oil and eggs. Add the flour mixture and stir until combined.

Spoon into the prepared loaf tin and bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. Allow to stand in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Store tightly wrapped and it will stay lovely and moist for days and days.



Oh and in the spirit of always keeping it real . . . do be sure to use the proper sized pan for this. My pan was a bit on the small side and I kinda thought so when I poured the batter into the pan . . . but I ignored the niggling doubt in my mind and went with it anyways . . . now I have a bit of a mess to clean up in my oven . . . but I do have to say, those crunchy bits that were hanging over the sides . . . just as delicious as the rest of it. Yep!! Scrummy deliciousness with the added joy of crunch!

Many thanks to Crystal and the people at FW Media . . . and the Reader's Digest of course!



As you can see from the recipe, it calls for Olive Oil, which is really unsual in a loaf recipe, but which I think gives this tasty loaf all of it's rich moist texture. I was recently sent an assortment of oils to try out from Cooks & Co.uk. I am no stranger to their line of products, having used their real quality olives, roasted peppers and sundried tomatoes in the past. (I just love their roasted Red Peppers Stuffed with Feta Cheese. Beautiful.)

Anyways, they sent me a lovely assortment of oils to try out, including this beautiful bottle of Grapeseed Oil. I thought it was just perfect to use in this recipe and I was not wrong. The flavour is delicate and not at all overpowering, which makes it an excellent choice for using in baked goods, salad dressings and stir fries. It also has a higher burning temperature than most oils, which is a bonus as well. (I also have bottles of a few of their other oils to try out, so look for my opinions on them soon.) In the meantime, this one gets two thumbs up! (RSP: £3.99, 500ml) Many thanks to Simon and the people at cooks&CO!

And now to tackle the mess of spill over in my oven . . . sigh. There is no rest for the wicked.



Cooking in The Cottage today, a delicious Chicken Enchilada Casserole!

As you all know by now, I really love to spoil the Missionaries. They're really great lads and far away from home, doing the Lord's work . . . tramping the streets in all kinds of weather, come what may. The mother in me just can't resist taking care of them in any way that I can. Mitzie loves them too, as you can clearly see!



I was reading my e-mails the other day when this popped up. Kevin and Amanda, Chocolate Chip Lava Cookies. There often isn't anything pertinent to me on that page . . . but sometimes there is a gem hidden amongst the travelogues and product reviews, and that gal takes fab pictures!



Anyways this gave me a great idea of how to really spoil the lads, and I have to confess that two of them are leaving tomorrow for other areas . . . and so I extra specially wanted to give that cheeky chap Elder Hopper an extra superfantastic treat before he leaves, as well as Elder Smith . . . and the other two Elders as well of course.



I have to admit to having a certain soft spot for Elder Hopper though. He's been here six months and it will be hard to see him go. He has become very special to us. I have made him promise to come back one day for a visit. We do have an extra couple of beds going!



I used my own chocolate chip cookie recipe because in my opinion it seriously cannot be improved upon. I've been honing it for over 25 years! When I cooked at the big house I used to bake them at least twice and sometimes three times a week! The Mr and the staff all loved them. I used to have to bake extra batches for him to take when he went away as well. He did love those cookies!



So what I did was take Kevin and Amanda's idea and adapt it to my own cookie recipe.
Am I ever glad these won't be living here for very long.



They are uber dangerous. Those lads spend all day walking . . . they can take it. My hips??? Well, the hips don't lie and mine are telling me now . . . walk away . . . just . . . walk . . . away.



And don't look back! To do so would be to risk being turned into a pillar of salt . . . or lard. Take your pick!



*Chocolate Chip Cookie Cups*
Makes about 24 huge cookies
Printable Recipe

Double the pleasure. Double chocolate chip cookies, filled with a milk chocolate centre. Decadently scrummilicious!

220g of butter, at room temperature
201g of soft light brown sugar (1 cup packed)
191g of granulated sugar (1 cup)
2 large free range eggs
1 TBS pure vanilla
500g of plain flour (3 1/2 cups)
1 tsp fine seasalt
1 tsp bicarbonate of soda
10 ounces of pure chocolate chips, semi sweet (1 1/2 cups)
To fill:
4 ounces milk chocolate chips (1/2 cup), melted

Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease two medium size nonstick muffin tins with nonstick cooking spray. Set aside.

Cream together the butter and both sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla, salt and soda. Stir in the flour until well mixed. Stir in the semi sweet chocolate chips.

Using about 1 dessertspoon measure for each roll the dough into balls. Flatten half of them and place into the prepared muffin tins. Top each with about 1 tsp of the melted milk chocolate chips, taking care to keep it in the middle. Take another ball of dough, flatten it and place it over the melted chocolate and press around the edges lightly to seal the chocolate in. Repeat until all the dough has been used.

Bake in the preheated oven for 15 to 20 minutes, rotating the muffin tins halfway through the baking time. They should be lightly browned on the edges and set. Immediately upon removal from the oven run a sharp knife around the edges to loosen. Allow to cool completely in the muffin tins before popping out. Store in an airtight container.

Note: To serve as a dessert cup, lightly reheat the number of cookies you want in the microwave for a few seconds. Place each on a plate. Top with a scoop of vanilla bean ice cream and drizzle with some chocolate syrup. If you have homemade so much the better!!

I have a fantastic chocolate sauce recipe here. It's the best!



Over in The Cottage today, Carrot Cake Drop Scones.

Can it be possible that we are at the end of January already??? I know! Hasn't the month just flown by! Over in North America kids will be getting ready for Groundhog Day (2nd February) and praying that the groundhog doesn't see his shadow, for if he does . . . there is sure to be at least six more weeks of winter. Crazy but true. I kinda miss Groundhog Day . . . somehow they don't quite get it over here . . . if you greet anyone with the words "Happy Groundhog Day" . . . you are met with either a blank stare . . . or a look which says they are questioning your sanity . . .



You might be asking yourself at this point . . . "What the heck does all this have to do with Lemon and Poppy Seed Drop Scones???" The answer would be absolutely nothing! It's just me babbling on about the first thing that comes into my head . . .



Poppyseed and lemon . . . a quintessential marriage of beautiful proportions . . . they go together oh-so-very -perfectly-well. Kinda like peas and carrots.



In a drop scone? Spread with honey or beautiful lemon curd??? Genius . . . pure genius!! I just love taking something traditional and giving it a unique twist.



Well . . . you just can't get much better than that. (My gas is off again today . . . so once again I can not cook . . . with the stove at any rate. blah . . . )



*Lemon and Poppy Seed Drop Scones*
Family size (must mean at least 4 or five people)

This is another one from my big blue binder. In the amount area it only says family size so I take it to mean that means a lot, because I had a rather large family. Tender and soft with a bit of poppy seed crunch and a hint of lemon, these are fabulous served with honey, or my personal favourite . . . lemon curd.

200g plain flour (2 cups)
¼ tsp salt
2 TBS white sugar
6 tsp baking powder
2 TBS poppy seeds
2 large free range eggs
500ml milk
the grated zest of one unwaxed lemon
2 tsp lemon juice
5 TBS sour cream
4 TBS melted butter
cooking spray for oiling the pan

To serve:
cold butter
Lemon curd (your own homemade or store bought, good quality)
runny honey

Whisk together the flour, salt, sugar, poppyseeds and baking powder in a large bowl. Put the eggs, milk, lemon zest, lemon juice, sour cream and melted butter into a large beaker and whisk them together well. Make a well in the middle of the dry ingredients and pour in the wet ingredients all at once. Whisk together vigorously until they make a smooth batter.

Heat a large non-stick skillet or griddle over medium high heat. Grease lightly with a little bit of oil, swirling it to lightly coat the bottom of the pan, or spray with nonstick cooking spray. Drop the batter onto the heated pan or griddle in heaping dessertspoonfuls. Cook over medium high heat until the surface is coated with small bubbles and the underside is lightly browned before flipping them over to cook and brown the other side. Remove to a plate and keep warm in the oven while you are cooking the rest, using up all the batter. Serve warm with knobs of ice cold butter on top and dollops of lemon curd or runny honey.

These freeze very well. Just pop them between layers of grease proof paper and pop them into a zip lock baggie. You can then take out as many or as few as you want at any given time, warming them up for a few seconds in the microwave.

PS - You can very easily cut this recipe in two if you don't want to make quite so many. I did.



Cooking in The Cottage today, a delicious Quick Beef, Vegetable and Barley Soup!