I was recently asked if I would like to road test a fab product in The English Kitchen.  As you know I get sent things from time to time and I always enjoy trying them out and letting you know what I think of them.

The people from Vitamix recently sent me their Vitamix TNC Black to try out and I have spent the last little week or so really putting it through it's paces!

First a little bit about the machine itself . . .

The Vitamix machine is more than just a blender, it's actually a fabulous machine which can create healthy meals in a very quick and easy way.  The Vitamix Total Nutrition Center® lets you perform more than 50 kitchen tasks easier, faster and with better results than you can achieve any other way.

	VARIABLE SPEED CONTROL & HIGH SPEED SETTING The Variable Speed Control allows for flexibility and creativity; fine chop, grind or fully blend ingredients, all in one container. The High Speed Setting allows for maximum processing, especially for thicker ingredients and larger recipes.
	POWERFUL - 2 PEAK OUTPUT HORSEPOWER MOTOR Propels the blade tip speed up to 386 km/h to blend even the toughest ingredients.
	SHATTER-PROOF 2-LITRE CONTAINER With 2 litres of true blending capacity and specially designed to create a powerful vortex for thorough processing.
	SPILL-PROOF LID WITH REMOVABLE LID PLUG Seals securely allowing ingredients to be added while processing.
	METAL-TO-METAL, CONTAINER-TO-BASE COUPLING For maximum durability and long life.
	UNIQUE TAMPER Allows for processing thick, dense ingredients and prevents air pockets from forming.
	EASY-GRIP HANDLE AND SOFT-TOUCH CONTROLS Ergonomically designed for comfort and control.
	PLUS "LET'S GET STARTED!" DVD, "GETTING STARTED GUIDE" and "WHOLE FOODS RECIPES"COOKBOOK Will have you on your way to creating the most delicious and nutritious meals in no time.
	FULL 7-YEAR WARRANTY An impressive warranty that speaks to the reliability and performance of a Vitamix machine.

I've been taking the "Getting Started Guide" and the "Whole Foods Recipes" cookbook that came with it to bed with me for a week now and studying it up really well.  I wanted to give this impressive piece of kit the best workout possible and I also wanted to be able to give each of you an honest opinion of what it can or cannot do.

 

Today I made a hot soup in it, using a recipe from the cookbook that came with it.    "Harvest Cheddar Soup."    The recipe promised a delicious nutitious soup in with about 10 minutes prep time, and 6 to 7 minutes processing time.  You can see all of the ingredients lined up here, ready to go.

 
(here is everything in the machine, just waiting for me to press the on button!)

I wanted to really give the recipe the best chance possible and so I made sure to have all my "mise en place!"  I didn't want to risk leaving anything out.



I boo booed though.  I got the variable speed wrong.  I thought it said variable speed 4 to 5 for 10 minutes, but it really said variable speed 10 for 4 to 5 minutes!  And so . . .  the first thing I did was to overload my machine!!  The Automatic overload Protection option is a built in feature which is designed to protect the machine from overheating!  I'm happy to say that this option works like a charm.  So my 7 minute soup took me a lot longer than 7 minutes because I had to let the  motor cool down.

 

Nevertheless I persevered and after the motor cooled down, I proceeded as per the recipe instructions (always read a recipe a few times first folks, so you don't mess up!) and I ended up with a beautiful thick and delicious soup in . . . I kid you not . . . just a few minutes!  I was amazed at how how it was.  It was steaming hot!  I tried to get a picture of the steam, but I couldn't.  You will just have to take my word for that.



Doesn't that look good???  It sure does, and let me tell you it was amazingly scalding hot!





It was also amazingly delicious and most importantly very healthy!  There is everything in there, as the recipe used all of two already baked potatoes, skin and all, two whole unpeeled granny smith apples, celery, onion, etc.  Only the potatoes were cooked before adding.  Everything else was added raw and it was absolutely amazing to me that it all ended up as a hot soup!

This is a whole foods machine.  It purpotes to  make light work of tearing down the cell walls of fruits and vegetables, making vital nutrients more readily available for your body to absorb. With a Vitamix machine, even the nutrient-packed peels, pulp and seeds can be pulverised and blended into recipes for some of the most health-protecting, disease-preventing dishes and drinks you've ever had.




And after tasting this delicious soup, I can attest that it did just that.

 *Harvest Cheddar Soup*
Makes 6 cups
Printable Recipe

This recipe can be reduced by half and made in smaller containers.  Garnish with sour cream and diced apple. (From the Vitamix Whole Food Recipes book)

2 cups chicken broth (480ml)
2 TBs white wine
1/4 medium onion, peeled
1 stalk celery, cut in half
2 Granny Smith apples, quartered
2 potatoes, baked and quartered
1/8 tsp dried thyme
1/8 tsp ground nutmeg
pinch white pepper
1 cup of shredded cheddar cheese (115g)

 

Place all of the ingredients, except the cheese into the Vitamix container in the order listed and secure the lid.

Select variable 1.

Turn the machine on and quickly increase speed to Variable 10, then to High.

Blend for 6 to 7 minutes or until heavy steam escapes from the vented lid.

Reduce the speed to Variable 4 and remove the lid plug.

Drop in the cheese through the lid plug opening.  Blend for an additional 15 seconds.

Per cup (240ml) serving:  224 cal; 10g protein; 8g Tot fat; 28g Carb

Of course, you know I wouldn't serve a bowl of soup all on it's own, would I?



Of course not!  I baked some tasty Cheddar and Marmite Scones to have along with it!They went down a real treat.  Made from a mixture of whole meal and self raising flours, a sharp cheddar cheese . . . and filled with a subtle flavour of marmite, these were fabulous!



*Cheddar and Marmite Scones*
Makes 8
Printable Recipe

The perfect savoury scone to have with a hot bowl of soup, or with some cold sliced meats and cheese.  Perfect for in the lunch box too!  Healthy and whole meal.

140g self raising flour (1 1/4 cup)
140g wholemeal flour (generous cup)
1 tsp baking powder
50g cold butter, cut into small cubes (3 1/2 TBS)
85g mature cheddar cheese (scant cup)
1 large free range egg
1 TBS Marmite
2 TBS Greek yogurt
3 TBS milk, plus more to glaze

Preheat the oven to 190*C/375*F/ gas 5.  Line a baking sheet with parchment paper.  Set aside.

Whisk together the self raising flour, wholemeal flour, and baking powder  in a large bowl.  Drop in the butter and quickly rub it into the flour mixture using your fingertips until the mixture resembles fine bread crumbs.  Stir in half of the cheese.  Make a well in the centre.

Whisk together the egg, marmite, yogurt and milk.  Pour this all at once into the well in the centre of the flour mixture.  Stir together with a fork to make a soft dough.  If you think the dough is too dry, you may add a bit more milk.  You want a soft, but not sticky dough.

Turn out onto a floured surface,  Pat out to about 1 inch thick.  Cut into rounds with a 2 1/2 inch round cutter, stamping it straight down and lifting it straight up, re-rolling the scraps as necessary, until you have 8 rounds..  Place the scones on the prepared baking sheet.  Brush the tops with some more milk and then sprinkle with the remainder of the cheese.

Bake in the preheated oven for 10 to 12 minutes until golden brown.  Remove to a wire rack to cool..

The machine is very easy to clean.  You just half fill it with warm water, add a few drops of dish soap and blend for about 2 minutes.  Easy peasy lemon squeasy!



Next, I decided to make the Custard Sauce recipe from the book.  The Toddster loves his puddings, and he always loves them with custard.  The recipe in the Vitamix Cookbook promised to make this sauce in 6 minutes.  This time I had cottoned on to how exactly to use it, so I had no mishaps and true to it's word in about 6 minutes I had a delicious Vanilla Custard Sauce.  I did a video of that too, but somehow I lost it.  (I've never claimed to be a techno genius!)  Of course. . . I didn't serve that all on it's own either.  I made Todd a delicious Steamed Apple Pudding to have along with it.  Yes, I know, he is one very spoilt man!  You'll have to come back tomorrow for that recipe, as I am pooped now and ready to take a rest!

The Vitamix also makes delicious ice cream in only 2 minutes, which I will also show you at another time!

In the meantime I have to say that all told I am very impressed with this beautiful machine.  It is soooooo much more than a blender.  It promises to do the work of 10 kitchen appliances and let you perform more than 50 kitchen tasks easier, faster and with better results than you can achieve any other way.

• Blend fresh fruits and vegetables into tasty, fibre-rich whole food juice in 1 minute
• Cook steaming hot soup from fresh vegetables in under 5 minutes
• Create delicious healthy ice cream in only 30 seconds
• Dice, chop or blend ingredients into healthy, preservative-free salsas, dips and more

And . . . I believe it can.  I do, I do, I do, I do . . . I do. Whether you want to elevate your expertise and creativity in the kitchen, or you're just searching for a simple way to feed your family more nutritious meals, the Vitamix machine is an unbeatable value. From breakfast to dinner and from appetizers to desserts, it is destined to become one of the most indispensible kitchen tools you've ever owned.  I wouldn't be without mine now.  In fact, I am going to be ordering the dry container and blade when I get back from my holidays so that I can make my own icing sugar and grind  my own wheat!

 The Vitamix Total Nutrition Centre® is backed by full 7 year warranty and comes complete with a Getting Started DVD, Getting Started Guide Manual and a Whole Foods Cookbook which all go a long ways towards getting you stuck right into healthy cooking quickly and effortlessly.

Many thanks to Aaron at Publicacity, and to the Vitamix people for affording me this fabulous opportunity!

Thank you!  Thank you!  Thank you!!

What is that they say about best laid plans and all that??? Our kitchen, which was supposed to be finished today is only half done and because tomorrow is Good Friday the workman won't be back until Saturday, so here I sit with a completely unworkable kitchen . . . no cooking. It better be done by Saturday afternoon . . . I've got people coming for Easter Dinner!

Anyways, in the meantime I thought I would share some of my favourite Easter Treats with you all, and with any lucky by Saturday afternoon, I'll be cooking up a few of my own!

These cupcakes are really cute. I have used those coconut Ferrero Raffaello Chocolates, cut in half. Don't they look cute? The ears are large marshmallows cut into quarters, and then the cut edges rolled in coloured sugars. Pink dragees are the eyes, and those are pink candy balls for the noses. I also had some candied flowers for an additional touch. Enjoy!



*Easter Bunny Cupcakes*
Makes 18
Printable Recipe

Vanilla cupcakes:
2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable shortening, room temperature
(Crisco, Trex, White Flora)
3/4 cup milk
1 tablespoon vanilla
2 large eggs
A quantity of Vanilla Butter cream icing (see below)
various decorations (marshmallows, coloured candies, etc.)



Pre-heat the oven to 180*C/350*F. Line 18 muffin cups with paper cupcake liners. Set aside.

Whisk the flour, sugar, baking powder and salt together in a large bowl to combine. Add the shortening, milk, vanilla and eggs. Beat with an electric whisk until all the ingredients are just blended. Spoon equal amounts into the paper liners in the muffin cups, filling each one no more than 2/3 full.

Bake for 20 to 22 minutes, or until they test done. (A toothpick inserted in one should come out clean and they should bounce back when lightly touched with a fingertip.) Remove from the pans immediately to wire racks to cool completely before continuing.

Once they are completely cooled, frost and decorate as you wish.

*Vanilla Buttercream*

1/2 cup unsalted butter, softened
4 cups sifted icing sugar
1/4 cup milk
1 tsp vanilla

Place the softened butter into a large bowl. Beat in 2 cups of the icing sugar. Then beat in the milk and the vanilla. Gradually beat in the remaining 2 cups of icing sugar until the icing is thick enough to be of the right spreading consistency. You may not need all of the sugar.




Hot Cross Scones
Your favourite Easter bun, except in a tasty spiced and fruited scone, topped with icing crosses.



Easter Chocolate Crispie Nests
Everyone loves these!! Easy and quick to make. They're a complete doddle!



Hot Cross Buns
M&S are pretty good, but why not try making your own? They're not that hard, really. IF I can make them anyone can!!



Simnel Tart
A flakey tart base of puffed pastry, topped with fruit and marzipan. DEEEE-licious! (and easy too!)



Hot Cross Muffins
Tasty fruited muffins, again with icing crosses.



Bun and Butter Pudding
Use your excess Hot Cross Buns to make this delicious version of bread and butter pudding. (Ok, so if you are like me there's never any excess hot cross buns, but never mind, it's worth buying some just to make this delectable dessert!!)



Hot Cross Buns with a delicious Spiced Fruited Butter
And finally . . . a delicious spiced and fruited butter to serve with your toasted hot cross buns for breakfast on Easter morning, a la Nigel Slater!

I think one of my favourite British flavours has to be the Cherry Bakewell Tart . . . and Bakewell Pudding. Bakewell Tart is an English confection consisting of a shortcrust pastry with a layer of jam and a sponge filling with almonds. The Bakewell Pudding on the other hand is a flaky pastry, with a layer of jam and an egg and almond filling. Some versions of the tart are covered with a layer of fondant. I do confess I love them all . . . the tarts, the pudding and the fondant!



I love the flavours so much that I adapted them to create my very own Cherry Bakewell Whoopie Pies a few years back, and I have to confess they were just about the scrummiest whoopie pies I have ever eaten! I've also created Bakewell Scones, and Raspberry Bakewell Cake, quite successfully and I adore them both!



Today for breakfast I decided to take the Bakewell flavours that little bit further and I created Cherry Bakewell Breakfast Oats! Just imagine it now . . .



Wholesome and hearty oats, rich and creamy . . . flavoured with the scrummy tastes of sour cherries, toasted almonds and dark cherry preserves . . .



The oats so filling and nutritious . . . cooked in milk . . . with just a touch of almond extract . . . stogged full of dried sour cherries . . .



Topped with a swirl of beautiful dark cherry preserves and a scattering of toasted flaked almonds, nutty and sweet . . .



Oh how moreish . . . oh how wonderful . . . this is the type of food that Enid Blyton made me dream about when I was a child!



As I sat there this morning devouring every delicious mouthful, I could almost imagine tucking into a scrummy bowl of this with my mates . . . storing up much needed energy for the adventures that the day ahead might hold . . .
Except there is no parrot named Kiki to amuse us . . . just a mad Cocker named Mitzie, who is in all truth probably quite a bit easier to handle and put up with.



Cherry Bakewell Breakfast Oats. Try some today. You won't be sorry you did and I dare to hazard a guess that it will become a firm favourite in your home as well. We loved this . . . we truly did.

Oh I am a very clever clogs to be sure . . .




*Cherry Bakewell Breakfast Oats*
Serves 2 generously
Printable Recipe

All the flavours of your favourite tart in a beautiful breakfast indulgence.

500ml of milk (2 cups)
80g of rolled oats (Old fashioned) (1 cup)
40g dried cherries (1/4 cup)
1/8 tsp salt
1/2 tsp almond extract
2 TBS black cherry jam
2 TBS toasted flaked almonds

Combine the milk, oats, dried cherries and salt in a medium saucepan. Stir and bring to the boil, stirring. Reduce the heat to a simmer and cook for about 5 minutes, until the oats are softened and the mixture is thickened, stirring occasionally. Stir in the almond extract. Spoon into heated bowls. Swirl a TBS of cherry jam into each and then sprinkle with some toasted almonds. Serve immediately. Delicious!

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!