One of our favourite things to eat here in the UK at this time of year are blackberries and they are pretty much free for the asking, as they grow  wild in the hedgerows all across the country.  They are quite prolific and need little or no care really, which is probably why they can be found in such abundance.  They can be somewhat of a nuisance to home gardeners whose aim is to have a very manicured garden, as they do have a habit of popping up in the most diverse of places, their canes travelling beneath the ground.  I, for one, don't really mind.  We love blackberries and cannot get enough of them when they are at their best, eating them fresh as often as possible . . .  and I  try to freeze as many as I can as well, for winter time treats.   We grown our own in our garden . . .  well, I say that.  We actually planted tayberries, but they've become blackberries for the most part.  The blackberries which grow in the hedgerow bordering our property have taken over somewhat and intermingled with them, so what we have now is a happy mixture of them both.

I usually like to bake something scrummy for our weekend breakfasts.  A breakfast cake of some sort, scones . . .  tea loaves, muffins.   What I bake depends totally on what I have to hand and what kind of a mood I am in.   This week I had some bananas that needed using and so I decided to bake these delicious Banana, Coconut and Macadamia Nut Muffins!

Generally speaking at the weekend I like to bake the Toddster a delicious teatime treat.  Something that I know he will enjoy and that I wouldn't normally bake for him.  He's very fond of scones . . . the problem is so am I.   What to do about that??  I don't know.  I bake em anyways, even if they do get in my mouth.

 

This is a simple recipe, using ordinary things and my most favourite ingredient of all fresh blueberries.  So good for you with their vitamins and anti-oxidents!    Once the dough is made for these you just pat it into a round, place it on the baking sheet and then cut it into wedges, pushing them apart gently for baking.  So good.

 

They bake like a dream and there is no faffing about with cutting them into rounds etc,  all the dough gets used up, so there's no waste.  No tough scones from having to re-roll and cut, etc.



These puff up really nicely, and are stogged full of lovely coconut and lime flavours which go really well with the blueberries.

 

These are beautiful served with a nice cuppa and some blueberry jam . . .  but lemon curd is my chosen poison, and I eat it whenever I can.   I know . . . I'm repeating myself here, but blueberries and lemon are such perfect partners!



Just look at that crisp  coconut and sugar gilding  the top of these delicious bakes!  So good!



And all those blueberries.   So tasty!  Nice.  Nice.



The delicate crunch of coconut and sugar, the sweetness of blueberries, the tang of lime.   What's not to like about these??

 

It is no secret . . . my mother makes the best baking powder biscuits in the world! There is no denying it.



Light, flakey and oh so scrummy . . . with soups, with stews, and on their own . . .
Served up warm with butter and honey . . . or some preserves . . . my . . . my . . . my. You just can't beat them!



There's no surprises here. They're really quite simple, nothing too out of the ordinary, but there are a few tricks to the success of them.



First, light handling. Don't be rough with them. A light touch is the secret behind the flakiness . . . too much handiwork and you get a tough biscuit.



If you want straight sided, tall biscuits . . . pat them out fairly thick, 1/2 inch will do and then cut them with a sharp tap down with the biscuit cutter . . . carefully lift the cutter straight up again. Don't twist, or you'll get lopsided.



Oh they'll still taste delicious, but aesthetically speaking . . . straight sided look oh so much better.



Yep . . . my mom does make the best baking powder biscuits in the world . . . and now you can too!



*Mom's Baking Powder Biscuits*
Makes about 36
Printable Recipe

My mom makes the best baking powder biscuits in the world. Now you can too.

17 ounces plain flour (4 cups)
8 tsp baking powder
1 tsp salt
2 TBS granulated sugar
8 ounces white shortening (1 cup)
2 large free range eggs
12 fluid ounces milk (1 1/2 cups)

Preheat the oven to 180*C/350*F/ gas mark 4. You will need several large baking sheets. No need to grease them.

Whisk together the flour, baking powder, salt and sugar in a bowl. Drop in the shortening and cut it in with two round bladed knives or a pastry blender until the mixture resembles coarse crumbs. Beat together the milk and eggs until well combined. Add to the dry mixture and stir with a fork until you have a soft dough. You may not need all the liquid. Turn out onto a lightly floured board and knead a few times. Pat out to 1/2 inch thickness. Cut out with a sharp 2 inch round cutter, giving the cutter a sharp tap straight down and up without twisting. (Twisting will give you lop sided biscuits.) Place onto the baking sheets, leaving some space in between the biscuits for crispy all around biscuits, or close together for soft sided biscuits.

Bake for 20 to 25 minutes, until well risen and browned. Serve warm. Any leftovers can be stored in an airtight container and reheated in the microwave for a few seconds. These also freeze really well.

 

I confess to being rather lazy at times.  That's why I just love strips cookies.  You know the kind I mean?   You shape them into two flat logs on a baking sheet, create a dip in the middle and then fill that dip with something scrummy and bake.

 

The magic happens when you take them out of the oven and slice them into diagonals . . . what once was two becomes two dozen.  Bingo!  No fuss.  No muss.  It's as simple as cutting them with a knife.  Quick as a wink.

 

I just adore this chocolate and cherry version . . .  with it's rich chocolate  dough and it's sweet Morello Cherry Jam filling.  So delicious!    I just adore jam . . . especially if it is in, on or around biscuits and cakes.  tarts . . .  toast, scones . . . I just adore jam full stop.

 

These have the added scrumminess of a white chocolate drizzle over top.  Soooo good.   Love, Love, LOVE white chocolate too!

 

Altogether, these were quite scrumptious.   I hope you will give them a try.   Resistance is futile.   You will fall in love.   I promise.



*Chocolate and Cherry Diagonals*
Makes 4 dozen
Printable Recipe

Scrummy chocolate cookies, stogged full of chocolate chips, cherry preserves and a drizzle of white chocolate.  Very quick and easy to make!

280g plain flour (2 cups)
2 ounces unsweetened cocoa powder (not drink mix) (1/2 cup), sifted
1/2 tsp bicarbonate of soda
1/4 tsp salt
150g of caster sugar (3/4 cup)
85g of soft light brown sugar (1/2 cup packed)
6 ounces butter, softened (3/4 cup)
2 large free range eggs
12 ounces semi sweet chocolate chips (2 cups)
about 6 TBS Morello cherry preserves
To drizzle:
4 ounces white chocolate, cut into bits

Preheat the oven to 180*C/350*F/ gas mark 4.   Line two large baking sheets with baking parchent.  Butter the parchment lightly.  Set aside.

Cream together the butter and sugars until light and fluffy.  Beat in the eggs one at a time.  Sift together the flour, salt, cocoa powder, and soda.  Stir this into the creamed mixture.  Stir in the chocolate chips.

Shape the dough into 4 (12 inch) long logs on the baking sheets, leaving lots of  space in between them for spreading.  Using your thumb, make a shallow trough down the middle of each.  Spoon the cherry preserves into the troughs.

Bake for 14 to 18 minutes in the heated oven, until a toothpick inserted in the centre of one of the logs comes out clean.

Remove the baking sheets to a wire rack to cool completely.

Carefully melt the white chocolate in a bowl over simmering water. (Don't allow the water to touch the bottom of the bowl, not to get into the chocolate or it will seize.)  Drizzle this over the cooked cookie logs.  Allow to set completely  before proceeding.

Once completely cooled and the white chocolate has set, cut the logs diagonally into 1 inch wide strips.  Store in an airtight container. 

Happy Valentines Day to all you lovers out there. I thought it would be fun to show you what my Valentines menu will be for today.  Yes, I do like to spoil my honey on this special day of the year.  There are those who would rather be taken out for a meal, but I am not one of them.  Nothing beats anything I can cook for myself, seriously.  I am not being bold in saying that.   I am not able to afford to go to a really good restaurant, so I make do at home and in all truth we have a much nicer meal than we could buy out.    We would rather spend any extra cash on going to a film or something like that.

So here you go . . . my Valentines Menu for February 14th, 2014.

Breakfast will be Sweetheart's French Vanilla Eggy Bread.   Heart shaped French Toast, served with crisp bacon and real Maple syrup.  I don't think he will complain! 

 




It will probably be near noon by the time he finishes this so I doubt I will make him any lunch, but I will have something on hand that he can use to hold away the hunger pangs until dinner is served.    I think some of these tasty Ginger Scones will go down a real treat.   I know that they are a particular favourite with him, and with me as they are quick and easy to make, and we both love ginger.

 




  *Gingerbread Scones with a Lemon Glaze*
Makes about 16
Printable Recipe


Delicious scones, with a tender crumb, and a bit of a snap!  The raisins are optional.  So is the chopped candied ginger on top.  Fabulous!

1 ounce butter, softened
55g of soft light brown sugar (1/4 cup, firmly packed)
1 large free range egg yolk
375g self raising flour (2 1/2 cups)
3 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
250ml of buttermilk (1 cup)
2 TBS treacle or golden syrup (can use molasses)
a handful of raisins (optional)
Additional buttermilk for tops

For the Lemon Glaze:
160g icing sugar, sifted (1 cup)
1/2 ounce of butter, melted
1 TBS fresh lemon juice (more if needed)
To decorate some chopped candied ginger or lemon zest(optional)

Preheat the oven to 220*C.425*F/ gas mark 7.  Butter a 9 inch square cake tin.  Set aside.

Cream together the butter, brown sugar and egg yolk until light and fluffy, in a large bowl.  Sift the dry ingredients together.  Mix together the buttermilk and the syrup.  Add the dry ingredients to the creamed ,mixture along with the buttermilk mixture.  Use a knife to cut the buttermilk mixture through the flour to make a soft and sticky dough.  (If using raisins add them now.)  Turn out onto a lightly floured surface and knead lightly until smooth.  Pat out into a 3/4 inch thick round.  Cut with a sharp round 2 inch cutter, tapping straight down and up.  Place the rounds into the baking pan, just barely touching.  Gently knead the scraps and repeat until all are used.  Brush the scones with some additonal buttermilk.

Bake for about 20 minutes, until risen and golden brown.  Remove from the oven and allow to cool for 10 minutes before proceeding.

Whisk together the ingredients for the lemon glaze until you have a smooth drizzable icing.  You may need more lemon juice to give you the right consistency.  Spoon this glaze over the warm scones and decorate the tops with some candied ginger or lemon zest. 

These scones are best made on the day of serving, although they can be frozen for up to 3 months, unglazed.  Thaw in an oven, wrapped in foil, before glazing.




A romantic Dinner for Two in the early evening prior to show time.   These are my picks for the main and for dessert.  Since the main is a couple of nice steaks, I will be serving some salad and a baked potato on the side.   But first up a delicious soup . . .

This cauliflower soup is a real favourite of the Toddsters.  The simple garnish of sauteed mushrooms and chopped chives makes it look really elegant.

 

*Creamy Cauliflower Soup with Sauteed Mushrooms*
Serves 8
Printable Recipe

A deliciously rich and creamy soup topped with a beautiful garnish of sliced mushrooms sauteed until golden brown.

1 large cauliflower, about 3 pounds, trimmed and chopped
1 large potato, peeled and chopped
1 medium onion, peeled and chopped
fine seasalt and ground white pepper
2 TBS butter
4 TBS olive oil
1 1/4 litre of chicken stock (5 cups)
600ml of full fat milk (2 1/2 cups)
142ml carton of double cream (a very generous 1/2 cup)
250g chestnut mushrooms, cleaned and sliced (about 1 pound)
freshly ground black pepper
1 to 2 TBS chopped fresh chives

Heat the butter and half of the oil in a large saucepan.  Add the cauliflower, potato and onions.  Stir to coat then reduce the heat to low and cover.  Allow to sweat for about 10 minutes, stirring every couple of minutes or so to prevent them from catching and colouring.  Pour in the stock and bring it up to the boil.  Add the milk and gently return to the boil, then immediately reduce the heat to low and simmer, uncovered for a firtjer 10 to 15 minutes, until the vegetables are very soft.  Add the cream.   Blitz with a stick blender until smooth.  Season to taste with salt and ground white pepper.  Keep warm.

Heat the remaining oil in a large skillet, until very hot.  Add the mushrooms and flash fry until golden brown.  Season with some salt and black pepper to taste. 

Ladle the hot soup into heated soup bowls.  Top each with some of the fried mushrooms and a sprinkle of chives.  Delicious!   



I will cook my steaks according to my most excellent instructions which you can find here.  This is what works for me.  We like our steaks medium rare.  I think it is a sin to cook any steak worth grilling to well done.  In my honest opinion . . . you are ruining it,but to each their own.

I love this stilton butter on steaks.  It's simple to make and yet it melts over the steaks in a delicious sauce that everyone loves.  Steak and stilton are a marriage made in heaven to be sure . . .



*Stilton Butter*
Makes 8 servings
Printable Recipe

This is excellent shaped into logs, chilled and then sliced and serve atop hot grilled steaks!

3 1/2 ounces butter (scant 1/2 cup) at room temp
6 ounces Stilton cheese (11 1/2 TBS), at room temp
4 TBS finely chopped flat leaf parsley
3 cloves of garlic, peeled and crushed (can use less if you prefer not so strong a flavour)
coarse sea salt to taste
freshly ground black pepper to taste

Place all of the ingredients with the exception of the seasoning into a bowl and mash together until well combined.  I like to use a fork for this.  Season to taste with salt and pepper.  Shape into a log and wrap in wax paper or plastic cling film, twisting the ends to secure.   Chill for at least an hour before use.  Can also be frozen.  Because of the fresh parsley and garlic you cannot keep this much longer than a few days.  Alternately you can use freeze dried parsley and leave out the garlic.



The Toddster is a great lover of old fashioned puddings.  He's not one to drool over a stylish pannacotta or chocolate mousse!  He hates chocolate desserts.  I always cave quite happily to his desires though, as I love a good old fashioned pudding as well.  In this case a delicious Gingered Raspberry and Pear Cobbler.  Served  up with lashings of custard . . .  it's Valentines, why not splurge!  (Note, you can easily cut the recipe in half)



*Gingered Raspberry & Pear Cobbler*
Serves 8
Printable Recipe

A delicious combination that will have them coming back for seconds!

1 TBS butter to butter the pan

For the filling:
95g granulated sugar (1/2 cup)
2 TBS plus 1 tsp cornflour
pinch of fine seasalt
4 large pears, peeled, cored and sliced
1 TBS fresh lemon juice
1/2 pound fresh or frozen raspberries (2 cups)
1 TBS cold butter, cut into small bits

For the topping:
245g  of plain flour (1 3/4 cup)
4 TBS granulated sugar, divided
3/4 tsp baking powder
1/2 tsp fine seasalt
10 TBS cold butter, cut into small bits (5 ounces)
2 ounces candied ginger, chopped (1/3 cup)
165ml plus 1 TBS cold buttermilk, divided  (5.5 fluid ounces plus 1 TBS)

To serve:
Pouring Cream, Custard or Vanilla Bean Ice cream

First make the topping.  Whisk the flour, 3 TBS of the sugar, the baking powder and salt together in a bowl.  Add the butter, and toss to eavenly coat.  Use your fingertips to rub the butter into the flour until you get crumbs the size of peas.  Stir in the candied ginger, then pour in the 5.5 fluid ounces of buttermilk, stirring just until the dry ingredients are moistened.  The dough should be crumbly with visible pieces of butter.  Set aside.

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 9 inch deep dish pie pan.  Set aside.

Rub the sugar, cornflour and salt (for the filling)  together in a large bowl.  Add the pears and lemon juice.  Toss until evenly coated.  Gently fold in the raspberries.  Transfer to the prepared pan.  Dot with the 1 TBS of butter.

Turn the dough for the topping out onto a lightly floured surface.  Gently press together into a 9 inch circle.  Place carefully on top of the fruit.  Brush with the  1 TBS of buttermilk and sprinkle with the remaining 1 TBS of sugar.

Bake in the bottom third of the oven for 30 minutes.  Turn the oven down to 180*C/350*F/ gas mark 4. and bake for an additional 20 minutes, until the pastry is golden brown and the juices are bubbly and thick.  Allow to cool for half an hour before serving.  Serve with pouring cream, custard or ice cream.  Delicious!

I think that after all that spoiling, the Toddster will be a very happy man and in all truth, when he's happy I am happy too!

Happy Valentines Day to you all!