I'm sure you all remember the Baked and Delicious post I did last month. If not, you can refresh your memories here. I was so impressed with the issue that I got to try out for free that I signed up to receive the remainder of them.



Issues two and three arrived in my post box today and I have to say that I am very impressed. So impressed that after drooling my way through all of the pages poste haste . . . I immediately went into the kitchen and started baking!



What a lovely assortment of recipes and hints. Anglesey Cakes, Tart Tatin, Lemon Drizzle Cake, Sacher Torte, Pizza, Scones, Millefeuille are just a few of the recipes . . . which also included this fantastic Olive, Herb and Parmesan Loaf.



I had all the ingredients in my larder and I could not wait to get started on it. The picture in the magazine looked fabulous! It was so easy to put together and I have to say . . . it smelled gorgeous when it was baking. Wowser, wowser! I could hardly wait to get it out of the oven.



Imagine a savoury quick bread just stogged full of stuffed olives, roasted peppers, herbs and cheese. Each bite was oh so delicious! Kinda like Pizza, except better! I think I may try it with some chopped chorizo or pepperoni in it, or maybe even ham. Oh oh . . . my tastebuds are tingling again! Watch out!



*Savoury Olive, Herb and Parmesan Loaf*
Makes one 2 pound loaf
Printable Recipe

Just the smell of this baking is enough to start your taste buds tingling. A beautiful crusty quick bread, stogged full of stuffed olives, roasted peppers, cheese and herbs. DEEEElicious!!

3 ounces stuffed olives, sliced (3/4 cup)
(You can use a mixture of black and green, or those dried garlic olives, or lemon stuffed, etc.
let your taste buds guide you on this)
3 ounces roasted peppers (about 3/4 cup, drained and sliced)
(you could also use an equal amount of sundried tomatoes, packed
in oil, drained well and slivered)
1 TBS fresh thyme leaves, chopped
1 TBS minced fresh chives
4 ounces grated Parmesan Cheese (1 cup)
12 ounces of plain flour (2 3/4 cup)
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp fine sea salt
1 tsp fine ground black pepper (yes, this is correct)
1 tsp dry mustard powder
2 large free range eggs, beaten
300ml of buttermilk (1 1/4 cups)
3 TBS extra virgin olive oil

for the egg wash:
1 medium free range egg, beaten with a drop of water
to decorate:
slivers of roasted peppers
or sun dried tomatoes, sprigs of fresh thyme
Flakes of sea salt



Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 pound loaf tin and line lengthwise with some parchment paper that overhangs the ends so as to ease lifting it out when done.

Whisk the flour, baking powder, soda, sea salt, dry mustard powder, black pepper, herbs and cheese together in a bowl. Stir in the sliced olives and peppers. Beat together the buttermilk, eggs and olive oil. Add all at once to the dry mixture and then mix together just to combine without overmixing. There should be no dry areas, but it is ok if it seems a bit lumpy. That is actually a good thing. Scrape the mixture into the prepared loaf tin and then smooth the top over. Brush with the egg wash and then sprinkle with a few sprigs of fresh thyme, some flakes of sea salt and some slivered roasted pepper.

Bake for 45 to 50 minutes, until well risen and golden brown. A toothpick inserted into the centre should come out clean. Cool in the pan for at least 10 minutes before lifting out and onto a wire rack to finish cooling completely.

Note: This goes wonderfully with soups and salads. Should it not all get eaten on the day, try the leftovers toasted and spread with butter. Oh so scrummy!! (It is doubtful that you will have any left over but should you, you can keep it for several days wrapped tightly in foil.) I do not recommend freezing.

One of the flavours I love most about Easter is the tasty flavour of a Hot Cross Bun. They have been in the grocery shops over here since Christmas practically, but I like to savour them closer to the holiday. I find it makes them just that much more special! I hate overkill and that's what the shops do . . .



Last year I made Hot Cross Scones, which were fabulous. You can find that recipe HERE. I know you will enjoy them and I plan on making them at least once during the coming weeks.



I also made the traditional Hot Cross Buns. OH so scrummy. Oh, they try to dress them up with all sorts in the shops . . . apples, dates, etc. . . . I am afraid I love the good old fashioned mixed fruit ones best of all. You can find that recipe HERE.



This year I thought I would bake some deliciously different Hot Cross Muffins. All the flavours of a hot cross bun, except in a muffin. Moist and scrummy and on the table in about half an hour's time, including the mixing up!



You can't beat that for almost instant gratification! Stogged full of dried fruit and spiced with the warm flavours of cinnamon, cloves and nutmeg, these are real winners! I hope you'll give them a try!



Only a couple of days until spring officially arrives people!! Yipee!!



*Hot Cross Muffins*
Makes 12
Printable Recipe

All the flavours of a hot cross bun, except a lot quicker and easier to make! Scrummy!

8.5 ounces of plain flour (2 cups)
5 ounces mixed dried fruit (1 cup)
3.5 ounces caster sugar (1/2 cup)
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp bicarbonate of soda
2 large free range eggs
8 fluid ounces of milk (1 cup)
2 ounces of butter, melted (1/4 cup)
2 TBS grated orange rind
4 ounces sifted icing sugar (1 cup)
4 tsp milk (approximately)

Preheat the oven to 200*C/400*F/ gas mark 6. Line a 12 cup muffin tin with paper liners. Set aside.

Measure the flour, dried fruit, sugar, baking powder, cinnamon, nutmeg, cloves,soda and orange rind into a bowl, whisking all well together. Beat together the milk, eggs, and butter. Add all at once to the dry ingredients. Mix together only to moisten. Spoon the batter into the muffin cases.

Bake for 25 minutes, until risen and lightly browned. Remove from the oven. Tip out onto a wire rack to finish cooling completely.

Whisk together the icing sugar ane enough water to make a creamy drizzle. Spoon over top of the cooled muffins in the shape of a cross. Enjoy!

 (Teisen Gaws Gymreig)
Makes 12

In honor of Valentine's Day for my sweetie pie I made the Toddster a Traditional Cream Tea. I do love him an awful lot and I like to spoil him whenever I can. He is really a very easy person to please and doesn't ask much of me. He truly is my sweetie pie.

You will find "Cream Teas" on offer throughout the UK, but they are truly a speciality of the SouthWest . . . Devon and Cornwall areas. I have seen Welsh Cream Teas as well as Cream Teas being offered in many other areas of the UK. In general nowadays, they are offered in Tearooms across the UK wherever someone wants to give an impression of British influence.



A traditional cream tea is comprised of two fresh scones, strawberry jam, clotted cream and a cup of hot tea. I like to use Sultana Scones. You can find my recipe for those HERE. I promise you, they are delicious!



If you don't have homemade strawberry jam or preserves (the best), then you should use a really good quality store bought variety. I like to use Bon Maman or TipTree preserves, because they have lots of lovely chunks of berries in them.



What is clotted Cream:

Rich, thick and indulgent, clotted cream is a delicious cream with the consistency of soft butter. Produced on many Dairy Farms in SouthWest England, it is made by placing un-pastuerized milk in shallow pans over indirect heat. Once warmed it is then left to cool slowly, without disturbing. The cream then rises to the surface and forms 'clots' or 'clouts. It has a nutty, cooked milk flavour, with at least 55 per cent butter fat, giving it a pale yellow colour that is often topped with a deeper yellow crust. It is an essential ingredient in a true "Cream Tea," and makes a fabulously tasty and rich filling for a sponge cake, especially when layered with fresh fruit. It also makes wonderful ice cream!

It's impossible for us to send true clotted cream over to North America because of regulations and such, but it is possible for you to make your own, if you wish. There is a long way . . . and an easy way, (which isn't really clotted cream at all, but tastes pretty good just the same)!

The long way:
Take two cups of heavy cream and heat it in the top of a double boiler over simmering water until reduced by half. It should be thick and creamy and have a golden crust on top.

The easy way:
Beat 8 ounces of cream cheese until fluffy, then whisk in 4 ounces of sour cream and 2 TBS of icing sugar. Put into a serving bowl and chill until ready to use.




We always have herbal tea with ours, because we are Mormons and don't drink regular tea, but having worked as a Chef in a Manor House for many years, I do know how to make a proper cup of tea . . .

One of the biggest complaints of English people visiting the United States is that Americans don’t know how to make "proper" tea. Here’s the proper way to do it, and it doesn't involve dipping a tea bag into a cup and covering it with boiling water . . .

You must first fill a kettle and bring it to the boil. Just before your kettle has reached boiling point, pour a little hot water into the teapot and allow it to stand for about a minute so that the pot is warm. Empty out the hot water from the nicely warmed pot and put in loose tea or tea bags, whichever you prefer.

When the water is boiling (and not before) pour it onto the tea in the teapot. Leave to brew for 3 or 4 minutes and stir it well before you pour it out into hot cups.

Serve with milk, sugar and lemon wedges and let people add as they please. It is a matter of debate as to whether you add the milk to the cup before the tea, or the tea before the milk.



How to assemble your Cream Tea:

Cover your table with a pretty cloth. Set a nice tea plate and warm cup and saucer out for each person, along with a knive and a teaspoon for each. Pretty napkins are a must as well.

Put your clotted cream in a decorative bowl and your preserves in another bowl. Place a tiny spoon in each for serving. Set these out on the table, along with a china plate of fresh sultana scones and warm tea cups. Place the teapot filled with hot tea on the table as well, and then let people help themself to the scones, preserves and clotted cream. (The scones are always served at room temperature and never warm)



Each person splits their own scones in half, then covers one half with a thick dollop of clotted cream and then the other haf with a nice layer of strawberry jam. I like my cream on the bottom, but there are others that like their cream on the top! It's all a matter of personal preference and upbringing!

Pour out your hot cup of tea . . . sit back . . . and enjoy!



Ahhhh . . . Cream Teas . . . they are my only weakness . . . sigh . . .

These cold dismal and dreary January days can get one a bit down after a while. Day after day of drizzle or snow . . . very little sun . . . blah, blah, blah.

Here's one way to perk them up and bring a bit of sunshine into your life! Have a tea party! You don't need anything special . . . or even to invite a whole bunch of people over. Some of the best tea parties of all happen when there's just two of you and a dog!



All you need is a table spread with a fine cloth and some tea . . . in a pot of course, (today we had blackberry and mint and it was delicious!) and cups and saucers.

The perfect afternoon tea should begin with some delicious savouries . . . finger sandwiches, sausage rolls, little toasts, savoury pastries . . . followed with scones (if you wish) and a selection of fancies and cakes.



I decided early on during this particularly dreary day that I was going to treat Todd and I to a traditional English Afternoon tea party. He had no idea what I was up to, as he sat upstairs engrossed in his war games on the computer.



Things don't always go to plan though . . . do they. The dog mischeviously ate half of my first Victoria Sponge when my back was turned. Bad doggie. I seized the engine on my new baby sized food processor, chopping the glace fruit for the florentines. Bad idea. Chop it by hand.



Never mind we got there in the end and Todd was so surprised when I called him down to lunch and he saw what I had been up to.



We sat there smiling and sipping and nibbling . . . all was right with the world, drizzle or not, dog eaten cakes . . . it was fun, plain and simple.



Don't forget to use your pinkies!



*Finger Sandwiches*
makes 18 to 24
Printable Recipe

What would afternoon tea be without a plate of tasty sandwiches? (Choose 3 of the below fillings)

12 thin slices of white or wholemeal bread, crusts removed
(I just buy the bread that already has the crusts removed,
easy peasy, lemon squeasy)
room temperature butter, for spreading
sea salt and freshly ground black pepper as desired

For the egg and cress filling:
2 TBS good quality mayonnaise
1/2 tsp finely grated lemon zest from an unwaxed lemon
2 hard boiled eggs, peeled and chopped
a handful of mustard cress

For the Gentleman's Morsels:
1/4 pound shaved roasted ham
apricot jam, seived
Dijon mustard

For the Roast Beef:
1/4 pound thinly sliced rare roast beef
horseradish mayonnaise
a handful of rocket leaves

For the Parma Ham and Fig filling:
1/4 pound of parma ham
1 ripe fig
1/2 tsp balsamic vinegar
1/2 tsp olive oil
handful of rocket leaves

For the Stilton and Pear filling:
50g of Stilton cheese, thinly sliced (1/4 pound)
1 ripe firm pear



To cut sandwiches, lay your hand on top of the sandwich and lightly press down. Using a serrated knife and a gentle sawing motion, cut diagonally into quarters or lengthways into 3 fingers.

For the egg and cress sandwiches, thinly butter 4 slices of the bread. Combine the mayonnaise, lemon zest, egg and season with some black pepper, folding together well. Spread evenly on half the slices of bread. Sprinkle with the cress and top with the remaining 2 slices of bread. Cut as above.



To make the Gentlemen's Morsels., thinly butter 4 slices of the bread. Spread 2 slices with seived apricot jam. Spread the other 2 with Dijon mustard. Lay the ham evenly over top of 2 slices and top with the other 2. Cut as above.

For the Roast Beef, thinly butter 4 slices of the bread. Spread 2 slices with the horseradish mayonnaise. Top with the roast beef and season to taste. Sprinkle with the rocket and top with the other 2 slices of bread. Cut as above.

For the Parma Ham and Fig sandwiches, thinly butter 4 slices of bread and fold ham on top of two of them. Cut the fig into thin wedges, remove and discard the skin and then arrange the wedges on top of the ham. Whisk the vinegar and oil together. Season with a bit of salt and pepper. Drizzle over the figs. Top with rocket and the remaining slices of buttered bread and cut as above.

To make the Stilton and Pear sandwiches, thinly butter 4 slices of bread. Arrange the stilton over 2 slices of the bread. Slice the pear into thin wedges, removing and discarding the core, then arrange on top of the cheese. Season with black pepper, then top with the remaining slices of bread and cut as above.



*Dark and White Chocolate Florentines*
Makes about 24
Printable Recipe

Sticky, crisp, chewy, gooey. Moreishly addictive.

50g of butter (3 1/2 TBS)
50g of caster sugar (2 TBS)
3 TBS double cream
25g of flaked almonds (1/4 cup)
75g of mixed nuts, chopped (Pistachios, walnuts, hazelnuts, etc.) 3/4 cup
4 glace cherries, chopped
50g of mixed glace fruits (apricots, pineapple, peel, angelica) chopped (1/3 cup)
25g of plain flour (1 heaped TBS)
50g of white chocolate
(2 ounces)
50g of dark chocolate
(2 ounces)

Preheat the oven to 180*C/350*F/ Gas mark 4. Line two baking sheets with parchment paper. Set aside.

Gently heat the butter, sugar and cream together until the butter melts. Bring to the boil and then remove from the heat. Stir in the nuts, cherries, fruit and flour. Mix thoroughly. Drop by teaspoonfuls onto the prepared baking sheets, spacing them well apart.

Bake for 10 minutes, until golden. Remove from the oven and gently press back the edges with a rounded knife to keep a round shape. Allow to cool on the baking sheets for 10 minutes before carefully peeling off the paper and setting on a wire rack to cool completely.

Break the white and dark chocolates into individual bowls. Melt carefully in the microwave without over-heating. (Be careful as white chocolate burns easily.) Alternatively melt in bowls over simmering water. Spread over the bottoms of the florentines, coating half with white and half with dark. Let set before serving.



Ohhh . . . doesn't she have a longing look in her face? I think half a cake is more than enough don't you?

One thing that I always do when I am frying bacon, is to fry extra. It just makes sense. If I am going to to the trouble and the mess . . . why not fry the whole pack instead of just a few slices.



The extra gets carefully wrapped and sealed in a zip lock bag and then frozen so that I have already cooked bacon to hand anytime I may need it. Why pay premium prices for already cooked bacon in the shops when you don't need to.



Cooked bacon is so handy to have in the freezer. Ready for sprinkling on salads, or casseroles . . . the perfect addition to grilled cheese on toast . . . chopped and sprinkled over pizzas . . . or chopped and stirred into these moreishly scrumptious savoury scones!!!



Crunchy on the outside and so soft and flakey on the insides . . . all buttery and stogged full of strong cheddar cheese and . . . lovely bacon. As we all know . . . everything tastes better with bacon! (Peanut butter, cheese, chocolate . . . even jam. Try it some time. You'll see I am right!)



These tasty scones are the perfect addition to a soup meal . . . or with a hearty stew. Great for breakfast . . . on their own or with an egg, scrambled or otherwise. Try making your own breakfast sandwich using these. Just fry an egg (or two) and sandwich them between one of these lovely scones, after having split and toasted it.

Oh man . . . sooooo good! Your husband will love you even more than he does now. I guarantee! They do say the secret way to a man's heart is through the stomach . . .



*Cheese and Bacon Scones*
Makes 15 to 20, depending on how big you cut them
Printable Recipe

Scrumdiddlyumpitiously savoury. Perfect with some sliced ham or cheese, or both. You can vary the spiciness of them by adjusting the amount of cayenne used.

16 ounces (1 pound) plain flour (about 3 1/2 cups)
1 level tsp bicarbonate of soda
1 level tsp of cayenne pepper (or to taste)
1 tsp salt
1 ounce of cold butter, cubed (2 TBS)
4 ouces bacon, grilled and finely chopped with a sharp knife, or
in the food processor
4 ounces strong cheddar cheese, grated (1 cup)
1 medium free range egg
375ml of sour milk or buttermilk (1 2/3 cup)

Preheat the oven to 220*C/425*F/ gas mark 7. Dust a large baking sheet lightly with flour. Set aside.

Sift the flour, soda, cayenne pepper and salt into a large bowl. Drop in the butter and then rub it in with your fingertips until the mixture resembles fine dry bread crumbs. Stir in the bacon and cheese.

Whisk together the egg and milk.

Make a well in the centre of the dry ingredients and pour in the wet. Mix to a soft dough with your hand by running it around the bowl. Try not to knead it as this will develop the gluten which will toughen the scones. Dump the dough out onto a lightly floured surface. (The dough will be quite sticky) Pat out with floured hands until you get a square 3/4 inch thick. Using a pizza cutter, cut it into 15 to 20 squares. (Alternately you can cut them out with a sharp knife or a 2 inch round cutter) Place onto the floured baking sheet leaving about 2 inches between each.

Bake for 10 to 14 minutes until well risen and golden brown. Allow to cool on a wire rack.

For a long time in Ireland the only bread readily available, except for in the cities, was Soda Bread. Easy to bake on a hearth stone or in an oven, it was quick to make and as likely to be served with the main meal of the day to soak up gravy as it was to appear with breakfast in the morning.



The one I have here today is the cake type. Simply mixed, kneaded lightly and then shaped into a round and baked on a baking sheet or baking stone. There is also a flat type, or farl. which is more like a heavy pancake, rolled out and cut into triangles, and then baked on a griddle or in a heavy skillet rather than in an oven.



Both are equally as easy to make and delicious . . . as long as you follow a few rules, main one being to handle the dough as little as possible . . . kinda like scones or American style biscuits. I like to make sure all my ingredients, including the buttermilk are at room temperature as well.

Sift the dry ingredients together a few times to aerate the flour, and evenly distribute the soda throughout. Put the sifted dry ingredients in a good big bowl (you want stirring room) and make a well in the center. Pour about three-quarters of the buttermilk in, and start mixing in with your fingers, the two best tools ever invented. You are trying to achieve a dough that is raggy and very soft, but the lumps and rags of it should look dryish and "floury", while still being extremely squishy if you poke them. Add more liquid sparingly if you think you need it.



Blend quickly and lightly until the whole mass of dough has become this raggy consistency. Then turn the contents of the bowl out immediately onto a lightly floured board or work surface, and start to knead. Don't knead it for any longer than about 15 seconds. Any longer than that and you risk a tough bread. Lightly shape it into a rough round about 6-8 inches in diameter, and put it on the baking sheet (which should be dusted lightly with flour first). Then use a very sharp knife to cut a cross right across the round. The cuts should go about halfway down through the sides of the circle of dough, so that the loaf will "flower" properly.



Bake for a good 45 minutes, without disturbing, and then tap the bottom. If it sounds hollowish it is done! For a crunchy crust, put on a rack to cool. For a softer crust, as above, wrap the cake in a clean dishcloth as soon as it comes out of the oven. I Like mine warm and spread with butter and sweet red jam.

I think it's the child in me. I just can't help myself.



*Irish Soda Bread*
Makes 1 loaf
Printable Recipe

Quick, easy and tasty. Those Irish sure know what they are doing!

450g of plain flour (about 3 1/2 cups)
1 tsp salt
1 tsp sugar (optional)
1 tsp baking powder
14 fluid ounces of buttermilk (1 3/4 cups)

Preheat the oven to 220*C/425*F/ gas mark 7. Lightly butter a baking tray. Set aside.

Sift the flour, salt, and baking powder into a bowl. Whisk in sugar if using. Make a well in the centre. Pour in most of the butter milk, holding a little back. Use your fingers and get stuck in mixing it all well together to make a soft, but not sticky dough. If necessary add the remaining buttermilk.

Tip out onto a lightly floured surface and knead lightly. It's important not to overknead the dough. 15 to 20 seconds is enough time. . Shape into an 8 inch round. Place onto the prepared baking tray.

Bake for 25 to 30 minutes. Test that the loaf is cooked by turning it over and tapping it on the bottom with yout knuckles. It should sound hollow. Place on a wire rack to cool. Serve cut into slices. Goes well with soup and stews.