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. 

 

One of the things I missed when I first arrived here in the UK was tinned pumpkin.  It was very difficult to find and if you did find it, it cost you an arm and a leg.  I used to be able to get it at Waitrose down south and Sainsbury's.   Recently I scored big time when our local Aldi had it in as a special deal.  I bought about 20 cans!  Todd thought they would think I was crazy buying so many, but I didn't care.  If there is one thing I have learned in my years over here, it's to take advantage of a chance when you get it, because you might never get another one!  Kind of like making hay while the sun shines!

It was a little cool today and so Todd wanted me to make him some soup for lunch. I didn't do anything special, just opened a couple of tins of Bean and Bacon Soup. He loves that kind.

Follow my blog with Bloglovin

My husband and I have been members of the National Trust for about 10 years now. We both just love visiting historical homes and gardens so it has always been worth it to us. A yearly membership works out a lot cheaper than having to pay entrance fees each time we visit one of the National Trust places.



We recently visited Erddig, which is near Wrexham in Wales. "Widely acclaimed as one of Britain's finest historic houses, Erddig is a fascinating yet unpretentious early 18th-century country house reflecting the upstairs downstairs life of a gentry family over 250 years.

We both thoroughly enjoyed our visit to this great historical home. We found it quite astonishing that the orignal owner of the Estate was simply a "Mr" and not a person of noble birth. Judging by everything that was on this property, he was one very wealthy individual, and one could tell by all of the photographs and paintings that, although they had lots of money and servants, their servants were very much cared for and well treated.



We spent a wonderful day there exploring all the nooks and crannies and the beautiful gardens. So much so, that we plan on going back again soon. There was so much still left to explore, and one visit just didn't do it enough justice.



One of the things we both look forward to when we are visiting these places is having a light lunch in the cafes that are, in most cases, right on the grounds. Lovely little places where you can get everything from soup to nuts . . . always very tasty stuff!

We shared a delicious cheese and onion sandwich and some hot cocoa the day we were there, but right next to the cash register in the cafe was a little leaflet for sale,, containing some of the recipes from Erddig House, dating back to the 1700's.



It was only a pound, so how could I resist!! Of course I had to pick it up!

That night I made us the carrot soup for our tea from the leaflet, and let me tell you . . . it was the MOST delicious carrot soup I have ever, ever eaten! It should have served at least 4 people but Todd and I polished it off between the two of us. NOT A PROBLEM! It was rich and creamy and had the most wonderful flavour. Carrots, potatoes, celery, turnips, onions and lettuce . . . a delicious combination of simple garden fresh ingredients!

This is now our 'alltime' favourite soup.



*Erddig Carrot Soup*
Serves 4 to 6
Printable Recipe

Taken from a 'Receipt Book 1765', the second oldest Erddig cookery book.

2 ounces butter
2 large onions
2 large potatoes
2 pounds carrots
1/2 pound turnips
1/2 head celery
1/4 lettuce
3 1/2 pints (about 7 cups) vegetable stock
salt and pepper to taste

Peel and chop all of the vegetables. Melt the butter in a large pot. Add the onion and saute until golden. Add the potatoes and stir well. Add the remainder of the vegetables and the stock. Bring to the boil, then simmer until all the vegetables are tender. Liquidise. Check for seasoning and adjust as necessary.



I also baked up some very delicious Cheese Scones to have with the soup. They went down a real treat!! You can find the recipe HERE.

(The kitchen in my doll house)

Moving onto the second part of my collection of  recipes which you should know by heart.  I know that a lot of us already know these things off by heart and indeed have our own ways of doing most things, but the beginning cook might not know these things and I felt this could be an invaluable resource for them.  

Whilst may of us older guys and gals probably learned these things from our mum's and grandmum's  . . .  the art of cooking from scratch seems to be disappearing these days.   People do rely a lot on convenience foods.  Heck you can even buy frozen mashed potatoes today, which is surely a lot better tasting than dried potato flakes . . .  but when mashed potatoes are so easy to make . . .  why not make your own.   

I know . . . for the working mum, frozen might be more convenient and I can't say that I blame them for using them . . .  but if you are so inclined and have the time to want to do things from scratch, these are the recipes you should know by heart.  You can find Part one  here.



There is nothing nicer on a plate then a perfect pile of soft, creamy and fluffy mashed potatoes. They go so well with many dishes and are the perfect holder to cradle lashings of delicious gravy.

They are not as hard to make as some people would suppose. Simple and straightforward, as long as you follow a few simple rules.

• use the proper potato. You want a floury type of potato, that is to say one that breaks down well once cooked. You do not want a waxy type of potato, or one that holds it's shape well when cooked. Some great examples of floury potatoes are Maris Piper, Estima, King Edward or Desiree (In North America use a Russet, Idaho or baking potato)
• Do not make the mistake of not cooking the potatoes long enough. Better to err on the side of overcooking than undercooking. You cannot mash a hard lump no matter how hard you try!
• Never add cold butter or milk to cooked potatoes. Always use room temperature or melted butter and gently warmed milk or cream
• Add any liquid to the cooked potatoes slowly. Some days you may need more, some days you may need less. How much can only be determined by adding it slowly.  

 

*Perfect Mashed Potatoes*
Serves 4 to 6
Printable Recipe

Simple and perfect!

2 pounds of large floury potatoes (In the UK a Maris Piper is ideal, in North America
I would use a russet or idaho)
4 ounces unsalted butter (1/2 cup, or one stick)
4 fluid ounces of single cream or full fat milk (1/2 cup) gently warmed
fine seasalt, freshly ground pepper and freshly grated nutmeg

Peel and quarter the potatoes then place the potatoes into a pot of lightly salted water to cover.  Bring to the boil and cook for 20 to 25 minutes until fork tender.  Drain well in a colander and then return them to the hot pot.  Cover with the lid and give them a good shake, which will help to break them up.  Add the butter and warmed cream or milk, adding the latter a little at a time, whilst mashing the potatoes, only adding as much as is needed to give you the correct consistency.  Season to taste with salt, pepper and nutmeg.  The potatoes should be light, fluffy, creamy and  ready to eat.

Note - I often use my electric handwhisk to mash the potatoes.  This helps to insure a smooth mixture without lumps.  I also have a potato ricer, which does a fabulous lump free job. 

Cream Sauce, or  Bechamel (which is the French name for basically the same thing) is the most basic of sauces and the basis for many other sauces such as  cheese sauce, mornay sauce, lemon sauce etc.   Once you have mastered a good cream sauce you are free to explore the many other options available.  I often make it and add cooked baby peas to it and serve it ladled over cooked fish.   It's the basis for macaroni and cheese, and many other delicious dishes, and very easy to make.  These are the quantities for one cup of sauce, to make more just multiply the ingedients.  I normally would not more than double it.

Mornay Sauce - Add 2 TBS of grated Parmesan Cheese and 2 TBS of grated Swiss cheese during the last two minutes of cooking.  Stur until blended.  Just before removing from the heat, beat 2 TBS of the sauce into 1 lightly beaten egg yolk.  Stir the yolk/sauce mixture back into the sauce and add 2 TBS butter.    Continue to cook, stirring, for one minute longer.



There is nothing nicer than a nice plate of warm biscuits,  North American Style (similar to scones) resh from the oven and just waiting for you to spread them with a pat of cold butter and a drizzle of honey.   

These are one of the most basic of the quick breads and I have never known anyone to turn a well made biscuit down.   The important thing to remember about biscuits is to use a light touch with them.   Over working them toughens them.   

Pat them out gently and cut them out with a sharp cutter, using a very sharp quick straight up and down motion and your biscuits will always be perfect!




*Baking Powder Biscuits*
Makes 16
Printable Recipe


Golden brown and crusty outside, meltingly tender inside.

2 cups flour
1/2 tsp salt
4 tsp baking powder
1 TBS sugar
1/2 cup vegetable shortening
2/3 cup of  milk


Preheat the oven to 220*C/425*F/ gas mark 6.  Grease two 8 inch cake tins. Set aside.

Whisk the flour, salt, baking powder and sugar together in a bowl.  Drop in the shortening and cut it into the flour mixture with two knives or a pastry blender until the mixture resembles coarse crumbs.  Add the milk all at once and stur just until the dough forms a ball around the fork.  Turn out onto a lightly floured board and knead about 14 times.  Pat out to 1/2 inch thickness.  Stamp out rounds with a 2 inch biscuit cutter, giving it a sharp tap straight down and up again.  Do not twist.  Place touching each other in the cake pans and bake for 15 to 20 minutes.

If you like biscuits with crusty edges all around, place them 1 inch apart on a baking sheet to bake instead.

Blueberry pancakes - Add a handful of fresh berries to the batter.



There is no more welcome or finer dessert cake than the traditional sponge cake, or Victoria Sponge as it is lovingly called over here in the UK.  It needs no more adornment than a dusting over the top with some confectioner's/Icing sugar and a filling of butter cream and jam.  Using equal amounts of butter, sugar, eggs and flour, it is the simplest of cakes, and yet also the tastiest.

 


*Traditional Victoria Sandwich Cake*
 Makes one 7 inch cake
Printable Recipe  


Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!  Don't be tempted to use all butter.  This is one recipe that is better for the use of a mixture of butter and margarine.

3 ounces of butter, softened (6 TBS)
3 ounces soft margarine (6 TBS)
6 ounces caster sugar (1 cup)
1/4 tsp vanilla extract
3 large eggs, beaten
6 ounces self raising flour (a scant 1 1/2 cups)

To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top


Butter and base line two 7 inch sandwich tins.  Set aside.  Preheat the oven to 180*C/350*F/ gas mark 4.

Cream the butter, margarine, sugar and vanilla together until light in colour and fluffy.  Gradually beat in the eggs, a little at a time, beating well after each addition.  If the mixture begins to curdle, add a spoonful of the flour.

Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter.  Divide the batter evenly between the two cake tins, leveling off the surface.  Make a slight dip in the centre of each.

Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched.  Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.

Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using).  Place the other cake on top, pressing down lightly.  Dust with icing or caster sugar and serve.


I will be back tomorrow with a new and fresh recipe.  I hope you have enjoyed these tried and true recipes and that you have found them useful.  It's a start at any rate!

Kinda like a muffin.



Kinda like a scone.



A delicious quick bread that is shaped like a muffin and as easy to throw together as a muffin is . . . but has the lovely short texture of a scone.

Light, fluffy and buttery, and oh so scrummily crunchy on the outsides.



These are fabulous served straight from the oven with plenty of cold butter and fruit preserves.

Great for breakfast, lunch and even a wonderful teatime treat!



Easy peasy and yummy scrummy!!




*Buttermilk Scone Muffins*
Makes 12
Printable Recipe

Slightly sweet and as easy to make as stirring together some ingredients and dropping them into muffin cups. They take a bit longer to bake, but you are rewarded at the end with delicious muffin shaped scones that are meltingly tender inside and crisply scrummy on the outsides! Delicious served warm with some cold butter and fruit preserves!

360g of plain flour (2 1/2 cups)
2 TBS caster sugar
2 tsp baking powder
1 tsp salt
1/4 tsp of baking soda
10 TBS chilled butter, cut into bits
250ml of buttermilk (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 12 cup medium muffin tin well. Set aside.

Whisk together the flour, sugar, baking powder, salt and soda. Drop in the butter and rub it into the flour mixture until the mixture is mealy. Add the buttermilk and stir it in with a fork, stirring it in until the dough is slightly firm. You may need more buttermilk. You want it stiff, but of dropable consistency.

Drop by dessertspoonfuls into the prepared muffin cups, dividing it equally amongst them.

Bake in the middle of the oven for 40 to 45 minutes, until golden brown and crusty. (Check frequently near the end to make sure they aren't over browing!)

Serve warm

A little while back the people at Panasonic sent me one of their combi-ovens to try out for a month to see how I would get on with it.   This month I am their guest blogger over in their Ideas Kitchen with my Sunshine Granola Recipe.

I did everything I could with the oven during the month that I had it.  I used it to melt butter and chocolate, cook casseroles, make scones . . . baked a cake, pretty much everything I use my regular oven for, with much success.  The nicest bit was that during the hottest bit of the summer, I wasn't having to heat my whole kitchen up by having to turn my regular oven on.  This combi-oven worked just dandy.   (Microwave/grill/convection oven)

I've actually had a combi-oven of my own for quite a while now, since 2009.   I had gotten a cake all ready to go into my regular oven and my regular oven gave up the ghost.   I needed something quick and so I had gone to the store and picked up a combi-oven to use until they could come and fix the regular one.  I had had one way back when yonks and yonks ago in Canada.  My first one was a mammoth. That baby was huge!  But it worked really well.  It did take up a lot of space though.  These newer ones are a lot smaller.  You couldn't roast a turkey in one of them . . . but they are pretty darned good for everything else.



The recipe which I chose to share in the Panasonic kitchen was a recipe for my favourite all time granola.   It's nice and crunchy, and stogged full of fruit and nuts.  There are lots of good things in there like maple syrup and orange juice, and flaked coconut.

 


In short it's a winner.  I cut my original recipe in half so that I could make it in the combi oven and it worked a charm.   Nice and nutty and golden brown with a beautiful crunch.



Why not hop on over to the Panasonic Kitchen to check out the recipe!  It's worth the trip my dears.   Absolutely.   There's lots of goodies there.  I think you'll enjoy!