I think if you ask most women you will find that the one thing that is very dear to their heart is chocolate.  Oh, I know there are some exceptions to the rule, but in this house, for this woman . . . chocolate anything plucks the strings of my chocolate loving heart.

Here, today . . . for Mother's Day are some of my all time favourite Chocolate Desserts.  From the simple to the sublime . . .   Happy Mother's Day to all my UK Friends!

  

*Millionaires' Shortbread*
Makes 24 squares
Printable Recipe

These are fabulous. The three textures . . . crisp shortbread base, gooey caramel centre and the crisp chocolate shell on top make for a decadently moreish bar. Bet you can't eat just one!!

For the Shortbread Base:
9 ounces flour
3 ounces caster sugar
6 ounces butter, cut into bits
For the Caramel:
4 ounces butter
4 ounces soft light brown sugar
2 - 397g tins of sweetened condensed milk
For the chocolate topping:
7 ounces good quality plain chocolate




Pre-heat the oven to 180*C/375*F. Butter a 13 by 9 inch swiss roll tin. Set aside.

Weigh the flour, sugar and butter into a bowl. Rub the butter into the flour and sugar with your fingertips until the mixture resembles fine breadcrumbs. Knead the mixture until it forms a dough. Press this into the base of the prepared tin, smoothing out evenly. Prick all over with a fork. Bake for 20 minutes, until firm to the touch and very lightly browned. Remove from the oven and cool.

To make the caramel, place all the caramel ingredients into a saucepan. Heat gently until the sugar has dissolved, stirring constantly. Bring to the boil, still stirring, then reduce the heat to low and cook very gently for about 5 minutes or so until the mixture has thickened slightly. Do not stop stirring as the mixture will catch and burn if you don't keep it moving. Remove from the heat and pour over the cooled shortbread base. Allow to cool completely.

To make the chocolate topping, break the chocolate into pieces and place into a bowl that you have set over simmering water. (Don't allow the bowl to touch the water) Melt completely, stirring occasionally. Pour over the cold caramel and leave to set. Cut into squares or bars to serve.

Note - you can vary the chocolate topping by melting about 3 ounces of each, dark, milk and white chocolate separately. Drop by dollops onto the top of the caramel and lightly swirl together to cover. Leave to set before cutting.



*Chocolate Cola Cake*
serves 8
Printable Recipe

A deliciously moist chocolate cake with a chocolate cola buttercream icing. Serve with a tasty chocolate sauce and some mini marshmallows for an extra special treat.

For the cake:
250g butter (1 cup plus 2 TBS)
250g self raising flour (1 3/4 cup)
300g golden caster sugar (11/2 cup)
3 heaped TBS cocoa powder, sifted
generous pinch of baking soda
200ml of cola drink (slightly more than 3/4 cup)
75ml milk (1/4 cup)
2 large eggs, beaten
1 tsp vanilla extract

For the buttercream icing:
60g butter, softened (4 1/2 TBS)
200g icing sugar, sifted (1 1/2 cups approx.)
2 to 3 TBS cocoa powder, sifted
2 TBS cola drink

For the sauce:
4 ounces heavy cream (1/2 cup)
3 Tbsp butter, cut into small pieces
70g caster sugar (1/3 cup)
60g dark brown sugar, firmly packed (1/3 cup)
pinch salt
60g sifted cocoa powder (1/2 cup)

To serve: Mini marshmallows

Pre-heat the oven to 180*C/350*F. Butter a 9 inch loose bottomed round cake pan. Set aside.

Whisk the flour, sugar, cocoa powder and baking soda together in a large bowl. Melt the butter and cola together. Add to the dry ingredients along with the milk, eggs and vanilla. Mix gently bur thoroughly. Pour into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Remove to a wire rack to cool.

Beat together all the ingredients together for the icing until smooth and fluffy. Spread over cooled cake.

To make the sauce, melt the butter and sugars together until they no longer feel grainy. Whisk in the cream and heat through. Whisk in the cocoa powder until smooth.

Cut the cake into slices to serve. Sprinkle with some marshmallows and spoon some of the chocolate sauce over top.



*Chocolate Chunk Muffins*
Makes 8 muffins
Printable Recipe

Lovely big and moist muffins, chock full of delicious chunks of chocolate. Mmm . . . mmm . . . good!

180g of plain flour (1 1/2 cups)
150g of caster sugar (3/4 cup)
1/2 tsp salt
2 tsp baking powder
80ml of vegetable oil (1/3 cup)
1 large free range egg
80ml of milk (1/3 cup)
1 tsp vanilla extract
9 ounces of good quality chocolate cut into chunks (1 1/2 cup)
(I favour Green and Black's Organic Dark  Milk chocolate myself)



Preheat oven to 180*C/350*F/ gas mark 4. Line 8 muffin cups with paper liners. (Fill the remaining cups 1/4 with water to help prevent the pan from scorching). Set aside.

Whisk the flour, sugar, salt, and baking powder together. Whisk together the oil, egg, milk and vanilla. Add all at once to the flour mixture. Mix only until the dry ingredients are moistened, without overmixing. Fold in the chocolate chips.

Using an ice cream scoop, place one scoop into each lined cup. Bake for 20 to 25 minutes, or until well risen and a toothpick inserted in the centre comes out clean. Delicious warm or cold!

 

*Sea Salt Chocolate Snaps*
Makes 8 to 10 snaps
Printable Recipe

Sweet, rich, salty, crunchy . . . there isn't a sense these don't tingle!

100g (3 1/2 ounces) dark chocolate (You want a good quality one
with at least 70% cocoa solids. I used Lindt)
a good handful of shelled pistachio nuts, roughly chopped
a handful of raw macadamia nuts, roughly chopped
7 or 8 cubes of candied ginger, roughly chopped
a handful of dried cranberries, roughly chopped
flakes of sea salt

 

Break the chocolate up and place it into a bowl. Place the bowl over simmering water, without allowing the bottom of the bowl to touch the water. Leave alone without stirring for about 8 minutes. Halfway through the melting time, push the unmelted chocolate down into the melted parts. Turn out the heat and just let sit until it is all melted.

Line a large baking sheet with some non stick baking paper. Spoon out little disc shapes of the melted chocolate onto the paper, spreading it out thinly with the bottom of the spoon. While the chocolate is still warm, scatter the chopped nuts and fruits in combination over the chocolate. (Pistachio and cranberries are nice. Macadamia and cranberries are also nice. Macadamia and ginger is lovely as well.) Sprinkle a little sea salt over each.

Place the tray in the refrigerator to chill for 15 to 20 minutes. Carefully lift from the paper and serve.

 

*Flourless Chocolate Cake*
Makes one 9 inch cake
Printable Recipe
There are a lot of versions of this floating around. This is the one I use. When I cheffed at the Manor, this was the one my boss always requested.

8 ounces semi sweet chocolate, chopped into bits
4 ounces of dark chocolate, chopped into bits (you want one that is at least 60% cocoa solids.)
8 ounces butter (1 cup)
9 ounces of caster sugar (about 1 1/4 cups)
6 large free range eggs, separated
Sifted icing sugar to serve




Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.

Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.

Beat the egg whites until stiff using clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.

Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.

Dust with icing sugar and cut into wedges to serve.





*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!

 

*Chocolate Chip Cookie Dough Bread Pudding*
Serves 12 (I have successfully cut this down to a third of a recipe)
Printable Recipe

Three little words . . . deliciously decadently MOREISH! May I add Nom Nom!!

For the Bread:
1 (1 pound) loaf of brioche or French bread cut into 3/4 inch cubes
(About 7 cups, or 455g)
1/4 cup of unsalted butter, melted (57g)

For the Custard:
3 large free range eggs
3 cups of half and half (675ml of a mixture of half cream and half milk)
1/2 cup of granulated sugar (95g)
1/2 cup soft light brown sugar, packed (100g)
1/8 tsp salt
2 tsp vanilla extract

For the Cookie Dough:
1/4 cup unsalted butter, at room temperature (57g)
1/4 cup granulated sugar (48g)
1/2 cup soft light brown sugar, packed (100g)
1 TBS half and half or cream
1 tsp vanilla extract
1 cup all purpose flour (99g)
1/4 tsp salt
3/4 cup mini chocolate chips (180g, I used Green & Blacks milk chocolate, chopped)




Pre-heat your oven to 200*C./400*F/ gas mark 6. Toss the bread cubes with the melted butter and spread them out onto a couple of large rimmed baking sheets. Bake in the preheated oven for 8 to 10 minutes until golden. Remove from the oven and reduce the oven temperature to 180*C/350*F/ gas mark 4.

Place the bread cubes into a 13 by 9 inch baking pan. Whisk together all of the custard ingredients. Pour this over the bread. Let stand for 30 minutes, giving it a turn every so often so that the bread absorbs the custard evenly.

Cream together the butter and sugars for the cookie dough until light and fluffy. Beat in the vanilla and cream. Mix in the flour and salt until incorporated. The dough should come together in large clumps. Stir in the chocolate chips.

Crumble half of the cookie dough over the bread in the dish and gently fold together until the dough is covered with custard and evenly distributed. Crumble the remaining dough over top.

Bake the pudding for 1 hour, or until the top is puffed and golden brown and a silver knife inserted near the centre comes out clean. Remove from the oven and allow to cool for 10 to 15 minutes before serving.

Adapted from the Cookie Dough Lover's Cookbook by Lindsay Landis



*Fudge Walnut Brownies*
Makes 24
Printable Recipe

I wish I had a pound for every time I have made brownies in my life and for every new brownie recipe I have tried! I’d be a rich woman! This is my old standard that I return to every time. Moist and delicious with full on chocolate flavour, these are everything a good brownie should be! You can leave the nuts out if you wish, or you can add chocolate chips instead. They then become double chocolate fudge brownies!

8 ounces (1 cup) butter
140g (1 cup) plain flour
4 ounces good quality bitter chocolate
4 large free range eggs
400g (2 cups) sugar
1 TBS vanilla essence (YES 1TBS)
Pinch salt
60g (1/2 cup) cup walnut halves, broken into pieces




Pre-heat the oven to 180*C/350*F. Grease and flour the bottom of an 8 inch square glass baking dish. Tap out any extra flour.

Melt the butter along with the chocolate over low heat in a large pot. Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!

Pour batter evenly into the prepared pan and bake until a toothpick inserted in the centre comes out a little wet if you want fudgy brownies. Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones. Let cool a bit before cutting into squares.

 

*Peanut Butter Cookie Dough Brownie Torte*
Serves 8
Printable Recipe

Peanut Butter and Chocolate are a marriage made in heaven. This is a tasty, moist brownie pie, just stogged full of peanut butter cookie dough. Oh so scrummy. Top with a scoop of vanilla ice cream to serve if you dare!

For the Brownie part:
3 ounces continental style dark chocolate (at least 70%cocoa solids)
3 ounces butter (1/4 cup plus 2 TBS)
2 large free range eggs
1 TBS vanilla
1/4 tsp salt
12 ounces of sugar (1 1/3 cup approx.)
6.5 ounces plain flour (1 1/4 cups)

For the Peanut Butter Cookie Dough part:
8 ounces creamy peanut butter (1 cup)
2 ounces caster sugar (1/4 cup)
2.5 ounces soft light brown sugar (1/4 cup)
4 TBS butter, melted
2 TBS plain flour
1 tsp vanilla
1 large free range egg, beaten

Vanilla Bean Ice cream to serve (optional)




Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch round baking tin and line with parchment paper. Butter the parchment paper. Set aside.

Make the brownie batter. Melt the chocolate and butter together in a saucepan, stirring until smooth and amalgamated. Stir in the sugar, vanilla and salt. Beat in the eggs, one at a time. Fold in the flour. Set aside.

Cream together the peanut butter and sugars for the cookie dough part. Stir in the beaten egg, butter and vanilla. Stir in the flour.

Drop the peanut butter batter into the prepared pan in mounds spaced somewhat apart. Drop the brownie batter in between the peanut butter mounds. Drag a knife through to swirl the batters together somewhat and then smooth the top over.

Bake for 45 to 50 minutes until completely set and shiny on top. Allow to cool completely before slicing into wedges to serve. A scoop of vanilla ice cream goes very well!

I am still feeling really, really blah . . . I have no appetite and no energy.   I sure hope that I start feeling better soon.  This is no fun . . . 

1 TBS creamed horseradish sauce 

fat oven chips or leftover roasties
To serve place one yorkshire pudding onto each of four heated plates, cup side up.  Fill with a portion of leftover veg and some of the meat and gravy. Place another yorkshire pudding on top and ladle a bit of gravy into the cup until it spills over a bit.  Lay the chips and additonal vegetable aside the puddings and serve immediately.

 We had a windstorm a week or so ago and our tomato plants all blew over.  I was force to pick them all.  Most were green.   I had thought to make some green tomato chow, but alas time got away from me and they ripened in the bowl before I could get that done.  That was okay however because I love tomatoes and I am never at a loss as to what to do with tomatoes!



I quite simply love tomatoes and have been collecting ways to use them for years and years and years.  This recipe today comes from a small green notebook which is filled with lovely home style old fashioned recipes, laboriously copied by myself years ago from books I took out from the local library.  Unfortunately I was not quite so good at keeping a record of which book they came from.  I can date this notebook to the years I was living in Meaford, Ontario, and I think it might have been from a book called Canadian Cookbook by Elizabeth Baird, but I could be wrong, so do forgive me if I am.  In any case it is a delicious recipe.

We had the missionaries over for supper the other night and I roasted a couple of chickens and did a nice roast dinner for them. There was lots of veg, and mash and stuffing . . . and for dessert, sticky toffee pudding with cream. Todd said to me, that's a lot of chicken . . . but you know . . . I like to have leftovers. Two chickens equals 4 drumsticks as well, and you know lads and drumsticks!



Anyways, I had all this leftover chicken and was wanting to do something different with it . . . something not like the usual chicken casserole, or chicken sandwiches, enchiladas . . . or whatever. I wanted to something really different.



Then I had a brain storm. WE do like chicken pot pie. We do like chicken sandwiches . . . hmmm . . . the wheels started to turn. What if I put the two things together???



I think it was a few years ago when I shared my Crusty Lasagne Buns with y'all . . . they're wonderfully delicious! I thought to myself . . . why not a Crusty Chicken Pot Pie Bun???? Just the idea sounded fabulous, and I found myself thinking why had I not thought of this before!!!!



I just happened to have some crusty rolls in the house as well . . . also leftover from the roast dinner. I didn't have any leftover gravy . . . so I used cream soup instead, but you could use leftover gravy and it would be even better!!! (I like my pot pies made with leftover gravy. They're the bees knees!) I just used frozen mixed vegetables, thawed out, but if you had leftover vegetables that would be good too.



I had leftover stuffing and so I crumbled some of that on top and it was oooooooohhhh so scrumdiddlyumptious, but you could just make some buttered bread crumbs from the bread that you pull out of the rolls and that would be fine too.

All in all, I decided that these were totally awesome as the kids would say!!!! (DO kids still say that?? I dunno!!)



Nice crusty rolls filled with a scrummy chicken pot pie filling and topped with crumbly stuffing bits and baked until the whole thing is bubbling delish and the stuffing bits are nicely browned on top. No faffing about with pastry or dumplings. Easy peasy lemon squeasy.

Todd says they are a new favourite. I call them fabulous. Sometimes I even surprise myself!



*Crusty Chicken Pot Pie Buns*
Serves 6 - 8 depending on the size of your buns
Printable Recipe

Chicken Pot Pie without the pastry . . . served up in your very own crusty roll. Deliciously different!

1 tin of condensed cream of chicken soup (415g or 10 3/4 ounces)
(In the UK this is the Batchelor's Brand of soups)
1 soup tin of milk
1/2 tsp savoury
1/4 tsp sage
1/4 tsp marjoram
1/4 tsp onion powder
1/4 tsp garlic powder
2 large mug fulls of cubed cooked potato
2 large mugfuls of cubed cooked chicken
2 large mugfuls of frozen mixed vegetables, thawed (the one with peas, carrots, corn and beans)
salt and black pepper to taste
6 large crusty rolls (8 if they are not overly large)
leftover stuffing, crumbled, enough to top each bun, optional (can use buttered cracker crumbs, or even
the bread removed from the centre of the buns, crumbled and mixed with a bit of melted butter

Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a baking tray.

Mix together the soup, milk, savoury, sage, marjoram, onion and garlic powders, cooked potato, cooked chicken, and mixed vegetables. Season to taste with some salt and black pepper.

Using a serrated knife, cut a sliver from the top of each bun. Using your fingers hollow each one out, by plucking out the soft bread inside, leaving a shell of about 1/4 inch all round. (Use the plucked out bits and tops to make bread crumbs or treat the birds.) Stuff each empty bun with the chicken mixture, allowing it to come a bit above the top. Place on the baking tray as you finish stuffing each one. Crumble the stuffing over top of each. (If using buttered crumbs sprinkle them over of each.)

Bake in the heated oven for 25 to 30 minutes until crisp and golden brown and bubbling on the insides. Let stand for 5 minutes before serving.



Over in The Cottage today, Hot Cross Muffins.

 Its Father's Day this Sunday and I thought it would be fun this morning to share with you some of the things I wish I could cook for my dad.  Unfortunately he is all the way over in Canada, so it will have to be just a wish list.  I suppose I could cook some of them for Todd, even though he's not my dad.  He probably wouldn't complain too  much!  Here are my choices and I hope you will give some of them a go yourself as well!  The "Dads" in your life are sure to appreciate them!

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!