Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
There are purists out there that would call foul at anyone who stoops so low as to use a tin of creamed soup in a recipe. If you are one of those people . . . then look away now.
While I never ever would eat a tin of cream soup as, well . . . a bowl of soup, they do have their uses.
Having been brought up on the odd tin of Campbell's myself, I am not so much of a culinary snob that I am adverse to using a tin here and there in a recipe.
There are some recipes where nothing else will do. And I embrace those from time to time. I don't see it as cheating, or being lazy. It's a part of my heritage. I don't apologize for it.
Especially when it comes to making these delicious meatballs! Ok, so they are more like tiny beef patties, but . . . we'll just call them flat meatballs and give them the respect that they are due!
These are wonderful. After all the turkey and ham and fruitcake and Christmas Cake and mince pies of the past few weeks . . . they were also a very welcome respite!
Cream of crud soup or no. They spell comfort. C-O-M-F-O-R-T
Yes . . . I did have a Campbell's Soup Doll when I was a kid. I saved up soup labels and pennies for months to get one and I cherished it.
That's what you do to things you really have to work hard to acquire . . . you cherish them. And I cherish the memory of Campbell's soup on a cold winter's day.
Especially Tomato with a Grilled Cheese Sandwich on the side. I can't help myself.
So back to the meatballs. They are deliciously, dare I say it again . . . S-C-R-U-M-M-Y!
Another winner from my Big Blue Binder. Perfect for these early days of January when you want to get as far away from Christmas food as possible.
*Flat Meatballs & Gravy*
Serves 4
Printable Recipe
This is a recipe I have had kicking around in my big blue binder for a long time. Simple ingredients, easy to make but fabulous flavours!
1 pound extra lean minced steak
1 egg yolk, beaten
1/4 cup whole milk (60ml)
1 heaped dessertspoon of flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 small onion, peeled and grated
Also:
a bit of butter and oil for frying
1 tin of condensed cream of mushroom soup
1
25 ml of milk (1/2 cup)
1/2 tsp summer savoury
the other half of the onion, grated
1 tsp worcestershire sauce
Preheat the oven to 180*C/350*F/ gas mark 4.
Mix all the meatball ingredients together in a bowl, mixing it together with your hands.
Melt a bit of butter together with some oil in a skillet over medium heat, until the butter starts to foam.
Scoop out the meat mixture using a dessertspoon and shaping it into balls. Flatten the balls slightly and then brown them on each side in the heated pan.
Repeat to brown all meatballs. Keep warm.
Whisk together the soup, milk, summer savoury, grated onion and worcestershire sauce. Pour into a shallow casserole dish.
Add the browned meat balls, turning them to coat. Bake in the heated oven for 30 minutes, turning them once during the baking period.
Serve hot with some cooked rice and a vegetable on the side. Delicious!
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.JPG "Mom's Bread & Potato Stuffing")
Someone asked the other day about my mother's bread and potato stuffing so I thought I would make some so that I could share the recipe. I think bread and potato is a very unique Maritime provinces/New England kind of thing.
I have never seen it done anywhere else, but I could be wrong. This is the stuffing that I grew up with. My mother always made it to go with our Thanksgiving and Christmas turkey's. Those were the only times during the year that we would have a turkey dinner.
.JPG "Mom's Bread & Potato Stuffing")
Having a turkey for both Thanksgiving and Christmas is not so much of a big deal here in Canada as there is pretty much 2 and some months between both holidays. I totally get why in America they usually have something else for their Christmas dinner, with there being literally less than a month in between the two holidays.
I dare say I wouldn't want to be eating a turkey (with all its leftovers) again so soon either.
This year for our own Thanksgiving my son made the old-fashioned bread stuffing, which got cooked inside the turkey, and my sister made mom's bread and potato stuffing. That way everyone was happy, and those of us who enjoy both were really happy!
.JPG "Mom's Bread & Potato Stuffing")
This is the stuffing that we had in our home all of my growing up years. It is made from using potatoes, onions, celery, and breadcrumbs, some butter, summer savory, sage, and a healthy pinch of the poultry seasoning.
I usually make my own poultry seasoning. You can find a recipe for that here. It's really good if I don't say so myself. I always keep a jar of it in my cupboard.
.JPG "Mom's Bread & Potato Stuffing")
My ex-MIL also made bread and potato stuffing, except hers used fine dry breadcrumbs and mashed potatoes in equal measures. She was from Prince Edward Island, so I guess that must be how they make theirs there. It is also very good. You can find that recipe here.
Stuffing, to me, is always the best part of the holiday dinner. I could sit down and eat a whole plate of stuffing and nothing else at all. There is just something very moreish about it!
.JPG "Mom's Bread & Potato Stuffing")
WHAT YOU NEED TO MAKE MOM'S BREAD & POTATO STUFFING
Very simple everyday ingredients. There is nothing out of the ordinary here. This is a recipe which has been handed down from generation to generation and our ancestors were simple cooks.
- 5 TBS butter
- 1 large onion, peeled and minced
- 1 large stalk celery, trimmed and diced
- 1 TBS celery leaves, chopped
- 3 pounds potatoes, peeled and quartered (you want to use one which is good for mashing)
- 180ml warm milk (3/4 cup)
- 1 1/2 tsp bells (or poultry) seasoning
- 1/2 tsp summer savory
- 1/2 tsp crumbled sage
- salt and black pepper to taste
- 355g coarse breadcrumbs from a sturdy loaf of white bread (6 cups)
.JPG "Mom's Bread & Potato Stuffing")
Summer Savory is a very Maritime ingredient. It is grown right here in the Maritime provinces and can sometimes be quite difficult to find anywhere else.
It is often compared to marjoram or thyme. Summer savory has a spicy aroma and pungent, peppery flavor that's milder and less penetrating than its cousin, winter savory. It's a key ingredient in classic herb blends like bouquet garni and fines herbes.
If you cannot find summer savory, you can substitute it with marjoram or thyme (or a mix of the two) or winter savory.
.JPG "Mom's Bread & Potato Stuffing")
You can use any kind of bread in this, although I would not use anything like a Brioche. It should be day old, or stale. Today I used leftover French Sandwich Pain au Lait bread from what I had made the other day. It worked wonderfully.
I just cut off all the crusts and then cut it into 1/2-inch cubes. It worked really well.
If you want, you can just use leftover mashed potatoes. Mom always did. You will need about 1 1/2 cups.
It's really very easy. Really.
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil and cook until fork tender.
- While the potatoes are cooking melt the butter in a saucepan. Add the onion. Cook, over medium low heat, stirring frequently, until the onion is softened and translucent without browning. Stir in the celery and cook for a few minutes longer. Remove from heat.
- Drain the potatoes and return to the pan. Shake over the heat of the burner to dry them out a bit. Mash together with the warmed milk. Stir in the butter, onion, celery and celery leaves.
- Add the seasonings and breadcrumbs, mixing all well together. Taste and season with salt and black pepper.
- Cool completely and use to stuff a turkey. Alternately pile into a buttered baking dish and bake alongside the turkey for the last half hour of bake time.
.JPG "Mom's Bread & Potato Stuffing")
I have never really cooked this inside the bird. Neither did my mom, nor my grandmother. It was always cooked in a casserole dish outside the bird. Mom always used raw onion, but I like to cook it a bit first. Mom did not always use celery.
I like the addition of celery and I like to use some of the leaves for even more flavor.
If you are using leftover mashed potato, don't use leftover mash that has had things like sour cream and the like added to them. Just plain old, mashed potatoes will suffice!
If the mixture seems a bit dry you can add a bit of chicken stock. I never really have to. You don't want this to be soggy, or too moist.
.JPG "Mom's Bread & Potato Stuffing")
I really, really enjoyed this, even though it's not Thanksgiving at the moment and there is not a turkey in sight.
I fulfilled all of my childhood fantasies and had a bowl of this for my supper and nothing else at all. It was quite delicious if I don't say so myself!
Yield: 4 - 6
.JPG "Mom's Bread and Potato Stuffing")
Mom's Bread and Potato Stuffing
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is the stuffing of my childhood. It would not be the holidays without it.
Ingredients
- 5 TBS butter
- 1 large onion, peeled and minced
- 1 large stalk celery, trimmed and diced
- 1 TBS celery leaves, chopped
- 3 pounds potatoes, peeled and quartered (you want to use one which is good for mashing)
- 180ml warm milk (3/4 cup)
- 1 1/2 tsp bells (or poultry) seasoning
- 1/2 tsp summer savory
- 1/2 tsp crumbled sage
- salt and black pepper to taste
- 355g coarse breadcrumbs from a sturdy loaf of white bread (6 cups)
Instructions
- Place the potatoes in a pot of lightly salted water to cover. Bring to the boil and cook until fork tender.
- While the potatoes are cooking melt the butter in a saucepan. Add the onion. Cook, over medium low heat, stirring frequently, until the onion is softened and translucent without browning. Stir in the celery and cook for a few minutes longer. Remove from heat.
- Drain the potatoes and return to the pan. Shake over the heat of the burner to dry them out a bit. Mash together with the warmed milk. Stir in the butter, onion, celery and celery leaves.
- Add the seasonings and breadcrumbs, mixing all well together. Taste and season with salt and black pepper.
- Cool completely and use to stuff a turkey. Alternately pile into a buttered baking dish and bake alongside the turkey for the last half hour of bake time.
Thanks so much for visiting! Do come again!
I do get sent the neatest things. I was recently sent a variety of really nice appetizer pastries to use for the holidays.
Pidy UK have recently launched a selection of their deliciously famous canapés for the retail market, the range contains a combination of their most unique and interesting shaped pastry vol-au-vents. All the products are made with their award winning pastry recipe that the Pidy family initially created in their little patisserie shop in Ypres, Belgium back in 1952.
Pidy is an innovative Belgian family food business established in the world of ready to fill pastry products. Pidy are a world leader in dry puff pastry and also competitive in short crust, fonçage dough, choux pastry and sponge cakes. With three production units in Belgium, France and the USA, Pidy are able to offer the perfect day to day service and market support to their customers in more than 50 countries world wide. Pidy supply a range of products to the foodservice and retail industry which includes chefs, restaurants, cafes, bakery, patisserie, catering, retail and cash and carry.
First up are these delightful little spoon shaped pastries. They came 12 in the pack and were just the right size for one tasty little bite. I created a Bacon, Lettuce and Tomato filling for them, which turned out really nice. The cups were crisp and just the perfect texture to go with the filling with no apparent outstanding flavors that would detract from whatever you put into them. They worked out very well.
*Bacon, Lettuce and Tomato Spread*
16 servings
16 crisp appetizer cups
They also have a line of veggie pastry cups. These ones were shaped like little flower baskets and were a lovely pink/red colour. Again there was no real jarring flavour from the cups. They went very well with the pizza type filling I created for them.
Pidy’s newest retail range the Veggie cups are available in four flavours beetroot, carrot, spinach and celeriac and come in packs of 12. The four flavours capture the true nature, colour and essence of the vegetables as they are made with 30% real vegetable juice extract and no E numbers or artificial colours. The canapés are also made with Pâté à Foncer dough which is lighter and contains 50% less fat than standard pastry.
Again, they were very crisp and the shape and color made for a very pretty little presentation.
*Pizza Cups*
Makes 16
Finally I was sent these Vol-au-Vents Pastries. Crisp puff pastry shells, perfectly baked and waiting for me to fill them with my chosen filling. These were the perfect size for a first course and so I created a tasty spinach, cranberry, red onion and blue cheese filling to serve in them.
*Cranberry, Spinach and Blue Cheese Puffs*
Serves 8 as a first course
salt and coarsely ground black pepper
Place the baked vol aux vents on a baking sheet. Preheat the oven to 200*C/400*F/ gas mark 6.
Melt
the butter in a large skillet. Add the red onions and cook, stirring
over medium heat until softened. Begin adding the spinach a handful at a
time, cooking just to wilt. Stir in the dried cranberries and heat
through. Season to taste with salt and coarsely ground black pepper.
Divide the mixture equally amongst the pastry cups. Top each with an
equal portion of the blue cheese crumbles. Pop into the oven to heat
through and melt the cheese. Serve immediately.Place the baked vol aux vents on a baking sheet. Preheat the oven to 200*C/400*F/ gas mark 6.
Pidy manufacture a huge variety of products, including savoury pastries for main course, sweet pastry cases, dessert products, canapés and ready to fill pastries. For further details go to their website or follow them on Twitter, Facebook and Pinterest.
You can buy these fab products on Amazon.uk as well as in select farm and garden shops throughout the UK.
Many thanks to food PR agency CLIP Creative and PR for the samples.
Its been many years since I have had to stock a kitchen again from scratch, and I have never had to do it with just one person in mind, so I thought it would be fun to share my ideas for a well stocked kitchen with you this morning.
If you have a well stocked kitchen and pantry, it is much easier to create meals at the last minute or at least with a minimum of planning involved. Once stocked, your weekly grocery shop will be more about replenishing what you have used, as well as adding special ingredients you might need for the meals you have planned for the coming days.
Every item in your kitchen/pantry should have:
1. A long shelf life.
2. Great versatility. You should be able to turn to them for a wide variety of recipes.
3. Be "season"-less. You should be able to use these items, regardless of what time of year it is.
This is my plan for having a well stocked kitchen with all the tools and ingredients needed to help make cooking and preparing food for yourself or a family easy and enjoyable.
*Handy Tip - If you keep a pad and pencil in your kitchen, you can jot down a pantry item each time you run out of it. This will make your trips to the grocery store much better planned!
Essential Tools and Equipment
Buy the best that you can afford of these things and they will more than pay for themselves in their longevity.
A good set of pots and pans containing at the very least a good sized skillet, several saucepans and a Dutch oven sized pan. You may not always be cooking for just yourself and it only makes sense to have normal sized pots and pans. In addition you may want to stock a few extra smaller ones for when you are all on your own. An 8-inch skillet is the ideal size for just one person.
Roasting tins (One medium and one large)
Casserole dishes (small, medium and large)
Cutting Boards. I like to have several good plastic cutting boards and one good wooden cutting board. I don't like to mix boards, preferring instead to use separate boards for fruits and vegetables and for raw meats and poultry. The wooden board is good to have for cutting loaves and breads. You may also want to have a cutting board that is dedicated to carving cooked meats and poultry. This one should have a narrow recessed area all around the perimeter to catch any juices. All of your boards, with the exception of the bread board, should have rubber edges or feet to help to keep the boards in place when using.
A good set of knives. You will need a good set of knives to help with the preparation of your food. I recommend a good chef's knife, a paring knife, a boning knife, a serrated knife and a good pair of kitchen scissors are musts. You don't need to buy the most expensive knives, but do buy the best that you can afford to buy. A good knife sharpener is also a must.
A good can opener.
A good vegetable peeler.
A good box grater with a variety of hole sizes. I also like to have a small holed micro plane grater which is great for grating small amounts of citrus zests and fresh nutmeg, as well as Parmesan cheese.
An assortment of good cooking utensils such as tongs, a slotted spoon, a large spoon, several egg/pancake turners (wide and narrow), a ladle, etc. I like to get silicone coated ones which can help add to the longevity of your pans by preventing unnecessary scratches, etc.
An assortment of measuring cups and spoons. (Both glass and metal)
Several wooden spoons.
A good rolling pin. I have a beechwood pin which I was able to bring over from the UK. A good rolling pill will last many life times.
Several small whisks are very helpful when making single serving salad dressings or just for whisking together a few eggs.
Fine meshed sieves in a few sizes
A medium to large sized colander
A blender (either a stick or a full sized)
Mixing bowls. I like to have these in a variety of sizes, usually three. Small, medium and large. I prefer glass as they are easier to get squeaky clean, which is especially important when you are talking about whisking egg whites, etc.
Baking tins. You will want a variety of good quality baking tins. I have chosen to purchase two round 8-inch baking tins, one round 9-inch tin, one each square 8 and 9-inch tins, one 9 by 13 inch baking tin. A Jelly roll tin (half sheet pan, rimmed), one full sheet pan, rimmed and one quarter sheer pan. Two six cup muffin tins. (That way you are equipped to bake six or 12 muffins depending on your need.) Eventually I will purchase myself a mini muffin tin. Perfect for making small tarts and cakes. Also nice to have is a medium sized non-stick Bundt tin. Also two pie plates (9-inch) and two loaf tins. ( 9X4)
A good digital instant read thermometer. Essential when you may not be used to cooking individual pieces of chicken or fish, or even when you are cooking for larger groups. A good thermometer takes the guess-work out of cooking.
A digital scale. You will find a digital scale invaluable for weighing out proteins, vegetables and pastas to ensure you have the right portions necessary for the recipes you are cooking.
Several kitchen timers. Ideal for reminding you when you have something cooking in the oven. I like to have at least two.
A good heavy electric hand whisk, and or stand mixer.
A pastry blender and a potato masher.
A small microwave oven. Ideal for heating things up and making smaller sauces.
Plastic storage containers in a variety of sizes. Great for storing your opened packages of flour, sugar, salt, etc. You will also want some cheaper ones for use in storing leftover cooked foods.
Food storage bags. I prefer zip lock bags. Great for freezing individual portions of meats and poultry, or keeping fresh cheeses, etc. fresh.
Ice cube trays
Dish towels, dish cloths, dish brushes, pot holders and hot pads.
Nice to have but not necessary
Toaster
Kettle
Toaster oven
Food processor
Stand mixer
Citrus juicer
Salad spinner
In the Pantry
Spices and Herbs
These things are expensive. If you are able to buy smaller amounts in a bulk bin type of a store, this is best as then you won't have waste. By buying what you need and paying for smaller amounts you won't be left with jars of partially used spices in your cupboard. It also makes sense to do this when you are buying specialty spices that you may only be using irregularly.
For cooking
Sea salt (fine and flaked)
Black pepper, ground and whole peppercorns
Parsley flakes
Dried Basil
Dried Oregano
Ground Cumin
Garlic and Onion Powders
Paprika (smoked and sweet)
Chili powder
Chili flakes
any favorites that you know you will use frequently
For baking
Ground cinnamon
whole nutmegs
cloves (ground and whole)
dried powdered ginger
ground cardamom
Dry Goods
All purpose flour
Baking powder
Baking soda
Cocoa powder
Granulated sugar
Light or dark brown sugar
Icing sugar
Oatmeal
Chocolate (chips and darker chocolate for baking)
An assortment of canned beans (only what you think you will use)
Dry pasta (at the very least elbow macaroni and spaghetti)
Dried beans and lentils
Rice
Cooking oil (Canola, light olive)
Extra virgin olive oil (for salads)
Vinegar (a good balsamic, white and red wine, cider)
Good canned tuna
Coconut milk
Several tinned soups
Good canned tomatoes (whole and chopped, in juice)
Tomato paste
Olives (green and black)
Beef, chicken and vegetable broths (canned, tetra bricks or powdered)
Smooth peanut butter
Honey
Maple Syrup
onions
potatoes and or sweet potatoes
garlic
The Refrigerator
Only buy fresh produce that you need and think you are going to be able use within the week. Before you go shopping, take stock of what you already have and dispose of anything that is no longer any good.
Eggs
Cheese
Butter
Yeast
Lard
Plain yogurt
Cream (heavy and sour)
Milk (2% and buttermilk)
A good mayonnaise
A good Dijon mustard (also a grainy if possible)
Pickles (both sweet and sour cornichons)
Jams or jellies as desired (I always have strawberry jam and orange marmalade)
Lemons, limes, oranges (I always have lemons and buy the others as needed)
Apples
Fresh lettuce
Tomatoes
Cucumber
Celery
Spring onions
Fresh herbs as needed
In the Freezer
I like to buy larger packs and then freeze individual pieces so that I can pull them out and defrost as needed and cook. Only freeze in larger quantities if you know you are going to be cooking for more. It is important to label your freezer bags with the date and contents. I also double bag to insure freshness.
Meats, etc.
Chicken ( breasts and thighs, boneless, skinless)
Fish ( I like cod, haddock and salmon)
Ground beef (I buy grass fed organic lean)
Pork chops (I like bone in)
Beef Steak ( both a stewing and a frying)
Stew beef or lamb
Miscellaneous
Bread Crumbs (regular and panko)
Nuts (usually walnuts and pecans)
Coconut (flaked and desiccated)
Frozen fruit
Frozen vegetables
A variety of frozen juices (apple and orange)
Pastry (all butter puff and regular short crust)
a few individual sized ready meals for just in case
Use it up, don't throw it out
It can be really hard to use up ingredients when you are only cooking for yourself. What do you do with the half a can of corn you didn't use or the half can of beans? Here are some ideas and tips for safely storing some of these ingredients.
Canned Items
Beans and vegetables - drain well and pat dry with paper kitchen toweling. Transfer to small freezer containers, or zip lock baggies. (double bag) Lay flat to freeze
Coconut milk - Opened coconut milk will keep for up to a week in the refrigerator, but for longer storage you will want to freeze it. Whisk together until it is well blended and then pour into ice cube trays. Pop into the freezer to freeze. Once frozen, pop out and into freezer containers or zip lock baggies.
Chipotle Chiles in Adobo and Tomato Paste - Line a baking sheet with baking parchment or wax paper. Spoon the chiles and sauce into TBS sized dollops on the baking sheet and then freeze until solid. Pop off and into freezer containers or zip lock baggies. You can do the same with tomato paste. Alternately, if you have purchased it in a can, open the end of the can and push the paste out into a zip lock baggie. Cut off only as much as you need from the frozen log.
Other Items
Avocado - Did you know you can freeze avocado? It freezes perfectly and works well in salads, sandwiches, mashed, or guacamole once thawed.
Halves -Just cut them in half lengthwise, place them on a tray, and sprinkle each half with lemon juice. Freeze until solid and then pack into airtight bags or containers.
Cubed - Cube and do as above.
Mashed - Mash with a bit of lemon juice, pack into a zip lock baggie, removing as much air as possible, freeze flat.
Bread - If you are only one person, the smartest thing to do with your bread is to store it in the freezer, rightly wrapped in aluminum foil and sealed in a zip lock baggie. Hearty crusty bread freezes much better than standard sandwich bread. Make sure it is sliced before freezing and then wrap and store in smaller amounts, wrapped as above. Usually 3 to 4 slices per pack.
Berries - When you bring them home, wash your fresh berries in a bowl containing 3 cups of water and 1 cup of distilled white vinegar. Rinse well under cold running water. Line a salad spinner with 3 layers of paper towel and spin them out for about 15 seconds or until completely dry. Store in a loosely covered container, lined with paper towels in the front of your refrigerator.
Bacon - Coil up individually (Helps prevent sticking) and freeze on a plate. Once frozen, transfer to a zip lock baggie.
Cheese - Remove your opened cheeses from the plastic wrap. Wrap in parchment paper and then in aluminum foil, label and then store in the refrigerator. The paper allows the cheese to breathe and the foil protects it from absorbing other flavors from the fridge, and helps to keep it from drying out.
If you have feta cheese and it didn't come in a brine, pop it into a small zip-lock bag or container and pour in just enough oil to cover it. You can keep it this way in the refrigerator for up to 4 weeks. Cheese can also be frozen, wrapped tightly in plastic cling film and then placed into a zip lock baggie. It will keep for up to two months. You can defrost it overnight in the refrigerator when you want to use it, or at room temperature for 2 1/2 hours.
Salad Greens - Store intact heads of lettuce or washed and dried leaves wrapped in moist paper towels in partially open zip lock bags in the refrigerator crisper drawer.
Fresh Herbs - Gently rinse and dry your herbs as soon as you bring them home from the store. Pat dry with paper towels or spin in a salad spinner to dry. Wrap in damp paper towel and place in a partially opened zip lock baggie in your refrigerator crisper drawer. It is important to note that you CANNOT do this with fresh basil. Do not rinse it, simply wrap in clean DRY paper towel, place in a partially opened zip lock baggie and store in the crisper drawer.
Onions - To store chopped, sliced or halved onions, store in a zip lock baggie in the refrigerator, rinsing before using. For delicate leeks, chives and spring onions, place the ends in a glass of water, cover loosely with a zip lock baggie and store in the refrigerator.
These things may seem like a no-brainer to some people, but I am sure there are many people out there who don't know where to begin. When you are setting up a kitchen for the first time, it can be overwhelming as to where to start. I really hope that this information, hints and tips will be valuable to each of you. A well stocked/kitted out kitchen allows you to have more options in your cooking journey and to be able to create a simple meal from scratch at the drop of a hat.
If you stock your kitchen with these items you are sure to never feel like "there is nothing to eat" ever again.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
I can remember when Prince William was born and how exciting it was. I was pregnant the same time as Princess Diana and so Wills was always a bit special to me because he is the same age as our Douglas and I felt the whole way through my pregnancy that Diana was feeling the same way as I did!
I have followed his whole life, and that of Harry's with great interest actually. I am a Royalist at heart and love all of the Royal Family, warts-n-arl as my late good friend Angie would have said.
I was thrilled beyond measure when he and Katherine Middleton got married in 2011. It was such a beautiful wedding and they are such a sweet young couple. I have always wished them all the best. I was so excited when we found out they were expecting their first child, third in line to the throne and absolutely ecstatic yesterday when Katherine, the Duchess of Cambridge gave birth to their son!
Once again my life and that of the Royal Family have paralleled each other, as my youngest daughter was pregnant at this same time as Katherine and just gave birth a few weeks ago to . . . yes, our own little Prince . . . Cameron David, and yes, we are thrilled beyond belief about that as well! All in all, it is a great time for a celebration!
I can't show you a photo of the little Prince Windsor Mountbatten . . . but I can quite happily show you a photo of our little Prince. I think he's just the cutest, but then again, I am the Grandmum! Maybe Charles and I could share our bragging rights together! In any case, a celebration calls for something spectacular to mark it's occurrence and that is just what this cake does!
In fact I can't think of a nicer cake you could bake to celebrate a special occasion! This is always my go to for Birthdays and other celebrations.
It's a deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers. Sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness. This is one very moreishly scrummy cake.
Just look at all of that raspberry scrumminess!! This is a cake I wouldn't hesitate to bake and serve to Royalty . . . not Queens or Kings . . . or little Princes . . . or even Princesses . . .
Bake it for yourself . . . one bite will tell you how very right I am about this delightful cake. Seriously. It is well worth the price of fresh berries and the time and effort to make it. I do hope that you will make the effort and then come back and tell me all about it!
Congratulations to Prince William and his Duchess on this most wonderful occasion. May God bless you all.
*Raspberry Celebration Cake*
Cuts into 12 scrummy slices
Printable Recipe
This is the cake I always bake for summer birthdays. A light moist sponge, filled with lovely raspberries, butter cream icing and seedless raspberry preserves. Top with a sweet glaze and serve with more raspberries.
For the Cake:
175g of caster sugar (3/4 plus 1/8 cup)
175g of butter, softened (13 TBS)
4 large free range eggs, separated
100g self raising flour (a scant 3/4 cup)
1 tsp baking powder
100g ground almonds (1 scan't cup)
a few drops of almond extract
125g of fresh raspberries (a heaped cup)
For the buttercream:
75g of butter, softened (1/4 cup approx.)
125g icing sugar, sifted (about 3/4 cup)
few drops vanilla
For the glaze:
100ml icing sugar sifted (1/3 cup approx.)
water to thin
Also about 4 heaped dessertspoons of seedless raspberry jam
Preheat the oven to 180*C/350*F/Gas mark 4. Butter two 8 inch sandwich cake tins. Line the bottoms with parchment paper. Set aside.
Cream together the butter and sugar until pale and fluffy. Beat in the egg yolks. Sift the flour and baking powder over the creamed mixture and then fold in using a metal spoon. Fold in the ground almonds and exract. Fold only until all traces of the flour have disappeared.
Beat the egg whites until they just hold their shape. Fold them in gently, by thirds, being careful not to overmix and lose the lightness of the whites. Lightly fold in the berries. Divide between the two prepared cake tins and level off carefully.
Bake in the heated oven for 30 to 35 minutes, just until they test done. A toothpick inserted in the centre should come out clean and they should spring back when lightly touched on top.
Remove from the oven. Let cool in the tins for five minutes, then tip out onto wire racks, peel off the baking paper and allow to cool completely.
Make the buttercream by beating together all the ingredients until smooth and creamy.
Place one cake, bottom side up on a cake plate. Spread completely with all the buttercream. Spread the raspberry jam over top of the buttercream and then top with the other cake layer, placing it right side up. Whisk together the icing sugar for the glaze and enough water to make a smooth drizzable mixture. Drizzle decoratively over the top of the cake. Allow to set, then dust with more icing sugar if desired.
Oh, and in case you haven't seen them (Like what planet are you on if you haven't!) here is the lovely trio. I think they're such a sweet family and colour cor-ordinated too, and BLUE for the little Prince!
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