There is something very moreish and satisfying about milk and cookies . . . . perhaps they speak to our inner child, and hearken us back to days when life was quite simplistic, and there was not much more to worry about than, whether we have gotten our homework done or not, or if it is Thursday and, as such, not the day to wear yellow because only fruits wear yellow on Thursdays . . . or so the nasty rumour goes . . .



Nothing in all of my hedonistic taste experience tastes any better than an ice cold jug of milk accompanied with half a dozen freshly baked cookies . . . the warmth of the oven still clinging to their buttery goodness . . .



These cookies are the end result of years of testing and experimentation . . . they are buttery, and sweet . . . and crunchy . . . whilst at the same time a bit gooey in the middle without being overly so.



In short they satisfy in a very big way. And . . . you can have them your way . . . whatever your oatmeal penchant might be . . .

Perhaps you like yours plain and unadulterated, or mayhap a few chocolate chips are your bliss . . . some raisons??? (Why does that word look wrongly spelt no matter what I put . . . o . . . e . . . or a ?????)



Or perhaps like myself, you like the crunch of toasted pecans and a bit of flaked coconut.

Whatever your desire, there is one thing for sure . . . Betcha can't eat just one!!!

Got Milk???



*Oatmeal Cookies*
Makes 36
Printable Recipe

Crisp and moreish.

4 ounces soft light brown sugar
3 1/2 ounces caster sugar
4 ounces butter, softened
1 large egg
1 tsp vanilla extract
1 TBS whole milk
7 ounces plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
3 ounces old fashioned rolled oats
One of the following: 6 ounces chocolate chips, raisons, chopped pecans, or walnuts, or flaked coconut (or a bit of each)



Pre-heat the oven to 180*C/350*F. Lightly grease two baking sheets. Set aside.

Cream the butter along with the two types of sugar until light and fluffy. Beat in the egg, vanilla and milk. Whisk together the flour, soda, baking powder and salt. Stir into the creamed mixture. Add the rolled oats and either the chocolate chips, nuts, raisons or coconut.

Roll into walnut sized balls and place two inches apart on prepared baking sheets.

Bake for 10 to 12 minutes until lightly browned on the bottom and edges. Allow to sit on the baking sheet for several minutes before removing to a wire rack to finish cooling.

Alright, I confess . . . I am a pizza nut. There are no other words for it. I am addicted.

I can't get enough of it. Can you believe I never tasteda pizza until I was 16??? Neither can I. An old boyfriend of mine introduced my family to it. Of course back then, it came out of a box. Chef Boy Ar Dee I believe it was called and . . . we thought it was fantastic. What did we know . . .

It pales in comparison to the real thing, but . . . oh well. We live and learn.



When I was first married, and living in Winnipeg, Manitoba . . . for a treat, we used to order pizza sometimes from a pizza place down the road, called RJ's Pizza. They were ok, the dough was quite unique and I've never tasted anything quite like it. Sometimes I still think about it and always in a very loving way. The husband is old news, but the pizza still brings a smile to my face . . . yes, I am a foodie through and through.

can you belive I have never had a take out pizza since I moved over here to the UK 9 years ago??? I know!! I can't believe it either, but it's true. I just make my own. But when you have the perfect recipe, why settle for anything less.

I have developed my own dough and sauce from years of experimentation, and this is the way I make it all the time now. I never deviate from this. To me, it is perfect, without exception.



Sometimes we opt to go with plain cheese, a Margherita Pizza, it's only adornment . . . sharp and salty Parmesan, oozing mozzarella, perhaps a bit of cheddar and of course a few torn leaves of fresh basil . . .

Other times we go whole hog and add ham, olives . . . I love the salty dried black ones . . . sliced green with pimento centres . . . meaty kalamata . . .



Sometimes we add shavings of proscuitto, or salami, or both. Pepperoni and Chorizo are favourites as well.

Hot sweet pickled peppers are also quite yummy.



No matter how we top it . . .

It goes down a real treat.



*Perfect Pizza*
Makes 2 12-inch pizzas
Printable Recipe

The perfect pizza to me has a lovely crisp crust and a delicious sauce. To me pizza is all about the sauce. You can vary the toppings to suit whatever you like. Sometimes we do veggie ones, and other times we load it up with meat. It all depends on what you are feeling like at the time.

For the Crust:
1 package of quick rise yeast
1 cup warm water
1 tsp sugar
2 1/2 cups flour
1 TBS olive oil
1/2 tsp salt

Place the warm water in a bowl along with the sugar, stirring to dissolve the sugar. Sprinkle the yeast over top and allow to sit, undisturbed for about 10 minutes, until the yeast goes all foamy. Stir to dissolve the yeast. Add the olive oil and then stir in the flour and salt. Mix well, then turn out onto a lightly floured surface and knead gently until you have a round smooth ball. Place in a greased bowl, cover and allow to rise for 1/2 hour. In the meantime make your sauce.



For the Sauce:
1 560g jar of creamed tomatoes (passata)
2 ounces of tomato puree (tomato paste)
1 tsp sugar
1 clove of garlic, peeled and minced
1 TBS dried basil
2 tsp dried oregano
1/2 tsp chinese five spice (my secret ingredient)
salt and black pepper to taste
pinch of chili flakes or to taste



To make the sauce, put all the ingredients into a saucepan and bring to the boil, stirring the whole time. Reduce to a simmer and simmer for about 5 minutes to help blend flavours.

Proceed as follows.

Punch down your risen pizza dough and divide in half. Press each half out into a 12 inch round and place onto greased pizza pans, or pizza stones. Pre-bake in a hot oven (200*C/400*F) for 10 minutes. Spread each with a generous portion of the sauce. You will probably have too much, but any excess freezes very well.

Top as desired with a mulititude of cheeses and meats and vegetables. Bake for an additional 15 to 20 minutes, until the bottom is crispy and the toppings are bubbling.

How could something with such an interesting little name fail to be totally delicious . . .

If you have swede, and potatoes in your larder . . . you have the makings of this most tasty Scottish dish. And, I can assure you . . . it goes with just about any type of meat or poultry. Actually the Scots usually eat this with haggis on Robbie Burns Night . . . and we all know what that is . . . so . . .



It's very basic, and very simple and apparently was something that was eaten frequently by poor crofters up in the Scottish Highlands . . .

Oh well . . . I've been told in the past that I am common . . .



Perhaps my love of this dish proves it.



Who knew??

My mother always made this, ceptin we called it mashed turnips. I never knew we were eating something as exotic as Tatties and Neeps. A rose by any other name eh?



*Tatties and Neeps*
Serves 4
Printable Recipe

Pretty basic. Pretty tasty. Yum, yum!

1 lb potatoes (You want a nice and floury type, such as a Maris Piper)
1 tablespoon chopped chives
1 lb. neeps (depends where you come from whether you call them turnips or swedes)
1 heated tablespoon of butter or dripping
salt and pepper to taste



Peel the potatoes and cut into chunks. Place in a pan of lightly salted water and bring to the boil. Cook for 15 minutes or so until tender. Drain well.

Peel the swede and cut into small chunks. Place in a pan of lightly salted water and bring to the boil. Cook for 15 to 20 minutes until quite tender. Drain well.

(I usually cook the two things at the same time so that they are hot at the same time, starting the swede a bit before the potatoes)

Place the cooked potato and the swede into the same pan and mash them very well together, adding salt, pepper and butter. Stir in the chopped chives. Serve hot.

I only very rarely ever buy ready made salad dressings, preferring to make my own.

When I was growing up I am not sure there was such a thing as store bought salad dressing. If there was, my mother never ever bought it, for she always made her own as well.



She learned how to make a proper vinaigrette when we lived in Germany from the German Landlady of the GastHof which we lived over top of.



As a child I watched her mix one together every Sunday afternoon in the bottom of a green plastic bowl. She would eyeball her measures, measuring in oil and vinegar and a bit of sugar. Then she would slice raw onion into it for it to macerate. Those salads were so tasty. Plain, simple. Delicious.



I think every good cook should know how to make a simple vinaigrette. It's indispensable and will come in very handy to dress any variety of salads, raw vegetables or even cold meats.



The hotel I first worked at as a young pastry chef back in the early 1970's had a very popular first course that consisted simply of delicious ripe raw tomatoes, sliced and drizzled with a vinaigrette.



The salad you see here to illustrate my dressing, is a simple salad of baby gem leaves, toasted walnuts, crumbled stilton cheese and some sliced green apples. Pears are also very good. Normally I would also add thinly sliced spring onion, but alas . . . I did not have any. Remember always that your dressing will only be as good as the quality of vinegar and oil you use. Good quality medium priced is adequate, better quality expensive ones are better. Cheap ones are nasty . . . in my opinion of course!



*Basic French Vinaigrette*
Makes 3 cups
Printable Recipe

This is a basic French Vinaigrette Dressing. You can change the flavours of it by changing the flavour of the vineger or by adding a variety of herbs. It all depends on what you want to serve it with.

1/2 cup good quality red wine vinegar
1/2 cup water
1 TBS fresh lemon juice
1 1/2 tsp freshly ground black pepper
1 tsp sea salt
1/2 tsp sugar
1/2 tsp dry mustard powder
1 1/2 tsp Worcestershire Sauce
1 clove of garlic, peeled and minced
1 1/2 cups of vegetable oil
1/2 cup good quality olive oil



Put the vinegar, water, lemon juice, salt, pepper, sugar, mustard powder, Worcestershire sauce, and garlic into a glass jar. Screw on the lid tightly and shake well. Add the oils, recover, and shake again, vigorously to combine. Chill thoroughly for several hours for the flavours to blend properly. Shake again before using. This dressing will keep for up to 5 days in the refrigerator.

Note - You can add fresh herbs, such as chopped parsley, basil, thyme, etc. With fresh herbs it won't last quite as long. You may also add finely chopped red onion. Experiment with a variety of vinegars. Balsamic, or Cider are particularly good. With Cider vinegar I always add a touch of liquid honey. This is great on fruit salads!

I always have a bowl of lemons on my kitchen counter here at Oak Cottage. They come in handy for so very many things. It seems I am always cooking something that requires a bit of lemon zest of a squeeze of lemon juice . . .

I think they are my most often used fresh ingredient . . . next to potatoes, that is . . .



When I have the sniffles, there is nothing better than to have a lovely cup of hot lemon tea, boiling water infused with the juice and rind of a lemon and a bit of bruised ginger. I don't know if you could exactly call it a cure all . . .

but it sure helps the soul to feel better, if nothing else. Tea and comfort in a steaming cup. It's great for whatever ails you . . .



Another thing you will always find lurking away on the shelves of my larder, are jars of lemon and orange curd.

Most often I like to make my own, as it really is quite easy, and oh-so-very delicious . . . but . . . then again, sometimes you need some right away and you just don't have the time or the energy to make any from scratch.

It is at times like these that jar of lemon curd comes in very . . . very . . . handy.





Days like today. . . . when I wanted something distinctly lemony, and yet, at the same time, moreishly moist and cakey.

Tangy and sweet all at the same time. Something that I could sink my teeth into and say to my soul . . . mmmm . . . this is satisfying, delicious and very . . . very . . . very good.

The only thing that could possibly make this better is to spread more lemon curd on slices of it and then . . .

enjoy to your lemon heart's content . . .



*Lemon Drizzle Cake*
Makes one loaf
Printable Recipe

I think this is one of the easiest and tastiest cakes in the world to make! You just bang everything into the food processor and blitz it for two minutes and then pour it into your pan. Half an hour later you have a delicious cake sitting on the counter to cool! Moist and lemony, this is a real winner!

5 ounces self raising flour
4 ounces softened butter
4 ounces white sugar
2 heaping dessertspoons of lemon curd
2 large eggs
the grated zest of one lemon
the juice of 1/2 lemon
TOPPING:
the juice of 1/2 lemon
2 TBS of sugar

Pre-heat the oven to 175*C/about 34o*F. Lightly butter a loaf tin and line it with parchment paper. Butter the paper and set it aside.

Put all the cake ingredients into the food processor and blitz for 2 minutes. Scrape the batter into your prepared loaf tin.

Bake for 30 minutes, or until well risen, nicely browned and a toothpick inserted in the centre comes out clean.

Remove from the oven. Leave in the tin and place on a wire rack to cool. Mix the other 1/2 lemon juice and 2 TBS of sugar together, stirring to blend well. Drizzle over top of the still very warm cake, and let set for a few minutes before removing from the pan to cool completely. (I make sure that I leave a bit of overhang with the parchment paper when I put it into the pan so that I can use it like handles and just lift the cake out when done!)

Mmmm . . . this is so good dusted with some icing sugar and then sliced and spread with some more lemon curd for eating. Delicious!!

Sometimes I just like to cook a simple supper for Todd and myself. Nothing too fancy, or involved . . . using simple ingredients and cooking methods . . .

Omelettes are the perfect simple supper and very economical in these credit crunch days.



They also very adaptable as you can fill them with pretty much whatever you have to hand . . .

chopped fresh herbs, peppers and spring onions . . .

chopped tomatoes and little bits of leftover ham and bacon . . .



broccoli and cheese . . .

you name it, pretty much anything goes . . .



Today it was some lovely sliced chestnut mushrooms, chopped chives and a good farmhouse cheddar cheese . . .



with a delicious side salad and some buttered toast it went down a real treat. Sometimes I think the simplest meals are the best and tastiest of all, don't you?



*Cheesy Mushroom Omelettes*
Serves 1
Printable Recipe

I have given the proportions here for one omelette. I find it much easier to cook one at a time and keep them warm on plates in a low oven until I am done them all. Mind you . . . with there only being two of us, I only ever make two. These make a delicious, economical and surprisingly filling supper!

1 1/2 TBS butter
a generous handful of chestnut mushrooms, sliced
25g good quality strong cheddar cheese, grated
(I used a good farmhouse cheddar)
1 TBS freshly chopped chives
sea salt and freshly ground black pepper to taste
2 large free range eggs



Melt 1/2 TBS of the butter in a small nonstick frying pan. Once it is sizzling add the mushrooms. Allow them to sit without stirring them, for several minutes until they begin to brown. Cook, like this, shaking them occasionally, until they are nicely browned. Too much stirring brings out too much liquid and it is best to agitate them as least as possible. Scoop them out onto a plate while you proceed.

Beat the eggs together with a fork, until the white and yolk are totally amalgamated.

Melt the other 1 TBS of butter in the same frying pan. When it begins to sizzle, tip in the eggs and swirl them around the pan to cover the bottom. Cook until almost completely set. Season with some salt and pepper and sprinkle the chives over top. Scatter the grated cheddar over one half and then then sprinkle on the cooked mushrooms. Fold the other half over top of the mushrooms and cheese and slice the omelet out of the pan onto a warm plate.

We like to have this with some buttered toast and a salad.

Back home in Canada, this is Thanksgiving weekend. If I was over there I'd be in a flurry of baking pumpkin and pecan pies, peeling a ton of spuds . . .

peeling carrots, and turnips and making a huge pan of dressing to serve with the gargantuan turkey waiting in the fridge. . .



Cranberries would have been bought and turned into two lucious sauces . . . one cooked and the other a relish . . .

Dough would be rising to be made into fluffy rolls, and apple cider would be chillin in the cooler.



I'd be busy freshening rooms, plumping beds and putting out fresh towels in the baths, making ready for the onslaught of family due to arrive . . .

Kids, and spouses and grandkiddies . . .



alas, I am over here, so none of that will happen.

I tried to do Thanksgiving over here once . . . nobody understood it, or really got into it. It was just not the same . . .

If I was having my family over, I'd be sure to make them these. Tasty single serving sized little puffs, all scrummy with an almond filling tucked underneath the apple and a spicy maple glaze gilding their tops . . .

Instead I just make them for Todd and I, and dream of Thanksgiving's gone by, as I stare out the kitchen window at the falling leaves . . .



*Spiced Apple Puffs*
Serves 6
Printable Recipe

These delicious tarts are incredibly easy to make and yet so impressive when they are done. Who wouldn't like a mini apple pie, in a deliciously flakey crust with an almond filling hidden beneath the apple. Glazed with maple syrup and mixed spice, it makes the perfect autumnal dessert.

50g butter, softened
50g icing sugar, sifted
50g ground almonds
1 X 375g pack of ready rolled puff pastry
3 Granny Smith apples, peeled, cut in half, cored and then sliced thinly
1 egg yolk, lightly beaten
2 TBS amber Maple Syrup (Grade B)
1 tsp mixed spice
Creme fraiche to serve



Pre-heat the oven to 220*C/425*F. Place the butter, icing sugar, and almonds in a bowl and beat with an electric mixer until smooth and fluffy. It will look like this is never going to happen, but bear with it . . . all of a sudden like magic it will be creamy and smooth!

Unroll the puff pastry and cut 6 three inch rounds out with a sharp knife. Place some 2 inches apart on a baking sheet which you have lined with parchment paper. Divide the almond mixture between each, spreading it out and leaving a narrow border around the outside edge of each tart. Arrange the apple slices on top, trying to keep the shape of the half apple as best as you can, but allowing them to fan out a bit. Brush the edges of the pastry with a little beaten egg, trying not to let it drip down onto the parchment paper.

Bake the pastries for 12 to 15 minutes, until golden brown. Remove from the oven.

Stir the mixed spice and Maple Syrup together and brush this mixture over top of the tarts. Return to the oven and bake for a further 5 minutes. Serve warm or cold with a dollop of creme fraiche on each. Delicious!

I think my favourite comfort supper of all, especially on a cold and rainy day, has got to be tomato soup with a toasted cheese sandwich.

The soup all rich and full of ripe tomato flavours . . .




The Sandwich all crisp and buttery and filled with oodles of meltingly rich cheddar cheese . . .

I got to thinking about that at work today . . . the rain pelting down on the windows was so miserable and I was longing for comfort . . . and then I had the thought . . .



what if you combined the two . . .

You know . . . like onion soup . . .



the rich tomato soup laying beneath a toasted crouton covered in lucious cheese, all melted and bubbling on top.

The idea of it was all I could think about the whole morning through.



I could hardly wait to get home so that I could make it.



It was gorgeously scrumptious, comforting and . . . very . . . very . . . moreish.



*Cheese Crusted Tomato Soup*
Serves 4
Printable Recipe

Tomato soup and grilled cheese has to be the epitome of soulful comfort food. I have combine the two here in a delightfully delicious combination. This has real wow factor.

For the soup:
2 TBS butter
2 medium onions, peeled and chopped
2 fat cloves of garlic, peeled and minced
24 ounces chicken stock
3 ounces tomato paste
1 400g tin of chopped tomatos
1 heaped TBS dried basil
salt and black pepper to taste
For the Cheese Crouton:
2 large crusty rolls
6 ounces of sharp cheddar cheese, grated
chopped fresh parsley to garnish

First make the soup. Melt the butter in a large saucepan and add the onion. Cook, stirring occasionally, until the onion is soft. Add the garlic and cook for another minute until very fragrant. Add the chicken stock, tomato paste, tomatoes and dried basil. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add salt and black pepper to taste. It is at this point where you can blitz it with a stick blender and make it really smooth if that is what you like, or you can blitz it just a little bit so that it is still a bit chunky.

Heat the grill to high. Cut the ends off of each of your rolls and then cut the middles into two thick slices. Toast them on both sides under the grill.

Place four heavy soup bowls on an oven tray. You want bowls that will be safe under the grill. Ladle the hot soup into the bowls, dividing it equally amongst the four dishes. Float a slice of toasted bread on top of each, then sprinkle the grated cheddar cheese evenly over top, again dividing it equally amongst the four dishes.

Slide the tray with the filled soup bowls under the grill and grill until the cheese is melted and bubbling. Remove from the grill and serve immediately with a garnish of chopped fresh parsley on top of each. Enjoy!

Note - Warn your eaters that the bowls will be hot!