Adding a slice of fruit to the top of a pancake turns it into something really special.



When you are talking about pancakes that are already studded with pistachio nuts and chopped dates, then you are talking really special.



I just love cooking with oats. They seem so very wholesome and healthy to me. Oats are very good for you.

So are nuts and dates.



Nuts, dates, oats, apples . . .
These just have to be incredibly healthy, right?



That must mean you can eat even more of them than other pancakes. ☺

There is NO such thing as too much of a good thing. (Wisdom according to Marie)



*Date and Pistachio Hot Cakes*
Makes 12
Printable Recipe

Oh, we do love these tasty pancakes. Chock full of goodness with the oats, chopped pistachios and then dates. When you add the surprise of a slice of apple or pear on the top, well . . . these just become fabulous!! I like to serve them with a dollop of thick Greek Yoghurt and some honey drizzled over top.

200g flour
2 tsp baking powder
1 tsp salt
3 TBS soft light brown sugar, packed
50g of rolled oats
100g shelled, unsalted pistachio nuts, coarsely chopped
100g moist dates, pitted and chopped
the grazed zest of one lemon
250ml of whole milk
2 large eggs
55g unsalted butter, melted
(plus more for buttering the pan and brushing over the fruit slices)
2 crisp eating apples, cored, and sliced crosswise into 1/4 inch slices
(You can also use firm pears)



Sift the flour, baking powder and salt into a large bowl. Stir in the sugar along with the oats, dates and pistachios. Beat together the eggs, melted butter, milk and lemon zest. Pour this over the dry mixture and mix all together just to combine and make sure all the dry bits are moistened. It doesn't have to be smooth.

Heat a large non stick pan over medium heat. Brush with butter. Spoon on dessertspoons of the batter, leaving some space between each one. Top each with a slice of apple. Cook for several minutes, until small bubbles begin to appear on the upside. Turn over, brushing the apple slices with butter some melted butter before turning. Cook on the other side until nicely browned and cooked through, about 2 minutes. Keep warm in a slow oven while you cook the rest.

Serve warm, drizzled with some honey and a dollop of Greek Yoghurt if desired.

Most Sundays, by the time we get home from church I just don't have the energy to make a big meal for the two of us. It's generally been a long day and we're both tired. (One of the benefits of having a husband on the Bishopric and only having one car!)

Some weeks I get my act together, and manage to throw something into the slow cooker before we leave . . . most weeks, I forget until it's too late, and Todd is standing at the door with his briefcase and wanting me to get out to the car . . . like five minutes ago!

. . . sigh



Those are beans on toast days, or soup and rolls . . . and yes, I confess, sometimes we even have tinned spaghetti on toast. I know . . . I'm depraved, but I do like it from time to time . . .



When I was a girl we used to love it when my mom made bacon and cheese toasties. Bacon and cheese are so very tasty together. My mom always used kraft cheese singles slices and streaky bacon and the cheese would kind of burn a bit in the corners and it tasted rather yummy! I love, Love, LOVED the brown bits!!

Oh . . . and the bacon, of course!!



I have grown up now, and prefer mine with a good cheddar these days.

I also like to add a bit of spring onion and mayonnaise. I mean . . . in for a penny, in for a pound, right?



It goes without saying . . . you want a good quality of streaky bacon.



Quick . . . easy . . . and moreishly tasty. Yumm!! Yumm!!



*Bacon Cheese Toasties*
Serves 6
Printable Recipe

Bacon . . . cheese . . . toast . . . need I say more???

12 slices of streaky bacon
12 ounces of shredded strong cheddar cheese
3 spring onions, finely chopped
2 dessert spoons of mayonnaise
(I use Hellman's)
1 healthy pinch of cayenne pepper
12 slices of good quality white bread

Pre-heat the grill to high. Toast your slices of bread lightly on both sides. Set aside on a baking tray.

Cook your bacon until semi crisp in a medium high non stick skillet. Drain well on paper toweling.

Mix together the shredded cheese, spring onions and mayonnaise. Add cayenne pepper to your taste. Spread this mixture onto the toasted slices of bread. Cut the slices of bacon into 4 slices each. Place these on top of the cheese mixture in an attractive manner.

Toast under the grill until the cheese is melted and bubbling and the bacon is crisp. Remove from the grill and allow to sit for several minutes before cutting each toastie in half and serving to your most grateful family!

Is it scon that rhymes with on, or is it scone that rhymes with stone??

Who knows. It sounds mightly delicious no matter which way you say it. If asked what the difference between a scone and a North American baking powder biscuit is, I would have to say first and foremost, it is in the preparation. In a baking powder biscuit the fat is cut into the flour using a pastry blender, or two round bladed knives. In a scone the fat is gently rubbed into the mixture with your fingertips, lifting the mixture high up and dropping it back into the bowl as you rub, in order to help incorporate some air to the mix.



Baking powder biscuits generally use all vegetable fat, and sometimes cream . . . scones usually use all butter, and sometimes butter and cream.

In both instances, it is wise not to overhandle the dough, lest you end up with tough scones or biscuits.



Baking powder biscuits are a bit heavier in texture and more savoury than scones . . . most scones are light and sweet . . . and go just perfectly with a nice hot cuppa and lashings of preserves and clotted cream, whereas baking powder biscuits are at their most perfect when served with hot soups and stews.



When cutting press the cutter straight down onto the scone dough and then lift it straight up without twisting. This gives you nice straight edges and they bake up straight as well. Twisting when you cut means you end up with lopsides scones.



Delicious, no matter how you cut them . . . no pun intended.




A plate of these, split and buttered alongside of a bowl of clotted cream and a jar of strawberry preserves and I am in heaven. This . . . is . . . bliss.

Damn . . . I forgot to buy the clotted cream . . .

No matter . . .



*Sultana Scones*
Makes about 14
Printable Recipe

Making good scones is easy as long as you don't overhandle the dough. Tender and moist, wrap them in a clean tea towel after baking to help to keep them that way. Served warm with lots of butter and preserves, these are wonderfully delicious . . .

8 ounces self raising flour
1 tsp baking powder
2 ounces softened butter
1 ounce caster sugar
2 ounces sultanas
1 large egg
milk

Pre-heat the oven to 220*C/425*F. Line two baking trays with baking parchment and set aside.

Measure the flour and baking powder into a large bowl. Add the butter and rub it into the flour mixture with the tips of your fingers, until the mixture closely resembles fine breadcrumbs. Stir in the sugar and the sultanas.

Beat the egg together with enough milk to make a total of 150 ml of liquid. Stir this mixture into the flour mixture to make a soft, but not sticky dough. You don't want it to be too dry, or too sticky.

Turn out onto a lightly floured board. Knead lightly a few times, then pat out to 1/2 inch thickness. Cut into rounds with a 2 inch cutter, then place them onto the prepared baking trays. Brush the tops with a little milk.

Bake for about 10 minutes, until golden brown and nicely risen. Lift onto a wire rack to cool and then wrap in a clean tea towel to serve. Delicious!

It's no secret . . . I think you all know by now that I ADORE ginger, in any way shape or form.

The stronger the better, it makes no difference to me. Ginger, Ginger, Ginger . . . I just love the stuff . . .



I always haved a jar of stem ginger in my larder. Sometimes I sneak a tiny golden ball and savour it's sweet heat . . . all to myself.

I know, I am a bit greedy . . .

Sometimes I add a spoonful of the syrup to the pan after I have boiled some carrots . . . along with a knob of butter, it makes the most delicious glaze, coating the carrots in it's spicy sweetness . . . beautifully tasty.



I also just love muffins. Who doesn't??? They're not quite cake . . . they're not quite bread . . . tasty little morsels, all tucked up in their own paper wrappers . . . and . . . just . . . for . . . you . . .



These are fabulous, truly fabulous. Magnificent even.

They'll keep for about week, locked up in an airtight container. Only . . . shhh . . . don't tell anyone else about them . . . okay??



You'll want all of these for yourself.

Sincerely. Would I lie to you???



*Magnificent Ginger Muffins*
Makes one dozen medium, or six mega
Printable Recipe

Moist and delicious and stogged full of tasty bits of preserved stem ginger and chopped dried apricot. The lemon drizzle is the perfect topping. Yummo!!

3 1/2 ounces butter, softened
4 ounces light muscovado sugar
3 TBS black treacle
3 1/2 ounces milk
2 TBS ginger syrup (from the jar of stem ginger)
1 large egg
5 ounces plain flour
1 TBS ground ginger
2 tsp ground cinnamon
1 tsp bicarbonate of soda
6 stem ginger balls, drained from the syrup and coarsely chopped
3 ounces dried apricots, chopped
Drizzle Icing:
2 ounces freshly squeezed lemon juice (about 1/4 cup)
1 cup icing sugar, sifted
2 tsp butter




Pre-heat the oven to 180*C/375*F. Line your preferred muffin pans with some paper liners. Set aside.

Place the butter, sugar and dark treacle in a measuring jug and warm in the microwave on high for about 2 minutes, just until everything has melted together. Whisk in the milk and the ginger syrup. Beat in the egg.

Sift the flour, spices and soda together in a large bowl. Add the chopped ginger and dried apricots. Stir to coat them with the flour. Add the wet ingredients all at once and stir together only to blend. Spoon into the prepared muffin cups.

Bake for 20 to 25 minutes, until well risen and firm.

Make the drizzle icing by putting all the ingredients into a microwavable bowl. Place in the microwave and heat for 30 seconds or so. Whisk together really well to blend. Drizzle over the warm muffins.

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!