Once again, another attempt to pare down our fresh resources here at Oak Cottage. What better way to use up blueberries, than to bake a deliciously moist sour cream cake!!





Oh, I do hope that blueberries are available now up in Chester . . . they weren't when we last lived there some almost seven years ago now . . .



I was so very excited when I found them in the local shops down here in Kent. Blueberries were one of the things I had most missed over here when I first arrived. A local gal from Eastern Canada, I had never had to live without blueberries in my life!!!



I had taken them oh so very much for granted once upon a time. It took moving over here for me to realize just what a treasure they truly are.



But even if they are something that you can get all of the time . . . baked in a delicious cake such as this, they are a treasure anyways . . .




Moist . . . delicious . . . with just the merest hint of lemon in it's delicious buttercream frosting. This is a winning cake all the way around. Your family will thank you, and then . . . ask for more!!




*Sour Cream Blueberry Cake*
Serves 8 to 10
Printable Recipe

A deliciously moist sour cream cake stogged full of blueberries and covered in a tasty lemon scented buttercream icing.

for the cake:
175g soft butter
175g caster sugar
3 large free range eggs
225g self raising flour
1 tsp baking powder
2 tsp vanilla essence
4 TBS dairy sour cream
225g blueberries, fresh or frozen

For the Icing:
3 ounces softened butter
6 ounces icing sugar, sifted
1 TBS sour cream
1/4 tsp vanilla essence
1/4 tsp lemon essence

Preheat the oven to 180*C/350*F. Butter and baseline a loose bottomed 9 inch round cake tin.

Put the butter, sugar, eggs, flour, baking powder, and vanilla in a large bowl. Beat with an electric whisk for 1 to 2 minutes, until light in colour and well mixed. Beat in the sour cram and then fold in the blueberries.

Spread into the prepared tin, leveling off the top. Bake for 50 minutes, until risen and the top springs back when lightly touched. Remove from the oven. Allow to cool in the tin for 10 minutes and then take out of the tin, peel off the paper and finish cooling on a wire rack.

To make the icing place all the ingredients into a bowl and beat well with an electric whisk until the mixture is smooth and creamy. Spread over the top of the cooled cake. Delicious!

Faced with the reality that we are going to have to move house, and a lot sooner than either one of us expected, I am now having to pare down all the perishable foods that we have in our fridges and larder. That means I am having to be inventive, and lucky old Todd is reaping the benefits of all my originality and expertise.



You all know by now, that we both love parsnips. I like to keep some on hand at all times, and am often found slipping them into soups, stews, casseroles and pies.



I also am so very fond of them roasted. It just wouldn't be a proper roast dinner, in my opinion, without at least some parsnips making an appearance in one shape or another. I think most Britains would agree, at least in part . . .



This is a very delicious way to roast parsnips, taking full advantage of their natural sweetness and nutty flavours. I like them done this way almost as much as I love them when I roast them with Gorgonzola. You can find that recipe HERE.


But in the meantime, I do hope you will give this version that I am posting here today a try. I don't think you'll be disappointed in any way. Honey, butter and parsnips . . . roasted together until golden brown. Oh, my . . . but this is deliciously scrummy!



*Caramelized Parsnips*
Serves 4
Printable Recipe

We love parsnips. The honey in this glaze really accentuates their lovely sweet and nutty flavours. Delicious!

500g parsnips, peeled and halved lengthwise
60g butter
salt and freshly ground black pepper
good pinch of ground ginger
2 TBS honey



Preheat the oven to 180*C/350*F. Place the parsnips into boiling water and blanch for 3 to 5 minutes. Drain and cut into thick slices.

Lightly butter a wide oven proof dish. Put the parsnips in this, in one layer. Season to taste with some salt, pepper and ginger.

Melt the butter in a small saucepan along with the honey and let it bubble up. Drizzle this over top of the parsnips. Transfer the dish to the oven and bake for 10 to 12 minutes until nicely tender and browned.

The Jerusalem artichoke (Helianthus tuberosus), also called the sunroot or sunchoke or earth apple or topinambur is actually a species of sunflower widely cultivated across temperate zones for it's edible tuber, which is commonly used as a root vegetable.



They are somewhat ugly, all knobbly and foreign looking, but we think that they are absolutely delicious in this kitchen. They do seem to be a bit of a problem for some people though, in that they can cause wind, but we think they are well worth any discomfort they may cause to you, or those around you . . .



especially if they have eaten them as well. 'nuff said.

High in Potassium and Iron they are very good for you.



They also make an incredibly delicious soup and a most fabulous gratin.



*Gratin of Jerusalem Artichokes*
Serves 4
Printable Recipe

Sweet, nutty and delicious, Jerusalem artichokes make a wonderfully rich gratin.

500g Jerusalem artichokes, peeled and sliced
lemon juice
2 cloves of garlic, peeled and crushed
250ml of milk
250ml of boiling water
salt and freshly ground black pepper
freshly grated nutmeg
300ml of double cream
50g of Gruyere cheese, grated



Preheat the oven to 180*C/350*F. Add some lemon juice to a bowl of water and drop the artichoke slices into it as you peel and slice them to help prevent them from discolouring.

Rub one of the garlic cloves all around a small gratin dish. Bring the milk and water to a boil together. Drop in the artichoke slices. Season well with salt, pepper and freshly grated nutmeg. Simmer gently for 6 to 8 minutes. They should not quite be tender, and still have a bit of a bite.

Drain and then transfer them to the baking dish. Bring the cream and both of the garlic cloves to the boil. Strain it over the artichokes. Sprinkle with the cheese and bake for about 15 minutes until lightly browned and bubbling away.

Psstt!!! I'm going to be out of town for several days. I'm off to Chester seeking a new home and employment opportunities. (redundancy sucks . . . ) Anyways, I have set up a few posts to show up sporadically while I am away so do pop back to see what I've gotten up to, and try not to miss me too awfully much!

As a Latter Day Saint, I ascribe to a health law called the Word of Wisdom. This means that I do not drink tea or coffee, or alcohol. This is not a problem for me and never has been. I do enjoy a nice cup of herbal tea once in a while, but generally speaking I have never been a lover of hot drinks. Regardless to what other people may think or believe, if this is what my God wants me to do, then I do it, no questions asked. I spose it is one of the things that makes us a peculiar and a wonderful people!



I do enjoy the coffee flavour in other things though . . . back in Canada there is a really tasty candy bar called Coffee Crisp, and it is quite . . . quite good. I kinda miss them over here and a bag of the bite sized ones is on my list of must buy's when I go home this next summer.




I love coffee flavoured cakes and biscuits as well.



Especially if it is combined with the flavour and crunch of toasted walnuts.



This is quite a common and a popular teatime treat over here in the UK. A deliciously moist cake covered in a tasty buttercream icing and flavoured with coffee essence and walnuts.



I have gone one step further though, as I am wont to do . . . and added a deliciously creamy topping of a French Creme au Beurre. Moreishly good.



Scrummy even. Do be sure to give this a try. You can use Camp Chickory flavouring if you like.



*Coffee and Walnut Cake*
Serves 8
Printable Recipe

A deliciously moist sandwich cake filled with a lucious buttercream icing and topped with a coffee Creme Au Beurre

3 ounces softened butter
3 ounces soft margarine
6 ounces soft light brown sugar
6 ounces self raising flour
1/2 tsp baking powder
3 eggs
1 tsp coffee essence

For the buttercream filling:
1 1/2 ounces softened butter
3 ounces sifted icing sugar
1/4 tsp vanilla extract
1/2 TBS milk

For the Coffee Creme Au Beurre:
3 ounces caster sugar
4 TBS water
2 egg yolks
6 ounces unsalted butter, softened
1/4 tsp coffee essence

To decorate:
chopped toasted walnuts

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

Place the butter, margarine and sugar in a bowl. Sift the flour and baking powder together and add to the bowl along with the eggs. Whisk the ingredients together, beating them for about 2 minutes with an electric whisk, stopping halfway through to scrap down the sides, ensuring that all the ingredients are combined thoroughly. Quickly whisk in the coffee essense.

Divide the batter between the two baking tins. Smooth the surface and then bake for about 25 minutes, or until the sponges are well risen and the top spring back when lightly touched.

Remove from the oven and allow to cool for five minutes in the tins before turning them out onto wire racks to finish cooling.

For the buttercream, beat the butter until smooth. Gradually beat in the icing sugar, vanilla and milk until the mixture is smooth and fluffy. Sandwich the two cake layers together with this.

Make theCreme au Beurre as follows. Dissolve the sugar in the water a small saucepan without boiling. Once the sugar is dissolved bring the syrup to the boil and cook steadily until it reaches the soft ball stage (120C/240*F) on a candy thermometer.

Whisk the egg yolks until foamy with an electric whisk and then gradually pour the syrup over them in a thin and steady stream, whisking the whole time. Continue to whisk for about 5 minutes, until the mixure cools and forms a thick mousse. In another bowl, beat the butter until smooth. Gradually beat in the egg yolk mixture along with the coffee essence, beating to give a light, glossy icing. spread this thickly over top of the cake. Sprinkle with the chopped toasted walnuts immediately.

Allow to set before cutting into wedges to serve. Delicious!

I really spoiled my Todd today. He is from the generation that was raised on hearty, stodgy school dinners . . . plates filled with cooked to the death cabbage and vegetables and meat . . . not all that appealing to most people, but there are still a few brave souls about who loved them.



I never had the priviledge of experiencing them myself, but I really think I would have been one of the lovers.



The best part of school dinners was the pudding . . . spotted Dick, jam roly poly, treacle sponge . . . all delicious and hearty and very filling.



I have wanted to make Sussex Pond Pudding for a long time. As you know I love lemon anything and, from the very first time I read about it, I had the inclination to make one.



Sussex Pond Pudding is a traditional English suet pudding, believed to have originated in the county of Sussex. A rich suet pastry encases a delicious filling of brown sugar and butter, with a whole lemon situated in the centre. As the pudding steams, the lemon softens and flavours the butter and brown sugar, the whole mixture amalgamating to form a deliciously rich sauce, which oozes out onto the plate when the pudding is cut open to serve.



After cooking for so long, the skin of the lemon almost candies like a marmelade in its own juices and that of the butter and sugar. It is said that only the very "hardiest" of souls are brave enough to eat the 'frog' as it is called, the suet crust and the sauce being the best parts.



But do scrape out the inside flesh of the lemon to mingle with that buttery rich deliciousness . . . Yes, it is seriously indulgent . . . but a wonderful once in a blue moon treat. Why not go whole hog and serve it up with lashings of cream???



Why not indeed! It should come with a health warning, of course, but what a way to go!




*Sussex Pond Pudding*
serves 4 to 6
Printable Recipe

A deliciously rich pudding with a wonderful butter lemon flavour. This is fabulous!

120g self raising flour, sifted
100g fresh soft white breadcrumbs
the finely grated zest of one unwaxed lemon, plus 1 whole lemon
120g shredded suet
pinch of salt
about 90ml of milk, more less as needed
100g cold butter, diced
100g light muscovado sugar (or soft light brown if that's all you have)



Whisk the flour, breadcrumbs, lemon zest, suet and salt together in a large bowl. Add just enough milk to bring the dough together. Roll the dough out to a circle large enough to fit into a 1 litre pudding basin. Cut a wedge out of it, using about 1/4 of the circle. Take the remaining piece of the circle and place it into the pudding basin, pressing it to fit and pressing the cut edges together so there are no holes. Trim the top leaving just a bit of overhang. Take the lemon and roll it on your work top to release the juices, then prick it all over with a toothpick or skewer. Remove any stem if present and discard. Place half of the sugar and butter into the bottom of the pastry lined basin. Top with the pricked lemon. Place the remaining butter and sugar around the sides. Shape the wedge which you have removed from the pastry, along with any trimmings into a ball, and then roll it out into a ccircle large enough to cover the top of the bowl. Place this lid on top of the lemon/sugar mixture. Brush the edges with milk and then fold them over top of the lid, sealing it completely.

Cut a large circle of baking paper. Fold a pleat in the centre to allow for expansion and then fit it over the top of the pudding basin, tying it in place with some string. Place the pudding basin in a large pan with boiling water that comes halfway up the sides. Cover and cook over low heat for 2 1/2 hours, checking from time to time and replenishing water as needed.

When the 2 1/2 hours are up, carefully remove the pudding basin from the pot. Remove the baking paper and string. Run a knife around the edge of the pudding. Place a deep plate on top and invert it. Serve warm and in wedges with the buttery sauce that spills out and if you are feeling really indulgent, lashings of cream!

Dust off your sombrero and break out the pinatas! I'm going all Mexican on you here today. I know . . . this is supposed to be The English Kitchen . . . but variety is the spice of life after all . . . and as Mexican as this may be . . . it was cooked in an English kitchen!



Mexican food is one of my favourite treats! Oh, how I love all the warm Mexican spices . . . cumin, coriander . . . chilies.

Just the thought of them can make my tastebuds start tingling and my mouth watering.



Back home there was a tasty little Mexican restaurant that we used to love to go to . . . where the fajitas were served sizzling at your table on your very own cast iron skillet . . . my but they were good. Strawberry margaritas . . . they were good too, but I don't drink those anymore. If anyone knows how to make one without alcohol, I'd be interested!



Anyways, I had some cooked chicken that I needed to use up and I thought why not go all Mexican here. I was in the mood for a real fiesta!

I love chimichangas with their crunchy tortilla wrappings and cheesy, spicy fillings. One of my Mexican favourites for sure . . . along with nachos and burritos and . . . oh my, don't get me started. I love it all!



These tasty chimichangas were the perfect way to use up that leftover chicken. Don't you just love it when you can take something that's already been used and fix it up with a few things to make it all new again? I do!



I have a 72 year old husband so these are somewhat on the tame side. You can of course make them a lot spicier by using a spicy cheese, and adding some hot chilies to the filling. As well, the condiments can be chosen with more heat if desired!



*Chicken Chimies*
Serves 6 to 8
Printable Recipe

You can make these even spicier by using a cheese with added jalapeno peppers etc. These are so easy and incredibly tasty! A great way to use leftovers too!

2 large cooked chicken breasts, shredded
salt, pepper and garlic powder to taste
1 TBS butter
10 (8 inch) flour tortillas
8 ounces shredded Monterey Jack Cheese
6 spring onions, chopped
a handful of pitted black olives, sliced
1 TBS vegetable oil (for cooking)
To serve:
shredded lettuce
sour cream
guacamole
tomato salsa

Melt the butter in a large skillet over medium heat. Add the chicken and season with the salt, pepper and garlic powder. Saute for about 3 minutes or so. Remove from the heat and allow to cool. Stir in the chopped spring onion, olives and cheese. Mix well together.

Spoon this mixture evenly onto the centre of the tortillas. Fold up side and roll up burrito style.

Heat the oil in a large skillet over medium high heat. Add the rolled up tortillas and saute on all sides until golden brown all over. Serve on a bed of shredded lettuce and with your choice of toppings. Delicious!

One of my favourite desserts over here has to be Sticky Toffee Pudding. So rich and lovely, and incredibly moreish. And to think it was only a few years ago that I discovered it!!



We were holidaying up in the Lake District and I picked up one of the Sticky Toffee Puddings made by Cartnell and I was immediately bowled over. For a store bought pud, it was fabulous. So fabulous in fact that we ended up picking one up almost every day of our holiday and sitting back in our holiday cottage each night scarfing it down with delight!!



But what is a sticky toffee pudding . . . not much more than a tasty and moist date cake, topped with a luciously rich toffee sauce. They are incredibly yummy.



This cake is not quite as rich as a sticky toffee pudding, but my oh my it is delicious in it's own right.



The cake moreishly filled with dates and that toffee icing gilding the top is just to die for. You'll find yourself getting up in the middle of the night and raiding the larder for

just . . . one . . . more . . . piece.


Trust me. Would I lie to you? I think not!!




*Sticky Toffee Cake*
Makes 18 serving
Printable Recipe

Our favourite pudding in a cake!! This is a real winner!

8 ounces dried dates (1/2 pound)
300ml of water (1 1/4 cups)
1 tsp bicarbonate of soda (Baking soda)
6 ounces soft light brown sugar (13 1/2 TBS)
4 ounces butter, room temperature (1/2 cup)
1 tsp vanilla
2 large free range eggs, beaten
6 ounces self raising flour (1 1/3 cups)

For the icing:
6 TBS double cream (Whipping cream can be used)
3 ounces soft light brown sugar (scant 7 TBS)
1 ounce butter (2 TBS)
1 ounce icing sugar, sifted (3 1/2 TBS)
Preheat the oven to 180*C/350*F. Butter and base line a shallow 11 by 7 inch baking tin. Set aside.

Cut each date into 3 or 4 pices. Place in a saucepan along with the water. Bring to the boil, and then boil uncovered, for about 10 minutes, until all the water is absorbed and the dates have softened. Remove from the heat. Stir in the bicarbonate of soda and set aside to cool.

Cream together the butter and brown sugar. Stir in the vanilla. Gradually beat in the eggs and then fold in the cooled date mixture. Stir in the flour.

Spoon the batter into the prepared pan. Smooth the surface. Bake for 35 minutes, until risen and just set. Remove from the oven and leave in the tin for 15 minutes before turning out onto a wire rack to cool.

For the icing, gently heat the cream, sugar and butter together in a small pan until the sugar is dissolved. Bring to the boil and then cook, uncovered for 4 minutes, until golden. Do not stir. Leave to cool. When cold, beat in the icing sugar until smooth. Using the back of a wet spoon, spread it over the cake. Leave to set before cutting into 18 rectangles.