Shortbread is one of those most delicious of things that it can easily become quite addictive . . . buttery and short textured, with just the right amount of sweetness so as not to be cloying, it quite readily accepts additional flavours . . . without them clashing . . .



Tasty things like candied ginger . . . glace cherries . . . toasted nuts . . . chocolate chips . . . . ahhh . . .



Chocolate Chips!!!



Most certainly inspired, these are absolutely fabulous. I am wondering now why I didn't think to add some toasted pecans and then mini marshmallows . . . I guess it would have been Rocky Road Shortbread then . . .



And even more addictively scrummy . . .



but never mind . . . there's always the next time. ☺

You may want to keep these under lock and key . . . if they last even that long. They'll be so incredibly popular that they are bound to disappear in the blink of an eye!



What a shame . . . you'll just have to make them again, I guess . . .

and again . . . and again . . . and . . . again!



Some hints for making moreishly addictive shortbreads: Use ONLY butter, there are no substitutes. Do NOT overbake. The biscuits should be a pale golden colour, NOT golden brown. Work quickly and do NOT overwork the dough. The heat from your hands can easily turn it oily. Use ONLY your fingertips and just work the dough until it begins to come together. Use a LIGHT hand when patting it into the pan also. They can also be rolled out and cut like sugar cookies, but again, try only to re-roll them as little as possible.

Go on . . . take a bite. You know you want to!!



*Chocolate Chip Shortbread*
Serves 8
Printable Recipe

A delicious buttery shortbread biscuit, topped with lovely semi sweet chocolate chips. Mmmm . . . the perfect thing to go with your afternoon cuppa!

4 ounces plain flour
2 ounces cornflour
2 ounces golden caster sugar
4 ounces cold butter, diced
(plus extra for buttering the pan)
2 ounces semi sweet chocolate chips

Preheat the oven to 160*C/325*F. Butter a 9 inch loose bottomed tart tin. Set aside.

Sift the flour and cornflour into a bowl. Whisk in the sugar. Drop in the butter and rub it in with your fingertips until the mixture starts to bind together. Turn into the prepared pan and press evenly over the base with your fingertips, smoothing it out as evenly as possible. Prick all over with a fork. Sprinkle the chocolate chips over the surface and then press them lightly into the dough.

Bake in the heated oven for 25 to 40 minutes, or until cooked, but not browned. Immediately mark into 8 portions with a sharp knife. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Occasionally I like to spice things up here a bit in my kitchen. I am trying to empty my freezer right now, in preparation for moving in just TWO weeks, (Yikes!) and I ended up today with a couple packages of ground lamb that I wanted to use up.



I didn't really feel like making a Shepherd's Pie . . . I wanted something to tantalize our tastebuds.



I initially thought of Koftas, but then I settled on Kibbee. We love Kibbee. They are a delicious middle Eastern appetizer composed of ground lamb and spices. Cut into small diamonds, or shaped into little football shapes, they are delicious served warm with sour cream for dipping.



We had them as an entree, along with some garlic rice and steamed carrots.



mmmm . . . they may not be much to look at, but they be mighty tasty!



Try to imagine yourself sitting in a Bedoin tent in the middle of the desert as you are eating these . . . a gentle breeze stirring the leaves of the date palms on your little oasis, and camels softly snorting and shuffling in the sand nearby . . .

No, this is not typical English Food, but it's my kitchen and I can cook what I like in it. They do say that variety is the spice of life!!



*Baked Spiced Kibbee*
serves 8
Printable Recipe

A delicious middle eastern spiced meat dish, typically served as an appetizer. You can shape it into small shapes, or just bake it iin a square pan like I have. Scored before baking it very easily separates into small diamonds. We have it as a main course.

200g bulgar wheat
1 1/2 pounds lean ground lamb
1 tsp ground pepper
1/4 tsp all spice
1/8 tsp ground cloves
1 TBS olive oil
90g pine nuts
4 medium onions, peeled and minced
3 TBS butter, melted
Sour cream to serve (optional)

Cover the wheat with boiling water and let sit for about an hour soaking. Squeeze as much water out of it as you can and then put it into a clean bowl. Add the meat and seasonings. Knead and mix together for about 10 minutes.

Heat the olive oil in a large skillet. Add the onions and pine nuts. Cook and stir over medium low heat until golden brown. Remove from the heat.

Preheat the oven to 200*C/400*F.

Divide the meat mixture in half. Press half of it into a buttered 8 inch square baking dish. Top with the onion/pinenut mixture, spreading it evenly over top. Spread the remaining meat over top, pressing it down evenly and smoothing it out. Run a spatula around the edges to form a bit of a gap between the meat and the edges. Dip the spatula in cold water and start making cuts lengthwise in the meat, evenly spaced about an inch apart. Go back over it crosswise, cutting it into diamond shaped pieces. Brush the melted butter evenly over top.

Bake the kibbee in the heated oven for 30 to 35 minutes until browned and cooked through. Remove from the oven, and separate into diamonds. Serve with sour cream if desired.

We arrived home from Chester late this afternoon, after having had a very successful house hunting experience. Whew!

We were so lucky. All the pieces have fallen into place, and at the end of this month we will be moving up there to take up residence in a lovely little 3 bedroom terrace house, with a gorgeously HUGE garden in the back, and a verypretty little garden in the front, with enough parking space for our car, so that it won't have to be parked on the road.



It's all carpeted, freshly painted, well appointed, and the kitchen is quite nice. It is a bit smaller than I have been spoiled with having here in our little cottage, but . . . I will get used to it in time. I now just want it to all be over with, and to be settled in at the other end. Moving is always such a pain, and can be quite stressful. We are trying to be as organized as we can, so that things go as smoothly as possible.



To celebrate our homecoming and our great luck in having found such a fabulous place to live I baked Todd a tasty Cherry and Almond Traybake this evening.



Calling it a Traybake is just a fancy way of saying snacking cake . . . for really that is all that this is.



Moist and tasty and stogged full of glace cherries. Nicely crunchy on the top with toasted almonds and just the hint of lemon in the crumb. This went down a real treat! (I am thinking a sticky lemon glaze would be just perfect on this.)



*Cherry and Almond Traybake*
Makes one 12 by 9 inch cake
Printable Recipe

A delicious snacking cake stogged full of almonds, glace cherries and just the merest hint of lemon. You can use fresh stoned cherries when in season instead of the glace cherries, but you must eat the cake up quickly then, as it will not keep well. NOT a problem!!! (You would need 1 pound of sweet black cherries, stoned)

8 ounces glace cherries (I like to use the natural coloured ones)
10 ounces self raising flour
2 level tsp baking powder
8 ounces softened butter
8 ounces caster sugar
the finely grated zest of 2 lemons
(I use my microplane grater)
1/2 tsp almond extract
1/2 tsp lemon extract
3 ounces ground almonds
5 large eggs
1 ounce flaked almonds
TO finish:
Icing sugar to dust over top

Preheat the oven to 180*C/350*F. Butter a 12 by 9 inch tray bake tin, and line the base with parchment paper. (You may also use a roasting tin of the same size)

Cut the cherries into quarters. Place in a sieve and rinse well under running water. Drain and then dry well with some paper towels. Set aside.

Measure all the remaining cake ingredients, except for the flaked almonds into a large bowl. Beat with an electric whisk for about 2 minutes, until mixed thoroughly. Fold in the well dried cherries. Spread in the prepared pan, leveling it off evenly and then sprinkle the flaked almonds evenly over top.

Bake for 40 minutes, until the cake has shrunk from the sides of the tin and springs back when lightly touched in the centre. Leave to cool in the tin. Once cool, dust with icing sugar and then cut into squares to serve.

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!