We've packed most of the kitchen stuff away. I thought I would make these lovely fish cakes for supper tonight, before Todd packed my food processor away. They are so quick and easy to make.



This is a delightful and tasty way to serve cod fish. I like to make my own fish cakes if I can. They are so much nicer than store bought ones. Moist and flavourful on the inside, and crisp and brown on the outside, they are real family pleasers.



Cod has such a sweet and delicate flavour. The tarragon enhances it perfectly. I like to use a nice light crumb such as Panko. They gives a really crisp finish to the cakes.



You will want to make my tartar sauce to go along with them. These two go together like, well . . . peas and carrots!




*Cod Fish Cakes*
Serves 4
Printable Recipe

Delicious moist fish cakes, flavoured with tarragon, onion and hot pepper sauce. There are no fillers, just fish and seasonings.

3 TBS olive oil
1 large onion, peeled and finely chopped
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1 1/4 pounds fresh cod, skin and bones removed
2 TBS finely chopped fresh tarragon leaves
1 medium egg, lightly beaten
3 dashes tabasco sauce
fine dry bread crumbs
Tartar sauce to serve

Heat the oven to 100*C/225*F. Heat one TBS of olive oil in a skillet over medium heat. Add the onion, 1/2 tsp salt and 1/8 tsp pepper. Cook, stirring, until the onions are soft and translucent. Set aside.

Cut the fish into large chunks. Pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add the onion, tarragon, egg and tabasco sauce, combining well. Add remaining salt and pepper. Form into 8 3 inch patties. Dredge them in the dry bread crumbs, coating well and shaking off any excess.

Heat 1 TBS of oil in a large skillet over medium low heat. Cook 4 patties until browned, about 5 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in the oven while you cook the other four, using the remaining TBS of oil. Serve hot with tartar sauce.



*Horseradish Tartar Sauce*
Serves 4
Printable Recipe

A delicious tartar sauce with the lovely tang of horseradish.

1 stalk of celery, finely chopped
2 TBS finely chopped cornichons
1 TBS prepared horseradish
2 TBS coarsely chopped flat leaf parsley
1/2 tsp dry mustard powder
6 TBS food quality mayonnaise (I use Hellman's or French Mayonnaise)
1 tsp lemon juice
salt and freshly ground black pepper to taste

In a small bowl, combine all of the ingredients, seasoning to taste with salt and pepper. Serve with fish.

  

There's something here today that you will seldom see in my kitchen. Yes, that's right, that is a chocolate cake.



And not just any chocolate cake either . . . but a scrummily delicious chocolate cake made with milky way chocolate bars.



Oh my but this is wonderful. We had company last night for dinner and this is what I made for dessert. I know . . . Todd hates chocolate cake . . .



Never fear, I made something else for him. (To be revealed soon)



This cake uses a cake mix, but there is no shame in that, seriously. The end result is so darned delicious that nobody will care that you cheated a little bit.



The satisfied looks on their faces once they put that first forkful into their mouths will say it all.

Moreish. Scrumptious. Heavenly Bliss.



You will want to make this again, although I do have to warn you now . . . one slice will not be enough. Seriously.



*Milky Way Cake*
Serves12 to 16 (depending on how big you cut the slices!)
Printable Recipe

A deliciously moist cake that uses delicious milky way chocolate bars in the batter and in the frosting! Scrummy!

for the cake:
6 (21.9g) milky way bars
2 TBS plus 8 ounces of water
1 package of chocolate fudge cake mix (Betty crocker)
4 ounces butter, melted
3 large eggs at room temperature
1 TBS flour
100g of chocolate chunks

For the Frosting:
6 (21.9g) milky way bars
2 TBS butter
4 ounces double cream
40g bar of dark chocolate, chopped

sprinkles, chocolate curls etc. to decorate. (optional)

Preheat the oven to 160*C/325*F. Grease a 12 cup bundt pan and flour it, tapping out any excess. Set aside.

Place the milky way bars for the cake into a saucepan along with the 2 TBS water. Cook, whisking constantly, over medium low heat until the bars are melted and the mixture is smooth. Remove the pan from the heat and set aside to cool

Combine the cake mix, 1 cup of water, butter and eggs in a large bowl. Beat on medium speed with an electric mixer until the batter is well mixed and creamy smooth. Measure out about 2/3 of a cup into a bowl and stir the melted candy mixture into it. Stir in the 1 TBS of flour, mixing it in well. Mix the chocolate chunks into the remaining batter.

Place about half of the regular batter into the prepared pan. Make a bit of a well in it all the way around the pan. Spoon the chocolate bar mixture into this, taking care not to let it touch the sides of the pan at all. Spread the remaining regular batter over top. Smooth it over.

Bake for 45 to 50 minutes, until the cake springs back when lightly touched, about 45 to 50 minutes. Remove from the oven to a wire rack to cool for 20 minutes or so, before removing from the pan. Finish cooling on a wire rack before transferring to a plate to proceed.

Place the milky way bars for the frosting, aloong with the chopped dark chocolate, butter and cream into a sauce pan. Cook and stir over medium heat until smooth. It may look lumpy, but persevere, it will smooth out. Allow to cool slightly before spooning over the cake. Sprinkle with any decorations you may want to use immediately. Allow to set before cutting into slices to serve.

One might be tempted to ask if Whoopie Pies belong in an English Kitchen. I know they are an American Invention, or more specifically Pennsylvania Dutch.

Whoopie Pies are coming in to vogue over here now though, and there are a few recipes floating about. I believe they are on the verge of becoming the new cupcake or macaron . . . but I could be wrong.



This is my recipe that I have been using for a very long time now. In fact my sister and I once both won blue ribbons at our respective county fairs by making these very same whoopie pies. I think we also each got a set of pot holders and an apron from Fry's Cocoa. It was quite a thrill at the time.



Moist, delicious and chocolatey, these are bound to become a real family favourite. You can use purchased Marshallow Cream in them or you can make the recipe for a homemade version of it, which I have included. I had a jar of marshmallow cream that needed using up so that is what I used the other day. In all honesty afterwards I wished that I had made the mousseline buttercream "marshmallow cream" instead . . . but . . . oh well.




They still went down a treat.




*Whoopie Pies*
Makes six 3 1/2 inch whoopie pies
Printable Recipe

More like little chocolate cake sandwiches rather than cookies, I don't know anyone that doesn't love these.

1.5 ounces dark chocolate (at least 60% cacao) chopped
4.2 ounces dark brown muscovado sugar (1/2 cup firmly packed)
1 large egg, at room temperature
2 TBS canola or safflower oil, room temperature
2 TBS butter, room temperature
125g flour (1 cup plus 1 1/2 TBS)
18g cocoa powder (3 TBS plus 2 tsp)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 fluid ounces of buttermilk (1/2 cup)

For the marshmallow filling:

50g sugar (1/4 cup)
2 TBS corn syrup or golden syrup
1 TBS water
1 large egg white, at room temperature
1/8 tsp cream of tartar
1 TBS unsalted butter
1/2 tsp vanilla extract
4 ounces of butter, slightly softened (1/2 cup)
1/5 ounces of icing sugar, sifted (1/4 cup plus 2 TBS)

Preheat the oven to 200*C/400*F. Butter two baking sheets. Set aside.

Place the chocolate into a microwaveable bowl and melt it in the microwave, stirring every 15 seconds, or place it in the top of a double boiler, set over hot, not simmering water, stirring often. Remove from the heat and set aside to cool until it is no longer warm to the touch but still fluid.

Whisk together the flour, cocoa, baking powder, baking soda and salt. Sift to remove any lumps.

Cream together the brown sugar, egg, oil and butter with an electric mixer until smooth and pale in colour.

Add the dry ingredients to the creamed mixture alternately with the buttermilk, scraping the sides of the bowl as needed, and beating only until just incorporated, starting on low speed and raising it only to medium speed. Scoop out in 2 TBS rounds onto the prepared baking sheets, leaving lots of space in between.

Bake for 8 to 10 minutes, rotating the pans halfway through the baking time. They are done when the tops spring back when lightly touched in the centre.

Remove the cakes to wire racks to cool.

To make the marshmallow filling: Have a pint glass heatproof measure ready. In a small heavy saucepan, combine the sugar, cornsyrup and water. Stir until all the sugar is moistened. Heat, stirring constantly, until the sugar is dissolved, and the mixture is bubbling. Stop stirring and turn out the burner. If using an electric range, remove the pan from the heat altogether.

Beat the egg white in a mixing bowl, on high speed until foamy. Add the cream of tartar and continue to beat until stiff peaks form with the beater is raised slowly. Increase the temperature under the sugar syrup and boil until an instant read thermometer reads 120*C/248*F. Immediately transfer the sugar syrup to the glass measure to stop the cooking.

Beat the syrup into the meringue in a steady stream, trying to avoid letting the syrup hit the beaters as they will spin it onto the sides of the bowl. Lower the sped slightly and continue to beat until the outside of the bowl no longer feels hot. Beat in the 1 TBS of butter until smooth and then beat in the vanilla. Chil for 9 to 10 minutes, until it is cool, but still soft.

In a clean bowl, beat the 4 ounces of butter along with the powdered sugar until soft and creamy. Increase the speed to high and beat until the mixture is very light in texture. Lowser the speed to medium and add all the meringue, beating it in until incorporated and the buttercream is smooth.

Place about 3 gently roundes tablespoons of cream between two cakes to make a sandwich, pressing down slightly so that the cream reaches the edges of the cakes. Repeat with the remaining cakes.



and then . . . they were gone.

It's going to be Easter in just a few short weeks. I love Easter and have many fond memories from when I was a child . . . it's one of my favourite holidays.



The Easter Bunny always left us a whole lot of goodies . . . chocolate Easter Bunnies, chocolate Easter Eggs, those marshmallow filled candy eggs and if we were really lucky a fresh new bag of marbles or a jug of bubbles to blow.

Growing up I often saw photos of Pineapple Upside Down cakes in my mother's ladies magazines and on the telly, but it was not something that my mother ever baked. I suppose she might have considered it somewhat exotic, and she was a good, but plain cook.



Exotic was not really in her vocabulary when it came to food, and my dad really wouldn't have liked anything out of the ordinary anyways.



I always thought they looked so delicious and once I was grown up and living on my own, and raising a family, I often baked Pineapple Upside Down Cakes as a special treat. I used an old cast iron skillet and they were always very well received by everyone. We used to have them with dollops of sweetened whipped cream on top, or scoops of cold Vanilla Ice Cream.



I don't have an iron skillet over here. I have been looking for one, but haven't come across one yet. They are much too heavy to bring back on a plane when I go to Canada for visits. I thought Todd was going to have a heart attack the last time we went when I tried to stuff a full size turkey roaster in my bag. It took me a while to convince him that I wasn't nuts and that once you stuffed it and surrounded it with clothing it didn't take up much more room than a piece of paper would . . . well, at least that was my theory anyways.



The other night I baked my honey bun a delicious upside down pudding . . . a rich and buttery cake with a lucious toffee, apricot and hazelnut topping baked right in. Oh my but it was good.



Of course he enjoyed it with lashings of double cream . . .



And why not. In for a penny . . . in for a pound is what I always say!!!



*Upside Down Pudding*
Serves 6 to 8
Printable Recipe

Sometimes known as upside down cake, this is a delicious creamed cake mixture that is baked over top of a scrummy brown sugar and fruit base. Once it is baked and turn out, the fruit makes a very attractive picture with it's lovely rich butter, sugar and nut topping. You could also use pear halves and walnuts instead of the apricots and hazelnuts.

225g unsalted butter, divided, plus extra for buttering the pan ( cup)
50g soft light brown sugar (1/4 cup packed)
14 to 16 hazelnuts
600g of tinned apricot halves, drained well (large tin, 21 ounces)
170g demerara sugar (14 TBS)
3 large free range eggs, beaten
 170g self raising flour (1 1/4 cup)
56g ground hazelnuts (1/3 cup)
2 TBS milk
custard or thick cream to serve
Preheat the oven to 180*C/350*F. Butter a 10 inch round cake tin and base line it with nonstick baking paper.

Cream 60g/1/4 cup of the butter together with the soft light brown sugar until pale and fluffy. Spread over the base of the prepared tin. Put a hazelnut into the hollow of each apricot half and invert onto the base. The apricots should completely cover the surface.

Cream the remaining butter and the demerara sugar together until pale and fluffy. Beat in the eggs, a little at a time, beating well after each addition. Sift the flour and then gently fold it into the creamed mixture, along with the nuts and milk, using a metal spoon. Spread the finished batter over the fruit.

Bake in the centre of the heated oven for 45 minutes, or until golden brown and well risen. Run a knife around the edge of the pudding and invert onto a armed plate to serve.

Serve warm and cut into wedges along with some custard or thick cream.

(Just look at the beautiful crown on those babies!!)

Here in the UK, tomorrow is Mothering Sunday. That special Sunday during the year when Mothers all over the United Kingdom get spoiled and cosseted by the families that love them 0h-so-very-much!!



My children are over in Canada, so they don't actually realize that this is Mothering Sunday as the North American one falls on the second Sunday in May, but no worries . . . that just means that I get to celebrate it twice!!



Todd always spoils me to death on the March one . . . and my kiddies spoil me to death again in May.

Yes, lucky is my middle name!!



I always like to bake something special for Mothering Sunday. Something special that I normally wouldn't have any other time of the year. Ok, so these are good any time at all, not just on special days . . .



But I guarantee if you bake them tomorrow morning for your mum . . . she'll love you to pieces!!!



They are guaranteed to bring you extra brownie points and put you in her good books for at least the rest of the year, and next year . . .

She'll be wanting you to bake some more! (Don't worry, I'm sure she won't mind sharing them! Mum's that are worth baking muffins for are always the sharing kind of mum's for sure!!)




*Jam Doughnut Muffins*
Makes 12
Printable Recipe

All the flavours of a delicious jam doughnut without any of the faff of frying. We love these!

melted butter for greasing the muffin tin
10 ounces plain flour
1 TBs baking powder
pinch salt
4 ounces caster sugar
1/2 of a grated nutmeg (more or less as desired)
4 ounces caster sugar
2 eggs, beaten
7 fluid ounces milk
3 ounces butter, melted and cooled
1 tsp vanilla extract
4 TBS strawberry or raspberry jam
To finish:
4 ounces butter melted
6 ounces granulated sugar
1 TBS ground cinnamon

Preheat the oven to 200*C/400*F. Butter a 12 cup medium muffin tin. Set aside.

Sift together the flour, baking powder, and salt. Whisk in the caster sugar and nutmeg.

Beat together the eggs, milk and cooled butter. Stir all at once into the flour mixture, mixing only until just combined. Do not overmix.

Spoon half of the batter into each of the prepared muffin cups. Top each with a teaspoon of jam, making sure it doesn't touch the sides. Spoon the remaining batter over top. Bake in the heated oven for about 20 minutes, until well risen and golden brown and firm to the touch.

While the muffins are baking prepare the finishing touches. Melt the butter in a bowl. Set aside. Whisk the sugar and cinnamon together in another bowl.

When the muffins are baked, leave to cool in the tins for about 5 minutes. Remove one at a time and dip the tops of each muffin into the melted butter and then roll them into the cinnamon sugar. Serve warm with a nice hot cuppa.

(Any leftovers can be reheated in the microwave for several seconds.)

I had never eaten Chorizo before I moved over here to England. It was not something I had ever heard of or even seen. I am a Chorizo convert and have come to love the delicious smokey flavour it brings to the dishes I use it in.



It also gives a lovely colour to the pan juices. It is now something that I would never be without in my larder, as it is so very versatile . . . in tortillas, casseroles, pasta sauces, scrambled eggs, stir fries . . . soups.



I found this recipe card recently in my local Waitrose grocery store. I was immediately taken with the photo on the front, and then, when I read the list of ingredients, I just knew I had to make it.



(Just look at that scrummy cabbage . . . mmmm . . . )

I love the Waitrose recipe cards. The recipes that they share on them are always deliciously wonderful.



The original recipe called for sherry or brandy, but since I am a Mormon, those are not things I regularly have in my kitchen in any quantity. I am happy to say that I substituted sherry vinigar with great success.

This was deliciously scrummy and a recipe that I will make again and again.



Company worthy even . . .

Trust me.



*Roasted Chicken with Chorizo and Spring Cabbage*
Serves 4
Printable Recipe

Moist and delicious chicken flavoured with the smokey flavours of chorizo, garlic and sweet spring cabbage.

4 free range chicken quarter portions
4 large cloves of garlic, unpeeled
250g Spanish Chorizo sausage, peeled and diced
1 TBS olive oil
2 TBS sherry vinegar
sea salt and freshly ground black pepper
1 pointed spring cabbage, trimmed, cored and shredded

Preheat the oven to 200*C/400*F. Place the chicken pieces into a shallow oven casserole dish. Add the garlic cloves and diced chorizo, scattering them amongst the chicken pieces. Drizzle with the olive oil, vinegar and season to taste with some salt and pepper. Roast in the heated oven for 15 minutes.

Remove the chicken from the oven. Remove to a plate. Stir the cabbage into the pan juices, then place the chicken back on top. Return to the oven and roast for an additional 35 to 40 minutes, or until the chicken is golden brown and cooked through and the juices run clear.

Remove from the oven and place the chicken on a heated serving plate. Keep warm. Slip the garlic cloves out of their skins and mash. Stir the mashed garlic into the cabbage mixture. Taste and adjust seasoning as necessary. Serve the chicken with a portion of the cabbage/chorizo mixture and some fluffy mashed potatoes.



If you have never seen a Spring Cabbage, or Sweetheart Cabbage as it is sometimes known, it looks like this. Quite common in grocery stores over here in the UK from about now. It is long and pointed, and quite loose leaved, quite unlike the normal cabbage which is round and very tightly leaved. It has a lovely mild flavour. You can substitute regular cabbage if you are unable to get the spring cabbage, with no problems.