I have been rather indulging myself lately . . . naughty me, when I was doing so well before the move. It is so hard to not eat all the wonderful things that I bake . . . they are so very tempting.

Sometimes I am content with just a taste . . . but lately . . . I'm afraid that I have not been so good, and have been imbibing just a bit too much.



I decided to try to make a Brownie that would satisfy my chocolate craving . . . but not tip me over the top. Not an easy quest to be sure . . . but quite doable as you can see.



These ended up quite scrummy . . . not as good as my Fudge Walnut Brownies, to be sure . . . but not so bad, and definitely fulfilling that chocolate craving.



The secret is to not overbake them . . . anytime you take the fat and calories out of something you risk taking out a lot of the flavour and moistness . . . so overbaking these is a definite no no . . . (I cannot stress this enough!)



A lot of low fat brownie recipes do use prune puree . . . but I did not want any hint of fruit in my chocolate indulgence. They tend to mask some of the chocolate flavour as well . . . and what is the point? When you want chocolate, you want chocolate, full stop . . .



I do hope you will give these a try. Whilst they are not as good as the full fat version, they are a satisfying substitute . . . and in the scheme of low fat . . . that is what counts!




*Light Brownies*
Makes one 8 inch square pan
Printable Recipe

Make sure you use good quality semisweet chocolate in these, not chocolate chips. The additives in chocolate chips will result in a much drier brownie. Be careful not to overbake.

2 1/2 ounces plain flour (1/2 cup, sifted)
1/2 tsp baking powder
2 TBS Dutch process cocoa powder, sifted
1 TBS hot water
1 TBS vanilla extract
1/2 tsp coffee powder, rubbed through a seive until very fine
2 TBS unsalted butter
3 ounces semi sweet chocolate, good quality, chopped fine
3 1/2 ounces sugar (1/2 cup)
pinch salt
1 large free range egg, beaten lightly
Icing sugar for dusting (optional)

Preheat the oven to 180*C/350*F/Gas mark 4. Line an 8 inch square baking pan with parchment paper, leaving enough overhang so that you can easily lift them out when done.

Whisk the flour and baking powder together. Set aside.

Whisk together the cocoa powder, hot water, vanilla and coffee powder, until smooth. Set aside.

Melt the butter and semi sweet chocolate in a microwave on medium heat, or in a bowl over a pan of simmering water. Set aside.

Measure the sugar and salt into a bowl, whisking them together. Stir in the melted chocolate/butter mixture and the cocoa powder mixture. Mix well and then whisk in the beaten egg. Fold in the flour mixture, folding it in only until just incorporated. Spread into the prepared pan, smoothing the top over.

Bake for about 20 minutes, on the middle rack of the oven. Turn around halfway through the baking time. Test a few minutes before the baking time is up. A toothpick inserted in the centre should come out with a few moist crumbs. Do NOT overbake.

Remove to a wire rack to cool for about an hour. Lift out of the pan by using the parchment paper overhand. Dust with icing sugar if desired and then cut into squares to serve.

I'm going to show myself up right now for the somewhat ignorant gardener that I am. I love vegetables, but I have not had much experience in growing them.

At the beginning of this growing season, Todd and I planted all sorts of things . . . beetroot, parsnips, carrots, potatoes, squash, courgettes, lettuces, tomatoes, onions, cabbages, cucumbers and rocket. Everything was doing so so, but one row in the garden was growing by leaps and bounds.

"What is that?" I asked Todd. "Parsnips." was his answer. Hmmm . . . I thought . . .



Those parsnips are growing really fast. I had always thought they were a fall vegetable and needed the first touch of frost to really come in to their own . . .

In the meantime, every day I looked at them and they were growing larger and larger . . . and a few days ago they looked like they were going to seed . . .



I thought to myself . . . my goodness, but those parsnips have big and leafy tops . . . almost good enough to eat. I wonder if you can eat parsnip tops, coz they look as if they would make a rather tasty green . . . I know you can eat beetroot tops and turnip greens, and they are rather good.



I let them go for a few more days and then I just couldn't help myself. I just had to have a taste . . . they were growing so prolifically that I thought it was worth a try. Bravely I broke a leaf off and popped it into my mouth . . .

Only to discover that it was not parsnips . . . it was rocket!



So now I found myself with bags and bags of rocket that was almost past it's use by date . . . I'm not sure you can freeze it . . . I'm not even sure if it's still good for salads . . . but it is good for this. So you'll have to forgive me if you've seen this recipe on here before.



Some things are just so tasty that they bear repeating, and this is one of them. Besides . . . it helped me to use up a bunch of that overgrown rocket!

Please note, unless they are really young and tender, you will have to remove the beans from the pods, as the pods will be inedible. Put the beans in a pan, cover with boiling water, return to the boil and cook for 3-5 minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out. I really don't like the tough outer skin that covers each of the little beans, and so I always double pod them by taking a fingernail and slitting that outer skin open and slipping the tender sweet bright green bean inside . . . out! It can be a fiddly and time consuming job, especially if you are preparing a lot of them, but it is well worth the effort in my opinion. The beans will then be ready to re-heat gently with some butter and a bit of salt and black pepper, or to use in another recipe, such as the delicious one I have here today.



*Baked Potatoes with Broad Beans, Rocket and Blue Cheese*
Serves 4
Printable Recipe

Imagine a tasty baked potato, it's skin all crispy and split open . . . topped with a delicious blue cheese sauce stogged full of fresh broad beans and tasty rocket. This is wonderfully delicious!

4 large baking potatoes
coarse salt
300g broad beans
1/3 cup cream
4 ounces blue cheese, crumbled
4 handfuls of rocket, chopped


Pre-heat the oven to 200*C/400*F. Wash the potatoes, and while still damp, rub them all over with a little coarse salt. Prick them several times with a fork and then place them into the oven, sitting them directly onto the oven rack. (This will help their skins to become really nice and crisp) Bake for 1 hour, then check by squeezing them gently, to see if they are done. If they are done they will yield slightly. If they are still hard, then bake them for another 15 minutes and try again.

Cook the broad beans in some lightly salted boiling water for 3 minutes. Drain well and rinse under cold water to stop the cooking. Drain well again. Slip off the outer grey skins by using your nail to slit open the skin and then popping the bright green bean out. Discard the outer grey skin. Set aside the beans.

Heat the cream in a small saucepan over medium low heat. Add the broad beans and cook them gently for several minutes. Add the blue cheese and the rocket. Stir everything together and cook until the rocket has wilted.

Take your cooked potatoes and cut a cross in one side of each and squeeze the potatoes around the middle until they open up. Place each on a heated plate. Spoon some of the broad bean mixture over the top of each. Season with some black pepper and serve.

Note - This tasty dish also makes a really delicious light lunch or supper all on it's own!

Tune in tomorrow. I'll have some tasty brownies to show you and the best thing of all is . . . they're low in calories and fat! I kid you not!

We have company arriving today in the early afternoon, all the way up from Kent for the weekend. I wanted to make something that would go over well for lunch . . . I expect they will be quite hungry after the long drive.



We'll be going out for dinner tonight, but I thought a nice salad with some cold ham would make a tasty and filling lunch. We'll be spending all the afternoon walking around Chester, so some energy will be needed!



I just love the versatility of rice and wheat salads. The rice and wheat create the perfect canvas upon which to create something unique and delicious! This salad uses not one . . . not two . . . but three wholesome grains . . . nutty wheat berries, chewy pearl barley and soft brown rice. A totally delightful combination.



Then you have the added sweet crunch of chopped apple. I like to use red ones because they give the most lovely colour. Apples go very well with raisins, and not so surprisingly red onion! When you add the toasty richness of walnuts and a totally deliciously spiced apple cider vinaigrette, you have a wonderful salad, that is not only very tasty, but also very healthy!



You can keep a smug look on your face while you are eating this one. It's scrummily good for you and quite filling, and . . . with all the complex carbs it holds, this one will keep you going and energized for quite a while!



*Three Grain Salad*
Serves 12
Printable Recipe

This is a delicious salad consisting of three separate grains, brown rice, pearly barley and wheat berries combined with the addition of crunchy apple, sweet raisins, red onion and toasted pecans. The spicy honey vinaigrette dressing sets it all off perfectly!

4 servings of wheat berries, rinsed
4 servings of medium pearl barley, rinsed
4 servings of long grain brown rice, rinsed
vegetable stock cubes
1 to 2 medium sweet red apples, unpeeled, cored and chopped
1 small red onion, peeled and finely chopped
4 ounces raisins
60g toasted walnuts, chopped

Dressing:
2 ounces oil (1/4 cup)
2 ounces cider vinegar (1/4 cup)
2 TBS runny honey
3/4 tsp grated gingerroot
1/4 tsp ground cardamom
1/4 tsp sumac
sea salt and black pepper to taste

Cook each of the grains according to the package directions, using a vegetable stock cube in each pot. When tender, drain well, rinse and drain again. Mix all together in a large bowl. Add the chopped apple, onion and raisins, mixing well.

Whisk together the dressign ingredients. Pour over the salad, tossing to coat. Serve immediately or cover and chill for 2 to 6 hours before serving. Just before serving, fold in the chopped nuts.

Some days just scream out picnic. Days when the sun is shining and you've got nothing to do. Days like today. Today are our designated day off. Today the sun was shining. Today we went on a picnic. You don't have to go anywhere special to have a picnic. I have held many picnics through the years on our lounge carpet . . . it's all in the spirit of things . . . not the venue. Picnics can be held in the rain under an umbrella on a park bench . . . Picnics can even be held around the kitchen table. It's all about having a picnic state of mind!! You can have a picnic all by yourself, although undoubtedly, a picnic shared is much preferred . . . or maybe not. It all depends on the mood I suppose. Picnics are all about the food, really. Finger food. Happy food. Tasty, scrummy holiday food. Food just like this fantastically delicious tuna baguette! Filled with lots of lovely flavours . . . lemon, onion, celery, mayo, sweet pickle, Dijon mustard . . . Let's not forget the tuna! It goes without saying that you want the finest tuna for this scrummy sandwich. I like to use albacore tuna. An old Italian woman once told me that this was the only kind of tuna worth eating. I happen to concur. *Tasty Tuna Baguettes* Serves 2 hungry eaters, or 4 so-so eaters Printable Recipe Perfect picnic sandwich. Todd can eat a whole one of these. Sometimes I can too. It all depends on how hungry I am and how far we have walked. 1 225g jar of albacore tuna in olive oil (Drain well and flake) 1 spring onion, trimmed and finely chopped 1 small stalk of celery, trimmed and finely chopped the juice of half a lemon 2 TBS ultra low fat mayonnaise 2 TBS pickled gerkin relish (Branstons makes a good one) 1/2 tsp freshly ground black pepper seasoning salt to taste 1 tsp Dijon mustard few drops of Tabasco sauce shredded lettuce (several handfuls) 2 fresh baguettes (about 9 inches long) softened butter or olive oil spread Drain the tuna well and then flake it into a bowl. Squeeze the lemon juice over top and toss. Add the remaining ingredients except for the lettuce and baguettes. Mix together well. Taste and adjust the seasoning as necessary. Cut the baguettes in half through the middle. Lightly butter with the softened butter or olive oil spread. Divide the shredded lettuce between the two, and then top each with half of the tuna mixture. Press the tops of the baguettes over top of the tuna and then cut in half diagonally to serve.

You can't get more British than a traditional Battenberg cake, a tasty teatime treat that when cut in a cross section displays a wonderfully distinctive two-by-two check pattern of pink and yellow, each layer having been spread with apricot jam and then the whole thing covered in a tin and tasty layer of delectable marzipan. Or can you???



Well, I am all about preserving traditions. I am a great traditionalist at heart. I am also a bit of an innovator. I also like to stretch the norm a bit and to explore the possibilities that traditions present to us . . .



Traditional dishes are lovely, and I adore them . . . but they can also be a wonderful canvas upon which to paint new traditions and create new ideas.



It has been claimed that the original battenberg cake was created in honour of the marriage in 1884 of Queen Victoria's granddaughter to Prince Louis of Battenberg, with the four distinct squares of cake representing the four Battenbery princes . . .



My version was created in honour of the fact that I love chocolate and Todd doesn't. This is a happy medium between the two, giving us each a little taste of what pleases most . . .



Imagine . . . a checkerboard cake, consisting of a deliciously moist yellow cake alternating with a moreishly scrummy hunk of mocha cake . . . cut into rectangles and glued together with oh-so-addictively indulgent chocolate hazelnut spread.



I like to unwrap it like a gift . . . first peeling off the marzipan and nom noming down on that . . . and then each little square gets my full attention . . . could anything on earth be any scrummier???



Well, probably yes . . . but for right now, at this moment in time . . . no.
This is the perfect teatime indulgence for today!



*Hazelnut Battenburg*
Makes one cake
Printable Recipe

Mocha and vanilla layers, sealed together with yummy hazelnut chocolate spread, and then wrapped in the traditional marzipan wrap! Scrummy!

6 ounces self raising flour
(1 1/4 cup)
1 tsp baking powder
6 ounces caster sugar
(scant 1 cup)
6 ounces soft margarine
(3/4 cup)
3 eggs, beaten
2 to 3 drops of vanilla extract
1 TBS cocoa powder, sifted
1 TBS strong black coffee
hazelnut chocolate spread, as needed
1 pound (16 ounces) prepared marzipan
Caster sugar to roll the marzipan out on

Preheat the oven to 190*C/375*F/ gas mark 5. Grease and base line two one pound loaf tins. Set aside.

Place the flour, baking powder, sugar, margarine and eggs into a bowl. Beat well together with an electric whisk. Divide the mixture in half. Stir the vanilla into half of the batter. Stir the cocoa powder and coffee into the other half. Put each mixture into one each of the prepared tins. Bake for about 20 minutes, until risen and a toothpick inserted into the centre comes out clean. Remove from the oven and lift out of the pans to cool on a wire rack. Once cool, trim both cakes to make neat, matching rectangles. Cut each in half lengthwise. Sandwhich one of each flavour together with chocolate spread. Then join both pairs together alternately with more chocolate spread to make a single block. Dust the counter top with some caster sugar. Roll the marzipan out thinly on it into a rectangle large enough to wrap around the cake. Spread the cake on all four sides with more chocolate spread and then wrap the marzipan around, crimping the corners and trimming the ends. Dust with more caster sugar if needed. Cut into slices to serve.

I shall be going on holidays for 3 weeks at the end of this month. I will set up a few posts to play while I am away, but if you would be interested in doing a guest post on here during that time please e-mail me. I'd love to sponsor you and would invite you to contact me on MarieAliceJoan at aol dot com so we can see what can be arranged! Thanks!

Another cold, windy and wet day here today. What happened to June??? It seems to be passing us by and leaving in it's stead a taste of March or April!!! Brrr . . . when it is damp like this I really feel the chill and want something warming and comforting.



When I was a child tomato soup and grilled cheese did it every time. It was a special combination of flavours that made me feel very safe and toasty warm . . . and very much loved!



Of course, as an adult I still love the combination although I do up the amps on it a bit by cracking it up a knotch or two, or even three!



This tasty tomato soup has a bit of a kick from the red chilli . . . not a lot, but just a touch of heat. Not at all unpleasant . . . that is unless you lick your fingers after cutting the chillies . . . that has quite a burn, so wash your hands well after handling them, and do not . . . I repeat, DO NOT rub your eyes under any circumstances!!



Of course we like cheese on toast with this, but not just any old cheese on toast. I amp that up a knotch too with the addition of a layer tangy sweet chutney just beneath the cheese. Oh my, but this is some good!

I hope you'll give it a try and if you do, let me know how you like it!



*Tomato and Chilli Soup*
Serves 4
Printable Recipe

A warming and delicious soup with more than a little kick of exitement!

1 (410g) tin of chopped Italian tomatoes in juice
(2 cups)
1 tomato tin of a well flavoured chicken stock
1 TBS olive oil
1 large onion, peeled and chopped
2 sticks of celery, chopped
1 small red chili, seeded and finely chopped
2 cloves of garlic, peeled and minced
1 tsp balsamic vinegar
a pinch of saffron
1 tsp sugar
sea salt and cracked black pepper to taste
50 ml (1/4 cup) single cream
additonal chicken stock as needed
Croutons to serve if desired

Heat the olive oil in a large saucepan. Add the onion, celery, chili and garlic. Cook and stir over medium low heat until softened. Add the tomatoes, water and chicken bouillon sachet. Bring to the boil. Stir in the vinegar, sugar, saffron and season with some salt and pepper. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Liquidize the soup in your blender in batches, or with a stick blender right in the pot. Return to the hob and whisk in the cream and additional stock as needed to give you the right consistency. Season and adjust seasoning as required. Serve in heated bowls with several croutons floating on top if desired.



*Top Knotch Cheese on Toast*
Serves 4
Printable Recipe

Delicious cheese on toast with the added surprise of a tangy layer of chutney beneath the cheese. We like Mango, but you can use any type of chutney you favour!

4 thick slices of a rustic white bread
4 TBS chutney
8 thick slices of strong cheddar cheese

Heat the gril to high. Pop the pieces of bread on a grill pan and toaste beneath the grill, first on one side and then the other until light brown. Spread 1 TBS of chutney over one side of each piece of toasted bread and then cover the chutney with the sliced cheese, using two slices for each piece. Pop back under the grill and grill for several minutes until the cheese is melted and bubbly and beginning to brown slightly in spots. Remove from the grill and serve hot.