When I was a child I just adored the story of Mary Poppins. I had been given the first book in the series as an award for good work at the end of the school year in Grade 2 and I practically wore out the pages, reading it over and over again. Oh how I longed for a nanny such as Mary Poppins . . .



The book was filled to the brim with wonderful characters and adventures, pictures and fabulous treats.



Characters such as Mrs Corry, an extremely old woman who ran a sweet shop with her two large daughters . . . A magical sweet shop where you could purchase such lovely delights and cakes such as Gingerbread Stars . . . Star shaped little gingerbread cakes, adorned with golden paper stars . . .



But not just any golden paper stars . . . these ones were special, for, on any given night one could see ( and only if they were very, very observant) . . . the little old lady perched on a very tall ladder pasting the gold stars in the sky along with the help of Miss Poppins herself . . .



How could one resist such a recipe. Taken from the book Mary Poppins in the Kitchen, a cookery book with a story.

This brought back childhood memories and imaginations . . . wonderfully spicy and the perfect accompaniment to an afternoon hot cup of whatever strikes your fancy!



*Gingerbread Stars*
Makes 2 six inch stars or one 7 inch cake
Printable Recipe

Deliciously spicy no matter what the shape!

105g of plain flour (3/4 cup)
1/2 tsp bicarbonate of soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp each of ground nutmeg, ground cloves and ground allspice
a small handfull of sultanas
4 TBS butter
85g of soft dark brown sugar, (1/2 cup packed)
2 TBS dark treacle (dark molasses)
1 large egg, beaten
baking sheet, lightly buttered and dusted with flour
2 6-inch star shapes buttered and floured, or 1 7-inch sandwich cake tin

Preheat the oven to 180*C/350*F/gas mark 4. Prepare the star shapes, and place on the buttered and floured baking pan, alternately prepare the sandwich tin. Set aside.

Sift the flour into a bowl along with the spices and the soda. Set aside.

Melt the butter and the brown sugar together. Allow to cool, then beat in the molasses and the egg. Stir into the flour mixture and beat with a wooden spoon until smooth. Stir in the sultanas.

Divide the batter equally amongst the star shapes or pour into the baking tin. Bake the stars in the heated oven for 30 minutes and the cake for about 40. Turn out onto a wire rack to cool.

Cheese started being used as a vegetable topping waaaay back in the eighteenth century. In France they began by using it as a topping for Cardoons, which are a close relative of the artichoke, and called the dish "Chardons a la Fromage." It wasn't long before England started using the same idea, and began to top cauliflower with it.



I have to say, what a fabulous idea that was! Cauliflower Cheese is one of my most favouritest of all British dishes! In fact, I could very happily sit down to a plate full of Cauliflower Cheese and nothing else at all!!



Crispy tender Cauliflower florets, slathered in a lucious cheese sauce and cooked in a hot oven until browned and bubbly . . . mmmm . . . this has to be one of the best vegetable dishes going!



I think Cheddar is the best of all cheeses to use in the sauce, and specifically a good strong farmhouse cheddar . . . but you can, of course, use a variety of cheeses. Gruyere and Parmesan immediately spring to mind, used in equal quantities of course! You can even add a bit of stilton which is very yummy when mixed with the cheddar. It's a bit strong all on it's own though . . .



You can top this with buttered bread crumbs, for a buttery crunch!



Or you can simply top it with more cheese, for a lucious golden brown topping that is as rich and tempting as what lays beneath.

This is a tried and true favourite in this house.



*Cauliflower Cheese*
Serves 4
Printable Recipe

An old British favourite. This dish makes a tasty side dish, light main course, or delicious alternative for a Vegetarian Sunday lunch.

1 large cauliflower, trimmed and divided into florets
butter
salt and pepper

For the cheese sauce:
1 clove
1 bay leaf
1 small onion, peeled
600ml of milk (2 cups)
1 ounce of butter (2 TBS)
1 ounce of plain flour (2TBS)
150ml of single cream (slightly more than half a cup)
1 tsp English mustard
6 to 7 ounces grated strong cheddar cheese
salt, pepper and some freshly grated nutmeg

To top:
2 ounces grated strong cheddar cheese

First make the cheese sauce. Stud the bayleaf to the onion with the clove, pressing the clove through the bayleaf and into the onion. Place in a saucepan along with the milk and the cream. Warm the milk mixture slowly to a simmer. Remove from the heat, cover and allow to infuse with the flavours of the studded onion for 15 minutes. At the end of that time, strain the onion out.

Melt the butter for the sauce in a saucepan. Whisk in the flour and cook over low heat for several minutes. Whisk in the warm milk, a little at a time, until the mixture forms a smooth bechamel sauce. Add the onion again and allow to cook, over low heat for 20 to 25 minutes. At the end of that time it should be lovely and thick and rich. Scoop out the onion and discard. Season to taste with some salt and pepper, the mustard, and some freshly grated nutmeg. Whisk in the cheese until it melts. Set aside and keep warm.

Bring a pot of lightly salted water to the boil. Add the cauliflower florets. Cook just until tender. This should only take a few minutes, leaving a slight bite. Drain off the water. Warm a knob of butter in a frying pan and add the florets. Roll without colouring in the butter and season with some salt and black pepper.

Preheat the oven to 200*C/400*F/ gas mark 6. Spoon a little of the cheese sauce into an ovenproof dish. Arrange the cauliflower on top and pour the remaining cheese sauce over top to coat. Sprinkle with the 2 ounces of cheese. Place in the oven to melt and colour for 10 to 15 minutes. It should be nicely browned and bubbling. Enjoy!

I apologize ahead of time for the quality of my photos today. It's been very gloomy and rainy and the light has been just horrible. The only place I could get good pictures at all was on my kitchen counter top, next to the sink!



We've been painting in our lounge all day, pretty much. We set up to paint and I realized that Todd hadn't gotten any masking tape or disposable vinyl gloves. *tsk *tsk As annoying as it was, I asked him to pop down to B&Q to get some. There is no way we could have done a proper job without the proper tools. (Or is that just me being pedantic???)



Anyways, masking tape in place and white base coat on, I decided that the colour we had picked for the overcoat was far too light. I wanted something much darker, so . . . you guessed it. We ended up back down at the B&Q picking out a darker colour. (About this time I think I was veering very close to experiencing death . . . ahem . . . thankfully Todd's a very patient man.)



Anyways, we did finally get it all painted and it looks lovely. Nobody killed anyone, and there was only slight irritation on Todd's part. I more than made up for it though, by baking him one of his favourite desserts for afters.



With all the rain we've been having the rhubarb in my garden is growing like a weed! A very delicious weed!! Rhubarb and Custard together is one of our favourite desserts, and it becomes even more so, when I dress it up with a crisp and buttery cookie crust on the bottom and a sweet meringue, all golden on the top.



He was more than forgiving of my picky ways when I sat this down in front of him . . . but . . . I don't think he'll be volunteering to paint anything with my help anytime soon . . . ☺




*Rhubarb Custard Dessert*
Serves 12
Printable Recipe

This lovely dessert combines two old favourites, rhubarb and custard, in one scrumptious dessert. With it's buttery cookie crust and sweet meringue topping, this is delectable.

For the crust:
280g of plain flour (2 cups)
4 ounces butter, softened (1/2cup)
2 TBS caster sugar

For the filling:
400g of caster sugar (2 cups)
225ml whipping cream (1 cup)
35g of flour (1/4 cup)
6 large free range egg yolks
1/4 tsp salt
2 pounds chopped fresh rhubarb (about 5 cups)

For the Meringue Topping:
6 large free range egg whites
1/4 tsp salt
1 tsp vanilla
150g of caster sugar (3/4 cup)

Preheat the oven to 189*C/350*F/ gas mark 4. Butter an 9 by 13 inch, deep baking pan. Set aside.

Whisk the flour for the crust together with the sugar. Rub in the butter until the mixture resembles coarse crumbs. Tip into the baking pan and press onto the bottom evenly. Bake for 15 minutes.

Mean while combine all of the filling ingredients in a large bowl, with the exception of the rhubarb. Beat well at medium speed until smooth. Fold in the rhubarb. Pour the rhubarb mixture over the hot partially baked crust. Return to the oven and cook for a further 45 to 55 minutes, until the filling is firm to the touch. Increase the oven temperature to 200*C/400*F/ gas mark 6.

Whip the egg whites at high speed until foamy. Add the salt and vanilla. Continue to beat, adding the sugar slowly, until the mixture is glossy and forms stiff peaks. Spread over the hot filling, sealing right to the edges. Bake in the oven for 8 to 10 mnutes, or until the meringue is lightly browned. Remove from the oven and cool completely before serving.

Cut into slices with a sharp wet knife to serve. Store any leftovers in the refrigerator.

Note - This dessert can be very successfully halved. Keep all timings the same.

I had a really busy day today. I am in charge of the sharing time at church this Sunday morning. (A fun activity for the children's Sunday School) I had two age groups to prepare for, so it takes a bit of extra time adapting it both for older and younger children. You want them all to have fun.

It was getting rather close to tea time and I still needed to prepare us something to eat.



In the old days that would not have been much of a problem as I had a family that readily ate pasta in any way shape or form, and . . . as we all know . . . pasta with some sort of sauce is a quick, tasty, easy and economical way to go!



I have a husband who hates pasta now though . . . it's foreign food, and he is a man with very solid, old fashioned British tastes . . . read meat and potatoes here.

Occasionally I do try to whiz it past him . . . he only very rarely enjoys it, but . . . sometimes I do get lucky.



Today was not one of those times. I ended up opening him a tin of soup after I watched him suffering through it for about 15 minutes . . . trying to pick the vegetables and chicken out from between the pasta bits . . . sigh . . .



I, on the other hand, enjoyed every scrummy mouthful, and . . . I think all you pasta lovers out there will too.

So there! (Crusty bread to mop up all that delicious sauce is a given!!)



*Pasta with Chicken, Pancetta and Summer Vegetables*
Serves 4
Printable Recipe

This is one of those quick and easy dishes where you can throw in just whatever vegetables you have to hand. I had courgettes, beans, leeks and tomatoes. You may have something else. Chard is very nice, as is asparagus and peas.

12 ounces Pasta, cooked until al dente
3 ounces chopped pancetta
2 chicken breasts, boneless and skinless, cut into 1/2 inch dice
2 whole leeks, trimmed, washed and sliced thin
a large handful of garden fresh beans (I used a mixture of green and yellow)
1 medium courgette, washed, sliced in half and then into half moons
4 medium ripe tomatoes, quartered
4 ounces of finely grated parmesan cheese
4 ounces dry white wine (1/2 cup)
4 ounces double cream (1/2 cup)
a small handful of fresh basil leaves, chiffonade
sea salt and freshly ground black pepper to taste
Shaved Parmesan Cheese to serve

Cook the pasta according to the package directions. Drain well, (reserve a mugfull of the pasta cooking water) rinse, drain again and then set aside.

Heat a large skillet over medium heat. Add the pancetta and cook, stirring occasionally until most of the fat has been rendered and the pancetta has started to brown. Toss in the chicken and leeks. Continue to cook, stirring, until the chicken is cooked through and the leeks have softened. Add the beans and courgettes. Cook and stir for several minutes. Add the tomatoes and the wine, allowing it to bubble up. Allow to bubble until the wine reduces by half. Stir in the cream and the cheese. Cook and stir to melt. Season to taste with some salt and pepper and stir in the basil leaves. Serve immediately with some Parmesan Shavings scattered over top. Delicious!

Well, we are still cooking with yogurt here. I have that much of it, I'll be a while getting through it and I positively don't want to waste any of it. Total Yogurt is such a lovely, thick and rich brand of Greek yogurt, so I'm not complaining!!

I had a lot of lemons that were getting close to their use by date and so I thought I would try making a Lemon Loaf with it.



Mmmm . . . great call! Yogurt in baked goods helps to create a lovely moist and rich crumb. In fact you can subsitute yogurt for sour cream or creme fraiche in most baked goods quite successfully!



This is a wonderful lemon loaf, with just the merest hint of lemon in the actual loaf part . . . it goes so well with vanilla. The combination of lemon and vanilla is a real favourite of mine. It helps to bring out the inate sweetness of baked goods, without you having to use a lot of sugar, or at least that is what I find to be true!



You get a real double blast of lemon in the topping, which is where it really shines, both with an undercoating of a sugar lemon syrup and a final crowning of lemon drizzle icing.



Oh my, but this is some good. So good in fact that I am going to skip summer tonight and just have some more of this luciously scrumdiddlyumptious loaf!!



I know . . . ME <=== BAD. But in a good way, doncha think? ☺ I'm with Marie Antoinette. Cake for supper . . . it's a very good thing!



*Lemon Yogurt Loaf*
Makes one large loaf
Printable Recipe

Moist and lemony, with an underglaze of sweet and tart lemon syrup, topped with a lemon glaze drizzle icing!

210g of plain flour (1 1/2 cups)
2 tsp baking powder
1/2 tsp salt
200g of full fat Greek yogurt ( 1 cup)
7 ounces of sugar (1 cup)
3 large free range eggs
the finely grated zest of 2 unwaxed lemons
1/2 tsp vanilla extract
4 ounces vegetable oil (1/2 cup)

For the sugar glaze:
the juice of 1 lemon
5 TBS sugar

For the Drizzle Icing:
140g of icing sugar, sifted (1 cup)
2 TBS fresh lemon juice

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large loaf tin. Line with parchment paper and butter the paper. Set aside.

Sift the flour, baking powder, and salt into a bowl. Whisk together the yogurt, and sugar in another larger bowl. Beat in the eggs, lemon zest and the vanilla. Slowly whisk the wet ingredients into the dry ingredients. Fold in the oil, using a rubber spatula, making sure to get it all in smoothly. Pour into the loaf tin. Level off and then place on a centre rack in the heated oven.

Bake for about 50 minutes, or until well risen and a toothpick inserted into the centre comes out clean. Whhile it is baking, heat the lemon juice and sugar for the glaze together until the sugar is completely dissolved.

Allow the cake to cool in the pan for about 10 minutes before removing. Place on a wire rack over a baking pan and spoon the glaze over top, allowing it to soak in a little at a time. Allow to cool completely.

whisk the icing sugar together with the lemon juice and drizzle over the top of the loaf. Allow to set. Cut into slices to serve.

A week or so ago, Julie contacted me and asked if I would like to try out some Fage Total Greek Yogurt, (Fage, pronounced Fa - ye) I jumped at the chance. Not only is is my favourite kind of yogurt, but it is something that I use all the time!

I have been a yogurt fan ever since my school days in the 1970's. Not only did I take one in my little brown bag for lunch every day, but I think I must surely be the person who invented frozen yogurt, as I always had several little tubs in my mom's freezer, just waiting for me to dig in. Yes . . . I was way ahead of my time!



Anyways, today an Ocado Delivery truck drove up to my door and Todd said . . . "What did you order now?"

"Nothing!" I squealed with delight! "It's my free yogurt from Julie!"



Now for some facts: TOTAL Greek yogurt was first imported into the UK in the 1980's and has grown to become the nation's leading brand of Greek Yogurt. This lovely yogurt is made with cow's milk and a live active yogurt culture. The traditional straining method removes the whey of the nilk and any excess water, which is what gives TOTAL it's distinctive thick texture and mild natural flavour. It actually takes 2 litres of milk to make just one 500g pot! Not only is it incredibly thick and ric, but it's 100% preservative and additive free and contains no artificial sweeteners, thickeners or added sugars. From where I am standing that seems like a really good thing. I don't want to put a whole lot of artificial junk into my body if I can help it!



Straining the yogurt during it's production means that this yogurt can be heated without it splitting, which makes it incredibly versatile. (They do not recommend however that you heat the 0% yogurt.) I just know that it is delicious. I have some just about every morning, spooned out on top of my homemade granola and drizzled with a bit of honey. It's truly the breakfast of champions! I also love it spooned on top of fruit and puddings. It's much lower in fat than regular cream or creme fraiche.

To make a long story short, I have a fridge full of yogurt to use up now and you will be seeing a few ways that I am going to do just that over the next week or so.



Here is what I did with it today. A delicious, tangy and crunchy salad! Chock full of good things like beans and tomatoes, chickpeas and corn, with a tangy and spicy yogurt dressing. I felt positively self righteously healthy when I was eating it! (For more information about Total Green Yogurt, feel free to visit the Total Page. There's lots of goodies and facts there!)



*Corn and Bean Salad*
Serves 6
Printable Recipe

Beautiful and colourful, this is one very tasty, and healthy salad! Try it out at your next barbeque!

For the dressing:
the juice of 3 limes
170g tub of Greek Yoghurt
(about 1 cup)
2 ounces olive oil (1/4 cup)
1 clove of garlic, peeled and minced
1 tsp sea salt
1/8 tsp cayenne pepper
a large handful of fresh coriander, chopped (cilantro)

For the salad:
1 (415g or 15 ounce) tin of cannellini beans, drained and rinsed well
1 (415g or 15 ounce) tin of chickpeas, drained and rinsed well
1 1/2 cups fresh corn kernels, uncooked (can use one tin of niblets corn, drained)
1 medium courgette, washed, trimmed and cut into small cubes
1 red bell pepper, trimmed and cut into small cubes
4 medium ripe tomatoes, cut into cubes
6 spring onionss, thinly sliced




Make the dressing by whisking together the lime juice, yoghurt, olive oil, garlic, salt and cayenne pepper. Fold in the chopped coriander.

In a large salad bowl, combine the beans, corn, chickpeas, red pepper, courgettes and spring onions. Pour the yoghurt lime dressing over top and toss to combine. Serve at room temperature.

Know what I am having for my bedtime snack tonight? That's right a nice little pot of yoghurt with some honey on top. Yummo!

Occasionally I like to bake something really special for an extra special treat.
Something deliciously different than the usual cake or cookies.



Something unique and fantabulously tasty. Something like these light and tasty, spiral shaped, quick rolls!



Oh my but they are delicious . . .



Just imagine, if you can, a soft fluffy buttermilk scone dough, rolled out and spread with a scrummy spicy fruit and nut mixture, and then rolled up tightly like a Swiss Roll.



Cut into slices and baked until delicately brown, and then glazed with an apricot glaze and drizzled with a sweet icing.



Can you say S-C-R-U-M-M-Y????



mmmm . . . mmmm . . good . . . Just PERFECT for elevenses or as an extra special teatime treat!!!



Best eaten on the day . . . NOT a problem!!



*Fruit and Nut Scrolls*
Makes about 18
Printable Recipe

Quick and tasty spiral buns, filled with a deliciously spicy fruited filling!

for the buns:
450g self raising flour (3 1/4 cups)
2 tsp caster sugar
50g butter (1/4 cup)
330ml of buttermilk (1 1/3 cups)

For the filling:
40g sultanas (1/2 cup)
35g currants (1/2 cup)
50g chopped stoned prunes (1/2 cup)
1 medium apple, peeled and finely chopped
2 TBS flaked almonds
2 tsp grated orange rind
2 TBS orange juice
1/3 tsp ground cloves
2 tsp rum or brandy
50g soft light brown sugar (a heaping 1/3 cup)

Apricot glaze:
2 TBS apricot jam
2 tsp water

For the glaze:
55g icing sugar (a heaped 1/2 cup)
1 tsp hot water

Preheat the oven to 200*c/400*f/ GAS MARK 6. Butter several baking sheets. Set aside.

Combine all the filling ingredients in a bowl, mixing together well. Set aside.

Sift the flour into a bowl. Whisk in the sugar. Drop in the butter and then rub it into the flour with your fingertips until the mixture resembles fine bread crumbs. Stir in the buttermilk to mix to a soft sticky dough. Turn out on a floured surface and lightly knead until smooth. Pat or roll out into a rectangle about 10 1/4 inches by 14 1/4 inches in size. Spread with the fruit mixture leaving a small border on the far long side. Roll up from the long side nearest you, firmly, like a Swiss roll. Press the far edge onto the roll to seal. Using a sharp knife, cut into 3/4 inch thick slices and place, cut side up on the greased baking sheets.

Bake in the heated oven for about 15 minutes, until well risen and lightly browned on the edges.

Remove from the oven. Heat together the apricot jam and water, strain through a sieve to remove any lumps. Brush over the tops of the buns.

Combine the icing sugar and hot water in a bowl until smooth. Using a small spoon, drizzle this icing over the scrolls in an attractive manner. Enjoy!

Note : if you prefer, you can use 380g of fruit mincemeat instead of the filling in this recipe. That's about 1 1/2 cups.

The carrots are ripening fast and furiously in our garden. Beautifully orange and sweet, we have been having them almost every night with our supper . . . steamed, roasted, grated into salads. We'll soon be turning a glorious colour of orange!!



I have never thought frozen carrots taste very good, so we are trying to use up as many of them fresh from the garden as we can . . . plus giving them to friends to enjoy.



When you have had about as many boiled, steamed, roasted and grated carrots as you can stand, that is the time to make a carrot cake . . . or muffins, or bread.



Ahh carrot cake. Todd's favourite. Every moist bite all spicy and sweet. Chock full of raisins and covered with a simple orange drizzle icing.



I sometimes make another version with crushed pineapple and coconut, and it's very, very good and moist . . . but when you are in a hurry and want a simpler dessert or teatime treat, this recipe is the absolute best. There is nothing complicated or unsual about this one. Simple. Tasty. Easy and quick to make. It's a doddle.



Perfect for lunch boxes and picnics, and eating out of hand! You won't want to waste a crumb of this tasty cake.



Please note - This cake also freezes very well without the drizzle as long as you have it very carefully wrapped and stogged into an airtight freezer bag. What a lovely treat to look forward to in the cooler months!




*A Simple Carrot Cake*
Cuts into 15 slices
Printable Recipe

Deliciously moist, this lovely cake keeps for up to a week and if anything improves with keeping!

6 ounces (1 1/4 cups) light brown muscovado sugar
6 ounces (3/4 cup) sunflower oil
3 large free range eggs, lightly beaten
3 medium carrots, peeled and grated
4 ounces (2/3 cup) of raisins
the finely grated zest of one orange
6 ounces (1 3/4 cup) self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg

For the drizzle:
6 ounces (about 3/4 cup) of icing sugar
1 1/2 to 2 TBS fresh orange juice

Prehat the oven to 180*C/350*F/ gas mark 4. Butter well and line the base and sides of an 8 inch square pan with parchment paper. I cut two long strips the width of the pan and put them in criss cross ways, leaving an overhand which makes it easier to lift out.

Measure the sugar into a large mixing bowl Stir in the oil. Beat in the eggs with a wooden spoon until mixed in. Stir in the grated carrot, raisins and orange zest.

Whisk together the flour, soda, cinnamon and nutmeg. Stir this into the wet ingredients, only mixing until all are evenly moistened. The mixture will be soft and runny. Pour into the prepared baking tin.

Bake for 40 to 45 minutes, until the cake feels firm and springs back when lightly touched in the centre. Cool in the tin for 5 minutes then lift out onto a wire rack to finish cooling.

Whisk the drizzle ingredients together until smooth. Using a small spoon drizzle the icing back and forth across the top of the cake, allowing it to drip down the sides. Cut into slices to serve.

Store in an airtight tin, for up to a week.