It may be the Canadian in me but . . . my heart longs for the combination of Maple and Walnuts . . . I swear if you cut my veins . . . I bleed Maple syrup . . . tis true!



Maple is such a Canadian thing . . . we just love it . . . as syrup on our pancakes, maple poached eggs, maple flavoured sausages . . . Maple sugar Candy, Maple cream pies, etc. We just can't get enough of it's smokey sweetness! (One of these days I'll show you how to poach eggs in Maple Syrup, I promise!!)



I have fond memories of trips to the ice cream shop with my dad when I was a child and sharing crisp cones filled with Maple Walnut icecream . . . it was his favourite flavour as well as my own. Maple Walnut Icecream and my Dad . . . the two go together like peas and carrots!



You might be surprised to find out that the English Walnut isn't actually English at all. It originated in Persia, and is now the most widely cultivated Walnut in the world. Black Walnuts are native to North America and not as easy to grow, so you will find that most walnuts that you buy are of the English Variety, coz well . . . they're just easier to grow!



Did you know that toasting nuts really helps to enhance their flavour? It's really easy to do too. Just spread them out on a baking sheet and toast in a preheated (180*C/350*F/ gas mark 5) oven for about 10 minutes, stirring occasionally.



These delightful muffins combine those two flavours that I love beautifully . . . They have a bold Maple flavour and irresistibly crunchy tops, not to mention the rich crunch of walnuts throughout.



Pure and simple . . . these are heaven. With butter or without . . .



But why not just go whole hog and have the butter too. You know you want to!



*Maple and English Walnut Muffins*
Makes 12 large
Printable Recipe

Rich with a bold maple flavour, crunchy topped and buttery good!

softened unsalted butter to butter tins
9 1/2 ounces plain flour (2 1/4 cups)
3 ounces whole wheat flour (3/4 cup)
1 TBS baking powder
1/2 tsp fine sea salt
12 ounces pure Maple Syrup (Grade B Amber)
12 TBS unsalted butter, melted
4 ounces whole milk (1/2 cup)
1 large free range egg, plus 1 egg yolk
4 1/2 ounces of whole English walnuts, toasted and chopped

Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 12 cup muffin tin really well on the insides with the softened butter, and then all over the top. Set aside.

Whisk the flours, baking powder and salt together in a bowl. Whisk the Maple Syrup, melted butter and milk together in another bowl. Beat in the egg and egg yolk. Add the dry mixture to the wet ingredients and mi together just until smooth. Stir in the walnuts and then allow to stand for about 5 minutes before proceeding.

Scoop the batter into the muffin tin, dividing it equally amongst each cup.

Bake for 10 minutes. Reduce the heat to 190*C/375*F/ gas mark 5. Continue to bake until the tops are golden brown and a toothpick inserted in the centre comes out clean. Remove from the oven and allow to cool for ten minutes in the pan before removing to a wire rack to finish cooling.

Lovely served warm with butter for spreading, as well as served cold. These are just plain lovely no matter what!

I was in town this morning, doing a bit of Christmas shopping, and I just couldn't resist picking up some tasty looking pork chops at M&S. Their meat always looks so good, and I know that it's responsibly sourced . . . it may cost a bit more, but once in awhile we all deserve a treat.



I was also very keen to use my Jamie Oliver kitchen kit again. I am so in love with all of it! I tell you it's really inspired me in a way I haven't been inspired in since I left my job at the Manor back in March.


I thought for the chops I'd do a slightly spiced rub and then a sweet and spicy glaze. But what to have with them . . . . hmmm . . .




I looked in the veggie bin and spied some parsnips and decided I'd do a parsnip and potato mash. We just love parsnips in this house and our potatoes were a little thin on the ground. Mashing them together with parsnips is a really tasty way of making a few potatoes stretch further!


I also added some cream, a grainy Dijon Mustard and some creamy honey . . . coz honey and mustard go so very well with parsnips, doncha know!

Mmm . . . mmm . . . good. This went down a real treat!



*Sticky Ginger Orange Chops with Parsnip, Potato and Honey Mustard Mash*
Serves 4
Printable Recipe

Deliciously sticky chops with a hint of warmth, atop a bed of luscious parsnip and potato mash. Scrumptious!

For the chops:
the juice of two oranges
1/2 inch of fresh ginger, peeled and grated
1 heaped TBS clear honey
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp mild chili powder
fine sea salt and freshly ground black pepper to taste
4 pork loin chops

For the mash:
4 large parsnips, peeled and cut into chunks
1 large baking potato, peeled and cut into chunks
4 ounces (1/2 cup) whole fat milk
2 ounces butter (1/4 cup)
4 TBS double cream
1 TBS creamed honey
2 TBS grainy mustard
salt and freshly ground black pepper to taste

To garnish: (optional)
the juilenned zest of one orange
a handful of chopped coriander

Squeeze the orange juice, fresh ginrer and clear honey for the chops into a small saucepan. Bring to the boil and then simmer until it begins to thicken a bit. Set aside. Mix together the cumin, coriander, chili powder, salt and pepper. Rub into the chops, and set aside to marinate for about 15 minutes.

Place the parsnips and potatoes into a large saucepan. Cover with cold water, lightly salt and then bring to the boil. Reduce to a quick simmer and then simmer until almost tender. Drain well and then return to the pan. Add the milk and simmer until completely tender.

While the potatoes are simmering in the milk, heat a lightly oiled large grill pan over medium high heat. Add the chops, brush the tops with the orange sauce. Grill for 8 minutes, turning halfway through the cooking time and brushing again with the sauce, until cooked through and the sauce is somewhat caramelized. Keep warm while you finish the mash.

Remove the parsnips, potatoes and milk from the heat. Mash together with the butter, cream, honey and mustard, until smooth, and only using enough cream to give you a nice consistency. Season to taste with salt and pepper.

Place into a large shallow heated bowl and top with the chops and any juices. Garnish with the julienned zest of one orange and chopped fresh coriander if desired.

Pop back a little later on when I'll be posting my French Fridays post!

I was quite priveledged recently to have been sent a lovely food package recently from the Welsh Assembly Government, containing some beautiful Welsh Lamb Steaks and a selection of other fine ingredients, along with the invitation to create a Welsh Lamb recipe for The English Kitchen.



Welsh Lamb is currently in season at the moment, on into December, making this the perfect time to prepare and enjoy it. Living in Chester as we do, we are right on the border to Wales, and we are lucky enough to know first hand just how very flavourful and delicious their lamb really is.



It just makes sense to buy locally produced meat when it is in season. It may cost a bit more, but the flavours just can't be beaten . . . let's face it, there is just no comparison between lamb which has been grown and farmed right on our doorstep, and lamb that has been flown halfway around the world. Right on the doorstep wins with me, every time!



I decided to create a mildly spiced marinade for the steaks and a warm couscous salad to serve alongside. Welsh lamb has a lovely robust flavour, without it being too intense. After marinating them for about 30 minutes, the steaks turned out very tender when cooked and succulent.




The flavours of the salad went very well with the lamb steaks . . . with fruity bits of dried apricot and dates, crunchy cashew nuts, spring onion, salty green olives, a little bit of heat from some Harissa Paste and a mild minty tang from my secret ingredient . . . Mint Sauce. This was so good, I ate the leftovers for lunch the next day and enjoyed it all over again.



You can find out a host more of information about Welsh Lamb HERE. Do pop on over and take a good gander at the site. There's lots of interesting things to peruse and a host of lovely recipes to try out.

Welsh Lamb, it's more than just about meat. It's the backbone of small rural communities which keep traditions and the Welsh language alive. It's a good thing, a very, very good thing.



*Spiced Lamb Steaks with a Warm Moroccan Couscous Salad*
Serves 2
Printable Recipe

Mildly spiced Lamb Steaks grilled and served on top of a warm couscous salad with subtle Moroccan flavours! Delicious!!

For the lamb:
2 leg lamb steaks
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground cinnamon
a splash of olive oil
salt and pepper to taste

For the Coucous Salad:
150g of couscous
a handful of dried apricots, chopped
a dessertspoon of chopped dried dates
a knob of butter
1 to 2 tsp harissa paste (depending on how much heat you want)
250ml of hot chicken or vegetable stock
a handful of pitted green olives, chopped
a small handful of salted cashew nuts
small handful of chopped flat leaf parsley
1 tsp of good quality mint sauce
1/2 bunch of spring onions, trimmed and finely chopped
1/2 of a small preserved lemon, flesh discarded and skin finely chopped
extra virgin olive oil
the juice of half a lemon
sea salt and black pepper to taste

Season the lamb steaks all over with salt and black pepper. Mix the cumin, coriander, and cinnamon together with a splash of olive oil. Rub this mixture into the lamb steaks and then set aside to marinate while you make the couscous.

Place the dried coucous into a bowl along with the dried fruits. Stir the knob of butter into the hot chicken stock along with the harissa paste. Pour this over the couscous and fruits, stir well, Cover and set aside for five minutes until it has absorbed all of the liquid.

While the coucous is soaking, heat a grill pan over moderate heat. Once the pan is heated add the lamb steaks. Cook the steaks until tender and nicely browned, about 5 to 6 minutes, turning them once. Remove from the heat and set aside to rest.

Fluff up the soaked couscous with a fork and stir in the olives, nuts, parsley, mint sauce, spring onions, and preserved lemon. Season to taste with salt and pepper. Pile into a serving bowl. Pile into a serving bowl and top with the warm lamb steaks. Serve immediately.

Last week I got an e-mail from Aaron (Publicasity) asking me if I would like to try out some of Jamie Oliver's new Kitchen Kit. Would I????

He didn't have to ask twice!!!!

A few days later a box arrived and I was thrilled to pieces to see what was in side. Jamie's Twist'n'Slide Apple Corer, a lovely coarse microwaveplane grater, a 3-in-1 vegetable peeler (with blades for vegetables, soft fruit and jullienning) a lovely Garlic Slice'n'Press, a 5 piece set of Kitchen tools (slotted and plain spoons, slotted fish slice, ladel and slotted turner) . . . all in beautiful polished stainless steel with soft grip handle inserts.





The Piece De Resistance though was a beautiful Beech Wood Knife Block, containing five lovely knives! (Paring, Utility, Chef's, Carving and Bread). Oh my but this is a brilliant set of knives composed of full tang Japanese MoV Stainless steel blades, a chunky weighted bolster for ease of chopping and slicing and beautifully carved handles.



What's also really brilliant about them is each knife has it's own name on the end of it so that you can easily identify it immediately without having to pull them all out of the rack to find the one you are looking for! (Can you say Over-The-Moon???)




I could hardly wait to use them, and I figured the best way to try them out was to do a test run of one of the 30 minute menu's in Jamie's newest book 30 Minute Meals!! Yep, I decided to really put Jamie to the test!



In honor of Bonfire Night I chose the Bonfire Night friendly menu of Catherine Wheel Sausage, Horseradish mash, Apple Salad, Sage and Leek Gravy and Stuffed Apples on page 256 of the book. (The Toddster is a real meat and potatoes kind of a guy and I thought he'd really enjoy it as well.)



Jamie suggests that you have all your ingredients and equipment assembled before you start, including a kettle of already boiled water, a heated grill and saucepans ready and waiting on a low heat on the stove.

It probably took me about 20 minutes to get everything set up before I started the timer.



Everything went like clockwork. I used almost all of the kit as well, which was nice. The knives are beautiful. I loved the apple corer. It worked really well and cut the cores out the first time. It also has an integrated core ejector system which worked wonderfully at ejecting the apple cores from the shaft, lickety split and with no mess!




I am happy to say that, at the end of 30 minutes, my kitchen was a tip . . . but we had a beautiful and delicious meal waiting for us to chow down on! (I normally like to clean as I go, but the 30 minute method doesn't allow for that nonsense!) There were a few minor nuisances, such as my stove and kitchen being far too small, but aside from that I really enjoyed the experience. Wonderful kitchen tools to use, a lovely cookbook with fantastic recipes . . . what more could you ask for? (well, besides a larger kitchen, a new stove and a dishwasher that is!)

All in all I'd call it a success. Thank you Aaron for allowing me to try out these new gadgets! You really made my week! I also have to say thank you to Jamie for a great menu with some fantastic quick and easy recipes!!





*Stuffed Apples*
Serves 4 to 6
Printable Recipe

Delicious baked apples stuffed with a sweet almond and dried apricot mixture. Adapted from Jamie Oliver's 30 Minute Dinners.

4 small apples (or 6 if making it for six people)
(I used spartans)
1 large free range egg
100g of golden caster sugar
100g of dried apricots
100g of whole blanched almonds
Optional: Cointreau for drizzling
Single cream or natural yoghurt to serve

Core the apples and then carefully score a line horizontally around the middle of each one, taking care not to cut in too deeply. Break the egg into the bowl of a food processor. Add the sugar, apricots and almonds. Blitz until combined. Leave it a bit chunky. Use a spoon (or your fingers like I did) to stuff the apples with this mixture, working from both ends. Spread any leftover mixture in the bottom of a lightly buttered earthenware dish. (Make sure it is large enough to hold all the apples, but snuggly. Also make sure it is microwave safe.) Sit the apples on top and then microwave, uncovered, for 10 minutes on full power.

Preheat the oven to about 200*C/400*F/ gas mark 6. Remove the apples from the microwave. If any stuffing has come out, use a spoon to push it back in. Pop the apples into the heated oven to caramelize for a few minutes.

Serve warm with a jugful of single cream or some natural yoghurt. (Jamie suggests that you drizzle over a splash of Cointreau and quickly set it alight for drama! Serve once the flames have died away.)

PS - If there's anyone out there who wants someone to test out a new LARGER stove or a DISHWASHER or umm . . . a LARGER KITCHEN . . . I'm your Gal!!



One of these would do very nicely thanks!

Bonfire Night is coming up this weekend. It's a really big thing over here in the UK. Back in 1605, a bunch of mercenaries, led by Guy Fawkes, plotted to blow up Parliament. Thankfully their plot was foiled and Guy Fawkes was captured, tortured and put to death for treason.



Their defeat is celebrated each year on the 5th of November all over the Uk, with huge bonfires on which effigies of Guy Fawkes (called "the guy")are burned, firewords and bonfire night food.

Hearty food, warm food . . . food designed to take the chill off of a cold November evening and warm you to the bones.




This soup is perfect for this occasion. Not only does it use some great autumnal flavours such as sweet potatoes and carrots . . . but it packs a bit of heat just like a firecracker . . . from the chipolte chili.



A drizzle of a blue cheese cream and a scattering of chopped coriander dusted over the top help to dress it up in a very pretty way.



It's a delicious and warming combination of sweet, spicy and savoury flavours! The chipolte chillies give it a deliciously smoky bite. You can adjust this by cutting back on them if you don't like you food really spicy.



Todd likes his with a crusty roll . . . I'm afraid the Canuck in me just has to have it with salted crackers . . . no matter what you have with it though, you are sure to enjoy this with a bang!




*Sweet Potato, Blue Cheese and Chipolte Chilli Soup*
Serves 4
Printable Recipe

A delicious soup with sweet and spicy flavours. You can adjust the heat by cutting back on the chipolte.

1 tsp of crushed chipolte chillies
(I use Seasoned Pioneers)
a knob of butter
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 stick of celery, trimmed and chopped
2 sage leaves, chopped
450g (1 pound) of sweet potatoes, peeled and chopped
200g (approx. 1/2 pound) floury potatoes, peeled and chopped
1 litre of good quality chicken stock, heated (4 cups approx.)
freshly grated nutmeg
Sea salt and freshly ground black pepper to taste

For the cream garnish:
75g (3 ounces) mild flavoured blue cheese
100ml (1/3 cup) of double cream
2 TBS chopped fresh coriander

Place the chillies into a small bowl. Cover with boiling water and set aside.

Melt the knob of butter in a large saucepan. Add the onion, carrot, celery and sage. Allow to sweat over low heat for about 5 minutes, until softened. Drain the chillies, and add along with the sweet and regular potatoes. Stir to coat with the butter, then cover and allow to sweat for 5 minutes longer. Add the hot stock and brin tto the boil. Cover and reduce the heat. Simmer for 25 to 30 minutes, until the vegetables are fork tender. Blitz until smooth and velvety with a stick blender, or very carefully in a regular blender. Season to taste with salt, pepper and freshly grated nutmeg. Keep warm.

Place the cream in a small microwaveable beaker. Crumble in the blue cheese. Heat in the microwave for about a minute, until the cream is hot and you can whisk in the cheese to a smooth amalgamation.

Ladle the soup into heated soup bowls. Drizzle the cheese cream over top and scatter with some freshly chopped coriander. Serve immediately.

Every cook needs a recipe like this in their tool box of taste tempting recipes.
A dessert that is not only quick to execute, but very simple and easy as well.



I always have almond paste in my cupboard . . . which is the basis of this great dish. all you need to complete it is some eggs, a bit of flour and some sugar. If you also have tins of fruit, or fruit compote in the larder, then you've pretty much got everything you need to make this very impressive, yet simple dessert.



Nobody would believe that it is as simple as it is.

Rich and buttery, with a delicate almond flavour, it's a fabulous cake. You might think that with the almond paste in it, the almond flavouring might be somewhat overpowering, but that's not the case at all.



It's really quite special. I served this the other night, simply dusted with some icing sugar and along with some apricot compote for spooning over top . . . but any fruit compote goes very well, as would any variety of jams, gently warmed up to loosen them somewhat.



Morello Cherry Jam is very good as is Wild Blueberry.

This is the perfect dinner date dessert! I do hope you'll give this a try. I just know you'll be well impressed!



*A Simple Almond Cake*
Serves 8
Printable Recipe

Quick, easy and very tasty. It's very light and has a lovely almond flavour. I like to serve it dusted with icing sugar and some fruit compote. Delicious!

7 ounces almond paste
3 1/2 ounces sugar (1/2 cup)
4 ounces butter, softened (1/2 cup)
3 large eggs, lightly beaten
2 ounces of flour, sifted twice (a scant 1/2 cup)
icing sugar to dust

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 10 inch tart pan very well. Set aside.

Put the almond paste into a food processor with the sugar. Blitz to mix together well. Add the butter. Again blitz to cream well together. Slowly add the eggs with the motor running, until they are completely amalgamated. Scrap into a bowl and then carefully fold in the flour. Pour into the prepared pan and then bake for 30 minutes, or until nicely browned and a toothpick inserted in the centre comes out clean. Remove to a wire rack to cool.

To serve, dust with icing sugar and cut into slices. Fruit compote is optional but very nice with this as is a sour cherry jam.

I try to stay topical on here and to post recipes that will go along with the seasons and holidays.



What could be more Halloweeny or Bonfire nightie than caramel apples. Who doesn't love a caramel apple . . .



All that stick toffee coating a sweetly tart and crisp apple . . . sometimes coated in crunchy toasted nuts!!!



These tasty little cakes embody all that is good about a caramel apple . . . except they are a cake . . .



And what a cake they are!! Lightly spiced, buttery and chock full of moist apple . . . with crispy edges . . . a sweet caramel topping gilding and sliding down over the top filled with toasted pecan nuts . . .



Oh my . . . so very, very hard to resist . . .



Topped with vanilla ice cream, whipped cream, or my personal favourite . . . clotted cream . . . these are decadent, scrummy, and moreishly delicious!

What more can I say???



I meant to only have a little nibble . . . honest! (Oh dear, my will power got up and went!)




*Caramel Apple Baby Cakes*
Makes 12
Printable Recipe

What could be better than a tasty little Caramel Pecan covered baby sized Apple Cake, just for you!

For the Topping:
2 TBS unsalted butter
4 ounces pecan halves or pieces (1 cup)
5 1/2 ounces soft light brown sugar (3/4 cup packed)
6 TBS cream
pinch of fine seasalt
1/2 tsp vanilla
1 TBS dark rum. whiskey or bourbon (optional)

For the cakes:
6 1/2 ounces of flour (1 1/2 cup plus 2 TBS)
pinch fine sea salt
pinch ground cloves
1/4 tsp freshly grated nutmeg
1 tsp ground cinnamon
1 tsp baking powder
8 ounces butter, softened (1 cup)
3 1/2 ounces white sugar (1/2 cup)
a scant 4 ounces soft light brown sugar (1/2 cup packed)
2 large free range eggs at room temperature
4 sweet tart apples, peeled and grated (about 3 cups)
1 tsp vanilla

To serve:
vanilla ice cream, whipped cream, or clotted cream

Preheat the oven to 180*C/350*F/ gas mark 4. Grease a muffin tin very well with vegetable cooking spray. Place the muffin tin on a baking sheet you have lined with some parchment paper to allow for easy clean up.

Place the butter for the topping into a saucepan along with the pecans. Melt and cook over medium heat for several minutes until the pecans are toasted. Add the cream, brown sugar and salt. Bring to the boil, then reduce to a simmer and cook until the sugar is completely dissolved, about 3 to 4 minutes. Spoon a portion of this evenly into the prepared muffin cups.

Sift the dry ingredients for the cakes together. Set aside. Cream the butter with the sugars until light and fluffy. Beat in the eggs, one at a time, until completely amalgamated. If the mixture curdles, add a TBS of the dry ingredients. Add all the dry ingredients, mixing gently until thoroughly combined. Fold in the apples and vanilla. Spoon over top of the pecan mixture in the muffin tin, dividing it equally amongst all of them. Don't worry if it seems too much. It's ok to mound it up.

Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean. They will look a bit overflowed and messy but that's ok. Remove from the oven and allow to sit for 10 minutes. Loosen the edgess of the baby cakes with a small knife. Place some foil over top of them, then set a baking sheet over top and invert cakes. Serve warm with your desired accompaniment. Delicious!