It never hurts to have an easy brunch cake recipe in your arsenal of recipes.
One that is quick and versatile, that you can use a variety of fruits with.



Berries or cherries, melded into a buttery batter and topped with a spicy nut topping . . . a combination that makes for one very scrummy yummy and leisurely Sunday Morning breakfast!



So quick to put together you can easily have it in the oven and baking in next to no time at all . . .



By the time you've tidied yourself up and gotten your Sunday-Go-To-Meetin' clothes on, it will be done, and you and your family can be digging in.



Then again . . . mmmm . . . this is so good, you just might want to keep the whole thing for yourself!



Oh, what the heck, go on . . . share! They'll never forgive you if you don't, and it is Sunday after all.



*Classic Sunday Morning Brunch Cake*
Makes one 9 inch cake
Printable Recipe

A delicious moist cake that you can adapt to your own tastes or to whatever fruit you have to hand. Quick and easy to make too!

for the cake batter:
4 TBS unsalted butter, softened
6 TBS caster sugar
1 large free range egg
1 tsp vanilla paste
2 tsp finely grated orange zest
4 1/4 ounces plain flour (1 cup)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
100ml of buttermilk (1/3 cup)
7 ounces of fresh blueberries, mulberries, raspberries,
blackberries, red currants or pitted red cherries (1 1/2 cups)

Streusel Topping:
3 TBS plain flour (about 1/4 cup)
2 TBS unsalted butter
3 TBS caster sugar
1 tsp ground cinnamon
1 ounce chopped toasted pecans (1/4 cup)
10 whole pecan halves

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch deep pie tin and flour it well. Set aside.

Cream the butter for the batter together with the sugar in a bowl, until light and fluffy. Add the egg, vanilla, and orange zest. Stir together the floru, baking powder and baking soda. Add to the creamed mixture along with the buttermilk, mixing just until the batter is smooth and thick. Spread into the prepared pan. Sprinkle the fruit over top, pressing it down into the batter a little.

Make the streusel by combining the butter, flour, sugar and cinnamon, rubbing all together with your fingertips until crumbly. Stir in the chopped nuts. Sprinkle evenly over top of the batter. Stud with the nut halves.

Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean. Serve warm, cut into wedges.

I apologize for the use of a disposable tin foil pie pan. The last few times I have been home to Canada (read twice in 5 years) I have looked high and low for some good metal pie pans. I have not been able find any, and so I have had to bring back the only ones I could find, which were disposable tin foil pans . . . not the best, but hey, beggars can't be choosers!!

These cold wintery days call for rustic and hearty casseroles. Meaty dishes that stick the ribs and make you feel all comfy and warm inside. This is one of our favourites.

The original recipe for this came from an old meat cookery book that my mother was given at a wedding shower back in the early 1950's. I think it was called Martha Logan's Meat Cookbook. I have always loved that book.



I have copied a whole lot of the recipes into my notebook through the years and in all honesty there is not a dud in the bunch. Many became my tried and trues.



Of course I have updated and adapted most of them to modern tastes and ingredients. The original recipe for this delicious casserole called for tinned mushrooms, along with their liquid.




I switched it to fresh mushrooms, which I saute along with the bacon and onions, and I added some apple juice instead of the mushroom liquid. All in all, quite, quite delicious. Tasty meaty and tender pieces of pork in a rich gravy filled with lovely bits of bacon, onions and mushrooms. Fabulous!



*Pork and Mushroom Casserole*
Serves 4
Printable Recipe

An old family recipe that's delicious!

1 pound of pork tenderloin, cut into 1/2 inch cubes
4 slices of streaky bacon diced
cooking oil as needed
1 medium onion chopped
1 small punnet of mushrooms, sliced (about 2 cups)
1 tsp salt
freshy ground black pepper to taste
1 large free range egg, beaten
250ml of apple juice ( 1 cup)
4 ounces fine dry cracker crumbs ( I like to use the Italian crackers, which are like
Saltines) (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Place the bacon into a large skillet. Panfry until browned. Remove with a slotted spoon and set aside. Saute the onion and mushrooms in the bacon fat until tender, adding a bit of oil as needed. Remove with a slotted spoon and combine with the bacon. Set aside.

Season the pieces of tenderloin with some salt and pepper. Place the egg in a shallow bowl. Place the cracker crumbs in another shallow bowl. Dip the pieces of meat into the egg and then roll in the cracker crumbs. Brown the cubes of meat on all sides in the pan drippings, adding oil as needed. Layer the browned pork cubes and the onion/bacon/mushroom mixture in a 1 litre casserole. Pour the apple juice over all. Cover tightly and then bake in the heated oven for 35 to 40 minutes.

Delicious served with mashed potatoes or rice.

One of my most vivid childhood memories is of the time my mother almost cut her thumb off. She was slicing cold ham for our dinner and because the knife was dull, she was having to put undue pressure on it . . . the knife slipped and you guessed it . . . instead of slicing through the ham, it sliced through her thumb, almost severing it. I remember having to run across to one of our neighbour's homes to get help. I couldn't have been more than 5 or 6 years old at the time. It is a memory that has stuck with me to this very day.

The most dangerous tool in any kitchen is a dull knife.



I was quite excited a week or so ago when Miriam contacted me and asked me would I like to test run the Any Sharp Pro knife sharpener. Having just recently been given a set of lovely knives I really jumped at the chance to try something out that might help to keep them beautifully sharp.

Oh, yes, I do have a knife steel, but to be honest I am always a bit leery when I use it . . . using one always requires a lot of skill in keeping your knife at just the right angle so that you sharpen them instead of ruining them. So far I've always been lucky . . . but . . .

I was invited to go and watch a brilliant video here on Youtube. It makes it's point (no pun intended) in quite a humorous and entertaining way! (depending on how mush sense of haha you have.)



In the intitial e-mail I was told that the Any Sharp Pro was simple to use, easy to store and extremely efficient. I was dying to try it out. Once it arrived I realized first hand just how brilliant it was. There are some really big features in this very small package!

Using the very latest in Octupus Technology, that is to say a Power Grip suction cup, leaving both hands free. I found it to be incredibly stable once I had affixed it to the counter top. I didn't need to dampen it down like most suction cups and once I had it clamped down there was no moving it . . . until I was finished and released the lever.

Another thing that really made it stand out was it's relatively small size. Easy to store in the kitchen where you will actually use it, it's just under 2 1/2 inches in diameter, roughly the size of a yoghurt cup. It easily fits into a drawer and is quite inconspicuous sitting on the countertop next to your knife block.



It's brilliant design allows you to maneuver just about any knife, scissor or blade into it easily without being restricted by the size or shape of the blade. The open design also makes it incredibly easy to use and versatile enough to be able to sharpen your whole collection of knives in just minutes.

Stylishly packaged in a stainless steel tin, it comes complete with a 10 year product lifetime guarantee, a beautiful chef's presentation ring and a tasty recipe card. It's not very often in this modern throwaway age that you get a product guarantee like that!



Product features include:

The Any Sharp Pro would make a fabulous gift for that cook in your life, or even for yourself. I am very impressed with it and highly recommend! Compact, efficient, and extremely effective, I’ve now got a whole set of newly sharpened, high quality knives that can cut through anything with ease. It is available to buy direct from HERE at a very reasonably priced £29.99

It's also available on Amazon at the same price.

PSSST!!!! They also have their very own Recipe Club!

Mastering the Basics

I thought it would be fun to start a new series on here which I will call "Mastering the Basics." Cooking doesn't have to be complicated or mysterious. Once you have been able to master simple techniques and skills, you too can have people applauding your mashed potatoes, gravy, salad dressings etc.



There is nothing nicer on a plate then a perfect pile of soft, creamy and fluffy mashed potatoes. They go so well with many dishes and are the perfect holder to cradle lashings of delicious gravy.

They are not as hard to make as some people would suppose. Simple and straightforward, as long as you follow a few simple rules.

• use the proper potato. You want a floury type of potato, that is to say one that breaks down well once cooked. You do not want a waxy type of potato, or one that holds it's shape well when cooked. Some great examples of floury potatoes are Maris Piper, Estima, King Edward or Desiree (In North America use a Russet, Idaho or baking potato)
• Do not make the mistake of not cooking the potatoes long enough. Better to err on the side of overcooking than undercooking. You cannot mash a hard lump no matter how hard you try!
  
• Never add cold butter or milk to cooked potatoes. Always use room temperature or melted butter and gently warmed milk or cream
• Add any liquid to the cooked potatoes slowly. Some days you may need more, some days you may need less. How much can only be determined by adding it slowly.
  

*Perfect Mashed Potatoes*
Serves 4 to 6
Printable Recipe

Simple and perfect!

2 pounds of large floury potatoes (In the UK a Maris Piper is ideal, in North America
I would use a russet or idaho)
4 ounces unsalted butter (1/2 cup, or one stick)
4 fluid ounces of single cream or full fat milk (1/2 cup) gently warmed
fine seasalt, freshly ground pepper and freshly grated nutmeg

Peel and quarter the potatoes then place the potatoes into a pot of lightly salted water to cover. Bring to the boil and cook for 20 to 25 minutes until fork tender. Drain well in a colander and then return them to the hot pot. Cover with the lid and give them a good shake, which will help to break them up. Add the butter and warmed cream or milk, adding the latter a little at a time, whilst mashing the potatoes, only adding as much as is needed to give you the correct consistency. Season to taste with salt, pepper and nutmeg. The potatoes should be light, fluffy, creamy and ready to eat.

Note - I often use my electric handwhisk to mash the potatoes. This helps to insure a smooth mixture without lumps. I also have a potato ricer, which does a fabulous lump free job.


How many times have you sat down to a pile of mashed squash only to find it watery and well, to be frank, YUCKKY!! When I was a girl, I hated mashed squash. I always found it a bit slimey and well, YUCKKY!! I have come to love it as an adult though, but only after trial and error and having developed this fool proof way of preparing fluffy, sweet mashed squash, perfect every time, never watery at all. Trust me on this!


*Perfect Mashed Butternut Squash*
Serves 4 to 6
Printable Recipe

This is more of a method than a recipe, but the squash turns out perfectly cooked every time, and not at all mushy or watery.

1 (2 lb) butternut squash
a knob of butter
1 TBS soft light brown sugar
fine seasalt, freshly ground black pepper and freshly grated nutmeg to taste

You will want to cut your butternut squash right down the middle lengthwise. Scoop out the seeds. Place both halves, cut side down in a large skillet with a lid. Add boiling water to come halfway up the sides of the squash. Place the lid on and cook over medium heat for 25 to 30 minutes, until the squash is very tender. Remove carefully from the boiling water and set aside to cool slightly.

Using a spoon, scrape out all of the flesh, discarding the peel, and placing the flesh into a serving bowl. Mash lightly with a fork along with a knob of butter, the brown sugar and salt, pepper and nutmeg to taste. Serve immediately or cover and keep warm until ready to eat.

It seems kind of funny this year that I will not be cooking a Thanksgiving Feast for a bazillion other people to eat. For the past 7 years I worked as a private Chef for an American family here in the UK, and as you can imagine, Thanksgiving Dinner was one of the highlights of the year!



I spent days and days every year just getting ready for it . . . there would be the turkey to order from the butcher's and sometimes two . . . the purchasing of all the vegetables and fixings . . . the baking of pies and cakes.



It was a very festive time and quite exciting . . . even if it was a lot of work. It was quite satisfying to see the dinner guests enjoying the fruits of my labours . . . the many hours on my feet executing and delivering the perfect bountiful feast . . .



But this year . . . there is none of that. I get to relax . . . put my feet up . . . watch some telly . . . and think about the many things that I am thankful for . . . like a loving husband and a cute lil pup . . .



Family and friends . . . the blessing of living in a country where I am free and safe to live and worship as I wish to do so . . . and for tasty foods like pumpkin pie. When I was a kid I hated pumpkin pie . . . or at least I thought I did . . .



But then again . . . I never had this one. I think I would have loved it had I done . . .
This is fabulously delicious . . . all autumnal and gently flavoured with spices and sweet maple . . .
in a crisp buttery crust and topped with maple sweetened whipped cream . . .



Now this . . . this is a pie to be thankful for!

There's no doubt about it, brussels sprouts have to be one of my absolute favourite of all vegetables. Todd loves them too, although he is quick to add that they don't exactly love him!! ('nuff said!)



A member of the Brassica or cabbage family they are loaded with vitamins, fibre and are thought to be a protection against colon cancer!

Aside from all that, I just think they are plain good, good, GOOD!



Unfortunately most people don't really know how to cook them properly and we end up with them being cooked to death and all soggy on our plates.

One doesn't want them as hard as a rock of course, but you just can't beat a properly cooked, crispy tender sprout for taste!

Six to seven minutes, boiled or steamed is enough to give you a very tasty, crispy tender, delicious sprout!



Mind you, this here is my favourite way of doing them. They end up perfectly cooked every time . . . crispy tender and beautifully green, with slightly caramelized edges and all tasty with bits of crispy pancetta and caramelized shallots!

Not just perfect for the holidays either . . . these sprouts are so easy to cook, and so tasty that you'll want to treat yourself to this version often!

I could quite happily sit down to just a plate of these and nothing else . . .and in case you were wondering, those embarassing side effects seem to disappear when you cook em this way . . . if you know what I mean!



*Sauteed Brussels Sprouts with Pancetta and Shallots*
makes about 10 servings

You don't have to wait for the holidays to enjoy this delicious side dish. Crispy tender brussels sprouts sauteed with crispy bits of pancetta and shallots. Oh so tasty!

2 1/2 pounds of Brussels Sprouts, trimmed and then shredded
into thin slices with a sharp knife
1/4 pound of thick pancetta, cut into bits
a knob of butter
1 eschalon Shallot, peeled and chopped finely
(That is the banana shaped shallot)
2 tsp fresh thyme leaves, divided
salt and freshly ground black pepper to taste
2 tsp lemon juice (optional)

It may seem a bit fiddly to prepare the sprouts for cooking but it really isn't. I trim off the bases and any bad looking leaves and discard. Then I take a sharp knife and just quickly cut them into 1/4 inch slices.

Heat a large skillet over medium high heat. Throw in the pancetta. Cook, stirring until it begins to brown. Add the butter and the shallots. Cook and stir until the shallots are softened. Add the brussels sprouts, stirring to coat, along with half of the thyme leaves. Cook, stirring occasionally over medium heat, until the sprouts are crispy tender and beginning to brown a bit on the edges. Season to taste with some salt and pepper and the lemon juice if using. Add the remainder of the thyme leaves and serve.

I had some apples that I needed to use up this afternoon and I wanted to give my new cooker a trial run, so I thought I would make some delicious apple squares.



Imagine a buttery, nutty crust topped with a spicy cake batter, filled with chunks of apple and nuts, and then baked in the oven until the crust is nice and crisp and the cake all moreishly moist and fragrant.



Then imagine it cut into squares and served warm (or cold, it's up to you) and topped with some softly whipped cream.



The perfect dessert for these late autumn days and evenings . . . or your Thanksgiving Celebrations . . . of to serve to that good friend of yours that just happens to stop off for a nice cuppa after an afternoon of shopping . . .



Family friendly, friend friendly, delicious and easy, this is a winner on all counts!



*Sour Cream Apple Squares*
Makes 12 to 15
Printable Recipe

Delicious and moist apple squares, warmly spiced and served with whipped cream.

280g of plain flour (2 cups)
340g soft light brown sugar (2 cups packed)
4 ounces butter, softened (1/2 cup)
115g of toasted pecan nuts, chopped (1 cup)
1 1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cardamom
1 tsp bicarbonate of soda
1/2 tsp salt
250ml of sour cream (1 cup)
1 tsp vanilla extract
1 large free range egg
2 medium apples, peeled and chopped (I use Granny Smith)

Preheat the oven to 180*C/350*F/ gas mark 4.

Whisk the flour, and brown sugar together in a bowl. Drop in the butter. Beat with an electric hand whisk until the mixture is crumbly. Stir in the chopped nuts. Remove 370g (2 3/4 cups) of the crumbs and press into the bottom of a 9 by 13 inch glass dish. To the remainder of the crumbs add the cinnamon, nutmeg, cardamom, soda and salt, mixing it all together well. Beat in the egg, vanilla and sour cream. Stir in the apples. Spoon evenly over top of the crumb base.

Bake for 25 to 35 minutes or until a toothpick inserted in the centre comes out clean. Serve warm or cold, cut into squares, along with some whipped cream.

This is a cake that I have always wanted to try, having seen them in bake shop windows . . . but I never had the dariole type of tin molds that you need to bake them in . . . so I despaired of ever being able to bake them . . . at least until I saw this recipe!



Adapted from the cookery book, Women's Institute Cakes, by Liz Herbert, this particular recipe does away competely with the traditional tin molds!



Baked in ordinary paper muffin cases, these are simple and uncomplicated. There's no buttering or flouring of molds . . .



The paper cases peel very easily off the cakes, which are then simply coated in sieved jam and dessicated coconut.

Mmmm . . . soooooo scrummy yummy!

I hate to admit it, but I inhaled two of them quite accidentally . . . before I knew what was happening.



The rest have been put under lock and key . . .

Unfortunately I have the key, tee hee! (Or should I say luckily!!) I'm soo, soo bad, I know . . .but in a very good way.☺ ☺ ☺




*Cupcake Madeleines*
Makes 14
Printable Recipe

A variation of the traditional English Madeleines, except using paper cases instead of the tin molds normally used. Quite, quite delicious!

4 ounces butter, softened (1/2 cup)
4 ounces soft margarine (tub) (1/2 cup)
4 ounces caster sugar (a generous 1/2 cup)
1/4 tsp vanilla extract
2 large eggs, beaten
4 ounces self raising flour (1 scant cup)
1 TBS milk

For the topping:
2 ounces dessicated coconut (1/2 cup)
4 to 5 TBS red fruit conserve, sieved
7 glace cherries halved

Preheat the oven to 190*C/375*F/ gas mark 5. Place 14 paper muffin cases on a baking tray. Set aside.

Cream together the margarine, butter and sugar until soft and fluffy. Beat in the vanilla. Gradually beat in the eggs, a little at a time, making sure each addition is throughly incorporated before proceeding. If the mixture begins to curdle, add a spoonful of the flour and continue. Once the eggs are completely beaten in, fold in the flour and just enough of the milk to make a soft batter.

Divide the mixture equally amongst the baking cases. Bake for 15 to 20 minutes, until well risen and golden brown. Remove from the oven to a wire rack to cool completely.

Once the cakes are completely cooled, remove the paper cases. Place the jam into a small bowl and warm slightly in the microwave for about 20 seconds. Place the coconut into another bowl. Using a pastry brush, brush a thin coating of jam over the base and sides of each cake. Roll them into the coconut to coat the jammed surfaces. The top of the cakes is now the bottom. Place on a wire rack to set. Brush the bottom of each of the cherry halves and use to garnish the middle of each cake. Enjoy!!

I recently found myself with an extra jar of marmalade in my larder that would soon be going out of date so wanted to find a way to use some of it up. Normally that isn't a problem, because we both love marmalade.



I think marmalade is one of those things that you either love or you hate. Some people love it's almost bitter tang and others . . . well, they wouldn't touch it with a ten foot pole!

Me, I am a lover, from way back. I just can't get enough of it and have been known to slather so much of it on my buttered toast, the actual toast is hard to find!!!




In other words, I could eat it by the spoonful and sometimes do . . . ahh . . . I know . . . I'm incorrigible!



These soft moist cakey squares are only mildly flavoured with it's delicious tang . . . it's unmistakably there, but quite subtle . . .



Combine that with the deliciously tart lemon drizzle icing . . .



And the sweet candied orange peel topping . . .




And you get something quite close to bliss. Seriously.

Well . . . as long as you like Marmalade and cake that is!




*MarmaladeTray Bake Squares*
Makes 12
Printable Recipe

Marmalade is one of those things you either love or hate. We happen to love it. Delicious cake squares, with the underlying tang of marmalade, set off by a zingy lemon glaze icing and a garnish of candied orange peel and baby orange jelly slices.

3 ounces of butter, softened (a generous 1/3 cup)
3 ounces soft margarine (a generous 1/3 cup)
6 ounces caster sugar (a scant cup)
the grated zest of one unwaxed lemon
the grated zest of one unwaxed orange
4 TBS of orange marmalade
2 eggs, beaten
8 ounces self raising flour (a scant 2 cups)
3 TBS fresh orange juice

For the decoration:
the peel of half an orange
2 TBS granulated sugar
3 fluid ounces water
the juice of half a lemon
8 ounces icing sugar, sifted (2 cups)

petite orange jelly slices (optional)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter and base line an 11 by 7 inch tin. (I like to leave an overhang on the two short sides for ease of removal.)

Place the butter, margarine and sugar into a bowl, along with the fruit zests. Cream together with an electric hand whisk until light and fluffy. Beat in the marmalade and then slowly beat in the eggs. Fold in the flour and orange juice to make a soft dropping consistency. (You may or may not need all the Orange juice.)

Spoon the batter into the prepared tin, leveling off the surface and making it slightly hollow in th emiddle. Bake for 30 to 25 minutes, until well risen, golden brown and just firm to the touch. Remove from the oven and allow to cool in the tin for 10 minutes before removing to a wire rack to finish cooling completely.

Pare the peel from the orange, taking care to remove any white pith. Roughly chop into small pieces. Dissolve the sugar in the water in a small pan. Add the orange peel and bring to the boil. Reduce the heat and simmer for 5 to 10 minutes until the peel is candied. Drain the peel from the syrup. (I like to keep the syrup to use in other things. Store in an airtight container in the fridge.) Set the peels aside to cool.

Whisk the icing sugar and lemon juice together until you get a smooth paste. Pour over the top of the cooled cake and spread to cover evenly. Pile 12 small heaps of the peel evenly spaced over the top of the cake, along with a jelly if using. Leave to set completely before cutting into pieces to serve.