Todd and I took a wander through our local parade of shops this morning. I had some post to send off . . .



and I wanted to pick up a few odds and sodds, like milk before the bad weather hits . . . nothing worse than running out of the essentials in bad weather.



We popped into the Butcher's to see a friend and pick up some sausaages. Oh, he had some Christmas fruit ones, which we had for our tea tonight . . . very scrummy!



Then we popped into the local bakery to have a cake and a hot chocolate . . . jam doughnuts to be precise . . . so bad for you, I know . . . but oh so yummy once in a blue moon.



The shelves were filled with lovely cupcakes and treats for the kiddies over the Christmas Hols. I was quite taken with their crispie cakes, so cute.



I often make these at Easter and decorate them with Easter Eggs, but these were Christmas ones, and really cute, but . . . at £1.29 a piece, I thought to myself, they would be very easy to make at home and . . . at a fraction of the cost.



So then we went to the Newsagent's to pick up some flake bars and I came right home and threw some together!



I think they ended up quite cute! I sifted a drift of icing sugar over all of them, and then on half of them I did yule logs made from the chocolate flakes (cut into smaller pieces) and a few red and green decorations to look like Holly, and then on the other half I used some of my precious Christmas sugar decorations that I hoard like gold.

Some are destined for the little lad next door I think, and the rest . . . well
. . . ahem.

I'm really just a kid at heart!



*Christmas Crispie Cakes*
Makes 8 large ones, or 12 small ones
Printable Recipe

Crisp and chocolatey and very Christmassy! Children love them!

3 ounces crisp rice cereal (3 cups)
50g of good quality milk chocolate (I use Green and Blacks) (About 2 ounces)
50g of good quality dark chocolate (Again Green and Blacks) (About 2 ounces)
Assorted decorations
a bit of melted chocolate to help adhere the decorations
sifted icing sugar


Melt both chocolates in a bowl set over simmering water. Don't allow the water to touch the bottom of the bowl. Whisk well together. Place the cereal into a bowl. Pour the chocolate over top and mix well with a spoon. Line a bun tin with paper liners. (I like to use pretty ones) Spoon in the cereal chocolate mixture, heaping it up a bit. Allow to sit at room temperature for an hour or so to set. Dust with icing sugar to look like snow. Melt a bit more chocolate and add Christmas sprinkles and decorations to suit. Chocolate Flakes cut into short lengths make great logs! If you can get some holly leaves they look pretty nice sitting on top of the logs. I used holly sprinkles and they are not as nice, but are still attractive.

I have always found the last few weeks before Christmas to be very hectic and filled to the brim with activity . . .



Church responsabilites, Parties,Shopping, baking and pre-Christmas dinner preparations . . . Decorating and gift wrapping . . . writing up the Christmas Cards . . . and in my case, doing the artwork and producing the Christmas Cards! Life is very busy



This is when I look for meals that are quick and easy to prepare, taking a minimum of time and fuss . . .

but without any compromise on flavour! This quick chicken dish fits the bill on all counts.

Delicious enough that I would serve it to company, and yet . . . at the same time, quick and simple.



The beautiful thing about chicken breasts is that they are the perfect canvas to write on, and will take to just about any flavour you match up with them . . . moist and delicious, and very quickly cooked. I think you will love these!

Served simply with some steamed rice and green beans.



*Chicken Escalopes with Lemon, Parsley and Capers*
Serves 4
Printable Recipe

Simple, yet elegant. One of our favourite ways to eat chicken breasts.

4 chicken escalopes
fine seasalt and freshly ground black pepper to taste
3 TBS plain flour
4 TBS olive oil
1 fat clove of garlic, peeled and slightly smashed
the juice of one half a lemon
1 TBS capers in vinegar, drained and chopped
2 TBS chopped flat leaf parsley

Season the chicken on both sides and then dredge with the flour, patting it lightly so that it adheres.

Heat a large skillet. Add the olive oil and heat along with the garlic. Add the chicken escalopes and brown them until lightly golden on one side. Flip over and brown the other side. Squeeze the lemon juice over top along with about a TBS of hot water. Add the capers and half the parsley. Let bubble up. Clamp a lid on and take off the burner. Let sit for another few minutes in the heat of the pan until the chicken escalopes are cooked through, but still soft and moist. Sprinkle with the remaining parsley and serve immediately, divided onto heated plates, with some of the juices spooned over top.

I recently had the opportunity to torture my Todd with some pasta again. Pasta 'tis not a real love of his . . .



I think it's his WW2 upbringing . . . he's quite partial to overcooked veg and cabbage . . . but put a plate of spaghetti in front of him, and he automatically screws up his face. He hasn't even tasted it yet . . . but . . . it's foreign food, and he is a meat and potatoes man through and through.



Me . . . I love pasta in any way shape or form. I could quite happily sit and just eat a bowl of buttered macaroni or spaghetti adorned with nothing but salt and pepper!



I do get away with feeding him pasta from time to time . . . but only if it's heavily disguised as something else . . . like lasagna or these delicious cannelloni!



Shhh . . . don't tell him. It can be our little secret.



Delicious sheets of fresh lasagna wrapped around a rich ricotta and spinach filling, and then laid out on a bed of tasty tomato sauce. Napped with a rich bechamel sauce and covered with cheese, it's tastily disguised and thoroughly enjoyed.



What the eye can't see . . . the heart doesn't grieve.



*Spinach and Ricotta Cannelloni*
Serves 6
Printable Recipe

Delicious pasta tubes filled with a scrummy ricotta and spinach filling, placed on a bed of tomato sauce, napped with a rich bechamel, topped with cheese and then baked until lightly browned and bubbling. Oh so scrumptious!

For the Bechamel Sauce:
250 ml of whole milk (1 cup)
250ml of good chicken stock (heated) (1 cup)
a few parsley stalks
1 bay leaf
a grating of fresh nutmeg to taste
10 whole peppercorns
1 (1/2 inch) slice of onion
3 TBS of flour
3 TBS of butter
1 TBS freshly grated Parmesan cheese

For the tomato Sauce:
1 TBS Olive oil
1 small carrot, peeled and grated
1 TBS chopped fresh parsley
1 celery stick, finely chopped
1 small onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
400g tin of chopped plum tomatoes in their own juice (2 cups)
4 ounces cup water (1/2 cup)
a handful of fresh basil leaves, chopped
salt and black pepper to taste
pinch of cloves

For the Cannelloni and stuffing:
500g of cooked spinach (frozen is fine) about 1 pound
300g of ricotta cheese (about 1 1/4 cups)
1 large free range egg, beaten
2 TBS grated fresh Parmesan cheese
salt and black pepper to taste
1 clove of garlic, peeled and crushed
18 sheets of fresh lasagna

8 ounces grated Mozarella cheese (2 cups)
2 TBS freshly grated Parmesan Cheese

First make the Bechamel. Place the milk in a small saucepan and add the parsley stalks, bay leaf, nutmeg, peppercorns and onion. Then place it over a low heat and let it come very slowly up to simmering point, which will take about 5 minutes. Remove the saucepan from the heat and strain the milk into a jug, discarding any solids. Melt the butter in a clean saucepan. Whisk in the flour and allow to cook, stirring, over medium heat for about one minutes. Slowly whisk in the strained milk and heated chicken stock. Cook, whisking constantly, until the mixture begins to bubble and thicken. Continue to cook for a further 5 minutes over very low heat. Remove from the heat and set aside.

Make the tomato sauce now. Heat the olive oil in a medium saucepan over medium heat. Add the carrot, parsley, onion, celery and garlic. Cook and stir until the vegetables begin to soften. Stir in the tomatoes and basil. Season with some salt and pepper and a pinch of cloves. Add the water. Cook and simmer over medium low heat for about half an hour, until slightly thickened.

Preheat the oven to 190*C/375*F/ gas mark 5. Pour your tomato sauce into a 9 inch by 13 inch baking dish, shaking it slightly to cover.

Squeeze as much water as you can from out of the spinach and chop. Whisk into the ricotta cheese, along with the egg, cheese, garlic and salt and black pepper to taste. Take your sheets of lasagna and spoon a portion of the filling along the short end of each sheet and roll up into a tube. Place on top of the tomato sauce in the baking dish. Repeat with all the lasagna sheets, fitting them all in together. Pour the Bechamel sauce evenly over top. Sprinkle with the Mozarella and Parmesan cheeses.

Bake for about 30 to 35 minutes, until lightly browned and bubbling. Allow to sit for about 10 minutes before serving.

I just love buying all the Christmas Cookery Magazines. It doesn't matter that I probably won't cook even a fraction of the recipes in them, if any . . . but I do love to look at all the different ideas that are presented in them each year.



Our Christmas Lunch stays basically the same each year . . . Roast Turkey, stuffing, roast potatoes, glazed parsnips, Brussels Sprouts, carrots. bacon wrapped chipolatas, cranberry sauce, bread sauce . . . and as if that weren't enough I also like to serve several desserts.



There is always a Christmas Cake and of course Christmas pudding . . . let's not forget the mince pies and I always like to make a Trifle of sorts.



One year a few years back I made a tasty Turkish Delight Trifle. You can find the recipe for that here. It was very lovely . . . sticky and sweet and almost over the top!



I often do a trial run of any new recipe I am hoping to use, ahead of the day just so that I can iron out any problems with a recipe . . . making absolutely sure that it is worthy of a place on my Christmas Lunch menu.



I was greatly intrigued by the Christmas Pudding Trifle recipe in the Nov/Dec issue of Jamie Magazine. (That's one of my favourite cookery mags.) There was a delicious article on using up your Christmas lunch leftovers. Tristan Welch, head chef of Launceston Place had what looked to be a lovely recipe for this interestingly different sounding trifle and I just had to try it.
His was beautifully presented in 200ml canning jars, each one tied up with a pretty red ribbon. I didn't have any canning jars, and I only wanted to make a half recipe for this trial and so I just used some 200ml ramekins with great success.



Without a doubt, hands down . . . this has to be the most delicious Trifle ever! There is just enough Christmas Pudding in it to give you a gentle hint of spicy flavour, without it going over the top. I don't think any die hard Christmas Pudding hater would be assaulted by it in the least . . . don't even tell them it's there. They probably won't even notice what it is, and even if they do, they will forgive you because it is that delicious that they will wonder how they ever got by in life without it thus far!



Imagine a rich custard, baked until slightly wobbly, atop some scrummy Christmas Pudding . . . chilled and then topped with crushed amaretti biscuits, brandy whipped cream, toasted flaked almonds and a few silver balls . . . yes . . . this is heaven.

All conversation will stop . . . amidst the sighs and satisfied drooling noises . . . this is a winner, pure and simple, and it will deffo be gracing my Christmas Lunch buffet! Nothing could be easier or tastier!



*Christmas Pudding Trifle*
Serves 6
Printable Recipe

A delicious trifle which consists of a lovely rich custard baked over top of some crumbled Christmas pudding until wobbly. Chilled and then covered with amaretti biscuits, brandy cream, flaked almonds and silver balls, this is probably one of the nicest trifles I've ever eaten . . .

300ml of milk (1 1/4 cups)
200ml of double cream (3/4 cup whipping cream)
freshly grated nutmeg
6 large free range egg yolks
70g caster sugar (about 1/3 cup)
Leftover Christmas pudding (It's up to you how much)
12 crisp amaretti biscuits
150ml of double cream (about 2/3 cup), whipped lightly with a dash of brandy
1 TBS Toasted Flaked almonds
Silver balls

Preheat the oven to 110*C/225*F/ gas mark 1/4. Place 6 200ml containers on a baking tray. Crumble some Christmas Pudding into the bottom of each. You can use as much as you want. I crumbled about 1 TBS of the stuff into each container, so that it was about 1/2 inch deep. Set aside.

Heat the milk and double cream together, along with a grating of nutmeg, just to the boil. Whisk the egg yolks and sugar together until pale. Whisk in the heated milk mixture, whisking constantly. Strain this mixture into the prepared pots, dividing it equally amongst them. Grate a little more nutmeg on top. Bake in the heatred oven for 30 to 40 minutes, just until set. The centre should still have a slight wobble. Remove from the oven. Cool to room temperature and then chill in the refrigerator for a couple of hours.

Just before serving, whip the cream softly along with a dash of brandy, or brandy flavouring. Crumble 2 amaretti biscuits over top of each pudding, then top with some whipped brandy cream. Sprinkle some toasted almonds and silver balls over top of each and serve.

There seems to be a bit of confusion about measurements on here sometimes. I try to always post my directions in both North American measures (cups, which goes basically by volume) and in British measurements (generally by weight, not volume).







Here is what a typical measuring cup looks like that I would use to measure out liquids. (these measurements could be in fluid ounces, cups or millimeters.) You just pour in the liquid to the line which is painted on the outside of the glass. These are not the same cups you would use for fats and or other solids like flour and nuts, coconut etc.




These are measuring cups you would use to measure out solids, such as fat, flour, sugar, coconut, nuts, etc. They are squat and mine are made of metal, but you can get them made of plastic as well. You spoon into the cup what you are measuring and level it off at the top with the flat side of a knife.



In the case of fats you must press down to make sure that the cup is completely filled, likewise with brown sugars. With flour, white sugar, coconut, etc. you just spoon in what you are measuring until the cup is filled and then level off the top. They usually come in 1 cup, 1/2 cup, 1/3 cup and 1/4 cup sizes. You can also get 2 cup sized ones.


Over here in the UK we normally measure by weight. We have scales which help us to do that. I am lucky I have a little Salter scale that measures in ounces, grams, etc. I use this for all my solid weights. I use a glass measure for my liquid measurements, which are generally in fluid ounces.

In my recipes you will usually see two sets of measurements. The British ones, or the ones that are meant to be weighed out will be first and the North American measurements will be next to that or at the end in brackets.

For example I might say:

4 ounces of butter (1/2 cup)

This means that the recipe calls for 4 ounces (weighed) of butter, but if you are in North America you can use a solid cup measure to measure out 1/2 cup.

8.5 ounces of plain flour (2 cups)

This would mean that you weigh out 8.5 ounces of the flour, but if you are in North America you could use a solid cup measure to measure out 2 cups.

In the case of a liquid measurement, the recipe might call for

2 ounces of milk (1/4 cup)

In that case you would use a glass beaker to measure it out, here in the UK 2 ounces on the cup or in North American 1/4 cup.

I hope this clears up any confusion!

I have a very good link in my side bar which leads you to the King Arthur Flour cups to weight chart. It's excellent and has most ingredients included.

There is also a very good chart HERE.

This is an impressive dish that is not only very easy to make but delicious to boot!
Tasty and easy enough for a family meal and impressive and delicious enough for company. NO matter who you serve it to, they will think you slaved all day to prepare it.




Deliciously moist pork fillet with a scrummy cheesy crust, served alongside of sweet yet savoury red onions cooked in Balsamic vinegar . . . nobody needs to know how quick it was to prepare, or how simple.




Let them think you worked really hard over it all. The truth can be our little secret.



A tasty mash is the perfect accompaniment. Natch! (Stir some whole grain mustard and garlic into the mash for a really yummy side dish!)



*Sticky Pork Fillet with Balsamic Onions*
Serves 4
Printable Recipe

Tender and moisted roast pork tenderloin in a sage and cheese crust, served up with some delicious balsamic red onions.

For the Pork:
2 X 400g pieces of pork tenderloin filet (about 14 ounces each)
(Each in one long piece)
3 TBS extra virgin olive oil
150g of pecorino cheese, finely grated
a small bunch of fresh sage leaves, finely chopped
Black pepper

For the onions:
2 TBS olive oil
6 red onions, peel and thinly slice
80ml of best quality Balsamic vinegar (1/3 cup)
40 to 50 ml of water (about 1/4 cup)
salt and black pepper to taste

Preheat the oven to 200*C/ 400*F/ gas mark 6. Have a roasting tin ready. Brush the pork filets all over with one TBS of the olive oil. Season to taste with a bit of black pepper. Sprinkle the sage over all and pat it onto the meat. Place the grated cheese on a large sheet of cling film and roll the pork filets in it, coating them well, and patting the cheese on until it adheres. Place on the roasting tin. Drizzle with the remaining oil. Roast in the preheated oven for 30 minutes. The pork should be cooked through and the crust golden brown. Let rest in a warm place for about 10 minutes before serving.

Heat the olive oil in a large skillet. Add the onions and cook, stirring occasionally over medium heat for 3 to 4 minutes until they are light golden and beginning to soften. Add the vinegar and the water. Cook slowly for about ten minutes, until the onions are soft and sticky. Season to taste with some salt and pepper.

One thing that I really miss these days, with not having a large family around, and being so far away from the family we do have . . . is all the baking at Christmas time. I always used to do lots of it. I'd start back in October and by the time Christmas rolled around the freezer would be filled with lovely treats and goodies.



There is just Todd and I now . . . and we can only eat so much. I shouldn't really be eating it at all . . . and in all honesty, as thin as he is, neither should Todd. I do love to bake though, and I especialy love it at Christmas.



The solution is to make lots of goodies to gift our friends and neighbours with. Everyone wins!



I get the joy of baking. Todd and I each get a little taste. Our friends get a little bonus, which is especially welcome at this time of year and to be honest . . . I've never had anyone turn any of it down yet!



These are lovely little loaves that make beautiful gifts. You don't have to use Cranberry Sauce if you don't want to. They also work out beautifully with other flavoured jams . . . such as black current, or raspberry . . . strawberry is especially nice. Apricot, cherry or peach jams are also quite lovely!



You get a nice and moist cake . . . with the added pleasure of sweet fruit and crunchy nuts running through it and on top . . . and a sweet drizzle glaze is it's crowning glory.



Pretty to look at too. You can buy small cardboard loaf pans, just right for gifting at Lakeland. I chose the other day to make a small one for us and a larger one to give away . . . It was most welcome.



*Cranberry Pecan Loaves*
Makes 4 mini loaves for gifts (5 3/4 by 3 inch mini loaf pans)
or two medium loaves (8 by 4 inch pans)
Printable Recipe

Tender and moist and filled with the flavours of cranberry and toasted nuts!

4 ounces (1/2 cup) butter, softened
7 ounces caster sugar (1 cup)
2 large free range eggs
8.5 ounces plain flour (2 cups)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 ounces of sour cream (1 cup)
1 tsp almond extract
1 tsp vanilla extract
16 ounces of cranberry sauce (2 cups)
3.75 ounces toasted pecans, chopped coarsely

Almond Cream Glaze (see below)

Preheat the oven to 180*C/ 350*F/ gas mark 4. Butter the loaf tins and line with parchment paper. Butter again.

Cream the butter and sugar together in a large bowl, until creamy. Beat in the eggs one at a time. Whisk together the flour, baking powder, soda and salt. Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour. Stir in the extracts.

Spoon about 4 ounces of batter into each loaf pan. (1/2 cup) Top with 3 TBS of cranberry sauce, spreading lightly to the edges. Sprinkle with 2 TBS of pecans. Repeat the layers in each pan, using the rest of the batter, cranberry sauce and nuts.

Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool in the pans on a wire rack for about 15 minutes before removing from the pans and cooling completely. Drizzle the cooled cakes with the Almond Cream Glaze. Allow to set before wrapping for gift giving.

*Almond cream Glaze*

6 ounces of icing sugar (3/4 cup)
2 TBS whipping cream
1/2 tsp almond extract.

Whisk all the ingredients together until smooth and drizzable, adding more cream if necessary.

On a funny side note - these are the loaves that almost weren't!! I took them out of the oven and set them on top of the stove while I wemt to get my cooling rack out. I also had a pot of water on to boil. The flames under the pot of water lit the baking parchment, which was hanging over the ends of the loaf tins on fire. A little bit of dancing and a lot of shouting ensued, and my hero had to come in and put it out . . . all without damaging the cakes!

Whew! Crisis averted!!!! Just goes to show though how just a little thoughtlessness can create a lot of havoc in a kitchen . . . even in The English Kitchen!

Note in answer to reply from E-mail. Unfortunately I am unable to reply because of some technicological reason. ??? (Computers!!)

Hi Melanie. Many thanks for your e-mail, your lovely comments re The English Kitchen and the nod to your friend. Have looked at her page and it's fab!! Nows for your question. You can make Yoghurt cheese as long as the yoghurt you are using doesn't have any gelatin in it. Just line a strainer with a coffee filter or some paper toweling, place over a bowl, and then dump your yoghurt into the lined strainer. ( If you use nonfat yoghurt, then you end up with a very low fat mixture) Cover tightly with cling film and place in the fridge for about 12 hours, discarding any liquid that drains off the yoghurt (called the Whey) every so often, so that the yoghurt doesn't end up sitting back in it. (Not a problem if you use a deep bowl)

Here's a good recipe for a filling using about 8 quarts of yoghurt that you have done this with. (just use your favourite cheesecake crust mixture to line the bottom of a 9 inch springform pan.) Beat the yoghurt cheese together with 1 1/2 cups of sugar and 3 medium eggs. Whisk in 1/4 cup of flour, 1 tsp vanilla and 1 tsp lemon zest. Pour this into your prepared crust (whichever kind of crust you like) and then bake it in a 450*F oven for 10 minutes. Reduce the oven temperature to 250*F and bake for about an hour or until set. The centre should barely jiggle when you shake the pan. Cool slightly, then refrigerate for several hours before serving. You can cut this into slices. It is enough to make a 9 inch cheesecake. (spring form pan) I loosen it a bit by running a thin sharp knife around the edges before undoing the spring.

I hope this helps! Let me know how you make out!

Twas the night before Christmas
and all through the house . . .
not a creature was stirring,
not even a mouse!
The children were nestled,
all snug in their beds . . .
While visions of sugar plums,
danced in their heads . . .

"A Visit From Saint Nicholas" by Clement C Moore, has long been a favourite Christmas verse of many. I had a little Golden Story Book, beautifully illustrated, of the poem when I was a child, and one year I memorized the whole poem to recite during our local village's Christmas Pageant.



I can still remember how excited I felt about that . . . I did put my whole heart and soul into it. 'Twas a wonderful experience indeed! I was no Shirley Temple, but I did my bes



I was never quite sure what Sugar Plums were back then . . . but I kinda thought they were candies and such. Sweet Treats that Santa was sure to leave for all the good boys and girls in the world!



These infamous sugar plums that filled children's heads in Clement Moore's time were actually sugar coated coriander, a treat that offered a sweet start and then a spicy burst of flavor. Later the recipe included small bits of fruit and nuts, becoming the confection we know today.


Tasty little balls of dried fruit, nuts, jam and spices, their name comes from the prunes or "dried plums" which you find in the recipe.

I have chosen to use dates and cranberries along with the "plums" in mine, but there is no reason why you could not substitute them with other fruits, such as dried apricots, or cherries. All would give a pretty jewel like appearance.



Of course you could make these extremely healthy by rolling them into chopped nuts or dessicated coconut instead . . . but it is Christmas after all . . .

It just wouldn't be the same without an indulgence here and there! The Toddster just loves these!



*Sugar Plums*
Makes 18 to 2
Printable Recipe

These keep for weeks in the refrigerator. The perfect gift when presented in pretty litte paper cups and a lovely gift tin!

3 ounces (1/2 cup) chopped pitted dates
3 ounces (1/2 cup) chopped toasted walnuts
1 ounce (1/4 cup) dried cranberries
1 ounces (1/4 cup) chopped pitted prunes
1 ounce (1/4 cup) chopped toasted hazlenuts
2 TBS fruit jam
1/2 tsp ground cinnamon
1/8 tsp ground cloves
3.5 ounces (1/2 cup) granulated sugar

You can do this by hand, but a food processor does a quick and easy job of it.

Begin by placing the chopped dates, walnuts, cranberries, prunes and hazelnuts in the bowl of a food processor. Pulse until everythig is chopped very small and they begin to clump together a bit. Add the jam and spices and pluse until it all begins to come together. (when you press some of the mixture between your fingers it should hold itself into a ball. Don't over process, so keep checking. You want to see individual pieces of the fruit and nuts, not a paste.

Place the granulated sugar in a bowl. Take out tablespoons of the fruit mixture and shape into balls by rolling it in the palms of your hands, Drop the balls into the granulated sugar and give them a good coating. Place into little paper cups. Repeat until all of the mixture is used up. Store in the refrigerator in an airtight container.