Saturday afternoons . . . a relaxing time that usually finds me in my kitchen, experimenting and puttering to the dulcet tones of Rod Stewart and the American Songbook. (I love those albums!)



We usually skip lunch, and eat our dinner mid-afternoon, complete with a tasty pudding . . . kind of like at Christmas, but without the gifts and crackers . . . it usually holds us through until Sunday morning with maybe only a snack of cheese and toast in the evening or something similar . . .

January Saturdays call for comfort meals . . . warm and filling . . . and stodgy puddings equally as comforting!



Stodgy doesn't mean awful though . . . it usually means rich and deliciously tasty. Puddings such as this fabulous version of a Sticky Toffee Pudding, using the wonderfully rich sweet flavours of Maple Syrup, creamy dates and crunchy toasted macadamia nuts.



With it's scrummily moreish Maple Cream Sauce, this is a pudding fit to please even the most jaded palate! I dare anyone not to like it!! How could it ever get any better than this????



Well . . . ahem . . . lashings of cream do add an additional layer of scruminess.



This is bliss . . . gooey stick maple puddings, moistly filled with dates, topped with baked on and buttery maple syrupy toasted nuts, sitting in a pool of maple cream and then drizzled with cold cream . . . whilst Rod Stewart warbles in the background. Ahhh . . .



This is Sticky Toffee Pudding . . . but pimped to the n'th degree!! It doesn't get any better than this!!



*Sticky Maple Nut Puddings*
Serves 6
Printable Recipe

The smell of this baking is enough to send everyone in to the kitchen to ask what's for dessert! Gooey sticky maple and macadamia nut topped date puddings, served with a moreish toffee sauce and of course cream. Why not! (You may want to double the sauce!)

80g of soft light brown sugar (1/2 cup packed)
150g of unsalted butter, softened (a scant 3/4 cup)
170ml of pure maple syrup (2/3 cup)
70g macadamia nuts, toasted and coarsely chopped (1/2 cup)
185g of chopped pitted dates (1 cup)
185ml boiling water (3/4 cup)
1/2 tsp bicarbonate of soda
2 large free range eggs
60g plain flour (1/2 cup)
60g self raising flour (1/2 cup)

Sauce:
90ml of double cream (1/3 cup)
2 TBS pure maple syrup
25g of unsalted butter (2 TBS)

Pouring Cream to serve



Preheat the oven to 180*C/ 350*F/ gas mark 4. Butter 6 8-ounce ramekins. Cut out parchment paper circles to fit into the bottoms and line each of them with a circle. Place on a baking tray and set aside.

Measure out 2 TBS of the brown sugar. Cream together with 60g (2 14 ounces) of the butter and half of the maple syrup. Spoon into the bottoms of the cups. Evenly sprinkle each with an equal portion of the chopped nuts.

Place the dates in a saucepan with the water. Bring to the boil. Remove from the heat and stir in the soda. Let sit for about 10 minutes, before beating with a spoon to break up the dates until almost smooth. Beat in the butter and then the eggs, one at a time. Sift together the flours and then stir them into the date mixture. Divide this batter evenly amongst the cups.

Bake in the heated oven for 25 to 30 minutes until well risen and a toothpick inserted in the centre comes out clean. Leave to cool for five minutes before inverting into 6 pudding bowls. Peel the paper off carefully.

In the meantime, combine the cream, syrup and butter for the sauce in a small saucepan. Bring to the boil and then simmer for about 5 minutes until slightly thickend. Spoon the warm sauce around the puddings and serve with some pouring cream..

As you all must know by now, I live in Chester, which is right on the doorstep of Wales. In fact, the Welsh border is but a five minute walk from my home. I love that, coz I love Wales!! It's beautiful, quaint and very rustically rural in many places.



When we lived in Kent and wanted to go to the seaside we would go to either Hastings or Eastbourned and we loved them. Up here we like to go to Prestatyn, which is not as big as the more popular seasides, but again . . . it's not as crowded either. Down in Kent I would have opted for chips or ice cream as a seaside treat . . . but here in Wales, it's Bara Brith . . . EVERY time!



Also known as "Speckled Bread," Bara Brith can either be a yeast bread enriched with dried fruit or something like a quick bread/cake made with self-rising flour. Traditionally using vine fruits and candied peel, it involves soaking the fruit mixture overnight in hot tea. I generally always opt for the quick bread/cake one as it stores a lot longer, whereas the yeast version needs to be eaten pretty much right away.



This particular version is very low in fat as well, as there is no butter involved at all in it's creation . . .which leaves one free to totally indulge in spreading it with lots of cold butter when it's warm from the oven, or when it's cold for that matter, with a clear conscience!!

Bara Brith and a hot cup of tea, herbal or otherwise. It's a good thing.



*Bara Brith*
Makes one 2 pound loaf
Printable Recipe

The quick bread version of a traditional Welsh cake using whole wheat flour, vine fruits, chopped peel and soft brown sugar. Low in fat, high in pleasure. Eat sliced and spread with softened butter. Delicious! Plan ahead as the fruit needs to soak overnight.

4 ounces dried currents (1 scant cup)
2 ounces raisins (1 scant half cup)
2 ounces chopped mixed peel (1/3 cup)
(chop your own)
400ml of hot strong tea (1 3/4 cup approx.)
12 ounces self raising whole wheat flour (3 cups)
4 ounces of soft light brown sugar (1/2 cup packed)
1 large free range egg, lightly beaten
1 tsp mixed spice ( a blend of sweet spices, see column on right side of page)

Weight your fruit out and place it into a bowl. Cover with the hot tea and leave to sit overnight.

Preheat the oven to 180*C/350*F/ gas mark 5. Butter a 2 pound loaf tin and line with baking paper. Butter the paper.

Whisk together the flour, brown sugar and mixed spice in a bowl. Drain the fruit, reserving the soaking juices. Stir this into the flour mixture to coat. Add the beaten egg and enough of the soaking liquid to make a soft batter. Spread into the prepared pan, evening off the top.

Bake for 45 minutes, until risen and firm to the touch. A toothpick inserted in the centre should come out clean. Remove from the oven to a wire rack to cool. Allow to cool for ten minutes in the pan before removing to finish cooling completely. Store in an airtight container.

I was thrilled when I went to download some photos off my camera this afternoon and lo and behold there were my omelet pictures from yesterday! Hallelujah!

I was so bummed out when I thought I had lost them. This Bread and Cheese Omelet was a real gem and I had really wanted to share it with you all, now . . . not two weeks from now or whenever I felt like making and eating an omelet again one day . . .



One of the things I fell in love with when I came over here was the concept of Fried Bread. Oh, no . . . tis not very good for you. You can imagine how much fat a slice of bread absorbs when you deep fry it . . . but the taste, when it's done properly, is amazing.

There used to be a little cafe in Chester when I first moved over here all those years ago that served this amazing fried bread with it's breakfasts. I could never turn it down when asked if I wanted it . . . oh-so-bad for you but impossible to resist.



This recipe takes the idea of fried bread and makes it just a tiny bit healthier for you. For one, it's not deep fried, but lightly sauteed in a bit of butter. For two, it's not whole slices, but tasty, crisp and buttery little cubes . . .

If you really wanted to be healthy you could use whole wheat bread, but hey, it's fried bread folks . . . it's supposed to be at least a bit indulgent!



I suppose when you combine these buttery little crisp cubes of fried bread with beaten eggs and luciously rich and sharp cheddar cheese in an omelet, that's as fluffy and tasty as it is beautiful . . .you're not really talking health or weight conscious here, but then again . . . who cares!



Once in a while an indulgent treat is just what we need. The recipe is for one omelet, but you can make as many as you like, by increasing the amount of ingredients. I made two, one for me and one for Todd. I doubled everything, cooked all the bread cubes together and then did individual omelets, one at a time, keeping the first one warm in the oven while I cooked the second one.

The Toddster had a bit of an accident with his teeth the other day though . . . he couldn't have any salad with his. I just sliced some ripe soft avocado and tomatoes, and stuffed his with that, as well as the fried bread and cheese. He was one happy camper! Yeaaahhh baby! (I'm such a good wife!)



*Bread and Cheese Omelet*
Serves 1
Printable recipe

Simple supper fare. All you need is a salad to complete this tasty meal. Fluffy and delicious!

a little butter
1 thick slice of farmhouse style bread
(remove crusts and cut into 1/2 inch cubes)
2 large free range eggs
1 TBS cold water
dash of white pepper
salt to taste
1 spring onion, finely chopped
2 TBS grated strong cheddar cheese

Melt a knob of butter in a small frying pan. Add the bread and cook, stirring occasionally until golden and crispy brown. Remove with a slotted spoon to some paper toweling and keep warm.

Beat the eggs with a little cold water, some white pepper and some of the onion. Melt some more butter in the heated pan. Once it begins to foam, tip in the egg mixture. Add the fried bread and grated cheese. Cook gently until set, and the bottom is lightly browned. Fold in half and slide onto a warm dish. Garnish with a bit more chopped onion if desired.

I was all prepared to show you a rather tasty omelet that I prepared for our tea tonight, but somehow, I ended up deleting all but one, not so tasty looking, photo from my camera when I was downloading them to my computer! Frustrating, but true.



It was such a delicious omelet too. Fried bread and cheese and chopped spring onions, which I served along with a tasty avocado and greens salad. Sigh . . . You'll just have to take my word for it and know that it was very good. I'll have to make it again and take some more pictures another time. I know, it's a hard job, but someone has to do it! (rather tasty job too!)



Instead here today you will find a delicious Chicken Casserole that I cooked for us the other night. Not only is it a complete dawdle to make, but it makes an excellent use for leftover cooked chicken. (Thank goodness I always keep a few things in reserve for just such a moment!)



It also uses very simple ingredients that most of us usually have on hand. Make sure you use baked croutons. Fried ones would be too greasy. You could also use broken crackers, stuffing crumbs, or leftover cooked plain pasta just so long as you keep the proportions the same.



You can also vary it by adding some chopped peppers along with the celery for even more colour as well as some sauteed mushrooms. This is great for making ahead of time. Just cover and store in the refrigerator, bringing it to room temperature before baking.



*Chicken Casserole*
Serves 6
Printable Recipe

This was surprisingly yummy, and made good use of my leftover chicken from the other day and a few bits and bobs from the cupboard.

4 cups chopped cooked chicken
2 cups baked croutons
12 ounces shredded strong cheddar cheese
2/3 cup of good quality mayonnaise
4 ounces milk
4 stalks celery, sliced
1/2 a small onion, peeled and chopped fine



Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 litre casserole dish. Set aside.

Place all of the ingredients in a bowl and give them a good mix together. Spoon into the prepared casserole. Bake for 40 minutes, or until bubbling, heated through and beginning to brown on top. Serve with a nice salad on the side.

Note - You may add 1/4 cup chopped toasted almonds or walnuts if you wish.

I have made no secret on here of my love of lemons. It's very clear that I can't get enough of them! Todd . . . well, he says lemon is not his favourite thing, but that fact doesn't seem to stop him from indulging in my cakes and cookies . . . it is my dream to have a lemon tree, filled to overflowing with lovely organic and unwaxed lemons . . . sigh . . .



This recipe is nothing more than a glorified Swiss Roll, scented and lightly flavoured with fresh lemon zest and filled with fabulous lemon curd. With it's crunchy coating of caster sugar, it's a delicious teatime treat!



Lemon Curd is something I always have in my house. I keep jars of it in the larder and then . . . I am kinda known for my own delicious Lemon Curd that I make myself from scratch . . . so good in fact, that you will be sorely tempted to eat it with a spoon! (You would be forgiven for doing so surely. It's that good!)



Lemon Curd is not that hard to make and once you have had homemade you will be kinda spoiled for ever truly being satisfied with store bought, seriously. It does make rather a lot, but you will be able to find lots of great uses for it, I promise.



You can fill little tarts with it, or fill ginger cookies with it . . . there is no end to it's tasty uses and in fact, you can find a whole list of recipes here that I use it in! (Enjoy!)



I love Swiss Rolls because they are . . . one-quick and easy and two-tasty, tasty, tasty!



This one goes down a real treat with a nice dollop of creme fraiche or even clotted cream if you should be so lucky. Alas . . . I didn't have either in the fridge today so we had it plain. We enjoyed it all the same, with nice hot cups of lemon ginger tea!!



Note to self** Don't forget to pick up some clotted cream asap.



*Lemon Swiss Roll*
Makes one 9 inch roll
Printable Recipe

If you love lemon like I love lemon, you will adore this delicious swiss roll! If you like you may use orange zest instead of the lemon and fill with orange marmalade for a change.

4 large free range eggs, room temperature
4 ounces caster sugar (a generous 1/2 cup)
the finely grated zest of one unwaxed lemon
4 ounces self raising flour (1 scant cup)

For filling:
4 heaped dessertspoons of good quality lemon curd

Preheat the oven to 220*C/425*F/ gas mark 7. Grease a 9 X13 swiss roll pan and then line with baking parchment.

Break the eggs into a large bowl and combine with the sugar and lemon. Beat with an electric whisk until the mixture is light and frothy and the beaters leave a trail in the beaten mixture when lifted out. Sift the flour into the mixture, folding it in as you go along. Pour into the prepared pan. Shake gently to level out.

Bake for 10 minutes in the heated oven until the sponge is golden brown and springs back when lightly touched.

Have a piece of baking parchment ready and laid out on the counter that is larger than the cake tin. Dust it with granulated sugar. When the cake is baked, invert the tin onto the sugared baking parchment. Quickly loosen and peel off the paper from the bottom of the cake. Trim off the edges with a sharp serrated knife. Make a score mark one inch from one of the shorter edges without cutting through the cake. Allow to cool slightly then spread with the lemon curd and roll up tightly from the cut end. Allow to cool completely before slicing to serve.

If you like you can dust with some icing sugar to serve.

They say you shouldn't judge a book by it's cover, but I'm afraid that sometimes I do. I came across this cookery book a month or so before Christmas, and I absolutely fell in love with the cover. I had never heard of Lotte Duncan, (I know, what rock was I hiding under!), but the beautiful presentation of this fabulous looking tart on it's cover made me swoon. Pink is also one of my favourite colours and so . . . I was smitten. I just had to bring it home with me.

I love cookery books. I have a ton of cookery books. I have so many cookery books that, every time I bring a new one into the house, Todd rolls his eyes in exasperation and voices his doubt that I really needed to buy yet another one . . . however . . . let it be put down for the record . . . here and now . . . that he has never once complained at having to eat the results of my cooking labours, which are the natural side effect of me having made a new purchase!



(the first basting, early on in the cooking time)

I read cookbooks like I read novels. I literally devour them from page one to the last page, and when I read Lotte's introduction to this book where she said:

“I believe that to enjoy your food, you don’t want to be so tired from cooking that you’re unable to lift a fork to eat it…”

I thought to myself . . . here is a woman after my own heart. I have always believed that cooking should be a fun and non "labour intensive" exercise . . . and delicious of course! I had enough of labour intensive when I was cooking at the manor, churning out six-course "silver service" dinners all on me own . . . and, whilst I truly enjoyed the challenge of it all, that was work and I was being paid to do it . . . at home . . . I like simple.



(the finished bird)

I've made several recipes from this book now, and I have to say, Lotte is as good as her word. There is not much in it's pages that is so labour intensive as to put you off from cooking it. There's quite a variety of recipes here as well . . . from a sensible sausage and bean casserole, on up to a beautifully whimsical syllabub trifle! The photos are beautifully presented, and the recipes seasonal. All in all, I count this as one of my favourite cookery book purchases last year.

We love Roast Chicken in this house. Most times when I cook it, I follow the same pattern . . . I start off with a good free range bird, and then I rub it with butter and herbs all over and under the skin of the breast, pushing it in as far as I can go and massaging it on the outside. I stuff it with lemons and garlic, and then I squeeze lemon juice over the top, seasoning it with salt and pepper as I go. It always turns out fabulousy delicious, and we love it. Garlic, lemon and chicken are like the holy trinity of chickendom!



(another angle)

Lotte had a deliciously different recipe in her book that I wanted to try however . . . Marmalade Roasted Chicken and, so, quite naturally I did . . . try it that is, with most delicious results . . . but of course, as you know . . . I had to do things just a tad bit differently . . .

One, because I can never leave well enough alone, and two, because I believe in using ingredients I have to hand, without having to go out to the shops to get more if at all possible! (If there is one thing Todd hates more than seeing new cook books walk through the door, it's going to the grocery store!)



(Can you tolerate yet another view??? I thought so!)

I didn't have any plain marmalade, but I did have Ginger Marmalade in the refrigerator, and since Lotte's recipe called for preserved ginger to be used along with marmalade, I thought plain old ginger marmalade would do fine, and . . .

It did. The results speak for themseves. This was wonderfully moist and tender, and oh-so-flavourful. I highly recommend. I highly recommend Lotte's book too.



*Ginger Marmalade Roasted Chicken*
Serves 4
Printable Recipe

A moist and flavourful recipe borrowed and adapted from one by Lotte Duncan. Roast chicken is a real favourite in this house, and this is a delicious version.

2 ounces butter, softened (1/4 cup)
2 TBS of Ginger Marmalade
1 medium sized free range roasting chicken
(about 4 1/2 pounds)
1 small onion, peeled
sea salt and freshly ground black pepper to taste

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

Season the inside of the chicken with salt and pepper. Place the onion inside.

Mix together the butter and marmalade. Loosen the skin on the breast of the chicken and place half of the butter between the skin and the flesh, pressing down on the outside to help spread it around a bit. Spread the remaining marmalade butter all over the outside of the chicken. Sprinkle with some sea salt and black pepper.

Tear off a long piece of foil. Place the chicken in the centre of this and bring it up to tent the chicken, covering it loosely and sealing all the edges. Place in a roasting tin and roast for 1 1/2 hours, opening every so often and basting it with some of the juices. Re-seal well each time.

At the end of the 1 1/2 hours, open the foil completely, baste again and roast for another half an hour with the foil open to brown. Remove from the oven to a plate. Loosely cover and allow to rest for 10 to 15 minutes before serving.

We like to have this with roasted potatoes and parsnips, Steamed carrots and broccoli and some gravy made from Bisto. Don't be tempted to use the pan juices. The marmalade would make a very bitter gravy.