If you are looking for a tasty treat to make for the kiddies (both big and small) for a special Valentines tea, or even just because . . . look no further.



These tasty little tarts are quick to make and oh-so-tasty!



Using only three ingredients . . . ready made shortcrust pastry, jam and marshmallows . . . they are very easily made and very impressive. Well, I think they are at any rate!



You can use whatever kind of jam you wish. I used blackberry, apricot and raspberry . . . but you can use whatever you have on hand. Strawberry is really nice, as is blueberry.



They are just perfect for an impromptu Tea party! Or an afterschool treat! Or for that Valentine's Classroom Party Treat!



Don't be tempted to overfill them . . . the jam really bubbles up and you will end up with a bit of a mess on your hands and or in your oven. Just a dab will do you!

Crisp buttery pastry, filled with fruity sweet jam and topped with a light little puff of marshmallow. What a delightful treat!



*Spiffy Jam Tarts*
Makes 12
Printable Recipe

Quick to make, versatile and oh so scrummy. Everyone loves these!

1/2 package of all butter short crust pastry
12 tsp of jam (any variety, raspberry, apricot, strawberry, etc.)
6 large marshmallows, cut in half with a pair of scissors

Preheat the oven to 200*C/400*F/ gas mark 6. Lightly butter a bun tin.

Pinch off walnut sized pieces of the pastry and press them into the bun tin to line each indentation. Fill with 1 tsp of jam. Do not be temped to overfil as it will bubble over and you'll have a hard time getting them out. Bake for 10 to 12 minutes, until the pastry is browned and the jam bubbling. Top each tart with one half of a marshmallow and return to the oven for about 3 to 5 minutes, until the marshmallow has begun to soften and lightly brown.

Remove from the oven and from the pan to a wire rack to cool completely before eating. Do not be tempted to eat when still warm, as the jam is very hot and will burn.

Since I will have spent most of Monday sitting around in a hospital having tests of one sort or another, I knew there would not be a lot of time for cooking. In fact, this will probably be a scrambled egg or beans on toast night! I did want to give you something tasty this morning to look at.




I thought of getting something from out of my archives and then I remembered the World Food Cup that I had participated in last June, and the lovely dish I created for that, but never got to share on here.



This was a dish that I felt was a coloured commentary on British cookery, or a "pundit" as it were. My good friend Angie helped me come up with the name for it, and I couldn't think of a better one.




Here in the UK we have some of the best meat in the world . . . and why not show it off. As they say, if you've got it why not flaunt it!



This dish is a wonderful meat fest of gargantuan proportions . . . salt marsh lamb (if you can get it), meaty pork sausages, bacon chops and beautiful British rump steaks . . . all grilled to perfection and placed inside individual "plate-sized" traditional Yorkshire puddings, with a tasty garnish of grilled tomatoes and mushrooms. With true English Roasties on the side as well as some tasty cabbage, leeks and peas, this is a dish truly fit for a king!!!




*Pundit Pudding*
Serves 4
Printable Recipe

The best of England, served up in your very own Yorkshire pudding bowl! Do plan ahead as the batter for the puddings needs to sit out for an hour at room temperature before baking!

4 Lamb chops, trimmed
4 Small rump Steaks
4 small bacon chops
4 thick and meaty Butcher’s pork and leek sausages
Butter, melted
Salt and fresh ground black pepper
2 Large Tomatoes
4 Large Mushrooms
For the Pudding:
2 large free range eggs, at room temperature
1 tsp salt
1/2 pint milk, at room temperature (1 1/3 cup)
140g plain flour (1 cup)
a little oil or dripping

Make sure all your ingredients for the pudding are at room temperature before beginning. Beat your eggs together in a large measuring jug until very light. Whisk in the milk. Sift the flour into a bowl along with the salt. Make a well in the middle and add the wet ingredients all at once, pouring them into the well, and then whisk them in, slowly incorporating the dry mixture from the sides until you have a smooth batter. Now, this is the important bit . . . COVER IT AND LET IT SIT ON THE SIDEBOARD FOR ONE HOUR.

Preheat your oven to 230*C/450*F. Place a small amount of oil or dripping into each of four medium sized pie tins. (You will want ones with a six inch base) Place the tins on two baking trays and then put them into the hot oven to heat up until the fat is hot and sizzling. Remove from the oven and quickly divide the batter amongst each muffin cup, filling them about 2/3 full. (You may not use it all.) Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 10 degrees every five minutes.

While your puddings are baking cook your meats. Preheat the grill to it’s hottest. Brush the steaks and chops with some melted butter and sprinkle with some sea salt and freshly ground black pepper

Place the sausages on a rack in a grill pan and grill for about 7 to 8 minutes, turning frequently. Add the lamb chops and the rump steaks. Continue to grill for another 5 to 7 minutes, allowing 3 to 5 minutes per side for medium rare. Remove to a heated plate and keep warm. Now grill the bacon chops, allowing 3 to 5 minutes per side. Remove to the heated plate and keep warm.

Slice the tomatoes in half and brush each half with some melted butter, along with the mushrooms. Place all beneath the grill and grill for about 5 minutes. Remove from the grill and season to taste.
Remove the crisp and fluffy puddings from the oven and tip out of the pie tins. Place each one on a heated plate, right side up. (So that it looks like a bowl) Place inside each: one lamb chop, one sausage, one bacon chop and one piece of rump steak. Garnish each with half a grilled tomato and a grilled mushroom.
Serve immediately with some crisp roasted potatoes and a green vegetable on the side. (I used lightly sautéed Savoy cabbage and leek mixed with some tender spring peas.)

Bisto Gravy and Brown Sauce are completely optional!

I wonder if you like cinnamon like I like cinnamon . . .
It is one of my favourite flavours. I don't just like it, I lurve it!!



I love it sprinkled on my oatmeal. All hot and steamy and covered in brown sugar, cinnamon and cream . . .



I love it on my French Toast, all buttery and eggy and doused in maple syrup . . .



I love it on toast! That buttery, sweet gritty feel in your mouth with the crunch of the toast and the warmth of the cinnamon. Oh but it is good . . .



I love it in cinnamon rolls, all buttery and filled with lots of raisins and nuts . . . and slathered in sweet, sweet icing . . .



I love the smell of anything filled with cinnamon in it baking. It always makes me smile and feel all warm inside.

Back when I used to live in an old farmhouse with a wood stove, I often kept a pot of water on the back of the stove simmering away, filled with water and cinnamon sticks, a few cloves and some nutmeg. It always smelled like I had something delicious in the oven . . .



Cinnamon smells like home. Cinnamon smells like love. Cinnamon is the ultimate comfort spice.
If you like cinnamon, like I like cinnamon, you will love this bread. All rich and buttery and filled with a delicious cinnamon swirl.

You'll want to keep it all to yourself . . . but alas . . . it is TOO good not to share . . .



*Cinnamon Swirl Tea Bread*
Makes one 9 by 5 inch loaf
Printable Recipe

Terrifically tasty. Moist, yummy and oh so cinnamony!

4 ounces butter, softened (1/2 cup)
2 large free range eggs
250ml of sour cream or plain yoghurt
2 tsp vanilla extract
7 ounces caster sugar (1 cup)
8 1/2 ounces plain flour (2 cups)
1/2 tsp bicarbonate of soda
1 tsp baking powder
pinch salt
6 TBS soft light brown sugar, packed
2 TBS ground cinnamon
dash allspice

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper. Set aside.

Measure the butter, eggs, sour cream, vanilla, sugar, flour, soda, baking powder and salt into a bowl. Beat together until well combined, but do not overbeat. Stir together the brown sugar, cinnamon and allspice.

Spread half of the batter into the prepared baking tin. Sprinkle with half of the cinnamon sugar mixture. Spread the remainiing batter over top. Sprinkle with the remaining cinnamon sugar. Using a round bladed knive gently cut through the batter to swirl the cinnamon sugar through.

Bake for 55 to 60 minutes until well risen and a toothpick inserted into the centre comes out clean. Cool in the tin for 10 minutes before removing to a wire rack to finish cooling completely. Store wrapped tightly in cling film. Serve cut in slices, toasted or not, and spread with butter.

January is the time of year for making marmalade, as all the grocery stop shelves fill up with affordable Spanish oranges. I think Marmalade is one of Todd's favourite things to have on his toast. I like it too, with it's bittersweet tang and all those lovely chewy bits of rind peppered throughout . . .



I have yet to make my own, but it's not all that hard. One year I will make some for sure, but in the meantime I enjoy good quality storebought and yes . . . there are some very good ones out there. If you do feel so inclined to make your own, you will find a very good recipe here. Seville oranges make the best marmalade, by the way. One can just imagine how lovely the house smells when it's cooking . . .



I found a recipe in the latest Country Kitchen Magazine for some tasty marmalade rock cakes. I like Country Kitchen Magazine. It's filled with lots of lovely traditional recipes and British food folklore.



I have made plain rockcakes before. You can find that recipe here. Remember, they are Harry Potter's favourite teatime treats! They were rather yummy and I really enjoyed them.



This recipe using the marmalade looked quite delicious as well, but once again . . . I could not leave well enough alone! I used all butter, and added milk chocolate chips instead of sultanas, and . . . why not????



Orange and chocolate are a quintessentially beautifully flavourful combination, moreish even.



And these definitely were . . . moreish, that is!!! If Harry were here, I'm quite sure he'd heartily approve!



*Jaffa Rock Cakes*
makes about 12
Printable Recipe

Quick, easy and melt in the mouth, and stogged full of tangy bits of seville marmalade and sweet milk chocolate chips.

4 ounces butter (1/2 cup)
8 ounces of self raising flour (scant 2 cups)
4 ounces caster sugar (a generous 1/2 cup)
2 1/4 ounces of milk chocolate chips
1 heaped dessertspoon of seville marmalade
1 large free range egg, beaten
milk

Preheat the oven to 190*C/ 375*F/ gas mark 5. Line a baking sheet with parchment paper and butter the paper.
Set aside.

Measure the flour into a bowl. Cut the butter into bits and drop it into the bowl with the flour. Rub it in with your fngertips until the mixture resembles fine breadcrumbs. Stir in the sugar, and then stir in the marmalade and chocolate chips. Stir in the beaten egg along with some milk to make a stiff paste, of a good dropping consistency. You won't need much milk at all.

Drop by heaped dessertspoons onto the prepared baking sheet, leaving a good space between each. Bake for 10 minutes or so until golden brown. Remove to a wire rack to cool before eating.

From Wikepedia:

A rock cake is a small cookie or a fruit cake with a rough surface, resembling a rock.

Rock cakes seem to have originated in Great Britain but are now popular in many parts of the world. Being easy to make, they are also suited for children cooking. They are consumed as cookies or tea treats.

I think that Parsnips have to be my all-time-favourite vegetable! I know that I say that about a lot of things, don't I? I guess I just love food and have a lot of favourites! But seriously, I do love, Love, LOVE Parsnips!



Paler than carrots, but much sweeter than cooked, I just adore them in any way, shape or form. My mother hated them and so we didn't get them at all when I was growing up, although . . . I do remember her cooking them for us once, in an attempt to see whether her tastes had changed through the years . . .



I remember her peeling them and slicing them into coins, and then she cooked them in butter, until they were soft and caramelized. They were lovely . . . but, she still didn't like them, so that was that! She never cooked them for us again.



I always remembered how delicious I had found them to be though, and once I got out on my own, I took every opportunity to cook them that I could, slipping them into stews and soups, roasting them, frying them and even mashing them. (They are just scrumptious cooked together with carrots and then mashed with some butter and seasoning!)



We have all made carrot cakes, I am sure. They're really quite popular nowadays . . . moist and scrummy and topped with a creamed cheese icing. I cannot imagine anyone not liking them, but I am sure there are some exceptions to the rule!



Yesterday I thought . . . if parsnips are so much sweeter than carrots, I am sure they would make a delicious cake and so . . . I made a Parsnip Cake, using my favourite Carrot Cake recipe!



Oh my, this is scrummy . . . all moist and sweet, and stogged full of lovely parsnips, pineapple crush, toasted walnuts and warm baking spices!

We had the missionaries over for their tea and they screwed their noses up a bit in disbelief when I told them I had baked a Parsnip cake, but . . .



they ended up taking half of it with them when they left, it was sooooo good!! I think the Browned Butter Frosting was . . . well . . . the icing on the cake!

Oh yes . . . it is very moreishly scrumdiddlyumptious!

I'm sure glad that I am a cook who is not afraid to push the boundaries of what's considered to be normal at times. It makes life much more exciting, oh . . . and much tastier too!!!




*Parsnip Cake with Browned Butter Frosting*
Makes one 9 by 13 inch cake
Printable Recipe

Spicy, sweet and moist with a nutty frosting.

8.5 ounces plain flour (2 cups)
2 tsp baking powder
2 tsp cinnamon
1 tsp bicarbonate of soda
3/4 tsp salt
1/2 tsp freshly grated nutmeg
5.25 ounces caster sugar (3/4 cup)
5.6 ounces soft light brown sugar (3/4 cup packed)
3 large free range eggs
6 fluid ounces of canola oil (3/4 cup)
1 tsp vanilla
3 medium parsnips peeled and grated
1 (435g) tin of pineapple crush, drained (1 cup)
2 ounces chopped toasted walnuts (1/2 cup)

Brown Butter Frosting:
2 ounces butter softened (1/4 cup)
pinch salt
16 ounces icing sugar, sifted (4 cups)
75 - 100ml of cream (1/3 tp 1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin and lightly dust with flour. Set aside.

Whisk the flour, baking powder, cinnamon, bicarbonate of soda, salt, and nutmeg together in a large bowl. In a separate bowl, beat together the eggs, oil, caster and brown sugars and vanilla until smooth. Add to the flour mixture and stir together just until moistened. Stir in the parsnips, pineapple and nuts. Spread into the prepared baking tin, leveling it off. Bake for 35 to 40 minutes, until a toothpick inserted into the centre comes out clean. Remove from the oven to a wire rack to cool completely.

To make the frosting, heat the butter over medium heat until it turns a nutty brown colour. Be careful not to burn it. Add the sale and then beat in the sugar and the cream until it is cold, creamy and thick enough to spread. Spread the frosting over the cooled cake.

Cut into squares to serve. Store in an airtight container.

We tend to eat more red meats in winter time than we do any other time of the year . . . beef, pork, mutton . . . our bodies seem to cry out for their robust and comforting sustenance!

Deliciously meaty stews and casseroles . . .



Thick soups, and meat pies . . .

Scrummy pot roasts . . . such as this one, with it's tasty vegetable filled gravy!



Oh they are soooo good and we enjoy them so very much! The Toddster is a real meat and potatoes man. No food on earth brings him as much pleasure . . . and in the winter, he is in meat and potato heaven!

Pot roasts are wonderful. Economical and delicious they make good use of some of the cheaper cuts of meat . . . but cheap does not equate flavourless!



In fact, some of these cheaper cuts, such as brisket or silverside, are just loaded with wonderful flavour.

Cooked properly, they are meltingly tender and oh so warmingly delicious!



The leftovers are delicious, coarsely chopped and warmed gently in any leftover gravy. Try it spooned over top of a jacket potato for a real treat!



*Spiced Pot Roast*
Serves 6
Printable Recipe

A moist, tender and tasty winter warmer. Serve with lots of mashed spuds. They go so well with the delicious gravy!

3 pound lean rolled beef brisket or silverside joint
fine sea salt
1/2 tsp cayenne pepper
2 ounces of streaky bacon, chopped (or cubes of pancetta)
2 fat cloves of garlic, peeled and minced
2 medium onions, peeled and chopped
2 large carrots, peeled and coarsely chopped
4 large stick celery, trimmed and sliced
300ml of good quality beef stock (1 cup)
14 ounce tin of chopped tomatoes in juice
(About 2 cups)
2 bay leaves, broken
a splash of Worcestershire Sauce
1 TBS Dijon mustard

Preheat the oven to 160*C/325*F/ gas mark 3.

Place the meat onto a cutting board. Carefully make slashes all over the top, taking care not to cut the string. I do it in a diagonal pattern. Rub the salt and cayenne pepper into the fat and meat all over. Place the bacon into a large flame proof casserole dish, large enough to hold the meat. Once the fat begins to run, add the brisket and slowly brown it on all sides. Remove and set aside. Add the garlic, onions, celery and carrots. Stir and sweat over medium heat for about 5 to 6 minutes. Stir in the tomatoes, bay leaves, Worcestershire Sauce and mustard. Taste and adjust seasoning as required. Add the brisket, turning it over to coat with the sauce, and ending with the fat side up. Cover tightly and place into the heated oven.

Roast for 2 1/2 to 3 hours, until the meat is very tender and the gravy nicely thickened. Check every so often to make sure it is not cooking dry and adding boiling water as required.

Serve thinly sliced, with some of the pan juices spooned over, alongside of fluffy mashed potatoes and some haricots verts for a tasty meal!

They had a really good deal on bulk baguettes in the grocery store the other day so I picked up a pack. As per normal . . . we only got two of them used on the day, and the next day I had 3 left and no room in the freezer to store them.



I decided to make baguette pizzas, which is a great way to use bread that is not at it's freshest and makes even stale loaves taste freshly baked.



You pay a premium price for one of these tasty pizzas in all of the sandwich shops. They're very easy to make at home though, and are great ways of getting rid of little bits of whatever you have to hand, and leftovers you might have floating around your refrigerator that need using up.



Kids LOVE making and eating them too! They can choose their own toppings, customized to their own likes and tastes. They're a great slumber party snack for the teens, or perfect for game day as well!



I love to use chopped baby pickled sweet and sour hot cherry peppers and dry cured olives on mine. Oh so yummy! The pesto base makes a nice change from tomato sauce!



*Baguette Pizzas*
Makes 6
Printable Recipe

These can be whatever you want them to be. Dress them up or down. The choice is yours.

3 (12-inch) French Baguettes
1 garlic clove, peeled and halved
green pesto (I use the fresh one from the chiller cabinet in the store or make my own)
Selected toppings: (Any or all)
grated cheddar cheese, grated Parmesan cheese, ham, pepperoni, parma ham, cooked bacon, salami, black and/or green olives,
sun dried tomatoes, sliced mushrooms, sliced red onion,tuna, roasted peppers, pickled hot peppers



Preheat the oven to 220*C/425*F/ gas mark 7. Slice each baguette in half lengthwise through the middle. Place on a baking tray and bake in the oven until they are a bit crisp. Remove from the oven and while warm, rube each baguette half with the cut side of the garlic. Discard the spent garlic.

Spread each toasted half with some pesto and then top with a variety of toppings as desired. Pop back into the oven and roast for 6 to 8 minutes until the cheese is melted and bubbling and the toppings are heated through.


My Pampered Chef party went ever so well last evening. I think everyone had a fabulous time. We got to see some really quality products and to try them out first hand. We got to eat some really delicious food as well . . . "FAT Free" Yorkshire puddings, baked in the Pampered Chef stone ware muffin tin. They were enormous and crispy and oh so delicious. It was hard to believe that they were fat free, but it's true! Fat free Yorkies! I've been waiting all my life for these! There was a fabulous Hot Broccoli dip and some really tasty Rolo Tarts as well. If you were unable to attend and were wanting to order anything, you still have time to do so.

The party page for my party doesn't close until tomorrow and you can visit my party page and place an order online. Don't forget anyone who places an order online will be put into a draw for a five card selection of my own personally designed and handmade Greeting Cards (Your choice), a Pampered Chef Season's Best Cookbook and a Mini Measure All Cup.
You can't lose!

What you have to do:

First hop on over to Julie's page . . . HERE.

Once you are on Julie's Page click on the Shop Online link. Once there, it will tell you that there are two ways to shop, first if you've been invited to a show . . . (This is the one you want)
This is where you have to put my name in the host area:
Marie in the first bit, Rayner in the second bit (make sure you spell it right, with an er not an or or an ar . . . then click . . .
it will then list my show as a hyper link . . . click on the link and shop away. I've only had one online order thus far, so your chance of winning the prizes are quite good!