I hate to show you a cake recipe two days in a row on here, but I baked this the other day, and just haven't been able to get it in. I wanted to show it to you before it got lost in the mire that is called my cooking photos folder!! Besides they are two very different kinds of cake!



It is no secret that apple and cheese go together very well. They are a beautiful marriage of tart/sweet and tangy/rich flavours. Back home we always had a nice thick slice of cheddar served along with our apple pie. It would be unthinkable not to have it!



In fact you often see apple pies baked in a cheddar pastry, although to be honest, I'd rather have an actual slice of cheese with my pie.



This is a delicious cake, stogged full of little bits of apple and grated cheddar cheese. The apple provides a sweetness that is the perfect foil for the richness of the cheddar cheese, which melts into the cake batter, giving it a delicious tang!



It's not a light cake . . . but somewhat heavy . . . but oh so very good, especially with some Maple Sweetened Whipped Cream serve along side.



But . . . it doesn't stop there. Cut the cake into thin slices the day after and toast them until golden brown, then spread them with cold butter for an additional taste treat . . .



Oh, I know . . . I'm a very, very bad girl. But you love me anyways, right?



*Apple and Cheddar Cheese Cake*
Makes one 9 inch round cake
Printable Recipe

A lovely rich caked stogged full of lovely bits of apple and the wonderful tang of cheddar cheese. Serve warm with some Maple Sweetened whipped cream for a real treat!

3 ounces of plain flour (3/4 cup)
2.8 ounces fine cornmeal (Polenta) (1/2 cup)
1 1/2 tsp baking powder
1/4 tsp salt
4 ounces of butter, softened (1/2 cup)
5 ounces of caster sugar (3/4 cup)
2 large free range eggs
6 TBS whole milk
4 ounces strong cheddar cheese, grated (1 cup)
1 large Granny Smith apple, peeled, cored and finely chopped (1/4 inch dice)

Preheat the oven to 180*C/350*F/Gas mark 4. Butter a 9 inch round cake tin. Line the bottom with paper and butter the paper. Set aside.

Whisk the flour, cornmeal, baking powder and salt together in a bowl.

Cream together the butter and sugar with an electric whisk until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl often. Reduce the speed to low and add half of the flour mixture. Stir in teh milk and then stur in the remaining flour mixture, just until combined. Fold in the cheese and apple. Turn the batter out into the prepared pan. Smooth the top over and then bake in the heated oven for about 35 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Flip back over to the right side and cool to just warm before serving.

Serve cut into wedges with whipped cream that has been lightly sweetened with some Maple Syrup (before whipping) if desired. (About 1 tsp of Maple Syrup per 250ml (1 cup) of cream) Store any uneaten cake in an airtight container for up to two days at room temperature. (The leftovers are very nice sliced thinly, toasted lightly and spread with butter)

 

I guess I am the kind of person that likes to push the edge a bit . . . walk a little bit on the ledge, flirting with danger as it were . . . pushing the boundaries of my limits. Sometimes it works, sometimes it doesn't, but when it does . . . baby watch out!



This is what happens when you realize you have somehow managed to purchase 3 huge jumbo sized jars of Skippy Peanut butter in just a matter of a few months, without really noticing you have done it . . . until you go to put the latest purchase away and realize that there are already 2 in the larder . . . and that's not counting the almost empty one in the cupboard that you were looking to replace . . . umm . . . organized I am not!



I didn't want to make more peanut butter cookies. I just made peanut butter cookies a week or so ago . . . but I did want to use some of it up, so that I could justify having it . . . you know how it goes.



I sat and pondered and then I thought . . . why not a peanut butter cookie bar???
And then I thought . . . why not a peanut butter cookie bar with a scrummy cheese cake topping???
And then I thought . . . and why not swirl some gooey strawberry jam through the cheesecake topping???



Oh my, YES! Picture it now . . . a rich crispy peanut butter cookie base, topped with a strawberry cheesecake swirl topping. OH SO SCRUMMY!



I think I may have created a monster! Who knew??? ☺



*Peanut Butter Tray Bake*
Makes one 7 by 11 inch pan
Printable Recipe

Scrummy peanut butter cookie bars with a yummy cheesecake and strawberry jam topping! Yummo!!

6.25 ounces plain flour (1 1/4 cups)
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
8 TBS butter softened
3.5 ounces granulated sugar (1/2 cup)
3.5 ounces soft light brown sugar (1/2 cup packed)
8 TBS creamy peanut butter
1 tsp vanilla
1 large free range egg
4 ounces of cream cheese
1 medium free range egg yolk
1 TBS granulated sugar
1/4 tsp vanilla
2 dessert spoons of strawberry jam, warmed for about 20 seconds in the microwave

Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 7 by 11 iinch pan. Set aside.

Cream together the butter and both sugars, until light and fluffy. Beat in the whole egg, vanilla and peanut butter. Whisk together the flour, salt, bicarbonate of soda, and baking powder. Stir into the creamed mixture. Press this mixture into the prepared pan.

Beat together the cream cheese, egg yolk, 1 TBS of sugar and the vanilla until smooth. Drizzle over top of the peanut butter mixture, avoiding the sides. Dollop the jam over top and then swirl it a bit with the back of a spoon.

Bake for 25 to 30 minutes until nicely browned on the outside and the cheese filling is set. Remove from the oven and allow to cool completely before cutting into squares to serve.

East meets West . . . or rather Europe meets North America at any rate.

Tasty Cream of Wheat cereal cooked in my Le Creuset saucepan until all soft and comforting and then drizzled with a light dribble of double cream and some scrummy Golden Syrup of course!

Oh my, but there is nothing like a bit of comfort and decadence mixed together in the morning to get the day off to the right start!!!

One thing that I missed a lot when I first came over here was frankfurters . . . or hotdogs as we always called them back home. They did have them . . . but they were in cans. Ugh . . . I'm afraid that I never did cotton on to tinned hotdogs! Vienna sausage they ain't!



It's funny what you miss when you can't have them anymore . . . things like Kraft Macaroni and Cheese Dinner come immediately to mind, along with Marshmallow Fluff, Skippy Peanut Butter and Captain Crunch Cereal!



One year I even bought half a dozen packs of Maple Leaf All Beef Hotdogs to bring back with me when I was in Canada on holiday . . . and then forgot them in my mother's fridge. Just as well anyways, as I don't think I'd have ever gotten through customs with them!



Thankfully after a time I was able to find fresh ones in some of the better shops and I think that pretty much all of the shops get them in now. They are called Frankfurters! Who knew?? (If you are ever over here visiting and happen to buy a hot dog from a street vendor, be forewarned . . . hotdogs over here are bangers! (pork sausages) and not smoked!)



Here is a wonderful way of preparing them with a grown up flavour that I think is quite, quite delicious. I usually buy the large sized frankfurters for this one. I split them down the middle and then cover them with a scrummily moist bread and potato stuffing, and then I bake them until the stuffing is golden brown and slightly crisped on the outside, and the franks are slightly caramelized on their edges.

Oh, this is very good. Perhaps not so healthy, but . . . once in a while it's good to be a little naughty!!



*Potato Stuffed Frankfurters*
Serves 4
Printable Recipe

Comfort food, plain and simple. Perhaps not something you should eat every week, but once in a while, they're a real treat!

4 jumbo smoked frankfurters
1 large floury potato
1 stalk of celery, chopped
1 medium onion, peeled and chopped
4 rashers of streaky bacon chopped
a knob of butter
4 slices of white bread, made into crumbs
1 tsp summer savoury
1/2 tsp dried sage, rubbed
a grating of nutmeg
freshly ground black pepper to taste


Peel the potato and cut it into chunks. Cook in a pan of lightly salted boiling water until fork tender. Drain well and mash. Set aside.

Place the bacon into a skillet and dry fry until browned, stirring occasionally. Add the onion and celery and cook, stirring until softened. Add the summer savoury and sage, along with the knob of butter. Stir in the bread crumbs and toss all together. Cook for a few minutes to crisp up the crumbs a bit. Tip the whole mixture into the mashed potatoes and mix together well. Season with pepper, according to your own tastes.

Preheat the oven to 200*C/400*F/ gas mark 6. Taking a sharp knife and slit your frankfurters down the middle lengthwise, without going all the way through. Open them out flat and lay them next to each other in a baking dish. Spoon the potato/bread mixture evenly over top of the open frankfurters. Bake in the preheated oven for 25 to 30 minutes, until the frankfurters are heated through and beginning to brown and the stuffing is lightly crisped on the outsides.

Place one stuffed frankfuter on each of four heated plates. Serve with your favourite vegetable on the side and a salad to salve your conscience!

I had quite the day yesterday. I was in hospital having a cortizone injection into my right knee . . . I know . . .Yikes!! The things we have to do . . . not something I ever really wanted, but something I needed and I am really hopeful that it will make a difference to my mobility. It's no fun being called hop-along!



Anyways, that meant that today I was having to take it a bit easy and not use my leg an awful lot. Heck, I am not even allowed to take a bath or shower for 48 hours, nor do they want me to drive. Who'd a thunk it would be so involved!



Anyways, this tasty recipe is my way of taking things easy. It's one of those just throw what you like into the pan recipes. Whatever vegetables you have in the fridge that you are craving or wanting to use up. Today I used cabbage, carrots, swede, cauliflower, onions and peppers. Other days it might be something else. It all depends on what I have and how I feel.



You can use any meat that you like as well. I used chicken today, but you can use pork or beef or lamb if you want, although in all honesty I've never had it with lamb actually. You can even throw in some cooked shrimp if you wanted to. It uses a large package of cooked rice, so that makes it even easier. Or you could use leftover rice if you have any.




Just a few spices and condiments, some frozen peas, and a quick stir around the pan and presto chango! You got a delicious meal that everyone likes!

Well everyone in my house at any rate!



*Chinese Hash*
Serves 4
Printable Recipe

This is one of those meals that uses up whatever vegetables and meat you have in the fridge that need using up, and tastes great! I love little bit of this and little bit of that meals!

a bit of oil
2 cups of chopped cooked meat (chicken, pork, beef)
4 cups of chopped raw vegetables (cabbage, carrots, swede, peppers, onions, cauliflower,
broccoli, courgettes, bean sprouts, beans . . . in other words just about any vegetable you have to hand)
1 family pack of cooked rice (one that gives 4 servings)
a large handful of frozen peas, or frozen peas and corn
2 TBS dark soy sauce
1 fat clove of garlic, peeled and minced
1 tsp chinese five spice
a good dollop of hoisin sauce (according to your taste)
salt and freshly ground black pepper to taste

Heat a large skillet (with a lid) over medium high heat. Add a splash of oil and once it heats up toss in the meat and the garlic. Cook and stir until heated through. Add the chopped raw vegetables. I chop the ones that take longer to cook smaller and leave the ones which cook fairly quickly in larger chunks. Sprinkle with 1 TBS of the soy sauce.the hoisin sauce, and the chinese five spice, stirring it all through. Cover with the lid and cook over medium low heat, until the vegetables are crispy tender. Remove the lid and add the rice from the package, crumbing it in and stirring it all together. Add the peas and the remaining soy sauce. Cover and heat through. Taste and adjust seasoning with salt and pepper to taste. Serve immediately.

Note, you can add cooked shrimps if you want, and cooked scrambled egg as well. Add it at the end and just heat through as both of these would turn rubbery if you over cook them.

Over the past few weeks I have been watching a great cookery series on Channel 4 in the afternoons called Cookery School, a daily cookery competition which helps to transform ordinary home cooks into exraordinay home cooks! I have really been enjoying it. Each week the show follows the journies of six home cooks . . . their ups and their downs . . . their failures and their successes . . . as they compete against each other in a battle to be in the finals.

The novices have to master and cook three recipes during each show under the expert tutelage of Chef Richard Corrigan, and Chef/Presenter/Writer Gizzie Erskine, who encourage them along, and teach them skills that can easily be mastered by any home cook . . . a brilliant combination in my opinion!

As with any good cookery show, there is also a companion cookbook available to purchase, so that you can cook along at home. Whether you are a beginning cook, looking to learn some new skills . . . or a learned cook, looking to advance your skills, Cookery School can help.




Julie contacted me early in February, and asked me if I would like to receive a complimentary copy of the book to review and I jumped at the opportunity. I love to cook and eat. Passion Number one . . . I love cookbooks, Passion Number two . . . and I love learning new skills and stretching the ones I already have, Passion Number three.




I have been following along with the show, and have been really impressed with the instruction given. I was very excited when the book popped through my post box on Friday. I could hardly wait to get stuck in!

It's large book, but quite manageable, and very attractive. Containing over 100 recipes and divided into chapters covering starters, fish, meat and puddings, it's just loaded with step-by-step photographs to help to teach you all the main techniques needed to master each of the dishes.

From knife skills and chopping, to clarifying . . . filleting a fish or jointing a chicken, to mastering creme anglaise . . . there is something in here for everyone, no matter how basic or advanced your skills may be. With further notes on equipment and ingredients, and an informative glossary on cooking terms and techniques, this book has it all, and will have even the novice cook, cooking like a Michelin Star Chef at the outset. I think it's just brilliant!



I chose the Cream of Onion Soup with Cheese and Ham toasties as my first recipe to cook from the book. Listed in the chapter of starters as an intermediate dish I felt it was something I could easily cope with and also something that I thought Todd would enjoy.

There is a lovely looking picture of the dish adjacent to the recipe and skills taught in the recipe are noted in red in the upper right hand corner of the recipe page. With a delicious sounding introduction I found all the instructions to be concise and very easy to follow.



This is a dish that I would very happily make again. It wasn't too fiddly and used ingredients that I have in my kitchen most of the time, including the herbs which I keep in my garden. I did have to use dried marjoram as I didn't have that, but it didn't seem to have an adverse affect on the taste of the finished dish. The recipe didn't say whether the ham for the toasties was to be used whole or julienned. I decided that julienned ham would be a lot easier to handle, and I was right.

They were very easy to put together and toasted up perfectly following the instructions in the recipe. Crispy and buttery on the outsides without being greasy, and stogged full of lovely ham and gooey cheese on the insides. The only thing I would do different the next time, would be to add a bit of honey mustard on the inside of the bread rounds, rather than egg, but that's because I love the tasty of honey mustard with my ham and cheese! (That could be the Canuck in me, I don't know!)



The soup was wonderfully rich, and full of flavour. Simple ingredients, simple techniques . . . far out deliciousness!! Wow, it had a beautiful velvety texture with a subtle sweetness from the onions that was quite, quite ooooofully scrummy! I loved the extra texture that the thyme oil garnish gave. The thyme was slightly crisped . . . with a lovely fresh herby flavour, just perfect with the soup.

The two together were just wonderful. As we were eating it, I thought back to my days working as a Personal Chef down South in Kent . . . my boss would have loved this. I could easily see it having been served at one of the ladie's luncheons with a rocket and watercress salad on the side, and a few chive blossoms floating on top of that beautiful soup, amidst the herbed olive oil.

There are lots of beautiful recipes in the book and I can tell you, I have more than a few bookmarked to try. The Apple Tarts with Pecans and Maple immediately come to mind, as does the Pork and Fruit Wellington . . . and then there are the Griddled Leeks with a Honey and Mustard Dressing and the Rhubarb Crumble Soufflees. Oh it all sounds so delicious doesn't it???

This lovely book was released for publication on the 3rd of March (Penguin HB, £20.) . Recipes here extracted from 'Cookery School', brought to you by Channel 4 with recipes by Richard Corrigan. Do check out the program too, if you already haven't. It's set to run for 8 weeks, so early days yet and still lots to catch up on. It airs weekdays on Channel 4 at 2:05 p.m.

You know what??? I have so much confidence in this book, that I believe that even my Todd (whose idea of cooking is having a tin opener in one hand and a tin in the other) could cook something from it and that is my next challenge! Look for it on here soon!!! It should be a lot of fun!!




*Cream of Onion Soup with Ham and Cheese Toasties*
Serves 4
Printable Recipe

This soup is rich and slightly sweet and very delicious. The toasties, buttery and scrummy! It is important that you sweat the onions without colouring them, so that they melt down. Richard suggests that you may also use the ham and cheese toasties as a big crouton!

For the soup:
50g of unsalted butter (1/4 cup)
2 TBS olive oil
1 kg of white onions, peeled and thinly sliced (2.2 pounds)
1 TBS fresh marjoram leaves
2 TBS fresh thyme leaves
900ml of chicken stock (3 3/4 cups)
150ml of double cream (2/3 cup)
fine sea salt and freshly ground pepper

For the cheese and ham toasties:
8 slices white bread
1 free range egg, beaten
40g of sliced honey roast ham (about 4 slices), slivered
40g of gruyere cheese, grated
40g of unsalted butter (scant 1/4 cup)
2 TBS vegetable oil

Heat a large saucepan and add the butter and half the olive oil for the soup. Tip in the onions, marjoram and 1 TBS of the thyme leaves, once the butter has melted. Soften the onions for about 10 to 15 minutes over medium heat, stirring frequently.

Add the chicken stock and allow to simmer, uncovered for a further 10 to 15 minutes. You don't want it to reduce.

To make the toasties, roll out the bread slices to about 1/4 inch thick and cut into 3 inch rounds using a sharp cutter. Brush one side of each with some beaten egg. Put a little mound of ham and cheese on top of 4 of the slices. Top with another round of bread, egg side down. Press gently around the edges to seal. Brush the outside of each with more egg.

Heat the butter and oil in a large frying pan. Once the butter starts to foam add the sandwich rounds. Fry on both sides over medium low heat until nicely browned and toasted. Keep warm in a low oven (120*C/gas 1/2).

To finish the soup, put into a blender and carefully blitz until smooth. Alternately (my favourite) blitze until smooth with a hand held stick blender. Pass through a seive into a clean pan. Whisk in the cream and season to taste with salt and pepper. Heat through without boiling.

Add the remaining TBS of oil in a small saucepan. Add the remaining TBS of thyme leaves and cook for about one minute. Set aside.

To serve, divide the soup equally amongst 4 heated soup bowls. Drizzle with the warm thyme oil and serve the toasties on the side, or float one in each as a crouton.

Yayy!! It's pancake day and I just can't wait to show you what I came up with! I think I did myself proud with this one.



I was sitting in bed last night thinking . . . what is the scrummiest, yummiest version of pancakes that I could possibly make . . . hmmm . . .

Something so completely deliciously hedonistic, and pushing the envelope of taste just that little bit further . . .



Something that will have people drooling and scrambling into the kitchen to make . . . right . . . away!



I thought and thought, and then it came to me . . . Sticky Toffee Pancakes. Yes, that traditional British pudding, hailing from the Lake District . . . except in a dessert pancake!



Imagine it . . . fluffy Scotch Pancakes, stogged full of sticky dates, all light and fluffy . . . topped with a scoop of really good Vanilla Bean Ice Cream . . . and then slathered with a warm Sticky Toffee Sauce . . . mmmm . . . can you taste it???

Oh darn . . . I guess you'll just have to make them for yourself and see how good they are first hand. You won't regret it. I think this is the perfect way to celebrate pancake day!



Oh sure . . . you could just make the pancakes, and they would be excellent served with maple syrup, and not to bad health wise either . . . but why not go whole hog and make the sticky toffee sauce!!!

Why not indeed!



*Sticky Toffee Pancakes*
Makes 12 pancakes
Printable Recipe

Your favourite pudding in a pancake. Perfect dessert for pancake day. Delicious!

6 ounces pitted dates, diced (a scant cup)
250ml of boiling water (1 cup)
1 tsp bicarbonate of soda
250ml of sour cream (1 cup)
255g of self raising flour, sifted (2 cups)
3 ounces soft light brown sugar (1/2 cup packed)
3 large free range eggs, separated

For the sauce:
6 ounces soft light brown sugar (1 cup, packed)
7 ounces of unsalted butter (1 cup less 2 TBS)
250ml of double cream (1 cup)

First make the sauce. Place all the ingredients in a saucepan and heat, without boiling, until the butter has melted, whisking the whole time. Simmer for 3 to 5 minutes until thickened. Keep warm while you make the pancakes.

Place the dates into a bowl and pour the boiling water over top. Stir in the baking soda and let stand for 5 minutes. Drain and then place in a blender along with the sour cream. Blitz until smooth.Sift the flour into a bowl and whisk together with the brown sugar. Make a well in the centre. Pour in the date mixture, along with the egg yolks. Mix together to make a smooth batter. Whisk the egg whites with an electric whisk until soft peaks form. Gently fold into the pancake batter, half at a time.

Heat a large non-stick skillet over medium high heat. Add a knob of butter. Once it begins to foam, drop in the pancake batter by heaped tablespoonful's. Cook until bubbles form on the surface and the bottoms are browned. Flip over and cook the other side. Remove and keep warm while you cook the remaining pancakes in the same way, using up the remainder of the batter. Serve warm with a scoop of vanilla ice cream on top and the toffee sauce spooned over all.

Note - You can add 1/2 cup chopped toasted pecan nuts to the toffee sauce.

We aren't people that eat out a lot. It's usually quite expensive and the food never quite comes up to par . . . at least not in the places we can afford to eat, although to be sure we are occasionally quite pleasantly surprised. We do like Mc Donald's. Now don't all start 'tsk 'tsking . . . Let's be honest here. There are some things that McDonald's does that are really quite good. And in a pinch they always come through.



We happen to like their breakfast sandwiches. They are quite nice when you are out on the road and travelling and just want a quick bite in the morning before you get under way. All their food isn't that bad for you. You can even get oatmeal there now. You just have to be a bit choosey about what you get.

You can replicate most of what you get there are home though. Although I haven't quite been able to make a Big Mac at home yet that tastes quite the same. But in all honesty, we shouldn't really be eating too many of those anyways!



One thing I do make us sometimes though is these lovely Breakfast Sandwhiches, and we usually have them for supper, not for breakfast, although they are quite good for breakfast on occasion as well. Not a lot of green stuff in them, but once in a while that is ok. You don't want green stuff for breakfast, and if we are talking about supper, nothing precludes you from making a tasty salad to go on the side.



I only use the best bacon, always. If you are going to treat yourself to bacon, make sure it's a treat and good quality. Dry cured, smoked or not smoked. That's what I like, and for these I like the healthy selection back bacon, with no fat on it. Kinda makes it that little bit healthier.



It goes without saying as well, that . . . if you are going to make an egg your meal, you will want to be using the best eggs that you can. I always use free range eggs. I never buy caged eggs. I don't agree with the practice of using caged hens . . . and I refuse to support that industry in any way. It's a matter of principle with me, but . . . to each their own.

I use my metal cooking rings to keep the eggs in that perfect round shape as well. If you spray it with a bit of low fat cooking spray. They slide very easily out of them when done, and are the perfect shape to fit inside the toasted muffins.



Now here is where I break against what I usually do . . . I do confess . . . I use plastic cheese. Not Kraft Dairy Lea slices, coz they are white and I want orange . . . but most grocery shops do their own brands and they are orange. ( I have to say that the ones you can get in Lidl or Aldi are really very good actually and I prefer the over any other kinds.)

A bit of sea salt and coarsely ground black pepper on the egg and you are in like Flynn, and enjoying a very tasty supper indeed. Once in a while, it truly doesn't hurt.



*Bacon and Egg Breakfast Muffins*
Serves 4
Printable Recipe

Just as good as or better than those ones you can get at that Golden Arches place, ceptin you can make these at home!

4 English muffins
8 slices of smoked back bacon
4 large free range eggs
4 slices of cheese

Spray with nonstick cooking spray and then heat a large nonstick skillet over medium high heat. Add the back bacon and cook until nicely browned on both sides. Remove from the pan and keep warm. Wipe out the pan and respray. Add 4 cooking rings, which you have also sprayed with non stick cooking spray. Break an egg into each one and cook, over medium low heat until they are cooked to your desire. I like to pop a small plate over the top of the rings so that the eggs cook all the way through. I don't like my eggs to be runny in these sandwiches. Meanwhile split the English muffins in half and toast. Top one half of each of them with 2 slices of bacon each and then a cooked egg. Finally top with a slice of cheese and the top of the muffin. Serve immediately.

Variations: You can add some sliced ripe tomatoes, and thinly sliced brown or spring onion. Delicious!