When I was 18, back in the olden days, I took my first job away from home. It wasn't too far away from my parents house, but at about 20 miles, was far enough that, during the week, I lived in a rented room in a boarding house.



It was a huge old Victorian house with turrets and gingerbread trim. It sat on the top of a hill and was run by a little old woman called Mrs Boates. She seemed ancient to me . . . but was probably not much older than I am right now . . . funny how that goes . . . the older I get . . . the younger she seems!!



She used to serve me big bowls of hearty oats for breakfast in the mornings along with thick slabs of homemade and toasted bread. If I wasn't coming home for lunch she would make me thick sandwiches out of that same homemade bread. I could barely get through them.

On the days I came home for lunch, she always had a lovely hot meal waiting for me. Sometimes it was this delicious sweet corn chowder, all thick and tasty, along with several slices of the same homemade bread. Oh how I loved her corn chowder. Her dinners were equally as delicious . . . but to tell the truth the thing that made the most impression on me was the chowder . . .



I mean, here I am, some 37 years later, still thinking about it and remembering how very tasty it was . . . sigh . . .

When I left her home to get married, she gave me a lovely little tin recipe box filled with . . . blank cards . . . and I was so shy at the time, I would never have had the courage to ask her for the recipe. Woe is me . . . pity that . . .

I do make a rather tasty sweet-corn soup though, which comes pretty close. It uses simple ingredients and is rather healthy as well, especially if you use low fat milk to make it with. It gets it's creaminess from the creamed corn and a thickening of flour . . .



We won't talk about the cheese and the knob of butter on the top. Shhh . . . hush now.



Todd likes his with hunks of warm crusty bread, buttered. Me . . . I am afraid the Canuck in me prefers it with crisp crackers! Some things just never change.



*Sweet-Corn Soup*
Serves 4
Printable Recipe

Simple, filling and delicious. Perfect for these austere times we are going through too!

925ml of milk, divided (4 cups)
2 TBS finely chopped onion
1 tsp butter
2 tins (418g tins) of creamed corn (2 {14oz} tins)
2 TBS plain flour
1 tsp salt
1/4 tsp freshly ground black pepper
pinch cayenne pepper
2 ounces of strong cheddar cheese, grated
Garnish:
a knob of butter
finely chopped chives

Heat the first amount of milk. Set aside and keep warm.

Saute the onion in the butter in a large saucepan until soft. Add the tins of creamed corn and the heated milk. Bring to a simmer, then reduce heat and cook on low for about 15 minutes. Using a stick blender or a regular blender, blitz until smooth. Whisk together the flour and remaining milk, along with the cayenne, salt and black pepper until smooth. Whisk this into the soup. Cook and stir until it thickens. Stir in the cheese until it melts and thoroughly amalgamates. Taste and adjust as needed.

Ladle into hot soup bowls. Garnish each bowl with a knob of butter and a sprinkle of chives.

It has been said that everything tastes better with bacon . . . small bits of it's crisp smokiness can add a special touch to most things. Sauces taste richer. Most Sandwiches are scrummier!



Peppered and Brown Sugared Bacon is a real breakfast treat . . . and scotch pancakes just wouldn't taste the same without a few rashers of crisp bacon and some sweet syrup.



It has a unique richness that lends itself to most flavours . . . sweet, savoury, sour . . . A Caesar Salad wouldn't be half as good without crispy bacon bits sprinkled over the top, nor would a plain baked potato. And a good old morning fry up is nothing without the bacon. You can take away my sausage, but please leave the bacon alone!



Liver and bacon, filet steaks wrapped in bacon, bacon and cheddar quiches, bacon popcorn and potato crisps, peanut butter and bacon sandwiches . . . Maple Bacon Icecream . . . oh and let's not forget the luxuriously moreish Bacon Brittle!



I present to you here today another bacon temptress . . . Bacon Gruyere Bread. Oh yes . . . it's moreishly scrummy.

Imagine a fresh loaf of French bread, sliced and stuffed with a mustard and spring onion butter and slices of gruyere cheese between each slice . . . and then wrapped in bacon . . . smoked, streaky bacon . . . and then baked until the bacon is crisp just so . . . the cheese is gooey and stringy and buttery . . .



Each bite is sooooo deliciously different. Perfect to go with your soups and salads . . . or chili or ribs or . . . well, just about anything!



I know . . . your lives will never be quite the same again will they. This kicks Garlic Bread's arse right out of the playground!

Are you salivating yet?



*Bacon Gruyere Bread*
Makes one loaf, serves 10
Printable Recipe

A savoury and jazzed up French Bread that goes great with soup and salads!

1 (20 inch) loaf of French or Italian Bread
5.2 ounces softened butter (2/3 cup)
3 spring onions, chopped
4 tsp Dijon mustard
5 slices of gruyere cheese
5 rashers of streaky smoked bacon (rindless)

Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with foil. Set aside.

Cut the bread into 1 inch thick slices, leaving them attached at the bottom. In a bowl combine the butter, onions and mustard. Spread this mixture on both sides of each slice of bread. Cut each cheese slice diagonally into triangles. Place one between each slice as well. Cut the bacon rashers in half lengthwise and then in half crosswise. You will then have 20 slices. Place the Loaf on the foil lined baking sheet. Drape the bacon over top of theloaf, making sure there is a slice on each piece of bread.

Bake for 20 to 25 minutes, or until the bacon is crisp. Break the slices apart to serve.

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.