Quite often by the time we get home from church on Sunday we are both famished. We may have been gone from the house anywheres from 4 to 5 hours depending on our responsabilities of the day.



If I have been smart . . . I will have put something into the slow cooker and all I will have to do is dish up!



If I have not, we will end up having something like Beans on Toast, or Scrambled Eggs on Toast or Spaghetti on Toast, canned chili on toaste . . . or . . . well you get the picture I am sure!!



Other times I might make us a nice toasted sandwich which we will have with a bowl of soup, or just on it's own with some salad. A lot depends on our mood.



Today we went the sandwich route. I have any number of ways that I make these. They are always delicious, and made even more so because we are starving I suppose!



Today Todd chose a simple bacon and cheddar cheese with some Branston Pickle, which he thoroughly enjoyed along with a piece of leftover oatmeal cake.



Myself . . . I chose to have Basil Mayo, along with some bacon, cheddar cheese and sliced ripe tomatoes.



We were both happy. 'Nuff said. It goes without saying that you don't have to eat these on a Sunday. They are actually good any time of the week or day!



*Sunday Sarnies*
Makes 1
Printable Recipe

I have given ingredients for one sandwich, but you can easily multiply up or down. This is a sandwich that you can customize to your own tastes and desires and moods!

2 slices of your favourite type of bread
(white, whole wheat, etc.)
softened butter
your choice of relish (pick one) mayo (garlic, lemon, lemon pepper, Basil etc.) Pickle (Branstons, piccalilli, chutney, etc.) mustard (honey, Dijon, Honey Dijon, English, etc.) marmalade (orange, onion, lime, 3 fruit, etc.) horseradish sauce, cranberry sauce
Your choice of meat ( Pick one: thinly sliced roast beef, turkey, ham etc. Or cooked bacon or sausage) as much as you think will taste good.
(I will use approximately one ounce of sandwich meat, thinly sliced, or 4 slices of crisp streaky bacon, or two sausages, split down the middle)
Your choice os cheese (approximately 1 ounce of cheddar, swiss, gruyere, mozarella, fontina, etc. thinly sliced)
Optionals: fresh rocket leaves, sliced ripe tomatoes, shredded chicory

Take your two slices of bread and butter each on the outsides. Have a skillet heating over medium low heat. Place one slice of bread into the pan, buttered side down. Top with your chosen relish. Top with your chosen meat. Top with your chosen cheese and any optionals as desired. Top with the other slice of bread, buttered side up.

Cook over medium low heat until the sandwich is nicely browned on the bottom side, then carefully flip over and brown slowly on the other side, until the insides are heated and the cheese is melted. Cut in half to serve. Serve warm.

Baked custards are something that most people love for dessert, but have you ever thought of treating yourself to a custard for breakfast???



You really should, they are wholesome, soft, spoonable and wonderfully moist.
Gentle and yet filling, a complete breakfast in a bowl. It seems like dessert, but it's . . . breakfast!



Smooth and silky, breakfast custards are quite easy to make and really quite fast. This one here today is one of our favourites. You don't need to use cranberries if you don't want, try some dried cherries and a bit of almond extract . . . or some dried blueberries and a bit of lemon zest . . . or even sultanas!



It's a rather tasty way to get the kids to eat their oats. Fried rashers of bacon go really well with these . . . not to take away from the healthy aspect of them or anything . . . just sayin is all!



*Cranberry and Oatmeal Breakfast Custards*
Serves 4
Printable Recipe

A soft egg custard with all the wholesomeness of oats and the sweetness of cranberries. Makes a delicious breakfast. Serve with some bacon if you want!

125ml of whole milk (1/2 cup)
125ml of cream (1/2 cup)
4 large free range eggs
1.5 ounces of quick oat (1/2 cup)
3 TBS dried cranberries, chopped
1/2 tsp nutmeg
pinch of salt
4 tsp of soft light brown sugar

Preheat the oven to 190*C/375*F/gas mark 5, Butter 4 custard cups and set in a roasting tin. Have the kettle boiled and ready.

Whisk together the milk, cream, eggs, oats, cranberries, nutmeg and salt. Mix well. Divide this mixture equally amongst the custard cups. Sprinkle 1 tsp of brown sugar on the top of each. Add boiling water to the roasting tin to come halfway up the sides of the cups. Bake for 20 minutes, or until the custard is barely set. Remove from the oven. Serve in the custard cups, or run a knife around the edges and turn out to serve. Delicous!

The missionaries popped over yesterday to do some work for us in the garden. You know how much I love the missionaries and how much I like to spoil them and so I thought I would bake them a cake so that they could have a piece and a nice glass of milk after they were finished.



I thought they would enjoy a good old fashioned oatmeal cake. It was always a favourite of my boys. Put a dish of oatmeal down in front of them and they turned up their noses . . . turn that oatmeal into a tasty cake and they couldn't get enough of it!!



This is an incredibly moreishly moist and delicious cake! Brown sugar and oats make it so . . . and it has a lovely spicy flavour from warm spices . . . cinnamon and nutmeg. Oh so homey and comforting.



The topping is oh so scrummy . . . all nutty and coconutty and sweet . . . kinda like toffee and nuts and coconut in one incredibly delicious combination.



Altogether you get one unbelievably yummy cake that will have them coming back for seconds! I've never had anyone turn down the offer of a second piece yet!



*Oatmeal Cake*
Makes one 9 by 13 inch cake
Printable Recipe

A moist and deliciously old fashioned cake with a scrummy broiled toffee and coconut topping!

375ml of boiling water (1 1/2 cup)
3 1/2 ounces rolled oats (1 cup)
4 ounces white shortening such as Trex or Crisco (1/2 cup)
7 1/2 ounces soft light brown sugar (1 cup)
7 ounces of granulated sugar (1 cup)
2 large free range eggs, well beaten
6 1/2 ounces of plain flour (1 1/2 cups)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt

For the topping:
4 ounces butter (1/2 cup)
7 1/2 ounces soft light brown sugar (1 cup packed)
100ml of cream (1/3 cup)
3 ounces sweetened flaked coconut (1 cup)
4 ounces chopped nuts (1 cup)
1 tsp vanilla

Preheat the oven to 180*C/350*F/ gas mark 5. Grease and flour a 9 by 13 inch baking pan. Set aside.

Pour the boiling water over the oats and let stand until cool. Cream the shortening together with the sugars and eggs until fluffy. Add oats and water mixture. Sift the flour, spices and soda together. Blend into the creamed mixture. Pour this batter into the prepared pan.

Bake for 35 to 40 minutes until the cake tests done. The top should spring back when lightly touched and a toothpick inserted into the centre should come out clean.

While the cake is baking, make the topping. Melt the butter. Blend in the sugar and add the remaining ingredients. Preheat the grill to high.

Spread the topping onto the baked hot cake. Place under the heated grill for 1 to 2 minutes until bubbling. Allow to cool completely before serving.

Cut into squares to serve. Store any leftovers covered tightly.

I have been making this delicious salad for years. I am sure I must make it at least two or three times a week during the summertime, it's that popular with us!



I first tasted it at my sister's inlaws at their cottage on the banks of Lake Erie back in the 1970's. I had never ever had sour cream before, and my sister's mother in law made it only with cucumbers.



Oh, my . . . it was the most delicious thing I had ever tasted! I remember we had it along with fried bologna sandwiches, eaten out on their deck overlooking the water.

A simple supper, yes, but that simple supper goes down in my memories as being one of the most favourite suppers I have ever had! Just goes to show you that I am a woman of simple tastes!



The tomato and dill are my own additions. It just seemed natural to me that these things would go together spectacularly, and you know what???

I was right. Enjoy!



*Tomato and Cucumber Salad*
Serves 4 to 6
Printable Recipe

Cool, and refreshing on a hot day. We love this.

2 English cucumbers, peeled, halved and sliced into moons
1 small red onion, slivered
salt
2 large tomatoes, cut into wedges

For the dressing:
200ml of sour cream (3/4 cup)
1 tsp sugar
1 tsp cider vinegar
1 tsp dillweed
freshly ground black pepper

Place the cucumber into a bowl. Sprinkle it with some salt and slosh it around a bit, so that the salt is well distributed. Put onion into a bowl and sprinkle it with some salt, slosh it around too. Let sit for about 15 minutes, then drain well, discarding any liquid and squeezing the onions. Stir them together in a bowl and add the sliced tomatoes. COmbine the sour cream, sugar, dillweed and vinegar along with a nice grinding of black pepper. Stir this into the vegetables and serve. Store any leftovers in the refrigerator.

 

Now that summer is here, we are definitely eating a bit lighter. Todd has always said that he is not fond of salads, and by that he means a plate of boring leaves with little else.



Indeed . . . salad is something that the British got quite wrong for a number of years, with most salads consisting of some torn iceberg lettuce, a few slices of wilted cucumber and an bit of anemic tomato on top! If you got any dressing at all . . . it was salad cream, or straight mayonnaise. And while I am rather fond of salad cream on boiled eggs or in sandwiches at times . . . I really want to have something a bit more tastier on my salad. It is no wonder that Todd thought he didn't like salad.



Nowadays there is no excuse for a boring salad here in the UK. We grow all sorts and varieties of salad greens right here at home . . . meaty rocket, tender oakleaf, peppery watercress, sweet baby gems, cos . . . to name but a few. Us UK'ers are quite well travelled these days, and have taken a lesson from the continent. It is now quite common to find tasty salads in most restaurants.



At home, Todd is still not overly fond of a plate of lettuce and so I always try to dress them up with a bit more than just lettuce, using a variety of vegetables and in this case here today . . .



Topping the colourful plate of salad greens with a delicious wheatberry salad, chock full of crunch and sweetness. Crunchy toasted walnuts and chopped celery . . . sweet dried cranberries . . . spicy spring onions, and a tangy lemon and olive oil dressing.



Topped again with a breast of chicken that has been rubbed with a delicious mixture of spices and grilled until perfectly cooked, and still juicy and tender.



This is quite nice . . . Todd mumbled in between satisfied mouthfuls.
My job was done. ☺ I do ♥ a happy and well fed man!!



*Grilled Chicken and Wheatberry Salad*
Serves 4
Printable Recipe

Hearty and deliciously different with a nutty and chewy wheatberries, sweet dried cranberries, crunchy toasted walnuts atop tender greens and topped off with a spicy grilled chicken breast!

For the Salad:
1 cup of hard wheat berries
(I used an 8 ounce measure of Ebly and 16 ounces of chicken broth)
2 ounces of chopped toasted walnuts (1/2 cup)
a large handful of parsley, finely chopped
2 stalks of celery, washed, trimmed and finely chopped
2 1/2 ounces of dried cranberries (1/2 cup)
2 spring onions, trimmed and chopped
2 TBS olive oil
1 TBS lemon juice, plus 1 tsp
salt and black pepper

4 cups of mixed salad leaves

For the Chicken:
4 boneless, skinless chicken breasts
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic powder
2 tsp olive oil

Make the wheatberry salad first. Combine the wheat berries and enough water to cover by 2 inches in a pot. Bring to the boil, and then reduce the heat to a simmer. Cook, uncovered until tender, about 1 hour. Drain and let cool. (If you are using Ebly, combine 1 measure of the Ebly with 2 measures of chicken stock. Bring to the boil, then cook for 10 minutes, until tender and most of the liquid has been absorbed. Drain well and cool.)

In a large bowl, combine the cooled wheat, toasted walnuts, parsley, celery, cranberries, spring onions, olive oil and lemon juice. Season to taste with some salt and pepper. Set aside.

Place the chicken breasts into a plastic baggie and bash them with a rolling pin until they are about 1/2 inch thick and of even thickness throughout. Combine the cumin, coriander, salt, pepper and garlic powder. Rub the chicken breasts with the olive oil and then with the spice mixture, rubbing it all into both sides.

Heat a large grill pan over medium high heat. Spray with some cooking spray. Grill the chicken until grill marks have formed and the chicken is cooked all the way through, some 3 to 4 minutes on each side.

To serve, place 1 cup of salad leaves on each of four chilled plates. Cover with 3/4 cup of the wheat berry salad. Slice each chicken breast on the diagonal and lay atop the wheatberries. Serve immediately.



Note - You can also chill the wheatberry salad and then pack it with the salad leaves and chicken into a takeaway container for a delicious, and yet hearty, go to work lunch!



I stored the leftovers in one of my handy dandy Pyrex 4-in-1 Plus dishes that I was sent to try out last week. They are just lovely! Ideal for eat-in and take-away cooking, the Pyrex 4-in-1 Plus range offers air tight storage that can be used in the fridge or freezer. Its smart lid has a steam valve that enables microwave heating, remove the lid and it can be used to cook in an oven. Made from borosilicate glass, it is thermal shock resistant and able to withstand temperatures of up to 300*C. They come with a 10 year guarantee under normal use and are nicely sized for easy storage. Available at stockist in the UK and starting at £5.50 they are easily affordable. Thank you Pyrex for allowing me to try them out! I've spent the last week, storing, baking and reheating with the three that I was sent and I am very happy with them. I highly recommend!!

Hooray for summer! This is cherry season and if we were living down in Kent at the moment, we'd be able to pick up paper bags full of them all over the place. The lay-byes are filled with cherry sellers plying their wares. Beautiful sweet cherries, warm from the sun. I never could get my fill!



But alas we are up in Cheshire now and you don't see cherry sellers up here, or at least I havent'. The cherries in the shops are very expensive as well, so cherries are a very rare treat . . . that is until today when I was at my local Morrisons and lo and behold they had these lovely Picota Cherries from Spain on for £1 a punnet! I picked up two and may go back and get more to freeze.



They are not British Cherries, nor are they French Cherries, and I had never heard of Picota Cherries before, but they are apparently the Queen of the beautiful Jerte Valley in Western Spain. They are only available for a short time . . . mid June until the end of July. They have two unique qualities . . . they are smaller than the other varieties and they are naturally stalkless as the stalk is left on the tree when each cherry is picked.



They have a nother beautiful quality I'd like to shout about . . . THEY'RE DELICIOUS! Yummy! I have eaten a whole punnet, without blinking an eye. I just couldn't stop! (I am so bad! But they are soooo good!)



I decided to make a Clafoutis with the remainder of them, using this recipe I found on the M&S site. I have adapted it to include North American measurements for you North Americans. It is some good. A little bit different from my other recipe which you can find here.



This one doesn't have any cream so it is a little bit less fattening. Oh scrummy yummy. I love me some Cherry Clafoutis!

I have something spectacularly simple and yet very elegant to share with you today.

These little gems are quite old fashioned, coming from a recipe that's been around a very long time. (1933) I have a series of cookery books in my home library, called The Farmer's Wife cookbooks. I have the Baking one, the Comfort Foods one, and one simply entitled The Farmer's Wife. There are quite a few others as well, but I haven't managed to collect them just yet.



These are lovely ring bound cookery books, just stogged full of tried and trues, family and farm tested recipes, based on simple, wholesome and nourishing ingredients.



It's simple food. Honest food. Old fashioned and delicious.



I have wanted to make these little sweet biscuits for a long time now. From the Farmer's Wife Comfort Food Cookbook (over 300 blue-ribbon recipes), they use every day ingredients . . . round buttery crackers, egg whites, jam, chopped nuts. They're very easy to make and in less than 15 minutes, you can have a delicious little sweet on your teatime table that is not only pretty, but quite, quite delicious.



Each bite is at once buttery and crisp, from the cracker base and ethereally angelically sweet from the soft jam meringue topping, with the added pleasure of chopped toasted nuts. I quite like these. The combinations are endless . . . raspberry jam with almonds, marmelade with walnuts, strawberry jam with pistachios, apricots jam with almonds, etc. . . . let your imagination and fancy go wild!




*Jam Marguerites*
Makes about 20
Printable Recipe

A pretty little dainty, just perfect for the tea table! Quick, easy and delicious!

2 large free range egg whites, at room temperature
3 TBS raspberry or other jam
2 ounces of chopped nuts (1/2 cup)
2 drops lemon essence
20 round buttery crackers (such as Ritz. You can also use TUK, in which case you
will have rectangular shaped ones)

Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking tray.

Beat the egg whites until stiff and then gradually beat in the jam, beating until thorougly blended. Add 1 TBS of the choppled nuts and lemon essence. Place a spoonful of the mixture on each cracker and place onto the baking sheet. Sprinkle with the remainder of the chopped nuts. Bake for abou 10 minutes until delicately brown. (Keep an eye on them.) Serve on the day as they are not great keepers.