The Toddster does love himself a pork chop once in a while. I like them too, but whereas I would have a very difficult time giving up steak . . . the Toddster would have a really difficult time giving up his pork chops!!



I always like to buy a good free range chop. (I like happy meat.) I know you do pay a bit more, but I think it works out to a much better tasting piece of meat and I also think that if enough people demanded it, the shops would get the message and free range would become the order of the day, rather than the exception.



I refuse to support an industry which is inhumane, end of story! Every sense of my being tells me that we have a responsability to raise our animals, even the ones which will eventually end up on our plates . . . in a humane and caring manner. I think that is the way that God would have it.



Pork is a lovely rich tasting meat that lends itself well to fruity flavours. My mother used to cook her pork chops until they were as hard as plates . . . I don't think that's really necessary these days. I cook them until they are just done through, but still moist and tender. There is nothing more unpalatable than a pork chop you could use as a boomerang!



The sauce on these is really simple and yet incredibly delicious. It makes good use of preserves . . . apricot, pineapple and ginger . . . and a few add ins like dark soy and rice wine vinegar . . . the end result being something that is so delectable that it will have you licking your fingers and sucking on the bones.



Plain boiled rice and some steamed broccoli are the only side dishes needed. Nom Nom!!



*Sticky Glazed Pork Chops*
Serves 4
Printable Recipe

You will love the delicious flavours in these delectably moist sweet and sour glazed pork chops!

3/4 tsp fine sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground coriander
1/2 tsp freshly ground black pepper
pinch ground cloves and ground cinnamon
4 free range meaty bone in pork chops, each about 3/4 inch thick
(I like the ones with the rib bone attached)
2 tsp olive oil
1 clove of garlic, peeled and minced
2 heaped dessert spoons of apricot preserves
2 heaped dessert spoons of pineapple preserves (jam)
2 heaped dessert spoons of ginger preserves
125ml of chicken broth (1/2 cup)
1 TBS dark soy sauce
1 TBS rice wine vinegar

Mix together the salt, garlic and onion powders, coriander, black pepper, cloves and cinnamon. Rub this mixture into both sides of the pork chops.

Heat a large heavy skillet over medium heat. Add the oil and swirl it around to coat the bottom of the pan. Add the Pork chops and brown them well on each side and on the edges. Reduce the heat to low.

Whisk together the garlic, preserves, chicken broth, soy sauce and vinegar until well mixed. Pour this over the chops in the pan, turning to coat. Bring to a quick simmer. Cook for an additional 3 to 4 minutes per side, until the pork is cooked through and glazed and the sauce has thickened somewhat.

Serve hot with some of the fruity sauce spooned over top. Rice and broccoli go very well with this!



There's delicious Old Favourites Peanut Butter Cookies baking in the Cottage today!

I had the pleasure recently of having been sent a lovely baking book to review. You all know how much I love baking (and eating baked goodies, but we won't talk about that!) It's entitled The Great British Bake Off, How to Bake the perfect victoria sponge and other baking secrets, and is the companion book to the newest 8 part series of the hugely popular Great British Bake off on BBC2.

This is the brand new book to accompany the latest Great British Bake Off series, and features over 120 new recipes, Mary Berry and Paul Hollywood's 'technical challenges,' and the best contestants' recipes!



Divided into 8 delicious chapters, there is plenty to challenge keen bakers here, showcasing everything from brandy snaps to elaborate pastries, pavlovas to iced celebration cakes, and everything in between!



Two guesses as to which is my favourite chapter!!



It is filled with Mary Berry and Paul Hollywood's expert advice and tips which can help just about anyone to achieve baking perfection. Each chapter begins with a specific baking skill, which once mastered, allows you to tackle Mary and Paul's technical challenges, as seen in the series, with the utmost confidence.



There are over 120 recipes in the book ranging from mary's Coffee and Walnut Battenburg and Tarte au Citron to Paul's Pork Pies with Quails' EGgs. It's not just a collection of tasty recipes however, as it also covers the essential techniques, terms and ingredients to help your baking taste, look and smell it's very best ever!



I am most impressed with the variety of recipes and it's practical yet pretty design as well as the full-colour, step-by-step photography included.



Of course you know I wouldn't judge any book by it's cover alone. I need to put it to the test before I can actually declare it a winner or a dud, and this one is a real winner by all counts!



So far everything has turned out beautifully, including this delicious Sticky Orange Marmalade Cake which I baked this afternoon.



It's moreishly moist and chock full of flavour, with a delicious old fashioned appeal. I love the stickiness of the marmalade glaze which covers all that buttery cake goodness, and lurks just beneath a simple icing sugar glaze. I gave it 10 out of 10 and Todd gave it a definite two thumbs up!



*Sticky Orange Marmalade Cake*
Makes one 9 inch single layer cake
Printable Recipe

You want to use a really good Seville Orange marmalade for this cake, with an intense bittersweet flavour, plus decent chunks of peel in it.

For the sponge:
175g unsalted butter, softened (3/4 cup)
175g of caster sugar (3/4 cup)
3 large free range eggs, at room temperature and beaten
175g self raising flour (1 1/2 cups)
1/2 tsp baking powder
3 TBS chunky Seville Orange Marmalade
2 TBS full fat or semi skim milk

To finish:
3 TBS chunky Seville Orange Marmalade
100g icing sugar, sifted (1/2 cup)
2 TBS warm water

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

Cream the softened butter with an electric mixer or spoon until nice and creamy. Beat in the sugar gradually, then continue to beat until it becomes pale and fluffy.

Gradually beat in the eggs, beating well after each addition. Add a TBS of the flour with the last portion of the egg. Sift the remaining flour, the salt and baking powder into the bowl and gently fold into the mixture with a large metal spoon. When thoroughly combined, stir in the marmalade and milk.

Spoon the batter into the prepared pan and spread evenly. Bake for 50 to 55 minutes, or until golden brown and firm to the touch. Run a round bladed knife around the inside of the tin to loosen and then carefully turn the cake out onto a wire rack. Flip to right side up. Gently warm the marmalade to finish and brush it all over the top of the warm cake. Allow the cake to cool completely before proceeding.

Sift the icing sugar into a bowl. Add the warm water and mix to a smooth and runny icing using a wooden spoon. Spoon the icing over the cake, allowing it to run down the sides a bit. Leave to set before cutting into wedges to serve.

Store in an airtight container for up to 5 days.







There is a tasty Roasted Vegetable Lasagne Verde cooking over in the Cottage today!

I know I promised more cupcakes today, but never fear . . .they are on my other page. I just couldn't wait to show you this delicious dessert!



Normally I only make desserts when we are having visitors, but today I made a delicious Blackberry Crumble that was big enough just for one! (I doubled it though and so it fed too. It was very easy to do!)



I am sure I am not the only one in the same boat . . . an empty nester with just myself and my husband to please.



Or maybe you are on a diet and you only want to make enough for your husband to eat. . . with no leftovers to tempt you into eating naughty stuff!



This would work very easily with most fruits . . . for what is a crumble, but a mixture of sweetened fruit with a buttery crumble topping baked until the fruit is bubbling and the topping is crisp and golden brown???



Exactly. This would also work well with apples, pears, peaches, plums, blueberries, raspberries, or any combination thereof!

And then there was . . . none!!



*Blackberry Crumble for One*
Serves 1
Printable Recipe

Just the perfect size for one. Sweet blackberries beneath a buttery oat crumble. Delicious!

125g of fresh blackberries (3/4 cup)
1 TBS caster sugar
1 tsp plain flour
1/2 tsp lemon juice

For the Topping:
2 tsp cold butter
1 TBS plain flour
1 TBS soft brown sugar, packed
3 TBS old fashioned rolled oats
pinch of mixed spice
butter to grease baking dish
Warm custard to serve (Or ice cream or pouring cream)

Preheat the oven to 190*C/375*F/ gas mark 5. Butter an individual sized gratin dish. Set aside.

Toss the blackberries gently togetehr with the sugar, flour and lemon juice. Transfer to the prepared gratin dish.

Mix together the flour and sugar for the topping. Rub in the butter with your fingertips until the mixture is crumbly. Stir in the oats and mixed spice. Sprinkle evenly over top of the berries.

Bake for 20 to 25 minutes, until the fruit is bubbling and the topping is golden brown. Remove from the oven. Serve warm with custard, ice cream or pouring cream.



Those cupcakes I promised you yesterday, they're over HERE, in the Oak Cottage kitchen, delicious Cherry Almond Fluff Cakes.



VERY Scrummy indeed!!! Nom! Nom!

We had a Birthday Dinner here for a good friend of ours yesterday. I love Birthday's and celebrating them. It's always a good excuse to bake a cake, or even better . . . cupcakes!!



Who doesn't love cupcakes???? A tasty little cake, ALL for you! What could be any better than that??



Especially when they are Lemon and Poppyseed Cupcakes, all moist and lemony and topped with a delicious buttery lemon icing and some tasty candy lemon slices!!! Wowsa Wowsa!!!



These are fabulous. I adapted the recipe from one I found on the BBC GoodFood site. (That's a great site by the way. I love BBC GoodFood, the site . . . the magazine . . . and all of their cookbooks.)



If you are looking for a great cupcake, which is delicious . . . buttery, and with a bit of texture, then I highly recommend these! They were very scrummy indeed! They got High Fives all the way around the table!



*Lemon and Poppyseed Cupcakes*
Makes 12
Printable Recipe

There is something that is quintessentially delicious about combining lemon and poppyseeds! I'm not sure what it is. I only know it works. Toast the poppyseeds for even more flavour!

225g self raising flour (1 2/3 cups)
175g golden caster sugar (2/3 cup)
the zest of two unwaxed lemons
1 TBS poppyseeds, toasted
3 large free range eggs
100g natural yoghurt (about 1/2 cup)
175g butter, melted and cooled slightly (1/2 cup, plus 1 TBS)

For the Icing:
225g butter, softened (1 cup)
400g icing sugar, sifted (about 3 cups)
the juice of one lemon
few drops yellow food colouring
icing flowers, sprinkles or lemon slice candies to decorate



Preheat the oven to 180*C/350*F/ gas mark 4. Line a 12 hole muffin tin with paper liners. Set aside.

Whisk together the flour, sugar, lemon zest and poppyseeds. Beat the eggs into the yoghurt and them tip this mixture into the dry ingredients along with the melted butter. Mix together with a wooden spoon, until lump free. Fill the cake cases about 2/3 full. Bake for 20 to 22 minutes, until a skewer poked in the centre of one comes out clean. Cool in the pan for about 5 minutes before removing to a wire rack to finish cooling completely before icing.

To make the icing, beat the softened butter until really soft. Gradually beat in the icing sugar and lemon juice. Add just enough food colouring to give you a pale yellow colour. Spread on top of the cupcakes in a decorative manner. Top with some decorations. Store in an airtight container.



Seeing as it was a birthday, it also gave me the perfect excuse to use this wonderful Cupcake Stand that was sent to me by Jo at Find Me A Gift.com!!



It is completely collapsable and holds up to 23 cupcakes. (This image is of the 3 tier one, I could not find a good one of the 4 tier one to show you, but it is essentially the same, except with an extra tier.) What I did like about it, was that the cupcake holders were graduated so that it held the cupcakes snug into the holder. I also liked that it comes completely apart and stores flat, a big plus in my storage challenged household!!What I didn't like was that the top one was just flat and so the top cupcake fell off every time I moved it. I also found the whole thing, when full, a bit unwieldy, so I do recommend setting it up exactly where you want to place it. Moving it once filled is not a great idea.



It looked fabulous lit up with a variety of thin candles interspersed here and there when it came time to sing Happy Birthday, however I did not get a photo of that! Oh, and if you want to know what those other cupcakes are (in the blue wrappers) you'll just have to tune in tomorrow! (I know! I'm such a tease!)



Many thanks to Jo at Find Me a Gift.com for this handy piece of equipment. I know I will use it often!



Over in A Year From Oak Cottage this morning, some delicious Sour Cream Fruit Drops!

I saw some Irish Pancakes (of the Paul Rankin variety) in the shops the other day and I found myself wondering what was the difference between them and Scotch Pancakes or even the buttermilk pancakes from back home.



I decided to find out myself what it was, if any, and so I set out to do some research. What I discovered was quite, quite delicious!



These tasty buttermilk pancakes are a lot fluffier than the American version, but very similar to the Scotch. I don't know why, or how it works, but only that it works. Perhaps it could be that our buttermilk over here is a bit different than the buttermilk from back home. Ours is a lot thicker.



The idea of eating pancakes merely with some butter and jam was never something that I ever considered before moving over here. It seemed that they always tasted fab with butter and Maple Syrup, and I was never tempted to have them any other way, and in truth that is probably the best way of eating American style pancakes.



These however just beg to be spread with softened butter and dolloped with preserves a-la-scone like! Golden, light and fluffy they have a beautiful texture and flavour.



Do be sure to cook as soon as possible after mixing them together. The Soda reacts immediately to the buttermilk and if you delay you won't get the right lift!



Enjoy! (A hot cuppa is a must!)



*Irish Pancakes*
Amount is variable on how large you make them,
but generally speaking makes 4 to 6 servings
Printable Recipe

Better than the American kind I think. Golden, light and fluffy. Serve hot with some softened butter, preserves (or syrup) and a nice hot mug of whatever floats your boat.

8 ounces plain flour (2 cups)
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp sugar
1 large free range egg
1/2 pint (1 cup) buttermilk

Sift the dry ingredients into a bowl. Whisk well together and then make a well in the middle with a wooden spoon and add the egg. Break the yolk and pour in the buttermilk, mixing quickly to a thick batter. Do not beat, as this would develop the gluten in the flour and prevent the pancakes from rising. Fry in large dollops on a lightly-greased, hot griddle or heavy frying-pan. These delights are best served hot for tea, thickly spread with softened butter and preserves or golden syrup.



There's a delicious Califlower and Cashew Nut Pilau Rice dish over at A Year From Oak Cottage this morning!