We're having a fun activity for the ladies this morning at my church. "Desert Island Discs." Each sister has been encouraged to bring along a piece of their favourite music to share . . . most notably music that they would like to have with them should they be marooned on a desert island. It should be fun, and it will be interesting to see the variety of tastes in music we will all have as there is a great variety of ages in all the sisters.





I am in charge of bringing the refreshments . . . nothing too heavy. You know us women are always watching our waistlines. I figured on preparing something
desert-island-like. Something light and fruity.



I thought this delicious fruity salsa would be perfect.
Not only is it pretty and colourful, but it's also quite, quite delicious!!



The cinnamon crisps are the perfect go with . . . to help scoop the salsa out of the bowl. You can make them as light or as fattening as you like, by either using melted butter or cooking spray on them.



They have just enough spice and sweetness to go very well with all that tasty fruit.



This is always really popular and usually gets eaten all up in quick time. I hope that they like it.



I'm really looking forward to a very nice morning . . . beautiful music . . . the company of much beloved sisters . . . and a scrummy snack. What more could you ask for? (I'm also serving a tropical fruit punch, which should go down well!)



*Fruit Salsa with Cinnamon Crisps*
Serves 10 to 15
Printable Recipe

A delightful mix of fruit, very colourful and pretty. The Cinnamon Crisps go very well.

1 pound of strawberries, hull and dice
1/2 pound raspberries
2 eating apples, peeled and diced (I like Granny Smith's or golden Delicious)
2 kiwi fruit, peeled and diced
2 TBS sugar
1 TBS soft light brown sugar, packed
1/2 tsp ground cinnamon
3 TBS strawberry preserves, stirred to loosen

For the Cinnamon Crisps
10 flour tortillas, cut into wedges (use a pizza cutter for ease)
cooking spray or melted butter
7 ounces of caster sugar (1 cup)
2 TBS ground cinnamon

Preheat the oven to 180*C/350*F/ gas mark 4. Have a large baking sheet ready.

Whisk together the sugar and cinnamon for the crisps. Lay the tortilla wedges out on the baking sheet, in a single layer. Spray with cooking spray or brush with melted butter. Sprinkle evenly with the desired amount of cinnamon sugar. Bake for 8 to 10 minutes, until crisp and lightly browned on the edges. Repeat until all the crisps are done.

Combine all the fruit together in a large bowl. Mix in the caster and brown sugars, cinnamon and strawberry preserves. Cover and chill for at least 15 minutes.

Place the fruit salsa into a decorative bowl and place the bowl on a platter. Surround with the cinnamon crisps for dipping. Deliciously scrummy!



In the Cottage today, delicious Flash Fried Chicken with Lemon, Capers and Parsley

The Toddster and I had the most delicious lunch today. Most delicious indeed. Sarah from Purple PR contacted me recently and asked me if I would like the opportunity to try out the latest offering from the Linda McCartney vegetarian foods range, the Linda McCartney Mushroom & Ale Pies.



(I admit that I have toyed with the idea of becoming Vegetarian from time to time . . . and would probably quite happily do so . . . except that I do like me a nice tasty steak from time to time . . . sigh . . . ) I was happy to give these new Linda McCartney Mushroom & Ale Pie's a try. We've eaten their sausages from time to time and really enjoyed.



These pies are the happy result of the hugely successful "Search for the UK's Tastiest Meat Free Dish" contest in 2010, and I have to put my hand up and admit freely that these are very tasty pies indeed. (As you know we are real pie afficionado's in this house!)



The pastry was light, flakey and delicious and the filling quite generously ample and oh so scrummy. Consisting of tender mushrooms, lentils and spinach in a wonderful gravy lightly flavoured with ale that was moreishly good indeed! All together they were quite wonderfully scrumptious and I can see me going out to buy some more the next time I am at the shops! They are available exclusively in Sainsbury's from 7th August 2011 at a affordable £1.99 and will be available at Tesco (10/10/11) and Asda (05/11/11) also priced at £1.99.



I believe that Linda McCartney did a lot to promote meat free eating and vegetarianism in her lifetime and her line of meat free products are considered to be some of the best around. I, for one, would highly recommend these tasty Vegetarian Mushroom & Ale Pies. This is truly food to come home to!



I was reading on the site about Meat Free Mondays, which is a campaign that was launched by Sir Paul McCartney and his daughters Stella and Mary, which encourages the nation to help slow climate change by reducing the amount of meat consumed by having at least one meat free day a week and was most impressed.



You can read more about it here. I think we'll be enjoying Meat Free Mondays in our house regularly from now on . . . although in truth, I'll admit that I'm not quite ready to give up that steak just yet . . .



As Todd said when we were enjoying these pies . . . "Vegetarian Food has come a looooong way since the 1960's!!" Many thanks to Sarah at Purple PR and Linda McCartney Foods for having afforded us this most delicious opportunity to try something new. I think we've found a new favourite around here!



There are Pink Drizzle Plum Muffins over in the Cottage today!

The Toddster wasn't feeling very well this morning. He hardly slept a wink last night and then stayed in bed for most of the day . . . feeling feverish and out of sorts. He is so healthy most of the time . . . in great shape for being 73 . . . when he doesn't feel well, it really worries me.



I wanted to make him something special to try to make him feel a bit better. He loves jam tarts. He loves jam anything. That is a weakness we both share.



So I got busy this morning . . . did some laundry and hung it out to dry whilst the sun was shining. (It didn't take long to disappear! I'm sure it saw me hanging out the clothes and decided to take a hike!)



I puttered around the kitchen and then I made him these tasty Almond Jam Tarts. I was sorely tempted to drizzle some icing over top . . . but I think that would have been a bit much for him, where he wasn't feeling well.



I took him to the Doctors this afternoon and he's on anti-biotics now . . . hopefully they will do the trick. Right now he's enjoying a couple of these tasty tarts with a mug of Horlicks.



There's nothing like some lovin' from the oven' to help a man feel a bit brighter, don't you think? He said it was feed a fever, starve a cold. It might be the other way around . . . but I'm not taking any chances! He is feeling quite a bit better now, which is a relief. ( I do confess . . . I had a few too. ☺)



*Almond Jam Tarts*
Makes 12
Printable Recipe

Delicious tarts, with a Frangipane filling, covering sweet Raspberry jam and topped with flaked almonds. Fabulous!

1/3 pound of short crust pastry
(your own recipe or store bought)

For the filling:
3 TBS seedless raspberry jam
3 ounces butter, softened (6 TBS)
3 ounces caster sugar (7.1 TBS)
4 ounces ground almonds (1 1/3 cups)
2 ounces ground rice (4 1/2 TBS)
1 medium free range egg, lightly beaten

a handful of flaked almonds to top

Preheat the oven to 190*C/375*F/ gas mark 5.

Roll the pastry out to 1/4 inch thickness and cut into rounds approximately 4 inches in diameter. Line a 12 hole patty pan with the rounds of pastry. Set aside.

Cream together the butter and sugar. Stir in the ground almonds and rice. Mix in the egg, mixing all together well.

Spoon some jam into the bottom of each pastry shell. Divide the almond mixture evenly amongst the tarts and spread it over to cover the jam. Sprinkle with some flaked almonds.

Bake for 20 to 25 minutes, until nicely browned. Do keep an eye on them during the last 10 minutes or so to make sure they aren't over browning.

Alternately the pastry can be used to line a 7 inch square pan. Spread with the jam and then the almond mixture, smoothing it over top. Sprinkle with flaked almonds and bake as above. Cut into fingers once completely cooled.



Over in the Cottage today, a deliciously easy cake that just looks like you slaved all day . . . Brown Sugar Bundt Cake.

Brrrrrr . . . it was a very cold day today. Autumn has arrived and summer is definitely over! Between the cold and the rain, we were definitely in the mood for some warming, stick to the ribs, comfort food!



We like Chili in this house. They always refer to any spicy stew as a curry over here . . . but this isn't a curry, it's a c-h-i-l-i. There is no curry spice in sight. I have always thought that a curry should have at least some curry powder in it . . . but to each their own. ☺



The Toddster likes his a bit on the spicy side, but you can adjust the heat by upping or downing the amount of chili powder. I use a mild American blend, so it's not as hot as the chili powder over here. If you are using a regular chili powder from over here, do taste and add as required. The chili powder over here is knock your socks off hot!



This chili is deliciously different . . . it has a smoky sweet almost barbeque tang to it . . . and it bakes in the oven until it is richly thick and scrumdiddlyumptiously fantastically good!



I always serve this with some steamed rice and corn muffins . . . but you can serve it with whatever floats your boat. Sometimes I serve it with this Custard Filled Cornbread, which is really scrummy too!



This also freezes really well, and if you like you can bake it up to two days ahead of time . . . you know how that goes. Somehow things like this taste even better when ripened for a couple of days. Oh so luverly!!



*Chili with a Difference*
Serves 4
Printable Recipe

This sweet and tangy spicy chili is a bit different in that you bake it in the oven, the end result being a deliciously thick chili. I like to serve it with some steamed rice and corn muffins.

7 slices lean streaky smoked bacon
1 pound extra lean ground beef
1 large red onion, peeled and chopped
1 (425g) tin of chopped tomatoes (about 2 cups)
1 (425g) tin of kidney beans, drained and rinsed (14 ounce)
1 (425g) tin of baked beans (14 ounce)
1 fat clove of garlic, peeled and minced
3 ounces of distilled vinegar (1/3 cup)
2 TBS soft light brown sugar, packed
1 TBS golden syrup
1 TBS dark treacle
(Can use 2 TBS mild molasses)
1 tsp dry mustard powder
1/2 tsp salt
1/4 tsp ground pepper
1 heaped TBS mild chili powder (or to taste)
1 tsp dried oregano flakes
1/2 tsp ground cumin
1/4 tsp hot pepper sauce

Fry the bacon until crisp in a dutch oven. (You will want to use one that is good on top of the stove and in the oven.) Crumble and set aside. Add the ground beef, onion and garlic. Cook, breaking it up, until the beef is no longer pink, and the onions have softened. Stir in the remaining ingredients and simmer while you heat the oven.

Preheat the oven to 150*C/300*F/gas mark 2. Cover the dutch oven tightly and bake for 2 hours. Uncover and stir. Bake for a further 1 hour, until thickened. Serve hot, spooned over white rice and accompanied with corn muffins if desired.



Over in the cottage today, Chocolate Chunk Sundae Delight.

Prepare to be bowled over. They might not be the prettiest things to look at, but these delicious Chicken wings are the best I've ever tasted! And that's NO exaggeration!!



I don't mind admitting I just love chicken wings. They are a rate treat as they are rather high in fat . . . but every once in a while I just can't help indulging myself.



Back home they have the most delicious ones at the Chinese Buffet at the mall . . . I could just eat a plateful of those and nothing else. Yes, I am a chicken wing glutton!!



Hot wings are pretty nice too . . . but I have a confession to make.
These wings here today are more delicious than all the rest put together!
I found a tasty sounding wing recipe in the Gooseberry Patch "Autumn in the Country" cookbook. Entitled Jen's Zesty Honey-Lime Wings they sounded really scrummy.



I took that basic recipe and I pimped it up a notch or two. I added some cayenne for a bit of heat and then I opted to double the sauce ingredients and then pour it over the fried wings and bake them in the oven until they are sticky and scrummily moreishly addictively fingerlickingly glazed to perfection!!



Your family will love you for these! You will become the most popular hostess with the mostess! Destined to mark you for life as the chickie poo with the bestest wings! (That doesn't sound too bad does it?)



*Zesty Honey and Lime Chicken Wings*
Makes about 3 dozen

These deliciously sticky, tangy and spicy wings will be gobbled up quick time. They're fabulous!

4 fluid ounces of runny honey (1/2 cup)
the juice and freshly grated zest of two limes
2 fat cloves of garlic, minced
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper

For the wings:
3 pounds of chicken wings, tips discarded and cut
into two joints
2 ounces plain flour (1/2cup)
1/2 tsp black pepper
1/2 tsp salt

Cooking oil for frying

Whisk together the honey, lime juice and zest, garlic, salt, pepper and cayenne pepper. Set aside.

Place the flour and second amount of black pepper and salt into a plastic bag. Add the wings and shake well to coat completely.

Have ready a large baking sheet which you have lined with aluminum foil.

Fill a skillet to 1 inch depth with cooking oil. (I like to use sunflower oil.) Heat over medium high heat until hot. Add the wings in batches and cook until golden brown and the juices run clear, turning occasionally. When done place onto the baking sheet and repeat until all are done. Turn off the burner.

Preheat the oven to 190*C/375*F/ gas mark 5. Pour the honey mixture over top of the wings, turning to coat. Place into the heated oven and roast for about 5 minutes. Remove from the oven. Turn the wings over and then return to the oven and roast for another 5 minutes. They should be sticky glazed and beginning to crisp. (Do not allow to burn.)

Remove from the oven to a tray for serving. Pour any residue of the honey sauce over top. Pass the napkins!!



Cooking over in the Cottage today, a delicious Fresh Blueberry Pie!

Did you know that my kids came home from school every day to find a freshly baked treat waiting for them?? I'm not bragging or anything, but it's true! It was a very rare occasion when there wasn't something tasty waiting for them when they got off the bus! I loved to bake. I loved my kids . . . I loved to bake for my kids. I don't tell you this to brag or anything . . . it is simply a matter of fact! (With five children, three of them boys, nothing lasted overly long in my house, I needed to bake every day!)



Some days are just milk and cookie days are they not??? There is nothing more inviting when you come into the house than a plate of freshly baked cookies and a jug of ice cold milk. You don't have to be a kid to enjoy it either!



I am one of those who loves to indulge myself every so often in this lucious treat of milk and fresh baked cookies. Ok . . .so my waistline say I indulge myself more than just every so often . . . but . . . meh!



One of my favourite milk and cookie indulgences are these amazing peanut butter chocolate chip oatmeal cookies. (Now that's a mouthful!) Oh so scrummy . . .
Crisp, peanut buttery, oaty, chocolatey and filled with lots of salted peanuts. These go down so very well with a tall glass of milk. I make em even more moreish by using chopped Green and Black's milk chocolate.



They are my only weakness . . . (shaddup cheeky!!!!)



*Amazing Peanut Butter-Chocolate Chip Oatmeal Cookies*
Makes about 6 dozen
Printable Recipe

Two of these, fresh out of the oven, along with an ice cold glass of milk. Cookie heaven!!

8.5 ounces rolled oats (3 cups)
1.5 ounces whole wheat flour (1/3 cup)
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
7 ounce soft light brown sugar (1 cup packed)
6.7 ounces caster sugar (1 cup)
8 ounces unsalted butter, softened (1 cup)
3 ounces natural peanut butter (unsweetened, 1/2 cup)
2 large free range eggs
1 tsp vanilla extract
11 ounces of salted whole peanuts (2 cups)
12.5 ounces semi sweet chocolate chips (2 cups)
(Or use an equivalent weight of chopped good quality milk chocolate with a
high cocoa content, such as Green and Blacks Milk, my preferred)

Preheat the oven to 180*C/350*F/ gas mark 4. Line several baking sheets with parchment paper. Set aside.

Cream together the butter, peanut butter, and sugars until light and fluffy. Beat in the eggs and vanilla. Stir together the flour, oats, baking powder, soda and salt. Stir into the creamed mixture just until combined. Stir in the peanuts and chocolate.

Scoop onto the prepared baking sheets using dessertspoons, leaving at least 2 inches apart for spreading. Bake for 12 to 15 minutes until golden brown and set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling completely. Repeat until all cookies are baked. Store in a tightly covered container.



Cooking at The Cottage today, a deliciously old fashioned Potato Pudding! One of my favourite recipes from The Big Blue Binder.

It was really nice to have a holiday away, despite all the rain, but it was ever so nice to come home again too. Home always feels extra special nice when you have been away from it for a while, don't you think??? Home is where you hang your heart.



I brought home half a loaf of a country farm bread that I had picked up at the Farm shop the other day, and I wanted to use it all up before it went moldy. So today I thought I would make the Toddster one of his favourite puddings . . . a tasty bread and butter pudding . . .



Except I decided to add a bit of a twist. I thought to add marmelade, and then I thought . . . (you all know what happens then, don't you?)

The lights went on and I remembered my mother's delicious Feather Squares. She only ever made them at Christmas . . . the bottom being a delicious buttery sponge, spread with raspberry jam . . . spread with a sweet meringue and sprinkled with coconut and then toasted all scrummily brown. Oh, they are so good!!!



I decided to make my bread and butter pudding in honor of those lovely Feather Squares and so I made it with raspberry jam sandwiches. I added a bit of fresh lemon zest to the custard and then I sprinkled the top with some flaked and sweetened coconut.



Oh my, but doesn't that look positively scrumdiddlyumptious???



I thought so too!! And the best is . . . it tastes even better than it looks!!



*Raspberry Feather Bread and Butter Pudding*
Serves 4
Printable Recipe

A fancified bread and butter pudding based on my mother's Raspberry Feather squares. Nostalgic and scrummy.

8 slices of stale bread (use a sturdy loaf), crusts trimmed off
(Feed to the birds)
seedless raspberry jam
softened butter
2 large free range eggs
1 tsp vanilla
2 heaped dessertspoons of golden caster sugar
1000ml of whole milk (4 cups)
the grated zest of one unwaxed lemon
a handful of flaked coconut

Make 4 raspberry jam sandwiches using the bread and jam. Butter the outsides and cut into quarters. Arrange in a shallow, buttered baking dish, fitting in snuggly.

Beat together the eggs, vanilla, sugar, milk and lemon zest. Pour over the jam sandwiches in the buttered dish. Allow to sit for about 30 minutes.

Preheat the oven to 180*C/350*F/ gas mark 4. Sprinkle the soaked pudding with the flaked coconut. Cover loosely with foil and then bake in the oven for about 35 to 40 minutes. Uncover and bake for 15 to 20 minutes longer, until risen, set and lightly browned. Don't worry if it falls after you take it out of the oven. That is supposed to happen.



Over at the Cottage . . . delicious Skillet Beef Burritos.