One thing that I don't really like about this time of year is the shorter days . . . it plays havoc with my photography for sure! I like to take my photos in as natural light as possible, which means I have to do my main cooking early in the day . . .



Alas, today that didn't happen. We went out to chase up some Moose Steaks at Lidl. Yes! Lidl has Moose Steaks this Christmas! They are kind of pricey, but for once in a lifetime treat, not too bad I guess. They were £9.99 for four. Todd has always wanted to taste moose . . . and is thrilled that now he will be able to.



Best steak I have ever had in my life was a moose steak . . . now (hopefully if they are any good that is) Todd will be able to enjoy that pleasure as well. You might be asking yourself by this point, what on earth does this have to do with Baked Apple Brulee . . . the answer would be absolutely nothing! It just meant that I couldn't be home taking photos when I normally would be. Just sayin' is all.



Anyways, I made these lovely Baked Apple Brulee for tonight and then I had to resort to lamps to take my photos . . . I really tried to get them done before the sun had dipped too low in the sky . . . but I failed.



The trick to making a good brulee is to make sure that the cream is really cold . . . and that the sugar caramelizes before it begins to heat up. Not sure I really managed that today, but I did try.



Nevermind . . . bad pictures or not, they tasted pretty good anyways. In fact, they were heavenly. If you are looking for a special dessert over the holidays that will give you mega brownie points with only the smallest of efforts . . . this is the one Seriously.



It's so delicious in fact that I have now decided this is going to be my Christmas Dinner Dessert. Move over Trifle . . . there's a new kid in town, and not only is he decadently delicious, but he's quick and cheap . . . and really, really easy.



*Baked Apple Brulee*
Serves 4
Printable Recipe

Sweet pan roasted apples beneath a blanket of creme fraiche and topped with a crisp sugar shell. Scrummy yummy!

3 large Granny Smith apples
3 TBS Butter
2 TBS caster sugar
1 tsp cinnamon
pinch of freshly grated nutmeg
250ml of creme fraiche (Ice cold) (1 generous cup)
4 heaped TBS of demerara sugar (Turbinado)

Peel, core and cut the apples into 1/2 inch thick slices. Melt the butter in a large frying pan. Toss in the apples. Saute over medium heat for 7 or 8 minutes, just until beginning to soften. Stir in the sugar, cinnamon and nutmeg. Continue to cook for several minutes longer, stirring now and then, until the apples are glazed and beginning to catch in spots. Remove from the heat immediately and divide the cooked apples between 4 8-ounce ramekins.

Let cool to room temperature. Once cooled, top each ramekin with 1/4th of the creme fraiche, spreading it evenly over top of the apples. (This much can be done ahead of time and the ramekins placed in the refrigerator to chill.

Heat the grill oven/broiler to high. Sprinkle 1 heaped TBS of the demerara sugar over top of each evenly. Place them onto a tray and then pop them under the grill, about 4 inches from the heat source and toast for 5 to 8 minutes until the sugar is bubbly and caramelized. The trick is to caramelise the sugar without burning it, and without heating up the creme fraich too much! (You can do this with a cook's blow torch. This is on my Christmas List!)

When I was growing up in the 50's and 60's about the only fresh fruit that made a regular appearance in our house was apples and bananas. Fresh fruit really wasn't all that available in our small town . . . and I expect if it was, it was probably really expensive. We didn't mind that much though . . . my mother always made sure we had lots of tinned fruit.



We really loved it when we would have a dish of ice cream with some peaches or fruit cocktail for dessert. Dang! There never used to be enough cherries in that tin, did there?



I never tasted fresh pineapple until I was an adult, and fresh pineapple is really quite good, I'll admit . . . it's a real treat for me . . . I do love having a variety of tinned pineapple in my larder though . . . sliced, chunks, crushed. It all comes in very handy indeed.



I got this pineapple upside down cake tin a few years ago, and I don't use it nearly enough. It's one of those pans you buy on impulse and then use only a few times . . . but when I do use it, I am always impressed with the results. It just makes the sweetest little pineapple cakes, don't you think?



You can get one for yourself here on Amazon.com in American, or in the UK at de.cuisine. I really should use mine more often. I am thinking that little carrot cakes would be really sweet baked in it.



I really fancied eating some pineapple today, but I didn't have any fresh pineapple in the house . . . it's not something I really keep on hand. I expect nobody does . . . unless they actually live in Hawaii. (What a dear thought that is!)



Anyways, I thought I would make an upside down cake and then I thought, why not use the pan. You don't need one of these special pans to make this delicious cake though . . . any 9 inch round cake tin will do.



This is a fabulously spiced and moist upside down cake. We do love our gingerbread in this house and this is a wonderful way to have it.



You get all the spicy deliciousness of a scrummy gingerbread . . . topped with the added treat of buttery brown sugar glazed pineapple rings . . . oh so yummy.

It's a good thing.



*Pineapple Gingerbread Upside Down Cake*
Makes one 9 inch round cake
Printable Recipe

Spicy gingerbread topped with sweet rounds of pineapple and halved cherries. What's not to like?

For the topping:
4 TBS butter
5 ounces soft light brown sugar (2/3 cup packed)
1 tin of pineapple rings, drained well (you'll need 6 to 8 rings) and patted dry
candied cherries for the centres (optional)

For the cake:
190ml of boiling water (3/4 cup)
125ml of dark molasses (1/2 cup)
1 tsp bicarbonate of soda
6.5 ounces plain flour (1 1/4 cups)
1 tsp baking powder
pinch salt
2 tsp ground ginger
1/2 tsp ground cinnamon
4 TBS butter, softened
3.75 ounces soft light brown sugar (1/2 cup packed)
1 large egg yolk

Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 inch round non-stick baking pan. Dust with flour lightly and set aside.

Melt the butter for the topping in a medium saucepan over medium heat, until foaming. Stir in the sugar. Turn to low and cook, stirring, for several minutes until the sugar is melted. Pour this into the prepared pan and tilt the pan back and forth to coat. Arrange the drained and dried pineapple slices over top of the sugar mixture, filling the centre in of each one with a cherry.

Measure the molasses into a jug. Pour the boiling water over top and stir. Stir in the bicarbonate of soda. Set aside to cool. Whisk together the flour, baking powder, salt, ginger and cinnamon in a bowl. Set aside.

Cream together the butter and sugar until light and fluffy. Beat in the egg yolk. Stir in the flour mixture alternately with the liquid mixture, scraping down the bowl and mixing together well. Pour this over top of the pineapple slices in the pan to make an even layer.

Bake for 25 to 35 minutes, until well risen and the cake is set and a toothpick inserted iin the centre comes out clean.

Remove from the oven to a wire rack. Allow to stand for five minutes before very carefully inverting onto a plate, replacing any fruit if it becomes dislodged. Allow to cool for at least 20 minutes before serving. Serve warm or at room temperature, without or without some softly whipped cream.



Over in The Cottage today, some delicious Baked Apples with Mincemeat and Cream.

When I worked as the Chef at Brenchley Manor glazed carrots seemed to be a staple of their dinner party menues. The main course would often change . . . it might have been duck, or beef, veal . . . pork, but the vegetable sides often remained the same.



Something green and something orange . . . ie. carrots . . . and the Mrs liked glazed carrots.
zzzzz . . . I often used to wonder how the guests felt about them . . . nobody ever complained actually, and I always got compliments, but I do think the carrots must have seemed somewhat boring at times, especially if you were a frequent guest!



You can do glazed carrots without them being boring. They needn't always be the same. Horseradish goes fabulously with carrots . . . along with some honey and butter, they're great! Sometimes I use honey and freshly grated nutmeg, along with the butter, which really gives them a lovely flavour. Nutmeg + Carrots = Fabulous!



Other times instead of honey, I will use a bit of caster sugar and some chopped mint. Those are very good indeed. Today I used a bit of Maple Syrup that I had left in a jar and added two kinds of mustards, both for zip and for texture.



They were magnificent. Truly. Simple, easy to do and quite, quite tasty. I could have made a meal of these alone. They would make a great addition to your holiday table. I do hope you'll try them, for if you do, I just know you'll fall in love with them.



*Maple Mustard Glazed Carrots*
Serves 4
Printable Recipe

Delicious carrots in a tangy sweet glaze. These go wonderfully with roasted meats, and would be a really special addition to your holiday table.

1 pound of carrots, peeled, topped, tailed and cut into
manageable chunks (about 1/2 inch)
1 TBS butter
2 TBS Maple Syrup (I like the Grade B Amber)
1/2 tsp Dijon mustard
1 tsp grainy mustard
pinch salt
freshly ground black pepper to taste
chopped parsley to garnish, optional

Place your carrots into a saucepan filled with lightly salted water to cover. Bring to the boil, then cook at a fast simmer for 5 to 6 minutes, until crispy tender. Drain well. Return to the hot pan and shake over medium high heat to dry out some. Add the butter, maple syrup and both mustards. Cook, stirring over medium high heat until the carrots are glazed, taking care not to let them catch and burn. This should only take a few minutes. Remove from the heat and season with a pinch of salt (if required) and a good grinding of black pepper. Pour into a heated serving dish, sprinkle with parsley and serve.



Over in The Cottage today, some tasty little Snow Pillows.

As promised, here I am today with the companion volume to yesterday's cookery book, entitled, Grandma's Recipe Treats, packed with Tasty and Traditional Dishes. Now, if that isn't a title that will tempt you, I don't know what will!



Perhaps I can tempt you with it's beautiful cover, easily wipeable (a plus where cookery books are concerned) and so very pretty with it's flower trellis border and beautiful blooms.



Or maybe you can be tempted with it's fine table of contents . . . 47 pages of taste tempting breads, soups, main dishes and teatime treats, with a variety of crafts, hints and tips interspersed here and there.



Yes, it has crafts and tips! Want to make a pretty apron using a teatowel as a gift for a friend? It's here! Want to know how bake perfect cookies? Grandma's wisdom tells you how. Beauty tips??? Look no further, Grandma knows all!



Each recipe is written with three measurements . . . including metric, weight and North American measures . . . so there need be no confusion, and of course each is accompanied with a delicious looking photograph.



As well there are quaint and beautiful photos scattered throughout, very nostalgic and as comfy as a grannies lap.



I wanted to cook one of the main dishes, as there are some really tasty ones to choose from such as Chicken Pie with a Sweet Potato Topping and Pan Fried Beef with Creamy Mushrooms, but we were going out for supper today so I settled on a teatime treat of Cheese Crusted Potato Scones.



I ran into just a smidgen of trouble . . . the cup size of the mash was either wrong, or the amount of milk was wrong . . . I couldn't really tell which, and so I chose to increase the milk, and they turned out lovely.



Oh so moist with a moreishly crisp crust on the outside, enhanced with scrummy cheddar cheese. These were delicious!



They would be the perfect side to serve with a hot pot of soup, or a plate of delicious stew.



Or even on their own for the teatime table along with plenty of butter for spreading and preserves for dolloping.



Altogether I am delighted with this book and I just can't wait to cook something else from it. It would make the perfect gift for any cook on your Christmas list this year.



*Cheese Crusted Potato Scones*
Makes 6
Printable Recipe

These are delicious, with a moist crumb and crunchy cheese topping, as well as the goodness of whole wheat.

200g/ 7 oz/ 1 3/4 cups self raising flour
3 TBS whole meal/whole wheat flour
1/2 tsp salt
1 1/2 tsp baking powder
25g/ 1 oz/ 2 TBS cold butter, cubed
7 to 8 TBS milk
65g/ 2.5 oz/ 1/4 cup cold mashed potatoes
freshly ground black pepper
2 TBS milk for brushing
40g/ 1 1/2 ounce/ 6 TBS finely grated cheddar cheese
Paprika to dust

Preheat the oven to 220*C/425*F/ gas mark 7. Lightly butter a baking sheet. Set aside.

Measure the flours, salt and baking powder into a bowl. Drop in the butter and rub it in with your fingertips until the mixture resembles bread crumbs.

Whisk together the mashed potatoes and 4 TBS of milk, seasoning with some black pepper. Add all at once to the dry mixture, adding the remainder of the milk as needed. Turn out onto a lightly floured surface and knead lightly for a few seconds until smooth. Pat into a 6 inch round. Transfer to the buttered baking sheet. Mark the scone into 6 wedges, cutting about halfway down with a sharp knife, but not all the way through. Brush with some milk, sprinkle with the cheese and a faint dusting of paprika.

Bake on the middle shefl of the preheated oven for 16 minutes, or until well risen and golden brown. Transfer to a wire rack and leave to cool for 5 minutes, before breaking into wedges to serve.

Serve warm with butter for spreading, or allow to cool completely. Once cool, store in an airtight tin. Serve split and buttered.

Available at Amazon.co.uk for £8.99
ISBN - 13: 978-0-85775-256-7
Published by Flame Tree Publishing, and also available through the same.

Many thanks to Eleanor and FTP for sending me this delightful book. I give this book a rating of 8 out of 10!! (I took a few points off for the discrepancy in the amount of milk or potatoes in this recipe. As an experienced cook I knew how to correct it, but someone else who has little cooking knowledge might be stumped by this.)



Over in The Cottage today there is a delicious Roasted Lemon Chicken with Croutons.

I don't think I've ever made any secret of my great love for cookery books. The Toddster might call it an obsession, but . . . he's not a cook, so what does he know? 'Nuff said! My motto has always been, you can never have too many cookerybooks, and that is that.

Recently Eleanor from Midas PR contacted me to see if I would be interested in reviewing several new cookery books from Flametree Publishing. She didn't have to ask me twice!

They are two companion books and are lovely to behold, with pretty covers (which are easily wipeable . . . a plus when it comes to a cookerybook) and they are just beautiful inside, with absolutely exquisite pictures and illustrations.



The first one I'd like to talk about is called Family Teatime, Recipes, Tips & Treats, a Delicious Collection for Afternoon Tea.

This would be the perfect gift for the foodie in your life, jam packed full of lovely recipes,and tips, alongside household hints, extracts, poems and fun facts.



There is such a delicious assortment that I found it quite hard to pick which one I wanted to try out first! Luciously scrummy treats such as Fruity Apple Tea Bread, Honey Cake, Finger Sandwiches, Chocolate Whirls and Whipped Shortbreads, Fondant Fancies etc., each one sounding and looking more delicious than the last.



Each recipe is outlined with three measurements . . . including measurements by weight, metric and North American cups, which means that there is no guess work or converting involved. (A big plus!) The hard work has already been done for you. As well, each recipe comes with a very tasty looking photo as you can plainly see!



Interspersed between the recipes you will find plenty of fun facts, baking tips, poetry and everything you ever wanted to know about the taking and practice of Afternoon Tea!



The poetic pictures are just beautiful and so very quaint. Included are all the traditions and history of tea and tea taking. I found it all so very fascinating indeed.



Altogether is is a beautiful and very well presented book. I have fallen deeply in love with it. I am sure that if you know anyone who adores Afternoon Tea and all that it entails, they would find this a lovely gift indeed.

Like I said I had a really difficult time deciding which treat I was going to bake first. Everything looked and sounded soooooo scrummy!



I finally settled on the Fruit & Nut Flapjacks, for several reasons. Firstly, I had everything I needed already in the house and wouldn't need to go out shopping for ingredients. I wanted you to be able to do the same. The ingredients called for are simple and uncomplicated.



Secondly, the picture that was with the recipe looked fantastic. So buttery and delicious, but that's not all . . . the recipe seemed to be very simple and uncomplicated . . . something even a child could execute with some supervision.



Thirdly, I have been looking for the perfect flapjack recipe since I arrived over here in the UK. Flapjacks were not something I had ever heard of before I came over here, and I have to say that I have fallen in love with them . . . but most of the recipes that I have tried have been, in all fairness, simply quite disappointing!



These delightful little mouthfuls, I am happy to say, did not disappoint in the least! Oh so buttery and scrummily delicious, with just the right amount of raisins and nuts. (I did substitute pecans for walnuts as I didn't have any walnuts and they were perfectly wonderful!) Plus that lemon drizzle icing sets them off beautifully to the eye and also gives a little extra special something, that would make them quite, quite at home on any elegant teatime table! In short, do not hesitate to make these. You must make them today and then if you can . . . buy the book, because if these tasty little treats are any indication, this book is a winner through and through!



*Fruit & Nut Flapjacks*
Makes 12Printable Recipe

Delicious little buttery and oaty bites of scrumminess. From the cookery book, Family Teatime, published by Flametree Publishing.

75g/ 3oz/ 6 TBS butter (or magarine)
125g/ 4 oz/ 2/3 cup soft light brown sugar (packed)
3 TBS golden/light corn syrup
50g/ 2 oz/ 1/3 cup raisins
50g/ 2 oz/ 1/2 cup roughly chopped walnuts (I used pecans. Very yummy)
175g/ 6 oz/ 2 1/3 cups rolled oats (not instant)

To glaze:
50g/ 2 oz/ 1/2 cup sifted icing sugar
1-1 1/2 TBS fresh lemon juice

Preheat the oven to 180*C/350*F/ gas mark 4. Lightly butter a 9 inch square pan. Set aside.

Melt the butter (or margarine) along with the sugar and syrup in a small saucepan over low heat, heating until the sugar no longer feels gritty Don't allow to boil. Remove from the heat. Stir in the raisins, nuts and oats, mixing all together well. Spoon evenly into the prepared tin and press down firmly. (I found it was easier to do this with lightly oiled hands.)

Bake in the heated oven for 20 to 25 minutes. Remove from the oven and leave to cool in the tin. Cut into bars whilst still warm. Once cool, remove from the tin and place on a wire rack to proceed.

Whisk together the icing sugar and enough of the lemon juice to make a thin icing. Place into an icing bag, fitted with a writing nozzle and pipe thin lines over top of the flapjacks. (I just used a teaspoon and drizzled it over.) Allow to set before serving.

Family Teatime, Recipes, Tips & Treats, a delicious collection for afternoon tea.

Available at Amazon.co.uk for £8.99
ISBN - 13: 978-0-85775-255-0
Published by Flame Tree Publishing, and also available through the same.

Many thanks to Eleanor and FTP for sending me this delightful book. I give this book a rating of 10 out of 10!!



Tune in tomorrow where I will give it's companion volume, Grandma's Recipe Treats equal time. (You're in for a real treat there too!)



I've got a recipe from my Big Blue Binder over at The Cottage today, Mrs McNevin's Goulash.