I had some apples and blueberries that I needed to use up asap. My veggie/fruit box will be delivered tomorrow and there are always apples in it in the winter.
I had a punnet of blueberries in the fridge that were almost to their sell by date . . . I know I could freeze them . . . but with these frigid temps we are having right now, my deep freeze is frozen shut. (Most annoying! I have a ton of food in it and can't get in to use any of it!)
Did you know that apples and blueberries go very well together??? They are actually a perfect fit!
Blueberries and blackberries are very similar in flavour and colour of course. Pairing blueberries with apples just makes sense. At least it does to me at any rate!
Sweet, and tart . . . and just look at the beautiful colours . . .
Is this pie???? Or is this cake???? Perhaps it is a Pie Cake???? Works for me!!
This is a shortcake, but not as you know it . . . this is an apple and blueberry shortcake, and we just couldn't get enough of it.
In fact is sooooo delicious that I think I shall say to heck with the diet and have a piece for my breakfast this morning.
Incredibly scrummily moreish!!
*Apple and Blueberry Shortcake*
Serves 8 to 10
Not only is this beautiful to look at, but it's incredibly delicious!! The apples smell fantastic when they are cooking and will have everyone running in to the kitchen to see what you are up to!
4 large Granny Smith apples
the finely grated zest of 1 lemon
2 TBS water
2 TBS sugar
4 1/2 ounces butter
1/2 cup caster sugar
1 large egg
1 1/2 cups flour
1 tsp baking powder
1 cup blueberries
demerara sugar for sprinkling
Whipped Cream to serve
Peel the apples and core them. Cut each apple into 16 slices.
Put the apples, lemon zest, water and sugar into a saucepan. Cover and cook over low heat for 10 minutes. You want the apples to be softened, but not mushy. Set aside to cool.
Cream the butter and sugar together until fluffy and smooth. Beat in the egg, mixing it in well.
Sift together the flour and baking powder, then beat it into the creamed mixture, mixing it in well.
Turn out onto a lightly floured board and knead until smooth. Divide into two pieces. Shape each into a flat round disk. Wrap in cling film and then chill for 30 minutes.
Pre-heat the oven to 180*C/350*F.
Roll each disc of the dough into a round, approximately 8 1/2 inches in diameter. Press one round into an 8 inch round cake tin. (In order to make it easier to remove later, I butter the tin really well and then lay strips of parchment paper diagonally across the tin, with about a two inch overhand all around, some 6 strips, before I place the pastry inside.)
Spread the apples over the dough, leaving about a half inch border all the way around. Sprinkle with the blueberries. Place the other round on top, pressing the edges together to seal. Brush with some water and sprinkle with the demerara sugar.
Bake for 35 to 40 minutes, until nicely risen and lightly browned. Remove from the oven and allow to cook for 20 minutes before removing from the pan. Serve, cut into wedges with a dollop of whipped cream on top.
One of the perks of having a food blog is that on occasion you get sent something really nice to try out. Sometimes, it's food . . . other times some new piece of equipment to play with . . . and best of all, sometimes it's a new cookery book!!
Now my husband would argue somewhat with that being the best . . . as he
The people at FW Media recently sent me over a few to try out and I thought I would give the first one a go today. It's called Teashop Treats and is by the Reader's Digest.
I have a few Reader's Digest Cookery books that I've collected through the years. They've always been really good books, and I have to say that, despite it's lack of food photos, this has not disappointed me thus far. It's a small book, only about 8 by 6 inches in size, about the size of a pocket book novel, but don't let it's size fool you. It is chock full of lovely delights.
Tasty goodies such as Strawberry Shortcake or Bath Buns, Blueberry Muffins, Chocolate Cake, Scones . . . and little savouries such as Souffled Salmon Tartlettes. I really should be waiting a few weeks to let you know about this, but after baking this fabulous Ginger Loaf that I baked out of the book today, I just couldn't wait.
This may be the bestest and tastiest Gingerbread Loaf I have ever baked! It's rich, it's spicy . . . it's moist and best of all . . .it's absolutely delicious! I kid you not!! I have fallen in love with this recipe. That's why I couldn't wait to show you.
If this recipe is any indication of the quality of the other recipes in the book, I just know I won't be disappointed . . . because, food photos or not, I give this recipe a resounding 10+ stars with a few rosettes thrown in for good measure!
I do love the quaint little illustrations throughout, which are really very pretty, and I love the size. It has a wonderful combination of what look to be beautiful recipes covering just about anything you might want to serve at an afternoon tea . . . so break out the teapot and get baking . . . coz you are really going to enjoy this one!
I had mine warm . . . spread with cold butter a la Canadienne . . . with a hot cuppa. (Don't you just love that cup! I got it at Gordale Nurseries.)
*Treacle Gingerbread Loaf*
makes one large loaf
Printable Recipe
This has to be one of the tastiest gingerbread loaves I have ever made! Just be sure to use a large enough pan!
butter for greasing
185g plain flour (1 3/4 cup)
110g self raising flour (1 cup, plus 2 TBS)
1 tsp bicarbonate of soda
1 TBS ground ginger
3 tsp ground mixed spice (see my recipe in the
side bar on the right hand side of the page)
140g soft light brown sugar (scant 3/4 cup)
260g black treacle (3/4 cup) (In North America, use molasses)
185ml milk (12 1/2 TBS)
80ml olive oil (5 1/2 TBS)
2 large free range eggs
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 450g loaf tin with butter and line with baking parchment, ensuring that the paper extends 3 cm above the tin.
Sift the flours, soda, ginger and mixed spice into a large bowl. Stir in the sugar until well combines. Whisk together the treacle, milk, olive oil and eggs. Add the flour mixture and stir until combined.
Spoon into the prepared loaf tin and bake for 40 to 45 minutes, or until a skewer inserted into the centre comes out clean. Allow to stand in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Store tightly wrapped and it will stay lovely and moist for days and days.
Oh and in the spirit of always keeping it real . . . do be sure to use the proper sized pan for this. My pan was a bit on the small side and I kinda thought so when I poured the batter into the pan . . . but I ignored the niggling doubt in my mind and went with it anyways . . . now I have a bit of a mess to clean up in my oven . . . but I do have to say, those crunchy bits that were hanging over the sides . . . just as delicious as the rest of it. Yep!! Scrummy deliciousness with the added joy of crunch!
Many thanks to Crystal and the people at FW Media . . . and the Reader's Digest of course!
As you can see from the recipe, it calls for Olive Oil, which is really unsual in a loaf recipe, but which I think gives this tasty loaf all of it's rich moist texture. I was recently sent an assortment of oils to try out from Cooks & Co.uk. I am no stranger to their line of products, having used their real quality olives, roasted peppers and sundried tomatoes in the past. (I just love their roasted Red Peppers Stuffed with Feta Cheese. Beautiful.)
Anyways, they sent me a lovely assortment of oils to try out, including this beautiful bottle of Grapeseed Oil. I thought it was just perfect to use in this recipe and I was not wrong. The flavour is delicate and not at all overpowering, which makes it an excellent choice for using in baked goods, salad dressings and stir fries. It also has a higher burning temperature than most oils, which is a bonus as well. (I also have bottles of a few of their other oils to try out, so look for my opinions on them soon.) In the meantime, this one gets two thumbs up! (RSP: £3.99, 500ml) Many thanks to Simon and the people at cooks&CO!
And now to tackle the mess of spill over in my oven . . . sigh. There is no rest for the wicked.
Cooking in The Cottage today, a delicious Chicken Enchilada Casserole!
Oh, I am having such a lazy day today. It's gloomy and dull and I hardly slept a wink at all last night . . . it's a low energy day for me . . . a kind of blah day.
There is no rest for the wicked though . . . because I have had to get things ready for our church ladies group activity tonight (muffins, valentines rice krispie treats and bits and bites) . . . but alas . . . all that work has left me with little or no energy for cooking a big meal. It will be all I can do to just get through the rest of the day.
Spying a package of fresh potato gnocchi in the refrigerator though . . . I wondered if there would be something that I could do with them. I took a boo on Tastespotting at the scrummy food pics on there, but there was nothing that
a. struck my fancy
b. I had all the ingredients to make . . . or
c. had enough energy to execute.
And then I remembered one of our favourite suppers, Posh Eggs, Chips and Beans!!! I was inspired to use the gnocchi just like potatoes. In fact this was even easier than using potatoes, and a lot quicker too . . .
And so so so tasty! Puffy little potato gnocchi, gilded until golden brown in a mixture of olive oil and butter infused with sage and garlic . . . two fresh organic free range eggs broken over top and fried until the edges of the eggs are crisp, the golden yolks still runny and just waiting for your fork to dip one of those little gilded gnocchi in . . .
I have little or no resistance when I am very tired. I could just as easily be chowing down on chocolates and potato chips . . . I figure this is the lesser of most evils! a light dusting of freshly grated Parmesan completely the picture quite nicely, thanks . . .
Todd didn't complain about it being pasta either . . . I told him they were potato dumplings, which . . . they kinda are, right? In any case he loved them!
*Sauteed Potato Gnocchi with Egg*
Serves 2
Printable Recipe
This makes a hearty, quick and simple supper for two. A variation on my regular posh egg and chips recipe.
500g of refrigerated potato Gnocchi (a generous 1 pound)
2 TBS good quality olive oil
1 TBS butter
2 fat cloves of garlic, peeled and bruised and left whole
3 springs of fresh sage
2 large free range eggs, at room temperature preferably
sea salt and freshly ground black pepper
Finely grated Parmesan Cheese (grate it yourself, preferably)
Put a pot of lightly salted water on to boil. Place the olive oil and butter in a large nonstick skillet along with the garlic and sage. Heat gently while you cook the gnocchi.
Cook the Gnocchi according to the package directions. Once they are done and float to the surface, scoop out with a slotted spoon and drop into the infused and heated oil/butter mixture. Turn the heat up and cook, stirring occasionally until they begin to turn golden brown and the sage leaves crisp up. If the garlic looks like it is going to burn, lift it out and place on top of some of the gnocchi. Make two hollows in the bed of gnocchi and drop an egg into each.
Cover with a lid and cook over medium low heat, just until the whites are set. Season to taste with some sea salt and freshly ground black pepper. Serve at once, divided in half and placed onto heated plates. Sprinkle some cheese on each serving. The gnocchi is delicious dipped into the egg yolks.
Over in The Cottage today, Fish Stick Taco Dogs.
I cannot imagine my kitchen without a bowl of lemons sitting on the counter. Bright and sunny and oh-so-very handy for lots of things.
Lemons are probably one of my most used fresh ingredients.
I usually buy the unwaxed ones, and even if a recipe calls only for the juice, I used my handy dandy microplane fine grater tool to remove the zest and I pop it into the freezer for later use.
And then there is candied lemon peel, so very easy to do, and so tasty. It's also quite handy to have on hand to use as garnishes for cakes and cookies, muffins, and desserts.
I also dry my own citrus peels to be used in cooking stews etc. Just remove the peel, without any of the white pith, and string it up on strings. Hang it in a dry place for a time, until completely dry and then store it in an airtight container.
It comes in plenty handy as well. I once had to cook some shrimp for a dinner party starter at work, that called for three types of dried citrus peels, made into a powder to dust the shrimp with before cooking.
You cannot imagine how happy I was to know I already had peel dried and at the ready to use!! It's very easy to dry lemon, lime and orange peels. You won't be sorry you did, and I'm sure you will find all sorts of uses for them.
Anyhoo, I digress again . . . lemons. My favourite ingredient and one that I use often. Always with pleasure . . .
Like in this easy, very tasty and impressive dessert. Note - the finished dish contains raw eggs, so please take this into consideration before serving it to your guests.
*Frozen Lemon Souffle*
Makes 1 large, or 12 individual souffles
This is a fabulous dessert that is not only delicious but impressive. Perfectly light and tasty for after a heavy meal. This contains raw eggs so be careful not to serve it to the very elderly and the very young.
250g shortbread biscuits (1/2 pound or 8 ounces)
50g butter, melted (3 1/2 TBS)
4 large free range eggs, separated
the juice from two large lemons
the finely grated zest from two large lemons
185g of caster sugar, divided (scant cup)
1/8 tsp cream of tartar
1/8 tsp salt
375ml double cream (1 1/2 cups)
Lemon peel and black berries to garnish
Crush the shortbread biscuits in the food processor. Mix with the melted butter and blitz once more. Press the mixture into the bottom of a 9 or 10 inch spring form pan, or in the bottom of 12 3-inch rings that you have laid out on a cookie sheet lined with foil.
Beat the egg yolks in a large bowl. Add the lemon zest, lemon juice and 50ml of the sugar. Blend together well.
In another, but very clean, bowl, beat the egg whites until foamy. Beat in the cream of tartar and the salt. Continue to beat until soft peaks form. Gradually beat in the remaining sugar, beating until stiff peaks form.
Whip the cream in another bowl until soft peaks form.
Fold the egg whites and whipped cream into the egg yolk mixture.
Spoon into the prepared pan(s). Cover with foil and freeze for at least 8 hours.
Allow to soften in the fridge for 30 minutes before serving if you have made a large one. If you made small ones, you can warm the sides of the rings with your hands and push them out carefully. Place on individual plates and garnish with some lemon peel and blackberries.
This is a recipe I have had ear marked to try for some time now, maybe even years. The thought of freshly toasted corn tortillas, topped with beans, salsa, fried eggs and cheese has always sounded deliciously appealing. Tasty, quick and very easy . . . ok, so it's not exactly English in origin . . . but hmmm . . . let's think about that again . . .
Eggs, chips and beans are a very popular combination over here in the UK. Something which seemed particularly uggy to me when I first moved over here . . . definitely not something that I found in the least appealing . . . but that way of thinking was a little bit like judging a book by it's cover.
You really have to try some of these things out before you say "nay" outright . . . they're actually quite good together . . .
Exchanging the baked beans for refried beans . . . and a toasted corn tortilla for the chips, is not really all that big of a stretch outside the boundaries actually . . . and salsa is kinda like ketchup . . . albeit a bit spicier and chunkier, but let's not be that picky, ok?
With some tasty cheddar melted over the top, a scattering of chopped fresh coriander and a side of sour cream and guacamole and we are kinda stretching the similarities to eggs, chips and beans a tad bit . . . but meh . . . whose going to argue about something that looks and tastes as delicious as this???
I don't know why I waited so long to try this out. I am sold, utterly and completely.
*Heuvos Rancheros*
Serves 2 (easily doubled or tripled)
Printable Recipe
When I first moved over here to England, the idea of eating eggs and beans together in one sitting seemed totally outrageous to me. I have since learned to love this combination and this is one outrageously delicious way of having them with a tasty Tex Mex Twist!
1 TBS vegetable oil
2 corn tortillas (8 inches in diameter)
4 medium free range organic eggs
4 heaped TBS of refried beans
(I used Discovery brand)
4 TBS spicy tomato salsa
sea salt and freshly ground black pepper
2 tsp chopped fresh coriander leaves
30g of grated strong cheddar cheese (about 1/4 cup)
quacamole and dairy sour cream to serve
Pre-heat the oven to 200*C/400*F. Heat half of the oil in a nonstick skillet until hot. Fry the tortillas on both sides until just starting to brown, then place on a baking tray. Set aside.
Add the rest of the oil to the pan. Crack in the eggs and fry them until they are just set, making sure the yolks are still soft.
Spread 2 TBS of the refried beans over each tortilla. Top each with 2 TBS of the salsa. Place the eggs carefully on top. Season to taste with sea salt and cracked black pepper. Sprinkle each with half the cheese and the coriander.
Bake in the oven just until the cheese has melted. (This should only take a few minutes.) Remove from the oven and place on two heated plates. Top each serving with some guacamole and sour cream if desired.
Cooking in The Cottage today, Stuffed Pasta Shells. Delicious!!
As you all know by now, I really love to spoil the Missionaries. They're really great lads and far away from home, doing the Lord's work . . . tramping the streets in all kinds of weather, come what may. The mother in me just can't resist taking care of them in any way that I can. Mitzie loves them too, as you can clearly see!
I was reading my e-mails the other day when this popped up. Kevin and Amanda, Chocolate Chip Lava Cookies. There often isn't anything pertinent to me on that page . . . but sometimes there is a gem hidden amongst the travelogues and product reviews, and that gal takes fab pictures!
Anyways this gave me a great idea of how to really spoil the lads, and I have to confess that two of them are leaving tomorrow for other areas . . . and so I extra specially wanted to give that cheeky chap Elder Hopper an extra superfantastic treat before he leaves, as well as Elder Smith . . . and the other two Elders as well of course.
I have to admit to having a certain soft spot for Elder Hopper though. He's been here six months and it will be hard to see him go. He has become very special to us. I have made him promise to come back one day for a visit. We do have an extra couple of beds going!
I used my own chocolate chip cookie recipe because in my opinion it seriously cannot be improved upon. I've been honing it for over 25 years! When I cooked at the big house I used to bake them at least twice and sometimes three times a week! The Mr and the staff all loved them. I used to have to bake extra batches for him to take when he went away as well. He did love those cookies!
So what I did was take Kevin and Amanda's idea and adapt it to my own cookie recipe.
Am I ever glad these won't be living here for very long.
They are uber dangerous. Those lads spend all day walking . . . they can take it. My hips??? Well, the hips don't lie and mine are telling me now . . . walk away . . . just . . . walk . . . away.
And don't look back! To do so would be to risk being turned into a pillar of salt . . . or lard. Take your pick!
*Chocolate Chip Cookie Cups*
Makes about 24 huge cookies
Printable Recipe
Double the pleasure. Double chocolate chip cookies, filled with a milk chocolate centre. Decadently scrummilicious!
220g of butter, at room temperature
201g of soft light brown sugar (1 cup packed)
191g of granulated sugar (1 cup)
2 large free range eggs
1 TBS pure vanilla
500g of plain flour (3 1/2 cups)
1 tsp fine seasalt
1 tsp bicarbonate of soda
10 ounces of pure chocolate chips, semi sweet (1 1/2 cups)
To fill:
4 ounces milk chocolate chips (1/2 cup), melted
Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease two medium size nonstick muffin tins with nonstick cooking spray. Set aside.
Cream together the butter and both sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla, salt and soda. Stir in the flour until well mixed. Stir in the semi sweet chocolate chips.
Using about 1 dessertspoon measure for each roll the dough into balls. Flatten half of them and place into the prepared muffin tins. Top each with about 1 tsp of the melted milk chocolate chips, taking care to keep it in the middle. Take another ball of dough, flatten it and place it over the melted chocolate and press around the edges lightly to seal the chocolate in. Repeat until all the dough has been used.
Bake in the preheated oven for 15 to 20 minutes, rotating the muffin tins halfway through the baking time. They should be lightly browned on the edges and set. Immediately upon removal from the oven run a sharp knife around the edges to loosen. Allow to cool completely in the muffin tins before popping out. Store in an airtight container.
Note: To serve as a dessert cup, lightly reheat the number of cookies you want in the microwave for a few seconds. Place each on a plate. Top with a scoop of vanilla bean ice cream and drizzle with some chocolate syrup. If you have homemade so much the better!!
I have a fantastic chocolate sauce recipe here. It's the best!
Over in The Cottage today, Carrot Cake Drop Scones.
Subscribe to:
Posts (Atom)
Social Icons