As you all know I was sent some lovely cookery books to review recently and I have been busy putting them through their paces. I like to try some of the recipes out myself before I give you a nay or a yea!

One might enjoy looking at delicious food photos, but the proof of the pudding is in the eating . . . and I don't think you can judge a good cookery book by it's pictures alone. You have to get stuck in and get your hands dirty! (Note if you click on the pictures of each book it will take you to a page where you may purchase it if you are interested, as well as the link at the end of each book description)



The first one I cooked from was Teashop Treats, from the Reader's Digest. You all remember the Treacle Ginger Loaf I baked from it, I am sure. It was absolutely fabulous! Easily the nicest ginger loaf I have ever baked and eaten . . . so moist and gingery. There were no actual food pictures in the book, but it is filled with lovely little illustrations, that really make it quite delightful. Lots of recipes as well, for creating your very favourite British baking classics at home. Delicious delights such at Hazelnut Meringue Cake and Bara Brith (A Welsh Tea Bread) . . . Rich Chocolate Torte (my mouth water's at the thought), and MACAROONS! Who doesn't love a tasty macaroon?? There's savoury delights as well such as Cheese and Watercress Scones and Potted Ham . . . in short every recipe that anyone could possibly want to put together a tasty afternoon tea party for yourself or to be shared. I just love this little book.

Teashop Treats
ISBN 978-1-78020-041




The second book is Archer's Country Kitchen, by Angela Piper. Most people in the UK are quite aware of the popular radio serial on the BBC called the Archers. (I am not sure if it is available anywhere else.) From the back of the book:

Jennifer Aldridge, long-time resident of Home Farm, Ambridge, loves nothing more than creating delicious treats for her family and friends. Here she shares with us some of her favourite recipes that she has collected through the years. From Susan Carter's simple salmon and Parsley fishcakes to daughter Alice's controversial wedding party menu, there are over 150 mouth-watering seasonal dishes to enjoy.

I know you shouldn't judge a book by it's cover but I was quite taken with the cover on this one. I am most partial to polka dots in any colour . . . and when I cracked it open I was not disappointed! It is beautifully laid out with recipes according to the seasons of the year . . .



It is filled with delightful illustrations and tasty tidbits from the make-believe villagers of Ambridge. I found myself quite entranced with it.



Again, there are not many actual food photographs, (there are a few) but you don't really miss them as the illustrations more than make up for their lack.



There are also monthly Country Kitchen Calendar's scattered through out with all the seasonal holidays and celebrations marked as well as a few recipes that are perfect for that month.



On offer are scrummy sounding delights such as Chocolate Pye in Orange Crust, Mother's Mock Crab, May Day Salad, Grey Gables Coffee Granita and Brandy Syllabub, Angler's Salmon Surprise, and Stuffed Summer Cabbage to name just a few.



I took the time to cook a delicious vegetable stew called "Bert's Potager's Pot" and we were most pleased with it. Chock full of flavour, colour and texture . . . neither one of missed the meat at all. We enjoyed it warm from the oven one day with some delicious rolls, and the leftovers heated up the next day were even better as if that were possible!



*Bert's Potager Pot*
Serves 8 to 10
Printable Recipe

A delicious vegetable stew that can either be cooked on top of the hob or in a slow oven. Adapted from the book Archer's Country Kitchen, by Angela Piper.

2 TBS olive oil
3 large onions, peeld and chopped
450g (1 pound) waxy potatoes, peeled and diced
225g carrots, peeled and sliced (1/2 pound)
1 celeriac, peeled and chopped into 1 inch chunks
225g parsnips, peeled and chopped into 1 inch chunks (1/2 pound)
450ml of vegetable stock ( 15 fluid ounces)
2 bay leaves
salt and black pepper to taste

Heat the oil in a flameproof casserole. Saute the onions until transparent, without colouring, over a moderate heat. Add the potatoes, carrots, celeriac, and parsnips. Cook (sweat) without colouring over a low heat for 510 minutes. Add the stock, bay leaves and seasoning. cover and simmer over low heat for 40 minutes. You can discard the bay leaves at any time. Note from the author: I leave this to cook slowly in the bottom oven (not hotter than 150*C/300*F/ gas 2) until Brian and Adam come in from the fields, and serve it with wholemeal bread and a good chunk of Mature Cheddar Cheese.

I really love this book too! I highly recommend.

Jennifer Aldridge's Archer's Country Kitchen, by Angela Piper
ISBN 978-0-7153-3832-2



Next up Grandma's Quick & Thrifty Cookbook, by Reader's Digest. This is a soft covered book filled with kitchen wisdom from a bygone era, but by no means are the recipes out of date or so old fashioned as to not be worthy of note. From a time when food tasted good and wholesome and nothing was wasted, this is food that is coming back into Vogue with the recent financial turmoil and rising costs we are all having to face.



Although we may all enjoy the flavour and thrift of Grandma's recipes, not all of us have the experience, skills or the time to replicate them. This is a beautiful collection of classic recipes updated for the modern cook, which recall the warmth and security of childhood. All the recipes in the book come with their own special rating for speed and thrift.



There is kitchen wisdom which is filled with tips on how to shop wisely and store things wisely, cutting down on waste time and money. There are ideas on how to stock your pantry, and wisdom on choosing the best produce, fish, poultry and meats possible.



But that's not all . . . there is also advice on Kitchen equipment, cookware, bakeware and useful gadgets. Instructions on how to read a recipe and conversion charts also come in handy. This book would make an excellent gift for anyone just starting out on their culinary journey.



Each recipe is accompanied with a lovely photograph of the finished dish, timings, thrift ratings and time saving hints. The instructions are clear and concise, with such delicious offerings as Beef Pot Roast, Cheese and Leek Tart, Crackling Roast Pork with Fresh Apple Sauce, Smoked Fish with Creamy Parsley Sauce, Sweet and Sour Pork, Bubble and Squeak, Creamy Potato, Egg and Bacon Salad, Irish Soda Bread, Honey Cake, Melting Moments, Shortbread and many, many others . . . more than 200 in total.



I chose to make the Stuffed Jacket Potatoes with Leeks and Cheese. It was very easy for me to cut the proportions in half for just the two of us and they were very easy to make. I usually have leeks and potatoes and cheese in the house and they made a really tasty and satisfactory lunch for the both of us today. I used half fat cheese as well, with no problems. They'd make a tasty light supper as well, accompanied with a mixed salad and some whole grain bread. Very, very scrummo!



*Stuffed Jacket Potatoes with Leeks and Cheese*
Serves 4
Printable Recipe

The perfect light lunch or supper. You can add ham or fried bacon to the filling, or sweet corn and sauteed red pepper. Replace the Cheddar with cream cheese or blue cheese, or scoop out the potato and mash it with avocado and grated cheese. Alternateively instead of the leek, add canned salmon or tuna, chopped fresh chives and grated cheese. Adapted from Grandma's Quick & Thrifty Cookbook, by Readers Digest.

4 large baking potatoes (about 1 KG or 2 1/4 pounds)
1 large leek
1 1/2 TBS butter
125g grated strong cheddar cheese (1 scant cup or 4.5 ounces)

Preheat the oven to 200*C/400*F/ gas mark 6. Scrub the potatoes with a stiff bristled brush and pat dry with paper toweling. Prick them a few times with a fork. Place them into the oven directly onto the oven rack. Bake for 1 1/2 hours, or until the potatoes are soft when tested with a small sharp knife and the skin is crisp.

Trim the darker green section from the leek and discard. Cut the white stalk in half lengthwise and rinse to remove any grit. Drain well and thinly slice. Melt the butter in a frying pan over medium heat. Add the leek and saute for 5 minutes, without colouring, until soft.

Using tongs, remove the potatoes from the oven. Allow to cool slightly and then cut a slice from the top of each. Scoop out the flesh into a bowl, using a spoon. Add the sauteed leek and the cheese to the potato flesh and season with some salt and black pepper. Mix to combine well.

Spoon the mixture back into the potatoes and replace the tops. Place the potatoes onto a baking tray and bake for an additional 10 minutes. Serve hot.

I really like this book too and would highly recommend. It's a great all purpose book for anyone wanting to cut back a bit on money and time, but not flavour!

Grandma's Quick & Thrifty Cookbook, by Reader's Digest
ISBN 978-1-78020-001-9




Last but not least I was given the Reader's Digest Quick Cooking Bible. From the back cover:

You may have been seduced by promises of a three course meal that can be cooked in 30 minutes, but found yourself with a kitchen full of dirty pans, an expensive bill for ingredients and a hungry family wondering why you've been in the kitchen for an hour and dinner still isn't ready. The Reader's Digest Quick Cooking Bible doesn't make any extravagant claims, but it does deliver the goods: 365 recipes which can be prepared from scratch in 30 minutes or less. A few recipes require some slow cooking after preparation, giving you the chance to do something else or just relax with a glass of wine, but most will take you from fridge to plate in under half an hour.

A pretty bold claim indeed!



It is filled with quick and simple recipes using widely available and . . . most importantly, inexpensive ingredients. There are recipes for every day and occasions . . . to treat the unexpected guest, to satisfy the kiddies at teatime, or for a special dinner party.



Each is accompanied with a delicious looking food photo, as well as prep and cook times. The instructions are clear and step by step for every dish. Also included are suggestions for accompaniements and menus to help you plan a whole meal.

There are tips on stocking the fridge, freezer and store cupboard so that you have the means at hand to put together a delicious supper any day of the week.



Tasty offerings include Chicken Thyme and Mushroom Soup, Stir Fried Teriyaki Steak Salad, Garlic Seafood Pasta, Mustard Mayo Sole with Tarragon-Orange Courgettes, Cinnamon Mustard Chicken with Sweet Potatoes and Peppers, Peppered Beef with Pecan Nuts, Fresh Fig Puffs, Sesame Fruit Fritters, and Cinnamon Strawberry Pancake to name but a few.

There are also little sections like 5 Great Ways with a Tin of Tomatoes, 5 Great Meals with a can of Baked Beans, etc.



I found a tasty recipe in that section for a Bean, Cheddar and Potato Bake. It sounded fabulous and like something Todd would really love. Simple ingredients such as minced beef, onions, carrots, potatoes, tinned baked beans, cheese . . . It went together beautifully and was delicious! True to the book's claim, the dish was ready in 30 minutes! We both enjoyed it very much. Hearty, filling, economical and delicious! What more could you want? (Once more I used extra lean beef mince and half fat cheddar cheese, with no problems. I also had no fresh new potatoes, but did have a large tin of already cooked new potatoes, so it was a great store cupboard meal!)



*Bean, Cheddar and Potato Bake*
Serves 4
Printable Recipe

Sort of a beef and bean cottage pie with potatoe cobbles, topped with cheese and baked. Delicious!!

1 onion, peeled and chopped
2 medium carrots, peeled and chopped
500g of lean minced beef (about 1 pound)
300ml of beef stock (1 1/4 cup)
1 to 2 TBS Worcestershire sauce
a bay leaf or a bouquet garni
600g of new potatoes (about 1 1/4 pounds) peeled
420g tin of baked beans (14 ounce tin)
salt and pepper to taste
50g of grated mature Cheddar Cheese (scant half cup)

Preheat the oven to 200*C/400*F/gas mark 6. Place the onion and carrot into a large skillet along with the minced beef. Cook and stir over moderate heat until lightly browned. Add the beef stock, bay leaf and Worcestershire sauce. Bring to the boil and then reduce to a simmer. Cook gently for about 15 minutes.

In the meantime slice the potatoes and parboil them in boiling lightly salted water for about 8 minutes or just until tender. You do not want them to be breaking up. Drain well.

Remove the bay leaf or bouquet garni from the mince mixture. Add the tin of baked beans, undrained and heat through. Taste and adjust seasoning as desired, adding some salt and black pepper if necessary. Spoon half of this mixture into a shallow casserole dish. Top with half of the potato slices. Spoon the remainder of the mince mixture over top and the final layer of potatoes. Scatter the cheese over top to cover.

Bake for 20 minutes, until golden and bubbling.

No surprise here, I highly recommend this book as well.

Reader's Digest Quick Cooking Bible
ISBN 978-1-78020-040-8

All in all, I really liked all of these books and think they would make a fab addition to the family recipe collection. many, many thanks to Crystal from FWMedia for sending me them to test out!

Are you a fan of muffin tops?? You know those lovely bits of baked muffins that rise above the paper case . . . they are all scrummy and a bit crunchy about the edges and yet muffiny at the same time . . . I know you know what I am talking about, and if you are like me, you love them too!!



I just adore muffin tops! In fact, back in Canada I had a muffin tin that only baked muffin tops! I've searched in vain for one over here to no avail. I tried using a yorkshire pudding tin one day but the end results were not quite the same.



I had some bananas I needed to use up today and so I decided to bake some yummy muffins with them. Don't you love muffins and cupcakes . . . they are just like a little cake that is all for you, every scrap of it.



I found this delicious sounding recipe in a cookbook I have entitled Women's Institute Cakes, by Liz Herbert. The WI is a women's organization over here in the UK. You've probably heard of the film Calendar Girls . . . it was a film based on a fund raiser a WI group did over here for a local hospital, by posing for a nude calendar. They were quite the sensation . . . in any case the WI is known for their cakes. It's a great cookbook. Every recipe I have baked out of it so far has turned out ace . . .



Including these scrummy muffins, which give you lots of moreish muffin top, great banana flavour, and a fab toffee bottom. (Yes the toffee sinks, but that only adds to the flavour as it kind of melts into the muffin on the way down.)



They may not be much to look at? But oh oh boy baby, do they ever taste good! If you only make one banana muffin this year, make this one! Nom! Nom! They are truly fantastic! The best banana muffin I have ever eaten, and I've eaten alot of banana muffins through the years! Mmmmmm . . . mighty good indeed!



*Banana Banoffee Muffins*
Makes 10
Printable Recipe

The toffee will sink to the bottom while these are baking, but if anything that makes them even more scrummy as it has time to flavour the cake batter on the way down! Delicious warm or cold.

225g plain flour (2 1/4 cups)
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
150g golden caster sugar (3/4 cup)
2 medium ripe bananas, mashed
2 large free range eggs, beaten
4 TBS sour cream
1/2 tsp vanilla extract
3 ounces butter, melted and cooled (6 TBS)
10 tsp Dulce De Leche or Caramel Toffee

Preheat the oven to 190*C/375*F/ gas mark 5. LIne a deep bun tin or muffin tray with 10 paper cases. Set aside.

Sift the flour, baking powder, and soda into a bowl. Whisk in the sugar.

Beat together the banana, eggs, sour cream, vanilla and butter.

Make a well in the centre of the dry ingredients and dump in the wet. Fold together just until amalgamated. Spoon the mixture into the muffin cases. Place a teaspoon of caramel toffee on the centre of each muffin.

Bake for 20 to 25 minutes, until risen, golden and firm to the touch. Transfer to a wire rack to cool.



Baking in The Cottage today, Nutty Wheat Bread!

As I mentioned last week in this post, the people at cooks&Co recently sent me a lovely assortment of their newest oils to try out. I've been very busy over the past week or two trying them out in a myriad of ways and enjoying myself quite a lot in the process!
I've long been a great fan of the cooks&Co products, having used their condiments and peppers etc quite often over the past few years and always with great results. I do believe that cooks&Co have become synonymous with quality products in my estimation!

They sent me a lovely assortment including the following:

Cooks & Co Virgin Sesame Oil (RSP: £2.99, 250ml) is a high quality virgin oil, Cold pressed from selected sesame seeds which is delicious in salad dressings and vinaigrettes, as well as in stir fry and oriental dishes.

Cooks & Co Walnut Infused Oil (RSP: £2.85, 250ml) is made using high quality walnuts and has a delicate nutty flavour that is excellent drizzled over salad and as an ingredient in cakes and Cookies.

Cooks & Co Hazelnut Oil (RSP: £3.99, 250ml) is a great tasting oil made using only the highest quality hazelnuts. It has a fantastic nutty aroma and is perfect for use in cakes, Cookies and salads.

Cooks & Co Roast Peanut Oil (RSP: £3.39, 250ml) is made from selected roasted peanuts and is excellent in dressings as well as homemade mayonnaise and dips.

Cooks & Co Grapeseed Oil (RSP: 3.99, 500ml) is very versatile due to its delicate flavour and is ideal for all types of Cooking, including for use in stir fries, fondues and sauces thanks to its higher burning point than other oils.

Cooks & Co’s Olive Oil with Chilli (RSP: £2.99, 250ml) is the classic Condiment, which will add a kick of heat from whole Birds Eye Chillies, which infuse this delicious olive oil, to homemade pizzas, pasta, dressings and grilled meat.



Last week I used some of the lovely Grapeseed Oil in this beautiful Treacle Gingerbread Loaf, and it was gorgeous. The original recipe had called for olive oil, but the grapeseed oil worked perfectly well, the end result being a very moist and moreish loaf cake.

Since then I have been putting the oils through their paces in a variety of ways!

Today I used some of the chilli oil and made some delicious Ciabatta Pizzas, drizzling some of the oil over the finished pizzas. It added a lovely depth of heat without overpowering the pizzas.



*Ciabatta Pizzas*
Multiply to create as many or as few as you want
Printable Recipe

Delicious and quick! Amounts will be given for one serving. You can easily adapt to more.

1 ciabatta bun, sliced in half horizontally
2 TBS good quality Basil Pesto
3 full sices of gouda cheese, cut into halves diagonally
2 TBS grated parmesn cheese
2 cherry tomatoes, cut into quarters
1 roasted pepper (from a jar) torn into bits
4 dry cured pitted black olives, halved
4 dry cured pitted green olives, halved
a few basil leaves torn
Chili oil to drizzle on the finished pizzas

Preheat the oven to 220*C/425*F/ gas mark 7.

Place the two ciabatta halves onto a baking tray. Spread each with 1 TBs of the pesto. Top each with 3 half slices of the gouda cheese, placing on diagonally. Sprinkle each with 1 TBS of the Parmesan Cheese. Divide the cherry tomatoes, roasted pepper and olives between the two. Scatter the basil leaves over top. Bake in the preheated oven for about 10 minutes until the cheese is melted and the pizzas are heated through and crispy on the edges. Remove from the oven, drizzle with the chili oil and serve.

Another day I used some of the Virgin Sesame Oil to make a delicious dressing for a Thai Beef Salad. Oh my but it was some good. Sometimes Sesame Oil can be quite strong, but this was just right.



*Thai Beef and Sprout Salad*
Serves 4
Printable Recipe

Serve some lime wedges with this refreshing salad to squeeze over top and some rice crackers on the side. Delicious!

8 ounces thinly sliced deli roast beef, torn (1/2 pound)
1 200g bag of fresh beansprouts, washed well and drained (About 2 cups)
1 bunch of spring onions, sliced on the diagonal
50g of sugar snap peas, sliced (1 small package, about 1 cup sliced)
1 medium carrot, peeled and cut into match sticks

For the Dressing:
2 TBS crunchy peanut butter
1 TBS rice wine vinegar
2 TBS sesame oil
1 tsp light soy sauce
1 tsp runny clear honey
the zest and juice of one lime
2 TBS chopped fresh coriander (cilantro)

Fresh lime wedges to serve

Whisk all the dressing ingredients together in a small bowl to combine. Set aside.

Place the beef, sprouts, spring onions, carrots and snap peas in a large bowl. Toss to combine. Drizzle with the dressing and serve.

Another day it was a delicious Supper Pizza, which I shared with the Toddster . . . just to show I'm not totally selfish. I know he doesn't like pizza, or he says he doesn't anyways, but he did eat what I gave him, so can't complain . . .



*Pizza Fiorentina*
Serves 1
Printable Recipe

A hearty pizza supper for one, but if you are feeling generous, break two eggs on top instead of one and share it with your partner.

one 9 inch ready made pizza base (or make and bake your own)
5 TBS tomato passata (North American tomato sauce)
2 ounces spinach, cooked and drained (1 1/2 cups packed leaves)
3 wafer thin slices of deli ham, halved
2 ounces mozzarella cheese diced (1/2 cup)
1 ounce Parmesan cheese, grated (2 1/2 TBS)
chili oil to drizzle (to taste)
1 to 2 cloves of garlic, peeled and minced (to taste)
1/2 tsp oregano flakes
sea salt and freshly ground black pepper
1 large free range egg

Preheat the oven to 220*C/425*F/gas mark 7. Cover the pizza base with passata and then top with the spinach and ham, scattering it over top. Sprinkle over the mozzarella chunks along with the grated Parmesan cheese, the chili oil, garlic and oregano flakes. Season to taste with salt and pepper. Bake for 10 minutes. Remove from the oven and make a well in the centre of the pizza. Break in the egg. Return to the oven and cook for a further 5 to 10 minutes, until the egg is cooked through. If desired drizzle with some additional chili oil or basil oil and serve.

Other than that I have been using the grapeseed oil for the small amount of browning etc that I do from time to time, the walnut oil and peanut oil have both been used in vinaigrette salad dressings and I've been really impressed with each of the oils. The only down side of any of them would be that nut oil can turn rancid very quickly once opened and one has to be prepared to use them up within a short period of time. If anyone knows any different than this, let me know, also if you have any information on how you can store them safely for longer periods of time. Would freezing work?

I'm still looking for a cookie recipe that I can use some of either the walnut or peanut oil in so if anyone has one let me know!

Many thanks to cooks&Co for affording me this wonderful opportunity and also Simon for sending them to me.

We all know what today is and if you don't, let me tell you . . . it's PANCAKE DAY, or Shrove Tuesday . . . the last day before Ash Wednesday which is the beginning of Lent. It's a day of penitance to clean the soul, and a day of celebration as the last chance to feast before Lent begins.



Lent is a time of abstinence . . . a time where most Christians give something up to show their dedication to the Lord . . . a time where they show repentance for their misdeeds by then abstaining from certain pleasures. Shrove Tuesday is the chance to use up some of the things that historically were considered verbotten during lent . . . things like eggs, milky foods, fish, meat etc. Some people give up chocolate. Other's give up beer. It's a form of penance I guess.



We don't really do that in my church, but it doesn't stop us from enjoying pancake day. I've enjoyed pancake day ever since I was a little child! That was the one day of the year that my mother would cook us pancakes. We never had them at any other time, and on pancake day we could have our fill. My poor mom . . . we had her cooking pancakes for what must have seemed like forever, because we just could not get enough of them!



Over here in the UK, the pancakes are a lot different than they are in North America. North American Pancakes are light and fluffy . . . pancakes here in the British Isles are more like crepes. Traditionally they are eaten by sprinkling them with sugar and fresh lemon juice, and I have to confess that they are very, very good that way.



In different places throughout the UK there will be celebrations and pancake races. The aim of a pancake race is to run as fast as you can while tossing a pancake in a frying pan! Some races have teams doing a relay, some have competitors in fancy dress, but all are great fun to watch.



There won't be any races in this house . . . well, perhaps one race to see how fast we can get to the table so that we can scarf down these tasty babies! Traditional British pancakes . . . or crepes . . . folded over a delicious fruity raspberry filling and served with a scoop of Vanilla Bean Ice Cream!



Anyone for seconds?? (Recipe adapted from the March 2012 issue of Good to Know Recipes.)



*Honey and Raspberry Pancakes*
Serves 4
Printable Recipe

Pancake day has NEVER tasted better.

75g plain flour (12 TBS)
pinch of salt
2 medium free range eggs
200ml milk (6.76 fluid ounces, or 13 1/2 TBS)
6 TBS runny honey
a light flavoured oil for cooking
2 TBS whiskey, Cointreau or Orange Juice (you decide)
350g raspberries (Thawed and drained if frozen) (about 2 1/2 cups)
Vanilla Bean Ice Cream to serve


Place the flour, salt and eggs into a large beaker. Add half of the milk and whisk vigorously until smooth and lump free. Whisk in the remaining milk and 2 TBS of the honey, until smooth and thoroughly amalgamated.

Heat a 12 inch nonstick frying pan until hot. Drizzle a little oil over the centre and then wipe around with a bit of kitchen paper toweling. Pour in 1/4 of the pancake batter, swirling it to spread it thinly to cover the base of the pan. Cook for 2 minutes or so until the top of the pancake is set and the bottom golden brown. Flip over and cook for a further 1 to 2 minutes until golden on the other side. Transfer to a warm plate. Repeat until you have made 4 pancakes, placing greaseproof paper in between each one. Keep warm while you make the raspberry filling.

Melt the remaining 4 TBS of honey in the frying pan along with the whiskey, cointreau or orange juice. Bring to the boil and simmer for 1 minute. Add the fruit and heat through for one minute, stirring gently to coat the berries with the sauce.

To serve, place a pancake on each of 4 dessert plates. Divide the berry mixture between each, saving back a bit of the juices. Fold each pancake into quarters. Top with a scoop of Vanilla Bean ice cream and drizzle each with some of the remaining juices. Enjoy!

I have an elderly friend that I like to visit on Sunday Evenings most weeks. I always like to bring her a little treat. Some weeks it may be some muffins . . . other times a cake, it all depends on what I feel like baking and what I have in the larder. It is always very much appreciated. We spend a cosy hour together, chatting and I see it as a win/win all round. We get to enjoy the pleasure of each other's company and she gets to enjoy a bit of a sweet treat . . .



She really is a dear friend. One of the first that I made when I moved over here 11 1/2 years ago. In truth I would do anything for her, but she is very independant, and likes to do for herself . . . so baking something nice for her to enjoy and spending some time with her is probably as much as she would ever accept from me, although I do try from time to time to do more.




Today I was able to bring her these tasty little morsels. Buttery and redolent with the wonderful flavours of cinnamon and toasted pecans. They smell gorgeous when they are baking, and always elicit great oo-oo's when people open up the biscuit tin to see what's inside.

Simple, easy and impressive . . . to say the least.



*Cinnamon Nut Crispies*
Makes about 2 dozen
Printable Recipe

These smell heavenly when baking. Impressive to look at, they will have people thinking you have slaved over them for hours, but in reality they are very simple and quick to make. Do allow them to cool completely before you dig in. They crisp up wonderfully as they cool and are moreishly scrumptious!

4 ounces (1/2 cup) superfine sugar
10 ounces (2 cups) plain flour, plus extra for dusting
4 ounces (8 TBS) vegetable shortening
about 2 TBS water
To finish:
3 TBS softened butter
2 TBS sugar
1 tsp ground cinnamon
4 TBS finely chopped pecan nuts
2 TBS Demerara sugar
For the Glaze:
1 1/2 cups icing sugar, sifted
the juice of half a lemon
a bit of milk as needed


Pre-heat the oven to 190*C/375*F. Line two baking sheets with parchment paper and set aside.

Sift the flour and sugar into a bowl. Whisk together. Add the vegetable fat and rub it in with your fingertips until you have a fairly chunky mixture, with some pieces of fat about pea sized remaining. Add the water a little bit at a time, only adding enough to make a soft dough. Knead the dough briefly and then roll it out on a lightly floured board to a rectangle about 16 by 10 1/2 inches in size.

Spread the softened butter evenly over top of the dough. Mix the sugar, cinnamon and nuts together and then sprinkle this evenly over top of the butter. Starting at one long side, roll the dough up tightly. Seal the edge with a little water dabbed over the edge and pressing it together.

Using a sharp knife cut the roll into 1/4 inch slices. Place the slices on the lined baking sheets, leaving a space between them for spreading. Sprinkle some demerara sugar over top of each.

Bake for 10 to 12 minutes, until golden brown. Remove from the oven and transfer the cookies to a wire rack to cool completely.

To make the glaze whisk the lemon juice and icing sugar and milk together, only adding enough milk to make a drizzable glaze. Drizzle this over the cooled biscuits in a decorative manner. Allow to set before storing in an airtight container.



Cooking in The Cottage today, Chili Dog Enchiladas.

(Don't you just love this country kitchen!)

There are three things I keep in my house at all times. Low fat yoghurts. Fresh and tinned fruit. Granola bars and tiny crunchy biscuits. They come in very handy for a myriad of reasons.





The low fat yogurts make a nice healthy snack in the evenings when you are watching the telly and longing for a treat, but don't want to go whole hog and induldge in something really bad. What's more . . . you know it's not good for you to induldge in something naughty . . . You can also throw a few tubs into the freezer and . . . presto chango . . . a tasty low fat ice cream type of treat!



Berries are healthy . . . satisfying . . . high in anti-oxidents . . . and go wonderfully with your morning oats or cornflakes. They make a lovely portable snack as well . . . and they also freeze wonderfully . . . loose . . . and popped into little plastic tubs. You always have fresh berries to hand for lotsa stuff . . . crumbles, puddings, etc. ( I always stock up when there is a special on at the grocery store and freeze them.) I also always have apples and bananas . . . an apple a day keeps the Doctor away!



Granola and Cereal bars make the perfect portable snack for when you are out and about . . . help to keep you away from the naughty things like donuts and cinnamon rolls . . . and those indulgent looking mega muffins. (Back home they have places that just cell nothing but the most decadant cinnamon rolls! So So NAUGHTY!!) If I have a low fat granola bar or cereal bar in my purse, I know I can very easily stave off the temptation . . . not to mention sometimes in the evening if Todd is indulging himself in a piece of cake and I just seriously want something similar . . . one of these low fat treats does the trick!



The mini biscuits have no saving grace . . . bar the fact that they are tiny, cute, tasty and one needn't feel as guilty if they are indulging in a mini biscuit . . . rather than a full sized one.



There is another tastier reason to have all these things about though . . . and that is this . . . ALTOGETHER THEY MAKE A FANTASTIC LOW FAT DESSERT . . . that you wouldn't even be ashamed to feed to guests.



It's simply a matter of layering them in your fanciest glasses or glass dishes. You can do it in literally minutes . . . a layer of crunchy biscuit or granola/cereal bar . . . a layer of yogurt . . . a layer of fruit . . . another layer of yogurt . . . a final layer of fruit and a few mini biscuits or granola crumbles on the top and you are set to go . . . easy peasy, lemon squeezy!



And the best thing is the taste possibilities are positively endless!!! Here today I have two kinds . . . fresh raspberries layered with greek honey and walnut yogurt and little coconut biscuits . . . and fresh blueberries layered with spanish orange yoghurt and litte bon maman butter biscuits.



But just think . . . orange or chocolate yogurt layered with mini oreo cookies and mandarin orange segmants . . . vanilla yoghurt layered with fresh pitted cherries and almond macaroons . . . sliced pear, bananas or apple, layered with toffee flavoured yogurt and crumbled digestive biscuits or granola bars . . . the world is literally your oyster!!



And . . . . best of all, you can make them as decadent or as low fat as the ingredients and your waist line allows!



No recipe here . . . it's quite simply an idea. Run with it and let me know how you get on!