This is a cake that I haven't made in a very long time. I had actually forgotten all about it, but then as I was going thru the Big Blue Binder the other day, I happened upon the recipe and remembered how very good it was . . .



It's one of those delicious cakes that are simple and yet delectable. The top is a bit crunchy . . . almost like a crust . . . the cake tender and moist . . l. and stogged full of lovely blueberries!



I love the sugar that blankets the top . . . sweet . . . adding that extra bit of crunch. Moreish. Scrummy. Oh so delicious . . .



You cut a square and you eat it . . . it melts in the mouth, and tastes so delicious that you just can't help yourself . . . you go back for more. It's inevitable . . .



Perfect plain, cut into squares for that elevenses treat . . . with a nice hot mug of whatever drink strikes your fancy. We do hot chocolate here, but I can well imagine it would taste lovely with a nice hot cup of tea . . .



Just look at all those berries nestled into that moist scrumminess . . . begging your fork to dig in for just . . . one . . . more . . . mouthful . . .

Oh go on . . . how about another piece, this time with some vanilla ice cream or whipped cream on top . . . or why not tempt the devil and have a nice dollop of clotted cream. In for a penny in for a pound . . . and why . . . not???



*Blue Ribbon Blueberry Cake*
Makes 16 squares
Printable Recipe

A delicious cake with a ribbon of fresh blueberries running through the middle. I like to serve it with some whipped cream, or not, as you will.

135g cake flour (see note*) (1 1/2 cups) sifted
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
125ml milk (1/2 cup)
2 ounces butter (1/4 cup)
145g granulated sugar, plus 2 TBS for sprinkling (3/4 cup plus 2 TBS for sprinkling)
1 tsp vanilla extract
1 large free range egg, beaten
1 pint fresh blueberries, washed and dried (8 ounces, 2 cups)

Preheat the oven to 180*C/ 350*F/ gas mark 4. Line the bottom and sides of an 8 inch square pan with foil, shiny side up. Coat with nonstick cooking spray. Set aside.

Whisk the flour and cream of tartar together in a bowl. Stir the bicarbonate of soda into the milk.

Cream together the butter, 145g of the sugar (3/4 cup) and the vanilla in the bowl. Beat in the egg. Add the sifted dry ingredients to the batter in thirds, alternating with the milk, beating together until blended. Fold in half of the blueberries.

Spoon half of the batter into the prepared pan. Level the top of the spatula. Sprinkle with the remainder of the berries. Spoon the remainder of the batter over top and smooth out. Sprinkle the top with the 2 TBS sugar.

Bake for 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Place onto a wire rack to cool completely. Remove from the pan and cut into 2 inch squares to serve. Store under a cake dome or covered with parchment paper at room temperature.

Note* - To make your own cake flour whisk together 175g of plain flour (1 3/4 cup) and 38g of corn flour (1/4 cup cornstarch) . Measure out afterwards as per recipe.

It may be almost spring, but there's still a chill in the air up here in the North. There have been no double digit temps here like they have been enjoying in the south, although it has been sunny. Not quite barbeque weather . . . but close. I'm still hankering for comfort food . . . something to take the chill out . . . we won't be able to enjoy these dishes for much longer . . .



It will soon be time to put these recipes away, like our woolie socks and mufflers . . . Spring is definitely in the air, and will soon be here to stay . . . but not just yet.



I love this simple lamb stew with it's simple ingredients . . . wholesome barley, deliciously tender lamb, leeks, earthy root vegetables . . .



Warming . . . comforting . . . wholesome and homey . . . yes, tis a bit old fashioned, but I'm an old fashioned girl at heart.



A delicious stew that bubbles away on the back of the stove all afternoon, tantalizing you with it's fragrance, and tasting better and better as the
minutes slowly tick by . . .



A tasty and simple stew that screams "home sweet home" from that very first deliciously moreish mouthful. .

I believe this is the cadillac of all stews. Thick . . . rich . . . and just stogged full of tasty pearl barley, winter root vegetables, tender lamb and aromatic herbs . . .



*A Simple Stew of Lamb*
Serves 4
Printable Recipe

Simple, tasty, hearty and filling. Comfort food at it's very best.

A knob of butter
100g pearl barley (a generous half cup)
1 large onion, peel and chop
2 sticks of celery, chopped
2 leeks, the white and light green part only, cleaned well and sliced
1 large parsnip, peeled and chopped
2 medium carrots, peeled and chopped
1/3 of a medium swede, peeled and chopped
2 medium potatoes, peeled and chopped
400g of diced lamb (about 1 pound)
(I use leg of lamb)
a few spring of thyme
2 bay leaves
salt and black pepper to taste
lamb stock to cover
a small bunch of parsley, chopped



Place the barley into a pot of unsalted water. Bring to the boil and then simmer for about 25 minutes. Drain well and set aside. Pre-heat the oven to 160*C/325*F.

Melt the butter in a large skillet. Add the lamb and brown slowly on all sides. When browned, add all of the chopped vegetables, stir to coat and then let sweat over medium low heat for about 15 minutes. Season to taste with salt and pepper. Place all the lamb and vegetables in a deep casserole dish. (make sure it is a dish that has a lid) Stir in the barley and all a spring of thyme and the bayleaves. Pour stock over to completely cover with about a half inch over. Cut a round of greaseproof paper large enough to cover. Cut a hole in the centre of it. (This is called a cartouche) Place on top of the stew and then cover with the lid of the casserole dish.

Place into the oven and bake slowly, without touching, for about 2 hours. Remove from the oven and take off the lid. Stir in the chopped parsley, adjust seasoning and serve. If you find most of the liquid has evaporated, you may add some hot lamb stock to thin.

You just know that the leftovers are going to taste even better after having sat in the fridge overnight . . . and you are not disappointed. They do.

I have to confess I am a real old film buff. I could sit and watch old movies all day long . . . the black and white images don't bother me. I just adore them.

I think it's because they take me back to a simpler time . . .



A time when men were men, and women were women . . . a time of solid values and simple needs. There was no need to keep up with the Jones's . . .



Socks were darned and the washing was hung out on the line.

Perhaps I was born 30 years too late . . .



but then again . . . I do like my modern day luxuries, such as electric mixers, and hoovers, and dish washers . . . oh and big screen telly's and such. Not to mention that, if I had been born 30 years earlier, I'd probably be dead now . . . so . . . perhaps it's better that I was born when I was . . .



In fact, if I had a golden lantern to rub and my own personal Genie to wish upon . . .

nahh . . . I wouldn't change a thing . . .



Ok, so MAYBE I'd wish away a stone or two or three. That would be ok. I also wouldn't mind looking like Maureen O'Hara. A million pounds would also come in handy.

In honor of The Quiet Man, one of my favourite films and St Patrick's Day . . . Irish Soda Farl.



*Soda Farl*
Makes one 9 inch round soda bread
Printable Recipe

A delicious soda bread so named because it is made in a round shape, or "farl." Simple to make and very tasty split and buttered. Try the leftovers split, toasted, buttered and spread with jam for a breakfast treat the morning after baking. (Store any leftovers in an airtight container or bag)

280g plain flour (a generous 2 3/4 cup)
2 TBS caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 284ml carton of buttermilk (approximately 1 1/4 cup)
whole milk (if necessary)
1 TBS oil

Pre-heat the oven to 180*C/350*F. Butter a heavy 9 inch round baking dish well. Set aside.

Sift the flour into a bowl. Whisk in the sugar, baking powder, soda and salt, wisking all well together. Whisk together the buttermilk and oil. Stir all at once into the dry mixture to form a soft dough, without overmixing. It may be necessary to add a bit of milk as needed. You don't want it to be too dry, or too sticky. Dump into the prepared baking dish and spread out with floured hands to fit.

Bake for 25 to 30 minutes until risen and golden brown. Remove from the oven and turn out of the pan onto a wire rack to cool a bit before cutting into wedges to serve. Delicious!

Tune in tomorrow to see what I served this tasty bread with!

My purple sprouting broccoli is finally producing broccoli!! It seems like we have been waiting for it forever! Oh, I do love purple sprouting broccoli. Todd does too. It's really strange. He loves the purple stuff but hates regular broccoli. Wierd. Who can figure out men!



I've been trying to use it fresh in whatever way that I can. I never tire of it. Today I decided to make a tasty mac and cheese casserole with it, using potato gnocchi and a delicious homemade cheese sauce, flavoured with strong cheddar, parmesan and stilton.



We all know how wonderful broccoli tastes with a cheese sauce don't we? When my kids were growing up it was one of the only ways that I could get them to eat their broccoli! Slathered with melted cheese whiz. (Don't judge me!) (They also liked it raw with ranch dressing for dipping.)



The potato gnocchi get all puffed and tender . . . almost heavenly like marshmallows. The broccoli stays brilliant and crispy tender.



The lucious cheese sauce blankets them both lightly . . . richly . . . the crispy crumb topping adding an extra layer of taste and a moreish crunch.



All you need with this is a delicious salad on the side . . . oh and you may want some crusty bread to mop up all of that scrummy cheese sauce!



Simple, easy and delicious. What more could you ask for?



*Gnocchi Mac & Cheese with Purple Sprouting Broccoli*
Serves 4
Printable Recipe

This is rich and delicous. Soft little potato dumplings, crispy tender purple sprouting broccoli bathed in a lucious cheese sauce, topped with crispy cracker crumbs and baked until golden brown and bubbling.

16 ounces homemade gnocchi, or fresh gnocchi from the store
2 TBS unsalted butter
1 TBS plain flour
250ml of whole milk (1 cup)
1 tsp Dijon mustard
4 ounces strong cheddar cheese, grated (1 cup)
1.5 ounces freshly grated Parmegiano Reggiano Cheese (1/4 cup)
3 to 4 TBS crumbled Stilton cheese (optional)
salt and white pepper to taste
12 ounces purple sprouting broccoli, washed and trimmed, then steamed until
crispy tender and then chopped (about 2 cups)

Topping
2 TBS freshly grated Parmegiano Reggiano Cheese
2 TBS grated strong cheddar cheese
2 TBS finely crushed cracker crumbs
Low fat cooking spray

Preheat the oven to 200*C/400*F/ gas mark 5. Butter a shallow glass baking dish. Set aside.

Melt the butter in a saucepan. Whisk in the flour and cook for one minute, stirring. Whisk the milk in along with the Dijon mustard. Cook, whisking constantly, over medium heat, until the mixture bubbles and thickens. whisk in the cheeses, stirring to melt completely. Whisk in the mustard and season to taste with salt and pepper. Keep warm.

Cook the gnocchi in lightly salted boiling water as per the package directions. Scoop into the prepared baking dish and toss together with the broccoli. Pour the cheese sauce over top to cover. Mix together the topping ingredients and sprinkle over top. Spritz lightly with the low fat cooking spray.

Bake for 20 to 25 minutes, until the gnocchi are lightly puffed, the sauce is bubbling, and the top is golden brown. Let rest for several minutes before serving. Delicious!

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This is one of those delicious kinds of meals that you need to have up your sleeve when you have a house full of people, but don't want to spend hours slaving over a hot stove.



it's also a real family pleaser. My children always loved this and I confess to having a certain fondness for it myself. I also have been known to cook this for a few missionaries in my time. It always goes down a real treat.



They get lots of roast dinners during the week . . . everyone tries to feed them fab meals . . . so once in a while I like to treat them to a meal that would be similar to something that they would get at home, and cooked by their mums. This is comfort food, pure and simple, and something that keeps them coming back for seconds!



Something homey, comforting and filling, and incredibly tasty. Pasta combined with browned minced beef, garlic and herbs, onions, bacon, herbs and oodles of rich and gooey cheese. It has all of the elements of a bacon cheeseburger but without the bun.

All you need on the side is a delicious tossed salad and some crusty rolls. Really . . . this is VERY good . . . and quick . . . and easy . . . a real family pleaser. Another tasty treat from my Big Blue Binder. (It does make rather a lot, so if you want you can place half of the meal into a casserole dish, seal well, and freeze one for another time!)



*Bacon Cheeseburger Skillet Dinner*
Serves 8
Printable Recipe

This is one of those great family style dishes that not only tastes delicious, but is also quick, easy and feeds a crowd. You can cut the quantities in half if you like, but I'd also like to add that it freezes very well and so it's one of those things you can have in the freezer, ready to whip out at a moment's notice!

16 0unces uncooked pasta (I find shapes work well like fusilli or shells, rotini or something like that) (1 pound)
1 kg of extra lean minced beef (2.2 pounds)
16 ounces streaky bacon (1 pound)
1 onion, peeled and minced
2 fat cloves of garlic, peeled and minced
2 tins of tomato soup
1/2 cup tomato ketchup
1 tsp salt
1/2 tsp ground black pepper
1 tsp mixed herbs (freeze dried basil, freeze dried oregano, parsley, marjoram)
8 ounces extra strong cheddar cheese, grated (2 cups I confess I probably do use more, but start at 2 cups and add as you wish)

Cook the bacon in a large skillet until crisp. Remove with and set aside to drain. Add the minced beef, onions and garlic to the drippings. Cook, stirring from time to time, until the beef is lightly browned and the vegetables are soft. Sprinkle with salt and pepper and the herbs. Crumble inthe cooked bacon. Add the ketchup and tomato soup. Bring to the boil, then simmer while you cook the pasta.

Cook the pasta in lightly salted water according to the package directions until tender. Once tender, drain well and then stir into the beef mixture. Add 3/4 of the cheddar cheese and stir it in to melt, then sprinkle the remainder of the cheese on top and allow to melt. Serve right from the pan with lots of crusty bread and a tasty salad on the side.

It will soon be fresh asparagus season over here and I can't wait. I think that the UK has some of the best asparagus in the world! Fresh asparagus is available pretty much all year round these days . . . but more often than not it is from Kenya . . . not the local seasonal stuff . . .



I just love asparagus. It epitomizes spring to me . . . like strawberries and Wimbledon, the three seem to go together hand in hand. It was not a vegetable we ever had in my home when I was growing up. I think I only ever tasted it once rolled inside some sandwiches at a childhood tea party and I wasn't sure that I liked it. It was probably tinned, and so it's no wonder . . .



Fresh asparagus is one of the true treasures of springtime. I love it slightly steamed and served with some lemon butter for dipping or with some rich and delicious hollandaise. I love it tossed with olive oil, sea salt and cracked black pepper and then roasted in the oven until it gets all slightly caramelized on the edges, and crispy tender inside. I know it's not quite fresh asparagus season just yet, but I can't help but getting a jump start on it.

Asparagus pairs up wonderfully with chicken . . .



*Chicken, Asparagus and Potatoes in a Garlic Cream Sauce*
Serves 4
Printable Recipe

I like to use Charlotte potatoes in this. They have a wonderful flavour and roast up nicely, keeping their shape. You will need two bunches of asparagus for this recipe.

500g of charlotte potatoes, cut into wedges (1 1/4 pound)
1 tsp cracked black pepper
1 TBS olive oil
4 single boneless chicken breasts (with the skin)
400g asparagus trimmed (about 1 pound)
a small packet of chopped pancetta lardons (about 1/2 cup)
1 clove garlic, peeled and crushed
125ml chicken broth (or dry white wine if you are so inclined, 1/2 cup)
2 TBS whole grain french mustard
300ml double cream (about 1 1/8 cup)


Pre-heat the oven to 200*C/400*F. Combine the potatoes, pepper and olive oil in a large bowl. Tip them onto a large shallow baking tray in a single layer. Roast uncovered in the heated oven for 20 minutes or until just beginning to brown.

Meanwhile, heat a large skillet over medium high heat. Add a tiny bit of oil and then brown the chicken breasts well on both sides. Place the chicken, in a single layer, over top of the potatoes and roast for an additional 10 minutes, until the potatoes are nicely done and the chicken juices run clear.

Steam or boil the asparagus for several minutes, until just tender. Drain and keep warm.

Place the pancetta lardons in a nonstick skillet and brown over medium high heat, until nicely crisped. Drain off all of the fat. Add the garlic to the pan and cook, stirring until fragrant. Don't brown. Tip in the broth. Bring to the boil, scraping up the pan drippings and crispy bits. Boil until reduced by half. Add the cream and mustard. Bring back to the boil. Boil, stirring, until the mixture thicken slightly.

Divide the asparagus between 4 heated plates. Top with the potatoes. Spoon on half of the sauce. Lay the chicken breast on top and then spoon the remaining sauce over top. Serve immediately.

This is another gem from my Big Blue Binder. I have so many cookbooks that I sometimes forget my Big Blue Binder is there . . . but then I rediscover it again and I wonder why I ever use any other cookbook! It is that full of tasty little gems!



Beautiful little treats like these Ugly Bars . . . I'm not even sure what the original name of them was, that is long lost . . . so is the source . . . my kids christened them Ugly Bars, coz they sure ain't pretty, and that's what we have always called them!



They are proof positive that delicious doesn't have to mean pretty or complicated . . . some of the tastiest things to make are the easiest.



I always enjoyed making these because I always had the ingredients in the house to make them. White chocolate, peanut butter, rice crispies, mini marshmallows and chocolate chips.



They all work together to create something that is unctuously, sinfully rich, and crunchily moreishly scrumptious!



mmm . . . mmmmm . . . snuffle snozzle . . . mumble . . . rumble . . . Oooops!! Sorry it's not polite to talk with your mouth full . . . is it?? That is one tasty mouthful! I dare you to eat just one!



*Ugly Bars*
makes one 9 inch square pan
Printable Recipe

How could something so utterly ugly taste so fantabulous??? It's a mystery to me, but a delicious one!

12 ounces white chocolate chips
45g smooth peanut butter (1/4 cup)
100g rice bubbles (3 cups, crisp rice cereal)
75g of mini marshmallows
3 ounces mini chocolate chips, divided (1/2 cup)

Butter a 9 inch square cake tin. Set aside.

Place the white chocolate chips into a microwave safe bowl. Melt using 30 second bursts of heat, and stirring each time. It should only take about 2 minutes maximum. Don't let the chocolate overheat as it will seize up. (Don't let any water come in contact with it either.) Add the peanut butter and whisk together until they are completely amalgamated. Let sit for a few minutes to cool down to lukewarm.

Measure the rice bubbles, mini marshmallows and 1/2 of the mini chocolate chips into a bowl. Mix together well. Pour the white chocolate mixture over top and stir quickly together. Press lightly into the prepared pan, using lightly buttered fingers. Don't compact them too much.

Place the remaining chocolate chips into a small microwavable bowl. Heat for 30 seconds in the microwave. Using a small spoon, stir to melt and then drizzle the melted chocolate all over the bars. Allow to set completely before cutting into bars. This will take anywhere between 20 minutes and half an hour. Store in an airtight container.