The missionaries are coming over for supper tonight and I wanted to cook something that was not only delicious and easy, but quick and comforting. I had in mind to buy a chicken and then make a chicken pot pie with it . . .



But then I got to the store, they had cooked Rotisserie Chickens on special at 2 for £7, and so I bought two already cooked chickens. I know . . . me<---Bad.



Nevermind . . . you can never have too much cooked chicken in the house. It comes in handy for all sorts . . . things like sandwiches, casseroles, wraps, enchiladas, etc. After much thought, I decided to make them this delicious Crispy Chicken Casserole. It's a recipe that is a conglomeration . . . a put-together of all the best bits of different chicken casseroles I have tried through the years.



For instance, I loved the use of a wild rice mix in one casserole I tried once upon a time. I love the flavours of summer savoury and the sweetness of dried cranberries . . . almost a stuffing type of taste combination.



I like the crunchiness of celery and flaked almonds which I experienced in another one . . . but I have never been overly fond of tinned soups, as handy to use as they may be from time to time. And so I made a chicken flavoured bechamel sauce to use instead.



Topped with some buttery crushed rice crispies and more flaked almonds, I think you'll find this casserole to be quite delightful. Ok . . . with all the butter in it, you might not want to eat it often . . . but when you want something that's just that little bit special and over the top, this fits the bill quite nicely.



*Crispy Chicken Casserole*
Serves 4 to 6
Printable Recipe

This is my favourite Chicken casserole. It's a combination of all of the best bits of different chicken casseroles I have liked through the years, and it doesn't use tinned soup.

3 stalks of celery, washed trimmed and chopped (about 1 cup)
1 TBS butter
2 cups of cubed cooked chicken (about 4 single breasts cooked)
1 pouch cooked basamati and wild rice mix (2 serving sized pouch)
4 spring onions, chopped
a further 2 TBS butter
2 TBS flour
1 chicken stock sachet
500ml of milk (2 cups)
1 tsp dried summer savoury crumpled
1/2 tsp salt
1/4 tsp ground black pepper
3 heaped dessertspoons of low fat mayonnaise (about 3/4 cup)
two small handfuls of dried cranberries (about half a cup)
2 small handfuls of flaked almonds (about half a cup)

For the topping:
1 TBS butter, melted
a mug of rice crispies, crushed coarsely
a generous handful of flaked almonds

Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a 2 litre gratin dish, lightly buttered. Place the first amount of butter and the celery into a microwaveable bowl. Cover and cook on high for 2 minutes. Remove and set aside.

Melt the second amount of butter in a saucepan over medium heat. Whisk in the flour and cook for one minute. Slowly whisk in the milk, whisking constantly. Cook, whisking until the mixture comes to a boil and thickens. Stir in the summer savoury, salt, pepper and mayonnaise. Mix all together well. Gently mix together the celery mixture, chicken, chopped spring onions, cranberries, flaked almonds and rice in a bowl. Add the milk mixture and stir gently to coat. Scrape into the prepared baking dish.

Mix together the topping ingredients. Sprinkle over top of the casserole. Bake in the preheated oven for 30 minutes, until bubbly and lightly browned.

One thing that I love most about summer is the profusion of locally grown fresh vegetables. Nothing tastes better than vegetables you have either grown yourself, or that have been grown very close to home and eaten very soon after picking!!



I like to think that eating fresh and local also helps to lower my carbon footprint . . . especially with things like courgettes and peppers that I have grown myself.



The courgette glut is starting and I am loving inventing new ways to imbibe . . . cakes, muffins . . . casseroles . . .



and deliciously roasted in dishes such as this easy one here today. A delightful mix of vegetables, fresh from the garden, tossed with olive oil and herbs and then roasted . . .



until they are crispy tender . . . the edges all caramelized and sweet . . .
with just a hint of spice from the smoked paprika . . .



Tossed with some coarsely grated Parmesan cheese, they went down a real treat!! I think I'll have the leftovers tossed into a tasty salad for lunch tomorrow!



*Roasted Summer Garden Veggies*
Serves 4
Printable Recipe

A lovely summer side dish to go with those grilled meats, chicken or fish. Easy and a bit spicy!

2 pounds of assorted vegetables (peppers, courgettes (both yellow and green) onions)
1 tsp salt
1 TBS extra virgin olive oil
1 1/2 tsp smoked spanish paprika, or a smoked paprika mix (I like the one from M&S which has smoked paprika, thyme and crushed chilies in it)
130g of coarsely grated Parmesan Cheese

Trim your courgettes and cut into large chunks. Peel and cut the onions into wedges. Seed and cut the peppers into chunks. Place the courgettes into a colander along with the salt. Let stand and drain for 15 t0 20 minutes. Drain well. Toss in a bowl along with the olive oil, peppers, onions and paprika.

Preheat your oven to 220*C/425*F/ gas mark 7. Pour the vegetables out onto a rimmed baking tray. Spread out into a single layer. Roast for about 20 minutes. Flip over and roast for another 20 minutes or until golden and tender. Remove from the oven. Sprinkle with the cheese. Toss together gently and serve.

I guess by all accounts, we've had a ton of rain over here in the UK during the two weeks we were away!! This is well evidenced by the profusion of slugs and snails in our garden completely feasting on my herbs and fruit!



Bwaa ha ha haaaa!!! Time to break out the beer . . . not for drinking silly. I'm going to put it into small tubs throughout the garden. They are attracted to the beer, and fall into the tubs . . . and drown. That'll teach em . . .



I was able to salvage a few handfuls of strawberries, enough to make a few strawberry shortcakes. This is one of my favourite summer desserts.



I gave it a bit of a twist this time though . . . by adding some snappy black pepper to the berries . . .



And by infusing the cream with some elderflower cordial.



All in all . . . totally delicious. This would make a fabulous party dessert for those summer barbeques. (I hope the sun decides to shine at least some of the time this summer . . . a barbeque would be nice!)



One can but dream . . .



*Strawberry Shortcakes with Black Pepper and Elderflower Cream*
Serves 4
Printable Recipe

A unique and delicious twist on the traditional dessert, with the addition of snappy black pepper and a delicate elderflower cordial infused cream.

4 large buttermilk biscuits, topped with some demerara sugar before baking
(I use my recipe which you can find here)
1 pound (16 ounces) fresh strawberries
3 TBS caster sugar
freshly ground black pepper to taste

For the cream:
225ml of double or whipping cream (1 cup), well chilled
3 to 4 TBS elderflower cordial
3 TBS caster sugar

Wash the berries and gently dry them. Hull and then slice into a bowl. Stir in the sugar and some freshly ground black pepper to taste. Set aside to macerate for about 15 minutes.

Whisk the cream along with the caster sugar, until it forms soft folds. Gently fold in the elderflower cordial.

Split the buttermilk biscuits and place the bottom half of each onto a dessert plate. Top with one forth of the macerated berries. Divide the elderflower cream between each, placing on top of the berries. Top with the biscuit tops. Serve immediately.

Note: The cream can be whipped ahead of time and kept covered and chilled in the refrigerator. I do not advise preparing the berries too far ahead of time as they will become too soft and release too many of their juices. You don't want to leave them to macerate much longer than 15 minutes for optimum flavour and texture. The biscuits are best made ahead and stored in an airtight container until you are ready to use them. When baking simply brush the tops with some milk and sprinkle with some demerara sugar for a nice look and texture.

Well., I'm back from my daughter's wedding and I hate to say it, but I am literally exhausted. Thirty-five hours on the trott to get back home and by the time we hit the sack last night we were both so over tired neither one of us slept much at all.



I got up this morning with great intentions . . . unpacked, did two loads of laundry and then I baked these for breakfast with what I had in the house.



And then . . . I crashed. Blah . . . I have no energy at all. I'm just pooped . . .



Sad to say I don't think there will be much cooking from me for a few days. Perhaps an early night tonight will fix that. We'll just have to wait and see.



These were fabulously good though . . . just sayin is all . . .



*Cinnamon Butter Buns*
Makes 6
Printable Recipe

Quick, easy and oh so scrummy. The perfect weekend morning cinnamon fix!

1 tin of refrigerated croissant rolls (I used the Jus Rol ones, with six in the pack)
softened unsalted butter for spreading
100g of soft light brown sugar (1/2 cup packed)
3 heaped teaspoons of ground cinnamon

To glaze:
130g of sifted icing sugar (1 cup)
milk
few drops vanilla

Preheat your oven to 190*c/375*F/ gas mark 4. Butter six muffin cups well. Set aside.

Unroll your croissant rolls. Divide into 3 segments, pressing the diagonals together in the middle to seal. Spread with the softened butter to cover. Stir together the brown sugar and the ground cinnamon. Sprinkle 1/3 of this mixture over each rectangle, covering completely and pressing to adhere. Roll up the diagonals from the long side, tightly. Cut each into 6 equal pieces with a sharp knife. Place one each of three into each buttered muffin cup, with the cut sides down.

Place into the heated oven and bake for 15 to 20 minutes, until nicely risen and browned. Turn out onto a wire rack. Allow to cool slightly. Whisk together the icing sugar, a few drops of vanilla and enough milk to give you a drizzable icing. (about 1 TBS) Drizzle this over the top sides of the still warm buns. Serve immediately to your lucky family along with some hot drinking chocolate or cafe au lait!! Scrummo!



She was an incredibly beautiful bride though . . . from left to right . . .

My daughter Amanda (Matron of Honor), Eileen, her step sister Krysta (Bridesmaid).


and the cutest little flower girl ever . . . my Granddaughter Maryn.

Nighty night.

As you know I was away this weekend to Ipswich to Jimmys Farm and I had a fabulous time! It was just wonderful and I can't wait to share it all with you, but I am exhuasted now. A distinct reminder to me that "the old grey mare" definitely ain't what she used to be!!



Yep . . . the wind is definitely missing from my sailsat the moment! I really want to do the whole experience proper justice, and so . . . for now, you're not getting Jimmy. You're not even getting Pork. You're getting black currants and a Pie I made for Todd the day before I left. I figured it was the least he deserved . . . he did not complain.



The Black Currants are coming fast and furious now in my garden now and with the warm humid weather we have been having, well . . . I know that if I don't get them all picked asap, I will lose a lot to the birds . . . or them overripening . . . I'm ok with sharing with the birds. They need to live too. I just want to get my own share's worth first!



I don't make my own jams anymore. With just the two of us, it's just not feasible. That means I have to do something else with the fruit that we grow and pick. I do try to bake crumbles, cakes, pies etc. with whatever fresh fruit that is in season at the moment, and I try hard to freeze some to enjoy in the winter ahead.



This pie is simple and delicious. You can have it warm with some custard, or ice cream, creme fraiche or even with some clotted cream. You will want somethiing rich and creamy to contrast with that crisp pastry and the sweet/tart fruit. Be back soon with the scoop on the One Pig Weekend, and Jimmy's Farm. You won't want to miss this!



*Deep Dish Black Currant Pie*
makes one 8 inch pie
Printable Recipe

A beautiful deep dish pie that is at once sweet and yet tart, and oh so oozingly delicious! This is fabulous!

For the Pastry:
170g plain flour (approximately 1 1/4 cups)
a pinch of salt
100g unsalted butter (7 TBS)
1 medium egg yolk
Cold water, to combine

For the Filling:
350g fresh blackcurrants, washed, picked over, topped and tailed (abput 4 cups)
150g granulated sugar (3/4 cup)
1 tablespoon cornflour (corn starch)
Milk and extra sugar to glaze

To make the pastry, sift the flour with the salt into a large bowl. Rub in the butter with your fingertips, until the mixture resembles fine breadcrumbs. Beat the egg yolk together with 2 tablespoons of water and add to the butter mixture. Mix to a firm dough with a fork. Shape into two flat rounds, and then chill, wrapped for at least 30 minutes before using.

Preheat your oven to 180*C/350*F/ gas mark 4.

Put the blackcurrants into a bowl and sprinkle with the sugar and cornflour. gently turning them with a spoon until they all get coated with the sugar and corn flour.

Roll out half of the chilled pastry on a lightly floured surface to fit in the bottom of a 7 to 8 inch deep pie dish, along with some overhang. Line the pie tin with this. FIll with the fruit sugar mixture.

Roll out the remainder of the pastry in a round large enough to cover the top of the pie. Brush the edges of the bottom crust all the way around with some milk. Apply the top crust and trim, pinching and folding the edge to seal. (Flute according to your preference.) Cut a few slashes in the top to vent. Brush with more milk and extra sugar.

Bake for 35 to 40 minutes until the filling is bubbling and the pastry is golden brown. Serve warm with some ice cream, custard or creme fraiche. Delicious!

I had a really busy day today. I am in charge of the sharing time at church this Sunday morning. (A fun activity for the children's Sunday School) I had two age groups to prepare for, so it takes a bit of extra time adapting it both for older and younger children. You want them all to have fun.

It was getting rather close to tea time and I still needed to prepare us something to eat.



In the old days that would not have been much of a problem as I had a family that readily ate pasta in any way shape or form, and . . . as we all know . . . pasta with some sort of sauce is a quick, tasty, easy and economical way to go!



I have a husband who hates pasta now though . . . it's foreign food, and he is a man with very solid, old fashioned British tastes . . . read meat and potatoes here.

Occasionally I do try to whiz it past him . . . he only very rarely enjoys it, but . . . sometimes I do get lucky.



Today was not one of those times. I ended up opening him a tin of soup after I watched him suffering through it for about 15 minutes . . . trying to pick the vegetables and chicken out from between the pasta bits . . . sigh . . .



I, on the other hand, enjoyed every scrummy mouthful, and . . . I think all you pasta lovers out there will too.

So there! (Crusty bread to mop up all that delicious sauce is a given!!)



*Pasta with Chicken, Pancetta and Summer Vegetables*
Serves 4
Printable Recipe

This is one of those quick and easy dishes where you can throw in just whatever vegetables you have to hand. I had courgettes, beans, leeks and tomatoes. You may have something else. Chard is very nice, as is asparagus and peas.

12 ounces Pasta, cooked until al dente
3 ounces chopped pancetta
2 chicken breasts, boneless and skinless, cut into 1/2 inch dice
2 whole leeks, trimmed, washed and sliced thin
a large handful of garden fresh beans (I used a mixture of green and yellow)
1 medium courgette, washed, sliced in half and then into half moons
4 medium ripe tomatoes, quartered
4 ounces of finely grated parmesan cheese
4 ounces dry white wine (1/2 cup)
4 ounces double cream (1/2 cup)
a small handful of fresh basil leaves, chiffonade
sea salt and freshly ground black pepper to taste
Shaved Parmesan Cheese to serve

Cook the pasta according to the package directions. Drain well, (reserve a mugfull of the pasta cooking water) rinse, drain again and then set aside.

Heat a large skillet over medium heat. Add the pancetta and cook, stirring occasionally until most of the fat has been rendered and the pancetta has started to brown. Toss in the chicken and leeks. Continue to cook, stirring, until the chicken is cooked through and the leeks have softened. Add the beans and courgettes. Cook and stir for several minutes. Add the tomatoes and the wine, allowing it to bubble up. Allow to bubble until the wine reduces by half. Stir in the cream and the cheese. Cook and stir to melt. Season to taste with some salt and pepper and stir in the basil leaves. Serve immediately with some Parmesan Shavings scattered over top. Delicious!

Do YOU like jam as much as I like Jam??? I don't think anyone could like jam as much as we do in this house, but . . . I could be wrong!



WE just LOVE jam. Sometimes we just have a simple supper of bread, butter and jam, which hearkens back to our childhoods . . . and we are completely happy and content with that. Other times I will bake Todd some Jam Tarts, which he just adores. Other times it may be a cake, or cookies. Today I made these delicious Raspberry Linzer Slices.



I have made Linzer Cookies many times in the past, and to be sure . . . they are just fabulous. But they do take a bit of time . . . with the rolling out, cutting, etc. Some days I am just lazy. I want the treat . . . but I don't want to do all the faffing and rolling out.



Some days I want near instant gratification and that is what these wonderful slices are . . . near instant gratification.



With their crisp buttery base . . . sweet raspberry jam filling . . . and little buttery crumbles on top, these slices satisfy completely. In fact . . .



I bet you can't eat just one! (Which also makes them pretty near dangerous!!)



*Raspberry Linzer Slices*
Makes 9 to 12
Printable Recipe

Delicious jam bars, lightly spiced, buttery and sweet. Perfect with a hot cuppa!

For the base and topping:
175g plain flour (1 3/4 cup)
50g ground rice (1/4 cup) (you could grind rice in a coffee grinder and make your own
if you can't find it to buy. You want it really find, almost a powder.)
8 TBS golden caster sugar
140g cold butter, diced (9 3/4 TBS)
1 tsp ground cinnamon
1/2 tsp ground cloves
1 TBS milk

In addition:
8 TBS raspberry jam, stirred to loosen
2 tsp caster sugar



Preheat the oven to 200*C/400*F/ gas mark 6. Line a shallow 8 or 9 inch baking tin with baking parchment.

Put the flour, rice, sugar, cinnamon and cloves into a bowl, whisking well together. Drop in the butter and rub it in with yoru fingertips until fine crumbs form. Stir in the milk with a table knife. Tip three fourths of the mixture into the prepared pan, pressing it firmly into the bottom, evenly. Bake for 15 to 20 minutes, until golden and crisp looking.

Spoon the jam over top of the base, spreading it out evenly. Sprinkle the remainder of the crumbs over top and then return to the oven and bake for 5 to 10 minutes longer, until the topping is golden. Sprinkle with the 2 tsp of sugar and allow to cool completely in the tin, before cutting into squares to serve.