I just love Salads, as you probably all know by now. The Toddster . . . not so much. I am always trying to invent new ways to "do" salad in order to keep him interested.



He will probably never "love" salad . . . but I think that at least if I keep things somewhat interesting . . . he won't complain.



If I served it every day . . . he'd probably complain no matter what, so I do try to keep it down to a dull roar. What's gal to do???



This is a salad that contains pretty much all of the flavours of a Greek Salad, except it's put together a little bit differently. I kept the cucumber in manly pieces . . . substantial . . . more than a mouthful. Men seem to like things better if they have to cut it with a knife and a fork . . .



I quartered the tomatoes . . . again leaving them in fairly large chunks, and I added plenty of green and black olives for colour and meatiness. If you can find the marinated ones, so much the better . . . even more flavour. I didn't chop the fresh herbs, but kept them in leaf form . . . again more substantial, and taking the place of any lettuce. Sometimes Todd see's lettuce and runs for the hills. I'm not sure why that is.



Finally I grilled the cheese . . . which made it a tiny bit squidgy and added interest to the whole salad, both in texture and taste . . . not to mention it looks rather tasty with all those nicely browned edges.

Topped with a vinaigrette dressing that is not too spicy, but nicely sweetened with some liquid honey, this was well accepted. Todd doesn't like it when things are tooooo tart. (He's not a pickle fan either unless there's cheese . . . and they're sweet.)

Altogether this went down a real treat. Everybody was happy. Except the dog . . . no tidbits left for her. (She's not a fan of salad either . . . but she does like cheese.)



*Grilled Feta Salad*
Serves 2
Printable Recipe

A lovely salad which encompasses all the flavours of a Greek Salad. Fresh, flavourful and quick to make.

1 small English Cucumber, sliced lengthwise into quarters, and then the quarters, halved
4 small vine-ripened tomatoes, quartered
150g of pitted mixed olives (1 cup)
1/2 red onion, peeled and thinly sliced
a handful of fresh mint leaves (about 3/4 cup)
a handful of fresh flat leaf parsley leaves (about 3/4 cup)
a few spring of fresh oregano, leaves pulled off, stems discarded
200g of firm feta cheese, thickly sliced (about half a pound)
extra virgin olive oil for brushing

For the dressing:
2 TBS red wine vinegar
2 TBS extra virgin olive oil
1 TBS liquid honey
sea salt and freshly ground black pepper

Whisk together the dressing ingredients and set aside.

Divide the cucumber between two chilled plates, along with the tomatoes, olives, onions, mint and parsley. Brush the feta cheese with some oil. Heat a large nonstick pan over high heat.Add the feta and cook for two minutes per side, until golden. Place on top of each salad. Spoon the dressing over top and serve immediately.

I was recently sent an assortment of cookery books to review. I mentioned the one on Frozen goodies yesterday, and today I want to talk about a few others.



One of the books I was sent was a delightful little book written by the popular Food blogger, SarahTrivuncic of Maison Cupcake, entitled Bake me I'm Yours . . . Sweet Bitesize Bakes. Sarah is a self taught baker who has been writing this fabulous UK baking blog for several years now, since 2009.

It's a cute little book with a very pretty cover, showcasing photographs of some of the tiny taste tempting treats you will find inside.



It's quite a well laid out book, with lots of beautiful coloured pictures and over 25 big ideas for pretty little cakes and pastries.



Bake . . . easy to follow miniature versions of your best loved desserts. Desserts such as Red Velvet Cake and the popular Victoria Sponge Cake, not to mention the cutest little Banana Cake Whoopie Pies.



Learn . . . filled with wonderful coloured tutorials on how to embellish pastries, cakes and cookies with sugarcraft cake decorating techniques. Absolutely stunning.



Enjoy . . . a variety of tasty fillings and toppings from the traditional buttercream icing and chocolate ganache to marshmallow fluff, lemon curd and creme patissiere.



There are also incredibly detailed lists on equipment you will need to do all of the projects in the book. I loved the colourful pictures and the cute layout.

I'm not really that into sugarcraft though, being rather lazy, but if I was the kind of person that was into that sort of stuff, I'd give this book five stars for sure.

bake me I'm yours . . . sweet bitesize bakes
by Sarah Trivuncic
published by D & C press
129 pages
coloured illustrations and photos
ISBN - 13: 978-1-4463-0183-8
Suggested Retail prices: UK (£9.99) US ($14.99) Can ($15.99)



The next book I was sent was "The Muffin Tin Cookbook", by Brette Sember with Melinda Boyd. 200 fast, delicious mini-pies, pasta cups, gourmet pockets, veggie cakes, and more!
Easy meals with built-in portion control! (I could use a bit of that I think!)

"There's nothing you can't make in a muffin tin," is their claim and they set out to prove it with a delicious looking array of recipes for just about every type of dish imagineable including entrees, vegetables, potatoes, desserts, appetizers and more. Nine delicious chapters in all . . . from appetizers and snacks to desserts, and each one sounding as delicious as the last.



With taste tempting titles like Spinach Artichhoke Dip Cups, Baby Dutch Babies, Donut Bites, Taco Mini Pies, Cheeseburger Pies, Cornmeal-Crusted Chicken with Sweet Potato Coins, Teriyaki Turkey Cups, Chicken and Biscuits, Salmon Cakes, Tuna Burgers, Fish Tacos, Duchess Potatoes, Skinny Pizza Cups, Stuffed Gnocchi, Zesty Corn Cups, French Onion Pie, Baked Bean Pies with Slaw, Corn Muffins Pizza Muffins, Mini Grilled Cheese and Tomato Sandwiches, Peanut Butter and Jelly Muffins, Maple Bacon Muffins, black Bottom Strawberry Cheesecake, Molasses Bites, Blueberry Mini Pies, Chocolate Lava Cakes and a MULTITUDE of others!!

Calories, and nutritional info is given for each well laid out recipe, which comes in pretty handy, as well as a very pertinent size logo at the beginning of each recipe denoting what size of muffin pan you will need.



The only downside is that there are not an awful lot of photos, the only ones being grouped into one section. If you are a person that likes lots of food photos, then this probably isn't your book, but if you are interested in good sound recipes, that taste good and are fast, easy and mess-free with built in portion control, then this is YOUR book! (The picture that are there look AMAZINGLY delish!)

The Muffin Tin Cookbook
by Brette Sember, with Melinda Boyd, MPH, MHR, RD
www.brettesember.com
224 pages
a few photos
ISBN - 13: 978-1-4405-3216-0
Suggested Retail: US ($17.95) Can ($18.99) UK (£11.24)







The final book I was sent is a Vegetarian Cookbook put out by the Reader's Digest. I always like the Reader's Digest Cookery books. You can usually rely on the recipes to be trustworthy and they are generally very well put together.

Did you know that in the UK today, around five percent of the population consider themselved to be vegetarians, following a diet that excludes fish, meat and any animal by-products??? When you add that to the smaller group which follow the far stricter vegan diet (excluding eggs and dairy product as well) and those who are wanting to cut back on their meat consumption and just eat healthier, that makes for a fair amount of people Over the past 40 years, the growing popularity of vegetarian cooking has been reflected in an ever more exciting range of recipes and produce.



This is a beautiful book filled with Vegetarian Recipes for everything from Breakfasts to Desserts, more than 150 recipes altogether. Whether you are a committed vegetarian or just trying to introduce more meat free days into your diet, this book is sure to have something for you.

• More than 150 tasty, nutritious vegetarian recipes
• Suitable for 'meat avoiders' and 'meat reducers', as well as full-time vegetarians.
• Includes nutritional and health advice, to help you plan a balanced diet.
• Plenty of inspirational ideas for everything from snacks to side dishes, as well as main courses and desserts.

Each recipe comes with information on nutrients and calories per serving, as well as cooking and preparation times, and some have variations to help you ring the changes. There are also plenty of cooking tips and advice on health benefits, to help you get the most from your vegetarian meals.

This delicious looking Roasted Potato Salad with a Cumin and Yoghurt dressing immediately caught my eye and so that is the recipe I cooked from this book, but I can tell you I have plenty more ear-marked for future cooking afternoons!

This salad was not only delicious to look at, but wonderfully tasty and very easy and fairly quick to make. The instructions were excellent. ( Actually all the recipes look like they have pretty good instructions and I feel even a novice cook would get on well with this book.)



*Roasted Potato Salad with Cumin and Yoghurt Dressing*
Serves 4
Printable Recipe

A hot potato salad with a lovely spiced yoghurt dressing.

1 TBS olive oil
salt and black pepper
5 small baking potatoes, scrubbed
125g of mixed salad leaves (about 4 cups)

For the dressing:
1/2 tsp ground cumin
the juice of 1/2 lemon
100g low fat greek yoghurt (about 1/2 cup)



Preheat the oven to 200*C/400*F/ gas mark 6. Put the oil and 1/2 tsp salt, and some coarsely grated black pepper in a large bowl. Cut the potatoes into quarters and toss them in the oil mixture. Place them onto an oiled baking sheet and bake in the oven for about 20 to 25 minutes, until golden brown and cooked through. Place the cumin in a small dish and place in the oven for the last few minutes (no more than 2) of the cooking time.

Whisk together the roasted cumin, lemon juice and yoghurt.

Divide the salad leaves and the warm potatoes between 4 chilled salad plates. Drizzle each with a portion of the dressing. Serve immediately.

The Vegetarian Cookery Bible
by Reader's Digest
ISBN 978-1-78020-130-6
256 pages, colour illustrations and photographs
Suggested retail price £14.99

I give this book two thumbs up and highly recommend! I think it's good value for money spent.

Many thanks, once again, to the folks at fw media international for having sent me these lovely books to review!

I was recently sent several cookery books to review. I never have to be asked twice if I want to review a cookbook as you know . . . I just love cookbooks.

The first one I was sent was a bit unsual, "Slushed" by Jessie Cross, of the nationally recognized flood blog, The Hungry Mouse. I have to confess . . . I had never heard of Jessie before I received this book, but apparently this avid, self-taught home cook has had her recipes and photography featured on websites such as Better Homes & Gardens, Bon Appetit, and Saveur . . . oh, and of course, Foodgawker.com. (Her food photography must be really good . . . I always get turned down by those food photography sites.)



Anyways, on to the book. I found this to be unusual in that almost all of the recipes contain alcohol. It was very difficult for me (a Mormon who doesn't imbibe alcohol) to find something in the book that I can make. Whilst I often cook with alcohol, I don't use it raw in anything. It does have some very delicious sounding recipes such as Caramel Apple Brandy Gelato and Frozen Key Lime Margarita Pie . . . but the alcohol in each of them makes it very difficult for me.

I would have liked to see more pictures as well. There are some, but they are grouped on a few pages and not placed with the recipes. I know . . . I have a lot of good cookery books that have no pictures at all . . . but where this gal is touted to be a prime food photographer . . . I would have liked to see more.



It's well laid out though, with 11 tasty looking chapters on everything from Basic Techniques and Equipment to Frozen Ice Pops, Gelatos, Ice Creams, Gelatos, Frozen Yoghurt, Semifreddo's, Granita's, Sorbet's, Ice Cream Sandwiches and Cakes, Frozen Beverages, and finally Toppings and Treats. Over 150 different recipes, each one sounding more delicious than the last.



I am going to do some more testing of the recipes, and try to make some without alcohol. I did manage to make one. (I like to at least try some of the recipes in any book I review) I made the Butterscotch Sauce and I have to say it is fabulously delicious and very easy to make. I cut the recipe in half with no problem and ended up with one of the best butterscotch sauces I have ever tasted . . .



*Butterscotch Sauce*
Makes 2 cups
Printable Recipe

A rich buttery sauce. Just lovely.

8 TBS butter
2 cups dark brown sugar (402g)
1 1/2 cups heavy cream (350ml double or whipping cream)
2 tsp kosher salt (I used 1 1/2 tsp of flaked sea salt)
2 TBS vanilla extract

Whisk the butter in a medium sized, heavy bottomed saucepan over medium heat on top of the stove. Stir in the brown sugar. Cook, stirring, for a few minutes until the sugar melts. Whisk in the cream. Simmer over medium heat for about 7 minutes, whisking constantly. Remove the pot from the heat. Whisk in the salt and vanilla. Transfer to a bowl. Let cool to room temperature. Cover and refrigerate. This will keep for about a month in the refrigerator.



I didn't have any ice cream in the freezer to ladle it over, but I did use it in a very unique and tasty way. I made myself some Butterscotch Sauced Goat's Cheese and Cinnamon crusted Brioche Croustades.



Cinnamon Toasted slices of Brioche bread, topped with crumbled goat's cheese and drizzled with this tasty Butterscotch sauce. These flavours went together beautifully.



Trust me. I think this delicious sauce would rock just about anything you could drizzle it on.



*Butterscotch Sauced Goat's Cheese and Cinnamon Toasted Croustades*
Serves 4
Printable Recipe

Don't knock it until you try it!

4 thick slices of brioche
2 TBS softened butter
1 tsp ground cinnamon
2 TBS soft light brown sugar packed
2 ounces goat's cheese, crumbled
Butterscotch sauce (purchased or homemade)

Preheat the grill to high. Stir together the butter, cinnamon and brown sugar until smooth and creamy. Place the slices of Brioche under the grill until lightly toasted, Flip them over and spread the untoasted sides with the cinnamon butter. Pop back under the grill and toast until bubbling and beginning to brown. Crumble the goats cheese over top and pop under again, just long enough to make the goats cheese a bit squidgy. Remove from the oven. Place oonto individual plates and drizzle with some butterscotch sauce to serve. Delicious!

Slushed by Jessie Cross
175 pages, more than 150 recipes
ISBN -13:978-1-4405-3218-4
Suggested retail $16.95 (CAN $17.99)
Available here in the UK at an RRP of £12.99

Many thanks to Sandra and fw media international for affording me this opportunity!

Well, we have had thunder this afternoon and pretty heavy showers too. Perfect baking weather. I just love being indoors and baking on a rainy afternoon! there's something really comforting about being here warm and dry, while the smell of something scrummy in the oven wafts through the air! mmmmm . . .



Today I baked a Coconut & Lime Cake. It's a recipe that I clipped from the Good To Know Recipes magazine the other day when I was going through my cooking mags. I couldn't begin to tell you what month it was from . . . but it must have been recently as the article is entitled Perk Up Your Picnic!



It's not exactly picnic weather today, but I have to say that some of my most favourite picnics have been held on a blanket in front of the electric fire on a rainy day.



It's fun to do that sometimes . . . just have a picnic where you are! You don't have to worry about bad weather . . . wasps or ants! And the company is always perfect.



This cake is rather scrummy . . . I think you would enjoy it even if you weren't on a picnic . . . but a picnic would make it even tastier . . . just sayin . . .



*Coconut & Lime Cake*
Makes one large loaf cake
Printable Recipe

Perfect picnic food. Moist and delicious with the flavours of lime and coconut!

175g butter, softened (3/4 cup)
3 large free range eggs, beaten
250g of sweetened condensed milk (scant 200ml or scant 3/5 cup)
(This is not evaporated milk, it's the sweet thick stuff)
40g of desiccated coconut (generous 1/2 cup)
the finely grated zest and juice of one lime
175g of self raising flour (generous 1 1/2 cups)
1 tsp baking powder

For the drizzle icing:
the juice and zest of 1 lime
100g of icing sugar sifted (3/4 cup)
toasted flaked coconut to decorate

Preheat the oven to 170*C/ 325*F/ gas mark 3. Butter and base line a 2 pound loaf tin with wax or parchment paper. Set aside.

Place all of the cake ingredients in a bowl. Beat with a hand held electric whisk for several minutes, just until the batter is smooth and pale. Don't overdo it.

Scrape the batter into the prepared pan, smoothing the top over.

Bake for about 1 hour, or until risen and a toothpick inserted in the centre of the cake comes out clean. Allow to cool slightly in the tin, then lift out to a cooling rack to cool completely.

Once cold, whisk together the icing sugar, zest and lime juice to give you a smooth drizzable icin Drizzle this over the cake with a spoon and toss on the toasted coconut flakes. (To toast the coconut flakes, spread it onto a baking sheet and leave in the heat of the oven after you have removed the cake for about 5 to 8 minutes)



The Twinings people recently sent me some lovely herbal teas, which are perfect for afternoon tea, and rug picnics. Their site is really quite nice, there is even a page of Tea Gifts on it, perfect for your tea loving friends. They have a wonderful assortment of black teas, herbal infusions and even Jasmine Pearls Green Tea. Most unusual!



I was sent two of their herbal teas . . . their Lemon & Ginger and their Blueberry & Apple. I was already quite familiar with the Lemon & Ginger one as we already use that one a lot. Especially when we are feeling a bit low and wanting a pick me up. It's a real favourite of ours. We don't drink regular teas in our house for religious reasons, but we do enjoy herbal teas and the Twinings ones are the best. They're made with natural ingredients and I have found them to have lovely flavours without any aftertaste like some of these herbal teas can have.



Actually they also make really lovely chilled drinks as well. You just add about 6 of them to a jub and pour boiling water in. Cover and chill for a few hours, then strain into a clean jug and you have something that's quite delicious and refreshing, not to mention good for you, as well as sugar and additive free!



This was my first time trying the Blueberry & Apple one and it was really lovely . . . very fresh and fruity! It went really well with the cake for our rug picnic! I can't wait to try it chilled!

Many thanks to Orly and the people at Twinings for sending me these lovely teas!

It's the weekend and time to have a little bit of a splurge. I've been slimming lately and so I haven't really been indulging overly much in desserts of any kind . . . and in truth, I haven't really wanted a lot in the way of sweets hanging around our house . . . hence the single portion goodies.



The Toddster . . . he is like a stick man. We are Jack Sprat and his wife . . . truly. He can eat whatever he wants and never puts on an ounce. Me??? I just have to sniff it, and my waistline explodes expands. Ok . . . so I do a little bit more than that . . . *sniff *sniff. Life just ain't fair!!



In any case, I had a presentation to do at the church the other night for our Christmas in July August evening with the ladies. I was in charge of presenting gifts in jars and I did a few gifts in mugs. Very cute stuff. Anyways, I ended up with all these baking mixes to use up that had created and so today, I thought I would bake the Apple Crumble in a Mug one . . . but as a single dessert for the Toddster, just big enough for him to enjoy all by himself.



I adapted the instructions somewhat . . . and I added some extra fruit to it, instead of just apples. I did bake it in a mug, but you could bake it in a tiny casserole dish or large ramekin if you wanted to. It turned out perfectly . . . delicious.



I cut down on the original amount of butter in the topping. It called for 3 TBS and I thought that a bit much, even for Todd. I also increased the baking time as at the end of the suggested one, as mine was not done as much as I would have liked it to be in that time . . . I wanted the top to have a bit of crunch. I mean that's the whole point of the topping . . .right??



In any case . . . the Toddster enjoyed . . . and I was good and just sniffed. *sniff*



*Apple and Berry Crumble for One*
Serve one generously, or two judiciously
Printable Recipe

A delicious and easy crumble, perfectly sized for one person . . . or two if you are wanting to share and not that greedy!

For the topping:
1/4 tsp ground cinnamon
pinch salt
4 TBS old fashioned rolled oats
3 TBS soft light brown sugar
1 1/2 TBS plain flour
1 1/2 TBS cold butter, cut into bits

For the fruit mixture:
1 medium Granny Smith Apple, peeled, cored, and chopped
3 TBS mixed berries (I used raspberries and blueberries,
but you could use just one or even just blackberries, black currants, etc.
just what you have to hand)
3 TBS granulated sugar
1 TBS plain flour
1/4 tsp ground cinnamon
a few gratings of fresh nutmeg

To serve:
pouring cream, vanilla ice cream, or vanilla custard (optional)

Preheat the oven to 180*C/350*F/ gas mark 4. Butter an individual casserole dish, ramekin or large mug.

Place the fruit in a small bowl. Whisk together the granulated sugar, flour, cinnamon and nutmeg for the fruit, and then toss it into the bowl with the fruit, giving it all a good mix together. Spoon into your prepared container.

Mix together all of the dry ingredients for the topping. Drop in the butter and rub together until crumbly, using your fingertips. Crumble over top of the fruit. Bake in the preheated oven for 30 to 35 minutes, until the topping is nicely browned and the fruit is bubbling. Allow to cool for about 15 minutes before tucking in, with or without cream, custard or ice cream!

In my quest to keep things light around here most of the time, (I can't manage it all of the time, I'm only human you know . . . ) I made myself a chicken salad for my tea tonight, whilst Todd chowed down on a Pork Pie . . . with English Mustard. (There's no accounting for taste, lol)



Mind you . . . the Toddster probably thought the same thing when he saw my salad . . . he's not that big a fan of salad, although he does admit I don't make a bad one.



I adapted this recipe from one I found in CookingLight, August 2006. I love Cooking Light Recipes. I have never had a bad one yet. Perhaps I am just lucky. The only problem I have usually is getting the same ingredients . . . so oftimes my results are not quite as low in calories as theirs are . . . but I figure I am still winning the calorie battle anyways.



This is a delicious salad, made zesty with the smoky flavour of chipolte chili in the dressing, filled with lots of fabulous flavours and textures . . . creamy avocado, meaty black beans, sweet corn, crisp lettuce . . .



Of course the cheese and added crunch of the tortilla chips are my own addition . . . but a gal needs a little bit of indulgence I think, don't you??



*A Lighter Chicken Taco Salad *
Serves four
Printable Recipe

Zesty and flavourful and pretty healthy too! I love this.

For the Dressing:
a handful of chopped fresh coriander (about 1/3 cup)
145g light sour cream (2/3 cup)
1 TBS minced chipolte chile in adobe sauce
1 tsp ground cumin (toasted first in a hot skillet)
1 tsp chili powder (toasted first in a hot skillet)
4 tsp fresh lime juice
pinch salt

For the Salad:
4 cups of shredded romaine lettuce
2 cooked boneless skinless chicken breasts, chopped
2 medium ripe tomatoes, cut into chunks
1/2 of a medium red onion, peeled and thinly sliced
1 small avocado, peeled and diced
1 425g tin of cooked black beans, drained and rinsed (15 ounce)
1 small tin of salad corn, drained and rinsed (qb out 1 cup)

To Garnish: (optional)
a handful of crushed tortilla chips
a handful of grated medium cheddar cheese or Jack cheese

Whisk together all of the dressing ingredients, making sure they are well combined. Set aside and chill.

Combine all of the salad ingredients in a bowl, with the exception of the tortilla chips and the cheese. Add the dressing and toss together. Divide amongst four chilled plates. Top with the corn chips and cheese. Serve immediately.