Morrisons, one of the major grocery chains here in the UK,  recently gave me some samples of their new autumnal range of freshly baked bread to try out.  Morrisons boasts more in-store bakers than any other supermarket and produces a whopping 40 millions loaves each year.  That's a LOT of bread!

They recently relaunched their baker range to include more than 70 new and improved products, including delicious artisan breads and pastries.  I am particularly fond of their Swiss Meusli Loaf (containing raisins, dried apple, oats, sunflower seeds, poppy seeds and flax seeds)!!



Focaccia - Available in two delicious varieties, Sea Salt & Rosemary and Mixed Olive, these tasty breads are ideal for dipping into extra virgin olive oil and Morrisons own Signature Balsamic Vinegar.  At £1.99 these are a delicious addition to any party table or buffet.




I love to serve them as a bread along with some hearty soups or stews . . . but enjoyed some here today with their suggestions of olive oil and balsamic vinegar.



They both had lovely light textures, but as a real Olive lover . . . the olive one was my absolute favourite.  I can see the Sea Salt & Rosemary one going very well with a hearty lamb or beef stew or soup!



The Tiger Paw - Perfect for children, this tear and share bread has a unique crusty mottled exterior, and with rolls in the shape of a tiger's paw.  It is ideal for picnics.  Fill with some finely sliced ham and all of the family favourite sandwich fillings to create a lovely lunchtime sandwich roll.  70p each or 2 for £1.

 

Honey & Sunflower Star -  This honey enriched bread blends the flavors of nutty sunflowers with the sweetness of honey to create a wonderful tear and share bread that is great with soups or pates.  A small version is also available in the Pick and Mix selection for 30p or five for £1.  This large loaf goes for £1.59, and I have to say upfront . . . this has always been one of my favorites in their bread range.  It has a beautiful flavor and texture and I love the nuttiness of the sunflower seeds, mixed with the sweetness of the honey.  I am particularly fond of it spread with softened butter and more honey, and then topped with a slice of cheddar . . . but then I am a bit crazy that way!



Chocolate Twist - Baked fresh in the store these chocolatey delights made with French butter are the perfect breakfast pastry and would be best served up with a nice cup of tea or an ice cold glass of milk.  They sell at 2 in a pack for £1.  I really enjoyed mine this morning with a nice cup of hot chocolate.  Tres magnifique!!



Sourdough Boule - This great all rounder is perfect for sandwiches, as a meal accompaniment or simply with lashings of Morrisons own Jersey Butter.  To take your sourdough to a new level why not spread on some of their soft Boilie Cheese with Sundried Tomato Pesto, along with your favourite fillings.

 

I really enjoyed this fine rustic loaf of bread.  It's sturdy and has a nice crumb and flavor, only slightly sour, in a most pleasant way . . . in short, this is the perfect loaf of bread in my opinion.  Today I used some of this to make us some delicious BLT sandwiches for our lunch, but of course . . .  knowing me as you do, you can just imagine that these were not your ordinary everyday BLT's!

And of course . . . you would be RIGHT!  (You know me so well . . . )

 

This is the way I have been making my BLT's for years.  Sometimes I stuff this delicious filling into hollowed out baguettes, perfect for taking on picnics.  I have never had anyone turn their noses up at them.

 

Today I simply presented them on lightly toasted slices of this fantastic Sourdough Boule!  It held up wonderfully with the flavors of this particularly tasty filling, and held things together in the best of ways.  A less sturdy loaf might not be able to withstand it all . . . but this was perfection.



Imagine . . . a sturdy well flavored loaf, topped with a scrummy Pesto mayonnaise . . . topped with crisp slices of fried streaky bacon and  thickly sliced fresh tomatoes . . . but that is not all . . .

 

Drizzle the tomatoes with a fabulous balsamic house dressing, prepared by your own two hands . . . tangy and sweet, perfect to enhance the flavors of those lovely ripe tomatoes . . . topped with shredded lettuce and another pesto mayo spread slice of that beautiful toasted Sourdough Boule!



Now THAT'S what I call a gooooood sandwich!!



*The World's Best BLT Sandwich*
Serves  4, depending on how hungry you are
Printable Recipe

This is a recipe I had previously posted on Food.com.  It truly is the world's best BLT.  What makes it the best?  Well maybe it's the Pesto Mayo . . . or it could be that lovely Balsamic House Dressing that you drizzle over the tomatoes.  Whatever it is, it IS the world's best, hands down.  (The version on Food.com is a stuffed Baguette.  I have adapted it here today to be made as a normal sandwich.)

4 thick slices of sour dough bread
5 TBS of good quality mayonnaise (I like Hellman's)
3 TBS good quality basil pesto (make your own or use a good
one from the chiller section of your local grocery store)
10 slices of streaky bacon, cooked until  crisp
2 large ripe fresh tomatoes, thickly sliced (I always store my tomatoes on the countertop,
it makes them tastier.  Never put them in the fridge.)
1 head of red leaf lettuce, washed, dried and shredded

For the house dressing:
(Use any leftovers in salads over the next couple of days)
60ml of balsamic vinegar, best quality (1/4 cup)
3 TBS caster sugar
2 TBS Dijon mustard
1/2 tsp soy sauce
125ml of extra virgin olive oil

First make the house dressing.  Place all of the ingredients, with the exception of the olive oil into your blender.  With the motor on low, very slowly drizzle in the olive oil, blending until it is thoroughly combined.  Set aside.

Preheat the grill or broiler.  Toast your slices of bread, very lightly on both sides.  Remove from the grill, and keep warm.

Whisk together the mayonnaise and pesto.  Spread some of this mixture onto one side of each slice of toasted bread.  Top half of the slices with the cooked bacon and top with the sliced tomatoes.  Drizzle with some of the house dressing. Place the shredded lettuce onto the other toasted and pesto covered bread slices, dividing it equally.  Press the sandwiches together with all of the fillings on the inside and serve.  Cut in half on the diagonal to serve.

  

The Toddster and I both enjoyed these very much.

Many thanks to Katie Hoy of 3MONKEYS communications and Morrisons for affording me this delicious opportunity.  All of these fabulous breads are available now at Morrisons throughout the United Kingdom.

Steak, Stilton, and brown Ale.  A beautiful combination . . . a well trusted combination . . . a delicious companionship that works so very well in pies and stews, giving the gravy a fabulous flavour, and helping to tenderize the meat.  (Don't worry, the alcohol burns off!)


These scrumptious steak burgers contain all three ingredients  . . .  beginning with a lovely minced Pure Angus Beef, lightly seasoned with salt, pepper, and dry onion soup mix . . . some egg, a touch bread crumbs and some lovely dark ale  for additional flavours . . . all lightly shaped into hearty sized burgers . . .



Topped with  the tangy creaminess of a good  Stilton cheese . . .  crumbled over top and left to melt . . . oozing delightfully down into all those meaty crevices . . .



A topping of lightly sauteed onions, quick braised in more ale is their crowning glory.  It doesn't get much better than that folks!



This is a man pleasing burger absolutely . . . something hale and hearty to sink their teeth into . . . but I guarantee women will  love it as well. This woman certainly does!



Tucked under a buttery toasted bun, these burgers are sure to please anyone!  But don't take my word for it.  Make some and try them out for yourself. It doesn't have to be summer for you to enjoy a good burger.



You can grill them on the Barbeque if you wish, five minutes on each side will do the trick.  Or you can simply pan grill them.  Either way they are delicious.  I served them with some creamy coleslaw and roasted sweet potato wedges on the side.  Win, win, win!!!



*Steak Burgers with Stilton and Ale*
Serves 8
Printable Recipe


Beef,  Ale and Stilton . . . the holy trinity of beef cookery all tucked up  into a crispy bun.  Delicious!

900g of lean ground steak (2  pounds)
125ml of ale (1/2 cup)
1 large free range egg, fork beaten
3  heaped TBS of fine dry bread crumbs
1 TBS dry onion soup mix (stir  before measuring it out)
salt and black pepper to taste
2 medium  onions, peeled and sliced
2 TBS butter
a further 125ml of ale (1/2  cup)
4 ounces of stilton cheese crumbled
Toasted buns to serve

Combine  the meat, first amount of ale, egg, bread crumbs, onion soup mix, salt  and pepper together in a bowl, mixing it all in well.  Shape into 8   equal patties.  Cook under a hot grill for about 5 minutes per side, or  until no longer pink inside.

While the burgers are cooking melt  the butter in a skillet.  Add the onions.  Cook and stir until  softened.  Add the second amount of ale.  Bring to the boil and then  remove from the heat.

Toast the buns.  Place a burger onto one  half of each bun and crumble the stilton cheese over top.  Place a  spoonful of onions over top and place the top half of the bun over all.   Serve hot.

We sure have missed being surrounded by Orchards up here in Chester. When we were down South, we were able to just walk out our back door in the autumn and go scrumping for apples . . . lovely windfalls.  There was no end to the baked goodies and treats I cold make.  Although we now have our own apple tree, for some reason this year we had not even one apple on it.  Quite a disappointment, to say the least!
We were lucky though, in that a few days ago, our landlord gifted us with a couple of bags of lovely organic apples from his back garden.



Oh how lovely they were, all big and juicy.  As soon as I saw them I had in mind to make applesauce with them.  They were just perfect for it.

Todd and I love to sit down with a bowl of applesauce in the evenings sometimes, and it's so much better when the applesauce is homemade!  You just can't beat homemade applesauce.



We like it a bit chunky and not totally pureed and not overly sweet.  This recipe helps you to tailor the sweetness and texture to your own tastes.



*Applesauce*
Makes about 3 cups
Printable Recipe

This recipe  basically calls for your own taste judgment.  If your apples are very  tart, you won't need as much lemon juice, but you may need more sugar.   The trick is to taste it as you go along and add only as much as you  think the apples need.

4 large firm apples, peeled, cored and cut into eighths
4 ounces water (1/2 cup)
sugar to taste
3 TBS lemon juice

Place  the apples and water into a large skillet over medium heat.  Cook,  stirring often until the apples become tender and begin to break down,  about 5 to 6 minutes.  Add sugar to taste and the lemon juice.  Stir to  blend well.  Cook for another 3 to 4 minutes.  Remove from the heat and  mash with a fork.



And then . . .  if you are lucky enough to have enough apples to make a big pot of applesauce, you can use some of it to make this delicious teabread!  Oh my but this is soooo good.

It is hard to resist cutting in to it when it is fresh out of the oven . . . oh so spicy and warmly delicious.



It does have a tendency to fall apart if you don't let it sit overnight though . . . but I confess, I've never been good at waiting for anything!  If you're better at that  than me though, wrap it up and let it sit overnight.  You'll get much nicer slices that way.



*Applesauce Tea Bread*
Makes one 9 by 5 inch loaf, cutting into 14 slices
Printable Recipe

A  delicious moist and spicy tea bread that gets even better upon  standing.  This will taste even better on the second day if you can wait  that long!

7 1/2 ounces plain flour (1 3/4 cups)
1/8 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
8 ounces unsalted butter (1 cup)
3 1/2 ounces white sugar (1/2 cup)
3 3/4 ounces soft light brown sugar (1/2 cup packed)
2 tsp cold water
1 tsp bicarbonate of soda
250ml measure of applesauce (homemade or store bought) (1 cup)
5 1/4 ounces sultana raisins (1 cup)
2 ounces chopped toasted walnuts (1/2 cup)

Preheat  the oven to 180*C/350*F/ gas mark 4.  Butter a 9 by 5 inch metal loaf  tin. Line with baking paper and then butter the baking paper.  Set  aside.

Whisk together the flour and spices.  Set aside.

Cream  together the butter and both sugars until light.  Place cold water in a  bowl and stir in the bicarbonate of soda until dissolved.  Stir this  into the applesauce.  It will foam up.  Stir this mixture into the  creamed mixture, mixing it in well.  Fold in the flour mixture, mixing  to combine.  Stir in the sultanas and nuts.

Spoon the batter  into the prepared baking tin.  Bake in the preheated oven for 1 hour 10  minutes, until well risen, nicely browned and a toothpick inserted into  the centre comes out clean.

Remove from the oven.  Leave in the pan for ten minutes before turning out onto a wire rack to finish cooling.

Serve warm or at room temperature.

Please Note - This recipe does not call for any eggs.  I haven't left them out.

For the past several days we've had an Italian cooking in my Kitchen, so today I thought I would run with the European Theme,  and show you something that is quite typically French. The French and English share a somewhat tenuous love/hate relationship I think . . . we've come to love their cafe culture and flock over the channel in hordes to partake of their lovely foods and cheeses . . . and yet at the same time . . . we're not quite ready to embrace them as a people . . . nor are they ready to embrace us I don't think.  I think perhaps they will always see us a little bit as intruders . . . and more than a little bit crazy.

 

They think we work too hard . . . we eat too fast . . . we don't know how to relax .  .  .  our cheeses are boring (NOT) and the only thing we know how to cook properly  is Roast Beef.  We think they have a tendency to be a bit laisser faire about life . . . they take too long to eat . . . they eat far too much garlic, and they are missing cheddar in their cheese shops (only the best cheese in the world, lol) . . . not to mention, they eat some pretty strange things like escargots and frogs legs . . .  oh, and all  the men have mistresses . . .
(Note . . . these are only random generalizations . . . and not the way I really think.  I am merely taking a fun poke at things.  My father is French.)

 

In reality, I love French food and patisserie . . . I always have done . . . especially the rustic country fare . . . and who does bread better than the French???   I don't think anyone can beat their bread . . . the first thing I do when we go across to Calais on the Ferry is to indulge in a fresh Almond Croissant . . . and don't get me started on their Macarons . . . I just adore them.  I could quite happily spend a week in a French Patisserie, indulging all of my whims and pastry fantasies.

 

This cake here today is a recipe which I gleaned from one of my favourite cookery books "Under the Walnut Tree, great recipes from our kitchen" by mother and daughter,  Anna and Fanny Bergenstrom.  No, they are not French.  They're Swedish, but their cooking is a happy mix of all things European, including this lovely cake, entitled "Granny's French Pear and Almond Cake."

 

It's a lovely cake, gluten free . . . loaded with beautiful ripe pears . . . ground almonds  . . . and I added a touch of ground cardamom as pears and cardamom are such a quintessentially beautiful partnership and marriage of flavours.

 

The end result is a cake that is a beautiful light . . .  almost ethereal . . . creation.  Simple and yet divine.  Feel free to make this in individual dishes if you wish.  That would be so sweet upon the table I think . . . for today though, I just baked it in one 8 by 10 porcelain baking dish . . . and it looked every bit as lovely as it tasted.

 

Enjoy.



*French Pear, Almond and Cardamom Cake*
Serves 4 to 5
Printable Recipe

A light cake, stogged full of lovely sweet pears, ground almonds and just the merest hint of cardamom, which goes so very well with the pear.  Serve warm with some pouring cream.  If I am not mistaken this is also gluten free.

100g of ground almonds (19 TBS)
2 TBS butter, softened for buttering the dish
4 large firm, ripe pears
100g of butter, at room temperature (7 TBS)
100g of golden caster sugar (8 1/2 TBS)
1/4 tsp ground cardamom
pinch salt
2 medium free range eggs
2 TBS fresh lemon juice
icing sugar to dust
pouring cream or vanilla ice cream to serve

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter an oven proof dish with the soft butter.

Peel your pears, core them and then cut them into thick wedges.  Arrange the wedges in the prepared baking dish and then pop them into the heated oven for 10 to 15 minutes, while you mix together the batter.

Cream together the butter and caster sugar until light.  Stir in the ground almonds, cardamom and salt.  Beat in the eggs, one at a time.  Stir in the lemon juice until the mixture is smooth and combined.  Remove the baking dish from the oven and spread the almond batter over top of the pear wedges.

Return to the oven and bake for a further 15 minutes. 

Dust the warm cake with some icing sugar and serve either  on it's own, or with some pouring cream or vanilla bean ice cream.

Since I am away at the Turkey Awards in London, I have another  lovely guest post here for you today from my friend Giuseppe of the blog Il Paladino del Gusto.


(I hope that he doesn't mind me sharing his photo with you.)

Giuseppe is a handsome Italian Chef who cooks and works in Parma, Italy and has very kindly offered to step into my place while I am away.   He has a degree in Gastronomic Sciences, and is a trained Pasta Chef, and works as a manager/trainer in the Food and Beverage Industry in Italy.  I hope you will give him a very warm welcome and go and visit his page in return.  Remember that English is not his first language, nor is Italian mine!  I think together we have done very well with this presentation,  so for now here is the dessert that he wishes to share with us.

 

 *Sformatino al Ciccolato*
Chocolate Souffle cakes with custard
makes about 5-6 servings
Printable Recipe

This dessert is the most popular on the menu at the restaurant where I work.  It is very delicate and very delicious!
(Note:  The recipe was originally to serve 50 people.  I (Marie) have adapted it to serve only 5 or 6.)

For the little souffle cakes:
100g plain chocolate
100g of unsalted butter
100g of plain flour
80g of caster sugar
2 large fresh free range eggs
1 tsp baking powder

For the Custard:
250ml of whole milk
250ml of double cream
7 large free range egg yolks
125g of caster sugar
1 tsp vanilla
15g of cornflour (cornstarch)

 

Method:
For the Custard:
Mix the milk and double cream together in the top part of a double boiler.

Beat the egg yolks and sugar together and whisk this into the milk mixture. 

Whisk together the cornflour with some cold water to make a paste.  Whisk this into the milk mixture.  Place the saucepan over the bottom pot of the double boiler, over simmering water, over medium heat.  Cook, whisking constantly, until the mixture reaches 82*C.  Remove from the heat, whisk in the vanilla,  and allow to cool, stirring occasionally.  Cover the surface with some plastic cling film to keep a skin from forming.

For the souffle cakes:

Melt the chocolate and butter together in the top of a double boiler over simmering water.

Break the eggs into a bowl and beat them together with the sugar.  Sift together the flour and baking powder.  Fold this into the egg mixture, then add the melted chocolate butter mixture and beat thoroughly.

Butter 5 to 6 ramekins and dust lightly with some caster sugar.  Divide the chocolate mixture between them.  Preheat the oven to 200*C/400*F/ gas mark 6.  Bake the souffle cakes for 10 minutes without opening the door.

Ladle some of the custard sauce into the bottom of 5 to 6 dessert plates.  Top each with a chocolate souffle cake, turned out.  If desired dust with some icing sugar to serve.  These cakes are best served warm so that the middle is soft.  It will solidify as it cools, so these are best served warm to hot.
 Do NOT over bake!

Many thanks Giuseppe!

I'll be back tomorrow with something delectable from our shared neighbour France.  (We're being very European this weekend!)

Since I am away at the Turkey Awards in London, I have a lovely guest post here for you today from my friend Giuseppe of the blog Il Paladino del Gusto.




(I hope that he doesn't mind me sharing his photo with you.)

Giuseppe is a handsome Italian Chef who cooks and works in Parma, Italy and has very kindly offered to step into my place while I am away.   He has a degree in Gastronomic Sciences, and is a trained Pasta Chef, and works as a manager/trainer in the Food and Beverage Industry in Italy.  I hope you will give him a very warm welcome and go and visit his page in return.  Remember that English is not his first language, nor is Italian mine!  I think together we have done very well with this presentation,  so for now here is the first dish he wishes to share with us.

This is a dish he cooked for a Michelin Starred Restaurant in 2004.  A delicious looking dish of pasta with vegetables and shellfish.  Shellfish is not something you find very often on here as both the Toddster and I are allergic, so do enjoy a rare treat!

 

Pork is not something we eat a lot of in our house . . . It's not that we don't like it.  We both really love it . . . it's just not something we have very often.  When we do have it, I find myself wondering why we don't have it more often than we do!!  It's so very yummy!

When I was a child, we used to have pork chops about once a week.  In the olden days, way back then, people used to think that you had to cook pork to death . . . and so my mother's pork chops always closely resembled boomerangs.  It  never failed.  They always ended up dry and hard, except that you didn't want them to come back!  Sorry mom!


Mom would sometimes cook roast pork . . . but my dad only liked it served cold, so we never had hot roast pork for dinner.  It was always served  a day old and cold . . . thinly sliced, and  with some French's mustard on the side.  I used to long for a hot roast pork dinner . . . with lots of gravy and mashed spuds, and perhaps some applesauce and stuffing.  (Oh and let's not forget the brussels sprouts and carrots!)

We never ever had anything like pork tenderloin.  I am not sure I even knew pork tenderloin existed when I was growing up!  (Not in our house anyways!)  Once I became an adult, however, and began cooking for myself, I made up for lost time with lots of hot roast pork dinners, tender pork chops and tasty pork tenderloin . . .  One of my favourite ways to do a Pork loin involves making deep cuts into it every couple of inches of the surface and inserting thin slices of garlic and herbs into the pockets.  It's also fabulous stuffed with fruit . . . especially prunes and apricots . . .




I love pork tenderloin, as long as it's cooked properly. It is like the filet steak of porkdom!  Nice and tender and full of flavour . . .

Pork goes so  very well with fruit.  More often than not we have it with apples and cider . . .  but occasionally you come across a little gem like this fantastic recipe that I found in Cooking Light.  (Which also means it is low in fat and calories!  Always a bonus!) I adapted it slightly, of course!  The original didn't call for flouring the meat, but I felt that it would give it a lovely crispy crust.


I was right.  This is fabulous!  The meat nice and tender and moist, but with a rich outside crust, and that sauce . . . it's a wonderful combination of fruit and tang . . . in short . . . to die for!  A most wonderful combination!

What's even better is that it comes  together lickety split!!  You can have it on the table quicker than you can say Jack Robin!!  This will have them licking their chops for sure!  I would serve this to company!!



*Pork Cutlets with a Port and Cherry Pan Sauce*
Serves 4
Printable Recipe

Delicious pork tenderoin cutlets sauteed until golden brown and served with a scrumptious Port and Dried Cherry pan sauce.

250ml of ruby port (1 cup)
a generous handful of dried cherries
4 tsp seedless raspberry jam
1 tsp Dijon mustard
1 TBS sunflower oil
1 1/2 pound piece of pork tenderloin, trimmed
2 dessert spoons of plain flour
fine sea salt and freshly ground black pepper to taste
1 TBS butter



Whisk together the port, cherries, jam and mustard.  Set aside to allow the cherries to macerate and plump up a bit.

Cut  the pork tenderloin crosswise into 16 even pieces.  Season well with  some salt and black pepper.  Dust lightly with flour, shaking off any  excess.

Heat the oil in a skillet until hot.  Add the pork and  cook approximately 4 minutes on each side until golden brown and cooked  through.  Remove from the pan and set aside, keeping it warm.

Stir  the wine mixture into the pan, scraping to loosen any browned bits up from  the bottom of the pan.  Allow to bubble up and reduce until about half  the volume.  Remove from the heat.  Whisk in the butter.  Divide the  pork between heated dinner plates, spooning an equal amount of cherry  sauce over each portion.