I'm a person that hates waste . . . and really, in today's economic climate, getting the most that you can out of your food budget only makes good sense.

I hate to think that half of the world are starving, and yet we here in the UK, throw away more than 8.3 million tons of edible food every year.  I know we are not alone.  It is probably the same in most developed countries and to be honest . . . it's just plain wrong.



I think the best way to deal with that sort of thing is to only buy and cook what you are going to eat . . . and to eat all of whatever you have bought and cooked.

That means learning to use our leftovers, which can be quite a challenge at times, but then again . . . I do love a challenge!!

My mother always got every pinch out of her pennies and she knew how to stretch a food dollar further than anyone I knew.  She still does.  I like to think that I have learned a thing or two from her.



Pot pies, casseroles, salads, soups . . . these are all great canvases to use to paint your leftover pictures on.  Have a tasty recipe to make with raw chicken, beef, fish or pork?  There is no reason why, with a bit of adaption, you can't use it to make a perfectly tasty dish from your leftovers as well!



Take this recipe for instance.  It originally called for raw beef mince . . . I have chosen to use leftover cooked shredded brisket instead . . . and, it was loverly!  Absolutely LOVERLY!!



Of course you can make the same casserole using browned minced beef if you like, but, I would suggest that next time you have some cooked beef leftover from your Sunday roast you give this tasty dish a try!

Move over Bubble and Squeak!  There's a new kid in town!!



*Beef, Bean and Bacon Casserole*
Serves 6
Printable Recipe

This is what I'd call a real winter warmer.  Hearty and very flavourful.  You can use ground beef in this, or leftover beef as I have used here.  Pork, Venison or turkey are also lovely and work quite well. 

16 ounces leftover cooked meat, shredded, or an equal
amount of raw ground meat (1 pound)
200g package of smoked bacon lardons (about 1/2 cup)
1 TBS olive oil
1 large onion, peeled and chopped
1 green pepper, deseeded and chopped
1 TBS cider vinegar
1 TBS Dijon mustard
125ml of tomato ketchup (1/2 cup)
1 TBS soft light brown sugar
1 400g tin of cooked pinto beans in water, drained and rinsed (2 cups)
1 400g tin of cooked kidney beans in water, drained and rinsed (2 cups)
1 425g tin of sweet corn kernels, drained (2 cups)
8 ounces shredded cheddar cheese (2 cups)
1 coffee mug of crushed tortilla chips

Pre-heat the oven to 190*C/375*F.  Heat a large nonstick skillet over medium high heat and add the olive oil.  Once it is hot add the lardons and cook, stirring occasionally browned.  Add the beef, onions and green pepper.  Cook and stir together until the onions have softened and the beef is lightly browned.  Drain off any fat if need be.   Stir in the beans, (Both tins) the corn, mustard, ketchup, vinegar, and brown sugar.  Mix well to blend.  Pour this mixture into a 2 litre casserole dish, cover and place in the oven.  Bake for 30 minutes.  Uncover and bake for 15 minutes longer.  Remove from the oven.  Top with the cheese and sprinkle the tortilla chips over top.  Return the oven and bake for about 10 minutes longer, until the cheese is melted and the chips are crisp.  Serve hot, with some steamed rice if desired.

Last week I got sent the cutest thing in the post.  That is one of the plus's of having a food blog.  You get to try out new things.  It was a Gingerbread Christmas Tree Kit from Waitrose and the challenge to create a tree special enough to be put onto their Facebook page.

 

Isn't that just the cutest thing you have ever seen???  I thought so too.  They also sent me some extra's to use to dress it up really extra special . . .



Gold edible glitter, silver pearls and some ready to roll white fondant icing.  Hmmm . . . not sure about the fondant icing.  I am not a fondant fan . . . but I am a sparkle gal so the other things looked quite promising.



Essentially the kit had everything in it you needed to build your very own Gingerbread Cookie Christmas Tree . . . white icing, green icing, gingerbread dough, green sparkles and a sturdy carboard template to use to cut out the gingerbread with.

Now folks . . . I have a confession.  When my children were growing up I used to create a beautiful Gingerbread creation for them every year during the month of December.  Sometimes they were simple, sometimes they were incredibly complicated, always they were fun.   I enjoyed making them, the kids enjoyed eating them . . . it was a win/win situation all round!

One year I made a house that was literally covered with every type of candy you could imagine . . . candy which disappeared on a daily basis, but which I never saw anyone taking or eating . . . however there was one of my children who pretty much sat on top of it every day, so I had a pretty good idea of who was the culprit!

 

Who me???

Anyways, I was really looking forward to making this gingerbread cookie tree.    I thought I had read everything on the back of the package that I was supposed to do, and so I kneaded the dough to make it soft . . . it did take a lot of kneading, but I got there in the end.  I found the cardboard template a bit annoying . . . but that's because I am a little bit lazy and I didn't like having to stop and keep cutting the stars down as I went along . . . there was a lot of rolling, and re-rolling and cutting.

They all fit onto my lined cookie sheet though so that was good.  I had a big clump of dough leftover, so I cut out a few gingerbread snowmen, which I planned on sitting around the base coz . . . well, this is The English Kitchen and my Gingerbread Christmas Tree was just going to be the best ever don't you know!  It smelled heavenly when it was baking.  BOY!!  If this tasted even half as good as it smelled, it was going to be fabulous!

Mistake one.  Don't ever trust the timings on a package of anything.  Always check sooner than you think they will be done.  Mine ended up a tad bit on the burnt dark side.  Obviously my oven runs a bit hotter than normal.  (I must get that checked out!)




There is an old saying about Pride going before the fall .  .  . tis so true.  I baked all the biscuits on one day, and then because the light was fading and I like to do all my photography in natural light . . . I decided to wait until today to put it together.

The icing was really hard to squeeze out of the icing bags . . . and I have to say in all honesty, it was a bit on the sparse side.  If you plan on making this tree, I'd plan on making extra icing.  I didn't, and found myself panicking a little bit because I felt I was going to run out and so I was being a real scrooge with it on each star.  But that's not the worst of it . . .

Remember that nice clump of dough I had leftover and made gingerbread snowmen with?  Well . . . I didn't read the instructions on the back of the box properly . . . I was supposed to use that to cut out a whole bunch of extra small stars to put between the star layers.  DOH!!

I decided to improvise and cut up a digestive biscuit cake thing I had into slices and place the slices in between the layers.



See that hand in the above picture.  I think my tree fell over about a dozen times . . . the improvised layers just didn't cut the mustard.  That is Todd trying to hold it up so I can get a photo of it.



It didn't work . . . waaahhh!!!  That will teach me to not read the instructions properly before doing something.

 

As you can see the sliced digestive cake things just did not work very well at all . . . boo hoo . . .
I ended up removing them altogether and just layering the stars together without anything in between . . .

 

This actually worked quite well . . . even if by then, having fallen over more than once or twice and being pried apart my tree looked a bit more than worse for the wear!



Perfectly edible, although . . . but . . .  let's be honest here.  It's not going to be winning any Prizes I don't think . . . well not unless they give one for the most miserable looking tree!!

Sometimes you just have to laugh, and get on with it, and laugh we did.

Many thanks to Waitrose for sending me their kit.  I think this would be a fun activity to do with the kids during the days in the run up to Christmas.  A lot of good family entertainment for only a fiver, and quite tasty as well.  My recommendation . . . read the instructions thoroughly before making! (A good cook should really know that don't you think?  I am humbled.)

Waitrose Christmas Gingerbread  Tree Kit
£5 at Waitrose shops all over the UK

These next few weeks are going to be very busy for most people.  There's always a need for quick, and simple entrees that you can put together in a jiffy, and that don't cost a bomb to put together.  

When I was a child, one of my least favourite things to eat would be ground beef, or beef mince as it is called over here.  I hated it mixed into things . . . I hated it as meatloaf . . . and I hated it as burgers.  I would do anything to avoid eating it and often could be found hiding it under my plate, or the dining room carpet, or even the heating vents (when nobody was looking).  I think I was the only person who could eat meat and macaroni without eating the meat.  At the end of the meal, the side of my plate would be lined with bits of ground beef that I had managed to fish out of every nook and cranny . . .

I just didn't like the way it felt in my mouth.  My thrifty mother always bought the cheapest ground beef she could find and it was full of gristle and bone.  All my teeth had to do was touch one small piece of that nasty stuff and my gag reflex kicked in . . . not very pleasant at all, to say the least.





As an adult I have now learned to enjoy minced beef.  Well, as burgers and in meatloaf at any rate.  I am still not totally fond of it mixed into things . . . I think it is a texture thing.  Of course I always buy the best quality I can afford.  We don't eat a lot of meat, so when I do . . . I like it to be the good stuff.

I was talking to my sister on the computer yesterday and I mentioned these burgers that Todd and I had at A&W in Halifax last summer the day we flew home to the UK.  Prime Rib Burgers.  Best burger I have ever eaten.  Seriously.



These are mighty tasty burgers too,  and while they are not made from ground Prime Rib . . . they are filled with a rich hint of Stilton Blue cheese.  I like to pan fry them along with some onions to lay over top, like a sweet and buttery onion blanket.  We get some lovely cheese rolls down at our local shops, and so I normally toast a couple of them as well.  If you toast them in the same pan you have cooked your meat in they get all crispy and flavourful with the meat drippings.  Be sure to use a higher fat content beef.  Here is when lean beef is not a good thing.  Lean beef creates a tough and dry burger.  You want a beef with minimum 16% fat, if not higher. 

Top Tip:  If you grind it yourself you can make sure there's no nasty stuff in there!!  (And save a bit of money as well!)



*Stilton Burgers*
Makes 4
Printable Recipe

I know that in these health conscious days we might be tempted to use extra lean grounb beef to make our burgers, but the truth is all you will end up with is a dry and tasteless burger.  You need to use ground beef with at least 16% to 20% fat content in order to have a tasty and moist burger.  Not a problem if it is a once in a while treat, but not highly recommended for every day.  These burgers are moist and delicious with a subtle flavour of blue stilton.

1 pound ground beef (minimum fat content, 16 to 20%)
1 TBS good Dijon mustard
2 fat cloves of garlic, peeled and minced
2 spring onions, trimmed and finely chopped
2 ounces Blue Stilton, crumbled (I prefer Cropwell Bishop)
1 large egg
1 TBS water
sea salt and freshly ground black pepper to taste

Garnishes:
Toasted cheese rolls, relish, mustard, sliced tomato, lettuce, fried onions etc.



Place all the ingredients into a large bowl.  Use your hands to mix well together, but only until just mixed.  Over-working the meat will create a tough burger.  Shape into flat patties about 1/2 inch thick, and slightly larger than the buns you are going to be using.  (Make an indentation in the middle of each.  This helps them to keep their shape when grilling.)  Cover ahd chill until you are ready to cook them.  Alternately you may freeze them.  Wrap separately and place in a freezer bag.

Heat up your barbeque or oven grill, and oil the grates.  Place the burgers on the oiled grate or on your grill pan and cook for about 5 minutes per side.  You may also pan grill them in a pan in a bit of butter.  (That's what I did today coz, it's winter!)Serve on toasted cheese rolls, along with your choice of condiments.

Note - Make sure you don't press down on your burgers whilst they are cooking.  This might sear them, but it also makes a tough burger as you are pressing all the juices and flavours out of them!  Let them brown naturally!

 

Ever  since I got my donut pan I have been really enjoying trying out different recipes for baked donuts.  Essentially they are cakes in a donut shape . . . but who cares.  They taste brilliant.



Today I adapted the recipe which came with my pan and created a delicious Red Velvet Baked Donut.  I confess I have never tasted Red Velvet anything before, but I know for a fact that people are crazy about Red Velvet Cake and Cupcakes . . . so why not Red Velvet Donuts??



Why not indeed!  This recipe makes 12 donuts.  My pan only bakes six at a time, but it wipes out clean really easily so if you only have a 6 donut sized pan, just wipe it out in between batches and re-butter it.  It will work fine.

 

Apparently Cream Cheese Icing is what most people have on Red Velvet Cake and so I created a  really scrummy Cream Cheese Glaze for these donuts. 



I sprinkled the glazed donuts with some candy sprinkles in white and red . . .

 

Of course I had to have a bite, or two or three . . .

 

It's a tough job, but somebody has to do it.  Tis too bad the Toddster is not fond of chocolate. ☺



Baked . . . not fried.  Much better for you.  Well . . . as long as you don't inhale two or three . . .
(Insert sheepish look here.)



*Glazed Red Velvet Baked Donuts*
Makes 12
Printable Recipe

I am addicted to baked donuts.  This version is fab.  Adapted from the recipe on the back of my donut pan. 

100g plain flour (1 cup)
1/2 tsp baking powder
1/4 tsp salt
2 TBS sifted cocoa powder
7 1/2 TBS caster sugar
1 large free range egg, beaten
6 1/2 TBS buttermilk
2 TBS melted butter
1 tsp pure vanilla extract
3/4 tsp white vinegar
1/2 tsp bicarbonate of soda
1/4 tsp of liquid red food colouring

For the Glaze:
4 TBS cream cheese
1 tsp pure vanilla extract
130g of sifted icing sugar (1 cup)
4 to 5 TBS of milk or as much as it takes

Sprinkles to decorate

P{reheat the oven to 2oo*C/400*F/ gas mark 6.  Butter a donut pan really well.  (The large one that makes big donuts.  You will need to use it twice.  Just wipe it out really well in between baking and re-butter it.)

Whisk together the flour, baking powder, salt, cocoa powder and sugar.  Beat together the buttermilk, vanilla, melted butter and egg.  Beat this into the flour, mixing well.  Stir together the soda, vinegar and red colouring.  Stir this in to the batter until it is uniformly combined and smooth.  Spoon the batter into the prepared pan, filling the holes 2/3 full.  Bake in the heated oven for 8 to 10 minutes until the tops spring back when lightly touched.  Let cool in the pan for about 5 minutes before tipping out onto a wire rack to cool completely.   Clean the pan, re-butter, fill again and bake as above.

Allow the donuts to cool completely before glazing.

To make the glaze whisk together the cheese, vanilla, icing sugar and enough milk to give you a thick glaze consistency.  Dip the tops of the doughnuts into the glaze, twisting them to coat well.  Place back onto the wire rack and dust with sprinkles if desired.  Allow to set before eating.  Store in an airtight container.

 

My mother never ever liked getting a gift for Christmas that had anything to do with  cooking, cleaning or eating . . .well except for chocolates that is.  I never saw her turn down a nice box of choccies.  She just didn't want to get the other stuff, like mixers or blenders, or jars of jam, etc.

Me on the other hand, I just love, Love, LOVE to get any gift that has anything to do with the kitchen or eating!  I have had a Kitchen Aid Stand Mixer on my wish list for years now, to no avail, but . . . I live in hope.

 

Candy Apple Red or Powder Blue or even yellow would do me fine.  Actually who am I trying to kid, I'll take it in any colour I can get it!  But I digress . . .

 

Food gifts.  I just adore receiving them and I love putting them together for friends.  I especially love the mix in a jar things, or goodies in a mug, or Mug-ems as they are also called.  We did an activity in RS Society in August and I did a presentation on Gifts in a jar and it was quite popular so today I am going to show you two of my favourite Gift Mixes in a Jar, and in the spirit of giving, I am including my artwork Gift Tags for you to print out and tie on to your own gift jars.  All you need to do is right click and save and then you can print them out 4 or 6 to a page via your own printer.  Merry Christmas!  (And there are two versions, one with American measures and one with British measures.)


 

The first one is the Oatmeal and Raisin Cookie Mix in a Jar, and let me tell you they are fabulous cookies.  Very delicious.  These mixes are so easy to make, and such fun to give and to receive.  I really love decorating the jars up and making them pretty with ribbons and bows, etc.



You can decorate the up with Cute little Christmas Ornaments, or whatever.  Little cloth caps, ribbons . . . let your imagination and creativity carry you away!



And if you aren't into cookie mixes in a jar, you can just make some for yourself.  These cookies are fabulous.  Very, very tasty indeed!



 *Oatmeal and Raisin Cookie Mix In a Jar*
Makes 1 1-litre jar
Printable Recipe

100g of plain flour (1 cup)
1 tsp cinnamon
1/2 tsp ground nutmeg
1 tsp bicarbonate of soda
1/2 tsp salt
150g of soft light brown sugar (3/4 cup)
110g of granulated sugar (1/2 cup)
100g of raisins (3/4 cup)
160g of old fashioned  oats

 

Whisk together the flour, cinnamon, nutmeg, soda and salt.  Layer the ingredients in the jar as follows, tamping each layer down well before adding another layer.  Half the flour mixture.  Half the brown sugar.  The raisins. The white sugar.  The remaining half of the brown sugar and the oats.   You may think it won't all fit, but it will.  Just persevere.  Screw on the lid tightly.  Decorate as you wish and attach a label with the baking directions.



You might think when you look at each recipe . . . all that would never fit in a jar, but don't worry!  It absolutely does!  I use my Pampered Chef tamper tool and it packs everything in very nicely.




These Cranberry White Chocolate and Oat Cookies are my favourites.  Oh my . . . but I could just eat them all up myself.  Quite dangerous to have around once baked.  I bet I ate three right away.  I am such a naughty pup.



I bet even YOU couldn't eat just one though . . . but who's eating??  These are for gifts right?  Yah, of course they are!!  But really . . . I don't think anyone would begrudge you making a jar of the mix, or just baking yourself up a recipe of these for your own family.  In fact, that might just be one way where you could guarantee a sweet surprise for yourself under the tree on Christmas morning!  After all, as they say . . . Charity begins at home! Ho Ho Ho!!



 *Cranberry White Chocolate Cookie Mix In a Jar*
Makes 1 1-litre jar
Printable Recipe

50g of plain flour (1/2 cup  plus 2 TBS allpurpose)
40g old fashioned oats (1/2 cup)
1/2 tsp bicarbonate of soda
1/2 tsp salt
66g soft light brown sugar (1/3 cup)
63g of white sugar (1/3 cup)
75g dried cranberries (1/2 cup)
90g white chocolate chips (1/2 cup)
60g of chopped  pecan nuts (1/2 cup)



Layer the ingredients in a clean canning  jar in the order given, tamping each layer down into place before adding the next one.  (I use my  pampered chef tamper for this, but you could use the end of a rolling pin as well.)  Screw on the lid tightly.  Attach a gift tag with the mixing and baking directions and decorate the jar as desire