One of my favourite things about being a food blogger is occasionally getting to try out new products as they come on the market.  I'm totally okay with that!  The more the merrier.  This week I was sent some lovely fresh Spring Pesto's from the Well Seasoned people.

Food for the here and now, Well Seasoned is a small company that prides Itself on offering delicious fresh and seasonal Pesto's using only the freshest  British ingredients.  They have 8 seasonal varieties each containing  a combination of Kentish Cobnuts, cold pressed extra virgin rapeseed oil, Old Winchester Cheese and other fresh seasonal ingredients.
 











The first tub I tried was the Roasted Spring Onion and Parsley pesto.  Containing 49% roasted spring onions,  flat leaf parsley,  cob and hazelnuts, Old Winchester Cheese, oil, sea salt and cider vinegar it had a lovely smell.  I tasted some on the tip of my finger and it tasted pretty darned good.



I confess I was in the middle of making a potato salad when the box arrived.  I had been planning on making a blue cheese, bacon and spring onion potato salad, but as soon as I saw these pesto's I immediately changed my game plan!   They were so gorgeously coloured and I thought this roasted spring onion one would make a fabulous addition to my salad . . .





I took my original dressing and added a few TBS of the pesto to it, along with some chopped crisply fried bacon and some chopped fresh spring onions and we ended up with a very delicious salad indeed, which went down a real treat with both of us!

It was absolutely delicious!  Of course if you aren't able to get the Roasted Spring Onion and Parsley Pesto you can use another kind, but this roasted spring onion one was fabulous when used this way!

 

*Potato Salad with Roasted Spring Onion & Parsley Pesto*
Serves 4
Printable Recipe

Deliciously different.

1 pound of salad potatoes
1/2 150g pot of Well Seasoned Spring Pesto, roasted spring onion & parsley variety
2 TBS cider vinegar
2 TBS cream
1 tsp sugar
fine sea salt and freshly ground black pepper
2 fresh spring onions, finely sliced
4 rashers of dry cured streaky bacon, cooked and chopped (optional)

Cook your potatoes in a pot of lightly salted water for 10 to 15 minutes until knife tender.  Drain well and return to the pot. Shake over the burner to dry them out.  As soon as you can handle them cut them into quarters into a bowl.  Whisk together the pesto, vinegar, cream, sugar and a bit of seasoning.  Pour this over the potatoes and toss to combine.  Allow to stand for about 15 minutes.   Add the spring onions and bacon, if using.  Taste and adjust seasoning as necessary.  Serve at room temperature.











Next up was the Wild Garlic Basil and Mint.  Wild woodland garlic combined with punchy basil and mint, this had a fabulously brilliant colour.  I can still remember the first time I smelled wild garlic.  We were on holiday down in the South of France and the area that we were in was filled with it.   A walk in the fields was always accompanied with this lovely smell.   Each year I plan on planting my own, but forget.  This year I vow to remember.



I had some leftover puff pastry left from the Bakewell Tart the other day and so I made some lovely little appetizer tarts with some of this fresh pesto.  There is no recipe actually.  I simply cut the pastry into 2 inch squares.  Using a sharp knife I cut a border around the edge of each square about 1/2 inch in and all the way around, cutting down only halfway through the pastry.



I dolloped about 1 tsp of the fresh pesto into the centre of each square and topped it with some chopped seeded fresh tomato.   A small cube of cheddar was popped on top and then I took my finger, dipped it into some more of the pesto and brushed it along each edge, which I then sprinkled with some coarse salt and freshly ground black pepper.



Placed on a parchment lined baking tray and baked for about 15 minutes in a hot (200*C/400*F/ gas 6|) oven, these were fabulous when out of the oven.  They would make a wonderfully quick and tasty appetizer!  Of course you could make larger ones for starters.  They would be brilliant cut into rounds and then placed onto a bed of spring baby salad greens and dressed with a french vinaigrette!!

In any case I have to say I am quite, QUITE hooked on these fresh pestos!  They were delicious and we quite enjoyed.   They are available at a few select locations around the London area as well as via  the post. (I was happy to find that out!)

Many thanks to the Well Seasoned people for sending me these to try.   I am happy to say they have a new fan in me!  All mail orders are shipped on Friday's via first class post in a chilled insulated box.   Mine arrived well chilled and fresh.  They also freeze well.  If you order before 5:30 on a Thursday you are guaranteed to have it by Saturday!   You can't get much better than that!

 

I was recently sent the most delightful book to review.  It appealed to several of my loves . . . Illustration, Travel, History and Cookery.   I think I fell in love with it as soon as it fell through my letter box.  Entitled "Bladkbirds Baked In a Pie, Memories of Rozinante" and written by Eugene Barter and illustrated by Mary Jose.

Eugene Barter was the Senior Secretary of Prime Minister Edward Heath who, at the age of 60, retired to a house in the foothills of the Pyrenees along with her sister and brother-in-law and opened an Auberge, which is a type of restaurant.

This book is a sturdy delightful mix of food for the eyes, the soul and the stomach.   I found the little stories and anecdotes perfectly charming and wonderful to read.  As someone who has always dreamed of doing the same thing . . . I was quite mesmerized by this aspect of the book.

 

The first part of the book is filled with delightful tales of drunken neighbours, burglaries of provincial houses, quirky guests and a life well lived. Sharing with the reader the journey from stranger to accepted French status, Eugene's mesmerizing tale flows through years of encounters and experiences, ranging from  the initial purchase of the house which became her livelihood.   Eugene takes us through the trip of a lifetime and shares with us the lessons which she learnt along the way.  Peppered throughout are these fabulous little pen and ink drawings done by  Mary Jose, who also did the cover art.  All in all I found it to be a fascinating read.

 

The second part of the book is, of course . . . recipes!   In this section you will find tasty selections for everything from Dressings and Sauces to delicious sounding soups, starters, omelettes, pies, fish dishes, salads, game, local dishes, etc.  It is just a beautiful selection.   I was spoilt for choice when it came to choosing a recipe to illustrate to you the quality of recipes you can expect in this book.



I finally settled on the recipe for the Bakewell Tart, for several reasons.   It is a pretty basic recipe and from my experience if you can't get the basic recipes right, there is no hope for you getting the more complicated ones right and let me tell you, this recipe is a winner.  It's very simple, using simple wholesome ingredients . . . but the results are fabulous.  Delicious and anything but simple.  In short, it worked beautifully.

 

Another reason I chose this recipe to showcase the book is that I have never baked a Bakewell Tart for you on here!  I've talked about it a lot . . . and done some really tasty versions of things using the Bakewell Theme . . . ie. steamed puddings, scones, Whoopie Pies, etc.  I thought it was about time I actually showed you a Bakewell Tart!



And I can tell you first hand, it's a fabulous tart.   A real winner.  Just like this delightful book. 

The book also contains cookery conversion tables for pan and dish measurements, oven temperatures and liquid and dry measures, which are very handy to have.

 

*Bakewell Tart*
Makes one 8-inch tart
Printable Recipe

A delicious British traditional tart.  Puff pastry, spread with raspberry jam and topped with an almond frangipane topping.

212g packet of Puff Pastry
2 whole free range eggs
2 free range egg yolks
100g of butter, melted (7 TBS)
100g of caster sugar (8 1/2 TBS)
50g ground almonds (generous half cup)
2 TBS raspberry jam
flaked almonds to decorate
Icing Sugar to dust

Preheat the oven to 200*C/400*F. gas mark 6.  Butter an 8 inch pie tin or flan ring.

Roll out the pastry on a lightly floured surface into a round large enough to line the tin or flan ring.  Beat together the eggs, egg yolks, melted butter, sugar and almonds.  Spread the bottom of the the pastry case with jam.  Pour the almond mixture over top.  Sprinkle some flaked almonds over the surface.

Bake for 30 minutes, or until the filling is firm to the touch.  Allow to cool before cutting into wedges to serve.  Dust with icing sugar before serving. (optional)

  

If you are looking for a cookbook filled with gorgeous food photography, then this is not your book.  There is no food photography included.  If you are looking for a delightful read, quirky illustrations and some really fabulous recipes then this is the book for you.

Many thanks to Sunpenny Publishing for sending me this wonderful book to review.

Blackbirds Baked in a Pie, Memories of Rosinante
by Eugene Barter
Illustrated by Mary Jose
305 pages
ISBN 9781907984167

 

At the weekend I like to cook the Toddster a special breakfast . . . I think that is a custom which goes back to my childhood. During the week, we only ever had cereal for breakfast or toast . . . but at the weekend, my mom always cooked us at least one breakfast of bacon and eggs.  It was  a real treat.   I used to forgo the egg though . . . but always enjoyed the bacon.  Peanut butter toast with bacon on it . . . bliss.



This weekend I decided to make the Toddster a breakfast sarnie.  I had a few bits I wanted to use up and it seemed the perfect excuse to put them together into something tasty.  I love to experiment with textures and flavours . . . combining the unusual into something  which ends up being fabulously delicious. What you see there on that warm crisp biscuit half . . . is Italian Lemon Marmalade . . . very tasty.  I had a dollop left in the bottom of the jar.  It needed using.



I also had a few rashers of dry cured smoked streaky bacon which needed using.   It's that salty sweet combination.  It works very well together . . . so then we had crisp biscuit base, sweet/tart Italian Lemon Marmalade . . . crisp salty bacon . . .



I topped the bacon with a tender moist little omelet composed of one large free range egg, some cream, chopped spring onions and crumbles of blue cheese, which also needed using.    Blue cheese goes very well with fruit . . . Pears and apples go very well . . . why not lemon marmalade???



Why not indeed!!!  This was a beautiful combination . . . enticing to the eye, and pleasing to the palate, stroking all of our taste senses . . . sweet, tart, smokey, buttery, tangy . . . richly moreish . . . crunchy and salty . . . lots of pepper . . .

 

In short . . . it all worked together beautifully and I think I have created a new favourite in this house.   Every mouthful was finger licking good . . . a bit messy to eat perhaps . . . but if you're going to get into a mess whilst eating, this was a truly delicious way to go.



We both really loved this and I think you will too.  I love it when my experiments turn out so fabulously delicious.  Quantities are given for one sarnie . . . you do the maths.  Tis not hard, and more than worth the effort.  If you are not into blue cheese . . . a good cheddar would work as well.   Let your imaginations soar with this one.   Cheddar and strawberry jam would be lovely . . . just lovely.

 

*Bacon & Blue Biscuit Breakfast Sarnie*
Makes 1
Printable Recipe

Oh my . . . I think I have created a deliciously different monster.  To die for.

1 large home baked Buttermilk Biscuit (scone), warmed
(See recipe below)
2 rashers of dry cured smoked streaky bacon, cooked to your preference and kept warm
1 large free range egg
1 tsp double cream
2 spring onions, trimmed and finely chopped (white and light green parts)
1 heaped TBS of crumbled blue cheese
fine sea salt and freshly ground black pepper to taste
1 dessert spoon of Italian Wild Lemon Marmalade (Or your own favourite brand of marmalade)


Bake your biscuits and keep them warm.   Fry your bacon to your preference.  I don't like mine overly crisp but I don't like it too floppy either.  Save your bacon fat.  (In for a penny in for a pound)  Beat the egg together with the cream and spring onions.  Pour this mixture into the hot bacon fat.  Once the edges begin to brown and crisp up, crumble the blue cheese over top and cover.  Leave for about a minute.   Sprinkle with fine sea salt to taste and a good grinding of black pepper.

Split your warm biscuit and lay the halves out onto a plate.  Spoon the Marmalade onto the bottom half.  Top with the rashers of bacon, cut in half.  Fold your little omelet over and place on top of the bacon.  Top with the top half of the biscuit and tuck in.  Delicious!

 

This is the pen-ultimate biscuit you will want to use for your Breakfast Sarnies, or any other type of biscuit sarnie you want to make.   Crisp on the outsides, flaky on the insides and sturdy enough to hold up to holding just about any filling.   They also make a lovely base for fruit shortcakes or creamed savoury toppings such as creamed peas, creamed fish or creamed chicken, or . . . if you are so inclined, sausage gravy.  (Which really isn't a British thing.)

 

*Breakfast Biscuits*
Makes about 12 medium sized, or 9 large
Printable Recipe

These are the perfect breakfast biscuit.  Buttery and with a nice outside crust, but tender and flaky inside. 

1 1/4 cups of buttermilk
298g plain flour (3 cups)
1 TBS caster sugar
2 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp fine sea salt
115g unsalted butter, cold, cut into small bits (1/2 cup)

 

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a large baking sheet with grease proof baking paper.  Set aside.

Whisk the flour, sugar, baking powder, soda and salt together in a large bowl.  Drop in the butter.   Cut the butter into the flour mixture using a pastry blender, or two round bladed knives, until the mixture resembles very coarse meal.  Some bits can be pea sized.   You don't want the butter to be too finely but in.   The larger bits are what help make these so flaky.

Make a well in the middle of the dry/fat mixture.  Add the buttermilk all at once.  Stir together with a fork, just to combine.   Tip out onto a lightly floured board.  Knead a couple of times to help bring the dough together and then lightly pat it out about 1 inch thick.   Using a sharp round cutter, tap out biscuits, making a sharp straight up and down motion.  Do not twist the cutter.   (Twisting results in lopsided biscuits.)   Place the biscuits 2 inches apart on the baking sheet.   For large ones use a 4 inch round cutter, for smaller ones use a 3 inch round cutter.    You can bring any scraps together and re-pat and re-cut, but these biscuits will not be quite as nice looking as the first cutting, so bear this in mind when you cut the first ones out and try to get as many as you can out of the first cutting. 

Bake for 10 to 15 minutes, until well risen with a nicely golden brown crust.   Serve hot with whatever you want to serve them with. (honey, jam, peanut butter, marmalade, etc.)  These are the perfect biscuit to use for breakfast biscuit sandwiches as they are sturdy and will hold up to most fillings.

I am so excited because the early Rhubarb season is well upon us here in the UK.  Not main crop rhubarb, but those deliciously pink and tender juicy stems of early forced rhubarb that begin showing up in the local shops at this time of year.   It's actually in season from late December on . . . but it is only now that I dare to splurge on it, as it's price has come down.

 

This early rhubarb is grown like little jewels under cover ,in long black sheds in an area in Yorkshire which is lovingly known as the infamous Rhubarb Triangle!  Kept from light, these delicately precious little shoots have been grown in  and around the Wakefield area in much the same manner since the 1880's.  This is a method that the keen gardener can also reproduce on their own in the home garden and potting sheds . . . but I am a lazy gardener I'm afraid and I pick mine up at the shops.

 

We have a rather large rhubarb patch in our own back garden . . . and it varies in productivity from year to year.   Last year was not a great year, but already now this year those dark red stemmed and greenly crinkly leafed shoots are poking their heads up and I am hoping this year we have a much better harvest.  We do love it so . . .



I was able to procure a bundle of those early tender pink shoots at the shops this week, and for only £2.  I decided it was worth a little splurge to make us one of our favourite desserts . . . rhubarb crunch.  It's similar to Rhubarb Crumble . . . cept I think it's much, much tastier.



I love this dessert, which is so very easy to make.  You simply make a crumb mixture, which is used as both a base and a topping.  You cover the base with chopped crisp tender pink jewels . . . and then you cover those little pink delights with a simple thick sugar sauce and finish it off with a final layer of the crumbs.

 

Popped into a moderate oven for about three quarters of an hour and you are rewarded with this taste tempting treasure . . .crisply bottomed,  with a wonderful sweet/tart filling . . . and a crumbly buttery topping that goes down a real treat at this time of year.

 


A little bit of  spring and summer's bounty, enjoyed early in the year . . . a tempting teaser of what's to come.  Every year I say I am going to use it in something savoury, but . . . every year my sweet tooth gets the best of me and I give in to . . . this.

 

The Toddster always enjoys his with lashings of warm custard, but me . . . I prefer my custard in the frozen shape of Vanilla bean ice cream.    You can't argue with that.  Everybody's happy.  What more could you possibly ask for??

 

*Rhubarb Crunch*
Serves 8
Printable Recipe

An oldie but a goodie.   I don't know anyone who doesn't love this!

100g of plain flour (1 cup)
60g old fashioned oats (3/4 cup)
200g soft light brown sugar (1 cup, packed)
1 tsp ground cinnamon
115g of butter, melted (1/2 cup)
450g of diced fresh rhubarb (about 4 cups)

For the sauce:
190g granulated sugar (1 cup)
2 TBS corn flour (corn starch)
250ml of water (1 cup)
1 tsp vanilla extract



Preheat the oven to 180*C/350*F/ gas mark 4.   Butter a 9 inch square baking dish.  Set aside.

Stir the flour, oats, brown sugar and cinnamon together.  Stir in the melted butter until combined completely with no dry pockets.  Press half of the crumbs into the prepared baking dish.  Scatter the chopped rhubarb over top.

Combine the sugar, corn flour, water and vanilla for the sauce.   Bring to the boil and cook until thick and clear.  Pour this mixture evenly over top of the rhubarb.  Top with the remainder of the crumb mixture, pressing it down gently.

Bake for 35 to 40 minutes until golden brown and bubbling at the edges.

 

Allow to stand for about 15 minutes, then cut into squares to serve.  Serve warm with vanilla bean ice cream or custard, or plain pouring cream.