I can still remember the first time I tasted Korean food.  It was in the late 1980's and at a restaurant very near to where my ex Sister in Law had her office.  

My husband is a really simple man with very simple tastes.  If meat and potatoes are on the menu, he is one very happy camper indeed!  He's been working really hard getting our garden Spring ready these past few days so I thought I would treat him today to a simple stew . . . which is one of his favourite meals of all.

 

I had some cubed leg of lamb that I had picked up at the butchers . . . perfect for a simple lamb stew.   It seems kind of silly presenting this as a recipe as it's something which I just kind of throw together . . .



There might be a few of you though that would appreciate some simple instructions as to how to go about it.   I can do it with my eyes closed, but that is because it is something which I have been throwing together for many, many years . . .

 

Stews are simple creatures . . . a bit of browned meat, some herbs, stock, a few vegetables . . . and you have something which is quite delicious and family pleasing.  Today I had some Chantenay Carrots that I had picked up the other day for 50 pence.  They were a bit larger than they normally are . . . each being about 4 inches in length. I thought it would be fun to simply peel them and then cut them in half before adding them to the stew.



I thought it gave a nice  look to the finished dish . . . unusual . . . and in that same vein of thought, I added peeled whole new potatoes, which held their shape nicely and were not overly large.  Altogether it gave a very rustic look to the finished dish, which I garnished simply with some chopped parsley and a few fresh thyme leaves . . . a bit of coarse salt and black pepper.   It went down a real treat and we are both looking forward to the leftovers tomorrow . . . because as anyone knows, any stew tastes twice as good for having ripened overnight in the refrigerator.




*A Simple Stew of Lamb*
Serves 4
Printable Recipe
I love the simple things in life.  They always please, no matter what.


1 TBS olive oil
1 pound leg of lamb cut into bite sized chunks
1 large onion, peeled and chopped
1 leek, washed, trimmed and cut into rounds
2 stalks celery, trimmed and chopped
2 TBS flour
1 tsp dried thyme
1/2 tsp dried rosemary
1 TBS dried parsley
fine sea salt and freshly ground black pepper
hot chicken stock (about 1 litre)
4 carrots, peeled and cut into batons
(Today I used half a bag of overgrown Chantenay Carrots, peeled and halved lengthwise)
12 medium new potatoes, peeled
1 large parsnip, peeled and cut into chunks
a handful of cubed Swede (Rutabaga)

 

Heat the oil in a medium sized heavy dutch oven over medium high heat.  Add the lamb cubes, celery, onion and leek.  Cook, stirring occasionally, until the vegetables begin to soften and the meat to brown.  Once the meat has browned all over, sprinkle it with the flour, rosemary, thyme, parsley and some salt and pepper.  Cook and stir to coat meat.   Pour over hot chicken stock to cover, giving it all a good stir. Cover tightly and simmer for about an hour.  Add the carrots, parsnip, swede and potatoes, adding more stock as necessary and leaving the potatoes whole.   Bring to the boil, then reduce the heat to a slow simmer.  Cover tightly and cook until the vegetables and meat are very tender.   Taste and adjust seasoning as necessary.  Spoon out into heated bowls to serve.

I remember my first brush with Chicken Cacciatore.  I was a 21 year old new bride, living in our first apartment, in Calgary, Alberta.  We had a very limited income in those days (nothing's changed since then, lol) and I was always on the lookout for a great bargain at the shops.



I loved to cook and as inexperienced as I was, I was always wanting to add some adventure into our meals.  One day, the local Safeway shop was offering a reduced rate on chickens.  I bought up several of them and hurried home, my head filled with great ideas of what I was going to do with them.  They were labeled stewing hens.



I was so ignorant and inexperienced,  that I had no idea that stewing hens were old chickens that had spent most of their lives laying eggs, and were fit only to be slowly simmered for long periods of time and made into soups and stews.  They can be quite delicious when cooked properly . . . think Chicken Fricasee, or Brunswick Stew.



I wanted to make Chicken Cacciatore.  I had what I thought was the perfect recipe, taken from the Chicken volume of my Better Homes and Garden's Cookbook Library.  (A library I had carefully saved for and collected over a long period of time.) Oh how sophisticated I thought I was being!  I carefully cut them up and followed the directions in my recipe to the "t."  Unfortunately, we ended up with something that was rather horrible . . . impossible to cut, or chew, or anything else . . . I suppose if I had simmered it overnight, it would have ended up being quite edible . . . but I didn't know that then.

I only knew I had created extreme "rubber" chicken.



That was a long time ago now, some 30 odd years, and I am quite happy to say that years of experience have taught me what to do with a stewing hen now.  I have also quite happily learned how to make a really delicious Chicken Cacciatore.



This is Italian Comfort food, cooked in my English Kitchen.  I'm quite sure a real Italian would point out all my failings in the recipe, but no matter, it's tasty nonetheless, authentic or not . . .

My husband says he doesn't like Italian food . . . hah!!  He always gobbles this up and asks for seconds.



*Chicken Cacciatore*
Serves 4 to 6
Printable Recipe

A delicious chicken dish with a rich tomato sauce.  I like to use chicken thighs as they have enough flavour to stand up to the robust flavours of the sauce.  Serve this with rice or spaghetti for a tasty wintertime supper.  Crusty bread is also a great  "go-with" for sopping up any juices!

8 ounces cremini mushrooms, wiped clean and halved
5 TBS olive oil
2 TBS sherry vinegar
sea salt and freshly ground black pepper
8 chicken thighs (Bone in with skin on)
2 TBS chopped fresh Marjoram leaves
1 small onion, peeled and chopped
2 fat garlic cloves, peeled and minced
4 ounces dry white wine (1/2 cup)
2 (400g) tins of chopped plum tomatoes in juice (about 4 cups)
250ml of chicken broth (1 cup)
2 TBS chopped fresh flat leaf parsley
to garnish:
chopped fresh flat leaf parsley
freshly grated Parmesan Cheese

Preheat the oven to 200*C/400*F.  Place the mushrooms, caps down, into a small baking dish, in a single layer.  Drizzle with 2 TBS of the olive oil and the vinegar.  Season to taste with salt and pepper and toss to coat.  Roast until golden brown, about 20 minutes, giving them a stir once or twice during the roasting process so that they cook evenly.  Remove from the oven and set aside.

Season the chicken pieces with salt, pepper and 1 TBS of the Marjoram leaves.  Heat the remaining olive oil in a large skillet over medium high heat.  Lay the chicken thighs in the hot oil, and reduce the heat to medium.  Cook for 4 to 5 minutes per side, until lightly browned all over.  Transfer to a platter and keep warm, loosely covered with foil.

Add the onion to the pan drippings and cook over medium high heat until soft and translucent, stirring often.  Add the garlic and cook, stirring constantly, until fragrant.  Add the wine and bring to the boil, scraping up any brown bits from the bottom of the pan.  Reduce to half the amount by boiling for 20 to 3 minutes.  Add the tomatoes and chicken broth.  Cook and simmer for 10 to 12 minutes until the sauce thickens and reduces somewhat.

Return the chicken pieces to the pan and simmer for an additional 15 minutes or so, until the chicken is cooked through.  Stir in the mushrooms, parsley and remaining marjoram.  Cook for several minutes longer.  Place the chicken thighs on heated plates and spoon the sauce over top.  Garnish with the grated cheese and a sprinkling of chopped parsley.

 

I do confess I have been a very poor blogger of late . . . not to be-labor a point, but . . . I've been very poorly, going on for six days now and in all honesty the only cooking going on in my kitchen has come from tinned soups or beans, baked potatoes and the like.   Sad . . . but true.  I just have not had the energy or appetite to do much else.



Feeling today as I have done for the past week just about I despaired of ever being able to show you something delicious and new again . . . and then I remembered this lovely steak dish which I had thrown together a couple of weeks ago and hadn't shared with you yet.

 

A recipe in which I put together some of my favourite ingredients . . . lean, thin cut beef steak, chopped tomatoes, barbeque sauce . . . streaky bacon . . . and a few other bits and bobs . . . and came up with a comforting dish that made my meat and potatoes loving husband grin from one meat and potato loving ear to the other.



I combined my two loves . . . German Rouladen and Swiss Steak into deliciously tender beef rolls that melted in the mouth . . .



With a rich thick and well flavoured gravy that went so well with the meat and mounds of fluffy fresh mashed potatoes . . . 



They weren't that hard to do, and after the initial browning on top of the stove.   I just stirred together the sauce ingredients and poured them over top . . . and then let my oven do the rest.

 

The end result was something which was quite . . . quite . . . quite delicious and different too.   A whole new favourite.  I wish I had some now . . . but alas we scarfed the whole lot down.

Hoping tomorrow I can jump back into the cooking saddle again.   I have my fingers crossed.




*Swiss Steak Rolls*
Serves 4
Printable Recipe

I have been making Swiss steak for years.  It's a real family favourite.  I purchased some really thinly sliced beef steak the other day thinking I would make steak sandwiches, but instead decided to combine my Swiss steak recipe and the idea of German Rouladen for a whole new concept on homey deliciousness!

8 thin slices of beef steak, each about 8 inches long and 3 inches wide, and being about 1/4 inch thick
(Alternately you can pound pieces of steak to suit)
8 rashers of streaky bacon
8 TBS crispy salad onions (like Durkees fried onions)
8 tsp prepared horseradish sauce
2 tsp dried marjoram
salt and pepper to taste
Non stick cooking spray

For the Sauce:
1 tin of (400g) chopped tomatoes with garlic and onion (2 cups)
60 ml of barbeque sauce (1/4 cup)
1/2 tsp Worcestershire sauce
1 TBS Balsamic vinegar
1/4 cup of water
salt and pepper to taste

 

Preheat your oven to 165*C/325*F/ gas mark 3.   Have ready a deep casserole with a lid, large enough to hold all the rolls in a single layer.

Take your beef steak and lay it out on the counter top.   Spread each steak with 1 tsp of the horseradish sauce.  Sprinkle with a bit of marjoram and 1 TBS of the crispy onion bits.  Roll up tightly from the short side.   Take a slice of bacon and tightly wrap around one of the rolls.  Secure the ends with a toothpick on the underside.   Repeat until all of the slices of steak have been spread, rolled and wrapped.  Season lightly with pepper and salt if desired.

Heat a large skillet over medium heat.  Spray with a bit of nonstick cooking spray.    Add the meat rolls and brown them on all sides.  (I did this to get rid of some of the excess fat from the bacon and give the meat a nice colour.)   Once they are browned place them into the casserole.  Stir together the chopped tomatoes, barbeque sauce, Worcestershire Sauce, vinegar and water.  Season to taste as desired.  Pour this over the meat rolls in the dish.  Cover tightly and place in the oven.

Roast for 45 to 60 minutes until the rolls are fork tender and the sauce is deliciously thick and scrummy.  This goes very well with mashed potatoes and peas.   My meat and potatoes loving husband was well pleased with this.

I think if you ask most women you will find that the one thing that is very dear to their heart is chocolate.  Oh, I know there are some exceptions to the rule, but in this house, for this woman . . . chocolate anything plucks the strings of my chocolate loving heart.

Here, today . . . for Mother's Day are some of my all time favourite Chocolate Desserts.  From the simple to the sublime . . .   Happy Mother's Day to all my UK Friends!

  

*Millionaires' Shortbread*
Makes 24 squares
Printable Recipe

These are fabulous. The three textures . . . crisp shortbread base, gooey caramel centre and the crisp chocolate shell on top make for a decadently moreish bar. Bet you can't eat just one!!

For the Shortbread Base:
9 ounces flour
3 ounces caster sugar
6 ounces butter, cut into bits
For the Caramel:
4 ounces butter
4 ounces soft light brown sugar
2 - 397g tins of sweetened condensed milk
For the chocolate topping:
7 ounces good quality plain chocolate




Pre-heat the oven to 180*C/375*F. Butter a 13 by 9 inch swiss roll tin. Set aside.

Weigh the flour, sugar and butter into a bowl. Rub the butter into the flour and sugar with your fingertips until the mixture resembles fine breadcrumbs. Knead the mixture until it forms a dough. Press this into the base of the prepared tin, smoothing out evenly. Prick all over with a fork. Bake for 20 minutes, until firm to the touch and very lightly browned. Remove from the oven and cool.

To make the caramel, place all the caramel ingredients into a saucepan. Heat gently until the sugar has dissolved, stirring constantly. Bring to the boil, still stirring, then reduce the heat to low and cook very gently for about 5 minutes or so until the mixture has thickened slightly. Do not stop stirring as the mixture will catch and burn if you don't keep it moving. Remove from the heat and pour over the cooled shortbread base. Allow to cool completely.

To make the chocolate topping, break the chocolate into pieces and place into a bowl that you have set over simmering water. (Don't allow the bowl to touch the water) Melt completely, stirring occasionally. Pour over the cold caramel and leave to set. Cut into squares or bars to serve.

Note - you can vary the chocolate topping by melting about 3 ounces of each, dark, milk and white chocolate separately. Drop by dollops onto the top of the caramel and lightly swirl together to cover. Leave to set before cutting.



*Chocolate Cola Cake*
serves 8
Printable Recipe

A deliciously moist chocolate cake with a chocolate cola buttercream icing. Serve with a tasty chocolate sauce and some mini marshmallows for an extra special treat.

For the cake:
250g butter (1 cup plus 2 TBS)
250g self raising flour (1 3/4 cup)
300g golden caster sugar (11/2 cup)
3 heaped TBS cocoa powder, sifted
generous pinch of baking soda
200ml of cola drink (slightly more than 3/4 cup)
75ml milk (1/4 cup)
2 large eggs, beaten
1 tsp vanilla extract

For the buttercream icing:
60g butter, softened (4 1/2 TBS)
200g icing sugar, sifted (1 1/2 cups approx.)
2 to 3 TBS cocoa powder, sifted
2 TBS cola drink

For the sauce:
4 ounces heavy cream (1/2 cup)
3 Tbsp butter, cut into small pieces
70g caster sugar (1/3 cup)
60g dark brown sugar, firmly packed (1/3 cup)
pinch salt
60g sifted cocoa powder (1/2 cup)

To serve: Mini marshmallows

Pre-heat the oven to 180*C/350*F. Butter a 9 inch loose bottomed round cake pan. Set aside.

Whisk the flour, sugar, cocoa powder and baking soda together in a large bowl. Melt the butter and cola together. Add to the dry ingredients along with the milk, eggs and vanilla. Mix gently bur thoroughly. Pour into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Remove to a wire rack to cool.

Beat together all the ingredients together for the icing until smooth and fluffy. Spread over cooled cake.

To make the sauce, melt the butter and sugars together until they no longer feel grainy. Whisk in the cream and heat through. Whisk in the cocoa powder until smooth.

Cut the cake into slices to serve. Sprinkle with some marshmallows and spoon some of the chocolate sauce over top.



*Chocolate Chunk Muffins*
Makes 8 muffins
Printable Recipe

Lovely big and moist muffins, chock full of delicious chunks of chocolate. Mmm . . . mmm . . . good!

180g of plain flour (1 1/2 cups)
150g of caster sugar (3/4 cup)
1/2 tsp salt
2 tsp baking powder
80ml of vegetable oil (1/3 cup)
1 large free range egg
80ml of milk (1/3 cup)
1 tsp vanilla extract
9 ounces of good quality chocolate cut into chunks (1 1/2 cup)
(I favour Green and Black's Organic Dark  Milk chocolate myself)



Preheat oven to 180*C/350*F/ gas mark 4. Line 8 muffin cups with paper liners. (Fill the remaining cups 1/4 with water to help prevent the pan from scorching). Set aside.

Whisk the flour, sugar, salt, and baking powder together. Whisk together the oil, egg, milk and vanilla. Add all at once to the flour mixture. Mix only until the dry ingredients are moistened, without overmixing. Fold in the chocolate chips.

Using an ice cream scoop, place one scoop into each lined cup. Bake for 20 to 25 minutes, or until well risen and a toothpick inserted in the centre comes out clean. Delicious warm or cold!

 

*Sea Salt Chocolate Snaps*
Makes 8 to 10 snaps
Printable Recipe

Sweet, rich, salty, crunchy . . . there isn't a sense these don't tingle!

100g (3 1/2 ounces) dark chocolate (You want a good quality one
with at least 70% cocoa solids. I used Lindt)
a good handful of shelled pistachio nuts, roughly chopped
a handful of raw macadamia nuts, roughly chopped
7 or 8 cubes of candied ginger, roughly chopped
a handful of dried cranberries, roughly chopped
flakes of sea salt

 

Break the chocolate up and place it into a bowl. Place the bowl over simmering water, without allowing the bottom of the bowl to touch the water. Leave alone without stirring for about 8 minutes. Halfway through the melting time, push the unmelted chocolate down into the melted parts. Turn out the heat and just let sit until it is all melted.

Line a large baking sheet with some non stick baking paper. Spoon out little disc shapes of the melted chocolate onto the paper, spreading it out thinly with the bottom of the spoon. While the chocolate is still warm, scatter the chopped nuts and fruits in combination over the chocolate. (Pistachio and cranberries are nice. Macadamia and cranberries are also nice. Macadamia and ginger is lovely as well.) Sprinkle a little sea salt over each.

Place the tray in the refrigerator to chill for 15 to 20 minutes. Carefully lift from the paper and serve.

 

*Flourless Chocolate Cake*
Makes one 9 inch cake
Printable Recipe
There are a lot of versions of this floating around. This is the one I use. When I cheffed at the Manor, this was the one my boss always requested.

8 ounces semi sweet chocolate, chopped into bits
4 ounces of dark chocolate, chopped into bits (you want one that is at least 60% cocoa solids.)
8 ounces butter (1 cup)
9 ounces of caster sugar (about 1 1/4 cups)
6 large free range eggs, separated
Sifted icing sugar to serve




Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.

Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.

Beat the egg whites until stiff using clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.

Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.

Dust with icing sugar and cut into wedges to serve.





*Chocolate Chip Cookie Cups*
Makes about 24 huge cookies
Printable Recipe

Double the pleasure. Double chocolate chip cookies, filled with a milk chocolate centre. Decadently scrummilicious!

220g of butter, at room temperature
201g of soft light brown sugar (1 cup packed)
191g of granulated sugar (1 cup)
2 large free range eggs
1 TBS pure vanilla
500g of plain flour (3 1/2 cups)
1 tsp fine seasalt
1 tsp bicarbonate of soda
10 ounces of pure chocolate chips, semi sweet (1 1/2 cups)
To fill:
4 ounces milk chocolate chips (1/2 cup), melted

 

Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease two medium size nonstick muffin tins with nonstick cooking spray. Set aside.

Cream together the butter and both sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla, salt and soda. Stir in the flour until well mixed. Stir in the semi sweet chocolate chips.

Using about 1 dessertspoon measure for each roll the dough into balls. Flatten half of them and place into the prepared muffin tins. Top each with about 1 tsp of the melted milk chocolate chips, taking care to keep it in the middle. Take another ball of dough, flatten it and place it over the melted chocolate and press around the edges lightly to seal the chocolate in. Repeat until all the dough has been used.

Bake in the preheated oven for 15 to 20 minutes, rotating the muffin tins halfway through the baking time. They should be lightly browned on the edges and set. Immediately upon removal from the oven run a sharp knife around the edges to loosen. Allow to cool completely in the muffin tins before popping out. Store in an airtight container.

Note: To serve as a dessert cup, lightly reheat the number of cookies you want in the microwave for a few seconds. Place each on a plate. Top with a scoop of vanilla bean ice cream and drizzle with some chocolate syrup. If you have homemade so much the better!!

I have a fantastic chocolate sauce recipe here. It's the best!

 

*Chocolate Chip Cookie Dough Bread Pudding*
Serves 12 (I have successfully cut this down to a third of a recipe)
Printable Recipe

Three little words . . . deliciously decadently MOREISH! May I add Nom Nom!!

For the Bread:
1 (1 pound) loaf of brioche or French bread cut into 3/4 inch cubes
(About 7 cups, or 455g)
1/4 cup of unsalted butter, melted (57g)

For the Custard:
3 large free range eggs
3 cups of half and half (675ml of a mixture of half cream and half milk)
1/2 cup of granulated sugar (95g)
1/2 cup soft light brown sugar, packed (100g)
1/8 tsp salt
2 tsp vanilla extract

For the Cookie Dough:
1/4 cup unsalted butter, at room temperature (57g)
1/4 cup granulated sugar (48g)
1/2 cup soft light brown sugar, packed (100g)
1 TBS half and half or cream
1 tsp vanilla extract
1 cup all purpose flour (99g)
1/4 tsp salt
3/4 cup mini chocolate chips (180g, I used Green & Blacks milk chocolate, chopped)




Pre-heat your oven to 200*C./400*F/ gas mark 6. Toss the bread cubes with the melted butter and spread them out onto a couple of large rimmed baking sheets. Bake in the preheated oven for 8 to 10 minutes until golden. Remove from the oven and reduce the oven temperature to 180*C/350*F/ gas mark 4.

Place the bread cubes into a 13 by 9 inch baking pan. Whisk together all of the custard ingredients. Pour this over the bread. Let stand for 30 minutes, giving it a turn every so often so that the bread absorbs the custard evenly.

Cream together the butter and sugars for the cookie dough until light and fluffy. Beat in the vanilla and cream. Mix in the flour and salt until incorporated. The dough should come together in large clumps. Stir in the chocolate chips.

Crumble half of the cookie dough over the bread in the dish and gently fold together until the dough is covered with custard and evenly distributed. Crumble the remaining dough over top.

Bake the pudding for 1 hour, or until the top is puffed and golden brown and a silver knife inserted near the centre comes out clean. Remove from the oven and allow to cool for 10 to 15 minutes before serving.

Adapted from the Cookie Dough Lover's Cookbook by Lindsay Landis



*Fudge Walnut Brownies*
Makes 24
Printable Recipe

I wish I had a pound for every time I have made brownies in my life and for every new brownie recipe I have tried! I’d be a rich woman! This is my old standard that I return to every time. Moist and delicious with full on chocolate flavour, these are everything a good brownie should be! You can leave the nuts out if you wish, or you can add chocolate chips instead. They then become double chocolate fudge brownies!

8 ounces (1 cup) butter
140g (1 cup) plain flour
4 ounces good quality bitter chocolate
4 large free range eggs
400g (2 cups) sugar
1 TBS vanilla essence (YES 1TBS)
Pinch salt
60g (1/2 cup) cup walnut halves, broken into pieces




Pre-heat the oven to 180*C/350*F. Grease and flour the bottom of an 8 inch square glass baking dish. Tap out any extra flour.

Melt the butter along with the chocolate over low heat in a large pot. Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!

Pour batter evenly into the prepared pan and bake until a toothpick inserted in the centre comes out a little wet if you want fudgy brownies. Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones. Let cool a bit before cutting into squares.

 

*Peanut Butter Cookie Dough Brownie Torte*
Serves 8
Printable Recipe

Peanut Butter and Chocolate are a marriage made in heaven. This is a tasty, moist brownie pie, just stogged full of peanut butter cookie dough. Oh so scrummy. Top with a scoop of vanilla ice cream to serve if you dare!

For the Brownie part:
3 ounces continental style dark chocolate (at least 70%cocoa solids)
3 ounces butter (1/4 cup plus 2 TBS)
2 large free range eggs
1 TBS vanilla
1/4 tsp salt
12 ounces of sugar (1 1/3 cup approx.)
6.5 ounces plain flour (1 1/4 cups)

For the Peanut Butter Cookie Dough part:
8 ounces creamy peanut butter (1 cup)
2 ounces caster sugar (1/4 cup)
2.5 ounces soft light brown sugar (1/4 cup)
4 TBS butter, melted
2 TBS plain flour
1 tsp vanilla
1 large free range egg, beaten

Vanilla Bean Ice cream to serve (optional)




Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch round baking tin and line with parchment paper. Butter the parchment paper. Set aside.

Make the brownie batter. Melt the chocolate and butter together in a saucepan, stirring until smooth and amalgamated. Stir in the sugar, vanilla and salt. Beat in the eggs, one at a time. Fold in the flour. Set aside.

Cream together the peanut butter and sugars for the cookie dough part. Stir in the beaten egg, butter and vanilla. Stir in the flour.

Drop the peanut butter batter into the prepared pan in mounds spaced somewhat apart. Drop the brownie batter in between the peanut butter mounds. Drag a knife through to swirl the batters together somewhat and then smooth the top over.

Bake for 45 to 50 minutes until completely set and shiny on top. Allow to cool completely before slicing into wedges to serve. A scoop of vanilla ice cream goes very well!

I am still feeling really, really blah . . . I have no appetite and no energy.   I sure hope that I start feeling better soon.  This is no fun . . . 

 

I apologize for my absence yesterday.  I've come down with a severe case of the flu.  I spent all day Thursday and Friday in bed with no energy for anything, especially not cooking or eating which is so not like me.  Tomorrow is Mother's Day here in the UK, and I just couldn't let it pass without presenting to you what I think would be the most fabulous breakfast ideas for Mothers day ever!(You are taking mom out for supper, right???  You better be!  Every mum deserves a lovely meal out for Mother's day.  Dinner always tastes better when someone else cooks it!!!)

I wasn't really ever a breakfast in bed kind of mother, although to be sure I've had to choke down lots of burnt toast and lumpy oats in my lifetime, sitting up in bed.   A labor of love always tastes wonderful don't you think?  I thought so!

Personally I am rather fond of a big breakfast . . . with grilled tomatoes, mushrooms, chips and beans . . . a few bits of bacon, a nice chunk of Cumberland Sausage . . . and the best scrambled eggs ever!   It's not something which I indulge in very frequently . . . and it's not something you want to eat in bed . . . not really . . .



 *Cheese and Chive Scrambled Eggs*
Serves 6
Printable Recipe

Fresh chives and a good strong cheddar together with perfectly scrambled eggs, create a hearty breakfast dish just packed with flavour.

12 large free range eggs
2 ounces whole milk
2 ounces cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp hot pepper sauce
2 TBS butter
4 TBS finely chopped fresh chives
4 ounces of a good farmhouse strong cheddar cheese, grated
(I use Davidstow)

 Whisk the eggs, milk, cream salt, black pepper and hot pepper sauce together in a large bowl. Heat the 2 TBS of butter in a large nonstick skillet over medium heat. Once the butter begins to foam add the eggs. Allow to sit for several minutes, without stirring, so that the eggs can begin to set on the bottom. Begin to draw a wooden spatula or spoon across the bottom of the skillet to form large curds. Cook, continuing to fold the eggs with the spoon slowly, working from the outside edges into the middle until the eggs are thickened but still moist. Do not stir constantly or you will end up with small curds, you want thick moist ribbons. Remove from the heat to a warm platter. Sprinkle the hot eggs with cheese and the chives. Serve hot with warm toast, if desired.  (Any other breakfast ingredients are optional!)

Of course you may be a person that is not fond of an eggy breakfast, in which case this fabulous Cinnamon Roll Breakfast Cake might be just the ticket!  Perfect served warm from the oven along with a nice hot cup of whatever strikes your fancy!



 *Cinnamon Roll Breakfast Cake*
serves 6 to 8
Printable Recipe

Golden brown and scrummy with lots of cinnamon flavour, a brown sugar topping and a vanilla glaze!  Best served warm.

200g of plain flour ( a generous 2 cups)
1/2 tsp salt
2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 TBS sugar
110g of white vegetable shortening, cut into bits (1/2 cup)
156ml of buttermilk (2/3 cup)
4 ounces butter, softened (1/2 cup)
50g of soft light brown sugar (1/4 cup, packed)
50g of white sugar  (1/4 cup)
1 tsp ground cinnamon

For the vanilla glaze:
130g of icing sugar, sifted (1 cup)
4 TBS heavy cream
1 tsp vanilla



Preheat the oven to 200*C/400*F/ gas mark 6.  Melt half of the butter in the bottom of a pie dish.  Stir in the brown sugar to combine.  Spread all over the bottom.  Set aside.

Sift the flour, baking powder, salt and soda into a bowl.  Cut in the shortening with a pastry blender, until the mixture resembles coarse meal.  Stir in the sugar.  Add the buttermilk all at once and stir with a fork, just until the dough comes together.  Tip onto a lightly floured surface and knead a few times.  Pat out into a 12 by 6 inch rectangle.  Spread with the remainder of the softened butter.  Mix the white sugar and cinnamon together.  Sprinkle this evenly over top.  Roll up tightly from the long side.  Cut into 8 slices with a sharp knife.  Place them, cut side down into the prepared pie dish.

Bake for  15 to 20 minutes, until golden brown and the brown sugar butter mixture on the bottom is bubbling up.  Remove from the oven and tip immediately onto a serving plate. 

Whisk together all the ingredients for the glaze until smooth.  Drizzle  half of this over top of the whole cake, reserving the rest for serving.  Serve warm, cut into wedges with the remainder of the glaze spooned over top.

Or maybe a muffin would be more your cup of tea?  These blueberry and almond muffins are a real favorite around here.

 

*Warm Blueberry and Almond Muffins*
Makes 12 medium muffins
Printable Recipe

Quick and easy to prepare for a weekend breakfast or brunch.  Especially lovely served warm with a hot drink, or cold orange juice.

200g of plain flour (a generous 2 cups)
1 1/2 tsp baking powder
1 tsp ground mixed spice (see recipe to make your own
in my right hand side bar)
50g ground almonds (generous 1/2 cup)
175g of sugar (1 scant cup)
1 medium free range eggs
300ml of buttermilk (1 1/4 cup)
50g of butter, melted (3 1/2 TBS)
250g of fresh blueberries (about 2 cups)
15g of chopped almonds to top (2 TBS)

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a 12 cup medium muffin pan with paper liners.  Set aside.

Sift the flour, baking powder and mixed spice into a large bowl.  Whisk in the ground almonds and sugar.  Beat together the egg, buttermilk and melted butter in another bowl.  Stir this into the dry ingredients, mixing only to combine.  Fold in the blueberries.

Spoon the batter into the prepared muffin cups, dividing it evenly amongst them.  They should be roughly 2/3 full.  Sprinkle some of the chopped almonds on top of each.

I am also a real fan of donuts, and even more so when they are baked and not so fattening as the fried ones.  These White Chocolate Drizzled Gingerbread Baked Donuts are some of my favourites.   I do so love gingerbread don't you?  Gingerbread anything makes me very happy.

 

*White Chocolate Drizzled Gingerbread Baked Donuts*
Makes 24
Printable Recipe


Festively perfect for a holiday brunch.  Nicely spiced, with a sweet white chocolate drizzle and sprinkled with bits of candied ginger.  Soooo good!!

1 1/2 cups plain flour (150g)
1/4 cup packed soft light brown sugar (50g)
1/2 tsp baking powder
1/2 tsp baking soda
1 TBS unsweetened Cocoa powder
3/4 tsp cinnamon
3/4 tsp ground ginger
1/2 cup shortening (110g)
1/2 cup  mild molasses (125ml)
1 large free range egg
1/2 cup hot water (125ml)

1 bag of white chocolate chips, melted
several chunks of candied ginger, chopped

Preheat the oven to 160*C/325*F/ gas mark 3.  Lightly spray several large baked donut tins with cooking spray.  You will need to use them more than once.  I have two tins which hold six each, which I use twice, allowing them to cool down in between baking.

Whisk together the flour,  baking powder, soda, cocoa powder, cinnamon and ginger.  Set aside.    Beat the sugar and shortening together until light and fluffy.  Beat in the egg.  Stir together the hot water and molasses and add to the creamed mixture alternately with the dry ingredients, beginning and ending with dry.  Spoon the batter into donut hole,filling them about 1/2 of the way up.  Bake for 12 to 15 minutes until well risen and the tops spring back when lightly touched.  Let cool in the pan for a few minutes before turning out carefully.  Repeat as needed until all the batter is used, wiping the pans clean and re-spraying in between bakings.

Once they are all baked, melt your chocolate chips, according to your package directions.   Drizzle the melted chocolate over top of the donuts and sprinkle with chopped ginger before it sets.  Allow to set completely before serving.  Store any leftovers in a tightly covered container.

Bake for 18 to 20 minutes, until well risen and golden brown.  Remove from the oven and turn out onto a wire rack to cook for several minutes before serving.  Serve warm.

These Cinnamon Roll Pancakes with their Cream Cheese Drizzle Syrup are also real favourites of mine.  I love, LOVE cinnamon anything, and I don't think I am alone in that do you??? 

  

 *Cinnamon Roll Pancakes*
Serves 4
Printable Recipe

Not as hard as one might think.  Definitely scrummilicious!  We won't think about the calories.  A once in a blue moon treat for sure.

For the filling:
4 TBS unsalted butter, melted
6 TBS soft light brown sugar, packed
2 tsp ground cinnamon

For the pancakes:
100g plain flour (1 cup)
2 tsp baking powder
pinch salt
250ml of whole milk (1 cup)
1 large free range egg, beaten
1 TBS sunflower oil

For the Glaze/syrup:
1 250g package of cream cheese, softened (8 ounce pack)
250ml of maple syrup, warmed (1 cup)


 First make the filling.  Whisk all of the ingredients together until smooth.  Place them into a plastic squeeze bottle if you have one.  If not, then you will need a heavy duty plastic food bag, small.  Put it into that and squish it down into one corner.  Cut a tiny piece off the tip.  Set aside.

Whisk together the flour, baking powder and salt for the pancakes.  Beat together the milk, egg and oil.  Add to the dry ingredients and whisk together until smooth.  Set aside for about 5 minutes.

To make the glaze/syrup, whisk the cream cheese and maple syrup together until smooth.  Set aside and keep warm.

Spray a nonstick frying pan with cooking spray and heat.  Pour in one eighth of the pancake batter.  (I use a measuring beaker for this.  It helps to make nice round pancakes.)  You want your pan not to be hot.  You will want to cook these on a low heat.  Your patience will be well rewarded.  Using the plastic bottle of filling, or the plastic bag, pipe a coil of the mixture onto the pancake, starting at the middle and working your way out.  Try not to hit the outside edge.  Cook until bubbles break across the whole surface of the pancake, and it is lightly browned,  then carefully flip the pancake over.  Cook for an additional 2 minutes, until lightly browned on the bottom side.  Slide out of the pan onto a warm plate.  Place in a warm oven while you cook the rest of the pancakes.  Wipe the pan clean between each pancake and respray with cooking spray.

Serve warm with the warmed syrup drizzled over top.  Try not to think about the calories.  Remember this is a once in a blue moon treat.  ☺

 Of course my favourite breakfast dish of all has to be my own homemade granola.  I love it served with a nice dollop of plain Green Yoghurt and a drizzle of honey . . . it does down a real treat!

 

*Chunky Chewy Fruit and Nut Granola*
makes about 16 servings (1/2 cup each)
Printable Recipe

Granola is one of my favourite breakfast cereals. It doesn't always to be high in fat to be good. This recipe uses very little fat, only 2 TBS of coconut oil, but it still tastes delicious. I love all of the nuttiness and like to use a mixture of dried fruits to give it some added sweetness, texture and flavour. I love to serve this with fresh fruit and yoghurt.

250g of old fashioned rolled oats (3 cups)
85g of whole, raw almonds (1/2 cup)
2 large handfuls of raw pumpkin seeds (1/2 cup)
60g of coarsely chopped pecans
40g of shredded coconut (1/2 cup)
1 tsp ground cinnamon
100g of light brown muscovado sugar (1/2 cup packed)
60ml of liquid honey (1/4 cup)
60ml of mild molasses (1/4 cup, not black strap)
60ml of hot water (1/4 cup)
2 TBS melted coconut oil (or sunflower oil)
1/2 tsp fine sea salt
200g of assorted dried fruits (about 1 1/2 cups, dried cherries, sultanas, chopped apricots, chopped dates, sultanas, dried sweetened cranberries, etc.it's your choice)

 

Preheat the oven to 165*C/325*F/ gas mark 3. Oil a large rimmed baking sheet. Set aside.

Measure the oats, nuts, seeds, coconut and cinnamon into a large bowl. Measure the sugar, honey, molasses, hot water, coconut oil and sea salt into a heavy bottomed saucepan. Cook and stir over medium heat until the sugar is melted. Bring to the boil and then pour this mixture over the oat mixture in the bowl. Toss together to coat all of the oats and nuts with the mixture. Spread out into a single layer on the baking sheet.

Roast in the heated oven for about 40 minutes, until golden brown, stirring every 10 minutes. Remove from the oven and stir in your fruit. Return to the oven and roast for a further 10 minutes. Remove from the oven and cool. Store in an airtight container for up to two weeks.

And of course if you are feeling really decadent . . . there's always this.  Its a real pleaser . . . truly.

  

*Pain Perdu (French Toast) with Cream Cheese and Blueberry Syrups*
Serves 4
Printable Recipe

Dangerously delicious stuff. With this kind of food being served at home, why would anyone ever want to go out??

For the French Toast:
8 large slices of a hearty french bread
375ml of whole milk, warmed (1 1/2 cups)
3 large free range egg yolks
3 TBS light muscovado sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
2 TBS butter melted (plus more for cooking)
pinch of table salt
1 TBS vanilla extract
1/2 tsp lemon extract

Cream Cheese Syrup:
250g package of light cream cheese (I8 ounce package)
250ml of pure maple syrup (1 cup)

For the Blueberry Syrup:
250g of wild blueberry preserves (jam)
4 TBS of liquid honey

icing sugar or vanilla bean dusting sugar to serve (optional)



Preheat your oven to 150*C/300*F/ gas mark 3. Place a rack onto a baking tray. Lay the bread onto the rack and then bake the bread slices in the heated oven for about 15 minutes, flipping them over halfway through the baking time, until amost dried through. Let cool before proceeding. Remove the rack from the baking tray and put the oven tray back in the oven. Leave the oven on.

Beat together the milk, egg yolks, sugar, cinnamon, nutmeg, butter, salt, vanilla and lemon extract. Blend well and then pour this into a 13 by 9 inch pan. Add half of the dried bread slices in one layer. Allow to soak for about half a minute, then carefully flip over and allow the other side to soak up some of the mixture. Remove, allowing any excess egg mixture to drip off, to a baking sheet and repeat with the remaining four slices.

Heat a knob of butter in a large nonstick frying pan until it begins to foam, over medium low heat. Add half of the bread slices. Cook until golden brown on one side, some 3 to 4 m inutes, flip over and brown the other side. Remove to the baking sheet in the oven to keep warm. Repeat with the remaining pieces of bread.

To make the cream cheese syrup, whisk together the cream cheese and maple syrup until smooth. Place in a jug for pouring.

To make the blueberry syrup whisk together the jam and the honey. Heat in the microwave for about 30 seconds and whisk again. Put into a jug for serving and keep warm.

Place two slices of cooked french toast on each of 4 heated plates. Dust with the vanilla bean sugar, or icing sugar (if using) and then drizzle with some of each of the cream cheese and blueberry syrups. Pass any remainder at the table for people to add their own.

Serve with crisp bacon and or maple syrup fried eggs. (To fry eggs in maple syrup, drop about 2 TBS of maple syrup into a nonstick skillet along with 2 TBS of butter. Let the butter melt and whisk together to combine. When it just begins to bubble drop in the eggs and cook until they are as done as you prefer, turning or not, again as you prefer.)

I am rather fond of cinnamon anything though . . . and these tasty cinnamon butter buns are easy enough that the kiddos can help Dad make them, which is the whole purpose of Mother's Day Breakfast. 


 


*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!

So anyways, that's enough for you to be getting on with I think.  I do have lots of breakfast recipes posted here in The English Kitchen however, so if you haven't seen anything here that's your cup of tea . . . just click here.  There's about 88 for you to choose from!

With any luck I will be back tomorrow with something new for you to drool over . . . here's hoping!  Just the fact that I was able to sit up long enough to do this post says a lot for how much better I am feeling!  Keep your fingers crossed!