I saw these chocolate chip cookies on my friend Laurie's page the other day.  Her blog is called I Love A Cloudy Day, and she's Canadian.   She's also a brilliant artist and she used to work as a chef, just like me.  I love her to bits!  She's a real sweetie pie.

 

The other day she had posted this recipe for Chatelaine Ultimate Chocolate Chip Cookies.  Chatelaine is a very popular Women's magazine back home in Canada.   It's been around for yonks.  It's kind of like the Canadian Good Housekeeping magazine I suppose.   They are known for having great recipes too.   I have an old Chatelaine Complete Cookery Book that I received for subscribing probably 35 years ago now and it is a treasure.

 

So, anyways, I saw these cookies on Laurie's page and immediately I thought to myself, those would be just perfect for us!  With there only being two of us, it would make just the right amount and I wouldn't have to be tempted by dozens of cooking sitting in the cookie jar waiting to be eaten!

 

The recipe said that it made two cookies . . . but I added some of my favourite things like sultanas and toasted walnuts along with the chocolate chips, and so I got four cookies!  Perhaps they are smaller than the original ones, I don't know.

 

I only know they are quite, quite delicious and they are gone.  And that's a good thing because I would not have been able to stop myself from being a pig with them . . . coz . . . that's how I roll.





*Four Chocolate Chip Cookies*
makes four
Printable Recipe

Makes only four of the most deliciously moreish chocolate chip cookies.   This removes the temptation of over indulging.

1 TBS unsalted butter, softened
2 TBS packed soft light brown sugar
1 free range egg, beaten lightly
(You will only need 1 1/2 tsp of the beaten egg)
1/4 tsp vanilla
3 TBS plain flour
1/8 tsp bicarbonate of soda
1 TBS semi sweet chocolate chips
1 TBS milk chocolate chips
1 TBS sultana raisins
1 TBS chopped toasted walnuts

 

Preheat the oven to 180*C.350*F/ gas mark 4.   Line a small baking sheet with baking paper.  Set aside.

Cream the butter and brown sugar until light and fluffy.   Measure in 1 1/2 tsp egg.  (This is the hardest part as it does not want to measure easily.  It can be done though if you persevere!)  Stir in the vanilla and egg to thoroughly combine.  Whisk together the soda and flour.  Stir this in completely.  Stir in the nuts, raisins and chocolate chips.   Spoon the batter into 4 equal sized mounds on the prepared baking sheet, leaving 2 inches between each.

Bake for 10 to 12 minutes until golden brown around the edges.  Allow to cool on the baking sheet for several minutes.  Remove to a wire rack to finish cooling completely.

When I take the extra effort to make a pudding like this for afters . . . the Toddster is one very happy man.  There is nothing he loves more than stodge . . . and he especially loves steamed puddings . . . served up with lashings of custard of course!

 

This one today is  particular favourite of both of us.  We love jam.  We love coconut.  We love steamed puddings, so this is a triple win situation for us.  Don't be put off by it's name.  No real toenails have been used in the production of this pudding.



This is a dense sweet steamed pudding . . . crowned with sticky raspberry jam . . . and sprinkled with dessicated coconut.  The name comes from the dessicated coconut which, in a mischievous school boy's mind, is said to resemble cut toenails.

 

School boys are awfully good at giving nasty names to whatever is dished up for the school dinner, regardless to whether it tastes good or not . . . it's just what they do.   It's a boy thing . . .



A rose by any other name . . . no matter what it is called, one fact stands out.  It's delicious.   Of course you could leave off the dessicated coconut if it's not something which you like . . . but if you're not bothered, do use it, if only for the cringe factor and the pleasure your children will have in eating something called toenail pudding.



I suppose that is something like squashed fly biscuits (Garibaldi biscuits) . . . horrible name, tasty biscuit.  The name has never put me off of wanting to eat them . . . and the name of this pudding doesn't put me off either.  You can use whatever jam you want on it, but really . . . raspberry jam is the best.  My opinion of course.  You can make up your own mind.  In this house lashings of warm custard are a must.

  

*Toenail Pudding*
Serves 4
Printable Recipe

How can you resist a pudding with such an interesting name.   In truth, a jam sponge pudding sprinkled with dessicated coconut.  You have to love old school  dinner humor.  A rose by any other name.

50g butter softened, plus more for buttering the pudding basin (3 1/2 TBS)
100g caster sugar (generous half cup)
pinch salt
4 TBS whole milk
2 large free range eggs
100g self raising flour (1 cup)
the juice of half a lemon
3 TBS raspberry jam
Dessicated coconut to finish
(as little or as much as you like)
Pouring cream, ice cream or warm custard to serve

 

Butter a medium sized pudding basin well.  Set aside.

Cream the butter and sugar together until light and fluffy.  Beat in the eggs one at a time.   Stir in the flour alternately with the milk to give you a smooth pourable thick batter.

Whisk the lemon juice into the jam to loosen it.   Spoon it into the bottom of the pudding basin.   Cover with the pudding batter.   Take a large piece of grease proof paper.  Fold a pleat in the middle.  Butter the paper.  Place on top of the pudding basin and secure with a thick rubber band.   Place the pudding basin in the top of a steamer and place over simmering water.  Cover tightly.  Steam for about 2 hours.  Check periodically to make sure the water doesn't boil dry, topping it up every so often with more boiling water.  The pudding will be ready when it is well risen and set on top. 

Carefully remove the pudding basin from the pan.  Uncover and allow it to rest for a few minutes.  Run a palette knife around the edge of the basin to loosen and carefully tip out onto a serving platter. Sprinkle with as much or as little dessicated coconut as you desire.  Serve, warm and cut into thick wedges with either pouring cream, ice cream or warm custard.

 

In today's economy I am always looking for ways to make my food budget stretch as far as I can so I can get as much bang out of my pound as possible.  It only makes sense, as Del Boy would say.   The further I can make my food pounds go the more money I have for other things.



If I can stretch my pounds and still turn out delicious meals that's even better.   This means being inventive with the ingredients I have and no waste, at all, which means using leftovers in an imaginative and tasty way.



Casseroles are a really great way of stretching ingredients and using up leftovers.   Casseroles such as this tasty hot pot which uses both leftover cooked potatoes, and cooked sausage meat or ham.  With the simple additions of some lightly sauteed onions, a tin of baked beans, some barbeque sauce and cheese, you end up with something which is mighty tasty indeed!



Of course with there only being two of us, we get two hearty and delicious meals out of this casserole and if anything it tastes even better for having sat overnight.  The flavour seems to broaden and it just gets tastier.  This is a casserole I have been making for years and it's always been popular with my family and now the Toddster.   I hope you'll give it a try.  I don't think you'll be sorry that you did.  It's sure to be a dish the whole family will love.

 

*Bean and Sausage Hot Pot*
Serves 4
Printable Recipe

A little tasty something I made up to help use up leftover cooked sausage or ham and potatoes.  Delicious.

2 TBS olive oil
2 cloves of garlic, peeled and minced
1 large onion, peeled and chopped
1 tsp dried oregano
1 TBS chopped fresh parsley
1/4 tsp salt
1/2 tsp coarsely ground black pepper
4 medium potatoes, cooked, peeled and cubed
1/2 pound of leftover spicy cooked sausage, smoked or otherwise and crumbled or sliced
(Can also use an equivalent amount of leftover cooked smoked ham, cubed)
1 tin of baked beans, undrained (2 cups)
100g soft light brown sugar (1/2 cup)
3 heaped dessert spoons of barbeque sauce (1/4 cup)
120g of grated strong cheddar (1 cup)

 

Preheat the oven to 180*C/350*F/ gas mark 4.  

Heat half of the oil in a medium skillet.  Add the onions and garlic.  Cook and stir until the onions begin to wilt.  Stir in the herbs, salt and pepper.   Toss in the potatoes and mix well together.  Remove from heat.

Use the remaining oil to butter an 8 inch square baking dish.   Spread the potato mixture over top.   Sprinkle with the cooked sausage or ham.   Stir together the beans, brown sugar and barbeque sauce.  Pour this mixture evenly over top of the sausage.  Cover the casserole dish tightly with foil.   Bake for 30 to 35 minutes.  Uncover.  Sprinkle with the cheese and bake for 10 to 15 minutes longer.  Serve hot.

 

I always pick up extra tins of beans and chili when they are on special at the shops.  They make great store cupboard ingredients.  Sometimes its kidney beans, or cannelini, borlotti or chick peas . . . and sometimes it's refried beans.   They always come in handy.

 

Especially these days when our food budget is very tight, and more often than not I find myself looking for an economical and filling meal for the two of us, but also something which is delicious.  These Mexican Pizzas do just that.  It's a great way to make a tin of beans and a tin of chili stretch to feed four people.

 

They're quick to make and are very, very tasty.  I often am able to pick up jars of salsa on special as well.  In any case I always have one or two in the store cupboard, along with pouches of green and black olives, which I also pick up when they are only 99p.

 

I also pick up extra blocks of cheese when they are on special as well.   I throw them into the freezer, which means I also always have an additional source of protein to hand.  Having all these things in my store cupboard means I always have the things I need to throw together a tasty and economical meal at the drop of a hat.



I also make my own tortillas from scratch.  I've been doing it for years.  You will find the recipe below.  It makes more than you will need for this recipe, but they also freeze very well, so that's not a problem and they come in handy for all sorts.



You can use them for wraps, or enchiladas, or soft tacos.   if you don't like to use lard you can use Crisco or White Flora or Trex.  All work well.  I do hope you will give these a try and that you enjoy them as much as we do, and when you do that you come back and let me know!  Of course you could make your own chili con carne, or use leftover chili.   I just wanted you to know that a tin of chili works just as well and is really handy!

 

*Mexican Pizza*
Serves 4
Printable Recipe

Who wouldn't love an individual Mexican pizza all to themselves, especially when they are this tasty!  (Also very simple to make!)

8 6-inch flour tortillas
1 tin of stag chili con carne
1 clove of garlic, peeled and minced
1 tin (400g/16oz) tin of refried beans
1/2 to 1 tsp chipolte chili paste (depending on how hot you like it)
1 300g jar of tomato salsa (about 1 cup) divided
3 spring onions, chopped
a handful of green olives, pitted and chopped
a handful of black olives, pitted and chopped
120g of grated strong cheddar cheese (1 cup)
130g of grated Monterrey Jack cheese (1 cup)
shredded lettuce and sour cream to garnish

Preheat the oven to 200*C/400*F. gas mark 6.   Line several large baking trays with foil.  Spray the foil with nonstick cooking spray.

Place the chile and refried beans into a bowl and mash well together along with the garlic and chipolte chili paste.   Place 4 of the tortillas onto the baking trays.  Divide the bean mixture between each and spread over to cover.  Top with the remaining four tortillas, pressing down lightly to stick together.

Bake them in the heated oven for 10 minutes.  Remove from the oven.   Spread half of the salsa over top of each pizza, dividing it equally between the four.   Mix the cheeses together and divide this amongst the pizzas as well, sprinkling it over top.  Sprinkle with the spring onions and olives.   Return to the oven for a further 5 to 10 minutes, until the cheese is melted and the pizzas are crisp on the edges.

Allow to cool slightly before serving garnished with additional salsa, lettuce and sour cream.  Delicious!

 

*Flour Tortillas*
makes 14 to 16
Printable Recipe

So easy to do and so much tastier then the shop bought ones.

150g of plain flour (1 1/2 cups all purpose)
100g of strong flour (1 cup bread flour)
2 1/2 tsp baking powder
1 tsp fine sea salt
110g of lard or white flora (1/2 cup)
250ml hot water (1 cup)

In a large mixing bowl, combine both types of flour, baking powder and salt. Drop 1/2 cup lard by the spoonfuls into flour mixture and, using a pastry cutter, your fingers or a fork, cut lard until it crumbles and is evenly dispersed in the flour. Slowly add the hot water and stir together until mixture sticks to itself. If not quite moist, add 1-2 more tbsp. lard, as needed.

Knead, in the mixing bowl, for 3-5 minutes or until dough forms a ball and becomes less sticky. Cover bowl with tea towel and let rest for 1 hour. Break the dough into 14-16 smaller pieces and roll the pieces into balls. Cover balls of dough for an additional 30 minutes.

 Preheat a large skillet over medium-high heat. Using a well-floured rolling pin, roll one dough ball at a time into a thin, round tortilla. Make sure the ball is rolled out to be very, very thin. Carefully place onto the hot skillet and cook until bubbly and golden, about 30-40 seconds. Flip the tortilla over and continue cooking until golden on the other side.

Wrap the cooked tortilla in a clean tea towel until ready to eat. Repeat with the remaining dough. Serve immediately or, once completely cool, store in an air-tight bag or container. To warm, wrap in damp paper towel and microwave for 20-30 seconds or wrap in foil and warm in oven. 

 

Do you like Ginger as much as I like Ginger? I sure hope so, for today I'm going to show you one of the nicest ginger cakes you could ever want to bake and eat! 

I do get sent the cutest things to try out.   The people at RedCandy just sent me the sweetest little red salt pig to try out and I am in love!   It looks as if a big salt pig had a baby . . . and it's red.   A "Baby" red salt pig . . . and what could be any cuter than that???   Nothing!



It's adorably just the right size for my tiny kitchen.   Thank you so much Red Candy!

Are YOU like me?   Don't you just love the colour Red?  Especially when it's mixed with white???  I just adore Red, and White and Red and White anything!  If you are a fan of red, or red and white, or white, you will love the Red Candy website.   There is everything  you could imagine there for the red and white kitchen, or living room, or dining room.   Red and White gifts for him and for her.   Red and white everything.

Sigh . . . I do so love red.   I am so happy with my little salt pig.   It is quite at home in my kitchen.  Don't you just love baby anything?   I do!  So cute!

 I picked up a red cabbage really cheap at the store the other day.  It was marked as a second.  I don't know why as there didn't appear to be anything wrong with it, but it was roughly half the price of the ordinary ones.   I don't mind seconds in most things . . . and certainly not in a cabbage which I am going to braise.



I had been craving braised red cabbage for a while and thought to have it with some pan grilled sausages and mashed potatoes.   A dinner which would please the Toddster to no end!



This recipe is a culmination of years of testing and trying a variety of braised red cabbage recipes.  I have tried a lot of different ones through the years and this recipe here today is the end result of taking the best bits of each and what worked out the best for me.




The end result is a delicious side dish which is neither too sweet, nor too sour . . . and lightly spiced with a bit of cinnamon, cloves and freshly grated nutmeg.   I like to use brown sugar for that slight molasses quality it lends . . .



I'm also rather lazy when it comes to cooking and I have managed to cut out any pre-wilting of the cabbage.  You simply just cut up your cabbage, onions and apples and layer them in a casserole dish.  The spiced and sweetened vinegar gets poured over top and then the whole thing is baked under a tight cover in a slow oven for a few hours, with the end result being some of the best braised red cabbage you could ever want to eat.  If it's not . . . I'll eat my apron!  (I don't wear a hat!)



*Braised Red Cabbage and Apple*
Makes 6 servings
Printable Recipe
A delicious side dish which goes very well with pork, duck, goose, turkey and venison. Very simple to make.  You just combine all of the ingredients and bake in a tightly covered casserole dish.

1 small head of red cabbage, trimmed, cored and thinly shredded with a sharp knife
(Don't grate it.  You want thin strands.)
1 medium onion, peeled and finely chopped
1 large Granny Smith apple, peeled and chopped
4 TBS butter
1 TBS soft light brown sugar, packed
1 tsp coarse salt
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
1 heaped dessert spoon of red currant jelly
80ml of water (1/3 cup)
80ml of distilled white vinegar (1/3 cup)

Melt the butter.  Whisk in the sugar, water, spices, jelly and vinegar.   Bring to the boil to dissolve sugar and jelly.  Set aside.

Preheat the oven to 160*C/325*F/ gas mark 3. 

Layer the cabbage, onion and apple in a large casserole dish.  Pour the hot mixture of spiced vinegar over top.  Cover tightly.    Roast in the heated oven for one and 3/4 hour to two hours, until the cabbage is wilted and very tender.  Serve warm.  Any leftovers can be gently reheated or frozen for future use.

 

I have a husband who declares he does not like Italian food . . . what he really means is he doesn't like pasta or pizza . . . I still haven't been able to convince him that Italians eat a lot more than pasta and pizza.



Me, on the other hand . . . I just adore pasta and pizza.   I treat myself to some every once in a while.  Today though I was able to make a pizza that satisfied my pizza hating husband's appetite, and in face he went back for seconds.



Yes, I do believe I have found a way to get the Toddster to like pizza.    You cover it with mashed potatoes, bacon, onions and cheese.

 

It's kind of like a pastie . . . sorta, but with the filling on the outside.  Well, there isn't cheese in a pastie technically . . . but why quibble about the details.

 

The important thing was he was eating it . . . AND enjoying it!   That was good enough for me!
You take your blessings where you find them.

 

*Potato Pizza*
Makes 8 servings
Printable Recipe

You CAN have both worlds and eat it.   The one way to get my pizza hating hubbie to love pizza.


One 12 inch unbaked pizza crust

For the Potatoes:
3 large potatoes, peeled and cubed
1/4 cup milk
1/2 tsp salt
3 TBS finely grated Parmesan cheese
1 clove of garlic, crushed
freshly ground black pepper

Topping:
1 pound of bacon lardons, or chopped pancetta
1 large onion, peeled and chopped
1 small red bell pepper, trimmed and chopped
6 ounces grated strong cheddar cheese (1 1/2 cups)
6 ounces grated mozzarella cheese (1 1/2 cups)
3 TBS finely grated Parmesan cheese

 

Put the potatoes into a saucepan and cover with lightly salted water.  Bring to the boil.  Boil until very tender, then drain well and mash together with the milk, salt, cheese, garlic and pepper to taste.  Set aside.

Place the bacon into a large skillet.  Cook until it is partially cooked.  Add the onion and peppers.  Cook, stirring occasionally until the bacon is crisp and the vegetables are tender.  Drain off any fat and set aside.

Preheat the oven to 180*C/350*F/ gas mark 4.   Spread your pizza crust out to a 12 inch circle on a lightly greased pan.  Prick all over the surface with a fork.   Bake for about 15 minutes or until beginning to brown.  Remove from the oven.  Increase the oven temperature to 190*C/375*F/gas mark 5.  Spread the mashed potatoes evenly over top of the partially baked crust.  Sprinkle with the bacon and vegetable mixture.  Combine the cheeses and sprinkle them over top of the vegetable mixture.   Bake for 20 minutes, or until well heated through and the crust is nicely browned and the cheese is melted.

Serve warm and cut into wedges.