One of the things that endears me to the UK is the fact that they call cookies . . . Biscuits.   Of course that can be somewhat confusing when you are looking to create a bread and not a cookie . . . but oh well, that's just how the cookie crumbles over here! (Every pun intended.  Groan now.)

 

I adapted this tasty Biscuit (cookie) recipe from one I found in a cooking magazine special which I have had for several years now, put out by the BBC GoodFood people, entitled Baking. It's a part of their Home Cooking Series.

 

I just love anything that BBC GoodFood puts out.   You just know it's going to be good and that it will work, because . . . their recipes are triple tested!   I've been a fan of theirs since I moved over here almost 13 years ago now!  If they put their name to it . . . you KNOW it will work.





One thing I love about these biscuits (cookies) is that they have jam in/on them.   And you know how much we love jam in this house don't you!   We quite simply ADORE it.  Especially strawberry, and this recipe uses strawberry. 



There's no reason why you couldn't use another flavour though . . . I think they would be rather good made with lemon curd . . . but that's just me and my love of lemons.  If I was going to use lemon curd, I think I'd add some finely grated lemon zest to the cookie dough, which would be fabulous.



These are beautiful sturdy cookies . . . dunking cookies . . . buttery and short . . . and jammy.  I love jam . . . but you know that  already . . .

 

I love that it only makes a dozen . . . which might be a drawback for some . . . but I am a bit of a glutton and any cookie recipe which only makes a dozen means that I don't have to worry about over-indulging . . . to a degree.   It's not that I don't have any will power.  It's just that I don't have any will power when it comes to biscuits . . . with jam . . . and butter.



In any case you will love these.  They're easy to make.    Easy to bake.    Easy to look at . . . and easy to eat.   Make them now.  You will LOVE them.  I guarantee!  Absolutely.




*Easy Jam Biscuits*
Makes one dozen
Printable Recipe

These are so simple to make and so tasty.   You get a nice buttery and short biscuit with the added bonus of a dab of jam in the middle.  Perfect for with that hot cuppa!

200g self raising flour (approx. 1 1/2 cups)
100g caster sugar (1/2 cup)
100g butter (7 TBS)
1 large free range egg, lightly beaten
4 TBS strawberry jam




Preheat the oven to 190*C/375*F/ gas mark 5.  Line a large baking tray with baking paper.  Set aside.

Measure the flour and sugar into a bowl.  Drop in the butter.  Rub the butter into the flour mixture, using your fingertips, until the mixture resembles fine breadcrumbs.   You can do this in a food processor if you wish.   Add enough of the beaten egg until the mixture comes together into a stiff dough.   (I needed all of the egg for mine.)  Flour your hands and shape the dough into a roll about 7 inches in length and 2 inches in diameter.   Using a sharp knife cut into 12 equal slices.  Place the slices onto the prepared baking sheet.  They spread out so leave plenty of space between them.  Using the tip of a wooden spoon, make an indentation in the centre of each.   (Not too deeply).  Fill each indentation with 1 tsp of jam.

Bake for 10 to 15 minutes, until slightly risen and golden brown.  Scoop off onto a wire rack to cool completely before eating.  Store in an airtight container.

 

Cinnamon Roll Toast. This recipe is perfect for when you are craving Cinnamon Rolls but don't want to have to spend oodles of time going through the whole process of making them.

 I was recently contacted by the Kato Group and asked if I would like to test out one of their Eden Classic Damast Knives.  I said absolutely.  I have had a Damast Classic Santoku knife for a couple of years now and it is my favourite knife.  I have always loved the way it feels in my hand and the weight of it.  I have also always loved it's performance, but more about that later . . .

The Eden Quality Classic Damast series is manufactured from Japanese Damast stainless steel with a core of hardened VG-10 steel.  VG-10 steel is generally considered to be one of the best kinds of stainless steel in the production of good knives.  Hardened up to 60 HRc, which means that you will have supreme cutting performance for a very long time along with easy resharpening.

Damast steel consists of a large number of layers of various types of steel, all forged together, which produce an attractive wavy pattern, and great protection against corrosion.

The Damast Series of knives feature blades that are thin enough to provide the cook with excellent cutting performance, and yet thick enough to provide for strength in performance.  I love the handles of these knives.  They are made of a composite created from fabric and resin, which not only looks great, but feels great in the hand, providing an excellent grip.  Like I said, I love my Santoku knife very much.

I  have a new favourite in this 8 inch Chef's knife they sent to me.  I already had another brand of Chef's knife and in using this Damast one this week, I have found it to be far superior to the one I already had.  A Chef's knife is a great all rounder knife.  If you can only afford one good knife, this is the one to buy as it works well for most common cutting jobs in the kitchen, with the exception of perhaps boning, paring or carving.




I had the Toddster take a photo of me using the correct finger stance for safe cutting in the kitchen.  You want to curl your knuckles over what you are cutting, whilst maintaining a strong grip with your fingertips.  Your knuckles will provide a safe barrier between your fingertips and the knife.  I remember when we were learning cutting on my first day in Culinary school, I was told I had great knife skills.   I remember feeling very pumped about that!

As any good chef or cook knows, your best friend in the kitchen is a good knife, or knives.  They can also be your worst enemy, so its important that you handle them with respect and use them correctly.  I remember my mother almost cutting her thumb off with a dull chef's knife when she was cutting some ham way back when I was just six years old.  There was blood everywhere.  It was really scary and she still bears the scars.

 There are a few rules which if you  follow them, will insure that you can achieve a professional "Best" peformance with them each time you use them.  The most dangerous tool in the kitchen is a dull knife  It is important that you keep your knives sharp and in good condition.

• when carrying knives, the points must be held downwards.
• knives on the table must be placed flat and not project over the edge of the table.
• when using knives, concentrate on the job in hand.
• keep knives sharp and use the correct knife for the correct purpose
• after use, always wipe the knife, blade away from the hand.
• keep knife handles clean and do not leave in the sink.
• never misuse knives.  After each use wash, rinse dry and put away safely.

 

Yesterday  I found myself with several bags of brown cooking onions which needed using up, and so I decided I wanted to make something which would use some of them in a tasty way.  I have always been a big fan of French Onion Soup . . . ever since I tasted my first ever bowl of it, created by my friend Julia when we were both students at University.   I had never even heard of French Onion Soup before she made it for me.  It was love at first slurp!

 Yesterday I decided to take those same flavours of French Onion Soup and turn them into tasty individual serving sized tarts.   Slow cooked and caramelized onions . . . with just a hint of beef and booze.  But how to get that in a tart . . . without it being too soupy . . . thereby rendering the pastry soggy . . . the pastry had to stay crisp.



That was easily accomplished by slowly sauteeing the onions with just a hint of beefy stock concentrate, butter, olive oil and a splash of calvados, some dried thyme and a bay leaf.   I added some finely chopped banana shallot and garlic for an added depth of flavour . . . and when the mixture had all cooked down so that it was almost jammy . . . and nicely caramelized, I turned out the burner, stirred in some Parmesan Cheese, melting it into all of that oniony deliciousness.  After letting it cool down to room temperature I divided it amongst four individual casserole dishes I had lined with all butter puff pastry . . .



One of the things I love about a good bowl of French Onion Soup is that crunchy crouton on top and all of that gorgeous cheese . . . toasted just so  and laying afloat on the top of it all.  I am not particularly fond of TOO much cheese.  I have had it in restaurants before where it was almost impossible to eat for the cheese . . . far too much, so much that you are almost gagging in trying to chew and swallow it.  That's not good.  There is such a thing as too much . . .  I topped my tarts with some crisp buttery cracker crumbs, which gave a bit of crunch and a slice of Jarlsburg, along with a light dusting of more grated Parmesan.  Parmesan is a fabulous cheese, which delivers a lot of great flavour without you having to use too much of it.



When I am making something savory with puff pastry, I always like to glaze the edges with a bit of milk and then add the extra pleasure of a bit of crunch and bite by sprinkling them with a bit of coarsely cracked black pepper and some sea salt flakes.  Not only does it look good, but it also tastes fabulous.



Oh my but this all worked together fabulously . . . we had that crisp and buttery flaky crust from the puff pastry . . . filled with rich and well flavoured jammy textures onions . . . topped with oozing cheese and tasty crunch.   We both enjoyed these so much and they are now on my list of favourites.  I can tell you in all honesty . . . I WOULD serve these to company.



No question about it . . . and the preparation was all made so much easier by being able to use this beautiful new knife.  I do hope you will give them a try.   This is dinner party fare . . . made easy.  I think your guests would be most impressed at the very least.  On their own they would make a beautiful starter.  Accompanied with some vegetables and a salad, a very tasty main.

 

*French Onion Tarts*
Makes 4 single serving tarts
Printable Recipe

Your favourite soup in a tart.  Delicious!

1 sheet of all butter puff pastry, thawed if frozen
6 medium brown onions, peeled and thinly sliced
1 banana shallot, peeled and finely chopped
2 cloves of garlic, peeled and crushed
1 TBS butter
1 TBS olive oil
1 tsp dried thyme
1 bay leaf, broken in half
fine sea salt and freshly ground black pepper
2 TBS calvados (apple brandy)
1 tsp liquid beef stock extract
8 TBS finely grated Parmesan cheese
4 slices of Jarlsberg or Gruyere Cheese
8 buttery round crackers
To finish:
some milk
coarsely ground black pepper
sea salt flakes

 

Melt the butter, together with the oil in a large skillet.  Add the onions, garlic, shallot, thyme, bay leaf and black pepper to taste.   Cook over medium heat, stirring occasionally, until the onions begin to soften and caramelize.  Stir in the calvados and beef stock.  Stir in  half of the grated Parmesan cheese.  Remove the bay leaf.  Taste and adjust seasoning as required, adding salt and pepper if needed.  Set aside to cool somewhat.

Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready four tart tins of small shallow single serving casserole dishes.   Butter them.

 

Cut the puff pastry into four rectangles.   Press these rectangles down into the buttered dishes.   Allowing some overhang and pinching it somewhat in the corners decoratively.   Divide the onion mixture equally amongst the four dishes.   Crumble 1 cracker over top of each.  Top with a slice of Jarlsberg or Gruyere cheese.  Crumple another cracker on top of each again.  Sprinkle with the remaining Parmesan cheese.  Brush the corners of the pastry with a bit of milk and sprinkle decoratively with some coarse black pepper and sea salt flakes.  Place the four dishes on a baking tray and bang the tray into the oven.   Bake for 15 to 20 minutes, until golden brown and the cheese is gooey.   Serve hot.

Many thanks to the Kato Group and Eden for sending me this fabulous knife.  You can check them out for yourself here.

As you know I was recently sent some meat to try from the people at Westin Gourmet.  I had the opportunity at Easter to cook the Rib Eye Steaks they had sent to me, and I have to say . . . no word of a lie, these were the best steaks Todd and I have ever eaten.  Seriously.  They were AB-SO-LUTE-LY gorgeous, truth be told.

In all honest I was not surprised.   Everything they sent to me I could say the same thing about.  I think that my all time favourite meal next to my mother's turkey dinners has to be a good steak.  I am a good steak aficionado . . . and these did not disappoint in the least.  Too often you spend good money buying what you think is a good piece of meat only to find out that is is flavorless and dull . . . totally lacking.

 

Westin Gourmet's 8 to 9 ounce Hereford Rib Eye steaks are hung and aged for a full 14 days which seems to make a big difference in flavour.

From their page:

Aged to perfection, this amazing cut of Ribeye has been cooled, hung and allowed to mature for a full 14 Days before our butchers skilfully carve it into the perfect 8oz Steaks. The Hereford breed of cattle produces an excellent 'marbled' beef that produces a distinctive flavour meaning it is world renowned for the quality of steak it produces - and we source our Herefords from the very best farms anywhere in Britain.

These Steaks are part of our exclusive Butcher's Cuts range of finest steak. All steaks in this range are hand cut by our experienced butchers to produce the ideal steak!

These traditionally reared British cattle, fed on a grass diet and 14-Day Aged produce a truly memorable steak each and every time.

 

And I have to concur . . . these steaks were truly memorable.  I am now spoilt for wanting to eat any other kind of steak.

I cooked my steaks according to my most excellent instructions which you can find here.  This is what works for me.  We like our steaks medium rare.  I think it is a sin to cook any steak worth grilling to well done.  In my honest opinion . . . you are ruining it



I served them simply . . . with some fried button mushrooms and a beautiful Stilton Butter which I sliced and lay out on top of  each steaks so that it could melt and gild the lily so to speak.   It was the perfect touch.

 

*Stilton Butter*
Makes 8 servings
Printable Recipe

This is excellent shaped into logs, chilled and then sliced and serve atop hot grilled steaks!

3 1/2 ounces butter (scant 1/2 cup) at room temp
6 ounces Stilton cheese (11 1/2 TBS), at room temp
4 TBS finely chopped flat leaf parsley
3 cloves of garlic, peeled and crushed (can use less if you prefer not so strong a flavour)
coarse sea salt to taste
freshly ground black pepper to taste

Place all of the ingredients with the exception of the seasoning into a bowl and mash together until well combined.  I like to use a fork for this.  Season to taste with salt and pepper.  Shape into a log and wrap in wax paper or plastic cling film, twisting the ends to secure.   Chill for at least an hour before use.  Can also be frozen.  Because of the fresh parsley and garlic you cannot keep this much longer than a few days.  Alternately you can use freeze dried parsley and leave out the garlic.

Simply gorgeous to say the least.  Of course our shops are full of early asparagus now.  Oh boy . . . do I ever LOVE British Asparagus.  Roasting it is my favourite way of cooking it.   So we had some roasted asparagus tips on the side with these steaks along with one of my favourite steak accompaniments . . .  Jacket potatoes . . .



But not just any Jacket  potatoes either . . . I thought while I had the Stilton out I would dress up our potatoes by scooping out the insides and mixing them with a bit of Stilton and some spinach . . .



A knob of butter, a bit of milk and some simple seasonings and I was ready to stuff that mash right back into the crisp potato skins, keeping the texture kind of rough . . . so we would get some crispy brown bits on the surface.   I sprinkled a bit more Stilton on top and then banged them back into the oven until the whole thing was perfection in a potato skin . . . these were truly fabulous!



 *Stilton and Spinach Stuffed Jacket Potatoes*
Make 8 servings
Printable Recipe

Baked jacket potatoes, stuffed with a lovely mixture of spinach and Stilton cheese. Deliciously different!

4 large baking potatoes
4 cubes of frozen leaf spinach, thawed, squeezed dry and then chopped coarsely
2 TBS butter
2/3 cup of hot milk
fine sea salt and freshly ground black pepper to taste
3 TBS crumbled Stilton, plus extra to sprinkle over top

Preheat your oven to 220*C/425*F gas mark 7.  Wash your potatoes well and dry.  Prick them with a fork.  Place them into the heated oven, right on the oven rack and bake them for about an hour, until the skins are crisp and they yield when gently squeezed.  Remove from the oven and allow to cool a bit.  Cut in half with a sharp knife, lengthwise.  Scoop out the cooked potato flesh with a spoon, placing it into a bowl.  Mash the potato flesh along with the butter, cheese and enough milk to give you a nice consistency.  Stir in the spinach and season to taste with salt and pepper.   Refill the potato skins with the mixture, piling it in loosely and roughly so you have lots of edges to turn crisp and golden brown. Place them onto a baking tray.  Sprinkle some additional Stilton over top.  Bang back into the oven or under a heated grill until bubbling and golden brown.  Serve immediately.

Many thanks to Westin Gourmet for all that they sent to us.   We were well pleased with everything and I think when I get back from Canada, I just might have to order a few more steaks from them . . . and some of that scrummy veal  . . . for starters.

These steaks here today would set you back £14.86 for two of them, or £6.89 per serving.  Of course if you buy more the price reduces considerably.   I've paid far more than that for crappy steaks in a restaurant, truth be told.   Barbeque Season is coming up.  (I am being hopeful here, and planning on lots of sunny weather this summer!)



Altogether this meal was a wonderful treat for us!  We both thoroughly enjoyed it so very much!

 

Sometimes you are sadly lacking in both inspiration and time, yet you are absolutely starving.



Perhaps all you have in the larder is a few eggs, some potatoes and onions, and maybe a bit of Chorizo. Doesn't everyone have some Spanish Chorizo in their larder? I mean, can you actually be a foodie without having some Chorizo in the larder?



I love Spanish Chorizo. It's warm and spicy and a very versatile ingredient. Made in Spain, using coarsley chopped pork and pork fat, and seasoned with spicy smoked paprika, it's a very versatile ingredient. It also doesn't need refrigeration. I use it in my crushed new potatoes, and it makes a tasty hash. It's great as tapas, just sliced, and also pretty wonderful on pizzas.



We were absolutely starving when we got home from church the other day and I just didn't have time to cook a slap up meal and so I cooked us a Tortilla with some potatoes, eggs, onion and Chorizo.

A Spanish Tortilla is not to be confused with a Mexican Tortilla. It is not a flat bread used to wrap around a taco or to be turned into enchiladas (although those are mightly tasty things). It is a thick eggy omelet kind of thing, nicely browned on the top and bottom and stogged full of meltingly tender potato and onion and, in this case, Chorizo!



A Spanish Tortilla is great picnic or packed lunch food as it tastes equally as delicious when hot or when at room temperature! With a little bit of salad on the side, it's the perfect meal!



*Spanish Tortilla with Chorizo*
Serves 4
Printable Recipe

A tortilla, not to be confused with a flat type of bread eaten in Mexico, is like the Spanish version of an Italian Frittata. A tortilla however, is thicker and has potatoes in it. This is delicious served hot, warm or at room temerature. It's not so good cold though.

100ml olive oil (a scant third cup)
400g floury potatoes, peeled and diced (a scant pound)
2 red onions, peeled and roughly chopped
sea salt and freshly ground black pepper
200g chorizo sausage, peeled and sliced (1/2 pound)
1 fat clove garlic, peeled and crushed
2 TBS chopped fresh flat leaf parsley
6 large eggs


Heat two thirds of the oil in a non-stick skillet that is 10 inches in diameter. When hot, put in the potatoes and cook over medium heat, stirring from time to time, for 10 minutes. Add the onions and season lightly with some salt. Continue to cook for another 10 minutes or so, until the onions are quite soft. Add the sliced chorizo along with the garlic and parsley. Mix well, without crushing the potatoes and then cook for another few minutes, until quite fragrant. Scoop everything out with a slotted spoon onto a plate and allow to cool slightly. Wipe out the frying pan with some paper towel to make ready for cooking the tortilla.

Beat the eggs in a large bowl and season lightly with some salt and pepper. Heat the remaining olive oil in the skillet. Using a spoon, fold the potato mixture into the beaten eggs very carefully. Pour the whole mixture into the pan. Start cooking over medium heat, stirring gently from time to time up from the sides with a fork, as if making an omelete. As soon as the eggs are half cooked, stop stirring and turn the heat to low. Cook for 2 to 3 minutes until the underside of the tortilla is almost cooked. Slide it onto a lightly greased plate, then invert it back into the skillet until the cooked part is on top and the raw part is on the bottom touching the pan. Cook for another 2 minutes, cooking until both sides are cooked the same and the middle of the tortilla is still soft.

Slide the tortilla onto a plate and serve it whole and cut into wedges. Serve hot, warm or at room temperature.

We were sorting out the lounge/dining room today when I discovered a long overdue library book of Todd's hiding under the coffee table.  We finished up our job and then he went into town to take it back and face the music.  I, on the other hand, decided to make myself some lunch.  I thought I would take advantage of Todd's absence and cook myself some pasta!



I love pasta and it's not something that I get to eat a whole lot of as Todd is not a big fan, although I do torture him with it from time to time.  (Bad me!)

Anyways, I found a butternut squash that needed using up and I thought I'd make something reminiscent of those lovely little pumpkin ravioli that you can get or make yourself . . . but a WHOLE lot easier!



The butternut squash is gently browned in some olive oil along with some onions . . . until the edges are lightly caramelized, bringing out all that delicious natural sweetness . . . tastily mingled with some garlic and sage leaves, another beautiful marriage . . . and then tossed together with some freshly cooked pasta and grated Parmesan . . . and you have something quite out of this world.



I sat here on the sofa this afternoon, eating it right out of the pan (I know . . . I am so naughty) and watching episodes of Diners Drive Ins and Dives that I had taped.   (The Toddster hates food telly, so I try to watch it when he's out.)



There is no better way to spend an afternoon than watching food telly whilst munching on some delicious pasta that you just rustled up!!  Watching food telly always makes me kind of hungry, so I was glad that I had something to fill that gap with while I was watching.



Oh I do make myself happy sometimes!  I love it when that happens.  It was the perfect afternoon.



*Spaghetti with Butternut Squash, Onions and Cheese*
Serves 4
Printable Recipe

A tasty pasta dish that I kind of threw together.  It tastes close to those fabulous pumpkin filled pasta ravioli you can make, but is a lot less trouble!  Delicious too!

a splash of olive oil
10 to 12 small fresh sage leaves
2 fat cloves of garlic, peeled and minced
1 fat onion, peeled and thinly sliced
400g of butternut squash, peeled and de-seeded and cut into thin slices (about 3/4pound)
400g of spaghetti (about 3/4 pound)
a knob of butter
a handful of chopped flat-leaf parsley
50g of Parmesan cheese grated  (1/2 cup)
sea salt and freshly ground black pepper to taste

Pour a splash of oil into a large nonstick skillet.  Add the squash and onions.  Cook over medium high heat, stirring frequently, until golden but not breaking up.  Add the garlic and sage and cook for a few minutes.  Toss in the knob of butter and take off the heat.  Set aside and keep warm while you cook the pasta.  (This sitting time is essential in order to allow the flavours to meld properly.)

Cook your pasta according to the package directions.  Drain well and then toss into the warm pan with the squash mixture.  Add half of the cheese and the parsley.  Season well with some salt and pepper and then toss gently to combine.  Pour into a heated serving bowl and sprinkle the remaining cheese on top. Serve immediately.