(some lovely flowers which arrived today from the Eblex people. Thanks!)
I had something new to show you here today . . . but it's one of the last things I ate before I got really sick and I'm afraid that I can't stomach showing it to you! Tis true . . . I can't bear to look at the photos without feeling ill all over again. Funny how that goes . . .
So anyways, I thought I would share with you a few things that I can stomach showing to you. I'm sure that you will be able to find something amongst this bunch to titillate your taste buds, or I'm not doing my job right!
These are things which for one reason or another didn't make the cut. Usually because I didn't have enough tasty looking usable photos. I am rather finicky about my photos. I want everything to look decadently delicious! In any case, hang onto your hats coz here we go! They're all delicious and sound recipes, even if the photos are not the greatest.
*Raspberry Lemon Bars*
Makes 15 squares
Printable Recipe
These delicious squares combine a buttery shortbread crust and a tangy lemon curd topping, all sandwiched together with sweet and fruity strawberry jam. A batch of these baked in mid-winter is a sweet and satisfying reminder of warm summer days.
2 cups plus 3 TBS plain flour
1/3 cup icing sugar, plus extra for dusting
¼ tsp salt
8 ounces chilled butter, cut into small pieces
1 ¼ cups caster sugar
½ tsp baking powder
3 large eggs
1/3 cup fresh lemon juice
2 tsp grated lemon zest (I use un-waxed lemons,
if you aren’t using these wash your lemons
well in warm soapy water)
¾ cup good quality strawberry preserves (you can also use raspberry)
Pre-heat the oven to 180*C/350*F. Grease and flour an 11 X 7 inch baking pan. I then line it with greaseproof paper lengthwise, leaving a one inch overhang either end so that I can lift the squares out after baking for ease in cutting into squares.
Stir together 2 cups of the flour, 1/3 cups of the icing sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Press into the prepared baking pan evenly and bake for about 16 minutes until just firm.
Stir together the sugar, 3 TBS flour, and baking powder in a bowl. Stir in the eggs, lemon zest and lemon juice, mixing well.
Remove the pan from the oven and spread with the strawberry jam evenly. Pour the lemon mixture over top and return the pan to the oven. Bake for another 25 to 30 minutes until set. Remove from the oven. Let cool in the pan before removing and cutting into squares. Lightly dust with more icing sugar before serving.
*Saucy Chicken Pasta*
Serves 4
Serves 4
Printable Recipe
This delicious chicken dish uses all the elements of Chicken Piccata except there is none of the fuss or bother, just the lovely flavours. The recipe calls for fettuccine noodles, but I always use malfalda. Todd just doesn't care for long slippery noodles at all and copes with shorter fatter ones much better. Whichever pasta you choose to use, make sure you choose one that will capture all of the delicious sauce! Oh, and don't forget some tasty bread to mop up the extras!
4 boneless, skinless chicken breasts, cut into strips
1 TBS olive oil
2 cups fresh mushrooms, sliced
2 garlic cloves, peeled and minced (more or less to taste)
1 TBS butter
2 cups chicken broth
1/3 cup white wine
the zest of 1 lemon
the juice of 1/2 lemon
2 TBS capers, rinsed and drained
1 TBS cornflour, dissolved in 2 TBS water
sea salt and freshly ground black pepper to taste
2 TBS chopped fresh flat leaf parsley
freshly grated Parmesan cheese
1 pound pasta, cooked al dente and then drained
Heat the olive oil in a large skillet over medium high heat. Once it begins to shimmer, add the chicken pieces and brown them all over until golden brown. Remove with a slotted spoon and keep warm.
Add the butter to the skillet and then brown the mushrooms until golden. Add the garlic, reduce the heat somewhat and then cook for several minutes until golden and fragrant, without allowing it to brown.
Put your water to cook your pasta on and bring it to a boil, adding a tsp of salt to the water. Add the pasta and cook it while you are finishing up your sauce.
Add the wine to the skillet, and let it bubble up. Allow it to reduce for a few minutes and then add the chicken broth, lemon zest, lemon juice and capers. Bring to a quick simmer and allow to cook for about 5 minutes until it has reduced somewhat. Taste for seasoning and add salt and pepper as required. Stir the cornstarch water mixture and then stir it into the sauce, stirring until it thickens and coats the spoon. Add the chicken and simmer for five minutes or so until your pasta is finished cooking.
Drain your pasta well and rinse, then divide it onto heated plates. Spoon the chicken sauce evenly over each plate. Sprinkle each serving with some freshly grated Parmesan cheese and some of the chopped parsley. Serve.
*Rocky Road Brownies*
Makes 16 (depending on how big you cut them and how greedy you are!)
Printable Recipe
These lovely bars are every body's favourite. Rich, fudgy, gooey and very moist, I've never had anyone turn one down! Another one from my Big Blue Binder . . .
3 ounces unsweetened chocolate, chopped
1/2 cup butter (4 ounces)
2 cups caster sugar
4 large eggs
2 tsp pure vanilla extract
1 cup plain flour
1/2 tsp salt
TOPPING:
3 TBS butter
8 ounces pure chocolate chips
1/4 cup pure chocolate chips
2 cups miniature marshmallows
1/2 cup coarsely chopped toasted pecans or walnuts
Pre-heat the oven to 180*C/350*F. Butter a 9 inch square baking pan, line it with parchment paper (to ease in removal and cutting), and butter the paper. Set aside.
Put the chopped chocolate and 1/2 cup of butter into a medium sized saucepan and set over a burner on very low heat. Cook, stirring constantly, until melted and thoroughly amalgamated. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time, mixing in thoroughly each time. Blend in the vanilla. Whisk together the flour and salt and then blend it into the chocolate mixture, blending only until no white streaks remain. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes, until dry on top but still moist. A toothpick inserted in the centre should come out with moist crumbs clinging to it's surface. Cool the brownies in the pan for about 10 minutes.
While the brownies are cooling melt the butter and the 8 ounces of chocolate chips for the topping together over low heat in a small saucepan. Whisk together until smooth and keep warm.
Mix together the remaining chocolate chips, marshmallows and chopped nuts. Sprinkle them evenly over top of the brownies. Return them to the oven and bake for an additional 3 to 5 minutes. Remove from the oven and drizzle the melted chocolate mixture evenly over top. Set aside to cool completely on top of a wire rack before removing from the pan and cutting into squares or rectangles. Enjoy!!
*The Great British Fry Up*
(the angst free way)
Serves 1
Printable Recipe
Feel free to multiply the quantities and directions according to however many people you are wanting to serve. Pop your plates into a warm oven while you cook everything up and be prepared to serve immediately with big mugs of milky tea, coffee or hot chocolate. Pick your own poison!
Per person allow:
2 sausages (buy the best you can buy. Cheap sausages are just plain nasty and full of fillers and fat. This is one instance you DO get what you pay for. I prefer Cumberland chipolatas myself)
2 to 3 rashers of back bacon
a hand full of mushrooms, sliced
1 to 2 ripe tomatoes
1 large free range organic egg (another instance of getting what you pay for. If you are going to be eating an egg like this, it better be a good one that tastes the way a proper egg should taste)
1 slice of bread
1 small tin of baked beans
Olive Oil and a bit of butter
Cooked hash brown potatoes or potato waffles
Heat a large heavy skillet over low heat and brush it very sparingly with a light coating of olive oil. Open the tin of beans and pour into a small saucepan. Put over low heat and heat while you are cooking your breakfast, giving them a stir once in a while to help keep them from sticking.
For the sausages:
Using a sausage with a high meat content, add the sausages to the pan and allow to cook slowly, for about 15 to 20 minutes, turning occasionally, until golden. Remove and keep warm on a plate in the oven while you cook the rest of the breakfast.
For the Bacon:
I always buy dry cure bacon for the best flavour. It has less water in it and cooks up really nicely. You can choose smoked or non-smoked as you wish. You may also use streaky bacon, back bacon is my personal preference. Snip a few small cuts into the fatty edge of the bacon. Place straight into the pan and fry for 2 to 4 minutes on each side, or until your preferred crispness is reached. Remove to the warm plate in the oven and old there while you continue cooking your breakfast.
For the Mushrooms:
Increase the heat to medium high and add a small knob of butter to the hot pan. Once it begins to foam, tip in the sliced mushrooms. Let them cook, without disturbing them, for several minutes before giving them a stir. Avoid moving them around too much while cooking as this makes them rather soggy. Once they are as browned as you like, remove them to the hot plate in the oven as well.
For the Tomatoes:
Cut the tomatoes across the centre if using regular tomatoes, or in half length ways if using plum tomatoes. Cut the "eye" out of the top with a small paring knife. Season with salt and pepper and place cut side down into the pan drippings, adding a bit more butter if need be. Cook , undisturbed for about 2 minutes over medium heat. Gently turn over and continue to cook for another 2 to 3 minutes until tender but still holding their shape. Remove and place in the oven with everything else.
For the Fried Bread:
For the best fried bread it is highly recommended to cook it in a separate pan. Stale bread works best. Just plain old store bought white bread. Heat a skillet to medium heat and cover the base of the pan with oil. Once it is hot, add the bread and cook for 2 to 3 minutes on each side until it is crispy and golden brown. If the pan starts to become dry you can add a bit more oil. I always like to add a small knob of butter to the pan just after I turn the slice to add a richer flavour. Delicious! Again, keep this warm in the oven with the rest of the breakfast while you fry your egg.
How to fry a perfect Egg:
I always start off with a clean pan for the egg. Heat the pan over medium heat. Add a good knob of butter and allow it to heat until it is foaming. Crack a fresh egg into a bowl and then slip it into the foaming butter. Don't be in a rush to cook it. Cook it over medium heat, basting it with some of the hot butter from time to time, until it is cooked to your preferred stage of doneness. If you prefer it over easy, flip it carefully once the whites are completely set and then remove it from the pan immediately. I prefer it sunny side up with crispy brown edges.
If you must do Black Pudding:
Cut the black pudding into 3 to 4 slices. Remove the skin. Place in the heated skillet and cook for 1 1/2 to 2 minutes on each side until slightly crisped.
Hash brown potatoes:
We like hash brown potatoes with ours. You can make your own from scratch of course, but you can buy some really good frozen ones nowadays as well as potato waffles, which some people like also. I cook these before I even start the breakfast and just keep them warm in the oven while I cook the rest of the breakfast.Once all the elements of your breakfast are cooked,place it all on warmed plates and serve along with lashings of tomato ketchup or brown sauce!
Stove Top Macaroni and Cheese*
Serves 4
Printable Recipe
I got this recipe from my sister a long time ago, and yes, it too comes from my big blue binder. I'm not sure where she got it from, but I am sure it's delicious! Whenever I make it, I picture her in my mind . . . standing at her stove and stirring it up the very first time she showed me how to make it. I guess that's what makes the recipes in my blue binder all the more special . . . each one has a particular memory attached, a person, a feeling . . .
8 ounces of uncooked macaroni
4 tablespoons butter
2 eggs, beaten
6 ounces evaporated milk (not sweetened condensed)
If you want to make it lower in fat, use the low fat version
1/2 teaspoon Tabasco sauce
1 teaspoon sea salt, rubbed between your fingers
freshly ground black pepper
3/4 teaspoon mustard powder
10 ounces cheddar cheese, shredded (I use a combination of mature cheddar and leicester cheese)
Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well in it to coat. In a large beaker, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the hot pasta, and add the cheese. Turn the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.
*Cinnamon Streusal Banana Nut Bread*
Makes two loaves
Printable Recipe
This may well be the best banana bread you will ever eat. Moist, flavourful with a deliciously crunchy topping of brown sugar, nuts and cinnamon, this pleases everyone.
3/4 cup butter, softened
8 ounces mascarpone cheese
2 cups caster sugar
2 large eggs
1 tsp pure vanilla extract
3 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 medium bananas, peeled and mashed
1 cup toasted pecan nuts, chopped
STREUSAL:
1/2 cup firmly packed soft light brown sugar
1/2 cup toasted pecan nuts, chopped
1 TBS plain flour
1 TBS melted butter
1/2 tsp ground cinnamon
Pre-heat the oven to 180*C/350*F. Lightly grease and flour two 8 by 4 inch loaf pans and set aside.
Cream the butter and mascarpone cheese together in a large bowl, until creamy. Gradually beat in the sugar, beating until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract.
Whisk the flour, baking powder, baking soda and salt together in another bowl and then gradually stir this mixture into the banana mixture, beating at low speed until just blended. Stir in the bananas and pecans. The batter will be thick. Divide it amongst the two prepared loaf pans, smoothing the tops.
Make the streusal by stiring together all the streusal ingredients until crumbly. Sprinkle this mixture evenly over each banana loaf.
Bake in the pre-heated oven for about an hour, to an hour and fifteen minutes, or until a wooden toothpick inserted in the centre comes out clean. You may need to cover the top with aluminum foil the last 15 minutes or so to help prevent it from over browning.
Cool in the pans on wire racks for at least 10 minutes before removing from the pans to finish cooling. Slice with a serrated knife to serve.
*Crumpet Pizzas*
Serves 4 as a snack
or two as a main course
Printable Recipe
Crumpet pizzas are sooo simple to make and so very tasty when you are done. You can have a tasty snack or lunch on the table in under 15 minutes. I like to serve them with some simple salad leaves and a drizzle of honey. Pears, blue cheese, walnuts and honey have such a wonderful affinity with each other. You can use other toppings as you wish, they're all good, but this is my favourite version.
4 crumpets
8 ounces of blue cheese, cubed
4 ounces mozzarella cheese, cubed
2 ounces of chopped toasted walnuts
1 large conference pear, cubed (peel or not as you like)
runny honey for drizzling
Heat your grill (broiler) to high. Place your crumpets on a baking sheet and toast them lightly on each side until golden brown, about one minute on each side. Remove from the oven.
Now all you do is pile the cheeses, pear chunks and walnuts on top of each toasted crumpet and then bang them back under the grill, a little bit further away this time than when you toasted the crumpets. Probably a good 5 or six inches. Watch them carefully. You only want to grill them until the cheese is bubbly oozing and meltingly delicious. Remove from the oven and let them sit for a few minutes before removing to warm plates and drizzling with some runny honey to serve.
These are absolutely delicious. The cheese melts into all those toasty little tunnels of the crumpets. I think the correct word to use is "SCRUMMY!"
And, something quite decadent to close on . . .
*Chocolate Cream Pots*
Serves 4
Printable Recipe
These decadent little pots of chocolate and cream are the perfect ending to a special meal. A tip is to use a potato peeler to make shavings from a chocolate bar to sprinkle on the top, or just use crushed chocolate flake bars like I have done here. Also, I don't do alcohol at home for home consumption, unless it is cooked. Instead of the Irish Cream asked for here I used a tsp of vanilla essence in both the cream and in the mascarpone cheese and it works just fine! You can use your imagination and try almond as well, which would be a great combination! Actually these little pots are incredibly versatile. Toasted Almonds are also quite lovely sprinkled on top! If you use almond essence you could also try crushed amaretti biscuits. Yummy!
5 ounces good quality dark chocolate
142 ml carton of whipping cream (about 2/3 cup)
5 TBS Irish Cream Liqueur
250g carton mascarpone cheese (about 1 cup)
Chocolate shavings, chocolate flakes, toasted almonds to decorate (optional)
Break the chocolate into pieces and place in a bowl. Microwave on high for 2 minutes, stirring every 30 seconds or so until melted. alternately place the bowl over simmering water (without letting the water touch the bottom of the bowl) Stir until melted. Set aside to cool for a few minutes.
Whip the cream until it forms soft peaks. Don't be tempted to whip it until it is stiff. Soft is much better. Whisk in the liqueur. (Or 1 tsp vanilla) Beat the mascarpone cheese until smooth. Fold in the whipped cream. Pour in the melted chocolate and lightly swirl together. You want some ribbons of chocolate running through the mousse.
Spoon lightly into serving dishes and then sprinkle chocolate shavings, nuts or flakes generously on top to serve.
This delicious chicken dish uses all the elements of Chicken Piccata except there is none of the fuss or bother, just the lovely flavours. The recipe calls for fettuccine noodles, but I always use malfalda. Todd just doesn't care for long slippery noodles at all and copes with shorter fatter ones much better. Whichever pasta you choose to use, make sure you choose one that will capture all of the delicious sauce! Oh, and don't forget some tasty bread to mop up the extras!
4 boneless, skinless chicken breasts, cut into strips
1 TBS olive oil
2 cups fresh mushrooms, sliced
2 garlic cloves, peeled and minced (more or less to taste)
1 TBS butter
2 cups chicken broth
1/3 cup white wine
the zest of 1 lemon
the juice of 1/2 lemon
2 TBS capers, rinsed and drained
1 TBS cornflour, dissolved in 2 TBS water
sea salt and freshly ground black pepper to taste
2 TBS chopped fresh flat leaf parsley
freshly grated Parmesan cheese
1 pound pasta, cooked al dente and then drained
Heat the olive oil in a large skillet over medium high heat. Once it begins to shimmer, add the chicken pieces and brown them all over until golden brown. Remove with a slotted spoon and keep warm.
Add the butter to the skillet and then brown the mushrooms until golden. Add the garlic, reduce the heat somewhat and then cook for several minutes until golden and fragrant, without allowing it to brown.
Put your water to cook your pasta on and bring it to a boil, adding a tsp of salt to the water. Add the pasta and cook it while you are finishing up your sauce.
Add the wine to the skillet, and let it bubble up. Allow it to reduce for a few minutes and then add the chicken broth, lemon zest, lemon juice and capers. Bring to a quick simmer and allow to cook for about 5 minutes until it has reduced somewhat. Taste for seasoning and add salt and pepper as required. Stir the cornstarch water mixture and then stir it into the sauce, stirring until it thickens and coats the spoon. Add the chicken and simmer for five minutes or so until your pasta is finished cooking.
Drain your pasta well and rinse, then divide it onto heated plates. Spoon the chicken sauce evenly over each plate. Sprinkle each serving with some freshly grated Parmesan cheese and some of the chopped parsley. Serve.
*Rocky Road Brownies*
Makes 16 (depending on how big you cut them and how greedy you are!)
Printable Recipe
These lovely bars are every body's favourite. Rich, fudgy, gooey and very moist, I've never had anyone turn one down! Another one from my Big Blue Binder . . .
3 ounces unsweetened chocolate, chopped
1/2 cup butter (4 ounces)
2 cups caster sugar
4 large eggs
2 tsp pure vanilla extract
1 cup plain flour
1/2 tsp salt
TOPPING:
3 TBS butter
8 ounces pure chocolate chips
1/4 cup pure chocolate chips
2 cups miniature marshmallows
1/2 cup coarsely chopped toasted pecans or walnuts
Pre-heat the oven to 180*C/350*F. Butter a 9 inch square baking pan, line it with parchment paper (to ease in removal and cutting), and butter the paper. Set aside.
Put the chopped chocolate and 1/2 cup of butter into a medium sized saucepan and set over a burner on very low heat. Cook, stirring constantly, until melted and thoroughly amalgamated. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time, mixing in thoroughly each time. Blend in the vanilla. Whisk together the flour and salt and then blend it into the chocolate mixture, blending only until no white streaks remain. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes, until dry on top but still moist. A toothpick inserted in the centre should come out with moist crumbs clinging to it's surface. Cool the brownies in the pan for about 10 minutes.
While the brownies are cooling melt the butter and the 8 ounces of chocolate chips for the topping together over low heat in a small saucepan. Whisk together until smooth and keep warm.
Mix together the remaining chocolate chips, marshmallows and chopped nuts. Sprinkle them evenly over top of the brownies. Return them to the oven and bake for an additional 3 to 5 minutes. Remove from the oven and drizzle the melted chocolate mixture evenly over top. Set aside to cool completely on top of a wire rack before removing from the pan and cutting into squares or rectangles. Enjoy!!
*The Great British Fry Up*
(the angst free way)
Serves 1
Printable Recipe
Feel free to multiply the quantities and directions according to however many people you are wanting to serve. Pop your plates into a warm oven while you cook everything up and be prepared to serve immediately with big mugs of milky tea, coffee or hot chocolate. Pick your own poison!
Per person allow:
2 sausages (buy the best you can buy. Cheap sausages are just plain nasty and full of fillers and fat. This is one instance you DO get what you pay for. I prefer Cumberland chipolatas myself)
2 to 3 rashers of back bacon
a hand full of mushrooms, sliced
1 to 2 ripe tomatoes
1 large free range organic egg (another instance of getting what you pay for. If you are going to be eating an egg like this, it better be a good one that tastes the way a proper egg should taste)
1 slice of bread
1 small tin of baked beans
Olive Oil and a bit of butter
Cooked hash brown potatoes or potato waffles
Heat a large heavy skillet over low heat and brush it very sparingly with a light coating of olive oil. Open the tin of beans and pour into a small saucepan. Put over low heat and heat while you are cooking your breakfast, giving them a stir once in a while to help keep them from sticking.
For the sausages:
Using a sausage with a high meat content, add the sausages to the pan and allow to cook slowly, for about 15 to 20 minutes, turning occasionally, until golden. Remove and keep warm on a plate in the oven while you cook the rest of the breakfast.
For the Bacon:
I always buy dry cure bacon for the best flavour. It has less water in it and cooks up really nicely. You can choose smoked or non-smoked as you wish. You may also use streaky bacon, back bacon is my personal preference. Snip a few small cuts into the fatty edge of the bacon. Place straight into the pan and fry for 2 to 4 minutes on each side, or until your preferred crispness is reached. Remove to the warm plate in the oven and old there while you continue cooking your breakfast.
For the Mushrooms:
Increase the heat to medium high and add a small knob of butter to the hot pan. Once it begins to foam, tip in the sliced mushrooms. Let them cook, without disturbing them, for several minutes before giving them a stir. Avoid moving them around too much while cooking as this makes them rather soggy. Once they are as browned as you like, remove them to the hot plate in the oven as well.
For the Tomatoes:
Cut the tomatoes across the centre if using regular tomatoes, or in half length ways if using plum tomatoes. Cut the "eye" out of the top with a small paring knife. Season with salt and pepper and place cut side down into the pan drippings, adding a bit more butter if need be. Cook , undisturbed for about 2 minutes over medium heat. Gently turn over and continue to cook for another 2 to 3 minutes until tender but still holding their shape. Remove and place in the oven with everything else.
For the Fried Bread:
For the best fried bread it is highly recommended to cook it in a separate pan. Stale bread works best. Just plain old store bought white bread. Heat a skillet to medium heat and cover the base of the pan with oil. Once it is hot, add the bread and cook for 2 to 3 minutes on each side until it is crispy and golden brown. If the pan starts to become dry you can add a bit more oil. I always like to add a small knob of butter to the pan just after I turn the slice to add a richer flavour. Delicious! Again, keep this warm in the oven with the rest of the breakfast while you fry your egg.
How to fry a perfect Egg:
I always start off with a clean pan for the egg. Heat the pan over medium heat. Add a good knob of butter and allow it to heat until it is foaming. Crack a fresh egg into a bowl and then slip it into the foaming butter. Don't be in a rush to cook it. Cook it over medium heat, basting it with some of the hot butter from time to time, until it is cooked to your preferred stage of doneness. If you prefer it over easy, flip it carefully once the whites are completely set and then remove it from the pan immediately. I prefer it sunny side up with crispy brown edges.
If you must do Black Pudding:
Cut the black pudding into 3 to 4 slices. Remove the skin. Place in the heated skillet and cook for 1 1/2 to 2 minutes on each side until slightly crisped.
Hash brown potatoes:
We like hash brown potatoes with ours. You can make your own from scratch of course, but you can buy some really good frozen ones nowadays as well as potato waffles, which some people like also. I cook these before I even start the breakfast and just keep them warm in the oven while I cook the rest of the breakfast.Once all the elements of your breakfast are cooked,place it all on warmed plates and serve along with lashings of tomato ketchup or brown sauce!
Stove Top Macaroni and Cheese*
Serves 4
Printable Recipe
I got this recipe from my sister a long time ago, and yes, it too comes from my big blue binder. I'm not sure where she got it from, but I am sure it's delicious! Whenever I make it, I picture her in my mind . . . standing at her stove and stirring it up the very first time she showed me how to make it. I guess that's what makes the recipes in my blue binder all the more special . . . each one has a particular memory attached, a person, a feeling . . .
8 ounces of uncooked macaroni
4 tablespoons butter
2 eggs, beaten
6 ounces evaporated milk (not sweetened condensed)
If you want to make it lower in fat, use the low fat version
1/2 teaspoon Tabasco sauce
1 teaspoon sea salt, rubbed between your fingers
freshly ground black pepper
3/4 teaspoon mustard powder
10 ounces cheddar cheese, shredded (I use a combination of mature cheddar and leicester cheese)
Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well in it to coat. In a large beaker, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the hot pasta, and add the cheese. Turn the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.
*Boneless Buffalo Wings*
Serves 2
Serves 2
Printable Recipe
This is a delicious way to have your cake and eat it too . . . ahh . . . err . . . wings, I mean. Tender, juicy and chock full of flavour, these please on all counts! If you are not a fan of really spicy food you can cut down the amount of cayenne pepper and they will still be very good.
1 cup plain flour
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/4 tsp paprika
1 large egg, beaten
1 cup milk
2 boneless, skinless chicken breast fillets
vegetable oil (for frying)
1/4 cup hot sauce (I use Louisiana which my friend Eliza brought over to me)
1 TBS butter, melted
Blue Cheese Salad dressing for dipping, if desired (see recipe below)
Whisk together the flour, salt, peppers and paprika in a bowl. Set aside. In another bowl beat together the egg and milk.
Slice each chicken breast crosswise into about six pieces. One at a time, dip each piece into the egg mixture, and then into the flour mixture, turning it to coat. Repeat once more with each piece of chicken so that they are double coated. (I use one hand for the flour mix and one for the egg mix, that way my fingers don't get as messy) Place each piece on a plate while you finish coating them all. Place in the refrigerator to chill for about 15 minutes.
Heat about a 1/4 inch of oil in a skillet over medium high heat. Once it is hot add the chicken pieces a few at a time and cook them for about 3 minutes on each side, until nicely browned. Remove to a dish lined with paper toweling and keep warm while you are cooking them all.
Melt the butter and stir it together with the hot sauce. Once you have finished cooking all the chicken pieces, brush them with this mixture and then serve with some blue cheese dressing to dip them in if desired. Delicious!
*Chunky Blue Cheese Dressing*
Makes about 2 1/2 cups
If you use light mayonnaise and sour cream, this is not all that bad for you. I think in America you can even get low fat blue cheese. It goes very well with the chicken and is also a lovely salad dressing.
1 cup good quality mayonnaise (I use Hellmans)
1 cup dairy sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onion
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
Whisk together the buttermilk, sour cream and mayonnaise. Whisk in the remaining ingredients, making sure that they are well combined. This should really be made the day before to get the optimum flavour, but you can make it just a few hours ahead of time as well and it's still quite good.
This is a delicious way to have your cake and eat it too . . . ahh . . . err . . . wings, I mean. Tender, juicy and chock full of flavour, these please on all counts! If you are not a fan of really spicy food you can cut down the amount of cayenne pepper and they will still be very good.
1 cup plain flour
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/4 tsp paprika
1 large egg, beaten
1 cup milk
2 boneless, skinless chicken breast fillets
vegetable oil (for frying)
1/4 cup hot sauce (I use Louisiana which my friend Eliza brought over to me)
1 TBS butter, melted
Blue Cheese Salad dressing for dipping, if desired (see recipe below)
Whisk together the flour, salt, peppers and paprika in a bowl. Set aside. In another bowl beat together the egg and milk.
Slice each chicken breast crosswise into about six pieces. One at a time, dip each piece into the egg mixture, and then into the flour mixture, turning it to coat. Repeat once more with each piece of chicken so that they are double coated. (I use one hand for the flour mix and one for the egg mix, that way my fingers don't get as messy) Place each piece on a plate while you finish coating them all. Place in the refrigerator to chill for about 15 minutes.
Heat about a 1/4 inch of oil in a skillet over medium high heat. Once it is hot add the chicken pieces a few at a time and cook them for about 3 minutes on each side, until nicely browned. Remove to a dish lined with paper toweling and keep warm while you are cooking them all.
Melt the butter and stir it together with the hot sauce. Once you have finished cooking all the chicken pieces, brush them with this mixture and then serve with some blue cheese dressing to dip them in if desired. Delicious!
*Chunky Blue Cheese Dressing*
Makes about 2 1/2 cups
If you use light mayonnaise and sour cream, this is not all that bad for you. I think in America you can even get low fat blue cheese. It goes very well with the chicken and is also a lovely salad dressing.
1 cup good quality mayonnaise (I use Hellmans)
1 cup dairy sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onion
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese
Whisk together the buttermilk, sour cream and mayonnaise. Whisk in the remaining ingredients, making sure that they are well combined. This should really be made the day before to get the optimum flavour, but you can make it just a few hours ahead of time as well and it's still quite good.
*Cinnamon Streusal Banana Nut Bread*
Makes two loaves
Printable Recipe
This may well be the best banana bread you will ever eat. Moist, flavourful with a deliciously crunchy topping of brown sugar, nuts and cinnamon, this pleases everyone.
3/4 cup butter, softened
8 ounces mascarpone cheese
2 cups caster sugar
2 large eggs
1 tsp pure vanilla extract
3 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 medium bananas, peeled and mashed
1 cup toasted pecan nuts, chopped
STREUSAL:
1/2 cup firmly packed soft light brown sugar
1/2 cup toasted pecan nuts, chopped
1 TBS plain flour
1 TBS melted butter
1/2 tsp ground cinnamon
Pre-heat the oven to 180*C/350*F. Lightly grease and flour two 8 by 4 inch loaf pans and set aside.
Cream the butter and mascarpone cheese together in a large bowl, until creamy. Gradually beat in the sugar, beating until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract.
Whisk the flour, baking powder, baking soda and salt together in another bowl and then gradually stir this mixture into the banana mixture, beating at low speed until just blended. Stir in the bananas and pecans. The batter will be thick. Divide it amongst the two prepared loaf pans, smoothing the tops.
Make the streusal by stiring together all the streusal ingredients until crumbly. Sprinkle this mixture evenly over each banana loaf.
Bake in the pre-heated oven for about an hour, to an hour and fifteen minutes, or until a wooden toothpick inserted in the centre comes out clean. You may need to cover the top with aluminum foil the last 15 minutes or so to help prevent it from over browning.
Cool in the pans on wire racks for at least 10 minutes before removing from the pans to finish cooling. Slice with a serrated knife to serve.
*Crumpet Pizzas*
Serves 4 as a snack
or two as a main course
Printable Recipe
Crumpet pizzas are sooo simple to make and so very tasty when you are done. You can have a tasty snack or lunch on the table in under 15 minutes. I like to serve them with some simple salad leaves and a drizzle of honey. Pears, blue cheese, walnuts and honey have such a wonderful affinity with each other. You can use other toppings as you wish, they're all good, but this is my favourite version.
4 crumpets
8 ounces of blue cheese, cubed
4 ounces mozzarella cheese, cubed
2 ounces of chopped toasted walnuts
1 large conference pear, cubed (peel or not as you like)
runny honey for drizzling
Heat your grill (broiler) to high. Place your crumpets on a baking sheet and toast them lightly on each side until golden brown, about one minute on each side. Remove from the oven.
Now all you do is pile the cheeses, pear chunks and walnuts on top of each toasted crumpet and then bang them back under the grill, a little bit further away this time than when you toasted the crumpets. Probably a good 5 or six inches. Watch them carefully. You only want to grill them until the cheese is bubbly oozing and meltingly delicious. Remove from the oven and let them sit for a few minutes before removing to warm plates and drizzling with some runny honey to serve.
These are absolutely delicious. The cheese melts into all those toasty little tunnels of the crumpets. I think the correct word to use is "SCRUMMY!"
And, something quite decadent to close on . . .
*Chocolate Cream Pots*
Serves 4
Printable Recipe
These decadent little pots of chocolate and cream are the perfect ending to a special meal. A tip is to use a potato peeler to make shavings from a chocolate bar to sprinkle on the top, or just use crushed chocolate flake bars like I have done here. Also, I don't do alcohol at home for home consumption, unless it is cooked. Instead of the Irish Cream asked for here I used a tsp of vanilla essence in both the cream and in the mascarpone cheese and it works just fine! You can use your imagination and try almond as well, which would be a great combination! Actually these little pots are incredibly versatile. Toasted Almonds are also quite lovely sprinkled on top! If you use almond essence you could also try crushed amaretti biscuits. Yummy!
5 ounces good quality dark chocolate
142 ml carton of whipping cream (about 2/3 cup)
5 TBS Irish Cream Liqueur
250g carton mascarpone cheese (about 1 cup)
Chocolate shavings, chocolate flakes, toasted almonds to decorate (optional)
Break the chocolate into pieces and place in a bowl. Microwave on high for 2 minutes, stirring every 30 seconds or so until melted. alternately place the bowl over simmering water (without letting the water touch the bottom of the bowl) Stir until melted. Set aside to cool for a few minutes.
Whip the cream until it forms soft peaks. Don't be tempted to whip it until it is stiff. Soft is much better. Whisk in the liqueur. (Or 1 tsp vanilla) Beat the mascarpone cheese until smooth. Fold in the whipped cream. Pour in the melted chocolate and lightly swirl together. You want some ribbons of chocolate running through the mousse.
Spoon lightly into serving dishes and then sprinkle chocolate shavings, nuts or flakes generously on top to serve.
I have been suffering with a severe case of gastroenteritis since Friday last and today is the first day I am feeling even half back to normal. I don't think I've ever felt so sick in my life. It began on Friday afternoon and rapidly went downhill from there. I can't even begin to tell you how bad it was . . . but when I don't want to cook or eat . . . you know something is terribly wrong.
Today is the first day that I have gotten dressed or out of bed. The poor Toddster had to cook his own chops the other night . . . he didn't seem to mind overly much and has been a real sweetie pie bending himself over backwards running back and forth to the shops fetching me Lucozade, Orange Juice, Gingerale, etc. What can I say . . . the man's in love. ☺
I was beginning to feel rather peckish today though . . . having only eaten one piece of toast and a small pot of yoghurt since Friday . . . I thought I better have something to eat, although I do admit to having been a little afraid to eat anything, you know how it goes . . . but the more I thought about my comfort foods, the more I wanted to make myself some.
Comfort foods. They aren't the same for everyone are they. To one person it might be eggs on toast, to another beans on toast. To me . . . comfort food is Macaroni with Tomatoes and Cheese, which is pretty much exactly what the title says . . .
Macaroni, cooked . . . and mixed with a big nob of butter, a tin of chopped plum tomatoes, some minced onion, seasoning and cubed cheddar cheese, sprinkled with some buttered cracker crumbs and then baked . . .
Until the cheese is a molten mass of ooze, slightly tinged with the flavour of tomatoes . . . I like my onion raw in it, because I am rather fond of the sharpness of it. It goes rather well with the cheese . . . some people would like meat in theirs, but I just like it the way it is. I had a small bowl of this for my lunch today . . . and I confess . . . I will probably have another bowl of it for tea.
*Comfort Macaroni with Tomatoes and Cheese*
Serves 4
Just what I want when I'm not feeling well and in need of comfort. This says home to me.Serves 4
Cook the macaroni until al dente according to the package directions. Drain and return to the pot. Stir in the knob of butter, along with the tomatoes, onions and cheese. Season to taste with salt and black pepper. Stir in half of the crushed crackers and then pour the whole mixture into the casserole dish. Sprinkle with the remaining crackers. Bake for 30 to 35 minutes, until bubbling and the cheese is nicely melted and the crackers are golden. Serve hot or warm.
Note - When I was a child my mom would have used velveeta, and by all means use this if you wish. I can't get velveeta over here so I just use strong cheddar because I love it's flavour.
Comfort is different things to different people however . . . and I'm afraid Todd doesn't find much comfort in macaroni with tomatoes. Macaroni pudding is a different story however. A week or so ago we got to talking about old school dinners.
Todd actually loved school dinners when he was a boy at school all those years ago. In fact, that was the only hot dinner he had most days, and he would have a simple supper of bread and jam or whatever when he got home from school, his mother relying on the school to have provided him with a sturdy and nutritious dinner.
One of the things he did love most about his school dinners was the pudding . . . it was his favourite part. Junket, or Spotted Dick . . . perhaps an Eve's Pudding, or Rice Pudding . . . usually something stodgy and . . . yes . . . comforting.
He told me about a Macaroni Pudding they often had and that he remembered fondly. Now for a man that hates pasta, this got my attention and I went on a search. This is what I found. It's quite similar to a rice pudding, except it uses macaroni.
It must have been good, because . . . the Toddster ate two bowl's full without blinking an eye. Comfort . . . it means different things to different people aye?
*Creamy Macaroni Pudding*
Serves 4 to 6
An old favourite from Todd's school dinner days. Don't knock it until you try it!
Cook the macaroni until soft, according to the package directions. Drain well and rinse. Drain again. Heat the milk over medium heat along with the butter and sugar. Once the butter has melted remove from the heat. Whisk a portion of the hot mixture slowly into the beaten eggs to temper, then whisk the eggs back into the warm milk. Add the cooked macaroni, raisins, lemon zest and vanilla. Simmer for about 15 minutes. Pour into the buttered casserole dish. Dust the top with grated nutmeg and then bake in the preheated oven for about 30 minutes, until set and golden brown on top. Serve warm.
I do apologize to anyone who is waiting on specific posts from me. I will be on to them as soon as my tummy and time allows! Sorry for the brief hiccup!
I do get sent the nicest things. The people at Find Me A Gift recently sent me this " I ♥ Cake" cake mold to try out and I have to say I have fallen completely in love with it! Made from non-stick silicone it measures approximately 10 inches in diameter, yielding six heart shaped servings of delicious cake!
Yep, you heard that right!. This cake mold has a unique shape which allows you to cut your cake into heart shaped individual servings.
Microwave, oven (up to 220*C/425*F), freezer and dishwasher safe this is a food grade, no stick silicone baking pan. I have to admit this was the first time I have ever used a silicone baking pan. We were having the Sister Missionaries over for tea and I thought I would bake them a cake in this pan to show them how much we love them.
I decided on a Carrot Cake, because well . . . who doesn't love a delicious carrot cake??? I don't know anyone who doesn't love a delicious carrot cake!
Having never baked with a silicone pan before I was a bit nervous. You are not supposed to butter or line them and I was a bit wary of this . . . would it stick???? I closed my eyes and went with the flow.
Note, it is advisable to place any silicone bakeware onto a baking sheet for baking as it is very flexible and you may end up with cake batter on the floor! Thankfully, I was thinking ahead and did just that! Nobody can accuse me of not being a smart cookie!
The cake turned out beautifully. The slices cut into perfect shaped hearts, which were so appealing and the girls were really impressed!
But it wasn't just the shape of the cake slices with impressed them, I will admit. They were also very fond of the cake itself . . . dense and moist . . . just what a good carrot cake should be . . .
With little nuggets of sweet sticky sultana raisins scattered throughout, not to mention crunch little bits of toasted walnuts. I always toast my nuts before baking with them. A bit of toasting helps to enhance that beautiful nutty flavour . . . just what you want, and it helps to add to the crunch as well. At least that's my way of thinking . . .
Dark and delicious with flecks of carrot throughout, and just enough spice . . . cinnamon, nutmeg . . . vanilla . . . but the flavour doesn't stop there . . .
There is also a delicious hint of spice . . . ginger to be exact . . . in that lucious buttercream frosting. I know . . . it's usual to have a cream cheese frosting on a carrot cake, and I do love that as well, but I have never had much success with cream cheese frosting over here in the UK.
The cream cheese is more liquid than what I am used to and it takes toooooo much icing sugar to make it firm. I just go with butter cream normally, and today a ginger butter cream, the ginger flavouring coming from the syrup in my jar of preserved gingerroot, but do use powdered ginger if that's all you have. All in all, with the shape and the cake and the icing . . . everybody was very happy, very happy indeed!
*Carrot Cake with a Ginger Buttercream Frosting*
Makes one 9 by 15 inch cake
or a 9 inch two layer cakeMakes one 9 by 15 inch cake
Bake for 10 minutes and then lower the oven temperature to 180*C/350*F/ gas mark 4 and bake for 30 to 35 minutes longer, or until the top springs back when lightly touched and a toothpick inserted in the centre comes out clean. Allow to cool in the pan (s) for ten minutes before turning out onto a wire rack to finish cooling if using round pans. If you are using a 8 by 15 inch pan, allow to cool in the pan placed on a wire rack until completely cool.
Many thanks to the people at Find Me A Gift for sending me this fabulous cake mold. I just know it is sure to become one of my absolute favourites! You can purchase this cake mold on their site HERE for £14.99.
If you were to ask any Canadian what one of their favorite indulgent dishes is . . . and hands down . . . you are sure to come up with more than one answer of Poutine! Poutine, that Canadian dish of hot chips (french fries) topped with squeaky cheese curds, and hot gravy . . . the chips and the gravy melting the cheese so that every forkful is a mix of oozy gravy, hot chip goodness!
Another favourite diner meal would be the Hot Turkey Sandwich. I know I ate a fair few of these in my lifetime! Canadians love to embrace turkey any way they can get it and a hot sandwich with two slices of bread layered with hot turkey and slathered in gravy, and served along french fries, peas and carrots and a pot of homemade coleslaw are up there on the list of favourites as well!
This tasty dish today combines two of those favourite indulgences into something you are going to find yourself asking . . . now, why didn't "I" think of that! DOH! Don't worry about it, I've done all the thinking for you.
What you have here is hot chips (french fries) . . . you can make your own from scratch, or you can use a good oven chip . . . topped with two scoops of poultry stuffing, and some chunks of roasted turkey . . . slathered in hot turkey gravy . . . and then doused with a combination of both cheddar and mozzarella cheeses.
What you have here is a bit of a wicked indulgence perhaps . . . but oh well . . . you don't really have to eat the whole thing do you???
Ok, I'll admit it . . . it's pretty hard not to. ☺ By the way, you have to make my stuffing with this . . . it's really the best, if I don't say so myself, and I know . . . I just did.
*Hot Turkey Poutine*
Serves 4 they're gorgeous!)
4 ounces grated cheddar cheese (about 1 cup)
4 ounces grated mozzarella cheese (about 1 cup
leftover stuffing
*Poultry Stuffing*
Makes 12 servings
This
is delicious. Don't balk at the ingredients. They absolutely work.
Just open your mind and go with it. This is the most delicious
stuffing. It freezes well. I pack it into a loaf tin and chill. I
then dump it out, slice and then wrap each slice individually and
freeze. When we are ready to eat it, I just take out what I want and
cook it (frozen) in some hot butter, browning it on both sides.
Delicious! Alternately you can spoon it into a baking dish, cover and
bake at 160*C/325*F/ gas mark 3 for about 25 minutes.
6 potatoes, peeled and cubed
4 TBS butter
2 slices white bread, crumbled
1 medium onion, peeled and chopped
1 TBS white sugar
1 TBS soft light brown sugar
1 TBS mild molasses
1 tsp white vinegar
1 tsp dried powdered sage
1 TBS dried summer savory
1/2 tsp salt
1/4 tsp pepper
Cook
your potatoes until soft in a pot of lightly salted water. Drain well
and mash along with the butter until smooth. Add the crumbled bread to
the mashed potatoes along with the onion, sugars, herbs, molasses,
vinegar, salt and pepper. Mix together well. Pack into a buttered 9
by 5 inch loaf pan. Cover and chill for several hours. This can be
frozen at this point. When ready to serve, melt some butter in a pan.
Slice the dressing and lightly brown for about 5 minutes per side.
This blows stove top stuffing out of the water!
Go on . . . make it, you know you really want to!
I had in mind all week that I was going to make a Pavlova. Food of the God's is Pavlova . . . all light and airy and somehow when you are eating it, you kind of are misguided into thinking there are no calories . . . coz it's kind of like eating a cloud, right??? And everyone knows that clouds have no calories!
I normally top my Pavlova with peaches or raspberries, but this today I decided to do something quite, quite different. I had some apples that needed using and I thought to myself . . . how about a Pavlova that has all the elements of an Apple Crumble . . . and then I thought to myself, who not go one step further and make it an Apple and Blackberry Crumble.
Imagine it . . . a soft cloud of crisp on the outside, mallow like on the inside meringue . . . filled with a rich cloud of softly whipped cream . . .
Now . . . top that cloud with a sweet/tart mixture of caramelized and slightly spiced apples mixed with fresh blackberries . . .
Finally . . . top the whole thing with scrummily sugared, flaked and toasted almonds . . . this is genius, pure culinary genius.
Sigh . . . this is the food of the Gods, all light and ethereal . . . and totally calorie free, I am sure of it!!!
Shhhh . . . please don't burst my bubble! Sigh . . . I do so love it when I am inspired to push the boundaries of the traditional and create something totally familiar and at the same time totally new and refreshing!!
*Apple and Blackberry Crumble Pavlova*
Serves 8
Printable Recipe
All your favourite flavours in one scrummy dessert!
For the Meringue:
3 large free range egg whites
6 ounces caster sugar (a scant cup)
1 tsp cornflour
1 tsp white wine vinegar
For the Filling:
3 Granny Smith apples, peeled, cored and sliced
2 TBS butter
2 TBS soft light brown sugar, packed
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
pinch salt
1 punnet of blackberries (about 1 cup)
300ml of double cream (1 1/4 cups)
For the sugared almond topping:
1 1/2 ounces flaked almonds
2 TBS caster sugar
Preheat the oven to 130*C/260*F/ gas mark 1/2. Trace out a 7 inch circle on a sheet of baking paper. Place the baking paper on top of a baking sheet. Set aside.
Place the egg whites into a clean, grease free, glass or metal bowl. Beat with an electric mixer until soft peaks form. Add half of the sugar and continue to beat until the egg whites are stiff and glossy. Slowly beat in the remaining sugar (reserving 1 TBS) until it is all amalgamated. Stir the cornflour and remaining sugar together and beat that in along with the vinegar, beating it for about a minute. Spoon the meringue mixture out onto the baking paper, spreading it with a metal spoon to fill the circle and scooping it somewhat hollow in the centre, creating a raised edge all around.
Place into the heated oven and bake for about 1 hour, until crisp on the outside and mallow like on the inside. Set aside to cool on the baking tray. Once completely cooled, carefully peel off the baking paper and set the meringue onto a plate.
For the filling, place the apples, butter, brown sugar, cinnamon, nutmeg and salt into a small skillet. Cook, stirring occasionally over medium high heat, until the apples are somewhat softened and beginning to caramelize, but still holding their shape. Stir in the blackberries and set aside to cool completely.
Make the sugared almond topping by placing the almonds into a skillet along with the sugar. (Have a sheet of baking paper ready and waiting on the counter.) Cook and stir over medium high heat until the sugar melts and begins to coat the almonds, some 2 to 3 minutes. Take care not to burn the sugar. Remove from the heat immediately and pour the almonds out onto the baking paper, spreading them out as much as you can. Allow to cool completely.
When ready to assemble whip the cream until it forms soft peaks. Spoon this into the centre of the meringue. Spoon the apple and blackberry mixture over top along with all their juices. Sprinkle with the candied almonds and serve immediately. Delicious!
If you are thinking this is a repeat, then you would be correct. This is a repost from an earlier date. I just didn't have anything new to show you today, but thought you wouldn't mind em re-sharing this! Blackberry season is upon us!
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