I can still remember the first time I tasted Buttermilk. It was way back in the mid 1970's.  I think I bought some to make a cake with or something.  Buttermilk in Canada, comes in one litre containers, so it wasn't long before I was scrambling to find something else I could make with it.  Back in those days it was a lot harder. There was no internet to seek advice from!    You had to rely on word of mouth, friends and family.



Over here in the UK, you only get Buttermilk in small 284ml containers, each holding about 1 1/2 cups, which is good in a way, as  you are only opening about as much as you need at any given time, but it is a pain in another way as you end up having to buy more containers and store them when you want to make something as delicious as this chicken here today.




This is an old favourite of ours from those early days.   The chicken always turns out amazingly tender.  A good soaking in buttermilk is the secret to that.   Sometimes I add herbs to the flour mixture, sometimes I don't.  I am in particularly fond of thyme, or symmer savoury in this.  But it's awfully good with no herbs as well.



It does use condensed cream soup.  But I am not a snob that way, or pedantic about it's use.  I'm not pretentious either.  If something tastes good, it tastes good and I am not afraid to tell you that it uses cream soup.  So there!



It has it's uses and this is one of them and I'm not afraid to put my hand up and say, yes . . . on occasion I do use "cream of" soups.  Oh sure, I could take extra time and make a bechamel sauce, etc. . . . or homemade mushroom soup to use in this, but I don't.



I'm also rather lazy at times.  And this is one of those times.  It tastes good.  It's easy to make.  It's a real family pleaser.  You can't get much better than that.  I did share this on the blog way back in 2009, but some things are just so good they bear repeating on occasion.



*Buttermilk Chicken*
Serves 4
Printable Recipe

I'm not sure how it works, but the buttermilk in this recipe helps to create chicken that is moist and very tender.  This is delicious!

2 ounces butter (1/4 cup)
4 skinless, boneless chicken breasts
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp garlic powder
2 heaped TBS of plain flour
2 284ml containers of buttermilk (about 3 cups)
1 (285g) tin of Batchelors condensed cream of mushroom soup (Campbells)
chopped fresh flat leaf parsley to garnish

Pre-heat the oven to 205*C/425*F.  Melt the butter in a 13 by 9 inch shallow baking dish.  Set aside.

Sprinkle the chicken breasts on both sides with the salt, pepper and garlic powder.  Place the flour in a shallow bowl and one container of the buttermilk in another shallow bowl.

Dip the breasts, one at a time, first into the buttermilk and then into the flour, shaking off any excess, but coating it well.  Lay good side down in the melted butter in the baking dish.  Repeat until all four have been coated. 

Bake in the pre-heated oven for 15 minutes.  Remove from the oven and flip over.  Return to the oven and bake for 10 minutes longer.

While the chicken is baking whisk together the other container of buttermilk and the undiluted mushroom soup.

Remove the chicken from the oven and pour the soup mixture over top.  Return to the oven and bake for an additional 10 to 15 minutes, until nicely browned.  Remove the chicken pieces to four warmed plates.  Stir the soup mixture in the pan and then spoon equally over top of the chicken pieces.  Serve immediately with some parsley sprinkled over each.



Can I whine a bit here???? (Yes this is the same photo from above)  I wanted to accentuate the small size of this "chicken breast" here.   I hate it when grocery shops try to dupe you into thinking you are buying a package of lets say CHICKEN BREAST for instance and one of the chick breasts is actually NOT a whole chicken breast but a chunk of chicken breast that they have managed to maneuver into the middle of the other breasts to make it look like you are getting four chicken breasts.  You aren't though.  You are getting three and a half if you are lucky and I have even been tricked into buying a package which has one and two halves in it.  Bad grocery stores.  They don't weigh what the package says either.  Once you take off all the packaging and that little piece of squishy paper underneat the meat that absorbs all that liquid and who knows what water they have pumpked into it, you usually are missing quite a substantial amount.  I am so tired of being lied to . . . aren't you?  I'll get off my soap box now.

Since I was ill in September I haven't been able to look at a pizza.  Pizza was always one of my favourite things . . . it makes me sad that it isn't any longer.   I can't get enthused for Chicken Parm either.  I had made Chicken Parm Enchiladas that day and well, you know.   I haven't even been able to look at the photographs since!   It may be a while before you get to see those!



I don't know if it is the combination of the sauce and the cheese and meat or what, but it's been a no go for about a month now . . . until today.  Today I decided to create a delicious roasted root vegetable pizza, with a whole wheat crust!



All I can say is wowsa!  You get a nice thick crust, not unlike a foccacia . . . and then all of those sweetly caramlized root vegetables nestled amongst not one, not two, but THREE cheeses!

 

Just look at all of that delicious scrumminess . . . butternut squash, parsnips, carrots, red onions . . . roasted until sticky sweet with some salt, pepper and olive oil . . . nestled on top of that crisp and nutty flavoured crust . . . beneath a blanket of cheese.



A sprinkle of fresh thyme leaves lends an herby touch, which altogether made for a very tasty pizza if I don't say so myself!  I do hope you will give it a try!  I don't think anyone will be disappointed!  Even the Toddster loved this and he's not a pizza fan at all!




I roll the dough out onto a piece of baking parchment to a large circle the circumfrance of my pizza stone.  Prick it all over with a fork.  (If you don't have a pizza stone you can use a preheated large baking sheet.)  Slip the piece of parchment wih the rolled out dough onto the heated pizza stone, baking tray.  Mix together all the cheeses.  Sprinkle half onto the crust.  Top with the roasted vegetables and cover with the remaining cheese.  Sprinkle with the thyme.   Bake in the heated oven until the crust is well risen, browned, crisp on the bottom and the cheese has melted nicely.   Cut into wedges to serve.

I promised to show you something delicious to do with the leftover pumpkin from the fritters yesterday and it here it!  Pumpkin Escalloped Potatoes!  These may be the tastiest escalloped potatoes you will ever eat!   Seriously!



Layers of thinly sliced sweet potatoes and white potatoes, baked in a lucious cream and pumpkin sauce . . . a sauce that is so easy to make even a child could do it.   You simply heat the cream and pumpkin together with a bit of garlic and some seasoning.



You just pour the sauce between the layers as you are creating them.  I like to alternate the potato slices for looks.   You also sprinkle a mix of cheeses between the layers . . .

 

It's so very simple and so very delicious.  People will think you have slaved all day, but it takes merely minutes to put it together.   I like recipes like that.  Very little effort, but mega results!  It's win/win all round!  It would make an excellent side dish for the holidays!



Bake the potatoes, uncovered, in the heated oven for about 50 minutes.  Sprinkle the remaining third of the cheese over top and bake for 10 to 15 minutes longer, until the vegetables are tender and the cheese is golden brown and bubbly.   Serve hot.

 

I was going to show you my Pumpkin Fritters today with their Vanilla Caramel Sauce, but I'm afraid you are going to have to wait until tomorrow to see those.

 

I have something which is just a tiny bit more scrummy to share with you today!  (Although, the pumpkin fritters are exceptionally scrummy as well!)



I am mad for cinnamon, which you have probably guessed by now.  I just adore it.   I love the way it smells.  I love the way it tastes, both in sweet and savory goodies.  

I love crafting with it (cinnamon ornaments on the Christmas tree at Christmas are the best!).  I just plain can't get enough of cinnamon.



My mom used to make these Quick Cinnamon Rolls when we were kids as a treat.  We loved them.  I used to make them for my own children as well.   That was one way to put a smile on their faces big time!  

Then there is my infamous Cinnamon Swirl Tea Bread.   People can't get enough of that when I bake it.  It's an old recipe that I got from a very dear friend way back when and it's a keeper!  



Don't even get me started on the finer qualities of my Cinnamon Roll Breakfast Cake.  Just a peek at the photographs are enough to set one to drooling big time, I kid you not!  



My Cinnamon Butter Buns are to die for.  Likewise my Cinnamon Roll Pancakes.  Then there are my Cinnamon Roll Croissants, and my Cinnamon Roll Pluckit Bread . . . Cinnamon Roll Toast . . . etc.  the list goes on and on . . . You get the picture I am sure.  I am Cinnamon mad!  



If there is one thing I like as much as Cinnamon and am crazy for . . . it is scones!  I love, Love, LOVE scones!  And I don't care how you say it!! 

 I'll eat them no matter how you pronounce the word!  A scone is a beautiful thing . . . 



But when you combine the two loves . . . Cinnamon . . . and Scones, well . . . you've just died and gone to heaven.  There is no other way to put it.

Bake them.  Today.   You will be glad that you did.   And now back to your regular programming.  

Bake for 12 to 15 minutes, rotating the pan halfway through the baking time.   The scone should be well risen and crisp on the outsides, and be lightly browned.   Remove from the oven.

Whisk together the icing ingredients until you have a thick yet drizzable icing.   Drizzle this decoratively over the scones.  Store any leftovers in an airtight container.

60ml of milk or cream, gently heated (/4 cup)
Preheat the oven to 200*C/400*F/ gas mark 5.  Have ready a baking tray.  Cut a thin sliver off the tops of each of the crusty rolls.  Using your fingers remove as much of the insides of the buns as you can, without tearing the outside.  You should have a thin shell.  Place them onto the baking tray.   Divide the meat filling between each of the four rolls, Pressing it down lightly.   Divide the cooked vegetables between each bun, placing them on top of the meat filling.  Divide the mashed potatoes amongst each bun, piling it on top of the vegetables and roughing it up with a fork.  Sprinkle the cheese over top of all and then place the baking tray in the oven.

Bake for 10 to 15 minutes, until the cheese is golden brown and everything is piping hot.  Serve immediately.

*White Chocolate and Ginger Curd Cheesecake*
 Serves: 8 
Printable Recipe

If you like ginger you will love this!







Melt the butter in a medium saucepan and stir in the biscuits. Press into the base of a 20 cm loose -bottomed round cake tin. Chill whilst preparing the filling 2. Place the chocolate in a bowl set over a pan of simmering water and heat gently, stirring occasionally until melted. 3. Place the mascarpone in a bowl and whisk in the ginger curd until smooth. Whisk in the melted chocolate. Spoon over the base and chill for 1- 2 hours 4. Carefully remove from the tin and decorate with grated chocolate or chocolate curls. Serve in slices



*Cocoa Meringues with Luxury Ginger Curd*
Makes about 15
Printable Recipe

 

When we lived down South we were surrounded by beautiful orchards, the bonus in the autumn being we got to forage from the drops and I had no end of lovely apples and pears to do things with. We knew we would miss that so our first year back up here in Chester we planted our own fruit trees at the back of the garden.  This year our Cox's Pippin tree gave us a bumper crop and I hear the gorgeous growing season we have just had has resulted in bumper apple crops all over the UK.

I just love cooking with and eating apples, and when you have grown them yourself it somehow makes it an even better experience!



When I was searching for a simple recipe to help to use up some of our lovely apples the other day I came across this fabulous recipe at the Jamie Oliver Magazine Recipe page.   I love Jamie's recipes.   Next to Nigel Slater, he is one of my cooking idols.  Seriously.   When he first came out with his magazine, I was one of the first to subscribe and I have been a loyal and faithful subscriber ever since.  In fact this year, I haven't been able to renew any of my magazine subscriptions because of the cost . . . except for his.  His is the only one I have kept on, which says a lot about how I feel about his ideology and his recipes.  I am saving up for his latest cookbook, fingers crossed.  Maybe Santa will be good to me this year.



Back to the recipe.  I don't think you would need to use the actual apple recipe specified.  Any good, firm eating apple would serve this purpose. A Granny Smith would probably work equally as well.



It uses simple ingredients . . . apples, butter, sugar, cinnamon . . . things most of us have in our kitchens at any given time.  And it's easy and quick to throw together, which makes it the perfect recipe for entertaining, especially at this time of year with Halloween and Bonfire night coming up over the next few weeks.  The beauty of this recipe is that it's seasonal, simple and can easily expand according to however many people you are feeding, which makes it the perfect dessert for sharing with your friends!

 

Speaking of which, have you checked out the Halloween/Bonfire night pages on Jamie Oliver   There are all sorts of ideas there and I have bookmarked more than a few.  Tasty offerings such as Toffee Apple Tart, Neeps & Tatties, frosted Butternut Squash Muffins. A lotta, lotta scrumminess there.



These tasty apples went down a real treat today . . . and I know this is a recipe I will make again and again.   I love the simplicity of it.  You get a lot of wonderful flavour for very little effort.  I do hope you will give it a go and that you'll check out some of the other recipes too.

 

Oh, I do so love autumn and the wonderful food and tastes that it brings to our table!  It's small wonder that it is my favourite time of year, taste wise . . . but then again . . . I say that about all the seasons!  I am just a glutton I guess!




Peel, core and slice each apple into eight wedges, tossing them with lemon juice to help prevent them from turning colour.  Heat some of your clarified butter in a heavy based skillet.  (The size will depend on how many you are doing.  Two apples fit just nicely into my 8 inch pan.)  Once the butter begins to foam lightly add the apple wedges in a single layer.  When the undersides of the apples just begin to turn golden, flip them over and sprinkle with the cinnamon sugar.  They will begin to caramlize quite quickly.   Lift them into a dish and then pour some of the liquid of your choice into the pan.  It will bubble up and deglaze the pan.  For two apples I used about 60ml or 1/4 cup.  Pour this over the apples and serve warm with some creme fraiche.  Delicious!