The chemistry of cooking has always fascinated me.  I think it is amazing how a good cook can combine a few simple ingredients and come up with something which is totally delicious . . . and how depending on how you combine them with any number of other ingredients, you can come up with something new and different each time.

Take birds eggs for instance . . . they come in all shapes and sizes and colours . . . and are all basically the same thing,  no matter the size or colour.  Humans mostly consume chicken eggs, although duck eggs are also quite popular as are quail.  Filled with vitamins and coming in their own fragile package you can eat them on their own, cooked or raw and depending on preparation you can come up with no less than 4 different ways to have them all on their lonesome . . .  boiled, fried, scrambled, poached . . . and even those can be varied according to what you choose to do with them.  What is a frittata or omelette but eggs, beaten and scrambled and put together in different ways with different additions!



But then, beat them up with other ingredients like flour, sugar and eggs, and you have a cake, or cookies, or pies . . . again depending on what you add and how.  Then there are the  sauces you can make with the components of an egg . . . which again can differ widely according to what you put in and with them, and which part of the egg you use!

I think eggs have to be  the most versatile of all basic ingredients!  And one of the things we look forward to most when we start to think of breakfast or brunch, and they are something which I always have in the larder.


Over the past two weeks, and for the next two weeks The Sunday Times is publishing a pull out Ultimate Cookbook as part of the Incredible Edibles Food Series, dedicated to food and dining.   This weeks focus is  on Brunch and Baking, and you can get your copy of The Sunday Times Ultimate Cookbook:  Brunch and Baking this weekend, on Sunday the 1st of December, featuring a wonderful variety of the finest and most delicious Brunch and Baking recipes brought to you by a great ensemble of celebrity chefs and restaurants here in the UK.




Three weeks in to this feature and we are enjoying another beautiful selection of recipes which combine two culinary traditions, Brunch and Baking.  Brunch is a lovely idea we have adopted and adapted over here from America and it is something we have really taken to here in the UK.  It's a wonderfully leisurely way to entertain . . .which can be as indulgent and complicated . . .  or as simple as you like it.  There are no firm and fast rules.   it only really matters that you enjoy yourself and that something incredibly tasty is involved.

If you are looking for indulgence then I am sure a nice hot stack of Nigella Lawson's pancakes, dripping with butter and syrup will do the trick, or maybe  Paul Hollywood's, Raised Pork and Egg Pie . . . and if you are looking for something tasty to bake you can't do much better than Mary Berry's Whole Orange Spice Cake, which also graces the cover of this lovely pull out mini-mag.



I could not wait to get stuck in and it was really hard to choose just one recipe to show you here today, there are so many lovely ones, but today I chose Eggs Benedict from Le Caprice, a most prestigious West End London establishment, which was quite popular with the late Princess Diana.

Who doesn't like Eggs Benedict??  You get all the elements of a delicious and simple breakfast . . . ham, poached eggs, and toasted muffins . . . slathered with a rich, indulgent and buttery sauce . . . what's not to like about that!



Some people might be put off from making their own hollandaise sauce.  It can be rather fiddly and difficult to do, but the instructions in this recipe were simple, concise and easy to execute and as you can see I ended up with a beautiful sauce.  We both enjoyed this very much.

  

Note:  I like to sprinkle a few chopped fresh chives on top for colour and presentation. 

Get your copy of The Sunday Times Ultimate Cookbook:  Brunch and Baking this weekend, on Sunday the 1st of December 2013, the third  in a four-part series.  Featuring a selection of the finest recipes of the celebrity chef era.  The Ultimate Cookbook is part of  The Incredible Edibles Food Series dedicated to food and dining. This series will finish with the final edition,  Dinner Parties on Sunday December 8.

Visit thesundaytimes.co.uk to subscribe and to find out more details about exclusive Times + chef events hosted at some of the country's best restaurants.

 

The Tassimo people challenged their bloggers to come up with a Winter Warming Drink for November.  I found that a real challenge, but this is what I came up with and I let my Canadian Side come to the forefront!



Here is what you will need . . .

 

One Tassimo Milka Hot Chocolate T disc

 

One Tassimo Cafe Hag Crema (Decaf) T disc



A quantity of maple whipped cream  (Simple whip some double cream until thick, having added about 1 TBS of pure Maple Syrup)

 

Pure Maple Syrup (Canadian of course!)



And finally some chocolate shot sprinkles.  I am partial to the dark chocolate ones.

Simply do both pods, one at a time, into a large hot chocolate mug and give them a good stir together.  Top with the maple whipped cream.  Drizzle with a touch more Maple Syrup and sprinkle with the chocolate shot.

What have you got???  A winter hand warming Maple Mocha Crema!  Beeeeee-utiful!

 

Ahhhh . . . turkey, that holiday centrepiece that is so beloved by many . . .   a family tradition for Thanksgiving (if you are a North American) and Christmas (if you are a Brit).  An annual favourite and not all that hard to cook, but so often done wrong.  

 

These are busy days when there never seems to be enough hours in the day to get the things done that you really want to get done and this is only the beginning of the Holiday Season!  Just wait a week or two and everything is going to be really crazy!



Busy days like this are when it's nice to have something quick and easy up your sleeve that you can rustle up at the drop of a hat for lunch or supper.  Something quick like these Quick Pizza Rolls.  If you have a tin of croissant dough in the fridge, you have a meal, be it breakfast, lunch or dinner!



I don't know about your kids, but mine were always crazy about pizza or anything that even remotely  resembled a pizza, and things like this were high on their list of favourites.   Back home you could buy frozen pizza pockets and pizza rolls, and they liked them, but I think it's even better if you can rustle up something similar yourself.



Something which they will still like but isn't loaded with too much junk.  With a tiny bit of ingenuity you may even create something which is better than those frozen things.  I have used the tinned croissant rolls here and a mix of cooked bacon, onions, olives, mushrooms, garlic and sun dried tomatos, all chopped pretty fine.  The only cheese is a light spread of roasted pepper cream cheese along with a light dusting of parmesan on the outsides.



They were quick to make, delicious to eat and quite filling.  You can vary the fillings as desired, to reflect your own desires and tastes.  This is just a basic recipe that you can really feel free to run with.   They would also make a delicious light main dish when served up with a bowl of hot tomato soup!   Enjoy!



Unroll your croissant dough.  Spread some cream cheese down the centre of each, leaving a border all around.  Spoon some of the bacon mixture down the centre of each, again leaving a border.  (Don't be too generous or you will have blow outs!)  Roll up from the large end, sealing the edges and twisting the ends.  Place onto a baking paper lined baking sheet.  Spritz each one with some cooking spray and dust with Parmesan cheese.   Bake in the heated oven for 10 to 15 minutes, until golden brown and cooked through.  Serve warm.

Note:  The cans of regrigerated croissants over here are more like real croissants and come six to a can.   You can use the refrigerated ones over in America, but they may not look the same.  Alternatively, you could split baked croissants and fill with the filling and then wrap in foil and heat through.  (In which case you may need to double the filling ingredients!)

I love potatoes.  I could not live without them.  A day without a potato is not a good day for me.  In fact you could take away my chocolate, and I might protest a bit . . . but if you tried to take away my potatoes, I would be really upset.   They are an important part of my life and have been since I was a child.  Happily the Toddster is of the same school of thought.

I used to think a potato was a potato was a potato.   I came to learn later in life and after much experience that all potatoes are not the same and that certain potatoes are better for certain preparations than others.  With some 4000 different varieties of potatoes available worldwide at any given time, it's easy to see where someone could be quite confused when it comes to potatoes and their uses.

There are basically only two main category of potatoes, with only a few exceptions . . . floury potatoes, and waxy potatoes.

Floury potatoes (also called mealy potatoes) are  high in starch with a low water content.  These tend to be older and larger and become almost fluffy when cooked.  Therse are the best for roasting, baking, mashing and chipping.  They tend to break up easily when boiled, so aren't really suitable to prepare just as boiled potatoes.

Waxy potatoes are lower in starch and have a higher water content.  They are firm in texture and normally have a shiny skin.  They tend to keep their shape when cooked, which makes them an excellent choice for boiling, making salads, sauteing or using in gratins.

Potatoes are also classified s being new and old.  You will find most new potatoes are best in salads and he like, but old potatoes are much better for mashing

I can remember one Thanksgiving when I had a whole house full of people, peeling tons of potatoes for mash, only to learn that they were new potatoes and I ended up with glue instead of fluff.  Lesson learnt.

Potatoes don't like light or cold, so are best stored in a cool dark place, but not in the refrigerator.  I store mine in a basket in the closet beneath the stairs.



One of my favourite ways of cooking potatoes is baking them.  (Surprise surprise!)   You can bake just about any kind of potatoes.  I happen to love little baby potatoes washed and dried and then tossed unpeeled in some oil and herbs and then roasted until they are crispy, but my favourite of all is the large floury baked potatoe.  Scrub your potatoes clean under cold running water and then dry them really well with kitchen paper toweling or a clean tea towel.  Prick them all over with a fork and then place them into a  hot oven which has been preheated to 200*C/400*F gas mark 6.  I place mine right on the oven rack.  The air is able to circulate all around them and you end up with a lovely crisp skin.  I happen to think the skin is the best part!  If you want crisp skins, don't rub them with butter or oil of any kind and don't wrap them up in foil.  They will only steam.  Just cook them on the rack until they are tender.   Medium to large potatoes will take approximately an hour to be perfectly done.

Once tender (and I don't recommend pricking them with a fork to find out, unless you want an oven full of burst potato.  Just gently squeeze with a pot holder and if they give, they're done!) you can take them out and they are ready to eat.  I ascribe to the Nigel Slater method of presentation in that you give em a quick light bash with the side of your open hand to burst them open and fluffy them up.   Not too hard, or too slow . . .  fabulous served with lashings of cold butter and salt and pepper, but also pretty wonderful with some sour cream, chives, cheese . . . you name it.  A baked potato is the perfect canvas for all sorts of toppings.  If you have a baked potato, you have a meal.   Coleslaw, baked beans, grated cheddar, chili con carne, meat and gravy.  All good.  (but not all at once, although cheese sprinkled over all of those things on top of a baked spud  is really scrummy to say the least.



Small boiled potatoes, tossed in some butter and parsley make a lovely side dish for many meals.   To prepare this dish for 4 people you will want 3 1/2 pounds of waxy potatoes (A charlotte, or pink fir, or baby new potato all work well)  Peel and slice the potatoes into smaller pieces if they are on the large side.  Put them ito a pan of lightly salted water.  Bring them to the boil and then cook, just until tender.   This will take 10 to 15 minutes depending on the size, and possibly even less if they are very small.  I would fork test them after 8 to 9 minutes.  You only want a little give.  You won't want the potato to break apart.  They should be JUST tender.  Once they are cooked, drain them immediately.  Melt 6 ounces of butter (about 3/4 cup) in a large frying pan and add the potatoes.  Stir them well to coat with the butter and toss with 6 TBS of finely chopped  parsley and a bit of fine sea salt and freshly ground black pepper if desired.   Serve immediately.



This is where you will want old potatoes or a nice mealy/floury potato, such as a Maris Piper, King Edward or a Russet, or Yukon Gold.  For four people peel about 5 1/2 pounds of the floury potatoes.  Cut them into evenly sized chunks.  Place them into a saucepan of lightly salted water and bring them to the boil.  Cook, until just tender.  A fork should enter easily.  Drain at once.   Return the drained potatoes to the pan and shake them a bit over the residual heat of the burner and leave to dry, shaking them every 30 seconds or so.  Put them through a potato ricer if you have one, or mash well with a potato masher.  Have ready 180ml of hot whole milk into which you have melted a good knob of butter (3/4 cup milk).  Continue to mash the potatoes adding the milk slowly until you have the consistency you want.   Season to taste with some salt, white pepper and a pinch of freshly grated nutmeg.  If your mash is too stiff, you can stir in a bit more warm milk.

This is a good basic recipe for mash.  You can really switch this up very easily by adding some grated cheese and a bit of finely grated onion, some mashed roasted garlic, some sour cream or even a bit of mild blue cheese.  Just be careful not to add too much.



Once you have mastered Mashed Potatoes it is very easy to make Duchess Potatoes, which are a fancier richer version of Mash, which is grilled in a hot oven until lightly browned.

For four people you will need 5 1/2 pounds of floury potatoes.  Peel and slice the potatoes into small pieces.  Put them into a saucepan of lightly salted water to cover. Bring to the boil.   Cook until just tender and then drain at once.  Return to the pot and place over the residual heat of the burner, shaking the pan lightly to dry the potatoes out.   Put the potatoes through a food milk or potato rices, then add a knob of butter and 3 egg yolks, whisking them in carefully and thoroughly.  Season with fine salt, fine pepper and nutmeg.  Place into a piping bag with a fluted nozzle and pipe small mounds onto a lightly greased baking sheet.  Place under a heated gril and grill until they are nicely coloured.



I don't know anyone that doesn't love Potato Croquettes.  You can buy frozen versions but they are largely disappointing.  The best ones (as with everything) are the ones you make yourself.   For four servings you will need 1 recipe of the Duchesse Potatoes.  (See above.)  You will also want a shallow bowl of plain flour, a shallow bowl filled with 4 egg whites into which you have beaten a spash of oil, a shallow bowl of fine dry bread crumbs and some hot oil for cooking.  These are best made ahead and chilled before frying.  Place the duchesse potatoes into a piping bag you have fitted with a large plain nozzle.  Pipe the potatoes out into long strips on lightly greased or waxed baking paper.  Cut into 2 inch lengths.  Roll each piece in the flour.  Season the egg white mixture with some salt and pepper.  Roll the floured pieces in the egg whites and then drop them into the bread crumbs, rolling them to coat them well.  Place onto a lined baking sheet and chill in the refrigerator.  When you are ready to cook them heat some cooking oil to 180*C/350*F.  Carefully lower the crouquettes into the hot oil and brown on all sides.  Serve hot.



You can't get a nicer type of potato to serve with a nicely roasted joint of beef or lamb than Potatoes Dauphinoise.  Tender slices of potato baked in a seasoned mixture of milk and cream, which has been flavoured with garlic, nutmeg and cheese.   For four people you will need 3 1/2 pounds of floury potatoes.   Grease a large oven proof shallow glass baking dish with some butter.  Place 950ml of whole milk (4 cups)  and 950ml of double (heavy) cream (2 cups) into a saucepan along with one peeled clove of garlic which you have bruised.  Heat gently just to the boiling point, then remove and set aside to infuse for several minutes.  Season to taste with some salt, black pepper and freshly grated nutmeg.  Peel and cut the potatoes into 1/8 inch slices. Place them into the prepared baking dish.  Strain the milk/cream mixture over top of the potatoes to cover.  Sprinkle with  3 ounces of grated cheddar cheese and dot with some butter.  Cover with a layer of buttered foil and bake in an oven you have preheated to 180*C/350*F/ gas mark 4 for one hour.  Check to see if the potatoes are tender.  If they are not bake for about 15 minutes longer.  Once they are tender you can uncover the potatoes and place then under a heated grill and grill until the cheese is golden brown.



They call fries "Chips" over here in the UK, and no matter what you call them, I can think of nobody that doesn't love a good "chip!"   For great chips you will want a nice floury potato.  To serve 4 people you will want 4 very large floury potatoes.  Peel the potatoes and rise them under cold water.  Dry them with some kitchen paper and then cut them into strips about 1/2 inch wide and 2 to 3 inches long.  Dry them again.  Half fill a deep fat fryer or a deep, heavy based pan with sunflower oil or lard.  Heat it to 150*C/300*F.  Fry the potatoes in batches for 5 to 8 minutes until they are soft, but still very pale.  This is called oil blanching.  Lift them out and drain them.  (You can prepare the chips up to this stage several hours in advance.)  When you are ready to serve the chips, raise the oil temperature to 200*C/400*F.   Return the chips, again in batched and fry them for an additional 2 to 3 minutes until golden brown and crisp.   Drain well on kitchen paper toweling and then sprinkle generously with some coarse sea salt and malt vinegar if desired.  Serve hot.



If you are interested in more potato recipes you can click here and it will open up all of my recipes which contain potatoes, including this recipe for fail proof perfect Classic Roasted Potatoes.  There is literally something there to please most tastes and appetites. 

Enjoy!

Bake in the preheated oven for 45 minutes until set, but still a bit wobbly in the centre and a knife inserted near the centre comes out clean.  Serve warm or at room temperature.