Melt the plain dark and white chocolates separately in bowls set over simmering water.   Pour the melted dark chocolate over top of the biscuit base.  Drizzle over the white chocolate.   Drag a cocktail stick through the chocolates to swirl together.  Sprinkle the crushed malteasers over top.   Return to the refrigerator and allow to chill for a further 2 hours before cutting into wedges to serve.

I do the same thing every year.  I buy in far too much veg for the holidays and then am left with a surplus which I am trying to use up at the beginning of the new year.   It's usually a whole lot, but not a whole lot of anything, if you know what I mean.



When I looked into my vegetable drawer yesterday I saw a whole lot of normal carrots, a couple of white carrots (Yes, I did say white.   Apparently that's a variety.  I got them in a veg box in December) a few purple carrots (see my last explanation) an acorn squash, a small to medium sized white turnip.a bunch of fresh thyme and a few other odds and sods . . . most not in quantities large enough to cook any one thing, with the exception of the orange carrots. 

 

 I peeled and chopped them into large pieces and added a chopped red onion and then I roasted them in a hot oven along with some garlic, a good grinding of black pepper, a few sea salt flakes, some olive oil and a few springs of that fresh thyme . . .



Then . . . I roasted them in that hot oven for about 20 minutes, stirring them now and then  . . . until they were all nice and cooked through and beginning to caramelize.  There is nothing so tasty as caramelized oven roasted root vegetables . . . and while they were making their magic, I cooked some wheatberries in some vegetable stock until tender . . .



And then . . . I tossed them all together in a bowl . . . the cooked wheatberries and the roasted vegetables and I added a deliciously tangy lemon vinaigrette . . . made with a couple of the lemons from my fruit bowl on the counter . . .



After that I added a few broken up and toasted English Walnuts . . . again leftover from our Christmas Celebrations . . . and a handful of dried cranberries, just for some chewy sweetness and texture . . . and I mixed, them all together, yes I did, and sprinkled some flat leaf parsley over top, leftover again, from Christmas . . . and then . . .  do you know what we did???



We ate it.   With large lumps of buttered crusty bread and some leftover stilton crumbled over top.   And do you know what else???

It was very, very . . . very good.




While the vegetables and wheat berries are cooking, measure the lemon juice into a large shallow salad bowl.   Toss iin the minced shallot and seasoning.   Allow to stand for about 10 minutes, then whisk in the oil. 

Once cooked, drain the wheat berries and toss them into the dressing, whisking it first.  Add the roasted root vegetables, discarding any thyme branches.  Stir in the cherries or cranberries and the nuts, if using.   Taste and adjust seasoning as necessary.  Toss in the parsley and serve.

You may serve this warm or at room temperature.  You can make it several days in advance, in which case you should store it in the refrigerator and then bring it to room temperature prior to serving.  Do not add the nuts or parsley until just before serving.  A bit of feta, blue cheese or stilton crumbled over top makes a nice addition!

Heat the olive oil in a large skillet over medium heat.  Add the sausage slices and cook, stirring occasionally, until beginning to brown and turn golden.   Tip in the onions and allow them to soften without browning, again stirring from time to time.   Add the garlic and cook, stirring until quite fragrant.  Stir in the easy chilies, stock, tomatoes and pasta.   Bring to the boil, then reduce to a slow simmer, cover and allow to cook for 15 to 20 minutes, until the pasta is tender.  (Start checking at 15)  At the end of that time, stir in half of the cheese, allowing it to melt.  Stir in the cream.


Preheat the grill to high.  Scatter the remainder of the cheese and the spring onions on top.   Place under the grill until the cheese is melted and bubbling and golden in places.  Remove from the heat, scatter with the chopped parsley and serve immediately.   Delicious!

I thought it would be fun to begin this first day of the year with my Top Ten All Time Most Popular Posts.   Some of them are not surprisingly so . . . but there are a few surprises in the bunch, which surprised even me!

So without further adieu on with the show!

 

Fudge Brownie Pie
Not only is this the most viewed and most popular recipe on the blog, but it was also amongst the top Pins in the UK for this past year.   High praise indeed when it comes to popularity, but I can hold my hand up and say that this is a fabulous bake and a winner on all counts.  It's delicious full stop!

 

Toad in the Hole
You can't get more British than Toad in the Hole.   No surprise here that it is so popular. Brilliantly browned and meaty bangers nestled in a bed of yorkshire pudding batter and baked until the batter is light and crisp.  Slathered with onion gravy and served up with some veg and mash, this is a winner/winner of a dinner! 

 

Spicy Plum Chutney.
I don't think I had ever eaten chutney prior to moving over to the UK.  It was, however, one of the first things I learned to make in culinary school and something which I have come to love.   This spiced plum version is a real favourite of ours and not surprisingly a favourite with all of you as well!


 

Sticky Toffee Cake
Not sticky toffee pudding, but a deliciously moist cake studded with caramel chunks of dates and then topped with a beautiful sweet brown sugar caramel glaze.  No surprise here either.  Sticky Toffee has to be one of the most popular flavours in the UK and much sought after, but this is a cake, not the pudding . . .

 

Baked Corned Beef Hash
Ok, I will admit, this one surprised me.  It's corned beef hash, and it's baked.  Nothing complicated here, but simple ingredients and flavours, simply prepared.  It is delicious, economical and easy, but then again . . . perhaps those things are all a part of it's appeal and popularity! 

 

Beans on Toast
Oh my but this did make me smile.  It's such a simple dish, but also very popular with the readers. It's a simple dish.  Comfort food.  Simple ingredients with a little twist of a cheese and onion on toast base.  Simply delicious, and you think so too!

 

Potato, Cauliflower and Cheddar Bake
What can I say.  D-E-L-I-C-I-O-U-S
There, I said it.   A fabulous mix of potates, cauliflower and creamy sharp cheddar cheese, with just enough of a crunch on top to make it look and taste beautiful.  It is one of our all time favourites too.   Scrummo!



Slow Roasted Pork Belly
A delicious treatment of an economical cut of meat, done up wonderfully with a crisp crackling on the exterior and succulent moist pork inside.   Proof positive that tasty doesn't have to be expensive.   Grandmother did know best!  (I always knew that.)

 

Almond Macaroons
Who does NOT love a macaroon?   Not a macaron, but a macaroon, it's simple and plain country cousin.  There is no faffing about or pretense here.   This is just good cooking.  Deliciously chewy and yet crisp.

 

Nigel's Sweet and Hot Plum Chutney
No surprise here either.  You can't NOT love one of Nigel Slater's recipes.   I simply adore them for their simplicity and delicious flavours.   He cooks exactly like I want to eat and apparently how you like to eat too!  We all love Nigel! 

Do you want to know what my favourite recipe of the year was???   It was really hard for me to choose because I cooked so much deliciousness.   Hard as the choice was though I have finally settled on these delicious Sour Cherry Amaretti, which I cooked way back in January of last year!

 

They were absolutely wonderful.   I just adored them and every time I think of them I want to bake them all over again!  You will too. 

 

*Sour Cherry Amaretti*
Makes about 2 dozen
Printable Recipe

Delicious little almond flavoured biscuits, sweet and chewy and flecked with bits of dried sour cherries.   Do be careful with the almond flavouring.  Too much will be too much.   You only want a couple drops.

120g golden caster sugar (10 TBS)
180g ground almonds (2 cups +2 TBS)
the finely grated zest of one unwaxed lemon
2 to 3 drops of pure almond extract
pinch of fine sea salt
60g dried sour cherries, roughly chopped (6 1/2 TBS)
2 large free range egg whites, at room temperature
2 tsp liquid honey
a bowl of sifted icing sugar to roll them in

Preheat the oven to 170*C/ 325*F/ gas mark 3.  Line a baking sheet with baking paper.  Set aside.

Measure the ground almonds, sugar, lemon zest and almond extract into a bowl.   Rub together to help to distribute the ingredients evenly and release the oils and flavour from the lemon zest.  Stir in the cherries.

Whip the egg white along with the honey until soft peaks form.   Fold them into the almond mixture with a fork.  You should have a soft malleable mixture.

Pinch off heaped tablespoon sized lumps of the dough.   Roll into an egg shape between your hands then drop into the bowl of icing sugar.   Toss gently to generously coat.  Place onto the prepared baking sheet, gently pressing down on each side to make sort of a deconstructed triangular shape.

Bake for 12 to 15 minutes, turning the pan around halfway through the baking time.  When done they should have taken on some colour, but still remain relatively pale and chewy in the centre.   Allow to cool completely before eating.  Store in an airtight container.

If you can't get the sour cherries you can use chopped dried cranberries, dried apricots or even dried blueberries.   All are very good! 

Happy New Year!
Here's to another twelve months of delicious adventures shared together!

Place all of the ingredients into a blender and blitz until smooth.  Cover and chill until needed.  Place into a serving bowl.  Drlzzle the top with some extra virgin olive oil and sprinkle with a few thyme leaves.  



I also made these lovely little Lamb Kofta Meatballs.  Spicy and just wonderful served with some pita breads and Tzatziki for dipping.    You could fry them if you wanted to, but I just bake them in the oven because they brown nicely, evenly and as lamb is a rather fatty meat anyways it helps to cut down on some of that extra fat.



Crumble the meat into a bowl.   Add the chopped onion, parsley and cooled spices.   Season with salt and pepper.  (If you wish you may cook a small bit of this in the frying pan and taste it to see if you have seasoned it correctly.)   Shape the mixture into 1 1/2 inch balls and place them evenly spaced on the baking trays.  Bake in the heated oven for 25 to 30 minutes until nicely browned and cooked through.  Serve warm or at room temperature with sauce for dipping if desired.  

Note: These are also nice served hot and tucked into warm Pita Breads with some lettuce and sauce. 

Happy New Year!  Have fun and stay safe!

I was recently sent a packet of these delicious Mrs Crimble's Mature Cheese & Onion oven baked Potato Bites to taste.   I can't show you what they look like as they were largely crumbs by the time they got pushed through my post box, but I can tell you what they taste like!  Delicious.Crisp and crunchy, satisfyingly so with a lovely mild cheese and onion flavour.

I don't know about you, but after all the feasting of the past few weeks I am  going to be trying to eat a bit healthier in the next few weeks, with lots of fruit and veg and when it comes to wanting a bit of an indulgence, a now and again snack like these Mrs Crimble's  Mature Cheese & Onion Potato Bites.

At only 90 calories a bag they help to keep the calories down and they are definitely tasty .  Oven baked (not fried) and gluten free they make a delicious alternative to all those high fat bags of crisps.

At present they are available at the Co-op at £1.79 for a multi pack of 4.

I just adore all the fresh local produce that we find in the shops at this time of year . . . lovely cabbages, red, white and savoy . . . beautiful carrots, and onions . . . potatoes, beetroot, parsnips, beans, cauliflower, leeks, etc.  There is no end to it all . . . that makes me a very happy camper.  I love to eat seasonally and everything tastes so very delicious when it's fresh and local.



I love to showcase these fabulous fresh ingredients in any way that I can and incorporate them into our meals on a regular basis.  I have to confess that you cannot get a much nicer bake . . . than a vegetable gratin . . .



This one that I am sharing with you today is especially nice . . . using  not only potatoes and onions . . . but cabbage and bacon as well . . .  and not one . . . but TWO lovely cheeses.

 

First a nice freshly  grated chunk of wonderful Parmesan cheese.  True Parmigiano-Reggiano has a beautiful complex flavor that goes very nicely in dishes like this.  It brings to the table a slightly nutty/fruity flavor along with a strong savory undertone . . . a wonderful addition.



Then there is an abundant amount of taleggio cheese, which is a washed rind and smear ripened Italian cheese with a strong aroma, but fruity mild taste.  It's beautiful melting qualities are perfectly showcased in this lovely dish.



Let's not forget the back bacon . . . which lends a light smokey flavor, which is quite delightful when enjoyed along side of the cheeses and those tender vegetables.

 

Mind you . . . there's not much that can't be beautifully enhanced with the addition of bacon and cheese don't you think???  Nom Nom!  A simple supper with complex and robust flavors.  I like that very much.



*Cheesy Bacon, Potato & Cabbage Gratin*
Serves 6
Printable Recipe

Wholesome, hearty and delicious autumn fare.  A novel way of using autumn produce that will please the whole family.

4 medium potatoes, peeled and cut into 1 inch chunks
3 TBS extra virgin olive oil
185g back bacon, diced (6.5 ounces)
1 large onion, peeled and thinly sliced
2 cloves of garlic, peeled and minced
1 tsp fresh thyme leaves
1/4 tsp chili flakes (or to taste)
675g of savoy cabbage, trimmed, quartered and cut into a chunky dice (1 1/2 pounds)
55g freshly grated Parmesan cheese (2 ounces)
fine sea salt and freshly ground black pepper
butter for buttering the  pan
225g of taleggio cheese, diced (8 ounces)

 

Bring a large pot of lightly salted water to the boil.  Add the potato and bring back to the boil.  Cover and cook for exactly 5 minutes, or until just barely tender.  Drain well and then place in a large bowl.

Heat the oil in a large skillet.  Add the bacon and fry until the bacon begins to color.  Lower the heat and add the onions, garlic, thyme and chili flakes.  Cook gently, stirring occasionally, until the onion has softened.

Wash the cabbage pieces.  Tip a third of it into the pan while it is still wet.  Cook, stirring and adding more cabbage as it wilts in the pan, until you have added all of the cabbage and adding a bit of water as necessary to help keep the cabbage from sticking to the pan.  Once the cabbage is completely wilted, remove the pan from the heat and dump this mixture into the bowl with the potatoes.  Toss gently together.  Season to taste with salt and pepper.  Tip in half of the Parmesan cheese.

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 9 inch square glass baking dish, at least 2 inches deep.

Layer half of the cabbage and potato mixture into the pan.  Dot with half of the taleggio cheese.  Cover with the remaining cabbage and potato mixture.  Sprinkle with the remaining Parmesan cheese and dot with the remaining taleggio.

Bake for 30 to 40 minutes, until the vegetables are piping hot and the cheese is bubbling and flecked golden brown.

A little pickle on the side and some buttered bread and we were in heaven . . .