A few weeks back the people from Barber's 1833 Vintage Cheddar sent me a pack which included everything in it to make Spinach and Cheese Souffles.   I love it when that happens.   I made the soufflees the very next day.  I just could not wait to make them.  Everything was so fresh and looked so good.



I am a very experienced cook as you know.   As I was making them I queried a part of the recipe, which didn't quite look right and I almost  went with my gut feelings and did it the way I thought it should be done . . . but then I thought  to myself, no . . . you need to do this the way "their" recipe says to do it and so that is what I did.



What I ended up with was some very tasty failures as soufflees. They were more like omelettes, and they took twice as long as the recipe stated to bake . . . they were not soufflees.  We ate them anyways, and they were good, but not near what they should have been.

 

I should have gone with my gut instincts and done what I thought in the first place, but live and learn.  I will not give you their recipe as it is in error.  I didn't have any spinach left to do more and had in mind to  buy some more and try again, but I just haven't gotten around to that, so today I picked another recipe from out of their booklet and made these . . .



Cheddar Cheese and Caraway Sables from on the Barber's 1833 Vintage site.   I thought they would make the perfect pre-dinner nibble for Valentine's Dinner.



They turned out beautifully.   The dough was quite sticky.  I ended up freezing it prior to slicing it for baking and that worked perfectly.  I used a very sharp knife.

 

They were crisp, and buttery and filled with lots of beautiful cheese flavours.  Success!   The caraway went very well with the cheddar.   We love these.




Bakein the heated oven for 6 to 8 minutes, until pale golden brown and slightly puffed.  Cool on a wire rack and store in an airtight container.

Note:  You can also freeze the dough, wrapped tightly in freezer proof paper.  I was able to cut it quite easily with a sharp knife from a frozen state, and they baked in the same amount of time.   They are so thin that the dough was completely thawed by the time I had sliced, brushed and sprinkled.



The Barber family have been farming and making cheese at Maryland Farm in Somerset since 1833.   It is always matured for a minimum of 24 months.  I do so hope that they are ok with all the flooding that's been going on in Somerset.

I found the  Barber's 1833 Cheddar   to be an exemplar product.It had a lovely flavour, intense, with a delicious depth to it.  It is kind of brittle with a somewhat crunchy texture from little crystals which are scattered throughout.  These are a result of it's long slow aging and only added to this lovely cheese's charm.



I would buy this cheese in a heartbeat!   It was easily one of the best cheddar's I have eaten since coming to the UK, and I have been able to try quite a few different ones.     This was to be perfectly honest . . . simply beautiful.

Preheat the oven to 200*C/400*F/ gas mark 6.  Spray a large baking dish with some cooking spray.  Scatter the cubes of sweet potato and butternut squash on the bottom of the baking dish.   Lay the chops over top.  Roast them in the heated oven for 35 to 40 minutes, until the chops are cooked through and golden brown and sticky, and the vegetables are fork tender.  Allow to rest for about 10 minutes before serving.  Divide the vegetables amongst 4 heated plates, placing two chops on top of each serving.

(My Easy Bread)

One of the consequences of there only being two of us in this house and eating most of the time is the fact that we have a difficult time using up a loaf of bread before it goes stale.   

One of my absolute favourite dishes of all time has been macaroni and cheese. This is the ultimate in comfort food to me.

I have tried many, many different recipes. I love it done the old fashioned way which is pure and unadulterated, nothing but cooked macaroni, milk, chunks of cheese and lots of butter. Seasoned with salt and pepper and baked until the milk is almost absorbed by the macaroni and there are gooey patches of delicious cheese scattered throughout . . . it is simple, old fashioned, and really, really good.



I love the boxed ones. I know a sacrilege to some, but lets face it, they can be quite comforting as well and make a great lunch in a pinch. I have a distinct preference for Presidents Choice White Cheddar Macaroni and Cheese mix, which I can only get in Canada and I can't wait until next year when I can go over and stock up on the stuff.

I love to add a tin of chopped tomatoes when I am making the boxed stuff, or some Heinz chili sauce. This takes it beyond the ordinary and turns it into something special. I could eat the whole box all by myself, and when I was younger, my husband and I often ate a box of it for an evening snack before we went to bed. (ahh youth . . . )



When I really want to indulge though, this is the version I make. There is no better way to make a good macaroni and cheese, and I have tried quite a few different versions. This is the culimation of years of testing and trying and this is what I have come to think is the ultimate in Macaroni and Cheese. A rich and cheesy sauce, and lots of it in comparison to the macaroni, and topped with buttery crisp bread crumbs.



You need look no further. This IS the absolute best.



*Ultimate Macaroni and Cheese*
Serves 4
Printable Recipe

This, to me, is the absolute best macaroni and cheese recipe ever. Rich, yes. Lucious, yes. Cheesy, yes. Fattening, who cares . . . The best, ultimately.

225g dry macaroni (2 cups)
56g ounces butter (1/4 cup)
56g plain flour (1/3 cup)
1/2 pint milk (1 cup)
1/2 pint double cream (1 cup)
1/2 tsp salt
freshly ground black pepper to taste
120g strong cheddar, shredded (1 cup)
55g Red Leicester cheese, shredded (1/2 cup)
55g Parmesan Reggiano cheese, shredded (1/3 cup)
65g fresh bread crumbs or cracker crumbs (1 cup)
2 TBS melted butter


Pre-heat the oven to 200*C/400*F. Butter a casserole dish and set aside.

Melt the butter in a saucepan. Whisk in the flour and cook, stirring for one minute. Slowly whisk in the milk and the cream, whisking constantly. Add the salt and pepper. Cook, whisking constantly, until the mixture bubbles and thickens. Stir in the cheeses, mixing in until they are melted. Set aside.

Cook the macaroni in lightly salted boiling water to cover until done, according to the package directions. Drain well. Stir the drained macaroni into the cheese sauce. Pour the complete mixture into the prepared casserole dish.

Mix the melted butter with the bread crumbs. Sprinkle evenly over top of the macaroni. Bake for 30 to 35 minutes, until golden brown and bubbly. Let sit a few minutes before serving.

I have a confession to make.

I am one of those obnoxious people that walk around the grocery shops, tut tutting and taking note of things that look delicious, all the while telling myself that I could quite easily make them at home . . . not only cheaper but somehow tastier too.



I know, it's annoying isn't it! But I have to say that 99% of the time it works for me. I just basically take note of the ingredients on the package, leaving out any artificial flavours and chemicals of course . . . and then I come home and try to replicate it as best as I can.



Now I know I'm not the only one who does this . . . am I? Come on fess up!!!

This is one of my recent successes. I saw these tasty looking little cakelettes in Tesco one day . . . one of their finest desserts line . . . and I thought to myself . . . scrummy, but I don't want to pay what they're asking and so . . .



I came home and made it myself. It wasn't all that hard.

Scrummy Hazelnut frangipane cake batter, dropped on top of a sweet pear half, dropped on top of some toasted chopped hazelnuts, which in turn have been placed on top of a mixture of melted butter and brown sugar.



Easy peasy, lemon squeasy and oh-so-tasty too! A quenelle of clotted cream is a must on top of them, served warm, so that it melts down over the cake. Every mouthful was a delight!




*Pear and Hazelnut Frangipane Cakelettes*
Serves 6
Printable Recipe

I saw something similar to this in the grocery store the other day and thought to myself, I can do better than that! Serve warm with a dollop of clotted cream for a real taste treat!

1 tin of small pear halves, well drained
(You will need six halves)
6 TBS butter
12 TBS soft light brown sugar, packed
2 ounces of toasted hazlenuts, chopped

For the frangipane:
165g of ground toasted hazlenuts (1 cup)
125g of caster sugar (1/2 cup)
6 TBS of butter
1/4 tsp of vanilla
2 large free range eggs
20g of plain flour (1/4 cup)

You will need 6 (8 ounce) porcelain ramekins. Butter each well and then place them on a baking tray. Preheat the oven to 180*C/350*F/ gas mark 4.

Melt the butter and pour an equal amount into the bottom of each ramekin. Sprinkle 2 TBS of the brown sugar into each. Top with an equal amount of toasted chopped hazlenuts.

Make the frangipane. Beat together the butter and sugar until fluffy. Beat in the eggs and vanilla. Whisk together the flour and ground nuts. Fold this into the creamed mixture, making sure it is evenly combined.

Place one pear half on top of the hazelnuts in each ramekin. Top each with 1/6 of the frangipane. Bake in the preheated oven for 30 to 40 minutes, until set and nicely browned. Let stand for several minutes. Run a sharp knife around the edge of each and then carefully invert onto serving plates. Allow to cool for about 10 minutes, then top with a dollop of clotted cream (If desired) or vanilla ice cream and serve.

Shortbread is one of those most delicious of things that it can easily become quite addictive . . . buttery and short textured, with just the right amount of sweetness so as not to be cloying, it quite readily accepts additional flavours . . . without them clashing . . .



Tasty things like candied ginger . . . glace cherries . . . toasted nuts . . . chocolate chips . . . . ahhh . . .



Chocolate Chips!!!



Most certainly inspired, these are absolutely fabulous. I am wondering now why I didn't think to add some toasted pecans and then mini marshmallows . . . I guess it would have been Rocky Road Shortbread then . . .



And even more addictively scrummy . . .



but never mind . . . there's always the next time. ☺

You may want to keep these under lock and key . . . if they last even that long. They'll be so incredibly popular that they are bound to disappear in the blink of an eye!



What a shame . . . you'll just have to make them again, I guess . . .

and again . . . and again . . . and . . . again!



Some hints for making moreishly addictive shortbreads: Use ONLY butter, there are no substitutes. Do NOT overbake. The biscuits should be a pale golden colour, NOT golden brown. Work quickly and do NOT overwork the dough. The heat from your hands can easily turn it oily. Use ONLY your fingertips and just work the dough until it begins to come together. Use a LIGHT hand when patting it into the pan also. They can also be rolled out and cut like sugar cookies, but again, try only to re-roll them as little as possible.

Go on . . . take a bite. You know you want to!!



*Chocolate Chip Shortbread*
Serves 8
Printable Recipe

A delicious buttery shortbread biscuit, topped with lovely semi sweet chocolate chips. Mmmm . . . the perfect thing to go with your afternoon cuppa!

140g plain flour (1 cup)
60g cornflour (1/3 cup)
56g golden caster sugar (5 TBS)
4 ounces cold butter, diced (1/2 cup)
(plus extra for buttering the pan)
2 ounces semi sweet chocolate chips
Preheat the oven to 160*C/325*F. Butter a 9 inch loose bottomed tart tin. Set aside.

Sift the flour and cornflour into a bowl. Whisk in the sugar. Drop in the butter and rub it in with your fingertips until the mixture starts to bind together. Turn into the prepared pan and press evenly over the base with your fingertips, smoothing it out as evenly as possible. Prick all over with a fork. Sprinkle the chocolate chips over the surface and then press them lightly into the dough.

Bake in the heated oven for 25 to 40 minutes, or until cooked, but not browned. Immediately mark into 8 portions with a sharp knife. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

 

I don't know about you, but I find that it's getting harder and harder to stretch my food budget these days.  Food just seems to be costing more and more and sizes are getting smaller.  (Don't get me started on that scam!!) I am always looking for ways to make a little bit go further, but at the same time keeping things to the same standard of deliciousness and nutritiousness that we are used to.

 

Pasta is a great meal stretcher.  I know it's not Todd's favourite thing to eat, but he does like the idea of saving money, and so he tolerates it.  Myself . . . I adore pasta, and so these types of meals are my absolute favourites!



Meals which take a little bit of protein, some vegetable and some pasta, combined in a tasteful way.   Simple recipes which make good use of simple ingredients in a delicious way.



I have no idea why this is called Irish Supper.  I am not even sure if this is actually Irish!  Certainly there would be cabbages and sausages in Ireland, but the pasta noodles?   Well, I am not too sure about that!!



What I know for sure it that it makes a little bit of meat go a very long way and that it is delicious.  Two things that are positives!  I do hope you will try it and that you will enjoy it as much as I do!



You want to use a good quality sausage with this.  Not those cheap and nasty ones that are all filler and fat.  You get what you pay for.  Paying a tiny bit more and using a good quality sausage makes sense as you won't be pouring half of it away and they'll also taste a lot better!  Choose a nicely flavoured one!  I am partial to a peppery Cumberland myself!




Crumble your sausage into a large skillet.  Cook over medium high heat until it is browned.  I use a potato masher to mash it up as it is browning.  This helps to break it up all crumbly like.  Once the sausage is browned add the cabbage.  Sprinkle with salt, pepper and thyme leaves.   Cook, stirring until it begins to wilt.  Turn the heat to low and cover with a lid.  Cook for about 5 minutes.

While the cabbage is cooking, cook your noodles according to the package directions in a pot of lightly salted water.   At the end of five minutes remove the lid to skillet and turn up the heat and cook stirring, until the cabbage begins to brown a little.  Taste and adjust seasoning as needed.

Turn out the heat and drain the noodles well.  Toss the drained noodles into the skillet along with a knob of butter.   Toss to combine.  Serve immediately without or without cheese as desired to your grateful family which will be sitting at the table drooling in anticipation.

 

Do you think they might approve??  I like to think they would . . . ☺ to be sure, to be sure . . .