Salted caramel is all the rage right now. I think it's that sweet/savoury thing . . . .



You know . . . like peanutbutter and jam, or sugar grilled bacon . . .
Or eggs poached in maple syrup, which I promise to show you one of these days.



These biscuits (cookies) are moreishly crunchy and topped with a perfect swirl of sweet salted caramel . . . ohhhh sooooo scrummy!!



They look like you spent ages in the kitchen, but really . . . they go together lickety split!
The salted caramel is very easy to make and I am betting that you will find a hundred and one uses for it. It goes beautifully along with a layer of buttercream in the middle of a caramel flavoured sponge . . .



It's loverly sandwiched between those crunchy malted milk biscuits you can buy at the shops, or even tea biscuits. Really, it's pretty moreish just eaten off the spoon, but do try to resist . . .



You'll be wanting all of this to top your biscuits with.



*Salted Caramel Topped Biscuits*
Makes about 30
Printable Recipe

Oh my but these are moreishly good. Crisp and crunchy with a lovely salted caramel topping.

200g self raising flour (about a cup and a half)
75g malt powder such as Horlicks (about 3/4 cup)
a pinch of fine sea salt
150g of butter, softened (2/3 cup)
50g of caster sugar (1/4 cup)
1 medium egg, lightly beaten

For the Salted caramel:
75g dark brown soft sugar (about 1/3 cup packed)
50g butter (1/4 cup)
1/4 teaspoon of crushed fleu de sel
1/2 (397g) tin of sweetened condensed milk (7 ounces)

Preheat the oven to 190*C/375*F/gas mark 5. Lightly grease several baking sheets and set aside.

Sift the flour into a bowl. Whisk in the malt powder and salt. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Stir in the sugar and then stir in the egg, mixing until combined and bringing the dough together with your hands. Pinch off walnut sized pieces of the dough and roll into one inch balls. Flatten the balls with your hands and then place them onto the baking trays leaving about 2 inches of space between each one. Bake in the heated oven for ab out 10 minutes until golden brown. Remove from the oven and cool on wire racks. Repeat until all the dough has been used up.

To make the salted caramel, gently heat the sugar, butter and sea salt together over low heat, stirring now and again until the sugar is melted and does not feel gritty at all. Tip in the condensed milk and cook, stirring constantly for about 5 minutes until the mixture is completely smooth and amalgamated. Increase the heat and as soon as the mixture begins to bubble remove from the heat and set aside to cool until lukewarm.

Top each biscuit with a swirl of the salted caramel and allow to cool completely to set. Store in an airtight container between sheets of parchment paper.

Eddingtons has a new line of Pizza Express kitchen goodies and I was recently sent a few of them to try.  I love to try out new things and this particular line is really nice.  You can now have that full pizza  restaurant experience at home!



The Pizza Express Linden Wood Pizza Paddle is the perfect way to serve your pizza at the table.  It's very easy to use.  You just sliced it underneath the cooked pizza base and carry it to the table, ready to serve.   It must be handwashed and dryed thoroughly after use, but is very attractive and I can imagine that with use it will develop lots of character.

 

The Pizza Express Pizza Wheel is designed to slice your pizza with ease.  Ergonomically designed and made from stainless steel, it is perfect for precision pizza cutting, with great results every time.  I found it did an excellent job, cutting right through the crust edge with no problem.   Recommended for hand washing only, it comes with a protective plastic cover.  It's very sharp.



Should you run into a stubborn crust the Pizza Express pizza knife is the perfect tool to use to cut your pizza with ease.  With it's partially serrated stainless steel blade, it's designed to cut  through even the toughest of crusts.  The distinctive half-moon sharpened steel blade echoes the traditional Italian Mezzaluna and glides effortlessly.  It is perfect for that at home Pizza restaurant experience. This is also recommended as hand wash only and has a very sharp blade.



For my crust I chose to make my super quick crust.  Basically after kneading, it rises and is ready to use in half an hour.  You get a lovely crust that browns nicely and that isn't too doughy.  We don't like a really doughy crust.  I like them thin, with a crisp edge.



My oldest son used to work in a pizza place once upon a time and has taught me the tricks of the trade.  They had what they called a "Dimpler" which was a tool they ran over the crush after it was stretched out, cutting dimples into the crush, which helped it to rise evenly.   They also brushed their crusts with some garlic oil and dusted it lightly with parmesan and pre-baked them for a few minutes to set them prior to putting on the sauce and fillings.

 

I have done all my pizzas this way ever since and they always turn out lovely.  I chose to do a simple margharita pizza this time.  Todd isn't overly fond of thick doughy crusts and lots of toppings.  He's a simple man with simple tastes.  The sauce I created for this is simply passata, seasoned with a bit of salt and black pepper, some garlic, a touch of sugar and balsamic vinegar and a smattering of dried chillies for a bit of a kick.   Just brush it over the partially baked crust.  You don't need a lot.  This recipe makes just the right amount for one pizza, and you  don't have to precook it either . . . it cooks in the oven.



I use only two cheeses.   A semi hard mozzarella and a really good Parmesan.  You can grate the mozzarella, or cut it into slices.  This is where the wet mozzarella doesn't really work that well.  At least we don't like it here.  It's a bit too soggy and wet.  We much prefer the harder one, and don't ever buy the pre-grated stuff . . . they add something to it to keep it flowing and it affects the results in an adverse way, in my opinion.



Normally I would have fresh basil to tear over top, but I forgot to pick it up at the store and so I used Barts Freeze Dried Basil Flakes and they worked really well.   People used dry herbs for years and years.  Sometimes I think this practice of always using fresh herbs is a bit of a gimmick perpetrated by the grocery shops to get you to buy something which is really overpriced and which has no staying power.  In the summer I grow my own herbs for the most part and they're really good . . . but in the winter, more often than not I will use good quality freeze dried ones.

 

If you are looking for a really tasty basic pizza, a Margherita Pizza can't be beat.  Simple to make, with fantastic flavours that everyone likes.   You don't need much more with this other than perhaps a tasty salad on the side.   I have to say these Pizza Express goodies made for a very enjoyable Pizza Night experience and I, for one, can't wait to use them again!  I love, LOVE pizza, and there is nothing nicer than a pretty decent homemade one!  (A lot cheaper too!)

Does this look tasty???   I know!  It DOES, and it hasn't even been baked yet!

 

Can you imagine how delicious something that looks as tasty as this before it's baked, is going to taste after it's been baked and is ready to eat???   I KNOW!



I won't make you wait any longer . . . here it is fresh out of the oven.  A delicious Chicken and Broccoli Casserole, made without any of those cream of whatever soups . . . just pure and simple ingredients . . .

 

Fresh ingredients such as crispy tender Broccoli Florets . . . leftover roasted chicken breast meat . . . thinly sliced onions, creme fraiche, chicken stock . . . cheese, two kinds . . . and toasted fresh bread crumbs, flavoured with butter, garlic, seasoning and mixed herbs . . .



Refreshingly different.   Moreishly tasty.  Rich and cheesy  . . .  crispy on top.  Nicest Chicken Casserole I have eaten in a while.  It went down a real treat with some boiled baby potatoes on the side.   You'll want some crusty bread to sop up the juices with too . . . if you don't like this, I'll eat my hat!

 

Melt 1 TBS of the butter in a skillet and add the onion.  Cook, stirring over medium heat until the onion has softened without colouring.   Set aside.

Layer the broccoli, chicken, onion and cheese in an oven proof dish, ending with cheese.  Season lightly with some salt and pepper.  I usually do this on top of the chicken layer.  Mix together the creme fraiche and stock.  Pour this over all.  Melt the remaining butter in the saucepan and add the breadcrumbs.  Season lightly with salt and pepper.  Stir in a pinch of garlic powder and the mixed herbs.  Cook to crisp.  Sprinkle them over top of the casserole dish.  Place onto a baking sheet and then bake in the heated oven until golden brown and bubbling, 20 to 25 minutes.  Serve hot.

This recipe showcases Capellini pasta.    Capellini is not something which I have had a very easy time finding here in the UK actually.




Capellini, or angel hair pasta traditionally cooks in a fraction of the time as regular pastas.  I decided to do an all in one pan dish, with the pasta actually cooking in the sauce.  I thought Capellini would be perfect for this because of it's shorter cooking time.


I used fresh chorizo sausage, which was easily crumbled and gave the sauce a bit of a kick.  Feel free to use the dried version as well.  Both are good.




Some tinned chopped tomatoes, a tin of drained borlotti beans, some frozen peas along with onion, garlic and stock and I had a very delicious entree indeed, and all in one pan.



I like it when I can cut back on the washing up don't you???   All in all it made for a lovely and fairly quick supper.  A scattering of grated cheddar on top and we were good to go.  The pasta worked very well and the whole dish was very tasty and colourful.  A pleaser all round!





Heat a large skillet over medium high heat.  Add the oil.  Heat and then crumble in the chorizo.  Cook for 3 to five minutes, until golden Scoop out and set aside.  Reduce the heat to medium.   Add the pasta and cook in the drippings for 2 to 3 minutes or until the pasta begins to toast.   Remove and set aside with the sausage.  Add the onions and garlic to the drippings.  Cook for 2 to 3 minutes, until beginning to soften and very fragrant.  Add the tomatoes, chicken stock and oregano.  Return the  pasta and sausage to the pan.   Stir to combine.  Reduce the heat to a simmer, cover and cook for 8 to ten minutes, until the pasta is cooked and most of the liquid has been absorbed.  Stir in the frozen peas and heat through.   Season to taste.  Sprinkle with the cheese and serve immediately.

I am dead chuffed to report that my blog has been nominated for a Best Blog from Abroad award on  The Kitchn.   I wasn't going to say anything, but then I thought I should be happy about that and anyone who was nominated would be asking people to vote for them, so here's my begging bowl being put out there.  If you like what you see here, please vote for me!  Thank you so very much.  Not quite the Academy Awards, but it will have to do!

We hold a special fondness in this house for anything with jam in it.  We both love jam and one can often find us  on lazy days having nothing but bread and jam for our supper.   We are happy with that.  

 
"I wish I was a poet like the men that write in books
The poems that we have to learn on valleys, hills an' brooks;
I'd write of things that children like an' know an' understand,
An' when the kids recited them the folks would call them grand.
If I'd been born a Whittier, instead of what I am,
I'd write a poem now about a piece of bread an' jam."
~Edgar Guest



I know, the recipe below says Raspberry Jam Bars, and you can certainly cut them into bars if you wish . . .  but . . . if you cut them with a little round cutter, they become tartlettes. I think tartlettes look much tastier than squares, don't you?



Perfect little buttery bites, filled with crunchy oats and toasted almonds, and sweet raspberry jam. A delicious two bite snack, perfection . . . in every way.



Incredibly moreishly scrummy . . . almost too dangerous to be around. Trust me on this . . . but go ahead . . . you know you want to . . . lick the screen . .

Resistance is . . . futile.




*Raspberry Jam Bars*
Makes 16 squares, or 10 tarts
Printable Recipe

140g (1 cup) flour
pinch salt
1/4 tsp baking soda
4 ounces (8 TBS) unsalted butter at room temperature
85g (1/2 cup) packed dark brown sugar
1/2 tsp vanilla or almond extract
50g (1/2 cup) oats
(not instant oats)
50g (1/2 cup) sliced almonds
4 heaped dessertspoons of seedless raspberry jam

Pre-heat the oven to 180*C/350*F. Line an 8 inch square baking tin with aluminium foil, leaving an overhang on two opposite sides. Set aside.

Cream together the butter and sugar until light and fluffy. Stir in the vanilla. Whisk together the flour, baking soda and salt. Stir this mixture into the creamed mixture. Stir in the oats and sliced almonds. Reserve 1.2 cup of this mixture and set it aside. Press the remaining mixture into the bottom of the prepared pan. Dollop the raspberry jam over top and spread it out with a rubber spatula to within 1/2 inch of the sides of the pan all around. Crumble the reserved oat mixture evenly over top.

Bake for 35 to 40 minutes until the dough is golden brown and the jam is lightly bubbling. Remove to a wire rack to cool completely.

Use the foil overhang to lift the baked mixture out of the pan. Cut into 16 squares with a sharp knife, or using a sharp two inch round cutter, cut it into small round tartlettes.

 

I confess.  I love chocolate and it doesn't matter what kind of chocolate it is.  Dark, milk . . .   in cakes and cookies . . .  good candy bars, good chocolates . . . pies and puddings.   The only kind I am not fond of is chocolate milk or chocolate ice cream.  I'm not even really fussy on hot chocolate drinks.  I don't know why that is. It is a mystery to me too.



The Toddster of course, he doesn't like chocolate in any form other than chocolate candies or hot chocolate.   I know!  It just ain't human, but I'm not complaining as that always means more brownies for me!!

 

Chocolate Baked goods are notoriously difficult to get a good photograph of.  I don't know why that is.   I apologize for a lack of tasty photos of these fabulously delicious muffins.   No matter how I tried, they just did not want to come out right.  Nevermind . . .



You will just have to take my word for it that they are tasty.  Moist.   Chocolaty.   Stogged full of three kinds of chocolate.  Hard to resist . . . and . . . mine, all . . . mine.   I ain't complaining!




Place the butter and one half of the  bittersweet chocolate into a saucepan.   Melt over very low heat, whisking to blend. (Alternately do in a bowl set over simmering water, taking care that the bottom of the bowl not touch the water.)  Remove from the heat and set aside. 

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the centre of one comes out clean.  Don't over-bake.  You want them a bit squidgy not dry.  Allow to cool in the pan for five minutes before tipping out onto a wire rack to finish cooling completely.  Store any leftovers in an airtight container.

Happy Valentines Day to all you lovers out there. I thought it would be fun to show you what my Valentines menu will be for today.  Yes, I do like to spoil my honey on this special day of the year.  There are those who would rather be taken out for a meal, but I am not one of them.  Nothing beats anything I can cook for myself, seriously.  I am not being bold in saying that.   I am not able to afford to go to a really good restaurant, so I make do at home and in all truth we have a much nicer meal than we could buy out.    We would rather spend any extra cash on going to a film or something like that.

So here you go . . . my Valentines Menu for February 14th, 2014.

Breakfast will be Sweetheart's French Vanilla Eggy Bread.   Heart shaped French Toast, served with crisp bacon and real Maple syrup.  I don't think he will complain! 

 




It will probably be near noon by the time he finishes this so I doubt I will make him any lunch, but I will have something on hand that he can use to hold away the hunger pangs until dinner is served.    I think some of these tasty Ginger Scones will go down a real treat.   I know that they are a particular favourite with him, and with me as they are quick and easy to make, and we both love ginger.

 




  *Gingerbread Scones with a Lemon Glaze*
Makes about 16
Printable Recipe


Delicious scones, with a tender crumb, and a bit of a snap!  The raisins are optional.  So is the chopped candied ginger on top.  Fabulous!

1 ounce butter, softened
55g of soft light brown sugar (1/4 cup, firmly packed)
1 large free range egg yolk
375g self raising flour (2 1/2 cups)
3 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
250ml of buttermilk (1 cup)
2 TBS treacle or golden syrup (can use molasses)
a handful of raisins (optional)
Additional buttermilk for tops

For the Lemon Glaze:
160g icing sugar, sifted (1 cup)
1/2 ounce of butter, melted
1 TBS fresh lemon juice (more if needed)
To decorate some chopped candied ginger or lemon zest(optional)

Preheat the oven to 220*C.425*F/ gas mark 7.  Butter a 9 inch square cake tin.  Set aside.

Cream together the butter, brown sugar and egg yolk until light and fluffy, in a large bowl.  Sift the dry ingredients together.  Mix together the buttermilk and the syrup.  Add the dry ingredients to the creamed ,mixture along with the buttermilk mixture.  Use a knife to cut the buttermilk mixture through the flour to make a soft and sticky dough.  (If using raisins add them now.)  Turn out onto a lightly floured surface and knead lightly until smooth.  Pat out into a 3/4 inch thick round.  Cut with a sharp round 2 inch cutter, tapping straight down and up.  Place the rounds into the baking pan, just barely touching.  Gently knead the scraps and repeat until all are used.  Brush the scones with some additonal buttermilk.

Bake for about 20 minutes, until risen and golden brown.  Remove from the oven and allow to cool for 10 minutes before proceeding.

Whisk together the ingredients for the lemon glaze until you have a smooth drizzable icing.  You may need more lemon juice to give you the right consistency.  Spoon this glaze over the warm scones and decorate the tops with some candied ginger or lemon zest. 

These scones are best made on the day of serving, although they can be frozen for up to 3 months, unglazed.  Thaw in an oven, wrapped in foil, before glazing.




A romantic Dinner for Two in the early evening prior to show time.   These are my picks for the main and for dessert.  Since the main is a couple of nice steaks, I will be serving some salad and a baked potato on the side.   But first up a delicious soup . . .

This cauliflower soup is a real favourite of the Toddsters.  The simple garnish of sauteed mushrooms and chopped chives makes it look really elegant.

 

*Creamy Cauliflower Soup with Sauteed Mushrooms*
Serves 8
Printable Recipe

A deliciously rich and creamy soup topped with a beautiful garnish of sliced mushrooms sauteed until golden brown.

1 large cauliflower, about 3 pounds, trimmed and chopped
1 large potato, peeled and chopped
1 medium onion, peeled and chopped
fine seasalt and ground white pepper
2 TBS butter
4 TBS olive oil
1 1/4 litre of chicken stock (5 cups)
600ml of full fat milk (2 1/2 cups)
142ml carton of double cream (a very generous 1/2 cup)
250g chestnut mushrooms, cleaned and sliced (about 1 pound)
freshly ground black pepper
1 to 2 TBS chopped fresh chives

Heat the butter and half of the oil in a large saucepan.  Add the cauliflower, potato and onions.  Stir to coat then reduce the heat to low and cover.  Allow to sweat for about 10 minutes, stirring every couple of minutes or so to prevent them from catching and colouring.  Pour in the stock and bring it up to the boil.  Add the milk and gently return to the boil, then immediately reduce the heat to low and simmer, uncovered for a firtjer 10 to 15 minutes, until the vegetables are very soft.  Add the cream.   Blitz with a stick blender until smooth.  Season to taste with salt and ground white pepper.  Keep warm.

Heat the remaining oil in a large skillet, until very hot.  Add the mushrooms and flash fry until golden brown.  Season with some salt and black pepper to taste. 

Ladle the hot soup into heated soup bowls.  Top each with some of the fried mushrooms and a sprinkle of chives.  Delicious!   



I will cook my steaks according to my most excellent instructions which you can find here.  This is what works for me.  We like our steaks medium rare.  I think it is a sin to cook any steak worth grilling to well done.  In my honest opinion . . . you are ruining it,but to each their own.

I love this stilton butter on steaks.  It's simple to make and yet it melts over the steaks in a delicious sauce that everyone loves.  Steak and stilton are a marriage made in heaven to be sure . . .



*Stilton Butter*
Makes 8 servings
Printable Recipe

This is excellent shaped into logs, chilled and then sliced and serve atop hot grilled steaks!

3 1/2 ounces butter (scant 1/2 cup) at room temp
6 ounces Stilton cheese (11 1/2 TBS), at room temp
4 TBS finely chopped flat leaf parsley
3 cloves of garlic, peeled and crushed (can use less if you prefer not so strong a flavour)
coarse sea salt to taste
freshly ground black pepper to taste

Place all of the ingredients with the exception of the seasoning into a bowl and mash together until well combined.  I like to use a fork for this.  Season to taste with salt and pepper.  Shape into a log and wrap in wax paper or plastic cling film, twisting the ends to secure.   Chill for at least an hour before use.  Can also be frozen.  Because of the fresh parsley and garlic you cannot keep this much longer than a few days.  Alternately you can use freeze dried parsley and leave out the garlic.



The Toddster is a great lover of old fashioned puddings.  He's not one to drool over a stylish pannacotta or chocolate mousse!  He hates chocolate desserts.  I always cave quite happily to his desires though, as I love a good old fashioned pudding as well.  In this case a delicious Gingered Raspberry and Pear Cobbler.  Served  up with lashings of custard . . .  it's Valentines, why not splurge!  (Note, you can easily cut the recipe in half)



*Gingered Raspberry & Pear Cobbler*
Serves 8
Printable Recipe

A delicious combination that will have them coming back for seconds!

1 TBS butter to butter the pan

For the filling:
95g granulated sugar (1/2 cup)
2 TBS plus 1 tsp cornflour
pinch of fine seasalt
4 large pears, peeled, cored and sliced
1 TBS fresh lemon juice
1/2 pound fresh or frozen raspberries (2 cups)
1 TBS cold butter, cut into small bits

For the topping:
245g  of plain flour (1 3/4 cup)
4 TBS granulated sugar, divided
3/4 tsp baking powder
1/2 tsp fine seasalt
10 TBS cold butter, cut into small bits (5 ounces)
2 ounces candied ginger, chopped (1/3 cup)
165ml plus 1 TBS cold buttermilk, divided  (5.5 fluid ounces plus 1 TBS)

To serve:
Pouring Cream, Custard or Vanilla Bean Ice cream

First make the topping.  Whisk the flour, 3 TBS of the sugar, the baking powder and salt together in a bowl.  Add the butter, and toss to eavenly coat.  Use your fingertips to rub the butter into the flour until you get crumbs the size of peas.  Stir in the candied ginger, then pour in the 5.5 fluid ounces of buttermilk, stirring just until the dry ingredients are moistened.  The dough should be crumbly with visible pieces of butter.  Set aside.

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 9 inch deep dish pie pan.  Set aside.

Rub the sugar, cornflour and salt (for the filling)  together in a large bowl.  Add the pears and lemon juice.  Toss until evenly coated.  Gently fold in the raspberries.  Transfer to the prepared pan.  Dot with the 1 TBS of butter.

Turn the dough for the topping out onto a lightly floured surface.  Gently press together into a 9 inch circle.  Place carefully on top of the fruit.  Brush with the  1 TBS of buttermilk and sprinkle with the remaining 1 TBS of sugar.

Bake in the bottom third of the oven for 30 minutes.  Turn the oven down to 180*C/350*F/ gas mark 4. and bake for an additional 20 minutes, until the pastry is golden brown and the juices are bubbly and thick.  Allow to cool for half an hour before serving.  Serve with pouring cream, custard or ice cream.  Delicious!

I think that after all that spoiling, the Toddster will be a very happy man and in all truth, when he's happy I am happy too!

Happy Valentines Day to you all!