You might be forgiven if at first glance you were to over look this delightful quick bread. It's not the prettiest crayon in the box, but be assured that first glances can be very deceiving, and you should never judge a book by it's cover.
Without it's party dress on, it looks very plain Jane indeed . . . except for those few teasing little wet and moist pockets of promise dotting the surface here and there . . .
Dressed for the ball . . . it starts to look a bit more appealing and does catch the eye . . . inviting you to lean in and take a closer look.
A slice down into that sugar dusted surface and you get to the heart of the matter . . . a moist and buttery tea loaf studded with lovely sweet/tart blackberries . . . ribbons of fruitiness that get your taste buds to tingling in over time . . . is it possible? Could this really taste as good as it looks????
The answer would be YES. Absolutely. It does. If anything . . . it tastes even BETTER than it looks! This is a great way to use up the last of last years blackberries you have in the freezer before you begin to replace them with this years crop. Frozen berries are perfect for this. Perfect. Try it and see . . . but don't blame me if you fall in love. It can't be helped. Don't say I didn't warn you.
*Blackberry and Cinnamon Yogurt Loaf*
Makes one 2-lb loaf or 8 slices
This
is an incredibly moist and delicious loaf. If you don't have
blackberries you can use raspberries or even chopped apple. White
chocolate goes good with raspberries. Just sayin'
175g of plain flour (1 1/4 cups)
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
200g of frozen blackberries (1/2 pound)
125g of golden caster sugar (10 1/2 TBS)
125ml of sunflower oil (4 fluid ounces)
the juice and grated zest of one lemon
125g of Greek yogurt (1/2 cup)
2 large free range eggs, beaten
icing sugar to dust (confectioners sugar)
Preheat the oven to 190*C/375*F gas mark 5. Grease a 2 pound loaf tin and baseline with baking paper.
Sift the flour, baking powder and cinnamon into a bowl. Add the frozen berries and toss to coat.
Whisk
together the sugar, sunflower oil, lemon juice and zest, yogurt and
eggs. Make a well in the middle of the dry ingredients and dump the
wet ingredients into this well. Stir together to combine without
overmixing.
Pour into the prepared pan. Smooth the top over.
Bake
for 55 minutes until a toothpick inserted in the centre comes out
clean. You may cover it with foil the last 10 minutes or so if you
think it is browning too quickly. Leave to cool completely in the tin.
Once cold, remove from the tin, dust with icing sugar and cut into
slices to serve.
Store in an airtight container for up to two days.
I have to say that these are my all time favourite cookie/bar/square/slices! I haven't made them in a very long time, and I don't know why. I used to bake these quite often when my children were growing up. They are absolutely gorgeous and therein lies the clue. When the children were around I had lots of hungry mouths to help me eat them . . . with only two people in the house now, it's a huge temptation that I don't need to indulge in overly frequently! They are THAT good!
I was recently sent some new products from Bacofoil to try out. A box of their new Foil Lined Parchment Paper and one of their new Non-stick Kitchen Foil. I thought the parchment lined foil would be perfect for these squares!
BacoFoil Lined Parchment is the perfect combination of BacoFoil on one side to insulate and promote even heating and non-stick baking parchment on the other to help protect your food from sticking. How often have you started to bake something, only to discover that you don't have the required size of pan in the cupboard? Happens to me a lot. I normally take a risk, cross my fingers and bake it in another size pan, but with this new parchment BacoFoil Lined Parchment that will no longer be a problem . . .
You can fold this special foil to create the right sized pan you need! It was really easy to do! I did lay it onto a baking sheet to give it support, just like you would with a silicone baking pan.
The results were fabulous! Not only did my Walnut Slices bake up beautifully, but they did not stick (this can be a problem with meringue toppings) and they were the perfect size.
Once they were cooled, I was quickly able to just pull the foil from beneath them as I lay them on top of a cutting board and then I was able to cut them into lovely perfect slices. I was well impressed with the performancof the BacoFoil Lined Parchment. I would buy this. 10 out of 10! And there is no pan to wash up afterwards. A real bonus!
These are a beautiful slice to serve as a teatime, coffee break or elevensies treat! With their buttery cookie like base . . .
And their chewy, almost butter-tart like topping, they just cannot fail to please! I replaced some of the brown sugar this time with some maple sugar that my sister had sent me, for a bit of a maple walnut flavour. We are nuts about the flavour of Maple and Walnuts together in our house!
If you love walnuts, then you will quite simply adore these delicious bars! They are incredibly moreish, that's the only danger . . . very difficult to resist. I hope you will give them a go. Then you'll see exactly why they are my all time favourite slice! Perfect with that break-time cuppa, or a nice cold glass of milk. ☺
*Marie's Favourite Walnut Meringue Slice*
Makes one 8 by 12 inch pan
(How many servings you get out of it is up to you)
These have long been my absolute favourite bars. I've been making these since my kiddies were kiddies! Delicious brown sugar cake base, gooey brown sugar and nut meringue topping. From the old Fannie Farmer Cooking School Book.
Gorgeous.
114g butter, softened (1/2 cup)
400g soft light brown sugar (2 cups packed), divided
2 tsp vanilla, divided
1/2 tsp salt
2 large free range eggs, separated
175g of plain flour (1 1/4 cups)
1 1/2 tsp baking powder
115g of chopped walnuts (1 cup)
Preheat the oven to 160*C/300*F/ gas mark 3. Butter an 8 by 12 inch baking tin really well. Set aside.
Cream together the butter and half of the sugar (200g/1cup) until light and smooth. Beat in the salt along with half of the vanilla and the egg yolks. Sift together the baking powder and flour. Stir this into the creamed mixture to combine well. Spread into the prepared pan.
Whisk the egg whites with an electric whisk until soft peaks form. Continue to whisk, whilst adding the remaining brown sugar a bit at a time. Whisk until all is incorporated. Stir in the chopped walnuts and remaining 1 tsp of vanilla. Spread this mixture over the cake base in the tin.
Bake in the preheated oven for 35 minutes. Allow to cool completely in the tin before removing and cutting into bars. (The suggested size of the bars is 1 inch by 4 inches)
BacoFoil, non-stick kitchen foil is a smart and simple solution for when you are cooking a meal that had a tendancy to stick to the pan. Nothing sticks to it. It's great for grilling, baking, roasting and even freezing. There is less mess. (Don't you just HATE HATE having to clean a pan that food has stuck on to. Especially sticky barbeque sauces, etc.) It saves on the washing up and it is food safe and hygenic. It also aids in controling the calories as there is no need to add oil or butter.
I did us simple Hobo Dinners. There is no recipe really. You just simply take as many large squares of foil as there are people you are wanting to feed. Layer on sliced potatoes and onions into the middle of the square. I used a mix of new and sweet potatoes. I topped with a mixture of onions and shallots. Seasoned with some salt, black pepper and a few dollops of harissa paste. I placed a frozen burger patty on top of each pile of veg and then I sealed it all shut in the foil, like a little pressie, waiting to be opened.
After that you can place them onto a tray and bang them into a 180*C/350*F/ gas mark 4 oven, or onto the barbecue grill to roast/grill. About 35 to 40 minutes later . . . open the foil a bit and top with some cheese, bang them back in to melt the cheese and this is what you end up with . . .
A delicious compact meal for one, or two, or three, or four . . . with no washing up required. That is unless you are a Toddster. His sensabilities would not allow him to eat out of the foil. (Isn't that the best part of camping???)
He had his on a plate with some coleslaw on the side. What a wuss! ☺
My mixture did stick a bit so I wasn't 100% impressed with this foil. Just so you know.
Many thanks to Chloe and the people at BacoFoil for sending me these new products to try.
Visit BacoFoil for more information.
Follow them on Twitter
Find them on Facebook
Although I was sent these poducts to try for free, any and all opinions are completely my own and unbiased.
I don't always eat unhealthy, fattening stuff here in my kitchen. Sometimes I actually eat things that are really good for you. Healthy doesn't have to be boring. Say that three times and turn around whilst clicking your heels together . . . . wait, that's another story.
We've been having some gorgeous weather here lately! Terrific summer weather, perfect for Wimbledon and for June. The garden is going great guns. All of my herbs are beautiful at the moment. I love it! The rocket is going crazy and we are taking advantage of all of that and treating ourselves to as many fresh salads as we can!
Just look at all of that freshness on that plate. Julliened raw parsnips and celeriac . . . paper thin celery and cucumber . . . hot little garden radishes . . . and fresh rocket.
'\ I partnered that goodness with some pan and oven roasted chicken breasts . . . skin on this time to help keep in the moistness . . . with a touch of thyme and garlic and a wee bit of butter for good measure . . .
Finished off with a beautifully healthy Buttermilk and Tarragon Dressing . . . using buttermilk, yogurt, a bit of lemon, some seasoning and lots of that beautiful tarragon from the garden. Tarragon partners so beautifully with chicken. I use it often in chicken braises and bakes . . . and it does a wonderful job in this simple dressing. It doesn't overpower any of the flavours, only enhances. I do hope that you will give it a go!
*Roasted Chicken Salad with a Buttermilk and Tarragon Dressing*
Serves 4
Healthy and delicious. Simple ingredients put together beautifully.
4 skin on boneless chicken breasts
freshly ground pepper and sea salt
1 TBS olive oil
2 TBS butter
1 clove of garlic, lightly crushed
2 sprigs of fresh thyme
For the Salad:
2 small parsnips, peeled and then julienned
1 small celeriac, peeled and then julienned
2 sticks of celery, trimmed and finely sliced
a 4 inch piece of cucumber, cut in half lengthwise and then cut into
very thin half moons
a handful of red radishes, trimmed, cut in half and thinly sliced
a couple of handfuls of fresh baby rocket
For the Dressing:
60 ml of whole milk Greek yogurt (1/4 cup)
60ml of buttermilk (1/4 cup)
1 tsp of Dijon mustard
1 tsp fresh lemon juice
flaked sea salt and coarse black pepper to taste
pinch sugar
2 TBS chopped fresh tarragon
First
cook the chicken. Preheat the oven to 180*C.350*F. Season the chicken
all over with salt and pepper. Heat the oil in a large oven proof
skillet. Once it begins to shimmer and is hot add the chicken breasts,
skin side down. Brown well on that side. Flip over. Add the butter,
garlic and thyme to the skillet. Bang the chicken into the oven (skin
side up) and roast for 10 to 12 minutes, until cooked through and the
juices run clear. Baste several times with the pan juices during the
cooking time Remove from the oven and allow to rest for five minutes.
Whisk all of the dressing ingredients together.
Mix
the salad ingredients together in a large bowl. Add a bit of the
dressing and toss to coat. Divide the salad between four chilled
plates. Cut the chicken breasts on the diagonal and fan out around the
salad. Drizzle all with the remaining dressing and serve immediately.
I have never been to Philadelphia. I have never had a Philly Steak Sandwich. I have seen plenty of photos of them flying around Pinterest and loads of different recipes. They are basically a hot beef sandwich with onions and peppers and cheese on top. They look pretty fabulous!
I had wanted to try to make some of them for a long time and yesterday I just happened to have pretty much the right ingredients in the house to make some. I don't want any purists coming along now and telling me my version is wrong! I am not representing this as a Philly Steak Sandwich. Just a mighty tasty Beef and Cheese Sandwich, or Sarnie as they are lovingly referred to in some circles over here in the UK.
I was able to pick up some really nice looking rare roast beef at the deli section of the grocery store the other day at a pretty fair price. Interestingly enough the rare roast beef cost more than the regular roast beef. I wonder why that is? It takes less time to cook, so you would think it would be less. It's the same beef, pretty much. One piece just took longer to cook. It doesn't make sense. Anyways, I digress . . .
So I bought some of the rare roast beef and brought it home and cut it into thin slices cross wise, added it to some thinly sliced sweet onions, and green peppers that I sauteed in a pan until the onions were just beginning to caramelize and the peppers were soft. I added some garlic. I don't know if this is what people normally do, but it's what I did.
I added a soupçon of Worcestershire sauce and dark soy sauce, coz that's how I roll. (Like how I mixed a little bit of French in there? I know! ☺ Thanks!) I seasoned it with a bit of black pepper and salt, scattered it generously with two kinds of cheese . . . strong cheddar and red leiceister . . .
And then tucked it in between the buttery toasted crevices of a nice soft bun which I had already slathered with garlic mayonnaise. The rest is history. The next half hour was filled with satisfied sounds as we both tucked into something which was quite, quite delicious . . . and to think . . it was quick, it was easy and it wasn't all that expensive to do. I will be doing this again. Maybe the next time the missionaries come for their tea. I think they might like that. I know we sure did!
*Beef and Cheese Sarnies*
Serves 4
Serves 4
Printable Recipe
I hesitate to call these cheese steak sandwiches because there isn't any steak in them, just roast beef. They're similar to what is known as a Philly Steak Sandwich, but they're unique. I just kinda made them up as I went along. Whatever they are, they are totally delicious, simple to make and make a nice quick supper.
1 TBS olive oilI hesitate to call these cheese steak sandwiches because there isn't any steak in them, just roast beef. They're similar to what is known as a Philly Steak Sandwich, but they're unique. I just kinda made them up as I went along. Whatever they are, they are totally delicious, simple to make and make a nice quick supper.
1/2 pound of thinly sliced rare roast beef, cut into 1/2 inch slices across
garlic mayonnaise
4 toasted medium hoagie type of bunsSplit and toast the buns as desired. I like to butter mine, but not everyone will want to do that. I toast only the insides under the grill so that the outsides remain nice and soft. Once the buns are toasted, place one on each of four plates. Spread the bottom halves with some garlic mayonnaise. Top each with one fourth of the beef and cheese mixture, and the top toasted bun. Serve immediately.
I am a big fan of delicious and simple one pan suppers. Especially during these warmer months when I tend to spend more time out in the garden and less time in the kitchen cooking. Quick, easy and simple suppers are the rule of order most days.
This is one of our favourites. It combines a lot of the flavours of your favourite corn chowder, with pasta and cheese . . . with a lovely smokiness from the sausage, garlic,the heartiness of corn, the richness of cheddar cheese and a bit of stodge from the pasta bow ties.
It's like a very thick chowder and every bit as satisfying as you favourite corn chowder, except it is a lot heartier and makes an excellent family dinner for four. I add herbs . . . marjoram and thyme . . . which go very well with the sausage and corn . . . and the cheese. There are a few sausage skillet supper recipes floating around the ether, but this is mine and it's an original. It's showing here today for the very first time!
The spring onions scattered on top add a nice touch of colour and additional texture. All you need to make it a complete and very satisfying meal is to add some crusty bread to sop up all those rich cheesy juices and a salad on the side to help complete some of your needed five a day.
*Cheesy Smoked Sausage and Corn Skillet Supper*
Serves 4
One of those quick and easy skillet meals that uses things most people have in their larders. Simple and delicious.
1 TBS Olive oil
1 pound smoked sausage, sliced
1 large onion, peeled and diced
2 fat cloves of garlic, peeled and minced
450ml of chicken stock (2 cups)
1 (400g) tin of creamed corn (14 oz tin)
110ml of cream or milk (1/2 cup)
8 ounces of small pasta shapes (I like to use bow ties)
salt and black pepper to taste
1/2 tsp dried thyme
1/2 tsp dried marjoram
180g of grated strong cheddar cheese, divided ( 1 1/2 cups)
a handful of sliced spring onions to garnish, both the white and green parts
Heat the oil in a large skillet over medium heat. Add the smoked sausage and brown on both sides. Scoop out and set aside. Add the onions. Cook, stirring frequently, without browning, until softened. Stir in the garlic. Cook until the garlic becomes very fragrant. Return the smoked sausage. Add the stock, creamed corn and milk or cream. Season with salt and pepper and add the thyme and marjoram. Stir in the pasta shapes and bring to the boil. Reduce to low and simmer over low heat for about 15 minutes, stirring occasionally to prevent sticking, until the pasta has cooked and the sauce has thickened somewhat. Stir in 2/3 of the cheese to melt. Scatter the remainder over top and remove from heat. Cover with a lid and allow the cheese on top to melt. Scatter the spring onions over top and serve immediately.
I was really enjoying my Froothie Optimum 9400 Blender which I was sent a few weeks back over the past couple of days. With the warm and sunny weather and strawberry season comes the opportunity to eat out Al Fresco and this little baby has sure come in handy for both those occasions! First off I made a delicious Roasted Strawberry and Lime Barbecue sauce to have on our grilled Chicken the other night. Oh boy was it ever lip smacking good!
That blender did really short work of the blitzing and in no time at all I had a perfectly smooth mixture to baste on our barbecue goodies. Chicken and Roasted Strawberry Lime Barbecue Sauce. Such a brilliant combination!
We had them on buns with a bit of cheese melted on top and some salads on the side. You just know some bacon had to get in there as well. Bacon . . . it just makes everything that is already delicious even more so! That is the magical properties of Bacon. I do admit this sauce was pretty special as well. We loved it. It is just fabulous on chicken and pork! Chicken and
*Strawberry and Lime Barbecue Sauce*
Makes about 1 cup
Deliciously different and just in time for barbecue season. This recipe is a compilation of several that I found on the net. I took the best parts of each to create my own.
It is wonderful with pork or chicken! Sweet and smoky with a nice kick!
1 TBS olive oil
1/2 small red onion, peeled and diced
1 fat clove of garlic, peeled and minced
1/2 small green chili, seeded, trimmed and finely chopped
1 TBS agave syrup
the zest and juice of one lime
1 tsp smoked paprika
2 heaped dessert spoons soft light brown sugar
165g of tomato ketchup (3/4 cup)
1 heaped dessert spoon of strawberry preserves
1 tsp Dijon mustard
1 TBS Worcestershire Sauce
110ml of water (1/2 cup)
1 large punnet of fresh strawberries, hulled (about 2 cups)
1 TBS chopped fresh coriander leaves
fine sea salt and freshly ground black pepper to taste
Preheat the oven to 200*C/400*F/ gas mark 6. Lightly spray a baking tray with sides with olive oil spray. Tip in the berries and roast them in the heated oven until they are beginning to caramelize and release their juices. Don't let them burn. Remove and allow to cool. (It should only take between 10 and 15 minutes to caramelize them.)
Heat the olive oil in a saucepan. Add the onion, garlic and green chili. Cook, stirring frequently, until the vegetables begin to soften without colouring. Whisk in the agave syrup, lime juice and zest, smoked paprika, brown sugar, tomato ketchup, strawberry preserves, mustard and Worcestershire sauce. Season to taste with salt and black pepper. Whisk in the water and bring to the boil. Reduce to a very slow simmer and cook on a very low burner for about 20 minutes. Stir in the roasted berries and their juices. Tip the whole lot into a blender along with the fresh coriander leaves. Blitz until smooth. Taste and adjust seasoning as required. If your lime is really sour you may need a bit more agave syrup. Store in a covered jar in the refrigerator for up to one week.
And to carry on the lime theme, you just know we didn't enjoy that tasty barbecued chicken without a refreshing beverage on the side! A few years back when I was in Utah, I went to Tocano's Brazilian Grill and enjoyed some amazing Brazilian Lemonade. This was a seriously refreshing and delicious drink!
With it being the World Cup in Brazil and all, it seemed only natural to enjoy our barbecue with some delicious Brazilian Lemonade. It was soooooo good, and once again The Froothie Optimum 9400 Blender which I was sent a few weeks back made short work of the operation.
This is a recipe I adapted from a book by a couple of Utah gals, entitled Our Best Bites, and it was delicious. In the recipe they said not to make the drinks too far ahead because they will split. And this is true, upon sitting the drink does split, but that wasn't anything that a quick whisk didn't fix! I think I drank half the pitcher all by myself! *blush* It's not often that you find a tasty non-alcoholic drink like this that everyone at a barbecue will enjoy! You just have to make this. It's pretty fab!
*Brazilian Lemonade*
Makes 4 to 6 servings
This is delicious. It's not a keeper so while you can make the sugar water ahead of time and chill it, save everything else until just before you want to serve it! FABULOUSLY thirst quenching!
191g of caster sugar (1 cup)
1350ml of cold water (6 cups)
4 juicy limes (wash very well with hot soapy water to remove any wax and pesticides)
6 TBS sweetened condensed milk
Mix the cold water and the sugar together, stirring until the sugar has dissolved completely. Place in the refrigerator overnight to chill and get very cold. When you are ready to serve,
trim the ends off of the limes and cut them into eighths. Place half into a blender. Add half of the sugar water. Pulse about half a dozen times. Place a fine sieve over the jug you are planning on serving
the lemonade in and strain the lime mixture into the jug, pressing lightly with the back of a metal spoon to extract as much of the liquid as you can. Discard any pulp and residue left in the sieve. Repeat
with the remaining limes and water. Whisk in the sweetened condensed milk and serve immediately. For a pretty presentation, rub the rims of glasses with a lime wedge and then press them in a bowl
of fine sugar to coat. Fill the glasses with ice and then lemonade. Delicious!
To find out more about this beautiful machine do check out the Froothie Homepage. To find out more about the specifications of it and just what it can do, remember it's not just a blender.
Of course if you are as impressed as I am with what I have done with this machine you can just buy one now.With a one month trial, money back guarantee which includes return postage costs from the UK, you can't lose!
Of course if you are as impressed as I am with what I have done with this machine you can just buy one now.With a one month trial, money back guarantee which includes return postage costs from the UK, you can't lose!
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