Look at what I got in the post!  What a beautiful presentation . . .

 

And inside  . . .  whatever could it be.  I know one thing for sure . . .  if it's from Hotel Chocolate, it's bound to be delicious.



Ohhhh  . . .  Christmas Eton Mess . . .  a light cranberry mousse, topped with meringue and cranberry pieces!

 

Delicious!!

Check out these and the rest of the Hotel Chocolate Christmas Line here.  Fabulously delish!



Christmas Mess Selector -  6 festive chocolates containing a light cranberry and raspberry mousse, topped with meringue and raspberry pieces. MIX & MATCH 3 or more Selectors for £3.15 each 75g / 2.6oz

Positively Scrumptious!

    

I think it's pretty much a given that whenever we go to a pub for a meal out Todd will order a steak pie and I'll order the fish and chips.  They invariably disappoint however . . .  which says more about the type of restaurant we can afford to eat in rather than the restaurant themselves.  I guess when you are used to eating really good food at home then it's not that hard to be disappointed when you go out to eat!

 


I have quite a few cookbooks in my collection actually.  I've never actually counted them all . . . but there were (at last count) probably close to 1000.  (Don't judge me.)  I've been collecting cookbooks since I was about 16 and as I am now 59 (how did that happen???), that's a pretty long time.  I do have my favourites and I wanted to show you one of those today . . . it also happens to be one of my oldest ones.  In fact . . . this cookery book was published before I was even born.

I adapted this delicious cake recipe from one I found in Rachel Allen's cookbook simply called "Cake."  The cover claims that this cookbook contains every cake recipe you will ever need.   We shall see!  This is the first recipe which I have cooked from the book.  It's pretty good!

It doesn’t matter whether you are making a batch of shortbread or a simple cookie these new Cookie Stamps are quick and easy to use, and soooo cute!

I have always been a cook who makes good use of my leftovers.  Casseroles, hashes, salads, sandwiches, pot pies, soups . . .  there is no end to the uses I find for them.  I often find the leftovers more delicious than the main meal, and I don't think I am alone in that!  I cannot imagine anyone not liking leftovers!

Open the croissant dough tin and separate the dough into triangles.  Divide the grated apple mixture between each.  Roll up from the long end to shape.  Place on the baking sheet curving it slightly.  Mix the melted butter with the remaining 1/2 tsp of cinnamon.  Brush this over the top of each croissant.


Bake for 10 to 12 minutes, until well puffed up and golden brown.  Remove from the oven.  Let cool on the pan for a couple minutes then scoop off carefully to a wire rack to finish cooling completely.  Whisk the icing sugar together with enough of the reserved apple juices or water to make a thick drizzle,  Drizzle this over the croissants decoratively.   Allow icing to set before serving. 

These muffins are gorgeously delish.   You use a whole lemon, ground up (peel and all) to make them, which gives them a fabulous lemon flavour!

I have to tell you about this lovely book I recently received entitled Artisan Drinks, delicious alcoholic and soft drinks to make at home, by Lindy Wildsmith.  I was really excited to get it.  My sister has been making her own gingerbeer and ferments for a while now and I have been keen to try a few of my own.

Artisan Drinks celebrates the pleasures which are to be had from creating your own beverages.  I think we have become rather lazy in modern times as ready made drinks are widely available for purchase, but there has been a recent resurgence of people wanting to create their own natural, from scratch artisanal drinks, both acoholic and non-alcoholic.  With over 100 recipes for both, acclaimed cook and food writer Lindy Wildsmith takes you from freshly harvested ingredients to the finished product in your glass.  A journey which teaches artisanal techniques with a wholesome approach to sourcing natural ingredients for infusing, macerating, pressing, brewing and fermenting your own drinks.



There are a wide variety of chapters containing pretty much anything the home cook would need to know for creating drinks . . . sourcing and seasonality to  syrups and cordials,  beers and ciders, wines, liqueurs, digestives,  punches, party drinks, coctails and mocktails . . .  teas, tisanes and spicy brews . . .  each chapter beautifully illustrated with gorgeous photos by the photographer Kevin Summers.



The photographs are truly beautiful . . .



with step by step pictorial tutorials . . .

 

and lovely photos of the finished products . . . 



Each chapter contains a multitude of tips and easy to understand instructions to take you every step of the way, including safety tips (important!!).  At the back of the book there is a complete Glossary of ingredients and a Directory of sources for everything you might need, including the UK, France, North America, etc.  This would be an excellent gift for the keen cook in your life!

It really is a beautiful book and there are a lot of things I want to try in it.  I don't drink alcohol or regular teas and coffees, but this book contains lots of recipes which fall within the boundaries of non-alcoholic as well as herbal infusions for hot drinks.  I have a few cordials etc. ear marked for the next growing season!  It was kind of late in the year for me to do much now.

I could however make some Sparkling Lemonade.   We both love lemonade, and this was fabulous.

 

When cold, pour the syrup into a bottle using  a funnel.  Add the sparkling water.  Close the bottle and chill.   This lemonade is best made and consumed within 24 to 48 hours.  As long as yo uare not going to keep this for more than a day or two it will be fine in glass.

Making & Keeping:  Make when citrus fruit is at it's best.  Keeps for a few days.  Drink before the sparkle subsides.

  

Artisan Drinks
Delicious alcoholic and soft drinks to make at home
Author:  Lindy Wildsmith
Photography:  Kevin Summers
Hardback, colour photographs, 200 pages

ISBN 978-1-909342-03-3
£25
Published by Jacqui Small LLP
Follow on Twitter @JacquiSmallPub

Season the chops well on both sides with salt, black pepper and garlic powder.   Brown them well on both sides in a lightly greased skillet.

When the chops are browning, combine the remaining ingredients in a large oven proof casserole with a lid.  Lay the browned chops on top of the beans.  Cover tightly and bake in the heated oven for 40 minutes.  Uncover and flip the chops over.   Bake for an additional 15 to 20 minutes.  The chops should be very tender and lightly glazed and the beans nicely thickened.

I confess I am a really naughty girl and I just adore fried chicken.  Thankfully it is not something which we have very often, even though I do love it so, and I find that more often than not we have it in the form of this oven fried chicken, which isn't necessarily less fattening, but a lot less trouble.  I think it's every bit as tasty.   Seriously.  My kids used to love it when I made this when they were growing up.

When I worked down South at the Manor, there was a huge larder/pantry just off the kitchen through a swinging door. It had an old black slate counter top to keep things cool and it's walls were lined with shelves. At the very back and around the corner there was a huge upright deep freezer and the walls were lined with shelves  full of cut glass bowls and platters and copper and gilt. Next to that on the back wall, there was a huge wine rack filled with wines and liqueurs and cordials and tinctures . .  .

The remaining shelves were stocked with the goods which I needed every day to create the magic in the kitchen that I worked . . . pastas, and flours, grains, tins, jars and packets.   It was a veritable Aladdins cave for the keen cook.  It came with a smell and an aura . . . spiced and earthy and wonderful.

We all have a larder and a pantry.  It may not be a big room with slate shelves . . . it may only be a small cupboard that is set aside and reserved for those things that you deem important enough to have to hand to make the magic work in your kitchen . . . but anyplace you store the genius behind the amazing things which work their way out of your kitchen . . . is a larder/pantry.  It's all a matter of perspective.  Key ingredients. A dash of this and a pinch of that.  Must haves.  Magic wands.  These are my top ten store cupboard ingredients you will never find me without.



1.  An assortment of dried beans and lentils.  If you make sure you always have a variety of dried beans and lentils in the house, you have the makings of a tasty soup or oven bake.   I often opt to bake my own beans.  I also love making lentil and bean soups.  They are not only a great source of fibre, but also protein.  And they will store in a dry and tightly lidded container for a long time without going off.




2.  A variety of good quality dried pasta.  I do like the Napolina brand best of all, but I am a bit of a pasta snob.  I always, always have  . . .  macaroni, penne, spaghetti, fuzilli and lasagne noodles.  I know that the Toddster is not overly fond of pasta, but it's a great economizer when it comes to stretching your budget and filling tummies.  It's also a very adaptable ingredient, lending itself to many flavours and additions.  I have been known to eat nothing but a bowl of buttered and seasoned pasta.    If you have pasta in the larder . . .  you have a meal.



3.  A variety of jarred sauces for pasta.  I am a bit of a snob here as well and have my favourites.  I really like the Napolina best of all and Loyd Grossman is nice as well as Sacla.   I also like Dolmio.   I stock up whenever these jarred sauces are on offer.  They come in handy for all sorts.  Even if it is just to heat them up and dump them onto some boiled pasta when you are in a rush.  We don't always have the time to do things from scratch and a good pasta sauce comes in really handy then!



4.  A variety of cooking oils and olive oil.  I stock a good quality extra virgin for using in salads and dipping, a milder variety for cooking with, a good quality sunflower oil and peanut and sesame oils for frying and stir fries.  Oil is also something which hardly ever goes off.  Do be warned however that nut oils will go off, so if you buy something like walnut oil, refrigerate it.




5.  Good quality sea salt and pepper corns.  Whole, flaked and ground.  It's salt and pepper, but if you pay a bit more you get unadulterated salt and pepper from wholesome sources.



6.  Tinned tomatoes and tomato products. These have to be one of the most versatile of kitchen store cupboard ingredients.   Keep the best tinned tomatoes your money can buy.  Chopped plum in juice, whole plum, sieved (Passata)  and best quality tomato puree (Tomato paste).   I also like to keep a good quality mi-cuit tomato (moister, juicier and richer in flavour than sun dried.)   I always have tons of tinned tomatoes in my larder and have been known to sit down to just a bowl of chilled tomatoes, garnished simply with some flaked sea salt and coarsely ground black pepper along with a piece of buttered bread for my tea.  Delicious!

 

7.  Tinned Tuna and Salmon.  I am a snob here as well.   I always opt for top quality.  I remember an old Italian woman stopping me in the grocery store one time and telling me not to ever buy anything but albacore tuna.  She said the rest was garbage.  She was right.  I know it costs more, but it's worth every penny.  I always have several tins of good quality albacore tuna packed in olive oil for those times when you are longing for a simple supper of a salad or a some of it spread onto sourdough toast.   Same with Salmon.   Great for using in casseroles and fish cakes as well.




8.  Vinegar.   I keep a variety of good quality vinegars on hand at all times.  A good red wine and white wine.   A best quality Balsamico di Modeno, for dipping and special things.   A medium quality Balsamic for everything else.   Raspberry and Tarragon Vinegars, a good quality Apple Cider vinegar and a good quality Sherry Vinegar.  I also keep a bottle of Rice Wine Vinegar for my occasional foray's into Chinese cuisine.



9.  Soy Sauce.  I have several kinds.   A sweet thick asian one called Kejap Manis.   A quality fermented one (Kikkoman) which I keep in the fridge once it's opened, and which I use for sprinkling and in salads . . .  along with both a dark and a light one for cooking with and marinating.

 

10.  Tomato ketchup. Yes, I am a ketchup snob also.  I like Heinz.  To me there are no other kinds. I know the difference.  I like the Heinz best and I always have a bottle of it in the cupboard. I use it in soups and stews and gravies and casseroles . . .  and I love it on my chips.  It's another must.

So, what are your store cupboard favorites?  What are the top ten things YOU can't live without. I really want to know!

I am a huge fan of tinned tomatoes.  It has been ever so and I always, ALWAYS have multiple tins of them in my larder.  I have been known to dine on nothing but a chilled tin of tomatoes sprinkled with lots of black pepper and accompanied with a thick slice of fresh bread spread with softened butter.   I'll wager I am not alone in this.

We're very lucky in that we grow all of our own soft fruits in our back garden.  I freeze what we can't manage to eat fresh so that we can enjoy them in the colder months.  A little taste of summer . . .  it's quite heady . . .

On Sundays if I am really on the ball, I like to throw something into the crockpot before I leave for church so that dinner is ready and waiting for us when we get home.  We're usually starving by that time.  I am much less inclined to munch on something I shouldn't if dinner is ready and waiting!  I reckon I am not alone in that!