I was recently invited to become part of the 2015 Better with Leerdammer Blogger team. As a member of the team I would be challenged to create a sandwich with the ingredients provided for five days running. I am a big fan of Leerdammer and so for me, this is a delicious challenge to fulfil! Welcome to day one!
I wanted to tell you about an assortment of Very Lazy products which I have been using in my cooking lately. The Very Lazy Chopped Garlic, The Very Lazy Chopped Ginger and the Very Lazy Garlic Paste.
With Very Lazy you get an assortment of really great and quality store cupboard essentials that are easy to use and always ready when you are, with none of the fuss and muss. I have always been a big fan of their chopped garlic and the garlic paste. (I hate fingers that smell like garlic, what can I say!)
Very Lazy Chopped Garlic - (preserved in white wine vinegar) this convenient product takes away the fuss of peeling and crushing. Perfect for stir fries, sauces and casseroles. You don't really notice any vinegar flavour really and I love that my fingers stay smelling sweet. One teaspoon replaces one clove of garlic.
Very Lazy Chopped Ginger - (preserved in white wine vinegar) it says chopped, but is more like shredded. Drained, rinsed and chopped a bit more I have been using this in sauces and even in a really delicious chicken salad I made a few days ago. (Watch this space for the recipe, coming soon.) No fuss of peeling and grating involved.
Very Lazy Garlic Paste - Now this is my absolute favourite product. I use this all the time, in sauces, in stews, in soups, etc. Even Garlic Bread! In short, anywhere you want a great garlic flavour but none of the texture of bits of garlic. One teaspoon is the equivalent of one clove of garlic.
Very Lazy have a complete range of chopped store cupboard ingredients (Garlic, Ginger, Red Chillies, Smoked Garlic), pastes (Garlic, Lemongrass), Cooking Concentrates (Green Thai Curry, Chilli Con Carne) and Speciality Ingredients (Crushed Garlic with Oil, Grated Ginger with Oil, Piri Piri Chillis with Oil). All of the hard work of prepping has been done so that you can quickly get on with the cooking to hand.
I do love their products and highly recommend!
I have long been a fan of Oreo Cookies . . . I like to open them up and scrape out the creamy filling with my teeth and then each the chocolate biscuit layers . . . and aren't they just pefect with a nice cold glass of milk? Heaven on earth. I also enjoy the Golden Oreo ones, which are like the total opposite of the regular ones, but equally as delicious. The Peanut Butter lover in me is over the moon however with the new "Limited Edition" Peanut Butter Oreos.
Those two iconic chocolate cookies layered together with a delicious peanut butter cream filling. Colour me loving it! I don't think they'll ever quite replace the delight of the original Oreo Cookie, but they are pretty good nonetheless.
Guess who is 100 years old? Cadbury's Milk Tray and they are celebrating 100 years with a sweet makeover! Yes, this August Britain's iconic Cadbury Milk Tray Chocolates have undergone a special makeover in celevration of it's 100th birthday. From the beautifully redesigned box, to three new delicious flavours, there has never been a better time to gift a box of Cadbury Milk Tray to a loved one.
New Cadbury Milk Tray sees the Cadbury-purple box get a striking new modern makeover with packaging that is as beautiful sa a gift wrapped present. The newly designed case, created to celebrate this special centenary, features a series of stand-out, fun chocolat icons that represent the delicious products inside, so now you can see on the outside all the delicious treats that are within. This extra-special box also wears its Royal Warrant on the front of the pack; extra proof of just how special Cadbury Milk Tray really is.
Hitting the shelves this month, new Cadbury Milk Tray now also includes three new mouth watering flavours . . .
Apple Crunch - plays on the quintessentially British treat, combining the much loved flavours of apple pie with smooth Cadbury Chocolate.
Salted Caramel - A sweet treat with a chewy salted caramel layered in delicious Cadbury chocolate
Chocolate Truffle - a smooth milk chocolate truffle encased in a solid milk chocolate shell.
Ideal for any occasion new Cadbury Milk Tray comes in a variety of sizes and is now even more gift worthy than ever, making it the perfect thoughtful gift for your parter, family or friend.
"All because the lady still loves Milk Tray."
Available box sizes:
78g (£1)
180g (£4.25)
360g (£8.49)
530g (£12.99)
Recommended prices only. Retailers are free to set their own prices.
Pssstt!! Loving the new Apple Crunch! Sooo tasty!
Well, we have had plenty of showers this afternoon. Perfect baking weather. I just love being indoors and baking on a rainy afternoon! There's something really comforting about being in the house warm and dry, while the smell of something scrummy baking in the oven wafts through the air!
mmmmm . . .
I am quite picky when it comes to biscuits/cookies. I love chocolate chip cookies . . . but my chocolate chip cookies have to be crisp on the outside and chewy in the middle . . . and have lotsa chocolate chips in them. I also love raisins and nuts in mine, although I know not everyone does. My molasses cookies have to be soft and puffy. Oatmeal cookies . . . crisp, crisp, crisp. Not all cookies are alike and not all cookies are appreciated for the same reasons.
I had scheduled both the Elders and the Sisters for tea appointments this week, two days in a row and so I set about to do a dessert to serve them that I could actually use two days in a row and decided that a large cake would do the trick. I could cut it into squares and serve it with ice cream both nights. Whatever works, right?
One of the things I missed when I first arrived here in the UK was tinned pumpkin. It was very difficult to find and if you did find it, it cost you an arm and a leg. I used to be able to get it at Waitrose down south and Sainsbury's. Recently I scored big time when our local Aldi had it in as a special deal. I bought about 20 cans! Todd thought they would think I was crazy buying so many, but I didn't care. If there is one thing I have learned in my years over here, it's to take advantage of a chance when you get it, because you might never get another one! Kind of like making hay while the sun shines!
I had another big beautiful bunch of Chard in my veggie box this week. Some people might think that is shows up altogether too often in their veggie boxes but I, for one, am always happy to see it make an appearance.
We just love chard . . both the leaves and the stems.
The stems are gorgeous simply stir fried with a bit of butter and then tossed with some lemon juice, salt and pepper.
You can treat the leaves much in the same way as you would spinach and use many of the same flavourings as well . . . basil, garlic, cheese . . .
Chard and cheese are just beautiful together . . . with the richness of cheese and the earthy mineral flavour of the chard . . . they are a fabulous combination.
This week I decided to bake us a scrummy Chard and Cheese Tart, making the most of that beautiful marriage of flavours . . .
I chose to use a sharp farmhouse cheddar and some Parmesan, which together proved to be just perfect with the chard.
I then added a double whammy by infusing the crisp pastry with a touch more cheddar, some thyme leaves and a good grinding of coarse black pepper.
Oh my but this was lovely . . . the crust so buttery and crisp . . . with just a slight hint of herb and cheese . . .
The filling all earthy and rich . . . velvety, and cheesy too. I think I'll have the leftovers for lunch. This was good . . . plain and simple.
* Chard and Cheese Tart*
Serves 6 or more
Printable Recipe
Chard and cheese are such a beautiful combination, and marry beautifully in this savoury tart with it's crisp cheesy crust and luxuriously rich filling.
For the Pastry:
250g of plain flour (scant 2 1/2 cups)
100g of butter, cold and cut into small dice (6 TBS)
35g of sharp farmhouse cheddar cheese (a generous 1/3 cup)
a tsp of thyme leaves
coarse black pepper
1 large free range egg, beaten
milk
For the filling:
270g of red or rainbow chard (1 pound)
4 thin spring onions
2 large free range eggs
300ml of double cream (1/2 pint, or slightly less than 1 1/4 cup)
50g of sharp cheddar, grated (1/2 cup, 2 ounces)
40g of Pecorino, Spenwood or Parmesan grated (about 1/3 cup)
Sift the flour into a mixing bowl and add the butter. Rub the butter into the flour, working quickly, with your fingertips. Rub until it resembles coarse breadcrumbs.
Stir in the grated cheddar along with the thyme, a pinch of coarse black pepper and the beaten egg. Bring together to form a soft ball, adding a bit of milk if necessary.
Dust the work surface lightly with flour. Roll the pastry out in a rectangle large enough to fill a shallow jelly roll pan, about 12 by 15 inches. If you pan isn't nonstick, butter it first. Press the pastry carefully into the pan, making sure that you get it well into the corners.
Dust the work surface lightly with flour. Roll the pastry out in a rectangle large enough to fill a shallow jelly roll pan, about 12 by 15 inches. If you pan isn't nonstick, butter it first. Press the pastry carefully into the pan, making sure that you get it well into the corners.
Trim the edges and then place in the refrigerator to chill for a good half an hour. (I used the trimmings to add a bit of thickness along the edges of the pastry just because I like the edges to be a bit thicker. Just brush with a bit of milk and stick them on.
While the pastry is chilling you can cook your chard. I steamed mine over boiling water until it was soft and tender. I then drained it very well and squeezed as much water out of it as I could with my hands. Roughly chop. Place into a bowl.
While the pastry is chilling you can cook your chard. I steamed mine over boiling water until it was soft and tender. I then drained it very well and squeezed as much water out of it as I could with my hands. Roughly chop. Place into a bowl.
Trim and thinly slice the spring onions. Toss in with the chard and season it with a touch of salt and black pepper. Set aside.
Preheat your oven 200*C/400*F/ gas mark 6.
Take your pastry from the refrigerator. Lay a piece of foil or greaseproof paper in the pastry case and weigh down with some baking beans.
Preheat your oven 200*C/400*F/ gas mark 6.
Take your pastry from the refrigerator. Lay a piece of foil or greaseproof paper in the pastry case and weigh down with some baking beans.
Bake in the heated oven for 15 minutes until the pastry is firm. Remove the foil and beans and bake for a further 5 minutes until dry to the touch.
Remove from the oven and scatter the chopped chard and onion mixture over the crust Beat together the eggs and cream. Scatter the cheeses over top of the chard in the pastry case and pour the egg and cream mixture over top. Bake for 20 to 25 minutes until the pastry is nicely crisped and the filling is set. Serve warm or at room temperature.
Remove from the oven and scatter the chopped chard and onion mixture over the crust Beat together the eggs and cream. Scatter the cheeses over top of the chard in the pastry case and pour the egg and cream mixture over top. Bake for 20 to 25 minutes until the pastry is nicely crisped and the filling is set. Serve warm or at room temperature.
This recipe is as old as the hills, hailing from a day and time when every Monday was Wash Day and women needed something quick and easy and that could basically take care of itself in the oven whilst they did the week's washing for the family.
I am just loving summer with all of it's fresh fruit and vegetables! It is by far and away the best time of year for fruit and veg just packed with flavour!
The supermarket shelves (not to mention my garden) are a dancing parade of delicious colour and taste, and I am love, love, lovin' every moment of it!
Back home in Eastern Canada, where I hail from, you can get these big soft white sugar cookies, filled with jam. Oh they are so yummy. I have been trying for years to replicate the recipe.
What is it about summertime and soft fruit desserts! I just can't get enough of them! I guess that is because it's when they are readily available locally, fresh and ripe for the eating!
When I was growing up I hated pumpkin pie. I am not sure why. It was just not something I enjoyed. As an adult I have come to love it however, and every time I see tinned pumpkin in the shops here in the UK, I pick up a whole whack of it. Because you can't ever have too much tinned pumpkin can you??? And also because it is also a very rare find over here.
I was recently invited to use some Creamy Leerdammer Toastie & Burger slices on a Pulled Pork Burger! I love Leedammer Cheese. Nobody had to twist my arm!
With thicker slices and a richer, creamier recipe for better melting, LEERDAMMER® Toastie & Burger is the perfect filling for a deliciously melty toasted cheese sandwich or cheese burger.
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