I should actually call these Sunday Tacos. The delicious beef filling is made in the slow cooker and on Sundays the slow cooker is my best friend! 💕
I adapted this recipe I am showing you today from a book I have had for a very long time entitled Bread for Breakfast, by Beth Hensperger. It is one of my favourite books when it comes to picking out special bakes for breakfast for when you have the whole family around, the holidays or just when you want to have something a little bit special and different for breakfast or brunch. Breads like this delicious Vanilla Breakfast Cornbread!
I got really lucky this year. Aldi (which is one of the cheaper grocery stores) had tinned pumpkin on special a month or so back. I was so excited. It can sometimes be a really difficult ingredient to find on the cheap over here in the UK. Normally you pay over the odds for it, if you can find it. (I have had success in Waitrose and Sainsbury's and of course there is Skyco as well.)
I recently burnt my hand quite badly when I accidentally brushed it against a hot oven rack as I was removing a casserole from the oven. It didn't half smart and it only touched the metal for a second, but here I am two weeks later with a nasty scab and it still hurts. I thought it was time for some new oven gloves.
Finally after walking back to them for about the sixth time, I caved and put them into my shopping basket and crossed my fingers hoping that I had not wasted my money on something I wouldn't use. I LOVE THEM! Seriously I love them. The glove does not feel awkward at all on my hand. The pinch one is perfect for small jobs and they both work together very well in tandem.
They have a nice thick lining and according to the label you can clean them in the dishwasher. Not sure about that, but I have found that if you do get them dirty, you can just rinse them off and they look brand new again. I am really pleased about that. Coz I am always dipping my oven gloves into things they shouldn't be dipped in. They keep my hands nice and cool. They are not too long and not too short and they feel nice and not bulky like I thought they might.
In short, I approve.
I got mine at the Gordale Garden Centre gift shop, but I suspect you can get them just about anywhere. They are by a company called Zeal, and come in a whole host of colours and patterns.
Note - I was not sent these for free and am not being paid to promote them. I quite simply like them and thought that you might too. ☺
I am really excited because I am going to be cooking Thanksgiving Dinner this year as a kick off to my holiday season and I have invited a few people over to share it with us. So I have spent a few days test driving a few recipes in anticipation of the holiday meal!
Capers are an ingredient that I always, always have either in my larder or in the refrigerator. I just adore their tangy flavour and the flavour boost they give to dishes that they are used in! I had never ever heard of them prior to moving over here to the UK.
Mind you I hadn't discovered pizza until my late teens, nor Chinese food! I had a really limited experience with food when I was growing up.
It was all simple but good. Nothing fancy smancy, and I guess I carried that somewhat into my adulthood . . . with a few new discoveries along the way, of course!
Capers are the small flower buds of a Mediterranean shrub called Capparis . They are picked by hand which means they can be fairly pricey but they're a versatile store cupboard ingredient, and are good for adding a distinctive sour/salty flavour to many savoury dishes.
Also a little goes a long, long way flavour wise, so they are not a bad investment as they will keep virtually forever in the refrigerator so long as you keep the berries submerged in the pickling liquid if you have bought the pickled ones and salt is a natural preservative so the salted ones keep virtually forever as well.
Really small, peppercorn-sized capers, called 'nonpareille' are available, but the slightly larger ones are more common. Capers are preserved a number of ways - either in salt, wine vinegar, brine or olive oil. The brine-pickled type has the sharpest flavour and is slightly less versatile than the salted type. For a more sophisticated caper flavour, you can try the elegantly stemmed caper berries, which are a little milder and sweeter than the standard type. I have a bottle of those in the larder, which I have yet to use.
I have become so fond of them that I could eat them all on their own, like a pickle . . . it is handy to note that if you can't get capers, sour gerkins make a great substitute.
Really small, peppercorn-sized capers, called 'nonpareille' are available, but the slightly larger ones are more common. Capers are preserved a number of ways - either in salt, wine vinegar, brine or olive oil. The brine-pickled type has the sharpest flavour and is slightly less versatile than the salted type. For a more sophisticated caper flavour, you can try the elegantly stemmed caper berries, which are a little milder and sweeter than the standard type. I have a bottle of those in the larder, which I have yet to use.
I have become so fond of them that I could eat them all on their own, like a pickle . . . it is handy to note that if you can't get capers, sour gerkins make a great substitute.
They go really well with mild flavoured proteins such as chicken and mild flavoured fish . . . and they are great in tartar sauce! They actually help to bring out the best in these things . . . and when you mix them with lemon, it's a combination that just goes WOWSA in your mouth!
This dish here today is one of my absolute all time favourite chicken dishes. I could seriously eat it every night of the week . . . well, maybe not every night, but fairly often anyways!
The chicken is so tender in this . . . because it cooks so quickly and that sauce is just to die for. Buttery and lemony . . . with just the right amount of salty piquancy!
I just adore this and I think you will too. It's quick and easy and just fancy enough to be considered special . . . special enough for dinner party fare, I do declare!!
*Chicken Filets with a Lemon and Caper Sauce*
Serves 4
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 Tbsp finely chopped onion onion
2 garlic cloves, peeled and minced
75ml Chicken stock (1/3 cup
1 tsp sugar
3 Tbsp fresh lemon juice
1 tsp parsley flakes
Kosher salt
pepper
2 heaped dessertspoons of non pareil capers, rinsed and drained
Chicken
4 boneless, skinless chicken breast halves (or use cutlets)
2 Tbsp grated Parmesan cheese
45g flour (about 1/3 cup)
Salt and pepper
olive oil
8 oz angel hair pasta, cooked and drained to serve.
Cut
the chicken breasts in half horizontally through the middle so that you
have 8 fillets. Put them in a plastic baggie, one at a time and pound
lightly to 1/4 inch thickness throughout. Season liberally all over
with salt and pepper. Mix together the parmesan cheese and flour.
Dredge the pieces of chicken in this until well coated. Set aside.
Heat
a swirl of olive oil in a large pan over medium high heat. Once it is
hot add the chicken and brown well on each side. (About 3 minutes per
side. Don't overcook) Remove to a plate and then keep warm in a low
oven.
Add
1 TBS of the butter to the pan. Reduce the pan to low heat. Add the
onion and cook, stirring often, until softened, add the garlic and stir
for about 30 seconds until fragrant. Add the chicken stock, sugar,
parsley flakes and lemon juice. Increase the heat and bring to the
boil. Cook until the liquid is reduced by about half. Turn the heat
down to very low. Start whisking in the butter a bit at a time, letting
it melt before adding more. The sauce should form a thick silky
emulsion. Stir in the capers. Taste and adjust seasoning as necessary.
Are you like me when it comes to anything cinnamon? If it has cinnamon in its title I am immediately salivating. Cinnamon Cookies, Cinnamon Rolls, Cinnamon . . . well, anything . . . I am on it!
We love chicken in this house and it is a meat which I serve often as it is not only affordable but something which readily adapts itself to different flavours and cooking methods.
There is nothing I love better than a nice hot bowl of soup on a cold day and with cold weather season upon us I was thrilled to be able to try out this new cookerybook by Beverly LeBlanc entitled I ♥ Soup. Hooray for soup!
With more than 100 tried and tested recipes, specifically developed to help you get the best out of this fantastically versatile meal, you are sure to find the perfect soup for every meal. This book is th next in the I Love series from Nourish books, following on after the success of I love My Slow Cooker by the same author, which has sold more than 50,000 copies globally.
The recipes in I Love Soup range from quick and budges friendly soups to more innomvation and exotic recipes that take inspiration from all over the world, including Asia, the Middle East, North and South America and Europe. With everything from delicious Poultry soups (Who doesn't love chicken noodle?)
Meat and Game Soups. Beef and Vegetable anyone? How about some meaty Borsch?
Fish and shellfish . . . with tasty delights taken from the sea with broths and chowders, etc.
Vegetables and Grains bring us tasty offerings for anything from a delicious Broccoli and Parsley to the exotic Egyptian Aubergine and Tomato Soup (Oh boy sounds delicious!)
Chilled soups that are great summer coolers, like Gazpacho and White Garlic and Almond Soup . . . great for entertaining!
This book gives you everything you need to create bowls of delicious goodness in your own kitchen, no matter the mood, season or occasion.
It is a virtual tureen-full of international flavours with tried and tested recipes. Enjoy a delicious chowder from North America, a lentil based soup from India, Middle Eastern tagine-inspired soups, Scottish broths, Eastern European Borschs, Japanese miso soups, Italian bean and pasta soups, and beautiful French classics, such as onion soup and bouillabaisse. There really is a soup for everyone to enjoy!
The aroma of home-made soup simmering on the hob is one of life's great comforts. If you are longing for a warming recipe for the cold and rainy days of winter, you can try the thick and creamy Ham and Chicory Soup. If you're holding a sun-soaked sumer lunch outdoors, why not try the fresh flavours of a chilled Jewelled Cucumber and Walnut Soup. Whatever the weather you will find plenty of tempting and satisfying recipes!
No matter the size of your appetite, no matter the occasion, you are sure to find just the right soup in this mouth watering collection of recpes, as well as countless inspiring ideas for the perfect accompaniment. Novice or experiences cook, you will find it easy to master the art of soup-making with this one-stop guide!
I just love it! The recipes all sound deliciously do-able and the photos are brilliant. This would make a great Christmas gift for the foodie in the family!
I Love Soup, by Beverly LeBlanc
- Paperback: 176 pages, £12.99
- Publisher: Nourish (15 Sept. 2016)
- Language: English
- ISBN-10: 1848997647
- ISBN-13: 978-1848997646
Many thanks to Nourish Books for sending me a copy of review. Although I was sent the book free of charge, I was not required to write a positive review.
This is a lovely cake that I always used to make using just apples. They almost melt into the cake, making it beautifully moist. The other day I had some pears that I wanted to use as well, and so I used half pears and half apples with the most delightful results!!
Brrrr . . . we have been having a real cold snap of weather this past week and they are saying now we are in for the coldest Winter we have had in a while.
I am really pleased to be able to show you my newest Cookbooklet entitled The Cookie Jar. Just in time for the holidays! Fifty Four pages of my favourite Cookie recipes, for every day and for the holidays, along with my hints and tips for baking the best cookies ever.
There are photos of almost every cookie as well as watercolour illustrations. I am really proud of this and I think it is a booklet you will all enjoy!
Over thirty of my favourite cookie recipes including such every day favourites as Chocolate Fudgie Wudgies, and Apple Walnut Drops, Speculaas and Nutmeg Logs for the Holidays and a whole lot more.
For a limited time I am offering this newest cookbooket at the same old price of £5 but am including the chance for you to also pick another one of my cookbookets, any title, completely free of charge, so you are really getting two for the price of one. You can choose from all of my other titles which include:
A Very Royal Tea Party
The Great British Picnic
Christmas in the English Kitchen
Spring Into Summer
Cooking At the Manor
Cooking for Comfort
Just Desserts
Recipes to Keep
A Thanksgiving Primer
When Life Hands You Lemons
This is a real steal. Just put the title of the extra cookbooklet you want in the notes to the seller part of the order form. It will arrive via e-mail in PDF form, which you can either read or print out in it's entirety. Fifty Four delightful pages in full colour. Please note that you will need Adobe Reader enabled on your computer in order to read. The cookbooklet will be delivered via e-mail within 24 hours of your ordering it. Cost £5.00 (Approximately $7) (I haven't figured out how to do instant delivery yet, but am working on it. In the meantime a little bit of patience is required.) Many thanks and happy baking! Do be sure to check out all of my other titles beneath my header in the Cookbooklets Tab!
Have you ever craved something which you know is sooooo naughty that you really shouldn't have it in the house . . . but before you know it, you are in the kitchen banging on the pots and pans and baking it???
There is nothing my dear husband likes better than a tasty apple dessert. His favourite is apple pie, but well . . . you don't always have the time to bake a pie do you?
Sometimes you just want something apple-like and tasty without all the faffing about of rolling out pastry and then there is the wait . . . for it to bake, to cool down enough to cut, etc.
Enter "House" baked apples. One of my favourite go to quick apple desserts.
Simple and quick to throw together and oh so very delicious to eat . . . with all of the comforts of a crumble minus all of the work of having to rub a topping together, and in truth, you don't really miss it.
The smell when it's baking is almost more than you can bear . . . it smells so wonderfully homey and comforting . . . It's a good thing it cooks rather quickly!
*House Baked Apples*
Serves 4
Printable Recipe
This is how we like them in our house. Simple and delicious!
4 large red eating apples
a large handful of flaked almonds
4 TBS sugar
3 TBS dessicated coconut
1 handful of sultana raisins
1/2 tsp ground cinnamon
1/4 tsp of ground cardamom
1/4 tsp freshly grated nutmeg
4 TBS butter, plus more to butter the tin
vanilla bean ice cream to serve
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 9 by 13 inch baking pan well. Set aside.
Peel the apples, core and cut each into about 8 wedges. Scatter them into the tin. Sprinkle with the sultanas, almonds and coconut. Stir together the sugar, cinnamon, cardamom and nutmeg. Sprinkle this evenly over top of the apples. Dot with the butter.
Bake for 25 minutes, until the apples are beginning to soften and turn golden brown. Serve warm, spooned into bowls and topped with a scoop of vanilla bean ice cream
Enjoy! Bon Appetit!
Have I ever told you patience isn't one of my virtues? Well, you know it now . . .
Enter "House" baked apples. One of my favourite go to quick apple desserts.
Simple and quick to throw together and oh so very delicious to eat . . . with all of the comforts of a crumble minus all of the work of having to rub a topping together, and in truth, you don't really miss it.
You get succulent baked sliced of apple, all sweet and buttery and nicely spiced . . . mixed with the moreish crunch of toasted flaked almonds . . . not to mention the additional textures and flavours of sweet sultana raisins and coconut!
The smell when it's baking is almost more than you can bear . . . it smells so wonderfully homey and comforting . . . It's a good thing it cooks rather quickly!
You can have this on the table in less than half an hour and I can assure you all will be smacking their lips in anticipation!
We like to call them "House" baked apples . . . coz that's just the way we do them in this house! Enjoy!!
*House Baked Apples*
Serves 4
Printable Recipe
This is how we like them in our house. Simple and delicious!
4 large red eating apples
a large handful of flaked almonds
4 TBS sugar
3 TBS dessicated coconut
1 handful of sultana raisins
1/2 tsp ground cinnamon
1/4 tsp of ground cardamom
1/4 tsp freshly grated nutmeg
4 TBS butter, plus more to butter the tin
vanilla bean ice cream to serve
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 9 by 13 inch baking pan well. Set aside.
Peel the apples, core and cut each into about 8 wedges. Scatter them into the tin. Sprinkle with the sultanas, almonds and coconut. Stir together the sugar, cinnamon, cardamom and nutmeg. Sprinkle this evenly over top of the apples. Dot with the butter.
Bake for 25 minutes, until the apples are beginning to soften and turn golden brown. Serve warm, spooned into bowls and topped with a scoop of vanilla bean ice cream
Enjoy! Bon Appetit!
- Tear up the dinner party rulebook at one of Denby’s interactive workshops, featuring top food and design specialists -
Recent research from Denby reveals that whilst we are a nation of entertainers, with 87% of Brits enjoying hosting friends and family over a bite to eat, the traditional dinner party set-up has fallen out of favour - only 1/3 of Brits (34%) lay a formal table setting and 3/4 (75%) admit to not serving three-courses.
With the help of food and design specialists, iconic pottery brand Denby has devised a series of interactive masterclasses offering inspirational advice and tips on modern entertaining.
Cheat’s Puddings with dessert master Aimee Twigger: Think you don’t have time to make pudding? Aimee will reveal simple yet mouth watering home made desserts that can be made in just ten minutes
Canapés for all eaters with supper club queen Anna Barnett: Enjoy a canapé crash course to suit all diner’s diets, plus ask Anna ’s advice on entertaining at home ·
Food Fit for Instagram with food stylists The Meringue Girls: Master the art of food styling with Alex and Stacy, who will share tips how to dress the plate to ensure food looks as good as it tastes ·
A Brief History of the Dinner Party with historian Dr Annie Gray – Annie will reveal how the nation's love of entertaining has evolved with the death of traditional party etiquette and why modern diners are ripping up the rule book ·
Set a Stylish Table with Denby designer Richard Eaton – Richard will share neat table laying hacks, demonstrating how to mix and match tableware to create stylish settings
What: Master The Art of Entertaining with Denby and John Lewis - a series of interactive workshops
Where: Head to the ground floor demo kitchen at Peter Jones - Sloane Square branch of John Lewis, London SW1W 8EL
When: Monday 14th November, 5-7pm Sign-up: Reserve your free place by visiting http://www.denbyjohnlewis.eventbrite.co.uk/
For more information on The Art of Entertaining with Denby, including inspirational tips, recipes and stylish tableware inspiration, visit www.denby.co.uk and @DenbyUKPottery across
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