I confess that I love chocolate biscuits/cookies. The fudgier the better. Todd, well, he's not so fond of chocolate baked anything. (I know! It just ain't human!)
This is one of my favourite chocolate cookie recipes, and the answer to why is two fold . . . One because they are nice and fudgy and not overly sweet . . .
And two because they have a lot of texture besides the fudge . . . with crunchy bits of muesli and then moreish chocolate chips that your teeth just melt through . . .
Double chocolate because part of the flour is replaced with cocoa powder, not to be confused with chocolate drinking mix . . . and then those chocolate chips . . .
These cookies are delicious and . . . dare I say it . . . interesting, which only adds to their allure, and then . . . the recipe only makes 15, which means since I am the only person who will be eating them, there is not a lot to waste.
I also like to think that that muesli makes them a tiny bit healthier as well . . . because along with the chocolate you get heart healthy rolled oats, and some dried fruits, nuts, barley flakes . . . well, darn it, I just plain like them and I think you might too!
*Double Chocolate Muesli Cookies*
Makes about 15
1 tsp vanilla
70g plain flour (1/2 cup)
2 TBS cocoa powder (not drinking chocolate)70g plain flour (1/2 cup)
Can't I tempt you just a tiny bit? Go on . . . you know you want to! Bon appetit! (And a very Happy Mother's Day to all the mum's out there celebrating it today!)
I love dates in any way shape or form. I like to eat them out of hand, epecially those beautiful Medjool ones you get at Christmas time in the shops.
They are so rich and sweet and lovely.
I also adore cakes or biscuits/cookies made with dates and my Aunt Orabel's Date Squares/Matrimonial bars were unsurpassed!
We make them in our house every Christmas. Family recipes are the best!
We are especially fond of this old, old recipe for Queen Elizabeth Cake. I don't expect there is a Canadian community cookbook without a version of this in it. It goes way back.
The rumour has it that this is the only cake that Queen Elizabeth likes to bake. Well, I am not sure she has been in the kitchen baking in recent years . . . but perhaps when she was a girl, she did like to bake. Nobody knows for sure.
But what I do know for sure is that it is a simple and delicious cake! The dates make it incredibly moist.
You just can’t beat dates for a moist cake.
And it is studded throughout with lots of lovely walnuts. I like to toast my walnuts first . . . for some reason it enhances their taste, but you don't have to if you don't want to.
You can toast them in a moderate (180*C/350*F) oven for about 8 minutes and let them cool before chopping.
Its quick and easy to throw together and bakes in about half an hour. After it has baked and cooled a bit, you slather a caramel icing on top, which soaks in and drips down the sides.
A scattering of coconut is its final crowning glory.
Whether the Queen bakes this or you do, I think you will find this is one very delicious cake! I think sometimes that some of these old recipes are the best recipes of all.
1 tsp baking soda
225ml boiling water (1 cup)
Preheat the oven to 180*C350*F/ gas mark 4. Butter and flour a
9 by 12 inch baking pan. Alternately you can line it with baking
paper. Set aside.
Place the dates in a bowl and our the boiling water over top. Stir in the soda. Leave to stand until lukewarm. Cream the sugar and butter together until light and fluffy. Beat in the egg and vanilla. Sift together the baking powder, flour and salt. Stir this into the creamed mixture. Finally stir in the date mixture. Stir in the walnuts and mix all together well. Spread in the prepared pan. Bake in the preheated oven for 25 to 30 minutes until golden brown and the top springs back when lightly touched. Leave to cool in the pan for 10 minutes, then turn out onto a large plate or board.
Combine the sugar, cream and butter in a saucepan for the topping. Bring to the boil, and cook for exactly three minutes at a rolling boil. Pour over the cake and spread it out with the back of a spoon. Sprinkle with the coconut and leave to cool completely before serving. Cut into squares to serve.
If you only bake one thing this weekend let it be this. I will tell you that it is very remiscent of Sticky Toffee Pudding, so if you like that, you will LOVE this! Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
We love fish in this house, and while it is not made with fresh fish, this delicious Tuna Loaf is one of our favourite meals. Its a recipe which I have been making for year and years. You make it with either cooked tuna or salmon.
Sometimes I will serve it with a cream sauce, or creamed peas, but today I served it with a delicious fresh Mustard Cream Sauce.
This sauce is so simple make also. You just whisk together some fresh lemon juice, heavy cream, a good Dijon mustard, and a bit of sugar and salt.
The lemon juice thickens the cream like magic and you have a beautifully flavoured sauce which is great with fish, but also equally at home with vegetables.
Its really lovely with asparagus, or broccoli . . . and new potatoes really take it well!
You could use leftover cooked fish for this easy loaf, or you can use tinned fish, which is what I normally do.
I always have tins of tuna and salmon in the cupboard, so it makes for a great store cupboard meal as well, something I can throw together at the last minute if I need to!
Today I served it with some boiled new potatoes. Jersey royals. They are in season right now. I love them. They have a sweet and nutty flavour.
I added a healthy mix of peas, green beans and carrots for a bit of colour and to help us get some of our five a day!
*Salmon or Tuna Loaf*
with a mustard cream
1 TBS Dijon mustard (optional)
2 large free range eggs, beaten lightly
For the sauce:
1 1/2 TBS minced fresh parsleythe juice of 1 lemon
1 TBS Dijon mustard
240ml double cream (1 cup heavy cream)
pinch cayenne pepper
salt and sugar to taste
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 1 pound loaf tin really well. Set aside.
Flake the fish into a bowl and mash it well with a fork. Add the bread crumbs and toss together with the melted butter, onions, green pepper and parsley. Whisk the eggs, mustard, Worcestershire sauce and Tabasco. Mix into the fish mixture, combining well. Press into the prepared loaf tin. Bake for 35 minutes until set and golden brown.
While the loaf is baking make the sauce by whisking together all of the ingredients, adjusting the flavour as necessary with sugar or salt.
Serve the hot loat cut into slices along with the sauce for spooning on top.
Note - This sauce also goes well with steamed new potatoes and asparagus. You can also serve any leftover loaf cold with a salad on the side for a light lunch the next day.
I love all of the baby new potatoes at the markets at the moment. The Jersey Royals are in the shops now, and I know that not all of you have those available to you, but there are also other tasty new potatoes out there to be had. They are not so good for mashing ( I had a bad experience with that when I was younger, DUH! Live and learn!) but are great boiled until tender and served with herb butter, or for use in potato salads.
They are also great boiled and then roasted like this. These little babies get all crispy on the outsides . . . and stay moreishly fluffy on the insides.
A few flakes of sea salt . . . a good grinding of black pepper . . . and some fresh rosemary leaves . . . and you have tasty little bits fit for a king.
We love 'em just as they are. Great with beef, fish, chicken, pork or lamb.
*Smashed Roasted New Potatoes*
Serves 4
Printable Recipe
This is a great way to cook baby new potatoes. Crisp on the outsides and soft and fluffy inside.
16 small new potatoes, unpeeled
2 TBS light olive oil
a few sprigs fresh rosemary
sea salt and freshly ground black pepper
Preheat the oven to 230*C/450*F/ gas mark 8. Place a baking tray into the oven to heat.
Toss the potatoes together with 1 TBS of the oil to coat. Spread them out onto the hot baking tray. Roast in the preheated oven for 20 minutes. Remove from the oven. Flip the potatoes over and then gently squash them down with the back of a large metal spoon. Strip the leaves from the rosemary sprigs and sprinkle over top along with some sea salt and black pepper. Drizzle with the remainder of the oil.
Return to the oven and bake for a further 10 minutes, until the potatoes are crispy and golden brown.
I really love Jersey Royals. They are a tad bit sweeter than normal potatoes and have a very unique flavour due to the provenance of them and the way they are grown! Mmm . . . I wish everyone could try them. In any case this recipe will still be tasty with any new potato. Bon Appetit!
I have never really considered myself to be a baker, per se. My sister was the one who was always very good at baking things . . .
I was probably better at cooking savoury things. At least that is what I always thought. This has changed as I have gotten older however, and in my dotage I am finding that I really do enjoy baking.
Unfortunately I find I also like to eat it rather a bit too much as well. It is a very delicate balancing act for me!
A battle which sometimes I win and sometimes I lose! Mostly lose if I am being honest.
I am not a fiddly baker though . . . I am not great with the fussy stuff. I would never win any sugar craft contests or contests on the basis of how things look.
To me I only care that things taste good, and yes, I do agree that a part of taste is based in the looks, but I am just a simple girl and simple works best for me.
I guess I am what you might call rustic. I leave the fiddly stuff to someone else. This cake is very rustic and not at all fiddly, at least I don't think it is.
After all those years of baking and cooking at the Manor, I lost my taste for fiddly stuff.
This is a cake that is really at home on the tea table . . . perfect with hot cups of tea, coffee or chocolate.
With a tender and moist crumb . . . marbled through with a delicious light cocoa batter, lightly sweetened with molasses, and delicately spiced with the warm baking spices . . .
Cinnamon, nutmeg, ground cardamom, cloves, allspice and ginger . . . mmmm . .. just the smell of those as you mix them into the batter sets my taste buds to tingling . . .
I do so love the warm baking spices.
That buttery crumble topping is very moreish. You will find yourself wetting your finger and dabbing the plate to get up every last crumb.
The topping is also lightly spiced and has the delicious addition of white chocolate chips. This is a keeper.
I guarantee that, while it might not be winning any beauty contests, it will certainly have your family reaching for just one more tiny sliver.
*Crumb Topped Marble Cake*
Serves 6 to 8
Makes one 9 inch cake
Serves 6 to 8
Makes one 9 inch cake
Delcious vanilla cake, marbled through with a lovely spiced batter and topped with a spicy white chocolate crumble. What's not to like?
For the crumble topping:
125g plain flour (scant cup, 1 cup minus about 2 TBS)
75g caster sugar (6 1/2 TBS)
75g cold unsalted butter, cut into cubes (5 1/4 TBS)
75g white chocolate chips (3 ounces)
1 tsp mixed spice
For the Cake:
225g of butter, softened (1 cup)
225g caster sugar (1 cup plus 3 TBS)
4 large free range eggs
1 tsp vanilla paste
250g of plain flour (2 1/3 cup)
2 tsp baking powder
50ml of milk (1/4 cup)
For the spice batter:
1 tsp sifted cocoa powder
1 TBS molasses
1 tsp ground cinnamon
1 TBS molasses
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp each ground nutmeg, ground cloves, ground all spice and ground ginger
First
make the crumble topping. Whisk the flour sugar and spices together in
a bowl. Drop in the butter. Rub it into a crumble resembling coarse
bread crumbs using your finger tips. Stir in the chocolate chips. Set
aside.
Preheat the oven to 180*C/350*F/ gas mark 4.
Butter a nine inch spring form cake tin well, on the bottom and up the
sides. Set aside.
Cream the butter and sugar together
until light and fluffy. Beat the eggs together and then beat in a bit
at a time until thoroughly amalgamated. Beat in the vanilla paste.
Sift together the flour and baking powder. Fold this mixture into the
cake batter. Stir in the milk. Divide the batter in half. To one
half add all of the spice batter ingredients. Place the two different
cake batters into the prepared baking tin, alternating spoonfuls of
the vanilla and spice batters. Using a skewer gently draw swirls
through the batter to marbelize it, taking care not to over do it.
Sprinkle the crumble topping evenly over top.
Bake in the preheated oven for 50 to 60 minutes. Allow to cool in the tin for 10 minutes, then loosen around the edges using a small sharp knife. Release and remove the sides of the tin. Place the cake on a wire rack and allow to cool completely. Carefully loosen the bottom using a fish slice or palate knife and slice the cake onto a plate to serve.
This is also very good with a glass of milk. This is a nice comfortable cake. A sturdy cake. Buttery and moist . . . and most at home with a hot drink or a cold glass of milk. I love these kinds of cakes best of all. Enjoy.
Don't you just love my baking companion?
I know . . . those eyes.
Hard to
resist.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
I really love main dishes that can be cooked all in one pan, downsized for a smaller family and that are simple, yet delicious, using things I have in my cupboard. I also love creating new ways to use my leftovers. This tasty dish incoporates all of the above criteria.
Although the initial recipe is sized for 4 to 6 people (depending on appetites) it is also easily downsized to feed 2 or 3 by simply cutting all of the ingredients in half.
It all gets cooked in one pan, easy peasy and minimal clean up required.
I had leftover ham and vegetables that needed using . . . they went together perfectly in this, or you can simply use a frozen vegetable mix. Whichever is easiest for you and more convenient.
It goes together quickly and with minimum of fuss. It almost reminds me of rice-aroni, in that you sautee the rice and some vermicelli in a bit of butter first.
I miss rice-aroni. I was especially fond of the spanish one, but then I am cuckoo for tomato anything and spanish flavours . . .
Cheese . . . it has cheese. I love anything with cheese and ham and vegetables and rice all go very well with cheese.
If you have all the ingredients assembled, it goes together in a flash and you can have it on the table in less than half an hour. This is a plus for me and makes for a great weeknight dinner.
All you need on the side is a mixed salad and some crusty bread if you are so inclined and we usually are.
*Cheesy Ham and Vegetable Rice*
Serves 4 - 6
Cover tightly and cook over low heat for 20 minutes. At the nd of
that time test the rice/noodles to see if they are cooked through and
all of the water has been absorbed.. If not you can add another 120ml of
boiling water and cook longer, until they are tender. Add the milk and
cheese, stir through and heat to melt the cheese. Taste and adjust
season as desired. Serve immediately.
I really hope you will give this a go and that you enjoy it. I have been known to buy a slab of ham just to cook this. It is that tasty and something which my husband loves! Bon Appetit!
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