We were supposed to have some people over for a late lunch early supper the other day and I had bought a couple of small briskets to make for us all to enjoy.  Alas the weather interfered with our plans and so I froze one of the briskets for another time, and cooked one for Todd and I to enjoy on the day.

 

I didn't do it in my usual way this time.  I found a recipe for a pot roast in a Gooseberry Patch cookbook entitled "Comfort Food Lightened Up".   I had to adapt it big time because it called for things I didn't have or want to use, but the basic concept sounded good and so I used it as a backbone for what I ended up doing in the end (with most delicious results, I might add!).

 

Normally I cook my pot roasts in the slow cooker, but I didn't feel like dragging it out on Friday.  I did this in the oven.  You can see it resulted in lovely tender meat, but sliceable meat, which was great!  In the slow cooker it takes a lot longer and the meat falls apart so you can't really slice it. The original recipe had called for browning the roast first and for using a boneless beef chuck roast.

 

Even lightened up it came in at over 500 calories a serving, so I used brisket, which is a lot leaner, and I did not brown it first.  I just seasoned the meat all over and then lay it on top of some sliced raw onions in my La Creuset covered casserole dish.

 

Then I stirred together some beef stock, tomato sauce/passata, and a bit of brown sugar.  I added some prepared horseradish and Dijon mustard, and some celery salt.  This got poured over top and then it roasted covered in a moderate oven for about 3 hours or so.

 

At the end I took the meat out to rest for a time, while I simmered the pan juices on top of the stove until they got as thick as I wanted them to be, with the end result being a delicious onion sauce that we were able to spoon over our tender slices of beef.  It was really lovely!  I served it with mashed potatoes, mashed swede (rutabaga) and cooked carrots.  Todd was in man-meat-and-potatoes heaven!

 

*Another Pot Roast*

 

Preheat the oven to 180*C/350*F/ gas mark 4.  Rub the roast all over with the crushed garlic, salt and black pepper. 

Place the onion in the bottom of a heavy flame proof oven casserole (I use a La Crueset enameled round roasting dish).  Place the roast on top of the onion.  Put the broken bayleaf in the pan. Whisk together the remaining ingredients and pour around the roast in the dish.  Cover tightly and roast in the preheated oven for 3 to 3 1/2 hours, at which time the roast should be quite tender.  Remove the roast to a platter and tent with foil.  Discard the bay leaf. Place the roasting dish over medium heat and simmer briskly until the sauce is of the desired consistency.  Serve the roast sliced with some of the sauce spooned over top.  

I like to serve this with potatoes (mashed or boiled) and a cooked vegetable . . .  carrots, peas, swede, etc. 

 

You could of course add peeled halved potatoes, and carrots in with the meat for the last hour of roasting.  I don't though as Todd enjoys his mash and my roasting casserole was not big enough to put much else in it.  This is really delicious however and a bit different than my usual pot roast.  Tune in tomorrow to see what I did with the leftovers.  You are going to love it!  Bon Appetit!

 

  

I had some applesauce that needed using up yesterday and so I baked us a spiced applesauce loaf.  I adore loaves like this.  They smell heavenly when they are baking, making the whole house smell gorgeously welcoming, and they are moist and delicious!

 

I really despair of the lighting this time of the year.  It is cosy to a degree, but it makes taking good photos in natural light very difficult.  Or maybe I just need a new camera . . . .

 

I tend to think it is just the poor light.  In any case, don't let my lack of great photos put you off from baking this lovely loaf.

 

Its easy and quick to throw together and bakes up a dream.  Do make the spiced honey butter to spread on it when you sit down to enjoy  . . . .

 

Its also delicious and perfect on this tasty bread, and on your toast, your scones, your pancakes, your waffles, etc.  The two of these together are pure bliss.

 

 

 

There is nothing more comforting than sitting indoors on a cold snowy/sleety day and enjoying a warm slice of this with a hot cuppa.  Bon Appetit! 

 

 

We love mince pies in this house!  Every year I like to make my traditional ones and I am always keen to try a new version!  

 

In  my opinion you can never have too many mince pies!

 

This version is one I found on the Waitrose recipe page.  I miss shopping at Waitrose . . .  I shopped there all the time when we lived down South.  

 

We do have a beautiful big new one in Chester now, but it is all the way to the other side of Chester and so we have never been.

 

These tasty little tarts are absolutely packed with flavour.  They have a lovely crisp pastry base  . . . I used my homemade brandied mincemeat . 

 

But you can use any kind of mincemeat that you have to hand.  All the jarred ones work well. Just pick your favourite kind!

 

The crumble topping has lots of flavour in it from mixed spice. Mixed spice is a type of baking spice here in the UK. A combination of the warm baking spices. 

 

You can easily make your own. Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

 

They are beautiful served warm from the oven. You can enjoy them with a hot drink of herbal tea, or regular tea.  

 

 I love to enjoy them with a glass of cold milk. A small scoop of icecream is also nice on a warm one of these.

 

That buttery crumble topping is very moreish. I doubled the quantities because I thought we would enjoy even more of it.

 

I was right, we did.  We really, really did.

 

They look almost lacy with the crumbles on top and a light dusting of icing sugar.  A dusting of icing sugar always dresses most things up.

 

Especially at Christmas time.

 

I couldn't resist getting out my cupcake pedestal  to show them off  . . .

  

And my super big silver dragees that I got at M&S  . . .  kind of like jewelry . . .  coz these mince pies are all dressed up to go to the Christmas ball . . .

 

They were very, very, VERY nice, if I don't say so myself.  And yes  . . .  I know I just did.  😉 

But who can blame me. I like to call a spade a spade, and these are phenomenal! Yummy!

 

 

Measure the flour, almonds, sugar, butter and vanilla seeds into the bowl of a food processor.  Blitz to make crumbs.  Add the egg yolk, and 1 TBS of cold water  Pulse until it starts to clump together, adding a drop more water if need be.  Tip onto  lightly floured worktop and knead lightly until smooth.  Press into a flat disc, cover with cling film and refrigerate for about half an hour.

Without washing the food processor add the flour, sugar, butter,  orange zest and mixed spice.  Pulse until until you get a chunky crumble.

Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready two 12 hole tart tins.  Place a small strip of baking paper into each hole of the tin to make removal of the tarts easy.

Roll the chilled pastry out  to 1/4 inch thickness. Stamp out 24 ( 3 to 3 1/2 inch) rounds with a sharp round cutter.  Reroll any trimmings as necessary.  Press into the holes of the tart tins over the baking paper. Place a heaped TBS of mincemeat into each case and scatter some crumble over the tops.  Bake for 15 minutes, until golden and crunchy.

Let cool in the tins for about 5 minutes before lifting out to a wire rack to cool.  Once cooled, dust with icing sugar.

 

These are really very nice . . . I don't think they will quite replace my good old fashioned plain jane mince tarts as my favourites, but then again, I am somewhat of a traditionalist! 

 

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I never had a cinnamon roll made with yeast dough the whole time I was growing up.  My mother always made them with biscuit/scone dough and we loved them. 

They were a real treat.  I did the same thing for my children, and I am happy to say that my children are still doing this for their own kids.  A tradition that has passed down through three generations! 

 

This is Luke and Gabriel enjoying the fruits of their father's labours!  Yum!  So, what does this have to do with Cheese and Garlic Scrolls eh? (Like my Canadian touch there?) 

Well, nothing except that the basic biscuit/scone dough is the same, which goes to tell you something . . .  in case you didn't know this fact already.

 

 A good biscuit/scone dough can be the basis for a multitude of creations!  You can roll or pat it out to a rectangle and spread it with pretty much anything and you will end up with a delicious bun to enjoy anytime, anyplace, anyhow.  Win-Win-WIN!!

 

Today I spread it with a garlic butter mixture and sprinkled cheese on top, two kinds, rolled it up, cut it into slices and baked it and presto-chango!

 

You have a mighty tasty bun to serve with some soup, or a salad, or (true confessions) even on their own, just because they are so darned good you cannot resist them!

 

These are so tender and flaky.  They have just the right amount of flavour all on their own.  No need to butter or spread them with anything additional.  They are perfect just as they are.

 

Hot, cold and in between.  On the first day, on the second day, and yes  . . .  even the third day . . . if they last that long.  

There are only two of us and they do last us a bit more than one or two days, but if you have a larger family I seriously doubt you will have them around much longer than a day. 

However, it is nice to know that if you do, they will still taste fabulous!

 

 

Preheat the oven to 200*C/400*F gas mark 4. Butter a 10 inch pie dish.  Set aside. 

 

Things have gotten really busy around here.  With medical appointments, visits, and social obligations mixed in with the usual December going's-on life has become jam-packed!  

I am not complaining, mind you.  I would rather be busy than bored!

 

My mother used to say that idle hands were the Devil's work, so I try to keep pretty busy most of the time anyways, but this time of year, they just seem to get busier.  

I said to my husband this morning, however did we get all the things done that we needed to get done when we were both working full time?  I just don't know . . .

   

I fear I have broken my red-meat rule this week, and broken it badly.  We hardly ever eat red meat.  

We might only have it once or twice a month, but this month so far we have had it twice already!  Bad us!