If you're a diabetic you better look away now. This cake is not for you! There's a heck of a lot of sugar in it, but if sugar isn't a problem for you, then you are in for a real treat! A once in a blue moon treat, but a treat nonetheless!
The Missionaries called to say they were coming over and I do like to spoil them so I decided to bake them a cake I thought they would enjoy. This is a quick and easy cake, and bakes in less than half an hour. I love these kinds of tray cakes.
This one has a scrumptious rich and creamy icing that you put together in a saucepan and then pour over top of the cake while its warm, which further ensures that this cake maintains its moist consistency.
It is filled with almond flavours both in the cake and in the icing, but it has chopped toasted walnuts in the icing, which kind of doesn't make sense, if its an almond cake, but once you taste it, totally does make sense.
They provide a lovely contrast to the almond flavour which could become cloying . . . the toasted walnuts help to balance that out.
It cuts into 20 pieces. I can never cut anything straight. I was going to show you the 20 pieces, but alas, it was all over the place. I don't know what is up with that. I can draw just about anything under the sun, but don't ask me to cut or draw a straight line. I just can't do it.
I have never been able to do it. Never.
Its a good thing that it doesn't matter how squared off the pieces are . . . it only matters what the cake tastes like and this is one very delicious cake!
It has the most incredibly moist and fudgy texture, quite unlike other cakes. It almost has the texture of a Brownie. But it's not a Brownie, its a cake.
Actually I don't think there are any words which can describe
this delicious cake adequately.
Other than the words . . . BAKE IT TODAY.
Don't hesitate. Get right into that kitchen and start mixing it up. You will never regret it. I guarantee. Well, maybe you might regret it a tiny little bit because it is just so dang good, but those feelings will disappear with the second slice.
Yield: 20
Fudgy Almond Tray Cake
prep time: 10 minscook time: 20 minstotal time: 30 mins
With its creamy icing and rich almond flavours, this moist sheet cake is one that gets even better after standing overnight. Delicious!
ingredients:
280g plain flour (2 cups)
400g sugar (2 cups)
1 tsp salt
1 tsp baking powder
1/4 tsp bicarbonate of soda (baking soda)
225g butter, cut into cubes
240ml water (1 cup)
2 large free range eggs
60g sour cream (1/2 cup)
1 tsp almond essence
For the frosting:
115g butter cubed (1/2 cup)
60ml milk (1/4 cup)
585g icing sugar (4 1/2 cups)
1/2 tsp almond essence
115g chopped toasted walnuts instructions:
Preheat the oven to 190*C/375*F/ gas mark 6. Butter a
15 X 10 X 1 inch baking sheet. Line with baking paper, or dust lightly
with flour, tapping our any excess. Set aside.
15 X 10 X 1 inch baking sheet. Line with baking paper, or dust lightly
with flour, tapping our any excess. Set aside.
Measure
the flour, sugar, baking powder, soda and salt into a bowl. Whisk
well together. Heat the water and butter together just to the boiling
point, stirring to melt the butter. Whisk this mixture into the flour
mixture to combine. Whisk the eggs together with the sour cream and the
almond essence. Add to the flour mixture, whisking constantly. Pour
the batter into the prepared pan.
the flour, sugar, baking powder, soda and salt into a bowl. Whisk
well together. Heat the water and butter together just to the boiling
point, stirring to melt the butter. Whisk this mixture into the flour
mixture to combine. Whisk the eggs together with the sour cream and the
almond essence. Add to the flour mixture, whisking constantly. Pour
the batter into the prepared pan.
Bake in the
preheated oven for 18 to 20 minutes. It should be golden brown and a
toothpick inserted in the centre should come out clean. The top should
also spring back when lightly touched.
preheated oven for 18 to 20 minutes. It should be golden brown and a
toothpick inserted in the centre should come out clean. The top should
also spring back when lightly touched.
Set on a wire rack to cool for about 20 minutes.
make the frosting, combine the butter and milk in a large saucepan.
Bring just to the boil, remove from heat. Whisk in the extract and then
the icing sugar, gradually until smooth. Stir in the walnuts. Pour
over the warm cake. Allow to set.
Created using The Recipes Generator
The baking tin that I used to bake this cake is from the new Everyday Bakeware Line from Tala, the British baking experts. It worked a charm and was just the right size being 38 X 25 X 2.5cm (15 X 10 X 1 inches) Created from Carbon steel with a quality non-stick coating it boasts a full 10 year guarantee under normal conditions of use. With a wide rim for easy handling it is fridge, freezer and dishwasher safe. Perfect for making biscuits, cookies, bread rolls, batch baking and tasty cakes like this sheet cake I am sharing today!
Tala’s new Everyday Bakeware range has been developed with the busy cook in mind. Made out of lightweight carbon steel and with a superior non-stick coating, this sleek everyday bakeware is easy to maintain, won’t rust and comes with a ten year guarantee, meaning you can trust that it will last for years to come, even with every day use. Wide, flat handles have been specially designed to help you to transfer your bakes in and out of the oven with ease, and all the products in the range are fridge, freezer and dishwasher safe.
The lovely Tala embossed logo on this bakeware lends a professional touch, celebrating Tala’s status as one of Britain’s oldest and most loved baking brands. The minis in the range include individual decorative cake pans, loaf pans, pie pans, a six hole mini muffin pan and the gorgeous individual heart-shaped cake pans.
The full Everyday Bakeware range can be found on www.talacooking.com and purchased on Amazon with prices starting from £8.13.
Happy Weekend!
I hope that this recipe I am sharing today will come in handy over these next few months. One of the major seasons for entertaining will soon be upon us and this is fabulous to make for those occasions when you are wanting something simple and easy to serve your guests that is delicious and that they will love.
This is probably my favourite all time bean dip. Its very simple to make and uses things that I usually have in my cupboard and refrigerator. It also goes together very quickly and tastes delicious!
I have given you three options for cooking it. It is a hot dip that you can whisk together and then either cook in the slow cooker, if you have the time, in the oven or even in the microwave if you are really in a hurry!
It tastes fabulous any way you put it together. Hot and cheesy, rich spicy beans . . .oh so delicious!
Perfect for any occasion . . . pre-dinner drinks, game nights, pot lucks, etc. I have never had anyone turn it down, and in fact I always come home with an empty dish!
You can serve it with tortilla crisps, or with these beautifully crisp and flavourful Spiced Pita Crisps I am sharing with you today as well!
Pita crisps are so easy to make and go well with all sorts of dips, hummus being the main dip that you often see them served with.
This version is lovely with Tex-Mex flavours, chili powder, cumin . . . baked until perfectly crisp, not too hard and not too soft, just right for dipping!
And they are perfect with this lovely creamy, rich and spicy dip!
Yield: Serves 10
Spiced Bean Dip
The ultimate combo of flavours for all your dipping pleasures. One of the best bean dips I have ever tasted. There are three ways you can prepare this hot dip.
ingredients:
215g tin of re fried beans (8 ounces)
80g tomato salsa (1/2 cup)
60g grated strong cheddar cheese (1/2 cup)
60g grated Monterrey Jack cheese (1/2 cup)
40g sour cream (1/3 cup)
3 TBS cream cheese
1/2 TBS mild chili powder
1/8 tsp ground cumin
Sliced spring onions to garnishinstructions:
Whisk together the beans, salsa, both cheeses, sour
cream, cream cheese, chili powder and ground cumin in a bowl, until well
combined.
cream, cream cheese, chili powder and ground cumin in a bowl, until well
combined.
1. for the slow cooker, transfer to a small slow cooker and high for 2 hours, stirring every now and then.
2. in the oven, transfer to a baking dish and bake at 180*C/350*F/ gas mark 4 for 20 to 30 minutes until hot and bubbly.
3.
in the microwave, heat in a microwave safe bowl for 5 to 8 minutes,
stirring every two minutes until the cheese is melted and smooth.
in the microwave, heat in a microwave safe bowl for 5 to 8 minutes,
stirring every two minutes until the cheese is melted and smooth.
to a serving bowl and garnish with the sliced spring onions. Serve
while warm. Store any leftovers in the refrigerator in a covered
container. The dip mix can be made ahead of time and then heated when
you are ready to serve.
Created using The Recipes Generator
I was trying to catch some cheese ooze, but its hard to do with one hand dipping and one clicking, lol. No, I don't trust Todd. He doesn't have my vision and I wouldn't be happy, so this is what you get!
Yield: 10
Spiced Pita Crisps
prep time: 5 minscook time: 15 minstotal time: 20 mins
This makes a lot but they keep well. You can adjust the heat to your own tastes.
ingredients:
5 TBS olive oil
1 clove garlic, peeled and crushed
1 tsp mild chili powder
1/2 tsp salt
1/4 tsp black pepper
10 medium pita rounds, each cut into 8 wedgesinstructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking tray.
the oil, garlic, chili powder, salt and pepper together in a large
bowl. Add the pita pieces and gently toss together to coat. Spread out
on the baking sheet. Bake for 15 minutes until lightly crisped. Allow
to cool completely. Store in an airtight container. Serve with your
favourite dips.
Created using The Recipes Generator
These Pita Crisps are delicious even without the dip, so I hope you will make them, but do make the dip as well. You won't be sorry and your family and guests are sure to love it! You can double the dip if you want. Bon Appetit and happy entertaining!
A new Lidl shop opened near us recently and they have a lovely in store bakery where they bake fresh rolls and other baked goods. I confess I am a bit of a glutton when it comes to fresh rolls and such.
They are like a siren to a seaman. They call to me. I just love bread.
They have these really lovely cheese rolls. They aren't round like most buns, but shaped like diamonds and have a nice amount of cheese on top.
Baked perfectly so that the cheese isn't burnt. They are like a sour dough kind of a roll. Crisp on the outside, chewy inside. Perfection.
I had the last of the leftover roast chicken to use up. I decided to make a filling that I could stuff the rolls with and then toast them in the oven.
I do love a hot sandwich or baguette, don't you? Toasty bread, hot filling. Yum yum!
I shredded the chicken and mixed it with a goodly amount of cheese. I used a mix of mild and strong Cheddar cheese and some Dutch Gouda which has great melting properties and a lovely flavour.
You can never go wrong with a melty cheese. Well, any cheese really. I love cheese.
Along with that I added some thinly sliced spring onions, or scallions as you might call them in North America. My friend Tina's husband Tony grew them this summer and they did really well.
We have been treated to several bunches of them now and I think they are still producing. They are just gorgeous!
Far superior to any you might find in the shops, which begs the question, just how long does it take our fresh fruit and veg to reach our grocery store shelves? I reckon it is a lot longer than we might these.
These fresh spring onions are like nothing I have ever tasted. They are crisp and delicious! We love them!
I moistened the mix with some Caesar salad dressing because I love the flavour, but you could just as easily use ranch if you like, or any other creamy dressing that calls your name!
Your options are only limited by your imagination. Just use your favourite dressing.
Once I mixed all of that together, I stuffed it into the split rolls and then toasted them in the oven in a covered casserole.
I did this so that they wouldn't get too TOO crisp, and yet the cheese would melt and everything would melt together in a most delicious way! Wise choice on my part.
We had these sandwiches hot with some vegetable sticks for a beautiful lunch!! They were really delicious!
We could have just as easily enjoyed them with potato chips. Whatever you enjoy with a hot sandwich would go well.
The cheese was all gooey, and the chicken well flavoured with the dressing, and those delightfully crisp spring onions added just the right texture and amount of sharpness!
As you can see I filled them generously. I was taught from a girl that if you want to make a good sandwich you never stint on the filling.
A good sandwich has to be filled generously or all people will taste is the bread. And whilst these are mighty tasty rolls, I wanted the filling to shine!
A little bit messy to eat, but all good sandwiches, especially hot ones, can be a tad bit messy to eat. It only adds to their tastiness!
Make sure you add napkins!
I wish I could adequately show you just how delicious these were with my photography, but alas, the pictures don't really do these tasty babies justice!
I have never been really good at food photography. I try my best. I want to show you deliciousness.
You will just have to take my word for it. These sandwiches were the bomb! They were truly delicious.
From beginning to end. Top to bottom, inside and out.
But don't just take my word for it. Try them for yourself and see. You begin at the very beginning . . .
With an excellent roll or a crusty bun.
Yield: 4
Chicken Stuffed Rolls
prep time: 5 minscook time: 15 minstotal time: 20 mins
These are delicious! Serve hot with some potato chips or vegetable sticks for a really tasty lunch or with something more substantial for a main meal.
ingredients:
4 large crusty rolls
2 large single boneless, skinless chicken breasts, poached and shredded
(Or the equivalent of leftover roasted chicken breast meat, shredded)
120g four cheese blend (generous cup)
2 spring onions, trimmed and finely sliced
a generous grinding of black pepper
pinch of salt
220g ranch or Caesar dressinginstructions:
Preheat the oven to 190*C/375*F/ gas
mark 5. Have ready a baking dish with sides large enough to hold all of
your rolls in a single layer.
mark 5. Have ready a baking dish with sides large enough to hold all of
your rolls in a single layer.
Mix together the
chicken, cheese, spring onions, seasoning and salad dressing to combine
well. Slice your rolls in half through the middle horizontally. Spread
a portion of the chicken filling onto the bottom of each roll, dividing
it equally. Top with the tops of the rolls. Cover and seal in the
baking dish with some aluminium foil. Bake for 10 to 15 minutes until
the cheese has melted and they are heated through. Let stand for about
10 minutes prior to serving.
chicken, cheese, spring onions, seasoning and salad dressing to combine
well. Slice your rolls in half through the middle horizontally. Spread
a portion of the chicken filling onto the bottom of each roll, dividing
it equally. Top with the tops of the rolls. Cover and seal in the
baking dish with some aluminium foil. Bake for 10 to 15 minutes until
the cheese has melted and they are heated through. Let stand for about
10 minutes prior to serving.
Created using The Recipes Generator
I think this filling would also make a great grilled sandwich. I would brush the outsides of the bread with a bit more Caesar salad dressing prior to grilling in that case and use a nice thick whole wheat bread, grilling them in a hot skillet until tasty toasty and just right!
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!
Its our 18th Wedding Anniversary on Sunday coming up. Its hard to believe that we have already been married for that long. My last marriage lasted for 22 years and that time seems to have taken so much longer to pass. Those were the years I spent raising a family, so maybe that partially accounts for the time seeming longer. These past 18 years seem to have flown by at the speed of light!
A special occasion such as an anniversary calls for a special meal and so I picked up these steaks at the shops a week or so back to do a test in preparation for our anniversary dinner. We don't eat a lot of red meat in our home, but we do enjoy a good steak every now and then.
In fact if it weren't for that fact, I could probably happily be a vegetarian, but . . . a good steak would always be calling my name, or a slice of prime rib . . . or a fillet Mignon . . .
I used rib eye steaks. Each about 1 inch in thickness. You will want to make sure that your steaks are at room temperature, so leave them out of the refrigerator for at least 1/2 hour prior to cooking.
The steak themselves have a simple preparation . . . just rub them with olive oil and salt and pepper. There are two schools of thought on salting meat before cooking. There are some that say it draws out too much moisture, and there are others that call it hogwash to say such a thing.
I will be honest here and say that I have never noticed a difference either way. You just do whatever your conscience tells you to do and I am sure it will work out.
We still have some fresh herbs in the garden, rosemary and thyme. The rest are pretty much done now. I picked some of those to use along with some lovely garlic our friend Eric grew this year.
He very generously gave us some and I have had it drying in the shed. Today is the first time I have used it and it is beautiful. I used 3 lovely fat cloves . . . I really should plant my own, but the soil in our garden is like clay and very poor.
Other than the steak, the herbs and the garlic the only other thing you will need is a good unsalted butter. I like the Danish one. (No names.)
The steaks are seared in a hot skillet on the first side and then flipped over, at which time you add the herbs, garlic and butter to the skillet. You continue to cook them until your desired doneness is achieved, basting them with the butter, which is quickly flavoured by the garlic and herbs . . . all the while.
It should only take a further 5 minutes or so and you will have a beautifully flavoured and cooked pair of steaks!
Yield: 2
Butter, Herb & Garlic Basted Steaks
prep time: 30 minscook time: 10 minstotal time: 40 mins
You can get much better than this. Tasty, tender perfectly cooked rib eye steaks with a luscious and flavourful butter baste.
ingredients:
2 (1-inch thick) boneless rib eye beef steaks at room temperature
freshly ground sea salt and black pepper
2 TBS light olive oil
3 TBS unsalted butter
4 sprigs of fresh thyme
2 sprig fresh rosemary
3 cloves of garlic, peeled and halved
instructions:
Take your steaks and rub them all over with 1/2 TBS of olive oil and
season with some salt and black pepper. Heat the remaining oil in a
heavy bottomed or cast iron skillet until it just begins to shimmer.
Add the steaks and sear well on one side, about 5 minutes. Flip over
and add the herbs, butter and garlic to the pan. Continue to coo for a
further 4 to 5 minutes (medium rare), basting continuously with the
butter. Remove from heat and set aside to rest for about 10 minutes.
Serve warm with some of the butter spooned over top.
season with some salt and black pepper. Heat the remaining oil in a
heavy bottomed or cast iron skillet until it just begins to shimmer.
Add the steaks and sear well on one side, about 5 minutes. Flip over
and add the herbs, butter and garlic to the pan. Continue to coo for a
further 4 to 5 minutes (medium rare), basting continuously with the
butter. Remove from heat and set aside to rest for about 10 minutes.
Serve warm with some of the butter spooned over top.
Created using The Recipes Generator
I served them with some little gratins that I discovered at our Lidl store in the frozen food department.
I wanted to try them before the holiday season. We both really enjoyed them. They were delicious and I am going to buy some more to pop into the freezer to serve with our Prime Rib at Christmas. They will save me a lot of time in prepping a gratin from scratch and they really were delicious. Plus they are cooked perfectly in about 20 to 25 minutes time, which makes them perfect for popping into the oven while the meat rests. I highly recommend. They also have potato and broccoli ones.
In any case I was really pleased with how everything turned out so that is that. Ohh, question. Just a few minutes ago, I heard a loud bang and I looked over at my dining table and my really expensive salt grinder had spontaneously combusted and exploded. It had pink Himalayan sea salt in it. Has anyone else ever had that happen? I was happy we were not sitting at the table at the time. It could have been nasty. (Cue in Twilight Zone theme song here.) Bon Appetit!
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