This cake I have baked today comes from a baking book by Yossy Arefi entitled Snacking Cakes. Simple treats for anytime cravings. I was wanting to bake something pumpkin, but I was also wanting to bake something different.
This cake looked interesting. Chocolate and pumpkin are flavors that go really well together. Chocolate and spice work well. Pumpkin and spice work well. I felt the three would work really well together. I was not wrong!
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It is thoroughly studded with sweet and decadent chocolate chips. Which is not a really bad thing. I love biting into a cake and then having my teeth hit the rich creaminess of a chocolate chip. You can use either milk or semi-sweet.
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I don't know why I bake chocolate desserts. They are notoriously difficult to photograph and make them look decent. Why is that???
I apologize for the poor looking pictures of this cake. I am not a professional photographer and so I didn't really know how to make them look as delicious as this cake really is. Please don't let them put you off!
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I know that anything with chocolate is going to photograph very badly and yet I will still bake chocolate things. I must be a sucker for punishment, lol
Or I am just a glutton who can't get enough chocolate. You take your pick! Sucker or glutton. I am content either way. Maybe I am both! haha
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WHAT YOU NEED TO MAKE SPICED CHOCOLATE PUMPKIN CAKE
Simple baking cupboard ingredients plus some tinned pumpkin puree. Tis the season for pumpkins and spice and all that!
For the cake:
- 3/4 cup (150g) soft light brown sugar, packed
- 2 large free range eggs
- 1 cup (230g) pumpkin puree (not pie filling)
- 1/2 cup (120ml) light olive oil
- 1/2 cup (120ml) whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- pinch cayenne pepper
- 1/2 cup (45g) unsweetened Dutch process cocoa powder
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (85g) chocolate chips
For the glaze:
- 1 cup (130g) icing sugar, sifted
- 1 TBS pumpkin puree (not pie filling)
- 1 TBS whole milk (or as needed)
- 1/4 tsp ground cinnamon
- pinch cayenne
- pinch ground cloves
- pinch salt
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True confessions here. I did not have Dutch Process cocoa powder. I just used ordinary cocoa powder. Dutch cocoa powder tends to have a much deeper color than regular cocoa powder and so if you use it your cake will be darker in color.
Another true confession. I think I actually left the milk out of the cake batter? Say what! I know! But in writing it up I could not remember putting it in. My cake turned out fine however, so maybe I did and just can't remember doing so. Yes, its one of those days.
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Another true confession here. I cut the glaze ingredients in half for my cake. I am trying to cut back a bit on sugar if I can and felt that half the glaze would be sufficient. I think that was the right choice for me.
In the book the author suggests an alternative topping. For a loaf cake mix together 1 TBS granulated sugar along with 1/4 tsp cinnamon and a pinch of cayenne. Sprinkle this over top prior to baking.
I think I would have personally enjoyed this more than the glaze. A bit of heat. A bit of sweet. A bit of crunch.
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HOW TO MAKE SPICED CHOCOLATE PUMPKIN CAKE
I know I say it all the time, but its true. A very easy cake to throw together.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin. Line with baking paper leaving an overhang at the sides for lifting out.
Measure the brown sugar and eggs into a bowl. Beat with an electric whisk until light and foamy. Whisk in the pumpkin puree, oil, milk, cinnamon, salt and cayenne until smooth. Whisk in the cocoa powder.
Whisk the flour, baking powder and soda together. Stir this into the wet mixture to combine thoroughly. Fold in the chocolate chips.
Pour into the prepared loaf tin, smooth the top over.
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Bake in the preheated oven got 55 to 65 minutes. When done a toothpick inserted in the center should come out clean and the top should spring back when lightly touched.
Leave to cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.
To make the glaze, whisk all of the ingredients together to give you a nice smooth drizzle icing. Spoon this over the cake and allow to set before cutting into slices to serve.
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If you are a fan of Mexican type of chocolate cakes then you will really love this cake. It packs a lovely bit of spice and some heat from the cayenne, which is totally optional by the way.
You will also love the creamy bits of chocolate studding the cake. I know I do.
If you wanted to you could skip the pumpkin glaze and do a chocolate one in its place. If I make the cake again, and I probably will, I think I will do a chocolate glaze.
For a quick and easy chocolate glaze whisk together 1 cup (1030g) icing sugar, 3 TBS sifted unsweetened cocoa powder, 1 TBS very soft butter and two to three TBS of boiling water until smooth and pourable. Pour over your cake and allow to set before slicing.
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PUMPKIN, ORANGE & CRANBERRY BREAD - This pumpkin bread recipe makes the best pumpkin bread ever and that is all down to my mother-in-laws secret ingredient, which is frozen orange juice concentrate. Yes, frozen orange juice concentrate. This was not something I could get in the UK either, but it was an ingredient that I learned to adapt. This adds a lovely touch of orange flavor.
PUMPKIN STREUSEL CAKE - A dense and spicy pumpkin Bundt cake with a ribbon of brown sugar streusel running through it. Delicious!!! This smells heavenly when it is baking. You have been warned!
Spiced Chocolate Pumpkin Cake
Yield: Makes one 9 X 5 X 2 inch loaf cake
Prep time: 10 MinCook time: 65 MinTotal time: 1 H & 15 M
This is a lightly spiced cake, packed with plenty of chocolate. Its moist from the use of pumpkin and sports a lush pumpkin glaze.
Ingredients
For the cake:
- 3/4 cup (150g) soft light brown sugar, packed
- 2 large free range eggs
- 1 cup (230g) pumpkin puree (not pie filling)
- 1/2 cup (120ml) light olive oil
- 1/2 cup (120ml) whole milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp salt
- pinch cayenne pepper
- 1/2 cup (45g) unsweetened Dutch process cocoa powder
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (85g) chocolate chips
For the glaze:
- 1 cup (130g) icing sugar, sifted
- 1 TBS pumpkin puree (not pie filling)
- 1 TBS whole milk (or as needed)
- 1/4 tsp ground cinnamon
- pinch cayenne
- pinch ground cloves
- pinch salt
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin. Line with baking paper leaving an overhang at the sides for lifting out.
- Measure the brown sugar and eggs into a bowl. Beat with an electric whisk until light and foamy. Whisk in the pumpkin puree, oil, milk, cinnamon, salt and cayenne until smooth. Whisk in the cocoa powder.
- Whisk the flour, baking powder and soda together. Stir this into the wet mixture to combine thoroughly. Fold in the chocolate chips.
- Pour into the prepared loaf tin, smooth the top over.
- Bake in the preheated oven got 55 to 65 minutes. When done a toothpick inserted in the center should come out clean and the top should spring back when lightly touched.
- Leave to cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.
- To make the glaze, whisk all of the ingredients together to give you a nice smooth drizzle icing. Spoon this over the cake and allow to set before cutting into slices to serve.
Thanks so much for visiting! Do come again!
Pizza day was not a thing when I was going to school. We brought our lunches in a lunch box, ate in the lunch room and about the only thing we had on offer to purchase was milk, which was always warm. Blech.
I can remember reading about school cafeteria's in the big cities and wondering what it might be like to actually have a hot lunch on offer at school.
When I got to University (short lived) at Acadia there was a cafeteria and they had the BEST French fries. Mind you, any kind of French fries were good to me at that age!
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When my own children were going to school, they did offer a hot lunch program, three days a week. I used to volunteer for it. The kids love LOVED pizza day, or pizza pocket day. They always got a nice slice of pizza and some crisp vegetable sticks with ranch dressing.
I loved being able to volunteer for this program. My cohort in crime was my friend Debbie from across the road. We used to prepare the pizza pockets etc. in her kitchen and then warm them up at the school. Everything else was made on premises. (We are talking 30 years ago now!)
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My cousin Hal owns the best pizza place in the Valley. The Pizza Factory here in town. He supplies pizza for all of the elementary schools in the area once a week. If you are ever in the Valley look him up, and tell him I sent you.
Best pizza ever. The crust is a secret recipe that only he and my cousin Sheri know. My brother always has to have Hal's pizza at least once when he is home for a visit, and when my kids are visiting we do the same thing. We just gotta have Hal's!
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This School Cafeteria Pizza is not a top secret school pizza recipe. You can find various versions of it all over the web. I purloined mine from Plain Chicken. Its a recipe I have had my eye on for a very long time.
Today was the day. All the stars were aligned. I went for it.
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With its super easy pourable crust and my own recipe for the sauce, it ended up being a truly wonderful pizza. Yes, you did read that right. It has a super easy pourable crust.
The sauce is one I have been making for years and years. The culmination of years of testing to get it just right I, personally, think it is the best sauce! It does make 2 cups of sauce, but what you don't use today can be frozen and thawed out another time.
You can even freeze it in ice cube trays, pop out the frozen cubes and put them into an air tight container. Ready to take out one or two when you are wanting your own special one person pizza.
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WHAT YOU NEED TO MAKE SCHOOL CAFETERIA PIZZA
Pretty simple store cupboard ingredients. Apparently the original recipe fed 100. How they cut it down to serve just 8 is a miracle, but it works beautifully!
For the crust:
- 1 TBS shortening
- 1 1/2 TBS cornmeal
- 2 1/2 tsp yeast
- 1 2/3 cup (392ml) warm water
- 2 1/2 cups (350g) plain all purpose flour
- 2/3 cup (86g) dry milk powder
- 2 TBS granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp oil
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For the sauce: (makes enough for two pizzas, but does freeze well)
- 2 cups (480ml) tomato sauce (passata)
- 3 TBS tomato paste (thick tomato puree)
- 2 cloves of garlic, peeled and minced
- 1 tsp sugar
- 1 tsp onion powder
- 1 1/2 tsp dried basil leaves
- 1 tsp dried oregano leaves
- 1/4 tsp chinese five spice powder
- seasalt and freshly ground black pepper to taste
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You will also need pizza toppings:
- 2 cups (260g) grated Mozzarella cheese
- 2 TBS grated Parmesan cheese
- other pizza toppings of your choice (I used bacon, sausage, pepperoni, onions and green peppers)
You are free of course to choose whatever toppings you like. I love green olives on a pizza, but I did not have any today. In the UK we could buy pouches of dry cured green or black olives. I loved those. There is no such thing where I live now.
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HOW TO MAKE SCHOOL CAFETERIA PIZZA
Nothing could be easier. I love the pourable crust. It ends up so nice and fluffy, with a great crispy edge and bottom.
Begin with making the crust. Measure the yeast and warm water into the bowl of a stand mixer. Leave to prove for 4 to 5 minutes.
Add flour, salt, sugar, dry milk powder and oil. Mix with the whisk attachment for 10 minutes. The batter should be mostly smooth, but a few lumps may remain.
Grease a rimmed half sheet pan (13 by 18 inches) with some shortening. Sprinkle the cornmeal over top.
Pour the pizza crust into the pan. Use a rubber spatula to spread it out evenly in the pan. Set aside to rest for 20 minutes.
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Spreading out the crust was the hardest part. You might think it isn't going to cover the pan, but do be diligent and persevere. It will! Trust me.
I poured it into a rough rectangle down the length of the middle of the pan and worked my way out with a rubber spatula from there. It took a good 8 minutes or so, but I got there in the end. Do try to make sure that it is even.
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To make the sauce, (I do this while the crust is rising, etc.) combine all of the ingredients in a saucepan. Bring to a simmer. Cover and set aside for 15 minutes in order to allow the flavors to infuse. This will make enough for two large pizzas, but you can freeze what you don't use today.
I used to make the Mr a pizza about once every couple of weeks when I worked at the Manor. He loved it and he adored my sauce. When it comes to pizza you need to get two things right. The crust and the sauce! If those are not right, then your pizza won't be right!
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Preheat the oven to 450*F/232*C/ gas mark 7. Bake the pizza crust for 10 minutes.
Remove from the oven and top with the sauce, cheeses and your desired pizza toppings.
Return to the oven and bake for a further 10 to 15 minutes until the cheese has melted and started to brown.
Leave to stand for 5 minutes and then cut into squares to serve.
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In retrospect I probably could have put more pepperoni on my pizza. Its hard to tell when too much is too much. It does shrink when it cooks. This was really good though.
You can get packages of half cooked bacon and Italian sauce for pizzas at our Super Store. I keep a couple of these in the freezer and then just crumble onto my pizzas what I need when I need it.
It says its enough for two large pizzas in each, but for me it goes a lot further. I like the Pizza Delight dry cure pepperoni. It has a nice flavor and isn't too salty.
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I thought that this was delicious. I really, really enjoyed it. I will be interested to hear what my sister has to say about it. I gave her half the pizza for them to enjoy. Lets face it, its a bit too much pizza for me on my own!
I am so happy to be living near family now. This was something I really missed when I was in the UK, as much as I did love it there. There is no real substitute for family!
You really need to try this pizza. Your family will thank you for it!
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If you are a pizza fiend like myself you might also enjoy these other versions!
ULTIMATE PIZZA BAGELS - Why settle for an inferior frozen brand when making your own from scratch is so simple and easy to do. I love these and I bet you will too!
QUICK NAAN BREAD PIZZAS - Naan breads make excellent pizza bases. Actually any flat bread does. I often buy the mini naans to make individual pizzas. A riff on the old English muffin idea!
School Cafeteria Pizza
Yield: 8
Prep time: 35 MinCook time: 20 MinTotal time: 55 Min
We never had pizza day when I was at school, but my children did. I also worked as a school lunchroom lady. Pizza day was everyone's favorite day!
Ingredients
For the crust:
- 1 TBS shortening
- 1 1/2 TBS cornmeal
- 2 1/2 tsp yeast
- 1 2/3 cup (392ml) warm water
- 2 1/2 cups (350g) plain all purpose flour
- 2/3 cup (86g) dry milk powder
- 2 TBS granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp oil
For the sauce: (makes enough for two pizzas, but does freeze well)
- 2 cups (480ml) tomato sauce (passata)
- 3 TBS tomato paste (thick tomato puree)
- 2 cloves of garlic, peeled and minced
- 1 tsp sugar
- 1 tsp onion powder
- 1 1/2 tsp dried basil leaves
- 1 tsp dried oregano leaves
- 1/4 tsp chinese five spice powder
- seasalt and freshly ground black pepper to taste
To top:
- 2 cups (260g) grated Mozzarella cheese
- 2 TBS grated Parmesan cheese
- other pizza toppings of your choice (I used bacon, sausage, pepperoni, onions and green peppers)
Instructions
- Begin with making the crust. Measure the yeast and warm water into the bowl of a stand mixer. Leave to prove for 4 to 5 minutes.
- Add flour, salt, sugar, dry milk powder and oil. Mix with the whisk attachment for 10 minutes. The batter should be mostly smooth, but a few lumps may remain.
- Grease a rimmed half sheet pan (13 by 18 inches) with some shortening. Sprinkle the cornmeal over top.
- Pour the pizza crust into the pan. Use a rubber spatula to spread it out evenly in the pan. Set aside to rest for 20 minutes.
- To make the sauce, (I do this while the crust is rising, etc.) combine all of the ingredients in a saucepan. Bring to a simmer. Cover and set aside for 15 minutes in order to allow the flavors to infuse. This will make enough for two large pizzas, but you can freeze what you don't use today.
- Preheat the oven to 450*F/232*C/ gas mark 7.
- Bake the pizza crust for 10 minutes.
- Remove from the oven and top with the sauce, cheeses and your desired pizza toppings.
- Return to the oven and bake for a further 10 to 15 minutes until the cheese has melted and started to brown.
- Leave to stand for 5 minutes and then cut into squares to serve.
Thanks so much for visiting! Do come again!
I have been sharing recipes in one way or another since about 2005. I started off on AOL Journals. I had a page called Marie's Muses. It didn't take long for me to recognize that people loved it when I shared a recipe. I was working as a Chef at the time and was always cooking and always had something tasty to share.
AOL Journals then became defunct and so I moved over to Blogger and had a blog called A Year From Oak Cottage. I lived in a Cottage on the Manor Estate where I worked as a Chef, called Oak Cottage. Again, I shared recipes.
After I left there I changed the name to And Then We All Had Tea. Oak Cottage didn't seem to fit any more as I no longer lived there.
A little while back I started to transfer some of those recipes over here. They are all great recipes, although the photography is not that good. Hopefully despite the really poor photography you will still see some value in them. You can find my first Oak Cottage Recipe round up here.
LEEK, MUSTARD AND PARSLEY STUFFED BAKED POTATOES - These tasty stuffed baked potatoes have all the flavors of a potato and leek soup, except in the lovely crisp jacket of a baked potato! They also freeze well. I just wrap them up individually in some cling film and then pop them all into a heavy zip lock baggie. Then I can just take one or two out as and when I need them.
Leek, Mustard and Parsley Filled Baked Potato
Yield: 4
Who doesn't love a twice baked potato? These are delicious!
Ingredients
- 4 large floury baking potatoes
- 3 TBS olive oil
- 1 large leek, finely chopped
- 2 TBS grainy mustard
- 4 ounces mature Cheddar Cheese, grated
- 4 TBS double cream
- 1 ounce butter
- 3 TBS chopped flat leaf parsley
- Sea Salt and freshly ground black pepper to taste
Instructions
- Pre-heat the oven to 200*C/400*F/ gas mark 6. Scrub the potatoes and dry them very well. Prick a few times with the tines of a fork and place them into the pre-heated oven, directly on the oven rack.
- Bake until tender, about 1 ¼ hours or so. Remove from the oven and set aside until they have cooled down enough that you can handle them comfortably.
- Carefully slice a lid from off the length of each one. Scoop out the inside flesh, leaving a thin shell. Try very hard not to tear the skin. Put the insides into a bowl, and keep warm.
- Heat the olive oil in a skillet and add the leek. Cook over low heat, stirring occasionally, until very soft and tender, about 8 to 10 minutes.
- Add the cooked leek to the potato flesh along with the mustard, cheddar and cream. Mix in well. Finally mix in the parsley and the butter. Season to taste and then stuff the mixture back into the potato shells.
- Rub the outside of the potato shells with butter if desired and place the stuffed shells into a baking dish.
- Place back into the heated oven and bake for 15 to 20 minutes until the filling is hot and bubbly, the cheese is well melted and they are beginning to get all crusty and brown on the top. Remove from the oven and serve hot.
Lumber Jack Apple Pie
Yield: makes one 9-inch pie
Prep time: 1 HourTotal time: 1 Hour
Did someone say apple pie??? Count me in! I have included a recipe for rose cream which goes very well with this.
Ingredients
- a 9 inch pie plate
- 1 tsp softened butter
- 5 to 6 tart cooking apples, peeled, cored and sliced
- 2/3 cup firmly packed brown sugar (about 120g)
- a pinch of salt
- 1 TBS cornstarch
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp cinnamon
- 1 TBS cold butter
- sufficient pie pastry to cover the top of the pie (Your own recipe or ready made)
To serve:
- 3/4 cup of whipping cream
- 1 tsp sugar
- 1/4 tsp vanilla or rose water
Instructions
- Pre-heat the oven to 450*F/230*C/gas mark 7. Butter the pie plate generously with the softened butter. Set aside. Line a baking sheet with tinfoil and set this aside also.
- Place the brown sugar, cornstarch, nutmeg, salt and cinnamon into a small bowl and mix well to combine.
- Fill the prepared pie dish evenly with the apple slices, mounding them slightly higher than the rim of the dish. Sprinkle the brown sugar mixture evenly over top, probing gently with the tip of a knife, to help distribute the apples evenly down through the top layers. Chop the cold butter into little bits and dot it over top.
- Cover the top of the apples with the prepared pastry. Trim and crimp the edges. Make a tiny slash in the centre, only about 1/4 inch long, to allow for any steam to escape.
- Place on the tinfoil lined baking sheet and then place it into the oven. Bake for 10 minutes. Reduce the oven temperature to 350*F/180*C/gas mark 4. and continue to bake the pie for another 40 to 50 minutes, or until the apples are tender and the crust is golden brown.
- Remove from the oven to a wire rack to cool completely. When ready to serve. Loosen the crust around the edges very carefully with a sharp knife. Place a large flat serving plate over top of the pie and carefully turn it over. Lift off the pie plate very carefully.
- Whip the cream until beginning to thicken. Add the sugar and flavoring and continue to whip until soft peaks form. Spread decoratively over the apples and serve immediately. Enjoy!
Cauliflower Cheese Soup
Yield: 6
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This does make a lot, but it freezes very well. If you like cauliflower cheese, you are sure to love this!
Ingredients
- a knob of butter (about 2 TBS)
- 1 large onion, peeled and finely chopped
- 1 large cauliflower, trimmed and cut into florets
- 1 large potato, peeled and cut into chunks
- about 3 cups of vegetable stock (720ml)(I use marigold vegetable stock boullion powder)
- 1 3/4 cups milk (420ml)
- sea salt and freshly ground black pepper to taste
- 2/3 cup (75g) of mature cheddar cheese, grated
- 1/3 cup (25 g) of mature cheddar cheese, cut or broken into small chunks
Instructions
- Heat the butter in a large saucepan over medium heat. Add the onion and cook until softened, without browning, for about 5 minutes, stirring often.
- Add the cauliflower, potato, stock, milk and seasoning to taste. Bring up to the boil, then reduce the heat and leave to simmer for about 30 to 40 minutes, just until the cauliflower is soft and the potato is very soft.
- Whiz in a food processor, or crush with a potato masher, or, if you are lucky like me, blitz with a stick blender until you get a creamy and thick soup. If it is too thick, add a bit more milk to bring it up to the right consistency. (If you are going to freeze any, take it out now)
- Warm it through again until quite hot and then stir in the grated cheese, stirring it until it melts.
- Serve hot in mugs or bowls, with the cheddar cheese pieces sprinkled on top as a garnish. These can then be stirred through before eating. Delicious!
Chicken, Ham and Broccoli Casserole
Yield: 4
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
Pure and simple comfort food and a great way to use up leftovers.
Ingredients
For the filling:
- 2 leftover cooked chicken breasts
- 4 thick slices of cooked ham
- 1/2 bunch of broccoli, separated into florets, stalked chopped
- (blanche in salted boiling water for two minutes and drain)
- 2 TBS minced onion
- 2 ounces butter
- 1/3 cup (43g) of flour
- 3/4 cup (180ml) of milk
- 1/2 cup (120ml) white wine (can use chicken stock if desired)
- 3/4 cup (180ml) chicken stock
- 1 bunch of fresh tarragon, chopped
- 1/2 cup (120ml) cream
- salt and black pepper to taste
For the topping:
- 5 large floury potatoes
- 1/4 cup (60g) butter
- 3 1/2 fluid ounces hot milk
- 1 cup (130g) of mature cheddar cheese
- salt and black pepper to taste
- 1 medium free range egg, beaten
Instructions
- Pre-heat the oven to 375*F/190*C/ gas mark 5. Butter a large shallow casserole and set aside.
- Chop the chicken and the ham coarsely and mix together in a large bowl. Add the blanched broccoli, give it a stir. Set aside.
- Melt the butter in a large saucepan over medium heat. Add the onions and saute for a few minutes to soften without browning. Stir in the flour and cook for a few minutes without browning. Add the milk and stir until smooth. Add the wine and just enough stock to bring it to a creamy consistency. Stir in the cream and the tarragon. Season to taste with some salt and pepper. Stir this sauce into the chicken and ham mixture. Spread this into the prepared casserole dish.
- In the meantime peel the potatoes and cut into chunks. Put them into a pan and cover them with some slightly salted water. Bring to the boil and then simmer for 12 to 15 minutes until tender when pierced with the tip of a knife. Drain well and then return to the pot. Shake them a bit over the heat left in the burner to really dry them out. Mash them completely with the butter and a bit of the hot milk. Add only enough milk as necessary, without making them too liquidy. Stir in the grated cheese, stirring it to melt it. Season to taste with some salt and black pepper, then beat in the egg.
- Spread the potato mixture evenly over top of the chicken mixture. Rough up the top a bit with the tines of a fork. Bang it all into the oven and bake for about 20 to 30 minutes, until golden brown on top and the filling is bubbling nicely. Remove from the oven and serve ho
Apple Pie Squares
Yield: 6
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
These lovely squares with their sweet apple filling and crumble topping are as good as having apple pie. They are a favorite autumn dessert.
Ingredients
Crumble Base and Topping:
- ½ cup (120g) cold butter, cut into bits
- ½ cup (100g) caster sugar
- 1 ½ (210g) cups plain flour
- ¼ tsp salt
For the apple filling:
- 5 cups peeled and sliced apples
- ½ cup (100g) caster sugar
- 2 TBS plain flour
- 1 tsp ground cinnamon
- ¼ tsp freshly ground nutmeg
- Pinch of salt
- Freshly grated zest of ½ lemon if desired
Instructions
- Preheat the oven to 180*C/350*F/gas mark 4. Lightly butter an 8 X 8 inch baking pan or glass casserole dish and set aside.
- Measure the flour, salt and sugar into a bowl. Stir to combine. Drop in the bits of butter and rub the butter into the flour mixture until resembles fine crumbs. Divide the mixture in half and press half of it into the base of the baking pan. Reserve the other half.
- Slice the apples into a large bowl. Stir the sugar, flour, cinnamon, nutmeg and salt together. Stir this into the apples along with the grated lemon zest if using. Pour this mixture over the crumb base and press it down a bit with the back of a spoon.
- Sprinkle the remaining half of the crumb mixture evenly over top. Pat lightly in place.
- Bake in the heated oven for 40 to 50 minutes, or until bubbling and nicely colored on top. Remove from the oven to cool a bit before serving.
- Serve cut into squares with some pouring cream , custard or ice cream. Delicious!
FRESH FIG SALAD WITH FETA AND TOASTED WALNUTS - You can easily multiply this salad to serve more people. It’s fruity and refreshing and wonderful change from ordinary green salads. It’s very quick to put together and you can have it done in not time at all. With a bit of crusty bread and butter on the side it makes a nice light lunch!
Fresh Fig Salad with Feta & Toasted Walnuts
Yield: 2
Cook time: 15 MinTotal time: 15 Min
This delicious fresh salad makes a fabulous light lunch.
Ingredients
For the salad:
- 4 fresh black figs, medium to large
- 2 ounces of feta cheese
- 2 ounces of walnut halves, toasted* and roughly chopped
For the dressing:
- 2 TBS Walnut Oil
- 1 tsp white balsamic vinegar
- ½ tsp Dijon mustard
- Sea salt and freshly ground black pepper to taste
Instructions
- Put the vinegar, oil, mustard and a good pinch of salt and pepper into a small bowl and whisk it together well. Set aside until you have the rest of the salad ready.
- Wipe the figs gently with some damp paper toweling. Trim the stem end and cut them into quarters. Arrange them on individual plates in an attractive way. Crumble one ounce of feta cheese over each serving and scatter the toasted walnuts over top.
- Give the dressing another quick whisk and then drizzle it evenly over each salad. Serve immediately.
Notes
*To toast the walnuts heat a heavy frying pan over high heat and then toss the walnuts into the pan and toast for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Beef Stew with Potato Dumplings
Yield: 5
Prep time: 15 MinCook time: 1 H & 45 MTotal time: 2 Hour
A delicious flavor filled stew with the lightest dumplings on top.
Ingredients
For the stew:
- 1-1/2 pounds stew beef, cut into bite size chunks
- 4 slices of streaky bacon, chopped
- 1 TBS butter
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 onions, peeled and chopped
- 3 medium carrots, peeled and sliced
- 1/4 of a swede, peeled and chopped (about 1/2 cupful)
- 1 (10 1/2 oz/420g) tin of condensed beef broth
- 1 TBS vinegar (I use balsamic)
For the Dumplings:
- 1 egg
- 3/4 cup (45g) soft white breadcrumbs
- 1 TBS flour
- 1 TBS finely chopped onion
- 1 TBS snipped parsley
- 1/2 tsp salt
- dash pepper
- 2 1/2 cups finely shredded raw potato (310g)
Instructions
- I use my electric skillet for this. Melt the butter in the skillet on high heat until it foams. Throw in the meat and bacon. Stir around and cook until it begins to brown. Throw in the onions and cook until the onions are quite tender.
- Stir in the flour and mix around until it is absorbed by all the drippings. Stir in the broth, 3/4 cup of water and the vinegar. Add the carrots and the swede. Bring to a boil, then reduce the heat and allow to simmer, covered, until quite tender, about 1 1/2 hours.
- After 1 1/2 hours make the potato dumplings.
- Combine the beaten egg, breadcrumbs, flour, onion, parsley and seasonings in a bowl.
- Squeeze as much liquid as you can from out of the potatoes and then stir them into the mixture, combining everything really well.
- With floured fingers shape the mixture into ten 2-inch balls. Dust lightly with more flour before dropping on top of the simmering stew. Cover tightly and cook for 15 minutes.
- Spoon out onto warm plates allowing each person 2 dumplings and enjoy!
Notes
*Note - check frequently to see that the stew isn't cooking dry and add hot water as needed.
White Chocolate Dipped Gingernuts
Yield: 24
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Nicely spiced and crisp, sugar coated. The white chocolate glaze is a delicious addition.
Ingredients
For the cookies:
- ¾ cup (180g) butter, softened
- 1 cup (200g) white sugar
- 1 large free range egg
- ¼ cup (60g) dark treacle and golden syrup mixed together (or 1/4 cup of molasses)
- 2 cups (280g) flour
- 1 TBS ground ginger
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 TBS finely minced candied ginger
- 1 further cup of white sugar (200g)
For the glaze:
- 2 cups (360g) white chocolate chips
- 2 tsp butter
Instructions
- Pre-heat oven to 180*C/350*F/gas mark 4. Cream together the butter and sugar until fluffy. Beat in the egg and the syrup mixture, mixing in well. Sift together the flour, ginger, soda, cinnamon and salt. Stir in, mixing in well. Stir in the candied ginger.
- Put the remaining 1 cup of sugar into a bowl. Shape tablespoon’s full of the cookie dough into round balls between the palms of your hand. Drop into the bowl of sugar and coat all over. Place 2 inches apart on lightly greased baking sheets.
- Bake for 8 to 10 minutes until done. (Will look all crackly and be firm to the touch) Remove to racks to cool completely.
- Melt the chocolate chips and the butter together. Dip one half of each ginger nut into the melted chocolate shaking off the excess. Place on wire racks covered with parchment paper to allow the chocolate to set and harden.
Swiss Steak
Yield: 4
Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M
I don't think I ever actually do this the same way twice. It's a very forgiving recipe that lends itself to individual interpretation and just what you happen to have on hand at the time. As long as the basics stay the same, you just can't go wrong!
Ingredients
- 4 serving size pieces of braising steak, about 1 inch thick
- 1 - 1 1/2 cups (210g) of flour
- salt and black pepper to taste
- garlic powder to taste
- 1 TBS oil
- 1 large onion, peeled and thinly sliced
- 1 medium carrot, peeled and diced
- 1/2 of a small green pepper, thinly sliced
- 1 - 14 1/2 ounce/420g tin of chopped tomatoes, undrained
- 1/2 cup/120ml beef stock (if needed. The tomatoes over here are in a lovely thick tomato juice, so I always add the stock to help thin the sauce a bit)
- 1 tsp of dried summer savory or a mixture of dried thyme and marjoram
Instructions
- Heat the oven to 180*C/350*F. Trim any visible fat off of your meat. Season generously with salt, pepper and garlic powder on both sides. Dredge each piece in the flour and then using a meat pounder, or the dull edge of a heavy knife, pound the flour into the meat on both sides adding flour and pounding until no more flour can be absorbed into the meat. (Thorough pounding will make the meat very tender and shorten the baking time.)
- Heat the oil in a heavy skillet on top of the stove over medium heat. Brown the steak slowly on both sides, turning it only once. Remove to a casserole dish with a tight cover.
- Add the carrots and onions to the pan drippings and cook them over medium heat, stirring from time to time, until the onions are slightly browned and softened. Add the tin of tomatoes, beef broth if using and the herbs. Season to taste with some salt and pepper. Bring to the boil and then pour this mixture over the steak in the casserole dish.
- Place the lid on top and then bake for about 2 hours, or until very tender. Check from time to time to make sure the liquid is not cooking dry, and add a bit more beef broth as needed.
- Serve hot, with mashed potatoes and a green vegetable.
Notes
Variation: *Sour Cream Steak* - Omit the carrots, green pepper and tomatoes. Brown the onions and put them on top of the browned steak, returning it to the skillet. Pour one cup of boiling water over top, place a lid on top and then simmer over low heat, until the water is nearly absorbed. Add one to 1 1/2 cups of sour cream, stir, and then continue to simmer until quite tender. You can make a thinner gravy, if desired, by adding water or milk to the pan gravy.
French Onion Soup
Yield: 4 - 6
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
It's amazing what you can do with a few onions, a couple tins of broth and some cheese. What a magnificent dish to come from such humble beginnings . . . what a joy on a cold autumnal day.
Ingredients
- 3 1/2 TBS butter
- 1 TBS extra virgin olive oil
- 3 large onions, peeled and thinly sliced (about 1.3 kg)
- 2 fat garlic cloves, peeled and crushed
- 1 TBS flour
- 4 cups/1 litre of beef or chicken stock
- 2 1/2 cups/600ml dry white wine or cider
- 1 fresh bay leaf
- 2 sprigs of thyme
- 1 French baguette (or other white bread) sliced
- 1 2/3 cup (200 g) freshly grated Gruyere cheese
- 4 TBS freshly grated Parmesan cheese
- sea salt and freshly ground black pepper
Instructions
- Place the butter and oil in a large saucepan over medium heat. Once it begins to sizzle turn the heat down and add the onions. Cook the onions over very low heat, with out coloring, until soft, 15 to 20 minutes.
- Add the garlic and cook, stirring for about a minute, then stir in the flour. Cook and stir for a minute longer. Add the stock, wine, bay leaf and thyme. Season to taste with salt and pepper and then bring to the boil. Boil for one minute, then reduce the heat to low and allow to simmer for about 20 minutes. Taste and adjust seasoning as necessary. This is the type of soup that gets even better upon standing, so if you can wait . . . allow it to stand for about 30 minutes, then gently re-heat.
- Just before serving, heat up the grill of your oven. (the broiler). Place the baguette slices on a large baking tray and brown them under the grill until lightly toasted. Remove from the oven and sprinkle half of the gruyere cheese evenly over all. Bang back under the grill just to melt. Remove from the grill and set aside.
- Place half of the soup into heated soup bowls. Add the toasts and then ladle on the other half of the soup. Sprinkle the remainder of the grated gruyere evenly over each along with a TBS of grated parmesan cheese. If you like you can place this under the grill again to melt a bit more, but it's not necessary. The heat of the soup will melt the cheese if it's good and hot as it should be. Serve immediately.
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Welcome, I'm Marie
Canadian lover of all things British. I cook every day and like to share it with you!
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