Cooking Delight

Peach Vanilla Jam

2011-07-27T14:46:00.000-07:00

It's that time of year now, where Peaches are ripe, (or ripening if your weather is like ours here in Western Canada). I LOVE peaches in any way, shape, or form, except for Canned. They're so versatile, and can be used in so so many ways.

There are many recipes out there for luscious peach desserts, but I wanted to try something that's a little less, well, ordinary. Hunting around, I hit pay-dirt (or peach gold if you're inclined that way). Peach Vanilla Jam. As soon as I saw it, I KNEW I had to try it! It looked AMAZING! Gorgeous golden orange jam, with tiny flecks of black in it from the Vanilla seeds.

It did take me a while to make this. I'm really not very adept at peeling fresh peaches, even with the boiling water/ice water method. But luckily, this is a small batch of Jam, so it didn't take me hours - well, not THAT many anyway :p I repeat once again, this is a small batch, but the recipe CAN be doubled or even tripled to preserve for use later. I stuck with the small batch, because well, how was I to know how it would turn out?

It turned out amazingly well. This is now my go-to Jam when I do Cream Teas. The jam blends perfectly with the clotted cream, and the cream scones recipe, also on my website. It looks pretty and tastes just amazing! The hint of Vanilla really adds to the flavour of the fresh peaches. My only complaint? It didn't set quite as well as I'd hoped. The recipe relies on the seeds of a whole Lemon, and a couple tablespoons of Lemon Juice instead of the traditional pectin, but even so, you may find you have better luck than I did. So, onwards.

Ingredients.

2lbs ripe fresh peaches (about 8 small peaches) peeled and cut into small chunks.
2 cups white sugar
2tbsp fresh squeezed lemon juice and all the seeds of a whole lemon
1tbsp vanilla bean paste, or 1 vanilla bean, scraped
Pinch of Salt
Pat of butter
Small piece of cheesecloth and string.

Method.

Have the container or Jars you'll be refrigerating your jam in clean and handy.

Prepare peaches and juice a fresh lemon, reserving all the lemon seeds. Place all the lemon seeds into the square of cheesecloth, and form into a pouch, securing with string.

Place prepared peaches, sugar, vanilla bean paste, 2 Tbsp. of the fresh lemon juice, a pinch of salt, a pat of butter and the pouch of lemon seeds into a heavy saucepan or Dutch oven. Stir and bring to a boil over high heat. If you like, you can mash your peaches with a potato masher at this point, to break up any large pieces. Lower heat slightly and continue to cook, stirring regularly, until it reaches the gel point (224° F. on a candy thermometer). This will take around 10 minutes or so. Alternately, if you don't have a thermometer, you can place a saucer into the freezer when you start preparing your jam. When you want to test if it has reached the gel point, remove from the freezer and place a small puddle of jam onto the cold saucer. With your spoon, push against the middle of the puddle of jam. If it "wrinkles" and leaves a path when you run your spoon through it, it's ready. If it doesn't (it's still liquid, runs back together after running your spoon through it), cook a little longer and test again until it does. REMOVE LEMON SEED POUCH AND DISCARD before putting jam in jars.

Spoon hot jam into prepared jar(s) or container(s). Allow to cool slightly, cover with lids then refrigerate immediately. Jam can also be frozen in freezer jam containers. *Do not store at room temperature unless you have used properly sterilized jars and sealed via a hot water bath.

If you want to preserve your jam for longer storage at room temperature, a hot-water bath sealing method is required to remove any air in the jars and to ensure proper jar sealing.

You MUST try this people! Right, I'm off to make scones

Till next time, keep on cookin'!

Summer is coming ...

2011-06-18T15:53:00.000-07:00

Summer is almost here ... you know what that means folks? Ice cream!

Just about everyone I know is a fan of Ice cream, and lets face it, who isn't? What's not to like about a dripping spoonful of frozen cream being raised to your mouth, then passing your lips,where the frozen cream sits on your tongue, and sends delightful shivers down your spine as you swallow? Okay, I'll stop now.

In all seriousness, I've always wanted to try my own hand at Ice Cream, but I thought, if you didn't have an ice cream maker that you were pretty much screwed. All that talk about churning and remixing and freezing were enough to put me off even checking out recipes. Last week, I decided I'd had enough. I had to just check out some recipes. I am SO glad I did! In our freezer now, sits the remains of a tub of Vanilla Ice Cream, a Peach and Honey Ice Cream, and I currently have a batch of cookies and cream Ice cream freezing as we speak.

I'm going to share the Cookies and Cream Ice cream recipe with you today. All of the ones I've made so far were made without an Ice cream Maker. I don't have one, and now I know I don't actually NEED one, I don't have to waste the money right? However, if you DO have one, these recipes are perfect for the Ice cream maker too. Just mix the recipe together, pour it into the machine, and follow your manufacturers instructions. It really is THAT simple folks.

If you're like me, and you don't have an ice cream maker, read on ...

Ingredients.

2 Large Eggs
1/4 cup Sugar
1 cup Milk
2 cups Heavy (whipping) cream
1 1/2 Tsp Vanilla Extract
3/4 cup crushed Oreo Cookies

Method.

Whisk eggs till they are light and fluffy.
Stir in sugar gradually, then whisk again for at least 1 minute.
Add milk, cream and Vanilla and stir until completely mixed.
Pour the mixture into an airtight container (I use plastic) and place in the FRIDGE for one hour.
Remove from the fridge and place in the FREEZER for 30 minutes.
Remove the mixture from the freezer, the edges should have started to thicken. Scrape the edges with a fork or spatula, then beat with an electric mixer to break up the ice crystals.
Place the mixture back in the freezer, wait 40 minutes, then remove and repeat the step above.
Repeat the '40 minute freeze, then beat' cycle three times. This should total 2 1/2 hours of freezing.
After beating for the last time, add in the crushed Oreos, stir to mix, then place back in the freezer till fully frozen.

The freezing time will vary depending on your freezer, but generally it takes between 3-5 hours. I usually make my ice cream in the late afternoon, then leave it to freeze fully overnight. Then I'll take it out of the freezer a couple of minutes before I serve it, just to let it soften up slightly. After trying out the recipes I've done in the last week, I'll never buy store ice cream again. It's simpler, cheaper, and much tastier to make your own at home. Simply, mix, freeze, beat, then scoop and enjoy.

Till next time, keep on cookin'!

Red Velvet Cupcakes.

2011-06-03T13:07:00.000-07:00

Another long absence. I really do deserve a slap I know, but I'm hoping that with this recipe, you'll forgive me, because well, who can resist cupcakes? Not only that, who can resist GOOD cupcakes? Not me! And trust me people, these are GOOD! Oh boy are they good! They come out an amazing deep red color, they're moist, they're soft, and oh so delicious! Paired with a Chocolate Cream Cheese frosting, they are sinfully good!

They do use red food coloring, but if you don't like using food coloring, you can use Beet juice, or if you use unprocessed light cocoa, you can leave out the food dyes altogether, and they'll come out a warm red/brown color. Most people prefer a Cream Cheese, or Vanilla frosting, because the white color of the frosting shows up the red color of the cupcakes so well, but me, I prefer Chocolate.

I made these the other day after that oh so familiar itch to bake something hit me again, and they were a huge hit. In fact, as I prepped dinner last night, Mr Andy came to me and said 'I have to tell you something ... those cupcakes are the best cupcakes I have EVER had.' Then he added that he NEVER gets jazzed over cupcakes. High praise indeed, and it made me very happy! I'm making them again today, and this time, it's our building manager and office worker who gets to experience the flavor explosion. Just because I'm nice like that :p

Ingredients.

1/2 cup butter (1 stick) softened.
1 1/2 cups white sugar.
2 eggs at room temperature
1 cup buttermilk*
1 fluid Ounce Red Food Coloring
1 Tsp Vanilla Extract
1 1/2 Tsp Baking Soda
1 Tbsp White Distilled Vinegar
2 cups all purpose Flour
1/3 cup unsweetened Cocoa Powder
1 Tsp Salt.

Method.

Preheat Oven to 350 Degrees F. Grease two muffins tins, or line with 20 paper cups.

In a large bowl, beat the butter and sugar using an electric mixer, till light and fluffy. Mix in the Eggs, Buttermilk, Red Food Coloring, and Vanilla.

In a small bowl, combine the Vinegar and Baking Soda. This will fizz, so don't use a shallow bowl. Then add to the mixture, and stir in.

Combine the flour, cocoa powder and salt, stir into the mixture till just blended.

Spoon the batter into the prepared cups, dividing evenly. Before placing in the oven, take a spoon and using the back of it, run it across the top of the mixture in each cup to smooth it out a little bit. This will ensure they rise uniformly and help to prevent any 'explosions' as I call it, where the tops of the cupcakes crack.

Bake in the oven till the tops spring back lightly when lightly pressed, or till a toothpick inserted into the centre comes out clean, about 20 - 25 minutes. Cool in the pan for 15 - 20 minutes, then turn out onto a wire rack.

When completely cooled, frost the cupcakes with your desired frosting, and arrange on a serving platter.

**If you don't have buttermilk, you can make a substitute by pouring a cup of milk and adding a Tablespoon of White Distilled Vinegar, or Lemon juice. Let stand for 5 - 10 minutes before using.**

Till next time, keep on cookin'!

Chocolate Chip Scones

2011-05-23T17:09:00.000-07:00

Again, I apologize for my absence - I had some PC issues when a virus made it past my Antivirus, and eventually I came to the realization that I was going to have to reformat. But no matter, all is fixed (at least well enough for me to use the internet) and I'm back.

This afternoon, I had that familiar itch to bake. It's getting to be a regular thing, this itch, and so I just had to scratch it. The result? Chocolate Chip Scones. These aren't true scones in the sense that they're round. The dough for this is shaped into a round and then cut into wedges before going in the oven. These are yummy, light and fluffy,they rose very well, and they have chocolate in them ... and what isn't good with chocolate in it?? Anyway, the recipe ....

Ingredients.

2 cups all purpose flour
1/4 cup granulated white sugar
1 1/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup unsalted butter, cold and cut into pieces.
1/2 cup milk or semisweet chocolate chips or chunks
1/2 cup dried cherries or cranberries (Optional)
1 teaspoon pure Vanilla Extract.
3/4 cup buttermilk*

Method.

Preheat oven to 400 degrees F/200 degrees C.

In a large bowl, whisk together the Flour, Sugar, Baking Powder, Baking Soda and Salt. Cut the butter into small pieces and blend into the flour mixture using fingers, a pastry cutter or two knives till the mixture resembles coarse crumbs. Stir in the chocolate chips/chunks, and the dried cherries.

In a small measuring cup, whisk together the buttermilk and vanilla extract, then add to the flour mixture. Stir just until the dough comes together. Add more flour or buttermilk if needed. Do NOT over mix the dough!

Transfer to a lightly floured surface and knead dough gently four or five times. Pat the dough into a circle that is about seven inches round, and 1 1/2 inches thick. Cut this circle in half, and then cut each half into four pie shaped wedges (triangles.) Place the scones on a baking sheet and brush the tops gently with a little milk.

Bake for 15-20 minutes until golden brown on top and a toothpick inserted comes out clean. Remove from oven and place on a wire rack to cool.

***A note about Buttermilk. If you don't have any, you can make your own. Just add a tablespoon of white distilled Vinegar, Cider Vinegar, or lemon juice to a cup of milk. Let it stand for 5-10 minutes before using.***

Chocolate Mousse

2011-05-02T15:42:00.000-07:00

The hubby and I visited my favourite British Import Store this weekend, as I was out of Teabags. I don't like Orange Pekoe tea, and unfortunately, that's mostly what the stores sell here in Canada. So, we pay ridiculous prices for what I call 'English' teabags. Luckily, the hubby doesn't complain. He's such a sweetheart.

Anyway, while we were there, I caught sight of a package of Strawberry Angel Delight. This is a packaged dessert sold in the UK that's whisked together with milk to form a pudding or a mousse. My mother used to make this for myself and my sister when we were kids, so I impulsively added a package to our purchases. I guess I wanted to see if it tasted as good as I remembered.

I made it up for dessert that night, and it really DID taste as good as I remembered. Both the hubby and my friend enjoyed it too. But I got to thinking this morning about making my own. Packaged dessert mixes just about always contain ingredients that aren't all that good for you. I went hunting through the fridge and came across a pack of Semi Sweet Chocolate I'd bought a week or so back for a cake that I ended up not making. The first thought through my head was 'Ooooh, Chocolate Mousse!' A quick check online to ensure I had all the necessary ingredients, and off I went.

Chocolate Mousse is SO easy to prepare! I didn't realize just HOW easy. While it's sitting in my fridge, being chilled ready for dessert after dinner this evening, I confess to having tried a sneaky teaspoon of it, just to see. Well, it's being served to guests - I had to check it right? That's my excuse and I'm sticking to it! Anywho, it tastes just LUSH! It's creamy, it's chocolaty, and it's so so good!! There is NO excuse for not making this people! None at all! Unless you don't like Chocolate, and lets face it, who DOESN'T like chocolate??

Ingredients.

1/4 cup. sugar
2 tbsp. rum
4 oz. chocolate (Squares or Chips)
2 cups. whipping cream
2 egg whites

Dissolve 1/4 cup sugar and 2 tablespoons rum in saucepan. Don't let it brown. With double boiler, melt chocolate. Stir in 2 to 3 tablespoons un-whipped whipping cream. Remove from heat, add sugar/rum mixture. Stir until smooth. Let cool. Whip stiff 2 egg whites. Take cooled mixture and fold egg whites into chocolate. Let set while whipping 2 cups whipping cream. Fold chocolate egg white mixture into whipped cream. Place into dishes. Cool for at least 2 hours, but not more than 24 hours.

While the directions say to place into dishes, I put mine into a big one. That way, I can serve as much or as little as each individual would like. If I'd set it into Ramekins, I'd still have had to use the bigger dish anyway to place the remainder into. This mousse looks and tastes very very good. I can't wait to serve it up!

Till next time, keep on cookin'!

Lemon Chocolate Chip Muffins.

2011-05-02T15:16:00.000-07:00

With the stash of Lemons sitting in my fridge, I began to think about how I could use them up, rather than just making Lemonade. Then it hit me. I'd bought some milk chocolate chips earlier in the week and decided to do Lemon chocolate chip muffins. I just used a basic Chocolate Chip muffin recipe and adapted it slightly to add the lemon to it.

These muffins turned out extremely well! The lemon flavour was light, not overpowering, and mixed with the chocolate SOOO well! They were light and fluffy, and decidedly moreish! I think the only change I'll make next time is to top the muffins with a lemon syrup once they've cooled for a light crispy coating on top.

Ingredients.

4 cups flour (or 1/2 cup more, if needed)
1/2 tsp salt
1 3/4 cups sugar
7 tsps baking powder
3/4 cup margarine (at room temperature)
4 beaten eggs
2 tsps vanilla
1 1/2 cup milk
2 cups of Chocolate Chips (I used Milk Chocolate, but use whatever your favourites are)
Zest of 1 lemon
1/2 cup fresh squeezed lemon juice.

Combine dry ingredients with pastry blender, cut in margarine. In another bowl, beat eggs, vanilla, lemon juice and milk together until frothy. Pour into dry mixture and stir just until blended. Do not over mix. Gently fold in chocolate chips.Spoon into paper baking cups in muffin pan almost to the top. Bake at 400F for 20 to 25 minutes. Let cool and enjoy.

Makes 24 large muffins

Till next time, keep on cookin'!

Frozen Mint Lemonade.

2011-04-23T22:16:00.000-07:00

Today was a wonderful Spring day, one of the first ones we've had. It was 15 degrees, with clear blue sunny skies, one of those kind of days that make you want to head to the Garden Centre. So that's exactly what the hubby and I did.

I was looking for a Cactus to replace the one I had till a couple of years ago, one that I could put on my dining room table. Unfortunately, the ones they had just weren't to my liking, which I was a little disappointed about. However, the selection of herbs caught my eye instead. I used to grow Herbs back when I lived in the UK, and the hubby and I had a planter out on the patio where we live now until a couple of years ago too, we grew Parsley and Oregano in there.

This time we opted for Oregano again, and two different types of Mint. English Mint, and Chocolate Mint. Of course, after getting them home and settled in their pots, I came looking for something I could use Mint in, besides a Mint Sauce/Jelly for Lamb and Pork. Instead, I came across a recipe for a Frozen Mint Lemonade. I made it just an hour or so ago, when Andy swung by for a while. While the recipe is non alcoholic, I added two travel size bottles of Vodka to it in the blender.

My first sip brought the exclamation 'Holy Aunt of Betty Crocker!' to my lips. People, this is GOOD! Andy and the hubby said it's like a Mojita, and I have to agree. It's tangy, not too sweet, with a clear taste of mint, yet it's not overpowering. It cleanses the Palate, and of course, it freshens the breath too lol. I can't wait for those warm summer evenings, sitting on the patio with one of these (or three!) watching the sun go down. Heck, I may even get myself a flask and take a batch on a picnic too! Yes, it's really THAT good! I'd have NO problem serving this up to friends!

Ingredients

½ cup fresh squeezed Lemon Juice
½ cup of sugar
⅓ cup packed fresh mint leaves.
2 cups cold water
3 cups ice cubes, cracked if they're large.

Method

Blend lemon juice, sugar, and mint leaves in a blender until leaves are finely chopped and sugar is dissolved. Add water and enough ice cubes to fill blender, then blend until smooth. Serve immediately.

Till next time, keep on cookin'!

Strawberry Banana Twist Smoothie.

2011-04-17T22:57:00.000-07:00

I find it a little hard to believe that I've gone without a blender in my kitchen till now. After all, it seems that everyone has had one. However, my husband kindly rectified that glaring omission today and I'm now the proud owner of a brand spanking new Blender sitting proudly on my kitchen counter.

Of course, I had to try it out, just to make sure it works and all. Like you do. So, I decided a smoothie would be the way to go - just to ease it in gently, you understand. Of course, never having made my own smoothies before (Oh Lord, I've been missing out!), I felt an urge to check online for some recipes. I really wasn't sure which way to go with this, because I do like a lot of different fruits, but in the end, I figured I'd stick with Strawberries and work from there.

So, after hunting around for a while, I settled on the Strawberry Banana Twist, which really is self explanatory. This smoothie was YUMMY!! Sweet strawberries, ripe Banana, and a healthy dose of calcium from the milk. People, you HAVE to try this!

Ingredients.

2 large bananas, chopped
250g strawberries, hulled
2 small cups fresh milk
1 tbsp honey
2 scoops vanilla ice cream

Method.

Add the bananas and strawberries to the blender. Next add the scoops of vanilla ice cream, followed by the milk and honey. Blend for approximately 20 seconds on full power. Pour into 2 glasses and enjoy. It really IS that simple folks.

These will be perfect when the warmer weather arrives. We found them cool and refreshing, and oh so tasty! You could easily be fooled into thinking that they're unhealthy too, but they're really not!

Till next time, keep on cookin'!

Butterscotch Pudding.

2011-04-16T13:23:00.000-07:00

Every now and again, I get a hankering for something sweet and luscious for dessert. We're not usually dessert eaters in this house, but when I get a hankering for something dessert-like, the results can be somewhat sporadic. It might end up being something like cookies. Or a custard. Or cream teas. Or it might be a butterscotch Pudding.

I haven't had butterscotch pudding since I was a little girl, but I always remembered the taste of it. Oddly enough, we only ever seemed to have it for Dessert in Primary School. My mom certainly never made it! So when I came across a recipe for it, I knew I had to try it.

My hubby wasn't looking forward to this. He knew I had my eye on something when I asked him for $30. (I needed Ramekins) However, he gave in gracefully, and I happily went and shopped for what I needed. The actual making of the butterscotch pudding is easy. The hard part is waiting for it to chill. I ended up chilling mine for 24 hours, and every time I opened the fridge door, it sat there poking it's tongue out at me as if to say 'You know you want me - but you can't have me!' Torture I tell ya!!

I have to say, the wait is worth it! This was a luscious smooth dessert, with a sweet but not overpowering taste. The first mouthful actually made me moan out loud. Yes, it is THAT good! And it's so simple to make!

Ingredients.

4 tablespoons butter, salted or unsalted
1 cup packed dark brown sugar
3/4 teaspoon coarse sea salt
3 tablespoons cornstarch
2½ cups whole milk
2 large eggs
2 teaspoons whiskey (optional)
1 teaspoon vanilla extract

Method.

Melt the butter in a medium-sized saucepan. Add the dark brown sugar and salt, then stir until the sugar is well-moistened. Remove from heat.

In a small bowl, whisk together the cornstarch with about 1/4 cup of the milk until smooth (there should be no visible bits of cornstarch), then whisk in the eggs.

Gradually pour the remaining milk into the melted brown sugar, whisking constantly, then whisk in the cornstarch mixture as well.

Return the pan to the heat and bring the mixture to a boil, whisking frequently. Once it begins to bubble, reduce the heat to a low simmer and continue to cook for one minute, whisking non-stop, until the pudding thickens to the consistency of hot fudge sauce.

Remove from heat and stir in the whiskey and vanilla. If slightly-curdled looking, blend in a blender or food processor till smooth. Take care though, hot liquids splash easily!

Pour into 4-6 serving glasses or custard cups and chill thoroughly, at least four hours, before serving.

Notes: If you don't like a skin on your puddings, place a piece of Cling Wrap on the surface of your pudding before chilling them. That will prevent a skin from forming. This pudding is a new favourite of mine. Simple, but delicious! Go try it people!

Till next time, keep on cookin'!

Spiral Cookies.

2011-04-16T12:58:00.000-07:00

These cookies caught my eye as I was browsing for something to make yesterday. I didn't want to 'cook' as such, but I wanted to 'make' something, if that makes sense. I thought these would be difficult to make, because, lord knows, I'm shocking when it comes to making pastry or dough, but they were pretty simple. To boot, they look very pretty, and taste FABULOUS!! So, onwards ...

Ingredients.

For the Vanilla Dough:

½ cup unsalted butter
½ cup sugar
2 teaspoons vanilla extract
1 egg, beaten
1 ½ cups all-purpose flour, sifted
Splash of milk, if necessary

For the Chocolate Dough:

½ cup unsalted butter
½ cup sugar
1 teaspoon vanilla extract
1 egg, beaten
1 ¼ cups plus 2 tablespoons all-purpose flour, sifted
¼ cup cocoa powder
Splash of milk, if necessary

Method:

Beat the butter and sugar in a medium bowl until soft and creamy. Add the vanilla, egg, and flour into the creamed mixture and stir until it forms a soft dough. In a separate bowl, make the chocolate dough in the same way. If either dough seems too dry, add a little bit of milk slowly until it comes together.

Knead each dough separately until smooth, cover in plastic wrap, and chill for 30 minutes. Roll out both pieces of dough to 10 x 7 inch rectangles. Brush a little milk on the vanilla dough and lay the chocolate dough on top. Press down gently. Roll up from the short side to make a spiral log. Wrap and chill for 30 minutes.

Preheat the oven to 350°F. Cut the roll into about ¾ inch slices, arrange 1½ inches apart on parchment-lined cookies sheets. Bake for 10-12 minutes. Cookies should spring back when touched lightly with a finger.

My Notes - Although I was impressed with how these cookies looked and tasted, I did find it a little bit too much, just in terms of how much time it takes when you consider that an hour is spent sitting around waiting for the dough to chill. I do understand though that the dough does need to chill, and I found that it can be a little sticky in places when rolling it out, so care does need to be taken.

However, all being said, they smelled lovely when they were cooking, and looked GREAT when they came out of the Oven. My Official Taste Tester (Andy) tried them and said they rocked, and both myself and the hubby were very impressed too. Two thumbs up for these cookies!

Till next time, keep on cookin'!

Cream Teas

2011-04-05T20:51:00.000-07:00

This evening, we had Cream Teas for Dessert. I've been drooling since I first started thinking about them when a friend mentioned clotted cream a week or so ago.

For those who don't know, a Cream Tea is basically warm scones, with Jam, usually Strawberry or Raspberry, but your own personal preferences will dictate that, and clotted cream, served with a cup of your favourite tea. Many people serve Earl Grey Tea with Cream Teas, but my own personal preference is a good old cup of PG Tips.

If you've read my previous posts, you'll know that I made my own Strawberry Jam yesterday, and although it was a roaring success all by itself, it really made the cream teas something else! The soft bites of fruit and smooth Jelly mingled delightfully with the thick clotted cream, and the soft crunch of the scones, filling the mouth with an explosion of exciting flavours and pleasing textures. The scones were made this afternoon for freshness, and the recipe for those can be found right here.

Do be warned people, these cream teas are deliciously unhealthy, but so so good. It's a good job they're filling too, because they're also VERY moreish!

So, here we go.

Ingredients

Scones
Jam (Any flavour you like)
Clotted Cream (Also known as Devonshire Cream)

Method

Split open a scone (warm or cold, it's your choice)

Using a spoon or knife, spread a generous dollop of your favourite jam onto both halves of the scone.

Top the jam with a dollop of clotted cream.

Take a bite, close your eyes and await the chorus of Angelic voices raised in exultant song.

You don't need a lot of cream, it's very thick, like butter, and very rich. I sat across the table from Andy tonight, and watched his face as he took a bite. He almost went cross-eyed as the flavours hit his tastebuds. It was a pleasure to watch!

Till next time, keep on cookin'!

Strawberry Jam - My Experience and Recipe.

2011-04-05T17:20:00.000-07:00

Strawberry Jam ... conjures up images of summer, sitting on the sun drenched patio, with a bowl of sliced strawberries and Ice cream. At least that's the memory from MY childhood anyway. Strawberries are such a summer kind of fruit.

So following on from my previous post, where I'd been googling how to make strawberry jam, and realizing how easy it seemed, I dutifully went out in the rain yesterday to buy canning jars. Once home, I took out the three quarts of strawberries we'd bought and set about hulling and chopping them. For the Jam, the strawberries need to be crushed, and the recipe suggested using a potato masher. People, let me put this simply. Use a bucket and crush the damn things with your feet! Only joking, but it would be much easier that way. Mashing strawberries with a potato masher just isn't easy!

Anyway, moving on ... I placed the crushed strawberries in the biggest pot I own, along with the sachet of powdered fruit pectin, mixed it well, then turned the heat right up to full. Once they were boiling and bubbling away, I added the sugar and began to stir in earnest. The recipe warned that the pectin would cause the mix to foam, and that you should skim it off as it forms. All went well at first, then it began to foam, and foam, and foam, right over the top of my pan, and onto the stove top. Cue panic from me!

I removed the pan from the heat, and skimmed off as much foam as I could, then set about filling the sterilized Jars, taking care to leave the recommended half inch space at the top of each. After placing the seals and lids on, they were placed in a water bath for 5 minutes, then pulled out, and I waited to hear the little 'pop' which would indicate that the jars had sealed properly. When I started hearing them, I giggled. Out of sheer joy. Or maybe idiocy. Or hysterics. By this time I was pretty frazzled lol.

After they had cooled sufficiently, they were placed in the fridge, simply a case of nowhere better to put them. Today came the taste test. I was a little worried about this, in case I'd forgotten to do something essential yesterday, or maybe there was some doubt in my mind that I was physically capable of making Jam. I needn't have worried. After struggling with the seal, which really did not want to give up it's luscious contents, I stuck a knife into the jar, mixed everything up, then carefully measuring out a little bit of a teaspoon, placed the spoon in my mouth and closed my eyes.

There were flashes of light, an angelic chorus, and an orchestra .... okay, so maybe not, but the flavor of the strawberries exploded in my mouth, soft bites of strawberries, and a smooth jelly made this an unforgettable experience. There was none of that too sweet taste you get from store-bought jams. It was pure strawberry flavored ecstasy. I kid you not when I say it was like a mouth orgasm! A double one!! Complete with aftershocks!!!

I am SO pleased that this experience was a (mostly) good one, though I did learn that I need bigger pans. I'm even more pleased that the taste is so good, much better than I imagined it would be. I know that Andy, and his mom, who are both reaping some of the rewards of this, will enjoy it as well. As I've been typing this, I had scones in the oven. They have been pulled out and are now cooling down. But they will be gently warmed through later tonight, as we have our cream teas for dessert whilst watching Hockey on TV.

Now for the recipe.

Ingredients.

5 ½ cups crushed strawberries
1 sachet powdered fruit pectin
8 cups sugar.

Method.

Measure berries into a large pan. Add the pectin and stir well.

Bring quickly to a full boil, stirring constantly.

Add sugar; continue stirring; bring to a full boil, and boil hard for I minute. Remove from heat; skim.

Ladle into clean, hot, sterilized containers. Cap with 2-piece canning lids and process 5 minutes in a boiling water bath.

Makes 9 half-pints.

Try it people. Just try it. You will never again use store-bought jam.

Till next time, keep on cookin'!

Next Step - Jam ... more precisely, Strawberry Jam!

2011-04-03T19:13:00.000-07:00

So, after the fiasco that was the shopping trip for Clotted Cream (which I WAS able to get!) I figured that to make Scones, and use Clotted Cream AND store bought Jam was just wrong. On so many levels.

So, the next step seemed to be to google strawberry jam recipes. I mean, how hard could it be right? To be honest, I was expecting the worst. Yanno the kind of thing - stand over the stove, stir, add this, do that, turn cartwheels etc.

But, it seems as simple as ... well it seems simple okay? So, to test the theory, I went shopping today for everything I'd need, except I forgot to get the freaking jars! 'Cuz I'm an idiot. Or something. However, I'm going to get the jars. And I'm going to make Strawberry Jam. And wow my friends who get to taste it. 'Cuz I'm just nice like that.

Till tomorrow, keep on cookin'!

Clotted Cream.

2011-03-29T21:43:00.000-07:00

One thing that I remember from my childhood vacations to Cornwall in the southwest of the UK, is the Cream Teas we used to have in an afternoon. I cherish memories of sitting out in the sun, at a table with a big patio parasol to keep the sun off us, with my parents and my sister.

We would buy a pot of Tea, and Cream Teas. For those who don't know, Cream Teas consist of scones, split open, and piled high with fruit jam, and clotted cream. Disgustingly fattening, terribly unhealthy, but so good that they should come with a warning stating that you're about to die, pass go, and ascend straight to heaven! Unfortunately, they should also come with a warning that you shouldn't`eat these if you want any hope of fitting into your prom/wedding dress.

Unfortunately, here in BC, clotted Cream is next to impossible to find. Tomorrow, Andy is taking me to a British Import Store that I buy my Teabags from, to see if they carry it. Then this weekend, my husband and Andy are accompanying me on a tour of the British Import Stores in the lower mainland to see if we can find it anywhere else. If not, then I may just have to embark on the somewhat daunting task of making my own. God help me, but I want a Cream Tea SO bad!!

Till next time, keep on cookin'!

I'm back, with a new recipe to boot!

2011-03-29T18:33:00.000-07:00

I'm back!

I must apologize for my long absence from this blog. Life kind of got a hold of me and took me along for the ride, whether I wanted to or not! Waiting for the damn merry go round to slow down enough to get off has been a long trip, but I finally managed it, and I'm back with a passion.

I'd like today to share with you all, a recipe for crock pot Chili. I made this for the boys on Superbowl Sunday back in February. Now I don't like Chili, or rather, my stomach doesn't. I have to be very careful with Spicy food, or I'm in extreme pain for hours while my tummy cramps in excruciating pain. This recipe was given to me by a very dear friend, Sherry Taylor, from Alabama. She also gave me the recipe for Cornbread, but I ended up just serving this with corn chips.

Ingredients.

Half lb Ground Beef
Half lb Ground Pork
3 cans kidney Beans (whichever ones you prefer)
1 medium Onion
1 bell pepper (whichever colour you prefer)
3 cloves Garlic, crushed
3 small cans Tomato Paste
1 large can Stewed Tomatoes
2 teaspoons Chili Powder
2 teaspoons Chili flakes
Salt and Pepper to taste.

Chop the Onion and Bell Pepper and put aside.

In a large pan or a frying pan, place the ground beef and ground pork, and cook until fully cooked, with no pink remaining. Drain off the fat and place in the crock pot.

Add the remaining ingredients, liquid included and stir well to mix. If the mixture is a little thick, add a bit of water, or beef stock to thin it out a little, though do be aware that it will thin out a bit as it cooks anyway.

Cook on high for 4 hours, or low for 6 hours.

As I stated, I served with with corn chips, but you could serve it with Corn bread, rice, or even crusty bread to soak up all those lovely juices. This was a BIG hit with the boys, who said that the spice was a slow burn as opposed to a "slap you in the face' hit.

Enjoy!

Till next time, keep cookin'!

Leftover Naan Breads

2010-11-02T05:56:00.000-07:00

You know how sometimes you feel a little peckish, but don't want to eat a full meal and spoil your appetite? What happens? You go hunting through your cupboards and the fridge to see if there's anything you can munch on. The night before your shopping trip, this can turn up just about nothing and you're left feeling unsatisfied.

Yeah, that happened to me this afternoon, til at the back of the fridge, I found a leftover Naan Bread from the Chicken Korma and Rice I made a week ago. Out here in Canada, I can't seem to get Garlic and Rosemary Naan Breads anywhere, only original tandoori, or whole wheat, but no matter, I can work just as well with those. So, this afternoon, I figured out a little trick with the Naan bread to make a nice little snack.

Ingredients.

Naan Breads (whichever ones you prefer)
Butter or Margarine
Parmesan Cheese ...we use the stuff that's pre-shredded in a tub because we're cheap lol.
Dried herbs of your choice.

Turn your oven onto the grill setting. If you don't have a grill setting, use the highest heat setting it has.

Spread the butter or margarine onto one side of the naan breads. Don't use much, but make sure there's a thin coating all over them.

Sprinkle the Parmesan cheese over the top of the butter. If you use the same stuff we do, you don't need too much. I sprinkle it with my fingers, it gives me good control.

Sprinkle your choice of herbs over the butter/margarine and cheese. Do be warned that you don't need much! Dried herbs have a stronger taste than fresh. Just a light sprinkling will be ample.

Place the Naan breads onto a baking tray and place in the oven. Keep an eye on them! Let them go until the butter or margarine has melted and the naan bread is warmed through, usually 5 minutes max.

To serve, cut in half length ways, and then cut into thick slices width ways, almost like toast soldiers for boiled eggs.

These are simple but so so yummy! Myself and my friend enjoyed them so much that I'm going to start buying Naan Breads just so I can make this more often. It's light, not too filling and so so yummy!!

Till next time, keep cookin'!

Baked Ham Marinade Sauce.

2010-10-31T01:07:00.000-07:00

Both my husband and I are huge fans of Ham. There's something that seems really special about each succulent bite of tender meat ... and when it's been baked with a sauce it really lifts it to a whole new level. This recipe is actually more for the Sauce than the ham itself, but I figured what the heck? I'll post it as I made it.

Ingredients.

A whole Ham roast. We used a 7lb spiral sliced ham roast.

For the Sauce

12 fluid ounces of Cola.
1 cup of Brown Sugar
1 tbsp Mustard,
1 tbsp Worcestershire Sauce
1 dash Tabasco Sauce
1 clove of Garlic minced.

Mix all ingredients together.
Prepare the Ham roast as you would usually, scoring the fat and studding with cloves (optional)
Place Ham in a 325 degree oven and bake for 1 hour.
Baste ham with the Sauce
Baste every 15 minutes till the Ham is fully cooked.
Remove Ham from the oven, tent it with foil, and leave to sit for 15 minutes before slicing.
Pour the remaining Sauce over the sliced Ham to serve.

We didn't use the sauce to serve, because I made it as part of a full roast dinner, and had made gravy instead. However, the sauce flavours permeated through the meat and it tasted FANTASTIC!! The fact that this is so easy to prepare with things that you'd usually have on hand anyway makes this a real keeper!!

Till next time, keep cookin'!

Pasta with a twist.

2010-10-05T08:12:00.000-07:00

This really is just a variation on the Macaroni Shepherds pie that I made a few nights ago. Hubby said he wanted pasta for dinner. While it's cheap and cheerful, using the same old ingredients after a while, can get boring. So, I decided to add a few extra ingredients to the sauce and see how it turned out. As it happens, it was just delicious and I'm so glad I tried it! It also gives me hope that in the future, I'll be able to just throw something together, trusting that it goes well together, and not worry about how it might taste lol.

So, here's my Pasta with a twist.

Ingredients:

For the meat layer:

1TBS Cooking oil
1 onion, finely chopped.
Mushrooms, chopped however you like them. Also, use as many or as few as you like. I used 7.
2 cloves Garlic, minced
1 Bay leaf
1 Jar of your favorite pasta Sauce. I just used Western Family Original Tomato Sauce.
1 Tsp Worcestershire Sauce
1 Tsp BBQ Sauce. I used Western Family Garlic BBQ Sauce.

For the topping:

2 cups of Macaroni
1½ to 2 cups of Mature cheddar cheese, grated.
Quarter cup of Parmesan Cheese, freshly grated
2 Tsp dried Italian herb Mix.

Heat the oil in a pan over medium heat. Add the Ground Beef and cook, stirring now and again, till the meat is brown and has separated. Take off the heat, and drain the fat from the pan. Replace the meat in the pan, and add the rest of the ingredients for the meat layer. Turn the heat down to Low, and let simmer for 20 minutes, stirring from time to time. Remove the Bay leaf and pour into a lasagna dish. Set aside.

Bring a pan of water to a boil, add a pinch of salt, a Teaspoon of cooking oil (This prevents the pasta sticking together), and the Macaroni. Cook until al dente (around 7 minutes or so.). Drain well, then pour on top of the meat sauce in the Lasagne dish. Sprinkle the Parmesan Cheese and herbs on top of the pasta, then top with the grated Cheddar cheese.

Place the dish in the oven and bake for 25 - 30 minutes or until the cheese and bubbling and starting to turn golden on top. You can use the broil setting to turn the cheese golden if you like after it's cooked. Once cooked, take out of the oven, leave for five minutes to cool slightly and serve.

I served this just with a Garlic Loaf, and it was fantastic. Filling and hearty for another chilly fall evening.

Till next time, keep cookin'!

Macaroni Cottage Pie

2010-10-05T07:17:00.000-07:00

If there's one thing that gets my goat more than anything else, it's people who make a Shepherds Pie with Beef, and then call it a Shepherds Pie. The whole point of Shepherds Pie is that it's made with lamb. Lamb = Sheep = Shepherd? Get it? I'm amazed that so many people don't make the connection ... Now, onto a recipe that DOES get it, though I used Beef and made it a cottage pie, because the hubs won't touch Lamb with a ten foot barge pole!

I was a little unsure how this was going to turn out, I'll be honest. The whole not using mashed potatoes for a Shepherds/Cottage Pie topping just seemed alien. Topping a Shepherds/Cottage pie with Macaroni and cheese? Not that KD crap mind you, though I have been known to eat it. This is pure make it yourself Macaroni and Cheese, with a gorgeous Cheese sauce that was surprisingly simple to make.

I was amazed at just how good this meal turned out to be. It. Was. Yummy! Anything that comprises melted cheese and pasta is a winner anyway in my eyes, but this was fantastic! The meat and vegetables were tender and juicy, the Macaroni was just al dente, and mixed with the cheese sauce, really couldn't have been more perfect. Then topped with breadcrumbs and Parmesan cheese, and baked in the oven till it was bubbling ... it was perfection in a pan!! Great for those cold nights that are now drawing in!

Ingredients.

For the Meat Layer:

2 TBS oil
3 shallots, peeled and finely chopped
1 large carrot, peeled, cut in half and then thinly sliced
into half moons
1 leek, washed well, trimmed, halved and then thinly sliced into half moons
2 sticks of celery, trimmed and thinly sliced
2 sprigs of fresh thyme
750g (about 1 1/2 pounds) of minced lamb
150ml of red wine (a generous half cup)
2 TBS tomato ketchup
1 tsp Worcestershire Sauce
1 lamb bouillon cube, crumbled
sea salt and black pepper to taste

For the macaroni topping:

35g (about 3 TBS) unsalted butter
30g of plain flour (about 3 TBS)
750 ml whole milk (3 cups)
1 bay leaf
120g of extra mature cheddar cheese, grated (1 1/2 cups)
1 TBS Dijon mustard
150g of macaroni (1 1/2 cups)
sea salt and black pepper to taste

To Top:

1 slice of white bread, crusts removed and crumbed
2 TBS freshly grated Parmesan Cheese
1 TBS butter, melted

Heat the oil for the meat layer in a large saucepan. Add the vegetables and thyme, and cook over about 8 minutes over low heat, stirring from time to time, until glossy and beginning to soften. Add the lamb mince and increase the heat. Cook, stirring constantly, until the meat changes colour and separates. Add the wine, ketchup, Worcestershire Sauce, crumbled bouillon cube and some salt pepper to taste. Simmer over a low heat for 15 to 20 minutes. It should still be somewhat juicy. If it isn't add a bit of broth. Check the seasoning and adjust as needed. Spread into the bottom of a shallow oven proof lasagna dish. Set aside.

Hint: If using Beef like I did, fry it in a separate pan, and drain off the fat that comes out of it before adding the vegetables. Otherwise, you'll end up with a layer of fat swimming in the bottom of your bowl or plate when you serve it. NOT appetizing in the slightest!

To make the cheese sauce for the macaroni topping, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute before slowly adding the milk and bay leaf. Bring to the boil whisking constantly, until it thickens. Reduce the heat to a low simmer and cook, stirring occasionally for about 10 minutes. Remove the bay leaf and discard. Stir in the cheese and mustard, stirring until the cheese is completely melted. Taste and adjust seasoning as necessary. Keep warm.

Preheat the oven to 180*C/350*F/ gas mark 5. Bring a pot of lightly salted water to the boil and cook the macaroni as per directions, leaving it very al dente, or slightly undercooked (it will cook more in the cheese sauce). Drain well and then stir it into the cheese sauce. Pour the whole mixture over top of the meat mixture in the baking dish.

Mix together the melted butter, bread crumbs and Parmesan cheese. Sprinkle evenly over top of the macaroni. Bake the pie for 30 to 35 minutes, until the top is golden brown and sizzling and the filling is bubbling. Let rest for about 10 minutes before serving.

The list of ingredients is a long one. However, it's not an expensive list, and whoever you serve this to will thank you for it! It's a hearty, filling, delicious meal, and I know both my husband, and my best friend Andy loved it! This is a keeper!

Till next time, keep cookin'!

Just an Update

2010-09-28T03:49:00.000-07:00

Yes I am still alive. Just thought I'd drop that out there. For those of you on my Facebook friends list, you know that this past couple of weeks has been hectic with the birth of my nephew and his health related problems. Thankfully, they have all been sorted out, and he's now home with his Mom and Dad, getting to know them, and all of them trying to catch their breaths and recover from the trauma of his birth.

I will get back to blogging on here very soon, I promise. I have a couple of recipes in mind that I really want to try out, it's more just a case of finding the time and the motivation. Hang in there guys, I'll be back soon. I promise!

Creme Caramel.

2010-09-15T15:20:00.000-07:00

A few nights back, I decided to try my hand at making Creme Caramel. I've never had it before, but figured I couldn't go wrong with baked custard and caramel. I was right. The custard was light and fluffy, and the caramel topping was to die for! I wasn't sure that my husband would like it, because he's not much of a one fr desserts, but he tried it and decided that he did. Score another point for me!

Ingredients.

1 cup sugar (for the topping)
2 cups fresh whole milk
1 vanilla bean
6 eggs
1/2 cup sugar
pinch nutmeg (optional)

Heat the oven to 325°F/160°C. Bring a full kettle of water to the boil, and turn off the heat (this is for the water bath later).

Dissolve the sugar for the topping in a saucepan with 1/4 cup/60 ml water, and boil until it turns a dark, fragrant, liquid caramel. Pour into the cake tin and swirl to coat the bottom evenly. Set aside.

Pour the milk into the same saucepan, so that it laps up the caramel on the bottom and sides (this is the most brilliant trick for flavour!) Split the vanilla bean, scrape the seeds into the milk, and add the pod. Heat to the boiling point, turn off the heat, cover, and set aside to infuse 10 minutes. Meanwhile, beat the eggs with the sugar. Add the nutmeg, if using. Once the milk has infused, whisk it into the egg mixture.

Strain the custard over the hardened caramel and set the pan in a larger dish or roasting pan. Pour the boiled water into the bottom pan to come half-way up the sides of the flan. Transfer to the oven and bake until set, 45 minutes to an hour.

Remove the flan from the oven and from the water bath. Run a knife around the outside edge to loosen the flan. Cool completely – even chill, if you like. To serve, flip the flan onto a plate, pour over any caramel remaining in the pan. Serve in wedges.

I loved this, and so did my friends. It's such an easy thing to make and tastes delicious. It would be a good dessert to have after a full hot dinner, as it's a cold dessert and will cool and calm the stomach.

Till next time, keep cookin'!

Creamy Baked Fish

2010-09-14T05:19:00.000-07:00

I wasn't going to post this till later today, but figured I should do it now since I seem to be getting some more interest in this blog. I went hunting for something a little bit different for dinner last night. I was tired of doing the same old kind of meal, and wanted something a bit different, then I remembered a pie that my Dad used to make, called Fisherman's Pie and it hit me! Salmon!

Out here on the West Coast of Canada, we get some gorgeous Salmon, and with the abundance of it, the prices are SO reasonable too! So, now I'd figured out WHAT I wanted to use, it was time to figure out HOW to use it. Then I ran across a recipe called Creamy Baked Fish. The recipe calls for Cod, but in my opinion, any fish at all would work well. I was a little bit worried about the cream content of this recipe, I thought it would be heavy, but in actual fact, though it was rich, it didn't feel too heavy at all.

Ingredients.

6 Cod Fillets (Or any fillets of your choice)
1 Lemon
Salt and Pepper to taste
1 cup emmental cheese
1 cup cream
1tbsp Dijon Mustard
1/2 cup soft fresh breadcrumbs
1 tbsp butter melted

Preheat the oven to 180*C/350*F/ gas mark 4

Butter a baking dish large enough to hold all of the fish fillets in one layer.

Place the fish into the baking dish, presentation side up. Season well with salt and pepper. Squeeze the juice of the lemon over top.

Sprinkle the grated cheese over all. Whisk the cream and mustard together, pour evenly over top of the fish.

Toss the bread crumbs with the melted butter.

Sprinkle evenly over the fish. Bake for 25 to 30 minutes, until lightly browned on top and the fish flakes easily with the tines of a fork.

Serve hot. This goes very well with mashed potatoes or rice.

I served this with roasted potatoes. I figured they'd do to mop up any remaining sauce and I was right. The cream and cheese mingled very well, and there was a lovely lemon flavor to the fish that wasn't overpowering at all. It was an easy meal to prepare, make and eat. A definite keeper!

Till next time, keep cookin'!

Lemon Loaf Cake

2010-09-08T02:18:00.000-07:00

This evening, I was looking for something to bake. The urge to make something had hit me again and it had to be satisfied. I came across a recipe for a Lemon Loaf Cake and thought 'Hey, now THAT sounds interesting!' Better still, I had everything I needed except the Lemons. A quick trip to the grocery store got me the Lemons and at 10:45pm, I started mixing the ingredients.

I have to admit, using my electric hand held mixer made this so much easier, I'm terrible at using a spoon to cream sugar and butter together, and the mixer has saved me on many occasions, but in reality, this cake is so simple to put together. It's simply mix, whisk, mix some more, add ingredients, mix again and pour into the cake tin.

There is a glaze that is to be brushed onto the cake when its done baking, after it's cooled down a little bit. Its just a mix of sugar and Lemon Juice, and the sugar doesn't even have to be dissolved. One warning though, its sticky! Oh boy it's sticky!

Ingredients

1 1/2 c. flour, sifted
1 tsp. baking powder
1 tsp. salt
1/3 c. butter, softened
1 c. sugar
2 eggs
1/2 c. milk
2 tsp. grated lemon rind
3 tbsp. lemon juice
1/2 c. nuts, coarsely chopped, optional
Lemon sugar syrup

Sift flour, baking powder and salt onto waxed paper

Combine butter, sugar and eggs in a large bowl. Beat with electric mixer until fluffy and light.

Stir flour mixture into batter, alternating with milk, beating after each addition until batter is smooth.

Stir in lemon rind and juice. Add nuts. Pour into greased and floured loaf pan.

Bake at 350 degrees for 1 hour or until center springs back when lightly pressed with fingertip. Do not overbake!

Cool cake in pan on wire rack for 10 minutes. Loosen cake around edges with knife. Turn onto wire rack placed over waxed paper.

Brush with Lemon Sugar Syrup on top and sides of cake slowly, allowing time for cake to absorb sauce.

Cover loosely with aluminum foil. Let stand 24 hours before cutting. Garnish with lemon slices, if desired.

Lemon Sugar Syrup: combine 3 tablespoons lemon juice and 1/2 cup sugar in small bowl. Sugar does not have to be dissolved.

It really is as simple as that. This cake turns out to be wonderfully moist, and refreshing with the lemon zing to it! This is going to be taken on our picnic tomorrow, and I'm already itching to tuck in to the cake!

Till next time, keep cookin'!

Yorkshire Puddings

2010-09-07T12:29:00.000-07:00

When it comes to Yorkshire Puddings, there are many differing stories about how to make them. Some people swear that you must use ice water, others say it makes no difference whatsoever. Others say that its essential to let the pudding mix sit for a while after its been made, and there's strong debate as to whether it should sit in the fridge or not too.

When all is said and done though, the recipe is the same, with a few slight variations here and there from person to person. The only thing that needs to be taken into account is that the oven MUST be hot, and the oil in the Pudding tray MUST be hot, to the point it's almost smoking. I can't give you my personal recipe for Yorkshire Puddings because its not an exact science, I've been making them for so long that I don't use measurements anymore. It's all done by eye because I usually make enough batter for two or even three batches at a time. However, a basic recipe should be enough to get you started.

Ingredients.

1 cup all purpose flour
4 eggs
2 - 4 tbsp milk
Salt and pepper to taste

Preheat oven to 400 degrees F.

Combine milk and eggs with a fork, don't whisk.

Add enough flour to make an easily pourable yet thick batter and whisk to make a smooth batter.

Pour a little oil (around 2 tbsp) into each cup of a muffin tray and place in the oven.

When the oil is hot and almost smoking, remove tray from oven and pour batter into each cup. I usually fill to 3/4 of the way full in each cup. Do this as fast as possible and place tray back in the oven.

When Yorkshire Puddings are golden brown and risen, remove from oven. If they start to fall, place them back in the oven to crisp them up enough to prevent the walls falling.

Serve and enjoy.

When the puddings are in the oven, try to resist the urge to open the door to check on them. Cool air getting into the oven will reduce the heat and may prevent puddings rising.

Till next time, keep cookin'!

Roasted Vegetables and Feta Cheese on Panini Rolls.

2010-09-06T14:55:00.000-07:00

This recipe came from my wonderful Dad. While I was visiting the UK last year, my Dad, and his wife and I, decided to spend a day out on the East Coast of Britain. Rather than pay for overpriced plates of grease, we took sandwiches with us. These he made the day before, and put them in the fridge tightly wrapped in cling wrap (saran wrap for my North American friends.)

Now, you could use any vegetables that you want, so long as they're good for roasting in the oven, but I'll just give the recipe as my Dad made them. They're good with the filling hot as well as cold. Also, you can roast as many or as little of each vegetable as you like, but do bear in mind that once roasted down, there may not be as much filling as you thought there would be.

I absolutely adore these Sandwiches. The vegetables taste fantastic caramelized down, and the sweetness of them contrasts yet blends in extremely well with the saltiness of the Feta Cheese. Added to which, it's vegetables and Olive Oil. Healthy yet yummy!!

Ingredients.

Sweet Potato
Red Onion
Garlic
Red Pepper
Green Pepper
Panini Rolls

Preheat oven to 350F

Roughly slice the vegetables and put them into a bowl. Leave the garlic in whole cloves.

Drizzle lightly with Olive Oil, and toss to ensure vegetables are all coated. Add salt and pepper to taste.

Place the vegetables onto a roasting pan, and place them in the oven.

Roast vegetables till they're soft and caramelized. Cooking times may vary depending on what vegetables you use. Allow to cool slightly.

Slice the Panini Rolls open, and drizzle a little Olive Oil on the inside of both halves.

There are a few ways you can prepare the filling. You can leave the vegetables as they are, and layer them on the Panini roll, you can coarsely mash them if you like a smooth puree with some chunks in it, or you can place in a food processor and blend till completely smooth.

Crumble the Feta cheese on top, place the top of the Panini Roll on top and enjoy!

If you're making these in Advance, wrap tightly in Cling wrap and place in the fridge. They can be made a day or so in advance and will keep well in the fridge for a few days so long as they're wrapped.

Till next time, keep cookin'!

Slow Cooker Cheese Stuffed Meatballs.

2010-09-06T00:08:00.000-07:00

Thank you Paula Deen, you are my hero!

I have been toying with the idea of Cheese Stuffed Meatballs for a while, so when I came across this recipe on her website, I was eager to try it. It's basically meatballs stuffed with Mozzarella Cheese, cooked in the slow cooker, and you can choose whichever sauce you'd like to go along with it. Obviously, meatballs suggest Spaghetti, and so I used 2 jars of our usual tomato based sauce. They were fantastic! They held their shape, didn't crumble on me, they didn't shrink at all and tasted wonderful. The tomato sauce, because it was cooked over a period of 5 hours, slowly simmered down, but oh my god! The tomato taste was SO intense! Just wonderful!

Ingredients.

1 lb. ground beef
1 lb. ground pork
4 tablespoons fresh parmesan cheese, grated
1 to 1 1/2 cups Italian dry bread crumbs
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely minced
1 tablespoon fresh basil, finely chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
4 oz. fresh mozzarella, divided into 12 pieces
3 tablespoons olive oil
2 jars of your favorite red sauce
2 pounds spaghetti, cooked al dente

In a large mixing bowl combine ground beef, ground pork, parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano.

Add bread crumbs 1/2 cup at a time until mixture is not to wet and can be formed into balls easily.

Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.

Heat a large saute pan over medium heat and drizzle olive oil into it. Add meatballs and cook until just browned.

Using a slotted spoon, transfer meatballs into a slow cooker. Pour red sauce over the meatballs and cook on LOW for approximately 5 hours.

Serve the stuffed meatballs and sauce over spaghetti.

While it seems to be a lot of preparation work, it's well worth it, and besides, squishing all those ingredients around into the meat mixture is a great way of working out any stress or frustrations lol.

Till next time, keep cookin'!

Apple crumble with Cinnamon.

2010-09-05T15:24:00.000-07:00

Last night for Dessert I made an Apple Crumble with Cinnamon. This truly is a dessert from my childhood, during those dark wet winter nights. There was something very comforting about sticking a spoon into a bowl of hot Apple Crumble, with a generous dollop of Vanilla Ice cream slowly melting to one side. My mom never used Cinnamon though, because my Dad wasn't a fan of it, which is why I was a tad apprehensive about using it in mine. However, I needn't have worried. It. Was. Fabulous! The cinnamon really added something to the flavor of the Apples, bringing out their tartness, while there was just a hint of lemon flavor, from the juice I used to keep the apples from turning brown. I served this with a dollop of frozen Yogurt, but again, your personal preferences decide what to serve it with.

Ingredients.

6 apples (I used Granny Smiths. They hold their shape well)
6 tablespoons sugar (I used 4 tablespoons of white, and 2 tablespoons of brown sugar)
1 teaspoon cinnamon
2 teaspoons butter

For the Crumble Topping.

4 teaspoons butter
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats

I also added a teaspoon of Cinnamon to the crumble.

Preheat oven to 350 degrees F.

Peel and slice apples into greased baking dish.

Combine sugar and cinnamon and sprinkle over apples. Dot with two teaspoons of the butter.

Blend the remaining four teaspoons of butter into brown sugar.

Mix and add flour and rolled oats.

Spoon mixture over apples.

Cover with foil and bake at 350F for 15mins.

Uncover and bake until crust is golden and apples are tender (around 35 minutes.)

This can be served right out of the oven, or you can allow it to cool a little bit before serving. I served it right away with frozen yogurt and was glad I did. The crust was crunchy on top and a little gooey underneath, while the apples held their shape well and tasted divine! This one is a definite keeper!

Till next time, keep cookin'!

Homemade Butter

2010-09-05T13:10:00.000-07:00

I used to use Margarine instead of butter when it came to baking. My mother always used Margarine and so I figured that I'd be fine. Unfortunately, most of my baking came out wrong. It didn't taste right, or whatever I'd made had all the texture of a rock. I just couldn't for the life of me figure where I was going wrong.

Then I came across a recipe that called for Butter, and everyone stated that it HAD to be butter. No substitutions. 'Yikes!' I thought, 'the hubby won't like this with the cost of butter these days!' Vaguely, I remembered that somewhere I'd seen a post by someone who had made their own butter at home, and suddenly Google Search became my best friend! I was astounded by how easy all the various posts made it seem. I mean heck, its one ingredient! How hard can it be??

As stated, making your own butter uses one single ingredient - Cream. BUT - And this is key - it should be heavy whipping cream, or for those of you in the UK, Double cream. The higher the fat content, the more butter you'll get, and lets face it, why buy a small carton of half and half cream to get a piddling little amount of butter? It wouldn't be worth it. There are two ways to make butter, an easy way, and a hard way. Nonetheless, it adds up to the same result.

The hard way.

Empty a carton of cream into a clean Mason jar with a screw lid. Screw the lid on tight and shake. Shake it and shake it till the buttermilk separates from the butter. This will take anywhere from 10 to 30 minutes depending on how well you shake it. Keep shaking, even when the cream is thick and doesn't seem to be doing anything, trust me it is! Eventually, you'll hear a 'sploosh' sound and you'll have bits of butter floating around in the buttermilk. Take off the lid, and drain the buttermilk off. You can keep this and use it for pancakes, or even as a treat for the lucky family cat, or, you can do what I do, and tip it down the drain.

Place the butter into a bowl, and with the back of a wooden spoon, press it against the sides of the bowl to squeeze out the buttermilk remaining in the butter. This is important. The buttermilk left in the butter will turn it rancid so it needs to be squeezed out. Tip a little bit of Ice water into the bowl, mix it with the butter, and squeeze again. Keep doing this till the water runs clear. It may take a few goes but hang in there, it'll be worth it.

When the water runs clear, place the butter into an airtight container, and store in the fridge, ready to be used for all your baking/cooking.

The easy way.

This is exactly the same as the hard way, except you empty the carton of cream into a food processor or into a bowl and use an electric hand-held mixer. This is MUCH easier than shaking a Mason Jar! An added bonus is that it doesn't take as long. If you're using a hand-held mixer, mix the cream on the highest speed till the cream reaches the stiff peak stage, then turn the speed down to the lowest speed. The butter and buttermilk separates very fast, and if you're still using the highest speed on your mixer, you run the risk of involuntarily decorating both yourself, and your kitchen, with bits of flying butter and buttermilk. And yes I AM talking from personal experience LOL! Once separated, the method is exactly the same as the hard way - rinse and repeat till the water runs clear.

If you so desire, you can add a little bit of salt to the butter, I'd recommend no more than a quarter teaspoon for a small carton of cream, but this is personal preference. Add it after you've squeezed the buttermilk out, mix it in well, then place in an airtight container and store in the fridge.

Till next time, keep cookin'!

Chocolate Chip Cookies.

2010-09-05T12:46:00.000-07:00

Like most people I know, chocolate chip cookies always go down well in our house. The husband loves them, I love them, and so do most of my friends. I decided to try this recipe out, and while the husband and my friends loved them, I wasn't too keen on them. They were more of a crunchy style cookie and I prefer soft and chewy cookies. Then again, it might be that I missed some crucial step of the recipe somewhere along the way lol. So, without further ado:

Ingredients.

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Melt the butter in a heavy-bottom medium saucepan over low heat.

In a medium bowl, whisk together the flour, salt, and baking soda and set aside.

Pour the melted butter into a large bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.

Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

I used Milk Chocolate chips because I'm not a fan of semi sweet chocolate, and dark chocolate makes me ill. As stated above, these cookies came out more like a biscuit than a cookie and were just a little too crunchy for my liking. However, the husband loved them, and so did my friends, so I would definitely be willing to make them again.

Till next time, keep cookin'!

Cream Scones.

2010-09-05T12:28:00.000-07:00

As a Brit living in Canada, I sometimes find it a little hard to get hold of things that I enjoy easily. And at others, I just enjoy making it myself. Scones were always a part of my youth. I remember my mom making them. As a child, I would stand and watch, fascinated as she measured out the ingredients using a tablespoon (never a scale!) and mixed them all together. With the little bits of leftover dough, myself and my younger sister would sit at the table and play for hours, making little animal shapes and whatever took our fancy.

This cream scone recipe is a classic one, and was incredibly easy to make!

Ingredients.

2 cups all purpose flour.
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup unsalted butter, chilled
1/2 cup heavy whipping cream
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup raisins (optional)

Egg Wash

1 egg
1 teaspoon water.

Preheat oven to 425 degrees F.

Lightly grease a cookie sheet; set aside.

In a large bowl, whisk together flour, sugar, baking powder, and salt.

With a pastry blender or knife, cut chilled butter into small 1/2-inch size cubes and stir into flour mixture.

In a small bowl, stir together the cream, egg, and vanilla extract.

Pour cream mixture into flour mixture and stir to combine.

Stir in raisins if desired.

Lightly flour works surface and hands. Pat dough to a 1/2-inch thickness. Using a 2 1/2-inch round biscuit cutter or glass cut out rounds and place 2 inches apart on prepared cookie sheet. Gather scraps and repeat until dough is used.

In a small bowl, stir egg and 1 teaspoon of water together.

Lightly brush top of scones with egg wash mixture.

Bake 13-15 minutes or until lightly browned. Let stand 1 minute then transfer scones to cooling surface.

Split open a scone or two, spread with your favorite filling, and enjoy!

These scones baked up beautifully and were soft and fluffy inside. The recipe states that it makes 14 scones, but I found that I only got 9. So I doubled up the recipe and made another batch. The husband started eating them for Breakfast before he went to work in the morning and by all accounts loved them, which pleasantly surprised me but pleased me too. I may open his mind to new possibilities yet!

Till next time, keep cookin'!

Cheesy Garlic Pull Aparts.

2010-09-05T12:10:00.000-07:00

This recipe was one I found via Pillsbury on Facebook. It didn't seem hard and so I decided to try it as an appetizer on my birthday for my husband and best friend.

I have to say, it was DIVINE! And of course, if you're like we are, and love cheese and garlic, you don't have to stick to the amounts of cheese and garlic that's stated in the recipe.

Ingredients.

3 Tablespoons Butter
3 cloves Garlic, minced
2 teaspoons dried parsley
¼ teaspoon garlic powder
1 12oz can pillsbury biscuit dough. Use your favourite!
1 cup mozzarella cheese, part skim milk
2 tablespoon Parmesan Cheese, grated.

Heat oven to 425.

Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. (I added an extra clove of Garlic and left out the garlic powder, because we didn't have any at hand.) Pour butter mixture into a pie pan.

Cut biscuits into 4 sections each or as little or as many as you like. Place in pan. Top with both cheeses.

Bake for 10-15 minutes until biscuits are cooked through.

Invert upside down onto a plate. Note that you may need to use a knife run around the edges to loosen any cheese that is stuck to the sides of the pie pan.

*Notes - I actually used Strong Cheddar cheese and Garlic Harvati cheese on top of mine, and I used WAY more than the recipe calls for, but again, we're cheese freaks here in this house, and the entire thing disappeared in moments! Do be warned, once you've inverted it onto a plate, let it cool for a few minutes, the melted cheese is very hot, as can be attested to with a couple of burnt fingers lol. I also replaced the dried parsley with Italian Seasoning. It was yummy!

Till next time, Keep cookin'!

Start of something new.

2010-09-05T12:03:00.000-07:00

I figured it was time for me to start something like this blog. Recently I've been trying out a lot of new Recipes, and rather than have bookmarks to recipes everywhere, or bits of paper lying around, I could keep a blog of the recipes that I've tried, and intend to try out, along with a record of how well they go down.

I consider myself an o.k kind of cook. I'm certainly no Giada De Laurentiis, or anyone like that, but I do enjoy trying out new recipes, something that can be hard at times with a somewhat fussy husband. He knows what he likes and that's that. However, our closest friend Andy, is far easier to cook for, and he's always willing to try out new things, and so in a way, he has become my human guinea pig. Don't be alarmed though! He's still alive and well, and I haven't poisoned him yet lol!

So for now, I shall post a couple of recipes that we have tried recently, and more posts will follow as and when we try out different things.

So for now, keep cookin'!