Berries and Cherries Biscuits/ Cookies

One thing that took getting used to when I moved over here to the UK was the fact that they call cookies biscuits . . .  whereas biscuits to me had always been a type of quick bread not dissimilar to a scone in many ways.   I still struggle with calling cookies biscuits . . .  but biscuit or cookie . . .  no matter the name, the fact remains that they are much beloved by most people.

 

I can't think of a glass of milk or a hot drink that doesn't taste better when accompanied with a good cookie!  I have my favourites as I am sure you also do.  I've never met a cookie that I didn't like!  Peanut butter are right up near the top of the list, but I have to confess . . .  of all my favourite cookies, oatmeal are the number one in my books!



These cookies/biscuits here today have it all . . .  nutty oats, wholesome whole wheat flour, a bit of spiciness from the cinnamon and scads of dried berries . . .  cherries, blueberries, cranberries . . .  for just the right touch of sweetness!

 

The recipe makes only fifteen large cookies . . .  which may not sound like a lot and it isn't, but once you taste how good these are, you will be glad there aren't more because you will be sorely tempted to scarf down the lot!  They are very moreish.



Very moreish indeed, but don't hold that against them.  These are bound to become favourites in your home also.  If you don't have dried blueberries or cherries or cranberries . . .  just use what you do have, even chopped dried apple or apricots or dates are good, as well as sultanas.   This cookie is guaranteed to become a firm family favourite.

 

*Berries and Cherries Biscuits/Cookies*

Makes about 15 good sized cookies

Printable Recipe  

Delicious fruit packed oaty soft cookies.   Easy to make and very moreish. 

60ml of sunflower oil (1/4 cup)

75g of butter, softened (6 TBS)

110g of soft light brown sugar (1/2 cup packed)

1 large free range egg

1/2 tsp vanilla extract

100g of jumbo oats (3/4 cup)

150g of plain flour (1 cup )

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

75g of dried cranberries (1/2 cup)

75g of dried blueberries (1/2 cup)

75g of dried cherries (1/2 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Line a baking sheet with baking paper.  Spray the paper with some nonstick cooking spray.

Cream together the oil, butter and sugar until well blended.  beat in the egg and vanilla.   Sift in the soda, baking powder and cinnamon.   Stir in the flour and oats, until well blended.  Drop by dessertspoonfuls onto the baking sheets leavign space between each.

Bake for 10 minutes until well risen and pale golden brown.  Allow to cool on the baking sheets for about 10 minutes before removing to a wire rack to finish cooling completely.  Store in an airtight container.

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Homemade Crumpets and TEA & CAKE

I am a crumpet lover.   I couldn't tell you how many crumpets I have eaten through the years, but it's quite a few . . . . ohhh . . . those soft yeasty, pancake like cakes . . .  riddled with holes, just perfect for collecting butter and jam or honey, or  . . .  I love them.  Can you tell?   I had always shied away from making my own however.  I don't know why though.  They're fabulous and so easy to make and the homemade ones taste infinitely better than store bought ones.  Seriously!   So what was it that inspired me to conquer my fears and make my own?



This beautiful book . . . that's what!  I was recently sent this lovely baking book, Tea & Cake by Lisa Faulkner.



And she knows I have it.   See  (up there . . .  that's her signature.  Thanks Lisa!)



This is truly a lovely book.   As soon as I saw it I fell in love.  Filled with beautifull photographs and delightful anectedotes, not to mention delicious sounding and looking recipes, this book is a wonderful book for anyone who is either a seasoned or a beginning baker alike!

 

Two hundred and fifty four pages and six chapters cover just about anything you would want to know about baking things to enjoy in and around that most British of Institutions . . .  the taking of tea.  (Oh I do love to take tea . . .  and I am not just talking about the drink here . . .  for me, it's more about those goodies you have along with it.  The tea is secondary to me.  I'm a glutton through and through.)



Biscuits:  From the Perfect Dunker to Energy Bars, this chapter contains no less than twelve delicious cookie and bar recipes, with hints and tips for making your biscuits the best ever.



Step by step photograph to help guide you through the more complicated moments . . .



Sweet Things . . . thirteen recipes for delightful little bites like these Fondant Fancies and a whole lot more.



Chapter Three brings us Cakes,  sixteen recipes for beautiful cakes, including everyone's favourite the Easy Victoria Sponge . . .  there are even some lovely ideas for Birthday Cakes . . .



Chapter four is all about chocolate.  Who wouldn't be happy about that?  From loaves to puddings to cakes, pots, tarts and spreads.  It's total chocolate scrum.

 

Chapter Five is Teatime . . .  how to make that perfect cup of tea, savoury bits, sweet bits and refreshing drinks.



Having tackled the crumpets successfully, I just might be tempted to tackle these iced buns next!



I can't wait for the summer months to try these refreshly looking waters!  Yum!

 

Chapter Six brings us tarts and pies . . .  mmmm . . . I love pies me . . .  Mince pies (with flaky pastry), Deep Dish Apple Pie, Mini Cornish Pasties . . . fourteen different recipes to satisfy your pie and tart cravings.



The book ends with Ingredient Notes and Kitchen Tips.  Always hand.

All in all the book is pure teatime baking delight from beginning to end.

 

Like I said, it really inspired me to try to cook some crumpets for the very first time, and they were so easy and tasty, I just know it will not be the last time.



They came out perfectly!



Filled with lots of holes . . .  perfect for catching butter and jam . . .  little tunnels of loveliness . . .

 

Mmmm . . . .  Mmmm . . . . good!

*Crumpets*

Makes 8

Printable Recipe

A British tea time tradition from the book entitled Tea & Cake by Lisa Faulkner. 

330ml of milk (11 fluid ounces)

1 tsp caster sugar

225g of plain flour (1 1/2 cups plus 2 1/2 TBS)

1 tsp fine salt

1 X 7g packets of fast action yeast (4 1/2 tsp)

vegetable oil for greasing and frying 

Put the milk and sugar and saucepan. Heat gently to dissolve the sugar.   The milk should be blood warm, but not hot.  Remove from the heat and pour into a jug. 

Sift the flour and salt into a bowl.  Whisk in the yeast and then make a well in the centre.   Whisk the milk into the mixture until you have a smooth batter.  Cover with a clean tea towel and then set in a warm place to rise for one hour. 

 

Heat a little oil in a nonstick skillet.   Oil 4 inch cooking rings.  Set the rings in the pan over low heat.  Pour a heaped TBS of the batter into each.  You will probably need to do this in batches, depending on the size of your pan. 



Cook for 3 to 4 minutes, or until tiny bubbles appear on the surface of the crumpets. 

 

When the bubbles start to burst, turn the crumpets over and cook for a further minute.  



Remove from the pan to a low oven to keep warm.   Repeat with the remaining batter.  Serve warm with butter and jam.



Many thanks to Lisa and  the people at TastePR for sending me this lovely book.  I think you should all run out now and get one for yourself.  It's a keeper!

 Tea & Cake
by Lisa Faulkner
Published by Simon and Schuster
ISBN 978-1-47112-560-7
£20 UK

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Sweeten Mother's Day with Radnor Preserves

Show mums just how special they are this Mother's Day with a beautiful box of award winning Radnor Preserves arriving on their doorstep.  Even if sons and daughters can't be there in person, preserve-maker Joanna Morgan hand-makes preserves and marmalades so delicious and unique in flavour, that they'll top the traditional bouquet.

The collection is perfect for mums who enjoy exploring their culinary skills, as the Snowdon Marmalade gives a zesty twist to bread and butter puddings, whilst the gold mdal World Marmalade Award winning Sicilian Blood Orange transforms casserole dishes.

Flavours also include the indulgent dark chocolate and pear Belle-Helene, Clementine & Cointreau, Rhubarb & Caramelized Fig and Great Taste Award winning Raspberry & Crushed Cardamom.  Gifr boxes and hampers can also contain a personalized message.

A box of three costs £15 plus P&P or for a real treat, try a hamper for £50, which contains 7 jars and a recipe book.   All are gluten-free, vegan-friendly and free from artificial perservatives and additives.



I was sent a jar of their Great Taste Award Winning 2013 Black Currant & Vanilla Preserve to try out.

 

I found it to be lovely and thick with lots of fruit as well as having a heavenly scented of vanilla.  All in all it went down a real treat with some homemade crumpets.



As fans of black currants, we both really enjoyed this jam.  Tune in tomorrow for the crumpet recipe.  You're in for a real treat.

Many thanks to Radnor Preserves for sending me a jar of jam to enjoy.   Although I was sent the jam, any and all opinions are my own.   This isn't award winning jam for no reason.   It's really lovely.

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Black Bean Lasagne

This is an easy Vegetarian dish I have had on my list of things to make for a very long time.  I can't even remember where it came from now.   I think possibly it was a Pillsbury recipe, but I can't say for sure.  In any case it I finally got it made the other day and it wasn't half bad!



It was easy and quick to make, and very hearty with the beans.   We didn't miss the meat at all.  If I do it again, however . . .  I will use two tins of beans.  I thought one wasn't quite beany enough . . .   I might even be tempted to add another type of bean, like maybe a Pinto with the black.  Or even a tin of refried beans.  Now, that would rock.

 

Also I used a mild salsa and I wanted a bit more kick to next time I will use a zestier one, with a bit more punch.  Mixing it with the tinned tomatoes waters it down more than a bit, so go for a medium or a hot, depending on how you like spice.



You want to season it really well and don't skimp on the garlic or the cheese.   I would probably add a bit more than the recipe calls for.  I think some black olives would be a nice addition also, but only if you like them.

 

I know it sounds like I would change a lot, but really I wouldn't . . .  those are just suggestions.  On the whole it was a great basic recipe that I feel you could improvise with and play with a bit to make it even better.   I hope you'll give it a go with my suggestions on board!

*Black Bean Lasagne*

Serves 6 - 8

Printable Recipe   

A delicious vegetarian lasagne, with spicy tex-mex flavours.   Easy and quick to make too. 

1 (400g) tin of black beans, drained and rinsed (15 oz )

1 (400g) tin of chopped tomatoes in tomato juice, undrained (14 oz)

1 medium onion, peeled and chopped

1 small green pepper, trimmed and seeds discarded, chopped

125ml of prepared tomato salsa (1/2 cup)

1 tsp mild chili powder (or according to your tastes)

1/2 tsp ground cumin

1/2 tsp salt

For the cheese filling:

250g of light ricotta cheese

1 small free range egg

1 tsp parsley flakes

1/8 tsp garlic powder

salt to taste

10 uncooked lasagne noodles

1/2 pound of a mix cheddar and mozzarella cheese, grated

Preheat the oven to 180*C/350*F. gas mark 4.  Butter a 9 inch square deep baking dish.

Tip the beans into a bowl.  Mash lightly with a potato masher.  You still want some whole beans.   Stir in the tomatoes, onions, green pepper, salsa, chili powder, cumin and salt.   Mix well together and set aside.

Whisk together the ricotta cheese, egg, garlic powder, salt and parsley flakes.

Spread a bit of the tomato mixture in the bottom of the baking dish.   Top with half of the noodles, allowing some of them to overlap.   Top with half of the remaining tomato mixture.  Spread all of the ricotta mixture over top of the tomato and bean mixture.  Sprinkle on 1/2 of the cheese.  Top with the remaining noodles, again allowing them to overlap.  Top with the remaining tomato/bean mixture.

 

Cover with the rest of the cheese.  Lightly grease a sheet of foil wrap.  Cover the casserole, greased side down.   Bake in the oven for 35 minutes.  Uncover and bake for 10 to 15 minutes longer, until the noodles are tender and the mixture is golden.   Let stand for 15 minutes before cutting into squares to serve.

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Eating in March with Farmer's Choice

 Farmer’s Choice are an online butchers, green grocers and deli that deliver completely free range, British meats and produce to homes across the UK.  As a guest author on their page today I am offering up two delicious recipes for March.  I just know you are going to love these!

 

First we have a really delicious stew just in time for Saint Patricks Day on the 17th.  A Simple Irish Stew which is a really fabulous way to celebrate your Irishness on St. Patties!  Not only is it delicious but it's really simple to make and of course you can purchase almost all of your ingredients from the people at Farmer's Choice.  

   

If you are looking to do a bit of entertaining in March and are looking for something special to serve.  Look no further.   Bacon Wrapped Salmon Fillets is a delicious and simple way to feed your guest something which is not only really attractive, but also easy and quick to make.   Succulent salmon fillets, topped with a sprig of thyme, wrapped in Bacon and baked to perfection.   So impressive and yet so simple.  

 Not only will you find these and other recipes on the Farmer's Choice site, but you will also be able to purchase a quantity of the ingredients necessary to  prepare all of the recipes you will find there.   All the convenience of online grocery shopping with the added pleasure of supporting your local farmers.  Quality ingredients at a good price, British sourced and home grown.  You can't get much better than that!

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Cheddar and Garlic Drop Buns

We have had some really cold weather these past couple of weeks.  I know it is not near as cold as the temperatures you hardy North Americans are used to, but over here in the UK, the temperatures don't have to dip very low before we are freezing.  We don't have the heating, insulation and windows that you are used to in North America, and it is a lot damper . . .  so when it is cold, it is cold.  Cold weather is soup weather and when I cook us a pot of soup, I always like to bake some sort of bread to accompany it.   A decent piece of bread can turn even the simplest of soups into a hearty meal!



These cheddar and garlic drop buns fit the bill perfectly!  They're just hearty enough to stand up on their own and are perfect for dunking into your soup.  (I know  . . . I got no class at all!)



They go together in a flash and rise up so nice and puffy in the oven.   Buttermilk ensures a tender crumb . . .  and of course they are stogged full of flavour with the use of plenty of cheese and garlic.   I add a bit of zip with a pinch of cayenne, but you can leave it out if you wish.



They went down a real treat with the Ham and Split Pea Soup I made us for our supper the other day.   I think that Ham and Split Pea has to be one of our favourite soups and the buns made what was a really delicious meal even better!  I hope you will give them a go.  They are easy to make and taste fabulous.   You can freeze the leftovers as well, just reheating them for about 30 seconds in the microwave when you want to eat them.   Enjoy!  We sure did!

*Cheddar and Garlic Drop Buns*

Makes about 10

Printable Recipe 

Easy drop buns loaded with cheese and garlic.  Wonderful for with hot soup or even salads. 

280g of plain flour, sifted (2 cups)

1 TBS sugar

1 TBS baking powder

1 tsp garlic powder

1/2 tsp salt

pinch cayenne pepper

225ml of buttermilk (1 cup)

125g of butter, melted (1/2 cup)

180g of strong cheddar, grated (1 1/2 cups) 

To finish:

3 TBS butter,melted

1 tsp dried parsley flakes

1/2 tsp garlic powder

 

Preheat the oven to 230*C/450*F. gas mark 7.  Line baking tray with baking paper.  Set aside.

Sift the flour and baking powder into a bowl.   Whisk in the sugar, garlic powder, salt and cayenne pepper.  Whisk together the melted butter and the buttermilk.  Pour over the dry ingredients and mix together with a round bladed knife until evenly moist.  Fold in the cheddar cheese.  Drop by large spoonfuls onto the baking tray, leaving about 2 inches between each and dividing the mixture evenly into 10 dollops.  (about 1/4 cup each)  Bake in the preheated oven for 10 to 13 minutes until golden brown.

While the buns are baking whisk together all the finishing ingredients.   Brush the tops of the baked buns with this mixture as soon as they come out of the oven.   Serve warm.

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