Shakshuka (Pan Roasted Eggs in a Pepper, Onion and Tomato Sauce)

In my later years I have developed a much more interesting palate and there are things I would cook and try now that I wouldn't have even thought of trying when I was younger.   We also have such beautiful produce, eggs, etc. here in the UK,  and such a wide variety . . . that I just enjoy  cooking and eating with gusto!  (And it shows blah . . . )



This is a recipe I had noticed in the Yotam Ottolenghi Cookbook, Plenty, quite a while ago.    I had cooked some eggs in a delicious tomato sauce before.   (Pan Roasted Eggs and Tomatoes.)  They were really good  . . .  this recipe was different however . . .  there were onions, peppers and some different herbs and things in it.



It sounded simple and delicious.  It's a North African dish apparently . . .  but it's quite similar to the way that the Turkish cook eggs, but again with different herbs and spices.  The Turks use peppers and tomatoes as well.   The Italians also cook a similar dish, using just tomatoes, garlic and basil.  (No surprise there!)

 

I changed the recipe ever so slightly to adapt it to what I actually had in the house . . . using a green pepper instead of a yellow pepper.  I also used dried coriander as I didn't have any fresh (that's parsley you see here.) and I added a splash of dry white wine.  Oh yes . . .  I also used a good quality tin of tomatoes (Cirio, they are my favourite) instead of fresh . . .  because to be honest . . . fresh tomatoes are just not that good at this time of year, and tinned tomatoes always are.



I also cut the recipe in half,  because there are only two of us.  I also didn't cook two eggs a piece . . .  we would never have been able to eat two eggs a piece.  One each suited us just fine.  All in all, we both really enjoyed this very much.  The vegetable sauce was so flavourful and went very well with the eggs.  Todd had his with buttered crusty bread . . .  I had mine with hot buttered toast.   Toast and eggs are just what I am used to . . . I have some leftover sauce which I think I will use on a pizza tomorrow.   Sounds like a plan!

 

*Shakshuka*

Serves 4 with abundance

Printable Recipe 

A delicious North African dish which makes use of common ingredients, put together in a really tasty way.  Serve it hot with some crusty bread for dipping. 

1/2 tsp cumin seeds

180ml of light olilve oil (3/4 cup)

2 large spanish type of onions, peeled and sliced

2 each of red and yellow peppers, cut into strips

4 tsp soft light brown sugar

2 bay leaves, broken in half

1 tsp thyme leaves

2 TBS chopped coriander, plus extra to garnish (cilantro)

2 TBS chopped fresh parsley

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

1/2 tsp saffron threads

pinch of cayenne pepper

salt and black pepper to taste

up to 250ml of water (1 cup)

(you won't know how much you need until you are cooking it)

8 large free range eggs

crusty white bread for serving 

 

In a large skillet toaste the cumin seeds on high heat for several minutes until quite fragrant without burning.   Add the oil and onions.   Cook, stirring occasionally for about five minutes, then add the peppers, sugar, and herbs.    Continut to cook over a high heat until they really begin to take on a nice colour.

Add the tomatoes, saffron, cayenne, and some salt and black pepper.  Reduce the heat to a slow simmer, and cook for about 15 minutes, adding water as needed from time to time.  It should have a pasta sauce type of consistency.   Taste and adjust the seasoning as required.  Remove the bay leaves and discard.    Make some hollows in the mix and crack in the eggs.   Sprinkle with salt and pepper and cover with a lid.   Cook on a very gentle heat for 10 to 12 minutes, or until the eggs are just set.  Sprinkle with more chopped coriander and serve.

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Strawberry Buttermilk Bundt Cake

This may not be the most beautiful cake in the world . . .  but it sure is one of the most delicious cakes!  It's extremely moist and somewhat dense . . .  a cake you can really get yourself stuck into.   It's sturdy and picnick-able.  (Is that a word?)   What I mean is its quite portable and not so fragile that it will fall apart  which makes it perfect for picnics!



It's moist texture I am sure is due to the buttermilk in it's batter, but not only that . . .  but there's some sour cream also . . .  which makes for uber moist . . .  almost fudgy.

 

It also has some strawberry jam in the cake and the white chocolate ganache frosting.  Normally I am not fond of "jam" cakes . . . preferring it instead in between layers . . .  but it totally works in this cake, baked into the batter.   It also adds to that fudgy denseness  . . .



No, it's not the prettiest cake.   You can add red food colouring, but really you must be careful when you do, as it is more apt to make it look sludgy than make it look pink.   So do use caution.  You can prettify it up a bit by using some pretty sprinkles.



I used Eton Mess sprinkles from Dr Oetker . . .  little bits of dehydrated strawberries and bits of crisp meringue.   They worked perfectly.  All in all it's a cake I think everyone will enjoy!  Adapted from a recipe found on the KitchenAid Blog, Kitchenthusiast.

 

*Strawberry Buttermilk Bundt Cake*

Makes 12 servings

Printable Recipe 

A moist and delicious strawberry flavoured bundt cake with a fabulous strawberry white chocolate ganache frosting. 

For the cake:

125g of unsalted butter, softened (1/2 cup)

125ml of unflavoured vegetable oil such as canola (1/2 cup)

335g of sugar (1 3/4 cups)

90g of dairy sour cream (3/4 cup)

4 large free range eggs

125ml of buttermilk (1/2 cup)

1 tsp vanilla

2 heaped dessertspoons of strawberry jam (about 1/4 cup)

420g of plain flour, sifted (3 cups)

1/2 tsp baking powder

1/2 tsp bicarbonate of soda (baking soda)

1/2 tsp salt

2 to 3 drops of red food colouring 

For the ganache:

1 (397g) tin of sweetened condensed milk (14 ounce)

2 TBS strawberry jam

90g of white chocolate chips (1/2 cup)

1 to 2 drops of red food colouring 

 

Preheat the oven to 180*C/350*F/ gas mark 4.   Butter and bundt cake tin and dust lightly with flour, shaking out any excess.  Set aside.

Measure the butter, oil, sugar, eggs, sour cream, jam and vanilla into a large bowl.   Beat with a mixer until combined.   Sift the flour, baking powder, baking soda and salt into a bowl.  Add this to the cake batter, alternately with the buttermilk, mixing to combine well.   Add a few drops of food colouring to enhance the colour.   Pour into the bundt pan, spreading it out evenly and smoothing the top.

Bake for 50 to 55 minutes until well risen and a toothpick inserted in the centre comes out clean. 

Allow to cool in the pan for 10 minutes before tipping out onto a wire rack to cool completely.

To make the ganache, heat the condensed milk in a small saucepan over medium low heat, stirring.  Add the jam and white chocolate chips.   Cook and stir to melt.   Add a few drops of red food colouring to enhance the colour.   Remove from the heat and allow to cool and thicken for 6 to 8 minutes.   Spoon over the cake, allowing some of it to drip down the sides as desired.   Serve at room temperature.

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Vanilla Sauced Bread Pudding

I think Bread Pudding has to be the Toddster's favourite all time dessert, next to apple pie.   So, this week, when I found myself having a bit too much bread in the house due to the Toddster's having bought the wrong kind of bread when he picked it up for me (men ARE from Mars!)  I knew exactly what to do with the excess!



 

I confess I am quite fond of it too.    Not only is bread pudding quite easy to make, but it also makes a fabulously delicious use of stale bread!  It's a win/win situation.



This is a delicious version stogged full of not one, not two, but three kinds of dried fruits.   Cherries, blueberries and cranberries.   Lots of berrylicious going on . . . and then there is the added nutty crunch of chopped toasted pecans!

 

But that's not all  . . .  no, that's not all.  There is an added dimension to this dessert that you will not want to miss out on!



This pudding's crowning glory is this delicious Vanilla Sauce that you spoon, warm . . .  over top of the warm pudding as you serve it out.   This is the gilding on the lily!

 

You will NOT want to pass this by!   Trust me on this!

*Vanilla Sauced Bread Pudding*

Serves 4

Printable Recipe  

This is a delicious pudding.  Stogged full of fruit and nuts, it has a deliciously rich vanilla sauce which you spoon over when serving. Recipe can be doubled easily. 

1/2 French loaf, cut into bite sized cubes (about 4 cups)

a small handful of dried cranberries

a small handful of dried cherries

a small handful of dried blueberries

a small handful of chopped toasted pecans

115 ml of heavy cream (1/2 cup)

225ml of whole milk (1 cup)

1/2 tsp ground cinnamon

pinch ground nutmeg

pinch salt

65g of caster sugar (1/3 cup) 

2 large free range eggs

1 tsp vanilla extract 

For the sauce:

195g of caster sugar (1 cup)

125g of butter (1/2 cup)

125ml of double cream (1/2 cup)

1 vanilla bean, split lengthwise and seeds scraped out

 

First make the pudding.  Preheat the oven to 180*C/350*F/ gas mark .   Butter a 9 inch square baking tin.   Set aside.

Toss the bread cubes, fruit and nuts together in a bowl with the cinnamon and nutmeg.  Whisk together the cream, milk, eggs, vanilla and salt.  Pour this over the bread cubes, strring to coat.  Allow to stand for about 10 to 15 minutes so that the milk mixture is almost absorbed.  Pour into the prepared baking tin, pressing down lightly.   Bake in the pre-heated oven for 35 to 40 minutes, until golden brown and a metal knife inserted near the centre comes out clean.  Let stand for 10 to 15 minuts before serving.

While the pudding is cooking, add the sugar, butter, cream and vanilla pod and seeds to a small saucepan.    Bring to a slow boil, then reduce to a very slow simmer.    Cook over very low heat, without boiling, for 15 minutes.   Remove from the heat, discard the vanilla pod.  Kee warm until you are ready to serve the pudding.

To serve the pudding cut into squares.  Spoon some sauce over top of each serving and pass the rest at the table.

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Rice Krispie Chicken

I know you are thinking . . .  not chicken again . . .  but what can I say.   We like chicken.  It's one of the most versatile proteins out there and it's affordable.  In today's economy that counts for a lot.  I never find it boring because I have about a bazillion delicious ways to use it, like this recipe I am showing you here today!  The kids will love this one!

 

I confess it is a recipe I have adapted from Lisa Faulkner's cookery book entitled, Recipes From My Mother For My Daughter . . . so it's not something I thought up all by myself, but I have updated it to our preferences and added a bit of zip to it.



It's a fabulous basic recipe, that on it's own is really very good . . .  chicken breast meat, cut into strips, rolled in mayonnaise and then in crushed rice krispies and baked in the oven . . . easy peasy.

 

But there is so much more you can do with it.   There is an enormous variety of flavoured mayonnaises on the market today . . .  garlic, lemon, caramelized onion, sweet chili, etc.   Those alone would make a delicious addition.   Today I just used plain mayonnaise but I whisked in some Dijon Mustard and Mrs Dash (Lemon Pepper Seasoning).



There are all sorts of herbs that would be fabulous . . .  thyme, marjoram, tarragon  . . . the tarragon would be expecially good with the lemon mayonnaise, and I can see the thyme going well with a garlic mayonnaise.

 

The end result is a delicious chicken, that is moist and tender inside, but crisp and crunchy on the outside.  Perfect for dipping.   I dipped mine in blue cheese dressing.  I know decadent, but what the heck!  You only live once!  (I also cut the recipe in half because . . .  well . . .  there are only two of us!)

*Rice Krispie Chicken*

Serves 4
Printable Recipe

Loosely adapted from a recipe I found in Lisa Faulkner's cookbook entitled "Recipes from My Mother for My Daughter."  I added a bit more zip to it.  Delicious and simple.

4 boneless skinless single chicken breasts
250g of rice krispies cereal (10 cups), lightly crushed

220g of well flavoured mayonnaise (1 cup)

1 TBS Dijon mustard

1 tsp lemon pepper and herb seasoning

(I used Mrs Dash)

salt to taste

Optional:

Mayonnaise, ranch dressing, sweet chili sauce or barbeque sauce for dipping

 

Preheat the oven to 200*C/400*F/ gas mark 6.  Lightly grease a large baking tray.

Put the cereal into a large bowl and crush.   Put the mayonnaise into a shallow bowl along with the mustard and seasoning.  Mix together.   Put about half the crispies into another shallow bowl.   Cut the chicken into thick strips.   Coat them first in the mayonnaise mixture and then roll them into the cereal (adding more cereal as you need).  Place the dipped chicken pieces onto the prepared baking tray.  Season lightly with salt if desired.   Bake in the heated oven for about 35 minutes, turning them over halfway through the bake time.

Serve hot with more mayonnaise, ranch dressing, sweet chili sauce or barbeque sauce for dipping.

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Sponsered Yeni Raki presents an Ultimate Raki Table Dish by Olli Dabbous

I have always been a proponent of the slow eating experience. One takes so much time to prepare a delicious meal for their family and friends, it’s a shame to see it all disappear in an instant. How much better to linger over the dishes presented, savouring and enjoying every delicious morsel in appreciation of the efforts which have been taken.

I’d like to tell you today about a unique and interesting partnership between the world’s leading aniseed spirit brand, Yeni Raki and top London Chef, Ollie Dabbous, with the hope of inspiring others to partake of the spirit’s traditional slow dining experience outside of its native country, Turkey.


To this end Yeni Raki has created an online video in which you can watch Chef Ollie prepare a delicious dish for his ultimate raki table!




This film is a component of the Yeni Raki’s global “Unrush Your World” campaign, in an effort to inspire the spirit of slow and highlight the importance of taking the time to enjoy the food you are eating. This is the perfect partnership as Ollie’s approach to food has always been that eating wasn’t meant to be hurried or rushed. This is a sentiment I wholeheartedly approve of!

 

Chef Ollie has also helped Yeni Raki's launch in the UK by  hosting a party at his London Restaurant in November, having created a bespoke menu of dishes which totally complement the rich flavour of the spirit.




 A variety of other top restaurants across the UK capital are also creating their own bespoke menus of food paired with the drink in an effort to encourage tasteful Londoners to experience this same spirit of slow dining.

Yeni Raki Website
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Post sponsored by Yeni Raki.  All thoughts and opinions are my own.

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Grilled Steak Sandwiches and Pork Chops for Father's Day with Farmers 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 several delicious recipes that will come in handy with Father's Day just around the corner.  Taste tempting delights to please the father in your life! 

 

First up there is a recipe for a delicious Grilled Steak Sandwich.   Tender beef steaks grilled to perfection and served atop thick slices of sour dough bread spread with a homemade roasted garlic mayonnaise and topped with delicious slow roasted fresh tomatoes.  A triage of delicious recipes guaranteed to make the man in your life drool.

  

If your husband/father is a chop man, these delicious Pork Chops with a Mushroom and Shallot Sauce is a winning combination sure to put a smile on his face.   Simple to make and yet at the same time it screams celebration!  Perfect for celebrating the father in your life.

 Not only are all of these delicious recipes but they are also really simple to make and,  of course you can purchase almost all of your ingredients from the people at Farmer's Choice.  

You will find this and many other recipes on the Farmer's Choice site.   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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Peanut Butter Cookie Pie

Are you ready for a little bit of decadence?   I know I sure am!   And whilst this is not over the top decadence, it is still a bit of a tasty treat.  If you love peanut butter cookies, and you love peanut butter and jam (or chocolate) then you will absolutely adore this simple and impressive dessert!

 

I adore peanut butter cookies.  I think they are my favourites.   And this is essentially a big peanut butter cookie . . .  baked in a skillet (or round pie dish of that is what you have to use.)  You can either sprinkle the cookie with some granulated sugar prior to baking, or do like I have and dust it with some icing sugar afterwards. I also like to use crunchy peanut butter.  But smooth is equally as good.



You cut it into wedges while it is still warm  . . .  and top it with a scoop of good vanilla ice cream!  But that's not where the decadence comes in . . .

 

When I was a child one of our favourite desserts was when my mother gave us ice cream and then spooned strawberry preserves over top of it.   And we all know how delicious peanut butter and jam is together . . .  it is the quintessential combination of flavours  . . .  okay so yes that is the North American in me coming out . . . but  . . .



Just look  . . . . doesn't that look fabulously delicious??



How about this???

 

Or this  . . . .  need I say more???  (Of course chocolate sauce is just as tasty!)  Go on  . . . treat yourself.  You know you want to.

*Peanut Butter Cookie Pie*

Serves 8

Printable Recipe 

Your favourite cookie in a pie.   Delicious served warm with vanilla ice cream and warmed strawberry jam spooned over top.  Chocolate sauce is also good.

For the Cookie Pie:

125g of butter, softened

95g of soft light brown  sugar (1/2cup)

100g of caster or granulated sugar (1/2 cup)

1 tsp vanilla

1 large free range egg

90g of peanut butter (smooth or crunchy, you decide 1/2 cup)

230g of plain flour (1 1/2 cups)

1 tsp bicarbonate of soda (baking soda)

To serve:

Vanilla Ice Cream

Warmed strawberry Jam or Chocolate Sauce (your choice!) 

 

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 10 inch oven proof skillet or pie dish.   Set aside.

Cream together the butter, peanut butter and both sugars until well combined and fluffy.   Beat in the egg and vanilla.  Sift together the flour and soda.  Stir this in to make a soft dough.  Press the dough into the prepared skillet.

 

Bake in the preheated oven for 25 to 30 minutes, until golden brown and well set.   Remove from the oven.  Cool in the pan for 10 minutes before cutting into wedges to serve with a scoop of vanilla ice cream on top and some strawberry or chocolate sauce.   Delicious!



Enjoy!

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Mini Scone Foccaccia Breads

It was a little cool today and so Todd wanted me to make him some soup for lunch. I didn't do anything special, just opened a couple of tins of Bean and Bacon Soup. He loves that kind.





I did want to make something special to go along with it though, just to lift lunch up out of the ordinary. I love making savoury muffins and breads to go along with soup. They help to make even a simple meal of tinned soup extra-ordinary!



I love foccaccia and I found a recipe for some little mini foccaccia in one of my cookerybooks. It used refrigerated biscuits though . . . and I didn't want to use them. Those types of things are not readily available over here, and I think homemade always tastes better.



I decided to make a scone type of dough, because it would be quick and then apply the topping to that.



I used the plain scone dough recipe from the Bero baking book, and then cut the dough into 2 inch rounds. I then flattened the rounds out to about 3 1/2 inch rounds about 1/4 inch thick. Then I dimpled the top with my fingers and applied a beautiful herby olive oil mixture and some pine nuts.



Wow! These were fantastic! They were nice and crisp around the edges and so flavourful! We just loved them!



I can see great possibilities for this. Perhaps next time I will try a sun-dried tomato pesto on top! That sounds really good, don't you think???



Quick, easy and very, VERY tasty! I do hope you will give them a try!!



*Mini Scone Foccaccia Breads*
Makes 10 (3-inch) foccaccia breads
Printable Recipe

Lovely little flattish scones that are wonderfully herby, buttery and fantastic with soups and stews!

225g self raising flour (a scant 2 cups)
pinch salt
50g of butter (1/4 cup)
enough milk to make a soft dough

For the topping:
a large handful of basil leaves (about a loose cup)
a small handful of fresh thyme (about 1/4 loose cup)
2 fat cloves, of garlic, peeled and mashed
2 fluid ounces of extra virgin olive oil (1/4 cup)
sea salt and freshly ground black pepper to taste
3 TBS of pinenuts

Preheat the oven to 200*C/400*F/ gas mark 6. Lightly butter a large baking sheet. Set aside.

To make the herby oil, place the basil, thyme, garlic and olive oil into a blender. Blitz until fairly smooth. You do not want big chunks of anything. Season to taste with some salt and pepper. Set aside.

Measure the flour into a bowl. Add the salt. Drop in the butter and rub it in with your fingertips until you have fine crumbs. Stir in enough milk to make a soft dough with a fork. Pat out on a lightly floured surface to about half in thick. Cut into 2 inch rounds with a sharp cutter. Press the rounds out to about 3 1/2 inches in diameter. Place onto the baking sheet leaving some space inbetween each. Dimple over the tops with your fingertips. Brush each with some of the herbed oil. Sprinkle with pinenuts and then bake for 12 to 15 minutes until lightly browned on the bottoms and crisp around the edges. Serve warm.

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