Mrs Patmore's stirring it up . . .

 

Shhh!!!  I'll let you in on a little secret, but you have to promise not to tell anyone else.   The recipes you see on this page  . . .  well they aren't the only activity which goes on in this English kitchen.   Lots of other things get cooked and enjoyed, but for one reason or another, just don't cut the mustard photography wise, so they get shelved . . .  never to be seen.   I'm going to fix that today.   Who cares if there aren't a bazillion pics of each recipe for you to drool over.   A good recipe is a good recipe right?   Right!  And so today I'm going to show you some of the ones that didn't quite make the final cut . . .  but which are quite bloody delicious irregardless of how they look!

Just don't tell Marie I was fooling around on here.   Mum's the word . . .   oh yeh, and I'll be back walloping the pots and pans in the Grantham's kitchen at the end of September.  Can't wait!



  

*Cinnamon Oatmeal Cookies*
Makes about 36
Printable Recipe

Oh my but these are delicious fresh out of the oven with a tall glass of cold milk.  Each bite brings you the sweet crunch on the outside with the chewiness of the inside, and full oaty flavour.  I think these are fast becoming my favourite.

1/2 cup butter, softened  (125g)
1 1/4 cup sugar (250g)
1 large egg
1 TBS molasses
1 tsp vanilla
1 1/2 cups flour (210g)
1 1/4 cup old fashioned rolled oats, (Do NOT use instant) (100g)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3/4 cup demerara sugar (to roll the cookies in) (about 125g)

Pre-heat the oven to 180*C/350*F.  Line two baking sheets with baking parchment.  Set aside.

Cream the softened butter together with the sugar, until light and cream.  Beat in the egg, molasses and vanilla.  Whisk together the flour, baking powder, baking soda, salt and cinnamon.  Stir this into the creamed mixture, blending in well.  Stir in the oats.  Put the demerara sugar into a bowl.

Roll bits of the dough into walnut sized pieces and then roll each ball in the demerara sugar to coat.  Place on the baking sheets, leaving about 2 inches between.   Bake, one tray at a time, placing them on the centre rack of the oven, for 10 to 12 minutes, or until lightly browned.  Remove to a wire rack to cool.  Repeat until all the dough has been used up.  Store in an airtight container.


 

*Chocolate Chip Cake*
Makes one 8 inch square cake
Printable Recipe

This is a tasty amd moist white cake, just stogged full of delicious milk chocolate chips.  If you are feeling really indulgent you can replace the chocolate chips with the same amount of good quality milk chocolate cut into bits. My favourite it Green and blacks.  The icing does call for raw egg yolk, so if you are making this cake for the elderly or the very young, I would replace it with a plain vanilla buttercream icing.

for the Cake:
1/2 cup butter, softened (125g)
3/4 cup sugar (150g)
2 cups flour (280g)
3 tsp baking powder
1 tsp vanilla
3 egg whites, beaten stiff along with 1/4 cup sugar
3/4 cup milk  (6 fluid ounces)
3 ounces milk chocolate chips (Or an equivalent amount of good quality milk chocolate,
such as Green and Black's, chopped into small bits) (Remove 1 TBS of the flour before mixing it with the
baking powder and stir this into the chocolate chips so that they don't sink when baking)
for the Icing:
1/2 cup butter, softened (12555g)
1 1/2 cup icing sugar (300g)
3 egg yolks
1 tsp vanilla

Pre-heat the oven to 180*C/350*F.  Grease an 8 inch square pan and then line it with parchment paper.  Grease again and then set it aside.

Cream the butter and sugar together until light and fluffy.  Whisk together the dry ingredients.  Add them to the creamed mixture, alternately, beginning and ending with the dry.  Carefully fold in the beaten egg whites.  Fold in the chocolate chips, along with any flour residue.  Spread the batter into the prepared pan and then bake for 30 to 35 minutes, or until the centre springs back when lightly touched and a toothpick inserted in the centre comes out clean.  Be careful not to overbake it.  Let sit in the pan for about 10 minutes before removing it completely to a wire rack to cool  before icing.

To make the icing, cream the butter until light.  Beat in the remaining ingredients, beating until light and fluffy.  Spread on top of the cooled cake.


 

*Gingerbread Pudding Cake*
Serves 12, but can be successfully halved
Printable Recipe

I just love pudding cakes, and this one is a spicy delight!  Serve warm with ice cream for a realy tasty treat!

2 1/2 cups flour (350g)
1 1/2 tsp baking soda
2 1/4 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground allspice
1/4 tsp freshly ground nutmeg
1/4 tsp ground cardamom
1/2 cup butter, softened (125g)
1/2 cup sugar (100g)
1 large egg, beaten
1 cup molasses
(mild and in the uk you can use 1/4 cup dark treacle mixed with 1/4 cup golden syrup)
1 cup water (225ml)
3/4 cup firmly packed brown sugar (150g)
1 1/2 cups hot water (345ml)
1/3 cup butter, melted (75g)

Pre-heat the oven to 180*C/350*F.  Whisk the flour, baking soda, ginger, cinnamon, salt, allspice, nutmeg and cardamom together in a bowl.  Set aside.

Cream the butter and sugar together until creamy.  Beat in the egg.  Mix the molasses and water together and then beaet that into the creamed butter, alternately with the flour mixture, beating only until blended.  Do not over beat.  Pour batter into an ungreased 13 by 9 inch baking pan. Sprinkle the brown sugar evenly over top.  Stir together the hot water and melted butter and carefully pour this over top of the batter.  Do not stur.  Bake for 40 to 55 minutes, or until the gingerbread looks all cracked on top and a toothpick inserted into the centre comes out clean.

Serve warm with some ice cream.  Delicious!!


 

*One Bowl Chocolate Cake*
Makes 2 9-inch layers
Printable Recipe

This is a rich and moist chocolate cake which goes together in a jiffy, all in one bowl.  Frost as desired with your favourite frosting.

2 cups sugar (383g)
1 3/4 cups all purpose flour (350g)
3/4 cup unsweetened cocoa powder (85g)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large free range eggs
1 cup whole milk (225ml)
1/2 cup sunflower oil (120ml)
2 tsp vanilla extract
1 cup boiling water (225ml)

Pre-heat the oven to 180*C/350*F.  Grease and flour two nine-inch round cake tins.  Set aside.

Place all the cake ingredients,except for the boiling water into a large bowl.  Beat for 2 minutes on the medium speed of an electric mixer.  Stir in the boiling water and divide the batter amongst the prepared cake tins.  The batter will be thin.  Don't worry, this is normal.

Bake for 30 to 35 minutes.   The cake is done when a toothpick inserted in the centre comes out clean.  Cool in the pans for 10 minutes before removing to wire racks to finish cooling.

Frost and decorate as desired.



 


 *Strawberry Toffee Tart*
Serves 6
Printable Recipe

A crispy, buttery and oaty crust covered with a tangy cream and a plethora of sliced strawberries, this is truly moreish. A final drizzle of toffee sauce is it's crowning glory. Easy, quick and pleasing on all levels this is a true winner!

170g of hobnob biscuits (a buttery oatmeal cookie)
(Scant two cups of crumbs)

85g (1/3 cup) butter

400g of ripe strawberries (scant 3 cups)

385ml of double cream ( 1 2/3 cup)
5 soft toffees (such as Werther's original soft toffees)
200g tub of Greek Yoghurt (1 2/3 cup)
icing sugar for dusting



Line an 8 inch tart tin with baking parchment. Crush the biscuits to fine crumbs either in your food processor, blender or by bashing them in a plastic bag with a rolling pin. Tip them into a bowl and mix together with the melted butter. Press this mixture evenly in the base of the tart tin. Place in the refrigerator for 30 minutes or so until it feels firm. Once firm, remove the biscuit base from the tin and carefully slide it onto a flat serving plate.

Slice the strawberries and set aside.

Take 2 TBS of the cream and put it into a small bowl. Whip the rest of the cream until it holds soft peaks. Fold in the yoghurt and then spoon this mixture over the top of the biscuit base and cover with the sliced strawberries.

Add the toffees to the cream and place in the microwave. Cook on medium heat for 30 seconds to 1 minute. Stir until they form a sauce. Drizzle this sauce over the berries. Dust with icing sugar just before serving.


 

*Sticky Topped Gingerbread*
Makes one 8 inch square cake
Printable Recipe

I am a gingerbread connoisseur. I have tried many recipes through the years and this is the ultimate version that I have come up with. Dark, spicy and moist with a lovely and stickily decadent topping, this version wins on all counts!

1 1/2 cups flour (210)
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
2 1/2 tsp ground ginger
2 tsp unsweetened Dutch process cocoa powder
2 large free range eggs, at room temperature
1/2 cup firmly packed soft dark brown sugar (100g)
1/2 cup sour milk (125ml)
(or buttermilk)
1/2 cup dark molasses (125ml)
1/2 cup slightly salted butter, melted and cooled (125g)
For the Topping:
3 TBS butter
1/3 cup firmly packed dark brown sugar (66g)
2 TBS double cream (heavy or whipping)

Pre-heat the oven to 180*C/350*F. Lightly grease and flour an 8 inch square baking dish, tipping out any excess flour. Set aside.

Whisk the flour, soda, salt, cinnamon, cloves, cocoa and ground ginger together in a medium sized bowl. Set aside.

Beat the eggs in a large bowl until foamy. Beat in the brown sugar, beating it until the mixture is smooth and lump free. Beat in the sour milk (or buttermilk), molasses and melted butter. Beat until well blended, scraping down the sides of the bowl as necessary. Fold in the flour mixture, mixing it in only until just blended in and no dry mixture remains. Scrape the batter into the prepared pan. Give the pan a gentle smack down on the counter a couple of times to release any air bubbles and then bang it into the oven and bake for 30 to 40 minutes, until the top springs back when lightly touched and the edges have pulled away a bit from the sides. Transfer to a rack to cook for several minutes while you make the topping.

Pre-heat the grill or broiler of your oven.

Place all the topping ingredients in a small saucepan. Heart over medium heat, stirring constantly until the mixture bubbles and thickens. Remove from the heat.

Take a fork and poke a few holes here and there across the top of your gingerbread. Pour the hot topping mixture evenly over top of the warm gingerbread, allowing it to seep down the sides. Place under the grill and broil until the topping is bubbling, about 40 seconds or so. (watch carefully so it doesn't burn!) Remove from the broiler.

Serve warm with sweetened whipped cream if desired.





*Baked Apples with Mincemeat and Cream*
Serves 4
Printable Recipe

I love baked apples. They are so easy to do and always taste so good when they are done. For a little something extra special try baking them stuffed with mincemeat. These are truly delicious!


1 medium bottle of sparkling apple cider or apple juice (about 3 1/2 cups)
2 dessert spoons of cranberry jelly
2 TBS unsalted butter
4 large baking apples (I used Blenheim Orange Suffolk)
4 dessert spoons of mincemeat
a small handful of chopped and toasted walnuts
a small handful of dried tart cherries
1 TBS chopped crystalized ginger
250 ml container of double cream for serving (about 1 1/4 cup)

Pre-heat the oven to 200*C/400*F/gas mark 6. Lightly butter a baking dish and set aside.

Put the apple cider, cranberry jelly and butter into a large skillet and bring to a boil. Boil until it is reduced to about 1 1/4 cups. This should take about 12 to 15 minutes.

In the meantime, cut a cone shaped piece from the stem end of each apple, about 2 inches wide at the tip and 1 inch deep. Using a melon baller, remove the core, leaving the apple intact at the bottom. Take a sharp knife and cut a slight slit around the middle of each apple, about halfway up. Try not to cut in too deeply. This will help to prevent the apple from exploding in the oven and help it to keep it's shape.

Mix the mincemeat, walnuts, cherries and ginger together in a bowl. Spoon this mixture into the apples, filling and mounding it up in the centre.

Arrange the apples in the baking dish and then spoon the cider over and around them. Bake for about 45 minutes, until the apples are tender. Serve warm in shallow bowls with a spoonful of cream or two drizzled over each.

Read More

A tasty round up of deliciousness or I'll eat my hat!

(some lovely flowers which arrived today from the Eblex people.  Thanks!)

I had something new to show you here today . . . but it's one of the last things I ate before I got really sick and I'm afraid that I can't stomach showing it to you!  Tis true . . . I can't bear to look at the photos without feeling ill all over again.  Funny how that goes . . .

So anyways, I thought I would share with you a few things that I can stomach showing to you.   I'm sure that you will be able to find something amongst this bunch to titillate your taste buds, or I'm not doing my job right!

These are things which for one reason or another didn't make the cut.  Usually because I didn't have enough tasty looking usable photos.  I am rather finicky about my photos.  I want everything to look decadently delicious!   In any case, hang onto your hats coz here we go!  They're all delicious and sound recipes, even if the photos are not the greatest.



 *Raspberry Lemon Bars*
Makes 15 squares  
Printable Recipe

These delicious squares combine a buttery shortbread crust and a tangy lemon curd topping, all sandwiched together with sweet and fruity strawberry jam. A batch of these baked in mid-winter is a sweet and satisfying reminder of warm summer days.

2 cups plus 3 TBS plain flour
1/3 cup icing sugar, plus extra for dusting
¼ tsp salt
8 ounces chilled butter, cut into small pieces
1 ¼ cups caster sugar
½ tsp baking powder
3 large eggs
1/3 cup fresh lemon juice
2 tsp grated lemon zest (I use un-waxed lemons,
if you aren’t using these wash your lemons
well in warm soapy water)
¾ cup good quality strawberry preserves (you can also use raspberry)

Pre-heat the oven to 180*C/350*F. Grease and flour an 11 X 7 inch baking pan. I then line it with greaseproof paper lengthwise, leaving a one inch overhang either end so that I can lift the squares out after baking for ease in cutting into squares.

Stir together 2 cups of the flour, 1/3 cups of the icing sugar and salt. Rub in the cold butter until the mixture resembles coarse crumbs. Press into the prepared baking pan evenly and bake for about 16 minutes until just firm.

Stir together the sugar, 3 TBS flour, and baking powder in a bowl. Stir in the eggs, lemon zest and lemon juice, mixing well.

Remove the pan from the oven and spread with the strawberry jam evenly. Pour the lemon mixture over top and return the pan to the oven. Bake for another 25 to 30 minutes until set. Remove from the oven. Let cool in the pan before removing and cutting into squares. Lightly dust with more icing sugar before serving.    

*Saucy Chicken Pasta*
Serves 4  

Printable Recipe

This delicious chicken dish uses all the elements of Chicken Piccata except there is none of the fuss or bother, just the lovely flavours. The recipe calls for fettuccine noodles, but I always use malfalda. Todd just doesn't care for long slippery noodles at all and copes with shorter fatter ones much better. Whichever pasta you choose to use, make sure you choose one that will capture all of the delicious sauce! Oh, and don't forget some tasty bread to mop up the extras!

4 boneless, skinless chicken breasts, cut into strips
1 TBS olive oil
2 cups fresh mushrooms, sliced
2 garlic cloves, peeled and minced (more or less to taste)
1 TBS butter
2 cups chicken broth
1/3 cup white wine
the zest of 1 lemon
the juice of 1/2 lemon
2 TBS capers, rinsed and drained
1 TBS cornflour, dissolved in 2 TBS water
sea salt and freshly ground black pepper to taste
2 TBS chopped fresh flat leaf parsley
freshly grated Parmesan cheese
1 pound pasta, cooked al dente and then drained

Heat the olive oil in a large skillet over medium high heat. Once it begins to shimmer, add the chicken pieces and brown them all over until golden brown. Remove with a slotted spoon and keep warm.

Add the butter to the skillet and then brown the mushrooms until golden. Add the garlic, reduce the heat somewhat and then cook for several minutes until golden and fragrant, without allowing it to brown.

Put your water to cook your pasta on and bring it to a boil, adding a tsp of salt to the water. Add the pasta and cook it while you are finishing up your sauce.

Add the wine to the skillet, and let it bubble up. Allow it to reduce for a few minutes and then add the chicken broth, lemon zest, lemon juice and capers. Bring to a quick simmer and allow to cook for about 5 minutes until it has reduced somewhat. Taste for seasoning and add salt and pepper as required. Stir the cornstarch water mixture and then stir it into the sauce, stirring until it thickens and coats the spoon. Add the chicken and simmer for five minutes or so until your pasta is finished cooking.

Drain your pasta well and rinse, then divide it onto heated plates. Spoon the chicken sauce evenly over each plate. Sprinkle each serving with some freshly grated Parmesan cheese and some of the chopped parsley. Serve.



*Rocky Road Brownies*
Makes 16 (depending on how big you cut them and how greedy you are!)
Printable Recipe

These lovely bars are every body's favourite. Rich, fudgy, gooey and very moist, I've never had anyone turn one down! Another one from my Big Blue Binder . . .

3 ounces unsweetened chocolate, chopped
1/2 cup butter (4 ounces)
2 cups caster sugar
4 large eggs
2 tsp pure vanilla extract
1 cup plain flour
1/2 tsp salt
TOPPING:
3 TBS butter
8 ounces pure chocolate chips
1/4 cup pure chocolate chips
2 cups miniature marshmallows
1/2 cup coarsely chopped toasted pecans or walnuts

Pre-heat the oven to 180*C/350*F. Butter a 9 inch square baking pan, line it with parchment paper (to ease in removal and cutting), and butter the paper. Set aside.

Put the chopped chocolate and 1/2 cup of butter into a medium sized saucepan and set over a burner on very low heat. Cook, stirring constantly, until melted and thoroughly amalgamated. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time, mixing in thoroughly each time. Blend in the vanilla. Whisk together the flour and salt and then blend it into the chocolate mixture, blending only until no white streaks remain. Pour the batter into the prepared pan.

Bake for 35 to 40 minutes, until dry on top but still moist. A toothpick inserted in the centre should come out with moist crumbs clinging to it's surface. Cool the brownies in the pan for about 10 minutes.

While the brownies are cooling melt the butter and the 8 ounces of chocolate chips for the topping together over low heat in a small saucepan. Whisk together until smooth and keep warm.

Mix together the remaining chocolate chips, marshmallows and chopped nuts. Sprinkle them evenly over top of the brownies. Return them to the oven and bake for an additional 3 to 5 minutes. Remove from the oven and drizzle the melted chocolate mixture evenly over top. Set aside to cool completely on top of a wire rack before removing from the pan and cutting into squares or rectangles. Enjoy!!



*The Great British Fry Up*
(the angst free way)
Serves 1
Printable Recipe

Feel free to multiply the quantities and directions according to however many people you are wanting to serve. Pop your plates into a warm oven while you cook everything up and be prepared to serve immediately with big mugs of milky tea, coffee or hot chocolate. Pick your own poison!

Per person allow:
2 sausages (buy the best you can buy. Cheap sausages are just plain nasty and full of fillers and fat. This is one instance you DO get what you pay for. I prefer Cumberland chipolatas myself)
2 to 3 rashers of back bacon
a hand full of mushrooms, sliced
1 to 2 ripe tomatoes
1 large free range organic egg (another instance of getting what you pay for. If you are going to be eating an egg like this, it better be a good one that tastes the way a proper egg should taste)
1 slice of bread
1 small tin of baked beans
Olive Oil and a bit of butter
Cooked hash brown potatoes or potato waffles

Heat a large heavy skillet over low heat and brush it very sparingly with a light coating of olive oil. Open the tin of beans and pour into a small saucepan. Put over low heat and heat while you are cooking your breakfast, giving them a stir once in a while to help keep them from sticking.

For the sausages:
Using a sausage with a high meat content, add the sausages to the pan and allow to cook slowly, for about 15 to 20 minutes, turning occasionally, until golden. Remove and keep warm on a plate in the oven while you cook the rest of the breakfast.

For the Bacon:
I always buy dry cure bacon for the best flavour. It has less water in it and cooks up really nicely. You can choose smoked or non-smoked as you wish. You may also use streaky bacon, back bacon is my personal preference. Snip a few small cuts into the fatty edge of the bacon. Place straight into the pan and fry for 2 to 4 minutes on each side, or until your preferred crispness is reached. Remove to the warm plate in the oven and old there while you continue cooking your breakfast.

For the Mushrooms:
Increase the heat to medium high and add a small knob of butter to the hot pan. Once it begins to foam, tip in the sliced mushrooms. Let them cook, without disturbing them, for several minutes before giving them a stir. Avoid moving them around too much while cooking as this makes them rather soggy. Once they are as browned as you like, remove them to the hot plate in the oven as well.

For the Tomatoes:
Cut the tomatoes across the centre if using regular tomatoes, or in half length ways if using plum tomatoes. Cut the "eye" out of the top with a small paring knife. Season with salt and pepper and place cut side down into the pan drippings, adding a bit more butter if need be. Cook , undisturbed for about 2 minutes over medium heat. Gently turn over and continue to cook for another 2 to 3 minutes until tender but still holding their shape. Remove and place in the oven with everything else.

For the Fried Bread:
For the best fried bread it is highly recommended to cook it in a separate pan. Stale bread works best. Just plain old store bought white bread. Heat a skillet to medium heat and cover the base of the pan with oil. Once it is hot, add the bread and cook for 2 to 3 minutes on each side until it is crispy and golden brown. If the pan starts to become dry you can add a bit more oil. I always like to add a small knob of butter to the pan just after I turn the slice to add a richer flavour. Delicious! Again, keep this warm in the oven with the rest of the breakfast while you fry your egg.

How to fry a perfect Egg:
I always start off with a clean pan for the egg. Heat the pan over medium heat. Add a good knob of butter and allow it to heat until it is foaming. Crack a fresh egg into a bowl and then slip it into the foaming butter. Don't be in a rush to cook it. Cook it over medium heat, basting it with some of the hot butter from time to time, until it is cooked to your preferred stage of doneness. If you prefer it over easy, flip it carefully once the whites are completely set and then remove it from the pan immediately. I prefer it sunny side up with crispy brown edges.

If you must do Black Pudding:
Cut the black pudding into 3 to 4 slices. Remove the skin. Place in the heated skillet and cook for 1 1/2 to 2 minutes on each side until slightly crisped.

Hash brown potatoes:
We like hash brown potatoes with ours. You can make your own from scratch of course, but you can buy some really good frozen ones nowadays as well as potato waffles, which some people like also. I cook these before I even start the breakfast and just keep them warm in the oven while I cook the rest of the breakfast.Once all the elements of your breakfast are cooked,place it all on warmed plates and serve along with lashings of tomato ketchup or brown sauce!



 Stove Top Macaroni and Cheese*
Serves 4
Printable Recipe

I got this recipe from my sister a long time ago, and yes, it too comes from my big blue binder. I'm not sure where she got it from, but I am sure it's delicious! Whenever I make it, I picture her in my mind . . . standing at her stove and stirring it up the very first time she showed me how to make it. I guess that's what makes the recipes in my blue binder all the more special . . . each one has a particular memory attached, a person, a feeling . . .

8 ounces of uncooked macaroni
4 tablespoons butter
2 eggs, beaten
6 ounces evaporated milk (not sweetened condensed)
If you want to make it lower in fat, use the low fat version
1/2 teaspoon Tabasco sauce
1 teaspoon sea salt, rubbed between your fingers
freshly ground black pepper
3/4 teaspoon mustard powder
10 ounces cheddar cheese, shredded (I use a combination of mature cheddar and leicester cheese)

Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well in it to coat. In a large beaker, whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the hot pasta, and add the cheese. Turn the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.

*Boneless Buffalo Wings*
Serves 2

Printable Recipe

This is a delicious way to have your cake and eat it too . . . ahh . . . err . . . wings, I mean. Tender, juicy and chock full of flavour, these please on all counts! If you are not a fan of really spicy food you can cut down the amount of cayenne pepper and they will still be very good.

1 cup plain flour
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper
1/4 tsp paprika
1 large egg, beaten
1 cup milk
2 boneless, skinless chicken breast fillets
vegetable oil (for frying)
1/4 cup hot sauce (I use Louisiana which my friend Eliza brought over to me)
1 TBS butter, melted
Blue Cheese Salad dressing for dipping, if desired (see recipe below)

Whisk together the flour, salt, peppers and paprika in a bowl. Set aside. In another bowl beat together the egg and milk.

Slice each chicken breast crosswise into about six pieces. One at a time, dip each piece into the egg mixture, and then into the flour mixture, turning it to coat. Repeat once more with each piece of chicken so that they are double coated. (I use one hand for the flour mix and one for the egg mix, that way my fingers don't get as messy) Place each piece on a plate while you finish coating them all. Place in the refrigerator to chill for about 15 minutes.

Heat about a 1/4 inch of oil in a skillet over medium high heat. Once it is hot add the chicken pieces a few at a time and cook them for about 3 minutes on each side, until nicely browned. Remove to a dish lined with paper toweling and keep warm while you are cooking them all.

Melt the butter and stir it together with the hot sauce. Once you have finished cooking all the chicken pieces, brush them with this mixture and then serve with some blue cheese dressing to dip them in if desired. Delicious!

*Chunky Blue Cheese Dressing*
Makes about 2 1/2 cups

If you use light mayonnaise and sour cream, this is not all that bad for you. I think in America you can even get low fat blue cheese. It goes very well with the chicken and is also a lovely salad dressing.

1 cup good quality mayonnaise (I use Hellmans)
1 cup dairy sour cream
1/2 cup buttermilk
1/2 teaspoon white pepper
2 tablespoons grated onion
4 dashes Tabasco sauce
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash cayenne pepper
1 teaspoon minced garlic
2 teaspoons sugar
6 ounces crumbled blue cheese

Whisk together the buttermilk, sour cream and mayonnaise. Whisk in the remaining ingredients, making sure that they are well combined. This should really be made the day before to get the optimum flavour, but you can make it just a few hours ahead of time as well and it's still quite good.

*Cinnamon Streusal Banana Nut Bread*
Makes two loaves
Printable Recipe

This may well be the best banana bread you will ever eat. Moist, flavourful with a deliciously crunchy topping of brown sugar, nuts and cinnamon, this pleases everyone.

3/4 cup butter, softened
8 ounces mascarpone cheese
2 cups caster sugar
2 large eggs
1 tsp pure vanilla extract
3 cups plain flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 medium bananas, peeled and mashed
1 cup toasted pecan nuts, chopped
STREUSAL:
1/2 cup firmly packed soft light brown sugar
1/2 cup toasted pecan nuts, chopped
1 TBS plain flour
1 TBS melted butter
1/2 tsp ground cinnamon

Pre-heat the oven to 180*C/350*F. Lightly grease and flour two 8 by 4 inch loaf pans and set aside.

Cream the butter and mascarpone cheese together in a large bowl, until creamy. Gradually beat in the sugar, beating until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla extract.

Whisk the flour, baking powder, baking soda and salt together in another bowl and then gradually stir this mixture into the banana mixture, beating at low speed until just blended. Stir in the bananas and pecans. The batter will be thick. Divide it amongst the two prepared loaf pans, smoothing the tops.

Make the streusal by stiring together all the streusal ingredients until crumbly. Sprinkle this mixture evenly over each banana loaf.

Bake in the pre-heated oven for about an hour, to an hour and fifteen minutes, or until a wooden toothpick inserted in the centre comes out clean. You may need to cover the top with aluminum foil the last 15 minutes or so to help prevent it from over browning.

Cool in the pans on wire racks for at least 10 minutes before removing from the pans to finish cooling. Slice with a serrated knife to serve.



*Crumpet Pizzas*
Serves 4 as a snack
or two as a main course
Printable Recipe

Crumpet pizzas are sooo simple to make and so very tasty when you are done. You can have a tasty snack or lunch on the table in under 15 minutes. I like to serve them with some simple salad leaves and a drizzle of honey. Pears, blue cheese, walnuts and honey have such a wonderful affinity with each other. You can use other toppings as you wish, they're all good, but this is my favourite version.

4 crumpets
8 ounces of blue cheese, cubed
4 ounces mozzarella cheese, cubed
2 ounces of chopped toasted walnuts
1 large conference pear, cubed (peel or not as you like)
runny honey for drizzling

Heat your grill (broiler) to high. Place your crumpets on a baking sheet and toast them lightly on each side until golden brown, about one minute on each side. Remove from the oven.

Now all you do is pile the cheeses, pear chunks and walnuts on top of each toasted crumpet and then bang them back under the grill, a little bit further away this time than when you toasted the crumpets. Probably a good 5 or six inches. Watch them carefully. You only want to grill them until the cheese is bubbly oozing and meltingly delicious. Remove from the oven and let them sit for a few minutes before removing to warm plates and drizzling with some runny honey to serve.

These are absolutely delicious. The cheese melts into all those toasty little tunnels of the crumpets. I think the correct word to use is "SCRUMMY!"

And, something quite decadent to close on . . .




*Chocolate Cream Pots*
Serves 4
Printable Recipe

These decadent little pots of chocolate and cream are the perfect ending to a special meal. A tip is to use a potato peeler to make shavings from a chocolate bar to sprinkle on the top, or just use crushed chocolate flake bars like I have done here. Also, I don't do alcohol at home for home consumption, unless it is cooked. Instead of the Irish Cream asked for here I used a tsp of vanilla essence in both the cream and in the mascarpone cheese and it works just fine! You can use your imagination and try almond as well, which would be a great combination! Actually these little pots are incredibly versatile. Toasted Almonds are also quite lovely sprinkled on top! If you use almond essence you could also try crushed amaretti biscuits. Yummy!

5 ounces good quality dark chocolate
142 ml carton of whipping cream (about 2/3 cup)
5 TBS Irish Cream Liqueur
250g carton mascarpone cheese  (about 1 cup)
Chocolate shavings, chocolate flakes, toasted almonds to decorate (optional)

Break the chocolate into pieces and place in a bowl. Microwave on high for 2 minutes, stirring every 30 seconds or so until melted. alternately place the bowl over simmering water (without letting the water touch the bottom of the bowl) Stir until melted. Set aside to cool for a few minutes.

Whip the cream until it forms soft peaks. Don't be tempted to whip it until it is stiff. Soft is much better. Whisk in the liqueur. (Or 1 tsp vanilla) Beat the mascarpone cheese until smooth. Fold in the whipped cream. Pour in the melted chocolate and lightly swirl together. You want some ribbons of chocolate running through the mousse.

Spoon lightly into serving dishes and then sprinkle chocolate shavings, nuts or flakes generously on top to serve.

Read More