Pasta! Pasta!

A couple of weeks ago the University was having a book sale. I went to browse and see if anything caught my eye. Many of the boxes clearly were full of academic books. Still I browsed some more and found two cookery books and a few poetry books. Aside from the popular pasta dishes this cookbook caught my eye purely on the illustrations. 

Pasta! Pasta! is only 64 pages however to me pasta is one of the quintessential comfort foods. With an Introduction and How to Please Your Pasta (a basic guide to the do's and don'ts of pasta cooking). You will be singing That's Amore in no time. The section on the Cooking of Pasta should be most helpful. Nobody likes over cooked mushy pasta! Cheeses for Pasta... well there are only three mozzarella, parmesan and ricotta. 

Some of the most popular pasta recipes are featured in this book. You have Fettucce Alfredo, Ravioli, Linguine alla Marinara, Manicotti, Vermicelli e Pollo, Penne alla Carbonara and let's not forget Spaghetti Bolognese. The last page features six classic sauces. I will share the most simplest of them all Marinara Sauce. It can virtually be served over any pasta you wish and can also be used as a pizza sauce.

Marinara Sauce - 3 tablespoons oil, 1 large onion chopped, 1 small carrot chopped, 1-2 cloves garlic crushed, one 2 - pound can of tomatoes or 2 pounds fresh tomatoes, peeled and chopped, 1 teaspoon dried oregano, 1/2 teaspoon dried basil and salt and pepper to taste.

   

Sauté in oil the onion, carrot and garlic for about 5 minutes. Add the tomatoes, breaking them up with a wooden spoon. Add the oregano and basil and simmer, partially covered for about 30 minutes. Strain the sauce through a fine sieve, pushing down hard on the vegetables. Reheat if necessary. If the sauce is too thin, boil it down, uncovered over medium heat until it has reduced to the desired consistency. Season with a salt and pepper to taste. 

   

Here is a photo of the illustrations that accompany the recipes through this cookbook. They just scream 1970's! Not to confuse you the steps are numbered and the illustrations are there as a quick visual reference. Buon Appetito! - JW   

Blue and Black Bow Tie Pasta

When I was out and about I found this package of colourful pasta. Don't let the intense colours fool you. At first my kids were a bit apprehensive until they tasted it. I don't know what they thought it would taste like. The pasta tastes like any other pasta and it certainly is a fun way to liven up a classic dish. The amount of dye in this pasta makes it a once in a while dish. The water turned a deep blue when boiling it! My first idea was to serve it tossed in olive oil with some garlic and parmesan. Instead I served it with a classic homemade tomato sauce. A cheese sauce would have been great too! 

Have a good weekend! - JW 

© copyright photo by Jacqueline Williams 

     

Cranberry Honey Orange Cookies

I made these cookies for the first time about 2 years ago. And why I haven't made them until now, I don't know. I do remember that they were met with many happy faces and that they didn't last long. I made batch after batch only to watch them disappear. If you are looking for a different cookie to add to your usual run of holiday baking this is the one I urge you to try. The ingredients are simple and sweet. For an empty plate and smiling faces follow my recipe below.    

Cranberry Honey Orange Cookies 

---------------------------------------------------------------------------

1 cup of butter 

1 cup of dark brown sugar, packed

2 eggs

1/3 cup amber honey - if you can't find amber honey then golden honey will do

1 teaspoon vanilla

grated orange rind of one orange

3 1/2 cups of unbleached flour

2 teaspoons baking soda

1 cup chopped dried cranberries - I added a bit more than 1 cup 

Cream the butter and brown sugar together in a large bowl.

Add the eggs and mix throughly.

Stir in the honey and vanilla. 

Add the grated orange rind and stir throughly. 

In smaller separate bowl mix the flour and baking soda together. Then add it to the mixture in the larger bowl. Add the cranberries. Chill the dough for a few hours or overnight.

Heat the oven to 350ºF, 180ºC or gas mark 4. Roll into balls the size of a large walnut. Place on an ungreased baking sheet and with the bottom of a glass dipped in flour gently press down on each ball of dough. Bake for 10 to 12 minutes until edges are golden. Cool  on wire racks.

With these cookies I can also see adding walnuts or almonds. You can dress them up by taking a sieve and sprinkling a bit of icing sugar over the cookies. Which gives the appearance of fallen snow. A nice decorative touch when serving them to the snacking  masses. However they are perfect as they are. 

Chicken Apple Salad Sandwich

On the weekend I made this sandwich. I know I have featured before. It was so yummy I just had to feature it again. I chopped up left over roasted chicken, one apple, I used a gala apple but feel free to add any apple that you like. Core and cut the apple into pieces with the skin on. I then added a tablespoon of mayonnaise and a couple of squirts of salad cream. Some freshly ground pepper, a pinch of salt and freshly dried parsley. You can also add bacon. I didn't have any bacon on hand so I used some soy bacon bits I found in the pantry. It added these little tasty crunchy nuggets. Walnuts and dried cranberries can be added as well.     

This is how I served my sandwich on rye bread with a low sodium garlic pickle! - JW 

Nanny Ogg's Cookbook

Terry Pratchett fans will know exactly whom this cookbook is centered around and for those who have never heard of Nanny Ogg... well it's never too late. I have watched the Discworld movie, The Colour of Magic, however I have not read any Terry Pratchett  books. My son has read some of his books. Including The World of Poo. Anyone can appreciate this cookbook that is filled with food and laughter.  

Nanny Ogg's cookbook has recipes that border between sensible and hilarious. It's small, only 175 pages, however charming and worth a chuckle or two! The illustrations let your mind wander into the realm of Discworld. There is a preface by the author, character Nanny Ogg, and then a note from the editors, Terry Pratchett and Stephen Briggs. Another chapter is Nanny Ogg's Philosophy on Cookery. Where she shares her thoughts on cookery, housewifery, housework, cooks and ingredients. From there we move on to the recipe chapter that includes Dwarf cookery. Some recipes get you thinking while others can barely be called a recipe. At times the measurements are non-existent - just a bit of this and a dash of that. But then that is probably just the character of Nanny Ogg or the fact that she is a good cook! The last chapter is an interesting one on Etiquette. Supposedly everything you wanted to know about Notes about Other Species, Rules of Precedence, Modes of Address, Etiquette at the Table, Smoking, Some Notes on Gardening, Births, Courtship, Balls, The Language of Flowers, Marriage, Death, Royal Occasions, and finally Etiquette in the Bedroom! As serious as some of these topics are they certainly will get a laugh or two! The Afterword is a short word to the wise with a smile. Nanny Ogg's advice and I quote... "try a nice open smile. I do find it gets me out of trouble with people nine times out of ten, and even if it does get me into trouble it's generally int'resting trouble and leads to warm memories. You couldn't buy them for money." 

Although I have heard that the Wow - Wow Sauce is exceptional! I will share the recipe for Jammy Devils with you.

Jammy Devils

-----------------------

100g unsalted butter 

75 g caster sugar

1 egg beaten

200g plain flour

3 - 4 large tablespoons jam

Preheat the oven to 180ºC / Gas 4. Grease an individual tart / bun baking tray. 

Cream together the butter and sugar, then add the egg, a little at a time, beating well after each addition. 

Gradually stir in the flour until a soft dough is formed. Stir in a generous tablespoon of the jam until you get a ripple effect.

Using about a dessertspoonful of the mixture for each devil, spoon the mixture into the bun tin. Gently pat down and place a dollop - about half a teaspoon - of jam on the centre of each one.

Bake in the top part of the oven for 25 - 30 minutes or until golden brown on top. 

Enjoy and have a good weekend everyone! - JW 

Oatmeal Chocolate Chip Cookies

I bought a package of oatmeal for a reason and could not remember what recipe I needed it for. That rarely happens with me. As I was trying to remember I noticed a cookie recipe on the back of the package and thought why don't I make these that instead. Last night I was feverishly working away making these sweet but tasty morsels to share. I hope my photo will not tease but tempt you into making these delicious cookies because I am sharing the recipe with you. 

Oatmeal Chocolate Chip Cookies

---------------------------------------------

3/4 cup (175 ml) butter, softened

3/4 cup (175 ml) brown sugar, packed 

1/2 cup (125 ml) granulated sugar 

1 egg

2 tablespoons (30 ml) water

2 teaspoons (10 ml) vanilla extract 

3/4 cup (175 ml) All purpose flour 

1 teaspoon (5 ml) cinnamon  

3/4 teaspoon (4 ml) baking soda 

3 cups (750 ml) oats 

1 1/2 cups (375 ml) semi-sweet chocolate chips 

*You can replace the chocolate chips with raisins or dried cranberries. 

My Notes: For the brown sugar I used a dark brown sugar, the granulated sugar was organic, the vanilla extract I used was pure vanilla extract, the all purpose flour was unbleached, I do tend to add a bit more cinnamon than suggested and as it just stated 'Oats' and the package I bought was 'quick oats' that is what I used. Being able to try a cookie while hot and fresh from the oven I found them very sweet. Almost too sweet. Next time I would cut down the amount of brown sugar by adding a 1/2 cup instead of the 3/4 cup that was suggested. What I really like about this recipe is that there is loads of oatmeal. Usually recipes have a cup to a cup and a half of oatmeal and that is just not enough for me. 

Preheat oven to 350ºF (180ºC)

Grease or line baking trays with parchment paper. I used parchment paper.

Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and fluffy. I decided to do it the old fashion way, by hand. 

Combine flour, cinnamon and baking soda. Add to creamed mixture. Beating on low speed until blended, stir in oats and chocolate chip. Again I did this by hand.

Drop dough by heaping tablespoonfuls (15 ml) onto prepared baking sheets.  

Bake in preheated oven 12-15 minutes, or until edges are golden brown. 

Do not over bake.

Happy baking! -JW   

Veggie Hummus Roll

I know when the weather gets cold we all tend to reach for the stodgy comfort food. This is my comfort food, a veggie hummus roll. 

First I added a generous amount of hummus to the bottom portion of the roll. Then I added a heap of lettuce, slices of orange peppers, thinly sliced old cheddar cheese, a full circle of red onion, a juicy tomato, a handful of hand picked parsley and a dollop hot English mustard. It's like a burger without the meat or meatless patty. Full on veg! Filled with protein and lovely veggies this hit the spot after a long walk. - JW    

Need Some Green?

Say hello to our current house plant... parsley! I have been chopping the parsley up into salads, adding it to my cooking, and using it as a garnish. Parsley is a good source of antioxidants, folic acid, Vitamin C and Vitamin A. It certainly has been handy having this at arms length. During the winter a little green can go a long way! - JW  

The other night I made chili. Turkey chili and served it over a bed of saffron rice. I had to ask myself why haven't I done this sooner. Very tasty and I highly recommend serving chili this way. - JW 

The Best of Mrs. Beeton's

Maybe most of you haven't heard of Mrs. Beeton. I heard about her 2 years ago on another visit to England when I picked up this cookbook. To Britain she is a national treasure. She is one of the most famous cookery writers. Her biography is small, dying in 1865 when she was just 28 years old, however she has left a mark on household management that has proceeded throughout many decades.

This edition was published in 2009 by Orion. The 15 chapters offer regional specialities, comforting home traditions and British treats. Last night I leafed through it's 250 pages. Searching for any recipe that I could whip up in no time. I found one that was very fitting considering, November 5th is Guy Fawkes Night. Last year I made a feast of roast jacket potatoes, fried sausages, roasted marshmallows, burnt sparkles and even had a meager homemade paper and popsicle stick Guy Fawkes, which we burnt. This year we are celebrating Guy Fawkes Night with a Gingerbread recipe. Even though it has to sit for a week after baking I may just have to sneak a piece tonight. I will share Mrs. Beeton's recipe with you and the photo of the one I made.

           

        

GUY FAWKES GINGERBREAD

Make this gingerbread at least a week before eating and store in an airtight tin. It is best sliced and spread lightly with butter. An excellent treat for November 5th!

butter for greasing

200 g / 7 oz plain flour

1.25 ml / 1/4 teaspoon of salt

15 ml / 1 teaspoon ground ginger

50 g / 2 oz soft light brown sugar

50 g / 2 oz butter or margarine

100 g / 4 oz black treacle

75 ml / 5 tablespoons milk

5 ml / 1 teaspoon bicarbonate of soda

1 egg, beaten

  

Line and grease an 18 cm / 7 inch square tin or a 23 x 13 x 7.5 cm / 9 x 5 x 3 inch loaf tin. Set the oven 180ºC / 350ºF / gas 4.

Sift the flour, salt and ginger into a mixing bowl. Add the sugar. Heat the butter or margarine, treacle and most of the milk gently in a saucepan until the fat has melted. 

In a second saucepan, warm the remaining milk and stir in the bicarbonate of soda until dissolved. Pour the melted mixture into the dry ingredients. Add the beaten egg with the milk and soda mixture and beat well.

Pour into the prepared tin and bake for 20 minutes. Reduce the oven temperature to 150ºC / 300ºF / gas 2 and bake for a further 30 - 40 minutes until cooked through and firm to the touch. 

Makes one 18 cm / 7 inch SQUARE CAKE or One 23 x 13 x 7.5 cm / 9 x 5x 3 inch LOAF