Eggs In A Basket

Last year throughout my many travels across the English countryside, I found this, a basket full of eggs. Eggs as I know being sold come in cartons of six and twelve or flats of twenty-four if you purchase from a farmer not randomly placed in a basket. It's very quaint and makes one think of many... many years ago when buying eggs this way was probably more common place. I could not resist a photo... I know how touristy of me. Hope you all are having a great weekend!   

Orange and Rose Water Scones

The new cooker arrived with much to do about nothing. Everything seems to be working fine. I decided to christen this new cooker with a batch of scones. Not just any scones, I made orange and rose water scones. They were tangy with just a hint of rose. Simply a reminder that spring is on the way. Perfect if you are looking for a break from all the Easter chocolate this weekend. I served them with cream and jam. Although rose jam or marmalade would have done very nicely, I only had rose apricot. Still they went down with great ease. 

Orange and Rose Water Scones   

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2 1/2 cups (625ml) of Unbleached Flour

2 teaspoons (10ml) baking powder

1/2 teaspoons (2ml) baking soda

1/2 teaspoon (2ml) of salt 

1 tablespoon (15ml) granulated sugar

1/2 cup (125ml) butter

2 eggs

1/2 cup (125ml) buttermilk or milk

1 tablespoon (15ml) rose water

grated rind of one orange

Preheat oven to 400ºF or 200ºC 

Combine all the dry ingredients together. Using a pastry cutter, cut in the butter until the mixture resembles coarse meal. In a smaller bowl whisk the eggs and milk together. You can grate the orange rind a head of time. Add the grated orange rind and rose water to the egg and milk mixture. Whisk to combine. 

Add the wet ingredients to the dry ingredients and stir gently with a spatula until moistened. Turn out on to a floured surface and knead just until dough holds together. Lightly pat dough to 2 cm thick and using a round cookie cutter cut into biscuit shapes. Place cut outs on a baking sheet lined with parchment paper. Brush the tops with milk and bake for 12-15 minutes. 

The Zucchini and Carrot Cookbook

"Zucchini and carrots are truly the prodigal vegetables - yielding profusely, lavishly abundant." I couldn't agree more with that sentence from this cookbook. 

The first time I was introduced to zucchini was when my mum would make a chocolate zucchini loaf every now and again. However I do not think I fully appreciated her efforts. My idea of a sweet loaf was different. Vegetables were not dessert let alone mixed with chocolate. It wasn't the most anticipated combination. Now I find myself reminiscing about that very chocolate zucchini loaf. When I found this cookbook, I was scouting the aisles at Goodwill, I like to check all avenues old and new in search of cookbooks. My reminiscing became reality.  

The Zucchini and Carrot Cookbook by Ruth Conrad Bateman, 1976, covers just about everything imaginable in regards to recipes having zucchini and carrots as the main ingredient. The Good Cooking Ways is the first chapter and has tips on how to buy, ways to cook and zucchini and carrot sizes. The other chapters are 2) Lively Appetizers and Soups, 3) Omelets, Quiches and Casseroles, 4) Light-Touch Main Dishes, 5) Cool Salads, Relishes, and Pickles, 6) Breads and Spreads, 7) Cakes, Pies, Pudding, and Cookies and finally the 8th chapter Good Neighbour Recipe Exchange. This book really runs the gamut. There are some unusual... I say unusual however I mean more unique recipes. Like the Carrot Marmalade, Carrot Lemon Pie, Carrot Peanut Butter Spread, Almond Carrot Macaroons, Sautéed Zucchini Vermouth and Zucchini Cheese Pancakes. There are no glossy colour photos just a black and white illustration placed here and there. 

At any given time I always have a plenty of carrots on hand. Zucchini less so. So it was no surprise when I made the Tropical Carrot Cake from the cookbook. I also had some fresh pineapple on hand too. So it was meant to be. I omitted the the walnuts and added fresh orange zest instead.   

     

The recipe stated to icing the cake with a cream cheese icing. Unfortunately I had no cream cheese. Instead I added about a cup of icing sugar into a bowl and squeezed the juice from one organic orange over top of the icing sugar, then I mixed the juice into the icing sugar. Adding more icing sugar to get a some what thick but not too thick consistency. When complete I spooned the icing over the top in circles. Creating more of a thick drizzle.   

Ready to serve and ready to be eaten! This was how I plated it. I hope everyone had a good weekend. - JW 

Nigella's Chocolate Olive Oil Cake

Waiting for the cooker to be delivered had me all excited, 14 days is a bit of a stretch to be with out an oven when one likes to bake and cook. It was delivered and upon close inspection there was a flaw... a dent here and a not so well connected part there. It really is sod's law, isn't it? We called the company from whom we purchase the oven from explained the issues and a new, newer one will arrive next week. In the meantime we are to go ahead and use the new cooker until then. When I reviewed Nigella Lawson's cookbook, Nigellissima, last week I said that I want to make the Chocolate Olive Oil cake to christen the new oven. Despite the issues regarding the new cooker I did just that.  

Instead of using almond flour as stated in the recipe, I used unbleached all purpose flour as suggested in the recipe. The texture was light and Nigella was right by using all purpose flour the cake takes on more of an everyday cake with the slight hint of olive oil. By using almond meal/flour it would be more dense and be more suitable for someone who can't have any wheat or dairy. You can find the recipe on Nigella's website by clicking *here* and search for Chocolate Olive Oil Cake. 

As you can see it's not a high and fluffy cake. It's more compact with a nice rich chocolate flavour. The dusting of icing sugar gives it that finished touch. 

Until the new newer cooker arrives I will be using this one. I know they say three times the charm however in this case I feel twice the charm will do! -JW     

Falafel and Cucumber Dip

The other day I was cruising the aisle at the new No Frill's grocery store in our neighbourhood and I found a falafel mix by Alfez which salt quantity wasn't that bad... I think it was 10% or less and which fat and ingredient contents were pretty palatal. So I purchase said box and happily walked home. That night I made the mix into falafel patties not the round meatball shape that is the usually recognizable symbol of the falafel. I was impressed as they were quite tasty. Even though I would purchase this mix again, I would still like to make falafels from scratch. 

To compliment the falafel patties I made a cucumber dip/sauce otherwise known as Tzatziki sauce. I took the remainder of the plain organic yoghurt I had and placed it in a bowl. Then I chopped up some cucumbers into tiny bits... not to fine I wanted the dip to have some crunch. Then I finely chopped a shallot and added both cucumber and shallot to the yoghurt. I then added a bit of dill, summer savoury, pepper and a pinch of salt. Stirred to mix everything together. Covering the bowl with cling film and letting it sit for and hour or so. It was very delicious! - JW 

St. Patrick's Day!

It was a busy day and I managed to pull together an Irish dinner. I made Bubble and Squeak which essentially is any left over vegetables you have mixed with potatoes. I added cabbage, onions and kale. I also made pork chops and served it with caramelized onions and apples in a Guinness reduction. The flavours were subtle and comforting.   

Rose & Violet Hot Chocolate

Last night nothing was more comforting than making a mug or two of hot chocolate. I didn't want this to be just any hot chocolate so I reached for the Fortnum and Mason's No. 38 - Rose & Violet dark chocolate bar.  

It's about 70% cocoa solids which gave it a subtle rich chocolate taste without too much sweetness and a delicate hint of rose and violet. 

On the one side it looked like an ordinary chocolate bar except for the F and M scrolled on every other square however on the backside of the bar laid sugared rose and violet petals. Fragrant and exotic all at the same time. I luved chopping this up into little bits. The chocolate and the floral fragrance floated through the air. One had to try a piece. It was a melt in your mouth treasure of aromatic proportions.     

Once the milk was in the pan, about 2 1/2 cups, the chopped chocolate bar was added. Setting the temperature to a medium heat to gently warm the milk with the chocolate. Whisking to make sure that the chocolate melted slowly. Once the milk had become chocolatey and the right temperature was reached, it was ready to pour in mugs. Smooth and creamy. Fragrant and rich with a lovely cap of foam. The hot chocolate was ready to be savoured. Stay warm and enjoy your weekend! - JW 

Nigellissima

I bought this cookbook about a week before the cooker decided to call it quits. While we are waiting for a new one we are bound to cook by stove top... or slow cooker. As I am out of my element with cooking only by stove top, Nigella Lawson is in her element at being Italian or should I say channeling her inner Italian. There is something for everyone in this cookbook... food, passion and inspiration. 

The introduction reads more like an autobiography reminiscing of her days spent in Florence. Written in true Nigella form. She is talking to you... sharing and emphasizing. You can sense her inspiration and passion for food and Italy. I have been to Florence too and as I read, I drifted off retracing my steps only to realise that food, travel and life impacts us all differently. After turning page after page of this cookbook it inspired me to make Spaghetti Bolognese. I had no recipe just my thoughts and whatever struck my fancy went into the pan. The large bowl of Spaghetti Bolognese was met with wide eyes and hungry stomachs. Servings were dished out happily and then seconds and thirds to the few who had the most room in their stomach. 

Nigellissima is only 273 pages, notes, index and acknowledgements included. Compared to some of her other cookbooks this is a slim one. She has condensed her new Italian inspired recipes into five chapters. Pasta, Meat, Fish & Fowl, Vegetables & Sides, Sweet Things and An Italian-Inspired Christmas. She briefly discusses the eight pantry items she needs, and that you will need, to make her recipes. There are helpful hints placed here and there. One of them being: Never over sauce your pasta. Full page colour photography leads less to the imagination and more to your soon to be bottomless stomach. The Mascarpone Mashed Potatoes, Saffron Orzotto, Italian Tray Bake, Chocolate Salami, Chocolate Olive Oil Cake and the One -Step No-Churn Coffee Ice Cream have left me wanting my new cooker now! I really want to make the Chocolate Olive Oil Cake to christen the new oven. If you want to bring out your inner Italian then I would recommend this book... a tavola! -JW   

Leftovers #5 Saffron Egg Fried Rice

Having left over rice is always a good idea. One of my first leftover dishes I shared with you was fried rice. You can follow that recipe however instead use day old saffron rice and you get a interesting taste and beautifully vibrant coloured dish. 

The recipe is basic... add some oil to a pan, heat then add your chopped veggies and chopped ham. Stiring to cook the veggies a bit and heat the ham. Then add in the leftover saffron rice. Stir to combined everything together. Drizzle some sesame oil over top. Break one... or two eggs in a small bowl. Push the rice mixture around the sides of the pan. Add the eggs. Break and scrabble the eggs folding in the rice mixture, again incorporating everything. In a small separate bowl add about 1 tablespoon of soy sauce and about 1 teaspoon or 2 of sesame oil and about 2 tablespoons of sherry. Mix those liquids together and pour over the rice mixture in the pan. Making sure everything gets coated. Now depending on how much leftover rice you have and how many people your are serving you will have to adjust your quantities of ingredients.  

If you go to the labels section on the right hand side of my blog and look for the word leftovers click on that word and find my step by step guide on Veggie Egg Fried Rice, Leftover recipe #1. Hope you had a good weekend. I had a busy one... buying a new cooker and reading my poetry. - JW  

Sunday Roast on Thursday

I decided to cook a roast, the first in two years. I used the slow cooker although my first instinct was to turn on the oven. I used a bit of red wine, some olive oil, a whole bunch of mixed herbs and some cloves of garlic. Set the slow cooker to low and cooked it for about 5 hours.

When the roast was done this was how it sliced. Growing up we always had Sunday roast. It wasn't Sunday unless the oven was cooking up a roast. Mash potatoes, peas, corn and always a slice of bread with butter accompanied the roast. I was more of a meat eater back then in part due to my heritage. Although I like to maintain those traditions I do like to make more well balanced choices.    

Just seeing this photo sends me into vegetable heaven! There is nothing more comforting than oven roasted veggies. This is super easy to make. I quartered potatoes, carrots and onions and added a handful of peeled cloves of garlic in a large bowl. I then added some olive oil, pinch of salt, some pepper, some herbs, balsamic vinegar and tossed to coat. Put them on a baking try lined with parchment paper. I popped the tray into the oven for about 40 minutes on 400ºF. Checking every now and again and flipping if needed. 

This was my plate. A kale salad, roasted veggies, mushy peas and to the right is a tiny piece of meat. It's quite laughable the size, I suppose. Meat isn't my first choice, especially red meat. In fact, veggie options are what I gravitate to the most. Look at the size of the salad on my plate! However some family and friends eat meat. I accept that. Therefore I accommodate. Enjoy your weekend! - JW     

Barbeque Sauce

For some reason I felt the need to make a sauce, barbeque sauce and it isn't even grilling season. The snow is beginning to melt however the brisk cold lingers in the air. To make my sweet... and I say sweet because I was trying to make it a general as possible... not everyone likes their barbeque sauce how I do. Heavy and rich with smokey flavour. To make this sauce and feel free to tweak the ingredients to your liking.

1/2 cup to 1 cup ketchup, tomato paste or tomato purée, I used ketchup

1 tablespoon Worchestershire sauce

1 teaspoon lemon juice

1 teaspoon or 2 of paprika, the smoker the better

2 tablespoons brown sugar, the darker the better

2 tablespoons of olive oil
1/2 teaspoon of fresh ground pepper

pinch of salt
* If the sauce is too thick just add a bit of water until you get it to your desired consistency.  

Put all of the ingredients into a saucepan and mix together. Turn the stove on to medium high heat. Heat to boil and then remove from heat.  

You can also change up the ingredients by adding honey, maple syrup, molasses, herbs or seasonings, chili powder, curry paste, garlic or finely chopped onions. - JW     

  

Twin Sun Toast

This is my version of the Twin Sun Toast from the Star Wars cookbook. The original has you cutting out two round circles in the bread, using a small cookie cutter. The smallest cookie cutter I had and the shape of the bread enabled me to make the two twin suns. Instead I made one sun, the egg, in each piece of bread. All was good and one might say that the two cut out pieces of bread could pose as the twin suns.

Essentially you use a small cookie cutter to cut out two or as in my case one, circles in each slice of bread. Place the cut out pieces aside. They may be served buttered or dry on the plate. Add a good amount of butter in the bottom of a pan. Let is melt completely and move the pan around to coat the bottom of the pan evenly. Then place the bread inside the pan. Break the an egg each of the holes that you cut out using the cookie cutter. Let the egg set a bit, become white. Then this is the real tricky part you have to flip the bread with the egg over. Be careful. The egg yolks may break but never mind. I don't think your stomach will complain. You want the egg to set a bit more or to your liking. Then remove from pan and serve. 

Now my eggs stuck a bit and I added sufficient butter. The yolks were a bit runny. So  I toasted the round cut out pieces of bread and served them so you could dunk them in the yolks. This makes for a great weekend breakfast.