It's all Butter Boxes and Measuring Cups to Me!

While I was away I did manage to pop into some kitchenware stores. The one that I most wanted to go to was closed for renovations. Instead I sought out other options and a good thing I had. Sometimes it is the little things that offer the most help. 

Charlotte Watson's Butter Box. The butter server I had was small and narrow and cutting the butter to a size that would fit was becoming a challenge. Not to mention in the summertime when temperatures rise, the butter falls and melts and comes out the sides. Not my idea of fun. This butter box makes it easy. A whole pound will fit... you might have to squidgy it down a bit however it has saved me some time, mathematics and some buttery fingers.  

European Measuring Cups. Measuring in pints, fluid ounces, milliliters has become exact! Even though I do not mind getting up to a challenge in the kitchen, with converting measurements, however when you do those conversions there is still a chance that one can be slightly off. And that poses a 50/50 chance that whatever one is baking may or may not turn out. I would rather get on with baking than be in a state of tweaking this and that. These measuring cups will take some of the guess work out of it and those British, Vintage and European cookbooks I have will be even more handy.

Have a great weekend everyone! - JW    

Wild Garlic Pasta

Awhile ago I bought some dried wild garlic pasta. Not really sure what it was all about I stored it away until I felt the time was right. Being at the Italian Centre the other day made me feel as though I should create a dish using this pasta. My first thought was a cream sauce... then I thought of a cheese sauce however I didn't want the heaviness of either.   

So I stuck with olive oil, garlic and a few dried herbs as my seasoning. I also added sautéed mushrooms, some prosciutto, sun-dried tomatoes and grated parmesan cheese. The taste was so flavourful. The pasta, to me, didn't taste much of garlic. There was just a very faint hint of garlic otherwise it tasted like any dried broad noodle. Still it was interesting to try and the colour a pale green with dark green flecks made it eye catching. - JW   

The Lyle's Golden Syrup Cookbook

I started off my cookbook buying with Nigella Lawson's Kitchen, at £10, and ended it with this one for £1. I truly had come full circle. How so? In Nigella's Kitchen cookbook she uses golden syrup in quite a few recipes. And as I leafed through the book at my leisure during my holiday's it seemed as though the book would always flop open to those recipe pages. So finding this book at a charity shop in Canterbury a week and a half later was pure coincidence. And buying it was a must. 

I bake with Lyle's golden syrup. I luv how the syrup sits on a dessert spoon and it is my guilty pleasure to lick the syrup remains off the spoon. One can find it at British and Import shops around E-town although it is popping up on regular grocery store shelves too. Most Canadians are probably more familiar with Roger's golden syrup. Which is pretty much the same as Lyle's. This sticky sweet golden syrup was created in 1883 by a Scottish businessman, Abram Lyle and his three sons and has been stocked on British pantry shelves ever since. 

With only 78 pages and 40 recipes this cookbook is a ode to 125 years of Lyle's golden syrup. Recipes range from sweet to savoury. There are historic facts, fun facts and memorabilia throughout the book. One of the few recipes I do want to try is a classic... Syrup Sponge Pudding. For that, I will have to buy a pudding basin. Oh twist my arm!  

This recipe, from the cookbook, is sophisticated and simple. Something you might want to try. 

Courgettes in White Wine & Golden Syrup

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Serves 4

500g courgettes

1 medium onion

1 clove of garlic

1 tablespoon olive oil

200ml dry white wine

salt and black pepper

1 tablespoon Lyle's Golden Syrup

12 seedless grapes, halved

Top, tail and peel the courgettes and cut slices on the diagonal about 1cm thick.

Peel the onion and cut it in half. Lay each half face down and slice into thin slithers. Peel the clove of garlic and finely dice.

In a deep fry pan gently heat the olive oil and fry the onion and garlic for 2-3 minutes until soft and transparent - you don't want them crispy. Now lay the slices of courgette on top, Turn up the heat to medium high and pour over the white wine. Season with salt and plenty of freshly milled black pepper and let the courgettes gently poach for 8-10 minutes turning several times until the liquid has almost gone. Drizzle the golden syrup over the courgettes, turn once or twice to glaze. Finally toss in the grapes, just enough to warm them, and serve as an easy lunch or to accompany fresh grilled fish or white meat. 

* The book also suggests trying the recipe with sliced, cooked beetroot. 

Enjoy! - JW  

Garlic Linguine with Tomatoes, Chicken, Halloumi Cheese and Parsley

I was determined to get back into the kitchen and try to push the jet lag aside. Donning my apron brought great pleasure. I decided to make something quick and comforting. linguine with garlic, cherry tomatoes, leftover chicken, fresh parsley and cubed halloumi cheese. I made so much of it that tonights dinner will be much of the same.   

In a saucepan add 1/2 cup of olive oil and three cloves of garlic that have been crushed. Set aside. 

In another saucepan fill with water and add a pinch of salt. Turn on high heat and bring water to the boil then add 450 grams of dried linguine and cook according to package. 

As the pasta is cooking chop the tomatoes in half, dice the chicken, cube the halloumi cheese and mince the fresh parsley. Set aside. No exact measurements needed for these ingredients. Depends on how much of each you would like to have in the dish. You may also want to use different cheese, veggies or meat.  

When the pasta looks just about done place the saucepan with the crushed garlic in it on the stove and turn on medium/low heat. You want to gently heat the oil and brown the garlic. When the garlic turns golden brown remove from heat. By this time the pasta should be ready to drain.

Drain the linguine well. Transfer to a large serving dish. Pour the oil and garlic mixture over the pasta. Toss to coat. Add the tomatoes, chicken, halloumi cheese and fresh parsley. Toss to coat, again. Add a pinch of salt and ground pepper, if you like, to taste. Serve immediately. Enjoy! -JW       

English Pub Favourites

I have only been home for a few days and I am already itching to get back into the kitchen. There is really no big surprise considering that I brought back six cookbooks. However jet lag is lingering. So I thought I would do this post and share some of the menu choices I made while eating out.  

Usually when I go to England the ploughman's is the menu item I order. A quick glance at any menu when eating out and spotting a ploughman's means the search to fill the void is no more. Second to that is fish and chips followed by the Waldorf salad. 

The Ploughman's - The first Ploughman's I had was at the Old Bell in Rye, pictured here. By far this was the best one! The bread was cut thick and so was the cheese. The salad, fresh. The ham, tender. The apple slices crisp and a few crisps for crunch. Even though the ingredients to make up a ploughman's remains the same, every pub does it's own take on this pub classic. 

Fish and Chips - That is the standby favourite and I always have to have my fill. I do find fish and chips here and fish and chips in England are two different things. However this time I was able to try a vegetarian version at the Victoria pub in London, pictured here. Pieces of fried halloumi cheese, chips and mushy peas served with a side of tartar sauce. It was equally delicious and just as satisfying as the real thing. 

The Waldorf Salad - When I see this on the menu I feel compelled to order this. Waldorf salads are few and far between in Canada. Also I always have a bit of a laugh due to the Fawlty Towers episode. Therefore I find it amusing and comforting. I view this salad the same way as the ploughman's, the ingredients remain the same however some may add a few extras. This Waldorf salad, pictured here, from the Riverside Inn in Ashford, Kent was great. It was served with a bed of lettuce and bunches of diced veggies placed around it and then the salad topped with pumpkin seeds crowned the top. Very filling! 

- JW