BLT salad

This was my most sought after salad this week. The BLT salad. With a lovely homemade raspberry dressing, and tangy blue cheese. This salad was virtually inhaled at the dinner table. Sliced cherry tomatoes, wedges of green apple, rings of red onion, chunks of buttery avocado and shards of crisp bacon topped the baby romaine leaves. To make my raspberry dressing you will need...

1/4 cup raspberry wine vinegar

about a 1/2 cup of olive oil

1-2 spoonfuls of grainy mustard

about a tablespoon of honey or agave nectar 

some freshly ground pepper and some summer savoury 

I know some of my measurements are not exact. Salad dressing is fluid and therefore  seems relaxed when making a vinaigrette. One thing I am certain on is the amount of raspberry vinegar and olive oil. The other ingredients were just what I felt looked right. Adjusting the amounts to your liking and taste are easy with this recipe. 

Put all the ingredients as listed into a jar. Mix or stir all the ingredients together. You can do this by using a spoon and stiring carefully or by putting on the jar's lid, making sure the lid is on tightly, and shake vigorously. Trust me doing it this way lets you work some tension out. Once the ingredients have had a good stir or shake. The salad dressing is ready. Any unused portion can be stored in the refrigerator for a few days. 

Have a good weekend everyone! - JW  

  

Lavender, Popping Sugar and Vanilla

One of my most recent shopping trips had me stumbling upon these three lovely items. I absolutely luv finding items that make my experience in the kitchen fun, inventive and even more delicious.  

The prescriptive dark brown bottle intrigued me. The aroma of intense lavender waiting for me... and my baking. Add this to cookies, cakes and icing. 

Reminiscent of pop rockets. I can not wait to use this in some of my holiday baking. I will keep it as a surprise and let the popping commence joyfully!   

Whole vanilla beans are expensive. Finding ground vanilla beans at $9.99 for a 30g jar is fantastic. Not only is this gluten and GMO free the makers have a very enticing website, click on www.baktoflavors.com to see more. My first batch of shortbread got the honours and christened this respectably.

- JW 

Chocolate & Zucchini ~ Daily Adventures in a Parisian Kitchen

I remember my mum baking chocolate zucchini loaf many times to my hesitation. What is it that brought those two ingredients together? Since then my culinary palette has broaden. The title is what caught my attention. Chocolate and zucchini coming together again however for possibly different reasons. The author, Clotilde Dusoulier is passionate about food and everything food related. Her luv of vegetables and chocolate was the inspiration for her award winning blog. Which then became the title for her book.

Even though the sub title suggests full on Parisian Cuisine she was fully inspired by her time spent in San Francisco. Her personality really comes across in the book. Her stories are delightful and inspiring and her knowledge is refreshing. The section called My Cooking Philosophy I could relate to especially the Organizing Your Cookbooks and Clippings paragraph. She shares more than 75 recipes. Starting with appetizers, main dishes, desserts, entertaining and dinner parties. All with a french flare and some with a wine pairing note. The photography is wonderful. Full page and in colour. This cookbook has a spot in my regular rotation of cookbooks.  

The recipe I would like to try from the book are: Mustard Chicken Stew, Chocolate Caramel Tart, Tomato Pistachio and Chorizo Loaf, Honey Spice Loaf, Cacao and Zucchini Absorption Pasta, Cumin Cheese Puffs, Broccoli and Apple Quiche and Onion and Cumin Quiche. 

I did make the Honey Spice Loaf, pictured here. The recipe was easy and it tasted so delicious! By the time my kidlets came home from school the loaf was cooling on the rack. The warm spices inviting them. Melting the snowy bits away.    

I like it just as is. However my husband likes to have a slice with a good slathering of butter. I could also see having some mascarpone cheese or sweet butter or apple butter spread a crossed the top.    

To read more about Clotilde Dusoulier and Chocolate & Zucchini click *HERE*  

Hope everyone and a good weekend. - JW 

Leftovers #8 - Chicken Stew

I made all that stew now what to do! One can place it into containers and freeze it for a rainy or in our case snow day. Or you can simply dress it up with some ready made puff pastry. Honestly I can not take credit for this. Jamie Oliver has done this with his Steak and Guinness Pie. I am merely just following his lead. 

Place the stew in an oven proof dish. Take the ready made puff pastry and with a rolling pin roll it out, not too thin, to get a nice sheet of pastry. If you need to use more of the puff pastry then go ahead. How much you use will depend on the dish you use. 

Once all the puff pastry has been rolled out place it on top of the stew, like the picture above. Tucking it here and there to create a nicely tight but loose edge. Think of a pie however puff pastry rises and puffs up into many delicate layers.   

  

Now score the top. I managed to do 6 criss cross markings. Take a pastry brush and brush the top of the puff pastry with an egg wash. As it bakes this will give the pastry a nice golden brown colour. Place in a preheated oven, 375ºF,  until golden brown and bubbling.

It would be interesting to try the puff pastry top with chill con carne. 

Have a good weekend everyone! - JW   

My Weekend

Last week was such a busy week for me... for us actually. I got married this weekend and spent the week busily making shortbread for our champagne reception. I made 8 different varieties of shortbread. Chocolate chip, ground vanilla, cardamom and rosewater, plain with a diamond shaped jelly in the middle, chocolate and crushed chillies, spicy chai and lavender earl grey. All were consumed with great ease. Also guests received a delicious shortbread sampling to take with them. Unfortunately shortbread was the only thing I made. Olives, fruit, crackers and a cake of cheese set the table. 

This was our wedding cake. Completely made of cheese. The inspiration came from Marks and Spencer and Fortnum and Mason. Knowing that they could not deliver something like this we opted to create our own. Save On More was most accommodating in ordering and cutting the particular types of cheeses. Guests definitely had the pleasure of dismantling this cake.  

Finally us! It was a lovely day of bright sun and pure glistening snow. - JW  

Chicken Vegetable Stew

Sometimes I can get a complete craving for a recipe. Plotting and deciding exactly how everything will come together. Stew is one of those mystical one pot wonders that comfort all especially when the temperature drop. It was absolutely divine to sit down with a bowl and the let the savoury herbs unfold in front of you. 

Chicken Stew

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3 chicken breasts, diced 

5-6 potatoes, cubed

2 parsnips, peeled and chopped

3 carrots, peeled and chopped

1 onion, peeled and chopped

1/2 cup red wine

2 x 796ml tins of diced tomatoes
3 bay leaves

1 teaspoon cumin

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon smoked paprika

salt and pepper to taste

* You can change the vegetables, add different seasonings, adjust the seasonings or herbs according to taste, and omit the wine and add beer. * 

First, place a bit of olive oil a the stock pot. Turn the burner on to medium heat. Add the chicken. Stir. Add a bit of salt and pepper. Continue sautéing the chicken. When the chicken has slightly browned add the onions. Stir and fry the onion for about 1 -2 minutes. Add the carrots, parsnips, and potatoes. Fry for a few minutes longer or until slightly tender. Add the cumin, rosemary, thyme and paprika. Pour the red wine in and add the tinned tomatoes. Stir everything around. Pop the bay leaves in. Bring to a boil and then let everything simmer for about 2 hours. Serve it with some naan bread or a slice of french baguette.

Enjoy! - JW 

Crockpot Chicken Tikka Masala Pasta

Last nights dinner was easy to say the least. Chicken Tikka Masala with pasta made with the help of the slow cooker. A delicious spin on a classic and a great one for those who enjoy chicken and those who luv pasta. It was such a hit with the kidlets.

The recipe is from the Kitchen Magpie. For the recipe and to check out The Kitchen Magpie's lovely website click *HERE*. 

The only tweaking I did to this recipe was adding more chicken. About 3 cooked and diced chicken breasts and topped it with a bit of extra old cheddar cheese when serving. I really had to restrain myself because I wanted to add a dash or two of cumin. Other than the additional chicken and cheese I followed the recipe religiously. 

Have a good weekend everyone! 

In Season

With the changing of seasons brings new or different culinary options. Depending on what produce is readily available at the market or shop. Going to different markets and shops may offer some variety. Snow has already settled on the ground in E-town so winter is definitely here. Depending on where you are it could be summer, it could be spring, it could be fall or winter. Also maybe the climate does not lend to a definite four season change. However in or out of season one might think one to be, with this cookbook one will always be kept in season.

In Season features 85 different produce organized by season. With 250 recipes displaying foods at their peak is the best way to enjoy and ensure their real flavour. Divided into 5 chapters; Spring, Early Summer, Late Summer, Fall and Winter. This book gives helpful tips on how to select, keep items fresh, preparing, how to use your selected fruit and veggies and preserving options. The "Did You Know?" facts offers you a bit of food for thought.

My favourite chapters are Fall and Winter. For me, that is when the oven genuinely starts working overtime, the slow cooker is on standby, and the kitchen constantly divulges all the baking goodness wafting throughout the house. The comforts of the season really  do come forward and the kitchen is the heart of the house. Since the winter has begun here, I will share the list of prime winter fruit and veg. 

Winter

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Avocados

Bananas

Bean Sprouts

Ginger

Grapefruit

Kiwi

Lemons

Limes 

Mangoes

Oranges and Mandarins

Passionfruit

Pineapple 

Pomegranates

Sunchokes... 

Sunchokes? Look like ginger. Have a subtly sweet nutty flavour. I will have to keep an eye out for those.

Regardless of what season it is I thought this would be a good recipe to share from the book. Sounds fresh and lovely. Also I thought it would be good on toast topped with an egg.  

Tropical Salsa

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1 cup diced mango (1 large mango)

1 cup diced papaya (1 large papaya)

1/3 cup diced kiwi (2 small kiwis)

1 cup diced pineapple

1/3 cup diced red bell pepper

1/4 diced red onion 

1/4 cup packed fresh cilantro leaves, minced

1 or 2 jalapeños, cored, seeded and minced

1 tablespoon fresh lime juice

pinch od salt

pinch of cayenne

Combined all the ingredients in a large bowl and toss gently. Taste and adjust the seasonings. 

Enjoy! -JW

Parkin

Traditionally a Yorkshire recipe, Parkin is often eaten on Bonfire Night otherwise known as Guy Fawkes Night. November the 5th is highlighting the famous failure of Guy Fawkes, who tried to blow up the Houses of Parliament in 1605. This recipe was easy and I added a twist. Steaming hot custard poured over the gingerly cake. We won't be displaying any fireworks however we will have a sparkler or two to mark the day and this lovely Parkin.    

YORKSHIRE PARKIN

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8 oz / 220g soft butter

4 oz / 110g soft, dark brown sugar

2 oz / 55g black treacle or molasses

7 oz / 200g golden syrup 

5 oz / 120g medium oatmeal

7 oz / 200g self raising flour

1 teaspoon baking powder

4 teaspoons ground ginger

2 teaspoons nutmeg

1 teaspoon mixed spice  

2 large eggs, beaten

2 tablespoons milk

Heat oven to 275ºF/ 140ºC/ gas mark 1

Grease an 8"x8" (20cmx20cm) square cake tin.

In a large saucepan melt the butter, sugar, treacle, golden syrup over a gentle low heat. Do not allow the mixture to boil. You just need to melt these together.

In a large, bowl stir together all the dry ingredients. Gradually add the melted butter mixture, stirring to coat all the dry ingredients. Mix thoroughly.

Gradually, beat in the eggs.

Finally add the milk and again stir well.

Pour the mixture into the prepared tin and cook for 1 1/2 hours until firm and set and a lovely dark golden brown.

Remove the Parkin from the oven and leave it to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days. That is if you can resist eating it. Leaving it up to a week is even better. Letting the flavour really develop and the mixture softens even further and the Parkin becomes more moist and sticky. Parkin will keep up to two weeks in an airtight container. 

* Eating the Parkin straight away is lovely. With all those warm spices it's so hard to resist. 

* Mixed spice is a British spice. It is a blend of the following ground spices: cinnamon, coriander seed, caraway, nutmeg, ginger, cloves, allspice and mace. Although is used in cooking and baking it is particularly used for Christmas cakes, Christmas Pudding and Hot Cross Buns.

* Some Parkin recipes have finely chopped candied peel. However I believe it is more traditional without. 

* Using parchment paper to line the bottom of the pan may help and make it easier to release the Parkin from the cake tin. 

Happy Bonfire... Guy Fawkes Night! - JW  

Risotto with Saffron and Black Truffle Oil

Decadent as this sounds the flavour was subtle. However it made for a lovely side dish with fish. To make this risotto all you need are the following ingredients.

1 tablespoon olive oil

1 tablespoon black truffle oil

1 white onion, chopped

1 red pepper, chopped

4 tablespoons Vermouth or white wine

3 cups of low sodium chicken stock

A pinch of saffron

1 1/2 cups of aborio rice (Italian risotto rice) 

1/2 cup grated parmesan cheese

First pre-chop the the onion and red pepper. Set those aside. 

Heat the oils in the pan over medium heat.

Add the onion to the pan. Stir and until the onion becomes soft. 

Now it's time to add the rice...

Place the rice in and stir. Let the onion and rice cook together, stirring frequently. 
In the meantime warm up the chicken stock. You can pop it in the microwave for 2 minutes checking at the 1 minute mark to avoid splattering. Nobody likes extra mess in the kitchen then there needs to be. You can also warm up the chicken stock in a pot on the stove. When the stock is warmed add the saffron to it. Give it a stir and let stand for a few minutes. By warming up the chicken stock it is easier for the saffron to bleed out. Enhancing the stocks flavour and colour.   

When the rice becomes opaque and white, about 5-10 minutes. Add the Vermouth or white wine. Stir and let simmer until the liquid is absorbed.  

Add the red pepper and stir. 

Now add the chicken stock with the saffron to the pan. Stir and let simmer until all the liquid is absorbed. Stir frequently. If you need to add more liquid then do so by adding water or more chicken stock. When all the liquid is absorbed and the rice is firm but not too squidgy, remove from heat and add the parmesan cheese. Stir to coat. Serve immediately. 

The great thing about risotto is as long as you have the base ingredients rice, chicken stock, white wine and cheese you can essential add just about anything else you want to flavour this lovely dish. Try different veggies, oils, and spices. 

Have a good weekend everyone! - JW