Last of the 2014 Party Mix

Doing some last minute preparations for tonight and thought I would make this simple seasoned snack. After midnight try saying that 10 times fast. 

Snack Mix

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3 cups Shreddies cereal

1 cup Cheerios cereal 

2 cups popped popcorn

1 cup small pretzels

1/2 cup peanuts - optional

3 tablespoons margarine or butter

1 tablespoon Worchestershire sauce

1 teaspoon seasoning salt

Pre-heat oven to 350ºF.

Line a baking tray with parchment paper.

Place the Shreddies, Cheerio's, popcorn, and pretzels in a large bowl.

In a small/medium sauce pan melt the butter on low-medium heat. Once melted add the Worchestershire sauce and seasoning salt. Stir until well blended. 

Drizzle evenly over the cereal mixture and toss to coat. Turn on to the prepared baking tray and bake until cereal is crisp. 

Serve in individual bowls or a large bowl for sharing.

Notes: This recipe can easily be doubled. Try different seasonings. Add parmesan cheese.  

I guess this is the last post of the year... Thanks to all my followers around the world and hope you all have a Happy New Year! - JW      

Holiday Nachos and Boxing Day Pizza

Having a bit of fun this Christmas I made these holiday nachos to keep the hungry masses at bay. I used whatever veggies I had on hand and did a mix of red and yellow corn chips. Placed shredded lettuce on top for a bit of crunch and colour. 

Not everyone, including myself, managed well with the Cornish Hens therefore there were leftovers. So I served up a pizza with brown mushrooms, black olives, red onion, green peppers, feta and mozzarella cheese, and some of the leftover Cornish hen meat. Unique, festive, and slightly gamey however very tasty.   

The temperature has dropped dramatically so a perfect day to potter around the house. - JW  

Christmas 2014

Christmas Eve: We started with our usual English fry up. I had the more paired down version so to speak. The turkey sausages were exceptionally good.  

Christmas Day: Fresh fruit and a slice of stollen started the morning off, then we decided to have the main Christmas meal just after mid day. Our Christmas feast consisted of Cornish hens with a sweet orange glaze, homemade stuffing with zest of orange and crushed junipers, seasoned roasted potatoes and parsnips, steamed carrots, mushy peas, and a dinner roll. 

After such a feast one wondered if there was any room for a slice of King George cake. 

Later on in the evening there was a snack of cheese, crackers and sliced meats for anyone feeling peckish.

Date Nut Loaf

While replenishing some baking items at the local bulk shop I purchased some dried dates. Not really sure what I was going to do with them, probably my idea was to add them to some festive shortbread, I wandered home with them anyway. The holiday rush kicked in in the days that followed which sidelined my idea. After having those few days that preoccupied my baking thoughts yesterday those dried dates danced around in my head. Until I resided on a date nut loaf. Even though the recipe called for fresh dates I used the dried dates I bought and the loaf turned out great. The recipe is simple as you do not need multiple bowls. One pot for mixing everything together keeps the washing up to a minimum. 

Date Nut Loaf 

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1 cup dates, pitted and chopped

1 cup of water

1/2 cup butter

1/2 dark brown sugar

1/4 cup white sugar

1 teaspoon baking soda

1 1/2 cups unbleached all purpose flour

1 egg, beaten

1 teaspoon of vanilla

2 teaspoons dark rum

1 teaspoon Camp coffee - optional

1 cup chopped walnuts, reserving a few for the top

Pre heat oven to 350ºF (175ºC) Grease and flour and 9x5 loaf pan.  

In sauce pan over medium heat. Bring dates and water to a boil. Stir in the butter and sugar until melted. Remove from heat and stir in the baking soda. Let cool for about 10 minutes.

Once the date mixture has cooled for the 10 minutes blend in the flour, egg, vanilla, rum and Camp coffee. Stir in the walnuts. Pour batter into prepared pan. Add the remaining walnuts on top. Bake for about 50 to 60 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in the pan for about 10 minutes then turn onto a wire rack to cool completely. 

Notes: You may combine a multitude of fruits like cranberries, apricots, pineapples, raisins, figs, and blueberries. Try adding orange zest. Making a drizzle icing to go on top is the simplest of touches that adds a bit of sweetness. 

The Cherry Bakewell Tart

For me nothing says Christmas like the bakewell tart. The sweet smell of almonds. The impeccable white cap of icing and the ornate glacé cherry on top. I do not know exactly where or when my love affair with the bakewell tart began... probably from Christmas' past. After years of buying store bought Bakewell's out of shear convenience and thinking anything I made will ever compare. I recoiled from making them. That was until now.  

The bakewell tarts I made, pictured above, are less manufactured and more a reflection of sweet admiration. Easy and simply divine these Bakewell tarts will have one never look at store bought again. Sorry Mr. Kipling...  

 Cherry Bakewell Tart   

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makes about 20 tarts

Filling:

Scant 1/4 cup raspberry jam or strawberry jam

1 stick (1/2 cup) of butter, softened

1/2 cup superfine caster sugar

2 eggs
1/2 cup ground almonds

1/3 cup self-rising flour, sifted 

1 teaspoon almond essence

Icing:
1 cup confectioner's sugar, sifted
1/4 teaspoon almond or vanilla extract, pure or imitation is fine

1 tablespoon hot water, approximately

glacé cherries sliced in half 

Pastry Crust:
1 3/4 cups all purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water 

Mix flour and salt together in a larger bowl. Add the oil and mix with a fork until it looks crumbly, like meal. Sprinkle in the water and mix with a fork. If the pastry is a bit dry  then add more cold water. I find that I need to add about 2-3 more tablespoons of cold water. Gather the dough and press into a ball. Roll out in-between sheets of wax paper.

1. Make the pastry crust. 

2. Preheat the oven to 400ºF. Grease a patty/muffin pan(s). I used a non-stick muffin pan therefore I did not need to grease it. Roll out the pastry and cut as many circles, as the patty/muffin tin will hold... 6, 12, 24, using a 3 in/7.5 cm cutter. Use to line the prepared pans and spread a little jam in the base of each. 

3. Beat together the butter and sugar, then beat in the eggs, one at a time, adding half the ground almonds after each one. Add the flour and almond essence and stir well. 

4. Spoon batter into the pastry cases and bake for 20 minutes until well risen, firm and golden. Remove from the oven and leave to cool in the pans.

5. Combine the confectioner's sugar, almond extract and enough hot water to make a  thin icing. When the tarts have cooled, spoon the icing over the tops. Decorate each with a  whole glacé cherry or half a glacé cherry.   

Notes: You may use whatever recipe you like for the pastry or even buy ready made tart shells to save time. Again, I used a non-stick muffin pan so I did not need to grease the pan. 

Wild Turkey

This cookbook seems very fitting seeing how turkey may be the choice meal around Christmas time. In Charles Dicken's A Christmas Carol, Ebenezer Scrooge after coming to his senses new the importance of a large bird amongst other things. Some might see the turkey as the cumbersome edible table centre piece of Christmas past. While organic, meatless, and gluten - free become Christmas present and future. How ever you set the holiday table and which ever holiday feast you provide, one does not have to be visited by three ghosts to make one giddy as a school girl or boy to know that turkey is the essential Christmas dinner staple. 

This is the only cookbook I have completely dedicated to turkey. Which is fine. It offers 10 chapters and the one chapter that will be most useful come December 26th will be Chapter 9 - Leftovers and Surprises. Of course there are the usual recipes that have been turkeyfied... Turkey Sloppy Joes, Turkey a la King, Turkey Chili, Turkey Goulash, Turkey Gumbo, Teriyaki Turkey and even Turkey Tacos. 

All those recipes aside the recipe I wanted to share with you... well the two recipes I wanted to share with you are the Turkey Walnut Stew and the Cranberry Orange Relish. 

Turkey Walnut Stew

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1 breast of turkey

1 medium onion, minced

1/4 cup butter

3 cups chicken or turkey stock (or water with bouillon cubes)

2 cups English walnuts

juice of 3 lemons

salt and pepper to taste

1/4 teaspoon cinnamon

Nuts are an excellent thickener. However feel free to use other nuts. Hickory nuts would be great. 

Grind the walnuts in the meat grinder or mortar and pestle. Cut the turkey breast into bite-size chunks. Sprinkle these with salt and pepper. Heat the butter in a skillet, and sauté the turkey pieces on both sides until lightly browned, then drain. Sauté the chopped onion for 3-4 minutes, then stir in the ground walnuts. Add the chicken or turkey stock, lemon juice, cinnamon, and a little salt and pepper. Bring the mixture to a boil, stirring as you go. Reduce the heat, simmer, and stir for 10 minutes. Add the turkey pieces to the skillet of contents, cover, and simmer on very low heat for 40 minutes, stirring from time to time. Serve hot over fluffy rice. 

Cranberry Orange Sauce

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16 ounces fresh or fresh-frozen cranberries

2 cups of sugar

1/2 cup blanched almonds, slivered

1/2 cup fresh orange juice

1/2 cup water

2 teaspoons grated orange rind

Using a fine mesh, grate 2 teaspoons of orange peel from the outside, avoiding the inner white pith, which is bitter. Mix all the ingredients except the almonds in a saucepan, bring to a boil, reduce heat, and simmer for 10 minutes, or until the cranberries pop open. Remove from heat and skim the scum off the surface with a spoon. Stir in the almonds, pour into a serving container, and refrigerate until time to eat.

I am going to add a third recipe to share from the Wild Turkey cookbook and it is a basting  sauce in case you are looking for something different this holiday season.

Lemon Butter Basting Sauce 

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1/2 cup butter

juice of 4 lemons

1 tablespoon Liquid Smoke*

1 tablespoon white-wine Worcestershire sauce

1/2 tablespoon salt

* Liquid Smoke is sold in a bottle at most grocery shops in the spice/baking aisle.

Melt butter in a sauce pan, and stir in the other ingredients.

Mix well but do not boil. Use to baste broiled or grilled turkey breast meat. 

Hope everyone is doing well. My finger is much better and I managed to get more Christmas baking done. Today, I will be jetting around E-town spreading holiday cheer as I share my holiday baking. - JW 

Shepherds Pie

This is a classic comfort dish that can be varied in many ways. Simple ingredients coming together to create a very fulfilling dinner. 

Shepherds Pie

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12 medium potatoes, peeled and chopped

2 packages of ground (minced) chicken

1 -2 tablespoons of vegetable oil 

1 onion, peeled and diced

3 carrots, peeled and sliced

about a handful of frozen yellow and green beans

1 x 796ml can diced tomatoes

1 x 156ml (5.5 fl oz) tomato paste

2 - 3 tablespoons HP sauce (brown sauce) 

1 teaspoon cumin powder

1 teaspoon Tandoori powder

salt and pepper to taste

PREP: 

Peel and chop potatoes. Set aside.

Peel and dice onions. Set aside

Peel and slice carrots. Set aside.

Using a can opener open the tin of diced tomatoes and tomato paste set aside. 

Gather the spices - cumin, Tandoori powder and salt and pepper. Set aside. 

Fill a large stock pot with the potatoes. Fill the pot with water, just enough to cover the potatoes. Add a little salt. Place the pot on a large element on top of the stove and turn that element on high. Let boil until tender. A fork should pierce through them with ease.

Meanwhile...

Sautee the onions in a fry pan with a bit of vegetable oil. Before the onions become completely transparent add the ground (minced) chicken. Add salt and pepper to taste.

stirring occasionally and cooking until the meat is done all the way through. When the chicken is cooked add the cumin and stir. Add the carrots. Stir to combine. Let the carrots cook for a few minutes then stir in the green and yellow beans. Add the diced tomatoes, tomato paste and HP sauce. Stirring to combine after each addition. Add the Tandoori powder and let simmer for about 5 minutes or until the sauce has thicken a bit. 

Preheat the oven to 375ºF. 

By this time the potatoes should be done. If not let them boil some more until ready. If ready then remove them from the heat and drain. Return the drained potatoes back the the pot and mash. The mashed potatoes do not have to be perfectly smooth a few lumps are fine. Once mashed stir in a good amount of butter and stir until combined. 

Remove the meat mixture from the heat and transfer it into a large casserole dish. Let cool slightly. This will give you a few minutes to tidy up. 

Then spoon the mashed potatoes on top of the meat mixture. Making sure with each spoonful to smooth it out over the meat mixture until the entire meat mixture has been covered with the mashed potatoes. When done run a fork over the top, making any pattern you wish. 

Bake for about 30 minutes or until bubbling and the top has slightly browned and crusty. If the potatoes are not browned to your liking after 30 minutes place under the broil for a few minutes. Being careful not to scorch. 

When done remove from oven. Let sit for a few minutes then serve. 

Notes: You can adjust the amounts of cumin and Tandoori powder or omit them all together and choose different spices and seasonings. Add different vegetables. Try mashed sweet potatoes rather than mashed potatoes. Use curry paste for a completely different flavour and take. Add shredded cheese on top. 

Hope everyone had a good weekend. We did, although I was unfortunate to have sprained my finger which has effected any holiday baking I was going to do this week. I hope that I will be back to it by Thursday or Friday. - JW  

Lavender Shortbread

I do tend to make quite a bit of shortbread over the holidays. It seems to be the one that disappears quickly. And not surprising considering I make many flavours that will tempt any culinary palette. These lavender shortbread are simple, aromatic with a slight hint of sweetness. Which makes them a favourite not just during the holiday season but anytime through out the year. 

Lavender Shortbread
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2 cups unbleached flour
1/2 cup powdered sugar (icing sugar)
1 cup (1/2 lb) butter, softened
French lavender buds, add as much or as little according to your taste. 
caster sugar for dusting on top   

Turn the oven on to 350ºF. 

Line a baking tray with parchment paper.

Simply cream the butter and sugar together in a large bowl.

In another bowl place the flour and lavender. Once combined together add it to the creamed mixture and mix well.

Roll the dough into balls about the size of a walnut and place them on the prepared baking  tray. Pressing gently, flatten with the bottom of a floured glass or a fork. Dipping the glass or fork into flour each time until all are done. Giving a light dusting of caster sugar over the top of each.  

Bake for about 8 - 10 minutes or until pale golden. Once done and while they are still warm from the oven place them on a rack, dust with more caster sugar and allow to cool.

NOTES: I really didn't give a measurement for the lavender because everyone's taste are different. I would say let your eyes do the measuring... if it is your first time using lavender in baking you might want to ease your way into. Use a lighter hand and have a shortbread with subtle flavour and next go a bit more bold. 

This is the lavender I used. On the back of the bottle it states that it is "a sweet floral aroma with a hint of mint and citrus." Looking at the jar now I probably used about 1 tablespoon or 1 tablespoon and a half when making the shortbread. Lavender is distinctive and a little does go a long way. However I enjoy giving the shortbread I make a flavourful punch. 

Have a good weekend everyone! - JW     

Gluten - Free Cupcakes

I only have a few gluten free cookbooks due to the fact that myself nor anyone in my household does not have that specific food allergy. However, I collect cookbooks and if a gluten free or vegan recipe tastes good then I would not shy away from making it. Cupcakes still reign supreme and are a favourite amongst the masses. There are 3... if not 4 cupcake shops all within a block or two of each other where I live.  


The author loves cupcakes. Finding out she had a food allergy changed her love affair of the cupcake. That was 1998 and much has changed in the culinary world in regards to specific needs and food allergies. There are plenty cookbooks targeting certain ways of cooking and baking. Most of the recipes are made with almond and coconut flour. Which are easy to find.

When we think of cupcakes  we often think of the ones with mile high cream icing and exotic flavours. In this cookbook there are sweet and savoury cupcakes however the author admits to calling the savoury ones, muffins. There are sweetness ratings ranging from low to medium to high. There are plenty of gluten - free and vegan choices throughout the 104 pages. 

I am steering clear of the Pumpkin cupcakes and thought I would share a more savoury recipe. Also the holidays are coming and there will be no shortage of sweets. Therefore the Orange Rosemary Cupcakes would be a nice addition to brunch or dinner and with an afternoon cup of tea. 

Orange Rosemary Cupcakes
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1/2 cup coconut flour
1/2 cup blanched almond flour 
1/2 teaspoon sea salt 
1 teaspoon baking soda
4 large eggs
1/2 cup grapeseed oil
1/2 cup agave nectar
2 tablespoons firmly packed orange zest
1 tablespoon finely chopped fresh rosemary

Preheat the oven to 350ºF. Line muffin cups with paper liners.

In a large bowl, combine the coconut flour, almond flour, salt, and baking soda.

In a medium bowl, whisk together the eggs, grapes oil, agave nectar, and orange zest. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until throughly combined, then stir in the rosemary. 

Scoop 1/4 cup of the batter into each prepared muffin cup.

Bake for 18 - 22 minutes, until a toothpick inserted into the centre of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then serve. 


Hope everyone is having a good week so far. Weather wise ...it is -6, which is warm... well sort of. It is warmer than this past weekend, -28, and that is a positive. - JW 

Ambrosia Salad

Every now and again Ambrosia salad seems to grace many holiday tables, buffet style gatherings and backyard barbeques. They say Ambrosia is the food of the gods. I doubt if this salad was what they had in mind. Although in appearance Ambrosia Salad seems very cloud like. Truth be told it is sweet, fruity, and is simply an easy plate filler to make for those times when you want a dish so recognizable it becomes legendary. I know for myself whenever I see a bowl of Ambrosia I am unmistakably drawn to the fluffy white mass cradled in the bowl. Perplexed by the simple ingredients however delighted by the contrasting burst of sweet coconut mallow and citrus sour. And if you are looking for a bit of fluff and filler mixed with a bit of sweet and sour while entertaining this holiday season, Ambrosia Salad is perfect. If you have kids, they can easily make this salad with little or no supervision, depends on the age. 

Ambrosia Salad

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1 can (11oz) mandarin oranges, drained

1 can (13oz) pineapple chunks, drained

1 cup flaked coconut

1 cup light sour cream or 1/2 cup whipping cream

1 cup mini marshmallows

Mix all ingredients together. Chill for several hours or overnight. 

Notes: I also added chopped pieces of walnuts and a bit more coconut.

You may also want to add cherries, to make it more festive. Grapes would be a nice addition. Possibly adding some toasted coconut might be nice. 

Enjoy the weekend everyone! Mine, will consist of shovelling more snow! and more Christmas baking. - JW     

Corn Pasta

I found corn pasta at none other than Dollarama. Where most things are a dollar however on occasion you can find things for more than a dollar and in this case this package of corn pasta was 2 dollars. As I waited in line a customer noted the pasta in my hand and stated "It doesn't cook nice. It clumps." I appreciated the culinary heads up however went ahead and bought it anyway. 

This corn pasta is made from non-GE corn, lactose free, egg free and is gluten free. A surprising find at the Dollar store. When cooking, I followed the directions on the package which are straight forward and the same as cooking any pasta. How did it cook? Fairly well. It wasn't clumpy... in fact it only slightly clumped after draining when placing the pasta on plates, which can happen with any pasta. Although as soon as I put my homemade meat sauce over top of it, it became loose again. No clumps. It was perfectly fine. So in regards to the customer warning and trying to steer me clear of this product there was really nothing that I found to be bothered about. In fact, I would buy this again.

It is a very bracing snowy day today so I will let my current painting and Christmas baking guide me. Stay warm! - JW    

Fortnum and Mason ~ 2014

I know Christmas is on it's way when the Fortnum and Mason order arrives. Nothing beats carefully opening and rummaging through the packing peanuts and guessing through the bubble wrap at the glorious culinary treasures inside. As usual we get a selection of our favourites like Smoky Earl Grey tea, Horseradish, Charcoal biscuits, a range of English mustards and King George cake. There are more festive delights like Christmas tea, Christmas coffee, Christmas Glitter Shortbread, Frost Fayre Christmas Spiced biscuits, Christmas Spiced Marmalade, and Boxing Day Chutney. Other items... which usually change from year to year, as we try new and different things, are: French Lavender Honey, a selection of other teas, Fig Cheese (a spread for cheese and biscuits/crackers), Devil Gamekeeper Relish, Damson & Claret (spread), Spice Tins: No.119 Dukka and No.49 Nigella Seeds, Ginger Turkish Delight and the exclusive Sweet Theatre Chocolate in Chili Dark (Katherine) and Orange Dark (Lady Macbeth). 

All products will slowly be enjoyed over the days and months however all Christmasy treats will not be opened until December 24th and that includes the King George cake. How we... I mean... I, will manage until then I do not know.  

Hope everyone had a good weekend! - JW  

Leftovers #15 ~ Rice Pudding

As far as comfort food desserts go, rice pudding hits the top of the list. This recipe is quick, easy and delicious. All you need is some leftover/day old rice, milk, sugar, an egg, salt and a few other ingredients to create such enveloping comfort in a bowl.  

Creamy Rice Pudding

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1 1/2 cups leftover or day old rice (rice that has already been cooked)  

2 cups of milk

1/4 teaspoon salt

1 egg, beaten

2/3 cup raisins - optional  

1/3 cup caster sugar

1 tablespoon butter

1/2 teaspoon vanilla extract 

Combine cooked rice, 1 1/2 cups milk, and salt in a large sauce pan over medium heat. Cook and stir until thick and creamy... for about 15 - 20 minutes.

Stir in the remaining 1/2 cup milk, beaten egg, sugar, and raisins (if adding any) into the rice mixture and stirring continually. Continue cooking until egg is set for about 2-3 minutes. 

Remove from heat. Stir in the butter and vanilla extract into the pudding.

Serve.

Notes: 
As you know I always have some leftover rice on hand... however if you do not have any leftover/day old rice then cook some rice, according to package, and use that. I was having a terrible time opening the bottle of vanilla extract therefore I used rosewater essence instead. I also added ground vanilla bean to the sugar and served it with edible rose petals. Ground pistachios would be a nice touch as well.   

Have a good weekend everyone! - JW 

More Scottish Tartans Preserve

Just shortly after one of my viewers commented on the first post I did regarding the Scottish Tartans preserves they magically appeared at Winner's. The universe works in mysterious ways. Surprised, I bought a few. For the many American viewers that read my blog you may want to check out Marshalls. And hopefully you will find some there. To the Canadian viewers check out Winner's frequently. As always around this time of year there seems to be a landslide of kitchen/pantry items.   

This line of preserve is made by York Speacialty Foods LTD in Wheldrake, York, England Y019 6NA. There was no other additional information on the jar than that. This may help you in finding them online. 

- JW  

The ABC of Casseroles

These pocket sized cookbooks can be vital and serve as a quick reference to a recipe. If a one course dinner is all one has time for the ABC's of Casseroles may make it less complicated, more quick and imaginative. We are all living busier lives and the one pot, one pan, one spoon theory definitely comes to mind. Perhaps the casserole of the 1950's superseded all other dishes and rather be a sign of the times it unknowingly has become more like the dish of the future. The demand for less junk food, more organic, comfort home cooked meals is making it's way back the table and ultimately our stomachs. The great thing about casseroles are: they are more or less one dish, less stressful to  make, a rounded meal with a side salad, if pressed for time can be made the day or night before, and the ultimate comfort food. 

The classic Shepherd's Pie, Jiffy Macaroni and Tuna, Cheese Soufflé, and Chicken and Mushroom make up the recipes in this 60 page cookbook. I will share the recipe, Jiffy Macaroni and Tuna, with you from this book.  

Jiffy Macaroni and Tuna

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1 (1 lbs) package elbow macaroni

2 tablespoons butter

1 cup milk

2 tablespoons flour

1/4 pound mild Cheddar cheese

Mustard

Worcestershire sauce

1 (6 oz.) can of chunk-style tuna

1/2 cup bread crumbs

Cook macaroni in boiling, salted water until tender. Drain well. Melt the butter, blend in the flour, then add milk. Stir in cheese, cut in pieces. Bring slowly to boiling point, over low heat, stirring well. Place in top of double boiler over hot water and cook until cheese in entirely melted and sauce thickened. Add a little mustard and Worcestershire sauce. Drain tuna, turn from the can into centre of shallow casserole. Mix macaroni with cheese sauce and arrange around tuna.

Sprinkle with buttered crumbs and heat in 375º oven 15 minutes, or until crumbs are browned and tuna is pipping hot. Garnish with parsley. Serves 6. 

Notes: I presume when this recipe said: "sprinkle with buttered crumbs" they meant bread crumbs... could be a typo however no where does it state to butter bread crumbs. 

Also this recipe gives a great base for making macaroni and cheese. Add some broccoli, mushrooms, red peppers, curry powder... chicken instead of tuna. There are many options with this classic casserole dish. 

Hope everyone had a good weekend! - JW 

My Week In Food

This week was a particular busy one and I ended the weekend off or started the week, depends on how you look at it, with a roast beef dinner. Baby potatoes, carrots and mushy peas with lashings of gravy. 

Herb encrusted and done to perfection. Oven roasted at 325ºF for... depends on the size of the roast. The roast I had was just about 4 pounds in weight therefore it cooked for about 3 and 1/2 hours. 

Christmas baking got off to an earlier start. These chai shortbread were aromatically sound and delicious. Even more delicious with a cup of tea or coffee. 

Oh Christmas trees, Oh Christmas trees... my daughter had fun decorating these. 

Snack time! Found some exotic snacks at No Frill's. Masala Chana (Crispy Spicy Chickpea), Chatpata Dal (Hot and Sour treat of Gram) and Spicy Peanuts. Very spicy however very tasty and full of flavour.   

A comforting substantial dinner and a favourite of mine, pasta to keep one going during such a busy week. I made quite a bit so there are leftovers for tonights dinner. 

And at the end of it all... Camp coffee with Chestnut flavouring, steamed milk and a dash of cinnamon sugar. My cup does warmth over. 

Being pulled in many directions can be enlightening! Hope everyone has had a good week. - JW 

The Wartime Kitchen and Garden

This cookbook is in relation to a BBC show. The show recounts how Britain's wartime home played a part in the success of the Homefront. Ruth Mott and Harry Dodson along with several men and women share their experiences in wartime cookery and gardening. 

When reading through the 15 chapters some topics include Wartime shopping, Wartime gardening, kitchen economy and wild produce and herbs. With people wanting healthier food on a budget this cookbook may be relevant with today's kitchen and with today's home cook. Daily life has become more fast paced, more wired and with food prices increasing, cooking on a budget can no longer sit on the back burner. The home cook is thinking more creatively. And I find any cookbook dealing with a tumultuous and difficult time in world history carries over to the next centuries. Those that lived through the First World War and the Second World War have never forgotten and have passed that down throughout generations and many generations to come.  

The few cookbooks I have on the subject of wartime cookery mostly reflect the Second World War. My husband and I were talking about it and thought it had to do with many factors, population, the means at how food was readily available, and transportation. By the start of the Second World War the UK imported 20 tons of food per year. The population was at a staggering 50 million. And it was not unusual for the the enemy to attack shipping that was bound for Britain. Therefore restricting British industries and ultimately starving the nation into submission. Rationing was introduced by the British government at several times during the 20th century and most notably during and after the war. It was the Ministry of Food  that began a system of rationing.

The cooking staples were meat, fish, eggs, margarine, butter and cooking fats, milk, cheese, sugar, bread and oatmeal. Those staples still run supreme with today's pantry. In the Ministry of Food's leaflet of January 1944 they tell you how to use left-over toast as follows: "If there is a slice of cold toast left, use it to thicken soup. When the soup is quite hot, put in the slice of toast and boil up together. If there are a small unbroken pieces of toast left after boiling, beat with a fork and blend with the rest of the ingredients."  And from the Cookery under Rations (1941) suggestions for sandwich fillings are as follows: "Sardine and watercress, Marmite and chopped celery or shredded lettuce, Salad cream and any cold chopped vegetables, Cold potato, salad cream and chopped parsley, Grated raw carrot and grated raw beetroot, Mustard and cress, Lettuce and spring onions, Cucumber and lettuce, Chopped apple and celery, Purée of butter or haricot beans flavoured with anchovy essence, curry powder, meat or vegetable or any other flavourings liked."

Cheese Frizzles
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2 tablespoons medium or coarse oatmeal
1 tablespoon flour
2 tablespoons grated cheese 
1 tablespoon baking powder
salt and pepper
water to mix  

Put the dry ingredients into a basin. Mix well with enough water to make a fairly stiff batter. Heat a little fat in a fry-pan and, when smoking, drop spoonfuls of batter. Fry until golden-brown, then turn and cook the other side. 

- This recipe was from Joan Pickering, Sudbury, Suffolk. 


Wartime Chocolate Pudding
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2 oz margarine
1 oz sugar
1 cup carrot, grated
2 tablespoons golden syrup
2 cups flour
1 teaspoon baking powder
1 heaped tablespoon cocoa
pinch of salt
1/2 pint milk
a little vanilla essence

Cream the margarine and sugar together and stir in the grated carrot, syrup and the rest of the dry ingredients. Add milk and a few drops of vanilla essence to mix to a fairly stiff consistency. Put into a greased basin and steam for 2 hours.


Plum Chutney
---------------------------------
5 lbs plums
2 lbs sugar
3 oz salt
1 oz ground ginger
1 oz ground cinnamon
1 oz ground allspice
1 oz mustard seed, bruised
1 quart vinegar

Stone the plums and cut into quarters. Add all the other ingredients to the vinegar and bring to a boil, then put in the plums and simmer till tender. If the mixture is still too thin, continue to simmer gently until the desired consistency is obtained. 


Hope everyone is having a good week so far. It is only Thursday and it has been quite a busy one for myself. - JW  

Spooky Afternoon Fun Revisited

The kidlets had another go at decorating more Halloween cookies. This time I think they got a bit more creative. The recipe made quite a few cookies, about 4 dozen, so it was great to have them tucked away in an air tight container in the refrigerator until the kidlets were looking for something to do. And what better way to kick off Halloween with decorating spooky cookies the day before.

                                        Bats, cats and pumpkins... Oh my! 

                                                  Black gingham bats

                                         Dots and stripes suit this pumpkin


Happy Halloween everyone! - JW