Henderson's

I wanted to start my Scotland posts with this wonderful place, Henderson's. Henderson's are 100% vegetarian and use organic and locally sourced ingredients. They also offer vegan dishes and other dietary options. They hold art exhibitions and offer live music. During our meal there was a solo singer/guitarist. Unfortunately I didn't get his name however the sound of live music combined with great food made for a wonderful evening. Henderson's is also a family owned and operated restaurant. And has been in business for 52 years! The young lad that served us our dinner was the owner's grandson and he informed us that his dad worked in the kitchen. After exchanging pleasantries he let us get on with our main course. 

For starters: I had the hummus and my husband had the fritters, pictured here. Both were delicious and spot on.  

For the main meal: My husband had the vegetarian haggis and I had the vegetarian curry with rice. Both were flavourful and the portion size was perfect. Absolutely great food!

Henderson's do have a website and a Facebook page. To read more about Henderson's click *here*. No wonder their motto is Henderson's - Eat better, Live better. 

-JW 

Scotland

What can I say other than I was whisked away for a surprise belated honeymoon in Scotland! We had a wonderful time. And now I am shaking off the last of the jet lag, sorting through the photos, and deciding what to post about.  

Hope the past weeks have been good ones for you. - JW   

Cooking with Kellogg's

I call this cookbook a cook booklet. Only because it is 64 pages and was published by the Kellogg Company of Canada. And as far as brand name cookbooks go this is what one can expect. When in a pinch just smash some cereal. It is quite a forward way of putting it however it sounds as though that would help more in relieving stress. And it does. However this cook booklet is essentially using cereal in replace of breadcrumbs and graham crumbs something that has not gone amiss with the home cook throughout the years. Making toppings, breading and crusts is easier as long as your pantry has numerous boxes of cereal. I know at any given time mine has 2 -3. The majority of the recipes are desserts, although breads, confections and main dishes are featured. The Bean Burgers and Hot Curries Chicken Salad caught my eye as well as the Lemon Freeze dessert. 

The temperature has been hot here in E-town and the temperature is on the rise for this weekend. After reading Lemon Freeze I felt compelled to post the recipe and share the recipe's photo, from the booklet with you. Enjoying this dessert might be one way to cool down this weekend.  

LEMON FREEZE

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

3/4 cup Kellogg's Corn Flake Crumbs or smash Corn Flakes cereal to make 3/4 cup
2 tablespoons sugar
1/4 cup butter or margarine, melted
2 eggs, separated
1 15 oz. can condensed milk
1/3 cup fresh lemon juice
1/2 teaspoon grated lemon peel
3 tablespoons sugar

1. Combine Corn Flake Crumbs, sugar and melted butter in and 8 inch pie pan; mix well. Remove 2 - 4 tablespoons of the crumb mixture and reserve for topping. Press remaining crumb mixture evenly and firmly around sides and bottom of pie pan.

2. Beat egg yolks until thick and lemon coloured; combine with condensed milk. Add lemon juice and lemon peel; stir until thickened.

3. Beat egg whites until stiff but not dry. Gradually beat in sugar. Fold gently into lemon mixture. Pour into crumb lined pan; sprinkle with reserved crumbs. Freeze until firm. 

4. Cut into wedges to serve. May be garnished with fresh berries. 

Serves 8 

Note: If frozen very hard, set pan on a hot, wet towel for a few minutes before cutting. 


Hope everyone has been having a good week. Mine has been busy and hot! - JW 

Leftovers #12 ~ Moroccan Salad

I had leftover rice and lentils that were just begging to be made into something. Remembering I had a jar of Moroccan seasoning on my spice shelf got my culinary juices flowing. I decided to combine all three with a few other ingredients and came up with  this a  Moroccan style salad. It is quick to make, providing you have some leftover rice.

Moroccan Salad

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

2 cups leftover rice

leftover lentils or 1 small can of low sodium lentils

1 red pepper, diced

half a red onion, diced

dates or apricots, dried or fresh, chopped 

1-2 tablespoons of shreddred coconut, toasted

grated lemon rind

2 tablespoons of Moroccan seasoning

4-5 tablespoons, just about a 1/4 cup, of my Easy Herb Salad Dressing (I posted the recipe about 4 days ago however look under Labels, right hand side of my blog, for  *recipes* and click on that to find the recipe.) 

Notes: You may also add freshly chopped mint, toasted almonds and grated orange rind. Try using shallots or spring onions. You may add more Moroccan seasoning according to your taste.  

After chopping, dicing, grating and toasting most of the ingredients, place all the ingredients except the salad dressing into a large bowl. Breaking up the rice if it has clumps. Stir to combine everything then add the salad dressing just to lightly coat. Toss and Serve.   

  

This was the Moroccan seasoning I used. I bought this from Winners. Occasionally they have this brand, Victoria Gourmet. They have a wide variety of spices and I have tried most of them. Victoria Gourmet do have a website. To read more about them click *here*.

Hope everyone is having an enjoyable Sunday! - JW 

Hot Summer Nights

The temperature was on the rise yesterday and what better way to cool down then with a delectable gourmet ice cream. Keilan's Creamery soothed the evening with a wide variety of flavours and Jazz music. I really wanted to try a scoop of Saffron and Rosewater unfortunately they were sold out. Perhaps another time for me. The kidlets picked their fun flavours, pictured here is my daughter with her waffle cone filled with Birthday Cake ice cream. Keilan's Creamery are apart of E-town's street food initiative and do have a Facebook page so check them out! 

The band played on as everyone enjoyed their ice cream. Street food never tasted and sounded so good. What a great evening!  

Have a good weekend everyone! - JW 

Easy Summertime Salad Dressing

I eat a lot of salads throughout the year and not just during the summer. Therefore I am always making salad dressing. It is important to get the greens you need and even more important to show my kidlets that leafy greens and veggies are in fact delicious. My son prefers my salad dressing over anything store bought and enjoys being apart of the creative process when making one. This salad dressing is easy and will add the right touch to enhance your salad. To make this dressing you will need the following ingredients.

Easy Herb Salad Dressing 

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

1/4 cup lemon juice 

2/3 cup olive oil

2 tablespoons of honey

2 tablespoons of prepared mustard

3 teaspoons of summer savoury

freshly ground pepper to taste

Get a clean empty jar or a salad making container and place all the ingredients starting with the lemon juice in the chosen container. Shake or stir vigorously until all the ingredients are blended well. Pour and/or toss over a beautiful leafy green salad or vegetables. 

That is it! Simple ingredients and simple to make. I can not stress that enough.   

Notes: I usually use a grainy dijon mustard however I did not have any on hand so I used a standard mustard. You may also add a mixture of herbs instead of just one. Instead of stressing over squeezed lemons you may use a product called Real Lemon for the lemon juice. Adding and changing ingredients is a great way to get a distinctive flavour. 

Hope everyone is having a great week so far. - JW