Tomato Soup

This tomato soup recipe was given to me by one of my in-laws. And since it was given under special favour and is regarded as a top secret recipe I may not be able to share the recipe with you. Although I did make some modifications therefore I am able to share my version. I guess that would make my version the not so top secret tomato soup recipe. Lots of cookbooks have soup recipes and the internet is full of them. So finding a comparable tomato soup recipe is easy however will it taste as good. I am sure my husband's uncle would beg to differ. After a week of damp and cold weather this truly hit the spot!  

Melt 1 ounce of butter in a pan. Add 2 large chopped onions and 3 cloves of crushed garlic. Cook without browning for 10 minutes. Stir in 1 ounce of flour and cook for another minute. 

Stir in 2 pounds of skinned and chopped tomatoes. I used 2 x 796 ml (28 fl oz) tins of tomatoes, one whole and the other diced. 

Add 1 pint of chicken stock or vegetable stock. Chicken stock was all I had on hand.  

Add sprigs of rosemary and thyme. Two of each preferably. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes or until the tomatoes are very tender. 

Once the tomatoes were tender I removed the pan from the heat and took a hand held blender and smoothed everything together. You may also use a blender.  

Soup is ready! I am sure my in-laws would relish the fact that I shared this with you.  

Have a good weekend everyone! - JW 

Scottish Tartans Preserve

If you are mad about plaid than this should put a smile upon your face at the breakfast table. Another Winners find. These jams are absolutely delicious and not overly sweet. They are made in York, England and give a brief tartan history about the clans tartan that graces the label. The thick Rhubarb and Ginger preserve is wonderful! I highly reccommend that one. I have not tried the Raspberry preserve. Although a round of scones would do that one very nicely.   

Hope you all had a great weekend. - JW 

Canadian Woman's Cookbook

This cookbook has found a place on the shelf. Published in 1930 this is one of the few "Canadian" cookbooks I have. I put this cookbook up there with the Mrs. Beeton's cookbooks and household management books. The list of illustrations run longer than the Table of Contents and the index reads like a short novel. The 815 pages provide all the kitchen know how and those glorious classic recipes to set any home chef on the right culinary track. This is such a classic vintage cookbook which gives one some insight into the culinary delights and expectations at the time. Have you ever heard of a Frozen Cheese Salad?       

The coloured plates are highly emphasized to bring ones culinary palate into a technicolour knockout. 

There are 27 sculpted indentations marks making it easy to find the section that you are looking for. Under Facts there is a chart of the vitamin content of important foods, a list of  the number of calories in the usual serving and the prepared lists of menu making.  

There are few colour plates and more black and white plates demonstrating the how to's and the fruits of one's recipe labours. 

Over colourized photos are eye catching however sometimes do not make it anymore appetizing. Culinary art at best.   


Have a good weekend everyone! - JW  

Seasoned Croutons

These croutons are easy to make and better than any store bought croutons you can buy. First, you want to take a loaf or half a loaf of day old bread. I had, half a loaf of french bread that had been at least 4 days old. Cut that up into cubes. Doesn't matter how big or small you make the cubes. Even random shapes work. Once cut up place them into a large bowl. 

Now drizzle with olive oil. Then you want to shake some seasonings and herbs over the cubes. I used a mixed Cajun seasoning and some garlic and herb Mrs. Dash. How much is up to you. Once the seasonings are added toss to coat. You can use your hands or use a fork and a spoon, like you would if you were tossing a salad.    

Add some grated cheese. You can add whatever cheese you would like. I had Asiago on hand. Toss to coat again. They are done and ready for the oven. 

Place the dressed bread cubes on a lined baking pan. I used aluminum foil however parchment paper is great too. Grate some more cheese over top. Bake in a preheated 350º oven for about 15 - 20 minutes. Checking to make sure that they are browning nicely and do not get burnt. 

Once nicely browned and cheese has melted. Pull from the oven and let them cool on the baking pan until cool. Serve on top of your favourite salad or soup. Store in an air tight container or a plastic bag. 


It is the simplest of things in life! - JW 

Outside 'n' Inside Cobbler Riddle

My son took to the kitchen and made this divine dessert from the Redwall cookbook by Brian Jacques. Of course I helped out... just a bit. It was a peach cobbler and we are still trying to figure out what the riddle could be. Other than the cobbler being gobbled quickly. Which really isn't a riddle but rather like a rhyme. Usually I tend to make more apple or rhubarb crisps. My son likes his cobbler. I wanted to take a picture of him in action however he declined. He can be very modest at most times that is when a camera is involved. 

Hope everyone had a lovely weekend. - JW   

A Taste of the Canadian Rockies Cookbook

I have visited the Canadian Rockies many times and ate at some of the most prestigious places while being there. However visiting the Mountain Park regions, breathing in the fresh mountain air and enjoying the mountainous views truly puts natures beauty before any culinary satisfaction. This cookbook was given to me most recently and the sentimental trade off was astounding. Many memories of visits flooded my mind as well as many culinary ones too.

This cookbook was published in 1994 however there is an original version, published in 1985, called A Taste of Banff. The selected recipes are from known and not so well known restaurants, resorts and back country lodges from the Banff, Jasper, Lake Louise, Waterton and the Canmore area. There are a variety of mouth-watering recipes and each recipe credits the chef and the restaurant. The recipes are what you would expect. Fish, beef, wild game and smoked cheese. Although there are some vegetarian recipes too.       

 

With breathtaking photography throughout the 157 pages. Anyone who has visited the Canadian Rockies will easily be able reminisce and for those who have not visited this will make one add the Canadian Rockies to their must see travel list. Honestly speaking, the Canadian Rockies are quite the thing to see. I highly recommend a visit!      

I made the lovely Poppyseed Cake recipe from the Skoki Lodge in Banff National Park. It turned out great and was enjoyed by everyone. 

This photo was taken by Byron Harmon Photography in 1912. The woman looks not amused but then again she is wearing a cake costume. 

Hope you are having a busy week like I am. - JW 

Maple Bacon Potato Chips

Nowadays, if it does not have maple or bacon never mind maple and bacon then it just isn't right. Put maple in or on anything and most, if not all Canadians will be happy. I pour maple syrup over just about anything edible. The smokier the better. I thought ketchup potato chips were the bomb... well next to curry potato chips of course. However these had me at MAPLE!  

Have a good weekend everyone! - JW     

Aaloo - Paneer Dishes

This is quite possibly the smallest cookbook I own. It is virtually pocket size. It is produced by Manoj Publications and consists of Aaloo, potato, and Paneer, soft uncured Indian cheese dishes. At 144 pages, this cookbook is a good way to verse yourself in Aaloo and Paneer dishes. There are few photos and one is even slightly out of focus. That is a very minor concern in comparison to all the recipes this book has to offer. 

AALOO KI TIKKI

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600 gms. potatoes

2 cups breadcrumbs

3/4 teaspoon salt

1/4 teaspoon black pepper powder

1/2 cup oil

tamarind chutney

1 lemon pieces

METHOD:

- Boil, peel and mash the potatoes to a paste.

- Mix salt and black pepper with the mashed potatoes and form tikkees.

- Heat tawa and spread some oil.

- Roll the tikkees in the breadcrumbs and fry on the tawa till crisp.

- Place chutney in the plate and arrange tikkees all around.

- Put some lemon pieces on the tikkees and serve hot with chutney.

Notes - A tawa is an Indian utensil. It is circular and slightly dished with a diametre of  8 to 12 inches. Tawa's are usually made of cast iron, aluminium or steel. They can be similar to and wok however sounds more like a griddle or frypan. One may assume that when the recipe says tikkees it means a round slightly flatten cake.

PANEER KE PAKORE

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10 square pieces of paneer

200 gms. gram flour (besan) 

2 green chillies chopped

1/2 teaspoon red chilli (lal mirch) ground

1/2 teaspoon garam masala powder

1 teaspoon pomegranate (anardana)

1/2 teaspoon dry coriander (dhania) crushed

1 bunch green coriander chopped

1 teaspoon ginger (adrak) chopped

oil for frying, salt to taste

METHOD:

- Mix a water to besan and beat it to a thick batter. Add hari mirch, garam masala, salt, lal mirch, anardana, dry and hara dhania, adrak and salt. Mix well together. 

- Heat oil in a kadahi, then reduce the heat.

- Dip the paneer pieces in the batter and fry once and remove. Press them lightly and fry again till crisp. 

- Serve at breakfast with hari chutney.  

Notes - Kadahi is a round bottom pan. 

I found a helpful web page that has an Indian food glossary and recipes click *here*  to view the page. Just in case the page does not come it it is www.indianfoodrecipes.net 

Enjoy! - JW 

  

My Week In Food

This is my version of the Coronation Chicken salad. Nothing can get better unless you can add a bit of curry to it. Fresh red peepers and celery. Diced chicken. A handful of crushed almonds. Some mayonnaise and curry powder. Keeping calm and caring on never tasted so good. 

Getting back to basics with this spinach Greek salad. Colourful and fresh all settled with a savoury dressing. 

I made a pot of tangy barbeque sauce... 

That was poured over chicken drumsticks and baked in the oven. 

A trip to the farmers market earlier this week had me bringing home all sorts of fresh and tasty goodies. This red lentil pate is one of them. Delicious with crackers and pita bread. It can also be used as a sandwich spread. 

I did say curry earlier and I am saying it again. I found this spice mix at the grocery store, Save On Foods. Just add the chicken, tomatoes, and cream. Making curry from scratch just got easier. I found the chicken curry to be spicier than others however I feel it is more of a true chicken curry. I highly recommend this spice brand.     

And finally... I used the Camp coffee in baking and last night I decided to make a coffee with it. Very easy to make add about 8 ounces of hot milk to 1 1/2 teaspoons of Camp coffee. As the milk was heating I used a whisked to give it a bit of froth. It had a lovely mild caramel flavour. I have also been told that you can make it with hot water and then add the milk. 

Hope everyone has a good weekend! - JW 

Camp Coffee and Banana Streusel Coffee Cake

This is another Italian Centre find here in E-town. My husband remembers Camp coffee, as for myself I am slightly not as well versed. I was curious and the picture was a bit intriguing to me so I thought why not purchase a bottle. And let my baking be infused. 

Camp coffee, according to the bottle, is a product of England. However when you search for information regarding this product it comes up as being a Scottish food product. Which began it's production in 1876 by Paterson & Sons Ltd. The plant was located at Charlotte Street in Glasgow. The original drawing on the bottle was by William Victor Wrigglesworth. Although it seems to have merged and changed ownership throughout the years. It could very well be produced and manufactured in England by now. 

Camp coffee is fluid however the texture is an opaque and molasses-like one. This sticky brown substance consists of water, sugar, 4% caffeine-free coffee essence, and 26% chicory essence. It also may be used as a substitute for coffee. Mix with warm milk much the same way as cocoa or add it to cold milk and ice for an instant iced coffee. Camp coffee is commonly a baking ingredient and therefore used in coffee cake recipes. 

When there is a new baking product in the house I can not contain myself for too long before I have to crack it open and give it a whirl. Yesterday I decided to make a streusel banana coffee cake. I replaced the 1 teaspoon of vanilla with 1 teaspoon of Camp coffee. It gave it more of a rich flavour than a sweet and warm flavour. 

Banana Streusel Coffee Cake 

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1 cup caster sugar

1/2 cup butter, melted

2 eggs

1 teaspoon baking soda

1/4 cup sour cream

1 cup mashed ripe banana (approximately 3 bananas)

1 teaspoon Camp coffee or vanilla

1 1/2 cups of cake flour

1 teaspoon of baking powder 

Topping: Mix together 1 cup of chopped pecans, 3 table spoons of brown sugar and 1 teaspoon of cinnamon. 

Note: I omitted the pecans and just went with the brown sugar and cinnamon. However when the coffee cake had cooled I made a simple icing sugar drizzle to go on top.

Preheat the oven to 350º F and grease and flour a 9-inch square baking pan. 

Peel and mash the bananas.

In a separate bowl mix the flour and baking powder together, set aside.   

In a large bowl beat the butter and sugar together using an electric mixer. Beat until smooth. Then add the eggs, one at a time, beating until each egg is well incorporated before adding the next. 

In another bowl place the sour cream and mix the baking soda into the sour cream. Then add to the butter mixture until well combined. Stir the bananas into the butter mixture. Add the Camp coffee and stir. Add the flour mixture and stir well. Spoon a portion of the coffee cake batter in to the prepared square pan. Loosely sprinkle some of the topping over the batter and then add the remaining batter over top, smooth as best you can, and sprinkle with the remaining topping. 

Bake in the pre-heated oven for about 45 minutes or until a toothpick inserted comes out clean. Note: I checked the coffee cake periodically while it was baking. I did set a timer and with just a little over 3 minutes remaining in baking time I ended up pulling it from the oven because it was done. 

A rich delicate flavour that was sweet with a cup of coffee seemed to disappear fast.  

Hope everyone is having a great week. - JW