Christmas 2015

Christmas Eve was our traditional English fry-up. Poached eggs, lean sausages, bacon, baked beans, mushrooms, tomato, onions, spinach and arugula and a Scotch bap. Plenty of brown sauce and a crisp white wine. 

Christmas Day dinner was mini beef Wellington's with seasoned oven roasted vegetables; potatoes, carrots and parsnips and a full bodied red wine. 

Boxing Day, we hosted a party at our house with close friends. A selection of cheese with biscuits and crackers, red wine salami, an array of dried fruit, olives, wasabi peas, olive spread with dill and onion bread, that was lightly toasted, Fortnum's Smackerels, green goddess dip with multigrain corn chips, a selection of my own baking and chocolate ginger thins... which are like those after dinner mint thins... After 8:00's however instead are filled with a lovely syrupy ginger filling. Non-alcoholic beverages and wine were on hand.  

All guests left with a homemade pumpkin loaf and an assortment of my holiday baking.

It was a lovely Christmas, shared with those near and dear ones, and I hope yours was too. - JD 

Roasted Chocolate Coated Chickpeas

A few weeks ago we managed to go to an annual craft fair here in E-town. We usually go to pick up some holiday treats and such. While we were cruising the aisles and multitude of vendors; tucked at the back was a modest Three Farmers booth. If you recall I did a post months ago regarding the Three Farmers Camelina oil. I picked up another one of their oils, roasted garlic and chili, and tried a sample of their chocolate coated chickpeas. They were quite good and I do recommend you try these. A different snack that offers 3 grams of protein and 3 grams of fibre, with 10% iron, and are gluten free!  

To find out more about Three Farmers click *here*

Hope everyone is surviving the Christmas rush. I am finishing the last little bits of baking. - JD

Champagne Vinegar

Yes, champagne vinegar. With it being such a small bottle we tend to enjoy and use this only on steamed or roasted asparagus and brussels sprouts. Mixed with a bit of oil it would make for a lovely salad dressing. Great to cook and marinate with too. Although, it would be extravagant to mix this vinegar with some olive oil to dip bread into. I found this at Winners however I am keeping my eyes open elsewhere to see if I may find something similar. To find out more about Sparrow Lane click *here* 

It is a bit more chilly today. So staying warm today and throughout the weekend is a must. - JD 

Grazing

I thought I would post about this cookbook before we get into the throws of the Holiday spirit and the blissful overindulgences. Christmas, or any holiday, for that matter bring together family, friends, and food. Snack food during this time is just as important as the main meal. You do not want to border on too little or overwhelm with too much. Balanced choices that can maintain energy levels, blood sugar, and hunger are key. So that the company and conversation keeps them preoccupied rather than the food... the food should keep them satisfied.

Nowadays we all lead busier more complex lives and snack food... fast food is more readily available and that comes at a cost to our health, wallets and waistline. This cookbook has plenty of healthy snacks and finger foods for kids and adults. Whether you plan ahead or in dire need of something quick these recipes will help you through those busy periods  like the Holidays. Like Peanut Butter Power Bars, Breakfast Bean Cookies, Smoked Salmon Devilled Eggs, Fig and Olive Tapenade, Savoury Parmesan Biscotti and Spiced Tomato Apple Cake. Everything from savoury to sweet... crackers, granola, spreads, skewers, samosas, brownies and cupcakes. There is even a section called quickies so if you are really pressed for time you can whip something together quite easily.         

I wanted to share the Green Goddess Dip recipe as this is not a typical dip you would serve. It is different and I thought it would be a lovely accompaniment to the holidays. It is green and therefore very festive looking. 

Green Goddess Dip

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Makes about 2 cups

1/4 cup white wine or white balsamic vinegar

1/2 - 1 cup chopped fresh parsley (stems removes)

3 green onions, chopped 

small bunch of fresh chives, chopped 

1 teaspoon - 1 tablespoon anchovy paste (optional)

1 - 2 garlic cloves, crushed

1 tablespoon lemon juice (or to taste)

1/4 teaspoon salt

1/4 freshly ground black pepper 

1 cup low fat mayonnaise

Purée the vinegar, parsley, green onions, chives, anchovy paste (if you like), garlic, lemon juice, and salt and pepper in the bowl of a food processor until smooth; blend in the mayonnaise. Refrigerate until ready to serve.  

* You can add a mashed ripe avocado to the mixture before adding the mayonnaise.  

Have a good weekend everyone! - JD 

Food Photo of the Day ~ Candy Cane Bark

This was my daughter's creation, Candy Cane Bark. With only a few simple ingredients we created this sweet treat to share. Solid milk chocolate topped with white chocolate and crushed candy canes for some minty goodness. My son wasn't going to miss this opportunity and helped by keeping an eye on the chocolate as it melted and by placing a handful of crushed candy canes on top. They definitely had fun and enjoyed sampling once the everything had set.  

Hope everyone had a good weekend! - JD  

Almond Hazelnut Biscotti

There are a few different recipes for biscotti. Some ask for butter while others ask for vegetable oil. The ones I prefer are made with vegetable oil; I find them less fussy and quick to make. Traditional biscotti uses an anise extract for flavour however one can play around with the ingredients to suit ones culinary desire. Creating flavours to suit any occasion or season. Biscotti is lovely at Christmas however it may be enjoyed all year round. 

Biscotti

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1/2 cup vegetable oil

1 cup caster sugar

3 eggs

1 teaspoon vanilla 

2 teaspoons almond extract

3 1/4 cups all purpose flour

1 tablespoon baking powder

1 cup of chopped nuts (almonds or hazelnuts)

Preheat oven to 375ºF (190ºC) Grease and baking sheet or line with parchment paper.

In a large bowl beat together the oil, sugar, eggs, vanilla, and almond extract until well blended.

In another bowl combine the flour, baking powder, and nuts. Stir into the egg mixture to form a heavy dough. You will need to use your hands for this bit... Divide the dough into two pieces. Form each piece into a roll as long as the baking tray. Place each roll onto the prepared baking sheet and press down to about a 1/2 inch thickness.

Bake for 25 to 30 minutes in the preheated oven, until golden brown. Allow the baked rolls to rest on the baking tray until cool enough to handle. When cool enough transfer to a large cutting board and slice crosswise into 1/2 inch slices. Do this for each roll.

Place the slices cut side up back onto the prepared baking tray and bake for an additional 6 to 10 minutes on each side. Slice should be lightly toasted to a lovely golden colour. 

Notes: You can change the flavour by adding different extracts and essences. Also chopped dried fruit works well; as does freshly grated zest from a lemon, orange, or a lime. Although I prefer my biscotti plain you can dress it up by drizzling a good quality chocolate over top.

Hope everyone is had a good week. Enjoy your weekend everyone! - JD 

Food Photo of the Day ~ Candy Cane Shortbread

I like to make all sorts of different flavours of shortbread and this one I came up with on a whim. I had some candy canes that were broken and decided to add them to the shortbread dough and then I add a few drops of red food colouring to the butter and some mint flavouring, to the butter before mixing into the dry ingredients. When they were baking the buttery mint smell filled the kitchen; although my son said that the cookies themselves didn't taste too minty. Which is great because one can have a heavy hand when adding additional flavour. They were decorated with an icing swirl to mimic a peppermint candy. 

Hope everyone had a great weekend. Still plenty more baking to do. - JD  

Easy Pan Fried Potatoes

The classic starch... the potato. Which offers a variety of vitamins and minerals, the two highest vitamins are C and vitamin B6. When we do Sunday Roast most often one of the sides are some form of potatoes. Everyone has their favourites and everyone raves about my oven roasted potatoes. This time, I decided to do pan fried potatoes instead. They are very similar to their oven roasted counterparts. I call these easy pan fried potatoes because they are just that... easy and utilizing the stove top range is a fast way to create a tasty dish. 

Easy Pan Fried Potatoes

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1 x bag of mini potatoes

some oil, to spray the pan with

some herbs and seasonings

salt and pepper to taste

First, wash and cut the mini potatoes in half. Place the cut potatoes into a large pot and cover them with cool water. Place on a burner according to size of pot. Boil on high until the potatoes are semi soft. A fork should be able to pierce into the potato but not go all the way through. You still want a bit of firmness. 

Once they are done, drain and set aside. Take a large frying pan and spray the inside bottom of the pan with the oil. You can use whatever oil you like, I used an Extra Light Olive Oil, if you do not have a spray oil then pour some oil into the pan and spread with your fingers, wiping your hands clean afterwards. Place the fry pan on the according size burner and turn the heat to medium high. Add the potatoes to the frying pan and then add the herbs or seasonings and salt and pepper. Toss to coat; stirring occasionally to make sure the potatoes are not sticking. Fry for about 10 minutes or until the potatoes are slightly golden and the light side of the potato starts to crisp up.  

Friday is here... the weekend is hours away. Plenty of football and baking to keep me going. - JD

Leftovers #24 ~ Meatloaf with Spinach

I do enjoy eating my spinach raw however I also keep some of those frozen blocks of  chopped spinach on hand. They are ready to use and save time. It depends on what I am making and how much spinach I need; this time I had some leftovers so I decided to add the remainder to the meatloaf I made for dinner on Sunday, as part of our Sunday roast meal. It was a very welcoming change that added a bit of colour to this ordinary classic dish while adding some vitamins and minerals. You can tell from the photo that the food was straight out of the oven, off the stove and on to the plate as there appears to be a foggy steamy haze lurking about. Perhaps it is the steam of meatloaf's past.

Nice golden brown top, moist and an excellent way to add more veggies and nutrients to a meal. 

It is Wednesday and the holiday baking continues... - JD 

Thumbprint Cookies

As delicate and fussy as these cookies look they are simple to create. If you want an easy  delicious cookie to whip up and share over the holiday season than this is the biscuit to make. I remember helping my mum make these cookies during the holidays. This recipe does not require an assembly line and more than 2 people could over complicate a rather straightforward recipe. The ones picture here are a nut free version I made. Same recipe, I just omitted rolling them around in the walnuts. I have seen another version that replaces the nuts with flaked coconut, you may do that if you wish, however I decided not to. Another great thing about this recipe is that no two cookies are alike, they may look similar, therefore they are not meant to be perfectly formed... like manufactured cookies. That is part of the charm about these lovely morsels.   

Thumbprint Cookies

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1/2 cup soft butter

1/4 cup brown sugar, packed

1 egg yolk

1/2 teaspoon vanilla

1 cup all purpose flour

1/4 teaspoon salt

1/2 teaspoon British mixed spice

1 egg white, slightly beaten

3/4 cup finely chopped walnuts 

Pre heat oven to 350º

In a medium bowl blend the flour, salt and British mixed spice together. Set aside.

In another bowl, preferably a large bowl, blend the butter, brown sugar, egg yolk and vanilla thoroughly. Stir in the flour mixture, blending everything and creating a nice dough.

Roll about 1 teaspoon of the dough into balls. Dip into the slightly beaten egg white. Then roll into the crushed walnuts. Place about 1 inch apart on a baking tray press thumb gently into the centres. Bake for 10 to 12 minutes. Cool. Fill the indents with preferred jam or a minced meat filling.

Notes: You may omit the British mixed spice form the recipe. Another way to create the "thumbprint" impression is by using a finger or the tip of a wooden spoon handle. I filled half the cookies with raspberry jam and the other half were filled with a vegetarian minced meat filling. Since I made a nut free version I did a fine dusting of icing sugar over the top, once the cookies were completely cooled; to give a more decorative appeal. Cracks will appear. Form them as best you can however no need to fret and fuss over their shape.

  

This is what they looked like before I dusted icing sugar over the top. A bit plain and in need of a little something. 

Hope everyone had a good weekend. - JD 

Fortnum and Mason ~ 2015

Christmas has come early because our annual Fortnum & Mason order has arrived. This year we were being particularly good and ordered a nice selection of Christmas themed jams, marmalade, coffee, tea, chutney, and mustard. Other delightful goodies included our usual tea, biscuits, crackers, fruitcake... disappointingly not the King George cake. It seems, Fortnum's did not offer it this year. Instead offering many Christmas puddings. I hope it's absence is not a permanent one. The King George fruitcake with be highly missed by all this year however I am sure the FitzGeorge fruitcake will do. Perhaps I should try and make a fruitcake myself. 

It is a lovely day... sun shining and an acceptable coolness to the air. I will be doing more baking and creating over the next few days. Have a good weekend everyone! - JD 

Leftovers #23 ~ Oven Roasted Chickpeas

Having leftover chickpeas is great because they can be roasted and are fantastic to snack on and perfect to add to any salad. They offer protein and fibre and are simply delicious.  

To make these oven roasted chickpeas you will need the following:

1 can of chickpeas, drained and rinsed then gently pat dry or air dry

some oil, something with a high smoking point would be good

seasonings, which ever you prefer or have on hand

1 baking sheet, lined with parchment paper

Pre heat the oven to 400ºF.

In a medium large bowl toss the chickpeas in some oil. Then add which ever herbs or seasoning you have on hand or like. I did a chili and herb spice blend. You may add salt and pepper to taste however I did not. I would rather give way to the spicy herb flavour than taste it is either too salty or peppery. Again, toss to coat the chickpeas. Place the seasoned chickpeas on the prepared baking sheet and bake for about 15 to 20 minutes or until nicely browned. Checking them half way through the baking time and using oven mitts and holding the pan on either side carefully shake the baking sheet once to roll the chickpeas around; then place them back in the oven for the remainder of the baking time.  Once browned remove from the oven and allow to cool. Once cooled enjoy them as they are or on a salad. 

This was my lovely salad topped with the chickpeas and some warmed halloumi cheese.

Hope everyone is having a good week so far. The snow has arrived and the feeling of Christmas is in the air. - JD 

Iced Chai Shortbread

Making shortbread is one of my holiday musts. I always enjoy coming up with different flavours to this basic buttery biscuit. That is not to say that this classic recipe can not stand on it's own, rather by adding different ingredients unleashes this biscuit from it's festive roots and may be enjoyed... devoured anytime for any occasion. You may already have a favourite shortbread recipe, and if you do, then add two teaspoons of chai spice baking blend, and finish by fully icing or drizzling the top with an Empire icing.  

Iced Chai Shortbread

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1/2 cup corn starch

1/2 icing sugar

1 cup flour 

2 to 3 teaspoons Chai Spice baking blend

3/4 cup of butter, softened

Pre heat over to 300ºF.

In a large bowl combine the corn starch, icing sugar, flour, and Chai Spice blend.

Blend in the softened butter and blend until soft and smooth. Once the dough has formed, you can chill the dough for an 1 hour if too soft, shape into balls, no larger than a walnut and place on an ungreased, unprepared cookie sheet. Press each ball of dough gently with a lightly floured fork or like I did with a bottom of a smooth glass that has been lightly floured. 

Bake in the oven for 15 to 20 minutes or until slightly golden around the edges. Transfer to wire racks to cool. When cool drizzle or ice with an Empire icing, Royal icing, or a simple drizzle icing.

Notes: I found that by 15 minutes the shortbread was nicely golden around the edges.     

If you are pressed for time or do not want to be bothered with make icing, you can always by a pre-made decorating icing tube. 

Have a good weekend everyone! - JD 

Food Photo of the Day ~ Ploughman's Sandwich

This is one of my favourite sandwiches as it is fairly simple and so satisfying. I enjoy many ploughmans while in England and when I am feeling the need here, I create this for an afternoon lunch. Multigrain bread with a nice spread of Ploughmans pickle, a hefty bed of spinach and arugula, a good strong English or old cheddar, juicy tomato slices and a nip of Colman's English mustard. I serve it with a sprightly pickled onion and crisp apple slices. So delicious and it keeps me going until dinner. 

Hope everyone is good. I have packed quite a bit into this week so far and it is only Wednesday. - JD 

Cranberry Honey Biscuits

Of course, I have my tried and true recipes and a few that get recycled every second or third year however each year I always add a few different recipes to my usual holiday baking session. These honey biscuits get classified in the latter. Unfortunately, it has been more than a few years since I made them and goodness knows why. These were a favourite of my mothers and are soon becoming a favourite with the kidlets. I made them one year and my mum immediately wanted more and the recipe. Since I had plenty I was very pleased to mail off more with the recipe. I think she attempted to make them once or twice then always talked about the ones I made and how lovely they tasted and always suggested I made more. Although I did not have any cranberries I was still determined to make them. Instead of dried cranberries, I used chopped dried dates and halved the butter and added 1/2 cup of apple sauce instead. They still offered a delicious honey taste but this time with a cake like texture.  

Cranberry Honey Biscuits

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1 cup of butter

1 cup golden brown sugar, packed

1/3 cup honey

2 eggs

1 teaspoon of vanilla

3 1/2 cups all purpose flour

2 teaspoons baking soda
1 teaspoon of British mixed spice

1/2 cup dried cranberries, chopped

Pre heat oven to 350ºF.

In a medium bowl combine the flour, baking soda and British mixed spice. Set aside.

In a large bowl mix the butter, golden brown sugar and eggs. Stir in the honey and vanilla. Then blend in the flour mixture. Add the chopped dried cranberries, stir to combine. 

Once everything is combine chill the dough in the refrigerator for a few hours or overnight if you wish. 

Roll into balls... nothing larger than a size of a walnut. Place on an ungreased baking sheet. Gently flatten the cookies with a floured bottom of a glass or fork, and bake for 10 to 12 minutes or until golden. When done remove from oven and let cookies cool on wire racks. 

For an added touch lightly dust icing sugar over the cooled cookies and serve.   

Notes: I replaced the cranberries with dried dates and cut the fat by only using 1/2 cup of butter and adding a 1/2 cup of apple sauce. The flavour was still there however the texture was more cake like. 

Important note: I also found that because the butter was reduced while baking them I had to line the baking sheet with parchment paper so that the cookies could be removed from the baking sheet more easily. 

- JD 

Food Photo of the Day ~ Stir-fry with Spiced Coffee Glaze

Just in case you were wondering about the stir-fry recipe, I posted about yesterday, here it is. The taste was dark and rich and full of flavour. I did tweak the recipe... rather than marinate the meat in the ginger, garlic, five spice and half oil...  I mixed all the ingredients together in a bowl excluding the meat, green onions and veggies... covered the bowl and let the sauce it created mellow in the refrigerator for a few hours. Then I added the sauce/glaze after I had seared/cooked the meat and added the veggies of choice. Allowing everything to simmer nicely. Topping with the green onions. The aroma throughout the house was very enticing and a delicious one.   

Have a good weekend everyone! - JD 

Coffee

From time to time enjoying a morning, afternoon or evening coffee is a must. We cook and bake with so many different ingredients from around the world that coffee should not be over looked as an ingredient. Cooking and baking with coffee, as with tea, is simple because it is found in most, if not all pantries and can easily be overlooked. Both may add the subtlest or a robust flavour to a recipe.  

This mini coffee table cookbook has 208 pages, 100 recipes to get you inspired and make one enjoy a bit more coffee. There are coffee based beverages both hot and cold, an array of the infamous coffee cakes, cookies, sweets, desserts and a few savoury dishes. This book is perfect for coffee lovers and home cooks and priced at $2.00, it is a bargain!

I have already started my holiday baking however I do want to try a few recipes like... the Coffee Fruitcake, Coffee & Hazelnut Biscotti and the Mocha Coconut Clusters. However for tonights dinner I will be attempting the Turkey Stir-fry with Spiced Coffee Glaze. I do not have any turkey so I will substitute with chicken. Therefore that is the recipe I will share with you now. 

Turkey Stir-fry with Spiced Coffee Glaze

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1 pound turkey breast, sliced into thin strips

1 teaspoon finely grated fresh ginger

2 garlic cloves, crushed

1 teaspoon five-spice seasoning

4 teaspoons sesame oil

1/4 cup strong black coffee, cooled

1/4 cup teriyaki sauce

2 tablespoons honey

2 tablespoons rice - wine vinegar

2 teaspoons cornstarch

6 scallions, trimmed and sliced

1 red bell pepper, seeded and thinly sliced

1 yellow bell pepper, seeded and thinly sliced

salt and pepper

boiled egg noodles, to serve

Method:

1) Place the turkey in a shallow, nonmetallic bowl and add the ginger, garlic, five-spice seasoning and half the oil. Stir well, then cover and marinate in the refrigerator for 1 hour.

2) Mix the coffee, teriyaki sauce, honey, vinegar and cornstarch in a small bowl. Cover and set aside.

3) Heat the remaining oil in a large wok until almost smoking. Remove the turkey from the marinade, add to the wok, and stir-fry over high heat for 3 to 4 minutes, until brown. Add the scallions, red pepper, and yellow pepper and stir-fry for an additional 1 to 2 minutes.

4) Pour in the coffee mixture and continue stir-frying for 1 to 2 minutes, until the sauce has thickened and coated the turkey and vegetables. Season with salt and pepper and serve with noodles.

Notes: Although this recipes calls for turkey try chicken, beef or tofu. I will be serving this with brown rice not noodles as suggested in the recipe. Grate some orange rind to give the sauce a hint of citrus. This recipe would be great to use up some of those holiday leftovers, like turkey.  

Hope everyone has had a good week, so far. - JD

Bannock

As most of you know last night was Bonfire Night and we had a bonfire feast of chilli, bannock and oven roasted cauliflower and onions. I have made bannock before for Robert Burns night and thought it would be perfect last night. Traditional Selkirk bannock has sultanas and mixed peel added however there are other variations like adding blueberries or raisins or cranberries or cinnamon. Bannock may be formed into one circular shape or into a loaf pan and baked in the oven. It also can be cooked in a cast iron skillet over a campfire or wrapped around a stick. This bannock recipe is very easy and quick therefore I opted for a more simple in house method using a frying pan and the stovetop range. It doesn't have to be Bonfire Night for you to enjoy bannock; it can be made for breakfast just serve with jam.        

BANNOCK

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Makes 4. Serves 2 - 4. 

1 cup all-purpose flour

1 teaspoon baking powder

1 tablespoon British mixed spice

1/4 teaspoon salt

3 tablespoons unsalted butter

1/2 cup water

In a large bowl, combine flour, baking powder, British mixed spice and salt. Cut in the butter until the mixture resembles a coarse meal. Add 1/2 cup water and stir until flour is moistened and a stiff dough forms. Add more water if necessary.

Lightly oil and preheat a large cast iron or nonstick frying pan/skillet over medium heat.

Turn dough onto lightly floured board or counter. Divide into 4 equal pieces. Flatten each piece to form a disc 1/2 inch (1 cm) thick.

Place first disc in hot skillet and cook for 6 to 7 minutes per side. Serve warm with butter. 

Notes: I did add a bit more water, only adding a tablespoon at a time, to bring the dough to the desired consistency.  

Food Photo of the Day ~ Pumpkin Bread

I knew it would not be long before I made another one. The smell of this baking is so comforting that I can not fathom why I would want to snack on anything else. I posted the full recipe last month and I made a few tweaks here and there. I halved the vegetable oil to a 1/4 cup... as for the 1 cup of sugar, I did 1/2 cup caster sugar and 1/2 cup coconut sugar; also I changed the 1/4 of water to 1/4 cup of almond milk and added a bit more molasses. Skipped the walnuts and simply added pumpkin seeds and coconut on top before baking. For me this was the best. Very moist and spongy. Dense yet light. Perfect with afternoon tea or coffee.  

Hope your week has been a good one so far. - JD 

Chocolate Croissants

The other day I made chocolate croissants for brunch. I had an easy recipe that I was eager to try plus all the ingredients therefore I could not wait to make them. The croissants turned out alright; considering this was my first attempt at something so delectably sinful. I will definitely make these again, possibly trying other fillings such as fruit or marzipan. Following the recipe are my photos throughout the recipe stages. Enjoy!

Chocolate Croissants

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1 x package of ready puff pastry

Nutella 

1 egg beaten

sliced almonds

and some melted dark chocolate for drizzling on top

Pre-heat the oven to 350ºF (180ºC)

Line a baking tray with parchment paper.

Roll out the puff pastry according to the package. Using a pastry cutter or a pizza cutter cut the puff pastry into triangles and spread some Nutella in the middle of each. Roll each into a coiled croissant shape; brush lightly with the beaten egg. Sprinkle the top of each formed croissant with the sliced almonds. Bake on the prepared tray for about 20 to 25 minutes or until golden. Remove from oven and drizzle the melted chocolate over the top of each croissant.

Notes: You do not have to use Nutella; you could try chocolate chips or broken up chunks of chocolate. 

My chocolate croissant recipe photos:

 Preparing...  rolling out the puff pastry and cutting it into squares or rectangles, first.  

I was so eager... probably too eager and in my culinary zone that after spreading some Nutella in the centre of each cut out pastry it was only then I realized that I did not cut  the pastry again to make triangle shapes... my husband and I had a laugh and I proceeded to roll them into a croissant shape, the best way I could, regardless. 

 Ready for the oven... more like a crescent moon shape then a croissant shape.   

 Out of the oven... nicely golden and puffed up, waiting for more chocolate.

Drizzle... the finishing touches before they said hello and goodbye to our stomachs. Regardless of the shape they were very pleasantly edible and enjoyed by everyone!   

- JD 

Food Photo of the Day ~ Jacket Sweet Potato with Chilli

When we have leftover chilli having a jacket potato with chilli is always a dinner option however this time I wanted to do something different so I opted for sweet potatoes instead. This is a tasty way to add more nutrients to the dinner plate. Find "potato sized" sweet potatoes; prepare and bake them how you normally would do potatoes for jacket/baked potatoes; slice lengthwise; top with chilli and cheese. Serve with a super green side salad. Simple, easy and delicious! 

Hope everyone had a lovely Halloween and weekend. The kidlets had lots of fun off doing their own thing. - JD 

Savoury Corn Pancakes

I make breakfast pancakes on occasion however rarely make savoury dinner pancakes. These corn pancakes are very easy way to change up dinner, have for lunch or brunch. They are light and filling and can be served with salsa, guacamole, blue cheese, maple syrup, or spiced apple syrup. Whether they are the main course or a side this speedy no fuss option is a delicious one. The photo may not do them justice... I think that is why I rarely post about pancakes. All the photos, I take, look the same regardless of being breakfast or dinner pancakes. 

Savoury Corn Pancakes

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1/2 cup flour

1 1/2 cups corn meal

1 tablespoon ground flax seed

1 tablespoon sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt 

1 teaspoon thyme

2 cups of milk

2 tablespoons vegetable oil

2 eggs

1 cup of corn whether it be canned, drained or frozen, thawed.

3 scallions (green onions) trimmed and sliced

In a large bowl mix all the dry ingredients flour, corn meal, flax seed, sugar, baking soda, baking powder, salt, and thyme together until combine. Make a well in the centre of the dry ingredients and then add wet ingredients milk, vegetable oil, and eggs. Stirring well to incorporate both ingredient mixtures; making sure there are no dry pockets or patches anywhere. If you find the batter to runny for your liking then add a bit more flour a tablespoon at a time, until desired consistency is reached. You do not want the batter to be too thick and goopy. Now add the sliced scallions and corn; stir until both have been distributed throughout the batter.  

Heat a small amount of oil in a pan and pour about a 1/4 cup of batter per pancake, into the pan; cook until the batter starts to form bubbles on top and along the edges, flip and cook for about 1 to 2 minutes on the other side. 

Serve with a salad or steamed vegetables.

Notes: I used a small ladle to pour the batter so it could have measured about 1/3 cup of batter per pancake. 

Halloween is only 1 day away... Happy Halloween and have a great weekend everyone! 
-JD 

Breakfast at Gama Café

The other day we went out for breakfast at the Gama Café here in E-town. Their take on breakfast is quite unique and the atmosphere was relaxing; as we watched the rush hour traffic zoom by. I had the Breakfast Platter and my husband had the Veggie Omelette. Both were very delicious and not overly heavy. Salads usually do not make the breakfast menu however having a side of greens was great. I liked it! The Gama Café does offer other menu and drink items and they do have a Facebook page. 

Hope everyone had a great weekend. We did! - JD 

Chocolate Cupcakes with Buttercream Icing

After a fairly busy week it was nice to spend time in the kitchen relaxing and making these cupcakes. The decorating was done by the kidlets as I took a more hands off approach... well I did manage to decorate 1 cupcake. I did the prep and clean up while they just got on with the creative bit. Bloodied candy eyeballs were the focal point and a dollop of mystical purple buttercream icing to aid a spooky feeling. It was good to get a head start on some Halloween fun. The chocolate cupcake itself is spongy and dense. While the buttercream icing is fluffy. Both recipes are simple and can be whipped up very easily. How you decorate them depends on your mood and who is helping.  

Chocolate Cupcakes

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1/2 cup good quality cocoa powder

1 cup hot water

1 2/3 cups of cake and pastry flour

1 1/2 cups coconut sugar

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup applesauce

2 eggs

Pre-heat the oven to 400ºF and line a muffin tin with cupcake papers (paper baking cups).

In a medium bowl mix the cocoa powder and water together. Blend until smooth. Then set aside to cool a bit.

In a large bowl blend the flour, sugar, baking powder, baking soda, and salt. Add the applesauce and the cooled cocoa mixture. With a handheld mixer on medium speed beat for about 2 minutes; all the while scraping the sides and bottom of the bowl constantly. 

Add the eggs and beat for another 2 minutes; again, scraping the sides and the bottom of the bowl. The batter is quite runny so not to worry.  

Pour into the baking cups... about 1/2 full and bake for 15 to 20 minutes. When done remove from oven and muffin tin and let cool on a wire rack. When completely cool decorate as desired.

Notes: Ovens and temperatures vary, the cupcakes that I made baked for 15 minutes.

Buttercream Icing 

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1 cup of butter, softened

1 teaspoon of pure vanilla extract

4 cups of icing (confectioners') sugar

3 tablespoons of milk

food colouring of your choice, optional

In a large bowl beat the butter and vanilla together. Blend in the icing sugar 2 cups at a time. Beating very well after both additions. Beat in the milk and continue to mix until light and fluffy. Then add the food colouring of choice; adding small amounts at a time until the desired colour is achieved and blend together with a stain proof spoon. 

Notes: to make a chocolate buttercream icing add 3/4 cup of cocoa powder and about 1 to 2 more tablespoons of milk. The food colouring I used had more of a thick, paste like consistency and came in a pot; I found I prefer this texture of food colouring as there are more colour options and it doesn't interrupt the consistency of the recipe to which you are adding it to. 

For effect, a glacé cherry was sliced down the middle, but not all the way through, to fan or open the cherry up and then a candied eyeball was placed on top. 

Hope everyone is having a good weekend. - JD