Delicate Blush Cocktail

A spur of the moment was never more smooth and sweet. I give my husband credit for this rosy hue cocktail. 

Delicate Blush Cocktail

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5 oz gin

2 oz Elderflower cordial

2 oz dry vermouth

dash of Rose's Cranberry Twist Mix

Pour all the ingredients into a cocktail shaker with ice. Shake. Strain over a glass.

Have a great weekend everyone! - JD 

Chicken Stovie

It is said that the word Stovie comes from the French word étuvée meaning to stew... to steam in ones own juices. Stovie, is what one does with all those leftovers from a Sunday roast. Although, with this recipe you do not need leftovers as you may cook up the meat a day before hand and and use fresh vegetables all the same. An easy dish to warm you up on a winters night!  

Stovie

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1 large onion, roughly chopped

1 medium turnip, peeled and roughly chopped

3 medium potatoes, peeled and roughly chopped

2 carrots, peeled and sliced

600-800ml of chicken or beef or vegetable stock, depends on what meat you use

about 400-500g of cooked or leftover roasted meat ie: chicken, beef, or lamb, roughly chopped

2 tablespoons vegetable oil

fresh ground pepper

In a large stock pot, heat the oil; then add the onions. Cook until they are just about soft and their colour starts to turn ever so slightly. 

Add the remaining vegetables and stock and bring to a gentle boil. Turn down the heat to simmer. Continue to simmer until the potatoes and turnip are cooked and the other vegetables have softened. 

Add the meat, stir, and allow the meat to warm up all the way through. Serve.

Notes: Traditionally Stovie is made with beef however I broke a barrier here and made it with chicken. Some stovie recipes call for the use of meat drippings rather than oil, it is your preference if you would like to use it or not.  

May be served with oatcakes, bannock, or bread and do not forget the whisky!


Stay warm and have a great day everyone! - JD 

Drop Bannock

Scottish poet Robert Burns proclaimed "Oatcakes are a delicate relish, When eaten warm with ale." They are also quite lovely when eaten with whisky too. However if you have neither; then bannock are quite satisfying with a bit of butter and a spot of jam. This recipe, predominately made with oatmeal, therefore I did have some trepidation, due to making bannock with flour previously, turned out wonderfully. Simplistic and more pancake like however undeniable delectable and moreish.

Drop Bannock

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1 egg 

1 pint of milk

1/2 teaspoon baking soda

1/4 teaspoon salt

oatmeal as required

Beat the egg. Stir in milk. Stir in soda, salt, and enough oatmeal to make a droppable batter. Pour into a jug. Rub a frying pan with some butter. Warm the pan over medium high heat. Pour the batter into small rounds; You may also drop the batter from a serving spoon, if you wish. Heat until bubbles form on top or the bottom is nicely brown, then turn and brown the other side; as you would with pancakes. 

Notes: I added 1/2 teaspoon of British mixed spice, for a bit of flavour. 

  

Food Photo of the Day ~ Mushroom Bolognese

Tomato sauce is great however add mushrooms and you got one tasty mushroom bolognese pasta sauce. Make pasta sauce like you normally do however rather than sauté the quartered mushrooms before add the freshly chopped mushrooms to the already simmering pasta sauce. Let them cook and absorb some of the sauce then take a hand held blender and roughly blend or pulse the mushrooms through the sauce, do not over blend. I used a 454g pint full of mushrooms... so the more mushrooms the better; as when slightly blended they will create a nice thick sauce. 

Just a bit frosty here weather wise. Hope everyone had a good weekend! - JD 

Clementine Cake

This lovely recipe comes from Nigella Lawson's, 1998 cookbook, How to Eat. The cake itself is dense, moist, flourless and has the most incredible orange taste; that intensifies the day after it is made. I recommend making this cake as you will not be disappointed.

Nigella Lawson's Clementine Cake

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Serves 8 - 10

approximately 13 ounces clementines (approximately 3 medium sized ones)

6 large eggs

1 1/4 cups granulated sugar 

2 1/4 cups almond meal (ground almonds) 

1 teaspoon baking powder *

* to make this a gluten free cake use gluten free baking powder or omit the baking powder all together.

Method:

Put the clementines in a pan with some cold water bring to a boil and cook for 2 hours.

Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all, and give a quick blitz in a food processor (or by hand, of course) Pre-heat oven to gas mark 5/190ºC/375ºF. Butter and line a 21cm/8 inch Springform pan.

You can add all the ingredients into the food processor and mix, or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or grease proof paper after 40 minutes to stop the top from burning. Remove from oven and leave to cool, on a rack, but in the tin. When the cakes's cold, you can take it out of the tin. 

Notes: I used approximately 6 small to medium sized clementines. I used a blender to pulp the clementines and mixed everything else by hand. My baking time was under the suggested time of 1 hour, so I recommend checking it at the 30 minute mark. My total baking time was between 40 to 50 minutes. 

To view the recipe, see the metric conversions, and Nigella's notes go to nigella.com, or click *here* and type in clementine cake.

Hope everyone is having a good week so far. - JD 

Peanut Chicken and Vegetable Curry

This recipe is absolutely delicious! Chicken and vegetables are smothered in a creamy coconut peanutty sauce and serving it with a combination of red and brown rice reinforces the nutty flavour.   

Peanut Chicken and Vegetable Curry

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2 tablespoons vegetable oil

1 lbs. (500g) skinless, boneless chicken breasts or thighs

3 tablespoons mild or medium curry paste

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup peanut butter, smooth or crunchy

1 can (14oz/400ml) coconut milk

1 bag (500g) mixed frozen vegetables

1 can (14oz/400ml) diced tomatoes

Plus:

cooked brown rice

fresh chopped cilantro

chopped unsalted peanuts

Heat oil the vegetable oil in a frying pan or wok over medium heat. Add the chicken, curry paste, salt, and pepper and sauté for about 8 to 10 minutes or until nicely brown.

In a large bowl whisk together the peanut butter and coconut milk. Add to the curry chicken mixture and stir to coat. Stir in the frozen vegetables and diced tomatoes. Bring to a boil. Reduce to simmer and cook for 15 to 20 minutes or until chicken is cooked all the way through and the sauce has thickened. Serve over cooked brown rice and top with the fresh cilantro and chopped peanuts. 

Notes: To make this nut free, try soy nut butter or pea butter to replace the peanut butter. Frozen vegetables are great if you are pressed for time however fresh vegetables may be used. 

Hope everyone had a wonderful weekend! - JD 

Alice Eats Wonderland ~ A Cookbook Adventure

I received this cookbook as a gift to add to my inspired Alice in Wonderland cookbook collection. I believe it is meant to be tongue in cheek; although it is apparent that a fair bit of research and detail went into this cookbook.

Based on the Alice in Wonderland book by Lewis Carroll; each of the 12 chapters have excerpts from the original book... however there is a twist. Alice is lead by hunger... an appetite that is constant and because of this she pursues the animal and vegetable characters that appear in the story in a more culinary way. Alice learns to prepare, cook, and consume those. Transforming and turning them into edible dishes during her adventure. Conjured culinary fantasy? Why yes!  

Each chapter provides a natural and social history of the animals, food ingredients, and culture involved with the Alice in Wonderland story. Very researched! There are a few interesting and relevant recipes amongst the surprising stomach turning ones. There is a 3 paragraph disclaimer cautioning that "some recipes are not intended to be prepared and or consumed by human or other vertebrates." I think for the most part the recipes in this cookbook are intended to be entertaining and slightly educational.

I will spare sharing the unappetizing recipes... like stuffed dormouse, roasted beetle, and iguana tamales and share the more scrumptious scrambled rose omelette. After all Valentine's Day is coming.


Scrambled Rose Omelet
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3 eggs
1/8 cup of chives, chopped
dash of salt
3 tablespoons water
1/8 cup feta cheese
spring of spearmint (for garnish)
1/4 teaspoon rosewater
4 rose petals*

Rinse rose petals, dry them, and cut them into silvers with scissors; set aside

Separate yolks and whites of eggs into separate bowls.

Add water, rosewater, and salt to egg whites and whisk until blended. Fold in the egg yolks and chives and whisk again until blended. Pour into hot, buttered, small omelet pan, and watch for the edges to firm. Using a spatula, fold firm edges into centre and tip the skillet so the the liquid centre runs out to form a new edge; continue until no longer runny, but still wet inside.

Sprinkle cheese and half of the slivered rose petals on top and place in broiler until cheese is lightly melted. Remove pan from broiler and foil omelet in half; transfer to dish and garnish with remaining rose petals and the spearmint. 

*Notes: May I suggest, and I would rather prefer, to use edible rose petals. If you do not have an oven proof/broiler proof omelette pan then I suggest covering the pan with a suitable fitting lid to melt the cheese or transfer the omelette to an oven/broiler proof baking dish. 


Have a great weekend everyone! -JD 

Pecan Squares

This recipe is nutty, and gooey and not overtly syrupy sweet. A firm crust rests on the bottom while a pliable pecan filling nestles on top... very reminiscent of pecan pie.   

Pecan Squares

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Makes an 8x8 pan

Crust:

1 cup plus 2 tablespoons unbleached all purpose flour 

1/4 teaspoon baking powder

1/8 teaspoon salt

3/4 cup (1 1/4 sticks) of unsalted butter at room temperature

3 tablespoons caster sugar

1 large egg

3/4 teaspoon vanilla extract

Filling:

1/2 cup (1 stick) of unsalted butter 

1/4 cup corn syrup

3/4 cup dark brown sugar, packed

1 tablespoon heavy cream or whipping cream

2 cups chopped pecans

Preheat oven to 350ºF.

Line the 8x8 baking pan with baking parchment paper. Set aside.

Sift the flour, baking powder, and salt together. Set aside. 

Beat the butter and caster sugar in a bowl with an electric mixer, hand held or on a stand it's your preference, until light and fluffy, approximately 3 minutes. Add the egg and vanilla and mix well. Mix the dry ingredients into the butter mixture on low speed until just combined and a lovely dough has formed. Press the dough, evenly,  into the prepared baking pan. Going up the sides of the pan to create an edge; similar to a pie crust. Bake for 15 minutes, until the crust is set however not browned. Allow to cool.

To make the filling... combine the butter, corn syrup, and brown sugar together in a large heavy bottom saucepan. Cook over low heat until the butter has melted, stirring with a wooden spoon or a heat proof spoon. Turn the heat up and boil for 3 minutes. Remove from the heat and stir in the cream and pecans. Carefully pour the filling over the cooled crust; trying not to let the filling spill over. Bake for 25 to 30 minutes, until the filling has set. Remove from the oven and allow to cool. Once cool, cover the baking pan with cling film and place in the refrigerator until cold. Slice into squares. 

Notes: If you find that the dough is a bit sticky just sprinkle the dough and your hands lightly with flour and proceed to form in the baking pan. If you find that the crust has puffed, after baking, up just gently tamp it down with the flat base or bottom of a glass. You may add shredded coconut to the filling mixture, if you wish. Also you may try using golden syrup in replace of corn syrup, although the texture maybe slightly different. 

Just getting back into the swing of things. Hope everyone is having a good week so far. 

- JD  

California Gimlet

A refreshing citrus cocktail bursting with lime flavour. Using Roses's lime cordial enhances the fresh juice, so I do recommend that. Perfect for hot summer nights or cosy winter ones. This cocktail will have you California dreaming in no time...   

California Gimlet

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2 ounces gin

3/4 ounce freshly squeezed lime juice (the juice of 2 limes)

Dash of Rose's lime cordial , optional

1 ounce simple syrup

lime wheel, for garnish

Combine the gin, lime juice(s), and syrup in a mixing glass with ice and shake well. Strain into a small cocktail glass or serve over ice in an old-fashioned glass, garnish with the lime wheel. 

Have a great weekend everyone! - JD

The Ritz Bijou

I am pretty sure I posted about this cocktail before or a variant there of. A smooth sip with a lovely kick. 

The Ritz Bijou

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1 1/2 ounces gin

3/4 ounce orange curaçao

3/4 ounce French dry vermouth

Dash of orange bitters

Maraschino cherry, for garnish

Combine the gin, curaçao, vermouth, and bitters in a mixing glass with ice and shake well. Strain into a chilled cocktail glass and garnish with the cherry.

Note: to make a drier cocktail use 2 1/2 ounces gin and only 1/2 ounce curaçao and a 1/2 ounce vermouth.  

Hope everyone is having a good start to the New Year. - JD 

New Year's Eve 2016 & New Year's Day 2017

We started New Year's Eve off with an early cocktail... the Ritz Bijou. Mellow with a crisp bite. Will post the recipe soon.  

Dinner was light; a ploughman's with plenty of options that carried us until the stroke of midnight. 

New Year's Day was cool and quiet and the California Gimlet was our pre-dinner cocktail. A solid vitamin C shot with a kick. Again, I will post the recipe soon.   

Dinner was slow cooker ham doused with apple bourbon barbeque sauce and surrounded by sliced apple and onion rings, buttery mashed potatoes and steamed brussel sprouts with a dash of white wine vinegar.  

Forgot to mention that our Christmas Fortnum & Mason order complimented our holiday nibbling and noshing.

Happy New Year, everyone! - JD