Ten Acre Popcorn

In our travels we came across another popcorn gem... Ten Acre, Cousin Penelope's Strawberry & Cream Popcorn. Before an inquisitive eye and your nose gets wrinkly from the thought of the flavour it actually is quite good. Not overly fragrant syrupy sweet candy popcorn; just a savoury subtle creamy taste with a natural strawberry flavour. This was absolutely moreish. 

They also have many more delectable flavours like...

Lucia Popperley's Cappuccino, the essence of coffee flavour with a touch of vanilla and a hint of sweetness. Quite enjoyable. 

Ambrose Popperley's Wasabi, spicy, salty and deliciously sweet. Absolutely moreish as well. 

Not surprised that Ten Acre Popcorn are all of the above.  

To find out more about Ten Acre Popcorn click *here*

It's been another one of those weeks... hope everyone is having a good week! -JD 

Creme Egg Fudge

There are a few factors that went into making this recipe. Having leftover Easter candy or buying discounted Easter candy, as well as wanting to make such an indulgent treat. I recommend using dark chocolate as it takes a bit of the sweetness edge off and what better way to use the multitude of candy on shop shelves.    

Cadbury Creme Egg Fudge

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400g milk or dark chocolate

1 can of condensed milk

7-8 regular sized Cadbury Creme Eggs, sliced into pieces

3 tablespoons icing sugar

a few drops of water

Line a 8x8 square baking tin with parchment paper. 

Unwrap the Cadbury creme eggs and with a sharp knife, serrated or not, slice into pieces. Placing some of the creme egg pieces in the bottom of the prepared baking tin, the remainder will be used later. Set aside. 

In a large sauce pan combine the condensed milk and chocolate over medium heat. Stir constantly to ensure that the fudge does not stick to the bottom of the sauce pan and that the ingredients are well blended. 

Take off the heat, allowing to cool for a minute, and pour the fudge mixture into the prepared baking tin. Spreading evenly. Once smooth on top, place the remaining pieces of the creme eggs on top of the fudge, gently pressing them down. Mix the icing sugar and water together to form a runny drizzle and drizzle over the top of the fudge. Cover and place in the refrigerator for... 6 hours or overnight for the fudge to set.

Once set, cut into squares and serve.     

Notes: I had over 400 grams of dark chocolate. I could have made another drizzle icing adding yellow food colouring however I opted to keep it simple with just the white drizzle icing. You may use mini Cadbury Creme Eggs, I would slice them in half.

Chocolate Cakes ~ 50 Great Cakes for Every Occasion

Since we are still in the throws of chocolate; this cookbook was a bargain at $5.00 and offers much for the chocolate... cake connoisseur. First, the book discusses the origins of chocolate, offers helpful hints and tips, mentions ingredients and equipment that can and will be used, touches on mixing cakes and baking as well as storing and freezing cakes. All this before laying out the recipes.

There are 5 chapters which are divided into the following... a quarter of quick start recipes, chocolate cakes for a quick chocolate fix, big one layer chocolate cakes, chocolate layer cakes, and party chocolate cakes. Basically there is something for everyone providing you love chocolate. 

I have always been intrigued by fruit on the bottom or upside down cakes. The fact that the tart raspberries emboss this cake creating somewhat of a saturated saucy bottom is very pleasing. 

Raspberries - on - the - Bottom Cake

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Makes 8 servings

2 cups (225g) fresh raspberries, plus raspberries for serving

3/4 cup (150g) sugar, plus 2 teaspoons

1 1/4 cups (160g) unbleached all purpose flour

1/4 cup (25g) unsweetened Dutch-process cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened

1 large egg

1 teaspoon vanilla extract (essence)

1/4 teaspoon almond extract

1/2 cup (120ml) whole milk

Mixing time: 10 minutes

Baking 350ºF (180ºC / gas mark 4) about 35 minutes

Position the rack in the middle of the oven. Preheat the oven to 350ºF (180ºC/gas mark 4). Have ready a 9 inch (23cm) round glass or ceramic baking dish with sides 2 inches (5cm) high. A deep glass pie dish will work well.

Spoon the 2 cups (225g) raspberries evenly into the baking dish. Sprinkle with the 2 teaspoons sugar. Set aside.

Sift the flour, cocoa powder, baking powder, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and the 1/4 cup (150g) sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Add the egg, vanilla and almond extract (essence) and mix until smoothly blended, about 1 minute. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the milk just until blended. Mix int the remaining flour mixture until it is incorporated and the batter looks smooth. Drop spoonfuls of batter over the raspberries and use a spatula to spread it carefully and evenly.

Bake until the top feels firm when lightly touched and a toothpick inserted in the centre comes out clean, about 35 minutes. The raspberries will just begin to bubble at the edges. Cool the cake in the dish on a wire rack for at least 30 minutes. Cut onto wedges, spooning any raspberries and their juice over the cake. Serve with fresh raspberries. The cake can be covered and left at room temperature for 1 day. 

This week has flown by... Have a great weekend everyone! - JD 

The Brazilian

What can one say about a cocktail that is called the Brazilian; other than this coppery amber cocktail has a unique taste that is refreshing and may be enjoyed at anytime.  

The Brazilian

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2 oz sherry

1 1/2 oz vermouth

2 dashes of Absinthe

1 dash Angostura Bitters

ice

Place all ingredients, including ice, into a cocktail shaker and shake. Strain into a well chilled cocktail glass. Garnish with a lemon peel.  

Enjoy! - JD 

Caribbean Tropical Fruit Loaf

If you to serve something a bit different this holiday weekend, you may enjoy this super moist and deliciously crumbly Tropical Fruit Loaf. I found this recipe in a pile of recipes I seem to be hoarding. It came for the Guardian newspaper therefore the measurements are in grams you will need to do some conversions or if you have a scale, all the better to put that kitchen scale to use, will make it easier for measuring the ingredients. 

Caribbean Tropical Fruit Loaf

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350g dried tropical fruit (mango, banana, papaya, pineapple)

50g caster sugar

200ml white rum

40g crystallized ginger

half a teaspoon allspice

175g unsalted butter, softened

175g caster sugar

3 eggs

1 teaspoon baking powder

50g corn flour

200g plain flour

A handful of toasted coconut curls

Soak the fruit in the rum, sugar and about 200ml boiling water for as much as 3 days and as little as overnight.

Preheat oven to 150ºC/300ºF. Prepare a loaf tin about 10cmx20cm, by lightly buttering and flouring it. I also lined the tin with baking parchment paper.

When it comes to making the cake - drain the fruit, keep the liquid, and roughly chop or blitz in food processor - however do not over blitz into small pieces.

Cream the butter and sugar until pale and fluffy, then add the eggs, one by one until totally incorporated. 

Sift the baking powder, flour and cornflour together and fold into the batter (butter mixture). Now turn in the chopped fruit, leaving a little to sprinkle on top of the cake. 

Tip in the mix, sprinkle over the remaining fruit and put int the middle of the oven on a tray. 

Cook for about 1 hour, until it passes the skewer test and as that's happening reduce the remaining rum syrup on the hob in a little pan to a loose glaze.

Fold in the coconut curls into the brown sticky syrup and then once you've taken the loaf from the tin, spoon gently over the top.

NOTES: I didn't have any crystallized ginger so that was omitted. Also I did not chop the soaked fruit as I like larger pieces of fruit. I added grated orange rind to the batter. And to punctuate the rum flavour I added a dash of rum flavouring. I used British mixed spice as I had no allspice. Cornflour, sometimes in British baking it means cornstarch, however reading the recipe a few times and placing it into context I understood it to be actual cornflour not cornstarch or cornmeal. 

As far as the baking time... you may have to allot for more time. I followed the recipe, 300ºF oven for 1 hour, however found that the loaf was not ready and did not pass the skewer test. Back in the oven it went for another 30 minutes and after that another 15 minutes. The loaf baked for the recipes' initial 1 hour plus an additional 30 minutes plus another 15 minutes equalling 45 minutes; making the total baking time 1 hour and 45 minutes in a 300ºF oven.

And because I felt like it... when the loaf was slightly cooled, with a toothpick I gently poked the top of the loaf and squeezed the juice from half of an orange over the top and then made a simple drizzle icing to go over the the top rather than the syrup that was stated in the recipe.

Have a great long weekend everyone! - JD 

Crunchy Peanut Butter Cookies

I always like to try different recipes on a classic and this peanut butter cookie recipe is easy, crunchy and the added fibre isn't bad either. You can certainly add chocolate chips if you wish.   

Crunchy Peanut Butter Cookies 

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1/2 cup butter, softened

3/4 cup crunchy peanut butter

1 cup packed dark brown sugar

1 egg

2 teaspoon vanilla extract

1/2 cup all purpose flour

1 1/2 cups All Bran Buds Cereal

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon salt

1/2 cup chopped peanuts

Preheat oven to 375ºF (190ºC)

Line a baking tray with baking parchment paper. Set aside.

In a large bowl, beat together the butter, peanut butter, and dark brown sugar. Beat in the egg and vanilla extract. 

In a small bowl blend the flour, cereal, baking powder, baking soda, and salt. Pour into the butter mixture and stir to combine. Stir in the chopped peanuts.

Form into 1 tablespoon balls and place on the parchment lined baking tray, leaving about 2 inches between each cookie. Gently press down on each using the tines of a floured fork. 

Bake in the preheated oven for about 8 to 10 minutes or until lightly brown on the bottom. Let cool for 2 minutes, on the baking tray, then remove to wire racks and cool completely. Store in an air tight container for up to 5 days. 

Notes: Rather than add 2 teaspoons of vanilla extract, I added 1 teaspoon caramel extract and 1 teaspoon vanilla extract. Baking the cookies for 8 minutes and then letting stand for 2 minutes before placing them on wire racks worked best for me. The cookies were nicely golden on the bottom. 

Hope everyone is having a good week. - JD   

Food Photo of the Day ~ Mushroom and Spinach Risotto

Mushrooms and spinach are great together... add some Arborio rice, wine, vegetable stock, and parmesan cheese and they make one very delicious risotto that compliments just about any meal. I enjoy making risotto because of the multi facet of layers... steps that go into this dish; and how everything comes together so beautifully and taste great. 

Hope everyone had a great weekend! - JD 

Food Photo of the Day ~ Black Rice

Black rice is high in and a source of iron, vitamin E, and antioxidants. It even has more antioxidants than blueberries! It has the similar amount of fibre to brown rice and has a mild nutty flavour just like brown rice. Before cooking, the black rice is intense in colour and when cooked it turns a deep purple. A beautiful rice that can complement any dish or be made into a salad. 

Have a great weekend everyone! - JD  

Leftovers #36 ~ Open Pulled Pork Sandwich with Herbed Halloumi Cheese

Leftover pork means pulled pork sandwiches in our house. These open faced sandwiches are easy. Make whatever pulled pork recipe you like. I made mine with chopped spinach and served over a toasted crusty roll and placed a slice of grilled herbed halloumi cheese over top. Serve with whatever side you like, ours was a mixed green salad.  

Strawberry Smoothie

Brunch wasn't even started when we were greeted with a delicious Strawberry Smoothie, of my daughter's making. Her recipe was gathered from a discussion on calcium and milk at school. Before Spring Break she proudly came home with an easy recipe and task of making a smoothie. It relies upon 3 ingredients which means there is room for tweaking... adding a few more ingredients regarding what your required need is or taste. Regardless, this is a very strawberry smoothie great for sipping or making into yoghurt popsicle treats.

Strawberry Smoothie

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1 cup of fresh or frozen sliced strawberries

1 cup blueberry yoghurt

1 cup milk

handful of crushed ice, optional 

Place all ingredients into a blender, put the lid on tightly and blend until smooth. Pour into glasses and place a slice of strawberry on top. Enjoy!

Notes: If the smoothie has a very thick consistency just blend in a bit more milk, at a time, to make it less so. Try using greek yoghurt or almond milk in replace of milk.

Hope everyone is having a great weekend! - JD