Food Photo of the Day ~ Apple Slices with Jalapeños

As simple as this snack may be, it is my favourite. Pairing the thinly sliced jalapeño with a sweeter apple is a great mid morning or afternoon pick me up. There is something about this sweet and spicy combination that puts a bit of pep in my step and reinvigorates me. For a more subtle snack try adding a little dollop of plain cream cheese to mellow out the spiciness. 


Keeping warm as cold and snowy temperatures seem to dominate this week. - JD 

Dundee Cake

I always wanted to try my hand at making a fruit cake however been a bit hesitant, for whatever reason. I believe this cake brings me close. I have always admired fruit cakes for their rich, dense fruity display although never a childhood favourite of mine, until later. Traditionally served during holidays and at feasts, this is quite lovely anytime. 

Dundee Cake

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1 cup whole blanched almonds

3/4 cup unsalted butter, softened

180g dark brown sugar

zest of 1 orange

3 tablespoons strong marmalade

3 large eggs, beaten

225 g unbleached all purpose flour

1 teaspoon baking powder

100g / 1 cup ground almonds

2 tablespoons milk

500g mixed dried fruit

100g whole glacé cherries

Glaze:

1 tablespoon milk

2 teaspoons caster sugar

Prep:

Place the almonds into a small bowl and pour boiling water over to just cover. Leave for 5 minutes then drain the water and leave to dry.

Preheat oven to 350ºF/180ºC/gas mark 4. Lightly butter and flour a deep spring form cake tin then line with baking parchment paper. Set aside.

Sieve the flour and baking powder together in a bowl. Set aside.

Making the cake:

Put the butter in a large bowl and using a hand held mixer beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and jam.

Add the eggs to the creamed butter and sugar one at a time, beating well between each addition. 

Add the flour mixture and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and gently mix together. 

Spoon the mixture into the prepared baking tin and spread the batter level using the back of a spoon. Arrange the whole blanched almonds close together forming circles on top of the cake. Bake in the oven for 45 minutes. 

Then lower the ovens temperature to 325ºF/160ºC/gas mark 3 and bake for a further 60 to 80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it is done it should have just a few crumbs attached. 

Check the cake every 10 minutes - it is important not to over cook this cake so the centre will be little soft.

When cooked remove the cake, briefly, from the oven, put the milk and sugar into a small saucepan and heat gently until the sugar dissolves. Brush over the top of the cake and return the cake to the oven for 2 to 3 minutes. Remove from oven and allow the cake to cool completely in the tin. When cold remove from the tin and wrap in foil and keep for at least 2 days before cutting. 

Hope everyone a great weekend! - JD 

Orange Fizz No. 2

A blast of citrus that is refreshing, fizzy and sour. This one will make you pucker up! 

Orange Fizz No. 2

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makes 1 cocktail

2 oz Dry Gin
juice of 1/2 orange
juice of 1/2 lime
juice of 1/2 lemon

Shake well with ice and strain into glass. Top up with soda water.

Notes: club soda or seltzer will work as well. 

Happy Robert Burns Day! Stay warm, enjoy the sunshine and have a great weekend everyone. -JD  

Slow Cooker Highland Beef Stew

A very rich and hearty beef stew that is great on it's own or served with tatties and neeps (potatoes and turnips). Although I served it with a round of Bannock, that did just nicely.      

Slow Cooker Highland Beef Stew

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1 1/2 kg stewing beef, cut into 2inch/5cm pieces

2 cloves of garlic, peeled and crushed

2 bay leaves

2 x 440ml cans of dark Stout, preferably Scottish

100g smoked streaky bacon, roughly chopped

1 large onion, finely chopped

4 cups brown mushrooms, chopped

2 tablespoons flour

1 cup Port 
frozen peas, optional
chopped parsley for garnish  

Place the beef, garlic and bay leaves in a large non metallic bowl and pour the Stout over top. Cover and let marinate in the fridge for a least an hour or overnight. 

Transfer the meat to the slow cooker. Keep the remaining marinade and set aside. Add the chopped onions, chopped mushrooms and chopped bacon. Sprinkle the flour over top and give everything a toss. Pour the Port over the meat and vegetable mixture and then pour the reserved marinade over top of everything. Give a gentle stir. 

Cook on Low for 6 to 8 hours or High for 3 to 5 hours

Add the frozen peas in the last half hour of the cooking time. And serve with fresh chopped parsley. 

Notes: Slow cookers vary so cooking times may vary. If you find that the stew's sauce is not thick enough you can mix a bit of cornstarch with water and add that to thicken the sauce when the stew is done. If you can not find a dark Scottish Stout then use Guinness or any other dark Stout. If you do not want to use Port then red wine may be substituted.   

Hope everyone had a great weekend! - JD

Caledonian Spritzer

If you are looking for a different cocktail to toast Robert Burn's Night, on January 25th, then this, earthy cocktail, may be it. 

Caledonian Spritzer

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makes 1 cocktail

1 1/2 oz Scotch

1 oz Riesling

1 oz pineapple juice

1/2 oz thyme syrup

thyme sprig for garnish, optional

Combine ingredients into a cocktail shaker with ice. Shake hard to combine and chill ingredients. Strain into a low cocktail glass over ice. 

Hope everyone has a great weekend! -JD 

Vegan Frittata

I stumbled upon this recipe after a friend shared it on-line. The ingredient list may look long however don't let that stop you from making this delicious dish. 

Vegan Frittata

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half an onion, chopped in half

2 - 3 stalks of celery, chopped in half

2 carrots, peeled and chopped in half

2 garlic cloves, peeled 

1 cup of broccoli 

200g chickpea flour

3 tablespoons nutritional yeast

1 teaspoon turmeric

1 tablespoon thyme

1 teaspoon baking powder

1/2 teaspoon salt

some pepper

2 1/4 cups Veggie stalk

1 cup chopped spinach

Preheat oven to 400ºF (200ºC) Using vegan butter, butter the bottom and sides of a quiche or baking dish. Set aside.

Using a food processor, pulse/blitz the onion, celery, carrots and garlic a few times. Then add the broccoli and pulse/blitz again. Set aside.

In a large bowl combine the chickpea flour, nutritional yeast, turmeric, thyme, baking powder, salt and pepper together; then add the veggie stalk, blend until smooth. Fold in the blitzed veggies plus the spinach. Pour the mixture into the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes or until brown.  

Notes: With a few simple changes this recipes lends itself for modification if you are not vegan however the recipe as is, is great! 

You can find the video recipe on Youtube titled Easy Vegan Frittata by Vegish. or Vegish (vegish foods) on Facebook.  

Hope everyone is having a good week. Stay warm! - JD 

Food Photo of the Day ~ Oven Roasted Vegetables

Nothing beats a tray full of oven roasted veggies! Slightly golden brown and seasoned. Mostly enjoyed with a Sunday roast or Holiday meals... to me this is the perfect savoury side to any meal. 

Hope everyone had a great weekend! - JD 

Blenheim

Apparently, the inspiration for this cocktail comes from a town nestle in the Jamaican Hills, where one Sir Alexander Bustamante was borne and given the Order of National Hero for his work towards liberating the island. I read that they named a boiled sweet after him that represents his firmness of character however found no reference to a cocktail.   

Blenheim

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makes 1 cocktail

Ice cubes

2 oz vodka

1 oz Tia Maria

1/2 oz freshly squeezed Orange juice

Fill a cocktail shaker halfway full with ice cubes. Add the vodka, Tia Maria, and orange juice. Shake well.

Strain into cocktail glass.

Stay warm and have a great weekend everyone! - JD 

Crock Pot • The Original Slow Cooker • Bowls

At the turn of the New Year, I read an article about how we should be using slow cookers more as they are efficient and use up less energy. Nothing beats a delicious slow cooked meal that takes minimal effort. 

As typical as these cookbooks are, there are some tasty recipes waiting to be tried. Large glossy photos and one pages recipes to inspire you to dust off that slow cooker and get simmering. These recipes suggest efficiently cooked meals served in a bowl. Which is right on trend with current foodies. 

A variety of recipes for beef, lamb, pork, vegetarian, chicken and turkey as well as side dishes and delicious desserts. All complete with helpful slow cooking tips. I hope that the following recipe will tempt and inspire you. 

Chicken Cacciatore
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Makes 6 servings

4 teaspoons olive oil
3 pounds boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 medium red bell pepper, sliced
1/2 medium yellow bell pepper, sliced
1 cup onion, sliced
14 grape tomatoes
1 1/2 cup of water
1/4 cup all purpose flour
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1/8 teaspoon ground red pepper

Hot cooked noodles or rice, optional


1. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle chicken with salt and black pepper. Add half of chicken to skillet; cook 4 minutes per side or until browned. Remove to large plate. Repeat with remaining 2 tablespoons oil and chicken.

2. Add bell peppers, onion, and grape tomatoes to Crock-Pot® slow Cooker. Combine water, flour, garlic powder, cumin, oregano, paprika and ground red pepper in medium bowl; mix well. Add to the Crock-Pot® slow cooker. Top with chicken. Cover; cook on LOW 8 to 9 hours or on HIGH 4 to 4 1/2 hours. Serve with noodles, if desired. 


Hope everyone has been having a good week so far. - JD 

Eggnog Muffins

I made these muffins on Christmas Eve for brunch the next morning. Although Christmas has past, there are still a few cartons of eggnog hanging in there at the grocery store.  Whether you use traditional or a non dairy substitute, like I did, these spiced muffins may be enjoyed before, during and a bit after the Holiday season. 

Eggnog Muffins

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2 1/4 cups unbleached all purpose flour

3/4 cup caster sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon chia seeds

1 1/2 cups eggnog

1/3 cup oil

1/2 cup plus 2 tablespoons yoghurt 

1 teaspoon rum or rum extract extract

spiced sugar, to sprinkle on top 

Preheat oven to 400ºF (200ºC). 

Line a regular 12 cup muffin tin with paper liners or silicone baking liners or lightly grease the muffin cups with oil or margarine. 

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg and chai seeds. 

In another bowl whisk together the eggnog, oil yoghurt and rum extract. Add the wet ingredients to the dry ingredients and combined until just moistened. 

Spoon the batter into the prepared muffin tin, filling each cup almost to the top. Sprinkled the spiced sugar on top of each muffin. Bake for 15 to 20 minutes or until muffins are lightly golden and a toothpick comes out clean. Let cool completely in the muffin tin on a wire rack. 

Notes: You may add some chopped dried fruit such as figs, dates, cranberries or apricots to the batter. 

Hope everyone had a great weekend! - JD 

Bermuda Highball

A simple bubbly cocktail that is refreshing!  

Bermuda Highball

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makes 1 cocktail 

1 oz Dry Gin

1 oz Brandy

1/2 oz Dry Vermouth

Combine all ingredients into a highball glass, with ice cubes, and fill with Ginger Ale or Soda Water. Garnish with a lemon peel. Serve. 

With only a matter of a few days into the New Year, I hope it's been an enjoyable so far. Have a great weekend everyone! - JD 

New Year's Eve 2018 & New Year's Day 2019

New Year's Eve: Since we had a selection of leftovers; we pulled it all together to make a Ploughman's. A great selection of cheese, meats, nuts, veggies, pickled onions and walnuts, dried fruit and baguettes. Everything was rounded off with a slice of Fortnum and Mason's Single Malt Whisky Dundee Cake for dessert. 

On New Year's Day, breakfast was a filling egg nog waffle with maple syrup and tea. A nice walk soon followed after.  

Our New Years Day dinner was oven roasted glazed ham, buttery mashed potatoes and steamed French green beans. 

... and for dessert my husband made a delicious white chocolate mousse.