Thursday, 21 November 2024

Savoury Bread Pudding

 

One pan dinners are pure bliss. Part of that joy, often means less prep and just a wee bit of cleanup. A flavourful and exquisite meal can be made by using a few basic kitchen staples such as eggs, butter, milk/cream, cheese and bread. A savoury bread pudding has all the comfort and spongy eggy goodness you would expect from such a substantial stodgy dish.


Savoury Bread Pudding
-------------------------------------------------------------------------------

3 - 4 tablespoon olive oil
1 medium onion, chopped
4 cloves of garlic, minced
1 package of chopped frozen spinach, thawed and drained
4 - 6 cups cubed bread
2 tablespoons herbs de Provence
1 cup shredded or crumbled cheese
6 eggs
1 cup heavy cream
1 1/2 cups 2% milk
1/4 teaspoon sweet smoked paprika
salt and pepper to taste

cherry tomatoes
extra cheese 

Preheat oven to 375ºF (190ºC).

Heat olive oil in a large frying pan and cook the onion, garlic and spinach until onion is just soft. Add the herbs de Provence to the oily vegetable mixture and toss to coat.

Toss the bread cubes in the olive oil, onion, garlic, spinach and herb mixture as best you can, not every piece needs to be coated. Place in a well oiled deep sided 9 x 13 inch rectangle baking dish. Toss with half of the cheese. 

Beat together the eggs, cream and milk. Add the paprika and a dash of salt and pepper and whisk together. Pour over the bread in the baking dish. Randomly place cherry tomatoes on top and sprinkle with the remaining cheese.

Bake for about an hour, or until browned and the cheese has melted, a knife inserted into the centre should come out clean. Place fresh springs of rosemary on top before serving. Serve with a side of lightly steamed green beans. 

Notes: Fresh spinach can be used instead of frozen spinach. 

Wednesday, 13 November 2024

Tom Cribb

 

After a lengthy walk and a visit to the National Portrait Gallery left us spent and in search of lunch, we came across the historic Tom Cribb. Famously named after and in honour of the English bare-knuckle boxer, Tom Cribb, who was All England Champion from 1808 to 1822. From the early 1900's the pub was known as "Cribbs Parlour" and it was mention in M.W. Thackeray's novel Vanity Fair and was also referenced by Sir Arthur Conan Doyle in Rodney Stone as "Tom Cribb's Salon".

The pub is cosy and characterful with all the usual pub fare in food and drinks. Our lunch time meal was a classic... fish and chips, Whitstable Bay battered Haddock and chips, with minted mushy peas, creamy tartare sauce, the fish was fresh, arrived that morning and the plate was generous... I needed help to finish mine. The cider and ale were refreshing too. Such a delightful and relaxed experience and meal.

To read more about the pub and it's history visit their website: tomcribblondon.co.uk


Hitting the spot and kept us exuberantly full for the rest of the day. A scrumptious and generous meal combined with a friendly and warm atmosphere definitely worth a visit or in our case a revisit upon our return to London.   

Friday, 8 November 2024

Cherry Bakewell Tart

 

No trip to England would be complete without a Bakewell tart... or a Cherry Bakewell tart. I saw my much sought after tart a few times in our travels perched in bakery windows however at that time we were on the go and I wasn't in the mood for one. I finally found and settled on these from Marks and Spencer food hall. Viewing the boxed tarts I had to wonder what happened to Mr. Kipling's Cherry Bakewells. I know they are still in existence and out there somewhere. I have stumbled across them online with British import shops however finding a box in person on our trip was nil. Perhaps I wasn't looking in the right places. These were not full sized tarts but two bite mini tarts. Still lovely and had that sweet fruit almond flavour wrapped in a buttery flaky pastry that is always expected and never disappoints with a Cherry Bakewell. Maybe one day I will be reunited with a box of Mr. Kipling. 

Tuesday, 5 November 2024

Tres Leches Cake

 

There were many reasons to make this cake although one of them was in part due to my conversation I had with the shop assistant at Worlds End Bookshop. Why I ever thought this was a complicated cake to make I'll never know. As easy and simple as it is, it is one voluptuous cake. Sweet, yes however I did cut the sugar in half and honestly I'm sure I wouldn't notice if I hadn't made the cake myself. There seems to be quite a few variations in the recipe of Tres Leches Cake however I feel all of them have merit due to the similarities of ingredients. It's just a matter of finding a recipe you enjoy making. 

Tres Leches Cake is a traditional Mexican and Salvadoran dessert that is made for special occasions and is perfect to make a few hours or a day ahead of time. Tres Leches means, three milks. The syrup consisting of whole milk, condensed milk and evaporated milk is poured over a sponge cake which has been poked with holes, allowing the milky syrup to be absorbed by the cake, creating a moist, rich but surprisingly light sponge cake and to balance things off the cake is topped with a lightly sweetened whipped cream. The name of the cake in Spanish is also known as, pastel de tres leches or torta de tres leches.  






Tres Leches Cake 
----------------------------------------------------------------------------

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

1/2 cup unsalted butter, softened and room temperature 
1/2 cup white sugar 
5 eggs
1/2 teaspoon vanilla extract

1 1/2 cups 2% or whole milk
1 can (14 oz) sweetened condensed milk
1 can (12 fl oz) evaporated milk
1 teaspoon cinnamon

2 cups whipping cream
1/2 cup icing sugar
1 teaspoon vanilla
ground cinnamon for decorating


Preheat oven to 350ºF (180ºC)

Grease and lightly flour a 9 x 13 inch baking pan.

In a medium bowl sift the flour, baking powder and baking soda together. Set aside.

In a large bowl and using an electric mixer beat the white sugar and butter together until light and fluffy. Add eggs and vanilla extract and beat well. Then add the flour mixture a 1/2 cup at a time, mixing until just blended. 

Pour or spoon the batter into the prepare baking pan, making sure that the batter is evenly distributed and smooth on top. 

Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and using a fork pierce the cake all over. Let cool to room temperature.

In a medium bowl add the milk, condensed milk, evaporated milk and cinnamon and whisk together. 

Pour the milk mixture over top of the cooled cake and allow it to soak in.

In a chilled metal or glass bowl and using an electric mixer, whip the whipping cream, icing sugar and vanilla together until thick. Spread over the top of the cake and lightly dust with ground cinnamon.  

Keep cake in the refrigerator until serving.  

NOTES: if you feel the batter is a bit thick then add about 1 to 2 tablespoons or up to a 1/4 cup of milk to the butter and egg mixture just to give it that relaxed creaminess.  

Wednesday, 30 October 2024

Samhain ~ Halloween ~ All Hallows Eve ~ Pumpkin Walnut Squares

 

Samhain - Halloween - All Hallows Eve - October 31 to November 1, in the Northern Hemisphere - is a Celtic festival marking the end of harvest season and the beginning of winter and is considered to be the darker half of the year. The skies are turning grey, the leaves have fallen from the trees and the garden is bare. It is a time where we honour the dead, protect the living and petition the spirits for wisdom and prediction. 

Death is a reoccurring theme during this time as boundaries dissolve and the veils between worlds during equinoxes and solstices are at their thinnest. That is why it is believed that the spirits, faeries, ancestors and darker entities could more easily roam our lands as the portal between our world and theirs is considered to be at its thinnest; therefore we want to honour and hold offerings to our ancestors, the dead, the departed and the otherworldly for this reason. 

Samhain is a magical time. As the dark half of the year begins, death is followed by rebirth, the end of the old year and the beginning of the new year, it's a time of rest and reflection as we go inward to honour the darkness as we descend into winter and the darker half of the year. Remember... light is born from darkness and darkness has potential and growth... through death we find rebirth.

Other festivals celebrated during or around this time are: Day of the Dead (Mexico), Day of those who have Died/Undas/Araw ng mea Yomao (Philippines), Dia de Finados (Brazil), All Saints' Day (Christian), All Souls' Day (Roman Catholic & Christian), Hallowmas (Christian), Martinmas/Armistice Day (Scottish/British/UK), Remembrance Day (Canada/World, November), The Huron Feast of the Dead (Wyandot Nation - Canadian, Ontario, Canada) and another Celtic tradition, Feast of the Dead/Féile Na Marbh, (Irish) and Diwali (Hindu, mid-October/mid-November, movable).  


I've said optional for the caramel sauce because honestly you don't need it to devilishly devour one of these squares however I found it an absolute must as it gives them such a luscious bewitching sweetness, so scrumptious and wicked! They did not last long around our house, with many, including myself preferring these squares over a slice of pumpkin pie. Perfect for Samhain / Halloween celebrations. 

Samhain Blessings and Happy Hallowe'en! 


Pumpkin Walnut Squares
----------------------------------------------------------------------------------

1 3/4 cups all purpose flour
1/3 cup white sugar
1/3 cup packed dark brown sugar
1 cup cold butter, cubed
1 cup chopped walnuts
2 large eggs, room temperature and lightly beaten
1 can (398 ml / 15 oz) solid packed pumpkin
1 can (300 ml / 14 oz) sweetened condensed milk
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon ground all spice 
1/2 teaspoon salt

Icing sugar, optional
caramel sauce, optional


Preheat oven to 350ºF (180ºC).

In a medium bowl mix the flour, sugars together. Cut in the butter until crumbly, it should resemble an oatmeal texture. Stir in the walnuts. Reserve 1 cup of crumb mixture for topping and press the remaining crumb mixture on the bottom and half way up the sides of a 9 x 13 inch rectangle baking dish.

In a large bowl beat the eggs, pumpkin, condensed milk, cinnamon, nutmeg, all spice and salt together until smooth. Pour onto the crust and sprinkle with the reserved crumb topping. 

Bake for 50 to 55 minutes or until golden brown. Cool slightly on a wire rack. Cut into squares and lightly dust with icing sugar and drizzle caramel sauce over top before serving. The squares are best served warm however they may be refrigerated and served cold. Leftovers should be stored in an air tight container and stored in the fridge.   

Tuesday, 29 October 2024

St. John Bakery ~ Neal's Yard Bakery ~ Seven Dials

 

We searched for this bakery before we left on our vacation. St. John Bakery is located in Neal's Yard, Seven Dials, tucked around the corner. It's quite an impressive little bakery but then again most bakeries don't have to be large to create such tempting tasty bake goods. A focus of selected baked breads, croissants, sticky buns, Eccles, pies, brownies and doughnuts. It was all our eyes could do was cruise the daily selection of choice quickly before deciding on a doughnut, although I could have taken one of everything. We decided on the blackberry jam, I believe, filled doughnut. They were lovely with a cup of tea. Not overly sweet, cushiony soft but doughy and oozed with gooey jam. Very pleasant.

They have two more bakeries locations, Bakery Arch on Druid Street and Borough Corner on Borough High Street. They also have three restaurants and a winery in France. To find out more about St. John visit their website: stjohnrestaurant.com         

Here is the jammy doughnut we bought and ate with much delight. Next time we must try the bread and a croissant. 


Thursday, 24 October 2024

Worlds End Bookshop ~ London

 

Another bookshop we visited was the Worlds End Bookshop located in the heart of Chelsea on Kings Road. A delightful cozy corner shop with a mix of antiquarian, vintage and current books on a variety of subjects and as with most second hand bookstores the books change in frequency depending on what is bought or collected by the shop. The antiquarian side was impressive with gems scattered here and there and the rest of the shop I found equally so. And just like their cookery section the shop space is modest; that being said I feel their antiquarian and rare-ish books are their focus and I get that. The atmosphere is inviting and I had a lovely chat with the shop assistant about recipes, her cooking and baking and a slight mention of the movie The World's End starring Simon Pegg. Which, I am sure, I am not the first to draw a roundabout connection, in name only, between that movie and the name of the bookshop, the two are absolutely different. I did find a few gems, one being a Beeton cookbook from the Cookery & Household section titled, On the Beaten Track - Delicious Ulster Recipes from the Family Home of Mrs. Beeton's Great Niece by Sally Grylls. Which is signed by the editor. It is a flawless niche book that will complement the Beeton cookery collection I have. I will post about that book in a separate post. 

For more information about the Worlds End Bookshop, visit their website: worldsendbookshop.com     

Monday, 21 October 2024

Books for Cooks ~ Notting Hill

 

I finally made it to Books for Cooks located in Notting Hill. Such a quaint bookshop that was founded in 1983 by Heidi Lascelles. The shop offers plenty of titles catering to any and all cooks, chefs, and cookbook connoisseurs a like. With a few trinkets and knick knacks scattered around the shop, the selection of cookbooks, vintage or otherwise was quite impressive. Unfortunately at the time of my visit their cafe located at the back of the shop was closed and the test kitchen for cookery classes or workshops, located upstairs, I assumed was closed as well. On a side note, the first test kitchen cook was Annie Bell who has since become a renowned food writer and cookbook author. Among the supporters was Clarissa Dickson, the future English celebrity cook best known as one of the Two Fat Ladies, along with Jennifer Patterson from the English television cooking programme, and her original offer to look after the shop one afternoon turned into a four year stint. A lovely place to sit a spell and delve into culinary literature, linger over cookbooks and mull over countless recipes. A recommended visit however for more information about Books for Cooks visit their website: booksforcooks.com 

Friday, 20 September 2024

Mabon ~ Autumn Equinox ~ Apple Yoghurt Cake

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 


Apples are symbolic not only of Autumn but of Mabon too. This lightly spiced butter cake is lovely around this time of year to celebrate both Mabon and the Autumn Equinox. 


Apple Yoghurt Cake

----------------------------------------------------------------------

Serves 9


1/2 cup (125 ml) butter, softened 

1/2 cup (125 ml) dark brown sugar

1/4 cup (50 ml) white sugar 

2 eggs

1 cup (250 ml) plain Greek yoghurt

1 teaspoon (5 ml) vanilla extract 

2 cups (500 ml) all purpose flour

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

2 teaspoons (10 ml) ground cinnamon

2 cups (500 ml) diced unpeeled apples

Extra slices of apples for decorating

Icing sugar

Caramel sauce when serving 


Preheat oven to 350ºF (180ºC). Butter and flour a 9 - inch square baking pan and line the bottom with baking parchment. 

Dice the apples and set aside.

In a medium bowl combine the flour, baking powder, baking soda, salt and ground cinnamon. Stir together.

In a large bowl, using a handheld mixer cream butter, brown sugar and white sugar until light and fluffy. Then beat in the eggs until smooth.  Add the yoghurt and vanilla extract and blend until smooth.

Add the flour mixture to the creamed butter mixture and stir until blended. Fold in the diced apples. 

Pour the batter into the prepared square pan. Smooth the top of the cake and place  extra slices of apples on top. Sprinkle with cinnamon sugar. Bake for 45 - 55 minutes or until a toothpick inserted into the centre comes out clean. Cool in the pan on a wire rack. Once cool sprinkle with icing sugar and serve with a drizzle of caramel sauce or custard.   

 

Tuesday, 17 September 2024

Crunchy Chicken Salad

 

Having leftover roasted chicken went into making this flavourful crunchy chicken salad. Reminiscent of a Waldorf Salad minus the grapes. I have made a version of this when leftover turkey is abundant during certain holidays as well. This wrap and or sandwich filler is lightly creamy but fresh and crunchy thanks to the apples, walnuts and celery. Feel free to substitute what ever fruit, fresh or dried, or nuts you wish. A basic recipe where a tasty harvest of possibilities seems endless for such a classic.  


Crunchy Chicken Salad 
-------------------------------------------------------------------------------

about 2 cups leftover cooked/roasted chicken, chopped or 2 - 3 cooked chicken breasts, chopped
1/4 cup mayonnaise
1/4 cup Greek Yoghurt 
1 tablespoon grainy dijon mustard
1 - 2 teaspoon fresh or dried dill, according to taste
2 celery stalks, chopped
3 green onions, sliced
1 apple, unpeeled, cored and chopped
1/2 cup chopped walnuts, optional
salt and pepper to taste

Combine all the ingredients into a medium large bowl and mix well. Season with salt and pepper or more herbs according to taste. 

Serve over top spinach or mixed leafy greens, in a wrap, in a sandwich or tucked into a bun.

Notes: if the chicken salad appears a bit dry add either a little more mayonnaise or yoghurt or a 2 tablespoons of chicken or vegetable stock. Red onion may be used instead of the green onion.   


Friday, 13 September 2024

The Secret of Cooking ~ Recipes for an Easier Life in the Kitchen ~ Bee Wilson

 

Never before have a I met a cookbook with so much anticipation as this one. I had read reviews and such and even looked at other Bee Wilson books too, which all have been added to my book list. Bee Wilson is a food writer and journalist. She writes a column for the Wall Street Journal called "Table Talk" and campaigns for food education with the charity TastEd. 

The Secret of Cooking, Recipes for an Easier Life in the Kitchen, is designed to discuss technique, ingredients and tools to help ease and navigate around your kitchen and everyday cooking. Among the thoughts on how to cook, whether alone, with children or just too tired there are 104 recipes that offer clever tips and advice on cooking, seasoning, cleanup and equipment. This cookbook speaks to the home cook and any possible trepidation one might have in their own kitchen. Speaking for myself, I am well versed around my kitchen, however I will take or read any advice or insight to help me reiterate that because let's face it sometimes and even at the best of times we may ponder our abilities in the kitchen, especially around holidays and gatherings, when so much goes into sharing and even when viewing online cooking and baking videos. Bee Wilson is ultimately reimagining everyday meals and cooking by bringing back that culinary spark which may have faded. 

Apart from the Introduction, I adore how the chapters are titled with a statement sentence, like Cut yourself some slack and Treat time as an ingredient, rather than a one word headline. The recipes include her acclaimed Adaptable Âsh, a Red Curry Sauce, simplest Chicken Stew, 7 ways to cook a Carrot, Zucchini and Herb Fritters, a Grated Tomato and Butter Pasta Sauce, and an all-purpose curry powder; plus desserts... which are universal, gluten free and diary free like the Vegan Pear, Lemon, and Ginger Cake. This is one cookbook which the majority of the recipes will make the rounds multiple times in our kitchen. To find out more information on this cookbook and other Bee Wilson books, visit  her website, beewilson.com. 

I will share the delicious and straightforward recipe of Chana Masala from the cookbook... 


Ten - Minute Chana Masala

----------------------------------------------------------------------------------------

By using green onions instead of regular yellow onions and fresh tomatoes instead of canned, you get a full-flavoured chana masala (Indian chickpeas) on the table in under 10 minutes. I would happily eat this for lunch every day, and leftovers are good for breakfast with a fried egg.

Serves 2


2 tablespoon oil

4 green onions, trimmed and chopped

2 cloves of garlic, peeled and grated 

3/4 - inch/2cm piece of ginger, grated

9oz/250g fresh tomatoes, rinsed and blitzed with an immersion blender

1 tablespoon tomato paste

1 teaspoon garam masala 

1/4 teaspoon ground turmeric 

1/4 teaspoon Chile flakes

1 x 15 oz/425g can of chickpeas, drained


In a wide sauté pan or fry pan, heat the oil and cook the green onions until just softened - 1 minute. Add the garlic and ginger and cook for 1 minute more, then add the tomatoes and tomato paste plus 1/2 teaspoon salt. Simmer for about 2 minutes, then add the apices and chickpeas and simmer for a couple of minutes more or until the sauce is thick and delicious. Check for seasoning.

Serve with flatbreads and cool yoghurt or on hot buttered toast. 

 

Friday, 6 September 2024

Creamy Pasta Salad

 

Having leftover smart veggie elbow macaroni, a Catelli brand pasta made with carrot and cauliflower flours with twice the fibre as regular pasta, had me wanting to make pasta salad... you know the creamy comfort kind and although mine isn't excessively rich or creamy because I made it with less mayo and more organic Greek yoghurt, it still has that cool creaminess that comes with many sides over late summer. I added chopped celery, diced mixed peppers from our pepper pot and slices of green onion. Oil and vinegar may be used to replace the mayo and yoghurt, just adjust the measurements to 1/4 cup vinegar and about 1/2 cup olive oil and omit the 2 teaspoons of white wine vinegar.   


Macaroni Salad Dressing
-------------------------------------------------------------------

1/4 cup mayo
3/4 cup plain Organic Greek yoghurt
2 teaspoons grainy mustard
2 teaspoons white wine vinegar or any vinegar you prefer
1 1/2 teaspoons white sugar
1/4 teaspoon smoked paprika
1 - 2 teaspoons vegetable and herb medley seasoning mix or whatever fresh or dried mixed herbs you like
pinch of salt
1/4 teaspoon fresh ground pepper



Add ins:
2 green onions, sliced
1/2 cup mixed peppers, diced
2 celery stalks, cut in half and chopped


3 - 4 cups cooked leftover Catelli Smart Veggie elbow macaroni


In a medium bowl combine all the salad dressing ingredients and whisk together until well combine and smooth.

Prep and chop the vegetables if you haven't done so already.

In a large bowl add the leftover cold macaroni and pour the dressing over and toss together until well coated. Add the chopped vegetables and toss again.


Wednesday, 4 September 2024

Brownies ~ Lii kokii brun

 

This recipe is from the Métis Cookbook and Guide to Healthy Living, 2nd Edition and it was shared by Senator Earl Scofield, (February 26, 1925 - November 2, 2012). He was a proud Métis; active with the Métis Nation Council of Ontario in 1997, representing the counties of Windsor, Essex and Kent. He was a flight gunner during the Second World War with the Royal Canadian Air Force (RCAF), labour activist and a lifetime member of the Can-Am Indian Friendship Centre and participated in several national assemblies, including the National Aboriginal Veterans Association (NAVA). Scofield was the recipient of the Queen Elizabeth II Golden Jubilee Medal (2002) and the Queen Elizabeth II Diamond Jubilee Medal (2012), awarded to Canadians who have made significant contributions to their local community and/or to Canadian society and in retirement remained active until his death at the age of 87.   

This isn't the only recipe that Senator Earl Scofield contributed, the Hamburger Soup recipe in the book, is courtesy of him as well, which I will have to try. For now, these brownies are perfect, fudgy and chewy and absolutely moreish.   


Brownies ~ Lii kokii brun - Courtesy of Senator Earl Scofield, Ontario
------------------------------------------------------------------------------------------------

1 1/2 cups flour
1 teaspoon salt
2 cups white sugar
1/2 cup cocoa
2 teaspoons vanilla
1 cup oil
4 eggs
1 cup cold water
1 cup chopped walnuts (optional) 


• Put all ingredients in large bowl and mix with a hand mixer on low speed until smooth.

• Grease a 13" x 9" x 2 " pan. Pour batter into pan making sure the batter is even in the pan.

• Bake at 350ºF (180ºC) for 30 minutes - no longer. 


Notes: I did grease and lightly flour the pan, plus I lined the bottom with baking parchment. I didn't have walnuts so used pecans instead. Cocoa I assumed meant cocoa powder so that is what I used and the eggs were large. 

Wednesday, 28 August 2024

Leftovers #69 ~ Korean Keema Fried Rice

 

It's a rarity we have leftover Korean Keema when having it for dinner. I could have possibly made more this time as I know how enjoyable this meal is. Rather than just eat the leftovers as is, which would have been perfectly fine, I decided to make a Korean Keema egg fried rice. I didn't use any additional sauce just a bit of oil. I heated a tablespoon of oil in a frypan over medium high heat, added the leftover keema meat and gently fried until heated through. I made a well in the centre of the frypan, pushing the meat to the sides of the frypan then adding two large eggs and lightly scrambling them before incorporating them into the meat mixture. I then added the leftover rice, breaking it up and stirring to mix everything together. The spicy sauce from the seasoned meat seemed to coat everything nicely so no additional sauce was needed and when serving add some freshly grated carrots and radishes or tangy pickled vegetables. Although keema is exceptionally tasty as is, this was an enjoyable leftover variation that was greatly appreciated and may be repeated. 

Wednesday, 21 August 2024

Leftovers #68 - Chicken Teriyaki

 

Leftover roasted chicken can lend itself to so many reincarnated meals and teriyaki chicken is one of them. Since the meat is already cooked it gets added after the veggies, broccoli and snow peas have been lightly stir-fried, then add whatever teriyaki sauce or any stir-fry sauce you wish to use, whether it be a homemade one or a ready-made one. Allow to simmer until heated through then serve over rice. Either way this is another tasty meal that uses up leftovers.  

Monday, 19 August 2024

Food Photo of the Day ~ Dill Pickle Poutine

 

Poutine is another favourite of ours that has more to do with the prep than cooking. I know I am not the first person to put chopped dill pickles on poutine in fact there is a poutinerie that has done so however at times when offered and visited, they have been sold out. So I decided to try a more modest approach, my version at home. I didn't fry the dill pickles, perhaps next time. They were quartered and roughly chopped and were an instant hit. Adding a fresh tangy sharp flavour to the savoury sautéed bacon and mushrooms, salty stretchy curds, pool of traditional seasoned gravy and slices of green onion, which I forgot and put on after the photo was taken. Very scrumptious for a unique blend of flavours with an added zing.     

Friday, 16 August 2024

Food Photo of the Day ~ Peppers

This year we got an assorted pepper pot and it was one of the best things to have. They aren't a standard full size pepper however they do have lots of flavour for being so mini. Keeping care of it was easy however diligent and we were able to produce more fruit and have sliced peppers with almost everything this summer. With an array of colours varying from orange, yellow, green and red. They were absolutely wonderful on nachos.   


These were some of the red peppers from the pot and although petite, they had a bit of a spicy kick, which was a surprise but very welcomed. Excellent with eggs and in stir-fries, the vibrant mighty minis are a favourite. The pot is still producing fruit so our pepper eating days are continuing late into the summer.    


Thursday, 15 August 2024

Food Photo of the Day ~ Nachos

 

You can never have too many nachos during the warmer months as they make for a casual and relaxed dinner, if you mind the elbows. Loaded with seasoned beef and bean crumble, fresh diced tomatoes, chopped green onions, slices of black olives, fresh peppers from our garden, loads of cheese and doused with red taco sauce; these were served with sour cream, guacamole, and a tangy spicy salsa. Minimal effort, just some leisurely chopping, dicing and shredding, with a maximum piquant flavour making this one of our most inviting dinners to share.   

Friday, 9 August 2024

Double Chocolate Chip Cookies

 

Drop cookies are divine. Their imperfectly perfect form is a baker's blessing and these delectable double chocolate cookies are substantially scrumptious to dunk. I added macadamia nuts to enhance crunch and give a creamy nutty richness however adding any nut you wish, is optional, but not required.     


Double Chocolate Chip Cookies 
-------------------------------------------------------------------------------
makes approximately 3 1/2 dozen

2 1/4 cups (550 ml) unbleached all purpose flour
1/3 cup (75 ml) Hersey's Cocoa powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) salt
1 package (225 g) Hershey's  50% Cocao Chipits Chocolate Chips
3/4 cup (100 g) pieces or halves macadamia nuts, roughly chopped into smaller pieces, optional
1 cup (250 ml) butter, softened
3/4 cup (175 ml) white sugar
3/4 (175 ml) dark brown sugar, packed
1 teaspoon (5 ml) vanilla extract
2 eggs


Preheat oven to 375ºF (190ºC). Line a baking tray with baking parchment paper.

In a medium bowl combine the flour, cocoa powder, baking soda, salt, chocolate chips and macadamia nuts, stir together. 

In a large bowl and using a handheld mixer, beat together the butter, white sugar, brown sugar and vanilla extract on medium speed until creamy. Add the eggs and beat well. Gradually add the flour mixture and beat well. Drop by rounded tablespoons onto the line cookie sheet. 

Bake for 8 to 10 minutes or until set. Transfer to wire racks to cool.  

Wednesday, 31 July 2024

Lughnasadh ~ Lammas ~ Golden Raisin Bran Loaf

 

Lughnasadh ~ Lughnasa ~ Lammas, August 1st in the Northern Hemisphere and February 1st in the Southern Hemisphere, is one of four fire festivals in the Celtic year and marks the beginning of harvest season and corresponds with other harvest festivals such as the Welsh festival Gwy Awst, also known as Gathering Day. It also marks the halfway point between Summer Solstice (Litha) and Autumn Equinox (Mabon) and honours the Celtic Sun God Lugh as August is Lugh sacred month because in Irish mythology Lughnasadh was founded by Lugh. According to Lugh's mythology it's a funeral feast and a day of athletic competition also known as funeral games, which commemorates the death of an earth goddess.  

The days are beginning to grow shorter and the sun is beginning to wane and the darker days of autumn and winter are calling. As we gather and reflect over the past months, think fulfillment, abundance and giving thanks while expressing gratitude for nature's abundance and the nurturing spirit of the land. The first harvest emphasizes kindness and generosity.  

Other festivals celebrated around this time are: Lammas/Loaf Mass Day (Christian), Calan Awst (Welsh) and Puck Fair (Irish, August 10 - 12th, 16th Century), International Friendship Day (August 2nd), International Day of the World's Indigenous Peoples (August 9th), International Lefthanders Day (August 13th) and the Assumption of Mary (August 15th).

This moist and abundant bran loaf is a substantial way to honour Lugh, Lughnasadh and the beginning of harvest season, especially served with butter and marmalade.  

Happy Lughnasadh!  


Golden Raisin Bran Loaf

---------------------------------------------------------------------

2 cups wheat bran

2 cups whole wheat flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 cup dark brown sugar, packed

1  1/2 cups golden raisins

2 cups buttermilk 

extra wheat bran, sprinkling on top

pumpkin seeds, sprinkling on top


Lightly grease and flour a 3 lb. loaf tin or two 2 lb. loaf tins and line the bottom with parchment paper. Set aside.

In a large bowl combine the wheat bran, whole wheat flour, baking powder, salt, ground cinnamon, grated nutmeg, brown sugar and raisins. Stir together. 

Add the buttermilk and stir until the batter comes together. If the batter is a bit dry add a bit more buttermilk, 1 to 2 tablespoons at a time. Once the batter is thick and sticky and mixed together, cover and let stand for 15 to 20 minutes.

While the batter is resting, preheat the oven to 350ºF (180ºC). 

Spoon the batter into the prepared loaf tin, lightly sprinkle wheat bran and pumpkin seeds on top and bake for 30 to 40 minutes or until a toothpick inserted into the centre comes out clean. Serve with butter and marmalade. 


Thursday, 25 July 2024

Upside Down Omelette

 

This is what happens when you watch a few food videos and decide to try one. I can't remember where I saw it or who posted it however the premise is to cook an omelette and a tortilla together. Creating one spherical edible delight that can be rolled or cut into pieces. I don't recall what the name for this was or even if there was a name at all so I decided to call it an upside down omelette for now.  

Crack two large eggs into a bowl and whisk together with 2 tablespoons of milk and salt and pepper. Heat a nonstick frypan over medium high heat, add the eggs and when the eggs start to get bubbly and just about cooked through sprinkle with cheese and place a tortilla on top, gently press the tortilla down and let the cheese melt to secure the tortilla in place, then place a plate on top, remove from the heat and very carefully lift the pan, while holding the plate in place, you may need a pot holder as the plate will be warm and turn the frypan upside, carefully release the frypan. With the egg side right side up on the plate gently shift it back into the frypan with the tortilla side down, place the frypan back over the heat, allowing the tortilla, that's now on the bottom, to get nice and crispy golden brown. Once golden brown transfer to a plate and roll it up like a wrap or cut into triangle slices. I did add some thinly sliced red peppers and sprinkle more cheese on top before removing from the frypan and slathered on some barbeque sauce once removed and on a plate. Of course you can sprinkle some veggies, bacon or meat on top of the eggs as they cook and try different cheeses or sauces. Call it what you will... this was a straightforward and satisfying lunch that was worth the effort. 
  

Friday, 19 July 2024

Leftovers #67 ~ Coronation Chicken

 

Leftover roasted chicken whether you prepare it yourself or bought it already roasted from the store can easily be turned into coronation chicken or chicken salad. Served cold over buttery toast, rolled into a wrap, stuffed into a bun or dolloped on some dark leafy greens. It's a refreshing and tasty meal to savour in the hot summer heat. 

Just chop up the leftover chicken and dice 2 celery stalks and place in a bowl. Chop 8 dried apricots into bite sized pieces and add it to the chicken and celery, then add 3 tablespoons of golden raisins and stir together. Add 3 tablespoons mayonnaise and about 3 tablespoons sour cream. Add 2 tablespoons curry powder, 1 to 2 tablespoon chutney, 2 tablespoons apricot jam and salt and pepper. Mix everything together. If you find the Coronation Chicken a bit dry add more mayo or sour cream until your preferred consistency is reached. Of course the amounts I've stated above may be adjusted according to how much leftover chicken you have.

To make a chicken salad just omit the curry powder, chutney and jam and instead add a bit of paprika, a bit of mustard, diced apples, chopped walnuts and some mixed herbs and seasonings.


Thursday, 18 July 2024

Pineapple Coconut Cake

 

A remarkably moist and dreamy summertime cake with a rich flavour and a slight sweet pineapple tang that is lusciously tropical with every slice.    


Pineapple Coconut Cake
-----------------------------------------------------------------------------

2 cups unbleached all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup dark brown sugar, packed 
1/2 cup coconut sugar
2 cup shredded or flaked  coconut 
2 eggs
1 cup coconut milk
1 cup light olive oil
1 - 2 teaspoons rum extract

1 can pineapple rings, drained
2 tablespoons coconut sugar, for sprinkling on top
shredded or flaked coconut, for sprinkling on top 


Preheat the oven to 350ºF (180ºC). 

Lightly grease and flour an 8 - inch round cake tin. Line the bottom with baking parchment, ensuring that the parchment paper goes up the sides.

Place the drained pineapple rings on paper towel and lightly pat dry. Set aside. 

In a large bowl combine together the flour, baking powder, salt, brown sugar, coconut sugar and shredded coconut. Create a well in the middle of the flour mixture and add the eggs, coconut milk, olive oil and rum extract, mix all the ingredients together until just blended and smooth. 

Pour the batter into the prepared cake tin. Place the pineapple rings on top, however you wish and then sprinkle with coconut sugar and shredded coconut. 

Bake in the preheated oven for 60 minutes or until a toothpick or skewer inserted in the centre comes out clean. To prevent over browning, cover the cake with aluminum foil for the remainder of the baking time. Allow to cool before slicing.


Notes: 

The shredded or flaked coconut can be sweetened or unsweetened, it's your preference, keep in mind if choosing sweetened coconut the cake will be more sweet. You can replace the brown sugar and coconut sugar with white sugar, again, it really comes down to preference, I find that the brown sugar and coconut sugar offer a more rich caramel flavour. 

Coconut flavouring may replace the rum flavouring. If you do not have coconut milk, cannot find it or do not wish to use it, then just use regular milk instead. 

You can add chopped pineapple pieces or tidbits to the batter if you wish. 

You may also replace the all purpose flour with self raising flour, just omit the baking powder and salt from the recipe. 


Wednesday, 10 July 2024

Oven Baked Chicken Drumsticks

 

With very little effort or planning you can create these flavourful easy oven baked drumsticks. Exceptionally tender and juicy with a savoury sweet flavour that has a slight spicy kick. It's a recipe that can easily be doubled, just adjust the seasonings and cooking time, or made using bone-in chicken thighs and served with whatever side or sauces you wish.   


Oven Baked Chicken Drumsticks
-------------------------------------------------------------------------

1 teaspoons sweet smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon chilli powder  
1/8 teaspoon cayenne pepper
2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper

6 chicken drumsticks
2 tablespoons olive oil

Barbeque sauce, for brushing and serving 


Preheat oven to 425ºF (220ºC). Line a baking tray with parchment paper and set aside.

In a bowl combine the sweet smoked paprika, garlic powder, onion powder, chilli powder, cayenne pepper, dried oregano, salt and ground black pepper. 

Places the drumsticks in a large bowl and drizzle the olive oil over top, toss to coat evenly in the oil, then sprinkle the prepared seasoning mix over the oiled drumsticks and toss until evenly coat with the spice mixture. 

Place the now seasoned drumsticks on the prepared baking tray with enough space between them so they are not touching. 

Place the tray into the oven and bake for about 40 minutes, or until the drumsticks reach an internal temperature of 175ºF (approximately 77ºC to 80ºC), flipping the drumsticks once half way through cooking time and brushing with barbeque sauce. Serve hot.


Notes: if doubling the recipe, do adjust the seasonings and cooking time. I baked 12 drumsticks for about 80 minutes, flipping and brushing barbeque sauce half way through and checking after 60 minutes, making sure that the internal temperature for each reached 175ºF (approximately 77ºC to 80ºC). You can try adding other herbs, seasonings or sauces according to your preference. 

Another option is... You can make a spicy herb rub by mixing the spices and oil, listed in the recipe, together then rub each chicken drumstick with the rub and place them on a preheated barbeque to cook, ensuring when the chicken is done and the internal temperature of 165ºF is reach for each drumstick. Preheat a gas grill barbeque 10 to 15 minutes on medium high heat before you begin cooking.