Summerdown Mints

 

Divine... simply divine! I have had and enjoyed a cup or two of Summerdown tea and maybe I've even mentioned it before however when these were given to me around New Years, I was absolutely surprised as finding anything from Summerdown in Canada is rare. Summerdown is a family farm in Hampshire, England and they have grown, harvested and distilled Black Mitcham peppermint for three decades. 

These peppermint creams have a more mellow mint flavour that is still refreshing without that bracing icy feel, and the rich dark chocolate compliments with such a smoothness that is calming. If you do find Summerdown tea, mints or chocolates anywhere, where ever you live or in your travels, I do suggest picking them up to try.

For more information about Summerdown visit their website summerdown.com  

 

Saucy Chocolate Pudding Cake

 

For a dessert that is self saucing, it does seem magical and every bit culinary science, a floating sauce on top that sinks and thickens to the bottom as the spongy cake rises. Reminiscent of those saucy cake puddings that come in a box. I know there are lemon and butterscotch versions however this luscious chocolate version you can whip up in your own kitchen, using key pantry ingredients is absolutely decadent and exquisite to share... or not.  

Saucy Chocolate Pudding Cake

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1 cup unbleached all purpose flour

1/3 cup cocoa powder

3/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

1 large egg, slightly beaten

1 teaspoon vanilla extract

1/3 cup butter, melted

For the hot fudge sauce:

1/2 cup white sugar

1/2 cup dark brown sugar

1/4 cup cocoa powder

1 1/2 cups hot water

Preheat the oven to 350ºF (180ºC) Grease a 9 x 13 inch baking dish or tin. Set aside.

In a large bowl combine and whisk together the flour, cocoa powder, sugar, baking powder, and salt. Then add the milk , egg, vanilla extract, and melted butter. Stir together until all ingredients are mixed well. Spoon the batter into the prepared greased baking dish.

In a medium bowl combine and whisk together the white sugar, dark brown sugar and cocoa powder. Sprinkle the sugary cocoa mixture over the top of the cake. The gently pour the hot water over the top of the cake. Do not mix together. As the cake bakes the watery cocoa sugar will thicken and sink to the bottom of the cake. 

Bake the cake for 35 to 40 minutes, or until the top of the cake is just done. Remove from the oven and allow to cool and set for 15 minutes before serving. Serve with lashing of whipping cream. 

Notes: To reheat, either microwave the cake at 20 second intervals until warm, or in a preheated oven. As the cake sits it will become extra moist as the fudge sauce has been soaked up by the spongy cake. Once it's warm some of the sauce will seep out. 

Oven Roasted Glazed Carrots

 

Who would have thought that carrots could bring such joy. They're bright and packed with a variety of nutrients and health benefits, with that aside, this sweet savoury side dish is casual and will enhance any meal. There are no measurements, except for the olive oil, because it is far easier to just gauge it according to your taste. With using such an in the moment intuition this dish retains its ease, tasty flavour and delightful simplicity.  

Oven Roasted Glazed Carrots

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6 - 8 medium large carrots, peeled and chopped

2 tablespoons olive oil

few splashes of white wine vinegar

salt and pepper

a few shakes of vegetable herb spice mix

a nice drizzle of honey 

about 1 teaspoon cinnamon

 

Place the chopped carrots into a large bowl. Toss with olive oil then add all the other ingredients. Toss the carrots again to coat evenly. Set aside the bowl and allow the carrots marinate for 10 to 15 minutes.

In the meantime preheat the oven to 400ºF (200ºC) and line a large baking tray with baking parchment. 

Once the oven has reached its temperature and the carrots are done marinating, place and spread the carrots on the prepared baking tray. Bake for 20 - 25 minutes or until just tender.