More Scottish Tartans Preserve

Just shortly after one of my viewers commented on the first post I did regarding the Scottish Tartans preserves they magically appeared at Winner's. The universe works in mysterious ways. Surprised, I bought a few. For the many American viewers that read my blog you may want to check out Marshalls. And hopefully you will find some there. To the Canadian viewers check out Winner's frequently. As always around this time of year there seems to be a landslide of kitchen/pantry items.   

This line of preserve is made by York Speacialty Foods LTD in Wheldrake, York, England Y019 6NA. There was no other additional information on the jar than that. This may help you in finding them online. 

- JW  

Scotland

What can I say other than I was whisked away for a surprise belated honeymoon in Scotland! We had a wonderful time. And now I am shaking off the last of the jet lag, sorting through the photos, and deciding what to post about.  

Hope the past weeks have been good ones for you. - JW   

London

I thought this cookbook would be very fitting considering in a few days we will be heading off to England. This coffee table type book has lots to reference and is like a culinary best of London. The photography is candid and placed. You feel as though you are getting an inside scoop... a kaleidoscope of life in London through a culinary eye. 

The introduction writes about Culinary History, Contemporary Cuisine, Dining Out, Markets, Flavours of the Neighbourhood and a two page map of a London. The Best of London chapter talks about Afternoon Tea, Tea Merchants and Tea, Delicatessens, Cheesemongers and Cheese, Pubs, Fishmongers and Seafood, Bars and Cocktails and Bakeries. The reference section has a photography location. That is where I came across the shop Book for Cooks. A bookstore dedicated to cookbooks with a café at the back. Sounds like a dream come true for me! You can read more about Books for Cooks by clicking *HERE*. I don't know if I will make a visit there this time around. However it does give me something to look forward to for another time.

The recipes have their own chapters. Starting with Afternoon Tea, Starters, Soups and Salads, then Main Courses and finally Puddings. Recipes are classic... Fish and Chips, Mince Pies, Steak, Mushroom and Ale Pie and Sticky Toffee Puddings while others offer inspiration... Lemon Lavender Drizzle Cake, Asian Grilled Salmon Salad, Spicy Thai Meatballs with Chile-Lemongrass Sauce, Chicken Tikka Masala and Coconut Rice Pudding with Pineapple in Chile Sauce. 

I have made the Cheese and Ham scones which were absolutely mouthwatering. I would share a photo with you however the photo was on my other computer which crashed... the hard drive couldn't coming back up and I lost all my photos and music! That's what happens when you don't back up anything. A lesson learned. 

The Cheese and Ham scones are great anytime. A delicious savoury treat that compliment any mealtime and even in-between. I will share the recipe as printed from the book. Enjoy!  

Cheese and Ham Scones
-----------------------------------------

1 3/4 cups (9oz/280g) all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
pinch of fine sea salt
4 tablespoons (2oz/60g) cold unsalted butter, diced, plus more for serving
3/3 cup (3oz/90g) finely grated mature cheddar cheese
2/3 cup (4oz/125g) finely diced ham
2/3 cup (5 fl oz/160ml) whole milk
1 large egg

*makes 12 scones

1)Preheat oven to 425ºF (220ºC). Lightly oil a baking sheet.

2)Sift the flour, cream of tartar, baking soda and salt into a bowl. Using a pastry blender or 2 knives, cut in the 4 tablespoons butter until the mixture forms coarse crumbs. Alternatively, place the sifted dry ingredients in a food processor, add the 4 tablespoons butter, and pulse 4 to 5 times until the mixture forms coarse crumbs; return to the bowl. Using a fork, stir in the cheese and ham. In a small bowl, beat the milk into the egg, then add to the flour mixture. Stir just until a rough, soft dough forms.

3)Turn the dough out onto a floured work surface and lightly knead until it clings together and is soft and puffy, about 1 minute. Gently roll out into a round about 3/4 inch (2cm) thick. Dust a 2 and 1/4 inch (5.5cm) round the biscuit cutter with flour and, using a quick, sharp motion, cut out scones as close together as possible. Gather the scrapes of dough, knead briefly, roll out, and cut additional scones. Place the scones 1 and 1/2 inches (4cm) apart on the prepared baking sheet. 

4)Bake until the scones are golden brown, about 10 minutes. Serve hot or let cool to room temperature on a wire rack. Serve with butter. The scones should be eaten the same day they are baked, or can be frozen for up to 2 weeks in a air tight container. 

*Serve with Darjeeling, Earl Grey or Lapsang Souchong tea.   

Who knows what culinary delights I will enjoy this time while I am in England. Although I do like to expand my palette, something can be said for the familiar. - JW  

Mrs. Beeton's Book of Household Management of 1901

I know I have featured a smaller version of a Mrs. Beeton's cookbook months ago. At a young age Mrs. Beeton had made a name for herself and this is why this 100 plus year old cookbook never looked younger. 

I received this cookbook as a gift and it has probably seen better days. This edition was published in 1901. The coloured cookery plates are beautiful and well preserved. The black and white engravings are charming. Despite the book being in very good condition the front and back covers (8"x5") are worn and the spine is tattered and loose. Which means handling this book with care is a must. This is a pure collectors book. 

Mrs. Beeton's Household Management of 1901 is so old what can one really say about this book. The recipes are still feature in cookbooks today. Everything you need to know about the kitchen and household is put into 75 chapters within 1644 pages plus adverts. There is so much to marvel at about this book however this cookbook is not a light read.   

I took these photos with the flash off so if they are a bit fuzzy, I apologise. I wanted to share the lovely coloured plates. They are absolutely stunning! 

The black and white engravings... illustrations add even more charm to this very informative cookbook.

This is, the perfect addition to my cookbook collection. - JW  

Jamie's Great Britain

You knew I wasn't going to leave England, this summer, without bringing this cookbook back with me. When I ordered my copy back in February it wasn't available in Canada. Not knowing the official North American release date or even if it was going to be released in Canada I placed my order and had to wait until my visit in August. I could have had the cookbook delivered to me however I can only imagine what the postage would have been! As of September 21 it has become available at Chapters. 

Jamie's Great Britain, first edition, 2011; pp.[15]407; Penguin, London, delivers another delicious book. Between the matte photos, the family photos, the local photos and British fanfare this has Rule Britannia written all over it! Apart from their history, Great Britons are food enthusiasts... foodies... a melting pot with a wonderful blend of past, present and future. This book was inspired by, at the time, the up and coming 2012 Olympics, him being a father of four kids and the country he calls "The Magpie" nation. He isn't overly patriotic just passionate about what his country has. The cookbook is also dedicated to Rose Gray, a former boss of his, who passed away in 2010. I find this cookbook a celebration of heritage - mine and could be yours, identity - our taste in food is not defined by where we live and people - locals, immigrants and visitors. We are all alike and in search of good food! 

Because I had ordered the cookbook directly from the UK all recipes offer UK measurements. This means I get to do some referencing, guess work, cross referencing to create the recipes. I don't mind, I enjoy it. The recipes range from traditional, classic to modern up-to-date British flair. The chapters are: Breakfasts, Soups, Salads, Pub Grub, New British Classics, Afternoon Tea, Seaside, Pies and Puddings, Sunday Lunch, Wild Food, Vegetables, Puddings and Condiments. I did try the scone recipe because I am always in search of the perfect scone. Either here at home, in the kitchen or when I am out and about. I like to try different scone recipes. My grandmother always made scones which were very delicious and I can taste them to this very day! I will post about the scones I made tomorrow. There are introduction stories to almost every recipe which are entertaining. Even when Jamie Oliver is describing the most simplest of things his passion and personality come through loud and clear.   

Was this cookbook worth the wait? For me, yes! Do I find it inspiring? Yes! and you may find it inspiring too. -JW 

Jubilation!

This weekend marks Queen Elizabeth's 60 years of reign. What better way to celebrate than champagne and Pimm's. Mix together, 2 ccl of Pimm's and top up with champagne and you get the Pimm's Royal Cup. Very refreshing on a summer day and a lovely way to ring in her Majesty's Diamond Jubilee. God Save The Queen! - JW   

Going Coastal

This by far is one of my favourite cheeses. It is a slightly crumbly aged cheddar to which my mouth waters for... melting in my mouth... awaking my taste buds...! Coastal British cheddar has a distinct flavour that works well with crackers, plain or topped with chutney and sandwiches, a ploughman's. Wish I had some on Saturday to top my chicken burger off with. As rich and glorious as this cheese is I find eating a little on it's own goes a long way. Don't be alarmed at the crunchy bits. That is the calcium crystals which form in cheeses once they have hit their maturity. If I remember correctly it costs $6.99 Cdn for 200g. Expensive but worth it. -jw

© copyright photos by Jacqueline Williams.

More than a Minute

I feel this cookbook needs no introduction. Everyone... well almost everyone around the globe will recognise Jamie Oliver. I wanted to review this book now because most recently it has made headlines. Claims of promoting obesity, heart disease and diabetes. The usual suspects: coconut milk, cream, butter and red meat are present in some recipes. Jamie Oliver's recipes are recipes for 4-6 people. So let's put the portions sizes in perspective and everything in moderation. Right? Are you eating a Catherine Wheel seven days a week? Probably, not! Jamie Oliver is only using ingredients that have been used by your parents, your grandparents and their parents and everyone around the globe! If you don't like cooking with those ingredients than use the low fat versions of those ingredients. Personally I would prefer him to use the pure ingredients rather than the modified ones! I like Jamie Oliver for all his Food Revolution efforts, getting people, families back into the kitchen and out of the blur of processed foods and fast food. Whether you luv, like or dislike him you have to admit he has made an impact. He is trying to use his know how in a positive way. Now on with my review...

I found this a very easy cookbook to read. I like how it is laid out. the recipes follow as if Jamie Oliver is in your kitchen guiding you through each step of the process. It speaks to you in the way of how you would cook... how you would do the process. step by step. I own a copy of this book however when I was doing some research about the book I found that the cover used to be called Jamie's 30 Minute Meals: a Revolutionary Approach to Cooking Good Food Fast. Interesting. I feel unless you are a very experienced cook or get your kitchen magic mojo working then the recipes might take more than 30 minutes. Hence the possible title change, Meals in Minutes. Makes sense. Remember the saying practise makes perfect. In time you'll be able to get the recipes down. I know for myself it takes me a bit of time with a new recipe to get my groove on. To get it to a level where I am comfortable. I recommend this book to anyone who wants some good solid meals. Families, couples, people who entertain and luv to cook. Even if you are a single person I feel you could still use this book by freezing the unused portions. I know the idea is fresh food fast so I hope I didn't make Jamie Oliver cringe with that statement.

The photos are stunning and seem to go hand in hand with the step by step recipes on the opposite page. There is a video recorder symbol with recipes so you can visit his website and find helpful techniques to guide you. Which brings the level of interaction with this cookbook to a higher one. There is also a lovely write up by Jamie Oliver at the beginning. Cookbooks now a days almost read like a novel... well to me anyway. I enjoy looking at the entire cookbook. I feel Jamie Oliver is all about trying to give you the power... the cooking power that is! - jw