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. 

 

Fruitcake

 

Fruitcake is not just seasonally festive as there are many versions, Jamaican Black Cake, Italian Panforte, Mexican Rosca de Reyes, German Stollen, British Plum and Christmas cake, Welsh Bara Brith, Irish Barmbrack, Scottish Dundee, Simnel Cake and Monastery Fruitcakes that celebrate and honour throughout the year, using key ingredients such as fruit, sweeteners and alcohol and all having a similar texture. Ingredients may be modified according to season, where you live, what you prefer and what your local shop has in store.   

British-Canadian fruitcake was one of my mum's favourites, however she probably preferred it iced and although I often make this cake at the beginning of January as my homage... my remembrance of her, any version can be made anytime throughout the year particularly during the winter months.  

Fruitcake

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6 cups (approximately 1 kg) mixed dried fruit (golden raisins, raisins, currants, diced apricots, dried cranberries and mixed citrus peel)

1 cup (100 g) almond meal or flour 

2 cups (500 ml) brewed Earl Grey tea

1/2 cup (125 ml) orange juice

5 tablespoons Rum, optional

2 cups (approximately 300 g) sifted self raising flour

2-3 teaspoons English mixed spice

Slices of oranges for decorating on top

extra brewed tea

Place the dried fruit and almond flour into a large bowl. Add the brewed Earl Grey tea and orange juice, or which ever liquid you are using, and rum, if using, and stir all the fruit well to combine and immersing the fruit in the liquid. Cover the bowl with cling film, stirring occasionally, and allow the fruit to absorb the liquid by resting it in the bowl overnight. The fruit will become plump and juicy with most of the liquid being absorbed. You can place the bowl in the refrigerator overnight however the next day you will have to allow the bowl of soaked fruit to sit for at least 30 minutes at room temperature before adding any of the flour. Since I am not using liquid that contains dairy (ie: milk or cream) the bowl is perfectly fine to sit on the counter overnight.

The next day, Preheat the oven to 325ºF (170ºC). Grease a 9 inch round cake tin or a 9 inch square tin and line the bottom and side with baking parchment. Set aside.

Sift the self rising flour in to a medium bowl, add the mixed spice and whisk together until combined. Remove the cling film from the bowl of soaked fruit. Stir in the flour mixture until just combine. The batter will be thick, if you notice that the batter is just too thick and or a bit dry, for your liking, add a couple of splashes (1 to 2 tablespoons) of brewed tea or fruit juice to loosen it a bit. 

Spoon the batter evenly into the prepared cake tin and smooth out the top. Arrange the freshly cut orange slices or any fruit or nut of your choice, on top to decorate. Bake in the preheated oven for approximately 1 to 2 hours, or until a toothpick inserted into the centre comes out with just a few moist crumbs. 

When the cake is done, carefully remove from the oven, brush the top with extra rum while still warm and allow the cake to cool completely in the tin before slicing. Store in an airtight container for a few weeks. 

Notes: There are plenty of options of liquid to use, like, chocolate milk, iced coffee, coffee, milky tea, ginger ale, Bailey's Irish cream, cider, fruit juice, it really depends on what you prefer and which flavour you wish the fruit cake to have. Remember if using any liquid with dairy the bowl of fruit will have to soak overnight in the refrigerator. 

If you do not have self-raising flour, you can make some by using regular flour and add 1 and 1/2 teaspoons baking powder and 1/4 teaspoon salt to every 1 cup of flour, whisking well to combine. You can make this gluten free by using gluten free self raising flour. 

English mixed spice is a great all in one spice blend for baking however feel free to use a combination of ground spices you wish like cardamom, nutmeg, cinnamon, ginger and all spice. You can also add nuts with the soaked fruit for added flavour and texture. Adding  a tablespoon of molasses may add a more rich flavour.    

Vegetable Soup

 

This bright and bold vegetable soup is a healthy meal that's great for cold wintery days  and cool autumnal days. It's an easy flexible soup to use up whatever vegetables that you may have on hand or to reacquaint yourself with some classics. An abundant bowl with a wee bit of spiciness for added warmth.  

Vegetable Soup

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Serves 6 to 8 

2 tablespoons olive oil

1 medium yellow onion, diced

1 teaspoon salt

1 teaspoon ground pepper

1 carrot, diced

1 small - medium sweet potato, diced

5 garlic cloves, crushed

2 cans (2 x 398 ml) fire roasted diced tomatoes

3 teaspoons Scarborough Fair or Herbs de Provence or 2 teaspoons dried oregano, 1 teaspoon dried rosemary and 1 tablespoon dried thyme - you may use fresh herbs

1/2 teaspoon crush red pepper flakes

8 cups (2 x 946 ml) low sodium vegetable broth

3 bay leaves

1 small pint (284 g) cherry tomatoes

1 cup green beans, fresh or frozen, chopped

1 medium zucchini, diced

1 can (398 ml) chickpeas, drained and rinsed

4 tablespoons white wine vinegar

1 1/2 cups chopped kale, fresh or frozen

Prep or chop vegetables according to recipe. Set them aside. 

Using a large Dutch Oven, heat the olive oil over medium heat. Add the onion, salt and pepper and cook for 8 minutes, stirring occasionally. Add the diced carrot and diced sweet potato and crushed garlic, stir and cook 2 minutes more.

Add the canned tomatoes, Scarborough Fair herb seasoning, or whichever seasoning and herbs you are using, and the red pepper flakes. Stir in the broth and bay leaves and bring to a boil. Once boiling reduce the heat to a simmer and cook covered for 20 minutes.

Add and stir in the cherry tomatoes, chopped green beans, diced zucchini, and chickpeas. Cover and cook for 10 to 15 minutes or until the green beans are tender.

Stir in the white wine vinegar, then add the chopped kale and cook for 5 minutes more or until the kale is soft and wilted. Season according to your taste. Serve.  

Ballater Scones

 

These scones are not only named after the village in Aberdeenshire, Scotland but are connect to a farmer's wife, Mrs. Macnab, who lived near the area and had well known baking skills. It is said that she would often have tea with King Frederick of Prussia and other guests at Balmoral. Rustic and crisp on the outside and a tender buttery flaky texture inside, perfect for any occasion and especially lovely with a wee dram of whisky to toast Scottish poet, Robert Burns, on Burns Night.  

  

Ballater Scones

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1 lb. (3 cups) all purpose flour 

2 teaspoons cream of tartar

3 oz. (1/3 cup) butter

1 teaspoon bicarbonate of soda (baking soda)

1/2 pint (300 ml/1 & 1/4 cups) tepid milk

Preheat oven to 450ºF (230ºC). Lightly grease a baking tray or line the tray with baking parchment. 

Sift flour and cream of tartar into a a large bowl. Using clean dry hands rub in butter. Dissolve baking soda in the milk. Stir into dry ingredients. Knead to a stiff dough. Roll out on a lightly floured board into a round about 1/2 to 3/4 inch thick. Cut into rounds, 2 to 2 1/2 inches across. Bake a little apart on the prepared baking tray in the preheated oven for 10 to 15 minutes. When done, brush the tops lightly with milk. Serve split and buttered. 

Notes: I used a 2 and 3/4 inch (69 mm) round cutter. 

Potsticker & Vegetable Soup

 

This cozy savoury potsticker soup is super easy to make and is ready in about 30 minutes. It's a fantastic weekday meal when you're pressed for time, although I enjoy making and eating this soup regardless of how much time I do or don't have. Using store bought potstickers and broth along with fresh herbs and vegetables elevates this flavourful recipe making it perfect for a cold winter day. 

     

Potsticker & Vegetable Soup

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1 bunch of green onions (scallions), trimmed

1 bunch fresh cilantro 

3 tablespoons toasted sesame oil, divided

4 cloves garlic, smashed

1 (2 inch) piece fresh ginger, sliced

1 (2 inch) piece lemongrass, bruised

1 whole dried chile

1/4 cup dry sherry or rice wine

8 cups (2 x 946ml cartons) low sodium chicken or vegetable broth

1 package (454 grams/20 pcs.) frozen chicken potstickers

1 x 5 ounce package (142 grams) baby spinach

1 cup frozen shelled edamame 

2 tablespoons low sodium soy sauce

1 red chile, sliced

Cut the green onion whites into 2 - inch pieces and thinly slice the greens. 

Separate cilantro stems and leaves. Measure about a 1/4 cup of the stems and coarsely chop 1/4 cup of the leaves. Set aside. 

Heat 1 tablespoon of the sesame oil in a large stock pot over high heat. Add the green onion whites, cilantro stems, garlic, ginger, lemon grass and dried chile. Cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Add the dry sherry or rice wine, if using, and cook, scraping up any brown bits with a wooden spoon, until mostly evaporated, about 1 minute. Add broth, cover and cook for 10 minutes.

Using a slotted spoon, remove the solids from the broth and discard. Add the potstickers to the broth, cover and return to simmer. Cook for 4 minutes. Stir in spinach and edamame; remove from heat and let stand, covered for about 1 to 2 minutes. Stir in the soy sauce. Serve topped with the green onion greens, cilantro leaves, 2 tablespoons sesame oil and red chile slices.  

Notes: Dumplings may used instead of potstickers. You may also try adding slices of carrots and cabbage when adding the potstickers to the broth. Water chestnuts make a great addition too. Also substituting Bok Choy or kale for the spinach. 

Inverness Gingerbread

 

This is the most thickest gingerbread I have made so far. It's vintage and is made with no eggs or baking powder. As vintage... or retro recipes go, it works as it makes an old-fashioned rich dark gingerbread. 

Inverness Gingerbread

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1 cup rolled oats

3 cups all purpose flour, sifted

1 cup butter, softened

1 1/2 cups dark molasses

1/2 cup candied lemon peel, minced

4 tablespoons grated fresh green ginger or 2 teaspoons ground ginger

1/4 cup cream

Measure the oats, and then grind them, or run them very briefly in an electric blender. Cream the butter until light and fluffy, then blend in the molasses. Mix in the flour, oats, lemon peel, and ginger. Last, stir in the cream. Bake in a greased and floured 9 x 14 inch pan at 350ºF (180ºC) for about 45 minutes. Cut into squares and serve.  

Notes: I did add a bit more cream, about another 1/4 cup,  then the recipe called for, so equalling about 1/2 cup cream. Ovens vary therefore baking times may vary. 

Applesauce Cake

 

Applesauce cakes are tremendously moist and spicy and this one is abundant with plump juicy raisins. A midwinter cake that will absolutely warm and delight on the coldest of days.   

Applesauce Cake

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serves 9

1/2 cup (125ml) olive oil

1 1/4 cup (300ml) white sugar

2 eggs

1 cup (250ml) unsweetened applesauce

1 1/2 cups (375ml) all-purpose flour

1/2 teaspoon (2ml) baking soda

1 teaspoon (5ml) baking powder

1/4 teaspoon (1ml) salt

2 teaspoon (10ml) ground cinnamon

1 teaspoon (5ml) ground cloves

1/2 teaspoon (2ml) grated nutmeg

1 cup (250ml) golden raisins

1 apple, of your choice, thinly sliced into rings, you will need 9 rings so you may have to slice another apple. 

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 8-inch square baking tin and line the bottom with baking parchment. 

In a large bowl beat the olive oil, sugar and eggs until light. Stir in the applesauce.

In a a medium bowl combine the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Whisk together and then stir in the raisins. 

Add the flour mixture to the applesauce mixture and stir until just combined. 

Pour the batter into the prepared baking tin. Place 9 apple rings on top of the cake. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the centre comes out clean. Leave in the pan and place on a wire rack to cool. While the cake is slightly warm lightly dust with icing sugar and serve.   

Leftovers #64 ~ Chicken & Wild Rice Stew

 

Leftover over chicken and wild rice stew became a mouthwatering flaky top crust chicken pot pie. Going to a crustless bottom pie doesn't mean less appetizing, it's just more of a straightforward approach to conjuring a savoury meal using leftovers; and who doesn't want to save time creating a meal. Place leftover stew in an appropriate sized baking dish. Make your favourite pie crust recipe, like I did, or use a readymade one. Roll out the pie crust and place over the stew in the baking dish. Tucking in the edges to seal. Cut slits in the top and brush over with an egg wash. Bake in a 375ºF (190ºC) oven until the filling is bubbly and the crust is golden brown. Served with a crunchy kale salad, this became the midwinter warmer that was much needed. 

Chicken & Wild Rice Stew

 

Perfect on the coldest of days or just when you need something warm and nourishing. Together, the chicken and wild rice make for a very abundant fulfilling stew one that you will be happy, full and content with.  

Chicken & Wild Rice Stew

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Serves 6

8 tablespoons butter

1/2 cup chopped carrots

1/2 cup chopped celery

1 small yellow onion, chopped

6 cups chicken broth

2 cups water

2 large chicken breasts, cooked and diced

3/4 cup wild rice

1 teaspoons salt

1/2 teaspoon black pepper

3 teaspoons herbes de Provence

2 bay leaves

1/2 cup all-purpose flour

2 cups milk

PREP: Precook the chicken breasts if you haven't already done so. When cooked and slightly cool, dice or cube the chicken into pieces. Set aside. Prep the vegetables according to the recipe above. Set aside. 

Heat a large stock pot to medium heat and then add 2 tablespoons of  the butter and the chopped carrots, celery, and onion and sauté for 5 to 7 minutes. Then, increase the heat to high and add the chicken broth, water, and cooked diced chicken pieces and mix well.

Bring the stew to a boil and then add the wild rice and cook for 5 minutes. Reduce the heat, add the salt, black pepper, herbes de Provence, and bay leaves to the pot, then cover and simmer the stew for 25 minutes. 

While the stew cooks, heat a saucepan to low heat, whisk together the remaining butter and the flour, and cook for 2 minutes, stirring constantly. Gradually stir in the milk, whisking constantly to smooth out any of the lumps. Cook this mixture for approximately 5 minutes, just until it begins to thicken, and then remove it from the heat. 

Once the rice mixture has finished cooking and the rice tastes tender, pour the milk mixture into the stew pot and stir just to combine. Continue to cook the stew for 10 to 15 minutes to thicken it, then taste it and adjust the seasonings as necessary before serving. 

Anzac Biscuits

 

The Anzac Biscuit is a crunchy sweet golden oat biscuit popular in Australia and New Zealand. With an early recipe published in the War Chest Cookery Book in 1917 by the Citizen's War Chest Fund. It is a commemorative biscuit associated with the Australian and New Zealand Army Corp (ANZAC), during the First World War. They are made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water and desiccated coconut. 

Anzac Day stands for Australian and New Zealand Army Corp. and is a day of observance and remembrance which commemorates the first major military action fought by Australian and New Zealand troops on April 25th 1915. 

Australia Day is a national day of Australia and is observed annually on January 26th. This day is also called Anniversary Day, Foundation Day, Survival Day and Invasion Day. 

Although Anzac Biscuits are traditionally made for Anzac Day, April 25th, they can be made for Australia Day too.   

ANZAC BISCUITS

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1 cup unbleached all purpose flour

1 cup rolled oats

1 cup unsweetened desiccated coconut

1/2 cup white sugar

1/4 cup dark brown sugar

150g / 5 oz unsalted butter

4 tablespoons golden syrup

1 teaspoon baking soda

Preheat oven to 350ºF (180ºC). 

Line two baking trays with baking parchment paper.

In a large bowl mix together the oats, coconut, white sugar and brown sugar. 

Place the butter and golden syrup in a large sauce pan over medium high heat and stir until butter has melted.

Add the baking soda and stir to combine - not to worry, it will fizz up, this is normal. Immediately remove the saucepan from heat.

Pour the butter mixture into the flour mixture and mix until just combined.

Roll level 1 tablespoon of dough mixture into balls, spacing balls, 2.5 cm or 1 inch apart, on prepared trays, flatten into patties. 

Bake for 15 minutes, turning trays halfway during cooking, or until deep golden brown. If you prefer a more chewy biscuit bake for 12 minutes. 

Allow to stand on trays for 5 minutes then transfer to a wire rack to cool. They will harden as they cool. 

Notes: If the dough is too sticky, add more flour and if it is too dry add more melted butter.

Tourtière

 

Tourtière is a classic French-Canadian savoury meat pie dish originating from Quebec and named after the vessel it was cooked in. It's usually made with minced pork, beef, or veal and potatoes. Eaten at Christmas or New Years it may also be eaten at Thanksgiving. In Saguenay, Quebec, the Tourtière du Lac Saint Jean has become the traditional and iconic dish of the region. However during the 18th Century a dish known as "sea pie" became popular between French and British colonists which seems to be the starting point of the tourtière du Lac Saint Jean. Tourtière has been called 'the cuisine of the occupied', food that is French by the way of the British, who took over Quebec in 1759. Tourtière is not exclusive to Quebec, this French-Canadian dish has been served across Canada and to some of the bordering states in America. 

This recipe comes from one of my favourite cookbooks I have called the Métis Cookbook and what I love about this recipe is that it is a no fuss recipe and easy to make during the week plus delicious. Tourtière was something I always thought about making however became reluctant, why? I don't know, this recipe seems to have changed that. Instead of making mashed potatoes, I mashed leftover oven roasted potatoes and vegetables I already had in the fridge, into the meat filling.  

Tourtières - Lii Torchiyer (Courtesy of Shirley (Logan), Morrish, Ontario)

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Pastry for 2 pies

1 lbs. minced pork

1 lbs. minced beef

1 onion, minced

1 cup water

1 cup mashed potatoes

1/2 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon dry mustard

1/8 teaspoon ground cloves

garlic salt, optional

Cook meat with onion and spices with water for half hour until water is reduced.

Add potatoes and mix well.

Chill.

Place in prepared pastry line pans.

Cover with pastry. Brush with milk.

Bake at 350ºF for half hour until golden brown.

Chicken Stovie

It is said that the word Stovie comes from the French word étuvée meaning to stew... to steam in ones own juices. Stovie, is what one does with all those leftovers from a Sunday roast. Although, with this recipe you do not need leftovers as you may cook up the meat a day before hand and and use fresh vegetables all the same. An easy dish to warm you up on a winters night!  

Stovie

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1 large onion, roughly chopped

1 medium turnip, peeled and roughly chopped

3 medium potatoes, peeled and roughly chopped

2 carrots, peeled and sliced

600-800ml of chicken or beef or vegetable stock, depends on what meat you use

about 400-500g of cooked or leftover roasted meat ie: chicken, beef, or lamb, roughly chopped

2 tablespoons vegetable oil

fresh ground pepper

In a large stock pot, heat the oil; then add the onions. Cook until they are just about soft and their colour starts to turn ever so slightly. 

Add the remaining vegetables and stock and bring to a gentle boil. Turn down the heat to simmer. Continue to simmer until the potatoes and turnip are cooked and the other vegetables have softened. 

Add the meat, stir, and allow the meat to warm up all the way through. Serve.

Notes: Traditionally Stovie is made with beef however I broke a barrier here and made it with chicken. Some stovie recipes call for the use of meat drippings rather than oil, it is your preference if you would like to use it or not.  

May be served with oatcakes, bannock, or bread and do not forget the whisky!


Stay warm and have a great day everyone! - JD 

Drop Bannock

Scottish poet Robert Burns proclaimed "Oatcakes are a delicate relish, When eaten warm with ale." They are also quite lovely when eaten with whisky too. However if you have neither; then bannock are quite satisfying with a bit of butter and a spot of jam. This recipe, predominately made with oatmeal, therefore I did have some trepidation, due to making bannock with flour previously, turned out wonderfully. Simplistic and more pancake like however undeniable delectable and moreish.

Drop Bannock

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1 egg 

1 pint of milk

1/2 teaspoon baking soda

1/4 teaspoon salt

oatmeal as required

Beat the egg. Stir in milk. Stir in soda, salt, and enough oatmeal to make a droppable batter. Pour into a jug. Rub a frying pan with some butter. Warm the pan over medium high heat. Pour the batter into small rounds; You may also drop the batter from a serving spoon, if you wish. Heat until bubbles form on top or the bottom is nicely brown, then turn and brown the other side; as you would with pancakes. 

Notes: I added 1/2 teaspoon of British mixed spice, for a bit of flavour. 

  

New Year's Eve 2016 & New Year's Day 2017

We started New Year's Eve off with an early cocktail... the Ritz Bijou. Mellow with a crisp bite. Will post the recipe soon.  

Dinner was light; a ploughman's with plenty of options that carried us until the stroke of midnight. 

New Year's Day was cool and quiet and the California Gimlet was our pre-dinner cocktail. A solid vitamin C shot with a kick. Again, I will post the recipe soon.   

Dinner was slow cooker ham doused with apple bourbon barbeque sauce and surrounded by sliced apple and onion rings, buttery mashed potatoes and steamed brussel sprouts with a dash of white wine vinegar.  

Forgot to mention that our Christmas Fortnum & Mason order complimented our holiday nibbling and noshing.

Happy New Year, everyone! - JD 

New Year's Eve 2015 & New Year's Day 2016

New Year's Eve saw us ringing in the new year with a lovely buffet style dinner of mini cheese quiche, greek salad, a selection of cheese with biscuits and crackers, slices of French baguette with apple lime elderflower vinegar for dipping, pickled asparagus, sliced white wine salami, an assortment of dried fruit and crystallized ginger for digestion. Champagne (alcoholic and non-alcoholic) soon followed. 

New Year's Day we had a bit of a later start therefore 3 cheese & chive scones were in order for a light however filling brunch. Kept us going on our New Year's day walk.

New Year's Day dinner was oven roasted ham with Fortnum's Cranberry & Apricot chutney, steamed asparagus, steamed brussels sprouts and mashed potatoes with fresh chives. A lovely red wine was on hand and Fortnum and Mason's wonderful FitzGeorge Fruit Cake was for dessert.

I hope everyone had a wonderful New Year like we did. Plenty to be thankful for and plenty to celebrate with friends and family. Looking forward to what 2016 may bring our way and all the best to you and yours in the coming year. - JD   

Curry Broccoli Slaw

Looking for something with crunch and flavour? Then try my easy curry broccoli slaw. To make this delicious salad that will tantalize your taste buds you will need the following...

12 oz (340g) bag of broccoli slaw

1 teaspoon of paprika

a good grinding of pepper 

3-4 tablespoons of mild curry powder

1/2 cup light sour creme

2-3 tablespoons of mayonnaise

handful of cashews

handful of raisins  

Place the broccoli slaw in a large bowl.

Then sprinkle the paprika, and curry powder over top. Grind the pepper over top as well. Mix together. Mixing the spices with the broccoli slaw first makes it easier to blend in the sour creme and mayonnaise. The spices are blended throughout rather than here and there.  

Then fold in the sour creme and mayonnaise. Stirring to making sure that the broccoli slaw is well coated. Once all is mixed together, add the cashews and raisins. Lightly toss. Cover and let mellow in the refrigerator for about and hour or two. It is that easy!