Lemon Curd

Another spread I like is lemon curd. The label states "surprising english flavour." I was assuming that Rule Britannia would play when I opened the jar or with a mere morsel I would be enjoying a lovely picnic in Regent's Park. It did neither! When I think of lemon curd I think of Scotland. Why? I have no idea! Lemon curd is of Great Britain; England, Scotland and Wales, origin. I have tried many curds... Fortnum and Mason's being, by far, the best! This one I place second. I have made my own lemon curd to which I was quite pleased with my first time results. I find it is a great alternative to jam and can be used on a variety of things. Such as crumpets, scones, pancakes, sponge cakes, toast, ice cream and yoghurt. -JW

Herbes de Provence

And here is the infamous Herbes de Provence that seasoned the roast beef on Wednesday night. Silly, but I just had to open the jar and have a good smell before writing this post. Truly this makes me forget about the weather outside! - JW 

Wednesday Roast

Growing up roasts were always on Sunday. Hence the term Sunday Roast. Well last night I brought Sunday Roast to Wednesday night's dinner. It has been awhile since I roasted beef. With much research and crossing referencing multiple recipes all I know is that I wanted it done and slow roasted. Nobody likes it when the main coarse is overdone and tough! The roast was drizzled with olive oil and then very generously smothered with Herbes de Provence. I let the beef marinate with this mixture for about six hours in the refrigerator. Usually Herbes de Provence consists of the following mixed herbs savory, fennel, basil, thyme and lavender. The mixture that I have included garlic and lemon peel. The house smelt wonderful, very fragrant! I roasted the beef at 325º for 2 hours, uncovered with a bit of water in the bottom of the pan. It probably could have used an extra 15 minutes. As I said I wanted it done but not tough.   

In a large foil tray I tossed pre-boiled potatoes and carrots and tossed them in olive oil, salt and pepper. I also added five whole cloves of garlic into the mix. Normal I would add some herbs and balsamic vinegar but omitted them this time. Due to the fact that the beef was encrusted with Herbes de Provence and I was also serving the meal with a curry gravy. Talk about worlds colliding but all the flavours worked so well together. I roasted the potatoes and carrots at 400º for about 30-40 minutes. Occasionally tossing... chuffing them in the foil tray.    

After all the effort this is how it was served pre-gravy. Also added was a side of peas because it just wouldn't feel complete otherwise. - JW

Rainy Day Treat

This afternoon I was in the mood to make a quick treat. Taking a break from the routinely Rice Krispie squares... I decided to make these Golden Graham cereal treats. Think of a squashed down jumbled s'more. They are very sweet! Too sweet for my liking but I think I know some mouths who will jump for joy when they see these. I followed the recipe to the T and found that letting them set in the refrigerator for 10 minutes, as suggested, wasn't enough. I had to put my pan in the freezer. Regardless I am sure they won't be around for too long to worry about. - jw  

Bitter Lemon

Most of us know Schweppes for their Ginger Ale not for their Bitter Lemon. I found this at the Italian Centre Shop. I luv lemons! Their bright colour and zesty flavour. You could drink this on it's own but your taste buds would resent you for it. Mix it with your favourite iced tea for a bit of a kick. You could mix with it to create your own lemonade beverage and to revive your summer cocktail. I really like mixing bitter lemon with gin. It's a wicked combination.  - JW  

At the Market

This morning I managed to head to the Farmers Market early. Before all the hussle and bussle. This is what I filled my basket with. Lots of tasty things to snack, cook and bake with. It certainly is a shoppers delight to walk around, sample and chat with the vendors. And also to buy and support locally is great! Hope you are enjoying your Saturday! - JW

Chocolate Chip Banana Bread

Friday is here at last! Where did this week go? Last week I made chocolate chip banana bread. Although it's been all eaten this picture is all that remains of the two loaves I made. I used three bananas and used dark brown sugar. I really wish I had used demerara sugar, that is what I prefer. Unfortunately I had none. I used dark brown sugar because I wanted to see what the difference in taste would be between white sugar and brown sugar. I noticed that by using the dark brown sugar the loaf wasn't as sweet and by having the mini chocolate chips it made up for it. I enjoyed the "less sugary" taste and prefer to make my loaves without white sugar. I didn't pack the the dark brown sugar into the measuring cup. I just poured and let it be in it's natural fluffy, tousled state. You may also want to add a cup of chopped nuts, if desired. I didn't. Here is my recipe:

Chocolate Chip Banana Bread

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1 1/4 cups of dark brown/demerara sugar *loosely measured, no packing down*

1/2 cup soften butter or margarine

2 large eggs

3-4 very ripe bananas, mashed

1/2 milk or soy milk

1 teaspoon of vanilla

2 1/2 cups unbleached flour

1 teaspoon baking soda

1 teaspoon of salt

3/4 cup of mini chocolate chip

Pre heat oven to 350º. Grease the bottoms to two loaf tins. Fully line with parchment paper.

First mix the flour, baking soda and salt together in a bowl. Set aside.

Mix the sugar and butter in a large bowl. Stir in the eggs until blended. Add bananas, milk and vanilla. Beat until smooth. Then add the flour, baking soda and salt mixture just until moist. Stir in the chocolate chips. Add more chocolate chips if you feel the need to. I threw another handful in just for good luck!

Divide batter between the two pans. Bake 8 inch loaves for 45 minutes to 1 hour. Insert a toothpick into the centre to see if it comes out clean. Because my ovens temperature might be running a bit hotter I checked the loaves after 30 minutes and gave them another 15 minutes and they were done. You could also use one 9 inch loaf pan and bake for about 1 hour or 1 hour and 15 minutes. Still checking after 30 minutes. Again checking with a toothpick.

After you have taken the loaves or loaf out of the oven, let it rest for about 10 minutes. I know this is very hard to do because the smell of freshly baked bread is so intoxicating you will want to dive right in. When the 10 minutes are up. Remove from pans and let cool further on wire racks, letting them cool completely. Sheer torture! If you are like me, you can't wait and you have to slice a nice semi warm piece. Then go ahead! Enjoy! -JW