Bunch of brunch

Forget pancakes! Flip over some delicious Welsh cakes for breakfast or brunch.

Welsh Cakes

Ingredients:

2 cups (280 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 1/4 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground mace

1/2 cup (113 grams) cold unsalted butter

1/3 cup (50 grams) currants or raisins

1/4 cup (40 grams) chopped mixed peel

1 large egg, lightly beaten

2 - 4 tablespoons milk

In a large bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and mace. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the currants and mixed peel. Add the beaten egg and enough milk to form a light dough.

Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch (5 mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.

Lightly butter a griddle, heavy frying pan, or electric frying pan and heat to medium hot. Cook the welsh cakes for about 5 minutes per side, or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar. Serve warm or at room temperature.

Welsh cakes can also be eaten buttered or split in half and spread with jam.

Makes about 20 - 2 1/2 inch cakes.

Recipe from: Joy of Baking website

Caramel Brownies

PERFECT MOIST BROWNIES

2 (1 oz.) squares unsweetened chocolate
1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sifted flour
1/2 c. chopped nuts, optional

Cream butter and sugar, add eggs and beat well. Blend in melted chocolate, vanilla, and flour. Mix in nuts if desired and pour batter into a greased, 8 x 8 inch pan. Bake at 325 degrees for 30 minutes. Do not overbake!

Caramel Frosting

2 tablespoons butter
3 tablespoons milk
1/2 cup packed brown sugar

1 cup confectioners' sugar
1/2 teaspoon vanilla extract

DIRECTIONS

In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.

Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

Apple Pie Afternoon

It's been years since I've baked an apple pie. Thanks to this fantastic apple pie website, I finally brought out my rolling pin (gathering cobwebs in a cupboard somewhere!) and spent a sun drenched afternoon making the tastiest, flakiest, crumbliest and juiciest apple pie ever!

Happiness is a tin of butter cookies

I'm a sucker for Danish Butter Cookies. Those lovely, butter-y, secret goodies in keepsake, collectible tins. I think they make the nicest, sincerest gifts. Every tin is a nest of warm, happy thoughts.

Last night, I actually spent hours making these buttery treats. Chill. Cut. Bake. Enjoy!

Butter Cookies

Preparation: 1 hr. Baking: 6 min. Cooling: 15 min.

Chilling: 2 hrs.

Cookies:

1 cup butter, softened

1 cup sugar

1 egg

21/2 cups all-purpose flour

2 tablespoons

orange juice

1 tablespoon vanilla

1 teaspoon baking powder

Combine 1 cup butter, sugar and egg in large mixer bowl.Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour, orange juice,1 tablespoon vanilla and baking powder. Beat until well mixed (1 to 2 minutes).

Divide dough into thirds; wrap in plastic food wrap.

Refrigerate until firm (2 to 3 hours or overnight).

Heat oven to 400°. Roll out dough on lightly floured surface,one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 2-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Yield: 3 dozen cookies

Candy shaker ornaments

Candy shaker ornament

Fill salt and pepper shaker with tiny candies such as candy hearts, spicy cinnamon dots or peppermint. Hang on the tree. Happy holidays!

First day of Christmas: Chocolate cake-a-melting

Individual Chocolate Melting Cakes

Ingredients:

10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
5 eggs
1/2 cup sugar
3/4 cup
1 1/2 tsps baking powder
1/8 tsp salt
Caramel sauce
Coffee ice cream

Directions:

Heat oven to 325 degrees F. Lightly coat a 12-muffin tin with vegetable cooking spray.

Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat. In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.

Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through about 15 minutes. The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with whipped cream or ice cream with caramel sauce on top.

Caramel Sauce

Sugar 8 oz
Water 2 oz
Lemon juice 3/4 tsp
Heavy cream 6 oz
Milk 4 oz

1. Combine sugar, water and lemon juice in heavy saucepan. Bring to a boil, stirring to dissolve sugar. Cook the syrup to caramel stage.

2. Remove from heat and cool 5 minutes.

3. Bring heavy cream to a boil.

4. Stir and continue to add the cream slowly. return to heat.

5. Let cool completely.

6. Stir the milk into cooled caramel.

American Gothic

" I had to go to France to appreciate Iowa."
-Grant Wood

Take a bite out of the American heartland or better yet, dig in your pitchfork into this apple cake recipe straight from The American Gothic Cookbook, a compilation of American painter Grant Wood's family and friends heirloom recipes.

This is a deliciously satisfying afternoon coffee cake. I make this recipe with a pinch of nutmeg, cloves and cinnamon mixed into the cake batter. So good with vanilla ice cream too.

Apple Cake

Ingredients:

1/2 cup butter
1 cup sugar
1 beaten egg
1 cup flour
1 tsp baking powder
Pinch of salt
2 cups peeled and diced apples
1/3 cup chopped nuts (optional)
Cinnamon sugar for topping

Cream butter and sugar. Mix in the remaining ingredients, except cinnamon sugar.Pour into a lightly buttered 8-inch square pan or loaf pan. Sprinkle with cinnamon sugar and bake at 350 for 40-50 minutes until firm.

Yield: 6-9

The pleasure of scented sugar

Tarragon, lemon and rosemary sugar

I've prepared a batch of assorted scented sugar just in time for my annual sugar cookie baking fete. It takes at least 2 weeks for the herbs and citrus to sufficiently infuse the sugar. By then, it's ready to roll.

Sugar cookies are the yummiest, most versatile cookies in the world and they're my absolute favourite. They can be decorated with royal icing and and decorated with silver or gold dragees for an edible Christmas tree. Alternately, they can also be used as a scrumptious base for tiramisu in lieu of lady fingers. Sugar cookies can be spritzed or fancifully cut with cookie cutters. I prefer to make them the old fashioned way-rolled into a ball , dipped in sparkling sugar and pressed down with a fork for criss cross effect. This year, I look forward to rolling my sugar cookies in citrus and herb scented sparkling sugar. There's rosemary, lemon and tarragon sugar to choose from!

Best Rolled Sugar Cookies
(Recipe courtesy of allrecipes.com)

Ingredients:

1 1/2 cups butter or maragarine
2 cups white sugar
4 eggs
1 tsp. vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 tsp salt

Directions:

1. Cream together butter/margarine and sugar. Add eggs and vanilla. Mix well.
2. Add flour, baking powder, and salt. Mix well. Cover and chill dough for at least an hour (or overnight).
3. Preheat oven to 400 degrees F.
4. Roll out dough in floured surface 1/4- 1/2 inch thick. Cut with any cookie cutter. Bake 6-8 minutes on ungreased pan. Cool completely.

Yield: 5 dozen

A taste of vintage Christmas

I've always loved the extraordinary illustrations of America's living national treasure Tasha Tudor. Her artworks have graced children's books as well as numerous well-loved vintage cookbooks. One of those rare cookbooks that gives us a glimpse of New England kitchen life is Mary Mason Campbell's rare and charming book Butt'ry Shelf Cookbook: Receipts for Very Special Occasions. A butt'ry is a New England cottage pantry, the hub of cooking and baking and where all good things abound. In this book, Mary delights us with her prose as well as with time honoured family recipes passed from generation to generation. Anecdotes about New England country life and Tasha's delightful illustrations sprinkle each page, like nutmeg on apple pie.

One of the delightful recipes featured is this old fashioned Gingerbread recipe that has won many country fair awards. As a Christmas treat or tea party staple, this gingerbread is just perfect. Not too sweet and overwhelming, it comes out moist yet richly dense. The aroma of ginger, cinnamon and cloves brings in a heady rush of good for the soul kitchen aromatherapy. Serve a slice of this lovely gingerbread with either sweetened whipped cream, white frosting or maple cream.

Gingerbread

½ cup sugar
½ cup butter
1 egg beaten
1 cup molasses
1 cup hot water
1 ½ cups raisins
2 ½ cups sifted flour
1 ½ tsp soda
1 tsp cinnamon
1 tsp ginger
½ tsp powdered cloves
½ tsp salt

Cream butter and sugar together, add beaten egg and the molasses. Then add dry ingredients sifted together. Add hot water and beat until smooth. Fold in the raisins. Bake in a well buttered gem pans or in a loaf or cake pan. Bake in a medium oven 350 until tests done with a toothpick.
 

Maple Cream
 

1 cup heavy sour cream

1/4 cup maple syrup with a pinch of salt

Grated nutmeg

It's beginning to look a lot like Christmas

Martha's Cookie of the Day

Hallmark's Cookie Exchange HQ

Yay! Free cookie recipe collection from Hallmark Magazine! Get yours now!

Brownie Points

Brownies are the easiest holiday gifts to whip out of the kitchen. Just start with a basic, moist brownie recipe and you can create several delightful versions. Mix in liqueurs to the basic ganache frosting or blend in your favourite nuts (I prefer my brownies sans the nuts) and spiced dried fruits to the batter and voila, you've elevated the homely brownie to a whole new level!

Here's my favourite standard moist brownie recipe:

1/2 cup butter
1/2 cup sifted all purpose flour
1 oz. unsweetened chocolate
2 eggs
1/4 cup vegetable oil
1 cup sugar
1 tsp vanilla
1/2 cup chopped nuts (optional)

Cream butter, sugar , eggs and beat well. Blend in melted chocolate, all purpose flour and vanilla. Mix in nuts if you like and pour batter into a greased square pan. Bake at 325 degrees for 30 minutes.

Better than a Gingerbread Boy

“Had I but a penny in the world, thou shouldst have it for gingerbread.”

William Shakespeare (1564-1616)

Nothing evokes fond memories of my childhood than bedtime stories of the Gingerbread Boy and Hansel and Gretel.

"Run! run! as fast as you can!
You can't catch me, I'm the Gingerbread Man!"

And so throughout the ages, gingerbread was celebrated for its magical flavours. Steamy dark and warmly rich or delicately crisp, gingerbread is a glorious amalgamation of molasses, brown sugar, honey, cinnamon, nutmeg and of course ginger.

I like sticky gingerbread bars, oozing with deep, penetrating layers of molasses and brown sugar. Gingerbread boys (and gals!) I have religiously baked year after year and decorated with royal icing and red hot cinnamon candies. Today, I herald the coming of the holiday season with a batch of Gingerbread Cupcakes! How unbelievably good is the aroma of warm gingerbread cupcakes on a warm, sunshine filled afternoon.

This gingerbread cupcake recipe is from cupcake-creations.com. I tweaked the original recipe a little bit to suit my liking:

Gingerbread Cupcakes

Ingredients:

1 cup cake flour
1/4 tsp baking soda
1 tsp Thai galangal powder
1/2 tsp ground cinnamon
1/4 cup white sugar
1/4 cup brown sugar
1 egg
90 g butter, softened
1/4 cup milk (optional)
2 tablespoons dark molasses
1/4 tsp vanilla

Preheat oven to 330 degrees Fahrenheit. Line a 12 muffin pan with cupcake papers. Sift the cake flour together with the baking soda, galangal powder, cinnamon into a large bowl . Add the remaining ingredients. Meanwhile, cream the butter with egg and sugar. Add flour mixture to butter mixture. Combine well.

Divide mixture into cupcake cases. Bake for 30 minutes. Remove from oven and cool on a wire rack.

Yield: 1 dozen cupcakes

More gingerbread fun in here.

Sara's Secret: Korean Beef Recipe

Here's a lovely Korean Beef recipe from my all-time favourite chef Sarah Moulton. Perfect for a busy weeknight.

Friends are like cupcakes in my pantry of memories

Simply chocolate

I'm not really a cupcake person but once in a while I like to indulge my chocolate cake cravings with these petite versions of Hershey's Perfectly Chocolate Chocolate Cake. I think silky ganache (with an innocent tinge of Bourbon) makes the perfect frosting for this incredibly lush and moist chocolate cupcake.

I like my cupcakes simple. Just pure, naked, tongue curling chocolate with no nuts or candy sprinkles. Just a dusting of snowy confectioners' sugar or cocoa and or maybe a pinch of chili powder to suit the mood I'm in.

Sandwiches sweet and savoury

I love these delightful sandwich recipes from cooking class.

Chocolate, Cherries and Orange Liquor

2 tablespoons orange liquer

20 cherries or 10 strawberries, halved

Chocolate spread

4 slices challah

Drizzle the orange liquer over the cherries and marinate for several minutes. Generously spread the chocolate over the challah slices and top with the soaked cherries.

Peanut Butter, Apricot and Walnuts

4 sliced apricots or dates

2 tablespoons golden raisins

2 tablespoons chopped walnuts

1/4 cup peanut butter (chunky or smooth)

1/4 cup honey

4 slices raisin-walnut bread

Chop the apricots and raisins, add the walnuts, peanut butter and honey and mix well. Spread over 2 slices of the bread and cover with the remaining slices.

Ricotta and Brandied Raisins

1 cup raisins

1 cup brandy or cognac

2 tablespoons sugar

1 tsp grated lemon peel

1 tsp vanilla extract

2/3 cup ricotta cheese

4 tablespoons butter, softened

Confectioners' sugar

4 slices challah or toast

Shrimp, Asparagus and Herb Mayonnaise

1/4 cup mayonnaise

1 tsp dijon mustard

1 tsp lemon juice

1 clove garlic, minced

2 tablespoons minced mixed herb mixture (chives, parsley and basil)

Salt

Freshly ground black pepper

Combine the mayonnaise, mustard, lemon juice, garlic and herbs in a bowl. Season with salt and pepper to taste and mix well. Spread w bread slices with half the mayonnaise mixture. Place the shrimp and asparagus spears on top. Dollop on the remaining mayonnaise and cover with the other 2 bread slices.

Spicy Shrimp and Cucumber

Shrimp Marinade

1/4 cup olive oil

1 tsp minced fresh ginger

2 cloves garlic, minced

1 red chile pepper, minced

2 dhallots, chopped

2 tablespoons minced cilantro

1 tsp grated lemon peel

Salt

Freshly ground black pepper

1 cucumber, halved lengthwise and cut into 4-inch strips

4 slices peasant bread

Combine all the marinade ingredients in a bowl. Add teh shrimp, make sure that they are well coated, and marinate for 30 minutes.

In another bowl, mix the olive oil, lemon juice and salt and pepper to taste and add the cucumber and scallion. Let them absorb the liquid.

Heat a barbeque grill or grill pan and cook teh shrimp on for 2 minutes on each side. Place the cucumber and scallion slices on 2 pieces of bread. Add the marinated shrimp and cover with the remaining bread.

Saturday is for baking cupcakes

Magnolia Bakery Vanilla Cupcakes

Ingredients:

1 1/2 cups self-rising flour flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract


Directions:

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping don sides of bowl in between each addition; beat until ingredients are incorporated but do not over beat.

2. Divide batter evenly among liners, filling about three quarters full. bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.

3. Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

Food for thought

You are salt, you are light

Matthew 5:11-16

“Blessed are you when people revile you and persecute you and utter all kinds of evil against you falsely on my account. Rejoice and be glad, for your reward is great in heaven, for in the same way they persecuted the prophets who were before you.

“You are the salt of the earth; but if salt has lost its taste, how can its saltiness be restored? It is no longer good for anything, but is thrown out and trampled under foot.

“You are the light of the world. A city built on a hill cannot be hid. No one after lighting a lamp puts it under the bushel basket, but on the lampstand, and it gives light to all in the house. In the same way, let your light shine before others, so that they may see your good works and give glory to your Father in heaven."

Tasty Herbed Crumbed Fish with Lemon Mustard Mayonnaise


Lemon Mustard Mayonnaise


1/3 cup mayonnaise
1 tsp seeded mustard
2 tbsp lemon juice

Dust fish lightly with flour, shake off excess flour. Dip fish into combined eggs and water, then toss in combined breadcrumbs, garlic, parsley and coriander, press breadcrumbs on firmly.

Heat oil in frying pan, add fish to pan in single layer. Fry in medium heat for 5 minutes or until fish is tender. Drain on absorbent paper served with lemon mustard mayonnaise.


Fish in Coconut Beer Batter




1 cup plain flour
1 1/4 cup beer
2 tablespoon coconut cream
1 kg white fish, chopped
Plain flour, extra
Oil for deep frying

Dipping sauce

1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup chopped stuffed olives
2 tablespoon tomato sauce

Sift flour into medium bowl, gradually beat until smooth. Stir in coconut. Toss fish in extra flour, shake away excess flour. Dip fish into beer batter. Deep fry about 4 pieces at a time until crisp and golden. Drain on absorbent paper. Serve with sauce and chips, if desired.

Dipping sauce:

Combine all ingredients in a small bowl.

Eat & Cook Dangerously

Spaghetti that will make you cry

2 pounds of ground beef
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 purple bell pepper, chopped
1 red bell pepper, chopped
1 large onion, chopped
8 cloves of garlic, mashed
6 pieces of celery, sliced
6 pieces of carrots, sliced
8 large mushrooms, sliced
3 26 ounce containers of Parmalat or freshly
chopped tomatoes (enough to fill up the pot)
a few spoons of fresh chopped parsley
spoon of fresh oregano
spoon of fresh basil
spoon of ground dried hot pepper
2 spoons of demi-glace
spoon of sugar
shot o' olive oil
glass o' wine
can o' beer
a few accidental cigarette ashes
salt and fresh pepper

 

Heat up the oil in a big pot. Add garlic, fry for
a minute, then add beef and half of the
onions. After a few minutes, push to one
side and in the empty space sauté peppers,
onions, celery.

When the beef is grey, add mushrooms and
tomatoes and stir everything together. No
need to drain the fat. Add the remaining
ingredients then simmer for two hours,
stirring occasionally, adding more beer or
wine at your discretion.

Serve with grated cheese, booze and spaghetti cooked al dente.

-Eat Dangerously Cookbook

What does this fairy tale story and this cake have in common?

Retro recipes

Vintage recipes and writings for the modern gal.

Giada's Table

I watch Giada de Laurentii's Everyday Italian cooking show every chance I get. Her recipes are fresh, easy and fabulous. She is definitely the Italian Kitchen Goddess!

Grilled Chicken with Spinach and Pine Nut Pesto

2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

-Everyday Italian
Episode: Power of Pesto

Yay, Chicken tonight!

Three easy and versatile chicken dishes to try on a week night.

Chicken and Cashews

500 g skinless boneless chicken breasts
Fresh root ginger
Salt
Ground black pepper
1 tsp rice wine or sherry
1 tsp sesame oil
2 large egg whites
Spring onions
Dried chilies
60-90 g (2-3 oz) cashew nuts

Sauce

2 tsp rice wine or sherry
2 tbsp soy sauce
1 tsp vinegar
1-2 tablespoons sugar, to taste
2 tsp sesame oil
Chicken stock

1. Cut the chicken into bit-sized pieces and place in a bowl. Grate about one third of the ginger over the chicken, then add the salt, pepper, rice wine or sherry and sesame oil. Lightly beat the egg whites and mix into the chicken with the corn flour. Cover and set aside while preparing the remaining ingredients.

2. Shred the remaining ginger. Cut the spring onions into 5 cm (2 inch) lengths. Prepare the sauce. In a small bowl, mix the corn flour with 1 tablespoon cold water, then add the remaining sauce ingredients and mix until smooth.

3. Heat the oil in a wok or deep sauté pan over moderate heat. Add the chilies and stir fry until they darken in colour. Increase the heat and continue stirring until the chilies are almost dark.

4. Add the chicken and stir fry until it is white, then add the ginger, spring onions, cashews and the sauce mixture. Stir fry until all the ingredients are glossy and sauce has thickened, 3-4 minutes.


Chicken Breast with Wild Mushroom

250 g (8 oz) mushroom
Shallots
1-2 garlic cloves
Oil
Butter
Salt and freshly ground pepper
4 skinless boneless chicken breasts, each weighing about 175 g (6 oz)
Chicken stock
Double cream or all purpose cream
Fresh chives, chervil or flat leaf parsley to garnish

1. Slice the mushroom, finely chop the shallots and crush the garlic. Heat the oil and butter in a frying pan. Season the chicken breast, place them in the pan and cook them over low to moderate heat until they are lightly golden, about 3 minutes on each side.
2. Remove the chicken breast to a plate and set aside. Add the shallots to the pan and cook, stirring, for 3-5 minutes until softened but not coloured. Add the mushrooms and garlic and toss over moderate to high heat for 2-3 minutes.
3. Pour in the stock and bring to the boil, stirring. Return the chicken to the pan, together with any juice that have collected on the plate, cover and cook over low heat for 10 minutes. Uncover the pan, remove the chicken to the plate again and keep hot.
4. Cook the sauce for another 8-12 minutes over moderate heat, then season to taste and mix in all but about 4 tablespoons of the cream. Return the chicken and any juice to the pan and simmer for another 1-2 minutes, turning once.


Chicken with Mushrooms and Leeks

2 leeks, weighing about 175 g (6 oz)
Button mushrooms
Garlic
Butter
Salt and freshly ground black pepper
Oil
Chicken stock
4 skinless chicken breasts, each weighing 175-200g (6-7 oz)
4 tablespoon sherry

1. Cut the leek into very thin strips, and then wash them well in cold water. Leave to soak in fresh cold water for 2 minutes. Slice the mushrooms. Crush the garlic.

2. Melt half the butter in a sauté pan over low heat. Drain the leek and add them to the hot butter. Cover the pan and cook over low heat until the leeks are soft, about 5 minutes. Transfer to a bowl, season and allow to cool.

3. Heat half the oil in the sauté pan, add mushroom, garlic and salt and pepper and sauté over the high heat. Drain off any excess liquid, add the stock and leave to simmer until reduced by about half.

4. Carefully cut open each chicken breast lengthways to make a pocket in the center. Fill the pocket with the leeks. Season the chicken. Melt the remaining butter and oil in a frying pan, add the chicken and brown over moderate heat. After about 3 minutes, turn the chicken over and reduce the heat slightly. Cook for a further 5-7 minutes, basting frequently. Transfer the chicken breast to a warm plate, cover and keep hot.

Strawberry William

I concocted this ice cream preparation to celebrate summer!


Strawberry William

Strawberry ice cream
Meringue cookie
White mountain frosting
Raspberry syrup

1. Chill ice cream glass or cocktail glass.
2. Fill glass with a scoop of strawberry ice cream.
3. Add meringue cookie on top of ice cream.
4. Swirl white mountain frosting on meringue cookie.
5. Pour raspberry syrup on top.

Back for good

Yay! Back after two years!