Mary Berry Peanut Butter Cookies

 I had a random request from youngest son last week - did I remember the peanut butter cookies that I used to make when he was little, of course I didn't but like all good mums I lied and agreed heartily to making them for him at an upcoming family event ( cookies to be handed over surreptitiously without anyone seeing - very cloak and dagger ! ).

Quick scour of the cookie making pages and these seemed like a good fit for my big fat biscuit lie :) 

• 8 oz (225g) self-rising flour (2 cups)
• 5 oz (140g) butter, softened (10 tbsp)
• 2.2 oz (65g) crunchy peanut butter (¼ cup)
• 5 oz (150g) light muscovado sugar (½ cup plus 1 tbsp)
• 1 large egg, beaten

1. Preheat the Oven: Preheat your oven to 350°F ( Gas Mark 4 - 320°F for convection) and line two large baking sheets with nonstick baking paper.
2. Combine Ingredients: Measure 8 oz (225g) self-rising flour into a bowl, then add 5 oz (140g) softened butter, 2.2 oz (65g) crunchy peanut butter, and 5 oz (150g) light muscovado sugar. Rub the mixture with your fingertips until it starts to come together. Add the beaten egg and mix until a soft dough forms.
3. Shape the Dough: Divide the dough into 24 pieces, roll each into a ball, and place them, well-spaced, on the prepared baking sheets. Flatten the balls slightly with a damp fork.
4. Bake the Cookies: Bake in the preheated oven for 12–15 minutes until they are a pale golden brown.
5. Cool and Store: Let the cookies harden on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container.
6. Hand over to unsuspecting son with motherly love.   

Its worth pointing out that as soon as the smell of buttery cookies hit the house, I had to actually make two lots.....

Deb

Jamie Olivers Cheesy Chilli Corn Bread

I have made this before ( many moons ago ) but completely forgot about it until today when I needed something yummy to go with homemade pumpkin soup. I almost went back in time and made cheese scones but this is slightly squishier and probably better with soup. I did mess about with the recipe a little as I had some preserved jalapenos from the allotment so put those in the mix too... can't have too many chilli's now can you ! 

2 onions

2 corn on the cob

4 large free-range eggs

325g coarse cornmeal or polenta

250ml full-fat milk

1 teaspoon baking powder

6 tablespoons plain flour

140g mature Cheddar cheese

3 fresh green chillies

olive oil

1. Preheat the oven to 200ºC/400ºF/gas 6. Grease a 22cm cake tin with oil and line the base with greaseproof paper.
2. 
   
3. Peel and finely slice the onions. Melt the butter in a frying pan on a medium heat, add the onions, then fry gently for 15 to 20 minutes, or until caramelised, golden and sticky.
4. Hold the corn cobs upright on a board and carefully run a small knife from the top of the corn to the bottom, cutting all the kernels off.
5. 
   
6. Add to the caramelised onions and cook for a further 5 minutes. Remove from the heat and set aside to cool.
7. Beat the eggs in a large bowl, then mix in the cornmeal, milk, baking powder, flour and a good pinch of sea salt and black pepper.
8. Grate the cheese, add most of it to the bowl, then beat until well mixed. Deseed, finely chop and stir in 2 chillies, along with the cooled onion and corn mixture.
9. 
   
10. Pour the mixture into the prepared cake tin. Finely slice and sprinkle over the remaining chilli, then pop the cornbread into the oven for 35 minutes, or until golden and cooked through. About 10 minutes before it’s ready, sprinkle over your remaining cheese and return it to the oven.
11. Cool for 15 minutes, then turn it out onto a wire rack or serving plate, cheesy side up. Serve straightaway  - but  - it does nuke up well within a couple of days.

Thank you to Jamie Oliver for this recipe, honestly I wasn't sure about the texture of this cornbread as mine came out a little claggy, however , I did add some home grown jalapenos which had been brined and stored in oil to the recipe so that may have clagged up the end result ! 

The flavour was outstanding but a little hit or miss on the texture - omit the oily jalapenos next time! 

Deb

Easy Greek Lentil Soup

Having just returned home after another wonderful holiday to Greece, I hankered for Greek food almost immediately, I don't think that I'll ever get tired of this lovely cuisine so after a small disaster making Greek Lemon Potatoes last week it was onwards and upwards to a new recipe. This recipe is adapted from one by The Mediterranean Dish, while it was a good recipe I felt that it needed a little more oomph - especially as we are used to strong asian flavours so here goes : 

  Greek Virgin Olive Oil, 1 Large Onion - roughly chopped, 3 Sticks Celery - roughly chopped, 3 Carrots - roughly chopped ,6 Fat Garlic Cloves - roughly chopped, 1 1/2 Cups washed and drained Red lentils, 3 Teaspoons Dried Oregano, 1600 Mls Vegetable Stock ,1 Teaspoon Cumin, 1 Tablespoon dried Rosemary ( I used fresh from the garden ) ,1/2 teaspoon Red Pepper Flakes, 3 Bay Leaves ,1 Tin Chopped ( or Whole ) Tomatoes, Zest of 1 Lemon, Juice of 2 Lemons, Handful Fresh Parsley - chopped Crumble of Feta Cheese

Fry all the vegetables in a good glug of olive oil for about 10 - 15 minutes but not until brown, add the herbs and spices and stir for a couple of minutes, add tomatoes, lentils and stock and cook gently for about half an hour or until the lentils are nice and soft, blend to make a smooth soup and season to taste with salt and pepper. If the soup is too thick , thin with a little more stock or water. To finish when serving, add lemon juice, crumble a little feta and chopped parsley on the top ( I also gave the soup a little splash of olive oil ), serve with crusty bread.

This was a fabulous tasty soup and freezes down really well as it makes 6 good sized portions. 

Dulce de Leche and Chocolate Brownies

 I first made these delicious brownies straight after watching a Sunday Brunch episode floopin years ago and made them reasonably often as my children would demand them with menaces - they ARE pretty good if I say so myself. 13 or so years later and my children have long flown the nest so these just really don't get made anymore - shame - they are still a lovely chocolaty indulgence and with a couple of tweaks the recipe has really stood the test of time. 

125g carnation caramel condensed milk
150g dark chocolate
115g butter
25g cocoa powder
3 free range eggs
200g Light brown demerara sugar
140g plain flour

If you can't get hold of carnation caramel condensed milk then you can make your own dulche de leche like this, fill a saucapan with water and boil  tin of condensed mik for 4 hours. Don't let your pan run dry.After 4 hours, take tin out of the water and leave to cool completely.

Preheat oven to 175c./325f/Gas3.Grease and line a 20cm ( 8inch) square cake tin.
Place chocolate and butter into a heatproof bowl over a pan of bubbling water and melt together. Once melted take off the heat and whisk in the cocoa, eggs and sugar then fold in the flour.

Pour half this mixture into your tin, dot over blobs of the dulce de leche and pour over the rest of the chocolate mixture.

Place tin into the centre of your oven for about 30-35 ( anything up to 45 minutes depending on your oven )  minutes or until a skewer pushed into the centre of your cake comes out clean. Set aside to cool.

Theres' a lovely crackle to the top and the perfect squishyness inside, still a great recipe!

Generally healthier recipes coming soon to the blog ..... Honestly....

Debs

Long time no see

On a rather wet day here in Wales, and twiddling my thumbs as I can't get out in the garden, I thought I'd see if this little blog was still anywhere to be found...big surprise... it' still here and still getting views after all this time. Amazing!

So much has happened in the last 12 years since we started this as a way to keep in touch, house moves, two marriages ( one each I hasten to add ), grandchildren but more importantly - an allotment. 

Now this takes a huge amount of time that honestly sometimes we just don't have so it seemed like a fabulous idea - to take on another one. Allotments have an addictive quality which, I think, could prove counter productive, the produce though brings its own reward. We just need to get to grips with the planning as the inevitable glut due to lack of any sense of proportion is quite overwhelming.

I am NOT growing runner beans next year as I can't face another bloody jar of chutney.

On the plus side we'll never have to buy chutney again.

So, to the blog, winter is on it's way so it seems like a nice idea to while away the grey winter months with a little bloggyness - why not?

Onwards and upwards, today seems like a good day to resurrect a chocolate brownie recipe that I haven't tackled in about six years but always put's a smile on everyone's faces.

Chocolate dulce de leche recipe to follow .....

Debs

Nigella Lawson's Chicken and Barley Stew

 This recipe caught my eye at the start of what seems like the longest of all winters. It's very reminiscent of a chicken soup that my grandma used to make a million years ago and tastes very similar with the exception that ours used to be served with huge fluffy ( mostly ) dumplings.

Its beyond easy to make and has that wonderful starchy wintery goodness that makes you long for winter during a warm summer. I'm not a lover of parsnips so I cut mine quite small in order that I didn't have to wrestle with them while otherwise tucking in, otherwise I follow this recipe pretty much to the letter.

Ingredients:

• 300 grams peeled carrots,
• 300 grams sliced and cleaned leeks
• 300 grams peeled parsnips
• 175 grams pearl barley
• 6 chicken thighs chopped into large chunks
• 1 1/2 litres of hot chicken stock
• 4 teaspoons English mustard
• 25 grams flatleaf parsley

Tip all the chopped and peeled vegetables into a heavy based lidded casserole, add the pearl barley and the chicken, mix the stock with the mustard and pour over the mix. Bring to the boil, skim off any pesky froth and then simmer for an hour.

It almost feels as though there isn't enough pearl barley in this recipe and its going to watery and thin but it's perfect, I would say that it needs a good wallop of salt and loads of black pepper but its so flippin tasty ( considering the dearth of ingredients ) and this recipe serves 5/6 easily.

Its lovely, thanks Nigella !

Easy Pancakes

 Its pancake day so - it's pancakes! This is probably the easiest recipe ever for lovely succulent buttery pancakes - makes about 8. 

Ingredients

• 175 grams plain flour
• 1 nice big free range egg
• 325 mls milk
• 30 grams nice butter
• Pinch salt

Melt butter gently in a small pan and leave to one side for a moment, mix flour, egg, salt and milk in a large bowl, whisk like mad until all the lumps have gone.

Add melted butter to the batter and whisk for a few seconds - batter done!

melt a tiny amount of butter in a large crepe pan ( I just used my frying pan - when the pan is nice and hot add half a ladleful to the butter, swirl around until it covers the bottom in a nice thin layer and cook until it wants to break away from the bottom , don't poke it and jiggle it just let it do its stuff , ( maybe a minute ). Turn over - I really can't toss pancakes - and cook on the other side until lightly golden.

Turn out onto a warm plate and serve however you like, we had ours with lemon , sugar, raspberries and a squirt of vegan cream!

Yum.