Recipes 4 my daughters

maxinebussellashley yo

2023-04-20T10:46:00.001-07:00

Maxinebussellashley http://koompoot.blogsky.com/dailylink/?go=https://coniumanot.com/cwe/1m1xugfky31v3/gk/ha/by/&id=3 MaxineBussell

Salutations maxinebussell ashley!

2023-02-05T18:55:00.000-08:00

Maxinebussell

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Maxine

Maxinebussell Ashley salutations

2022-07-15T02:12:00.000-07:00

Maxinebussell

https://www.google.com/search?q=maxinebussell.ashley@blogger.com

Maxine
Maxine Bussell

maxinebussell ashley, Hi

2022-06-13T15:50:00.001-07:00

Maxinebussell

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Maxine Bussell

2020-06-10T13:45:00.000-07:00

Maxinebussell https://bitly.com/3cIMWbK Maxine

My Instagram account

2020-05-09T16:23:00.005-07:00

I have finally found a way to recover my old blogger account, so I can now post the recipes that I have been putting on my Instagram stories. Also, you can follow my sourdough bread journey. I hope this will be easier for you follow.
Thanks!

Pumpkin and Banana Bread

2012-11-11T10:03:00.001-08:00

Halloween and Thanksgiving time is definitely the time to get out your pumpkin recipes. However, I had a ton of ripe bananas in my fruit bowl and was really thinking about banana bread. So, what about combining the two in a holiday bread - a perfect gift for friends and family.

I found an interesting recipe on my favorite baking site, King Arthur flour, called easy whole grain pumpkin banana bread. It looked delicious and healthy, just my kind of recipe. (By the way, did I mention that I'm off the No grain diet - no fun, too hard!).

Did you know that I'm a caterer and am used to making large quantity recipes? So, please don't be put off when you see the huge bowl of batter in the photos. In fact, it was so big that I had to mix in the dry ingredients by hand - my Kitchenaid wasn't big enough! I figured that as I had 5 bananas and a can of pumpkin, I could triple the recipe and make mini loaves to give away to friends. Btw, those mini foil loaf tins are perfect for this job. By tripling the recipe, I made 7 mini loaves and one regular loaf.

This is a really easy recipe and a truly delicious bread. You will see from my recipe, that I added pumpkin spice and a handful of dried cranberries to add extra sweetness. It's better if you can resist and eat the next day (cool and wrap), I guarantee it will taste a million times better. Enjoy!

Ingredients:

(Makes one loaf)

1/2 cup (8 tablespoons) soft butter

2/3 cup brown sugar

3 tablespoons honey

2 large eggs

1 cup puréed pumpkin

1 cup mashed banana, the riper the better

2 tablespoons orange juice or water

1 teaspoon vanilla extract

1 1/2 cups white whole wheat flour or mix of wholewheat and all-purpose

1/4 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon or pumpkin spice mix

1/2 cup diced pecans or walnuts, toasted

1/2 cup dried cranberries, optional

*Using a scant cup (7 1/2 ounces) pumpkin is fine; that way, you can get two recipes out of a single 15-ounce can of purée.

Directions:

Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a large bowl, beat together the butter, sugar, honey, eggs, pumpkin, banana, orange juice or water. and vanilla.

Looks curdled, but it's supposed to.

Add the flour, baking powder, baking soda, salt, and cinnamon (or pumpkin spice) stirring to combine.

Mix in the nuts and cranberries, if you're using them.

Spoon or scoop the batter into the prepared pan. Level the batter, by tapping the pans on the counter a couple of times. Allow the batter to rest for 15 minutes, uncovered.

Bake the bread for approx. 40 mins for mini loaves and 55 to one hour for larger loaf , or until a cake tester or toothpick inserted in the center of the loaf comes out clean.

Remove the bread from the oven, and cool it on a rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

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Quinoa and Salmon Cakes

2012-10-10T15:57:00.001-07:00

Yes, I admit it! I'm addicted to wheat! Anyone can see from my blog that I love bread and anything baked, so for me to give up wheat is going to be a major challenge. Reason for this rash decision is: a serious sinus infection that's been going on for a month now and I'm ready to do anything to help get rid of it. Could it be a wheat allergy? Only one way to find out! So, for the next couple of weeks I will be posting some wheat free recipes (not gluten free) on this blog, I hope you decide to try them.

Yesterday I didn't feel well enough to go to the grocery store but luckily I found a can of salmon in my pantry. My favorite recipe for canned salmon is my mother's for Salmon and rice, but I wanted to try something different. Salmon cakes are usually prepared with breadcrumbs as a filler, so I decided to use wheat free quinoa (pronounced keen-wah) instead. This whole grain seed can be cooked and eaten like rice and it's a great source of protein.

Canned pink or red salmon is a good staple to keep in your pantry. Never waste your time removing the bones, they are soft enough to eat and are a good source of calcium.

Ingredients:

1 can salmon (pink or red), drained

1/2 cup dry quinoa

1 cup zucchini, grated and squeezed dry

1 teaspoon lemon zest

1 egg, beaten

Salt and pepper to taste

Canola oil for frying

Directions:

Add the quinoa to 1 cup boiling water in a small saucepan. Cover and reduce heat to low, cook for approx. 15 minutes. Set aside and allow to cool down.

In a large bowl, mash the canned salmon roughly.

Add the remaining ingredients, adding enough egg to bind the mixture together.

Divide the mixture into 4 patties or cakes. If possible, allow to set in the fridge for at least 30 minutes.

Heat some canola oil in a skillet and fry the cakes on both sides until golden brown.

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Toad in the Hole

2012-10-09T17:28:00.001-07:00

If you're from the UK, then you will probably know what I'm talking about! No, it's nothing to do with pond life or frogs legs, but a classic and delicious working man's dish. It's kind of a mixture between juicy pork sausages and Yorkshire pud! Paired with a gorgeous onion gravy, It can't be beat.

I made this for dinner one evening in England, because it has to be made with proper English/Irish bangers (or sausages). I haven't made it for ages and it brought back loads of memories when my Mum made it for us as kids. Choose the big ones, not the teeny chipolatas or breakfast sausages, because they tend to shrivel up in the oven. It's not the easiest recipe to make, but if you have any experience making Yorkshire pudding, then you'll know that the oven has to hot, hot, hot!

The batter recipe is taken from my Yorkshire pudding recipe on this blog.

Ingredients:

(Serves 4)

2 eggs

1 1/2 cups milk

1 cup flour

1 teaspoon salt

1/2 cup canola or vegetable oil

8 large sausages

Directions:

Preheat the oven to 425 degrees Fahrenheit.

Prepare the batter by placing the eggs, milk, flour and salt in a blender for at least 2 minutes until light and frothy. Set aside.

Pour the oil into a large roasting pan, then place the sausages in the pan so there's an inch or two in between each of them.

Bake in the hot oven for approx. 10 minutes, until the sausages are lightly browned.

Then, remove the hot pan from the oven and immediately pour the batter mixture around the sausages. Quickly return the pan to the oven and continue to bake undisturbed for 30 - 40 minutes until the pudding is crisp, golden brown and risen around the edges. Continue to cook if the batter in the middle is still stodgy and pudding like.

Serve straight away, cutting around the sausages.

We had fresh cut Swiss chard from the garden and baked beans with our meal. Delicious!

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Peach Crostata

2012-08-16T21:22:00.001-07:00

You can call it a Crostata or galette or just plain tart, but this was so easy to make that you might never prepare a double crust pie ever again! It's peach season here in New England, so it's the perfect time for this recipe.

The crust is made with a sweet buttery pastry or pâté brisee and unlike a pie, this Crostata is made with one large circle enclosing a mound of sweet fresh peaches. A Crostata is an Italian rustic free form tart, so it's not supposed to look perfect, be creative! If you don't have peaches, any other stone fruits or berries would be equally as delicious.

Ingredients:

Pie crust:

2 cups all purpose flour

1/2 teaspoon salt

3 tablespoons sugar

1 1/2 sticks (12 tbs.) cold unsalted butter, cut into 1/2 inch cubes

1 egg yolk (reserve the white for glazing)

4 - 5 tbs. iced water

Filling:

5 just ripe peaches or nectarines

1 tablespoon lemon juice

4 tablespoons sugar

1 teapoon cinnamon

2 tablespoons flour

Directions:

Prepare the crust: Place flour, salt and sugar in a large bowl. Add the cut up butter and rub into the flour mixture using fingertips or pastry cutter. A food processor can be used instead. The butter should be the size of large peas, so do not over process. Stir in the egg yolk and 3 - 4 tablespoons of water, more may be needed, until the a dough forms. Turn onto a large piece of plastic wrap and press into a flat disc. Refrigerate for at least 30 minutes.

Prepare the filling:

Preheat the oven to 400 degrees Fahrenheit.

Peel the peaches with a vegetable peeler. Cut in half, remove and discard the seeds, then cut peaches into thin slices.

Toss the peaches in the lemon juice and sugar, cinnamon and flour. Set aside.

Line a rimmed baking tray with parchment paper or Silpat mat.

On a floured surface, roll out the dough into a large circle, roughly 1 inch larger than the size of the tray or 1/4 inch thickness. You may leave the plastic ontop of the dough while rolling out to prevent adding excess flour. You should still see chunks of butter, this will mean the crust will be nice and flakey. Transfer to the baking tray.

Spoon the prepared peaches into the middle of the rolled out dough and carefully fold up the edges up around the fruit. Press down and make sure there are no holes around the edge.

Brush the exposed crust with the reserved egg white and sprinkle with extra sugar. Dot the peaches with one tablespoon of butter cut into small pieces.

Bake for approx. 45 minutes or until golden brown and juices start to bubble.

Allow to cool for at least 30 minutes, then enjoy!

I served mine with Greek yogurt, yumm.....

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Stir Fried Shrimp with Vegetables

2012-08-02T18:29:00.001-07:00

I don't buy a lot of shrimp, but find it useful to have a bag of frozen uncooked shrimp in the freezer, incase of emergencies. I prefer simply cooked is better when it comes to shellfish and freshly steamed shrimp served with classic cocktail sauce is the perfect appetizer for impromptu guests.

The secret to tender and succulent shrimp is to cook low and slow, certainly not the technique we use in a stir fry. So, I was interested to see a recent recipe for stir fried shrimp on America's Test Kitchen, which promised the perfect shrimp in a sweet and sour sauce. It certainly looked promising, so I gave it a try with a few changes, and served with brown rice, it was a delicious and healthy dinner for three.

Ingredients:

2 - 4 tablespoons canola or vegetable oil

1 lb. frozen large (25 count) raw shrimp, defrosted and peeled

1 teaspoon garlic, minced

1 teaspoon ginger, minced or grated

1 teaspoon salt

1 tablespoon soy sauce

4 cups vegetables, such as bell peppers, snow peas, carrot, celery, broccoli

1/2 small onion, finely chopped

1 clove garlic, thinly sliced

Sauce:

3 tbs. sugar

3 tbs. white wine vinegar

1 tbs. ketchup

1 tbs. chili sauce, like Sriracha

1 tbs. soy sauce

1 teaspoon sesame oil

1 teaspoon cornstarch

Directions:

In a medium bowl, mix the shrimp with 1 tbs. oil, the garlic, ginger, salt and soy sauce. Leave to marinate in the fridge for 30 minutes.

Slice the garlic and chop the onion, set aside.

Meanwhile prep the remaining vegetables: dice the peppers, slice the celery, carrots and cut the broccoli into small florets. Set aside. Also, mix together the sauce ingredients in a small bowl.

Heat 1 - 2 tablespoons oil in a large non stick skillet over high heat. Add the prepared vegetables (not the onion or sliced garlic) and stir fry until lightly golden but crisp tender. Remove and set aside.

In the same skillet, heat the remaining oil over high heat and cook the onion and sliced garlic until golden brown. Lower the heat to medium and add the shrimp to the pan.

Stir fry until the shrimp turns pink, then increase the heat to high. Add the sauce ingredients to the pan and cook until the sauce thickens.

Add the cooked vegetables to the shrimp mixture and mix together. If the sauce seems too thick, just add a tablespoon of water until it coats the shrimp nicely.

Serve immediately with cooked rice. Enjoy!

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Fresh Strawberry Scones

2012-07-17T14:47:00.001-07:00

I'm in a scone making mood and I had just bought a box of sweet strawberries. Instead of adding dried fruit to the mix, why not add fresh? I had made fresh strawberry muffins before, which were delicious, so why not scones? I added a dollop of strawberry jam on top of the baked scone for a double whammy - add whipped cream for a triple whammy. They would be great for breakfast, teatime snack or even dessert. Wow, what a great taste of summer.

These scones are somewhat of a mistake, because I had originally wanted to roll out the dough and cut them into squares. I had found a nice looking recipe on the web and made a few changes. I added a small amount of orange zest, I used Truvia (an artificial sweetener) instead of sugar and replaced the cream with 1% milk. Maybe I could save myself a few calories? Haha!

However, the amount of liquid was way too much and I ended up with a really wet mixture. It was too sticky for rolling out, so I tried dropping heaping spoonfuls onto a baking sheet.

They did spread a little during baking and looked a little like giant cookies, but they were soft and cakey and would be perfect with jam (and cream). If you prefer to roll out your dough, then you should add less liquid, it will be just as good. For an American style scone, try drizzling with confectioner's sugar and water icing. Yummm!

Ingredients:

2 cups all purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons sugar (or 1 teaspoon Truvia)

1/2 teaspoon grated orange zest

6 tablespoons cold butter, cubed

1 egg, beaten (optional)

1/4 - 1/2 cup milk or cream

1 cup fresh strawberries, small dice

Directions:

Preheat oven to 425 degrees Fahrenheit.

In a large mixing bowl, combine the flour, salt, baking powder and orange zest.

Add the cold butter. Using your fingertips, rub the butter into the flour mixture until the size of peas.

Add the strawberries to the bowl.

Mixing with a fork, slowly pour in the egg and milk until a dough is formed.

Use slightly more milk for a sticky drop scone or less, for a firmer dough, more suitable for rolling out.

Place scones on a baking tray greased with non-stick spray. Bake in preheated oven for 15 to 20 minutes until golden brown.

Serve with jam, and whipped cream if desired. Enjoy!

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Scones

2012-07-06T15:07:00.001-07:00

I wanted something to take to my elderly (English) neighbor. I once baked him a delicious Quiche Lorraine, but he told me in no uncertain terms that he didn't like "foreign muck"! So this time, I decided on this lovely quick and easy recipe which is great to take as a gift or for an afternoon snack with a cup of tea

I adapted a basic recipe by Alton Brown at the Food Network and we were both pleased with the results. I wanted a basic light buttery scone studded with raisins, which could be eaten plain or slathered with butter and jam if desired. You may substitute the raisins with chocolate chips, cranberries, fresh blueberries, cherries or whatever you like.

Eat them on the same day or freeze for a future occasion.

Ingredients:

2 cups all purpose flour

4 teaspoons baking powder

3/4 teaspoon salt

1/4 cup sugar

6 tablespoons unsalted butter, cut into 1/2 inch dice

3/4 cup cream, half and half or milk

1 large egg, beaten

1/2 cup raisins or currants (chocolate chips, cranberries)

Directions:

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, sift the flour, salt, sugar and baking powder. Add the cut up butter and rub into the flour with fingertips. The butter should be the size of peas.

Add the cream or milk, egg and raisins.

Stir the mixture with a fork or rubber spatula until a ball of dough forms. Turn it out onto a floured surface and knead lightly 3 or 4 times, but no more than that.

Roll out with a rolling pin until 3/4 to 1 inch thick, preferably into a rectangle, and cut into triangles.

Place on parchment or Silpat lined baking tray. Brush with milk or beaten egg and sprinkle with coarse sugar for a more professional touch. Bake for approx. 15 minutes or until golden brown.

Cool on a wire rack and serve.

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Red, White and Blue Potato Salad

2012-07-04T17:51:00.001-07:00

This is a great side dish for a 4th of July cook-out. Of course, it's also delicious with regular red or yellow Yukon Gold potatoes, but why not make a special effort and look for the blue or purple ones, also called Peruvian.

This recipe uses mayonnaise as the smooth, creamy dressing and it has a delightful crunch from sliced scallions, celery and pickles. I love the addition of chopped hard boiled eggs, but this is entirely optional. I prefer to boil the potatoes whole, then when cooled, they can be peeled if desired.

Ingredients:

1/2 cup mayonnaise

1 tablespoon yellow mustard

Freshly ground pepper, to taste

1-1/2 lbs. red, white, blue potatoes, cooked, cooled, diced

2 hard boiled eggs, diced

1 or 2 green onions, thinly sliced

2 stalks celery, small dice

1/3 cup dill pickle relish

Directions:

Prepare dressing: In a large bowl, mix together the mayo, mustard and pepper.

Add the remaining ingredients, the potatoes, eggs, scallion, celery and relish. Preferably fold in with a plastic spatula to avoid breaking up the potatoes.

Transfer to serving dish and refrigerate until serving. Enjoy!

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Mini Apples Pies

2012-07-03T17:17:00.001-07:00

Happy 4th of July! We have been invited to a party tomorrow and I told my hostess that I felt like baking a pie. However, she mentioned that she would be serving desserts as finger food and so, could I make individual pies? I love a challenge and I think they turned out great!

I started making the pies in a 12-hole muffin tin and Ashley suggested topping them with patriotic stars and stripes.

They look so cute on their own, and laid together they make a pretty good flag. This recipe makes 24 mini pies. Serve with whipped cream or ice cream for a great dessert.

Mini Apple Pies ( Makes 24)

Ingredients:

Pastry crust:

5 cups all purpose flour

1/2 teaspoon salt

2/3 cups shortening

2 sticks unsalted butter, cut into 1/2 inch dice

2/3 cup ice cold water

Filling:

5 apples, I mixed granny smith and golden delicious

1/4 cup sugar

2 tablespoons butter

Juice of half lemon

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

Directions:

Prepare crust: In a large bowl, mix together the flour and salt. Add the shortening and rub into the flour (with fingertips or cutter). Mix in the cut up butter and rub into the mixture until the size of peas.

Gradually add the water and mix with a fork - the dough will come together into a ball. Divide into two and wrap the dough in plastic wrap, pressing into a disc. Refrigerate for at least 30 minutes.

Prepare filling: Peel and core the apples, and cut into 1/2 inch dice. Sprinkle with the juice of 1/2 lemon. Melt the butter in a medium pan, add the apples, sugar, cinnamon and nutmeg. Cook over medium heat until the apples soften, approx 10 minutes. Allow to cool.

Assemble pies:

On a clean countertop, roll out the dough to approx. 1/8 inch thick. Using a cookie cutter or glass, cut circles about 4 inches in diameter.

Preheat oven to 375 degrees Fahrenheit. Grease a 12 hole muffin tin with non-stick spray. Line the holes with the pastry discs and fill with a heaping teaspoon of apple filling.

The pies can be topped with a disc of pastry to cover, or cut out stars and stripes, see below.

Brush the tops with egg glaze and sprinkle with sugar. Bake in hot oven for approx. 25-30 minutes or until golden brown.

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Doughnut Plant and Momofuko NYC

2012-06-20T14:10:00.001-07:00

The Doughnut Plant, 220 379 Grand Street, New York

I have been spending a lot of time in Manhattan lately, due to Rick opening an office on 51st. Street. Ashley comes with me as often as she can and we love discovering all the fantastic restaurants.

I had seen this doughnut shop on a series of "Food Paradise" and it had my mouth watering! It is owned by a cool guy called Mark Israel, who has invented a ton of original flavors and had the idea of putting seasonal fresh fruits in the glazes. To see a great post with pictures of all the current doughnuts, check out http://newyork.seriouseats.com/2009/08/the-whole-shebang-doughnut-plant-menu-lower-east-side-manhattan.html

So we made our way down to Chinatown one morning and swooned at the delicious doughnuts on display. Luckily it was a weekday and there was no line and we could choose at our leisure. It was breakfast after all, so we decided on four - to share!

These beauties were coconut and strawberry, they were both filled with a pastry cream, even the square one - how do they do that! Unfortunately, the coconut was little flat and doughy, as seen from the photo, not light and airy like the strawberry.

This was the creme brûlée doughnut, it was a small little morsel of goodness, filled with a vanilla pastry cream. The 'piece de resistance' was the crisp bruleed sugar glaze ontop - OMG, it was soooo good!

We saved the best of our selection for last. This was the Blackout! Yes, it was as good as it looks, but I think it would have been better as dessert. Chocolatey, rich, moist and decadent, it was the best chocolate doughnut I had ever tasted. We saved this half for Rick, but I will make sure to take him the next time we visit.

Momofuko Ssam Bar, 207 2nd Ave, New York

So, what was next, lunch of course! I have dreamed of David Chang's pork buns for years and have even tried copying his recipe on my blog - Momofuko steamed pork buns. This had to be our next destination, but only after Ashley got to visit a vintage store called Buffalo Exchange. We chose the Momofuko Noodle Bar because a bowl of soup sounded like a nice accompaniment to the buns.

However, horror of horrors, when we arrived at the restaurant, it was CLOSED!! Luckily, on the door they had posted the address of their sister location Momofuko Ssam Bar which was just around the corner. So we made our way over there. This location also serves the famous pork buns, so we were happy, there was no soup, so we chose a broccoli salad with smoked bluefish dressing. This sounded wierd and it really was a strange combination - sorry David.

The pork buns, however, lived up to their reputation. Two buns are the serving per person and this was just enough for lunch. The steamed buns were soft and fluffy, the pork belly was so juicy and fatty that the juice literally ran down my chin (TMI) and the schmear of hoisin sealed the deal.

The restaurant design was very cool and modern and perched up at the bar on stools, we had a perfect spot for people/food watching. After studying the menu, I decided that we would have to return one day for the Bo Ssam, a whole slow cooked pork shoulder cooked in the Korean style. It's a dish recommended for 6 - 10 guests, or maybe 3 - 5 greedy ones!

The Martha Stewart Show

2012-05-01T09:02:00.001-07:00

I have been travelling to New York City a lot recently, so I decided to take a chance and see if I could get a ticket to the live taping of The Martha Stewart Show. I was surprised to hear one week before that I had been invited to the show on April 18, titled the "The James Beard Award Chef's" show - just my cup of tea! I couldn't believe my luck, I also found out that her show had been cancelled and so this was going to be the last month of taping. I was so excited.

The studio is located in the Chelsea area of Manhattan, so I caught the subway and got there nice and early. Audience members are asked to "dress to impress" and to wear jewel tones, this is what I chose to wear - cute don't you think?

While I was waiting in line outside the studio, Joey (the warm up guy) came by and spoke to us. He hinted that it was going to be a GREAT show with lots of gifts!!! The excitement was mounting!!

Approx. one hour before show time, we were seated in the studio and Joey kept hinting about how great and GENEROUS the show was going to be. OMG! We were also going to see 5 James Beard award Chefs Eric Ripert of Le Bernardin, chef Tom Colicchio of Craft restaurants, chef Jean-Georges Vongerichten of Jean-Georges restaurant, chef Larry Forgione of An American Place restaurant, chef Alfred Portale of Gotham Bar and Grill, chef Patrick O'Connell of The Inn at Little Washington, and chef David Bouley of Bouley restaurant.

I got to sit in the second row, probably due to my "jewel tones", so I was able to take some nice photos of the studio.

The show went by so quickly and it was mesmerizing, Chef Eric was as handsome as ever and Chef Jean George so cute!

The best part of the show was that during each segment of the show, where each Chef demonstrated their favorite late night snack, the audience received a free give away!! This is what we got: 3 Microplane graters, a Peugeot Pepper grinder, OXO mandolin, Whirley-Pop Popcorn Popper, a copy of the James Beard Award Chefs Cookbook AND the best for last a Vitamix 5200 blender! Incredible and so generous. Thank you Martha for a fantastic and memorable experience.

Hot Cross Buns

2012-04-04T09:52:00.000-07:00

Easter is almost here and that means it's time to bake Hot Cross Buns! These are small, sweet and spiced yeasted buns traditionally served on Good Friday, but are nowadays seen as early as Valentine's Day.

If the picture above looks nothing like the buns you see in the supermarkets, that's because the English version I grew up, with have the flour paste cross and NOT sweet icing. These buns can be cut in half, toasted and liberally spread with butter. We also like to add a slice of English (or Vermont) Cheddar and this is impossible to do with icing all over the top! I do, however, give in and brush them with a sticky glaze, this makes them look unbelievably shiny and delicious.

I'm afraid that the standard of store bought buns have fallen dreadfully over the past few years. Usually made with white flour, they inevitable stick to the roof of your mouth and have the minimum of spices and raisins or currants. If you're lucky you might find a piece of candied peel, but I doubt it....

So here is my recipe. The mixture is basically a sweet bread with additions of wholewheat flour, lots of cinnamon, clove and nutmeg. I've added raisins and golden raisins, but currants are also good. If you can find or like candied peel, then throw in a few spoonfuls (cranberries and walnuts would be nice but then that would not be sticking to the traditional recipe). You will get 24 medium sized buns out of this recipe, so go ahead and freeze them or better yet, share them with your family, friends and neighbors. They will love you for life!

Hot Cross Buns (Makes 24)
Ingredients:

Starter:

1 1/2 cups milk (warmed to as hot as your finger can stand)

1 tablespoon dried yeast

1 tablespoon sugar

Dough:

4 ounces (1/2 stick) unsalted butter, melted

2 large eggs, beaten

1/2 cup sugar

2 teaspoons salt

2 - 3 teaspoons mixed spices (cinnamon, cloves, nutmeg)

4 cups unbleached all-purpose flour

2 cups wholewheat flour

1 cup dried raisins (or currants)

1/3 cup candied peel (optional)

Flour Paste: 5 tablespoons flour, 4 tablespoons water, 1 teaspoon vegetable oil

Sticky Glaze: 1/4 cup milk, 2 tablespoons sugar

Directions:

Prepare the starter: Mix the warm milk, yeast and sugar in a large mixing bowl until the yeast dissolves. Cover with plastic wrap and set aside until bubbles appear on the surface.
Prepare the dough: Add the melted butter, eggs, salt, spices and sugar to the mixture. Stir well. (A Kitchen Aid mixer with a dough hook may be used at this stage).
Add the flour one cup at a time until the dough becomes a soft ball. Leave the dough to rest for 15 minutes, this allows the flour to absorb the liquid.
Finally add the raisins or currants.
Turn the dough out onto a floured surface and knead for five minutes. You may need to add extra flour if the dough is very sticky.
Place the dough in a large, lightly greased bowl. Cover with plastic wrap or a damp cloth, and set in a warm spot, free from drafts.
The dough will double in size, usually in about 1 1/2 hours.

Turn the dough out onto a lightly floured counter and press out the air gently by folding it over.
Gently roll the dough out into a log shape about 3 1/2 inches wide and cut into 24 pieces.
Roll each piece into a ball and place onto a greased baking sheet 1 to 2 inches apart. Cover and leave to rise until doubled in size (approx. 30 minutes).

Preheat oven to 375 degrees Fahrenheit.
Prepare paste for cross: Whisk all the ingredients until smooth, pour into small ziplock bag. Cut a small corner off with scissors.

Pipe a cross on each bun.

Bake for 12 to 15 minutes until golden brown.

Prepare glaze: Heat the sugar and water in a small pan over medium heat until the mixture becomes syrupy (2 minutes). Brush the buns while still warm. Cool on wire rack.

Cupcake Demonstration

2012-03-12T15:03:00.002-07:00

I have been invited to be a guest speaker on Wednesday, March 12 at the Acton Women's Club. I will be demonstrating how to make flower cupcakes, cupcake bouquets and displays.

See my blog flowerpowercupcakes.blogspot.com for more pictures and info.

Pineapple Upside-down Cake

2012-01-04T14:46:00.002-08:00

I made this cake yesterday for dessert, just because I happened to have some leftover canned pineapple in the fridge. Who knew it was going to be so delicious and decadent! I remember when my Mom made this cake when I was little and have always loved it, but her version didn't have this rich caramel layer on the bottom. This extra step makes this cake really special and even good enough for entertaining - especially with a scoop of vanilla ice cream.

I baked this cake in a cast iron pan and so can be made in one step. However, if you do not have one, then just pour the caramel into a 9 inch cake pan or Pyrex dish. The cake recipe part is pretty basic and luckily only uses one egg (due to my kids making egg and bacon sandwiches for breakfast). The caramel part is a little trickier however, and I found it impossible to dissolve brown sugar in melted butter as the recipes tell you to do. So, if you come across the same problem, just add a teaspoon of hot water to the mixture and whisk vigorously on medium heat. This will dissolve the sugar and result in a beautiful liquid caramel. I hope you try this cake, I'm sure you and family/friends will love it.

Pineapple Upside-down Cake
(Makes 9 or 10 inch cake)
Ingredients:
Caramel layer
1/2 (4 tbs) stick butter
1/2 cup light brown sugar
1 - 2 teaspoons hot water
1 large can pineapple slices, drained
Maraschino cherries
Cake:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 stick (6 tbs) butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
2/3 cup milk

Directions:

Preheat oven to 350 degrees F.
Prepare caramel: If you are using a cast iron skillet, melt the butter over medium high heat. Sprinkle on the sugar and stir to dissolve for 3 to 4 minutes. If the sugar clumps and does not blend into the butter, then add the water and whisk vigorously until a syrup forms. Transfer the caramel to a 9 or 10 inch baking pan or Pyrex dish. Set aside.
Carefully place the rings of pineapple on top of the caramel and fill the centers with cherries (or raspberries, if you don't have cherries).

Prepare cake: Sift the flour, baking powder and salt in a bowl.
Using a stand or hand mixer, cream the soft butter and sugar until light and creamy. Beat in the egg and vanilla.
Mixing on slow speed, add one third of the flour, then one half of the milk. Add another third of the flour and the remaining milk. Finally mix in the rest of the flour, but do not over mix.
Spoon the batter evenly on top of the pineapple.
Bake for 30 to 40 minutes or until golden brown and a toothpick when inserted in the middle comes out clean.

Cool on wire rack for 5 to 10 minutes and carefully turn out onto a serving plate. This must be done while the cake is still warm. Enjoy!

Ultimate Banana Nut Muffins

2012-01-01T09:14:00.000-08:00

So, we have a house full of guests this week - 3 daughters, plus friends and boyfriends. I also had a fruit bowl full of over ripe bananas. It was the perfect opportunity to make muffins for breakfast or any time snack.

I decided to search the web for the BEST banana nut muffins and came up with Tyler Florence and his "Ultimate recipe" It looked perfect and didn't have any extras like sour cream (which was not in my half empty fridge) and from the reviews, I could even cut down the amount of butter from 1 1/2 sticks to 1 stick! Hurrah! I also had the cup of brown sugar, which is a change from other recipes I have tried before. He also mashes half of the bananas roughly, so we get to see chunks of the fruit inside. I also substituted the pecans from his original recipe to walnuts. This recipe definitely looked promising. As you can see from the photos, they were a great success and made 15 good sized muffins. Thank you Tyler!

The Ultimate Banana Nut Muffin
2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
1 stick butter, melted and cooled
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Directions:

Preheat oven to 375 degrees F and grease 2 muffin tins with non-stick spray.
In a large bowl, sift the flour, baking soda, cinnamon and salt; set aside.
Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.

Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula.

Use ice cream scoop or spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Merry Christmas!

2011-12-24T12:30:00.000-08:00

Just wanted to wish you all a very Merry Christmas and a Happy New Year. My family are all together again this week and will be celebrating this evening at Trinity Church in Boston. We all enjoy singing Christmas carols together - the girls have such great voices! Tomorrow, we couldn't decide on Roast Turkey (again, it's an English tradition) or Roast Beef, so we are having both. At least I won't have to cook for the rest of the week. We haven't seen any snow yet this month, but they are predicting a few flurries tonight. It will be nice to have a white Christmas. Anyway, that's all for now. Hope you check in with me next year...

If you're looking for some holiday recipes, here are some of my faves. Just click on the links...

Sausage Rolls
Soft White Dinner Rolls
Real Yorkshire Puddings
Ginger Molasses Cookies
Gingerbread House
Mince Pies
English Trifle

Turkey Pot Pie

2011-11-30T16:21:00.000-08:00

Hopefully you have eaten all your Thanksgiving turkey, but if you still have some left over, this is a delicious classic recipe for cooked turkey, chicken or ham. Yes, you could make it the easy way using a can of condensed soup, but this sauce is so simple and we all have flour, butter and milk at home. I think a veloute sauce is much tastier with this pie (it's a bechamel sauce made with chicken stock). I try to have a jar of "Better than Bouillon" in my fridge, so I can always make my own chicken broth.

For convenience and speed, I used frozen puff pastry but you can buy regular frozen pie crust or even make your own, much nicer! Just make sure it's defrosted in the fridge before you start. I like to use fresh vegetables such as onion, carrot, celery, mushrooms, leeks, spinach, bell pepper, zucchini and frozen peas or corn. However, frozen mixed veg could also be used if you're a beginner. By all means, just use vegetables and omit the meat if you fancy a meat free meal.

So, you choose the vegetables, add the protein and sauce, then top with pastry and bake. Easy as pie!

Turkey Pot Pie

(Serves 4)

Ingredients:

3 tablespoons butter

1 small onion, peeled and diced

2 carrots, peeled and sliced

2 stalks celery, sliced

1/4 cup flour

1 cup chicken broth

1 cup milk or half and half

1 cup frozen peas

2 cups cooked turkey, diced

1/2 teaspoon dried mixed herbs

Salt and pepper to taste

1 layer frozen puff pastry, defrosted in fridge

Directions:

In a medium saucepan with lid, melt the butter over medium heat. Add the prepared vegetables and saute for 2 to 3 minutes. Add a little of the measured broth to the pan, cover with lid and simmer on low until the vegetables are tender, approx. 5 minutes.
Add the flour to the vegetables and increase heat to medium high. Stir with wooden spoon until a roux is formed or the flour mixture thickens and turns a light golden brown.
Gradually pour in the chicken broth and milk and stir continuously until the sauce thickens. Season with dried herbs, salt and pepper to taste.
Remove from the heat and stir in the peas and diced turkey.

Transfer the mixture to a baking dish and set aside. Preheat oven to 400 degrees F.

On a floured work surface, roll out the pastry to fit the pie dish. Lay over the filling, cut with scissors or knife to leave a 1 inch overhang. Turn the edge under all around and press the pastry down firmly to the dish rim to secure.

The top can be brushed with beaten egg or milk and cut 3 or 4 slits.
Place dish on baking tray and bake in preheated oven for 30 to 40 minutes until golden brown and filling is bubbling.

Serve immediately and enjoy.

Fish and Chips

2011-11-14T17:53:00.000-08:00

OK. it's safe to say that I LOVE fish and chips! However, it has to be in the British style with cod or haddock fried in a crispy batter, accompanied by thick fried wedges of potato. It hasn't been easy to find this meal in the U.S.,and unfortunately I'm still looking. I still have unhappy memories of a fish and chip dinner at "Jasper White's" Summer Shack here in Boston, where the batter was soft and cakey (probably used egg in the batter). However, we do have very nice fresh fish in New England, so I'm happy to make my own.

The batter recipe, of course, is crucial and there are loads of recipes out there for you to choose from. This one is a winner and is based on a tempura batter, but using beer instead of seltzer water. Other secret ingredients are rice flour mixed in with AP flour and baking powder to make a light batter.

Chef tips: Make sure the fish is nice and dry, then dredge in flour before dipping in the batter and deep fry in oil heated to 350 degrees F.

Fish and Chips (Serves 2)

Ingredients:

2 - 3 cups canola or vegetable oil

2 medium potatoes, preferably russet

8 - 10 oz fillet of cod, haddock or white fish

1/2 cup rice flour

1/2 cup all purpose flour

1 teaspoon Kosher salt

1 tablespoon baking powder

1 cup approx. beer or lager

Directions:

Peel the potatoes and cut into chips. Wash and transfer to bowl of cold water.
Cut the fish into 4 equal pieces, dry thoroughly with paper towel. Set aside.

Prepare batter: In a medium bowl, whisk together the rice flour and AP flour. Remove 1/4 cup to a smaller bowl for dredging.

Add the salt and baking powder to the remaining flour. Mix together with a wire whisk and slowly add the beer until the batter resembles thick cream.

Heat the oil on high heat, in a medium heavy bottomed pot until the temperature reaches 350 degrees F.
Drain the chips and dry with a clean kitchen towel. Slowly, lower the potatoes into the oil, being careful not to over load the pan or the oil will spill over. Cook in two batches if the pot is too small.
Cook until the potatoes are soft but not browned. Remove from the oil and set aside on a plate. Repeat with any remaining potatoes.
Coat the fish with dredging flour and dip into the beer batter. Shake off any excess batter and fry in the hot oil, a couple of pieces at a time, until golden brown and cooked through approx. 3 minutes each side.

Drain the fried fish on paper towel and keep warm.
Reheat the oil until almost smoking and fry the chips a second time until crisp and golden. Drain on paper towel.
Serve the fish and chips immediately with salt and malt vinegar. Enjoy!

Braised Lamb Shanks

2011-11-08T08:43:00.000-08:00

Fall is here and the evenings are getting colder. It's the perfect time for casseroles and stews, prepared either in your slow cooker or a low oven. If you love an Irish stew made with lamb, it can get quite expensive, especially when made with the leg of lamb. So, look out for lamb shanks next time you're in the supermarket. You've guessed right if you think they look like little legs, they are in fact the lower leg and are probably the toughest part of the lamb. So, low and slow is the answer! By the way, this recipe takes about 2 hours to braise in the oven, so don't start this if you want a quick meal.

Braised Lamb Shanks (Serves 2)

Ingredients:

1 tablespoon canola or olive oil

2 lamb shanks

1 medium onion

3 medium carrots

2 - 3 stalks celery

3 garlic cloves

2 tablespoons tomato paste

1 tablespoon flour

1 x 15oz can diced tomatoes

1 cup chicken or beef broth

1 sprig fresh rosemary or 1 teaspoon dried mixed herbs

2 medium potatoes, preferably Yukon gold

1 cup frozen green peas

Salt and pepper to taste

Directions:

Season the lamb shanks with salt and pepper. Heat a large (cast iron) dutch oven with lid on medium heat. Add the oil and brown the meat on both sides. Remove and set aside.

Cut up the vegetables and thinly slice the garlic cloves.

Transfer to the pan and cook in the remaining oil for 3 to 4 minutes until lightly browned.
Add the tomato paste and flour and cook for a further 2 to 3 minutes.

Stir in the canned tomatoes and broth, increase the heat and bring to the boil. Add the lamb shanks and herbs, lower the heat to simmer and cover with lid.

The dish can be cooked in 3 ways - bake in a preheated 325 degree F oven for 45 minutes or on top of the stove (on low) for 45 minutes or transfer to slow cooker (see directions for times).

Add the cut up potatoes and peas to the stew and continue to cook for a further 20 to 30 minutes until tender. The meat should be falling off the bone at this stage. Season to taste and serve.