Cook Book Club

Just incase there’s anyone else out there like myself, somebody who take great pleasure in reading a cook book from top to bottom, who savour each page like it may be your last.

Just a few pages in to “Grandma’s Best Recipes” I was already inspired and felt that familiar itch to tell you about it, and it was then that I had an idea that will combine the two things I LOVE indulging in(cook books and writing) and start my own cook book review club.

I know the most of you wont really care but like I said “just in case”

I will try to review most cook books I read and even ones iv read in the past… occasionally other reads may creep their way on here  but only if I have such a strong urgency to share.

So for now my name is Stacy Knight and I’m the sole member of Cook Book Club and just in case there’s anyone else out there please join me and follow my blog.

The above book “Grandma’s Best Recipes” will be my first order of business.

 

This book has been on my Cook Book Wish list for a while now and my bff without even knowing it bought me it for Christmas (Love her muchly)

The mood was right, the setting was perfect reading conditions so I slipped on my glasses and tuned the pages……

I like a cook book to be a good read as well as having an abundance of new recipes for me and this has not failed in that area.

Within an instant I was transported back to a time when the older generation our grandma’s and great grandma’s were the backbone of society, during world war two when women took on the mens rolls instead of staying at home as well as all the domestic and chores and cooking.

Growing up myself I never really had a relationship with my grandmothers but deep between the pages of this cook book, the words and scenes it sets evoke such magical and fond pictures  that I can absolutely strive to set for my daughter and myself and plant something solid within my daughter, a seed of respect, magic and the hope of memories to be built.  We have a chance to start something new that is old at the very same time, a chance to start a life long bond.

The book heavily feature old classics such as Spotted Dick pudding, trifle, ham and leak pie and good old ingredients such as lamb kidneys.

Now I know these arent the most modern or fancy dishes out there we are used to looking for from our cook books but hey why learn to run before you walk right. Spend a bit of time going back to basics and perfecting the old traditional ways, lay your roots or so to say.

As I read a cook book I’m armed with post it notes which mark dishes id like to make and after making them I add any notes on the dish. I do this for two reasons one so I remember and two I dream that one day my daughter will be reading them all and it will be a way to have me with her.

I’m pleased to announce this book had got the post it stamp of approval with its Pecan pie, cinnamon swirls and Chicken & Broccoli casserole amongst overs.

Grandma’s Best Recipes is beautifully illustrated with a rustic feel to its page and is a visual delight.

Turn the pages to keep discovering grandma’s handy tips and for a finish touch to its make your own jam, orange & squash marmalade is a section of exquisite hand-made labels to cut out for your jarred of home-made delights.

I Gave Him 2 Children The Least He Could do Is Give Me A Mulberry

I’m not entirely sure what’s spurred this crusade  on its been a combination of things really…

Things being a silent wish or vow that one day my handbag won’t be for raisins, nappy’s, mini cheddars and crayons, and the 2nd that one of my BFF’s is obsessed with expensive Handbags but I have made a full-out pledge to get me a grown up handbag which will contain only the objects of my affections and not that of Mary popping’s…

My grown up handbag will go everywhere with me and be poised beautifully on my arm or shoulders at all times.

My grown up handbag will contain my make up bag instead of crayons, perfume instead of un scented dermatologically tested baby wipes, my note pad and pen instead of colouring books and my glasses.

There will be no dried apricots setting up home in the corners and there will be no 6 month old lollipops.

The problem with this endeavour to re-create myself (because secretly deep down that’s probably what I’m trying to do) is the above mentioned BFF and her taste for handbags rubbing off on me(as much as I hate to say it) I mean £100++++ on a handbag is rather deluded… The idea of spending it on cook books and welli’s is more my style… But no no no I must remember this handbag will change my life right? Oh and the other problem comes in the form of my husband who happily indulges me in my quest for clothes, wellies and my eBay addiction but he did not sign up for the handbag thing, and I don’t think there’s any amount of massage’s, back strokes or cakes to get round him…

A phrase I hear recently comes to mind

 

“I gave  him 2 beautiful children the least he can do is give me a Mulberry”

 

So for now all you need to know is iv made the decision to get myself a grown up handbag… How this will happen… Well I’m still at the brainstorming on how to get your husband to buy you a mulberry stage..

Now good night sleep tight it’s time for some serious back stoking of a certain husband of mine… Whilst I’m fantasising of a day of total sophistication and grown up handbags.

Please not it’s actually a fossil bag I want not a mulberry it just sounds more poetic.

Recipe of the week, Butternut Squash Soup With Chilli & Creame Fraiche

Recipe of the week, Butternut Squash Soup With Chilli & Creame Fraiche.

My Impending Doom….. The Shopping List

Iv been sat for most the morning doing a bit of healthy procrastination… I’m referring to my impending doom… the dreaded shopping list, but this week its not just any shopping list its the Christmas shopping list….. You may laugh and scorn but its something i dread every single bloody week

You see I plan my meals in advance around a family of four who have differnt days when my husbands not in for dinner so its just the kids to think about, then the days Im not in and its him and the kids and its just horrific.

In my case a badly thought out and unplanned shopping list with holes in leads to absolute carnage in the supermarket… apart from the usual stress of the monster named Max tagging along in the trolley crying and whinging and causing general all round embarrassment it means the husband and I rowing, me walking off in a huff and loosing each other for a small hour, before you know its been 2 hours not only do I need a bottle of vino and a shot to calm me down but most probably forgot something. So that is why the shopping list is a millatry operation for me.

Because its the week before Christmas and my husband is not off not till Chrirtmas day and then not till the 2nd January after that I faced with the task of planning my meals for quite literally the rest of the year, including the epic Chritmasday and Boxing day feast and not to mention all the christmas baking i have to do…. So someone please just pass me the mulled cider now!

Thats a total of 15 meals, including christmas dinner,  home made mince pies, chocolate raindeer cakes, carrott cake, Poppy seed and apricot bread (for boxing day) that i now need to get a wriggle on and start planning…… I just havent got it in me… Im just one little woman…

Please pray that i get through it without opening a bopttle of brnady in the middle of Tescos or Asda (I have to visit both) and declaring total insanity and divorce!

Stay tuned as I’ll probaly blog the baking items.

Farewell

Do you ever….

Do you ever dare to dream that your meant for something bigger?

Do you ever dare to believe that you can actually achieve something ?

Do you ever dare to dream that you can do it, do what’s been nagging you since forever?

I daren’t…..

I mean I’m just a regular person, who said I could even dare to think about it let alone believe it

Who dares to aspire to be more?

I daren’t…. I’m scared

I’m scared it’s not true, I’m scared its to hard, I’m scared its all a lie and I’m really just another dreamer.

My Winter Kitchen

My Winter Kitchen.

My Winter Kitchen

Winter is a comfort food season and I love the feeling I get when its dark and cold outside and there is a comforting and hearty meal to tuck in to. Theres something about these dishes that scream “Get me in your husbands belly” And if the dishes below had a comfort rating it would be at least a 13tog.

I see winter as a season of indulgence and forgiveness, it’s that time of year you can tuck into the heavy puddings and rich casseroles.

So take one last look out in to the cold, close your curtains, turn on jazz fm and promise me you will share at least one of these recipes with your nearest and dearest whist you relax around the kitchen table and catch up on your family.

I also believe winter is the season for a beer or a glass off red with most meals and these meals go perfect with either!

Lancashire Hot-pot (serves 6)

This dish tops the scales for comfort and I’m absolutely positive it would get Betty Turpin’s nod of approval.

A Lancashire hot-pot is a famous and timeless pub classic which incorporates slow cooked lamb, swede, carrots and buttery sliced potatoes to finish.

I know there are so many versions of hotpots out there, beef and chicken but I really back this one as being a bit special and a bit of a treat!

Ingredients

2 tbsp olive oil

500ml of hot lamb stock

3 tbsp of flour

White Pepper ( this really gives it a lovely kick as well as flavor)

800g of mutton or diced lamb

Fresh thyme (very handy to have this in your garden)

Worcestershire sauce

1 tbsp of unsalted butter

450g of white potatoes cut lengthways into thin slices

4 Carrots peeled and chopped into chunks/cubes

2 onions chopped

1 small swede peeled and chopped

Method

1. Preheat the oven to 180c/gas mark 4

2. Season the flour with salt and generous amounts of white pepper and toss use to coat the lamb (reserve any excess flour)

3. Brown the meat in a large heated dish for 2-3 minutes then remove

4. Cook the vegetables with a few picked thyme leaves for 10 minutes

5. Stir in the reserved flour,the prepared stock & a few good splashes of Worcestershire sauce, bring to the boil, then add the lamb.

6. transfer into s shallow casserole dish and top with the potatoes, arranged in one layer but slightly overlapping , brush with hot butter, sprinkle salt & pepper and the remaining thyme leaves.

7. Cover & cook for 1.5 hours or untill the potatoes are cooked through.

Remove the lid for the last 30 minutes of cooking.

Serves with greens, or in my case a nice crust of bread to mop up the delicious sauce.

Beef stew with Horseradish and Parsley Dumplings

I always feel a great urge of disappointment for anyone who has unflavored dumplings, I kinda get excited when they tell me that’s what they are cooking but then follow it up with a silent “Oh” because once you try these ones you will never go back.

Next to the Lancashire hot pot this is my other favorite winter warmer and its great for getting the kids involved too, they will thoroughly enjoy making the dumplings with you.

Again this dish is so comforting and warms you belly up a treat. I use to make the dumplings from scratch as stated in the recipe but who really has time for that so I now take a short cut and buy dumpling mix and add the horseradish and parsley, just as mouth-watering but half the prep time.

I don’t know about you but I like my dumplings to be the size of tennis balls so I use 2 packets of the dumping mix which allows me to get whopper’s I crave.

So here goes…

ingredients

• 300g (10oz) 2cm cubed chuck steak
• 4 tbsp vegetable oil
• 1 tbsp plain flour
• ½ tbsp tomato puree
• 1 small onion, chopped
• 1 large carrot, peeled and roughly cubed
• 1½ beef stock cubes, crumbled
• roughly 1 pint of boiling water
• 3 tbsp Worcester sauce ( add more for an extra kick)
• 2 tsp sugar
• 2 tsp fresh chopped thyme
• salt and freshly ground black pepper

For the dumplings

• 225g self-raising flour
• 115g beef or vegetable suet
• 2 inches salt
• 1 medium egg
• 4 tbsp Parsley
• 2 tbsp grated horseradish
• a little cold water

OR ditch the flour and suet and replace with the dumping mix, also winter is a very hard time to get your mitts on fresh horseradish so a couple of tablespoons of the creamed sauce is just as good.

Method

1. Preheat the oven to 160°C, Gas 3.
2. Using kitchen paper pat the meat dry then heat tbsp of oil in a deep casserole dish or oven-proof pan.
3. Next add half the meat and cook until nicely browned all over. Repeat the process with 1 tbsp of the vegetable oil and diced chuck steak.
4. Sprinkle on the flour and stir in well, let the flour catch slightly, this helps to give the stew a nice colour and flavour.
5. Then add the tomato puree, stock cube, Worcester sauce, water, thyme and sugar.
6. Heat the other 2 tbsp oil in a frying pan and add the onion, carrot and garlic and cook gently until softened and golden brown.
7. Tip the onion mixture into the casserole dish with the beef and stir together.
8. Season well with salt and pepper and bring to a gentle simmer, cover with a tight-fitting lid and
9. place in the pre heated oven and cook for 1½ hours, nice and gently.
10. Remove the stew from the oven.
11. Make the dumplings, by placing the flour, salt, suet, parsley, horseradish and egg into a bowl.

OR mix the dumping mix, horseradish and parsley and egg together

1. Mix well and add enough cold water to form a soft dough the mixture must be soft but not sloppy.
2. Break off 6 walnut sized pieces and place them on top of the stew.
3. Return the oven uncovered and cook for a further 35 minutes, or until the dumplings are nicely browned and crunchy.
4. To test if the meat is cooked perfectly cooked juicy and tender, gently squeeze it will fall
5. apart, do not over cook or the meat will dry out and become stringy

Serve with steamed greens and that all important beer or glass of red.

Now after all that scrumptious food your probably feeling rather full and you couldn’t possible take another bite, could you… YES you could, anyone could when it comes to this pudding.

Chocolate Bread & Butter Pudding (serves 4-6 depending on potion size.

A very good friend of mine who just so happens to chef around Europe taught me how to make this herself. An afternoon of food and friendship.

Just like the hotpot and dumplings its hearty, its warm, it’s comforting its indulgent and It absolutely screams get me in your children’s belly and it can be made in advance.

I’m a huge chochaholic and this is just pure heaven. Cooked right it should be so soft it will just melt around your taste buds.

There are so many variations of this recipe but this uses brioche rolls which i believe to be the not so secret ingredient,trust me and stick with this. and you will thank me forever.

ingredients

1 block of unsalted butter

1 pack of brioche rolls

2 bars of Dairy Milk chocolate, you can use any chocolate but Id recommend this for maximum pleasure.

double cream

3 egg yolks

Method

1. pre heat the oven to 150c

2. Slice the brioche rolls in half and layer in an oven proof dish

3. Slice or grate the chocolate and resist the urge to eat it there and then and then sprinkle over brioche

4. Heat the butter in the pan untill melted then pour over brioche

5. Mix your egg yolks with enough souble cream and caster suger to taste, there is no exact measuments of this as she did it all to taste, as now do I. It shouldnt taste at all eggy but lovely and sweet.

Now its ready to cook until the chocolate has melted or until the cream has gone.

Or if you have made in advance place in the fridge until needed.

Serve with good old custard or like myself lashings of cream!

So there you go guys a few recipes from my winter kitchen, go a head and try something hearty and indulgent today

xxx

My Winter Kitchen

Winter is a comfort food season and I love the feeling I get when its dark and cold outside and there is a comforting and hearty meal to tuck in to. Theres something about these dishes that scream “Get me in your husbands belly” And if the dishes below had a comfort rating it would be at least a 13tog.

I see winter as a season of indulgence and forgiveness, it’s that time of year you can tuck into the heavy puddings and rich casseroles.

So take one last look out in to the cold, close your curtains, turn on jazz fm and promise me you will share at least one of these recipes with your nearest and dearest whist you relax around the kitchen table and catch up on your family.

I also believe winter is the season for a beer or a glass off red with most meals and these meals go perfect with either!

Lancashire Hot-pot (serves 6)

This dish tops the scales for comfort and I’m absolutely positive it would get Betty Turpin’s nod of approval.

A Lancashire hot-pot is a famous and timeless pub classic which incorporates slow cooked lamb, swede, carrots and buttery sliced potatoes to finish.

I know there are so many versions of hotpots out there, beef and chicken but I really back this one as being a bit special and a bit of a treat!

Ingredients

2 tbsp olive oil

500ml of hot lamb stock

3 tbsp of flour

White Pepper ( this really gives it a lovely kick as well as flavor)

800g of mutton or diced lamb

Fresh thyme (very handy to have this in your garden)

Worcestershire sauce

1 tbsp of unsalted butter

450g of white potatoes cut lengthways into thin slices

4 Carrots peeled and chopped into chunks/cubes

2 onions chopped

1 small swede peeled and chopped

Method

1. Preheat the oven to 180c/gas mark 4

2. Season the flour with salt and generous amounts of white pepper and toss use to coat the lamb (reserve any excess flour)

3. Brown the meat in a large heated dish for 2-3 minutes then remove

4. Cook the vegetables with a few picked thyme leaves for 10 minutes

5. Stir in the reserved flour,the prepared stock & a few good splashes of Worcestershire sauce, bring to the boil, then add the lamb.

6. transfer into s shallow casserole dish and top with the potatoes, arranged in one layer but slightly overlapping , brush with hot butter, sprinkle salt & pepper and the remaining thyme leaves.

7. Cover & cook for 1.5 hours or untill the potatoes are cooked through.

Remove the lid for the last 30 minutes of cooking.

Serves with greens, or in my case a nice crust of bread to mop up the delicious sauce.

Beef stew with Horseradish and Parsley Dumplings

I always feel a great urge of disappointment for anyone who has unflavored dumplings, I kinda get excited when they tell me that’s what they are cooking but then follow it up with a silent “Oh” because once you try these ones you will never go back.

Next to the Lancashire hot pot this is my other favorite winter warmer and its great for getting the kids involved too, they will thoroughly enjoy making the dumplings with you.

Again this dish is so comforting and warms you belly up a treat. I use to make the dumplings from scratch as stated in the recipe but who really has time for that so I now take a short cut and buy dumpling mix and add the horseradish and parsley, just as mouth-watering but half the prep time.

I don’t know about you but I like my dumplings to be the size of tennis balls so I use 2 packets of the dumping mix which allows me to get whopper’s I crave.

So here goes…

ingredients

• 300g (10oz) 2cm cubed chuck steak
• 4 tbsp vegetable oil
• 1 tbsp plain flour
• ½ tbsp tomato puree
• 1 small onion, chopped
• 1 large carrot, peeled and roughly cubed
• 1½ beef stock cubes, crumbled
• roughly 1 pint of boiling water
• 3 tbsp Worcester sauce ( add more for an extra kick)
• 2 tsp sugar
• 2 tsp fresh chopped thyme
• salt and freshly ground black pepper

For the dumplings

• 225g self-raising flour
• 115g beef or vegetable suet
• 2 inches salt
• 1 medium egg
• 4 tbsp Parsley
• 2 tbsp grated horseradish
• a little cold water

OR ditch the flour and suet and replace with the dumping mix, also winter is a very hard time to get your mitts on fresh horseradish so a couple of tablespoons of the creamed sauce is just as good.

Method

1. Preheat the oven to 160°C, Gas 3.
2. Using kitchen paper pat the meat dry then heat tbsp of oil in a deep casserole dish or oven-proof pan.
3. Next add half the meat and cook until nicely browned all over. Repeat the process with 1 tbsp of the vegetable oil and diced chuck steak.
4. Sprinkle on the flour and stir in well, let the flour catch slightly, this helps to give the stew a nice colour and flavour.
5. Then add the tomato puree, stock cube, Worcester sauce, water, thyme and sugar.
6. Heat the other 2 tbsp oil in a frying pan and add the onion, carrot and garlic and cook gently until softened and golden brown.
7. Tip the onion mixture into the casserole dish with the beef and stir together.
8. Season well with salt and pepper and bring to a gentle simmer, cover with a tight-fitting lid and
9. place in the pre heated oven and cook for 1½ hours, nice and gently.
10. Remove the stew from the oven.
11. Make the dumplings, by placing the flour, salt, suet, parsley, horseradish and egg into a bowl.

OR mix the dumping mix, horseradish and parsley and egg together

1. Mix well and add enough cold water to form a soft dough the mixture must be soft but not sloppy.
2. Break off 6 walnut sized pieces and place them on top of the stew.
3. Return the oven uncovered and cook for a further 35 minutes, or until the dumplings are nicely browned and crunchy.
4. To test if the meat is cooked perfectly cooked juicy and tender, gently squeeze it will fall
5. apart, do not over cook or the meat will dry out and become stringy

Serve with steamed greens and that all important beer or glass of red.

Now after all that scrumptious food your probably feeling rather full and you couldn’t possible take another bite, could you… YES you could, anyone could when it comes to this pudding.

Chocolate Bread & Butter Pudding (serves 4-6 depending on potion size.

A very good friend of mine who just so happens to chef around Europe taught me how to make this herself. An afternoon of food and friendship.

Just like the hotpot and dumplings its hearty, its warm, it’s comforting its indulgent and It absolutely screams get me in your children’s belly and it can be made in advance.

I’m a huge chochaholic and this is just pure heaven. Cooked right it should be so soft it will just melt around your taste buds.

There are so many variations of this recipe but this uses brioche rolls which i believe to be the not so secret ingredient,trust me and stick with this. and you will thank me forever.

ingredients

1 block of unsalted butter

1 pack of brioche rolls

2 bars of Dairy Milk chocolate, you can use any chocolate but Id recommend this for maximum pleasure.

double cream

3 egg yolks

Method

1. pre heat the oven to 150c

2. Slice the brioche rolls in half and layer in an oven proof dish

3. Slice or grate the chocolate and resist the urge to eat it there and then and then sprinkle over brioche

4. Heat the butter in the pan untill melted then pour over brioche

5. Mix your egg yolks with enough souble cream and caster suger to taste, there is no exact measuments of this as she did it all to taste, as now do I. It shouldnt taste at all eggy but lovely and sweet.

Now its ready to cook until the chocolate has melted or until the cream has gone.

Or if you have made in advance place in the fridge until needed.

Serve with good old custard or like myself lashings of cream!

So there you go guys a few recipes from my winter kitchen, go a head and try something hearty and indulgent today

xxx

My Winter Kitchen

Winter is a comfort food season and I love the feeling I get when its dark and cold outside and there is a comforting and hearty meal to tuck in to. Theres something about these dishes that scream “Get me in your husbands belly” And if the dishes below had a comfort rating it would be at least a 13tog.

I see winter as a season of indulgence and forgiveness, it’s that time of year you can tuck into the heavy puddings and rich casseroles.

So take one last look out in to the cold, close your curtains, turn on jazz fm and promise me you will share at least one of these recipes with your nearest and dearest whist you relax around the kitchen table and catch up on your family.

I also believe winter is the season for a beer or a glass off red with most meals and these meals go perfect with either!

Lancashire Hot-pot (serves 6)

This dish tops the scales for comfort and I’m absolutely positive it would get Betty Turpin’s nod of approval.

A Lancashire hot-pot is a famous and timeless pub classic which incorporates slow cooked lamb, swede, carrots and buttery sliced potatoes to finish.

I know there are so many versions of hotpots out there, beef and chicken but I really back this one as being a bit special and a bit of a treat!

Ingredients

2 tbsp olive oil

500ml of hot lamb stock

3 tbsp of flour

White Pepper ( this really gives it a lovely kick as well as flavor)

800g of mutton or diced lamb

Fresh thyme (very handy to have this in your garden)

Worcestershire sauce

1 tbsp of unsalted butter

450g of white potatoes cut lengthways into thin slices

4 Carrots peeled and chopped into chunks/cubes

2 onions chopped

1 small swede peeled and chopped

Method

1. Preheat the oven to 180c/gas mark 4

2. Season the flour with salt and generous amounts of white pepper and toss use to coat the lamb (reserve any excess flour)

3. Brown the meat in a large heated dish for 2-3 minutes then remove

4. Cook the vegetables with a few picked thyme leaves for 10 minutes

5. Stir in the reserved flour,the prepared stock & a few good splashes of Worcestershire sauce, bring to the boil, then add the lamb.

6. transfer into s shallow casserole dish and top with the potatoes, arranged in one layer but slightly overlapping , brush with hot butter, sprinkle salt & pepper and the remaining thyme leaves.

7. Cover & cook for 1.5 hours or untill the potatoes are cooked through.

Remove the lid for the last 30 minutes of cooking.

Serves with greens, or in my case a nice crust of bread to mop up the delicious sauce.

Beef stew with Horseradish and Parsley Dumplings

I always feel a great urge of disappointment for anyone who has unflavored dumplings, I kinda get excited when they tell me that’s what they are cooking but then follow it up with a silent “Oh” because once you try these ones you will never go back.

Next to the Lancashire hot pot this is my other favorite winter warmer and its great for getting the kids involved too, they will thoroughly enjoy making the dumplings with you.

Again this dish is so comforting and warms you belly up a treat. I use to make the dumplings from scratch as stated in the recipe but who really has time for that so I now take a short cut and buy dumpling mix and add the horseradish and parsley, just as mouth-watering but half the prep time.

I don’t know about you but I like my dumplings to be the size of tennis balls so I use 2 packets of the dumping mix which allows me to get whopper’s I crave.

So here goes…

ingredients

• 300g (10oz) 2cm cubed chuck steak
• 4 tbsp vegetable oil
• 1 tbsp plain flour
• ½ tbsp tomato puree
• 1 small onion, chopped
• 1 large carrot, peeled and roughly cubed
• 1½ beef stock cubes, crumbled
• roughly 1 pint of boiling water
• 3 tbsp Worcester sauce ( add more for an extra kick)
• 2 tsp sugar
• 2 tsp fresh chopped thyme
• salt and freshly ground black pepper

For the dumplings

• 225g self-raising flour
• 115g beef or vegetable suet
• 2 inches salt
• 1 medium egg
• 4 tbsp Parsley
• 2 tbsp grated horseradish
• a little cold water

OR ditch the flour and suet and replace with the dumping mix, also winter is a very hard time to get your mitts on fresh horseradish so a couple of tablespoons of the creamed sauce is just as good.

Method

1. Preheat the oven to 160°C, Gas 3.
2. Using kitchen paper pat the meat dry then heat tbsp of oil in a deep casserole dish or oven-proof pan.
3. Next add half the meat and cook until nicely browned all over. Repeat the process with 1 tbsp of the vegetable oil and diced chuck steak.
4. Sprinkle on the flour and stir in well, let the flour catch slightly, this helps to give the stew a nice colour and flavour.
5. Then add the tomato puree, stock cube, Worcester sauce, water, thyme and sugar.
6. Heat the other 2 tbsp oil in a frying pan and add the onion, carrot and garlic and cook gently until softened and golden brown.
7. Tip the onion mixture into the casserole dish with the beef and stir together.
8. Season well with salt and pepper and bring to a gentle simmer, cover with a tight-fitting lid and
9. place in the pre heated oven and cook for 1½ hours, nice and gently.
10. Remove the stew from the oven.
11. Make the dumplings, by placing the flour, salt, suet, parsley, horseradish and egg into a bowl.

OR mix the dumping mix, horseradish and parsley and egg together

1. Mix well and add enough cold water to form a soft dough the mixture must be soft but not sloppy.
2. Break off 6 walnut sized pieces and place them on top of the stew.
3. Return the oven uncovered and cook for a further 35 minutes, or until the dumplings are nicely browned and crunchy.
4. To test if the meat is cooked perfectly cooked juicy and tender, gently squeeze it will fall
5. apart, do not over cook or the meat will dry out and become stringy

Serve with steamed greens and that all important beer or glass of red.

Now after all that scrumptious food your probably feeling rather full and you couldn’t possible take another bite, could you… YES you could, anyone could when it comes to this pudding.

Chocolate Bread & Butter Pudding (serves 4-6 depending on potion size.

A very good friend of mine who just so happens to chef around Europe taught me how to make this herself. An afternoon of food and friendship.

Just like the hotpot and dumplings its hearty, its warm, it’s comforting its indulgent and It absolutely screams get me in your children’s belly and it can be made in advance.

I’m a huge chochaholic and this is just pure heaven. Cooked right it should be so soft it will just melt around your taste buds.

There are so many variations of this recipe but this uses brioche rolls which i believe to be the not so secret ingredient,trust me and stick with this. and you will thank me forever.

ingredients

1 block of unsalted butter

1 pack of brioche rolls

2 bars of Dairy Milk chocolate, you can use any chocolate but Id recommend this for maximum pleasure.

double cream

3 egg yolks

Method

1. pre heat the oven to 150c

2. Slice the brioche rolls in half and layer in an oven proof dish

3. Slice or grate the chocolate and resist the urge to eat it there and then and then sprinkle over brioche

4. Heat the butter in the pan untill melted then pour over brioche

5. Mix your egg yolks with enough souble cream and caster suger to taste, there is no exact measuments of this as she did it all to taste, as now do I. It shouldnt taste at all eggy but lovely and sweet.

Now its ready to cook until the chocolate has melted or until the cream has gone.

Or if you have made in advance place in the fridge until needed.

Serve with good old custard or like myself lashings of cream!

So there you go guys a few recipes from my winter kitchen, go a head and try something hearty and indulgent today

xxx

New Years Resolutions … Aka… The Happiness Goal

Hi guys Im back……

Its the 4th December and Im musing over my New Years Resolutions already..

 

New Years resolutions are all about reflection, looking back on the past and forward to the coming year.

Upon reflection of  the year it really has been a great year, full of memorable family moments, first days and first times, re kindled friendships, achievement’s and discoveries.

So im not going to make the usual sorry resolutions I’m going to take inspiration from Monica Geller and make my new year resolutions happy and positive goals.

If 2013 is as happy and inspiring as 2012 then I simply cannot wait for what it beholds.

 

So here goes my New Years Resolutions…

1. To pass my driving test 

2. To organize my study

3. To collect more cook books

4. To do less cleaning and more playing with the children

5. To drink more wine

6. To cook more for my loved ones 

7. Well this one is a secret..

You see all of these resolutions ( passing my driving test aside)  will cause me great pleasure in my quest to obied and whats more motivating than pleasure?

I hope I manage to inspire someone to make a happy and positive new years resolution

For now Merry Christmas to you all and Happy New year!