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Oatmeal Raisin Cookies

Oatmeal Raisin Cookies



I am an oatmeal cookie afficionado.  I have never met an oatmeal cookie that I didn't like, including these cookies that I am showing you here today.  They are incredibly crisp edged and yet chewy  middled, and stogged full of lovely sweet raisins.


It uses condensed milk, which I always have in the cupboard. This, I believe, is the secret behind their delicious moreishness.  I had used some condensed milk earlier in the day to make Todd a simple milk shake, and so these cookies were the perfect way to use up some of  the remaining milk in the tin.


Both Condensed and Evaporated milk are forms of concentrated milk, (available in tins) in which a bit more than half of the water content has been removed, with the main difference between the two milk products being sugar content.  Condensed milk is always sweetened whereas evaporated milk is unsweetened.  It was only since moving over here to the UK that I came to understand that Condensed milk always refers to the sweetened variety. (Sweetened Condensed Milk.)


Evaported milk is created by heating milk until about 60% of its water content has evaporatd. It is then homogenized, packaged and sterilized.  It is creamy, dense and ultra concentrated and when you chill it really well (ice crystals present) you can whip it like cream. It comes in several varieties including skimmed, lower fat and full fat. I always have tins of it in my larder and I use it a lot in both sweet an savoury dishes.  I keep both the low and full fat to hand, and often use the low fat in the place of cream in dishes where I am wanting to have something creamy, but not necessarily with all of the fat and calories of cream.  It is a great store cupboard item!



Condensed milk (or Sweetened Condensed Milk as it is also known) is also a concentrated  milk product where 60% of the water content has been removed, after which sugar is added before canning.  It contains as much as 45% sugar and is rich and thick with a slightly caramel colour and super sweet flavour.  When it is cooked even further you end up with dulce de leche, or caramel.  It is used in kitchens throughout the world, most commonly being used in baked goods, pies, ice creams, puddings as well as being used as a sweetener in coffee and tea.


I used some  Sweetened Condensed Milk today to make Todd a delicious milkshake, which is not only very quick and easy to make, but very delicious.  The kids are sure to love these and the recipe amounts can very easily be increased to serve more than one person.  They are a real treat.  You could use vanilla instead of the orange blossom water for flavouring if you wished.


*Simple Milk Shake for One*
Makes 1 serving
 
Quick, easy and delicious! 

60ml semi-skimmed milk (2 % milk 1/4 cup)
60ml water (1/4 cup)
60ml condensed milk (1/4 cup sweetened condensed)
1 tsp soft light brown sugar, packed
drop of orange flower water 

Blitz all of the ingredients together in a mini blender until frothy. Serve in a chilled glass.



I used some of the remainder of the milk to make these very tasty cookies.  (Todd was not complaining!)  I did cut the recipe in half because there are only the two of us and I am not supposed to be eating anything like these, and believe it or not, most of the time I try really hard to stay away from the sweet stuff.


I cannot punish him for my misspent youth however.  That would be a form of cruel and unusual punishment for the stick man who does really enjoy a sweet cake or biscuit, and has no health problems in doing so.  He spent so many years on his own that I do like to spoil him a bit every now and then if I can!  He never complains!


*Oatmeal Raisin Cookies*
Makes approximately 2 dozen
 
 
Crisp at the edges, chewy in the middle. Stogged full of sweet raisins and incredibly morish! 

225g butter, softened (1 cup)
225g caster sugar (1 cup plus 3 TBS)
170g Condensed milk (3/4 cup plus 2 TBS)
200g oats (scant 2 1/2 cups)
150g self rising flour (1 cup plus 1 1/2 TBS)
1/2 tsp cinnamon
150g raisins (1 cup)




Preheat the oven to 180*C/350*F/ gas mark 4.  Line two large baking sheets with baking paper.  Set side.


Cream the butter, sugar and condensed milk together until pale and light.  Mix in the flour, oats and cinnamon to thoroughly combine. Stir in the raisins.  Shape into golf-ball sized rounds and place onto the prepared baking sheets leaving plenty of space between (at least 2 1/2 inches).


Bake for 15 to 18 minutes until golden edged. (Rotate the baking sheets halfway through the baking.)  Leave on the baking sheet to cool for about 5 minutes before scooping off onto wire racks to finish cooling.  Store in an airtight container.



And I still had some condensed milk in the tin to use, so tune in tomorrow to find out what I did with that!  You are going to love it, I guarantee!  Happy Saturday! 







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Marie Rayner
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Curried Chicken Casserole

Curried Chicken Casserole



You are absolutely going to love this fantastic dish I am showing you today.  It has been taken from my Big Blue Binder, and it is easy to make and very, very delicious . . . .  using simple ingredients that you probably already have in your kitchen.  There is nothing out of the ordinary . . .  rice, chicken pieces, raisins, dried apricots, onion, chicken stock and some curry powder.


The Big Blue Binder is a recipe binder that I have been carrying around the world with me for all of my late teens and adult life. It is bulging with handwritten recipes gleaned from friends and family through the years, newspaper and magazine clippings, along with recipes laboriously copied by hand from books I had borrowed from the library through the years.  With a large family to take care of, I never had the money to purchase cookbooks way back in the day. I only wish I had had the forethought to cite the sources back in the day! Hindsight is indeed very much 20/20.  I would have never thought that one day I would have the ability to share my findings and experiences with quite literally thousands of people.  I hope you will forgive me my lack of ability to tell you exactly where this recipe comes from.


Chicken pieces are sauteed in a bit of oil until golden brown on both sides.  Do try to trim off as much fat and skin as you can before doing this. You could remove it completely if you wanted to, but it wouldn't be half as attractive.  Better to remove the skin just prior to eating.  I used chicken thighs, but drumsticks would also work very well.  I do not recommend boneless, skinless chicken breasts, as they would overcook and end up quite dry.


After you brown the chicken off, I drain off as much of the fat in the casserole as I can, leaving only a minimal amount and then you saute the onion until soft over low heat. If you really wanted to cut the fat you could do this in a bit of chicken stock in a clean casserole dish.


Once you have the onion softened, you stir in the curry powder, some salt and pepper and the raw rice, stirring to coat it really well with the curry and any pan juices.



Next you add some chicken stock and the apricots and raisins.  I am not sure what the reason is for this, but the flavour of curry goes really well with fruit, and with chicken for that matter!  Once you have brought the stock to the boil, you return the chicken pieces to the pan, placing them on top . . .


Tightly covered, it is then finished off by roasting the whole dish in a moderate oven.  It is almost like a fruity pilau rice with chicken pieces and it is very, very, VERY good!  Not a lot of fussing or mussing and clean up is easy because it is all in one pan!


*Curried Chicken Casserole*
Serves 3
 
Fruity and delicious. You will need a flameproof casserole or dutch oven for this.  A handwritten recipe from my Big Blue Binder. It says three, but I think it could easily serve four. 

1 1/2 pounds chicken pieces
1 tsp salt, divided
1 1/2 TBS oil
1 medium onion, peeled and chopped
105g raw uncooked rice (1/2 cup)
1 tsp curry powder
1/4 tsp black pepper
300ml hot chicken stock (1 1/4 cups)
75g dried apricots (1/2 cup)
40g raisins (1/4 cups)
1/2 TBS lemon juice




Preheat the oven to 180*C/350*F/ gas mark 4.


Sprinkle the chicken with 1/2 tsp salt.  Heat the oil in your casserole.  Brown the chicken all over in the hot oil.  Remove with a slotted spoon and set aside.  Add the onions to the pan.  Cook, stirring occasionally over medium low heat until softened. 

Add the raw rice, curry powder, remaining salt and black pepper.  Stir to coat the rice.  Add the dried fruit, chicken stock, and lemon juice. Top with the chicken pieces.  Cover with a sheet of foil or baking paper and then the lid. Bake covered for 45 minutes.  Serve hot.



 This is a great weekend dish to share with the family.  You could serve it with some Naan bread, or poppadoms and a salad on the side.  I am betting you won't have any complaints! Any leftovers keep well, covered tightly, in the refrigerator for a few days.  What I did was to remove the skin from the chicken, and cut it into bits, stirring it into the rice and I can tell you it was even more delicious the day after.  Funny how that goes. It is often the case that food gets better tasting if left to "ripen" overnight!  Bon Appetit! 





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Marie Rayner
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Beef & Vegetable Soup

Beef & Vegetable Soup




I have read a lot  lately about the photographic "value" of brown foods in the blogosphere.  I read a column recently in the Guardian in which Nigella Lawson said the following (In speaking about platforms such as Instagram):

”Of course, Instagram is a visual medium, no less than television, so it’s always going to favour photogenic food, but still, it can make a cook despair. When I post a picture of a stew, I feel I have to remind people – who find the messy brownness unappealing – that 1) stews are brown and 2) brown food tastes the best. It doesn’t really matter to me whether people post pictures of stews on Instagram or Pinterest, but it does worry me if they stop cooking them. Not because it would be a bad thing, but because it would be a sad thing”.


Personally, I happen to like "brown" food . . .  and this is "brown" food season . . .  these last days of Winter, when we all like to warm the chill off of our bones with a tummy warming soup or stew.  We, here in the North West, have been treated to finger knumbing, bone chilling weather as of late, and I took the opportunity today to fix us a delicious Beef & Vegetable Soup, which . . .  whilst not totally visually appealing, was mighty tasty, and fulfilled the main purpose of a hearty bowl of soup in that it both warmed us up and filled our bellies beautifully!


I think I have shared with you before that my mother was a "Master" at creating wonderful soups.  Everything I know about making a good soup, I learned at her knee.  I don't think we ever had a roast dinner the whole time I was growing up that wasn't followed in the days afterwards by a steaming hot and delicious potage!  She used to make huge potful's and our home freezer always had several large plastic ice-cream buckets filled with the fruits of her labours, at the ready when they needed to be.


That is not to say that every soup you make needs to begin with the leftover bones or scraps from a roast dinner . . .  sometimes you can make a really tasty soup with nothing but what you happen to have in your refrigerator.  One thing you do need however is a good stock to build upon. This is the critical basis of any good soup. If you make it a habit to keep really great basic stocks and broths in the freezer you will never be very far from a tasty bowl full of heart and soul warming soup.


For this soup today I used mainly some good beef stock that I had frozen, (you can use cubes in a pinch and it will still be okay), a piece of good lean rump steak, and the vegetables that I found in my refrigerator's vegetable bin . . .  carrots, parsnips, turnips, cabbage and of course onions (which I do not keep in my fridge, but in a net basket beneath the stairs, in the dark.)


I had been going to also throw in a handful of barley, but once I got all the vegetables into the pot, there was very little or no room.  You certainly could add some barley if you wanted to, but it really wasn't necessary.


I used a savoy cabbage, about six of the bigger, larger outer leaves, that some might be tempted to throw away, but really . . . .  the greener the leaf the higher the nutritional value, and in a soup, they work perfectly.  Washed really well, and trimmed of any tougher stems, I simply shredded them into large shreds crosswise  I think any cabbage would work, but visually you will have a nicer looking, more interesting soup with the savoy.


I added a splash of tomato ketchup because I like the slight sweet/spicy note that it adds to any soup or stew. It also adds an additional bit of colour to the soup and renders it less transparent and more full bodied.  Todd loves pureed soups, but I like my soups filled with lots of lovely texture and chunks.  We differ somewhat in that respect and that's okay.  There is a time for smooth . . . and there is a time for texture, and to my mind when you are making a soup such as this Beef & Vegetable Soup, you want texture.  It went down a real treat.


*Beef & Vegetable Soup*
Serves 6
 
Healthy and delicious.  Very simple to make and containing several of your five a day. You can serve with a crusty roll or some seeded crackers. 

2 TBS light olive oil
1 large brown onion, peeled and chopped
1 large carrot, peeled and chopped
1 large stick celery, trimmed and chopped
1 parsnip, peeled and chopped
1 white turnip (about the size of a small ball) peeled and chopped
6 largish leaves from a savoy cabbage, trimmed and sliced
2 cloves garlic, peeled and minced
1 pound beef rump steak, trimmed of all fat and then thinly sliced crosswise,
then slice the slices in half again.
7 cups good beef stock
several small sprigs thyme
1 bay leaf
1 TBS dried parsley
1/2 tsp each garlic and onion powders (not salts)
fine sea salt and coarse black pepper to taste
1 TBS tomato ketchup 
 


Heat the olive oil in a large saucepan over medium high heat.  Add the beef, and cook, stirring occasionally, until it starts to brown nicely.  Add the onions, carrots, celery, parsnip and turnips.  Cook and sweat over medium low heat for about 5 minutes or so, then stir in the garlic.  Cook, stirring until quite fragrant.  Add the beef stock, sliced cabbage, sprigs of thyme, bayleaf, parsley, garlic and onion powders and tomato ketchup.  Bring to the boil, then reduce to a very slow simmer, cover tightly and cook on low for 40 to 45 minutes, at which time the vegetables will all be nicely soft and the beef very tender.  Taste and adjust seasoning with salt and pepper.  Serve hot.


Note - feel free to add a small handful of pearl barley to this if you wish.  Add when you add the stock.  Cook for 45 minutes, until everything is tender.




Back home if you order soup when you are in a restaurant you will more often than not be presented with a bread basket containing a few rolls, and a variety of crackers.  Todd is a roll or a bread person. Mom always served our soups with crackers and that is still how I prefer to enjoy them for the most part.  This was really, really good, very healthy, and I had the added bonus of some leftovers to freeze and enjoy at a later date.  Bon Appetit! 




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Marie Rayner
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Rhubarb Upside Down Cake

Rhubarb Upside Down Cake



I've always been totally fascinated by the alchemy of cooking and baking . . . it's all so very magical to me. I sometimes find myself sitting  and wondering . . . who was it that first decided that eggs were good to eat . . . and then, moving on from there . . . who discovered that if you beat eggs together with flour and sugar and a bit of leavening, you got cake???  I am sure the answer to those questions is to be found somewhere . . .  and in all honesty I am not all that bothered with who did what, I'm basically just grateful that these discoveries have been made!




Eary rhubarb can be found in the shops now,  the forced kind from Yorkshire . . . or the Rhubarb Triangle, as it is also known. This is a 9 square-mile triangle of land in West Yorkshire which is famous for producing forced rhubarb.  It is brilliant pink and cooks up with a beautiful colour.


Yorkshire forced rhubarb is known for its delicate flavour and striking crimson stalks, but it is a fragile crop with few growers left. Unlike outdoor varieties, forced roots are grown in fields for two years, where they store energy and are moved into forcing sheds after November frosts. They are then grown in complete darkness and harvested by candlelight, to avoid photosynthesis turning them green and tough,


Forced rhubarb  is some of the most tender and colourful rhubarb you can find . . . pretty pink red. Gorgeous actually. There are only 12 farmers who actually grow it and the season for this delectable early rhubarb will soon be over. I thought I would take advantage of its right-now availability and Valentine's Day to bake a special cake for us to enjoy as a part of our celebrations.


It is one of my favourite cakes, with a beautiful sponge topped with sweet/tart rhubarb and it is perfect for showcasing the pretty colour of this early stuff. I like to have it with whipped cream, but a purest would probably want Icd Cream or even custard. Todd wants custard. He says rhubarb and custard go together like peas and carrots . . . and he would not be wrong!


*Rhubarb Upside Down Cake*
Makes one 9 inch round cake
 

Tasty cake topped with a delicious sweet/tart rhubarb mixture. 


2 TBS butter
95g of caster sugar (1/2 cup)
50g of soft light brown sugar (1/4 cup)
300g of rhubarb, cut into 1/2 inch pieces (about 2 cups)


For the cake:
75g of white vegetable shortening (1/3 cup)
95g of caster sugar (1/2 cup)
1 large free range egg
1/2 tsp pure vanilla
140g of plain flour (1 cup)
1 1/2 tsp baking powder
1/4 tsp salt
120ml milk (1/2 cup) 

Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a 9 inch round cake tin. 


Melt the butter in a 9 inch round cake tin.  Stir in the sugar and brown sugar. Spread it out evenly in the pan.  Lay the rhubarb pieces on top. 


Cream together the shortening and sugar until light and fluffy.  Beat in the egg and vanilla.  Whisk together the flour, baking powder and salt.  Add to the creamed mixture alternately with the milk, beating until smooth.  Pour over the fruit mixture in the pan.  Smooth over the top. 


Bake for 50 to 55 minutes until risen and lightly browned and a toothpick inserted in the centre comes out clean.  Allow to cool in the pan for 10 minutes, before inverting onto a serving plate.  Cut into wedges to serve.  Top with whipped cream or ice cream to serve.  Serve warm. 




I actually can't think of  a prettier dessert than this for Valentine's Day, can you?  I think the only way it could get prettier would be to bake it in a heart shaped pan.  I don't have one of those or I would have done just that. In any case I hope you'll give it a go!  Bon Appetit and Happy Valentines Day!

 

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Marie Rayner
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Dijon Garlic & Herb Pork Fillet

Dijon Garlic & Herb Pork Fillet



I love Pork Tenderloin. Over here it is called Pork Fillet and it is the most tender cut of pork.  It is probably the porcine equivalent of a filet mignon . . .  except it is a lot cheaper of course! I remember reading in Edna Staebler's cookbook entitled" Food that Schmecks" years ago, how her mother would send her tender slices of rolled, stuffed and roasted pork tenderloin in care packages when she was at University, and how very much they were enjoyed by herself and her room-mates.  She made it sound at once exotic and very delicious! It was not something that we ever had in my home when I was growing up.  I was an adult before I ever had the opportunity to try it, and I fell in love with it at first bite. It is truly my favourite cut of pork.


Pork tenderloin might share a few similarities to Pork Loin, but don't be confusing the two cuts of meat. They are not the same thing at all. Pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it. They are not interchangeable in any way. Pork tenderloin is best quickly cooked over fairly high heat, while pork loin lends itself well to slow-roasting or grilling methods. 


Pork Loin comes from the meatier back of the animal, whilst Pork Tenderloin is the small muscle that runs just along the spine.  Overcook either one and you will be ruining a tasty piece of meat.  I do confess that of the two the fillet/or tenderloin is my favourite.  Cooked properly it is always tender and succulent.


There is an area of sinew or silverskin that runs along the top of it, which should be removed prior  to cooking it.  Its a relatively easy process when you use a very sharp knife.   You can watch a very good video on how to do just that here.


Its really not that hard and if you don't remove it, your meat will buckle.  This way of preparing it that I am sharing with you today makes for a perfect entree for a celebratory dinner or dinner party.  Its very easy to do, with excellent, very tasty results.


The trimmed piece of meat is quite simply brushed with Dijon mustard and then with an herb/garlic mixture, prior to roasting it in the oven. From start to finish it will take about half an hour upon which time you will be rewarded with tender, juicy and flavourful perfectly cooked Pork!




*Dijon, Garlic & Herb Pork Tenderloin*
Serves 4
Tender juicy, perfectly cooked pork with a beautifully herby crust!  Quick and easy to do, and healthy too! 

680g Pork Tenderloin, trimmed, sinew and fat discarded (1.5 pounds)
salt and black pepper
1 TBS good Dijon mustard

For the herby crust:
1 1/2 TBS olive oil
3 fat cloves of garlic, peeled and minced
1 tsp each, dried basil and dried oregano flakes
2 tsp dried parsley
1/4 tsp fennel seeds crushed
1/4 tsp coarse black pepper
1/2 tsp coarse sea salt




Preheat the oven to 180*C/350*F/ gas mark 4.  Line a baking tray with foil.  Place the trimmed pork onto the baking tray and, using a pastry brush, brush it all over with the Dijon mustard.  Whisk together the olive oil, garlic, herbs, salt and black pepper. Brush the pork over the top and sides with this mixture. 


Roast in the preheated oven for 30 to 35  minutes, or until the eternal temperature reaches 62*C/145*F for pink, or 70*C/160*F well done.  Let rest for 5 minutes before slicing to serve with your favourite vegetables on the side.


It is beautiful served cut into thick slices along side your favourite sides and vegetables.  You've probably heard the saying "Eat a Rainbow!"  And that is just what we did with roasted sweet potato, and steamed carrots, Brussels sprouts and beetroot.  I added a small baked potato to Todd's.  Todd declared this fabulously delicious. High compliment from him indeed.  This would make a great entree for Valentines dinner. (And for several reasons)  Its quick. Its easy. Its delicious!  Bon Appetit! 




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Marie Rayner
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