Nigel, Nigel . . . Nigel . . . we have to stop meeting like this. My husband is soon going to start suspecting something is going on . . . and he would be right. I am in love . . . with anything that comes from the kitchen or culinary mind of Nigel Slater . . . he is a man who thinks, breathes and lives and eats food with much the same passion of myself. I'd even go so far as to say we are twins . . . truly. We must have been separated at birth.



Cheesecake has always been something that I could kind of take or leave. On a scale between one and ten, it falls somewhere about a 5 or a 6. There are other desserts which I have always favoured far more . . . until now, that is!!

If you only make one dessert this year . . . let it be THIS one!



Imagine crunchy buttery shortbread biscuit crumbs . . . layered in a pretty glass between an unctuously billowy and rich cheese filling composed of sweetened whipped cream, rich mascarpone cheese and delightfully creamy philadelphia cream cheese, delicately flavoured with orange zest and vanilla. Full fat and why not! In for a penny in for a pound!



Now top that moreish combination with the wonderful tang of early spring rhubarb, lightly poached and sweetened with a touch of honey (my own addition and I just know Nigel is saying right now to himself . . . why didn't I think of that???) and more orange zest. Oh soooooooo scrummy!!



I could quite happily never eat anything else but this for the rest of my life . . . but then again, I am quite fickle, and when next month's Sainsbury's magazine pops through my post box, I will be waxing raphsodic about another Nigel creation . . . I am sure. You probably don't want to know how many calories are in this one!

Ladies and gentlemen may I present . . . Cheesecake in a glass with rhubarb syrup. Try not to all gasp at once!



*Cheesecake in a Glass with Rhubarb Syrup*
Serves 8
Printable Recipe

If you only make one dessert this year . . . let this be the one! Easily made the day before (without the topping). Top with the rhubarb just before serving.

Crumbs:
50g of butter (1/4 cup)
200g shortbread type of biscuits, made into fine crumbs (about 2 cups)

For the cheese filling:
350ml of double cream (1 1/3 cups whipping cream)
150g of caster sugar (2/3 cup)
250g of mascarpone cheese (1 cup)
300g of soft cream cheese (1 1/4 cup)
the finely grated zest of an unwaxed orange
1/4 tsp vanilla

For the rhubarb topping:
450g of rhubarb (1 pound)
150g of caster sugar (2'3 cup)
1 TBS honey
the finely grated zest of 1/2 unwaxed orange

First make the crumbs. You want the biscuits really crushed fine. (A biscuit is a cookie.) Melt the butter and mix it together with the biscuit crumbs. Set aside.

Measure the cream along with the sugar into a large bowl. Whisk with a balloon whisk just until it begins to thicken. Do not over whip as you will have problems. Fold in the mascarpone cheese and cream cheese, along with the orange zest and vanilla. Set aside.

Wash the rhubarb and trim. Cut into 1 inch lengths. Place into a large pan along with the sugar, orange zest, honey and 4 TBS water. Bring to the boil then reduce heat and gently poach the rhubarb until softened. This will take about 15 minutes or so. Remove the rhubarb with a slotted spoon and set aside to cool. Bring the juices back to the boil and reduce until it is thick and syrupy. Watch carefully as you don't want it to burn or disappear. Set aside to cool.

Spoon a tablespoon of the cheese mixture into the bottoms of some pretty glasses. Top with 1/3 of the crumbs. Spoon half of the remaining cheese mixture over top. Top with 1/3 of the crumbs. Add the remaining cheese mixture, once again spooning it on top. sprinkle with the remainder of the crumbs. Divide the poached rhubarb between all the glasses and spoon it on top of the crumbs. Drizzle with a bit of the rhubarb syrup. Serve.

I've been wanting to do a giveaway for a while now. When I started this blog in May of 2009, I had no idea of how big it would grow. I simply wanted a place to be able to talk about my experiences cooking over here in the UK . . . the new tastes I was exploring, the different foods and cooking methods, the traditional and the not so traditional . . . that first month I didn't do that many posts, but I did share some tasty recipes such as Heuvos Rancheros and Fish and Chips . . . you can see that very early on I had a very distinct way of looking at this beautiful melting pot we call the UK and it's cuisine!

After almost 2 years, some 608 posts (including this one) and as many recipes, almost a million hits and a readership that has gone from strength to strength and is now nearing a thousand I thought it was about time I did a giveaway to show my thanks for all the lovin you have shown me over the past months and the inspiration. If it wasn't for you, my lovely readers, I just wouldn't be doing what I am doing and loving it oh so much!

I was going to wait until my followers hit 1000, but heck, I just can't wait. It's close, but not that close and I want to give you something now!



I am giving away a lovely baking set which consistes of a tasty little cookbook, "Cupcakes2 by Sue McMahon. It is filled with over 80 tasty recipes for all occasions and tastes . . . scrummy cupcake such as . . .



Pina Coloda Cupcakes . . . oh so yummy . . . and containing all the flavours of a true Pina Colada!
There are these yummy Banana and Toffee Cupcakes . . . and a whole host of other tasty ideas!



Not only am I giving away this delicious cookbook, but I am also throwing in some really cute cupcake wrappers (complete with adorable little cupcake pick) and a box of hundreds and thousands to decorate them with! What is a cupcake without some pretty decorations? They are a must!



Not only that, but I am also throwing in a set of Typhoon Cooking Scales, so that you North Americans can truly follow along with the weight measurements of my recipes, although to be sure I will still be converting them like I already do! (Never fear!)



To get in on the Giveaway all you have to do is to leave me a comment at the end of this post letting me know that you are one of my followers. I'll give you a week to do so and then on Friday the 4th of March at midnight I will draw one lucky name and then will send all these goodies off to you asap.

You don't need to live in the UK. You can live anywhere in the world. I only ask that you be a follower. Easy Peasy Lemon Squeasy!

And in the meantime here is that tasty banana cupcake recipe. I'm afraid that when I went to make them I had no evaporated milk in my cupboard! (How did that happen????) I ended up just frosting them with buttercream . . . but they were rather scrummy even without that Toffee Topping . . . mmm . . . mmm . . . good!



*Banana and Toffee Cupcakes*
Makes 12 small ones or 8 medium ones
Printable Recipe

I love it when I have black bananas on the countertop. It means I can bake tasty things like these delicious cupcakes!

3 1/2 ounces of butter, softened (7.06 TBS)
3 1/2 ounces of soft light brown sugar (1/2 cup plus 1 TBS firmly packed)
2 medium free range eggs
3 1/2 ounces of self raising flour (1 cup, less 2 TBS)
1 ripe banana, peeled and mashed

for the topping:
1 quantity of toffee topping (see below)
3 to 4 TBS of chocolate flavour sprinkles.

You will need one 12 hole bun tin lined with paper liners.

Preheat the oven to 190*C/375*F/ gas mark 5.

Beat the butter and sugar together in a bowl until light and fluffy. Sift in the flour and add the eggs, beating all together until the mixture is smooth. Fold in the mashed banana. Divide the mixture equally amongst the paper cases. Bake in the centre of the oven for 12 to 15 minutes, until the cakes have risen and are just firm to the touch in the centre. Remove from the oven and tip out onto a wire rack to cool.

For the topping, spread some toffee topping over the top of each cupcake and scatter on some chocolate decorations.



*Toffee Topping*
Makes enough for 12 standard cupcakes

3 1/2 ounces of butter (7.06 TBS)
4 1/2 ounces condensed milk (evaporated milk. a generous half cup)
2 ounces caster sugar (1/4 cup)
1 TBS golden syrup (can use corn syrup)


Place the butter in a large bowl and melt it in the microwave for 30 to 40 seconds. Stir in the condensed milk, sugar and golden syrup. Cook in the microwave for 4 to 7 minutes on high, stirring at the end of every minute, until it is pale golden colour. Leave the topping to cool and thicken slightly, then spread ocer the cupcakes using a palate knife.

Alternately you can cook it in a saucepan for 4 to 7 minutes, stirring constantly sso that it doesn't stick!

Giveaway closed!

It's nice and sunny here today, although still quite cool. We've been taking advantage of the dry weather (as you do over here) and doing a bit of work in the garden, and working up a couple of healthy appetites.



This calls for a hearty lunch, something warm and comforting, and just a bit stodgy.
It will be soon be springtime and our appetites for stodgy and comforting will have lessened somewhat . . . and we will be pimping for lighter, springier meals.



So for now we grab the comfort and stodge and enjoy it for all it's worth! This is the perfect luncheon dish for 4, or a delicious side dish for 6.
Tender pieces of macaroni in a creamy, cheesy, corny sauce. Oh my but this went down a real treat!



*Scalloped Corn and Macaroni*
Serves 4 to 6
Printable Recipe

Good old fashioned flavours. This is easy to make, and oh so delicious when it's done. Simle and comforting.

1 (340g) tin of corn niblets, undrained
1 (418g) tin of creamed corn
3 ounces of uncooked macaroni (1 cup)
4 ounces of cubed strong cheddar cheese (1 cup)
1 small onion, peeled and finely chopped
250ml of milk (1 cup)
sea salt and freshly ground black pepper to taste
some crushed cracker crumbs
a handful of grated cheese

Preheat the oven to 200*C/400*F/ gas mark 6. Lightly butter a 9 inch square baking dish. Set aside.

Mix together the undrained corn niblets, creamed corn, dry macaroni, cheese cubes, onion and milk in a bowl. Stir well together and season with a bit of salt and black pepper. Pour this into the buttered casserole dish. Cover tightly.

Reduce the oven temperature to 180-*C/350*F/ gas mark 4. Bake for 25 to 30 minutes. Uncover and stir, adding a bit more milk if necessary. Cover and bake for an additional 15 to 20 minutes until the macaroni is tender. Cover with the cracker crumbs and some cheese. Bake for an additional 10 minutes, uncovered, until lightly browned and the cheese on top is melted. Serve hot.

This was something that I made at the weekend, and am only now getting on to writing about it on here. I actually made it on Saturday, and then warmed it up in the slow cooker on Sunday when we were at church.



My goodness but it sure did smell wonderful when we arrived back home and opened up the door! We are always famished when we get home from church and it's really nice to have something on tap and waiting for us when we get in.

Sure . . . most times we have something simple and quick like egg and chips, beans on toast, or . . . spaghetti on toast . . . but then again . . .



Sometimes we have something really scrummy like Boeuf Bourguignon!! Rich and rib sticking, it may seem a bit old fashioned, but really . . . how can something as delicious as this ever really go out of style . . .

It is fabulous . . . tastily tender chunks of beef and meaty mushrooms in a rich and delicious gravy. Perfect over noodles or (in Todd's case) mashed potatoes! You'll want to serve a nice crusty roll with it so that you can scoop up every last bit of that scrumminess on your plate. (Sorry Mitzie, no leftovers for you today!)



It's one of those tasty meals that seems to get better and better each day it stands. We had the leftovers tonight, warmed in a casserole and topped with a swede/potato mash a la cottage pie. It does make rather a lot and so the rest I've popped into the freezer to take out sometime when we are wanting something rich and filling and delicious. Win/win/win!



*Boeuf Bourguinon*
Serves 8
Printable Recipe

Deliciously tender beef. This taste even better if you make it a day ahead of time and let it ripen overnight, which makes it the perfect dinner party meal! Serve with noodles, rice or mashed potatoes!

1 1/2 ounces plain flour (1/3 cup)
2 tsp salt, divided
1 tsp black pepper, divided
2 1/4 pound of stewing beef, cut into 1 inch cubes
3 rashers of rindless, smoked streaky bacon, chopped
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
4 cloves of garlic, peeled and minced
375ml of dry red wine ( 1 1/2 cups)
14 ounces beef broth
1 1/2 pounds of fresh mushrooms, wiped clean and halved
2 TBS tomato poaste
1 tsp dried thyme
2 bay leaves

Heat a bit of oil in a large saucepan. Add the bacon and cook until browned and crisp. Scoop out with a slotted spoon and set aside. Place the beef in a plastic bag with the flour, 1 tsp of salt and 1/2 tsp of pepper. Shake together to coat the meat and add, 1/2 at a time. Cook and brown on all sides. Scoop out and keep warm. Repeat with the remainder of the meat, using a bit more oil if required. Return all the meat to the pan along with the bacon. Add the onion, carrot and garlic. Cook and stir until the onion begins to soften. Season with the remainder of the salt and pepper. Add the mushrooms, bay leaves, thyme, broth and wine. Bring to the boil, then reduce the heat to a simmer, cover and simmer for about 2 hours. Remove the cover and stir, and simmer for an additional 1 1/2 hours until the sauce is thickened and rich and the meat is very tender. Bring to room temperature and then cover and refrigerate overnight. When you are ready to serve, bring slowly back to a simmer on top of the stove. Once it is well heated through you can serve it. Remove the bay leaves before serving.

I have a confession to make.

I am one of those obnoxious people that walk around the grocery shops, tut tutting and taking note of things that look delicious, all the while telling myself that I could quite easily make them at home . . . not only cheaper but somehow tastier too.



I know, it's annoying isn't it! But I have to say that 99% of the time it works for me. I just basically take note of the ingredients on the package, leaving out any artificial flavours and chemicals of course . . . and then I come home and try to replicate it as best as I can.



Now I know I'm not the only one who does this . . . am I? Come on fess up!!!

This is one of my recent successes. I saw these tasty looking little cakelettes in Tesco one day . . . one of their finest desserts line . . . and I thought to myself . . . scrummy, but I don't want to pay what they're asking and so . . .



I came home and made it myself. It wasn't all that hard.

Scrummy Hazelnut frangipane cake batter, dropped on top of a sweet pear half, dropped on top of some toasted chopped hazelnuts, which in turn have been placed on top of a mixture of melted butter and brown sugar.



Easy peasy, lemon squeasy and oh-so-tasty too! A quenelle of clotted cream is a must on top of them, served warm, so that it melts down over the cake. Every mouthful was a delight!




*Pear and Hazelnut Frangipane Cakelettes*
Serves 6
Printable Recipe

I saw something similar to this in the grocery store the other day and thought to myself, I can do better than that! Serve warm with a dollop of clotted cream for a real taste treat!

1 tin of small pear halves, well drained
(You will need six halves)
6 TBS butter
12 TBS soft light brown sugar, packed
2 ounces of toasted hazlenuts, chopped

For the frangipane:
165g of ground toasted hazlenuts (1 cup)
125g of caster sugar (1/2 cup)
6 TBS of butter
1/4 tsp of vanilla
2 large free range eggs
20g of plain flour (1/4 cup)

You will need 6 (8 ounce) porcelain ramekins. Butter each well and then place them on a baking tray. Preheat the oven to 180*C/350*F/ gas mark 4.

Melt the butter and pour an equal amount into the bottom of each ramekin. Sprinkle 2 TBS of the brown sugar into each. Top with an equal amount of toasted chopped hazlenuts.

Make the frangipane. Beat together the butter and sugar until fluffy. Beat in the eggs and vanilla. Whisk together the flour and ground nuts. Fold this into the creamed mixture, making sure it is evenly combined.

Place one pear half on top of the hazelnuts in each ramekin. Top each with 1/6 of the frangipane. Bake in the preheated oven for 30 to 40 minutes, until set and nicely browned. Let stand for several minutes. Run a sharp knife around the edge of each and then carefully invert onto serving plates. Allow to cool for about 10 minutes, then top with a dollop of clotted cream (If desired) or vanilla ice cream and serve.

Nowadays everyone is having to pinch the pennies a bit more, and be a bit thrifty with their cookery. We are also looking to cut back on fat and calories. But that doesn't mean that we have to cut back on taste or flavour.



Meatloaf is one of the things that I used to make quite often for supper when I had a large and growing family. It always went down a real treat on the night, and the kids enjoyed having meatloaf sandwiches the next day for their lunches.



It doesn't make economical sense for me to make a large meatloaf for Todd and I these days. We just don't get it all eaten and so, unless we are having company I generally don't prepare it.

The other day I found what looked like a tasty recipe in a Cooking Light cookbook, and it seemed quite economical too. It makes only 4 servings, with no leftovers.



The recipe makes four mini meatloaves which cook in half the time as a normal sized meatloaf. I cooked two on the night and froze two to have at another time. It didn't use any fancy ingredients either. All stuff that I have to hand most of the time.

I don't buy regular ground beef, never had. I always buy ground steak. With regular ground beef, a lot of it goes down the drain in fat and water. Lean minced steak may cost a bit more, but at the end of the day, you end up with pretty much what you start with and it tastes alot better, not to mention it's a lot healthier for you!!



I made a few adaptions to the recipe. I added some brown sugar to the ketchup mixture that was reserved for the topping. I have always done it that way and we like the added sweetness. Next time I may add a bit of chili sauce as we do like a bit more zip, but all told this was a great recipe that I will make again, and probably again! I often lay slices of bacon across the top of my meatloaves as well . . . but we're watching the calories and salt you know . . .

In short, it had a lot of flavour, for very little effort. I think it's become a favourite around here. I served it with mashed potatoes and corn. Yummo!!



*Mini Meat Loaves*
Serves 4
Printable Recipe

Tasty little meatloaves with a zingy topping, that not only glazed the top, but also flavours the insides!

4 fluid ounces of tomato ketchup (1/2 cup)
1 1/2 TBS Dijon mustard
1 TBS packed soft light brown sugar
16 ounces of ground lean steak (1 pound)
1 ounce dried seasoned bread crumbs (1/4 cup)
1/2 tsp fine seasalt
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1 large free range egg, lightly beaten
cooking spray

Preheat th eoven to 200*C/400*F/ gas mark 5. Lightly spray and baking sheet with cooking spray. Set aside.

Whisk together the ketchup, and the mustard. Reserve 2 1/2 TBS of it. Whisk this together with the brown sugar and set aside. Combine the remaining ketchup mixture, ground steak, bread crumbs, seasalt , oregano, black pepper and beaten egg in a bowl, mixing well together. Divide this mixture into 4 equal portions. Shape eachinto a 4 by 2 1/2 inch loaf on the prepared baking sheet. Brush each loaf with 1/4th of the ketchup glaze. Bake for 25 to 30 minutes until done. Serve hot.

After making that lovely Orange and Coconut Crisp yesterday, I had a whole stack of orange peels left and I thought it would be a real shame to waste them!

I had always wanted to make candied orange peel, but for one reason or another I'd never done it. My sister used to make it for my father for Christmas. He really loved it.



I know you can pay a real fortune for candied peel when you go to buy it in the shops. I found a recipe for it online and decided to go for it.



My goodness but it made alot . . . and I really mean a LOT! I now have candied orange peel up the kazooey! But that's ok, coz we rather really like it!



You can always dip it in chocolate if you want as well. Dark chocolate is really tasty. Orange and chocolate are such a delicious combination . . . it hasn't done Terry's any harm! (Just whack it!)



You also have the added bonus of having several cups of orange syrup at the end of the process that you can use to make tasty drinks with. I am thinking that it might be rather nice stirred into hot chocolate, or iced drinks.



It might even be nice on french toast . . . hmmm . . . coconut milk french toast with an orange syrup. Now THAT sounds delish!

Mmm . . . makes a nice fat free snack, this does. I am in love.



*Candied Orange Peel*
Makes a lot
Printable Recipe

Bitter and sweet at the same time. Not that hard to make!

6 thick skinned navel oranges
900g of sugar (4 1/2 cups)
375ml of water (1 1/2 cups)
extra sugar for dredging

Cut the tops and bottoms from the oranges and score the oranges into quarters. Cut only into the peel, and not into the fruit. Peel the skin and white pith off of the oranges in large pieces, reserving the actual flesh for something else. Cut the peels into strips about 1/4 inch wide. Place into a saucepan and cover with cold water. Bring to the boil then drain. Repeat this twice more, using fresh water each time. This helps to mellow out the bitterness.

Take a clean saucepan and place the sugar and water into it. Bring to a simmer and then simmer for about 10 minutes. Add the peels and continue to simmer for another 45 minutes until translucent. Do not stir as this will cause crystals to form. If you need to you can gently swirl the pan to move the peels around. Once translucent, drain the peels well, reserving the syrup, which can be used for other things such as flavouring drinks etc. Dredge the orange peels in sugar and place on wire rack to dry overnight. Stire in an airtight container.

I picked up a couple of bags of nice looking naval oranges at the shops the other day, and after eating as many as we wanted to eat fresh, I decided to make something delicious and yet unusual with them. I had in mind to make a crumble . . . and why not?



We use all sorts of fruits to make tasty crumbles with . . . apples, pears, rhubarb, plums, blueberries, gooseberries and so on . . . why not oranges? Juicy and sweet, I thought they'd make a fabulous crumble . . .



Especially with a buttery crispy topping shot full of flaked coconut. Oranges and coconut . . . ambrosia!



I was going to add some macadamia nuts to the topping as well . . . but alas, I had none in the cupboard. Do try it if you want though. I'd add about 1/2 cup chopped nuts. It would be a fabulous addition I think!



Each mouthful of this was sweetly orangy, buttery crispy and moreishly scrummy! I dare to say it's quite healthy as well as there is not a lot of fat in it really.



Oranges . . . chock full of Vitamin C and fibre . . . and not just for juicing or eating out of hand anymore! I do hope you'll try this. ☺



*Orange and Coconut Crisp*
Serves 6 to 8
Printable Recipe

Deliciously different. You are going to love this!

For the fruit filling:
6 large navel oranges
2 ounces orange juice (1/4 cup)
1 1/2 TBS of quick cooking tapioca (or an equal amount of corn flour)
1 TBS Grand Marnier (Orange flavoured Liqueur)
Butter

For the topping:
3 ounces of plain flour (2/3 cup)
2.5 ounces sugar (about 2/3 cup)
1/2 tsp salt
2 ounces chilled butter, cut into bits (1/4 cup)
2 ounces flaked sweetened coconut (2/3 cup)

Single cream to serve

Peel and section the oranges over a large bowl, reserving 1/4 cup of the juices. (Don't throw away the peels. I'll show you what to do with them tomorrow!) Stir in the tapioca and Grand Marnier. Let stand for about half an hour before proceeding, giving it a stir every now and then.

Preheat the oven to 190*C/375*F/ gas mark 5. Lightly butter an 11 by 7 inch dish. Pour in the orange mixture. Set aside.

Whisk the flour, sugar and salt for the topping together in a bowl. Rub in the butter until the mixture is crumbly. Stir in the coconut and then sprinkle evenly over top of the fruit.

Bake for 35 to 40 minutes, until the fruit is bubbling and the topping is golden brown. Serve warm, spooned out into bowls along with some cream for pouring.

Tune in tomorrow to see what I did with the peels!