I think that the one protein we eat most of all in this house is chicken, followed closely by fish and then only rarely do we eat red meat.  Quite the opposite of when I was growing up where beef was the protein of choice and fish and chicken only rare treats.

 

I can still remember how excited we would be when my mother would make us Maryland Fried Chicken Breasts for supper, an occasion which happened at the very most possibly twice during the year.   Oh my, how delicious it was . . . she would dip the chicken breasts into egg and cracker crumbs and then fry it until it  was golden brown and oh so tasty.  We always had it with mashed potatoes and gravy.  Luvy Jubbly, as Del Boy would say.

 

I think chicken is much more affordable now than it was when I was growing up.   I  believe it was Herbert Hoover who promised Americans that if he became President there would be a chicken in every pot and a car in every garage.   This was back before the Great Depression.    I know not if he succeeded in putting a chicken in every pot . . . but he did become President.  I strongly suspect that he didn't, as the great Stock Market Crash of 1929 plunged the world into financial chaos just seven months later, and he was not elected for a second term.   Oh the fickleness of politics.

 

I do so love chicken though . . . It's incredibly versatile and so easy to prepare.    It lends itself to a multitude of flavours and methods of preparation.   Most of all I love it roasted . . . so that the skin gets all crisp and somewhat sticky . . . whilst the meat inside stays moist and tender.



This is a fabulous method of roasting chicken quickly.   It involves removing the back bone and flattening it prior to roasting at a high temperature.   The lemon flavour comes in via a rub of lemon zest, sugar and salt which you gently rub beneath the skin of the breast and the thigh . . . and in the delicious braising liquid which is poured around the chicken as it roasts.

 

The braising liquid is then defatted, reduced and slightly thickened to produce a delicious sauce which is spooned over this tender chicken to serve.   Do not mistake it for gravy.   Gravy it is  not.   It is a rich and luscious sauce which just makes something which is so very simple . . . extraordinary!

 

*Roast Lemon Chicken*
Serves 3 to 4
Printable Recipe

Bake this in an enamel roasting pan, as using an aluminum pan may cause an off flavour from the lemon juice.  Deliciously tender chicken with bright fresh flavours.

1 (3 1/2 to 4 pound) whole chicken, giblets removed and discarded
the finely grated zest of 3 large lemons, plus 80ml of lemon juice (1/3 cup)
1 tsp sugar
fine sea salt and freshly ground black pepper
500ml of low sodium chicken broth
water
1 tsp corn flour
3 TBS butter
1 TBS finely chopped fresh flat leaf parsley

Preheat the oven to 230*C/475*F/ gas mark 8.  Have ready a large enamel roasting tin.

Pat the chicken dry and then using sharp kitchen scissors, cut along both sides of the backbone to remove it.   Flatten out with the palm of your hand, pressing it down firmly, and tucking the wing tips behind the back.  Using your fingers, very carefully loosen the skin covering the breast and thighs.   Combine the lemon zest, sugar, and 1 tsp of salt in a small bowl.   Rub 2 TBS of the zest mixture beneath the skin of the chicken.  Season all over with salt and pepper on the outsides and transfer to the roasting tin.

Whisk the broth, 1 cup of water and the remaining lemon zest mixture together in a beaker.  Pour into the roasting tin around the chicken.   If the liquid doesn't reach the skin of the thighs, then add a bit more water.   Roast in the heated oven until the skin is golden brown and the meat juices run clean when gently pricked with a fork.  This will take 40 to 45 minutes.   Transfer to a cutting board and allow to rest for 20 minutes. 

Pour the liquid from the pan along with any chicken juices into a saucepan.  (you should have about 375ml/1 1/2 cups)  Skim off any fat and discard.   Cook over medium high heat until it reduces to about 250ml/1 cup.  Whisk the corn flour together with 1 TBS of water and whisk into the saucepan, whisking constantly and simmering until it thickens slightly.  Remove from the heat, whisk in the butter and parsley and season to taste with salt and pepper.   Carve the chicken and serve, passing the sauce at the table.

 

 Prior to Christmas I was sent the nicest cookbook to review.  It is called Pure Vanilla by Shauna Sever, of the popular dessert blog, Piece of Cake.   I just love Vanilla.   If you were to ask me what is my favourite flavour of ice cream, I would say Vanilla Bean . . . I just love the one which is filled with lots of flecks of vanilla.   I love Vanilla anything and so I was really happy to get this cookbook.



This really is a beautiful book, just filled with everything you could ever possibly want to know about this most favourite of flavours . . . from it's history and origins, the many kinds of vanilla which are available, how to make your own extracts and  liquers,  to how to substitute the different varieties for each other in recipes.



 And what a fabulous lot of recipes there are!!  Sorted into 6 chapters:

1. Breakfasts (Honey Vanilla Granola Clusters, Vanilla Stewed Fruit, Light, Crisp Vanilla Waffles, to name just a few of the 15 Breakfast recipes on offer)

2.  Cake and Pies (11 delicious recipes including Vanilla Cloud Cake, Twinkie Bundt Cake, Tres Leches Cake. etc.)

3.  Cookies and Bars (Big soft Frosted Vanilla Sugar Cookies, Mini Vanilla Eclairs, Salted Vanilla Chip Oatmeal Cookies along with 12 tasty other recipes.)

4.  Candies and Confections (  12 scrummy recipes including Vanilla Lollipops, Golden Pear-Vanilla Jam, Vanilla Butter Mints, Vanilla Bean Sea Salt Caramels)  There is also a Throw a Vanilla Tasting Party section in this chapter.

5.  Custards and Creams (Creamy Vanilla Rice Pudding, Folating Islands, Favourite Vanilla Ice Cream, Coconut and Vanilla Bean Ice Pops . . . just four of the 19 recipes on offer in this tasty chapter.)

6.  Drinks (Vanilla Italian Soda, Vanilla Almond Milk, Malted White Hot Chocolate, etc.  9 recipes in total.)

As well, there is a very well written resource section  and a handy dandy Vanilla Lover's Cheat Sheet just inside the cover.

 

It is well written and beautifully photographed. (photographs by Leigh Beisch) and very adaptable to use in the UK, with the exception of very few ingredients which would be difficult to obtain.   A lot of times these American Cookbooks ask for a lot of ingredients we just can't get over here, or are unable to find suitable substitutes for.  Happy to say that is not the case with this book.

Today I decided to treat Todd and myself to a nice hot drink from the book . . . Malted White Hot Chocolate.   This is the picture from the book, along with homemade Vanilla Marshmallows on top . . .



It looked really tasty, and it's been really cold and windy and wet today . . . perfect hot drink weather.

 

Mine turned out just lovely.   I was able to make it low fat as well, by changing some of the higher fat ingredients for low fat ingredients and it was absolutely gorgeous!   We loved it!  I also made a few other recipes before Christmas from it (Vanilla Creme Cookie Sandwiches, Cherry Vanilla Shortbread Cake Squares, and Ultimate Vanilla Cupcakes), but I can't find my photos for them!   They were all fabulous recipes though!

All in all I would highly recommend this book, giving it a resounding 10 out of 10!  If Vanilla is one of your favourite flavours as it is mine, you will just LOVE LOVE this book!



*Malted White Hot Chocolate*
Serves 2
Printable Recipe

Oh my goodness.  This is decadently delicious.   You can make it lower in  fat though by using 2%milk and low fat evaporated milk instead of the half and half cream as well as using light malted milk powder.  I did and it was still fabulous!

1 cup whole milk (I used 2% milk, 250ml)
1 cup half and half (I used low fat evaporated milk, 250ml)
3 ounces white chocolate, chopped
1/8 tsp salt
1/4 cup malted milk powder (I used 2 dessertspoons of Horlicks light)
1 tsp pure Vanilla extract or Vanilla bean paste (I used the paste)
Mini marshmallows optional

 

Combine the milk, half and half, white chocolate bits and salt in a medium saucepan.  Stir and heat over medium heat until the chocolate is melted and the mixture is become just hot to the touch.   Transfer the mixture to a blender and add the malted milk powder.  Cover tightly and blend for 60 seconds.  Pour the mixture back into the saucepan and reheat just until hot.  Do NOT let it boil.   Stir in the vanilla extract or vanilla bean paste and serve immediately, with or without some marshmallows on top

PURE VANILLA
irresistible recipes and essential techniques
by Shauna Sever

• ISBN: 

  9781594745966
• Book Dimensions: 

  7½ x 8½
• Page Count: 

  180
• Release Date: 

  November 6, 2012
• Book Price: 

  $22.95/£15.99 UK

  
  

  Published by Quirk Books.

  
  

  Many thanks to Mat from PGUK and Quirk Books for having sent me my review copy.

I was given a nice bunch of really tasty looking cherry tomatoes the other day, baby plums to be exact and I knew just what I wanted to make with them!  It's not really salad season at the moment, but I really fancied a salad.  I thought to make a heartier type of salad though, heartier than the usual salad leaves and cucumber/radish combinations.  A meal type of salad . . .


 

I wanted something robust enough to keep Todd happy, and yet salady enough to fool me into thinking I was eating healthy.

I also had a ciabatta loaf that I needed to use.  Not quite at it's best, but not at it's worse either.



The best way to bring a tired old loaf back to life is to heat it, or grill it.  By slicing the ciabatta into thick slices and brushing them with some olive oil, a light sprinkle of salt and and then grilling it, I brought a tired ciabatta deliciously into the present.  Oh my . . . I could have eaten this all on it's own.   Especially after I rubbed some tasty raw garlic over it's golden surface.



Grilling it gave the bread some tasty looking toasty grill marks.  The olive oil, a wonderful depth of richness, nicer even than butter.  The salt and garlic made it just perfectly tasty all round.



Cut into cubes and tossed with the ripe tomatoes, some basil and some cheese, and then dressed with a red wine vinegar dressing, this went down a real treat!

Kinda like pizza in the raw . . . but shhh . . . don't tell Todd.  He's not overly fond of Pizza, but he thought this was deliciously different.



To quote him . . . "It made a nice change." I'd happily call that a great result!!

Enjoy!



*Grilled Bread Salad with Basil and Cherry Tomatoes*
Serves 8
Printable Recipe

Toasty  bread, tossed together with cherry tomatoes, basil, and mini mozarella  cheeses in a red wine vinegar and olive oil dressing.  So delicious!

1 medium ciabatta loaf, sliced lengthwise into
1 inch thick slices (about 1/2 pound)
4 ounces extra virgin olive oil (1/2 cup), plus
extra for oiling the grill pan
fine sea salt
1 fat clove of garlic, peeled and halved
1 pint of cherry or baby plum tomatoes, halved
(I keep mine on the counter, where they ripen really nicely)
8 spring onions, trimed and thinly sliced (both the white and green parts)
12 large fresh basil leaves, torn into bits
2 ounces good quality red wine vinegar (1/4 cup)
8 ounces fresh mini mozzarella's
Sea salt and freshly ground black pepper



Heat  a heavy grill pan over medium high heat.  Brush with oil.  Lightly  brush the bread on both sides with some of the olive oil, and season  lightly with salt.  Place into the heated grill pan and cook until it  gets nicely browned, and gets some good grill  marks all over.  Turn  over and grill the other side.  Remove from the pan and rub all over on  both sides with the cut side of the garlic.  Discard the garlic when  done. Set the bread aside to cool.

Place the halved tomatoes into  a large shallow bowl along with the spring onion and basil.  Cut or  tear the bread into one inch cubes.  Add to the bowl along with the  tomatoes.  Whisk the remaining oil together with the vinegar.  Sprinkle  over the bread mixture and toss together well.  Let sit for a time at  room temperature before serving.  (Can allow to sit for up to 2 hours)   Just before serving add the mini cheeses and season all with a bit of  sea salt and freshly ground black pepper.

 

Easy Cinnamon Puffs.  Nothing could be easier or tastier than these puff pastry cinnamon twists. 

 

 We have two young Missionary Sisters here now in our Ward area and they were coming over the other day to spend some time sharing with us and so I decided to bake them a little treat.  We don't very often get girl missionaries here and so it was really fun.



Not that the guys aren't fun.   They are.   But I can hug the girls, and do fun things for them like give them cakes of Cath Kidston soap, just because they are so sweet and I admire the service they are doing for the Lord.   I have never had a guy get ecstatic about a bar of soap.



And to be honest I've never had them get ecstatic about a cake either.  Although their lack of enthusiasm has never stopped them from enjoying my cakes or having more than one piece!  That makes me happy, even if they aren't jumping up and down.



The girls are different . . . they only had one piece each . . . but they were definitely ecstatic about it.  Makes me smile.

 

And really, no wonder they were thrilled.   This is a really  fabulous cake, really.   It's moist and warmly flavoured with lovely ground cinnamon . . . mmm . . . I do love Cinnamon, don't you?



Oh, and it has cute little apples nestled in amongst that lovely moist batter . . . apples that are slivered and sprinkled with cinnamon sugar . . . and baked in the oven along with the cake.  Then the whole thing is glazed with apricot jam.



I love it when that happens.  Dust with icing sugar or not . . . as you wish.  Do serve with lashings of softly whipped cream.   You won't regret it.  You hips might, but you won't . . . I dare say . . . you may even get a little bit ecstatic!

 

*Apple and Cinnamon Tea Cake*
Makes one 9 inch cake, serving 8 to 10
Printable Recipe

A deliciously moist cake, filled with lovely apples and cinnamon flavours.   Serve warm with softly whipped double cream for a real treat!

185g of unsalted butter, softened (3/4 cup)
1/2 tsp ground cinnamon
126g of golden caster sugar (2/3 cup)
3 large free range eggs, lightly beaten
150g of plain flour (1 1/2 cups)
1/2 tsp baking powder
pinch salt
78ml of whole milk (1/3 cup)

To top:
4 small Granny Smith Apples, peeled, halved and cored
1 tsp caster sugar
1/4 tsp ground cinnamon

To finish:
a heaped dessertspoon of apricot jam, gently warmed (about 1/4 cup)

To serve:
Softly whipped double cream



Preheat the oven to 170*C/325*F/ gas mark 3.  Butter a 9 inch round spring form cake tin.   Line the bottom with baking paper.  Butter the paper.  Set aside.

Cream together the butter, cinnamon and sugar until light and fluffy.   Beat in the eggs, a bit at a time, mixing well after each addition.  Sift together the flour, baking powder and salt.   Add to the creamed mixture, alternately with the milk.  Spread the batter in the prepared pan.  Cut little slits in the apples almost all the way through working from the rounded top down, taking care to leave them intact on the flat side.  Place the apple halves evenly spaced around the cake on top of the batter.  Stir together the sugar and cinnamon.  Sprinkle evenly over top.

Bake for 50 minutes.  Remove from the oven.  Gently brush with the apricot jam.   Return to the oven and bake for a further 10 minutes, or until the cake tests done when a toothpick inserted in the centre comes out clean.

Serve warm, cut into wedges along with some softly whipped double cream.

Be sure to check out the Interview I did on Piggy Fair.   I really enjoyed doing it!  It's nice sometimes to be able to slow down and reflect on things, on the whys and wherefores.   Thanks Miss Piggy!