Toffee Apples with Vanilla Mascarpone

We spent all afternoon today wandering around Tatton Park. What a gorgeous place that is! The gardens were so beautiful and we walked our not so little butts off! (ok . . . hmm . . . MY not so little butt.)



When we got home we were starving and so I threw together a quick Chicken Biryani. (Nothing special, just using a jarred sauce I got at the store, a couple of diced chicken breasts and some basamati rice. Quick and easy.)



While the chicken was in the oven I threw together a delicious dessert for us that turned out fabulous. AND . . . there's no fat in the apples at all . . . truly!



It's just apples, sugar and water . . . oh and a few spices like cinnamon and nutmeg.



Very healthy, very quick and oh sooooooo scrummy!!



Of course the Vanilla Mascarpone had lots of fat in it . . . but if you're feeling indulgent what the hey!! Quite, quite rich and delicious!



I had some non fat Greek yogurt with mine and it was quite yummy as well! Just look at those golden apples and that deliciously rich topping. Go on . . . just try to resist! I love it when something that is sooooo moreishly wanton . . . is actually not all that bad . . . don't you??



*Toffee Apples with Vanilla Mascarpone*
Serves 4
Printable Recipe

Simple, delicious and quite low in fat . . . ok well, the mascarpone is not low in fat, but you could substitute some fat free yoghurt instead if you wanted to.

6 Granny Smith Apples, peeled, cored and cut into eighths
4 TBS golden caster sugar
1 1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
3 TBS water

For the mascarpone:
250g of mascarpone cheese (about 1/2 cup)
1 vanilla pod, split lengthwise

Place the apple pieces into a bowl along with the sugar, cinnamon, nutmeg and water. Give them a good toss together.

Heat a large heavy bottomed skillet over medium high heat. Add the apples mixture, spreading it out into one layer as much as you can. Let them start to caramelize and turn golden on one side, before you flip them over and do the same on the other side, removing them as they become caramelized on both sides.

Split the vanilla pod in half lengthwise. Put the mascarpone into a bowl. Using the tip of a knife, scoop up all the black seeds from the vanilla pod and drop them into the mascarpone. Mix them in well. (Use the split vanilla pod in your sugar jar to infuse your sugar with the scent and flavour. Just plunge it in and let it sit forever. Well, it will last for a very long time at any rate.)

Spoon the hot apples into individual bowls. Top each with a dollop of the Vanilla mascarpone and serve immediately.



I just love my new Santuko Knife that Eden Webshops sent me to try out! It is one of their Damast series of knives and has a beautiful pattern on both the blade and the handle. The Eden Quality Damast series is made of Japanese Damast stainless steel with a core of hardened VG10 steel. The handle is made of durable composed material containing linen and synthetic resin and, like the blade, has a beautiful pattern.

High quality Santoku knife with hollow edge. Versatile Asian type knife for cuttingmeat, fish and vegetables. Alternative for the standard Chefs knife, lighter and more easy to handle. Missing of a sharp point makes this knife additional saver.

Eden Quality price advantage!
This Eden Quality knife is produced by a manufacturer that fabricates as well for trusted trade marks. This price advantage without a brand and distributor in the marketing chain is yours!

Characteristics

* High quality Damascus steel with a core of VG10
* Hardness ca. 60 Rockwell C (HRc)
* Thin and perfectly sharpened blade
* Fine ergonomic handle made of composed material containing linen and synthetic resin.
* Modern shaped blade without thickening in the cutting edge. Easy to grind.
* Double steel bolster for perfect balance and protection of the handle.
* 25 years warranty on material and construction defects

You can't ask for any better than that. It also feels very good in my hand, and I loved the ease with which it cuts and slices. It is now my favourite knife!

They also sent me a Ceramic Sharpening Rod. I haven't actually had a chance to use this yet as my knives are all pretty sharp at the moment. But here is a really good video on them.



I think you will find the video very useful. I know I did. Many thanks to the people at Eden Webshops for affording me this fabulous opportunity to try out some really fine kitchen kit!

Apple Muffins with Cinnamon Butter

Wasn't the Royal Wedding spectacular!!! It was everything I dreamed it would be and more. I even cried, I was so moved by it all. Kate was beautiful William was so handsome. The service was lovely . . . and they seemed to be so much in love.



I gave it a 15+ out of 10! I wonder where the couple are going to honeymoon??? I am sure somebody knows . . . just not me.



They are more than welcome to come to Chester and stay for a few days at Casa de Rayner! I'd even give up my bed for them. I'd break out the best towels and my extra special guest sheets and bedding. I'll even bath Mitzie, so she smells extra sweet and is extra cuddly.



Heck, I'll even bake these muffins and serve the young couple breakfast in bed . . . who could resist these!



Tender and moist apple muffins, warmly spiced with cinnamon and chock full of apple bits . . . Served up warm with a delicious cinnamon butter . . . ohhhh so scrummily melting into all those lovely appledy dappledy nooks and crannies.



Oh dear, I better go out and buy some oranges so I can make them some fresh orange juice, do ya think??? One look at these muffins and they just might be up here and knocking on my door lickety split!!



*Apple Muffins with Cinnamon Butter*
Makes 12
Printable Recipe

Faff free and oh so delicious. The butter isn't really necessary, but do make it. One of these muffins, broken open when warm and spread with the cinnamon butter is pure bliss.

300g self raising flour (2 cups)
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
2 large free range eggs, beaten
75ml of plain yogurt (1/2 cup)
100ml of milk (scant 1/2 cup)
115g of soft light brown sugar (1/2 cup packed)
6 TBS sunflower oil
2 eating apples, peeled, cored and finely chopped

For the cinnamon butter:
4 ounces butter, at room temperature (1/2 cup)
60g of icing sugar, sifted (1/3 cup)
1 tsp of ground cinnamon

Preheat the oven to 200*C/400*F/ gas mark 6. Butter a 12 hole muffin pan, or line with paper liners. Set aside.

Whisk the flour, soda and cinnamon together in a large bowl. Whisk together the eggs, yogurt, milk, brown sugar, oil and chopped apple in another fold. Fold this into the dry mixture, mixing together only until the dry ingredients are evenly moistened. Lumps are ok and actually preferred. Spoon big dollops into the prepared muffin pan.

Bake for about 20 minutes, until well risen and golden. Leave to cool in the pan for several minutes before scooping out to a wire rack to cool.

Meanwhile, beat together the butter, sugar and cinnamon for the cinnamon butter. Serve the muffins warm with the cinnamon butter for spreading. Delicious!

And now for something really wonderful! A week or so ago, I was over at my friend Jan's page, A Glug of Oil, and she had been granted the wish of a new Ice Cream Maker by the Fairy Hobmother! I left a comment and what do you know! I had a visit from the Fairy Hobmother myself, who granted me the wish of a voucer to use for whatever I wanted on Amazon.co.uk! It didn't take me two shakes of a lamb's tail to pick what I wanted and the good news is, YOU COULD HAVE A VISIT FROM THE FAIRY HOBMOTHER TOO!! Yes . . . YOU!

Just leave a comment on this post telling me what you would like and why, and your wish could be granted! Your wish doesn't have to be things that Appliances Online sell, like cookers and other appliances, it could be something as different as an Amazon Voucher like I got, and then you can get whatever you want. You never know, this could be your lucky day!

And I bet you are all just gagging to find out what I got with my voucher . . . wonder no more!



Now, tell me you aren't surprised!! Thanks Nigel! You're a star!

Fairy Bread for a Fairy Tale Wedding

I know what you're thinking . . . She's completely gone "doo-lally" this time . . . off her nut . . . over the twist!!



I mean, come on . . . Fairy Bread??? I say why not! All over this country today people will be waving the Union Jack, cheering, and celebrating the finest piece of news and festivity since the credit crunch started 4 years ago!



We're all well overdue for a smile or two, and some royal festivities . . . so why not go a bit over the twist!



We here . . . Marie, Mitzie and the Toddster . . . will be glued to the telly all day watching a fairy tale wedding unfold . . . why not celebrate with cups of elderflower cordial and Fairy Bread, I say!!!



There are worse ways to celebrate, but I think this is just perfect! Oh . . . we may stog down a cake or two and perhaps a few sausage rolls . . . but the star of this party will be the Fairy Bread I dare say! And why not!! It's pretty. It's fun. It's whimsical and astonishingly tasty! Life is for living!



Just perfect for Fairy Tale Weddings . . . and little girl's tea parties. I think the fairies will heartily approve!



*Fairy Bread*
Servings 4
Printable Recipe

Cute nonsensical fairy bread . . . essentially just buttered bread and sprinkles . . . but something fairies, both big and small just love!

4 slices of white bread
softened butter
an assortment of candy sprinkles
a heart shaped cookie cutter
dolly mixture candies to serve

Butter your slices of bread right to the edges with the softened butter. Cut out hearts with the cookie cutter. You should get at least two hearts per slice depending on the size of your cutter. If you are using a really small one, you may even get four. Sprinkle each cut out with the candy sprinkles and a good measure of love on the buttered side of the bread. Arrange on a cake plate and scatter the dolly mixtures around! Serve to some very grateful fairies. Don't be surprised if it disappears in a twinkle and you have to make it all over again!

Pear and Chocolate Loaf

This recipe came about when I realized I had a few leftover pears that I wanted to put to good use. I wanted to make an easy dessert that would combine both pears and chocolate -a heavenly combination! Pear pieces, when baked in this type of loaf, soften and meld beautifully with the other flavours to create an airy yet incredibly tasty treat. A little orange zest really boosts the flavours and lightens the cake and the simple citrus icing makes the loaf that much more special.

This loaf could also be served at breakfast, in which case I would suggest omitting the icing. The loaf is incredibly versatile: it's perfect as the first sweet bite of the day, as well as for an afternoon snack or for dessert, anytime. And, the best part? It takes minutes to put together!

Pear and Chocolate Loaf

40 grams of bittersweet chocolate
140 grams of butter, softened to room temperature
150 grams of granulated sugar
2 eggs
160 grams of all purpose flour
1 tsp of baking powder
2 pears (not too ripe)
1 orange, zested
40 grams of cocoa

Icing
1 cup of confectioner's sugar
2 tsps of lemon juice
Water


Melt the chocolate in a double boiler and reserve. In a mixer bowl, add the softened butter and sugar. Beat until the mixture is pale and fluffy, about 2 minutes. Add the eggs, one at a time, and beat until just combined. Fold in the cooled melted chocolate.

In a separate bowl, sift the flour, baking powder and cocoa. Add the flour mixture to the butter mixture in 3 batches, beating the mixture until just homogeneous. Add the orange zest.

Peel and core the pears and cut them into small bite-size pieces. Add the pear to the batter and fold until the pear is evenly distributed throughout the batter.

Place the batter to set in the fridge for 30 minutes. Preheat your oven to 425F. Remove the batter from the fridge and pour into a greased loaf pan. Bake at 425F for 15 minutes, and lower the temperature to 350F. Bake for an additional 25-30 minutes or until a toothpick inserted in the center of the loaf comes out just clean.

Let the loaf cool for a few minutes and gently unmold onto a cooling rack.

While the cake is cooling, make the icing. Add the confectioner's sugar and lemon juice to a bowl and whisk. The consistency of the icing must be thin enough to spread on top of the cake, but thick enough to be opaque. Add a few drizzles of water until you reach the perfect consistency. Once the loaf has completely cooled down, drizzle the icing on top of the loaf and carefully even out using an offset spatula or flat butter knife. Enjoy!

Brown Butter Pineapple Corn Muffins - Tastes Just Like Home's?

"Home" is a neighborhood restaurant I frequent, and they serve the most heavenly slice of cornbread. It's rich and dense, yet still has a nice light crumb. I'm not sure of all the ingredients, but I'm pretty confident it contains a fair amount of brown butter and seems to be studded with small particles of dried or candied pineapple.

You're probably wondering why I don't simply ask the chef for the recipe? Because that's no fun. There's a certain appeal to trying to duplicate a recipe without a recipe. Kind of like refusing to pull over for directions because the thrill of the search is just too riveting.

Anyway, this is my latest attempt at such mimicry, and comes to you in the form of muffins. When you're talking about cornbread, you're also talking about a big bowl of chili nearby, and nothing balances that big spoon in one hand like a warm corn muffin in the other.

Heads-Up: Michele and I are putting the finishing touches on our big food and wine pairing this weekend at the Frick Winery for the 22nd annual Passport to Dry Creek Valley. I'll try and post an update while on location, but if for any reason I'm incommunicado for the next couple days, that's what's up. Enjoy!

Ingredients:
1 stick (1/2 cup) unsalted butter

3/4 cup finely chopped dried sweetened pineapple (or dried unsweetened pineapple plus 1/2 cup sugar)

2 large eggs

1 cup buttermilk

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup all-purpose flour

1 cup yellow cornmeal

Roasted Asparagus Salad with Parmesan and a Lemon Vinaigrette

One of the things I love most about Spring . . . next to the sunny days, flowers, rhubarb, bumbley bees and blue skies . . . is fresh aspagagus!!



I could eat it every night of the week and never get tired of it. I know you can get it all year round, but I prefer to only eat English Asparagus . . . in season. Nothing tastes better in all the earth.



It hasn't spent weeks being Shipped and held in warehouses before it reaches the shop shelves. In most cases it's only just been picked within a few days or so. The flavour is incredible!



Of course it would be even better if I had Asparagus growing in my back garden, but alas . . . I don't and so I buy it at the shops.



I just adore it roasted until it is crispy tender . . . the flavour is beautiful, and when you toss it with a tasty lemon, honey and mustard vinaigrette, some toasted almonds and flaked Parmesan Cheese, you have something very special indeed!



*Roasted Aspagarus Salad with Parmesan and a Lemon Vinaigrette*
Serves 6
Printable Recipe

A stunning springtime favourite with a delicious honey lemon vinaigrette dressing, shaved Parmesan cheese and crunchy toasted almonds!

For the vinaigrette:
2 lemons, halved crosswise
1 TBS Dijon mustard
1 shallot, peeled and finely minced
125ml extra virgin olive oil (1/2 cup)
1 to 2 TBS liquid honey
fine seasalt and freshly ground black pepper

For the Salad:
2 pounds of fresh aspagarus, trimmed of woody ends and
the points on the stems trimmed off
(They have a tendancy to be bitter at times)
50ml of extra virgin olive oil (1/4 cup)
1 1/2 ounces flaked almonds, toasted
7 ounces of Parmigiano Reggiano cheese, shaved

Heat your oven to 220*C/425*F/ gas mark 7. Toss the trimmed asparagus together with the olive oil and a sprinkling of salt and pepper on a rimmed baking sheet. Place into the heated oven and roast for about 12 minutes, until crispy tender.

While the asparagus is roasting make the dressing. Juice the lemons into a bowl, making sure you don't have any pips. Whisk in the shallots, honey and Dijon mustard. Slowly whisk in the olive oil until the mixture is emulsified. Season to taste with salt and pepper.

Divide the roasted Asparagus between six serving plates in a decorative way. Drizzle each with some of the vinaigrette, drizzling some on the plate as well. Sprinkle with the nuts and shaved Parmesan. Serve immediately.

Food Wishes is a Finalist in the 2011 Saveur Magazine Best Food Blog Awards!

It is with much pride and happiness that I announce Food Wishes has been chosen as a video category finalist for the 2011 Saveur Magazine Best Food Blog Awards! Thank you to everyone who took the time to nominate us! This is an extra special honor since the finalists were actually chosen by a panel of live human editors, and not simply by most online votes.

Speaking of which, this final round IS done by popular vote. You've all been so supportive in the past regarding various awards and recognitions, and I'm sure I can count on you again! Please go to the 2011 Saveur Magazine Best Food Blog Awards page, and cast your vote. Thanks!!

The Drapers Arms Invasion

When the day came for The Drapers Arms Invasion, I was weirdly nervous. Nick, the owner, emailed us to let us know that a mammoth 1080 eggs had arrived for us from Clarence Court. We'd asked for 60. I could sense an eggy future. The were Cotswold Legbars; gorgeous pale blue shells and vivid orange yolks. I pushed a box on everyone leaving that evening.

The sunshine blazing, we got to work in the cellar, separating out the fruit and veg boxes kindly donated by Riverford. It was a flurry of fruit flying around, a frenzy of activity.

The very first thing we did was to give the 6 shoulders of hogget, from the hugely generous Donald Russell a good 4 hour bathing in red wine, leeks, onions and carrots. They then went into a low oven to be braised until it was tender enough for the meat to fall off the bone. Then, we got to work making the super rich, super fudgy chocolate brownies, melting huge vats of chocolate from Green & Blacks.

Helen and I spent a good 2 or 3 hours boiling, peeling and halving quails eggs for canapes. Poor Helen spent a further hour stuffing them with the mixture I'd made using the yolks, creme fraiche, smoked salmon from Donald Russell, spring onions, lemon and parsley. There were millions of them and I didn't even manage to get a photo of the final product.

Bread from Kindred in Herne Hill arrived still warm and smelling gorgeous. The walnut bread was sliced thinly and dill sour cream was smeared on, to be topped with flakes of soused mackerel and herring. Lumpfish caviar pepped it up some.

A last minute panic ensued when the supplier of our ham hocks and trotters for us to make the starter simply forgot to send them to us. Luckily, Polpo stepped up to the plate and donated us enough terrine for 55 - superstars. Perhaps a bit of a cheat on our part, but we were in some dire straits. We fancied up the plates with a fennel and orange salad - it is HARD dividing a bowl of salad into 55.

The meat from the hogget shoulders were removed, the sauce reduced. Loins of hogget were also sent to us and these were started in a hot pan, then roasted in the oven until they could be sliced nice and pink. The platters were then sprinkled with gremolata for a bit of freshness. Sides of purple sprouting broccoli and swiss chard were steamed and tossed in garlic butter. Jersey royals got the same treatment, plus a sprinkling of parsley and mint.

A truckle of Stichelton donated by Welbeck Farm Shop was enormous and well received with Peter's Yard Crispbreads and onion chutney from Tracklements.


Rhubarb pavlova was perhaps not the prettiest, but dolloped with whipped cream, the chewy meringue made by Ollie and James sweetened up the tart rhubarb and orange sauce. Brownies followed swiftly with bowls of Rodda's clotted cream to really finish our guests off.

Wines donated by Bibendum Wine, Berkmann Wine Cellars, and wines from Rioja and Germany were gulped down. Beer from Meantime, Innes & Gunn, Duvel, and Westons cider were, presumably devoured, given the happy faces I caught a glimpse of.

We raised £2000.35 in total for Action Against Hunger, a pretty damn good achievement. Thanks, of course, go to The Drapers Arms but also to their lovely chef James who lent us a helping hand and made everything look easy (it wasn't). Also, their brilliant KP who saw us in a sticky time-pressured situation and scrubbed about a million potatoes for us as well as all the washing up. Thanks also goes to We Got Tickets who agreed to donate 20% of the booking fee to Action Against Hunger.

Gone midnight that evening, I fell into my front door and headed straight for the shower, a sweaty, smelly mess. I realised we'd eaten nothing but scraps all day. I had always wondered how it was possible there were so many slim chefs.

Corn Salad

I love salads in warmer weather and I love creating them out of whatever I have on hand.



This is a deliciously colourful salad that makes good use of store cupboard ingredients. In North America I would use fresh corn . . . but I hate to tell you UK . . . your fresh corn over here sucks. It tastes like what we would call cow corn back home . . . not tasty at all. That's why I have used tinned corn here . . . the Green Giant Salad corn actually tastes pretty close to fresh, so that's what I use.



I always leave my tomatoes in a bowl on the counter top at room temperature. Tomatoes from the shops might be red . . . but they are never truly ripe. Leaving them on the counter for a few days brings out their natural sweetness and they taste pretty good and not anaemic!



Avocado . . . what can I say here . . . but I love them. Their rich and buttery creaminess is moreish to me. I can't get enough of them, and their texture goes so well with the crunchiness of the corn.



I love coriander and there is a nice amount of this in the tasty lime dressing for this salad. I know that it is an herb you either love or hate . . . which I happen to love. If it's not for you, then you could certainly use some chopped flat leaf parsley, but you are not going to get the same flavour kick using parsley . . . c'est la vie!



Altogether all the ingredients are colourfully exciting and delicious! I served it with some grilled chicken and it went together very well. I think it would be very tasty with some grilled fish or pork as well!



*Corn Salad*
Serves 6
Printable Recipe

Crunchy corn, creamy avocado and sweet tomatoes in a tangy lime and coriander dressing!!

3 tins of salad corn niblets, drained (about 3 cups)
1 punnet of cherry tomatoes, quartered (about 1 cup of tomatoes before quartering)
1 firm, but ripe avocado, peeled and diced
2 TBS finely chopped red onion
a handful of chopped fresh coriander (1/4 cup cilantro)

For the dressing:
2 TBS fresh lime juice
1/2 tsp finely minced fresh garlic
3 TBS olive oil
sea salt and freshly ground black pepper

Chopped Coriander to garnish, optional (chopped cilantro)

Place the corn, tomatoes, avocado, onion and coriander in a salad bowl and gently combine, using your hands. Whisk together the dressing ingredients. Pour over top of the salad and gently mix. Garnish with more chopped coriander if desired. Serve at room temperature.