Honey and Raspberry Pancakes for Shrove Tuesday

We all know what today is and if you don't, let me tell you . . . it's PANCAKE DAY, or Shrove Tuesday . . . the last day before Ash Wednesday which is the beginning of Lent. It's a day of penitance to clean the soul, and a day of celebration as the last chance to feast before Lent begins.



Lent is a time of abstinence . . . a time where most Christians give something up to show their dedication to the Lord . . . a time where they show repentance for their misdeeds by then abstaining from certain pleasures. Shrove Tuesday is the chance to use up some of the things that historically were considered verbotten during lent . . . things like eggs, milky foods, fish, meat etc. Some people give up chocolate. Other's give up beer. It's a form of penance I guess.



We don't really do that in my church, but it doesn't stop us from enjoying pancake day. I've enjoyed pancake day ever since I was a little child! That was the one day of the year that my mother would cook us pancakes. We never had them at any other time, and on pancake day we could have our fill. My poor mom . . . we had her cooking pancakes for what must have seemed like forever, because we just could not get enough of them!



Over here in the UK, the pancakes are a lot different than they are in North America. North American Pancakes are light and fluffy . . . pancakes here in the British Isles are more like crepes. Traditionally they are eaten by sprinkling them with sugar and fresh lemon juice, and I have to confess that they are very, very good that way.



In different places throughout the UK there will be celebrations and pancake races. The aim of a pancake race is to run as fast as you can while tossing a pancake in a frying pan! Some races have teams doing a relay, some have competitors in fancy dress, but all are great fun to watch.



There won't be any races in this house . . . well, perhaps one race to see how fast we can get to the table so that we can scarf down these tasty babies! Traditional British pancakes . . . or crepes . . . folded over a delicious fruity raspberry filling and served with a scoop of Vanilla Bean Ice Cream!



Anyone for seconds?? (Recipe adapted from the March 2012 issue of Good to Know Recipes.)



*Honey and Raspberry Pancakes*
Serves 4
Printable Recipe

Pancake day has NEVER tasted better.

75g plain flour (12 TBS)
pinch of salt
2 medium free range eggs
200ml milk (6.76 fluid ounces, or 13 1/2 TBS)
6 TBS runny honey
a light flavoured oil for cooking
2 TBS whiskey, Cointreau or Orange Juice (you decide)
350g raspberries (Thawed and drained if frozen) (about 2 1/2 cups)
Vanilla Bean Ice Cream to serve


Place the flour, salt and eggs into a large beaker. Add half of the milk and whisk vigorously until smooth and lump free. Whisk in the remaining milk and 2 TBS of the honey, until smooth and thoroughly amalgamated.

Heat a 12 inch nonstick frying pan until hot. Drizzle a little oil over the centre and then wipe around with a bit of kitchen paper toweling. Pour in 1/4 of the pancake batter, swirling it to spread it thinly to cover the base of the pan. Cook for 2 minutes or so until the top of the pancake is set and the bottom golden brown. Flip over and cook for a further 1 to 2 minutes until golden on the other side. Transfer to a warm plate. Repeat until you have made 4 pancakes, placing greaseproof paper in between each one. Keep warm while you make the raspberry filling.

Melt the remaining 4 TBS of honey in the frying pan along with the whiskey, cointreau or orange juice. Bring to the boil and simmer for 1 minute. Add the fruit and heat through for one minute, stirring gently to coat the berries with the sauce.

To serve, place a pancake on each of 4 dessert plates. Divide the berry mixture between each, saving back a bit of the juices. Fold each pancake into quarters. Top with a scoop of Vanilla Bean ice cream and drizzle each with some of the remaining juices. Enjoy!

Baby Berry Custard Cakes

So here we are on one of the most romantic days of the year . . . the day when Sweethearts the world over (or at least in the Westernized nations) go out of their way to let their beloved know that they are appreciated in a very special way.



Cards and special gifts will be exchanged . . . Intimate Dinners a Deux will be cooked . . . Champagne Corks will fly . . . the music of love will be everywhere . . . and all over will be heard the words . . . je t'adore . . . je t'adore . . .



Why is French such a romantic sounding language . . . the language of love . . . even English spoken with a French Accent sounds more romantic . . . and I have always wanted to visit the "City of Love" (Paris) with my beloved . . . that is sur ma "Bucket" list . . . or as Hyacinth would say . . . my ♥♥Bouquet list!♥♥ (I think she is so funny!)



Here at ma petite maison, we shall be dining on a starter of Thai Fish Cakes, done to a turn and served on a bed of salad greens . . . with a light Thai Dressing. Next there will be a tasty Steak with a Cognac and Pepper Sauce, Potatoes Boulanger and some vegetables . . . dessert will be this . . .



Delicious Baby Berry Custard Cakes . . . no chocolate here. (Todd hates chocolate as you know.)



Delicious bread puddings made from stale madiera cake and custard, baked over top of fresh berries which are surrounded with raspberry preserves. The cake and custard . . . all goldenly scrummy . . . the custard rich . . . the berries sticky sweet.



With a garnish of berry coulis and a light dusting of icing sugar, this is tres tres magnifique!!



Impressive . . . easy . . . delicious. Light and perfect for a special celebratory meal. What more could you want??? Happy Valentines Day everyone! May your day be filled with sweetness and light and more love than you can count!



*Baby Berry Custard Cakes*
Makes 6 servings
Printable Recipe

Delighful little baby cakes with a delicious madiera cake custard, topping a layer of sweet berries baked in raspberry preserves. Delicious when served with some berry coulis, or chocolate sauce, or warmed and sieved raspberry jam.
The perfect dessert to share with your sweetie pie!

2 TBS raspberry preserves
300g of assorted berries (2 cups) (blueberries, blackberries, raspberries, currants etc.)
60g of madiera cake, cut into 1/2 inch cubes (1 cup, pound cake)
500ml of evaporated milk (NOT sweetened condensed) (2cups)
(Can also use single cream or half and half)
95g of white sugar (1/2 cup)
2 large free range eggs
2 large free range egg yolks
2 tsp vanilla

To serve:
Icing sugar for dusting
fruit coulis, or chocolate sauce, or warmed and sieved raspberry jam

Preheat the oven to 180*C/350*F/ gas mark 4. Butter 6 4 to 6 ounce ramekins. Place 1 tsp of preserves into the bottom of each ramekin. Divide the berries amongst the ramekins. Top each with an equal portion of cake cubes. Set aside.

Whisk together the evaporated milk (cream or half and half), eggs, egg yolks, sugar and vanilla. Divide equally amongst the ramekins, pouring it in over top of the cake cubes. Place each ramekin into a shallow roasting pan. Place the roasting pan on a rack in the oven and fill with boiling water to come halfway up the sides of the ramekins.

Bake for 35 to 45 minutes until set and golden brown.

Run a sharp knife around the insides of each ramekin to loosen cakes and tip out, then tip back right side up onto 6 dessert plates. Dust with icing sugar and serve warm with your desired sauce. Delicious!

Apple and Blueberry Shortcake

I had some apples and blueberries that I needed to use up asap. My veggie/fruit box will be delivered tomorrow and there are always apples in it in the winter . . . and I had a punnet of blueberries in the fridge that were almost to their sell by date . . . I know I could freeze them . . . but with these frigid temps we are having right now, my deep freeze is frozen shut. (Most annoying! I have a ton of food in it and can't get in to use any of it!)





Did you know that apples and blueberries go very well together??? They are actually a perfect fit! Blueberries and blackberries are very similar in flavour and colour of course. Pairing blueberries with apples just makes sense. At least it does to me at any rate!



Sweet, and tart . . . and just look at the beautiful colours . . . Is this pie???? Or is this cake???? Perhaps it is a Pie Cake???? Works for me!!



This is a shortcake, but not as you know it . . . this is an apple and blueberry shortcake, and we just couldn't get enough of it. In factt is sooooo delicious that I think I shall say to heck with the diet and have a piece for my breakfast this morning.

Incredibly scrummily moreish!!



*Apple and Blueberry Shortcake*
Serves 8 to 10
Printable Recipe

Not only is this beautiful to look at, but it's incredibly delicious!! The apples smell fantastic when they are cooking and will have everyone running in to the kitchen to see what you are up to!

4 large Granny Smith apples
the finely grated zest of 1 lemon
2 TBS water
2 TBS sugar
4 1/2 ounces butter
1/2 cup caster sugar
1 large egg
1 1/2 cups flour
1 tsp baking powder
1 cup blueberries
demerara sugar for sprinkling
Whipped Cream to serve



Peel the apples and core them. Cut each apple into 16 slices. Put the apples, lemon zest, water and sugar into a saucepan. Cover and cook over low heat for 10 minutes. You want the apples to be softened, but not mushy. Set aside to cool.

Cream the butter and sugar together until fluffy and smooth. Beat in the egg, mixing it in well. Sift together the flour and baking powder, then beat it into the creamed mixture, mixing it in well. Turn out onto a lightly floured board and knead until smooth. Divide into two pieces. Shape each into a flat round disk. Wrap in cling film and then chill for 30 minutes.

Pre-heat the oven to 180*C/350*F. Roll each disc of the dough into a round, approximately 8 1/2 inches in diameter. Press one round into an 8 inch round cake tin. (In order to make it easier to remove later, I butter the tin really well and then lay strips of parchment paper diagonally across the tin, with about a two inch overhand all around, some 6 strips, before I place the pastry inside.) Spread the apples over the dough, leaving about a half inch border all the way around. Sprinkle with the blueberries. Place the other round on top, pressing the edges together to seal. Brush with some water and sprinkle with the demerara sugar.

Bake for 35 to 40 minutes, until nicely risen and lightly browned. Remove from the oven and allow to cook for 20 mnutes before removing from the pan. Serve, cut into wedges with a dollop of whipped cream on top.

Apricot Bread Pudding

I recently had the good fortune to have a whole bunch of brioche bread that didn't get eaten before it went stale . . . you might be asking yourself, why on earth would that be considered fortunate??



I mean, brioche is so rich and moist and delicious, surely one would want to eat it when it was at it's best !!!

And yes . . . we do . . . but . . .



I also happen to know that as scrummy as brioche is when it's fresh . . . . it makes an even scrummier bread pudding!



Especially in this version which has tasty cubes of brioche bread, mixed together with sweet bits of apricot that have been steeped in Lady Grey Tea, with hints of bergamot, orange and lemon . . .



Combine that with a rich custard containing whole milk, cream, eggs and the zest of orange and lemon and you have something really special indeed. We like ours warm with a cold quenelle of creme fraiche sitting atop . . . but it is equally as delicious and scrummy with some creme anglaise, or vanilla pod ice cream, which is really only frozen vanilla custard after all . . .

Enjoy!!



*Apricot Bread Pudding*
Serves 6
Printable Recipe

A delicious bread pudding with the added surprise of sweet apricots that have been steeped in Lady Grey Tea.

8 ounces of stale brioche bread, crusts removed and
cut into cubes (a scant 4 cups)
1 Lady Grey Tea bag
250ml cup boiling water (1 cup)
3 ounces of dried apricots, cut into small bits (1/2 cup packed)
2 large free range eggs
1 large free range egg yolk
250ml whole milk (1 cup)
375ml double cream (1 1/2 cups)
150g caster sugar (3/4 cup)
1 tsp finely grated orange zest
1 tsp finely grated lemon zest
1 tsp vanilla extract

Put the tea bag and the apricots into a heat proof bowl. Add the boiling water and allow to steep for 10 minutes. At the end of that time, remove the tea bag and strain the apricots, discarding any liquid. Set aside.

Whisk the eggs, egg yolk and 2 ounces of the milk together in a bowl. Place the remaining milk into a saucepan along with the cream, sugar, lemon and orange zests and vanilla. Bring to the boil. Remove from the heat. Stir well to dissolve the sugar. Gradually pour this over the egg mixture, whisking constantly until completely combined. Strain this thru a wire mesh sieve into a bowl. Gently stir in the brioche cubes and the drained apricots. Cover and place in the
Inglis Refrigerator for at least 2 hours or overnight.

The next day when you are ready to cook it, pre-heat the oven to 160*C/325*F/ gas mark 3.. Butter six ramekins well. Divide the pudding mixture evenly amongst them. Place on a baking tray and bake for 30 minutes, until golden brown and almost set. Serve warm with some creme anglaise or creme fraiche spooned on top. Delicious!



Cooking in The Cottage today a delicious Cheeseburger Spaghetti Pie!

Maraschino Cherry Cake

Source: heartwarmingvintage.blogspot.com via Lindsey on Pinterest

We're having the missionaries over for a Boxing Day supper tonight. I'm baking a ham that I bought from Piper's Farm (and it looks mighty good too!) and I have a Pork Pie from Piper's Farm as well, and am doing an assortment of side dishes . . .



Potato Scallop, Green Bean Casserole, carrots, swede and parsnips (leftover from yesterday), Pineapple Slaw, some great homemade biscuits and cornbread and then for dessert, the piece de resistance . . .

A delicious Maraschino Cherry Cake!



Oh sure we also have the resident mince pies, leftover Christmas pud and Christmas Cake . . . but I know that these things are not really a favourite of North Americans, although I also know the lads would eat them to be polite . . . I wanted to make them something special though that they would enjoy.



This is an oldie but a goodie . . . once again a recipe from my Big Blue Binder.



It's a deliciously light and moist cake, stogged full of pretty red maraschino cherries and toasted pecans!



Slathered and filled with oodles of scrummy Vanilla buttercream icing!



I think . . . it just may go down a real treat! (I used the Opie's Maraschino Cherries that you can get over here. The syrup on them is not as thick as the one from back home, but it will do!)



I hope the lads enjoy! I do sooooo love to spoil them. Hmmm . . . I wonder what they'll think about the missing piece??? Cook's treat!



*Maraschino Cherry Cake*
Makes one 8-inch round layer cake
Printable Recipe

Two delicately pink layers of cake flecked with bits of red maraschino cherry and toasted pecans. What's not to like?

12 ounces (weight) of plain flour ( 2 1/2 cups)
7 ounces (weight) caster sugar (1 cup)
1 TBS baking powder
1/2 tsp salt
2 fluid ounces of maraschino cherry juice from the jar (1/4 cup)
6 fluid ounces of milk (3/4 cup)
1 tsp pure vanilla essence
1/2 tsp pour almond essence
4 TBS unsalted butter, softened
2 ounces (weight) of white vegetable shortening (1/4 cup)
4 large free range egg whites
18 maraschino cherries, quartered and dried with some kitchen toweling
2 ounces (weight) of chopped toasted pecans (1/2 cup)

To frost:
your favourite vanilla buttercream of cream cheese frosting

Preheat the oven to 180*C/350*F/ gas mark 4. Butter two 8 inch cake tins. Line the bottoms with baking parchment and butter the paper. Set aside.

Whisk together the flour, baking powder, salt and sugar. Whisk together the milk, cherry juice and essences.

Put the flour mixture into a bowl along with the butter, shortening, and milk mixture. Beat together until smooth. Add the egg whites and beat for 3 minutes at medium speed until light and fluffy. Fold in the quartered cherries and pecans.

Divide the mixture equally amongst the cake tins. Smooth the tops over and give them a tap on the counter to settle out any air bubbles. Bake in the centre of the heated oven for 30 minutes until wthe tops spring back when lightly touched, and a toothpick inserted in the centre comes clean. Cool in the tins for 10 minutes before inverting onto a wire rack to finish cooling completely. Peel off baking paper.

Once completely cooled fill and frost with your favourite icing. Delicious and pretty!

*Perfect Vanilla Buttercream Icing*
Makes enough to fill and frost a layer cake
Printable Recipe

8 ounces (weight) butter, softened (1 cup)
12 ounces icing sugar, sifted (3 cups)
1 tsp vanilla essence
1 to 2 TBS double cream

Beat the butter and sugar together on low until well blended and then continue to beat on mdeium for another few minutes until it begins to become fluffy. Beat in the vanilla and 1 TBS cream, only adding the second one if needed until you have a frosting of spreading consistency.



Cooking in The Cottage today, some delicious Haricots Verts with Pancetta and Pinenuts!

Daube of Red Ruby Beef and Carrot Pudding

(This is their picture.)

Today for our dinner we had one of the ready meals that had been sent to us via Pipers Farm, the Daube of Red Ruby Beef from their Ready Meal Range. From their page:

We take joints of rolled & tied Beef shin & cook them slowly for 20 hours until they are tender. We then make a rich sauce using Brandy, reduced red wine, our own homemade Beef jus & Beef stock infused with cinnamon, juniper, orange zest, peel & bay leaves which we allow to simmer gently. Finally we combine the Shin with sauce, adding onions, crisp bacon lardons. kalamata olives, carrots & chopped parsley.



There were two portions which was just enough for us. It was convenient and very easy to use. I just simply dropped the handy single portion pouches into some boiling water and then simmered them for 20 minutes. Easy peasy, lemon squeasy. The hardest part was getting it out of the bag, but I managed to do it with the aid of some tongs and my kitchen scissors.



The portions were quite ample in size, in fact I couldn't finish mine. (Mitzie didn't mind because that meant she got to taste it too.) The beef was tender and flavourful, as was the sauce. I loved the saltiness of the kalamata olives, which went very well with the beef and offset the sweetness of the prunes. If I had anything negative to say about it at all, it would be that I found the meat to be a little bit fatty, but then shin can be somewhat fatty, and I would have preferred the lardons to be crisped before baking. Todd didn't mind any of that . . . it's just me being a bit finicky. Other than those two things we both really really enjoyed. I served it with some steamed long grain and wild rice. It retails at £4.50 per serving which is really quite reasonable, and as with all of their products, it comes with a money back guarantee if you are not satisfied.



For afters I made us a delicious Carrot Pudding. Carrot Pudding makes a delicious alternative to Christmas Pudding. It's almost like a steamed carrot cake, and what's not to like about that!



It's a recipe that I got from my ex MIL about 35 years ago. I tweaked it a bit to suit our tastes of course. She didn't have any spices in hers, nor vanilla, but we like a bit of spice and so I've always added some.



I like to serve it with a homemade caramel sauce.



Oh, this is some scrummy . . . a delicious lightly spiced steamed pudding . . . moist from the addition of carrot and potato . . . spooned hot and steaming into your bowl and then topped with lashings of a buttery, rich caramel sticky toffee sauce.



If you have any Christmas Pudding haters in your family, I would highly recommend this.
Not only is it deliciously moreish, but it is also very economical, which in these tight times can't be beat! I don't think I know anyone who doesn't already have potatoes, carrots, butter, eggs and flour in their larders! (You can leave out the raisins if you wish, but we really like them.)



*Carrot Pudding*
Serves 8 to 10 people
Printable Recipe

Old fashioned, easy and quite economical . . . oh, and very, very delicious!


7.5 ounces soft light brown sugar ( 1 cup packed)
4 ounces butter, softened (1/2 cup)
2 large free range eggs, beaten
1 tsp vanilla extract
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
pinch of cloves, nutmeg and ground cardamom
2 medium carrots, peeled and grated (1 cup)
2 medium potatoes, peeled and grated, squeezed dry (1 cup Squeeze all the water out and discard before measuring)
6 ounces of raisins (1 cup)

To serve:
caramel sauce, custard, cream or ice cream

Have ready a pot of boiling water fitted with a steaming basket and a lid. Butter a large pudding basin and set aside.

Cream together the brown sugar and butter. Beat in the eggs and vanilla. Sift together the flour, soda, salt, and spices. Stir this into the creamed mixture Fold in the carrots, potatoes and raisins.

Spoon the pudding into the prepared pudding basin. Take a large sheet of foil. Butter it well and then make a pleat in the centre. Fit this around the top of the pudding basin, leaving room for expansion. Secure with a rubber band and make air tight.

Place this into the steamer basket over the boiled and simmering water. Cover with a lid. Steam for 3 hours, checking periodically to make sure that the water doesn't run dry, and carefully adding more as needed.

Remove from the heat and take off the foil. Carefully slide a sharp knife around the inside of the pudding basin to loosen. Invert a serving plate over top and then carefully tip out the finished pudding. Serve warm with some caramel sauce, custard, cream or ice cream.

Note: Any leftovers can be reheated by placing into a steamer basket and steaming over simmering water for a couple of minutes until heated through.

*Caramel Sauce*
Makes about 1 cup
Printable Recipe

Very easy to make. Thickens upon standing. Great for all sorts of desserts, ice cream toppings, cake toppings, fruit toppings etc.

3.75 ounces of soft light brown sugar (1/2 cup)
2 ounces butter (1/4 cup
2 TBS golden syrup (can use corn syrup)
125ml of heavy cream (1/2 cup)
1 1/2 tsp of vanilla

Place all of the ingredients into a small saucepan. Bring to the boil, then simmer, stirring occasionally to help prevent it from catching over very low heat for about 5 minutes.



In The Cottage today, Chicken with Rice Soup. Perfect for when you are feeling a bit under the weather. (Note to all you people celebrating Thanksgiving on Thursday. You can also make this soup using your turkey carcass.)