Harissa Potatoes

Harissa is a Tunisian hot chili sauce commonly eaten in North Africa, whose main ingredients are piri piri (a type of chili pepper), serrano peppers and other hot chili peppers and spices such as garlic paste, coriander, red chili powder, caraway as well as some vegetable or olive oil. I have never been to North Africa, but I confess I love harissa!



I usually buy the Rose Harissa Paste by Belazu. It is a heady combination of rose petals and over forty spices, which give this paste a very unique aroma and complex, yet unmistakably spicy, taste. It has a hot kick to it but the rose petals in the sauce provide a unique balance to the chilli heat. I like a bit of spice, but not a lot, so the Rose Harissa Paste is perfect for me. OF course you can adjust the heat by adding more or less, according to your own taste.



I often toss hunks of potatoes with a bit of oil and harissa paste and roast them in the oven until they are all crisp and golden, with a bit of delicious heat and spice. I also add some to my chunky oven wedges that I like to make from time to time, oh so good with a sour cream dip.



Today I chose to pan fry some of the salad potatoes we grew last summer, the pink fir ones, in a mixture of olive oil, onions, garlic, spices and some rose harissa paste. I think they turned really lovely. (We've had the potatoes stored in a covered bin filled with sand just outside our back door and they have kept beautifully.)



Nicely spiced with crunchy bits . . . beautifully coloured and just spicy enough without going over the top.



We enjoyed these tonight with some grilled chicken breasts and vegetables. They were scrumdiddlyumptious! I have always loved pan fries, but these take pan fries to a whole new level!



*Harissa Potatoes*
Serves 4Printable Recipe

Spicy and delicious with little cripsy bits. These go very well with roasted meats, poultry or grilled fish.

3 TBS olive oil
1 medium onion, peeled and sliced
750g of waxy potatoes (salad type), thickly sliced (about 1 1/2 pounds) (I used pink fir today)
5 garlic cloves, peeled and sliced
1 heaped tsp of harissa, or more to taste
1 tsp ground cumin
1 tsp coarse sea salt
1 TBS freshly squeezed lemon juice
a large handful of coriander leaves, chopped (cilantro)
sea salt and freshly ground black pepper to taste

Heat the oil in a large skillet. Add the onion and cook, stirring for about 1 minute. Add the potatoes. Cook for 2 to 3 minutes longer, stirring occasionally. Add the garlic, harissa, cumin and sea salt. Mix together well. Add enough boiling water to barely come halfway up the potatoes. Cover with a lid and simmer for about 20 minutes, gently. Remove the lid and cook for about 5 to 10 minutes longer, until cooked through, tender, beginning to turn golden and the water has all been absorbed. Stir in the lemon juice and coriander and serve.

You can find recipes to make your own Rose Harissa here, and regular Harissa, here.

Parsnip Patties

Parsnips were not a vegetable we had very often if at all when I was growing up. My mother did not like them at all. In fact she tells a story of her father trying to tempt her to eat just a tiny piece of one in exchange for a piece of candy (when she was a child) and she hated them so much that she couldn't even be tempted with something that was only a very rare treat.

I remember her cooking them once when I was in my teen years. She pared and sliced them into coins and then fried them in butter until they were golden brown on both sides. Oh my but there were lovely. She had been wanting to see if her tastes had changed. Alas . . . they hadn't and so that was the only time we ever had the opportunity to taste them.



As an adult I have cooked them frequently for I love them. They are delicious in stews and soups . . . mashed with butter and cream, roasted, glazed . . . any way you cook or cut them, I find them most delicious. They are well one of my favourite vegetables.



With the holidays I had quite a few of them in the vegetable bin . . . parsnips love nothing more than to be roasted and glazed and served with a roast turkey or beef . . . or ham and pork. I always get in lots because they are my favourite side dish of the holidays.



I did get in rather a lot this year though . . . but no worries for today I had enough left to make these delicious Parsnip Patties. Oh my but they are some good.



Crispy and buttery on the outsides . . . creamy and mildly spiced with a delicate flavour and sweetness on the insides . . . such a pleasure to eat.



I like to make a Cranberry Mustard to eat with them. I just whisk together equal parts of a wild cranberry sauce and Dijon mustard. It is the perfect accompaniment.



Of course you can make them a lot smaller for appetizer sized servings, about the size of a one pound coin or silver dollar will do. You'd get quite a few of these and of course would need extra oil for frying.



They are easy to make ahead of time and then just reheat in the oven when you want them. If you like parsnips, you're going to love these!



*Parsnip Patties*
Serves 4 to 6
Printable Recipe

Creamy and sweet on the insides, crunchy on the outsides. Delicious! I like to serve them with a Dijon Cranberry Mustard which I make by whisking together equal parts of a whole berry cranberry sauce and Dijon mustard.

8 to 10 parsnips, peeled and sliced into coins
1/2 tsp salt
boiling water
to finish:
1/2 tsp onion salt
1/4 tsp dry mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
a dash of cayenne pepper
1 medium free range egg, beaten
1 1/2 ounces fine dried bread crumbs (about 1/3 cup)

more dried bread crumbs for rolling
oil and butter for frying
snipped parsley for garnish

Cook the parsnips in the boiling water with the 1/2 tsp of salt until tender. Drain and mash well. Allow to cool. Stir in the first lot of bread crumbs and all of the seasonings, along with the beaten egg. Cover and place in the refrigerator to chill well.

Scoop the well chilled mixture out using a small handful and shape into patties. Coat with the additional bread crumbs.

Heat a few TBS of butter along with an equal amount of oil over medium heat until the butter begins to foam. Add the parsnip patties and cook until golden brown on both sides. Drain and then serve hot along with some cranberry mustard. Delicious! Garnish with chopped parsley if desired.



Baking in The Cottage today, some delicious Celebrations Brownies!

A Gorgeously Scrummy Assortment of Christmas Lunch Sides

Source: veryvintageimages.blogspot.com via Marie on Pinterest

As promised here is a delicious assortment of fabulous side dishes that go very nicely with your Christmas turkey, ham or roast beast! None are hard and with careful planning most can be done ahead of time and warmed up on the day once the main dish comes out of the oven and is resting.

There is still time to get in any ingredients that you are lacking! Two more sleeps! Enjoy!



*Brussels Sprouts with Buttered Chestnuts*
Serves 4
Printable Recipe

Another delicious way of preparing your sprouts.

350g of brussels sprouts, trimmed (3/4 of a pound)
3 TBS butter
100g of tinned whole chestnuts (3 1/2 ounces)
pinch of freshly grated nutmeg
sea salt and freshly ground black pepper
50g flaked almonds to garnish, toasted lightly ( about 1/4 cup)

Bring a large saucepan of lightly salted water to the boil. Add the sprouts and cook for 5 minutes, then drain thoroughly.

Melt the butter in the saucepan over medium heat. Add the drained sprouts and cook, stirring for about 3 minutes or so, then add the chestnuts and nutmeg. Season to taste with salt and pepper, stirring all together well. Cook and heat through for a further 2 to 3 minutes, stirring. Transfer to a warm serving dish, sprinkle with the almonds and serve.



*Sugar Glazed Parsnips*
Serves 8
Printable Recipe

One of our favourite side dishes!

24 small parsnips, peeled
scant tsp of fine seasalt
4 ounces butter (1/2 cup)
115g of soft light brown sugar (1/2 cup)

Place the parsnips in a saucepan with lightly salted water just to cover. Bring to the boil, then reduce the heat, cover and simmer for 20 to 25 minutes until tender. Drain well.

Melt the butter in a heavy skillet. Add the parsnips and toss together well. Sprinkle with the sugar. Cook, stirring frequently to help prevent the sugar from sticking to the pan or burning. Cook for a further 10 to 15 minutes until golden and glazed. Transfer to a warmed serving dish and serve immediately.



*Spring Onions and Baby Peas*
Serves 6
Printable Recipe

A delicious and easy way to prepare and serve peas that is most impressive.

60g of unsalted butter (1/4 cup)
12 small bulbed spring onions (green or salad onions, or scallions as they are sometimes called)
trimmed (cut the bulbs off and discard the green bits or save for another use)
1 large bag of frozen petit pois (about 4 cups)
1 TBS caster sugar
4 sprigs of mint
3 or 4 large iceberg lettuce leaves

Melt the butter in a saucepan over medium heat. Add the onion bulbs and cook for about 2 minutes or so. Stir in the peas and season to taste with some seasalt and freshly ground black pepper. Sprinkle on the sugar and mint. cover with the lettuce leaves and 2 fluid ounces of water (1/4 cup). Place a tight fitting lid over all, reduce the heat to low and simmer for 10 to 15 minutes, until the peas are tender. Discard the lettuce and mint. Place into a heated serving dish and serve immediately.



*Braised Red Cabbage*
Serves 6 to 8
Printable Recipe

Wonderful with pork, goose, turkey. Spicy and slightly sweet.

2 TBS olive oil
500g (1 pound 2 ounces) red cabbage, sliced
1/2 medium red onion, peeled and thinly sliced
2 cloves garlic, crushed
1 tsp sea salt
1 granny smith apple, peeled and grated
100ml (3.5 fluid ounces) red wine vinegar
60g (1/3 cup packed) soft light brown sugar
250ml of dry white wine (1 cup)
250ml chicken stock (1 cup)

Heat the oil in a large skillet over medium heat. Add the cabbage, onion, garlic and salt. Cook, stirring for several minutes, then stir in the apple, vinegar and brown sugar. Cook for a further 3 to 5 minutes. Pour in the wine and stock. Allow to simmer over low heat for a further 40 to 45 minutes, stirring occasionally, until the cabbage is quite tender and the liquid reduced. Serve warm.



*Spiced and Roasted Winter Vegetables*
Serves 4
Printable Recipe

These are perfect for Christmas lunch because they offer a nice variety of vegetables without taking up most of the hob and dirtying a bunch of saucepans!

4 parsnips, scrubbed and trimmed, but unpeeled
4 carrots, scrummed and trimmed, but unpeeled
2 brown onions, peeled and quartered
1 red onion, peeled and quartered
3 leeks, trimmed and cut into 2 1/2 inch slices
6 garlic cloves, unpeeled and left whole
6 TBS extra virgin olive oil
1/2 tsp mild chili powder
pinch of sweet paprika
sea salt and freshly ground black pepper to taste

Preheat the oven to 220*C/425*F/ gas mark 7. Bring a large saucepan of water to the boil.

Cut the parsnips and carrots into wedges of similar size. Add them to the boiling water and cook for about 5 minutes. Drain well and place into an ovenproof dish along with the onions, leeks and garlic. Pour over the oil, sprinkle with the spices and salt and pepper to taste. Mix together to coat the vegetables.

Roast in the preheated oven for about an hour, stirring occasionally from time to time, until they are tender and starting to colour.

Remove to a warmed serving dish and serve immediately.



*Chestnut and Sausage Stuffing*
Serves 6 to 8
Printable Recipe

One of our favourite stuffings. You may either use to stuff the bird, or shape into balls and baked separately. This is a delicious stuffing which goes very well with the richness of turkey or goose. It smells fabulous when baking.

225g of pork sausage meat (1/2 pound)
225g of unsweetened chestnut puree (1/2 pound)
85g of toasted walnuts, chopped (a scant 1/4 pound
115g of ready to eat dried apricots, chopped (1/4 pound)
2 TBs chopped fresh parsley
2 TBS snipped fresh chives
2 tsp chopped fresh sage leaves
4 to 5 TBS double cream
sea salt and freshly ground black pepper to taste

Combine the sausage meat and chestnut puree in a bowl. Stir in the walnuts, apricots, parsley, chives and sage. Stir in enough cream to make a firm, but not dry mixture. Season to taste with some salt and black pepper. (I cook a tiny bit in a frying pan to have a taste.) If you are planning on stuffing a turkey or a goose, fill the neck cavity only to ensure that the bird cooks all the way through. It is safer and more reliable to cook the stuffing separately, either rolled into small balls and places on a baking sheet, or spooned into an ovenproof dish.

Cook the separate stuffing in a preheated oven for 30 to 40 minutes at 190*C/375*F/ gas mark 5. If you are cooking a bird at a lower temperature in the same oven, then it may take longer.



*Sprouts with Chestnuts and Pancetta*
Serves 6
Printable Recipe

One of my favourite ways to have sprouts!! Everyone seems to like these!

1 pound roasted chestnuts, peeled ( 2 cups)
300g of brussels sprouts (about 3/4 pound)
100g piece of pancetta, finely diced (about 1/4 poud)
50g of butter (3 TBS)
1 small red onion, peeled and finely chopped
1 TBS fresh thyme leaves
1 clove of garlic, peeled and crushed
sea salt and freshly ground black pepper

Remove and discard the tough outer leaves from the brussels sprouts. Trim the bases and peel the leaves away, one at a time, continuing to peel and trim until all the leaves have been removed. Set aside.

Saute the pancetta in a nonstick skillet over medium heat, until the fat has been rendered and the pancetta is crisp. Scoop the pancetta out of the pan with a slotted spoon to a plate. Melt half of the butter in with the fat from the pancetta. Add the onion and saute until softened, but not browned. Add the chestnuts and toss to warm through. Transfer to a plate and set aside.

Melt the remaining butter in the pan. Toss in the brussels sprout leaves, thyme and garlic. Cook, tossing together, until the leaves are crispy tender and bright green. Season to taste with seasalt and freshly ground black pepper. Return the pancetta, onion and chestnuts to the pan and heat through gently. Place into a warmed serving dish and serve immediately.



*Cranberry Sauce*
Serves 8
Printable Recipe

The flavour of citrus and cranberry go very well together. Delicious with roasted turkey, game, duck or chicken. This can be made ahead.

the thinly pared zest and juice of one unwaxed lemon
the thinly pared zest and juice of 1 large orange
350g (about 3/4 pound) of cranberries, thawed if frozen
140g of caster sugar (1 cup)
2 TBS cornflour mixed with 3 TBS cold water

Cut the peels of the lemon and orange rind into thin shreds and place in a heavy based saucepan. If you are using fresh cranberries, rinse well and remove any bits of leaf and stem. Add the berries, citrus juices and sugar to the saucepan and cook over medium heat, stirring occasionally for about 5 to 8 minutes, until the berries begin to burst. Strain the juice into a clean saucepan. Reserve the cranberries. Stir the cornflour mixture into the juice and then bring to the boil, stirring constantly, until the sauce is smooth and thickened. Remove from the heat and stir in the reserved cranberries. Transfer to a bowl and allow to cool completely before covering with some plastic cling film and refrigerating.



Cooking in The Cottage today, some scrumdiddlyumptious Portugese Custard Tarts!

Mother In Law's Corncake

Source: beautyspot.livejournal.com via Megan on Pinterest

One of the very first Christmas Gifts that my ex mother in law gave me when I was first married oh-so-many moons ago, was a little handwritten notebook. It is something that I still treasure and these are the recipes that are my standard go to's for most of the basics in my kitchen.



It's tattered and torn and falling apart now . . . it's pages splattered and the ink is quickly fading. I really need to transpose everything into another book, but then . . . it is 34 years old and very well used.



A friend of mine was telling me yesterday how very much she loves cornbread, and I was telling her how very easy it was to make. You don't need a mix or anything special to make it in or with. All you need is a great recipe, and this is it. I've been making this for years. My mother in law called it corncake, but . . . it's cornbread, really!



This is quick, easy and very simple to make. You just basically put everything into a bowl and mix it together, pour it into the pan and bake! Easy peasy lemon squeasy.



It turns out perfect every single time. No gimmicks, or fancy smancy. Just plain old fashioned goodness.



We had some today after church with some franks and beans. It was some good. The simple things in life often are.



*Mother In Law's Corncake*
Makes one 9 inch round or square pan,
or 12 small muffins
Printable Recipe

My ex mother in law's simple, no fail recipe for a tasty cornbread that comes out perfect every time. Quick, easy and oh so tasty.

7/8 cup of plain flour (I don't know how many ounces this is in British measurements,
Just measure out 3.5 ounces and take about a TBS out)
1.7 ounces sugar (1/4 cup)
4 tsp baking powder
1 tsp salt
6 ounces polenta (1 cup cornmeal)
1 large free range egg, beaten
250ml of whole milk (1 cup)
75ml of vegetable oil (1/4 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Grease and lightly flour a 9 inch round or square baking tin. (Or 12 small muffin cups). Set aside.

Measure the flour, sugar, baking powder, salt and polenta into a bowl. Beat together the egg, milk and vegetable oil. Add all at once to the dry ingredients and mix quickly just to combine. Pour into the prepared pan(s). Bake in the preheated oven for 20 to 25 minutes, until well risen and lightly browned on top and a toothpick inserted in the centre comes out clean. Serve warm, cut into wedges or squares.



Over in The Cottage today a delicious Tuna and Artichoke Melt.



Also, for anyone who might be interested, the people from Super Jam have launched a new venture, just in time for Christmas! BakeLab is a monthly baking class based in London. (at this time) Their first class is to be on Wednesday 21st December where they will all be baking Christmas presents (and packaging them beautifully!)! I sure wish I lived closer to London. It sounds like fun!

Maple Mustard Glazed Carrots

When I worked as the Chef at Brenchley Manor glazed carrots seemed to be a staple of their dinner party menues. The main course would often change . . . it might have been duck, or beef, veal . . . pork, but the vegetable sides often remained the same.



Something green and something orange . . . ie. carrots . . . and the Mrs liked glazed carrots.
zzzzz . . . I often used to wonder how the guests felt about them . . . nobody ever complained actually, and I always got compliments, but I do think the carrots must have seemed somewhat boring at times, especially if you were a frequent guest!



You can do glazed carrots without them being boring. They needn't always be the same. Horseradish goes fabulously with carrots . . . along with some honey and butter, they're great! Sometimes I use honey and freshly grated nutmeg, along with the butter, which really gives them a lovely flavour. Nutmeg + Carrots = Fabulous!



Other times instead of honey, I will use a bit of caster sugar and some chopped mint. Those are very good indeed. Today I used a bit of Maple Syrup that I had left in a jar and added two kinds of mustards, both for zip and for texture.



They were magnificent. Truly. Simple, easy to do and quite, quite tasty. I could have made a meal of these alone. They would make a great addition to your holiday table. I do hope you'll try them, for if you do, I just know you'll fall in love with them.



*Maple Mustard Glazed Carrots*
Serves 4
Printable Recipe

Delicious carrots in a tangy sweet glaze. These go wonderfully with roasted meats, and would be a really special addition to your holiday table.

1 pound of carrots, peeled, topped, tailed and cut into
manageable chunks (about 1/2 inch)
1 TBS butter
2 TBS Maple Syrup (I like the Grade B Amber)
1/2 tsp Dijon mustard
1 tsp grainy mustard
pinch salt
freshly ground black pepper to taste
chopped parsley to garnish, optional

Place your carrots into a saucepan filled with lightly salted water to cover. Bring to the boil, then cook at a fast simmer for 5 to 6 minutes, until crispy tender. Drain well. Return to the hot pan and shake over medium high heat to dry out some. Add the butter, maple syrup and both mustards. Cook, stirring over medium high heat until the carrots are glazed, taking care not to let them catch and burn. This should only take a few minutes. Remove from the heat and season with a pinch of salt (if required) and a good grinding of black pepper. Pour into a heated serving dish, sprinkle with parsley and serve.



Over in The Cottage today, some tasty little Snow Pillows.

Roasted Heirloom Baby Carrots

There's often a misconception that making a healthy meal takes time and is not achievable on any given day of the week. This post is meant as an easy recipe to counter that approach! A couple weeks ago, I was asked what my tips were to eat healthy while saving time and money. My answer was to buy seasonally whenever you can. Seasonal produce is generally more flavourful, affordable and needs little to be turned into a delicious meal. These carrots are the perfect example. I purchased them at the Evergreen Brick Works farmers' market here in Toronto and they made the most perfect lunch. I simply roasted them with olive oil, salt, pepper and herbs and served them alongside a sunny side-up egg and some crusty bread. With a glass of local fall apple cider, it's pretty close to the perfect lunch in my book! These baby carrots are so small and sweet that they barely need to be peeled and are so pretty on a plate with their different shades of oranges, yellows and purple. They're nothing better than a plate that screams autumn to make me happy to put on some boots, a warm scarf and make the best of falling leaves and crisp air.

This dish can be made with many other vegetables: try roasting some baby potatoes the same way or turnips and sweet potato. For quick meals, I like to use baby vegetables, but you can also chop your veggies in bite-size pieces. If you're making this for dinner, add some roasted salmon on top, or a nicely seared piece of chicken breast - or for a lighter meal, try it as I did, with a couple eggs, sunny side-up.

In other recent news, a couple articles I had been working on were published in the Food and Beverage section of National Post this week. I interviewed a few bloggers for the piece - Deeba from Passionate about Baking, Matt from WrightFood and Kevin from Closet Cooking as part of an article on kitchen tools, as well as MacKenzie from Grilled Cheese Social, about her love and passion for the world of toasted bread and melted cheese. You can take a look at the articles here!

 

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Parmesan and Herb Mashed Potatoes

With Thanksgiving only days away here in Canada I thought I would post an easy side dish recipe that pairs wonderfully with deliciously moist turkey and sides such as green bean salad or beet puree. I certainly didn't grow up celebrating Thanksgiving (it's obviously not a holiday of any kind in France!) but it's a tradition I have come to embrace since moving to North America. There's a little French touch in all the dishes I like to serve for the big day - and it's been a nice way to bring in a little of my upbringing and culture into the mix.

For this potato puree, I added some fresh herbs and some good quality Parmesan cheese to a classic buttery mashed potato recipe. These few easy additions help turn simple mashed potatoes into something a little more special.

For more of my Fall recipes, take a peak at Canadian Gardening. What will you be serving this Thanksgiving?


Parmesan and Herb Mashed Potatoes

8 large Yukon gold potatoes
2 tablespoons of butter
1/4 to 1/2 cup of milk
1/4 cup of good quality Parmesan shavings
2 tablespoon of finely chopped parsleySalt and freshly cracked black pepper

Peel the potatoes and cut into quarters. Add the potatoes to a stockpot and fill with cold water to cover. Add a couple teaspoons of coarse kosher salt and bring to a boil.

Cook for 12 to 15 minutes or until the potatoes are completely cooked and tender. Drain the potatoes and immediately return to the warm stock pot.

Using a potato masher, mash the potatoes until they begin to break down, about 30 seconds. Add the butter and mash vigorously to melt. Add the milk and mash again until the mixture is smooth and silky. If the mixture is too chunky for your liking add a couple more tablespoons of milk.

Once the potatoes have reached the desired consistency, fold in the Parmesan cheese and herbs. Add a couple good pinches of salt and pepper and serve immediately.

Smashed Roasted New Potatoes and a Giveaway Winner!

We have a lot of potatoes in our cold room now . . . all homegrown, three different varieties, and all of them small. The Toddster learned an important lesson this year on how to plant and care for potatoes. Unfortunately it is a lesson he learned the hard way, as we are now stuck with tons of baby potatoes to use up. Not so good for mashing I'm afraid . . . but great for salads, boiled and roasted like this!



These get all crispy on the outsides . . . and stay moreishly fluffy on the insides.



That final breaking open, cracks the skin so that some of that tasty fluff pours out and crunches up a bit in the final baking . . . with the help of a bit of Olive Oil.



A few flakes of sea salt . . . a good grinding of black pepper . . . and some fresh rosemary leaves . . . and you have tasty little bits fit for a king.



These even make good appetizers especially when you use the really tiny ones and serve them with a moreish dip . . . adjust the times accordingly as smaller ones won't need to bake as long.



We love 'em just as they are. It's a good thing too . . . as I forsee a lot of these tasty little babies in our future. ☺




*Smashed Roasted New Potatoes*
Serves 4
Printable Recipe

This is a great way to cook baby new potatoes. Crisp on the outsides and soft and fluffy inside.

16 small new potatoes, unpeeled
2 TBS light olive oil
a few sprigs fresh rosemary
sea salt and freshly ground black pepper

Preheat the oven to 230*C/450*F/ gas mark 8. Place a baking tray into the oven to heat.

Toss the potatoes together with 1 TBS of the oil to coat. Spread them out onto the hot baking tray. Roast in the preheated oven for 20 minutes. Remove from the oven. Flip the potatoes over and then gently squash them down with the back of a large metal spoon. Strip the leaves from the rosemary sprigs and sprinkle over top along with some sea salt and black pepper. Drizzle with the remainder of the oil.

Return to the oven and bake for a further 10 minutes, until the potatoes are crispy and golden brown.



I hope you all remember this little Giveaway I posted before I went away on Holidays, and I hope you'll all forgive me for having taken overly long in picking a winner! I've been spending lots of time coddling the Toddster, and thankfully he is now starting to feel a lot better. Your patience in waiting has been rewarded however, as I am adding a Bero Baking Book to the Prize!



It's a tasty little book, chock full of good basic home type of baking recipes. I am sure it will go great with the Cook's Measure.

I don't know how to post it here, but I used one of those online number pickers and it picked the number 22. Suze, you are the winner. Please send me your postal details at mariealicejoan at aol dot com and I'll pop it off to you asap!

(Post Script) Alas I counted wrong, Janet is indeed number 22, so Janet you will also be getting a Cook's Measure. Two lucky winners!)

Thanks so much to all of you good sports who played along, and take heart . . . knowing me I'll be giving something else away sometime soon!!



In The Cottage today, Beans and Weiners Under Cornbread.