Yogurt Parfaits

Source: flickr.com via Marie on Pinterest

(Don't you just love this country kitchen!)

There are three things I keep in my house at all times. Low fat yoghurts. Fresh and tinned fruit. Granola bars and tiny crunchy biscuits. They come in very handy for a myriad of reasons.





The low fat yogurts make a nice healthy snack in the evenings when you are watching the telly and longing for a treat, but don't want to go whole hog and induldge in something really bad. What's more . . . you know it's not good for you to induldge in something naughty . . . You can also throw a few tubs into the freezer and . . . presto chango . . . a tasty low fat ice cream type of treat!



Berries are healthy . . . satisfying . . . high in anti-oxidents . . . and go wonderfully with your morning oats or cornflakes. They make a lovely portable snack as well . . . and they also freeze wonderfully . . . loose . . . and popped into little plastic tubs. You always have fresh berries to hand for lotsa stuff . . . crumbles, puddings, etc. ( I always stock up when there is a special on at the grocery store and freeze them.) I also always have apples and bananas . . . an apple a day keeps the Doctor away!



Granola and Cereal bars make the perfect portable snack for when you are out and about . . . help to keep you away from the naughty things like donuts and cinnamon rolls . . . and those indulgent looking mega muffins. (Back home they have places that just cell nothing but the most decadant cinnamon rolls! So So NAUGHTY!!) If I have a low fat granola bar or cereal bar in my purse, I know I can very easily stave off the temptation . . . not to mention sometimes in the evening if Todd is indulging himself in a piece of cake and I just seriously want something similar . . . one of these low fat treats does the trick!



The mini biscuits have no saving grace . . . bar the fact that they are tiny, cute, tasty and one needn't feel as guilty if they are indulging in a mini biscuit . . . rather than a full sized one.



There is another tastier reason to have all these things about though . . . and that is this . . . ALTOGETHER THEY MAKE A FANTASTIC LOW FAT DESSERT . . . that you wouldn't even be ashamed to feed to guests.



It's simply a matter of layering them in your fanciest glasses or glass dishes. You can do it in literally minutes . . . a layer of crunchy biscuit or granola/cereal bar . . . a layer of yogurt . . . a layer of fruit . . . another layer of yogurt . . . a final layer of fruit and a few mini biscuits or granola crumbles on the top and you are set to go . . . easy peasy, lemon squeezy!



And the best thing is the taste possibilities are positively endless!!! Here today I have two kinds . . . fresh raspberries layered with greek honey and walnut yogurt and little coconut biscuits . . . and fresh blueberries layered with spanish orange yoghurt and litte bon maman butter biscuits.



But just think . . . orange or chocolate yogurt layered with mini oreo cookies and mandarin orange segmants . . . vanilla yoghurt layered with fresh pitted cherries and almond macaroons . . . sliced pear, bananas or apple, layered with toffee flavoured yogurt and crumbled digestive biscuits or granola bars . . . the world is literally your oyster!!



And . . . . best of all, you can make them as decadent or as low fat as the ingredients and your waist line allows!



No recipe here . . . it's quite simply an idea. Run with it and let me know how you get on!

Apple Butterscotch Pudding Cake

When I was really small my mother used to bake us delicious goodies several times during the week . . . there was always fresh baked cookies in the cookie jar and the occasional pie and cake. She went back to work when I turned 11 though, so all the baking stopped . . . or homemade baking at any rate . . . .at least until I was trusted and allowed to experiment in the kitchen on my own.



She did sometimes buy these pudding cake mix thingies for desserts once in a while. I think there was a chocolate one and a butterscotch one and a really fake apple tasting one . . . but as a child we were just glad to have dessert. It didn't really matter that it came from a mix or that it didn't really taste all that great. It was sweet and that's what counted.



Of course as an adult and experienced baker I have come to appreciate the finer qualities of desserts that are homemade. I love pudding cakes . . . I make a really good Gingerbread Pudding Cake from scratch, as well as a Cinnamon one, and an Apple and Blueberry version which is totally scrummy as well. Let's not forget Sticky Toffee Pudding Cake either, that is like the ultimate of the ultimate pudding cakes!



There is just something that is so very special about the alchemy and magic of a cake that makes it's own sauce when it's baking! It's like a tiny delicious little miracle happening in your very own oven, just for you!!

This is a really scrumdiddlyumptious version . . . with the sweet/tartness of Granny Smith Apples on the bottom . . . topped with a buttery sponge, filled with raisins . . . and a lucious butterscotch sauce that appears like magic and goes fabulously well with it all.



Eaten warm and topped with a nice cold scoop of vanilla bean icecream, I don't think you can get much homier or delicious. Of course my Brit husband would argue that fact and say that custard is much much better . . . but the Canuck in me still longs to have a nice big scoop of ice cream, preferably a good vanilla . . . on top of my cakes, pies and desserts. I just can't help it. Old habits die hard!



But what really is icecream though . . . it is frozen custard. So I guess you could say that we both like custard on our desserts . . . just in opposite forms! He likes his warm and dripping . . . and I like mine cold and melting.



In any case . . . this Apple Butterscotch Pudding Cake rocks! With custard or with ice cream. You just can't get much better than this. I do declare!



*Apple Butterscotch Pudding Cake*
Serves 6
Printable Recipe

A delicious dessert topped with a fluffy raisin sponge atop tart sliced apples in a delicious butterscotch sauce that appears as if by magic!

4 large Granny Smith or other cooking apples, peeled, cored and sliced (about 4 cups)

For the sponge:
150g self raising flour (1 1/3 cups)
50g caster sugar (generous 1/4 cup)
80g unsalted butter, chilled and diced (5 1/2 TBS)
1 medium free range egg
100ml milk (7 TBS))
the finely grated zest of one unwaxed lemon
50g of raisins or currants if you prefer (generous 1/3 cup)

For the Sauce:
80g light muscovado sugar (6 1/2 TBS)
25g unsalted butter (2 TBS)
100ml water (7 TBS)
Pinch fine sea salt
the juice of 1/2 lemon

Preheat the oven to 180*C/200*C/gas mark 6. Have ready a 2 litre ovan gratin or other shallow oven proof dish.

Whisk the flour and sugar for the sponge together in a bowl. Drop in the butter. Rub the butter in with your fingertips until the mixture resembles fine bread crumbs. Beat together the egg and milk. Stir in along with the lemon zest and the raisings. Arrange the apple slices in the bottom of the dish and smooth the sponge mixture on top.

Place the sugar, butter, water and salt for the sauce into a small saucepan. Bring to the boil. Whisk in the lemon juice and then pour this mixture over top of the batter in the dish. Bake for 30 to 35 minutes, until the cake is golden brown on top and the sauce is bubbling around the edges.

Let stand for 5 to 10 minutes before spooning out into dessert dishes to serve. (A scoop of icecream goes nicely!)



Over in The Cottage today, a homely and comforting casserole, Heaven and Earth Casserole.

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!

Plum Fudge Puddings

I had some lovely plums that I picked up in the grocery store the other day. It's not often you get nice ones this time of year. We had our fill eating them raw and then I decided to make a pudding with them.



I found this lovely pudding recipe in a book put out by Ryland Peters that I've had for a while now, entitled "Easy British Cooking, simple recipes for traditional British food." I just love this book. It's just full of lots of easy British Comfort Food types of recipes. I have almost all of their easy series books and I can highly recommend each one! (The recipe credit for this tasty dessert goes to Louise Pickford.)



There were several things I loved about this recipe. First of all the ingredient list was simple . . . fresh bread crumbs, thinly sliced fresh plums, butter, cream, honey and a bit of brown sugar and spice.



After making a very simple fudge sauce of butter, cream and honey . . . you simply layer everything up in little ramekins . . . and then bake.



Twenty minutes later you are rewarded with some of the most delicious little puddings you have ever tasted! They went down a real treat with some cream drizzled over top. Sooooo delicious indeed! We both really enjoyed them.



They were not too sweet, just a bit tart . . . with a bit of crunch and a bit of scrum. In short . . . perfect!



I can see that they might be tasty if made with other fruits as well . . . like blackberries and apples, or pears, or even blueberries. They were very similar to what we would call a fruit "Betty" back home.



I do hope you will give them a try. You won't be sorry if you do. I just cannot imagine anyone not liking them. They would be a most impressive, simple and quick dinner party dessert as well.

SCRUMMO!!




*Plum Fudge Puddings*
Serves 4

This is kind of like an apple brown betty, except it is made with plums and has a creamy fudge sauce. Yum!!

50g unsalted butter (3 1/2 TBS)
50g of runny honey (2 1/3 TBS)
2 TBS double cream
2 TBS soft light brown sugar
1 tsp ground mixed spice (see right side column for a recipe to
make your own mixed spice)
75g fresh white bread crumbs ( 1 1/4 cup)
2 ripe plums, stoned and thinly sliced
Cream or creme fraiche to serve

Preheat the oven to 200*C/400*F/ gas mark 6. Have ready 4 (150ml) glass ramekins. (4 ounce size)

Put the butter, honey and cream into a saucepan and heat, whisking constantly,until melted and amalgamated. Put the breadcrumbs into a bowl and mix with the sugar and spice.

Divide half of the buttery fudge mixture between the ramekins. Top with 1/2 of the plums. Top with half of the bread crumb mixture. Top with the remainder of the plums. Top with the remainder of the bread crumb mixture. Drizzle the remaining buttery fudge mixture over top of each one evenly. Place the ramekins onto a baking tray and bake for 20 minutes. Remove from the oven and allow to cool for 5 minutes, before carefully unmolding onto dessert plates. Serve with cream or creme fraiche for spooning. Serve warm.



Cooking in The Cottage today, Crisp Oven Fried Chicken. Deeeeelicious!!

Apples In Custard

This looks plain and simple . . . and in truth it is. But don't let the simplicity of it fool you into thinking that it is not totally scrumdiddlyumptious!!



If you like baked apples and if you like custard . . . then you are going to love the two of them together!!



It's very easy to charge up the flavours as well . . . you know . . . add some cinnamon or nutmeg, or cardamom or all three!!



We love this . . . plain, or with a bit of cream poured over top.



You can cook all four servings in a square casserole dish, or do like I did and cook individual ones. Mine got a little bit close to the grill and got somewhat dark in spots, but that's ok . . . I like a little char . . . burnt toast, burnt cheese, burnt marshmallows.



Yes . . . I am wierd. But in kind of a delicious way, don't you think??



*Apples in Custard*
Serves 4
Printable Recipe

Proof positve that simple can be wonderfully delicious. Apples baked in a scrummy custard.

4 medium cooking apples, cored and peeled
(I like Granny Smiths)
8 TBS of sugar, plus 1 to 2 TBS for sprinkling at the end
(I use cinnamon sugar to sprinkle on at the end)

For the Custard:
96g of caster sugar (1/2 cup)
500ml of whole milk (2 cups)
1 tsp pure vanilla
3 large free range eggs
2 1/2 TBS plain flour
pinch of salt

To serve: (optional)
Cream and Maple Syrup

Preheat the oven to 180*C/350*F/ gas mark 4.

Place the peeled and cored apples in a square baking dish (or into 4 individual casseroles). Put two tablespoons of sugar into the center cavity of each apple. Whisk together the custard ingredients until smooth. Pour over the apples, dividing it equally amongst the casseroles if making 4 individual ones. Bake for 45 minutes, or until the custard is completely set.

To finish off, at the end of the baking time sprinkle the 1 to 2 TBS of sugar (cinnamon sugar) over top of the apples and custard. Place under the grill (broiler) and grill (broil) until lightly brown. You may put a small amount of cream and maple syrup over the top for additional flavour.



Over in The Cottage today, Rumbledethumps . . . a delicious mix of potato, swede, cabbage and cheese. (Not a great picture I know!!)

Baked Apple Brulee

One thing that I don't really like about this time of year is the shorter days . . . it plays havoc with my photography for sure! I like to take my photos in as natural light as possible, which means I have to do my main cooking early in the day . . .



Alas, today that didn't happen. We went out to chase up some Moose Steaks at Lidl. Yes! Lidl has Moose Steaks this Christmas! They are kind of pricey, but for once in a lifetime treat, not too bad I guess. They were £9.99 for four. Todd has always wanted to taste moose . . . and is thrilled that now he will be able to.



Best steak I have ever had in my life was a moose steak . . . now (hopefully if they are any good that is) Todd will be able to enjoy that pleasure as well. You might be asking yourself by this point, what on earth does this have to do with Baked Apple Brulee . . . the answer would be absolutely nothing! It just meant that I couldn't be home taking photos when I normally would be. Just sayin' is all.



Anyways, I made these lovely Baked Apple Brulee for tonight and then I had to resort to lamps to take my photos . . . I really tried to get them done before the sun had dipped too low in the sky . . . but I failed.



The trick to making a good brulee is to make sure that the cream is really cold . . . and that the sugar caramelizes before it begins to heat up. Not sure I really managed that today, but I did try.



Nevermind . . . bad pictures or not, they tasted pretty good anyways. In fact, they were heavenly. If you are looking for a special dessert over the holidays that will give you mega brownie points with only the smallest of efforts . . . this is the one Seriously.



It's so delicious in fact that I have now decided this is going to be my Christmas Dinner Dessert. Move over Trifle . . . there's a new kid in town, and not only is he decadently delicious, but he's quick and cheap . . . and really, really easy.



*Baked Apple Brulee*
Serves 4

Sweet pan roasted apples beneath a blanket of creme fraiche and topped with a crisp sugar shell. Scrummy yummy!

3 large Granny Smith apples
3 TBS Butter
2 TBS caster sugar
1 tsp cinnamon
pinch of freshly grated nutmeg
250ml of creme fraiche (Ice cold)
4 heaped TBS of demerara sugar (Turbinado)

Peel, core and cut the apples into 1/2 inch thick slices. Melt the butter in a large frying pan. Toss in the apples. Saute over medium heat for 7 or 8 minutes, just until beginning to soften. Stir in the sugar, cinnamon and nutmeg. Continue to cook for several minutes longer, stirring now and then, until the apples are glazed and beginning to catch in spots. Remove from the heat immediately and divide the cooked apples between 4 8-ounce ramekins.

Let cool to room temperature. Once cooled, top each ramekin with 1/4th of the creme fraiche, spreading it evenly over top of the apples. (This much can be done ahead of time and the ramekins placed in the refrigerator to chill.

Heat the grill oven/broiler to high. Sprinkle 1 heaped TBS of the demerara sugar over top of each evenly. Place them onto a tray and then pop them under the grill, about 4 inches from the heat source and toast for 5 to 8 minutes until the sugar is bubbly and caramelized. The trick is to caramelise the sugar without burning it, and without heating up the creme fraich too much! (You can do this with a cook's blow torch. This is on my Christmas List!)



Over in The Cottage today, the World's Best Macaroni & Cheese!