Quick Sticky Buns

Oh . . . my . . . goodness!! You're gonna hate me for introducing you to this.



If you only make one tasty breakfast dish this summer, let it be these! Truly!



They are scrumdiddlyumptiously, decadently, moreishly fabulously, incredibly, nummily, tastily GOOD!!



Crunchy on the bottom . . . soft and tender on the insides and filled with a buttery cinnamon filling, and then topped with an orange flavoured brown sugar glaze that melts down (up??) into every buttery nook and cranny as they bake . . .



Looking at the ingredients, one could quite easily forgive you for thinking that these are plain . . . and not all that exciting . . . and what's really dangerous about them is that most of us have these simple and plain ingredients at our disposal . . . ALL . . . THE . . . TIME!!



One mouthful of them warm from the oven and you will be in heaven. Pure and utter bliss.
I do hope you will forgive me for adding yet another weakness to your list . . . ahem. Who knew heaven could be so easily attained and so quick to find.



One can be sitting on your plate, with buttery goopy deliciousness in less than half an hour. No kidding.



*Quick Sticky Buns*
Makes 9
Printable Recipe

Quick, easy and quite delicious. You can have a tasty pan of these whipped up for breakfast in about half an hour!

For the Glaze:
2 ounces butter (1/4 cup)
4 fluid ounces of orange juice (1/2 cup)
3.75 ounces soft light brown sugar (1/2 cup packed)
1 TBS finely grated fresh Orange zest

For the buns:
8 1/2 ounces plain flour (2 cups)
1 TBS baking powder
1/2 tsp salt
2 fluid ounces of sunflower oil (1/4 cup)
2 fluid ounces double cream (1/4 cup)
4 fluid ounces of milk (1/2 cup)

For the filling:
2 TBS softened butter
2 ounces soft light brown sugar (scant 1/4 cup packed)
1/2 tsp ground cinnamon
1/4 tsp ground allspice

Preheat th eoven to 220*C/450*F/ gas mark 8. Butter a 8 inch round baking pan. Place the glaze ingredients into a saucepan. Brint to the boil, stirring to dissolve the sugar. Pour this into the prepared pan to completely cover the bottom.

Whisk the flour, baking powder and salt for the buns together in a bowl. Make a well in the centre. Whisk together the oil, cream and milk with a fork. Pour altogether into the centre of the dry ingredients all at once and mix together with a fork, just until a soft dought forms. Roll out on a lightly floured surface to an 9 by 18 inch rectangle. Spread with the softened butter. Mix together the filling ingredients (sugar, cinnamon and all spice) Sprinkle this evenly over the butter. Roll up from the long end, tightly in a jelly roll shape. Cut with a sharp knife into 2 inch slices. Place, cut side down into the glazed pan.

Please don't hate me too badly, ok?

Bake for about 20 minutes, until puffed and golden brown. Carefully invert onto a large platter so that the glaze runs down over the buns. Serve warm.

Flourless Chocolate Cake

As promised . . . today we have chocolate. Enough of salads!! You are banished for the weekend!!



And what a wonderful way to have chocolate this is! A delicious flourless Chocolate cake that is soooooo moreishly fudgy and wantonly scrumptious . . . you will find yourself sneaking downstairs in the middle of the night just for . . . ONE . . . MORE . . . PIECE!! (Trust me on this.) This was sooooo good, I sent the leftovers home with the missionaries. It was far too dangerous to keep around!



I have made this a bazillion times over the last 10 years. As the personal Chef for an American family down south, this was often on a luncheon menu . . . you know how it goes . . .

♥Ladies who lunch♥♥♥chocolate♥

They go together like peas and carrots!



Believe it or not, as many times as I have baked this cake . . . yesterday was the first time I had ever eaten it myself! Wow . . . was I impressed. This is my new favourite chocolate cake!!!



At the Manor, I usually served it with some homemade raspberry coulis, and it was very good, yes it was . . . but yesterday we just had it plain, with a bit of icing sugar dusted over top . . . oh . . . and . . . um . . . some clotted cream.



I didn't get a picture of it with the clotted cream though . . . once we added that . . . it was quite simply . . . gone! Naturally!! (I can't believe I waited so long to make this for myself!!)

I am assuming this is ok for a gluten free diet as there is no flour, cocoa or leavening in this recipe.

*Flourless Chocolate Cake*
Makes one 9 inch cake
Printable Recipe

There are a lot of versions of this floating around. This is the one I use. When I cheffed at the Manor, this was the one my boss always requested.

8 ounces semi sweet chocolate, chopped into bits
4 ounces of dark chocolate, chopped into bits (you want one that is at least 60% cocoa solids.)
8 ounces butter (1 cup)
9 ounces of caster sugar (about 1 1/4 cups)
6 large free range eggs, separated
Sifted icing sugar to serve

Preheat your oven to 170*C/325*F/ gas mark 3. You will need a 9 inch springform pan. Remove the bottom and then place a large square of parchment paper over this bit. Replace the ring around the bottom and clamp on, making sure that the parchment paper is clamped in place. Butter the paper lined bottom of the pan and the sides. Set aside on a baking tray.

Melt the chocolate and butter in a glass bowl placed over a pan simmering water, without allowing the water to touch the bottom of the bowl. Stir as it melts, until the mixture is completely melted and smooth. Remove from the pan and whisk in the sugar. Pour into a larger bowl and beat in the egg yolks one at a time, beating constantly.

Beat the egg whites until stiff using clean beaters. Fold these into the chocolate mixture, carefully to combine, working gently and not whisking. (You want to keep the mixture airy.) Pour into the prepared pan.

Bake in the preheated oven for 1 hour. The cake will rise dramatically and fall drastically when it is removed from the oven. That is ok. It's supposed to happen. Allow to cool to room temperature on the countertop then place in the refrigerator to chill for at least 4 hours before removing the sides of the springform pan.

Dust with icing sugar and cut into wedges to serve.

Mahi Mahi Ceviche Ceviche

The last time I posted a ceviche recipe video, I almost had to hire a security detail to protect me from angry Peruvians. I'd done a bay scallop and mango ceviche, and within minutes of uploading, highly annoyed South Americans were demanding I change the name, since what I had made was NOT a ceviche.

It seems as though there are some very strict views on what may and may not go into a ceviche, which is too bad, since the technique begs for accessories. Thankfully, I'm no fundamentalist, so I was free to make this version.

One traditional ingredient I omitted was the sliced onions. Personally, I don't like the sharp bite of the raw onion in this recipe, so I decided to use chives instead. I'm pretty sure I'm in a very small minority, as most people consider the sliced onions an absolute necessity, so feel free to add those in.

This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.

By the way, sorry about that extra "ceviche" up there, but it's not often you get the chance to publish a symmetrical post title. Enjoy!

Ingredients:

3/4 to 1 pound fresh mahi mahi

1 tablespoon minced jalapeño

1/2 teaspoon salt, or to taste

pinch of dried oregano

pinch of cayenne

2/3 cup equal parts fresh squeezed lime and lemon juice

1/2 cup diced cucumber

1/2 cup orange segments

1/2 cup thinly-sliced red or white onion (or chives instead)

2 tablespoons julienne radish

1 tablespoon chopped cilantro

The Best Carrot Salad

I sure hope you aren't tired of salad yet, because I have one more easy and delicious salad to show you here today . . . then I promise to give them a rest for a few days at least!

We love carrots in this house and in fact are growing and enjoying our very own carrots from the garden at the moment. I have never been overly fond of frozen carrots and so I have been using them up in any way that I can so, that they won't go to waste.



As you can imagine there have been some lovely carrot cakes, loaves and muffins . . . and yes, we've enjoyed them steamed and buttered with our suppers, and mixed with some of those lovely peas and mint we are also growing.

But carrots are not just for cakes, puddings and to be eaten as a cooked vegetable. They also make pretty delicious salads as well! (Yes, all of those coloured bits are links to my recipes for those particular things!)



We've been enjoying this particular salad for a couple of days now. It's one of those salads that kind of just taste better and better as the days go along and it marinates just that little bit more.



Crunchy and filled with lovely flavours, kind of sweet and sour, with a hint of spice and some chewy sweetness from the dried fruit. This delightful salad pleases on a lot of levels.



You don't have to add the coconut if you don't want to. I decided to add it at the last minute and we enjoyed the results.



This goes fabulously with grilled meats, chicken and even fish. I do hope you'll give it a try . . . and I promise to have something a bit more exciting for you to look at tomorrow than a salad. Cross my ♥! (Chocolate comes to mind, but that's just a hint. I'm being cheeky I know!)



*Carrot Salad*
Serves 4 to 6
Printable Recipe

Refreshingly light, with a sweet and sour tang.

3 large carrots, peeled and grated
2 spring onions, finely chopped
a small handful of flat leaf parsley, chipped
a large handful of mixed fruit (raisins, currants, chopped peel, etc.)
a handful of flaked coconut
3 TBS vegetable oil
2 TBS Apple Cider Vinegar
1/2 tsp ground cumin
salt and black pepper to taste.

Combine all the ingredients in a bowl and allow to sit for at least 15 minutes before serving.
This will keep for several days, covered, in the refrigerator.

Corned Beef, Sweetcorn and Red Onion Hash

I have a husband who is not really all that hard to please "meal wise." He loves meat and potatoes. Hates chocolate and salad . . . oh, and pasta . . . so if I stay outside those perameters he is one very happy camper. He always loved school dinners when he was a child and would be happy having sausage and mash 3 or 4 times a week.



Now, that would bore me to tears . . . cooking sausage and mash 3 or 4 times a week, or even eating sausage and mash 3 or 4 times a week! I like a bit of variety in my menu and I love to jazz things up.

Todd once said to me, didn't I do anything plain??



No. I don't. Plain is not me. I like a bit of excitement in the kitchen.

I cannot take the credit for the jazzing up of this recipe here today. It is Corned Beef Hash . . . simple . . . but jazzed up with some sweet corn, red onions and a dash of sweet chili sauce, which gives it a special zip and heat that is quite lovely. The recipe is from another one of my Waitrose Recipe Cards.



We both enjoyed it very much, with a simple salad on the side. Todd had the leftovers today for his lunch, and he said it tasted even better.



Sometimes the simple things in life are the best things in life . . . just so long as you can jazz them up just a tiny bit, that is! (And I do!)



*Corned Beef, Sweet Corn and Red Onion Hash*
Serves 4
Printable Recipe

A quick and simple version of corned beef hash, that not only uses things I always have in my store cupboard, but also tastes fabulous!

1 large red onion, peeled and finely chopped
340g tin of corned beef (regular sized tin)
330g tin of sweetcorn, drained well (about 1 cup)
a large handful of flat leaf parsley, finely chopped
1 TBS sweet Chili Sauce
500g pack of small new potatoes, halved
2 TBS olive oil
salt and pepper

Cook your potatoes in a large pan of boiling lightly salted water for about 12 to 15 minutes, until just tender. Drain well and cool. Once cool enough to handle, cut in half again.

Heat half of the oil in a large skillet. Add the onion and cook, stirring, until softened with out browning.

Place the potatoes, corned beef (flaked), sweetcorn and sweet chili sauce into a large bowl. Tip in the softened onion and give it all a good mix. Season to taste with some salt and black pepper.

Heat the remainder of the oil in the skillet. Once hot add the potato mixture and cook, over medium heat, stirring from time to time, until the potatoes begin to brown and crisp up.

Preheat your gril to high. Smooth the potatoes over into a flat cake. Increase the heat to high under the pan and cook for a few minutes to really crisp the bottom. (Cover the handle of the skillet with foil if it is not oven safe.) Flash the pan under the grill for about another 3 to 4 minutes to brown the top.

Serve immediately.

No-Bake Peach Bars

I've been recipe testing to find a great no-bake, fruit-filled dessert for the summertime...and here it is! These bars hit the spot for me -they're easy to make, there's no need to turn on a warm oven and it makes the best of fresh fruit. Softening the peaches for a few minutes really makes a big difference as the peaches release their natural juices and becomes perfectly velvety. These bars are a little gooey so I suggest enjoying them with a fork!

No-Bake Peach Bars

1 1/2 cups of dried prunes
1/4 cup of raw macademia nuts
3 tbl rolled oats
1 tsp of honey
4 peaches, pitted
2 tsp of brown sugar
a small knob of butter

Pulse prunes, nuts, oats and honey in a food processor. Lightly butter a 9 by 5 inch loaf pan and line tightly with plastic wrap making sure the wrap goes over the sides of the pan. Press down the prune mixture at the bottom of the pan using the back of a spoon or pressing down above a sheet of parchment paper if the mixture is too sticky to properly even out.

Add the butter to a small pan on medium heat. Cut the peaches into quarters and sprinkle with the sugar. Add to the pan when the butter starts to foam. Cook until the peaches just start to soften. Lay the peaches snugly over the prune mixture. Fold the extra plastic wrap over the peaches and leave to set in the fridge for 30 minutes. Cut into triangles and serve. Enjoy!

This Blueberry Clafoutis Didn’t Get My Goat (Cheese that is)

I’ve had this wacky idea to try a berry-studded goat cheese clafoutis, so when I saw these gorgeous looking blueberries at the market, I figured the time was right. 

I had a couple ounces of leftover chèvre in the fridge, and was very excited to see if this possibly odd, but fundamentally sounds idea would work. And, everything would have, if I had only skipped breakfast that morning.

That morning I woke up starving, and facing a pile of emails and other less fun computer-driven busywork. So without thinking (literally) I whipped a nice cheese omelet, using the aforementioned cheese. D’oh!

It was a delicious mistake, and one I forgave myself for very quickly, but it also presented me with a tough choice. Go back out to the store, or just make a good, old fashioned, plain blueberry clafoutis. Laziness prevailed, and here you have it.

So, while I’m very proud of this clafoutis, I can’t help but wonder how much better it would have been with that faint, but tangy accent from the cheese. Maybe you could give it a try and let me know? I was simply going to add it to the blender and mix it right into the blender.

Anyway, goat cheese or not, this recipe is a great way to enjoy fresh, summer fruit, and as I mention in the video, this technique really lets it play the starring roll. I hope you give it a try soon. Enjoy!

Ingredients:

butter as needed

pint of blueberries

1/2 cup flour

2/3 cup sugar

1 1/4 cup milk

3 large eggs

1 tbsp vanilla

pinch of salt