Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio

No

Display Instagram Footer

Strawberry Buttermilk Bundt Cake


 photo SAM_8991_zps5kei3ozk.jpg

This may not be the most beautiful cake in the world . . .  but it sure is one of the most delicious cakes!  It's extremely moist and somewhat dense . . .  a cake you can really get yourself stuck into.   It's sturdy and picnick-able.  (Is that a word?)   What I mean is its quite portable and not so fragile that it will fall apart  which makes it perfect for picnics!

QuickEdit
Marie Rayner
8 Comments
Share :

Rice Krispie Chicken


 photo SAM_8974_zpstb1tfsse.jpg

I know you are thinking . . .  not chicken again . . .  but what can I say.   We like chicken.  It's one of the most versatile proteins out there and it's affordable.  In today's economy that counts for a lot.  I never find it boring because I have about a bazillion delicious ways to use it, like this recipe I am showing you here today!  The kids will love this one!

QuickEdit
Marie Rayner
16 Comments
Share :

Sponsered Yeni Raki presents an Ultimate Raki Table Dish by Olli Dabbous


 photo ONE_zps5z9htemu.jpg

I have always been a proponent of the slow eating experience. One takes so much time to prepare a delicious meal for their family and friends, it’s a shame to see it all disappear in an instant. How much better to linger over the dishes presented, savouring and enjoying every delicious morsel in appreciation of the efforts which have been taken.

I’d like to tell you today about a unique and interesting partnership between the world’s leading aniseed spirit brand, Yeni Raki and top London Chef, Ollie Dabbous, with the hope of inspiring others to partake of the spirit’s traditional slow dining experience outside of its native country, Turkey.


To this end Yeni Raki has created an online video in which you can watch Chef Ollie prepare a delicious dish for his ultimate raki table!




This film is a component of the Yeni Raki’s global “Unrush Your World” campaign, in an effort to inspire the spirit of slow and highlight the importance of taking the time to enjoy the food you are eating. This is the perfect partnership as Ollie’s approach to food has always been that eating wasn’t meant to be hurried or rushed. This is a sentiment I wholeheartedly approve of!

  photo TWO_zps9izs0gfc.jpg

Chef Ollie has also helped Yeni Raki's launch in the UK by  hosting a party at his London Restaurant in November, having created a bespoke menu of dishes which totally complement the rich flavour of the spirit.


 photo THREE_zpsphl31pgx.jpg

 A variety of other top restaurants across the UK capital are also creating their own bespoke menus of food paired with the drink in an effort to encourage tasteful Londoners to experience this same spirit of slow dining.

Yeni Raki Website
Twitter
Facebook

Post sponsored by Yeni Raki.  All thoughts and opinions are my own.

QuickEdit
Marie Rayner
0 Comments
Share :

Peanut Butter Cookie Pie


 photo SAM_8942_zpszxh5mqmn.jpg

Are you ready for a little bit of decadence?   I know I sure am!   And whilst this is not over the top decadence, it is still a bit of a tasty treat.  If you love peanut butter cookies, and you love peanut butter and jam (or chocolate) then you will absolutely adore this simple and impressive dessert!

QuickEdit
Marie Rayner
2 Comments
Share :

Mini Scone Foccaccia Breads




It was a little cool today and so Todd wanted me to make him some soup for lunch. I didn't do anything special, just opened a couple of tins of Bean and Bacon Soup. He loves that kind.

QuickEdit
Marie Rayner
8 Comments
Share :

The One Pot Gourmet Gardener


 photo DSCN1153_zps4y618twb.jpg

I wanted to tell you about this fabulously fascinating cookbook that I received recently.  More than just a cookbook, it's also a gardening book.   The One-Pot Gourmet Gardener , Delicious container recipes to grow together and cook together authored by Cinead McTernan lifts cooking into the realms of actually growing what you eat, and even further into the realms of container gardening with the idea in mind that you would actually grow all of the produce/herbs/etc in one pot pertaining to a specific recipe.


GROW ME - COOK ME - EAT ME:
You can grow all the ingredients you need for a single dish in a single pot.  In all there are 25 carefully devised container recipes grouped into Soups and Salads, Main Courses, Picnic food, Quick Suppers and Drinks and Puddings., Smoothies, Sauces and Tarts.

Each one-pot recipe provides every step from sowing to serving.   There's an introductory masterclass on how to grow crops in pots, giving you the confidence and skills to devise your own one-pot recipes.

 photo DSCN1155_zpsrmp84uev.jpg

There are six chapters in the book . . .  with tips on how to use the book and getting started,  picnic dishes that you could eat al fresco and on the road, soups and salads, quick suppers, accompaniements such as salsa's and pickles and of course tasty drinks! This book covers a wide variety of subjects . . .

 photo DSCN1162_zpssd1ta75o.jpg

There are fabulous tips on getting started, how to plant, when to plant, what to plant, etc.   Even the novice gardener would find it quite easy to do.    This would be the perfect book to use in order to inspire your children to eat healthier or different foods.   What child doesn't want to eat what they grow themselves.   Imagine planting a pot with all of the fresh ingredients to make Gazpacho Soup with the children, and then watching them grow together as you baby and help the plants along, right on up to being able to harvest what you have grown to make the soup!    It's a fabulous concept.

  photo DSCN1163_zpsgbba5b8i.jpg

The photography is beautifully executed by photographer Jason Ingram.  There are lots of photographs to help you every step of the way from preparing the soil, to planting, to the correct time for  harvesting.   It's all there, every inch of the way.

This is the ideal book for people with small gardens or balconies, who have the desire to grow their own food but are lacking in space as the ingredients for each recipe can be simply grown in a container.

I love the concept and I love the book.  I have a container planted,  to make my own Salsa Verde, but . . .  these things take time and so I won't be able to show you my results until a bit later in the year, but I am really excited about what I am going to end up with!

Cinead McTernan is a horticulturally trained writer and  the gardening editor of The Simple Things magazine. (She was previously editor of The Edible Garden magazine and worked on The English Garden and BBC Gardeners’ World magazines.) 

Available in hardback and priced at £16.99 One-Pot Gourmet Gardener is published by Frances Lincoln

ISBN 978-0-7112-3590-8
Frances Lincoln Limited Publishers
UK £16.99
US $26.99
Canada $28.99

Each one-pot recipe provides every step from sowing to serving.   And after being guided throuh an introductory masterclass on how to grow crops in pots, readers will have the confidece and skills to devise their own one-pot recipes!

  Reader Offer Discount:
To order One-Pot Gourmet Gardener at the discounted price of £12.99 including p&p* (RRP: £16.99), telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG311
*UK ONLY - Please add £2.50 if ordering from overseas.

Many thanks to Frances Lincoln for sending me this copy for review.   All opinions are my own.
QuickEdit
Marie Rayner
2 Comments
Share :

Parmesan Chicken Breasts with Crispy Prosciutto




I am always up for chicken. Its not something I ever get tired of. I could eat it every night of the week. I'm not fussy about which part I eat either . . . I love the thighs, I love the breasts, I love the wings. I adore roasted chicken, fried, baked, simmered . . . I just love chicken in any way shape or form!

QuickEdit
Marie Rayner
7 Comments
Share :

Herby New Potato and Egg Salad


 photo DSCN1863_zps1un5cshl.jpg

With it being a Bank Holiday over here in the UK and of course Memorial Day over in America, people will be firing up their grills today and treating themselves to a barbeque . . .  at least if the weather co-operates.   Here in the UK a Bank Holiday usually signals the rain clouds to roll in, but sometimes we get lucky! I have my fingers crossed!

QuickEdit
Marie Rayner
5 Comments
Share :

Glazed Apple, Carrot and Walnut Bread




What do you bake when it's not quite the fruity season, but you are craving something fruity???  When you are wanting something almost cake-like . . .  but are feeling too lazy to go through all of the faff that is involved in baking a decent cake???

QuickEdit
Marie Rayner
6 Comments
Share :

Cinnamon French Toast Batons


 photo Cinnamon_zpsg3dkeh7v.jpg

I normally like to pull out the stops at the weekend and cook us something special for breakfast.  Normally during the week we have only toast and/or cereal, saving anything larger for Saturday or Sunday.   This is a bank Holiday here in the UK this weekend and so I decided that I would make us some French Toast for our Saturday breakfast . . . and not just any French Toast . . .  but  . . . Cinnamon French Toast Batons.

QuickEdit
Marie Rayner
4 Comments
Share :

Hot Hamburger Platter with Fries and Coleslaw




One thing my Todd has always wanted to do is to go to a diner to eat. You know . . . just like the ones on the telly that you see in all those American movies.

All chrome and formica . . . and juke boxes, waitresses named Sally, and a coffee cup that has no bottom.

Club sandwiches, gravy fries and mile high pies.





I thought I would try to recreate a Diner meal for him here at home tonight, but in as low fat as possible. One of my favourites back home use to be the Hot Hamburger Sandwich Platter.



A big oval platter, loaded up with hot fries, a huge hamburger pattie on a toasted bun, with oodles of gravy slathered over top and a small bucket of coleslaw on the side. Washed down with an ice cold soda pop. It can't be beat!



It might not be much to look at, but what it lacks in looks, it more than makes up for in flavour. I used extra lean ground steak, which I flavoured with onion powder, garlic, seasoning salt and black pepper . . . lots of onion and garlic. I then divided the meat into four equal shapes and then flattened them as thin as I could into a huge flat irregular sized burgers, so they had lots of little nooks and crannies on the edges.



Because they were really thin, they cooked in quick time and all the moisture stayed inside the burger, so they were moist as well as flavourful, with a nice sear on the outside. The chips . . . why oven baked of course, and cut so thin that they also turned out nicely browned with crisp golden edges.



You can make your own pan gravy if you wish. (I tell you how) or you can just open a tin of beef gravy. Me, I opted for Bisto, coz there is not much fat in it., and it's as easy as boiling the kettle.



Even the coleslaw, my own homemade, was low in fat . . . as I used a fat free mayo and low fat creme fraiche. The only thing I didn't do was to put on a short dress and ask him to "kiss ma grits!" (I also didn't ask for a tip!) Oh, and there was no pie . . . sigh . . .




*Hot Hamburger Platter Dinner*
Serves 4
Printable Recipe 



It's diner food for the UK! A delicious well flavoured hot hamburger patty on a toasted bun half, topped with gravy and served with crispy fries and coleslaw!



1 pound extra lean minced steak
1 TBS minced garlic
1 TBS onion powder
1 tsp seasoned salt
5 TBS flour
1 litre of beef broth
4 large baking potatoes
oil
seasonings for the fries (I like the smoked paprika, sweet red pepper and thyme mix from M&S)
salt and black pepper
Toasted Bun halves
Coleslaw, your own or purchased (See my recipe below)



Preheat the oven to 225*C/425*F/ gas mark 7. Have ready a large baking sheet.


Wash the potatoes and dry well. Cut into thin chips. Toss them onto the baking sheet. Pour about 1 TBS of oil over top along with some of your chosen seasoning and some salt and black pepper. Toss together with your hands. Place into the heated oven and bake for about 35 to 40 minutes, until golden brown and crispy.



Mix together the minced steak, garlic, onion powder, seasoned salt and a bit of salt and lots of black pepper to taste. (You can pinch off a little bit and fry it in a pan to see if you have the seasoning correct if you wish.) Shape into large flat irregular shaped patties.



Place a large skillet over mediium high heat. Add a bit of oil and fry the patties until well browned on both sides and cooked through. Remove and keep warm. Reserve any drippings in the pan. There probably won't be much. You will need about 4 TBS. You can add some butter to the pan drippings to make this up. Once the fat is melted and hot, stir in the flour, whisking it in well. Slowly whisk in the broth a bit at a time, whisking until the gravy thickens. Simmer for several minutes then taste and adjust seasoning as required.



Divide the fries between 4 heated plates. Place a toasted bun half on each and top with a burger. Spoon over some of the gravy, making sure it covers the burger and some of the chips. Serve with coleslaw on the side. Enjoy!


This isn't the greatest photograph, but it is a coleslaw recipe that I use often.  This is how my mom always made it.



*Creamy Coleslaw*
Serves 8 to 10
Printable Recipe



A delciously cream coleslaw that has just the right amount of crunch and flavour!  There is no sogginess here!!



10 ounces of white cabbage, trimmed, cored and very thinly cut
(about 1/2 of a medium cabbage)
5 ounces of carrots, peeled, trimmed and juilienned
(1 medium carrot)
4 inches of an English Cucumber, trimmed, seeded and cut into small dice
(Do not peel)
2 - 3 large dessertspoons of good quality mayonnaise
1 TBS of Dijon mustard
2 TBS white wine vinegar
1 tsp caster sugar
1/2 tsp celery salt
freshly ground black pepper to taste
1/2 tsp onion powder



Place the vegetables into a large bowl.  Whisk together the mustard, mayonnaise, white wine vinegar, sugar, celery salt, black pepper and onion powder.  Mix well.  Pour over the vegetables and toss to coat.  Cover and chill for at least one hour before serving.



Note - the amount of mayonnaise you use depends on the cabbage, some cabbages take more mayonnaise than others.  It also depends on how creamy you like your coleslaw!
QuickEdit
Marie Rayner
4 Comments
Share :

Greek Mac and Cheese


 photo DSCN1795_zpsjcstmcvl.jpg

Prior to moving over here to the UK, I have to admit I had a very limited palate.   I was a good cook, everyone said so, and people enjoyed coming to our home for meals, but I wasn't very adventurous when it came to trying new things.  I grew up on plastic cheese with a father who only let my mother season things with salt and pepper  . . .  using any herb or spice at all was to me quite adventurous.  I did simple, plain food, but I did it well.

QuickEdit
Marie Rayner
4 Comments
Share :

Chicken and Garlic Potatoes Casserole


 photo DSCN17661_zpstycxfbiw.jpg

Are you ready for another delicious one pan chicken meal?   I know I am.   We do eat a lot of chicken in this house, but that is totally because it is economical, adaptable and delicious.  It never gets really boring.  I would love to eat more beef or lamb, but in all honesty, it's not within my budget except for on very rare occasions these days.

QuickEdit
Marie Rayner
6 Comments
Share :

Nutella Swirl Banana Muffins


 photo DSCN1676_zpsop1ivvz2.jpg

I had the fortune to have some bananas go very ripe the other day which gave me the opportunity to bake something delicious.   I only ever rarely am able to do that as the Toddster eats up the bananas almost faster than I can bring them into the house!  He does love his bananas!

QuickEdit
Marie Rayner
6 Comments
Share :

Spam and Beans


 photo DSCN1709_zps1wo0htlc.jpg

I can hear you thinking . . .  Spam and Beans?   What is that girl doing now!  And I fed it to company no less, as one of a pair of casseroles.   It was delicious.   Absolutely delicious!  One of my guests was a real Spam lover as well, so that was win/win for me.   Delicious and popular!

QuickEdit
Marie Rayner
5 Comments
Share :

Lemon Puddle Cake





I always have a bowl of lemons sitting on the counter. They look so pretty there and they smell delicious. They also come in very handy . . . for cakes and bakes . . . hot drinks . . . savoury dishes . . . cold drinks . . .

QuickEdit
Marie Rayner
6 Comments
Share :

Rhubarb and Strawberry Slices


 photo DSCN1699_zpsfbldbhzp.jpg

We had guests for lunch the other day and I baked these delicious Rhubarb and Strawberry Slices to have for dessert.   We had them along with some sliced strawberries and cream.   They went down a real treat!  And I am not surprised for they are truly delicious!  These are S P R I N G personified!

QuickEdit
Marie Rayner
11 Comments
Share :

Creamy Cheddar Salad Dressing


 photo DSCN1719_zpsvsttrtwd.jpg

It's not quite salad weather yet, but it won't be long.  When the temperatures rise and the sun shines I love to make this delicious creamy dressing which we both really enjoy.  You can use low fat ingredients if you wish, which reduces the calorie count by about half.  (low fat mayo, sour cream and cheese)

QuickEdit
Marie Rayner
4 Comments
Share :

Celebrating British Sandwich Week!


  photo 10035029-large_zps9mbaxlks.jpg

The 10th to the 16th of May is British Sandwich Week here in the UK. We Brits do love our sandwiches!  I don't think there is a shop here in the UK that you can't buy some kind of ready made sandwich in, even if it's only a Bacon or a Sausage Bap.   Sandwiches are the lunch of choice for millions and I think it's really great that we devote a whole week each year to celebrating that fact of deliciousness!

QuickEdit
Marie Rayner
3 Comments
Share :

Mrs Crimble's Gluten Free Wonder Bars


 photo DSCN1516_zpse9t4do97.jpg

Launching in May 2015 Britain's best loved gluten free Bakery Brand, Mrs Crimble's have created a NEW range of Cereal Bars available in three delicious flavours . . .  Cherries and Berries, Sultana and Apricot and Banana.

The bars form part of a new family of gluten free products called Gluten Free . . . and Good For Me which are calorie counted and designed to provide a convenient, great tasting and sustaining snack on the go.

With no artificial additives, 150 calories or less and lots of fruit and oats, fibre and honey, the Cereal Bars are baked, rather than pressed, to give them a fabulous texture and a delicious flavour.

 photo DSCN1716_zpsgbmqpw6z.jpg


Cherries and Berries

With glace cherries and cranberries. No artificial colours of flavours. Suitable for vegetarians. Certified gluten free oats. High in fibre. 150 calories per bar.  

 photo DSCN1717_zpsp2hgpl2m.jpg  

  

Banana



With chewy banana chunks and date pieces. No artificial colours or flavours. Suitable for vegetarians. Certified gluten free oats. High in fibre. 150 calories per bar. 

 photo DSCN1718_zpsntvroueg.jpg 


Apricot and Sultana

With delicious dried apricot pieces and plump sultanas. No artificial colours or flavours. Suitable for vegetarians. Certified gluten free oats. High in fibre. 150 calories per bar.  



Baked crispy oat bars in three fruity flavours.  Delicious high fibre chewy bars that fill a gap without the fat or calorie compromise.  Made with 50% oats, fruit and honey.  RRP £0.99 per bar

They were all delicious in their own way, but I think I liked the Banana one most of all.  Available in the Gluten Free section of most grocery shops in the UK, as well as online via Mrs. Crimble's.



QuickEdit
Marie Rayner
1 Comments
Share :

Skillet Beans and Sausage


 photo DSCN1682_zpsi6w3zxlw.jpg

We've had a couple of really cool, breezy and showery days this past week and that has called for some belly warming meals.   This is one of my favourites.  It's simple and quick to make (like, like) and quite delicious.  It's like a thick bean stew, but filled with fabulous flavours that really please!

QuickEdit
Marie Rayner
4 Comments
Share :

Chicken Biryani


 photo DSCN1659_zpsrx5yxqes.jpg

Curry wasn't something which I had experienced a lot of prior to my moving over here to the UK.  My only experience had been a chicken curry that a friend of mine from Manchester had made for me about 30 years ago when I was living  on a British Military Training Base in Canada.  I remember that it was delicious but very spicy.  She had used a whole bottle of curry powder in it!

QuickEdit
Marie Rayner
2 Comments
Share :

A Chicken and Mushroom Pie


 photo DSCN1641_zpsnlmh4sqh.jpg

If you like chicken and you like pies, then today you are in for a real treat because the other day I cooked us a Chicken and Mushroom Pie for our tea that was absolutely fabulous.   With a delicious rich gravy, made all the better for using some pale ale to help flavour it (and cream) and a crisp and flakey puff pastry topping.  This Chicken and Mushroom Pie is a winner all round!

QuickEdit
Marie Rayner
2 Comments
Share :

There's a Surprise Inside


 photo d4fa1a7957b45f0d9f702603d5b81233_zps9585bad7.jpg

There are an abundance of fabulous baking products available to us these days.   The mind boggles at the variety.  I wanted to show you today a few recipes which highlight the new Surprise Inside Cupcake Centers from Dr Oetker.  They come in three flavours . . .  Salted Caramel, Dark Chocolate and Zingy Lemon.  Yum yum! Hang onto your hats because there is about to be a lot of deliciousness coming your way this morning!


QuickEdit
Marie Rayner
0 Comments
Share :

Double Crusted Blueberry Oat Crumble


 

We had company the other day for supper and I wanted to make a special dessert. I also happened to have an abundance of blueberries as there had been a really good offer on at the grocery shop when I was shopping.  A HUGE punnet of blueberries for only £2.  They were easily four times the size of a normal punnet!  SCORE!

QuickEdit
Marie Rayner
2 Comments
Share :

Rhubarb Butter


 photo rhubarb_zps4zldezw8.jpg

No doubt about it rhubarb is one of my favourite fruits.  I look forward to rhubarb season every year and all of the treats I can cook up with it!  Pies!  Cakes!  Crumbles! Butter!

Rhubarb Butter?  Say what???

QuickEdit
Marie Rayner
3 Comments
Share :

Raspberry Linzer Slices




Do YOU like jam as much as I like Jam??? I don't think anyone could like jam as much as we do in this house, but . . . I could be wrong!


QuickEdit
Marie Rayner
8 Comments
Share :

A Traditional British Fry Up


 photo DSCN1605_zpskxehyiw4.jpg

I was searching through the archives here the other day and I couldn't believe that I had never done a British Fry Up.  That is what they call a big breakfast over here in the UK.  A fry up, and it is what will be offered you for breakfast at any B&B in the country.  It may vary slightly from area to area, but the basics are pretty simple . . .

QuickEdit
Marie Rayner
8 Comments
Share :

Chicken with Almonds and Apricots


 photo DSCN1374_zpsvyeyspmc.jpg

Weeknights I try to keep things really simple.   I am very busy during the week and after having worked as a chef for many years, I quite  honestly don't want to spend all my days in the kitchen cooking.   Simple, quick and easy works well for me . . .  but simple, quick and easy doesn't mean that food has to be tasteless or even unhealthy.   It is more than possible to cook a delicious meal without a lot of effort and from scratch.

QuickEdit
Marie Rayner
7 Comments
Share :

Irish Brown-bread Crackers


 photo DSCN1515_zpsdlts7o6s.jpg

Marks & SPencers recently decided to stock a range of branded artisan foods, featuring an array of unique foods from small producers, having been sourced from a select range of food products from across the British Isles.  One artisan brand beingfeatured are one of Irelands best loved brands, Sheridans Cheesemongers.

I was recently sent a box of their Irish Brown-bread Crackers to try out.  Fundamental to the creation and production of the brown bread crackers is simplicity and integrity of ingredients and process.  Apart from sea salt, the crackers are created from only three ingredients . . .  butter, buttermilk and stone ground wholemeal flour, all of these ingredients being produced a short distance from the bakery in Clonakilty in rural West Cork.

 photo DSCN1612_zpspiclmc33.jpg

Traditional brown soda bread, baked daily in the Sheridan Family home, was the inspiration for these crackers.   Unsatisfied with the crackers available to accompany the great cheeses of Ireland and Britain, they decided to create their own and in 2012 Sheridans teamed up with artisan baker Richard Graham Leigh and created a unique range of handmade crackers, their Irish Brown Bread ones now forming a part of the M&S heritage range of artisan foods. 

 photo DSCN1613_zps0ikyftpj.jpg

We enjoyed these crackers along with some good cheddar and some grapes for lunch the other day.   What did we think of them?

They had a nice crispness and texture.   They had a slightly nutty flavour, but there were no flavours present which would demean or take away from the integrity or flavour of the cheese we were eating them with.   They were not too salty, just right.  Cheese itself is very salty so you don't need a really salty cracker to be eating it with.   There was the merest tang of buttermilk, but only in the background, which again did not take away from the integrity of the cheese we were eating.  In short  we enjoyed them very much.

Available now in M&S food shops across the UK. 
QuickEdit
Marie Rayner
1 Comments
Share :

Sauteed Yellow Turnips (Swede or Rutabaga)


 photo DSCN1318_zpsppnhlqfk.jpg

I have always loved yellow turnips . . .  Swede (here in the UK) or Rutabaga (North America) as they are also called  They are the ones with the purple skin and the yellow flesh inside.  





They were always my favourite part of holiday dinners when I was growing up.  My mom used to mash them together with potatoes so that they were not really strong flavoured.  Over here it is called Tatties and Neeps. I love them in any way shape or form. 

QuickEdit
Marie Rayner
2 Comments
Share :

Follow @georgialoustudios