Homestyle Gossip

Apart from coffee for hot drinks, when we think of coffee recipes, for many,
tiramisu or a really sumptuous coffee and walnut cake comes to mind.

To call tiramisu an Italian trifle belittles it rather. It is an exquisite Italian sweet made with everything that is good about Italy; namely mascarpone cheese, savoiardi biscuits and good Italian coffee, and nothing less will do.

Coffee brands such as Cello, Lavazza, Kimbo, Mauro and Illy, the very best Italian mascarpone cheese, savoiardi lady fingers, sugar, eggs, Cognac and cocoa power all combine to make this luscious dessert. Everything works rather like an English trifle where the espresso is put into a shallow bowl, cognac and cocoa rather than sherry and jam added and the biscuits then soak it all up. The eggs yolks, sugar and mascarpone are then beaten together like custard, and the whole assembled together with sprinklings of cocoa power on the top.

Another top recipe using coffee would be something Austrian, like a rich coffee and walnut cake. Again ingredients are everything in this cake. Toasted walnuts are used, again the very best espresso coffee and lots of softened butter. All the ingredients including the eggs, butter, caster sugar, and flour are whisked together, then freshly made espresso coffee and the toasted chopped walnuts are added. The mixture is then divided into two sandwich tins and cooked for 30 minutes.

When cooked, the cake is left until cold, and then coffee syrup made of freshly brewed espresso mixed with demerara sugar is drizzled over both halves of the cake. Finally the frosting and filling made with caster sugar, mascarpone, full fat fromage frais and some more espresso is spread over the top and through the middle of the cakes and whole toasted walnuts placed on top for decoration.

Both tiramisu and coffee walnut cake would make sublime desserts to end those special dinner parties with friends.

There are some strict rules to brewing the best cup of coffee. These are as follows:
• Where possible use filtered water as chlorinated tap water can affect the flavour of the coffee
• The temperature of the water is crucial when brewing coffee. Experts agree on 190 degrees Fahrenheit or 85 degrees Celsius. A high temperature ensures that all the flavour is extracted from the coffee.
• The quantity used should be an ounce or 30 grams of coffee to 20 ounces or 550 ml of water. Using less results in over extraction and a bitter taste. The flavour can be mellowed by adding more milk or hot water to the brewed coffee.
• Choosing the right grind; this should be coarse for a cafetiere, medium for drip filter and fine for expresso. The level of time the coffee should be in contact with the water also depends on the grind; the finer the grind the less contact time. So 15 seconds for expresso, 1-2 minutes for a drip coffee maker and five minutes in the cafetiere.
• Coffee used should be freshly roasted and ground immediately before brewing. As this is not always convenient, grounds should be kept in an airtight container so should be transferred straight away on opening. Do not allow the grounds to get damp as this will destroy the flavour.
• Serve coffee immediately. Don’t allow it to hang about and do not keep it warm on the stove as again this will affect the flavour.

If you follow the above, then brewing the best tasting cup of coffee for that early morning lift will become a matter of course.

Like every year, you have been once again designated to cook the Christmas lunch for everyone! Lucky you! Unfortunately, you can’t impress them with your traditional turkey and cranberry sauce as you have been cooking this for the past three years!! Your mother-in-law, as usual can’t stop complaining about your lack of creativity and your husband doesn’t want to be in the middle of the fights!
As a matter of fact, cooking can be really stressful and painful! You are always thrilled to discover new and funky recipes but they are always too long and too complicated to prepare!
To help our desperate housewives, we have combined a list of delicious and easy recipes to help you impress even the most sceptical ones!
Let’s start with the dessert. Yes, ladies! Even if it is the last course, it is generally the first one you prepare!
If you want to show some master chef gifts of yours without putting too much effort in it, go for the Baklava. (http://allrecipes.com/Recipe/Baklava/Detail.aspx) To add your own touch, you can sprinkle some delicious hot chocolate powder.
If you are more into traditional dishes, here is a delicious recipe for a pumpkin pie. (http://allrecipes.com/Recipe/Libbys-Famous-Pumpkin-Pie/Detail.aspx)
Let’s look at the first course now. How about Bacon and cheese tartlets with a nice tomato coulis and a side salad?(http://allrecipes.com/Recipe/Crescent-Bacon-Cheese-Tartlet/Detail.aspx)Really mouth-watering isn’t it?
Finally, (we’ve saved the best for the end) the main course which needs to be your master piece if you want to earn extra points with your Old and Bitter!
If you are sick and tired of making turkey every year, go for something different. Why not try the Lamb with Balsamic Fig and Basil sauce? (http://allrecipes.com/Recipe/Stuffed-Leg-of-Lamb-with-Balsamic-Fig-Basil-Sauce/Detail.aspx)! Seems very fancy right? Don’t worry, all the instructions are there to help you make it easier!
Or, if you are a Turkey lover and can’t imagine your Christmas without it, here is a recipe to shaken up the traditions: the Sherry’s German Turkey (http://allrecipes.com/Recipe/Sherrys-German-Turkey/Detail.aspx)
This will make you without a doubt the Queen of the Kitchen for 2010!
Bon Appetit and Merry Christmas!

Like many readers of this blog, I grew up in the confines of the city.

There was no garden at our house. Well, actually, that’s not strictly true. There was a ‘back garden’, if you could call it that. Our back garden consisted of a narrow strip of patio stone which led to several feet of less than well maintained honeysuckle brush. The honeysuckle served a critical role as DMZ between our two-up two-down and the back neighbours’ version of the same.

One thing is certain, there was no space for gardening or anything else remotely related to to cultivation of food.

The year was 1984 and one day, my father had an idea. In His infinite wisdom, we, as a family, were going to bond (and grow vegetables) around a small plot of land that we would rent on the outskirts of town called an ‘allotment’. His vision for our future consisted of weekly trips not to the grocery store, but to our aforementioned parcel of land, to carry away the fruits of our collective family labour as mother nature had always intended.

I was intrigued and excited. My dad is a genius, a visionary! I have to admit though, the thought and concept of an ‘allotment’ initially confused me. Being 10 years old at the time – my only previous experience with small plots of land on the outskirts of town was attained by the attending of my grandmother’s funeral. That particular plot of land, and others of its ilk, seemed an odd place to bond and grow vegetables. But hey, whatever. All I knew is that it was definitely going was an excuse to run and muck about, so I was heavily onboard with the idea from the beginning. Others, like my mother & 15 year old sister, were less enthusiastic. Bonnie, our dog, seemed unsure as well.

I suppose, looking back, the project’s demise was predictable. Nary a single tomato was sown from that land. Like many allotment garden owners, we never got going on the potential of our land. In fact I remember only two, maybe three, visits. And I’m reasonably sure I was there every time our family went. The only real legacy from that fateful day in 1984 is the fact my own personal love affair with allotment gardening began with my father’s dream.

It grew, if you will.

For those that need a little background on this particular phenomenon, allotment gardens are a concentration in one place of a few up to several hundred land parcels that are assigned to individual families. As with our local, they are usually located on the outskirts of towns and cities.

The individual size of a parcel ranges between 200 and 400 square meters, and often the plots include a shed for tools and shelter. The individual gardeners are organised in an allotment association which leases the land from the owner who may be a public, provided that it is only used for gardening (i.e. growing vegetables, fruits and flowers), but not for residential purposes. The gardeners have to pay a small membership fee to the association, and have to abide with the corresponding constitution and by-laws.

It seems with the economy down and the continual ‘greening’ of our lifestyle, people are getting ‘back to basics’ with allotment gardens and gardening in general. The number of allotment gardens in the UK dropped from a high of 1.5 million plots in the early 1900s to a low of 245,000 plots today due to the increase in development and urban density.

Now in 2009, demand is back. In a big way. In fact there are some 100,000 names on the waiting list across the country due to space constraints. To help counteract this, a few official projects on the matter have come to the forefront in the local food/allotment movement in the UK, such as British Waterways’ (which controls 2200 miles of waterways/canals) plan to open up unused areas of waterfront properties to vegetable allotments. Even using retired canal workboats as floating gardens has been considered. Another project is the National Trust’s push to develop 1000 new allotments in the next three years on Trust Land, allowing communities to participate in the adventure of growing some of their own food.

If you want to get started, there is a plethora of information online. One great website to visit is the National Society of Allotment and Leisure Gardeners, where you will be put onto your nearest local allotment area, and some of the do’s and don’ts of the craft.

You will be amazed at the results even a gardening novice can produce. If, like me, you feel the need to get back in touch with mother nature – head to some of these websites to learn more:

http://www.allotment.org.uk/ – Allotment Growing

http://www.theallotmentgarden.co.uk/ – Organic Allotment Gardening

http://www.farmgarden.org.uk/ – Federation of City Farms & Community Gardens

http://en.wikipedia.org/wiki/Allotment_(gardening) – Wikipedia

http://uktv.co.uk/gardens/item/aid/503494 – UKTV Gardening Page

SOURCE:  UKTV | Wikipedia | NSALG.org

March is finally here! As the slow transition from winter to spring continues, your opportunity to take advantage of fresh in-season vegetables increases by the day. As the days get longer and the weather gets milder, the first fruits & veggies of the season, such as rhubarb and artichokes, will be finding their way to market.

Here is a small list of some of the U.K. fruits and veggies that are in-season for March:

• Artichokes

• Asparagus
• Chicory
• Chives
• Dandelion Greens
• Grapefruit
• Greens
• Horseradish
• Leeks
• Lettuce
• Oranges
• Parsnips
• Peas
• Rhubarb
• Shallots

Local seasonal foods are tastier, fresher and more nutritious. Why is that? Put simply, it is because the produce has been harvested in the last few days and has travelled only a short distance to market. This means less packaging, processing and refrigeration.

With that in mind, here are 3 great springtime recipe suggestions for you to try. For tastiest results, make sure to choose the above selections. And, use local produce whenever possible. Not only does it provide the most nutrition for you and your family, but by supporting local farmers you support the local community at-large. Have a go at these and let us know what you think.

1) Baked Leeks with Bacon and Gruyere

4 medium leeks, trimmed, soaked and rinsed
1 ounce bacon, cut into small dice
1 large egg
1/4 cup milk
1/4 cup chicken broth or low sodium canned broth
salt
ground white pepper
1 ounce Gruyere cheese, grated
1 tablespoon dry bread crumbs
1 tablespoon minced fresh parsley

Directions:
Trim leeks about 2 inches beyond point where leaves start to darken. Trim root end, keeping base intact. Slit leek lengthwise upward through leaves, leaving base intact. By trimming only dark green parts of each half, more of leek can be saved.

Soak trimmed leeks in a sink full of cold water to loosen excess dirt, then rinse leeks in cold running water, pulling apart layers with your fingers to expose any clinging dirt.

Arrange leeks in a single layer in a steamer basket or steamer insert. Carefully place basket over pot of vigorously boiling water, cover and steam until tip of knife inserted in thickest part of leek meets no resistance, about 10 minutes for leeks 1 inch thick, about 12 minutes for leeks 1 1/4 inches thick.

Adjust oven rack to center position and heat oven to 350F. Fry bacon in small skillet over medium high heat until fat is rendered and bacon is crisp, 3 to 5 minutes. Drain fat and set bacon aside to cool.

Whisk egg, milk, chicken stock and salt and pepper to taste in small bowl. Stir in Gruyere cheese. Arrange leeks in a single layer in baking dish. Pour egg mixture over leeks, sprinkle with bacon bits and bread crumbs.

Bake until top is browned and egg mixture is set, about 30 minutes. Sprinkle with parsley and serve immediately.

2) Asparagus & Chicken Pasta

16 oz packet Pasta(e.g. Penne).
8 x Asparagus Sprigs.
4 x Chicken breasts, skinned and.
2 teaspoons of Olive oil.
½ teaspoon of Basil Salt and pepper.
½ cup of Parmesan cheese.
2 teaspoons of White wine.

Directions:
Cook the pasta in a pan of boiling water for about 8 minutes.
Meanwhile, trim the Asparagus, cut in to 2 inch pieces and set aside.
Cut the chicken in to strips, and fry in the oil over a medium heat. Cook for about 3 minutes.
Add the wine, cheese and seasoning to the chicken.
For the last 3 minutes of cooking, add the Asparagus pieces to the pasta.
Drain the pasta and asparagus. Toss with the chicken and serve.

3) Fettuccine with Baby Artichokes

1 (16-ounce) package uncooked fettuccine pasta
20 fresh baby artichokes, trimmed to edible stage and quartered
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 cup white wine
4 tablespoons butter, softened
1 cup freshly grated parmesan cheese

Directions:
Salt and coarsely ground black pepper to taste, add 2 tablespoons minced fresh parsley.

Cook pasta according to package directions: drain and return to pan to keep warm. Prepare baby artichokes and toss in lemon juice to keep from discoloring.

In a large frying pan over medium-high heat, heat olive oil; add garlic and sauté approximately 1 minute or until aromatic. Add the artichoke hearts with the lemon juice; sauté approximately 3 minutes. Add white wine, cover, and simmer approximately 15 to 20 minutes or until the artichokes are just tender (if the liquid cooks down too soon, add some additional water). Remove from heat.

Toss the prepared pasta with the cooked baby artichokes, butter, parmesan cheese, salt and pepper to taste; tossing to coat evenly. Place pasta onto individual serving plates, sprinkle with parsley and serve immediately.

I love dessert. Especially homemade desserts. I have found myself completely addicted to food blogs. So much so, that I wanted to share these 50 best dessert recipes from some fantastic blogs -Enjoy!

1.  The best chocolate cake recipe (ever ever ever!) from Kevin and Amanda’s Recipes
2. Apple dumplings from Make Life Delicious
3. Double chocolate mousse with kiwi and chilli from UKTV Food’s Great Food Live
4. Peanut butter cocoa balls from Simple Daily Recipes
5. Black and white chocolate cheesecake supreme from Back to the Cutting Board
6. Toblerone Cheesecake from Zesty Cook

7. Cranberry Bliss Bars from the Good Eats Blog
8. Spring Rolled Fried Bananas from Folkmann.ca
9. Oreo Truffles from the Little Window Shoppe
10. Ginger-Orange Carrot cake recipe from Wasabi Bratwurst
11. Oatmeal chocolate chip cake from Eco Child’s Play
12. Blueberry Cobbler from Real Restaurant Recipes

13. Strawberry Balsamic Truffles from Brownie Points
14. Vanilla Pudding from Picky Cook
15. Fudge Drops from King Arthur Flour
16. Lemon Suffle Pudding from Joy the Baker
17. Chocolate Toffee Cookies with Toasted Pecans (extra points for originality!) from Baking and Books
18. Not for everyone, but definitely for me – Rootbeer Float cupcakes from YumSugar

19. Belgian Raspberry Brownies from Sugar Plum
20. Lime bars from Sophistimom
21. Mango Blueberry Kanten (sort of a creamy jello, or jelly for the English!) from Artsy-Foodsie
22. Dark Chocolate Semifreddo from I Shot the Chef
23. Candy Apple Pie from the Kitchn
24. Cookie Dough Cupcakes from Lovin’ from the Oven

25. Strawberry Lemonade Cupcakes from Love and Olive Oil
26. Caramel Apple Cupcakes from MontCarte
27. Butterscotch Tarts from Cream Puffs in Venice
28. Cheesecake brownies from david lebovitz
29. Chocolate Layercake from Over the Hill & On a Roll
30. Saltine Toffee from Make Life Delicious

31. Lemonade Scones from Exclusively Food
32. Pumpkin Torte from CanaryGirl.com
33. Chocolate and Raisin Bread Pudding from the Houndstooth Gourmet
34. the Little Window Shoppe did it again with this amazing Fudge Recipe
35. Citrus Pound Cake from Dine and Dash
36. Pomegranate Ginger Muffins from POM Wonderful
37. Chocolate Mint Sandwich Cookies from Stephanie’s Kitchen

38. Caramel and Apple Cheesecake from Not Quite Nigella
39. Chocolate Profiteroles from Alistair Hendy
40. No dessert list can be complete without them – try these Rice Krispies Treats from Best Recipes.info
41. A Chocolate Dessert Lasagne from the Food Network
42. Vegan Peanut Butter Chocolate Cheesecake from Novel Eats
43. Eggnog Hot Cakes from Leite’s Culinaria (from the Nigella Express cookbook)

44. Caramel-Peanut-topped-Brownie Cake from Ezra Pound Cake
45. Chocolate Banana Cream Cake from Dolce.SwayMyWay.com
46. Chocolate ‘Berried Treasure’ Bars from All Women Stalk
47. Apple Puff Pastry Squares from PickyCook.com
48. Pumpkin Cream Cheese Truffles from Whole Foods
49. Peanut Butter Cup Creme Pie from Simply Scrumptious

and last but certainly not least -

50. S’more Brownies from Tastebook

Happy baking – let me know if you have any other recipes you think belong here; maybe we can make it to 100!

See 50 Shoe Stories here.