Food, Travel, and Cooking!
I’ve said it before, I’m a huge fan of baking with buttermilk! This recipe was given to me by a cousin at least 100 years ago and is so good! Serve warm with a main course salad or soup, as a snack or for breakfast…with a little orange marmalade is how I like to have […]
More on Afternoon Tea! Not only do I love the whole idea of Afternoon Tea, I actually really enjoy the process of sandwich making. If I had a dime for every sandwich I made as a corporate chef and caterer I think I’d have quite the bank account! Getting great reviews on the sandwiches doesn’t […]
More delicious sandwich fillings for your amazing Afternoon Tea! Have you decided what kind of tea you’ll make? I often forego the more traditional tray of small treats for a Victoria Sponge, either filled with jam and dusted with icing sugar, or the best, in my opinion, is to fill the cake with whipped cream […]
Chicken salad sandwiches! In my life as a corporate chef and caterer, I can’t tell you how many different kinds of chicken salad sandwiches I’ve made! I love them all but have narrowed it down to three. It was like being a judge on American Idol! The easiest way to cook the chicken is to […]
Afternoon tea is something I absolutely love! Here’s a selection of my own favourite fillings. You will likely need to pre-order a few days ahead from your favourite bakery. They may ask if you want double of single loaves. If you want to make pinwheels you’ll have to order that too. That it will depend […]
I made this quintessential English cake for my birthday last year…it’s the bomb and from now on “The Birthday Cake.” It’s not difficult to make and just plain awesome! This version of Victoria Sponge comes from Mary Berry. For the Cake: 8 oz. butter, room temperature 8 oz. berry sugar (Rogers make it) also known […]
Just like banana bread, these tender, moist morsels are so appealing! I know you’ll like them! Makes 10 Large or 12 Medium Size Muffins 1 ½ cups unbleached flour, (or substitute 1/2 cup wholewheat flour for the unbleached) ¾ cup sugar ¾ cup chopped walnuts or pecans 1 ½ tsp. baking soda ¼ tsp. salt 1 […]
Chunks of beef chuck enrobed in a garlicy, gingery, star-anise sauce, sounds amazing right? You can serve the stew with either steamed rice or Chinese noodles cooked al dente then fried in a bit of oil until hot, making a sort of noodle pancake then top it with the stew. When cooking an Asian meal, […]
One of our favourite breakfast or brunch plates! For sure, it gets you going! Perhaps for a weekend brunch, with or without guests. And maybe a Caesar to kick things off? Makes Approximately 4 Servings For the Beans: 1/2 cup dried black beans, soaked overnight, or used drained, rinsed tinned beans 4 Tbsp., approximately, EVOO […]
Unctuous oxtails with a Spanish twist. I think of them as Matador oxtails and wonder if the Spanish eat oxtails, considering. A saffron scented rice would go very well with the oxtails, or if you are feeling lazy, then some crusty bread would be perfect! Makes 3 or 4 Servings 3 lbs. (2 – 3” […]