Caden

Caden
My little chef

Friday 30 April 2010

Classic Pumpkin Pie

Not just for Thanksgiving, this quick and easy pumpkin pie will soon become a firm favorite. 
-->ingredients
175g granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs 

300g pumpkin purée (tinned or fresh)
350g evaporated milk(soya cream)
1 unbaked 23cm/9in deep-dish pastry case (or line a deep 23cm/9in tart tin with shortcrust pastry)
-->
     Fresh winter squash purée
      winter squashes or sugar pumpkins
spring water or filtered water
large jellyroll pan or baking dish
     Step 1: Pre-heat oven to 400ºF. Cut squash in half lengthwise and scoop out seeds.
Step 2: Place squash cut side down in the pan. Add enough water to the pan to measure about 1/4″ up the sides of the pan. Bake for 45 to 60 minutes until very tender (the baking time will depend on how big or how old the squash is).
Step 3: Remove from oven and place cut side up on a cutting board. Let cool for 10 minutes or until cool enough to handle. Scoop out the flesh with a spoon. Place squash in a food processor and process until coarsely puréed. Scrape sides of the bowl and if the flesh is a bit dry, add a little water, 2 tablespoons at a time. Continue to process until the purée is silky-smooth.
Step 4: Once completely cooled to room temperature, refrigerate for up to 3 days or freeze for up to 2 months.
-->method
1. Preheat oven to 220C/425F/gas mark 7.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl.
3. Beat the eggs lightly in large bowl.
4. Stir the pumpkin purée and sugar-spice mixture into eggs.
5. Gradually stir in the evaporated milk.
6. Pour into the pastry case.

7. Bake for 15 minutes. Reduce temperature to 180C/350F/gas mark 4.
8. Bake for 40-50 minutes or until knife inserted into the centre comes out clean.
9. Cool on a wire rack for 2 hours.
10. Serve immediately or chill.
Do not freeze.
PREP/COOK
INFORMATION:
Prep time: 20 minutes
Cook time: 1 hour 5 minutes
Serves: 4

Chocolate puddle pudding

A really more-ish chocolate and prune pud coated in a delicious sauce and served with a dollop of cream or Greek yogurt. 



Serves: 4-6


Skill level: Easy peasy


Ingredients


100g butter (softened)100g caster sugar 
100g self-raising flour 
25g cocoa powder (sieved) 
2 medium-sized eggs (beaten) 
1 x 425g can of prunes 
25g cocoa powder 
25g muscovado sugar 
1 x 170g can of evaporated milk


To serve:

Icing sugar, with cream or Greek yogurt


Method


Put the softened butter, caster sugar and self-raising flour in a mixing bowl with the sieved cocoa powder and beaten eggs. Mix well until all the ingredients are combined. 
Drain, stone and mash the prunes. 
Add the prunes to the pudding mixture and combine thoroughly. Smooth the mixture into a 1-litre ovenproof dish.
Whisk the cocoa powder and muscovado sugar into the evaporated milk. Pour all the sauce over the pudding mixture and bake for 30-35 mins at 180°C/350°F/gas mark 4 until firm on top.
Serve warm dusted with icing sugar, with cream or Greek yoghurt.

Chicken and potato casserole






The pics the original one before I converted it to cook in a slow cooker



An easy casserole dish that'll feed the family. A hint of cider and apple give it extra flavour.

 Cooking time: slow cooker  
Serves: 4  
Costs: Cheap as chips


Ingredients


You can include more winter vegetables, such as parsnips, turnips and swedes, to make this a real winter warmer.

350g (12oz) new potatoes, scrubbed and halved  
2tbsp olive oil  
4 chicken boneless portions  
1 celery soup  
150g (5oz) baby carrots  
225ml (8fl oz)cider  
1 chicken soup  
2tbsp freshly chopped thyme  
Salt and black pepper  
1 bunch spring onions, cut into 3cm (1in) pieces  
1 apple, sliced


Method
Brown chicken
Add everything to slow cooker and cook on high for 6 to 8 hrs.

Broccoli and tuna pasta bake

Broccoli and tuna pasta bake


Kids and adults alike will love this Broccoli and tuna pasta bake. It's a warming winter favourite and contains omega 3 too.
• Prep time: 5 mins
• Cooking time: 35 mins
• Total time: 40 mins
• Serves: 4
• Skill level: Easy peasy
• Costs: Cheap as chips
Ingredients
Omega 3 contains essential 'good' fats that can help to improve your brain function
• 200g (7oz) broccoli, in small florets
• 225g (8oz) rigatoni or other pasta shapes
• 2 x 300g (10½oz) pot four cheese pasta sauce
• 2 x 200g (7oz) cans tuna steak, drained
• 40g (1oz) fresh wholemeal breadcrumbs
• 50g (2oz) mature Cheddar cheese, grated
• Tomato salad, to serve
Method
1. Preheat the oven to 190°C/374°F/gas 5. Boil the broccoli for 5 minutes. Drain, rinse with cold water to refresh and drain again. Boil the pasta for 8 minutes. Drain.
2. Put the sauce in a pan. Break up the tuna and add to the sauce with the broccoli and pasta. Heat through.
3. Put in an ovenproof dish. Sprinkle the breadcrumbs and the cheese on top.
4. Bake for 15 minutes until the topping is crisp and golden. Serve with a fresh tomato salad.
Nutritional information per portion
• Calories 660(kcal)
• Fat 30.0g

banoffee pie

Banoffee pie



This popular dessert is made with the perfect pair - banana and toffee and couldn't be simpler to put together. Use condensed milk in the banoffee pie for a quick caramel

• Prep time: 10 mins

• Cooking time: 30 mins

(plus 2 hrs chilling time)

• Total time: 40 mins

• Serves: 8

• Skill level: Easy peasy

• Costs: Cheap as chips

• Child friendly

• Make in advance

Ingredients

For a simple way to make the caramel, put an unopened can of condensed milk into boiling water and poach for 2 hrs. After cooling, the condensed milk will have caramelised and can then be poured over the biscuit base, so no need for the butter and caster sugar.

For the banoffee pie base:

• 100g (4oz) butter

• 250g (9oz) digestive biscuits, crushed

For the caramel:

• 175g (6oz) butter

• 75g (3oz) caster sugar

• 397g can Carnation Condensed Milk

For the topping:

• 4 small bananas

• 284ml carton double cream, lightly whipped

• Cocoa powder, for dusting

You will also need:

• 20cm (8in) loose-bottomed cake tin, greased with the based lined

• Piping bag


Method

1. Use a food blender to crush the biscuits into fine crumbs.

2. Melt the butter in a large saucepan and stir in the crushed biscuits until the two bind together. Press the mixture into the base and sides of a 20cm (8in) loose-bottomed cake tin. Chill for 30 mins.

3. For the caramel, melt the butter and sugar over a low heat until the sugar has dissolved and the mixture is golden in colour. Add the condensed milk, stirring continuously and bringing to the boil. Keep the caramel boiling steadily for 2 mins, whilst stirring to make a thick golden caramel. Take the caramel off of the heat and cool.

4. Slice the bananas and arrange most of them over the biscuit base then spread the caramel over the top. Chill for 1 hr 30 mins, or until firm.

5. When ready to serve, remove the pie from the tin and place on a serving plate. Fill a piping bag with the whipped cream and squeeze onto the banoffee pie, decorating as desired with the remaining bananas and a light dusting of cocoa powder.

Online recipe book

I have hundreds of recipes that I really need to get organized, throw out the ones I Won't use,sort and catalog the others. I am sick of searching through all my books looking for a certain recipe that I want to make. So I will start with favorite recipes, and the ones I want to try out. I have recently bought a couple of slow cookers so that I can set tea cooking and then leave it to take care of itself. Hopefully this will free up my day to do fun things with Caden, especially when we are on holiday, just think about it, we could spend the day on a beach and still come home to a ready cooked meal. This way I have my recipe books where ever I go, without the hassle of lugging them everywhere. Wish me luck because the sorting is about to commence!



I hope you like some of them as well Happy cooking

Kashmiri butter chicken recipe

My sis shared with me her favourite slow cooker recipe, this is one I must try:

This mild, delicately fragrant curry has a rich creamy sauce that is sure to please your guests, no matter what their preferences. Serve it with plain boiled rice or warm naan bread.


Serves 4


Preparation time 30 mins


Cooking time 5-7 hrs


Cooking temp low


Ingredients


2 onions, quartered


3 garlic cloves


4cm root ginger, peeled


1 large red chilli, halved, seeds removed


 Boneless chicken pieces


1 tbsp sunflower oil


25g (1 oz) butter


1 tsp cumin seeds, crushed


1 tsp fennel seeds, crushed


4 cardamom pods


1 tsp paprika


1 tsp ground turmeric


¼ tsp ground cinnamon


300ml (1/2 pint) chicken stock


1 tbsp light muscovado sugar


2 tbsp tomato puree


5 tbsp double cream


Salt


To garnish


2 tbsp flaked almonds, toasted


Sprigs of coriander


Method


Preheat your slow cooker to stop the bowl cracking when you add the hot ingredients.


Blend the onions, garlic, ginger and chilli in a food processor or liquidizer or chop finely.


Heat the oil in a large frying pan and add the chicken, a few pieces at a time, until all the meat has been added.


Cook over a high heat until evenly browned.


Lift the chicken pieces out of the pan with a slotted spoon and transfer to a plate.


Add the butter to the frying pan and when it has melted add the onion paste. Cook over a more moderate heat until it is just beginning to colour. Stir in the crushed seeds, cardamom seeds and pods and ground spices. Cook for 1 minute, and then mix in the stock, sugar, tomato puree and salt. Bring to the boil, stirring.


Transfer the chicken to the slow cooker pot, pour the onion mixture and sauce over the top and press the pieces of chicken below the surface of the liquid. Cover and cook on low for 5-7 hours.


Stir in the cream and serve garnished with toasted flaked almonds and sprigs of coriander.

Chocolate and summer fruit sponge pudding with white chocolate sauce recipe.

I finally managed to "steal" my Dad's amazing recipe for chocolate and summer fruit sponge pudding.

This pud is seriously too die for!

Thought I'd share


Summer fruit and chocolate sponge


Serves 4

Preparation time 25 minutes

Cooking time 2 ½ hrs

Cooking temp high

Ingredients

50g (2oz) butter plus extra for greasing

50g (2oz) sugar

50g (2oz) self-raising flour

1 egg

1 tbsp cocoa powder

¼ tsp baking powder

¼ tsp ground cinnamon

425g (14oz) mixed summer fruit

Chocolate sauce

100g (3 ½ oz) white chocolate broken into pieces

150ml (¼ pint) double cream

Method

Turn on your slow cooker and preheat.

Grease a pudding basin.

Put the butter, sugar, egg, flour, cocoa, baking powder and cinnamon in a bowl and beat them with a wooden spoon until smooth.

Mix the fruit into the mix.

Place mix in pudding basin and cover with pleated greaseproof paper.

Place on an upturned saucer in the slow cooker and pour boiling water into the pot so that it comes halfway up the pudding basin.

Cover and cook for 2 ½ hours.

Sauce
Add the cream and chocolate to a pan.
heat gently untill the chocolate melts.
serve warm.

Slow cooker rice pudding recipe

Just thought I’d share another favorite slow cooker recipe.



Slow Cooked Rice Pudding

This one really works and is so creamy you won’t believe it’s made with just normal milk.

25g butter

100g sugar

100g desert rice

1ltr milk


Grease the pot with the butter (use it all up)

Add the other ingredients to the pot

Stir gently together

Turn the slow cooker to high

Stir occasionally during cooking

Cooking time is approx 2.5hrs to 3.5hrs


It's ready when its to the thickness you like your rice pudding to be

We did this in a 3.5ltr slow cooker but it is enough for 2/4 people depending on serving size

Slow cooker sweet and sour pork recipe

My grandson has decided that he likes ripping paper; today he ripped one of my recipe cards, so I sat and typed the recipe onto my computer. This then led to this post being written. Hope you like it.
I am in love with my slow cooker; nearly all my recipes have been converted to slow cooking.
Anyone with small children or a busy lifestyle I would recommend that you invest in one, meals literally cook themselves whilst you do other things.
 I am seriously thinking of buying a second as then both my main and puds can be cooked without me having to bother about them. Steamed puds are the lightest when done this way.


This is what we are having today, it’s a family favorite.
Slow cooker sweet and sour pork
Ingredients
1lb lean pork, cubed
oil for frying
2 tbsp vinegar
1 tbsp soy sauce
1 tbsp Worcester sauce
1 tbsp brown sugar
Pinch of ginger
Salt and pepper
Enough orange juice to cover the meat
cornflour to thicken at end of cooking
Method
Brown pork cubes in a little oil

Easy peasy next just add everything to your slow cooker and cook for about 6 hours.
(except cornflour)
Mix 2 tbsp of corn flour with a small amount of water and add to your slow cooker.
Stir in gently as not to break up the pork too much.
When it thickens it’s done.
Serve with rice or noodles, and stir fried oriental veg.
Yuuuuummmmmmy!!!!!!!!!!!!!!!

Where I live

First posted on http://www.globalfamilyroom.com/
I live in beautiful South Yorkshire and I thought you might like to visit!
If you did come to see me here are a few places that I would take you.
Local view.

First we'd visit a small village in Nottinghamshire-Everton. The place where I grew up.
Here is the church I was christened and married in.
The church of the Holy Trinity at Everton may be taken as the model of a group of village churches, built by the Normans shortly after the Conquest
The village still has its windmill.
Robin Hood's Well, West Yorkshire

A Lytell Geste of Robyn Hode is very different from the version of the Robin Hood story we know today. In it, Robin isn't a nobleman. He and the outlaws are yeomen – low-born freemen. But the most obvious difference is the setting: it is not Sherwood Forest. The poem is set in the forests of Barnsdale, between Doncaster and the village of Wentbridge in Yorkshire.
Robin Hood's Well is the earliest known place-name associated with the legendary outlaw.
The well was first mentioned by local antiquary Roger Dodsworth in 1622. The 17th-century diarist John Evelyn wrote of it: 'We all alighted at the highway to drink at the crystal spring, which they call Robin Hood's Well, neere it is a stone chair and an iron ladle to drink out of, chained to the seat.' The stream, known as the Skell, bubbled up into the well and flowed beneath the old Roman road. Close by was Robin Hood's Stone, first mentioned in a deed of 1422 lodged at Monk Bretton Priory at Barnsley. The stone has since disappeared, and the well stands isolated in the lay-by, removed from the stream because it stood in the way of the modern A1.
In a layby on the south-bound carriageway of the A1, near the hamlet of Skellow, South Yorkshire, 6 miles north-west of Doncaster, about half a mile north of the junction with the A638.
My grandad was born in the farm opposite the well.
Major Oak

Robin's hideout?


This forest veteran is a huge oak tree thought to be around 800 years old. In a 2002 survey, it was voted “Britain’s favourite tree”. According to local lore, its hollow trunk was used as a hideout by Robin Hood’s men, though if Robin was – as legend suggests – active in the 12th or 13th century, this tree could only have been a sapling then. So it must have been another, much older oak that hid the outlaw.

Today, the world famous tree weighs an estimated 23 tonnes, its trunk circumference is 33 feet (10m) and its branches spread to over 92 feet (28m).

As a young child I have hidden in its trunk!
Roche Abbey, Maltby, South Yorkshire

The joint founders of Roche Abbey owned lands on both sides of the Maltby Beck, so when the colony of monks arrived in South Yorkshire from Newminster Abbey in Northumberland, they could choose the most suitable bank of the stream on which to build their new Cistercian monastery. Officially founded in 1147, the stone buildings were began on the north side of the Beck some 25 years later. By the end of the 12th century the great Norman and Gothic church had been completed, as well as most of the claustral buildings.

From the cliff footpath running along the site boundary, a very good view across the whole site enables the visitor to understand the plan of Roche Abbey. Although many of the buildings now survive only as low standing walls, the transepts of the church remain almost to their full height and are a magnificent example of the French-influenced early Gothic architecture. Later buildings were constructed on the other side of the stream, including the Abbot's lodging, kitchen and infirmary, and a 13th century arched bridge still spans the Maltby Beck. It is perhaps more difficult to understand what kind of life the Cistercian monks experienced at Roche Abbey for nearly 400 years, as no recorded history has been discovered. What is known is that there were 14 monks and 4 novices at the monastery at the time of the Dissolution in 1538.

Once in Crown possession, it was usual for anything of value to be sold off before rendering the buildings unusable. However, the local community apparently decided they would have first claim on Roche Abbey, and a very detailed account exists describing the terrible destruction of the abbey and its artefacts, and subsequent quarrying away of stones, lead and timber. Neglected and ruined, the site subsequently passed through many private hands but it was when it eventually came to the 4th Earl of Scarborough that it was almost lost forever. As part of a programme to enhance his adjoining family seat at Sandbeck Park, in 1775 Lord Scarborough commissioned Capability Brown to landscape the area.

With little regard to the archaeological importance of Roche Abbey, Brown extensively demolished the remaining buildings, constructed huge earth terraces, and turfed across the entire site, leaving only the two transepts as 'romantic' features in the grounds. Until the end of the 19th century the remains of Roche Abbey lay disguised beneath Brown's wooded parkland, but with a successful programme of excavation during the 1920s, Roche Abbey was 'reborn' out of the ground.

Secluded in the deep valley, and contained within the natural boundaries of magnesium limestone cliffs, Roche Abbey is almost as inaccessible today as it might have been over 800 years ago. Roche Abbey was an extremely peaceful site buried with the secrets of its history in an area of great beauty.
I regularly walk through the woods to wander round the Abbey.
The Blue John Cavern in the Peak District is a series of caverns considered to be the finest range in Great Britain.
Blue John is Britains rarest mineral first discoverd at Castleton by the Romans almost 2000 years ago. And are the worlds only known deposits of this extremely rare and beautiful stone.During excavations at Pompeii two vases of Blue John Stone were supposedly unearthed, evidence therefore that the Romans not only discovered the stone but also appreciated it for its ornamental value.
a piece of Blue John stone, its beauty never fails to dazzle me.
The Blue John Cavern is home to 8 of the 14 known veins of this beautiful mineral
.
The cavern entrance
I have walked down into the bowels of the Earth many times.
Near here is another favourite haunt of mine.
The Shivering Mountain
Mam Tor stands guard at the Western end of the Hope Valley, its dramatic landslip showing the 'insides' of what would otherwise be a gently rolling Peak District hill. Its 'cake-like' layers are sedimentary bands of shale and gritstone laid down some 300-350 million years ago within a river delta.

The landslide is a classic example of a rotational landslip; and it continues to be highly active, slowly engulfing the flat fields at its toe. The ground moves after periods of heavy rainfall: water seeps between the rocks layers lubricating the joints and enabling the different layers to slip over one another. Debris falling from the face adds to the weight of material below. The slip probably began in pre-historic times when the drier climate of the bronze age changed to today's Atlantic period, geologists think it will only stop when the face of the hill reaches an angle of 30 degrees - possibly in another 1,500 years.

York Minster is a Gothic cathedral in York, England and is one of the largest of its kind in Northern Europe It is the seat of the Archbishop of York (the second-highest office of the Church of England), and cathedral for the Diocese of York, and is run by a Dean and Chapter under the Dean of York. Its formal title is The Cathedral and Metropolitical Church of St Peter in York.
Lincoln Imp


The story goes back in the 14th Century Satan sent two Imps down to earth to do evil work. Firstly the two Imps went to Chesterfield and sat on the church spire twisting it (that is why in Chesterfield you will still see the crooked spire).

After vandalising the spire the two imps headed to Lincoln Cathedral. When they arrived the devil instructed them to cause as much mayhem as possible. The Imps started by smashing up tables and chairs and tripping up the Bishop and then they started destroying the Angel Choir. An angel appeared and told them to stop. One of the imps was brave and started throwing rocks at the angel but the other imp cowered under the broken tables and chairs. The angel turned the first imp to stone and this gave the second imp a chance to escape.
Even now I love to visit with the Imp
.
During the school holidays I would stay with my aunty in Lincoln. Every night I would drift of to sleep whilst gazing at the Cathedral all lit up by floodlights.
Eyam village and the Great Plague
On one of our trips to the the Derbyshire Peak District as a child my dad brought us to a lonely little village. Little did I know how the story of this place would leave it's imprint on me.


It's hard to imagine that the quiet village of Eyam, off the A623 in Derbyshire, could have such a fascinating, yet tragic story to tell. But .... at the end of August 1665 bubonic plague arrived at the house of the village tailor George Vicars, via a parcel of cloth from London. The cloth was damp and was hung out in front of the fire to dry, thus releasing the plague infested fleas. On 7th September 1665, George Vicars, the first plague victim, died of a raging fever. As the plague took hold and decimated the villagers it was decided to hold the church services outdoors at nearby Cucklett Delf and, on the advice of rector William Mompesson and the previous incumbent Thomas Stanley, villagers stayed within the confines of the village to minimize the spread of the disease. Cucklett Delf was also the secret meeting place of sweethearts Emmott Sydall, from Eyam, and Rowland Torre, who was from a neighbouring village. They would call to each other across the rocks, until Emmott Sydall herself became a victim of the plague. Six of the eight Sydall family died, and their neighbours lost nine family members.

To minimize cross infection, food and other supplies were left outside the village, at either the Boundary Stones, or at Mompesson's Well, high above the village. The Earl of Devonshire, who lived at Chatsworth House, freely donated food and medical supplies. For all other goods, money, as payment, was either purified by the running water in the well or was left in vinegar soaked holes. The Riley graves, close to Riley House Farm and approximately 1/2 mile from the village house the bodies of the husband and six children of farmer Elizabeth Hancock. All died within a week of each other. Because of the high risk of infecting her neighbours she had the traumatic task of burying them all herself. Even more tragic is that the infection probably came to her family when she helped bury another villager's body. Twelve months after the death of George Vicars, the plague was still claiming its victims, and on 25th August 1666 Catherine Mompesson, wife of the recently appointed rector William Mompesson (aged 28) , died of the plague. She had loyally stayed with her husband and tended the sick, only to become a victim herself.
The Plague in Eyam raged for 14 months and claimed the lives of at least 260 villagers. By 1st November 1666 it had run its course and claimed its last victim. Eyam's selfless villagers, with their strong Christian convictions, had shown immense personal courage and self sacrifice. They had prevented the plague from spreading to other parishes, but many paid the ultimate price for their commitment.
Plague Sunday

Almost 350 years later a remembrance service is still held every Plague Sunday (the last Sunday in August) at Cucklett Delf, Eyam.
Derwent Dam
617 Squadron, RAF, "The Dambusters" was a single squadron formed during the Second World War to carry out a single special and dangerous task. That operation "Chastise" has since become a legend in the annals of military history and it possess all the traditionally admired military attributes of originality, surprise and heroism coupled with a very dramatic outcome. Operation Chastise has in many ways overshadowed the later exploits of the men who formed the squadron.
The Derwent dam was used by the Dambusters to train for their mission to destroy three dams in the Ruhr valley. Squadron Leader Les Munro, the last surviving pilot from the mission, was a guest of honour. As the distinctive roar of the Lancaster's engines echoed across the lake it evoked memories of the daring raid, which used the “bouncing bomb” invented by Barnes Wallis.
A Lancaster bomber swoops over Derwent dam in the Peak District during a flypast to mark the 65th anniversary of the Dambusters raid.
There is a car park at the reservoir, we would regularly picnic here as a child. Later it became a favourite place to take my children, now we take Caden.
A footpath runs round the reservoir, even when busy it can be a place of great beauty and serenity.
These are just a few of the places we would go to.
Where would you take me?