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02-01-12 The Weekly Showcase
So how was your Christmas and New Year? What? You ate too much? Yeah me too. Diet starts tomorrow, right?
Fair enough, but I’m a firm believer that any kind of healthy eating regime won’t work unless a) the food you have to eat regularly is still mighty tasty and b) you allow yourself the occasional gooey, sugary, fatty treat. Otherwise what’s the point in bothering, eh?
Who wants to live on cabbage water and dry crackers?
Well clearly not you lot. Judging by the posts we’ve had over the last few weeks, you’re all food lovers. Food adorers. And you know how to make everything from healthy, guilt-free meals to devilishly delicious desserts.
Me, I love ’em all. So let the love begin. Here’s this week’s Cookery Blogs Weekly HotPot.
Intro. by A Mummy Too
Actually Mummy… – Healthy Chocolate Cake for Kids
Mummy gets an organic vegetable box delivered from Abel & Cole every week. Last week she practically keeled over in ‘admonishment‘ at this little interaction:
The Bug: Mummy, what’s in that box?
Mummy: That’s our vegetables
The Bug: I hope there’s beetroot in there
Beetroot: the most vile product ever to grace the vegetable aisle. It would surely be better placed in amongst the dog-food. I mean, who actually eats this stuff? Something that stains your fingers purple for the next three days, and comes out the other side the same colour (don’t think too hard about that) has to be bad for you, right? Still, that is one of the hazards of taking a random selection of ‘seasonal produce’ – there’s every chance you might one day end up with beetroot.
So, if this should be your misfortune, here is how to deal with it:
Not As Advertised –It’s more faff than Bisto, but Jamie’s Get Ahead Gravy’s worth the effort
So, 23rd December, and I’ve started the gravy for the big day. This may seem extreme, but it’s to save me the hassle of it on Christmas Day and to make sure I serve up the best gravy of the year.
I’m making Jamie Oliver’s Get Ahead Gravy.
Cheetahs In My Shoes –Malteaser Cupcakes with Salted Caramel Buttercream Icing
It tastes as good as it sounds, and as ever with me, it’s really rather easy!
So for these little beauties you will need:
100g softened butter
100g light muscavado sugar
100g self raising flour
a 120g box of Malteasers (regular size – or a sharing bag, whatever’s on special offer)
a jar of toffee sauce, dulce de leche, carnation caramel or similar
and for the icing,
125g very soft butter (salted),
freshly ground salt
250g icing sugar
and some Malteasers to decorate
A Mummy Too – Rustic rosemary and sundried tomato focaccia
This recipe makes a deliciously fragrant bread. Each bite hits you with the warming olive oil and rosemary flavour, followed by a tangy sun-dried tomato kick. So easy to make and so, so yummy.
The more than occasional baker –Banana, peanut butter and chocolate cookies
This is my last post for 2011 and I think it’s fitting that it contains most of my favourite ingredients – banana, peanut butter and chocolate! I don’t think I have to tell you how much I love baking with bananas judging by the number of banana posts on my blog. This is the second time I’ve tried it in a cookie and it worked beautifully. I saw this recipe on one of my favourite blogs Cupcake Crazy Gem and bookmarked it immediately. I went out to buy a banana to ripen for this cookie and the 1 week wait was well worth it. You get a soft, chewy cookie with the crunch from the peanut butter, the chocolatey goodness when you bite into a piece of chocolate all wrapped up in the aroma and taste of bananas. Great excuse to eat cookies for breakfast 🙂
2011 has been a great year for my blog. I’ve made many new blogging friends and joined in many fun blogging events. I’ve tried lots of new recipes including making up a few of my own. I really look forward to 2012 with even more baking and blogging. I don’t normally make resolutions but
Checky’s Kitchen –Winter Minestrone
Christmas is all about the children. Every year I mentally conjure up the perfect family scene; spending quality time with the kids, sharing those moments that memories are made of – decorating the tree, wrapping presents, eating mince pies. Every year, I end up desperately struggling to keep a calm, smiling façade, inevitably thinking – this would all be so much less stressful, if only the kids were not “helping” quite so much. The tree looks like it has suffered a hurricane My tasteful, minimalist colour scheme has been sabotaged. The presents have been so constantly prodded and fiddled with, that they have finally lost any allure, mystery or magic that might have once contained and, as for mince pies and kids – crumbs, sticky fingers and mess. Never the scene in the magazines.
Like this? Read more…
Mari’s World –Cranachan Trifle
I love it when I find a recipe that is easy to follow, delicious to eat and makes me look like a Kitchen Goddess. This one is just that! Incredibly easy and quick recipe to put together and it is devine, a sure winner with your guests every time.
Cranachan Trifle with forest fruits
For the Crunchy oats
140 g butter
4 tbsps honey
200 g whole jumbo porridge oats
100g golden caster sugar
100g hazelnuts roughly chopped
85 g plain flour
For the cream
1 x 500 ml pot of double cream
1 x 284 ml pot of double cream
250g tub of mascarpone
150g icing sugar
6 tbsps Scottish Whisky
1 kg of frozen forest fruits
Here come the Girls – Rudolph mincemeat cupcakes
We made these Rudolph mincemeat cup cakes last week. This is a great way to use up any left over mincemeat from the Christmas cake or pudding. The mincemeat makes the cupcakes have a more festive taste without being as rich as a whole mince pie or fruit cake – so perfect for children. The twiglets are just decoration though as they don’t taate particularly nice with the cake.
Pinkoddy’s Blog – Christmas Starter
Stuffed Garlic and Spinach Mushrooms
Clean and remove the stalks of 8 large flat mushrooms. Gently grill, turning after 5 minutes, then cook for another 5 minutes or until they start to weep.
Peel and crush 4 garlic cloves, cut 3 large tomatoes into 8 slices and grate 60z mozzarella.
Lavender and Lovage – Christmas Deli Salad with Pomegranate, Parma Ham and Gorgonzola
A fabulous wilted salad boasting the rich, festive colours of vibrant crimson reds and lush holly greens, as well as being full of flavour ~ this is simply a wonderful salad for the Christmas or New Year family table. Please do use any blue cheese or ham of your choice; Stilton or Roquefort would be lovely as well as Prosciutto or Bayonne ham…….and, if you are serving any vegetarians, just leave the ham out of the equation.
Romanian mum – Boeuf salad
This salad is tasty and can be found in the Romanian houses all the way through the winter. It is served usually as a starter and to me is one of the dishes that reminds me of Christmas! However it is quite refreshing so you can always cook it for the summer.
For this recipe you will need to bold the below root vegetables:
– potato – whole in its skin;
Boil until they are really well cooked but not too much. When finished empty the water from the pan and leave it to cool. As you can see I didn’t put any quantities because it matters a lot how much salad you want. If you just want to give it a try just put one of each. The potato will have to be a bit bigger though as it is the main
Kate Thompson – Vegan Kids Deserve Brilliant Cupcakes
Pantry Vegan Replacements
250g of Vegan Butter
2 cups of Vegan Sugar
1 cup of apple sauce
2 tsp of baking powder (mixed into the apple sauce) – thanks for the help- i bake without
1 1/2 cups of self raising flour
1 1/4 cups of plain flour
1 cup of soy milk
1 tsp of vanilla extract
Using an electric mixer, cream vegan butter and sugar, until smooth.
Add 1/4 of a cup of apple sauce at a time, beating after each addition.
Sift in flours in four parts, alternating with soya milk. Beat well after each addition.
Pour into 48 regular cupcake cases – (one ice cream scoop per case).
Bake for 15- 20 minutes
Decorate with Vegan Butter Icing.
6 tablespoons of Vegan Butter
3 cups of icing sugar
1-2 tablespoon of soya milk
1 tsp of vanilla extract
Blend butter and icing sugar. Add soy milk and vanilla and whip to a creamy consistency…
There were no ‘Special Diet – Gluten Free etc.’ submissions this week.