Making Whoopee!

It's been a month?   Wow.   June IS a busy time but still.

I have been cooking a lot.

Asparagus and Artichoke Salad with Poached Egg

This salad was just delightful; I roasted the asparagus in the oven with a drizzle of olive oil, lemon juice, black pepper and sea salt for 6-8 minutes; it comes out perfectly cooked and so tasty.   I tossed the artichokes in there half way through with some dried mint and added both to the salad of olive oil, honey and balsamic dressed leaves, Iberico ham, goat's cheese and cucumber topped with a poached egg.   A salad fit for a queen.

 Cupcakes for Jo
 

 

 Pan-fried Salmon with sesame oil, linseeds and salad

Artichoke and Iberico Ham Salad with Parmesan

I have also been running around like the proverbial blue-bum fly trying to pack it all in in time for school finishing which was last week.   When the last day came, it was a blessed relief!   The kids played in the park with their friends; the park throbbed with mums, dads and kids having picnics, riding their bikes, playing on the swings.....the sun shone and we all exhaled, knowing we had 7 weeks of holiday time with the kids to look forward to.  I say we all exhaled; some will hold their breath for the entire 7 weeks, some will be ok for the first 4 until they find they want to run away screaming to the hills and some will just grin and bear it...e.ach to their own; right now I'm happy.........!

 I want my holiday to begin NOW!

We went on holiday to Crieff Hydro and then Alton Towers, the biggest theme park in the UK; again, the sun shone and the kids had a ball.  

Crieff Hydro with sis and niece

Beautiful view over Crieff 

Lunch shenanigans

Beautiful horses

 

Feeding them grass

Hydro Reception...happy to be there!

Entering Alton Towers

One of the tamer rides!

On holiday we had salads, haggis, fajitas, creme brulee, hotdogs, hotpots, steak sandwiches and lots of fruit and wine!   Pretty tasty fayre, all in all.   

On our return journey, we stopped off at Morecambe Beach;

Jumping for Joy!

It's always good to be home.

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Roast chicken with lemon and thyme 

On coming home, we cooked up a roast chicken, stuffed with lemon and thyme, Jersey Royal potatoes drizzled with olive oil, butter and sea salt, roasted potatoes, steamed broccoli and baby sweetcorn, peas and green beans coated in pesto...a new discovery and really delicious.... rice, gremolata breadcrumbs (toasted breadcrumbs with parsely, lemon rind and garlic), gravy made with the juices from the pan with a glass of champagne added and reduced.   A lovely home cooked meal.

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Crepes stuffed with Nutella and banana, topped with icing sugar and ice cream from the local Italian cafe.    Mmmmmmm.

 ...

And now I try and redeem myself for the rest of the week; roasted tomatoes drizzled with pesto on Ryvita.

 Today, I make Whoopees for the first time; they're just out of the oven, the first batch going to Val's house today...watch this space for results.   They have been cooked in the USA for some time now and have come to these shores, looking to dethrone the cupcakes crown.   A cross between a cake and a cookie, sandwiched between a layer of vanilla buttercream, they may just do that very thing.

Salad and Schnecken

Something happened in the borough of Scotland this weekend...something so strange that people gathered in large open spaces, stood or sat open mouthed and stared at the big orange ball in the sky.   What caused such mass hysterical behaviour?   What were the Scots looking at with such awe and wonder?   Was that......sunshine??   Yes!   Twas indeed!   Oh, happy days, the boroughfolk cried....happy, happy days and they stripped to their underwear immediately and promptly got burnt to a crisp.   The End.

And such is the scene all over the country every time the sun dares to rear it's gorgeous head from the sky.   It makes us happy though.

I was supposed to be in France last weekend but alas, it wasn't meant to be.   The reason appears to be the numpty gene I've inherited from a well dodgy gene pool.   But at least the sun shone.  But wait, I hear you cry....weren't you supposed to go to London tomorrow?   Surely that will make up for missing France.   Yes, dear reader, I was.   I was supposed to go to London tomorrow with my daughter.   Happy days again!   Ah but alas, once again, that numpty gene...the one that lay dormant for many years, switched on with the passing of the years has suddenly come up trumps again and it looks like we won't be going to London after all as daughter's passport is out of date.   Yes, we need a passport these days to travel within the country.   Can I get a new one?   Sure, they have a fast one day service for the price of a small cottage.   Why don't I do that then and stop moaning?   Because the passport office won't let you book for a same day appointment, even if you call them at 8am.   Stupid?   Oh yes.   Ways round it?   No.   But hey, the sun still shines.............

Lots of salads have been consumed lately; pasta salads, artichoke salads, meaty, fruity salads...you know how I love me an artichoke...and salads with chicken, cheese, vegetables, fruit and anything else I care to fling in there on a particular day.   Here are some of my favourites:

Artichoke and mint salad with feta, crispy Parma ham, roasted chorizo and Parmesan cheese.

Chicken and Lemon Pasta Salad....doesn't look like much but well tasty, hot or cold.

Chargrilled Chicken Salad

When not eating salads the past few weeks, we've indulged in mini Toad in the Hole...

Mini Toad in the Hole.....delicious with gravy and mash!

....and a bizarre looking concoction of puff pastry, saute potatoes, grated cheese and hard boiled eggs.   Delicious, according to the kids!

I made Brian a Key Lime Pie for his birthday....yum!

Skinny Lemon Muffins with lemon drizzle icing for us all.....Fraser was particularly smitten.

A team of hardy laddies what I know, will be taking part in the Caledonian Challenge to raise money for charity; I'll be baking Schnecken, my favourtie bun ever, to help provide some tasty fuel during this gruelling two day challenge.   Check out their page and maybe sponsor them a quid or two, if you think they're worthy...I do!

Back to receipts, menus and recipes next week as well as that darn giveaway that never happened.

Cupcakes

I had to pop in to share with you the 100 cupcakes I made the other day; cupcakes need to be share with the world, even if all that can be seen at the end is a few crumbs and a photograph or two.

 

 

 Yum!

 

Making the toppings and flowers.....

What else have I been cooking.....

Welsh Cakes for Karen....

Salmon nuggets rolled in crisps!

Chocolate loaf

Sesame marinated chicken stir fry with noodles and rice...

My favourite roasted artichoke salad with Parmesan....

Sesame chicken salad

Scallops and pan fried greens with an artichoke heart

Still on budget, still sticking to the plan!   Uh...except for those cupcakes of course.....

Be back soon!

My week in pictures

I discovered a beautiful new salad. It was the tastiest, simplest plate of scrumptiousness.

Roasted Artichoke Salad with mint, Parmesan and toasted pine nuts

Pikelets for supper and breakfast....mmmmm.

Just enough for three greedy children


I made 'Fred' for baby nephew

Gift boxed until his birthday

The kids made a chinhead video with my assistance....as you do.

Then 'Johnny' was born for Fraser.

So now everyone has one!

The salad was so good, I had it again another night!

Artichoke Salad
Artichokes, steamed for 20 minutes OR buy already cooked from deli, fresh or jarred.
Mixed peppery leaves (rocket, spinach, radicchio etc)
Slivered or grated Parmesan, to taste
Toasted pine nuts, about a small tablespoon per person
Juice from lemon
Olive oil (I used extra virgin for the dressing)
Handful chopped fresh mint
*Apparently, radishes, thinly sliced go really well with this too...couldn't get any but will try next time.

I used jarred artichokes as I had some from Christmas. I arranged them in their oily, vinegary liquid onto a baking tray, drizzled some extra olive oil on top and roasted in the oven for 8 minutes or so, until the artichokes started to turn brown at the edges.

Arrange the leaves on a plate and drizzle over some extra virgin olive oil (or lemon oil) and a good squeeze of lemon juice...you really want to taste the lemon. Arrange the artichokes on top and squeeze a little more lemon juice on them. Sprinkle over the Parmesan; the first time I grated, the next I thinly sliced....makes no difference, just whatever you prefer. Dry toast the pine nuts and toss on top. Enjoy....again and again.

*I think the jarred artichokes work so well here and I don't know if I'd bother buying them fresh...I will, once, just to try but there is something about the flavour of the marinade...the oil, the vinegar cutting through the flavour...in a good way...that really works.

Pikelets
225g/8oz Strong White Bread Flour
1 teaspoon caster sugar
Half teaspoon salt
1 teaspoon fast action dried yeast (easy bake yeast, comes in small sachets, 2 teaspoons per 7g packet)
Quarter teaspoon bicarbonate of soda
175ml/6 fl oz warm semi skimmed milk
175ml/6 fl oz hand hot water
Sunflower or Veg oil for brushing

Stir all the dry ingredients together in a bowl. Gradually pour in the milk and water with an electric whisk or hand whisk, until a batter is formed. This should take a few minutes. Cover the bowl with a clean, damp tea towel and leave in a warm place for approx. 1.5 hours or less, until the mix goes frothy.

Beat again for approx. 1 minute until smooth.

Warm a large, non stick pan, medium heat and brush with oil. Spoon a tablespoon of the batter onto the pan...you can do a few at a time...and cook until the bubbles have burst and the batter is almost set, a minute or two. Turn over and cook for another 30 seconds or so until the middle is golden in colour. Grease the pan between each cooking of pikelets.
*Women's Institute Recipe

If you make these with a teaspoon size, they are great for canapes. Two tablespoons poured into a greased ring or cookie cutter will give you crumpets.

The kids like the pikelets with a sprinkling of sugar and a squeeze of lemon juice, I like them with jam. We all love them with Nutella.