Honey Mustard Chicken

Whilst ironing, getting the Children ready for school and trying to rush down my morning cup of coffee I was watching the BBC News as I always do and there was a very interesting report that claimed that the typical Briton has 15 cookbooks featuring more than 1,500 recipes, but tends to stick to the same seven meals each week. According to this report, many UK households rely on seven easy to cook recipes, these included pasta with sauce, stir fry, spaghetti bolognese, omelette, stew, shepherd's pie, and roast meat and vegetables.

Olly my Son found this rather amusing looking across at my vast array of cookery books and magazines and said "we never have the same thing ever"! I was rather proud of this statement and had a big smile on my face.

It's sad but true but Hubby and I do plan each weeks meals with military precision. I buy ever month, Delicious, Good Food and Olive, on top of this I do have a rather gorgeous collection of cookery books and I can't think of a better present to receive than a gorgeous cookery book. Armed with these we sit and plan each nights meals. Everything is seasonal and we rarely eat the same thing twice unless it's a real family favourite. There is also hardly any waste as we only buy what we need and eat it fresh.

I feel rather sad that even with all the cookery shows that are on our TV's people are still not being inspired to cook. I love that we sit down every evening as a family and enjoy a home cooked meal together. I hope that it is a tradition that carries on with my children.

Buon appetito

• 1 tbsp olive oil
• 8 bone-in chicken thighs, skin removed
• 2 onions , finely chopped
• 350g parsnips , cut into sticks
• 300ml vegetable stock
• 2 tbsp wholegrain mustard
• 2 tbsp clear honey
• few thyme sprigs
• flat-leaf parsley , to serve (optional)

Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.

Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens. I was lucky enough to have some lovely french beans growing in the garden that Luca kindly picked for me.

If you've got time, this casserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall away from the bones.

So easy, so warming, very seasonal and tastes yummy, and you know me, I love a good one pot meal.

Roasted Sweet Potato(Butternut Squash) Risotto with Wensleydale

I have exciting news, Hubby & I will be appearing as guests on the new series of Market Kitchen with Matt Tebbutt, terrified, excited and nervous are only a few words to describe how I am feeling about this.

This all came about because I follow Market Kitchen on Twitter and they were asking people to contact them that had an interest in food or write food blogs. I completed the questionnaire and within minutes of emailing it to Richard Hunt he was on the phone chatting to me. We had a very long conversation about food, what's my signature dish, what's my favourite food and so on.

I chatted away like a pro, but when I got off the phone Rosie was laughing at me, a little disturbed I asked her what was funny, she said that all the time I had been talking I was so confident, but as soon as the call had ended I started shaking !!!

I learnt a good piece of advice from Richard, I told him that I tell the Children that when it comes to food that they should try everything once. Richard advised me that you should try everything twice, just incase the first time it was cooked badly or not ripe etc. This advice I have taken on board and will be giving a few foods a second chance.

Anyway, when he asked me what my favourite food was I had to say risotto. Risotto is my perfect comfort food, it reminds me of a gorgeous time I had in Pisa eating this dish with Hubby, Juliet and Peter and is now my Hubbies signature dish. I must say here that the first time Hubby attempted risotto he was a little worse for wear after a night out, but now has perfected this dish, to the point where I would happily say its the best I have ever have, even that cooked by the Italians. Rosie's favourite is lemon chicken and sage risotto, mine was leek or four cheese, but I have to say that this one is right up there at the top.

Buon appetito

Serves 4 - I must say here, that as in previous recipes I have used sweet potato instead of squash, but use what ever you prefer.

1kg/ 2lb 4oz peeled, deseeded sweet potato/squash cubed

1 tbsp olive oil

handful pumpkin seeds

1 onion chopped

1 garlic clove, crushed

25g butter

300g risotto rice

150ml white wine

1.2 litres hot vegetable stock

100g Wensleydale

small bunch chives, snipped

Heat the oven to 200c/180c fan/gas 6.

Toss the squash in the oil in a roasting tin and roast for 15-20 mins until tender and golden. With 4-5 minuets to go, toss the pumpkin seeds with a little salt, make a little space amongst the squash/sweet potato and spread out the seeds, then finish roasting.

Remove half the squash and puree or mash, and keep the rest warm in a very low oven until ready to serve.

Meanwhile, soften the onion and garlic in the butter in a frying pan. Stir in the rice for 1 - 2 minutes. Add the wine and cook, stirring, until the wine has evaporated. Add the hot stock, a ladleful at a time, stirring until each addition is almost completely absorbed.

Once all the stock has been added, the rice should be tender and creamy. Stir in the pureed or smashed squash until warm, then season if you like. Don't forget that the stock will be fairly salty.

Serve in shallow bowls, scatter over the reserved roasted squash/sweet potato, crumbled cheese, chives and pumpkin seeds.

Such an amazing dish.

Indian Sweet Potato (Butternut Squash) Curry

Well the latest news on the home front is, that we may actually have a new home, I'm not actually holding my breath as we have had disaster after disaster with our journey to finding a place to lay our hat's, but heres hoping that finally this could be home.

Estate Agents appear to be a strange breed and boy have we met some strange ones over the last few weeks, but luckily for us we have a lovely friend that owns Bairstow Eves and with his help things will hopefully go Ok this time. I hope !!!

Feeling a little bit excited and filled with a little hope we headed off to Dreams & John Lewis at the weekend to scope out a new bed. We have found a gorgeous, rather expensive super king bed, which if Hubby had his way we would of ordered there & then, I didn't want to tempt fate, but once contracts are signed I will be back to order our dream bed for our dream bedroom suite.

Anyway by the time we got home we were starving, so this was our yummy, quick & healthy dinner.

Buon appetito

Serves 4 - Low fat, high in fibre & helps towards your five-a-day. I would like to add here that I don't like butternut squash, well its been a while since I have tried it and it was only the once and someone told me recently that you should try everything at least twice as the first time may just off been bad luck, but not being brave enough I have done my usual here and should of used butternut squash, but have replaced it with sweet potato which we all love. So if you prefer butternut squash go for it, or maybe try a bit of both. Also we used white rice as we are not partial to brown.

• 200g brown basmati rice,
• 1 tbsp olive oil
• 1 butternut squash or sweet potato , diced
• 1 red onion, diced
• 2 tbsp mild curry paste
• 300ml vegetable stock
• 4 large tomatoes, roughly chopped
• 400g can chickpeas , rinsed and drained
• 3 tbsp fat-free Greek yogurt
• small handful coriander , chopped

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.

Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.

Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Chocolate Pear Temptation

My thoughts recently have been about Christmas, where will we be living, what style of house and how perfect our present home is for Christmas. I have viewed house after house, all far smaller than ours and with kitchens which frankly could never inspire me to get out there and bake!!!

I have been thinking back to last Christmas and how amazing the house looked and how amazing my table looked Christmas Day & on Boxing Day.

Boxing Day I had all my gorgeous children at home and around the table. My Son Simon I never see enough of now he has left home and when he is home I do like to spoil him and make him something amazing. On this occasion I took on the challenge of a Chocolate Pear Temptation, hard work it was, but well worth the effort for my lovely Son.

Buon appetito

(Photo's taken Christmas 2009 - Clayton Cottage - you will see that mine didn't come out as perfect as I would of liked, but hey, better luck next time and it did taste amazing)

For the cake

A little butter to grease

225g plain chocolate, roughly chopped

5 medium eggs, separated

150g caster sugar

125g unsalted butter, softened

4 tbsp orange-flavoured liqueur, such as Cointreau, I gave mine an Italian twist & used Marsala

Cocoa powder to dust

Cocoa-covered almonds & chocolate shavings to decorate

For the filling

142ml carton double cream

225g plain chocolate, chopped

4 medium eggs, separated

2 ripe, medium conference pears, I did use tinned as I love the sweetness & actually finding ripe pears is not that easy

It does take a while, hands-on time 1hr, plus cooling & cooking time is 1hr 20min, but it does look impressive and serves 12

Grease a 20.5cm (8in) springform cake tin and line the base and sides with non-stick parchment. Preheat the oven to 180c, 160c fan, gas mark 4.

To make the cake, melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bowl doesn't touch the water. Stir the chocolate gently until smooth. Take off the heat and set aside.

Put the egg yolks and caster sugar into another heatproof bowl and sit it over the pan of simmering water. Using an electric hand whisk, beat for 3 min until the mixture is thick and creamy. Continue whisking, adding the softened butter a little at a time, until it's all incorporated, then slowly whisk in the melted chocolate.

With clean whisks, beat the egg whites in a clean, grease-free bowl until the form soft peaks. Fold into the chocolate mixture with a large metal spoon, then pour into the prepared cake tin. Bake for 50min or until the cake is risen and the top beginning to crack. Leave to cool in the tin for 1hr (the cake will shrink slightly). Remove from the tin and slice in half horizontally. Don't worry if it breaks up slightly as it will be covered by the mouse filling. Put the top piece, cut-side up, back in the tin and drizzle over half the liqueur.

To make the filling, lightly whip the cream and set aside. Melt the chocolate as before, let it cool slightly, the beat in the egg yolks with a wooden spoon. Fold in the whipped cream. With clean whisks, beat the egg whites in a clean, grease-free bowl until they form soft peaks, then fold into the chocolate mixture.

Peel, core and quarter the pears, and arrange them on top of the cake in the tin. Drizzle over the remaining liqueur. Spoon the mousse over the pears, spreading it right to the edge of the tin. Chill overnight, then press the remaining cake half on top of the mousse, cut-side down. Remove from tin, put on a serving plate and smooth the edges with a round-bladed knife.

Dust heavily with cocoa powder and decorate with cocoa-covered almonds and chocolate shavings. I used fudge pieces on mine as Simon loves fudge, plus a generous dusting of gold glitter. Serve at room temperature.

You can make this a head, follow recipe up to the end of step 6. Cover and chill for up to two days or wrap in clingfilm and freeze for up to one month. To serve, thaw overnight in the fridge if frozen. Decorate the cake and serve at room temperature.

Whilst typing this up I have come up with a plan to make this slightly differently using my chocolate fudge cake recipe and swapping the pears with raspberries, the pears are perfect for autumn/winter, but using raspberries would give it a lovely summer twist. If will let you know if it works.

Pineapple upside down cake,

I came home from work tonight completely shattered but really fancied something sweet and something nice for dessert, I didn't have much in apart from a tin of pineapple in the cupboard, so thought I'd make a pineapple upside down cake.

I've never made one before and it must be one of the easiest, lightest and yummiest cakes I have ever made. It taste's delicious and the sugar and butter you line the bottom of the tin with end up a gorgeous caramel on top of the pineapple. Just perfect to sooth my sweet craving. All it needed was some really good quality vanilla ice cream to serve with it and it would of been heaven, but hey, maybe next time.

Don't worry if you don't have the pineapple rings that the recipe suggests, I didn't ! Instead I used pineapple pieces and it worked just fine, but now I know its such a yummy recipe I will try it with the rings next time and the cherries, just because I think it will look lovely.

Buon appetito

FOR THE TOPPING

50g softened butter

50g light soft brown sugar

7 pineapple rings in syrup, drained and save the syrup for the sponge mixture

glace cherries

FOR THE CAKE

100g softened butter

100g golden caster sugar

100g self raising flour

1 tsp baking powder

1 tsp vanilla extract

2 eggs

2 tbsp syrup from the pineapple

Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.

Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

And by the way it is just as yummy cold the next day with a cup of tea after you have done all the housework and deserve that quick little sit down.

Baked pork chops with pears, potatoes and roquefort butter

Another autumnal one pot wonder was for dinner tonight. I love one pot dishes when I have worked all day, you chuck it all in and wait for it to cook while you get on with all the other millions of jobs that working Mum's have to do.

This one went down a storm with the whole family, I did leave off the roquefort butter for the kids, but it just meant there was loads more for mine. I served this dish with fresh green beans from our garden which Luca kindly went and picked for me. We are having a bumper harvest and we have more than we can manage, but the kids love them and so are happy to have them a couple of times a week.

Its not a pretty looking dish I must admit, but the taste more than makes up for it.

Buon appetito

• 500g waxy potatoes, thinly sliced
• 8 sprigs thyme
• 5 tbsp olive oil
• 2 red onions, cut into wedges
• 6 pears, slim ones, such as Conference, halved and cored
• 4 pork chops , large ones, about 235g each
• 3 tbsp soft dark brown sugar
• 75g butter , at room temperature
• 50g Roquefort , crumbled

1. Put the potatoes into a roasting tin and add the thyme, 3 tbsp olive oil and seasoning. Turn over with your hands to make sure they are well coated. Put the onions, pears and chops on top, season and add another 2 tbsp oil, then turn them over too, making sure they're well seasoned and coated in fat.
2. Heat the oven to 200C/fan 180C/gas 6, put in the tin and roast for 15 minutes. Turn the chops over, turn the pears cut-side up and sprinkle with a little sugar. Reduce the heat to 190C/fan 170C/gas 5 and roast for another 30-40 minutes.
3. While the chops are roasting, mash the butter and roquefort together. Chill in the freezer (this just cools it more quickly) until it's firm enough to handle, then shape it into a sausage, wrap in clingfilm and leave to firm up in the fridge. When the chops are cooked and the potatoes tender, serve with rounds of roquefort butter all over the top, just as they are melting.

My Husband, the baker !

My Hubby has a very stressful job and the way he likes to unwind is to cook. Lucky for us everything he does he does well and cooking is no exception.

Recently we have been watching The Great British Bake Off and one of Hubby's passions is to bake bread. Like a lot of men I think its the whole science thing and how yeast works that fascinates him. So he has been inspired to make Paul Hollywood Cob and I must say, not just because I am biased that it is gorgeous and he could easily give Mr Hollywood a run for his money.

We ate the bread as soon as it came out of the oven, nice and warm, butter melting all over mine and Hubby enjoyed his with hummus. How ever you enjoy yours its well worth the effort as nothing is nice than the aroma of fresh baked bread wafting through the house.

Buon appetito

• 500g/1lb 1oz strong white bread flour, plus a little extra flour for finishing
• 40g/1½oz soft butter
• 12g/2 sachets fast action dried yeast
• 10g/2tsp salt
• About 300ml tepid water (warm not cold - about body temperature)
• A little olive or sunflower oil
• Additional cold water, for creating steam in the oven

You'll also need:

• Large mixing bowl
• Flat baking tray
• Old roasting tin
  
• Clean tea towel
• Baking parchment or silicone paper (not greaseproof)
• 1. Stage one: Weigh out the ingredients.
  2. Put the flour into a large mixing bowl and add the butter. Add the yeast to one side of the bowl and add the salt to the other - the salt will kill the yeast if they come into direct contact. Stir all the ingredients with a spoon to combine.
  3. Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more - you want a dough that is well combined and soft, but not sticky or soggy. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.
  4. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Put your dough onto the greased work surface. Make sure you have plenty of space.
     
  5. Fold the far edge of the dough into the middle, then turn the dough by a quarter turn and repeat. Do this several times until the dough is very lightly coated in olive oil.
  6. Now use your hands to knead the dough. Push the dough out in one direction with the heel of your hand, then fold it back on itself, turn the dough a quarter turn and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 mins until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands. If it does get too sticky you can add a little flour to your hands.
  7. Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and leave it on one side to prove. This gives the yeast time to work and the dough will double in size. This should take about an hour, but will vary depending on the temperature of your room.
  8. Stage two: Line a baking tray with baking parchment or silicone paper.
  9. Once the dough has doubled in size you can scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Put it onto a lightly floured surface and knock it back - use your hand to roll the dough up, then turn by a quarter turn and roll it up again. Repeat several times. Then use your hands to gently turn and smooth it into a round loaf shape.
  10. Place onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove again until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.
  11. Preheat the oven to 220°C (200°C fan assisted)/425°F/gas mark 7. Put an old, empty roasting tin into the bottom of the oven.
  12. Stage three: After an hour the loaf should have risen again. Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts about 1cm deep across the top of the loaf to create a diamond pattern.
  13. Put the loaf on the baking tray into the middle of the oven. Pour cold water into the empty roasting tray at the bottom of the oven just before you shut the door - this creates steam which helps the loaf develop a crisp and shiny crust.
  14. Bake the loaf for about 30 mins.
  15. The loaf is cooked when it's risen and golden. To check, take it out of the oven and tap it gently underneath - it should sound hollow. Turn onto a wire rack to cool.

  NB : Leave the dough to prove in a warm, but not hot place. In hot temperatures the yeast will work too quickly and your bread won’t have as much flavour.

Something nice !!!

The name of my blog is as you know "Sugar and Spice and everything Nice" !!

Normally this refers to food, but nice can mean anything and I have previously posted about my favourite cookery books, my gorgeous Artisan and now I would like to share with you a fabulous company I have discovered and I just love their products.

As you know I am a bit of a Domestic Goddess, Ok, I say a bit, anyone that knows me well will be shouting that I have OCD, but I just like a clean home, nothing wrong in that is there !!!!! I have even got Luca addicted to "How Clean is your House" and Simon addicted to plug-in air fresheners !!! I'm still working on the others, but there is always hope.

Anyway I hope you enjoy the link below and give the products ago, as the company claim they are easier, smarter and greener. The one's that I have tried so far have been gorgeous. My favourite one being the daily shower spray in ylang-ylang. It leaves the shower gleaming and smells amazing.

Enjoy.

http://www.methodproducts.co.uk/

Blackberry Schnapps

Summer has returned, just in time for the Children to return to School, but Luca and I have been making the most of the sunshine and the last week of the holidays to get out and about and do some blackberry picking.

Even with the return of the beautiful sunshine there is that little nip in the air that warns of the approach of autumn and the approach of Halloween, Bonfire Night and Christmas. With these events in mind, the celebrations, long cold dark nights I have turned my attention to a little Schnapps making. Something to warm you up and bring some cheer.

Whilst out and about we also found a great place to pick Sloe's, so after the first frosts we will be back out, wrapped up warm to pick our Sloe's to make some Sloe Gin. If all goes to plan we will have some lovely drinks ready in time for Christmas.

Buon appetito

600g blackberries

300g caster sugar

1 litre vodka (cheap shop brand vodka is fine)

Wash and leave to dry your blackberries.

Divide you blackberries into two jars or a large one if you can find one big enough. I used Hubby's empty pickled egg jar! Add the sugar and shake well. Add the vodka.

Store in a cool and dark place for at least 6 weeks and up to 6 months.

For the first month try to remember to shake the jar every other day. Strain into a jug then pour into a bottle.

Ikea do a lovely range of cheap stopper bottles which are just perfect for this and look lovely with a homemade tag & ribbon to be given as a gift.

This recipe can be also used for rhubarb schnapps, you will need 1kg of rhubarb which should leave you with 600g of trimmed and prepared rhubarb, then just follow the directions above.

http://writingacookerybook.blogspot.com/2011/10/lets-make-christmas.html