Apple Bread

IMG_7326As you can probably tell, my fridge is still stuffed with apples. In an attempt to use them up, I have been desperately searching for apple recipes. My new mission is to find recipes that I can bake now, and freeze for later. I do love apples, but I have been baking with them SO much lately that the prospect of eating another chunk of cooked apple isn’t appetizing. By freezing my baked goods, I get to use up the apples before they go bad and delay the eating. Right now, both are rather necessary. Continue reading

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Mini Apple Fritters

IMG_7223I am dutifully continuing on with the diversification of my apple recipes! This time, I am giving the Pioneer Woman’s apple fritters a go. This is the first time I have attempted to make a doughnut, so I was a little bit nervous. The idea of deep-frying dough is still new to me and I had absolutely no idea what the texture of the batter should be. Thankfully, my first attempt was a success!! Continue reading

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Pork Chops with a Creamy Mushroom Sauce


I am generally not a massive fan of meat with a creamy sauce (I am more of a tomato girl), but there are a few flavour combinations that make the cut. One of those is with a mushroom and cream sauce. With lots of added pepper, a creamy mushroom sauce becomes a hit poured over a steak or add a touch of mustard and you have a sauce that pairs well with chicken or turkey. This recipe is more schnitzel inspired and serves the token creamy mushroom sauce with pork chops. You could use any kind of pork you like, you could even go so far as to make actually schnitzel, but I’m still all for the relative simplicity of a fried pork chop. Continue reading

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Apple Inspiration

IMG_4375We are in the midst of apple season! One of my favourite things is to go apple picking with a big basket on a cool, bright autumn day and then spend the rest of the week thinking up what delicious things I am going to bake the apples into. I went apple picking yesterday, so I am currently in apple brainstorm mode. This time, I though I’d try to induce a little organization and post all the things I would like to make. I do have a slight tendency to come up with lots of radical ideas and then fall back to the classic apple pie and apple crisp. Although the pie and crisp are delicious and have their merits, I do recognize that there is a whole bevy of apple recipes out there waiting to be tried. Here are some that look good to me: Continue reading

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Roasted Tomato Stuffed Chicken Rolled in Bacon

IMG_6986Rolled chicken always looks like it takes a ton of effort, but it doesn’t. Once you’ve rolled a chicken breast or two, you’ve got the technique down and can easily whip one up for a weekday meal. Beyond the rolling technique, stuffed chicken is pretty forgiving. You can pick fillings that will keep the chicken moist or wrap it in bacon so the fat keeps the moisture in or even tenderize the chicken by beating it into a more manageable thickness. To be on the safe side and ensure succulent chicken, this recipe does all three ;) Continue reading

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IMG_4727After last week’s steak and ale pie post, I realized that I have never shared my pastry recipe. The first few times I make pastry, I was constantly questioning the texture, water content etc because the description in the recipe was incredibly vague. Now that I’ve made it a few times and I know what I’m looking for, it’s become much easier to make. I wish I could tell you that this recipe will be able to describe the dough well enough to take away those initial jitters, but it won’t. Describing dough texture is pretty much impossible, but I’ve taken lots of photos to try and help you along. Continue reading

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Steak and Ale Pie

IMG_6817Fall (or Autumn here in England) has officially begun. Now is the time for apple picking, comfy sweaters, red wine, and comfort food. I would describe British food as being the quintessential comfort food. Think of bread and butter pudding, stodgy puddings, roasts, and a wide variety of pies. As the weather gets colder, (much to my partner’s delight) my desire to cook ‘British’ food heats up. Continue reading

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Porridge: Soaked Overnight

IMG_6260Recently I have started working at a mobile catering ‘hut’ completely devoted to porridge.   Ever since I started working there I have come around to appreciate the wonders of porridge. It’s a healthy, stick-to-your-ribs breakfast that (if you manage to stay away from the sugary additives) keeps your body running on more complex energy stores instead of sugar. I am not talking about those packets you buy and add water to. I am talking about porridge that is made using milk and oats to give it a rich, velvety texture. YUM! Continue reading

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Roast Pork with Crackling and Gravy

IMG_6202First off, I’d like to apologize for some of the horrendous photos that have managed to make their way onto my blog in this post. My kitchen doesn’t have ideal lighting so to get decent shots, I usually take my photographs while there is still some sun streaming through the window. Unfortunately by the time the roast had finished cooking the sun was long gone. To aggravate the situation, a bulb in my kitchen had blown and I didn’t have a replacement. The result is flash burned food photos :(. Somehow, I also managed to completely forget to photograph the final product of the gravy. It just wasn’t my day. Continue reading

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