Ham Piggies

Sounds odd and looks a bit odd and is not something I’d ever think to do with a sausage but weirdly I was actually looking forward to this..

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I’ve still not mastered the art of cutting photos and putting them together so have taken a photo of the full page!

So for this I was using some good quality chipolata sausages and I didn’t have French, only English mustard, and the chutney I have in the fridge is rhubarb chutney, interesting combinations going on!!

So spread some mustard and chutney onto the ham..

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Then topped that with some cheese..

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As the chipolatas are quite thin I decided to put two into each parcel..

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Wrapped up and then they are ready for the oven..

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After 30 minutes the ham was looked a tad browned round the edges and a lot of the stuff inside had started to ooze out..

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So I know this looks terrible, but I’d challenge anyway to make this look appealing! I have to say the smell is quite good and my daughter walked into the kitchen just as I was pulling these out of the oven and she said they looked yummy!!

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This couldn’t really be classed as high end cooking and probably won’t appeal to many (if anyone) but I actually quite liked this! The chutney and mustard are great and I’m glad I used decent sausages!!

Would I make this again? Possibly!

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Chantille Sponge

I imagine this to be a really light sponge cake, I tried to search for other recipes but just kept finding recipes for chantilly cream sponges! The name conjours up a light fluffy delicate cake, but after reading the ingredients and seeing the flour to butter and sugar ratio I’m not so sure it will be that light…

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First off I creamed the butter and sugar..

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Then added the eggs and flour. It’s hard to say if it’s too dry at this stage, I thought it seemed ok so didn’t add any milk..

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Then I added the almonds and walnuts..

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I opted to use my multicoloured cherries, and 1 oz of Angelica actually works out as quite a lot! Think it’s going to be a colourful cake!

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The cherries and Angelica are all added, and usually when making a cake with cherries I coat them in flour before gently stirring in to avoid sinkage. For this I just added them as they are, the cake mix feels quite thick so hoping they will stay mixed through ok and not all sink to the bottom..

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After an hour and 15 minutes is a nice dark golden colour and fairly well risen..

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I left it to cool slightly before trying. It’s certainly got quite a bit of a crust! Then inside it is a bit crumbly, I maybe should’ve added some milk!

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Well I love the crust and all the walnuts and fruit have stayed well distributed which is good! Yes it’s not the light airy sponge I had imagined but it’s still really good and brilliant with a cup of tea! I love the cherries and Angelica through it and the walnuts add a nice crunch.

Would I make this again? Yes!

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Lemon Delicious

I do love the name of this recipe and conjours up images of a lovely lemony sponge like pudding…

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As you can see the recipe says this should turn out as a sponge with sauce underneath, I do quite like a self saucing pudding!!

It’s quite an unusal recipe I think, really small amount of butter to sugar ratio which made it harder to cream together..

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Then adding the flour made it even harder to mix,

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Finally adding the lemon rind and juice gives the mixture a bit of wetness..

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Next I added the egg yolks and milk which then turns the mixture really wet, it almost feels too wet and isn’t going to turn out too well..

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I got my wee sous chef to help with the next stage! We whisked the egg whites and then folded them into the mix..

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So the mixture was gently poured into a pie dish and into the oven..

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I checked on it after 45 minutes and was looking a bit pale and still felt a bit soft, so I left for the full hour and by then it looked and felt ready..

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So I was expecting a sponge with a little bit of a sauce at the bottom, but it didn’t quite turn out like that!

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It’s maybe not too easy to see from my photo but it’s like the top half of it is sponge and the bottom half is like what can only be described as lemon scrambled egg!! It really doesn’t look pretty when spooned out into a plate..

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Appearances aside it is actually delicious!! The spongy bit is really lovely and the weird eggy layer is actually quite nice, it’s just not the most pleasant consitency!! We did all finish it, even my daughter enjoyed it! I just don’t think it turned out quite right and wonder if I had cooked it even longer would it have been more sponge and less scrambled egg!!

Would I make this again? Not sure, did enjoy it but it’s not quite turned out like I’d hoped!

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Rhubarberie

The rhubarb in my garden was needing cut back and I like the name of this recipe!!

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My rhubarb always seems to be quite thin and scrawny..

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This weighed out at just over half a pound so I quartered the other ingredients. I decided to use a mixture of raspberries and strawberries but because I was quartering it I only needed just over 50g..

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The fruit was put into a pan with the sugar and water..

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After about 5 minutes the fruit was really soft and the smell was amazing..

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The liquid is strained off..

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The liquid is then reheated and the cornflour added and it totally changes the colour and consistency of the liquid..

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I blitzed up the fruit and then that’s added to the liquid..

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…and all mixed together..

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Even after quartering this I reckoned I had enough for two and opted to put into two glasses..

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I left it to cool down and then put into the fridge to chill. So we had this as a pudding and it’s really rather nice! I’m not sure if it’s meant to be served with anything but on its own it’s nice enough, not too sweet but not too sharp from the rhubarb. Obviously it’s really soft so maybe would be good to serve with some shortbread for a bit of texture!

Would I make this again? Yes..

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Salmon Loaf

So this is another of the recipes that looks pretty awful! Who can resist pink food garnished with a boiled egg…

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I have decided that I do not like cans of salmon, we do often have tins of tuna and mackerel but I just find something a bit off about tins of salmon. There’s lots of slimy bits and hard white bits! I’m not normally put off by bones in fish but I do just find this tinned salmon stuff a tad unappealing..

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By the time I had picked out all the horrible bits I’m pretty sure I had much less than the 7oz! Anyway I beat in the butter until it was light and smooth as I could get it..

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Then I added the grated onion and celery..

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I don’t actually know if my tin really is a 1lb one but it’s the smallest I have and rather than butter it I placed some cling film inside. Then half the salmon mix is spread in and topped with a boiled egg..

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I think my egg was a still a bit too warm to get nice clean slices, so just as well it’s getting topped with more lovely salmon mix..

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Then I folded over the cling film and put it into the fridge for a few hours..

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It did actually turn out quite well, I managed to transfer it to a plate quite easily. I was wishing I had watercress to garnish, but all I had was even more egg..

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So looks good doesn’t it? This is one of those dishes that when I put it down on the table there was a stunned silence! Considering that we all tried this and surprisingly tastes quite nice!! Even my daughter wasn’t put off by how it looks! The texture is ok but the flavour is way way better than expected, but we could only manage a small slice!!

Would I make this again? Maybe, if I was having a 1970s garden party then definitely!!

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Onion-Topped Potatoes

Afetr a few days off cooking this isn’t what I planned to make tonight, but the expiry date police threw out the baby onions I was going to use to make glazed onions, so I made this instead..

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So not terribly much cooking involved in this, and even less for me as I had some mashed potato leftover that needed using up. Then I realised there was no butter in the house so ended up having to fry the onions in oil..

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Think I had them frying for just over 5 minutes and then I topped with sugar. I opted for Demerara sugar as I thought that would give them a more caramelised top..

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I gave the sugar a bit of a press into the onion so that it didn’t all fall off once turned over. When I did turn it the underside was looking just lightly browned..

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I turned up the heat and left to cook for about another 3 or 4 minutes and after then they were looking slightly caramelised..

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I made us each two small piles of mash and topped each one with a ring of onion..

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This is another one of recipes from this book that I really like, it’s the simple ideas like this that can make such a big difference! The onion is really great with the mash. It’s lovely and soft and the caramelised crust is good, I do think I could’ve used even more sugar, but overall this was a lovely side dish and as I’ve said many times I do love new ideas for boring old potatoes!!

Would I make this again? Yes!

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Turkish Rice

This is another made up recipe! I googled Turkish rice and that’s more of a pilaf style rice cooked with plenty of butter. This however is a mishh mash of things in the cupboard, using one of my favourites…..canned meat!!

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I was making half the recipe fo dinner and had a can of pork that was just under 300g. There really is no way to make canned meat look good..

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I had opted to put the mushrooms in so started off frying them with the onion..

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While that was cooking I cut the delightful meat into sticks. I am convinced it’s canned ham that goes on a takeaway pizza! It has that same soft consistency when cut into cubes! Anyway once it was cut into sticks it wasn’t any less awful looking. I think what sums this up is how much interest my dog was taking in it! She was sitting right beside me the entire time as if I was about to serve it to her!!

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Once the mushrooms and onions had been cooking for a few minutes I added all the rest of the sauce ingredients and I don’t know why but I assumed it was to be tomato ketchup!! It wasn’t until after I had added it that I thought I should’ve made a proper tomato sauce, was too late now…

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It was smelling weirdly quite nice at this point, then I added the meat..
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I just left it to gently heat for a few minutes as any time I attempted to stir it the sticks of meat stuff would start to break down. After the rice was ready I served it as suggested..

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I’m not sure if it’s just because I was hungry but I have to say I really liked this!! It’s weridly almost sweet and sour like with the tomato sauce and Wocestershire sauce and the meat is actually ok! Am pretty sure this is not a typical Turkish recipe but despite that it’s actually rather enjoyable!

Would I make this again? Possibly!

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