Traditionally eaten at Christmas time in Italy, and sometimes at Easter, this chewy little biscuit will tell you to put your diet on hold.

Whenever I drop into the local baker’s shop I always look to see if they’re on the shelf, if they are I can’t resist!

So with Mother’s Day in mind I thought I’d make a batch of these colourful little gems.

As I often wander around the numerous charity shops in our county I remembered I’d picked up a Cadbury’s Chocolate Cookbook in the British Heart Foundation shop for 50p!

It’s about 30 years old, perfectly preserved, (all my cookbooks have food residue on the pages) and perfect for the job in hand. I just added my own selection of nuts. I didn’t use the double cream as suggested (keeping the calories down) instead I opted for crème fraiche.

Instead of butter I used a low fat spread. I did however, use the chocolate with 70% cocoa solids, as this gives the Florentines the richness it deserves.

As we are doing the birthday bash for the son this weekend, these will go down nicely as part of the dessert.

Hope he remembers the flowers on Mother’s Day!

Here’s the recipe
Makes 15 cookies
Prep Time 10 mins
Cooking Time 15 mins
Ingredients

• 50g/2oz Low fat butter spread or butter, your choice (see Cook’s tips 1.)
• 50g/2oz Caster sugar
• 50g/2oz Blanched Almonds, finely chopped
• 25g/1oz Glace cherries, roughly chopped
• 20g/ ½ oz Flaked Almond slivers
• 20g/ ½ oz Hazelnuts, finely chopped
• 25g/1 oz Mixed peel
• 40ml/1 tbsp Low fat crème fraiche or whipped double cream, your choice
• 150g/6oz Dark chocolate (70% cocoa solids)

Method

• Melt the low fat spread in a medium size saucepan, add the sugar and stir
• Bring slowly to the boil, stirring frequently
• Add the nuts, cherries and mixed peel
• Stir in the crème fraiche to heat through, but don’t let it boil
• Lay the Bakewell paper on the baking trays
• Put a teaspoonful of the mixture onto the trays, spaced well apart
• Flatten the biscuits down with a palette knife of use the back of a large spoon
• Bake in a pre heated oven 180°C/350°F/Gas mark 4 for about 10 minutes, until they’re golden brown
• Remove them from the oven and allow to cool slightly
• Carefully remove them from the baking trays, using a palette knife
• Place on a wire rack to cool completely
• Break the chocolate into pieces and place in a basin over a saucepan of slightly simmering water to melt, stir frequently. Make sure the base of the bowl doesn’t touch the water
• Once the chocolate has melted, spread over the smooth sides of the Florentines to cover them completely and leave the chocolate to slightly cool
• Once the chocolate begins to set, use a fork to make to the swirls

Cook's tips

• 1. I used Bertolli

Equipment

• Heatproof bowl
• Saucepan
• 2 Large baking trays
• Bakewell paper

Shopping List

• 50g/2oz Low fat butter spread or butter
• 50g/2oz Caster sugar
• 50g/2oz Blanched Almonds
• 25g/1oz Glace cherries
• 20g/ ½ oz Flaked Almond slivers
• 20g/ ½ oz Hazelnuts
• 25g/1 oz Mixed peel
• 40ml/1 tbsp Low fat crème fraiche or double cream
• 150g/6oz Dark chocolate (70% cocoa solids)

Time fly’s, nearly three months into the new year.
My passion for cooking has been on hold, work, jobs around the house, they all add up.
Les suggested that I needed a personal cook or a couple of cooking classes.
So, back to the kitchen, a glass of wine and a simple recipe.
Everything fell into place as though I had never been away.
Tender loin of pork, pork loin, whatever you like to call it, was going to be on my menu for the evening meal.
I covered the loin of pork in a marinade made of olive oil, thyme and lemon zest.
Simply wrapped in bacon and put in the oven.

Method for the marinade

Mix the thyme and lemon zest with the extra virgin olive oil, leave for 15 minutes to infuse the flavours

Method for a Loin of Pork wrapped in Bacon

Remove the any skin from the pork loin

Rub the marinade into the meat,cover with cling film and leave in a cool place for about an hour

Preheat oven to 190°C/375°F/gas mark 5

Remove the cling film from the meat

Lay the bacon on a plate and place the pork loin on top

Roll the bacon over the pork loin

Put 1 tbsp extra virgin olive oil into a hob to oven roasting dish

Heat the extra virgin olive oil on the hob

Place the meat into the dish, seal the meat by gently rolling it in the dish

Remove the roasting dish from the hob and add the leeks

Place in the preheated oven for 30 minutes

Remove the roasting dish from the oven and pour over the onion gravy

Put back into the oven for 10 minutes

Remove the roasting dish from the oven and put the meat onto a warm serving dish

Serve with kale and potato carrot mash

Valentine’s Day is just round the corner, and I try to plan ahead for a romantic meal.

Baz will usually find a florist on-line and send some Valentine flowers and chocolates by post (Mr last minute .com!) but it’s always nice to receive them, so I’m not complaining.

We don’t always do things the conventional way, but this year will be an exception, that’s why I decided to trial a special pudding early, just in case it turned out to be a disaster!

January is usually the “diet month” and I know “he who must not be obeyed” likes Bread and Butter pudding, but that’s quite high in calories, so I made a lighter version.

It tasted beautiful and it’s a keeper, not just for Valentine’s Day either.

Baz actually thought this tasted better than the conventional B and B pud!

Here's the recipe:

Serves 6
Prep Time 20 mins
Cooking Time 40 mins
Ingredients

• 7/8 Brioche rolls
• 300ml Semi skimmed milk
• 300ml Low fat Crème Fraiche or double cream, your choice
• 3 Large free range eggs
• 60g Light brown sugar
• 75g Ready to eat dried Apricots, roughly chopped
• 120g Sultanas
• Zest of a lemon
• Low fat spread or butter (see Cook’s tips 1.)

Method

• 1.Cut the brioche rolls in half widthways and slice each half into three
• 2.Butter each slice and lay in the dish to cover the bottom
• 3.Sprinkle on 1/3rd of the sultanas and apricots
• Repeat steps 1. 2. and 3.
• Whisk the eggs and set aside
• Pour the milk and crème fraiche/double cream and sugar into a large bowl and whisk until thoroughly combined
• Whisk the eggs and lemon zest into the milk mixture
• Pour the mixture over the brioche slices
• Grate fresh nutmeg over the top and leave for 30 minutes to allow the mixture to soak into the brioche slices
• Bake in a preheated oven 170°C/325°F/Gas mark 3 for 40 minutes (see Cook’s tips 2.)
• Serve warm

Cook's tips

• 1. I used Lurpak Light for the butter spread and literally just scraped it over the brioche slices
• 2. I used a fan oven at 170°C

Equipment

• 3 pint/1.7 litre Ovenproof dish
• Large mixing bowl
• Electric whisk

Shopping List

• 7/8 Brioche rolls
• 300ml Semi skimmed milk
• 300ml Low fat Crème Fraiche or double cream
• 3 Large free range eggs
• 60g Light brown sugar
• 75g Ready to eat dried Apricots
• 120g Sultanas
• Lemon
• Low fat spread or butter

Sometimes I think Baz watches it when it’s turned off!

But there’s one cooking programme we won’t miss, and that’s Nigel Slater’s “Simple Suppers” I’ve been a fan ever since I read his autobiography called “Toast
”

Last week was “Stuffed Butternut Squash”. We’ve done this before with mushrooms and rice, but this time Baz favoured the spicy approach as demonstrated on the programme.

I wasn’t entirely sure about this, but hey it works!

We only get a few shows a year and it leaves you hungry for more, perhaps that’s the plan.

Here's the recipe:

Serves 4
Prep Time 20mins
Cooking Time 1 hr 15mins
Ingredients

• 2 Butternut squash (cut in half length ways, seeds removed and discarded)
• 2oz/56g low fat spread or butter
• Salt and freshly ground black pepper

For the stuffing

• 2oz/56g low fat spread or butter
• 2 Onions, cut in half and thinly sliced
• 20g fresh root ginger, julienne (cut into matchsticks)
• ½ Tsp ground cinnamon
• ½ Tsp cumin seeds
• ½ Tsp garam masala
• Pinch paprika
• 2oz/56g sultanas

Method

• Preheat the oven to 200°C/400°F/gas mark 6
• Place the squash (skin side down) in a roasting tray
• Using a sharp knife, score the flesh of the butternut squash in a criss-cross pattern
• Dot each half of the butternut squash with a ¼ of the spread/butter
• Season with salt and freshly ground black pepper
• Place in the preheated oven for 1 hour
• While the butternut squash is roasting, prepare the stuffing
• Heat the spread/butter in a large pan or wok
• Add the onions, turn down the heat and cover the pan with a lid
• Cook gently for 15 minutes
• Add the remaining ingredients, continue to cook until the onions have started to caramelise
• When the butternut squash is ready, remove from the oven
• Place equal amounts of the stuffing mixture on top of the roasted butternut squash
• Place the butternut squash back in the oven for a further 10 minutes
• Serve

Equipment

• Large pan or wok with a lid

Shopping List

• 2 Butternut squash
• Low fat spread or butter
• 2 Onions
• Fresh root ginger
• Ground cinnamon
• Cumin seeds
• Garam masala
• Paprika
• Sultanas

Here’s the recipe:

Serves 4
Prep Time 10 mins
Cooking Time 35 mins
Ingredients

• 1 Small onion
• 1 large celery stick
• 1 Large clove of garlic
• 2 X 400g Tins chick peas, drained and rinsed
• 1 X 400g Tin chopped tomatoes
• 500ml Ham or chicken stock
• Small sprig of rosemary
• Handful of basil, chopped
• Handful of flat leaf parsley, chopped
• 100g pasta (see Cook’s tips)
• Rock salt and ground black pepper

Method

• You can either finely chop the onion, celery and garlic or blitz them in a food processor
• Heat a little extra virgin olive oil in a heavy casserole dish
• Add the onion, celery and garlic
• Season with rock salt and freshly ground black pepper
• Gently cook for about 10 minutes, stirring frequently
• Add the chopped tomatoes and sprig of rosemary
• Pour in 500ml of ham or chicken stock
• Bring to the boil and add the chick peas
• Simmer for 30 minutes with the lid on, stirring occasionally
• Strain the soup, reserving half the chick peas and tomatoes in the sieve
• Pour the remaining chick peas and tomatoes back into the soup and bring to the boil
• Blitz the soup with a hand held stick blender or use a food processor
• The soup now becomes a creamy mixture
• Add the other half of the chick peas and tomatoes along with the pasta (see Cook’s tips)
• Bring back to the boil and simmer for 20 minutes until the pasta is al dente
• At this point, if the soup is to thick, you can add more boiling water if necessary (your choice)
• Stir in a handful of chopped basil and flat leaf parsley
• Remove the sprig of rosemary
• Season to taste
• Serve with warm crusty bread

Cook's tips

• Any kind of pasta can be used, but the smaller the better

Equipment

• Large flame proof casserole dish
• Hand held stick blender or food processor

Shopping List

• 1 Small onion
• 1 large celery stick
• 1 Large clove of garlic
• 2 X 400g Tins chick peas
• 1 X 400g Tin chopped tomatoes
• Small sprig of rosemary
• Handful of basil
• Handful of flat leaf parsley
• 100g pasta
• Rock salt and ground black pepper

Serves 4
Prep Time 10 minutes
Cooking Time 55 minutes
Ingredients

• 500g Ripe plum tomatoes(cut in half length ways)
• 1 x 400g tin tomatoes
• 20 Basil leaves (roughly chopped)
• 2 Cloves garlic (thinly sliced)
• 3 tbsp Extra virgin olive oil
• 250g stale bread (I used Ciabatta)
• 400ml water

Method

• Put 2 tbsp of Extra virgin olive oil into a roasting dish, stir in half the basil and all the garlic
• Lay the cut tomatoes in the roasting dish, skin side up and brush the skins with the extra virgin olive oil mixture



• Season with salt and freshly ground black pepper
• Place on the middle shelf of a pre-heated oven 200°C/400°F gas mark 6 for 30 minutes
• Transfer the tomatoes to a large heavy saucepan, add the tin of tomatoes and water
• Use a fork to break up the tomatoes
• Bring to a boil, turn the heat down and simmer for 15 minutes
• Break the bread up into roughly 1"/25mm squares and add to the saucepan
• Gently stir in the remaining basil
• Simmer for a further 10 minutes
• Serve

Equipment

• Roasting dish
• Large heavy saucepan

Shopping List

• 500g Ripe plum tomatoes
• 1 x 400g tin tomatoes
• 20 Basil leaves
• 2 Cloves garlic
• Extra virgin olive oil
• 250g stale bread

You don’t need to go to pastry school to make these pies!

For a simple switch, use the same mincemeat, but with filo pastry, instead of short crust.

I always buy the filo pastry from the supermarket store, and freeze it, and then it’s at hand when you need it, and it’s much lower in calories.

I’ve made both this year and as you can see from the photo’s I use indoor sparklers for the mincemeat parcels, (kids love them) which you can buy on line from http://www.thelastdetail.co.uk/


They’ve got loads of good ideas for the Christmas table. I’ve only done one Christmas shopping trip this year (and that was for cards) everything else was done on line.
It’s so much less stressful and cheaper!
Merry Christmas!

Makes 16 Mince pies
Prep Time 30 mins
Cooking Time 20 mins

Ingredients for the mincemeat pies with short crust pastry

• 250g Plain (all purpose flour)
• 125g Low fat butter spread (I used "I can’t Believe it’s not Butter") cut into small pieces
• 50g Caster Sugar
• Zest of one orange
• Juice of one orange
• 170g Mincemeat (any brand will do)
• 50g Glace cherries, finely chopped
• 25g Cranberries, finely chopped (shop bought in packet)
• 1 Apple, peeled, deseeded and finely chopped
• 15g Flaked almonds
• Milk or beaten egg for glazing

Method

• Mix the cherries, cranberries, apple and flaked almonds into the mincemeat, cover with cling film and refrigerate for 30 minutes
• Meanwhile make the pastry
• Sieve the flour into a large bowl
• Add the sugar and low fat spread
• Lightly rub the spread into the flour and sugar until it resembles breadcrumbs
• Add the orange zest and finally the orange juice a little at a time to bind it all together in to a ball
• Place in a bowl and cover with cling film, refrigerate for about 30 minutes to rest
• Lightly grease a 16 hole bun tin
• After 30 minutes the pastry is ready to roll out
• Sieve a little flour onto a clean work surface
• Cut one third of the pastry off and set aside
• Form the remaining two thirds back into a ball and roll out fairly thinly
• Cut 16 bases out and lay in the bun tins, pressing gently into place
• Roll out the last third of pastry and using a slightly smaller pastry cutter, cut out the 16 tops
• Spoon a teaspoonful of mincemeat into each pastry case
• Brush a little water around the edges and press the lids on top
• Brush the pies with milk or beaten egg
• Make one or two slits in the top to allow the steam to escape
• Sprinkle a little caster sugar over the top
• Bake in a pre heated oven 190°C/375°F/Gas mark 5 for 15 to 20 minutes

Topping

• When pies are cool, sprinkle a little icing sugar over the top

Cook's tips

• Check the pies at 15 minutes, if not golden bake for another 5 minutes

Equipment

• Large mixing bowl
• 16 hole bun tin

Shopping List

• 250g Plain (all purpose flour)
• 125g Low fat butter spread
• 50g Caster Sugar
• One orange
• 170g Mincemeat
• 50g Glace cherries
• 25g Cranberries
• 1 Apple
• 15g Flaked almonds
• Milk or egg

Makes 8 Mince pies
Prep Time 10 mins
Cooking Time 20 mins

Ingredients for the mincemeat pies with filo pastry

• One packet 270g Filo pastry
• Mincemeat as previous recipe

Method

• Sieve a little plain (all purpose flour) onto a clean worktop
• Unroll the pastry sheets and cut into 15cm/6 inch squares
• Take 3 sheets and lay each sheet on top of each other to make a 12 pointed star
• Spoon a dessertspoonful of mincemeat in the centre of the pastry
• Brush a little melted low fat butter spread on the edges
• Carefully bring the edges together to form a parcel shape and pinch together
• Transfer the pies to a baking tray
• Brush a little low fat butter spread over the pies
• Bake in a pre heated oven 190°C/375°F/Gas mark 5 for 15 to 20 minutes until golden
• Allow to cool, then sprinkle a little icing sugar over the top
• Gently insert a sparkler into the top of the pie and light

Cook's tips

• You’ll find you have some odd shapes left after you’ve cut the 15cm/6 inch squares out, just use these to make up more 15cm/6 inch squares, you won’t notice when they form a parcel shape

Equipment

• Baking tray

Shopping List

• One packet 270g Filo pastry
• Mincemeat as previous recipe
• A little melted low fat butter spread for glazing

Same old thing, we buy a present, they buy one back.


A few years ago, Les suggested unusual christmas presents, homemade Piccalilli, chutney, something we hoped our friends and family would appreciate.

They did.

So while Les is busy with the preserves, I was busy with our TV meal, Fish pie

Makes 2 servings
Prep Time 20 mins
Cooking Time 25 mins
Ingredients

• 114g fresh cod (cut into 15/20mm cubes)
• 114g fresh smoked haddock (cut into 15/20mm cubes)
• 114g fresh salmon (cut into 15/20mm cubes)
• 226g cooked prawns
• 900g potatoes
• 380ml dry white wine sauce
• Salt and freshly ground black pepper
• 220ml milk
• 170g grated cheese

Ingredients for the sauce

• 2 Cloves garlic, crushed
• ½ onion, finely chopped
• 1 Tbsp finely chopped fresh chives
• 1 Tbsp finely chopped fresh parsley
• 1 Tbsp finely chopped fresh dill
• 28g Butter or low fat spread
• 150ml Dry white wine
• 200ml Double cream (heavy cream)
• Salt and freshly ground black pepper to taste

To poach the fish
Method

• Place the fish in a saucepan or wok, pour in the milk
• Bring the milk to the boil, turn the heat down and simmer for approximately 8 minutes, the fish should be firm and flake if broken with a fork
• Put to one side

To prepare the potato
Method

• Peel the potatoes and cut in half
• Place the potatoes in a saucepan of cold water, put the lid on the saucepan
• Bring the water to a boil, turn the heat down and simmer for approximately 20 minutes (depending on the size of the potato)
• Test the potatoes by pushing a sharp knife into one of the potatoes, it should go in easy without breaking up the potato
• Drain the water, add 50ml of milk and a knob of butter
• Use an electric whisk to mash the potatoes
• Put to one side

To make the sauce
Method

• Melt the butter in a large non stick frying pan or wok
• Add the onions, garlic and cook for a few minutes on a medium heat until the onions are soft
• Add the wine and cook until the liquid is reduced by half
• Take off the heat and liquidise
• Put the sauce back onto a low heat and add plenty of black pepper
• Add the herbs and stir
• Pour in the cream and stir
• Drain any liquid from the fish and add it to the sauce with a squeeze of lemon and heat through
• Put to one side

Method

• Place the fish and sauce in a large saucepan or wok, gently bring back up to temperature, do not boil
• Gently stir in the prawns and heat for 1 minute
• Use two 600ml oven proof dishes and put half of the mixture in each dish
• Next, put a layer of the mashed potato over the fish
• Cover the potato with the grated cheese and put into a pre-heated oven 180°C/350°F gas mark 4 for 10 minutes

Equipment

• Two 600ml oven proof dishes
• Electric whisk
• Wok

Shopping List

• 114g fresh cod
• 114g fresh smoked haddock
• 114g fresh salmon
• 226g cooked prawns
• 900g potatoes
• 270ml milk
• 170g grated cheese
• 2 Cloves garlic
• ½ onion
• 1 Tbsp fresh chives
• 1 Tbsp fresh parsley
• 1 Tbsp fresh dill
• 28g Butter or low fat spread
• 150ml Dry white wine
• 200ml Double cream (heavy cream)

We started the year on a high note, The Masquerade new years eve party, the starter was Herbed Chicken Liver Pate with Brandy and Pancetta , Roast Poussin for our main course,

followed by Waffleberry Pudding.

With all the fuss out of the way, vegetables

and soups followed.

Healthy option? Yes, it also gave us the opportunity to empty the fridge of “just in case” extras.

Pasta, always in the cupboard in one form or another, can be the tastiest of meals.

A simple pasta sauce, onion, garlic, tomatoes and a handful of fresh basil.

There is no match for the Italian dessert,Tiramisu.

Unless you happen to like chocolate!

Les gets to go Christmas shopping, while I get to cook some comfort food, sounds ok with me.

Comfort food always brings back memories of my early years, warm kitchen, and the cooker always seemed to be on with a great smell of food being cooked.

Tripe and onions, scrag end of lamb, and a real treat once a week, liver and bacon.
No pre-packed ready meals in our house.

Go down to the local shops today and see how things have changed.

Our local supermarket butcher, didn’t know what tripe was, hadn’t got any scrag end of lamb or lambs liver.

The butcher in the market had the lot, I gave the tripe a miss but I got some scrag end of lamb for later in the week, four slices of lamb’s liver (about ½”-12mm thick) and eight rashers of back bacon.

By the time I got home there was a parcel from interflora on the door step, I immediately thought WHAT HAVE I FORGOT!

It turned out that Les had ordered a Christmas hamper.

Lamb’s liver and bacon with Onion gravy

• First, prepare the onion gravy.
• 1 medium onion, peeled and roughly chopped, add to a saucepan with 250ml water, bring to a boil then simmer for 10 to 15 minutes or until the onion is transparent.
• Keep the onion liquid for the gravy recipe
• Heat a little olive oil in a deep frying pan, add the bacon.
• Season 100g of plain flour with salt and black pepper, cover the liver with the seasoned flour then add the liver to the bacon, cook on a high heat for 2 minutes, turning halfway through.
• Stir in the onions and add 900ml gravy.
• Bring to a boil, simmer for 10 minutes