Marek's favourite Beef Stew

Jamie Oliver is a great inspiration to most of us, in the UK. Am I right?
I love beef stew and could easily make it up as I go along (which I have several times), but this time I wanted to get some professional advice. I came across Jamie Oliver's "Jool's favourite beef stew".
I didn't have all the ingredients so I just ended up improvising a little, while using the basis of Jamie's recipe. I also came up with an amazing secret ingredient to create the most delicious stew....and this can be supported by my sweet man's words to describe this stew, and I quote "this is the best stew I've ever had!". I'm not lying, he really said that! And he really meant it! :)

(Feeds 4 people)

• 500 g stewing beef
• olive oil
• knob of butter
• 1 large onion - largely chopped
• half a butternut squash - cubed
• 1 large sweet potato - cubed
• large handful of baby carrots - largely chopped
• handful of fresh parsley - chopped
• 2 tbsp tomato paste 
• 1 tbsp dried French herbs (I used herb provencial)
• 4 cloves garlic - pressed but not chopped
• 1/2 bottle of red wine
• 1/2 litre (300ml) beef stock
• sea salt and freshly ground black pepper (not too much salt, remember your stock may be salty enough)

and for my secret ingredient...........ooouuuuu I don't know if I should tell you....uummm.....uuuhhh, ok, here it is.....drum roll please... drrrdrrrrdrrrrdrrrdrrrr.....

• 4 tbsp of maple syrup (sshhhh, don't tell anyone. it's our little secret)

Instructions :

1. In a large stew pot, heat olive oil and butter. Once butter is melted add the onions and saute with dried provencial herbs for about 7 minutes before adding the beef and all remaining ingredients
2. Once all ingredients are mixed well in the pot bring it to a boil, then reduce heat
3. Simmer on low for roughly 3-4 hours, stirring occasionally

That's all there is to it!

It's not necessary, but if you're a dumpling lover like me you can add these simple dumplings to your stew about 30minutes before it's finished. Beef stew and dumplings, yumm!!

Otherwise some nice crusty french bread along side your stew is also perfect!

Dumplings:

• 150g self raising flour, sifted
• 75g shredded vegetable fat
• warm water (just enough water to bind the dough, but not making it sticky)
• pinch or two of salt
• some chopped parsley - optional

Mix together the sifted flour and vegetable fat with your fingers until mixture is a cornmeal like consistency. Then add salt, parsley (if using) and water. Mix all together with your hands until it forms a large dough ball.

Tear off spoonful size pieces and roll each one to form a small ball (about half the size of a golf ball).

Drop each ball into the stew. The dumplings will expand while cooking. Cook for about 30 minutes.

Enjoy!

Different City, Different Flavour?

I'm a big food lover! All us food bloggers can testify to that of course. Do any of you ever lose your Mojo in the kitchen? I'm going through that now. I'm not depressed by any means, and I still love food! I know it's deep inside me somewhere and I have every intention of getting it back.
This sort of faze could stem from all sorts of things, from simply not having enough time to distractions of life changes. In my case it could be the latter.
As some of you may know, I'm living in London with my Slovak boyfriend, Marek.

We've been living in this marvellous and high flying metropolis for more than 6 years. We've become Londoners through and through so to speak and in the process enjoyed making friends of all different cultures. This blessing us with the experience of different cultured foods, whether that be learning about them or of course tasting them! And lets not forget the thousands of restaurants in this city! Wow, it's endless. How do I possibly try them all?!
Although we've made this city our home, the time is coming that we shall move on to a place I can truthfully call home.....Vancouver Canada!

That's right readers, I'm moving back home! Back to nature!
Of course being in the city of Vancouver is not living IN nature but there it is a way of life as nature surrounds the city and branches into it,  practically at fingertips' reach! Not only do we have that, but we also don't need to worry so much about missing out on many different cultured foods. Vancouver is hugely multicultural leaving me to feel that we'll be getting the best of both worlds, for what we want personally.
I will miss having Europe at my fingertips though and I will probably have the challenge of getting used to cooking with different foods available (for example all cheeses in Canada must, by law, be pasteurized, causing different flavour). London is the place where I really developed my passion for cooking and therefore have probably developed certain tastes.
The thing I look forward to most in Vancouver is the top quality fish and seafood!! The abundance of fresh salmon and affordable crab! Oh, and clams!! It's not a common shell fish here it seems. I can't find it in my local grocery stores and miss it tremendously!

Of course there are many other things I'm looking forward to eating and cooking with but this was meant to be a short post so I won't drag on with a list.
Our big move takes place this coming summer, and my point to this post was that this, my dear readers, must be the cause to my distraction. My mind has been on other things, taking place of food.....which should be unimaginable, but hey! it's happened.
Rest assured, I will be back on form soon. I love food too much!

I'm in love! Mac n' Cheese

This has got to be one of my best Mac n' Cheese attempts! So oozy, creamy cheesy! The secret I've found to making a really good mac n' cheese is to used smoked cheese! It really adds an incredible depth.

I believe I've mentioned in my last Mac n' Cheese post that I have been on a mission to create the most perfect Mac n' Cheese. I have made several and they are certainly delicious and different every time. This one is definitely going on my list of tip top Mac n' Cheese.

250g macaroni
50g butter
50g plain flour
3 1/2 cup (900ml) milk
1/2 tsp mustard powder
pinch nutmeg
3/4 cup mature cheddar
3/4 cup Bavarian smoked cheese
3/4 cup fresh breadcrumbs

Instructions:

• Cook pasta al dente in a pot of salted water
• Meanwhile, melt the butter in a saucepan , stir in the flour and cook on low-medium for about 1 minute, stirring constantly. Remove from the heat and gradually stir in the milk. Bring to a boil, then reduce heat again and stir in the smoked cheese and continue to stir until the sauce thickens. Season with salt and pepper, a pinch of nutmeg and stir in the mustard powder.
• Drain your pasta and mix together with the sauce and 3/4 of the cheddar in a casserole dish. Top with the remaining cheddar then the breadcrumbs.
• Place under the grill for a few minutes until golden brown

Yummmmmmm!!!

This is definitely not the first entry of Mac n' Cheese for Presto Pasta Nights but it is also definitely not the last! So many people love this dish and this particular version should surely be shared!!

This week is the 150th Presto Pasta Night!!! Well done everyone and a special thanks to Ruth from Once Upon a Feast!

This week is hosted by Susan of The Well Seasoned Cook. Thanks Susan!

Classic Pumpkin Pie

Pumpkin pie, Pumpkin pie wherefore art thou Pumpkin pie? .....on my dining table, that's where you are, and in my tummy is where you will be!

God bless the pumpkin!! It's got to be one of many people's top reasons Autumn may be their favourite season! It is for me anyway.

As you can see from my previous post I've just experience making my first truly successful pastry!

I have made pastry before, as I mentioned but this time has surged an abundant feeling of pride, and what better pie to go along with this occasion, and considering the time of year, than pumpkin pie!

I've kept it a Canadian classic by using the E.D. Smith pumpkin pie filling recipe (but I did decrease the mount of nutmeg, ginger and cinnamon slightly, Turned out lovely! So you can easily adjust the amount of spices to your own taste)

*To make 1 pie:

2 eggs

1/2 of a 796ml can of E.D. Smith Pure Pumpkin

1 cup packed brown sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 salt

3/4 cup evaporated milk

1 9 inch unbaked home-made deep dish pie shell - pastry recipe here

(I used 2 very shallow pie dishes instead of 1 deep dish)

Instructions:

- Beat eggs lightly in a medium bowl. Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined

- Blend in the milk, then pour the filling in the pie shell

- Bake at 425F (gas mark 7) for 15min. Reduce temperature to 350F (gas mark 4) and continue baking for another 30-35 minutes, or until knife inserted in the centre of the pie comes out clean

- Take pie out of the oven and place on a wire rack to cool

Serve each slice with a dollop of fresh whipped cream...heaven in one bite!

* To make 2 pies, use 1 whole can (796ml) pure pumpkin and double up all other ingredients. Unused portions can be refridgerated or frozen

Oven baked Zucchini Sticks

This is such a treat! Especially for Canadians (we like to call them "Zoo Sticks").

I'm having one of those nostalgic days, craving food from home....and while, unfortunately, I can't just hop on over to my closest "White Spot" (Canadian family restaurant chain), I have no choice but to attempt at making them myself, which I, of course, am totally up for! New challenge :)

So off I went to the store to get my necessities and (also after reading a few ideas on line) came up with the following (approximately measured) recipe:

2 zucchinis

2 eggs

1/4 cup parmesan cheese

3 tbsp flour

1 cup dried bread crumbs (I chose the natural style breadcrumbs instead of the extra fine golden as I am using the baking method rather than frying - a healthier choice)

smoked sea salt and pepper to taste

Instructions:

- Preheat your oven to 400F (gas mark 6)

- Cut zucchini into strips (about 3-4 inches long and 1 inch thick) then season with salt and pepper.

- Mix the bread crumbs, parmesan, flour and bit more salt in a bowl
- Dip the zucchini in the egg and then the bread crumb mixture to coat well
- Place the zucchini sticks, skin side down, on a foil lined then slightly greased baking sheet in a single layer
- Bake in the oven for about 25 minutes or until golden brown

This should make about 2 dozen zucchini sticks

Serve them hot with a ranch style dip - combine 1 part sour cream to 1 part ranch dressing

Yum yum yum!! Ahhh,the taste of home :)

Cheese and Onion Quiche

I'm realizing more now how versatile quiche can be. Yeah, I know what you may be thinking, this quiche is just a simple cheese and onion quiche. True, but I'm still kinda new at the quiche thing. It's so easy to make and knowing egg can go with just about anything....well, I see into the future....many different quiches are to be created!

Another reason quiche is so great and versatile is that it can be eaten warm or cold! And as I mentioned in the post for my last quiche creation, it can be eaten for breakfast, lunch or dinner!

1 sheet of ready made shortcrust pastry

3 large eggs
2 cups strong cheddar
1 1/2 onion (chopped)
2 tbps olive oil
1 cup soy cream (for a healthier choice use soy!)
1/2 cup fresh parsley (chopped)
salt and pepper to taste

Instructions:
- Heat oven to 400° F (gas mark 6).
- Roll out the pastry on a lightly floured surface to be a bit larger than a 9 inch pie dish. Carefully drape the pastry over the pie dish so there is some pastry hanging over the sides. Lightly push the pastry along the inside edges. Cut the excess pastry away.
- Cover and place in the fridge for about 20 minutes.
- Meanwhile, in a pan saute the onions with olive oil on low-medium heat. Add salt and pepper to taste. Cook onions until they are softened, 5 to 7 minutes.
- Take pie crust out of the fridge and poke several holes in the base, then line with greaseproof paper and baking beans (I use dried macaroni noodles which I keep specifically for this purpose) and blind bake the pie crust for 7-10 minutes. Remove the paper and beans and bake for a further 10 minutes.
- Meanwhile, whisk together the eggs and soy cream. Stir in the 1/2 the cheese, parsley and the onion mixture.
- Pour the egg mixture into the pie crust. Sprinkle the remaining cheese over top and bake until the filling is golden and set and a knife inserted into the center comes out clean, about 30 minutes. Let rest for 5 minutes.

Serve with some salad and grilled vegetables. Delicious!

Nanaimo Bars 'A Canadian Signature'

Being so far from home I sometimes get cravings for flavours from there to feel that homely comfort. One thing that certainly does this is Nanaimo bars! Chocolaty, nutty, custardy scrumptiousness!

While I enjoyed these lovely squares of goodness as a youngin', I never thought about looking into the history of them, of course all that mattered was the chocolaty treat, of which I probably snuck too many past my Mum. But now, as the grown up, responsible and knowledge hungry woman that I am today..... uuh hrrmm, shhh to those who know me!.... I am very curious to know the origin.
I did already know the name Nanaimo is a town on the beautiful Vancouver Island, of the British Columbian province, Canada. I want to know more though. Was this dessert invented by someone from Nanaimo? Were they named after the person who founded Nanaimo? Hhhmmmm? What did I find out you ask? No one actually knows the true origin! However I did find out that local legend says the bar did originate in Nanaimo in the 1950s. The story in Nanaimo is that a local housewife sent in the recipe to a magazine or newspaper and named them "Nanaimo Bars". Her recipe won, the bars became very popular and spread across British Columbia province then eventually the country...and everyone lived happily ever after ;)

I borrowed the recipe off fellow Canadian blogger Debbie from Maple Spice

The few things I did differently
- I added some finely crushed mixed nuts (almonds, walnuts) to the pecan and biscuit base.
- I have some graham crackers which I had ordered online , so I mixed half these with half digestives.
- I made them shallower for 2 reasons, 1/ they can be very rich so shallow pieces are easier to eat and 2/ I only had a larger rectangular baking pan (a square 9" pan would be the size used for these measurements to make the typical deeper squares). If you also have a larger based pan and want more depth you could double up the ingredients.
- I doubled the vanilla essence (I love vanilla! I often double it in my baking)
- Even though I was making more shallow bars I did make extra chocolate topping as to cover the top and make a more even balance. I made about 50% more chocolate topping

This is the original recipe as found on Maple Spice :

Base:
1/2 cup butter
1/4 cup sugar
5 Tbsp cocoa powder
1 tsp vanilla
2 cups graham wafer - finely crumbed (or digestive biscuit crumbs here in the UK)
1 egg
1 cup dessicated coconut
1/2 cup chopped pecans

Filling:
1/4 cup soft butter
3 Tbsp milk
2 Tbsp Bird's custard powder
2 cups icing sugar

Glaze:
4 ounces (115 grams) semi-sweet or plain chocolate (dark)
1 Tbsp butter

Glaze:
4 ounces (115 grams) semi-sweet or plain chocolate (dark)
1 Tbsp butter

Base - Place butter, sugar, cocoa, vanilla and egg in a bowl over boiling water, stir until like custard. Combine crumbs, coconut and pecans in a large bowl. Add chocolate mixture to this and stir well. Press into a 9 inch square pan and chill. (I only have an 8 inch square pan and it's fine, just higher bars as you can see from the picture)

Filling - cream butter then add the milk and custard powder. Blend in icing sugar then spread over base. Chill in fridge for 15 minutes.

Glaze - melt chocolate and butter together until smooth. I just do this in the microwave as opposed to the bowl over water method. Spread over squares and chill. Makes 25 squares, do cut small as they are quite rich. 210 calories a square.

Notes: good idea to either score the squares while the chocolate is semi set OR bring the pan out of the fridge and bring them to room temperature before cutting otherwise the chocolate will just crack and you won't have nice slices.

Thanks Debbie!

Trio Mac & Cheese

I am the ultimate Mac & Cheese lover. I have enjoyed plenty a box of Kraft Dinner (for when I don't feel like cooking but need some comfort food) but nothing beats a homemade creamy Mac & Cheese does it?!

I have done the homemade thing quite a few times, each time trying a different method or recipe, attempting at creating my ultimate macaroni cheese creation to go along with my ultimate love for the dish.
This is not to say the ones I have come up with are not good, they're always cheesy, tasty and oh so comfoting! All I mean is that this is a dish I am determined to perfect and along the way have come up with several different styles (I think I'm more of a perfectionist than usual when it comes to this dish). This is the first one I'm posting. Check out the creaminess!! Oh yeah!

350g elbow macaroni (For fun I used spirali which is similar to elbow macaroni but longer and spiralled, hence 'spirali')
1/4 of a large onion (chopped)
2 1/2 tbsp butter (1 tbsp for topping)
2 tbsp olive oil
1/2 tsp chili flakes (optional)
salt & pepper to taste
3 tbsp flour
2 1/2 cups milk
3 tbsp creamy goats cheese
1/2 cup mature cheddar (shredded)
1/2 cup emmental cheese (shredded)
1/2 cup parmesan (shredded - for the topping)
1/2 cup fine breadcrumbs
3 1/2 tbsp fresh chives (half for the topping)

Instructions:
- Cook pasta as per instructions
- In the meantime you will create the cheese sauce:
- melt 1 1/2 tbsp butter with olive oil in a saucepan, add onions to saute. Once onions are soft turn heat right down and add flour. Whisk mixture together. Add milk a little bit at a time, whisking together until smooth with each addition of milk. Continue stirring until sauce has thickened.
- Turn heat up slightly and add cheddar. Once cheddar has melted add the emmental and once emmental has melted add the goats cheese, allow to melt.
- Stir in chili flakes if including. Add salt & pepper and half the chives.
- Allow the sauce to simmer for a couple minutes, but do not allow to bubble
- In a bowl mix together breadcrumbs, parmesan and the remaining chives. Set aside
- Turn oven on to gas mark 6 (400 F)
- In a casserole dish mix pasta with cheese sauce
- Melt the remaining 1 tbsp of butter in the microwave then combine with the breadcrumb mixture. Sprinkle the breadcrumb mixture over top of the pasta. Bake in the oven until top is golden (approx 20min)

Enjoy the comfort!

Broccoli Cheese Casserole

Being a Canadian I love anything with cheese, especially lovely oozing melted cheddar!
This is such an easy and super tasty side dish


(Feeds 4 people)
1 medium size head broccoli (stem cut off and florets separated)
1 medium size head cauliflower (stem cut out and florets separated)
1 cup milk
1 cup cubed strong (mature or vintage) Canadian cheddar
3 tbsp flour
2 1/2 tbsp butter
1 tsp dijon mustard (or 1/2 tsp mustard powder)
pinch of nutmeg
1/2 tsp chili flakes (optional)
1 tsp paprika
salt & pepper to taste

Instructions:
- Steam broccoli and cauliflower until al dente. You don't want them too soft or mushy. Put in a baking dish and keep aside

SAUCE:

A ROUX SAUCE FOR STARTERS.....
- Melt butter in a saucepan.
Keep temperature on a lower heat.
- Whisk in the flower until mixture turns into a ball (if a ball is not forming just add a tiny bit more flower)
- With a wooden spoon flatten ball and cook out the flower a bit (still on a lower heat).
- Turn up the heat to medium and slowly whisk in the milk until all is smooth (liquid will thicken with some time). Never allow sauce to boil or bubble

ADDING THE FLAVOUR FOR A CHEESY SAUCE.....
- Stir in the cheddar (reserve some for topping) and allow to melt in the white sauce, then add mustard
- Add nutmeg, chili flakes, paprika, stir
- Add salt and pepper to taste
- Turn temperature back down between low and medium. Let sauce thicken.
Sauce is ready when it falls off the wooden spoon smoothly

- Pour cheese sauce over top of the broccoli and cauliflower and stir just a little bit, avoiding breaking the veggies more
- Bake in oven for approximately 25 min at Gas Mark 7 (425 F), or until cheesy top is golden (Top with the reserved cheddar for the last 10 min)


Serves great with any main of your choice, chicken, fish, or if you're a veggie it could serve nicely with stuffed aubergines or stuffed pepper

NOTE: Of course you can use any strong cheddar you want. Maybe it's all in my head and being a proud Canadian but I always seem to prefer the flavour that comes out of Canadian cheddar :)

Enjoy!