and just tuck in
Nom nom nom…..
This was my first ever attempt at making fudge- and I think it turned out very well. Took it into work and tried it out on them- they are my guinea pigs for food. It went down very well with most people coming back for seconds, which I took to be a positive sign!
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The young and poor girls meet again for the first time in what feels like forever. Lady G has been to India and back, Jackie is now officially self-employed and Richelle has almost finished her degree.
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Cherry Chocolate Cheesecake Brownies.
Now that’s a mouthful! These brownies are much lighter than most other brownie recipes this means that just one piece isn’t enough- even more than usual! You could substitute cherries for nuts if you prefered, or even other fruit, but I think cherries work the best.
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I decided that I should be growing some of my own food as its much healthier for you and better for the environment. I’ve not had a garden since leaving my parents house so this is quite new to me. I decided to start off small and I have planted a couple of lettuce seeds in some pots. They have been in for about two weeks now- the time that the packet said it should take for them to grow. This is what they look like….
I was really pleased with how these turned out. It was my first time using one of those re-usable silicone baking mats and I found it worked really well. No sticking to the bottom of the tray for me.
I made about half as much mixture as last time and made them into considerably smaller balls.
I took them into work and they were all gone within about half an hour! Which is good going even for my office.
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Two foods that I love most in this world- chocolate and cheese. So imagine my delight when whilst shopping I came across Wensleydale with dark chocolate chunks.
To some this may sound disgusting- to me this is heaven. I instantly bought some and was not disappointed. The combination is delicious!
I met up with an old friend who I haven’t seen for a few years. She recently moved to London, and by coincidence really near to where I live. She is also a fellow foodie so the natural thing was to go for a bite to eat together. I suggested heading to Walthamstow Village as its so lovely there, but I rarely visit as not many of my friends live in this part of London.
We went for a wonder and had a look at was on offer and decided that we fancied some Tapas.
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I find that my cookies don’t seem to come out of the oven the same shape that they went in- they often seem to merge into each other and look a little bit like squares- but if you cut them into slices no-one would ever know and they actually look quite reasonable. As often is the case with my food it tasted a lot better than it looks, and as always with cookies tasted best when fresh out of the oven.
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This recipe is basically the same as the cinnamon and raisin scones that I posted last month, except using cheese and tomatoes it gives it such a differnet flavour. I think I actually prefer savoury scones to the sweet ones- apart from if the sweet ones have dolops of clotted cream on them!
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So it’s currently asparagus season which makes me very happy as its one of my favourite vegetables and I don’t like the idea of buying too much food that has been flown half way round the world if I can help it.
This dish would be quite healthy if I hadn’t put a cream and blue cheese sauce with it- but I just can’t help myself- I love the bad stuff too much.
First I placed the chicken fillets on a piece of tine foil and sprinkled it with chopped garlic and tarragon and seasoned with black pepper and salt. I then wrapped the foil so that the chicken was enclosed in it and placed it in my steamer.
I then prepared the asparagus and put them aside. I made the sauce using single cream on a low heat and gradually melted in the blue cheese making sure it didn’t boil. Seasoned with more garlic salt and pepper. Once thickening I added a splash of white wine continually stirring.
I put the asparagus in a separate steamer compartment on top of the chicken once the chicken was almost cooked. I love asparagus when it’s still a little al dente.
Once it was all cooked plated up with some baby spinach to garnish and large flat mushroom. I poured the sauce over the asparagus and chicken, it’s very rich so not too much to spoil all the other flavours. And Voila!
I like steaming the chicken as it doesn’t dry out, and the asparagus keeps all its yummy goodness and vitamins.
Abandon Spoon! 