This is the kind of thing I expected!

Once inside what seemed like someone’s crowded front room, we ordered from the delicious sounding menu. Ray had a shepherds pie and I had a Ploughmans lunch (being a veggie). We waited a long time and when it came, the pie was superheated as only a microwave can do and hubby burnt his mouth on it. It also came without gravy – has anyone ever in the history of the world, had a shepherds pie without gravy?

My ploughmans lunch was actually a salad with one slice of brown bread, no pickled onions and a very unappetising selection of salad vegetables as well. It cost £6.95, but being British and inside someone’s house, we didn’t complain. Now I wish we had done because the same thing happened today.

We took a drive out on a lovely sunny bank holiday and ended up in the Cheshire village of Audlem where we decided to stop for lunch. Hubby is just a little tight with money and wanted to get a bag of chips, but I said no, we we’re on a day out and let’s go to a tea room. We found a charming looking one opposite a crowded pub playing live music, and walked through and out into the shaded courtyard garden behind. After a few minutes our order was taken, 2 pots of tea for one, a ham and tomato panini and an open Cheshire or cheddar cheese sandwich served with salad and crisp (I asked for Cheshire cheese.) As we were in the county it seemed rude not to.

We waited 35 minutes for it to be served!

I had just got up to ask where it was when I saw it on the servery waiting to be delivered so I sat down dutifully and waited for it to be brought to our table.

Oh how I wish I had taken a photo of my open sandwich. It consisted of one fairly thick slice of brown bread. The sort taken from the end of the loaf where one edge is wider than the other as you slice. It lay there, the butter barely reaching past the middle of the slice and was covered (just) with a small mound of grated cheese. Accompanying it was a pile of lettuce leaves, some of which were going brown around the edges, a few tomato slices and around 14 crisps. And this was going to cost me the grand total of £4.20!

Now I know I will always pay more for something when I’m served it in a hotel, restaurant, or yes, a tea room, than if I made it myself.  But does anyone think that sounds good value? I even asked the waitress if that really was £4.20s-worth, but she was very young and I didn’t really want to pick on her. She asked if I wanted any sauces and I said yes, salad cream please. She returned and said there was no salad cream. My mouth opened and the British stiff upper lip left for a second or two, when I said that in that case I didn’t want it thanks. £4.20 for one slice of brown bread, a sad salad and no salad cream was a step to far even for me.

She took it away and I waited for Ray to finish his. He was put off when he found what he thought was a pube inside his panini, but I’m pretty sure it was a long eyebrow hair. A couple of minutes later another lady came out with my sandwich again, saying she was sorry, she’d been next door and hadn’t seen the sandwich before it went out, and she’d now added a small pot of chutney and a pile more cheese onto the same slice of bread. Oh and a couple of cherry tomatoes also appeared.

Like a cowering dog, I thanked her very much and proceeded to eat it all up as I was by this time very hungry. I was cross with myself for not standing my ground, but am getting my own back by writing about it here! We worked out that we could have driven home from Audlem and made our own open sandwich and panini in the time it took us to be served, and it would have cost us about £1.20. Instead we paid £12.60 for the experience.

On our next day out I’m praying there’ll be a nice chip shop open!

Garden Mint for Taboulleh Salad

In summer most of us want our food to be fresh and light. In hot weather we don’t want casseroles or stews, roast beef and potatoes or hot desserts, even if they are chocolate.

Luckily, summer produce gives us just the kinds of food we want to eat and, even better, it’s often quick and simple to make. Here are some suggestions.

As luck would have it, we have a really great recipe right here for Taboulleh Salad. I’ve eaten this on hot summer days and it was just the most delicious and refreshing dish, perfectly suited to the weather. The fresh chopped mint in it combines perfectly with the bulgar wheat, lemon juice, tomatoes, spices and seasoning. I recommend it most highly.

Still on the salad theme, Citrus Watercress Salad is another one that is cooling on a hot day. This time the base is brown rice (very healthy!) which is mixed with fresh orange and grapefruit. I’m sure you could add or substitute lemon if you preferred. Then watercress and flavorings are added.

Just because it’s summer, it doesn’t mean we’ve given up a desire for desserts. With all the fresh fruit around, there is a huge choice of summer sweet dishes ranging from a simple fruit salad to much more complicated recipes. Let’s keep it simple, though. I don’t want to spend time in a kitchen toiling over a hot stove. Here are three of my favourites: Summer Pudding - using fresh raspberries, it’s absolutely delicious; here’s a nostalgic favourite - Knickerbocker Glory – the king of ice cream sundaes; then there’s Blueberry Cake, using the ultimate summer berry with the advantage it’s a very quick easy recipe to make.

Finally, we want long cool, drinks in summer. Most are also quick and easy to make as long as you have a blender or food processor. If you still want a chocolate fix, you can’t beat a Chocolate Milkshake. If you prefer your summer drinks fruity, take a look at these recipes for Smoothies, all using fruit.

These Rice Crispy chocolate bars are a favourite with children of all ages. The recipe is quick and easy to make, the children can join in the fun. Makes 30.

Ingredients
60g (1/3 cup) soft brown suga
80ml (1/3 cup) light corn syrup (or golden syrup)
30g (2 tbs) unsalted butter
60g (1/4 cup) dark chocolate bits
125g (1/2 cup) of crunchy peanut butter
125g (4 cups)  Rice Krispies/Rice Bubbles
60g (2 squares) chopped baking chocolate – for decoration

Method
1. Brush a 12ins x 8ins (30 x 20cm) tin with oil or melted butter, thoroughly

2. Line the base with baking/ greasproof paper to extend over the two sides and then grease well

3. Place the sugar and the corn syrup in a small pan over a low heat without allowing to boil until the sugar is melted.

4. Bring to the boil then reduce the heat.

5. Add the chocolate bits and the butter and remove from the heat.

6. Stir well until smooth.

7. Add the peanut butter and mix thoroughly.

8. Put the Rice Krispies in a medium sized bowl.

9. Add the choclate mixture and quickly stir well.

10. Pour the mixture into the prepared tin and press down well then allow to set

11. Place the baking chocolate in a small bowl over a pan of simmering water and stir constantly until melted.

12. Cool slightly

13. Place in an icing bag, seal the end and cut off the tip

14. Pipe fine lattice like lines over the top of the mixture or alternatively, just drizzle over the top

15. Leave to set completely then cut into small bars.

Cherries

These little cakes are ideal for a children’s party or for a formal afternoon tea.

Ingredients
1 cup (4oz) sieved self raising (cake) flour
2oz butter
1/4 cup (2oz) castor (fine grained) sugar
1 large egg
2 rounded tps cocoa powder
1 tbs warm water

Topping
Halved glacé (candied) cherries
1 cup (4oz) icing (confectioners) sugar
1 tbs lemon, rum or other flavouring
cold water

Method
1. Preheat the oven to 425 deg F (220 deg C). Layout a baking tray with about a dozen small paper cake cases.

2. Mix the cocoa and warm water until the cocoa dissolves.

3. Put the butter and sugar into a bowl and beat until it is light and creamy then beat in the egg and cocoa mixture.

4. Fold in the flour.

5. Divide the mixture equally into the 12 paper cases then bake for about 10 to 15 minutes. Cool on a wire rack.

6. To make the topping just mix the icing (confectioners sugar) with lemon,  rum or other flavouring and enough cold water until it is loose enough to spread easily over the top of each small cake. Decorate with half a cherry on each one.

Chocolate Easter Eggs

Making your own chocolate Easter eggs is not difficult, just a bit fiddly.

First of all you need to buy half egg shaped moulds. The easiest to use are the plastic ones because there is some ‘give’ in them, so making it  easier to turn out the half eggs. The only problem with plastic moulds is that they can tear. Metal mould are stronger but turning out the set chocolate is more difficult.

Before starting to make your Easter eggs, make sure that the moulds are absolutely clean, then polish them with soft tissue or something similar. The polished surface will make turning out the chocolate easier.

Gently melt the chocolate, then pour it into the prepared mould, tipping the mould this way and that to ensure the whole of the inside of the mould is covered. Pour any excess back into the bowl. Use a palette knife to smooth the edges then leave to set on non-stick paper for 24 hours. If the chocolate is too thin, you can repeat this process with another layer.

When they are completely set, you can then decorate them any way you like. You can pipe decorative icing on to them or make sugar flowers or use artificial flowers.

Picture above: used under a Creative Commons Licence. Copyright © Sophiea.

Ingredients

Topping
6oz semi-sweet (plain) chocolate
1 tbs castor sugar
4 tbs light (single) cream

Method
1. Well grease a pudding dish and bring water to boil in a saucepan or the bottom part of a steamer. The water should come 3/4 of the way up the pudding basin (dish).

2. First make the topping. Melt the chocolate and then stir in the cream and sugar and put in the bottom of the basin.

3. Beat the butter until soft, then beat in sugar until light and fluffy.

4. Gradually beat in the eggs, add a tablespoon of flour if the mixture starts to curdle.

5. Sieve the flour and cocoa together then fold into the butter mixture. Put the mixture into the pudding basin.

6. Cover the pudding basin with aluminium foil, overlapping the sides of the basin. Tie string securely around the top of the basin to keep the foil in place so preventing water entering. (Alternatively you can get plastic pudding basins with lids that clip on.)

7. Put the basin in the saucepan with the boiling water. Adjust the heat so the water simmers constantly and keep topped up with boiling water as it boils away.

8. Cook for about 90 minutes, turn on to a plate to serve with cream.

Valentine

For a special occasion like Valentine’s Day, try this super rich moist cake. Lots of butter and almonds give this rich cake its moist texture.

Also it will be a favourite on less romantic occasions, with family and guests alike. It takes about three quarter of an hour to cook and the preparation time is 25 minutes. Serves 10 – 12

Ingredients
9oz semi sweet (plain) chocolate
7oz ground almonds
6oz butter
1/2 cup (4ozs) fine grained (caster) sugar
4 eggs
5 or 6tbs strawberry jelly (jam)

Method
1. Preheat the oven to 350 deg F (180 deg C). Line the base of a 9 inch square cake pan and grease well. (A romantic touch would be to use a heart shaped cake pan). 2. Melt 6 ozs of the chocolate (see techniques).

3. Separate the egg whites from the yolks and beat the whites until they form stiff peaks.

4. In a separate bowl, beat 4ozs of the butter with the sugar until light and fluffy. Stir in the almonds, egg yolks and cooled melted chocolate. Beat until well mixed.

5. Carefully fold the egg whites into the chocolate and almond mixture and pour into the cake pan.

6. Bake for about 55 minutes until firm. Allow to cool in the pan for about five minutes and the turn onto a cooling tray.

7. When cold, spread the strawberry jelly (jam) over the top of the cake. Do not worry if the cake sinks a little or if there are any cracks, as they will be covered by the frosting.

8. For the frosting put the remaining butter and chocolate into a basin and melt over hot water or carefully in the microwave. Stir together well until smooth and glossy, pour on the top of the cake, and spread evenly.

Chocolate Cake Dessert at O’Farrell Restaurant, Acassuso, Buenos Aires, Argentina Photographic Print
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Taboulleh Salad

Tabbouleh is probably the most famous of Middle Eastern salads. I had this recently as part of lunch in a Lebanese restaurant. It was so delicious and refreshing that I had to have the recipe.

Ingredients

• 1/2 cup of bulghur wheat (burghul)
• 2 cups finely chopped flat leaf parsley
• 1/3 cup of finely chopped fresh mint leaves
• 3 medium tomatoes
• 1 medium onion
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 teaspoons salt
• 1/4 teaspoon of freshly ground black pepper
• Lettuce leaves to garnish

Method

1. Using a sieve, wash the burghul in cold water, removing any stones. Drain it and squeeze any excess water out.
2. Place the burghul into a bowl with lemon juice and put aside.
3. Finely chop the parsley, traditionally done by hand.
4. Finely chop the mint and mix with parsley.
5. Cut the tomatoes into quarters,  remove and discard seeds and pulp.
6. Finely cut the remaining pieces of tomato.
7. Finely chop the onion, again making the pieces as small as possible. Once it is chopped, rub salt and black pepper into it.
8. Mix all the chopped ingredients with the burghul, then stir in the olive oil.
9. Put in a serving bowl, on a bed of lettuce leaves. It may be eaten immediately, or left for several hours in the refrigerator. The longer it is left, the softer the burghul becomes.