Hearts and Flowers

Here we are on the day of hearts and flowers. I wonder will I be receiving something special later on today? The first year we were married I got a lovely necklace that I had been admiring in a shop window for weeks. It is a dainty heart shaped cubic zirconia pendant . . . just right for me, as I am not one of those that goes in for big jewelry and garish displays. I wear it every day, next to my heart, a constant reminder that I am his and he is mine . . .



Roses are wasted on me, for I love the simpler flowers such as sweetpeas, pansies and violets, my absolute favourites being the pansy. Sadly this is not the time of year for them, at least not in our garden.

I love looking into their lovely little faces and imagining I am greeting a row of friends every time I stroll down our garden path.



"And then there's pansies, that's for thoughts." said Shakespeare's Ophelia, for it is the emblem of love and kind thoughts. It is therefore a flower particularly associated with St. Valentines Day. I would so love to be presented with a bouquet of them . . . but then again my heart would break, for cut flowers always die and I prefer them to live . . . in my garden with their roots firmly planted in the earth so that I can enjoy them for more than just a few days.

I wonder if pansies could talk to us, what would they say? Would they titillate our minds with stories of loves won and lost? Would they soothe our souls with kind words and phrases? Would they sing to us of faraway places and lands? Would they weave the magic of wondrous tales and adventures around our souls?



Sometimes when I come upon them, they seem to be dancing, their little heads bobbing up and down as a gentle garden breeze touches upon them. It reminds me of the cartoons I loved to watch as a child, which were full of dancing flowers and fairies and all sorts of magical images and thoughts.

This is the day for lovers and being loved, for small gifts and tokens of affection . . . I bake for my love, small bites of buttery goodness, with crunchy bits, and spicy bits all tucked inside and bathed in the sweet goodness of milky sweet white chocolate . . . and if a few make their way into my own sweet lips, well . . . c'est la vie . . . this is a love bite of a different colour.



*Apricot, Ginger and Macadamia Love Bites*
Makes about 16 depending on how big you cut them

I love the wonderful flavours in these delicious little bites. Based on a butterscotch brownie recipe of mine I thought to myself one day, why not add some bits of apricot and candied ginger and while I'm at it some macadamia nuts and white chocolate chunks would also go down rather well, the end result being bliss . . . pure bliss, just like a long lost lover's kiss . . .

140g butter
2 large eggs, at room temperature
pinch of salt
350g soft light brown sugar
2 tsp pure vanilla essence
250g self rising flour
50 g of good quality white chocolate, but into small bits (I use Green and Black's)
100g macadamia nuts, coarsely chopped
40g chopped dried apricots
40g chopped candied stem ginger
50g of good quality white chocolate, melted

Pre-heat the oven to 160*C/350*F. Butter a shallow 9 inch square pan and set aside.

Melt the butter in a small bowl and set it aside to cool. In the meantime chop up your chocolate, nuts, apricots and ginger.

Beat the eggs until frothy in a medium bowl. Stir in the brown sugar, salt and vanilla. Tip in the flour, mixing in only until combined. Fold in the chopped nuts, apricots, chocolate and ginger.

Spread the batter into the prepared tin. Bake for 25 to 30 minutes until done. Don't overbake. You want them dry on top, with only the slightest resistance to the touch of a fingertip, but you also want them to be fudgy and moist.

Remove from the oven and let cool completely before cutting into small squares. Either drizzle with the melted white chocolate or dip a corner into it. Set aside on a wire rack to dry before serving. Bet you can't eat just one!



By the way Ursula, you are the lucky winner of my Valentines Giveaway Candle!!! Please e-mail me with your personal details so that I can pop it into the mail for you.

I don't want all you others to feel disheartened if you didn't win this time. I'll be doing another giveaway real soon and you could be a winner then! Thanks to all of your kindnesses in participating!

Apples and Cheese, a winning combination

I have been a big fan of Dorie Greenspan's baking recipes for quite some time now and have had her book, Baking, from my home to yours on my bookshelf for quite some time. Oh, I have dabbled a bit here and there in it, and always with excellent results, but not near as much as I had determined to when I first purchased it.

It's a lovely book, with beautiful pictures, which as any foodie will tell you are a pre-requisite for a cookery book being considered worthy of purchase. It's not about the recipes folks, it's about the food porn on it's pages and anyone that tells you anything different is telline porky pies!

Okay, well I concede . . . it is somewhat about the recipes too. When you happen to have both present in the pages of one book, well then that makes for a real winning combination!

I was so excited last week to discover a baking group of foodie bloggers who participate in a weekly blogging event called Tuesdays With Dorie . Each week a new recipe is picked from the lovely pages of Dorie's book and we all bake it and then post the results together!

I was so excited when I learned that the first recipe I would be baking was the lucious looking recipe (no picture in the book for this recipe folks) Brown Sugar Apple Cheesecake, as chosen by Jaime of Good Eats n’ Sweet Treats.

I love apples. I love cheese and let me tell you, after having cooked this rather delectably tasty dessert . . . . I love apples and cheese even more when they are together!

Could this be true? You be the judge . . . now where did I leave my fork? (I can't wait until next week, we're doing Amost Fudge Gateaux as chosen by Nikki of Crazy Delicious)



*Brown Sugar-Apple Cheesecake*
Makes about 16 servings

For the Crust:
30 gingersnaps (or a scant 2 cups graham cracker crumbs)
2 tbsp light brown sugar
1/2 tsp ground cinnamon (optional)
1/2 stick (4 tbsp) unsalted butter, melted

For the Apples:
1/2 stick (4 tbsp) unsalted butter
3 large Golden Delicious or Fuji apples, peeled, cored and cut into eighths
2 tbsp (packed) light brown sugar

For the Filling:
1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
3/4 cup (packed) light brown sugar
6 tbsp sugar
3 tbsp apple cider
2 tsp pure vanilla extract
2 tsp ground cinnamon
3 large eggs
3/4 cup sour cream
1/3 cup heavy cream

Apple jelly, for glazing, or confectioner's sugar, for dusting (optional)

To Make the Crust: Butter the bottom and sides of a 10-inch springform pan.Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups. (If you are using graham cracker crumbs, just put them in the food processor.) Pulse in the sugar and cinnamon, if you're using it, then pour over the melted butter and pulse until the crumbs are moistened. Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they'll go. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)

Center a rack in the oven and preheat the oven to 350 degrees F.

Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides. Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Transfer to a rack to cool while you make the apples and the filling. Leave the oven at 350 degrees F.

To Make the Apples: Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling.

Getting Ready to Bake: Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.

To Make the Filling: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.

Pour about one third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan. Cover with the remaining batter and, if needed, jiggle the pan to even the top. Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center--if the center shimmies, that's just fine. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.

Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides.

*Note: I made a few adaptions to the recipe. I added a streusal topping before I put the top layer of the apples on, which was mighty tasty, and I also cooked some extra sliced apples to serve on the side. Can you ever have enough caramelish apples??? I think not!!!

PS- The clear winner from my baking poll is Portugese Custard Tarts. Look for them on here within a couple of days. In the meantime I will be putting up a new list soon!

What a difference a day makes

Sometimes I feel like it rains so much here in the winter that I am going to turn into a duck and start to develop webbed feet! These past few weeks have been full of rain, rain and what else but more rain! But that is winter over here.




Everything is looking decidely muddy and grey. The ground squelches beneath your feet when you dare to go for a walk through the orchard and I am very glad for my Wellies, something which I never needed before, in my life back in Canada, but of which I am making very good use of now! I have bright blue Croc wellies, and I just love them! Perhaps, I do look a bit like a duck walking through the orchard wearing them, but at least I am a comfortable and dry duck! (I am thinking now that it's a good thing I didn't go for the yellow ones!)



Yesterday was very dark and rainy, and then . . . all of a sudden the sun broke through the clouds in mid-afternoon. I was standing at the kitchen sink working and lost in thought. As I looked across the wall at the edge of the kitchen courtyard, I could see just over it, in the skyline, was a rainbow! I quickly dashed outside to have a closer look. It was a very fleeting rainbow . . . it moved across the sky in tune to the wind which appeared to be blowing it along with the clouds, and it was soon going, going, gone . . .




Today the sun shone beautifully all day. The sky, which had been dark and grey for most of the day, and indeed the whole week before, was a beautiful blue, with nary a cloud in sight. Even the air seemed warmer, putting an extra bounce in the step and a song in the heart.



As I walked home to the cottage on my afternoon break, I chanced to see some little snowdrops blooming at the edge of our soggy garden, their dainty little white heads dancing in the soft breeze that was blowing. They are hope to me, a promise that spring is just around the corner. Can the bluebells be very far behind? What a difference a day makes . . .

I don't like to eat meat all the time. Once or twice a week I like to cook us a Vegetarian option, and one of our favourites is this lovely Cauliflower Cheese Pie. With it's crunchy potato crust it is a real pleaser on all counts.



*Cauliflower Cheese Pie With Grated Potato Crust*
Serves 6

This delicious vegetarian entree is very easy to put together and uses things that most people have in their larder and fridges. The grated potato crust is fabulous and I can imagine using it for all sorts of entrees. If you love cauliflower cheese, this pie is for you!


CRUST:
2 cups packed grated raw potatoes
1/2 teaspoon salt
1 large egg, beaten
1/4 cup grated onion
FILLING:
1 cup grated strong cheddar cheese, packed
1 medium head of cauliflower, broken into small florets
1 garlic clove, Peeled and crushed
1 cup chopped onion
3 tablespoons butter
1/4 tsp dried thyme leaves, rubbed between your fingers
1/2 teaspoon dried basil
1/2 teaspoon salt
2 large eggs
1/4 cup milk
freshly ground black pepper to taste
paprika to dust on top

Pre-heat the oven to 200*C/400*F. Oil a 9 inch pie tin and set aside.

Set the freshly grated potato in a colander over a bowl. Salt it and leave for 10 minutes. Then, squeeze out the excess water. Beat in the egg, salt and grated onion.

Pat into the prepared pie tin, building up the sides of the crust with lightly floured fingers. Bake in the heated oven for 40 to 45 minutes, until browned. After the first 30 minutes, brush with some more oil to help it get really crisp.


Meanwhile saute the onions and garlic in the butter until soft without browning, for about 5 minutes. Add the herbs and cauliflower and cook, covered, 10 minutes longer, stirring occasionally. Season to taste with salt and the pepper.

Spread half the cheese into the baked crust. Top with the sauted vegetables, then the rest of the cheese. Beat together the egg and milk and carefully pour over. Dust with paprika.

Lower the oven temperature to 180*C/375*F and bake for 35 to 40 minutes longer, until custard is set and is pie is nicely browned.

Remove from the oven and let sit for a few minutes before cutting into slices to serve. I like to serve this with a leafy tossed salad.

Doesn't it look good??? You can be sure it's totally delicious!!! Would I lie to you?



PS - Have you noticed the new feature I have added over in the right hand column, called "Make Me Bake" ?? Each week I will post a new list of delicious baked goodies and you, my readers, will have the option of voting for whichever one you would like for me to bake and then share with you here at Oak Cottage. I can't wait to see what you all pick first! Will it be the Portugese Custard Tarts, or the Buttermilk Birthday Cupcakes???? Who knows!

A Valentine's Giveaway just because I care

If thou must love me, let it be for nought
a poem by Elizabeth Barrett Browning


If thou must love me, let it be for nought
Except for love's sake only. Do not say
"I love her for her smile her look her way
Of speaking gently, for a trick of thought
That falls in well with mine, and certes brought
A sense of ease on such a day"
For these things in themselves, Beloved, may
Be changed, or change for thee, and love, so wrought,
May be unwrought so. Neither love me for
Thine own dear pity's wiping my cheek dry,
A creature might forget to weep, who bore
Thy comfort long, and lose thy love thereby!
But love me for love's sake, that evermore
Thou may'st love on, through love's eternity.

In honor of one of my very favourite holidays I would like to give one of you, my faithful readers a gift so I am doing a giveaway this month. The prize is a lovely candle by Lilyflame candles called Blush. Trust me when I say, this candle smells good enough to eat, but you won't eat it. You may find yourself seeking it out several times a day and huffing it though . . .



Leave a comment and I will pull out a winner from all the comments I receive on this post on Thursday, February 14th, 2008.

Don't be shy! Let me know you're here! It's time for all you lurkers to make yourselves known!

Sweetheart's French Vanilla Eggy Bread

February is the month for romance . . . a welcome respite and distraction from winter's cold and bleary blast. Even Jess can feel the love as she lays and warms her soft white belly in front of the fire . . .


Trinkets are exchanged along with sultry looks shared betwixt two longing lovers . . . knowing glances . . . a stray lock of hair curling along the nape of a slender neck . . . contented sighs . . . the blush of soft cheeks and lowered lashes . . .


The soft brush of a caring hand across strong shoulders . . . the touch of a gentle hand against a sleeve . . . soft laughter . . . a breath as soft as a baby's sighs whisper sweet words that delight and inspire . . .


Laughter abounds amongst the soft feather pillows . . . all nestled and cosy beneath the warm underdown . . . flames flicker across the ceiling . . . soft flakes falling amidst the bare limbs of the orchard trees . . . winter's frigid wind cannot touch us with it's icy fingers . . .

. . . For Love . . .

. . . Lives Here . . .

*Sweetheart's French Vanilla Eggy Bread*

Serves 4

This is a real favourite for kids and lovers and friends . . . You can leave the slices of bread whole if you wish, but I like to cut out heart shapes for special loved ones. Served in bed on a tray it's a really wonderful way to show someone that you truly care.

3 large eggs, beaten

1/2 cup cream

1/4 cup caster sugar

1/2 tsp ground cinnamon

1 tsp vanilla paste

8 slices of good quality firm white bread

a couple of knobs of unsalted butter as needed

Icing sugar to dust

Syrup to serve

Beat the eggs, milk, sugar, cinnamon and vanilla paste together in a large shallow bowl. If you are cutting the bread into shapes do it now.

Heat a large skillet with a heavy bottom over medium high heat. Add a knob of butter and let it melt until it begins to foam. Then reduce the heat to medium. You do not want the butter to burn.

Dip the slices or pieces of bread into the egg mixture coating both sides, and allowing it to soak in a bit. (Not too much or it will be hard to lift without tearing) Place the soaked bread into the heated skillet. Cook until golden brown on each side, only turning once. Remove and keep warm on a plate in a slow oven until you are finished browning each piece.

Serve hot on heated plates with a light dusting of icing sugar and some syrup on the side for pouring. A few rashers of streaky bacon are also good "go withs".

This has been an entry in the Valentines Day , a heart for your Valentine blogging event being hosted by 1x umruehren bitte aka kochtopf . Hop on over and have a look at all the special treats being prepared for loved ones and special folks in honor of Valentines Day.