Chicken and Apple Cheesebake

Happy New Year to you all! I suppose I'm a bit late but things have been very hectic so I haven't been able to blog for ages. Thank you too for all your good wishes for Christmas and your comments about the flooding in the Lake District. We've had quite a bit of flooding here in Northern Ireland recently as well. The rain seems to continue almost non-stop and, at times, is torrential.

Anyway, before Christmas, I did a post about frying apples.  When mine were cooled, I put them in the freezer so that I could use them for a chicken and apple cheesebake. So this is how I make it.

First of all cook the chicken. Normally I use roast chicken but this time I fried it. I used five chicken breast fillets cut into cubes. I used my new purple silicon slotted spoon stir it about! This was one of the few things I bought when we were on our wee pre-Christmas holiday.

When the chicken was cooked I put it in an oven proof dish. Although you can't see it in the picture, the dish is also purple!

Toast about 250g of breadcrumbs.

For my cheesebake I made a pint of white sauce - using the all in one method ...

... and then added about 270g of grated mature cheddar and stirred until it was completely melted into the sauce.

While I was cooking I remembered my little embroidery that hangs above the Aga. It's very true.

It takes five or six apples for a cheesebake. Here I topped the cooked chicken with roughly half of the fried apple slices. Keep the best looking slices for the top.

Then I poured the cheese sauce over the chicken and apples.

 Use the remainder of the fried apple slices on top of the cheese sauce.

Next I sprinkled about 90g of grated mature cheddar over the apples ...

... and topped the lot with the breadcrumbs.

I cooked my cheesebake for about thirty minutes in the Aga roasting oven. That's a hot oven; about 250°C or 490°F. The chicken is already cooked so it's just heating everything up and browning the top.

Of course I forgot to take a picture when it was cooked! It tasted delicious though. You could make it with turkey instead of chicken and you could do without adding any cheese (or use less cheese) if you prefer.

Not exactly a recipe but close. Let me know if you try it.

All the best for now. I hope to get back to reading and commenting on your blogs too.

Elderflower Cordial

The elder trees were late flowering this year but they produced a mighty fine crop of flowers when they did eventually bloom. Elderflower cordial is one of my most favourite drinks so I always like to make some each summer. The flowers were so good and so plentiful that I made four batches of the cordial. I used the same method as last year, bottling some in sterilised glass bottles and freezing most of it in plastic bottles.

We've finished a bottle of the cordial already. It was delicious.

Here are the pink flowers soaking. Our black elder has grown a lot since last year so there were more flowers to use.

Doesn't it look gorgeous? I'm always amazed at the beautiful colour; it's so deep even though the flowers are quite a delicate pink.

As usual, I plan to keep the pink cordial for Christmas. However, since there's more than usual, I just might treat myself before that.

Your comments on the crocheted bag in my last post were very kind and encouraging. Thank you very much. I always enjoy reading your comments and really appreciate them.

Bye for now and all the best.

Snowy Days

Welcome back; it's lovely to have you visiting again. When I tried to do this post a few days ago, I couldn't load my photos because of a server error. I've no idea what caused it or how to fix it. Thankfully I have a new iMac, just set up today, and I'm able to load my photos without any problem.

On Friday last the husband was off for the day; I'm always off on Fridays. We were going to take the trailer and get loaded up with wood blocks but we woke to a white world. We decided that discretion was the better part of valour and didn't try taking the car out with the trailer attached.

We leave plenty of food for the wild birds and they really needed it. The feeders are next to our beehives.

 I couldn't resist taking some photos as it looked really lovely.

 All of a sudden the snow started falling again. It was beautiful to watch though it made everything look like the world was in black and white instead of colour.

The poor wee birds. They still had to come looking for food even though it was snowing.

These two daffodils are the only two in the garden that are blooming!

Now it just so happens that on Thursday last week (the day before it snowed), I saw a pattern for crocheted socks in the Simply Crochet magazine. And, I saw where Daisy had actually crocheted said socks. In fact, she has since crocheted another pair for her mother. Well, when I saw the snow I knew what I simply had to do; crochet a pair of cosy socks for myself. I couldn't start right away as we braved the elements and went out for coffee. It was actually Friday evening before I could finally get out some yarn, my hooks and the pattern and get started. I thought it would be a good idea to work the two socks together. So make the toe for the first sock, make the toe for the second sock, work the first stripe of the first sock, work the first stripe of the second sock and so on. Things went really well until I had done the number of rows stated in the pattern before I was supposed to turn the heel. I have long, narrow feet which necessitated me having to work an extra five rows before the foot section was long enough! That held me back!! I crocheted like someone possessed as I really wanted to get them finished before going to bed. Anyway, I turned the heel on both socks and crocheted the number of rows that were supposed to be completed before the rib top. Again this was too short for me and I needed an extra three rows. Too late though for Friday night and I had to leave them to finish on Saturday.

The snow was still about on Saturday as there were some more snow showers overnight. It was a beautiful day so, after being out in the morning, I spent the afternoon in the kitchen. I made more blackcurrant cordial and a batch of cranberry sauce. We had some with Sunday lunch and it was delicious.

Then I also baked apple and blackberry tart using fruit from our garden. This is the first tart ...

... and this is the second.

Side by side!

These were also delicious even though I say so myself!

What about my socks? I got them finished on Saturday evening and took some photos on Sunday morning.

The socks are very cosy and I just love looking at them. They make me laugh every time I see them. I'm hoping you'll let me know what you think of them.

I'm just so excited to be able to get back to my blogging with this new iMac. It's taking a bit of getting used to but I'm picking it up pretty quickly.

Something else exciting happened. I won a giveaway! And my prize arrived today. It is a beautiful pink rabbit that Suzy very kindly sent me. You can see the rabbit here but I will also be taking photos of it and letting you see how lovely it is.

That's all for now. Thank you for all your comments and a welcome to new followers. I hope you are managing to keep warm wherever you are and hopefully not too warm.

Blackcurrant Cordial

Hello and welcome back again. Christmas has been and gone and we're more or less back to normal. The husband has taken the Christmas trees to use in the garden; the pine needles are especially good for spreading over beds with fruit bushes.

Talking of fruit bushes, we had a big blackcurrant harvest last summer. Rather than use the fruit there and then, I washed it, bagged it and put it in the freezer. This makes it very handy for making jam or cordial later on. I recently made some blackcurrant cordial so I thought I'd let you see the process. I got the recipe on the internet years ago and can't remember where. But it's just a basic recipe that you could find anywhere.

So, this is what you need:

450g blackcurrants
250g caster sugar
260ml water
whole lemon

De-stalk and wash the blackcurrants. You don't need to be too fussy with the de-stalking as none of the fruit ends up in the cordial. Just make sure there aren't anything creatures still there!

Place the blackcurrants, sugar and water into a saucepan. Melt the sugar over low heat, stirring occasionally to dissolve the sugar.


 
Once the sugar has dissolved, bring the syrup to a gentle simmer. Simmer the fruits for 5 minutes.

 
Now add the juice and skin of the lemon. You can see I'm using two lemons because I made double the quantity.

Bring the syrup back to simmer for a further 5 minutes.


 

 
Let the cordial cool for 10 minutes. Meanwhile sterilise a glass bottle.

Pass the cordial through a fine sieve (or muslin).

 
This is what was left behind after the juice had dripped through. The wild birds eat it once it has gone cold.

 
Pour the cordial into the sterilised bottle, cool and keep refrigerated until needed. I like to strain it through my funnel to make sure there are no wee bits still left in the cordial.

 
There it is! You only need a small amount of cordial diluted with plenty of water.

 

This same method can be used for other fruits such as grapes. There are some grapes in my freezer that I must use to make cordial. The grape cordial is very mild and I really like it. Sometimes I mix blackcurrants and grapes too.

 

Back in the summer I made some pink elderflower cordial which I froze in plastic bottles. We had it at Christmas, diluted with sparkling water. Very tasty!

 

There are some crochet projects that have been finished and progress with knitting that I hope to show you very soon. Just need to get the camera into action again.

 

All the very best for now. Thanks for all your lovely comments; I'm looking forward to getting lots more this year.

 



What I Did With all Those Plums

This year we've had a bumper crop of plums; I told you about picking them here and here. 

 

As well as just enjoying them the way they came off the tree (washed first of course!), I spent a lot of time stoning plums and making various plum dishes so we could preserve all the fruit. Some of the fruit was stewed and stored in the freezer and some was just frozen uncooked but with the stones removed.

 

This simple dish below is made by lining a baking tin with puff pastry, laying plum halves on top, sprinkling with a bit of demerara sugar and then baking. I can't remember for sure now, but I think I made four of these.

 

Quite a lot of honeyed plums were also made. It's amazing how many plums it takes to fill a jar once they've been softened gently.

Plum crumble is a must-make.

Last, but not least, I made plum sponge. This is really a pudding rather than a cake. First I layered plum halves in a deep Pyrex dish, sprinkling some sugar between the layers. I then used a recipe that makes a very light sponge and poured it over the plums. Some of the sponge mixture made its way between the plums but most of it stayed on top. The pudding was baked until the sponge was golden, enough time to soften the plums below. This was a good way to use up a lot of our own eggs as well as plums!

Here are some of the eggs we've been lifting lately. The one on the left is a normal sized hen's egg laid by one of the older hens. The one on the right was laid by one of our new hens that have just started laying. The one at the front must be the first ever egg laid by one of the new hens! Look how tiny it is. But it had a yolk and I was able to use it!

There are many sponge recipes around so just use whatever is your favourite if you want to make this pudding. And I'm sure any sort of soft fruit - or even apples cut into small chunks - would work just as well as the plums.

I'm not quite sure how many crumbles and sponges I made; three of each, I think. But there aren't that many now as we've been eating our way steadily through them. The Aga really comes into its own for this sort of cooking or baking. It's only since moving to this house that I have got an Aga but I would hate to have to go back to a normal cooker again.

September is proving to be a lovely month so far. The early morning skies are beautiful, there are mists, there are bountiful crops and the swallows are still swooping around, preparing to leave us.

No-one sums up this time of year better than John Keats in his poem Ode to Autumn.

Season of mists and mellow fruitfulness,
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;
To bend with apples the moss'd cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o'er-brimm'd their clammy cells.

Who hath not seen thee oft amid thy store?
Sometimes whoever seeks abroad may find
Thee sitting careless on a granary floor,
Thy hair soft-lifted by the winnowing wind;
Or on a half-reap'd furrow sound asleep,
Drows'd with the fume of poppies, while thy hook
Spares the next swath and all its twined flowers:
And sometimes like a gleaner thou dost keep
Steady thy laden head across a brook;
Or by a cyder-press, with patient look,
Thou watchest the last oozings hours by hours.

Where are the songs of Spring? Ay, where are they?
Think not of them, thou hast thy music too,—
While barred clouds bloom the soft-dying day,
And touch the stubble-plains with rosy hue;
Then in a wailful choir the small gnats mourn
Among the river sallows, borne aloft
Or sinking as the light wind lives or dies;
And full-grown lambs loud bleat from hilly bourn;
Hedge-crickets sing; and now with treble soft
The red-breast whistles from a garden-croft;
And gathering swallows twitter in the skies.

 

 

I love that poem. All the best for now and thanks for all your lovely comments. It really makes my day to read them.