Rich Omega 3 salmon and superfood beetroot are a delicious combination on a base of crispy potato slices and a sweet spicy sauce. If you are not a lover of beets, you can always substitute them for peppers or similar.
Preparation Time: 10 minutes
Cook: 30 minutes
12 baby potatoes, thinly sliced
1 tbsp olive oil
2 tsp fennel seeds
4 salmon fillets
Zest and juice of 1 lemon or lime
Small handful of lemon thyme, finely chopped
2 tbsp sweet chili sauce
4 beetroots, peeled and cut into smallish wedges
Heat oven to 180 C/350F/Gas Mark 4.
Put the potatoes on a large baking tray and toss with the olive oil, fennel seeds and lemon thyme. Season and bake for 15 minutes until soft, and the potatoes beginning to crisp.
Toss the potatoes over and mix in the beetroot wedges. Return to the oven for a further 10 minutes.
Place the salmon fillets on the top of the potatoes and beets, and squeeze over the lemon juice. Brush the fillets with the sweet chili sauce. Return to the oven for a further 10 minutes.
Remove, add seasoning and serve.
A lovely taste of the Caribbean, these pasties will make you think of tropical beaches and warm summer breezes.
Jerk seasoning is a spice mix which contains cinnamon, nutmeg, chili, thyme (main ingredients) but all Jamaicans have their own version. Nowadays, you can buy excellent Jerk spice mixes and rubs from most supermarkets as it has become very popular to use as a mix and also as a marinade for barbecued meats. It can be used with any meat, or even fish, but pork, beef and chicken particularly benefit from its flavor.
You can make them full size like we have, or lots of ‘mini’ ones for snacks – not just great for a meal, but super party snack as well. They can also be made in advance, so you have an instant dish ready to go or to be frozen for up to one month.
Serves: 4 large, or 6 medium sized pasties
Preparation Time: 20 minutes
Cook Time: 25-30 minutes
1 lb lean minced or ground beef
1 medium sized white onion, diced
1 medium sized red pepper, core removed and diced
2 or 3 sticks of celery, finely diced
2 tbsp jerk seasoning
3 tbsp beef stock
Short crust pastry, ready made
1 egg and a little milk, beaten for glaze
1 tbsp vegetable oil for sautéing
Heat oven to 170°C.
In a frying pan on a low heat, gently sauté the onion, red pepper and celery in the oil until softened.
Add the mince and jerk seasoning and mix well until all the meat has browned and is cooked through. Add the beef stock, stir through until all is combined. Turn off the heat.
On a clean surface (either your worktop or a board) roll out the pastry to approximately ¼ inch.
Using a large cutter, or an upturned saucer or small side plate, cut out circles of pastry. If you are making smaller ones, you can use an upturned wine glass or glass to cut. Cut as many circles as you need.
Divide the mixture evenly amongst the circles. Brush around the rim with the egg wash, and then gripping either side of the circle, pull up and ‘pleat’ the pastry at the top, sealing firmly. Lightly fold the pastry at either end so that the mixture does not escape whilst cooking. Glaze all over with the remaining egg wash until all the pasties are ready.
Lightly oil a baking sheet and place each pastie on the sheet, leaving a gap between each one to allow them to spread a little.
Bake for 25-30 minutes until the pastry is crisp and golden. Remove from the oven and leave to cool before refrigerating – if you can bear the temptation to eat one!
This dish is inspired by the wonderful taste and aromas of Christmas – cinnamon, a little ground spice, ginger and delicious cranberries. This is a great dish to make for friends as it takes little time to prepare and you can walk away and leave it for a couple of hours while you get on with other jobs!
Preparation Time: 20 minutes
Cook Time: 2½ - 3 hrs
1½ tbsp extra virgin olive oil
2-2½ lbs of chuck steak, trimmed of all fat and cut into chunks
24 shallots, peeled but left whole
4 cloves garlic, minced or finely chopped
1½ inch piece of ginger, peeled and cut into fine slivers
½ tsp saffron
2 tsp cinnamon
2 tsp coriander
1 tbsp ground almonds
3 oz dried cranberries
4 C of natural beef stock
Using a large flameproof and ovenproof casserole dish, heat the olive oil and brown the pieces of chuck steak all over. Remove from the pot, and add the shallots, garlic and ginger, and cook until soft and they have taken on color.
Add the saffron, cinnamon, almonds and coriander and stir frequently for at least 1 minute.
Add the stock and put the meat back into the pot. Cover and simmer for 1 hour, or place in the oven at 180 C/330 F. After 1 hour, remove the lid of the pot and continue to cook for another 1½ - 2 hrs, stirring frequently to prevent burning or sticking. If you are cooking in the oven, leave the lid on.
When the meat is tender and flaking, add the cranberries to heat up and become soft and juicy. Add a little water or stock and continue to cook to your liking! You could add the juice and rind of one orange, to give it a really fruity flavor instead of the stock or water.
Serve with baked fennel or a sweet potato crush. Alternatively, make in advance and freeze, or store in the fridge for a couple of days.
Series:Â A Vintage Kitchen Mystery (Book 4)
Mass Market Paperback:Â 304 pages
Publisher:Â Berkley (November 4, 2014)
The Queensville Heritage Society is restoring the once-grand Dumpe Manor. While Dumpe relatives and society members use the occasion to dust off old grudges, Jaymie Leighton prefers to adorn the kitchen with authentic Depression Era furnishings. A collection of vintage wooden mallets found in the house is a perfect addition to her display, but one also offers a late-night intruder the perfect weapon to knock Jaymie unconscious before escaping.
Though the attack has everyone on edge, nothing is missing from the house. Perhaps it was merely a vagrant who thought the place was still abandoned. But when Dumpe Manorâ€™s resident historian is murdered with a mallet from the same collection, itâ€™s time for Jaymie to turn up the heat on the investigation before someone else becomes history.
Series: A Vintage Kitchen Mystery (Book 3)
Mass Market Paperback: 304 pages
Publisher: Berkley (November 5, 2013)
Trying to escape her overbearing mother, vintage kitchenware enthusiast and soon-to-be columnist Jaymie Leighton retreats to her family’s cottage on Heartbreak Island. While there she hopes to write an article about the Ice House restaurant, owned by good friends and neighbors, siblings Ruby and Garnet Redmond. Once an actual icehouse, the restaurant is charmingly decorated with antique tools of the trade, including a collection of ice picks.
One night, while working on her article, Jaymie overhears an argument and, ever the sleuth, sets out to explore. But when she stumbles upon a dead body her blood runs cold. It’s Urban Dobrinskie, whose feud with the Redmonds is no secret, and he’s got an ice pick through his heart. Now Jaymie’s got to sharpen her sleuthing skills to chip away at the mystery and prove her neighbors’ innocence—before someone else gets picked off…
Series: A Vintage Kitchen Mystery (Book 2)
Mass Market Paperback: 304 pages
Publisher: Berkley; First Edition edition (March 5, 2013)
Vintage kitchenware and cookbook collector Jaymie Leighton has been estranged from her high school best friend Kathy Cooper since they were teenagers, but she never knew what turned Kathy against her. After fireworks at a Fourth of July picnic, Jaymie discovers the body of her former friend in the park. On the ground nearby is Jaymie’s own Depression-era glass bowl, broken in two.
With her fingerprints all over the bowl and a troubled history with the victim, Jaymie suddenly finds herself at the top of the list of suspects. Did the killer intend to frame her for the murder? If so, she is ready to mix it up, because solving crimes is vintage Jaymie Leighton…
Series: A Vintage Kitchen Mystery (Book 1)
Mass Market Paperback: 304 pages
Publisher: Berkley; First Edition edition (May 1, 2012)
When vintage cookware and cookbook collector Jaymie Leighton spies an original 1920s Hoosier brand kitchen cabinet at an estate auction, it’s love at first sight. Despite the protests of her sister that the 19th-century yellow-brick house they share in Michigan is already too cluttered with Jaymie’s “junk,” she successfully outbids the other buyers and triumphantly takes home her Hoosier.
But that night on the summer porch where they’ve left the Hoosier to be cleaned up, a man is murdered, struck on the head with the steel meat grinder that is part of the cabinet. Who is this stranger—and what was he doing on their porch? Does his death have anything to do with the Hoosier?
As the police struggle to determine the man’s identity, Jaymie can’t help doing a little digging on her own, accompanied by her three-legged Yorkie Poo, Hopalong. But in her bid to uncover the truth about the hidden secrets of the Hoosier, Jaymie may be the one who ends up going, going…gone.
File Size:Â 605 KB
Print Length:Â 256 pages
Publisher:Â InterMix (August 20, 2013)
Sold by:Â Penguin Group (USA) LLC
Available in this Kindle Edition only (What's Kindle?)
An all-new mystery series from Sharon Papeâ€”set in a sparkling world of crystals and crimeâ€¦Â
Jaye Saylor is living her dream as the proud owner of Crystal Clear, a crystal and gemstone shop in the Red Rock area of Sedona, Arizonaâ€”a Mecca for tourists and new-age enthusiasts. And since tourists need sweets, Jaye gets to share her dream with her best friend, Sierra, who owns Cravings, a new local bakery.
But when the two friends discover the stone-cold body of a rival baker in Sierraâ€™s backyard, that dream turns into a petrifying nightmare. With the police eager to pin the murder on the two women, Jaye and Sierra are forced to investigate on their own. Sedona is known as a place of powerful psychic energy, and the friends will have to contend with some unexpected forces to catch a hardened killer and make their innocence crystal clearâ€¦
Donâ€™t miss SKETCHER IN THE RYE, the next Portrait of Crime Mystery title from InterMix!Â
3 oz of unsalted butter
6½ oz of water
4 oz of plain flour
4 tsp of caster sugar
3 eggs, lightly beaten
Chocolate profiterole filling
20 oz of double cream
2 oz of caster sugar
3¼ oz of water
6 ½ oz of dark chocolate, broken into small pieces
To make the chocolate profiterole, begin by heating the oven to 200°C/400°F/Gas mark 6 and lightly oil a large baking sheet. To make the pastry for the chocolate profiteroles, put the butter, sugar and 6½ oz. of water in a pan over a gentle heat to melt the butter. Once melted, increase the heat, and immediately add the flour and a dash of salt all at once.
Remove from the heat and beat the mix with a wooden spoon to form a smooth paste. Return to a gentle heat and stir for 1 minute so the mix comes away from the sides of the pan. Take off the heat again and beat in the egg incrementally. Once all the egg is added, beat for a minute or so to get a smooth glossy paste.
Divide the mix up on the baking tray. Either use a spoon to make walnut-sized pieces, leaving a little space between them for them to puff up, or use a piping bag and plain nozzle to pipe on small balls instead. Next, dip a teaspoon into warm water and use the back of it to smooth the top of each profiterole.
Bake the buns in the oven for 10 minutes, then turn the tray and bake for another 5-10 minutes until dark golden (if underdone the buns will be soggy once cooled). Remove from the oven and make a small hole in the base of each profiterole with a skewer. Place them back on the tray, holes upwards, and cook for a few minutes more.
Remove from the oven and place on a cooling rack. Once cold, they can be stored in an airtight container in a cool place for 24 hours. Place the cream in a bowl and whip until soft peaks form, then transfer to a piping bag with a ¼ in plain nozzle, and place in the fridge while you make the chocolate sauce.
Place the chocolate in a bowl over a pan of hot water to melt. Meanwhile, place the sugar and water in a pan over a moderate heat, dissolve the sugar and bring to the boil. Stir the melted chocolate into the sugar syrup and set aside. To finish, pipe the cream into the chocolate profiteroles then stack them up on a plate. Drizzle over a small amount of the chocolate sauce, and then serve with plenty of extra hot chocolate sauce on the side.
Half the fun of making these sweet little cupcakes, is picking the decorations to go on the top! There are so many edible delights to buy ready made now, so you can have fun and involve the children as well. These cakes are made using buttercream, but you could use ready to roll Royal Icing.
Serves: 10 medium sized cupcakes or 16 small ones
Preparation Time: 10 minutes
Cook Time: 10 – 15 minutes
For the cupcakes
4 oz butter
4 oz self raising flour
4 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1-2 tbsp milk
For the buttercream
5 oz butter, softened
1-2 tbsp milk
10 oz icing sugar
Food coloring of choice
Prepare a baking tray with the cupcake cases on, or a holed cake tin, but still use the cases.
Heat oven to 180 C/340 F/Gas Mark 4.
Cream butter and sugar together until soft and pale in color. Do not over beat the mixture as it may curdle.
Beat in the eggs a little at a time, add the vanilla extract and stir until combined.
Fold in the flour, and add some of the milk. Mix together and add more milk until the mixture drops off the spoon. Spoon into the cupcake cases to just over half way.
Bake for 10-15 minutes until golden brown on top. Cool for 10 minutes and then place on to a wire rack and leave to completely cool before icing.
For the icing, beat the butter until soft and creamy and add the icing sugar slowly, mixing each time you add some. Add a little milk until the mix is nice and smooth. If you want to add food coloring, do so now and mix until it has all blended in. Take a piping bag with a star-shaped nozzle and work the icing through in a circular motion.
Add colored sprinkles, edible gold dust, sugar balls and edible stars to decorate, or anything you want to make them Christmassy.
Cross Stitch Information
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Yarn & Thread
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Extract Zip Folder in iPad
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Fashions in Wool
J. & P. Coats - Clark's O.N.T.
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