So many cooks blessed my kitchen today and we cooked up a storm. First in the kitchen today were Lara and Harvey in their pyjamas, such was their enthusiasm to cook. Literally I was first as I put the oven on at 8am to slow roast the pork but that was easy so it hardly counts. Lara and Harvey made some amazing: Butterscotch Cookies.
Makes 30 – 40 cookies
- 1 1/4 cups plain flour
1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 225 g butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups oats
- 1 bag (300g) Butterscotch chips
- Preheat oven to 190 °C
- Put flour, baking powder, salt and cinnamon in to a small bowl and mix
- Put butter, both sugars, eggs and vanilla in a large bowl and beat with electric beaters
- Stir in dry ingredients
- Stir in oats and butterscotch
- Drop tablespoons of the cookie dough on to ungreased baking sheets
They were fabulous. Moist, chewy and butterscotchy 🙂
There were 13 for lunch today and an easy potato recipe for a large group, and one that will sit quite happily keeping warm, is Potatoes Boulangere. So named because villagers used to take their dishes full of potatoes in a stock to the bakery and put them in the bread ovens once the bread was baked for the day but the ovens remained warm. They are a healthier alternative to the decadent Potatoes Dauphinoise which are cooked in cream.
Adjust quantities to suit your party size but I used the following today:
Potatoes Boulangere (for 7 adults and 6 children)
- 3 tbsp oil
- 3 large onions, sliced
- 3 cloves garlic, crushed
- 5 large potatoes
- salt and pepper to taste
- 1 litre vegetable or chicken stock
- Heat oil in frying pan and add onions
- Fry over a low/medium heat until going soft.
- Add garlic and cook for about 5 minutes on low heat
- Slice potatoes thinly ( I use a mandoline)
- Butter a large, deep sided baking dish
- Put in a layer of onions and then a layer of potatoes.
Next in the kitchen was Lucy with her assistants, Lara and Olivia.
- Bulghur wheat with roasted vegetables
- A recipe from ‘Veg Everyday’ which was a warm salad of green leaves, mushrooms cooked with butter and garlic, blue cheese and roasted butternut squash
- Mashed butternut squash
- A mountain of carrots
Olivia sliced up all the peppers and peeled and sliced the carrot mountain. She was amazing 🙂
A snack of king prawns (which I buy raw), cooked with garlic, some lemon juice and parsley. I only just got there with the camera in time to photograph some before they disappeared!
got stuck in to the wine finished cooking lunch, the children played.
Finally it was all ready; roast pork, potatoes boulangere, red cabbage with apple, bulgur wheat and roasted vegetables, salad with roasted squash, mushrooms and blue cheese, mashed squash and carrots.
The children sat round my most recently collected Freecycle item; a 1960’s blue formica topped table
Abi was in charge of desserts and we had a strawberry pavlova and those wickedly irresistible chocolate Crunchie salty nutty bars. Abi brought the meringue with her and a pot of quite possibly the very best raspberry jam in the world from the Town Mill bakers in Lyme Regis. It somehow tasted even more raspberryish then raspberries do!
The 2 large discs of meringue were spread with lemon curd and then the cream was whipped up with some sugar and the raspberry jam and fresh strawberries were folded in. Max helped with whipping cream and adding all the strawberries – it tasted amazing.
A little relax for some post prandial digestion. Butter wouldn’t melt eh?
To take my mind off my half empty nest, I went to the cinema to see ‘The Help’ with Lucy and Sally. Sally and I had read it on holiday this summer and really enjoyed it. The film was good too and I recommend both the book and the film.
I did receive 2 wonderful gifts this weekend, both in jars. But they are worthy of a decent photo and explanation so they will have to wait for tomorrow.