Cook Book Addict Creates

  Review:  🌟🌟🌟🌟🌟 So, I got up early on Sunday and decided to have a go at these. They did not disappoint. I was surprised how easy they are to make, but you do need to have some crumpet rings or egg rings available to make them...and I did! I'd bought some of these Professional Egg Rings from Amazon and just took off the handles. They worked a treat. Oh how soft and tasty these crumpets are especially with some lovely Longley Farm Butter on top...💖 Mmmmmmm. Anyway, back to the review at hand. My egg rings are only 2cm deep and I did follow the instructions to fill to just below the top, but they still overflowed so I would advise filling to 1.5cm full to allow rising room! On my Aga (DC3) simmering plate my timing were about 7 minutes on the first side and then 2-3 minutes on the tops. I didn't eat them all on Sunday, but they were good enough to eat all of them so I have frozen 6 in a freezer bag. I toasted a couple of the fresh ones on Monday morning and they were perf

  Pork Escalopes Cordon Bleu Recipe Book: Fortnum & Mason - The Cook Book  Buy The Book Review : 🌟🌟🌟🌟🌟 Excellent! Pretty quick and easy enough to make. I actually prepped most of it earlier today and left them in the fridge and then finished off by coating them in flour, egg and breadcrumbs when I was ready to start cooking. They're really tasty, a bit like a pork version of the stuffed chicken breasts. I couldn't get hold of Gruyere cheese slices so I just bought a small block of Gruyere and cut off thin slices to line up to form a slice all along the inside. It didn't actually say which side to roll up from (long or short side) so I made the executive decision to do it from the short side. Turns out it was a good decision. I used a tiny spoonful (approx half a teaspoon) out of a Knorr Chicken Stock Pot for the stock, mixed to 50ml with hot water. Ham was just sliced ham on the bone packed stuff from Sainsbury's. All in all a very good recipe. Serves 2 Ingredi

Recipe: Divine White Chocolate Chilled Cheesecake Recipe Book: Mary Berry - Simple Comforts Buy the Book Here Review: 🌟🌟🌟🌟🌟 Oh Sweet Baby Jesus! If you are going to fail in your January dieting...do it in style with this!  You really won't regret making this.  You know that episode of Friends where they get a cheesecake mistakenly delivered and they can't stop eating it? Yeah? Well if you make this, you'll probably find after a while that no one will bother cutting nice neat slices off it and just resort to leaving a spoon in the fridge next to it on the plate!  It really is that good. It's not too sweet or sickly, it is in all honesty, perfection or divinity on a plate. I must apologise though for the naff photo...we had eaten over half of the cheesecake (in a couple of hours of it being ready) before I'd realised that I forgotten to take a photo of it. Full Recipe Below SERVES 6-8 For the base: 50g (2oz) butter 150g (5oz) digestive biscuits, crushed For the f

Last night's creation: Chicken with Squash Recipe Book: Fortnum & Mason - The Cook Book Review: 🌟🌟🌟🌟🌟 Tasty. I really liked the look of this recipe so I thought I'd give it a bash for tea last night and I was pleasantly surprised. The squash relish was lovely, sweet, aniseedy and has a bit of a kick from the chillis and fennel and chicken cooked perfectly. It wasn't a quick recipe to make, but I suppose some of us have a bit more time on hands at the moment during this shite show of a pandemic. If you're looking for something a bit different to do with a chicken breast, then certainly give this recipe a try. Please note, I had to ask my butcher for chicken breasts with skin on as Sainsbury's didn't stock them in the meat aisle. Full Recipe Below Serves 2 Ingredients: 4 fennel bulbs 4 chicken breasts, skin on 80ml rapeseed oil salt and freshly ground black pepper For the butternut squash relish 4 tablespoons olive oil 2 shallots, finely diced 1 red chill

Recipe: Salt & Vinegar Potatoes Recipe Book: Nigella Lawson - At My Table Recipe Link   Buy The Book Review: 🌟🌟🌟🌟🌟 Oh these are my latest and MOST favourite way of using up all my tiny new potatoes that get left in the bottom of the fridge, you know, when you are sick and tired of doing the old boring new potatoes. These truly are something special and they're pretty easy to make too. I honestly did not think for one second that I would like vinegar on roasted potatoes, but seriously, don't knock it till you've tried it, they are addictive, I've made them about 4 times in the last couple of months. Ingredients: Serves: 2 500g baby new potatoes 3 x 15ml tablespoons regular olive oil 2½ teaspoons raw unfiltered apple cider vinegar (or to taste) 1½ teaspoons sea salt flakes (or to taste) Method: Steam the baby new potatoes until tender (this takes 20-30 minutes).  When cooked, turn off the heat, pour off the water from the pan below the steam pan, then sit the per

Fried Chicken Sandwich Recipe: Fried Chicken Sandwich Recipe Book: Nigella Lawson - Cook, Eat, Repeat. Link to recipe Review: 🌟🌟🌟🌟🌟 OMG this is so unhealthy but SOOOOOOO good. I made this before I saw it on her new show. To be brutally honest I really didn't expect much from it, having made other burger style recipes...but! Honest to God this is amazing. It's not particularly quick or tidy to make but the taste truly makes up for this. I chose to make it with buttermilk as I always have a pot or two in my freezer for times like these. I also took myself off to the Filipino store down on Standish St in Burnley to locate some of the Chilli Crisp Oil, it's only £2.50 a jar there compared to £7.50 on Amazon! I didn't use the pink pickled onions but I did pick up a tin of Kimchi and I tried it. Pretty much made it as per recipe. For those with a deep fryer this should work fine. Aga Conversion: Used the pan on the boiling plate with a thermometer. Will I ma