Baked Salmon with Honey and Mustard sauce

Posted by Muriel Hedgcock

A totally scrumptious way to serve Salmon.
Baked in the oven and topped with pecan nuts.
Makes a lovely combination of flavours.

4 Salmon fillets
25g melted butter
1 1/2 Tbs Mustard
1 Tbsp Honey
2 Tbsp Breadcrumbs
2 Tbsp Pecan nuts
or salt & pepper

Preheat oven 200 C

Mix melted butter, honey and mustard

Place Salmon fillets on greased baking tray
Spoon sauce on top of each fillet.

Grate breadcrumbs and pecan nuts
Add seasoning and mix together

Sprinkle breadcrumb & nut mixture
on top of Salmon and place in oven.

Bake for about 15 min. Salmon should
flake easily with a fork when cooked.

Serve with side of your choice and enjoy!
I served mine with mashed potatoes and roasted vegetables.

Tip: A soft nut like pecan or walnut goes well with the texture of the salmon. I have used chopped cashew nuts mixed with cornflakes as a topping before but found the cashews too hard for the texture of the fish.

Baked Salmon with Honey and Mustard topped with Cashew and Crushed Cornflakes

FRUGAL TIP: Buy a whole fresh Salmon from the fish counter and ask the fish monger to fillet it for you. It will cost you half the price. The salmon I bought made 16 individual fillets. I packed them into 4 packs of 4 fillets into freezer bags. Each salmon meal cost 3.20 GBP coming up to 80p per fillet. Not bad for Salmon if you ask me. :-)
Keep your eyes open for Specials. Over Christmas, whole salmon was half price at Tesco and I believe they will run that same special over Easter. :-)

Green Beans & Carrots in Honey & Mustard

Posted by Muriel Hedgcock

Steam 250g Beans and same about amount carrot sticks in a little salted water for 5-10min

They should still be crunchy not limp.

In a small pot melt 25g butter
Add 1 1/2 tsp honey and
2tsp Dijon mustard or similar type.
Mix together.

Pour over cooked vegetables.
Toss gently and serve.

The honey and mustard sauce makes a lovely change.

Chicken & Mushroom Pasta in Cream & White wine

Posted by Muriel Hedgcock

Another family favorite is this creamy pasta dish. Oh so good!
It is absolutely delicious, and is so quick and easy to prepare.

Ingredients: Serves 4

2 Large chicken breast cut into pieces
1 punnet mushrooms washed & sliced
2 cloves Garlic peeled and chopped.
1/2 green pepper cut into small pieces ( optional)
snipped chives ( optional)
250ml cream
125ml white wine
1Tbl flour
Herbamare or Salt
Ground black pepper
250g Fusilli Pasta

Prepare pasta as directed on packet. While pasta is cooking prepare the sauce.

Melt butter in a large pan, add the chicken pieces & cook 5min until they turn white in color.
Add seasoning, chopped garlic, sliced mushrooms, & thinly chopped green peppers.
Cook 5min stirring occasionally.
Sprinkle flour, dusting the chicken and mushrooms. Stir.
Pour wine, stir, then add cream.
Stir gently allowing sauce to thicken.
Add the cooked pasta into the sauce & serve.

Garnish with any of the following:
Parmesan cheese, freshly ground black pepper, chopped chives, or chopped stuffed olives.
Serve with a side salad & enjoy!

Broccoli Soup au Gratin

Posted by Muriel Hedgcock

A fancy name for Broccoli Soup that nearly ended up in the bin rather than in a bowl.
I bought broccoli 5 days ago & have not got around to making my usual Broccoli in cheese sauce Today I opened the fridge and found it had gone slightly yellow. :-(
I did not have the heart to throw it in the bin so proceeded to make this soup.

1 Large Broccoli washed & cut
2 Large Potatoes peeled & cut
1-2 Large Onions peeled & chopped
1 Chicken stock cube
500ml - 750ml Water
250ml milk
1 tsp flour or cornflour
salt& pepper for seasoning
grated cheese
crushed cornflakes

Fry onion & potatoes until golden . Add broccoli. Crumble stock cube & add boiling water.
Bring to the boil then turn down and simmer until soft about 20-30min.
Dissolve 1tsp flour into milk and add to the cooked broccoli soup. Bring quickly to the boil.
The soup will thicken. If too thick add extra milk or water.
Take off stove and blend until smooth.

Sprinkle grated cheese on top and some crushed cornflakes & put under the grill until melted.

If you like broccoli in cheese sauce you will love this delicious Broccoli cream soup with a crunchy topping. YUMMY!!!
Cost 2 GBP makes 4 servings.
P.S Instead of milk, cream could be added if you are not watching the calories or your budget.


Posted by Muriel Hedgcock

Brown Baskets

Baked potatoes with crunchy salted jackets

Creamed Parsnip

Spinach so nutritious!

Green Beans & Carrots in Honey and Mustard

Potato Pancakes, Kartoffelpuffer

Cherry Cheese Cake

Posted by Muriel Hedgcock

Here are two recipes, one for a mock cheesecake that nobody will believe was not made with cream cheese.and then there the healthier option... with cream cheese. Both are totally delicious! Take your pick and ENJOY!

3 /4 packet digestive biscuits
125 g melted butter

1 tin condensed milk
2 egg yolks
2 stiffly beaten egg whites
1/2 cup lemon juice
2 Tbsp cornflour

Crush digestive biscuit and mix with melted butter.
The consistency should not be too dry.

Press biscuit base into greased pie dish or as illustrated
using a spring form cake tin lined with wax paper.

Separate eggs.
Beat egg whites until stiff.
In separate bowl mix condensed milk, lemon juice, egg yolks and cornflour until smooth.

Fold in stiffly beaten egg whites.
Pour mixture into dish with biscuit base.

Bake in oven at 175 C for 30 min
The centre should be firm. Switch off oven
Let it cool.

Remove wax paper.
Cut into slices.

Spoon a dollop of cherry pie filling on top
Garnish with whipped cream and

Invite your favorite friend for coffee to share
this totally delicious mock cherry cheese cake .

Tip: If using large pie dish use the whole packet
digestive biscuits and extra butter. Bake 25 min.

Healthy Option:
1-2 tubs cream cheese 2x 250g
1/2 cup sugar ( healthy alternative)
12-15 drops Vanilla stevia
3 eggs
3Tb cornstarch or flour
Beat sugar, stevia, and eggs until creamy. Add softened cream cheese and mix.

Bake at 160C for 30min It should be firm in the middle then switch off oven and leave to cool.

1. Crush biscuits in a clean food 0r freezer bag
using a rolling pin.
2. Chill overnight it is best served the next day.

Cheesecake will be firmer & easier to cut.

3. Serve with any berries or soft fruit. These go best with the texture of the cheese cake.

Potato Pancakes, Kartoffelpuffer

Posted by Muriel Hedgcock

My German grandmother used to make these scrumptious potato pancake( Kartoffelpuffer), when I was a child, so they bring back lovely childhood memories. They are served with applesauce and it goes surprisingly well together. My children love these.

Ingredients: 8 Potato Pancakes

500g potatoes ( 3 large) peeled and grated
1 small onion ( or half) peeled & grated
1 egg
20g Self raising flour ( I used gluten free)
1 flat tsp salt
Oil for frying

Grate potatoes and onion in a bowl.

Transfer into a sieve to squeeze out excess liquid.

Put back into the bowl & add egg, flour & salt. Mix together

Make individual patties using about 2 tbsp of potato mixture.

Heat oil and fry for about 7 min each side.

Press with egg lifter to flatted . Fry until nice & crispy on both sides.

Serve with apple sauce ( Apfelmuss)

1 large Apple or 2 small ones peeled and chopped
1 tsp sugar
100ml water

Bring water & sugar to the boil
Add chopped peeled apples.
Use just enough water to steam apples for 10min
Too much water will make apple sauce runny.
When apples are soft blend until smooth. Cool

Serve as a light meal or snack. Fun for your children this mid term break!

Tip : If you prefer a savoury potato pancakes add chopped ham and grated cheese to the mixture before frying and serve with a side salad. Makes a tasty lunch.


My 7 year old son Jonathan asked if he could have potato pancake for lunch yesterday. A big one that would fill the whole frying pan. I try as much as possible to keep him from eating gluten. So I was happy with the idea. He grated 1 potato, used 1 egg, 1tsp gluten free flour, a little sea salt and oil for frying.
We spread the mixture and flattened it with a fork as it is not as running as normal pancake batter. He cooked it for about 5 min each side. Using an egg lifter we flipped it over. While the potato pancake was cooking, we peeled an apple & stewed it in a little water adding some cinnamon. Once cooked I helped him blend the apple. He added extra cinnamon on top... and Voila ! He was so proud that he made his very own lunch and ate it all up.

P.S He did grate a little bit of his thumb in the process, but it was worth it. LOL

Smiffs Famous Applepie

Posted by Muriel Hedgcock


125grams of butter
1/2 a cup of sugar
1 egg
1tsp of baking powder
2 cups of flour

(Note: if you use self-raising flour, you don't need to add baking powder)

Take the butter and mix in the sugar. Then mix the egg in. Beat it until it is all mixed in and smooth
Then add in the baking powder. Mix it in well. Add 1/2 a cup of flour at a time. Mix it in really well. It should get very sticky and roll into a ball easily. If it is too sticky, use more flour.

You can now roll it out with a rolling pin or just press it into a pie dish. Don't forget to leave some pastry aside to make the lid.

Open two tins of pie apples. Put it into a glass container and add a tsp of sugar and a sprinkle of cinnamon. Put it into the microwave for about 2 minutes just to help cook them. Add a bit of water to make sure that it doesn't get too dry.

Put the pastry in the pie dish. Then put the cooked apples in. Crumble the pastry over the top to make a lid. You can either roll it and then place it on top, or you can crumble it.
Add a bit of sugar on top.

Bake it in the oven on 180 Degrees Celsius for about 30 minutes
or until the pastry on the top is a golden brown colour.

Slice and serve with a generous helping of custard. Yum Yum!!!

This recipe was kindly supplied by Lyndall Smith
& baked for us to enjoy on Valentine's Day !
Thank you Lyndall x

Flower Food

Posted by Muriel Hedgcock

To enjoy the beautiful flowers you have just received make your own flower food to make them last longer


2 liters clean water
1 desertspoon sugar ( this is the food)
1 tsp vinegar ( lowers pH or acidifies the water)
1 tsp bleach ( kills bacteria & mold)

When receiving a bunch of flowers always make a cut on a slant, as it exposes more stem surface area. Also, remove leaves that will be under water in the arrangement.
When water becomes murky replace with fresh solution.
Some cut flowers come with a little sachet of plant food.
This is a nice recipe to have just in case they do not.

SAUERBRATEN with red cabbage, apple sauce and potato fritters

Posted by Muriel Hedgcock

Sauerbraten is German for Sour Roast. It has an unusual sour zing and is delicious served with red cabbage, applesauce, and potato fritters (or boiled potatoes).


1 1/2kg beef roast ( silverside or aitchbone)
250 ml vinegar
250 ml water
2 onions
4 cloves
2 bay leaves
6 peppercorns
3 tsp salt

Put vinegar & water into a saucepan, add salt & bring to the boil add onions. Leave to cool.
Place meat a suitable deep container and pour marinade on top.
The marinade should cover meat.

Leave covered in the fridge for 5-6 days.
Turn meat over in marinade each day.

Take meat out dry lightly on paper towel.
Sprinkle salt & pepper and fry meat in hot oil browning all sides.
Add 1 chopped onion and the onion from the marinade, together with bay leaves & cloves. Fry until onions begin to brown and stick to the bottom of the pot. Add some of the marinade & place in a roasting dish into the oven and cover with a lid .

Cook for 2-2 1/2 hours at 175 C or until tender.
Turn meat frequently adding a little more marinade each time.
The marinade will make a delicious gravy. The more the better.

Take meat out.

To make gravy mix 1-2 tbsp cornstarch with a little water
to a smooth paste. Add to the roasting pan and mix and bring
to the boil until it thickens.

Slice meat and pour gravy on top.

Tip: If you prefer a smooth gravy sieve out the onions before you thicken with cornstarch or flour. Cream can be added to make the gravy rich and even tastier.


Ingredients :

1 small red cabbage chopped
1 large onion peeled and chopped
1 large apple peeled and chopped
1 bay leaf
4 cloves
Butter or oil for frying
2 Tbsp vinegar
a little water
1-2 tsp sugar
half tsp aniseed (optional)
salt & pepper

Wash the cabbage take off outer leaves. Cut cabbage into four and remove core from the center. Chop cabbage up finely.
Heat oil and fry onions until golden. Add chopped cabbage, apple, sugar, vinegar, bay leaf, cloves, aniseed, salt & pepper. Turn down heat and steam slowly for 1 - 1 1/2 hours adding a little water if cabbage runs out of liquid.

Tip: Cranberry jelly can be added to cabbage which adds to the taste.

Valentine Shortbread Chocolate Hearts

Posted by Muriel Hedgcock


250g butter
125g castor sugar
250g sifted flour
125g sifted cornflour
75g truffle chocolate slab
Icing sugar

Beat butter and sugar until fluffy.
Add sifted flour and cornflour and continue beating.
If preferred use a spatula.

Mixture will turn from a breadcrumb consistency into a sticky one.
Work the dough with your hands and knead it into a ball.

From the lump tear off enough dough to make individual
balls slightly bigger than a golf ball in size.
Roll between the palm of your hands into balls.

With thumbs, open balls and place half a piece of chocolate
inside with pointed side facing down so you can form
the point of the heart shape.

Press dough back together with chocolate in the center.

Sculpt into heart shape and finish off with a knife to
make the outline smooth and distinct.

Bake in preheated oven at 175 C for about 25-35 min.

Place on wire rack to cool.

Once cool sift icing sugar on top.

The Heart shaped shortbread biscuits do take time
and patience but they are worth it.

They will make your loved one feel special!

If you run out of time to turn all the shortbread dough
into hearts, roll the rest of the dough into slightly smaller balls.
Place onto baking tray and press gently with the palm of your hand.

Your husband will take one bite and will love them.

They are absolutely delicious!

Happy Valentine's Day!

Speedy Chutney Chicken

Posted by Muriel Hedgcock

This is a super quick version of the chutney chicken, so if you've run out of time this is a shortcut and it tastes just as great. Takes 25 min from fridge to table

Ingredients: Serves 4 med portions

2 large chicken breast cut into slices (400g)
3 Tbsp Mayonnaise
3 Tbsp Onion Soup
4 Tbsp Chutney
or ( 2 Tbsp Apricot Jam) & ( 2 Tbsp Ploughman pickles)
200ml boiling water
1 half tsp Cumin ( optional)
1 half tsp Curry Powder ( optional)
1 half tsp Herbamare
50g Grated cheese (optional)

Preheat oven to 200 C

Pan fry chicken slices on high heat for 5 min each side.
In the meantime place all other ingredients in a jug mix well together with a fork until dissolved. Transfer mixture into pot & bring to the boil stirring continuously until the sauce changes color
to a nut brown. This will take about 5-10min.

Place cooked chicken slices into ovenproof dish.

Pour sauce over chicken and sprinkle a handful of cheese on top.
Place chicken dish near the top in oven for about 10min.

Grill for the last minute or two for a crunchy topping. Yum!

Tip: Serve with basmati rice and frozen vegetables to speed up the meal

Healthy Option: Instead of using onion soup use 2 Tbsp dried Onions, 1 Tbsp flour & 1 tsp Herbamare. Instead of chutney use 3 Tbsp Apricot Jam.

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