Snickerdoodle Angels

Snickerdoodle cupcakes and Snickerdoodle Angels

Snickerdoodle cupcakes and Snickerdoodle Angels

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I remember my Aunt making Angel Cakes for family occasions. Birthdays, Anniversaries or Sunday post-church gatherings she would present a tupperware container full of fluffy vanilla cupcakes, stuffed with jam and cram and finished with powdered sugar. I’ve taken her tradition and my new-found love of snickerdoodles and kind of smashed them together. It occurred to me that cinnamon, apples and bacon is a marriage made in heaven .. et voilà!!  Snickerdoodle Angels 🙂

Turkey Like a Boss

Turkey Like a Boss. Perfect, succulent meat

Turkey Like a Boss. Perfect, succulent meat

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This is it. This is the Big One. My signature dish. A Totally-Showing-Off party piece. Ever looked in dismay at a dry piece of baked turkey and thought it as appetising as shoe leather? I’ve had so many disappointing results, especially with turkey breast. I consigned turkey to casseroles until a very elderly, very sympathetic client of mine listened to my plaintive heartbreak following one such disaster and gave me the following advice; “When cooking turkey breast, wrap it in streaky bacon and foil, cook it slowly in it’s own juices then crisp the bacon up quickly once the meat is cooked.” The fats from the streaky bacon not only flavour the meat, they lend it much needed moisture. She also suggested the brandied prunes in the stuffing for a little extra decadence. The result is melt-in-the-mouth tender meat with a gorgeous, crispy bacon “crackling” and sweet, delicate stuffing. 

Hammy Baby Potatoes au Gratin

Baby Potatoes au Gratin

Baby Potatoes au Gratin

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Ham (or bacon) and potatoes are the best of friends, the Thelma and Louise of the culinary world without the tragic ending. The starchiness of the potatoes compliments salty, porky, slightly fatty flavours from the cured meat. Sharp cheese and cream complete the flavour profile perfectly. Serve this with pretty much anything roasted, grilled or barbequed .. even a clear broth stew.  

Rich Beef Stroganoff Wyld Style

Beef Stroganoff Wyld Style

Beef Stroganoff Wyld Style

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Sometime ago I wrote of Beloved’s famous Stroganoff, and gave you my meatballs version. This is the original in all of its glory. On face value it’s chunky and bucolic, but each delectable morsel has its own subtly layered flavours that blend together into an exquisite whole. Enjoy with buttered noodles and the rest of the bottle of wine you cook it with. Choose a full bodied wine for this, one with a slightly acid finish, such as a Merlot or Cabernet.

Tipsy Chicken Leftovers Alfredo

Tipsy Chicken Leftovers Alfredo

Tipsy Chicken Leftovers Alfredo

Given the digestive dramas Beloved suffers when ingesting large amounts of cream, it is rare that I cook this style of pasta sauce. Recently however, I began experimenting with almond and/or coconut milk as a substitute, and I have to say I am most pleased with the results. A generous splash of cider, a few fresh herbs, a large dollop of garlic and some bacon ‘n onion made a delicious (and surprisingly low fat) accompaniment to some vegetable pasta. Leftover roast chicken never had it so good.