1 2/3 cups all-purpose flour, crust

2 eggs, hard-boiled, chopped
12 green olives, finely chopped
2 tablespoons raisins
1 tablespoon paprika
1 tablespoon parsley, fresh, chopped
salt and pepper, to taste
1 egg, glaze
1 tablespoon milk, glaze

To make the crust, sift dry ingredients into a bowl. Work the butter into the flour with your fingers. Add the milk and mix until the dough comes together and can be formed easily into a ball. Refrigerate at least one hour.

Saute the beef in a skillet until well done, stirring frequently. In a separate skillet, saute the onion, bell pepper and jalapenos until the onions are a golden brown. Combine all the remaining ingredients for the filling and mix well.

Preheat the oven to 400. Divide the dough in two and roll out to a thickness of 1/8 inch and cut into 7-inch circles. Spoon the filling into one half, and fold and seal the other half on top. Prick the top with a fork. Place on an ungreased baking sheet.

Combine the ingredients for the glaze. Bake for 10 minutes. Reduce heat to 350 and continue baking until the crust turns light brown. Brush the tops with the glaze and cook an additional 5 minutes.

Photo from Laylita’s Recipes.

• alligator pear = avocado
• all purpose flour = plain flour, strong flour, unbleached flour
• almond paste = marzipan
• avocado = alligator pear

B

• bacon (UK) = Canadian bacon, ham (US)
• bacon (US) = streaky bacon (UK)
• banger = sausage
• bean curd = soybean curd, tofu
• beet = beetroot
• beetroot = beet
• bell peppers = capsicum
• bird peppers = serrano chiles
• biscuits = cookies
• blackstrap molasses = black treacle
• black treacle = blackstrap molasses
• broad bean = fava bean
• brown onion = yellow onion
• butter bean = lima bean

C

• Canadian bacon (US) = bacon (UK)
• candied fruit = peal
• capsicum = bell peppers
• cassava = manioc, yuca
• castor sugar = superfine granulated sugar
• ceci beans = chick peas, garbanzo beans
• chick peas = ceci beans, garbanzo beans
• chips (UK) = French fries (US)
• cilantro = coriander
• clams = cockles, donax
• cling film = plastic wrap
• cockles = clams, donax
• cookies = biscuits
• coriander = cilantro
• cornmeal = polenta, ground corn
• cornstarch = corn flour
• Cream of Wheat = farina
• Crisco = lard, spry
• crisps (UK) = potato chips (US)
• confectioner’s sugar = icing sugar, powdered sugar
• courgettes = zucchini, marrow squash

D

• delmonico steak = New York strip, shell steak
• donax = clams
• double cream = whipping cream

E

• eggplant = aubergine
• English pea = green pea, garden pea, peas
• essence = extract
• extract = essence

F

• farina = cream of wheat
• fava bean = broad bean
• filberts = hazelnuts
• flour, unbleached = all purpose flour, plain flour, strong white flour
• flour, whole wheat = wholemeal flour
• French fries (US) = chips (UK)

G

• garbanzo beans = chick peas, ceci beans
• garden pea = green pea, English pea, peas
• green bean = haricot vert
• green onion = long green shallots, scallions
• green pea = garden pea, English pea, peas
• ground beef = mince, hamburger meat
• ground corn = cornmeal, polenta
• groundnut oil = peanut oil

H

• habanero pepper = scotch bonnett pepper (similar to)
• ham (US) = bacon (UK)
• hamburger meat = mince, ground beef
• haricot vert = green bean
• hazelnuts = filberts

I

• icing sugar = confectioner’s sugar, powdered sugar

J

• jam (UK) = jelly (USA)
• Japanese cooking wine = mirin, sweet sake
• Japanese plum = loquat
• Japanese pumpkin = kabocha squash
• jelly (UK) = Jell-O (USA)
• jelly (USA) = jam (UK)

K

• kabocha squash = Japanese pumpkin
• key lime = Persian lime

L

• lady finger = okra
• lard = Crisco, spry
• lima bean = butter bean
• long green shallots = green onion, scallion
• loquat = Japanese plum

M

• manioc = cassava, yuca
• marrow squash = zucchini, courgette
• marzipan = almond paste
• mince = ground beef, hamburger meat
• mirin = sweet sake, Japanese cooking wine

N

New York strip steak = delmonico steak, shell steak

O

okra = lady finger

P

• papaya, unripe = pawpaw
• pawpaw = unripe papaya
• peanut oil = groundnut oil
• peal = candied fruit
• peas = green pea, garden pea, English pea
• Persian lime = key lime
• pips = seeds
• plain flour = unbleached flour, strong white flour, all-purpose flour
• plastic wrap = cling film
• polenta = ground corn, cornmeal
• potato chips (US) = crisps (UK)
• powdered sugar = icing sugar, confectioner’s sugar

R

• radicchio = red chicory
• raisins = sultanas
• red chicory = radicchio
• rind = zest
• rutabaga = swede

S

• sausage = banger
• scallion = green onion, long green shallots
• scotch bonnett = habanero (similar to)
• seeded = stoned
• seeds = pips
• serrano chiles = bird peppers
• shallots = spring onions
• shell steak = delmonico steak, New York strip
• shoyu = tamari, soy sauce
• soy bean curd = bean curd, tofu
• soy sauce = tamari, shoyu
• Spanish onion = Bermuda onion
• spring onions = shallots
• spry = lard, Crisco
• stoned = seeded
• streaky bacon (UK) = bacon (US)
• strong white flour = plain flour, unbleached flour, all-purpose flour
• sultanas = raisins
• superfine granulated sugar = castor sugar
• swede = rutabaga
• sweet sake = mirin, Japanese cooking wine

T

• tamari = shoyu, soy sauce
• tempe = tempeh
• tempeh = tempe
• tofu = bean curd, soybean curd

U

• unbleached flour = all-purpose flour, strong white flour, plain flour

W

• whipping cream = double cream
• wholemeal flour = whole wheat flour
• whole wheat flour = whole meal flour

Y

• yellow onions = brown onions
• yuca = manioc, cassava

Z

• zest = rind
• zucchini = courgettes or marrow squash

Dozens of Puffalicious Recipes

In Sever’s first book, we see Beisch’s gorgeous photography of Sever’s marshmallow creations.  We learn that marshmallows are easy to make, fun and come in a variety of flavors, shapes and can be used in more recipes than just in a smore!  Some of her indulgent flavors include margarita, strawberry, root beer and more.  She even shows us tips, tools, key ingredients and vegan options, so everyone can indulge.

What I found amusing is that the cover of the book is puffy, just like marshmallows.  How inventive is that?!

This book comes out soon enough for you try your hand at these puffy flavorful sweet treats, just in time for Easter!

Plus, Quirk Books has hand-selected sixteen food bloggers across the country to create their own twist on Shauna’s Classic Vanilla marshmallow.  Serious Eats will recap the progress of this contest and Shauna will announce the best one at the end.  Start following on Twitter, and watch for the hashtag #MarshMadness starting February 20th.

Shauna Sever is a master-creator of marshmallows showing her innovative creativity on every page.  Bright, colorful and playful, these recipes will make any child happy, as well the child inside all of us!

To ENTER, please tell me how you like to use marshmallows in your cooking on this page.

For additional entries (all separate comments):

1. Become a Google Friend Connect follower (if you aren’t already) and leave a comment saying so.

2. Like: Jennifer Wickes, Food Writer at Facebook (comment saying you did so or let me know if you already do)

3. Follow: Jenawix on Twitter (comment saying you did so or let me know if you already do)

4. Tweet about this contest saying: “I just entered @jenawix’s “Marshmallow Madness” Giveaway! http://wp.me/p1s2Ek-GZ” and comment saying you did.

Four possible entries and one of you could win this fabulous cookbook!  The winner will be announced February 28th, 2012!

Five years ago, on January 24th, I started making a new tradition. I make Pastel de Papas for dinner. What is Pastel de Papas? Well, it was my favorite dish that my mother would make. It is the Argentine twist on the British classic, Shepherd’s Pie. Instead of peas and carrots, she used raisins and olives. Instead of mashed potatoes, she used sweet potatoes. She liked to spike her dish with cayenne, nutmeg, red wine and thyme. Her version did take a while to make, but it made for a delicious dish that had layers of interesting spices.

I chose January 24th as that was my mother’s birthday. And if she were still alive, today she would have been 73. This is also my opportunity to celebrate my mother’s life, as well as pass on stories of my mother to my boys, as they have little to no memory of her.

So, today, I would like to raise a glass of wine. Red wine, I might add. To Juana! Feliz Cumpleanos, Mami!

Pastel de Papas

2 pounds ground chuck
1/2 onion, minced
1/2 teaspoon allspice
1/2 teaspoon freshly ground pepper
1 teaspoon thyme
1/2 teaspoon cayenne pepper
1 tablespoon sugar
4 eggs, hard-boiled, chopped
12 green olives, sliced
2 bay leaves, whole
2 cups water
2 beef bouillon cubes
1/4 cup raisins
1/2 cup dry red wine
2 potatoes, boiled and cooled
2 sweet potatoes, boiled and cooled
3/4 cup milk
1/4 cup butter
1/2 teaspoon nutmeg
2 tablespoons sugar

1. Preheat the oven to 350 degrees.

2. Brown the ground chuck with the minced onion until the meat is browned and the onions are translucent. Then, add the allspice, pepper, thyme, cayenne pepper, sugar, olives and eggs. Mix together thoroughly. Add the water, bouillon cubes and bay leaves. Cook until the liquid has evaporated. While waiting for the water to evaporate, soak the raisins in the wine. When the water has evaporated, add the raisins and wine and continue to cook until the wine evaporates.

3. Mash the boiled potatoes and sweet potatoes together. Add the milk and butter and whip until smooth. Add the nutmeg. Mix thoroughly.

4. Place the meat mixture into a casserole dish. Pile the mashed potato mixture on top. Sprinkle with the 2 tbsp. sugar and place in the oven for 30 minutes.

Serving Ideas: Serve with a green salad and a glass of red wine.

Yields: 6 servings

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Persimmon Scones

Recipe by Jennifer A. Wickes

Photo by Lori Maffei

Photo by Lori Maffei

Mixed Green Salad with Persimmons

Recipe by Jennifer A. Wickes

Photo by Lori Maffei

Photo by Lori Maffei

I found this recipe in my mother’s recipes.  It was from Ana Ines’ grandmother, my maternal grandfather’s older sister.  When I saw this recipe, I knew I had to post it.  I am not sure when Agnes died, but what I do recall is no one was better than Ana Ines.  She constantly spoke how wonderful she is!

My mother enjoyed making this for desserts for dinner parties in Bermuda.  I used to make it for her, while she focused in on the dinner.  Robert used to lick his plate clean after this rich and decadent dessert.  All possible by Agnes!  She was a hoot!

Chocolate Mousse

• Lady fingers
• 2/3 cup butter
• 1 1/3 cup icing sugar (aka powdered sugar)
• 2 eggs
• 1 teaspoon vanilla essence (aka vanilla extract)
• a bar of chocolate (good quality)
• pinch of salt

1. Beat butter and sugar to a cream.
2. Add egg yolks and beat well.
3. Melt chocolate over a double boiler, and add to the butter mixture.
4. Beat egg whites until stiff, and fold into the chocolate mixture.
5. Arrange the lady fingers around the edge of a loaf pan.  Cover the bottom as well, and if you don’t have enough lady fingers, crumble some up so the bottom of the pan is covered too.
6. Pour the mixture into the pan and refrigerate for 12 hours.
7. Before serving, decorated with whipped cream and shaved chocolate!!!

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Sweet Adventures Blog Hop: Death by Chocolate

If you blog about food we’d love you to join this hop. Simply follow the steps below and join the fun!

1. Publish your Death by Chocolate post on your blog sometime between 16th January 2012 (9am Sydney time [AEST]) and 23rd January ( 11:59pm Sydney time [AEST]). Entries are linked in order of submission so try to get your entry in on or as close to the 16th as possible. Only new posts featuring chocolate are eligible.
2. Click here for the Link Code. Copy the code and add it to the bottom of your Death by Chocolate post (you will need to do this in HTML view). Adding the code will create the thumbnail gallery of all the other entries and let visitors hop from other blogs to your blog and vice versa. If you are on wordpress.com (i.e. not self hosted) the list will not show on your blog so please create a text link back to this post instead.
3. Grab the SABH Death by Chocolate badge and add it to your post. Just right click on the image, ‘save as’, upload to your site and add it to your Death by Chocolate post. Link the badge or a line of text to this page so that others can view the instructions on how to join.
4. Click here to Enter the Hop. This is the really important bit! The badge and thumbnail list are on your post so make sure to enter the hop so that you appear in the list. For question 1: add the URL of your Death by Chocolate Post, not your homepage. For question 2: for caption/title add the name of your dessert. For question 3: for ‘your name’ please enter your blog name. For question 4: your entry is automatically submitted when you click ‘crop’.
5. Your linked post WILL NOT appear straight away in the blog hop thumbnail list. To combat spam this is a moderated hop. Your post will be visible in the list after approval.
6. Hop around to all the other entries in the blog hop, sharing the comment love.
7. If you are on Twitter use the #SABH to tell the world about your Death by Chocolate post. Follow us @SweetAdvBlogHop for new hop announcements and general deliciousness.

If you aren’t sure how to do something please leave a comment or get in touch.

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This is a Blog Hop!

1. Seductive Chocolate Mousse

2. Double Chocolate Semifreddo

3. Black Dahlia Cake

4. Triple Chocolate Profiteroles

5. Black Forest Shots

6. Chocolate Fudge Cake

7. a real hot chocolate fix!

8. Salted caramel chocolate tarts

9. Death by Chocolate Cookies

10. Vegan Choc Ice Cream & more. . .

Image via Wikipedia

What a better way to celebrate a special morning than hot, spicy sticky buns.  My mother-in-law makes these and they are awesome!  Every Christmas, we get to wake up to these and it is the best way to celebrate the day.  She told me that a lady from a job she had used to bring them in and everyone adored them.

Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 5,700 times in 2011. If it were a NYC subway train, it would take about 5 trips to carry that many people.

Click here to see the complete report.

My recipe for Lemon Tea Cakes was published in the August 2007 issue of Family Circle magazine!

Winter is here. The day is gorgeous with the sun shining. When you open the door, you can feel the cold, yet when you step into the wind, it feels quite bitter. On cold winter days, I like to stay snuggled in with my family and animals. Then, I make a big hearty soup with bread for dinner. We may be sipping hot chocolate and eating popcorn too. The one thing we don’t have to add to the cozy atmosphere is a fireplace. Let me correct myself, two things. The fireplace, yes, but also, snow. Somehow, the snow likes to skip us. We may get about three snowfalls a winter that will melt by the end of the day, but I suppose it’s something.

This soup is excellent on cold days, with or without snow. Serve with a crusty bread, and maybe some fresh grated Parmesan for the cheese lovers. I like mine with a glass of red wine.

Tuscan-Style Stew

2 Carrots, peeled and sliced
1 Celery Rib, sliced
1 Onion, diced
1 Pound Kale
2 Zucchini, sliced
1/4 Cup Olive Oil
1/4 Teaspoon Thyme
2 Cans Cannellini Beans, 15 oz. cans
1 Can Diced Tomatoes, 15 oz. can
2 Cups Vegetable Stock

1. Heat 2 tbsp. of the olive oil in a skillet over medium-high heat. When the oil is hot add the thyme, carrots, celery and onions. Sweat these over very low heat for about 5 minutes. Then, add the kale. Cover tightly and cook the kale until it wilts to half its volume.

2. Add the tomatoes and 2 cups of stock. Add salt and pepper to taste. Cover.

3. Allow the stew to come to another boil. Add the zucchini. Simmer for one more hour, then add the beans. If necessary, add more water to your desired consisitency, and cook 45 minutes longer.

Yields: 8 servings

Creamy Pumpkin Soup

Serves 6

1 Tbsp. butter
2 cup chopped onion
1 cup chopped celery
1 1/2 tsp. garlic, chopped
1 cup peeled, cubed fresh pumpkin
1 cup peeled, chopped McIntosh apple
1 qt. vegetable stock
1/4 tsp. salt
1 Tbsp. apple brandy
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 cup evaporated skim milk

1. Melt butter in a large stockpot over medium heat. Add onion, celery and garlic, and sauté 3 minutes. Add the pumpkin, apple, stock and salt. Simmer until the vegetables are tender.

2. Cover, reduce heat, and simmer 25 minutes or until pumpkin is tender, stirring occasionally. Remove from heat; cool slightly.

3. Puree with a hand blender or food processor until smooth. Return mixture to the stockpot; add milk. Cook until thoroughly heated. Add the apple brandy and spices. Mix thoroughly.

4. Serve with croutons and a glass of Chardonnay.

Hint: Our pumpkin soup is topped with a gentle swirl made of sage oil. Here’s how to do it: Just blend ½ cup olive oil and ½ cup fresh sage. Put oil mixture in a clean squirt bottle and draw a swirl.

Chili Con Carne

1 green bell pepper, minced
1 red bell pepper, minced
1 onion, minced
4 celery stalks, finely sliced
1 pound ground turkey
1 pound extra lean ground beef
1 15 oz. can tomato sauce
12 ounces beer
2 15.5 oz. can diced tomatoes
1 15 oz. can black beans, drained and rinsed
1 15 oz. can kidney beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1/2 teaspoon cayenne pepper
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 cup masa corn flour

1. Saute the onions, peppers and celery in a stock pot over medium heat for 5 minutes. Add the meat and cook.

2. Add the beer, tomato sauce, diced tomatoes and cook over low heat until it simmers.

3. Add seasonings and beans, continue to cook another hour.

4. Add masa flour to thicken. Cook an additional 10 minutes.

Yields: 8 servings

© 2011 Jennifer A. Wickes All Rights Reserved. No part of this document may be reproduced without written consent from the author.