Dark Chocolate Crescents

Looking for a treat to satisfy your craving of chocolate? Try this. You will need:

  • 1 8 oz. pkg. crescent rolls
  • 8 fun size dark chocolate bars + 2 extra for drizzle
  • 32 mini marshmallows

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. Unroll the crescent rolls into 8 triangles. Unwrap candy. Place 1 mini dark chocolate bar and 4 mini marshmallows in each triangle. Roll up. Bake for 10 minutes. Cool on wire rack. Place the 2 extra bars in the microwave and melt about 30 seconds. Put in a sandwich bag and drizzle the melted chocolate over the cooled crescent rolls.

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Smoked Haddock with Spinach

Cooking Up The Pantry

I recently got my hands on some beautiful smoked Haddock from Scotland. Any firm fish, smoked or not, works really well here.

Serves 6.

Ingredients

800g baby potatoes, cooked and halved

400g baby spinach leaves

A little freshly grated nutmeg.

50g shallots, peeled and finely sliced

500g fresh of smoked fish

150ml cream

150mls mascarpone

40g fresh chives

Method

Preheat the oven to 180 degrees Centigrade.

Place the spinach in a large colander, pour over a kettle full of just boiled water, set aside.

Butter the inside of an oven proof dish.

Once the spinach is cool enough to handle, squeeze out the water and chop roughly.

Place the potatoes in the bottom of the prepared dish.

Sprinkle over the chopped spinach and grate over a little nutmeg.

Top the spinach with the shallots and then place the fish on top, I break it up a little.

In a jug…

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Spiced Chocolate Pot with a Raw Raspberry Compote

Wish to Dish

Bringing a little indulgence to your week…

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Anyone who knows me well is aware that the way to my heart is through a rich and chocolaty dessert. More specifically through any chocolate mousse/ pot/ ganache or similar gooey concoction. I have taken a quick break from devouring such delights in restaurants in order to create one of my own at home and share the recipe with you!

It is almost alarmingly quick and simple to create as you feel that surely one must work harder to earn such an indulgence – the dessert is practically ready in the time it takes to heat up the cream. The chocolate sauce made up by infusing cream with a little sugar and cinnamon, heating it, pouring it over chocolate and stirring the two together until glossy and delicious. I could personally eat this straight out of the pan (and to be honest I…

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Sea of Galilee now 703 feet below sea level

Ferrell's Travel Blog

A headline in a recentThe Times of Israel reads,

“Thirsty Sea of Galilee sinking toward lowest level ever recorded.”

The article by Melanie Lidman reports that…

Northern Israel is experiencing one of the worst droughts in 100 years, leaving the country’s water tables with a deficit of 2.5 billion cubic liters of water, compared to non-drought years, Water Authority spokesman Uri Schor announced on Monday.

Lidman says,

The Sea of Galilee is currently at 214.13 meters (703 feet) below sea level, or 1.10 meters (3.6 feet) below the lower red line.

She adds that the Sea of Galilee reached a similar level in 2001 and 2008. When I first studied Bible Geography back in 1953 we learned from popular Bible atlases that the Sea of Galilee was 596 feet below sea level.

This gauge at Tiberias measures the level of the Sea of Galilee. Photo by Ferrell Jenkins. This gauge at Tiberias measures the level of the Sea of Galilee. Photo by Ferrell…

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Pumpkin Cookies

Here is an easy recipe for those with an Autumn sweet tooth. You will need these ingredients:

Dough:

  • 1/2 cup brown sugar
  • 3/4 cup unsalted butter
  • 1/2 cup pureed pumpkin
  • 1 tsp. vanilla extract
  • 1 egg yolk
  • 2 1/4 cups flour
  • 1 tsp. pumpkin spice
  • 1/2 tsp. salt
  • optional 1 T. orange zest

Icing:

  • 1/4 cup butter
  • 4 oz. cream cheese
  • 3 cups  powdered sugar
  • 1 tsp. vanilla extract
  • 1 T. milk

In a large bowl, blend zest in with brown sugar, ( if you decide to use the zest.) add butter and beat for a few minutes. Stir in pumpkin, egg yolk, and vanilla. Mix well. Add spices, salt, and flour. Blend well. Divide dough in half. Flatten into circles and wrap in waxed paper. Refrigerate for 1 hour. Meanwhile make the icing.

Cream together the butter and cream cheese in a large bowl. Add 1 cup of the powdered sugar and blend in. Add the vanilla, milk, and the rest of the sugar. Blend until smooth. Set aside until cookies are done.

Preheat oven to 375 degrees F. Grease and flour 2 cookie sheets. Set aside. On a floured surface, roll out each round of dough until about 1/8 in. thick. Cut out pumpkin shapes and transfer to prepared cookie sheets. Bake for 10 minutes. Cool on rack. Frost with icing and decorate with tinted sugar when cookies have cooled.

Breakfast Tacos With Harissa Potatoes And Corn

Cooking Up The Pantry

A seriously tasty breakfast taco, heaps of flavour and filling too!

Serves 2.

Ingredients

Oil

10 cooked baby potatoes, quartered

1/4 cup fresh corn

1 tablespoon Harissa paste

1 tablespoon chopped fresh coriander

4 eggs

4 corn tortillas

Salt and pepper

Method

In a frying pan, heat the oil, add the quartered potatoes and fry for 5 minutes until they begin to colour a little.

Add the harrisa and corn to the pan and stir through with the potatoes, cook for 5 minutes.

Now, if you are using a big pan, move the potatoes and corn to the side and fry the eggs in the pan or oil another pan and fry the eggs.

Once the eggs are cooked, stir the coriander through the potato mixture, season well and divide between the tortillas, top with an egg and enjoy!

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Chicken Doritos Casserole

This is a simple recipe for those who want a meal in a hurry. You will need:

  • 3 cups chopped cooked chicken
  • 2 cups shredded cheese
  • 1- 10.75 oz. can condensed cream of mushroom soup
  • 1- 10.75 oz. can condensed cream of chicken soup
  • 1-14.5 oz. bag of nacho Doritos, crushed
  • 1- 15.25 oz. can corn, drained
  • 1 1/2 cups salsa
  • 8 oz. sour cream

Preheat oven to 350 degrees F. Grease a 9×13 inch baking dish. Spread crushed chips in the bottom of the prepared dish. Mix chicken, salsa, soups, sour cream, and 1 cup of the cheese into a bowl. Spread mixture over crushed chips. Bake for 20 minutes. Remove dish from oven and add rest of cheese on top. Bake again for 5 minutes until cheese is melted.

Sausage and Apple Casserole

Cooking Up The Pantry

Yet more comfort food here!

Apples and good pork sausages are a match made in heaven! I tend to use nice fat pork sausages, I get 10 to a kilo and sweet red eating apples as that’s what tends to be in the fruit bowl.

Serves 4-6.

Ingredients

20mls oil

2 red onions, finely sliced

1 kg pork sausages

4 sweet apples, peeled, cored and cut into wedges

500mls chicken stock

3 teaspoons Dijon mustard

Method

Preheat the oven to 200 degrees Centigrade.

In a large oven proof pan, heat the oil over a medium heat and cook the sausages for 5 minutes until the skins have some colour.

Remove the sausages, set aside, add the onion to the pan and cook until soft, around 10 minutes.

Set the onions aside with the sausages and add the apple to the pan, fry over a high heat until they have coloured…

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France, Memories of World War – Clairière de l’Armistice at Compiègne

interesting history

Have Bag, Will Travel

001 (2)

Close by to where we were staying in Vic-Sur-Aisne was a particular place that I was keen to visit so one morning after breakfast I set off alone towards Compiègne and to the Clairière de l’Armistice, a historic site where the armistice of 1918 brought the First-World-War to an end and where in 1940 Adolf Hitler dictated the terms of the surrender of France.

The site is deep in the Compiègne Forest about forty miles or so north-east of Paris at a railway junction that was quickly prepared in October/November 1918 to enable the German negotiators to meet with the soon to be victorious allies.

It is not a spectacular site, there is nothing grand about it, it is one of those places that you visit because of what happened there not for what you are going to see.  Two momentous moments in European history.

Armistice 1918 1940

It is a clearing now but in…

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Vancouver, BC

Downtown Coal Harbor was once a shipyard for the industrial center and was also close to the railway terminus. Now it’s a haven for watching  float planes take off and for watching boats pass by. There are numerous waterfront pubs and small stores along the seawall.

Stroll along Water Street and you’ll enter Gas Town. It is the oldest district and its Victorian charm will wheel you in with its old architecture, boutiques, and vintage lamp posts.  It was founded by John ‘Gassy Jack’ Deighton in 1867. In the center of Gas Town is an old steam clock that still works.

East of downtown is Chinatown. Vancouver’s Chinese population originally made the journey to work in the mines and build the Trans-Canadian railway. You’ll find classic Asian specialty shops and cruisine.

Commercial Drive runs through the center of town. Lovely old ‘Queen Anne’ style homes remain on either side of the main road. You’ll find a diversity of cruisine.

Like most cities, Vancouver is growing. Foreign markets have bought many of the local homes and are tearing them down to build high rises and expensive condos, etc. For the average person, it is no longer feasible to live in the areas due to the high prices. It’s a great place to visit though.

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