The Chairman and The Candyman

Hi everyone and welcome to the blog. This week’s blog is dedicated to the memory of two legendary entertainers who’s deaths are commemorated this week Frank Sinatra and Sammy David Jnr. The recipes this week are Somerset Stew with Cheddar & Parsley Mash, Chicken with Harissa & Tomatoes and Sausage Casserole.

Frank Sinatra, (December 12, 1915 - May 14, 1998) was an American singer and film actor. Beginning his musical career in the swing era with Harry James and Tommy Dorsey, Sinatra became an unprecedentedly successful solo artist in the early to mid-1940s, after being signed to Columbia Records in 1943. Being the idol of the "bobby soxers", he released his first album, The Voice of Frank Sinatra in 1946. His professional career had stalled by the 1950s, but it was reborn in 1953 after he won the Academy Award for Best Supporting Actor for his performance in From Here to Eternity.

He signed with Capitol Records in 1953 and released several critically lauded albums (such as In the Wee Small Hours, Songs for Swingin' Lovers, Come Fly with Me, Only the Lonely and Nice 'n' Easy). Sinatra left Capitol to found his own record label, Reprise Records in 1961 (finding success with albums such as Ring-a-Ding-Ding!, Sinatra at the Sands and Francis Albert Sinatra & Antonio Carlos Jobim), toured internationally, was a founding member of the Rat Pack and fraternized with celebrities and statesmen, including John F. Kennedy. Sinatra turned 50 in 1965, recorded the retrospective September of My Years, starred in the Emmy-winning television special Frank Sinatra: A Man and His Music, and scored hits with "Strangers in the Night" and "My Way".

With sales of his music dwindling and after appearing in several poorly received films, Sinatra retired for the first time in 1971. Two years later, however, he came out of retirement and in 1973 recorded several albums, scoring a Top 40 hit with "(Theme From) New York, New York" in 1980. Using his Las Vegas shows as a home base, he toured both within the United States and internationally, until a short time before his death in 1998. Sinatra also forged a successful career as a film actor, winning the Academy Award for Best Supporting Actor for his performance in From Here to Eternity, a nomination for Best Actor for The Man with the Golden Arm, and critical acclaim for his performance in The Manchurian Candidate. He also starred in such musicals as High Society, Pal Joey, Guys and Dolls and On the Town. Sinatra was honoured at the Kennedy Centre Honours in 1983 and was awarded the Presidential Medal of Freedom by Ronald Reagan in 1985 and the Congressional Gold Medal in 1997. Sinatra was also the recipient of eleven Grammy Awards, including the Grammy Trustees Award, Grammy Legend Award and the Grammy Lifetime Achievement Award.

Sammy David Jnr (December 8, 1925 – May 16, 1990) was an American entertainer and was also known for his impersonations of actors and other celebrities. Primarily a dancer and singer, Davis started as a child vaudevillian who became known for his performances on Broadway and Las Vegas. He went on to become a world famous recording artist, television and film star. Davis was also a member of Frank Sinatra's "Rat Pack".

At the age of three Davis began his career in vaudeville with his father and "uncle" as the Will Mastin Trio, toured nationally, and after military service, returned to the trio. Davis became an overnight sensation following a nightclub performance at Ciro's after the 1951 Academy Awards. With the trio, he became a recording artist. In 1954, he lost his left eye in an automobile accident.

Though his film career had begun as a child in 1933, in 1960 he appeared in the first Rat Pack film, Ocean's 11. After a starring role on Broadway in 1956's Mr Wonderful, Davis returned to the stage in 1964's Golden Boy, and in 1966 had his own TV variety show, The Sammy Davis Jr. Show. Davis' career slowed in the late sixties, but he had a hit record with "The Candy Man", in 1972, and became a star in Las Vegas earning him the nickname Mister Show Business.

As an African American, Davis was the victim of racism throughout his life, and was a large financial supporter of civil rights causes. Davis had a complex relationship with the African-American community, and attracted criticism after physically embracing Richard Nixon in 1970. One day on a golf course with Jack Benny, he was asked what his handicap was. "Handicap?" he asked. "Talk about handicap – I'm a one-eyed Negro Jew." This was to become a signature comment, recounted in his autobiography, and in countless articles.

After reuniting with Sinatra and Dean Martin in 1987, Davis toured with them and Liza Minnelli internationally, before dying of throat cancer in 1990. He died in debt to the Internal Revenue Service, and his estate was the subject of legal battles. Davis was awarded the Spingarn Medal by the NAACP, and was nominated for a Golden Globe and an Emmy Award for his television performances. He was the recipient of the Kennedy Centre Honours in 1987, and in 2001, he was posthumously awarded the Grammy Lifetime Achievement Award.

The full version of this article can be found at www.garfysplaceinfo.blog.co.uk

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My first recipe is Somerset Stew with Cheddar & Parsley Mash Courtesy of Good Food magazine, February 2011.

Serves 4, Prep 15 mins, Cook 35 mins

1 tbsp x Oil
1 x Onion, finely chopped
1 x Garlic Clove, finely chopped
1 x Large Carrot, finely chopped
1 x Leek, chopped
1 tbsp x Tomato Purée
400g x Can of Chopped Tomatoes
200g x Can of Butter Beans, drained
400g x Can of Flageolet Beans, rinsed and drained
200ml x Dry Cider
250ml x Organic Vegetable Stock
A Few Sprigs Thyme, leaves only
Cheddar & Parsley Mash (see tip below)
2 x Sausages
4 tsp x Olive Oil

Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
Meanwhile, if you're adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

Try, cheddar & parsley mash Peel 850g potatoes, cut into chunks, and boil in salted water for 15 mins or so until tender. Drain, return to the pan and mash with a splash of milk, 25g butter, 75g extra-mature grated cheddar and a handful of chopped parsley. Season. If you like, put the mash in a heatproof dish, dot with butter and place under grill for a few mins for a golden and crisp finish.

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My next recipe is Chicken with Harissa & Tomatoes Courtesy of Good Food magazine, June 2008.

Serves 4 Prep 2 mins Cook 15 mins

4 x Skinless Chicken Breasts
2 tsp x Harissa Paste
1 tsp x Olive Oil
1 tsp x Dried Oregano
250g x Cherry Tomatoes
A handful of Kalamata Olives

Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.
Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes.

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My final recipe is Sausage Casserole Courtesy of www.Slimmingworld.com

Serves: 4 Prep time: 20 mins Cook time: 45 mins

4 x Carrots, chopped
4 x Celery Sticks, chopped
1 x Onion, chopped
1 tsp x Freshly Chopped Rosemary
2 tbsp x Freshly Chopped Parsley
300ml x Organic Beef Stock
Salt and Freshly Ground Black Pepper
12 x Low Fat Pork Sausages
Fry Light
300g x Button Mushrooms, halved
1-2 tsp x Artificial Sweetener
2 x 400g Cans of Chopped Tomatoes

Preheat the oven to 190°C/Gas 5. Chop the carrots, celery and onion, place in a large pan with the herbs and stock. Season well, bring to the boil, reduce the heat, cover and simmer gently for 5-6 minutes.

Place the sausages on a baking sheet, spray with Fry Light and bake for 15-20 minutes. Remove from the oven and cut into thick diagonal slices. Add the mushrooms to the vegetables with the sausages, tomatoes and artificial sweetener. Season well, transfer to an oven proof dish and bake for 10-12 minutes until bubbling. Serve immediately.

May you live to be 100 and may the last voice you hear be mine. – Frank Sinatra

Tune into my shows on 6townsradio "The Thursday Morning Show with TheRealTonyc" every Thursday from 10-12 & my Sunday show “UndertheCovers with TheRealTonyc” at http://6towns.co.uk/ It's what your Sunday's were made for.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Hope you enjoy!!..... ChefGarfy =D

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In Remembrance

Hi everyone and welcome to the blog. This week’s blog is dedicated to those who those who have fallen in conflicts the world over so that we can enjoy life Remembrance Day and An Ode to Remembrance.This week’s recipes are all original recipes from the 1940’s and were firm wartime favourites, they are Scotch Sausage Carrot Fudge and 5 Dishes from 1 recipe.

Remembrance Day (also known as Poppy Day, Armistice Day or Veterans Day) is a memorial day observed in Commonwealth countries to remember the members of their armed forces who have died on duty since World War I. This day, or alternative dates, are also recognised as special days for war remembrances in many non-Commonwealth countries. Remembrance Day is observed on 11 November to recall the official end of World War I on that date in 1918, as the major hostilities of World War I were formally ended "at the 11th hour of the 11th day of the 11th month" of 1918 with the German signing of the Armistice. (Note that "at the 11th hour" refers to the passing of the 11th hour, or 11:00 a.m.)

The day was specifically dedicated by King George V, on 7 November 1919, to the observance of members of the armed forces who were killed during World War I. This was possibly done upon the suggestion of Edward George Honey to Wellesley Tudor Pole, who established two ceremonial periods of remembrance based on events in 1917.

The red remembrance poppy has become a familiar emblem of Remembrance Day due to the poem In Flanders Fields. These poppies bloomed across some of the worst battlefields of Flanders in World War I, their brilliant red colour an appropriate symbol for the blood spilt in the war.

An Ode to Remembrance is an ode taken from Laurence Binyon's poem "For the Fallen", which was first published in The Times in September 1914. The poet wrote For the Fallen, which has seven stanzas, while sitting on the cliffs between Pentire Point and The Rumps in north Cornwall, UK. A stone plaque was erected at the spot in 2001 to commemorate the fact. The plaque bears the inscription “For the Fallen. Composed on these cliffs 1914.” The poem honoured the World War I British war dead of that time and in particular the British Expeditionary Force, which had by then already had high casualty rates on the developing Western Front. The poem was published when the Battle of the Marne was foremost in people's minds.

The line Lest we forget is often added to the end of the ode, which is repeated in response by those listening, especially in Australia. In the United Kingdom and New Zealand, the final line of the ode, "We will remember them", is repeated in response. In Canada, the last stanza of the above extract has become known as the Act of Remembrance, and the final line is also repeated.

The "Ode of Remembrance" is regularly recited at memorial services held on days commemorating World War I, such as ANZAC Day, Remembrance Day, and Remembrance Sunday. In Australia's Returned and Services Leagues, it is read out nightly at 6 p.m., followed by a minute's silence. In New Zealand it is part of the Dawn service at 6 a.m. Recitations of the "Ode of Remembrance" are often followed by a playing of the Last Post. In Canadian remembrance services, a French translation is often used along with or instead of the English ode.

The full version of this article can be found at www.chefgarfyinfo.blog.co.uk

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My first recipe is Scotch Sausage courtesy of www. woottonbridgeiow.org.uk

230g x Cooked Sausages
450g x Cooked Mashed Potatoes
28g x Butter
A little milk
Seasoning
Yolk of egg
Breadcrumbs
Fat for frying

Mash the potatoes with the butter and the seasonings, adding sufficient milk to make a fairly stiff mixture. Divide each sausage in two, cover with mashed potatoes, egg and crumbs, and fry in hot fat.

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My next recipe is Carrot Fudge courtesy of www.show.me.uk. First printed Recipe in Colleen Moulding's "Frugal Recipes from Wartime Britain".

4tbsp x Finely Grated Carrot
1 x Gelatine Leaf
Orange Essence or Squash
A Saucepan
A Flat Dish

Put the carrots in a pan and cook them gently in just enough water to keep them covered, for ten minutes. Add a little orange essence, or orange squash to flavour the carrot. Melt a leaf of gelatine and add it to the mixture. Cook the mixture again for a few minutes, stirring all the time. Spoon it into a flat dish and leave it to set in a cool place for several hours. When the "fudge" feels firm, cut it into chunks and get eating!

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My final recipe is 5 Dishes from 1 recipe courtesy of www.thecoops.me.uk

1 level tbsp x Dried Egg
115g x Flour
Pinch of Salt
284ml x Milk & Water combined

Mix the dry ingredients. Add enough of the liquid to make a stiff mixture. Beat well and then add the rest of the liquid and beat again.

Yorkshire Puddings
Get a knob of fat smoking hot in a baking tin, pour in the batter, cook in a brisk oven for 30 minutes.

Toad in the Hole
Use the Yorkshire pudding batter with Sausage or meat leftovers and bake for 30minutes.

Batter Puddings
Same as Yorkshires, but omit the salt and add sugar and fruit. Serve in a baking dish.

Sweet Pancakes
Get a knob of fat smoking hot in a frying pan. Cook each pancake separately and roll up with lemon and sugar, to serve.

Savoury Pancakes
As Above, add onions, leeks or grated cheese... but omitting the sugar and lemon.

They shall not grow old, as we that are left grow old: Age shall not weary them, nor the years condemn. At the going down of the sun and in the morning, We will remember them.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Hope you enjoy!!..... ChefGarfy =D

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The Tale of the Wilde Toad and The Evel Scotch Egg

Hi everyone and welcome to the blog. This week’s blog is entitled The Tale of the Wilde Toad and the Evel Scotch Egg and is dedicated two men who epitomized a neversay die determination, who’s birthdays are commemorated this week <strong>Oscar Wilde</strong> and <strong>Evel Knievel</strong>. The featured recipes this week are <strong>Toad in The Hole</strong>, and <strong>Scotch Eggs</strong>.

<strong>Oscar Wilde</strong> (16 October 1854 – 30 November 1900) was an Irish writer and poet. After writing in different forms throughout the 1880s, he became one of London's most popular playwrights in the early 1890s. Today he is remembered for his epigrams, plays and the circumstances of his imprisonment, followed by his early death.

Wilde's parents were successful Dublin intellectuals. Their son became fluent in French and German early in life. At university Wilde read Greats; he proved himself to be an outstanding classicist, first at Dublin, then at Oxford. He became known for his involvement in the rising philosophy of aestheticism, led by two of his tutors, Walter Pater and John Ruskin. He also profoundly explored Roman Catholicism, to which he would later convert on his deathbed. After university, Wilde moved to London into fashionable cultural and social circles. As a spokesman for aestheticism, he tried his hand at various literary activities: he published a book of poems, lectured in the United States of America and Canada on the new "English Renaissance in Art", and then returned to London where he worked prolifically as a journalist. Known for his biting wit, flamboyant dress, and glittering conversation, Wilde had become one of the most well-known personalities of his day.

At the turn of the 1890s, he refined his ideas about the supremacy of art in a series of dialogues and essays, and incorporated themes of decadence, duplicity, and beauty into his only novel, The Picture of Dorian Gray (1890). The opportunity to construct aesthetic details precisely, and combine them with larger social themes, drew Wilde to write drama. He wrote Salome (1891) in French in Paris but it was refused a licence. Unperturbed, Wilde produced four society comedies in the early 1890s, which made him one of the most successful playwrights of late Victorian London.

At the height of his fame and success, whilst his masterpiece, The Importance of Being Earnest (1895), was still on stage in London, Wilde sued the Marquess of Queensberry the father of his lover, Lord Alfred Douglas, for libel. The trial unearthed evidence that caused Wilde to drop his charges and led to his own arrest, tried for gross indecency with other men. After two more trials he was convicted and imprisoned for two years' hard labour. In prison he wrote De Profundis (written in 1897 & published in 1905), a long letter which discusses his spiritual journey through his trials, forming a dark counterpoint to his earlier philosophy of pleasure. Upon his release he left immediately for France, never to return to Ireland or Britain. There he wrote his last work, The Ballad of Reading Gaol (1898), a long poem commemorating the harsh rhythms of prison life. He died destitute in Paris at the age of forty-six.

<strong>Evel Knievel</strong> (October 17, 1938 – November 30, 2007), born Robert Craig Knievel, was an American daredevil and entertainer. In his career he attempted over 75 ramp-to-ramp motorcycle jumps between 1965 and 1980, and in 1974, a failed jump across Snake River Canyon in the Skycycle X-2, a steam-powered rocket. The 433 broken bones he suffered during his career earned an entry in the Guinness Book of World Records as the survivor of "most bones broken in a lifetime." Knievel died of pulmonary disease in Clearwater, Florida, aged 69. According to The Times writing his obituary, Knievel was one of the greatest American icons of the 1970s. Knievel was inducted into the Motorcycle Hall of Fame in 1999.

Knievel was born in Butte, Montana in 1938 and raised by his grand-parents. After watching a Joie Chitwood auto daredevil show as a child, he took to jumping using a pedal bike, later moving onto motorcycles. As a troubled youth, he earned his stagename after occupying a jail cell next to a man named Knofel, leading the jailer to refer to the pair as Awful Knofel and Evil Knievel (Knievel later changed the spelling of the first name to Evel). In addition to stunt riding at local shows, his early life including a spell in the United States Army at the behest of a magistrate, as well as jobs as a hunting guide, an insurance salesman, while also becoming an ice-hockey team owner and running a business protection racket. In these early years, Evel notably stopped an Elk cull in Yellowstone national park, and staged an exhibition match against the Czechoslovakian hockey team ahead of the 1960 Winter Olympics in California. After moving into sports full time, he had moderate success on the motocross circuit.

Knievel moved into the entertainment business in 1966 by setting up his own daredevil show, initially using a variety of performers and touring several US states, and later converting it to a solo show focused entirely on his jumps as the centre-piece. He came to national attention when he persuaded the owners of Caesars Palace in Las Vegas to let him jump their fountain on New Year's Eve 1967, which was filmed for ABC. After a failed landing, he spent 29 days in a coma. On his recovery, he continued to make high profile and lucrative jumps, and began lobbying the government for permission to jump the Grand Canyon. When this failed, he settled on the Snake River jump in Twin Falls, Idaho. Proving to be his most spectacular feat, it became a debacle. Knievel attempted to jump it on September 8, 1974 in the Skycycle, which was essentially an unguided missile. Immediately after launch, the arresting parachute deployed, and the vehicle floated down on the near side crashing feet from the river's edge, with Knievel suffering minor injuries. Knievel then traveled to Britain, and on May 26, 1975, attempted to jump 13 buses in front of 90,000 people at Wembley Stadium, again crashing but with severe injuries. His longest completed career jump came at Kings Island theme park in Ohio on October 25, 1975, jumping 14 buses, marking his peak television audience. After this jump, Knievel's jumps became smaller, and he eventually withdrew from doing major shows after cancelling an attempt to jump a tank full of live sharks in Chicago after injuring himself and a cameraman during a practice jump. He instead concentrated on touring with and training his son Robbie Knievel, also a daredevil, eventually making his last jump in March 1981.

In his career heyday, Knievel's nationally televised motorcycle jumps were four of the twenty most-watched ABC's Wide World of Sports events to date. He became a celebrity, recognizable for his use of a Stars-and-Stripes red white and blue "#1" set of motorcycle leathers and cape. On the back of this fame, Knievel gained endorsements from Harley-Davidson and a toy line by the Ideal Toy Company. A 1971 film Evel Knievel starred George Hamilton as Knievel, and he starred as himself in the 1977 film Viva Knievel!. In 1977, Knievel served six months in jail for assaulting his Snake River promoter Shelly Saltman for writing an unflattering book. After this conviction, Knievel's career suffered, causing him to declare bankruptcy. In 1981, Saltman was awarded $13 million in damages, although he was never paid. Knievel later said of his career that he had "earned $60 million, and spent $63 million".

The full version of this article can be found at www.chefgarfyinfo.blog.co.uk

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My first recipe is <strong>Toad in the hole,</strong> courtesy of www.goodfood.co.uk., first published in April 2008.

<strong>Makes 4</strong>, <strong>takes 20mins to prep</strong> and <strong>takes 40mins to cook</strong>.

<strong>100g x Plain Flour</strong>

<strong>½ tsp x English Mustard Powder</strong>

<strong>1 x Egg</strong>

<strong>300ml x Milk</strong>

<strong>3 x Thyme Sprigs, leaves only</strong>

<strong>8 x Plain Pork Sausages</strong>

<strong>2 tbsp x Sunflower Oil</strong>

<strong>2 x Onions, peeled and sliced</strong>

<strong>1tsp x Soft Brown Sugar</strong>

<strong>500ml x Beef Stock</strong>

Make the batter: Heat oven to 220C/fan 200C/gas 7. Tip flour into the large mixing bowl and stir in the mustard powder with a good pinch of salt. Make a well in the centre, crack in the egg, then pour in a dribble of milk. Stir with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.

The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Tip it back into the jug you measured your milk in, for easier pouring later on, then stir in the thyme. Use scissors to snip the links between your sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp of the oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.

Cook the batter: Take the hot tray from the oven, then quickly pour in the batter - it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.

Make the gravy: Soften the onions with the remaining oil in a large nonstick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in the sugar for the final 5 mins. Add the spoonful of flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in the stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad in the hole into large wedges and serve with the gravy spooned over.

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My final recipe is <strong>Scotch Eggs</strong>. Recipe by Paul Merrett, courtesy of www.Goodtoknow.co.uk.

<strong>Serves 3</strong>, <strong>takes 15mins to prep</strong> and <strong>takes 15mins to cook</strong>.

<strong>4 x Large Eggs</strong>

<strong>6 x Good Quality Sausages</strong>

<strong>60ml x Milk</strong>

<strong>45ml x Plain Flour</strong>

<strong>100g x Fresh White Breadcrumbs</strong>

<strong>Vegetable Oil to cook</strong>

Place the eggs in a small pan, cover with boiling water and bring to the boil. Cook for 6 mins. Meanwhile, mix the mayonnaise and mustard together and spoon into a small dish. Drain the eggs, rinse in cold water, tapping the shells all over. When cool enough to handle, peel away the shells. Heat the oil in a fryer or deep large pan to 160ºC/325ºF.

Meanwhile, use a knife to cut the sausage skins and peel them away. Mix the sausage meat together and divide into 3. Beat the remaining egg with the milk and place in a shallow dish. Place the flour and breadcrumbs on plates.

Flatten the sausage meat, roll the boiled egg in flour then wrap the sausage meat around the egg to make a neat egg shape. Roll the egg in the flour; dip in the beaten egg, then roll in the breadcrumbs. Repeat dipping the egg in flour, egg and breadcrumbs.

Use a slotted spoon to carefully lower the eggs into the hot fat and cook for 8 mins or until the eggs are golden on the outside. (It’s important that the oil is not too hot, so that the sausage meat has a chance to cook through). Remove the eggs from the hot fat and drain on kitchen paper. Leave to cool. Serve warm or cold with salad.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

<strong><em>I did everything by the seat of my pants. That's why I got hurt so much. – Evel Knievel</strong></em>

<strong>Hope you enjoy!!..... ChefGarfy =D</strong>

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2976 Angels Called To Heaven

Hi everyone and welcome to the blog. The world will be remembering just one event this week, the 10th anniversary of the September 11th attacks - The day the world changed. So this week’s blog is dedicated to The Victims and Heroes of 9/11. The recipes this week are Sausage Cobbler, Taverned Bacon and Apple and Plum Charlotte with Custard. The spice of the week is Sesame.

The September 11 attacks (also called 9/11), were a series of four coordinated suicide attacks against targets in New York and Washington, D.C. on September 11, 2001. On that morning, 19 al-Qaeda terrorists hijacked four passenger jets. The hijackers intentionally crashed two planes into the Twin Towers of the World Trade Centre in New York City; both towers collapsed within two hours. Hijackers crashed a third plane into the Pentagon in Arlington, Virginia. When passengers attempted to take control of the fourth plane, United Airlines Flight 93, it crashed into a field near Shanksville, Pennsylvania, preventing it from reaching its intended target in Washington, D.C. Nearly 3,000 lives were lost in the attacks.
Suspicion quickly fell on al-Qaeda, the Islamist militant group. In 2004, Al-Qaeda leader Osama bin Laden, who had initially denied involvement, claimed responsibility for the attacks. Al-Qaeda and bin Laden cited U.S. support of Israel, the presence of U.S. troops in Saudi Arabia, and sanctions against Iraq as motives for the attacks. The United States responded to the attacks by launching the War on Terror, invading Afghanistan to depose the Taliban, who had harboured al-Qaeda members. Many countries strengthened their anti-terrorism legislation and expanded law enforcement powers. In May 2011 bin Laden was found and killed.

Many lives were lost on that day, and many more would have subsequently been lost if it had not been for the selfless actions of the American emergency services, many of whom perished on that day. The following poem pays tribute to them and those who died on that fateful day in September.

We Shall Never Forget (9-11 Tribute) by Alan W. Jankowski (from www.9-11heroes.us)

Let the world always remember,
That fateful day in September,
And the ones who answered duties call,
Should be remembered by us all.

Who left the comfort of their home,
To face perils as yet unknown,
An embodiment of goodness on a day,
When men's hearts had gone astray.

Sons and daughters like me and you,
Who never questioned what they had to do,
Who by example, were a source of hope,
And strength to others who could not cope.

Heroes that would not turn their back,
With determination that would not crack,
Who bound together in their ranks,
And asking not a word of thanks.

Men who bravely gave their lives,
Whose orphaned kids and widowed wives,
Can proudly look back on their dad,
Who gave this country all they had.

Actions taken without regret,
Heroisms we shall never forget,
The ones who paid the ultimate price,
Let's never forget their sacrifice.

And never forget the ones no longer here,
Who fought for the freedoms we all hold dear,
And may their memory never wane,
Lest their sacrifices be in vain.

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My first recipe is Sausage Cobbler, courtesy of Good To Know website – first appeared in a 1974 issue of Woman’s Weekly magazine.

Makes 4-6, takes 30mins to prepare, 55mins to cook.

6 x Good-Sized Sausages
125g x Belly or Shoulder of Pork, rind and any bones removed, chopped into 6 or 8 pieces
2 x Medium Onions, peeled and sliced
2 x Large Carrots, peeled and thinly sliced
1 tbsp x Plain Flour, level
150ml x Cider
300ml x Hot Organic Chicken Stock
Salt and Freshly Ground Black Pepper

For the topping:
250g (8oz) self-raising flour
Pinch of salt
1tsp x Dried Sage, level
45g x Butter
150ml x Milk
1.25 litre x Pie Dish
6.5cm x Plain Cutter

Fry the sausages and pork in a frying pan over a very low heat for 15 mins until they are golden brown. Use a draining spoon to put them into the dish. Set the oven to 200°C/400°F/Gas Mark 6. Add the onion and carrot to the fat in the pan and fry over a low heat for about 10 mins until softened. Stir in flour and mix well. Take pan off heat and gradually blend in the cider and stock. Put pan back on the heat, stirring all time, to make a sauce. Check the seasoning and pour the sauce over the pork and sausages.

To make the topping: Mix the flour, salt and sage in a bowl. Rub in the butter, then mix in enough milk to make a fairly soft dough and turn it out on to a lightly floured work surface.
Roll the dough out to just under 1.5cm (½in) thick and cut out 8 scones with the cutter. Place them on top of sausage mixture and bake for 30 mins until the scones are golden and well-risen.

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My next recipe is Taverned Bacon, courtesy of Good To Know website – first appeared in a 1966 issue of Woman’s Weekly magazine.

Makes 4, takes 30mins to prepare, 2hrs 20mins to cook.

1.5kg x Bacon Collar Joint
1tbsp x Mustard Powder
2tbsp x Demerara Sugar
600ml x Pale Ale or Cider
3 x Sprigs of Thyme
500g x New Potatoes
3 x Medium Carrots, peeled and cut into chunks
3 x Medium Leeks, trimmed, thickly sliced

Cut the thick skin off the joint, along with some of the fat. Mix the mustard and sugar and rub it over the joint. Put it in a casserole and leave for 20 mins while the oven heats up to Gas Mark 3 or 160°C.
Pour the ale/cider into the casserole and add the thyme, potatoes and carrots. Cook in the oven for 1¼ hours. Add the leeks and continue cooking for 45 mins, until the bacon and vegetables are tender.

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Spice of the week – Sesame
Sesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods. The flowers of the sesame seed plant are yellow, though they can vary in colour with some being blue or purple.

Sesame is grown primarily for its oil-rich seeds, which come in a variety of colours, from cream-white to charcoal-black. In general, the paler varieties of sesame seem to be more valued in the West and Middle East, while both the pale and black varieties are prized in the Far East. The small sesame seed is used whole in cooking for its rich nutty flavour (although such heating damages their healthful polyunsaturated fats), and also yields sesame oil.

Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. Sesame seeds are also sprinkled onto some sushi style foods. Whole seeds are found in many salads and baked snacks as well in Japan. Tan and black sesame seed varieties are roasted and used for making the flavoring gomashio. In Greece the seeds are used in cakes, and in Togo they are a main soup ingredient. The seeds are also eaten on bread in Sicily and France (called "ficelle sésame", sesame thread). In DR Congo and North of Angola, ground sesame or wangila is a delicious dish, especially when cooked with smoked fish or lobsters. About one-third of Mexico's sesame crop is exported to the United States and purchased by McDonald's for their sesame seed buns. In Manipur (North Eastern State of India) Black sesame is used in the preparation of a favorite side dish called 'Thoiding' and in 'Singju' (A kind of salad). Thoiding is prepared with ginger and chili and vegetables are used in the spicy Singu dish. In Assam, black sesame seeds are used to make Til Pitha and Tilor laru (sesame seed balls) during bihu. In Punjab province of India and Tamil Nadu state of India, a sweet ball called "Pinni" in Urdu and 'Ell urundai' in Tamil, "Ellunda" in Malayalam, "Yellunde" (sesame ball, usually in jaggery) in Kannada and tilgul in Marathi is made of its seeds mixed with sugar. Also in Tamil Nadu, sesame oil used extensively in their cuisine, Milagai Podi, a ground powder made of sesame and dry chili is used to enhance flavour and consumed along with other traditional foods such as idli. Sesame (benne) seed cookies and wafers, both sweet and savory, are still consumed today in places like Charleston, South Carolina. The seeds are believed to have been brought into 17th century colonial America by West African slaves. In Caribbean cuisine, sugar and white sesame seeds are combined into a bar resembling peanut brittle and sold in stores and street corners.

Ground and processed, the seeds can also be used in sweet confections. Sesame seeds can be made into a paste called tahini (used in various ways, including hummus bi tahini) and the Middle Eastern confection halvah. In South Asia, Middle East, East Asian cuisines, popular treats are made from sesame mixed with honey or syrup and roasted into a sesame candy. In Japanese cuisine goma-dofu is made from sesame paste and starch.

East Asian cuisines, like Chinese cuisine use sesame seeds and oil in some dishes, such as dim sum, sesame seed balls, and the Vietnamese bánh rán. Sesame flavour (through oil and roasted or raw seeds) is also very popular in Korean cuisine, used to marinate meat and vegetables. Chefs in tempura restaurants blend sesame and cottonseed oil for deep-frying. Sesame oil was a preferred cooking oil in India until the advent of peanut oil.

Mexican cuisine refers to sesame seeds as Ajonjolí (derived from Arabic). It is mainly used as a sauce additive, such as mole or adobo. It is often also used to sprinkle over artisan breads and baked in traditional form to coat the smooth dough, especially on whole wheat flat breads or artisan nutrition bars, such as alegrías. Mexico exports a large amount of its sesame seed crop to North and South America. Although sesame leaves are edible as a potherb, recipes for Korean cuisine calling for "sesame leaves" are often a mistranslation, and really mean perilla.

The seeds are exceptionally rich in iron, magnesium, manganese, copper, and calcium (90 mg per tbsp for unhulled seeds, 10 mg for hulled), and contain vitamin B1 (thiamine) and vitamin E (tocopherol). They contain lignans, including unique content of sesamin, which are phytoestrogens with antioxidant and anti-cancer properties. Among edible oils from six plants, sesame oil had the highest antioxidant content. Sesame seeds also contain phytosterols associated with reduced levels of blood cholesterol. The nutrients of sesame seeds are better absorbed if they are ground or pulverized before consumption, as in tahini.

Sesame seeds contain a high amount of the anti-nutrient phytic acid. Women of ancient Babylon would eat halva, a mixture of honey and sesame seeds to prolong youth and beauty, while Roman soldiers ate the mixture for strength and energy. Sesame seeds produce an allergic reaction in a small percentage of the general population.

Sesame oil is used for massage and health treatments of the body (abhyanga and shirodhara) and teeth (oil pulling) in the ancient Indian ayurvedic system. Ayurveda views sesame oil as the most viscous of the plant oils and believes it may pacify the health problems associated with Vata aggravation.

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My final recipe is Apple and Plum Charlotte with custard. Recipe by James Martin, courtesy of Good Food Channel website.

Serves 6, takes 45mins to prepare, takes 30mins to make.

For the charlotte
500g x Bramley Apples
6 x Plums
175g x Butter
120g x Caster Sugar
4tbsp x Apricot Jam
10 x White Bread Slices

For the custard
8 x Egg Yolks
75g x Caster Sugar
1 x Vanilla Pod
300ml x Milk
300ml x Double Cream

Peel, core and slice the apples; halve the plums removing the stones. Melt 25g of the butter in a large saucepan with the sugar, and add the apples. Cover with a lid and cook over a gentle heat for 10 minutes, stirring occasionally. Remove the lid and add the plums. Cook for a further 5 -10 minutes, until the fruit becomes a smooth purée. Stir in the apricot jam and leave to cool.

Preheat the oven to 180C/gas 4. Cut the crusts off the bread and cut each slice in half lengthways, and cut each half into 4 even-sized fingers. Melt the remaining butter in a saucepan. Dip each piece of bread into the melted butter and line the mould, reserving some pieces for the lid. Once the mould is lined, spoon in the apple and plum purée and top with more butter-dipped bread for the lid. Transfer to the oven and bake for 30 minutes, until the dessert is golden brown.

In the meantime, make the custard. Beat the egg yolks and sugar in a heatproof bowl until smooth. Split the vanilla pod in half lengthways and scrape out the seeds with the point of a knife. Pour the milk and cream in a saucepan, add the vanilla seeds and pod, and place over a gentle heat. Bring the mixture to the boil.
Sit the bowl with the beaten eggs and sugar over a pan of gently simmering water and whisk in the hot cream. The mixture will thicken as it cooks. Keep stirring until it coats the back of the spoon. Remove the bowl from the heat and serve the custard straight away with the charlotte.

Sleep Well, The World Will Never Forget You

ChefGarfy =D

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Healthy, Hearty, Winter Warmers

Hi everyone and welcome to the blog. This week’s blog is all to do with healthy, hearty, winter warmers. With any luck all of your new years’ resolutions haven’t been lost yet. Hopefully you can continue to keep the resolution for a slimmer you with this week’s recipes, nonetheless just because you’re counting the calories and fat content doesn’t mean that you can’t have something warm and hearty on a cold winter’s night. I’ve also included something naughty to tickle your fancy. The features recipes this week are Bacon and Sweetcorn Chowder, Italian Stew with Borlotti Beans and Sausage and Tinker’s Tea. The herb of the week is Fennel.

My first recipe is Bacon and Sweetcorn Chowder, recipe courtesy of Slimmer Dinners, published by Olive Magazine January 2011.

This recipe serves 2, takes 5mins to prepare and can take approx. 15mins to cook.

3 x Rashers of Streaky Bacon – chopped (or lardons)
Oil
1 x Small Onion – finely chopped
1 x Large Potato – peeled and cut into small cubes
350ml x Organic Chicken or Vegetable Stock
400ml x Milk
200g x Sweetcorn (frozen or tinned (drained))
Chives, snipped to make 2 tbps

Fry the bacon in a little oil in a pan – as soon as it starts to colour, add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer. Cook for 5mins or until the potato is tender, then add the sweetcorn and heat. Season and stir in the chives.


My next recipe is Italian Stew with Borlotti Beans and Sausage, recipe courtesy of Slimmer Dinners, published by Olive Magazine January 2011.

This recipe serves 2, takes 5mins to prepare and can take 25mins to cook.

2 x Italian-Style Sausages – skins removed
Oil
1 x Onion – roughly chopped
1 x Garlic Clove – chopped
1/2 tsp x Fennel Seeds
A Pinch of Chilli Flakes
1 x 400g tin of Cherry Tomatoes
300ml x Organic Vegetable Stock or water
1 x 400g tin of Borlotti Beans – drained and rinsed
100g x Green Beans – trimmed and cut in half

Roll the sausagemeat into little balls. Heat a non-stick frying pan sprayed or brushed with oil and brown the meatballs until golden and any oil is released. Remove the sausage and add the onion, garlic and fennel seeds to the pan, along with chilli flakes and some seasoning. Cook for 5mins and then add the cherry tomatoes with 300ml of water or stock. Bring to a simmer and add the Borlotti beans and meatballs. Cook for 10mins then add the green beans. Cook for 5mins more until the beans are tender, then serve.


Herb of the week - Fennel (foeniculum-vulgare)
This tall, hardy, graceful perennial, indigenous to the Mediterranean and now naturalized in many parts of the world, is one of the oldest cultivated plants. The Romans enjoyed fennel shoots as a vegetable; the Chinese and Indians valued fennel as a condiment and digestive aid. The herb should not be confused with the bulbous sweet or Florence fennel.
In Spring fennel gives a fresh, lively note to salads and sauces. Later in the season a garnish of flowers or a sprinkling of pollen gives an anise fragrance to cold soups, chowders, and grilled fish. Fennel is an excellent foil for oily fish. The Sicilians use it liberally in their pasta with sardines. In Province whole red mullet, bass, and bream are baked or grilled on a bed of fresh or dried fennel stalks, which imparts a delicate flavour. Pollen gives a more heady flavour to fish, seafood, grilled vegetables, pork chops, and Italian breads. Fennel seed can be added to pickles, soups, and breads; try combining ground fennel and Nigella seeds to flavour bread, as is done in Iraq. In Greece leaves or seeds are combined with feta cheese and olives to make a well flavoured bread. Fennel seeds flavour sauerkraut in Alsace and Germany, and Italians use them with roast pork and in finocchiona, the renowned salami of Florence.

Fennel seed is one of the constituents of five spice powder, the principal Chinese spice blend used mostly with meat and poultry. Bengal in northeast India also has a five spice blend, panch phoron, with fennel as an ingredient; the mixture is used with vegetables, beans, and lentils. Elsewhere in the Indian subcontinent fennel appears in garam masala, in spiced gravies for vegetable or lamb, and in some sweet dishes. Indians also chew fennel after a meal as a breath freshener and digestive aid.
Other uses for fennel are that the seed and leaves can be used in facial steams and in baths for deep cleansing. A facial pack of fennel tea and honey is good for wrinkles. A yellow dye can also be extracted.

Medicinally it can be used as a digestion aid (to prevent heartburn or constipation) by making fennel tea, by putting a teaspoon of fennel seeds in a tea cup, add boiling water, cover for 5mins then strain. A teaspoon of this cooled tea is good for babies with colic. Steep a compress in the tea and place on the eyelid, to ease inflammation or watery eye, or let the solution cool and bather the naked eye. WARNING Taken in large doses, the essence can cause convulsions and disturb the nervous system.


My last recipe for this week is more of a cocktail than a dish, something to warm the cockles on a winter’s night. Tinker’s Tea, recipe by Ray Foley, courtesy of Ultimate Bartender’s Guide. Published by Sourcebooks Inc.

This recipe makes 1, takes minutes to prepare.

45ml x Bailey’s Irish Cream
170ml x Hot Tea

Make yourself a cup of tea as you normally would, but instead of adding milk add 45ml of Baileys Irish Cream and stir until thoroughly mixed, and enjoy.

Finally, it is with great sadness and regret that I must inform you that last week's Pooky's Playbox Blog will be her last. Pooky has decided to hang up her blog writing gloves and to head off to pastures' new. Thank you to all of you who have viewed the recipes printed there. Cooking up a storm will continue to grow from strength to strength.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D

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Bangers and Flash

Hi everyone and welcome to the blog. This week’s blog is all about Bonfire Night, or to give its alternative name Guy Fawkes Night.
It's an annual celebration held on the evening of 5 November to mark the failure of the Gunpowder Plot of 5 November 1605, in which a number of Catholic conspirators, including Guy Fawkes, attempted to destroy the Houses of Parliament in London. The occasion is primarily celebrated in Great Britain where, by an Act of Parliament called The Thanksgiving Act, it was compulsory until 1859, to celebrate the deliverance of the King of England, Scotland, and Ireland. It is also celebrated in some former British colonies including New Zealand, Newfoundland, South Africa, parts of the Caribbean and the British Overseas Territory of Bermuda. Bonfire Night was celebrated in Australia until the mid-to-late 1970s, when sale and public use of fireworks was made illegal and the celebration was effectively abolished. Festivities are centred on the use of fireworks and the lighting of bonfires.
In the United Kingdom, celebrations take place in towns and villages across the country in the form of both private and civic events. The festivities involve fireworks displays and the building of bonfires on which "guys" are traditionally burnt. The "guys" are traditionally effigies of Guy Fawkes, the most famous of the Gunpowder Plot conspirators, although may also be effigies of local or national hate figures. Although the night is celebrated in York (Fawkes' hometown) some there do not burn his effigy, most notably those from his old school. In the weeks before bonfire night, children traditionally displayed the "guy" and requested a "penny for the guy" in order to raise funds with which to buy fireworks. However, this practice has diminished greatly, perhaps because it has been seen as begging, and also because children are not allowed to buy fireworks. In addition there are concerns that children might misuse the money.
So, to give your bonfire celebrations a bit more of a “sparkler” this week’s recipes are Bonfire Bangers and Beans and Homemade Toffee Apples. The Spice of the week is Nutmeg.
My first recipe is Bonfire Bangers and Beans, recipe by Emma Lewis, courtesy of http://www.bbcgoodfood.com./
This recipe serves 8, takes 10mins to prepare and can take 1hr to cook.
3 tbsp x Vegetable Oil
1 x Onions – finely chopped
2 x Celery Sticks – finely chopped
4 x Streaky Bacon Rashers – chopped (or Pancetta)
1 tbsp x Tomato Puree
2 x 400g cans Chopped Tomatoes
2 tbsp x Dark Brown Sugar
2 tsp x Dijon mustard
2 x Thyme Sprigs
2 tsp x Worcestershire sauce
2 x 400g cans Cannellini Beans , rinsed and drained
2 x Red Peppers - deseeded and chopped
2 x 450g packs Herby Sausages
A Handful Parsley Leaves, chopped, to serve (optional)
Heat 2 tbsp oil in a large flameproof casserole, add the onion, celery and bacon, then cook for 5-10 mins until softened. Turn up the heat and add the tomato purée. Cook for 2 mins, then add the chopped tomatoes, sugar, mustard, thyme, Worcestershire sauce and 200ml water, then bring to the boil. Cook uncovered, over a low heat for 15 mins. Add the beans and peppers, then simmer for 15 mins more, topping up with a little boiling water if needed.
Pre-heat oven to 190C/170C fan/ gas 5, toss the sausages with remaining 1 tbsp oil and spread out on a baking tray. Cook for 30 mins until browned all over, turning occasionally. Nestle the sausages among the beans, then cover and place the pan in the oven. Cook for 30 mins more. Remove from the oven, sprinkle over the parsley, if using, and serve with the baked potatoes. Can be made up to 2 days in advance and reheated in a low oven or on the hob.
Spice of the Week – Nutmeg (myristica fragrans)
This spreading, evergreen tree, native to the Banda Islands of Indonesia, often called the Spice Islands, produces fruit that yields two distinct spices, Nutmeg and Mace. In the 6th Century both spices formed part of the caravan trade to Alexandria; they were probably taken to Europe by the crusaders. Their early use, in China, India, Arabia, and Europe alike was medicinal. When the Portuguese starting trading direct to the islands, nutmeg gained importance as a spice, and by the 18th Century a real craze for it developed in England.
In India Nutmeg is used more than mace because of the latter’s high cost; both are used sparingly, mainly in Moghul dishes. The Arabs have long used both spices in delicately flavoured mutton and lamb dishes. In North Africa they are found in such spice mixtures in Tunisian qalat daqqa and Moroccan ras el hanout. The Europeans have used Nutmeg and Mace most extensively, in both sweet and savoury dishes. It is used widely in honey cakes, rich fruit cakes, fruit desserts and fruit punch. It goes well in stews and in most egg and cheese dishes, as does mace. The Dutch add nutmeg lavishly to white cabbage, cauliflower, vegetable purees, meat stews, and fruit puddings; the Italians add rather more subtle quantities to mixed vegetable dishes, spinach, veal and fillings or sauces for pasta. In France it is used with pepper and cloves in slow-cooked stews and ragouts.
The compound macelignan was isolated from Myristica fragrans (Myristicaceae) and shown to exert antimicrobial activity against Streptococus mutans comparable to chlorhexidine and superior to other natural anticariogenic agents (sanguinarine, eucalyptol, thymol, menthol and methyl salicylate). Macelignan (20 μg / ml) displayed rapid antibacterial activity and completely eliminated viable Streptococus mutans within 1 min. It also showed preferential activity against other cariogenic bacteria. Macelignan also displayed antibiofilm activity against Streptococus mutans, Streptococus sanguis and Actinomyces viscosus.
In low doses, nutmeg produces no noticeable physiological or neurological response, but large doses cause symptoms and harm. Nutmeg contains myristicin, a weak monoamine oxidase inhibitor. Myristicin poisoning can induce convulsions, palpitations, nausea, eventual dehydration, and generalized body pain. It is also reputed to be a strong deliriant. Fatal myristicin poisonings in humans are very rare, but two have been reported, in an 8-year-old child and a 55-year-old adult, the latter case attributed to a combination with flunitrazepam. Myristicin poisoning is potentially deadly to some pets and livestock, and may be caused by culinary quantities of nutmeg harmless to humans. For this reason, for example, it is recommended not to feed eggnog to dogs.
Nutmeg was once considered an abortifacient, but may be safe for culinary use during pregnancy. However, it inhibits prostaglandin production and contains hallucinogens that may affect the foetus if consumed in large quantities.
My next recipe is Homemade Toffee Apples, recipe by Emma Lewis, courtesy of http://www.bbcgoodfood.com./
This recipe makes 8, takes 10mins to prepare and can take 10mins to cook.
8 x Granny Smith Apples
400g x Golden Caster Sugar
1 tsp x Vinegar
4 tbsp x Golden Syrup
Place the apples in a large bowl, then cover with boiling water (you may have to do this in 2 batches). This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Tip the sugar into a pan along with 100ml water and set over a medium heat. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 140C or 'hard crack' stage. If you don't have a thermometer you can test the toffee by pouring a little into a bowl of cold water. It should harden instantly and, when removed, be brittle and easy to break. If you can still squish the toffee, continue to boil it.
Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. These can be made up to 2 days in advance, stored in a dry place.
If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.
Hope you enjoy!!..... ChefGarfy =D
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