Yorkshire Puddings

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On Sunday nights I like to have a nice dinner. My husband is not a vegetarian, and he wanted to make himself a chicken. To go along with that, I decided to make roasted potatoes, stuffing, gravy, and I wanted something else. In hindsight, I probably should have gone with some sort of
fresh vegetable, but I went with Yorkshire Puddings instead.

I got this recipe form Gordon Ramsay’s Family Fare. This isn’t the first recipe that I’ve tried from this cookbook, and it was definitely pretty good and easy. Also, a few weeks ago, I went to my uncle’s house for dinner, and he made a fantastic dinner of gourmet food, but the only thing he didn’t make from scratch was their Yorkshire Puddings, so I wanted to see if I could do it.

Ingredient List


The recipe makes enough for about 6 servings – 12 puddings. As it was just the two of us, I halved the recipe, and we’ll have some tomorrow. It was pretty easy. I mixed up the batter this afternoon, and then just baked them after the chicken finished cooking.


The recipe says to put the muffin tray with oil in it in the oven for several minutes before adding the batter. It says to wait until the oil starts smoking and when you add the batter, it should sizzle. Well, the oil was smoking but the batter didn’t sizzle.


The puddings turned out a little bit dense, but other than that, I liked them. I think they were dense because the oil wasn’t hot enough, but I’m not sure. But I wouldn’t be embarrassed to serve them to someone else!


Happy cooking!


Black Eyed Pea Cakes

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I haven’t been able to come online much lately, as I have been very busy, but I have had to cook! So this is a recipe that I tried about a week and a half ago, but only got around to writing about tonight.



I was looking through my cookbooks again when I saw a recipe that looked pretty good in Screen Doors and Sweet Tea by Martha Hall Foose. It was for Black Eyed Pea Cakes.  My dad is from Newfoundland and a dish that my mom has made from there as long as I can remember is meat cakes. Although my mom is from Ireland, so it might be an Irish dish. I never actually asked. It is basically corned beef and boiled potatoes mixed
together then formed into patties. They are then dredged in flour and fried on a frying pan. This is the only meat that I have missed in the 13 years since becoming a vegetarian. I know that it probably doesn’t sound too appetizing, even for people who eat meat, but I always loved them. Anyways, I was hoping that these pea cakes would give me that crunchy outer layer that I have been missing all these years. So I gave it a shot!


I’ve never seen fresh black eyed peas anywhere around where I live in Ontario, so I used dried ones. I had to cook them the night before, and my god, my house smelt like death! So I boiled the peas and put them in the fridge for the next day.

Boiling the peas

I didn’t realize that this recipe called for an hour refrigeration time after the ingredients were combined, before forming the patties, so I didn’t end up giving it the full hour. By the time I had started making dinner, it was too late to wait for the full hour!

Breading Station

Comeback Sauce

The cookbook also refers to a recipe they call Comeback Sauce found on another page in the book. It says to serve the cakes with this. So I made it, and it was my favourite part of the meal! I didn’t have enough mayonnaise (I used Miracle Whip), so I just halved that recipe.

Comeback Sauce

The cakes turned out alright though. Not quite the crisp other layer that I was hoping for, but not too bad. I think that I didn’t cook the first batch long enough, but the second batch was quite good! I had them for lunch the next two days.


I’ve decided that I don’t really like black eyed peas though. They are a little flavourless. Next time I would go with kidney or black beans, I think. But I would make the recipe again with a different type of legume.

Happy cooking!


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I was looking in my fridge yesterday and saw that I had about 8 eggs that expire this week. Typically I won’t use nearly that many eggs in a week, so I had to figure out something to make with several of them today. Today is a holiday where I live, so I don’t have to work and figured I’d make a yummy breakfast of quiche!


I know that I don’t usually like eggs, so I knew it would have to be really good for me to like it. And it was!


I found a recipe online that I used for my measurements, but I didn’t really copy it other than that. That recipe called for a frozen pie crust (illegal in my house), heavy cream, and fancy cheeses. I don’t usually have those things just lying around, so I used what I did have.



  • Frozen puff pastry
  • 4 eggs
  • 2 cups milk (I used 1%)
  • Salt
  • Pepper
  • Nutmeg
  • 2/3 cup cheddar, shredded
  • 2/3 cup mozzarella, shredded
  • 1/2 tomato, sliced


I preheated the oven to 475° F.

I had the puff pastry in the freezer from a previous recipe I tried, so I took it out and put it in the fridge before I went to bed last
night. When I got up this morning, I rolled it out to a bit bigger than my pie plate then placed it into a glass pie plate that I had sprayed with Pam.


I cracked all 4 eggs into my stand mixer, equipped with the whisk, and put it on about medium while I measured out the milk. I added the salt, pepper, and nutmeg to the milk, then poured it into the stand mixer bowl while it was still mixing. I let it mix for about 5-10 minutes to get it nice and light and fluffy.


Before adding the egg

While I let it mix, I sliced up the tomato. I sprinkled the cheddar into the bottom of the pie crust, followed by the tomato, then the mozzarella. I only put tomato on one side, as I love tomato, but my husband detests it. So only tomato for me! Then I poured the egg mixture over top and placed it in the oven.


Ready for the oven

I cooked it for about 15 minutes at 475° F, then lowered it to 350° F and cooked it for 30 more minutes.



I took it out and let it rest for about 10 minutes before serving.


Breakfast is served

Happy Cooking!

Balsamic Mushroom Spaghetti


This is a recipe that I made up myself one day when I had leftover mushrooms and had no other plans for dinner. This isn’t he first time I’ve made it, but I still wanted to share it. It is a quick and easy pasta dish that a make usually at least once a month.



  • 1 package sliced mushrooms
  • ½ cup cream cheese
  • About ¼ cup balsamic vinegar
  • About ½ cup vegetable broth
  • ¼ package of spaghetti or other pasta


Mushrooms, vinegar, cream cheese

Sautee the mushrooms in a large pan for a few minutes. Then add the vinegar and let it cook down for about 10 minutes. Add the cream cheese and let it melt and combine with the vinegar.

Sauce before reducing

Add the vegetable broth and let it cook until it reduces and comes together as a sauce.


Finished Sauce

Serve on top of the pasta.



It’s got a nice rich taste and it’s very easy to make!


Happy Cooking!