Edith's Perfect Plum Dessert Cake

 "IT'S ALWAYS ABOUT THE FOOD"

(Monday Morning Cooking Club, 2017) 

 

Perfect for morning tea and for dessert as well, I adore baking and eating this plum cake. The cake batter after beating, has a light and fluffy creaminess to it, and then when taken out of the oven, the tart yet sweet cooked plums taste heavenly in this nostalgic style of cake. Surprisingly, it is also delicious eaten cold out of the refrigerator, in fact that is how Mr. HRK prefers it, with thickened cream on the side of course. For dessert we prefer it with ice cream.

Ingredients:

Serves 14-16 (18 at a stretch)

180 g (6 1/2 oz) unsalted butter, at room temperature

345 g (1 1/2 cups/12 1/4 oz) caster (superfine) sugar

4 eggs at room temperature

1 teaspoon vanilla extract

finely grated zest of 1 lemon

300 g (2 cups/10 1/2 oz) self-raising White Wings Flour (A good quality flour must be used)

12 medium plums, or 25 sugar plums, halved and pitted

Icing sugar (confectioner's sugar), for dusting

double cream or ice-cream, to serve

Method:

Preheat the oven to 180 deg. C (350 deg. C/Gas 4) 

Line a 33 x 23 cm (13 x 9 inches) rectangular baking tin.  Leave an overhang of baking paper up the sides of the tin to make lifting the cake out easier. (I bought a new baking tin from Woolworths supermarket just this morning ($11.00), to cook this cake in as my other one this size is very old and has other uses now in Mr. HRK's man shed!)

Cream the butter and sugar in your electric mixer on quite a high speed, around 6 on my Kitchen Aid, until light and fluffy.

Add the eggs to the mixture, one at a time, beating well after each addition. Add the vanilla extract and lemon zest.

By hand, use a large spoon to fold in the flour gently until just combined.

Now spoon the cake batter into the lined baking tin and spread it evenly with the spoon. Lay the halved plums cut side up in rows on top of the batter, trying not to press them into the batter.

Bake for 1 hour, and test after 45 minutes by inserting a skewer lightly into the centre of the cake. It should come out clean when the cake is cooked. It took exactly 1 hour in my oven. Even though it was browning nicely on the surface, it still wasn't cooked through at 45 minutes.

Cool the cake completely in the tin, and lift out using the baking paper. It is much easier to cut into slices when cool.

This recipe was tried, tested and loved by the Monday Morning Cooking Club sisterhood before being published in their third cookbook, "It's always about the food." Sliced apples or berries could be used instead of plums, but stone fruits work so well in dessert cakes don't they?

I made this for afternoon tea yesterday when my group of friends came to play our weekly game of Mahjong. I dusted slices with icing sugar and we ate it with some thickened cream. For dessert, I  would serve this warm or cold with ice-cream, and with more fruit on the side if you like. 

This cake should keep well in a tin for up to 4 days in a cooler climate, however in the North Queensland tropical heat that we have been experiencing when I baked this, I store leftovers in a covered container in  the refrigerator. Reheat gently if you wish in Winter, but as I said above, it is also delicious cold. Needless to say, the leftovers didn't last long this time.

Black and Red Plums are in season and plentiful in the fruit shops so it's the perfect time to make this cake right now. I used the black plums for this recipe at $3.50 a kilo, which is a pretty good price for here.

So who was Edith? This was her family cake recipe, and I love a good cake story and to share the importance of continuing it's legacy. Edith wasn't a relation of mine, but was Garry Enston's mother, and Garry contributed her recipe, to be judged along with 9 other plum cakes for inclusion in this book. This particular one was chosen and I know why, it's simply marvellous. Edith and her husband emigrated to Perth, Australia from Prague, in 1939 during the German occupation and she loved good food and loved to entertain although Garry says she wasn't a passionate cook herself. She had several wonderful cake recipes from her Mother and her uncle who was a pastry chef at the Palace Hotel in Prague, and reading between the lines, this is one of those recipes, laced with Czechoslavakian nostalgia.

Hope, my Mother, was also a very good cook, particularly sweets, which I really appreciate now,  and she loved to serve good food within the confines of our budget, so my love of cooking and eating good food is definitely genetic. If you are reading my blog and this story, I think you must love quality food with traces of nostalgia as well. Is your love of food genetic or acquired and is there a nostalgic element to some of your cooking?

Happy baking,

Pauline

Plum Jam Crumble Biscuits

 

When an Anzac biscuit meets a Jam Drop, it's like boy meets girl in the biscuit tin and these delicious Jammy Crumbly biscuits are created. When you have some home made jam and some rolled oats in the pantry, and I always do, in addition to the normal baking staples, these biscuits can be made within the hour. I had plum jam, but any jam will do. I recommend these biscuits to you and hope you make them. This is an easy and delicious mid-week recipe.  

I saw it in the Woolworths supermarket catalogue and was smitten with them straight away. For fun you can even use a few different jams for a variety of jammy colours, and to use up the last spoonful of jam left in those jars in the refrigerator. I am definitely doing that next time I make these, and that's not far away. These are delicious with a cuppa anytime at all.  This batch disappeared in two days.

Ingredients:

2 cups Rolled Oats

1 cup Plain Flour

1 cup desiccated coconut

1/2 cup brown sugar

125 g butter, chopped

1/3 cup Golden Syrup

1/4 cup water

1 teaspoon bicarbonate of soda

2 1/2 tablespoons plum jam or other type of jam

Method:

Preheat your oven to 180 deg C./160 deg. C. Fan forced.

Grease and line 2-3 baking trays with baking paper, depending on their size. This recipe makes 20-24 biscuits. Mine fitted on 2 large trays, 12 to a tray.

Pour the dry ingredients i.e. oats, flour, coconut and sugar into a large mixing bowl.

Choose a medium sized saucepan, and add the butter, syrup and 1/4 cup water to the saucepan and stir over a medium heat until the butter is melted. Take the pan off the heat and add the bicarb of soda. The mixture will foam up which is great. (If it doesn't foam up, the bicarb of soda is probably old and past it's use by date. It needs to be replaced.)

Add this foaming mixture to the dry ingredients and stir well to combine and integrate all of the dry ingredients. This will result in a wet, quite sticky mixture.

Wetting your hands and shaking off the excess moisture might help with the next step. Roll tablespoons of the mixture into balls and place, 5 cm apart on trays. 

Press each ball down slightly with a spoon to form 5 cm rounds. Then create an indent in the middle of each biscuit by using the end of a wooden spoon or your thumb.

Fill each indent with 1/2 tsp of jam and bake for 15 minutes or until golden. I might have just added close to a teaspoon of jam in some of mine, oops, but that's ok. They tasted very good.

Place the biscuit trays on  cooling racks and leave for 10 minutes before carefully removing the biscuits with a large knife onto the cooling racks to finish cooling and firming up. 

I like to bake biscuits during the week so that I always have something sweet and delicious on hand, do you? These biscuits were  perfect to eat on the same day I baked them, however by the following day in the tropical weather they had slightly softened even though I stored them in a covered container. I put them in the frig and they firmed and crisped up again. So I would suggest that during Summer, when they have cooled, place them in a lidded container and store them straight away in the frig. 

It's hard to believe, but next month it is actually Anzac Day on the 25th April. The way time is flying it will be here before we know it. Here is my Anzac Biscuit recipe if you want to start practising in advance, however in the meantime, these Jammy Crumbly biscuits  are definitely a riff on the traditional Anzac and will suffice.

Best wishes,

Pauline

In My Kitchen, March 2021

It's March already, and as I start to write this, the tropical heat has been replaced by rain showers today, as Cyclone Niran builds up off the Far North Queensland coast to a Category 3 and keeps us all guessing as to her next move. These systems are so unpredictable and still seem to keep the meteorologists guessing, despite all the technology at their disposal. One minute they are intensifying and moving out to sea, next report it is stationery and could track south. So we will see. I have a well stocked pantry, however many times living here on the coast we have burst into action fortifying our property as the cyclone approaches, only for it to wave to us as it passes down the coast further south. However the winds and rain from this cyclone have already annihilated valuable banana plantations up North costing the industry millions of dollars.It's tough being a farmer. P.S. A week later, life took over for a while, and thankfully for us the cyclone has moved East and is now a very destructive Category 4-5 over New Caledonia. They are in our thoughts as they battle this dreadful storm. 

I brought these orchid flowers inside when they bloomed a few weeks ago. This is my Cattleya Bowringiana Orchid, a very old species which my Mum originally gave me. The Cattleyas are showing signs that they will flower in the next couple of months, and I'm really looking forward to that. I hope to have some flowers to show you over the coming weeks.  With the weather starting to cool down slightly, I hope to start some gardening again in a few weeks.

February was a quiet time for us, with Mr. HRK having sinus and septum (nose) surgery two weeks ago, and thankfully he is starting to feel a bit better now. Recovery hasn't been pleasant. So leading up to this and up until now I have been cooking the kind of meals he loves, which is just good old fashioned cooking. I don't have many photos to share but we really enjoyed this dish of Cottage Pie, although my Mum always called it Shepherd's Pie due to her Scottish origins I suppose. Cottage Pie is made from minced beef, and Shepherd's Pie traditionally is a base of savoury minced lamb. Both are delicious.  The topping is creamy mashed potato, and lots of it. I often add a layer of seasoned sliced tomato between the mince and the potato.

Savoury minced beef has lots of potential for use as a base in minced pies, Cottage pie,  pasta sauce, Chilli Con Carne or just  mince on toast for an easy tea or cooked breakfast. It also freezes very well as a batch. I lightly sauteed 2 onions, 4 carrots, 3 stalks of celery, added a kilo of beef mince and browned that off,  and added my secret ingredient, a tablespoon of vegemite and mixed it in well. The vegemite is Mr.  HRK's family secret. Then for extra flavour, 2 teaspoons of dried mixed herbs or fresh equivalent if you have them, and 2 tablespoons each of Worcestershire sauce and Tomato sauce take the dish to superstar status. I also added a can of tomatoes, and sliced zucchini and finely chopped capsicum can also be added. Mince for a cottage pie may need to be thickened with a little cornflour and water or the juices will spill over the side during the cooking process. 

Then for dessert I made Apple Crumble, another family favourite. I also poached some pears in a red wine sauce, served with ice cream of course for a little extra pink pizzazz. Mr. HRK could actually taste all of this food after his surgery, so he was in seventh heaven. This is all very easy cooking, the type of food I grew up with. However it is healthy, tasty and just perfect for those times when we aren't feeling very well. I feel a bit guilty even writing about these dishes dear reader as they are probably in your regular cooking repertoire as well, however I can't really presume that they are.Much better for us than refined food from the supermarket or takeaways and they contain lots of fibre. I am so pleased that all of our food is mostly cooked from scratch.

This is my original Apple Crumble recipe which I have been told by my family not to change.

APPLE CRUMBLE

FRUIT (apple)

4-6 Granny Smith cooking apples, peeled and chopped into quarters
1-2 tablespoons sugar
1/3 cup water

(However when rushed I have also used a large can of cooked apples, it does the job.)

Other Fruit Variations

Rhubarb and apple
Pie peaches
Stewed dried apricots

CRUMBLE

1 cup plain flour (wholemeal is preferable)
3 tablespoons butter or margarine
3 tablespoons brown sugar
3 tablespoons coconut
1/2 teaspoon ground cinnamon
1 tablespoon Rolled oats 

Crumble waiting to be added as topping for the apple

Let's cook

1.  Peel and core apples and slice thinly.
2. Place in a saucepan with water and simmer gently until soft. Add sugar to taste and stir to dissolve.
3. Allow to cool then pour into a pie dish, keeping back excess juice.
4. Place flour in a bowl then rub in butter with the fingertips.
5. Add sugar, coconut, rolled oats and cinnamon and mix well until a good crumbly consistency.
6. Sprinkle lightly on top of apples.
7. Bake in a moderate oven until lightly browned on top.
8. Serve hot or cold with boiled custard .

(I like doing steps 4 and 5 by hand, however you could use the food processor.)

POACHED PEARS IN RED WINE

This Poached Pears in Red Wine recipe is simple but sophisticated and because it is based on fruit and red wine, must be healthier as a dessert. 

Serves 4. Prep and cook time: 40 minutes

Ingredients:

2 cups  sugar
2 cups  red wine
2 cups water
1 cinnamon stick
Juice of 1 lemon or 2 strips of lemon rind

4 cloves
4-5 just ripe pears, with stems attached

Let's cook:

Place sugar, wine, water, cinnamon and lemon juice into a medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer for 5 minutes or until slightly reduced.

Meanwhile, peel pears and, using a small sharp knife, remove cores from underside of pears.

Lower pears into the poaching liquid and simmer upright in the sauce, uncovered, for 20-30 minutes or until tender, turning pears occasionally during cooking so that they colour evenly.You might like to cover the pears with a round of baking paper nicked with scissors, so that the stems poke through. It helps if the pears fit snugly into the saucepan to reduce movement. My saucepan was a little too large but the pears still cooked beautifully. I should have added an extra pear for good luck.

Transfer pears to a heated plate and cover to keep warm. Boil the remaining liquid for about 10 minutes or until it becomes syrupy. Serve pears with syrupy red wine sauce and ice-cream or double cream, if desired.

TIP: I cooked the pears early in the morning before I left home for a mid-morning appointment, and kept them in the frig with some of the sauce in a covered container. I warmed up the pears and the sauce in the microwave just before I served them. They were delicious. 

Another option is to simmer down some of the sauce until it is almost like a toffee consistency. This is then really delicious dribbled down the pears.

This is such a cinch of a dessert recipe to make, I have vowed to make it more often. Pears  transform into such an elegant dessert, and have so many delicious uses in dishes, and now they are available all year round.

One other night I cooked a Baked Rice Pudding, which is always very easy to make and delicious. It is Mr. HRK's favourite.

Ready to pop in the oven

A baked rice pudding, straight out of the oven

February was my birthday month, and I had a lovely day, which was just a few days before Mr. HRKs operation. Wasn't that lucky? We went out for lunch to our favourite Vietnamese restaurant, spoke to our daughter and our family in the Falkland Islands, and I received lost of beautiful messages from my special friends.

I don't have any expectations about receiving gifts for my birthday anymore. However Mr. HRK and my wonderful daughter collaborated and bought me a cast iron Challenger Bread oven pot, online from the U.S. I was pretty amazed. So my friends I am now educating myself in perfecting an oval cob loaf in my new breadware. The first loaf I made turned out pretty well, but could have been larger. However the crust was very crusty and the bread tasted delicious. 

Cooking in this pot requires a very different technique to cooking  sourdough high top loaves in my loaf tins, and the high top sandwich loaves are more suited to slicing and freezing. I like to make a cob loaf for the weekend.

The only fault with this bread ware is that is very heavy to take out of the oven when it is very hot, and it does get very hot. It is meant to be heated in the oven for an hour prior to baking at 260 deg. C., the bread dough is then added, and the temperature reduced to 224 deg. C for 15 minutes. The lid is then removed and the bread cooks for a further 30 minutes. It then produces a lovely crusty loaf of bread.

I was concerned about the heat of this pot, so on the advice of Mr. HRK and my friend Julia, I bought a pair of welders gloves, this my friends was the high point of a shopping expedition to Bunnings. I kid you not. However, the heat of the pot is even too hot for these gloves, and they need to be doubled over to work. They will still be put to good use in my kitchen though or the shed. Challenger stock breadmaker's gloves, so I might invest in a pair of those when they restock, or buy a better pair of industrial gloves. 

So this weekend My Kitchen activity has focused on  bread making and experimenting and researching as we stay quietly at home until Mr. HRK feels a lot better. Our house has been smelling like a bakery, not hard to take at all.

These are photos of my first attempt at cooking my first sourdough loaf in my new bread pot. 

An improvised oval banneton for proofing

Adding an ice cube to the pot for some steam.

Into the oven she goes. The pot rests on the inverted lid for the second baking to prevent burning of the base.

The final product. When I am happy with the whole process, I will let you know. In the meantime, if you use Challenger bread ware, please contact me and let me know what works best for you.I would love to hear from you.

My first cob loaf baked in the Challenger Breadware.

I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event, that was started by Celia of Fig Jam and Lime Cordial,  If you would like to join in, send your post to Sherry by 13th of the month.  Or just head over to her blog to read more In My Kitchens. 

Best wishes

Pauline

Country Style Green Apple And Walnut Cake

 

I like to have fresh cake made for the weekend, such a treat don't you think to eat cake on Sunday with a nice coffee, and this one ticks all the boxes. No icing on this one though, just sifted icing sugar, but you could ice them if you really must. This recipe, was adapted from a school recipe book in Western Australia by Matthew Evans, of Gourmet Farmer fame. These aren't fancy cakes,  they are low cost country style apple cakes, moist and crumbly, and taste even better the day after they are made. Matthew Evans lives in Tasmania where apples are plentiful, and I always have apples in the fruit bowl and walnuts in my freezer staying fresh, so it is easy to make this cake. Apples and walnuts should always be together.

Granny Smith green apples are the best kind to use for this cake. Those of you of my generation might remember Roger Miller's famous song "little Green Apples, from his 1968 album "A Tender Look at Love", which he wrote for his wife. It has been covered many times by various artists and even though I have to say it wasn't an actual favourite of mine, the song bounced into my head as soon as I started thinking about green apples.

"God didn't make little green apples

And it don't rain in Indianapolis in the Summertime

And when myself is feelin' low

I think about her face aglow and ease my mind" 

And if that's not lovin' me, then all I've got to say, .........

Written by Roger Miller. 1968

After that moment of self indulgence, back to the cake. The consistency of this cake mixture reminds me of a mixed fruit cake mixture, where there is a minimum of cake batter and maximun of fruit, and where the mixing spoon stands up by itself in the centre, a sure yardstick of a good fruit cake.  The first time I made these cakes, the mixture makes two 20 cm cakes,  one was eaten very quickly, and the other one sat in the refrigerator for over a week and still tasted perfect, like any fruit cake should. I was pretty thrilled with this recipe. The bonus with making two cakes, is that if you need one for an occasion, pop that one in the frig, leaving the other one to be eaten by the family. 

My 4 year old grandson living  in the Falkland Islands is invited to a lot of birthday parties, in fact in Stanley it seems that everyone in the class is invited to every birthday party always held at a large venue in the town with jumping castles etc, so that means a lot of parties and a lot of cake. Because the population there are basically British, and we know they have a sweet tooth and love cake, well they do in the Falkland Islands anyway, (hope I'm not generalising too much),  I am told there is always a predominance of cake over savouries and healthy food, at the children's parties. Some of the parents, including my son and his wife worry about the amount of cake the children are eating, and when I made this cake I thought this would be the perfect kind of cake for a children's party. Sweet enough, or the sugar can be halved, and there is plenty of fruit in the mixture. That's what I told myself anyway as I ate a second slice. It could be iced and decorated and still be much healthier than a bought one.

Ready to be iced if you wish.

Dusted with icing sugar

This recipe will make 2x20 cm cakes and this time I made a loaf cake and a round one, I have also made a large 23 cm cake, and a couple of muffin size cakes which can be frozen. Whatever works for you will be fine.

Ingredients:

6 large apples, or 8 small, preferably Granny Smith or some other sour variety

200 g (1 cup) demerara or raw sugar (or use a mixture of brown and caster sugar)

2 eggs, lightly beaten

few drops vanilla extract

125 ml (1/2 cup) Extra Virgin Olive Oil

200 g very fresh walnuts, broken up

250 g (2 cups) self-raising flour

pinch salt,

1 1/2 tsp ground cinnamon

1/2 teaspoon mixed spice or baharat

Icing sugar and thick cream to serve

Instructions:

Preheat the oven to 180 deg. C. Grease and line two 20 cm round cake tins or use loaf tins. 

This is a sit down job. Peel and core your apples. Cut and dice into pieces the size of a 5 cent piece. 

Place the apple into a large mixing bowl and add the sugar, eggs, vanilla, oil and walnuts.

Sift in the flour, salt, and cinnamon, and stir to make a smooth batter.

Divide the batter between the tins, then bake for 40 minutes. Test to see if it is cooked by inserting a skewer into the mixture and if it comes out clean, voila the tins are ready to place on a cooling rack. 

Cool the cakes in the tins for a few minutes, then turn them out onto your wire rack to cool.

To serve, dust with icing sugar and serve with a dollop of thickened cream or yoghurt. 

I hope you are enjoying a relaxing weekend, wherever you are.

Warm wishes,

Pauline

Golden Zucchini and Spanish Onion Fritters

 

Who doesn't love a fritter, whether it's vegetarian or loaded with corned meat, or in the form of a rosti, a bhaji, or a potato cake. They are all based on the same theme, crunchy on the outside and delicious on the inside.What a wonderful surprise these fritters were, considering they are made with chickpea flour, and are gluten free, dairy free, and egg free, which isn't something I normally think about, so you can just about make them for everyone without needing to worry about any culinary issues. These are perfect for a meat free Monday dinner.

I purchased some chickpea flour from the supermarket especially for this recipe, after I had watched a cooking segment on the ABC News Breakfast programme (Australia), where Alice Zaslavsky, resident chef, presented them to the hosts Michael and Lisa and of course they were devouring them on air, how unkind, although they probably don't have time for brekkie before the show.  They looked delicious and made me just a bit peckish, I hadn't eaten brekkie either by then. Alice didn't actually cook them on the show, however there is a video on ABC Everyday of her making them, and I felt I needed to give them a try in my kitchen. 

Chickpea flour (or besan flour) whilst being free of gluten,  acts like egg when you add liquid to it. In this recipe the liquid from the zucchini after it rests with salt, is enough to bind the flour. As Alice said, the water you drain out of your chickpea tin can also act as a common plant-based egg replacement if necessary, aka aquafaba. The ratio of vegetable to flour is perfect in these fritters, however if you want to add more vegetable such as peas or grated carrot you can.

Let's Cook some fritters:

Ingredients:

Makes 10 - 12 fritters

400 g (3-4 medium sized ones) zucchini

100 g (1/2 a small one) Spanish or red onion

1 teaspoon salt flakes, plus extra for sprinkling

1 cup (110 g) chickpea (besan) flour

1 teaspoon baking powder

3 tablespoons olive oil

Method:

1. Use the grating function on your food processor to coarsely grate the zucchini and the onion, or do this using a hand held grater. I don't have a good relationship with graters so I avoid them whenever I can, but if you are ok with them use the coarsest teeth on your grater.

Sprinkle a teaspoon of salt flakes on top of the grated zucchini in a largish bowl and stir through the salt, mix it all up and let it rest for 5 - 10 minutes. It should get really juicy, as the zucchini releases all those lovely juices which binds the chickpea flour together.

2. Scatter the chickpea flour on top of the zucchini mixture, either through a sieve or by mixing it with your fingers to sift out any lumps. Sprinkle in the baking powder.  Stir all of this together with a spatula and it should start to come together to form a ball of batter in your bowl. If it is still too wet to come together, slowly add another tablespoon of chickpea flour until it binds together.

3. In a frypan, add two-thirds of the olive oil (2 tablespoons)  and when it starts to heat up, or "shimmer" add heaped tablespoons of the mixture into the pan, but not too closely together or it will be difficult to turn them over. They should be sizzling slightly. After putting the mixture in the pan, flatten each fritter slightly with your spatula or egg flipper. 

4. As the bases of the fritters start to cook they will become golden and crispy, and that is when you flip them over using your egg flipper and a spoon. Cook both sides, drain them on a kitchen towel on a plate, and whilst still hot, sprinkle lightly with salt flakes. Keep warm in the oven until they are all cooked.

The fritters will keep well in a covered container in the frig for 4-5 days, or an extra batch can be frozen, thawed out overnight and then reheated. I haven't done this, but Alice says to "whack'em in on a lined tray, crank up the oven to 160 deg.for 10-15 minutes, because by the time the oven's heated up, the middles have too."

Garnish with coriander or parsley and dive in.

Variations:

Add some frozen peas or corn to your vegetable combination. Just thaw them by pouring some boiling water over 1/2 cup of either, drain and add to the mixture. Other vegetables can also be used such as grated sweet potato, carrot, pumpkin or beetroot, how versatile is that?

Or add some spices such as smoky paprika, cumin, or curry powder, depends on what mood you are in, and what your gut tolerances are. Surprise your family by adding something different each time.

Thinking of all our friends overseas and in Australia who are still in lock down. Stay safe, the vaccinations can't come soon enough can they?

Happy cooking and delicious eating, 

Pauline

Melt in Your Mouth "Custard Kisses" for Valentine's Day

Happy Valentine's Day everyone. I found this nostalgic recipe for Custard Kisses in one of my Mother's old recipe books and I thought they would be perfect to make for Valentine's Day for a little treat. They are a beautiful, melt in the mouth, dainty biscuit, perfect to enjoy with a cup of tea.

Chicken Enchiladas

 

Mexican food is fresh, vibrant, delicious, and should be fun to cook and eat. It's an easy way to feed the family and they will love it.