Marie Cookpad

  I decided to spoil Todd yesterday and made him a Malvern Apple Pudding. This is an old, old recipe which I got from a small booklet entitled Favourite Shakespeare Country Recipes.  It differs from most of the recipes for Malvern Pudding out there in that it is a steamed pudding. Most of the recipes I discovered when researching it were actually baked and included stewed apples and a kind of custard.  I even found a few that didn't have apples in them at all but berries. Malvern is a spa town in Worcestershire, in an area which is known for its great beauty at the foot of the Malvern hills. At its centre, Great Malvern, is an historic conservation area, which was very popular during Victorian times due to the natural mineral springs in the vicinity.  I am not sure entirely as to the history of this dish and which is even the proper way of preparing it, the baked or the steamed.  Todd loves a steamed pudding however and I knew he would really enjoy this one as i...

  These salmon cakes are one of our absolute favourite suppers.  They are very quick and simple to make and don't use anything out of the ordinary. In fact I am betting you have everything in your larder and refrigerator to make these for your tea tonight!   These crisp tender little salmon cakes are made using tinned salmon. You could also use leftover poached salmon as well if you wanted to.  But the tinned salmon is very convenient.  I always keep several tins of the boneless skinless salmon in the cupboard to use for things like these cakes.   I use minced red onion in mine, (for a bit of colour), but you can just as easily use plain brown onions or even spring onions, which also add a bit of colour.  Other than that, you need nothing more than a bit of cornmeal, some flour, eggs and cream. I use no-fat evaporated milk instead of the myself. It helps to save on fat and calories, which works very well, but if you aren't bothered those things, go ahe...

  I have always loved sandwiches.  Put  a tasty filling between two pieces of bread and I am all over it like a rash. I am like my Aunt Freda in that respect. She also loved sandwiches and watching her enjoyment in eating one was an experience in pure and utter joy. Having been diagnosed as a Type 2 Diabetic several years ago, I had thought that sandwiches would be off the menu for me forever.  I recently discovered the joys of sandwich thins however and I am back enjoying what I have always loved!  Yay!   They come in several flavours . . .  white, brown, seeded, and high protein whole meal. You can also get gluten free ones.   This is the nutritional values of one of the High Protein Whole Meal Sandwich Thins, so as you can see, they get the green light in sugars and saturates and are very low in calories as compared to two slices of bread, with only 14.8g of carbohydrates per sandwhich thin, which is adequate for one sandwich. A slice of w...

  Oh, how I do love Gratins . . .  who wouldn't with their creamy well flavoured base . . .  spread out in shallow dishes to maximize all of the golden deliciousness of a crisp topping.  I have never met a Gratin I didn't fall in love with, but they can all too often be quite high in unhealthy fat and not needed calories!!  It doesn't have to be so however, and I am going to prove this to you today with a fabulous vegetable gratin, that is not only low in fat, but also healthy, Diabetic friendly, contains several of your five-a-day, as well as being deliciously filled with plenty of flavour to boot!    I found myself at the end of last week with some vegetables that needed using up before I went for my next grocery shop, and I wanted to do something that I could use them all up in . . .  half a bag of Brussels sprouts, half a savoy cabbage and a couple of lone leeks.  Typical vegetables that are abundant at this time of year.  Lovely and...

This is an old, old, OLD recipe that I cut out of a Reader's Digest magazine a bazillion years ago.  Its from Pillsbury flour.  There are a whole variety of different kinds you can make. This tuna version is one of our favourites.  You make a kind of a paste and spread it into a pan, fill it with your filling ingredients and then pour a mixture over top and bake. It is very similar to a quiche, but a lot easier as there is no making of pastry!  The paste bakes up to create a crust all on it's own! As you know, each month I an the lucky recipient of a Degustabox. When I saw the contents of the January Box I immediately knew the recipe I wanted to make, highlighting one of the products of the box.  There were several reasons for this.  First we love Tuna, and secondly I thought it was the product in the box that would lend itself best to use in a recipe. Oh, I know I could have made Tuna Sandwiches, but why settle for a sandwich when you can have a dinner p...