Hello, darlings!

Well, I say, thank you for popping by – it’s always a pleasure!

So, whilst you’re here I wish to titillate your taste buds with my little gratifying meaty balls of deliciousness (Oh, I say!).

I guarantee that my recipe created with quails’ eggs, butchers best sausage meat, spring onion, a smattering of parsley, plus a dash of whole grain and Dijon mustard, will satisfy all carnivore palates and will certainly give Fortnum & Mason a run for their money.

It is true, Fortum and Mason proclaimed that the Scotch Egg was invented in 1738 at their store in Piccadilly, London – Miss Windsor’s favourite! And so, according to Fortum and Mason, the Scotch Egg commenced its culinary journey during the Georgian period (1714 to 1837).

I dare say, according to Fortnum & Mason: this bundle of runny yolk, spiced outdoor-reared pork, and finger-friendly breadcrumb covering sits proudly as the original “portable pick-me-up” – a trifle confused?

Well, in short, it was originally invented for their affluent patrons who would travel by horse and coach to their country abodes. So, when in need of a quick “pick me up”, one would delve into their pocket and emerge with a Scotch Egg wrapped in a silk handkerchief.

Moving swiftly onto my spiffing collaboration with darling Mrs Simkins. You see, although Miss Windsor is known to have a rather sweet tooth; instead of baking yet another sugar-laden goodie for our summer garden party, I thought best to offer a dish of the savoury kind.

Therefore, I called upon my culinary mentor – the bountiful Mrs Beeton – who advised Miss Windsor to recreate her Scotch Egg recipe.

Of course, Scotch Eggs are usually consumed in the larger form, however, one wished to reduce the size – just a smidgen – to sit comfortably amongst the other teatime treats. So, with this in mind, I opted for wee quails’ eggs – the perfect accompaniment to Mrs Simkins Delicious Dainty Tea-Time Sandwiches.

Darlings, I must admit, I twice attempted my recipe, “Oh, dearie me!” you chirp with a touch of concern. But do not despair my dears; as you know Miss Windsor always prevails! You see, when fried in oil the meat and breadcrumb coating just cracked and then slid off the egg – an utter disaster. Now fuddled and panicked, I called upon Mrs Simkins, who advised baking my eggy beauties instead – they turned out “egg- ceptional”!
​
Before you press on with my recipe, I advise these are best served at a summer garden party, afternoon tea, buffet, or handy enough to pop into a Tupperware vessel and then pecked at whilst picnicking at your favourite country spot.

I say these little darlings must be enjoyed with a generous dollop of Piccalilli. Of course, I favour Piccadilly Piccalilli from Fortnum & Mason – only the best will do for Miss Windsor!

​Here’s my darling culinary amour’s, Mrs Simkins’s, delicious addition to your picnic hamper!

MRS SIMKINS DELICIOUS DAINTY TEA-TIME SANDWICHES!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT FOR MRS SIMKINS DAINTY TEA-TIME SANDWICHES! 

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Miss Windsor’s Mini Scotch Eggs

Prep Time 40 minutes

Cook Time 20 minutes

Servings 8 delightful guests (2 per guest)

Equipment

• large baking tray 
• mini-chopper or similar implement! 

Ingredients

• 14 to 16 quails’ eggs

Ingredients for Meat Layer

• 500g (just over 2 cups) of sausage meat – preferably from your local butcher! 
• 3 x finely chopped spring onions 
• 1 heaped tablespoon of parsley 
• 1 heaped tablespoon of wholegrain mustard 
• 1 heaped teaspoon of Dijon mustard 
• dash of cracked black pepper & sea salt 

Ingredients for Breadcrumb Coating

• 2 slices of stale brown bread 
• 4 large crackers or crispbreads 
• 1 egg 
• handful of plain or all-purpose flour 

Instructions

• Darlings, squeaky clean hands – Ta very muchly! 
• Pre-heat oven to 200 *C / 180 Fan / 400 *F / gas mark 6 
• First off, fill a large saucepan with approximately 2.5 cm (1 inch) of water – which is just enough to cover the eggs. Then bring to the boil. 
• When the water begins to ‘gallop’ – neighhh! gently drop in the eggs and boil for exactly 2 minutes. 
• Allow the eggs to completely cool – whilst doing so, it’s time to crack on with the breadcrumb coating! 
• Darlings, for this exercise one may succumb to the aid of modern technology! Please reach for your mini-chopper or similar implement, and whizz together the crackers and brown bread – transfer to a medium size bowl. 
• Now, moving swiftly on to the delicious meaty layer! So, using your mini-chopper again, finely dice the spring onion then pop into a large mixing-bowl. 
• To the spring onion add the butcher’s best sausage meat, salt & pepper, parsley, and two types of mustard. Blend together well.   
• Now, divide the sausage meat into 14 to 16 equal pieces – see how far you can stretch the mixture. Then flatten each piece into a patty-like shape ready to enwreathe the eggs!   
• Darlings, the time has arrived to gently peel-off the egg shells – steady hands please! 
• Once successfully executed, one must prepare the ‘assembly line’! – Toot sweet! So, darlings, in a line on your counter: first place the eggs, then the plate of sausage patties, a plate of flour, a small vessel of whisked egg, followed by the bowl of breadcrumbs – Voila! 
• Now here comes the gooey and rather excitable stage of the process! Ok – roll an egg in flour, then wrap in a sausage patty, roll again in flour, into the whisked egg, followed by a jolly good coating of breadcrumbs. Place on ungreased baking tray. 
• Repeat process 14 to 16 times! 
• Place on the middle shelf of oven and bake for 20 minutes. Turn once halfway through cooking. 
• These little meaty balls of deliciousness will appear slightly sun-kissed when cooked! 
• Serve hot or cold with a dollop or two of Piccalilli. 
• Enjoy with oodles of gusto! 

The post Mrs Beeton’s Mini Scotch Eggs – Picnic Food! appeared first on Miss Windsor's Delectables.

Hello, there!
​
​Simple, more-ish and comforting, you can’t get much more homely than this traditional British pudding that travelled over to America with the Pilgrim Fathers (or Forefathers, as they were first known). Originally from Nottinghamshire and Lincolnshire the pilgrims set sail for America in 1620 hoping to recreate their favourite foods when they got there.

As it turned out, the pudding needed a bit of a makeover: wheat flour was scarce so early settlers used cornmeal or ‘Indian corn’ instead and topped it off with a splash of newly discovered maple syrup.

Hasty pudding, sometimes known as Indian pudding is now regarded as an American classic whereas the English version has inexplicably fallen out of favour.

It’s is well worth a revival: try both, equally delicious, versions and see what you think. American Version

Substitute fine cornmeal or polenta for flour and serve with maple syrup and a dab of butter: you may like to reduce the sugar in the pudding by half.

Hands up! Who remembers Creamola?

It’s very odd but whilst I was researching hasty pudding and making some trial ones, I discovered it tastes exactly like my old childhood favourite: Creamola.

Creamola was a wonderfully comforting and subtly flavoured ground rice pudding that was around years ago. I loved it as a child: in fact I practically lived on it for a few days when I was fourteen. My mum had to go into hospital and whilst Dad was working lates I kept myself going with Creamola, mugs of tea and toasted Lincolnshire plum bread!

I often have wistful cravings for it but you can’t get it now, I think it was last heard of sometime in the early nineties. Despite not being made from ground rice, both hasty pudding versions taste just like Creamola: so go on Creamola lovers, make yourself some hasty pudding!

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Mrs Simkins British Hasty Pudding!

Author Miss Windsor

Equipment

• You will need a buttered 600ml (1 pint) baking dish

Ingredients

• 25 g (1oz) butter, diced (plus small extra knob for finishing)
• 50 g (2oz) plain flour
• 450 ml (¾ pint) milk
• ¼ teaspoon salt (or to taste)
• 25 g (1oz) soft brown sugar (plus extra for serving)
• 1 medium-large egg, beaten
• Freshly grated nutmeg

Instructions

• Combine butter, flour, milk and sugar in a heavy-bottomed pan. Heat until just boiling, whisking continuously.
• Remove from heat and whisk in egg. Pour into baking dish, dot with a small amount of butter and grate nutmeg over.
• Bake for 20 minutes or until golden on top. Serve with a light sprinkling of brown sugar.

The post Mrs Simkins British Hasty Pudding! appeared first on Miss Windsor's Delectables.

patate di agnello in fuga,patate di agnello fuggito, patate di agnello vagante

Welcome back to Mrs Simkins and Miss Windsor’s Italian Escapades.

I had planned to bring you pasta carbonara for my second recipe, based on the gorgeous one we had in that lovely restaurant in Venice earlier this year (see intro). We were only there for 3 days and I never got the chance to order my own but the forkfuls I blatantly stole from my husband’s plate were absolutely wonderful.

Anyway, as I was saying to Miss Windsor the other day, I shall have to put that on hold as our hens, now sadly depleted from 5 to 4, have gone off lay for a while and we are lucky if we get one or two eggs a day. A series of family birthdays and other events has meant eggs have been whipped away from under the hens for cakes almost as soon as they are laid.

When a dish is so dependent on the quality of the eggs, I wanted to hang on until our remaining girls perk up: we are also planning to buy a couple more hens any day now so we should be back in business soon. There’s nothing like new laid eggs from your own hens, once you’ve kept hens, it spoils you for shop bought ones.

I suggested to Miss Windsor I do one of my favourite Italian potato recipes instead. Ironically, I first heard of this dish not in Italy at all but from the comfort of my sofa one night last year whilst watching Coronation Street. Fellow fans will be familiar with long running and popular character, and self-styled man of culture, Ken Barlow. 

Miss Windsor isn’t quite as dedicated to the Street as I am but has been known to watch the occasional episode and thought the recipe sounded good.

On this occasion, Ken was hosting one of his dinner parties for Audrey, Cathy and Brian. Brian remarked how good the potatoes were and everyone agreed. Apparently, Ken had got the recipe years before inside a Christmas card from a friend in Italy.

Unfortunately, a more recent recipe of his, goat’s cheese lasagne, met with a less enthusiastic reception from his guests, mature woman of the world, hairdresser (and long-standing rival of Audrey’s in more ways than one) Claudia, remarked it had an unusual taste and prospective daughter in law Sinead, newly pregnant was unable to eat a bite. Son Daniel picked his way through stoically.

I’m so pleased I was watching the Street that night: I researched the recipe the next day and now it’s a big favourite: it’s also very easy to make.

This traditional Italian way with potatoes came about because it gave the impression you were eating lamb even though you couldn’t afford the actual meat. It’s also known as runaway or escapedlamb.

The flavours of wine, garlic and rosemary are absorbed into the potatoes and give the distinct impression that there might be lamb involved. Fabulous served with crusty bread on its own, it also makes a great accompaniment to roast meat or fish.

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Mrs Simkins Italian Rambling Lamb

Ingredients

• 800-900g potatoes, peeled and cubed
• 1-2cloves garlic, halved or quartered
• 3 tablespoons oil
• 1-2 large, dense sprigs rosemary
• 2-3 small sprigs thyme
• Sea salt flakes
• Coarsely ground black pepper
• 100 ml dry vermouth (or use 200ml of the more traditional white wine and leave out the water)
• 100 ml water
• Plus: extra rosemary, including flowers if available, to garnish

Instructions

• Preheat oven to 180°C (fan oven) or equivalent
• You will need an oven-proof dish
• Toss potatoes and garlic in oil in the baking dish. Tuck in herbs and season with salt and pepper. Turn gently to coat and pour over wine or vermouth and water
• Bake for up to an hour, turning a couple of times, until potatoes are golden, soft and sticky and have absorbed all the liquid
• Discard spent herbs and garnish with fresh rosemary. Serve immediately

Cooking with Dry Vermouth

Wine adds a beautiful flavour to dishes, there is no denying, but I must admit, I find it hard to slosh a whole glassful into a recipe from a newly opened bottle, always thinking: I wouldn’t have minded drinking that! I do tend to save the ends of bottles and freeze them inside a sealed freezer bag for cooking with, but usually when white wine is called for in savoury recipes, I use dry vermouth.

I like it because as it’s fortified and an opened bottle lasts for ages in a cool place. It’s stronger than table wine so you need less and I love the beautiful herbs and aromatics it’s infused with.

Originally thought of as medicinal and drunk as a tonic, it became popular as an aperitif and then as an essential part of several well-known cocktails: gin and vodka martinis for example.

The name vermouth comes from wermut, German for wormwood which was once one of vermouth’s main flavourings.

How to Pronounce Vermouth

So, how do you actually say vermouth? Is it ver-mooth or ver-muth?

It’s the first: ver-mooth

Toodles!

Mrs Simkins x

The post Mrs Simkins Italian Rambling Lamb (via Ken Barlow of Coronation Street!) appeared first on Miss Windsor's Delectables.

​Hello, darlings!

Fancy something a tad sweet, rather creamy, extremely boozy, laced with coffee, rich and velvety, a touch spicy, intensely Italian, a teensy nutty, with a brush of British (namely Bristol City) – NOW BREATH! – then Miss Windsor’s Festive Sherry & Spice Tiramisu is most definitely the perfect dessert for you.

Of course, if you haven’t a clue what I’m going on about, I simply created this recipe with Amaretto Morbido (translation: Italian soft almond macaroons) or one may use the customary ingredient of ladyfingers (Savoiardi) dipped in booze enriched with espresso coffee and layered with a mascarpone cheese mouse-like filling. 

I must divulge, my preferred alcohol for this glorious dessert is in fact, one of Miss Windsor’s favourite tipples – Harvey’s Bristol Cream, which certainly adds a touch of festive flair! And before I forget, I livened up the creamy layer with a smattering of grated nutmeg, and before serving I decorated my creation with a flurry of snow-like almond flakes.

And by the way, this is my latest, rather overdue, mouth-watering addition to Mrs Simkins and Miss Windsor’s Italian Escapades – culinary collaboration.  

Darlings, I must tell you that during the grand ol’ year of 1882 Harvey’s Bristol Cream was created by John II & Edward Harvey. And for many years’ it was crafted from a blend of the finest wines imported from Jerez, Southern Spain and then bottled in Bristol City not too far from my childhood town of Backwell.

However, since the 1970’s Harvey’s Bristol Cream has been blended where Harvey’s vineyards are located – Jerez Southern Spain – such logical thinking, don’t ya think! And since the 1990s this exquisite sherry has been bottled in the illustrious Bristol Blue Glass – which is most pleasing to Miss Windsor, as it still holds a strong Bristolian connection. 

Now, moving swiftly on, I’m excited to say I’m writing this with a bit of a festive spring in one’s step! Well, first off, here in the wilderness of South East London it’s 5 o’clock in the evening and a touch dark outside. Also, there’s only a week or so to go until Christmas, therefore, I feel a rather pleasant wintery/Christmassy chill in the air, which calls for a thick coat and gloves!

Oh, and I must recount, just a shy glimpse of a bottle of Harvey’s Bristol Cream evokes many fond memories of Christmas past spent with my beloved grandmother Josie, “Aaaah!” I hear you utter with sincere affection.  

Darlings, although I’m a tad late sharing my creation following this year’s Italian summer getaway, in fact, I feel the timing couldn’t be more perfect, because in the Miss Windsor household Harvey’s Bristol Cream is only served during the festive season.

​I say, I really do follow in Grandmother Josie’s footsteps, as she only served sherry in her finest crystal glasses during the cheerful month of December, which were always lovingly housed in her splendid, retro, g-plan, 1970s display cabinet – a grand affair, indeed! 

Now, did you know that the Italian translation for tiramisu is pull me up, pull it up, lift me up, or cheer me up? A little confused? so am I! Well, according to some sources, the devilishly sexy tiramisu was actually invented in the northern Italian town of Treviso and was not only served in restaurants but also to the clientele who frequented the local brothels (Oh, I say!).

On a more sobering note, this scrumptious Italian pud is also known as the Tuscan Trifle, and according to the jolly old internet the palate-pleasing tiramisu may have derived from a similar dessert which was created in Siena, Tuscany during the 17th century. However, and for some reason or another, it really took off in the 1960s/70s and is especially popular here in the UK.

Darlings, before you toddle off to your kitchen, I must express my sheer disappointment regarding my culinary experience during a short jaunt to Pompeii! Well, my taste buds were not at all tickled by this classic Italian layered cake. Not only was my encounter a soggy one due to the unrelenting heat that affected the creamy layer, but I was also subjected to only a faint whiff of coffee; followed by the culinary crime of NO liquor!

So, following such a frightful ordeal, one dashed back to England and decided to create one’s very own version for the festive season – oozing with alcohol, of course, and generously flavoured with coffee.

Darlings, please run along now – toot sweet – and have a jolly good go at recreating my rather self-indulgent and exceedingly decadent Italian dessert – Miss Windsor’s Festive Sherry & Spice Tiramisu.

If you fancy whipping up something a bit more traditional for Christmas, why not recreate:

MRS BEETON’S TRADITIONAL CHRISTMAS PUDDING!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR – EXCEPT PHOTO OF GRANDPA LARRY & GRANDMOTHER JOSIE! 

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Miss Windsor’s Festive Sherry & Spice Tiramisu – with Harvey’s Bristol Cream!

Prep Time 40 minutes

Servings 8 delightful guests!

Equipment

• Round glass, decorative bowl (9 cm / 7.5 inch) or square Pyrex dish (22 cm / 8.5 inch)
• Electric hand whisk

Ingredients

• 1 pack of Amaretto Morbido (Italian almond macaroons) or ladyfingers
• 4 heaped teaspoons of instant espresso coffee
• 150 ml (5 US fl oz) boiled water
• 200ml (7 US fl oz) any sherry (preferably Harvey’s Bristol Cream!)
• 2 eggs
• 70 g (just over 1/3 cup) golden caster sugar
• 500 g (2 cups) mascarpone cheese
• 1 & 1/2 nutmeg grated
• 3 teaspoons of cocoa powder
• generous handful of flaked almonds

Instructions

• First off, wash those grubby little mitts of yours – Ta very muchly!
• In a small bowl dissolve instant espresso coffee in boiling hot water. Leave to completely cool
• Now, mix the cooled coffee with approx. 2/3 of sherry and set to one side
• Separate the eggs – keep only one of the egg whites
• Whisk egg yolks with golden caster sugar until thick and pale. Fold in the mascarpone cheese and left-over sherry and give it a quick blast with the electric hand-whisk. Then gently fold in the grated nutmeg
• Using a separate bowl, whisk the egg white until it has thickened and appears rather bubbly
• Now, fold the egg white into the mascarpone mixture. Again, give it a quick blast with the electric hand-whisk. Put to one side
• Darlings line the bottom of your chosen dish with a layer of Italian almond macaroons or ladyfingers dipped into the coffee/sherry concoction. Make sure you soak both sides, just enough so they’re damp but not gooey!
• Spread half of the mascarpone mixture over the biscuits. Repeat with another layer of dampened Italian almond macaroons or ladyfingers. Then finish off with another creamy layer of the mascarpone mixture – How spiffing!
• Cover the dish with clingfilm and transfer to the cool environment of one’s refrigerator. Leave overnight, or a few hours will suffice!
• When you’re ready to serve your delicious festive Italian creation, then dust with cocoa powder and sprinkle with flaked almonds – voila!
• Darlings, please do enjoy with a drop or two of Harvey’s Bristol Cream, or sup away on any sherry you fancy

The post Festive Sherry & Spice Tiramisu – with Harvey’s Bristol Cream! appeared first on Miss Windsor's Delectables.

Two Tiramisu for You

 Miss Windsor and I love tiramisu and have both noticed how actual Italian tiramisu in Italy isn’t terribly alcoholic, if at all.

We decided we’d bring you our own special versions, mine based on my Venice one and Miss Windsor’s made with one of her favourite tipples, Harvey’s Bristol Cream, which I think is an inspired British alternative to the customary Italian marsala or vin santo.

​We love them both equally gorgeous and we hope you will too.

Mrs Simkins Tiramisu Trifle

Tiramisu is one of the nicest puddings in the world but usually, to be honest, a bit of a faff to make at home. As I mentioned above, I had the most lovely one earlier this year during our late May jaunt to Venice, which on close inspection, turned out to be more of a tiramisu trifle.

In place of the expected marsala-enriched zabaglione blended with mascarpone and layered with coffee-soaked sponge fingers, was a beautiful confectioner’s custard sitting on coffee-soaked sponge, topped off with whipped cream and cocoa powder. It was absolutely gorgeous.

​I’d promised our tiramisu-loving friend I’d take a photo of a genuine Venetian tiramisu for her (she and her late husband visited Venice many times years ago and she always had tiramisu for pudding. They would sample different restaurants every night so she’s practically a world authority on Venetian tiramisu!)

Anyway, when my tiramisu arrived, it looked so inviting I dived straight in and only remembered the photo when I’d virtually licked the bowl clean. 

Our friend came round for Sunday dinner recently and I made my own version of the Venice one for her. I couldn’t detect any alcohol in the original but since we all enjoy a tipsymisu I’ve added a generous measure of Kahlua coffee liqueur to the sponge.

A light dusting of drinking chocolate gives a more mellow finish than the traditional substantial amount of cocoa, but use cocoa, or grated dark chocolate, if you prefer.

We all loved it and she said it was the best she’d ever tasted: certainly, she tucked into seconds very enthusiastically and we’ve promised to have it again next time she comes round.

Tiramisu literally translates from the Italian as ‘pick-me-up’ or ‘cheer me up; and this one certainly left us all feeling very perky and cheered up indeed! 

​Toodles!

Mrs Simkins x

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Mrs Simkins Tiramisu Trifle!

Servings 6

Equipment

• A 20cm rectangular dish will accommodate 100g sponge fingers perfectly

Ingredients

Sponge layer

• Approximately half 200g pack Italian sponge fingers or savoiardi (aka ladyfingers)
• 150 ml strong brewed coffee
• 3 measures (45ml) Kahlua

Custard

• 2 egg yolks
• 1 egg
• ½ teaspoon vanilla extract
• 50 g golden caster sugar
• 175 ml milk
• 175 ml double cream
• 3 level tablespoons cornflour

Plus

• 300 ml double cream
• Drinking chocolate or cocoa powder to finish

Instructions

• Lay the sponge fingers in the dish and pour over coffee and liqueur. Chill.
• Whisk egg and yolks and pass through a sieve. Whisk sieved egg into a roomy bowl with vanilla and sugar until foaming.
• Mix cornflour to a smooth paste with 3-4 tablespoons of cold milk taken from the measured amount.
• Warm milk and cream in a small heavy bottomed pan until almost boiling.
• Pour into the cornflour paste, whisking gently throughout.
• Now whisk milk, cream and cornflour mixture gently into the combined eggs, sugar and vanilla.
• Wash out pan and return mixture to the heat. Cook gently, stirring gently constantly with a wooden spoon changing to a whisk as the mixture starts to thicken.
• Once thickening, turn off heat and whisk until smooth and creamy. Cool slightly and pour over sponge fingers. Chill for several hours until set.
• Whisk cream into soft peaks and spread over custard. Chill again and dust with drinking chocolate before serving.
• For complete perfection, serve with strawberries and a small coffee on the side.

The post Mrs Simkins Tiramisu Trifle! appeared first on Miss Windsor's Delectables.

Hello, darlings!

You’ll be pleased to know, Miss Windsor’s Italian Inspired Cherry Tomato Pasta is just the tonic for the hungry-hearted – Mamma mia!

​My vegetarian recipe is splendidly quick and easy to recreate – using the very best of Whimsical Winnie’s harvest. Namely, her titillating good (Oh, I say!) allotment grown tomatoes from her plot at Fulham Palace Meadows (London). I say Winnie is such a dear heart for donating her little red balls of goodness to my “Eatalian” culinary cause. 

​Darlings, my delectable delight also boasts a plethora of ingredients: olive oil, garlic, onion, mushrooms, Moroccan dry black olives, basil, and an Italian “Brassica” known as cavolo nero cabbage – a quite simple, yet devilishly tasty dish!

To be wolfed down hot or cold along with your favourite pasta – I favour Garofalo Casarecce Pasta – a teeny weeny reminder of my trip to Naples. Or to be scoffed following a jolly good session at the gym, which will certainly boost one’s energy levels and quench one’s hunger pangs (How spiffing!).

And before I forget, I hereby present this delightful dish as my first offering to Mrs Simkins and Miss Windsor’s Italian themed collaboration.

​You see, we’ve just celebrated the last “hurrah” of our first culinary venture – we whipped up an assemblage of savoury and sweet teatime treats – I say, if you’re not yet fully acquainted with our recipes then please do take a peek and I’ll see you back here in a jiffy! 

Moving swiftly on: I must pay homage to my dear Italian friend – the exceedingly vivacious Viviana Ciccone, who offered Miss Windsor a helping hand in the realm of traditional Italian cookery.

​In fact, Viviana attributes her magical culinary skills to her darling mother Michelina. And luckily for Miss Windsor, Viviana taught her how to make an authentic Italian pasta sauce from scratch, which has certainly been put to good use. 

Darlings, before you trot off to your kitchen, please take note of this rather useful TIP: Miss Windsor recommends that you refrain from serving this frightfully delicious dish all at once. So, why not fill up a Tupperware vessel and pop it into the fridge for later – there’s a good darling!

Whatever your preference – a midday nibble or a midnight snack – Miss Windsor personally guarantees that her dish will satisfy all palates and leave you yearning for more (Oh, I say!).

Please enjoy with a splash of olive oil; a sprinkling of parmesan cheese; a smattering of cracked black pepper; and a rather decorative basil leaf – voila!

Fancy more Italian fayre? then why not recreate:

MISS WINDSOR’S SHERRY & SPICE TIRAMISU – WITH HARVEY’S BRISTOL CREAM!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR EXCEPT FOR WINNIE & MICHELINA 

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Miss Windsor’s Italian Inspired ​Cherry Tomato Pasta!

Prep Time 30 minutes

Cook Time 25 minutes

Servings 6 delightful guests

Equipment

• A large/deep frying pan

Ingredients

• 225ml (8 US fl oz.) of extra virgin olive oil
• 3 or 4 large cloves of garlic
• 1 large diced onion
• large handful of Moroccan dry black olives (add a few more if you desire)
• 500g (2 & 1/2 cups) cherry or any large tomatoes – chopped
• 120g (1 & 1/2 cups) sliced mushrooms
• 6 or 7 leaves of shredded cavolo nero cabbage (or savoy cabbage will do)
• 6 basil leaves
• 500g (approx. 4 1/2 to 5 cups) of any pasta such as penne.
• salt and pepper

For decoration

• basil leaves

Instructions

• Darlings, squeaky clean hands please – Ta very muchly!
• Okey dokey! Pour the olive oil into a large saucepan and set the hob to medium / high heat.
• Finely chop the garlic and roughly dice the onion, then add to the oil. Darlings, now turn down the heat to just below medium – so the oil gently simmers.
• Chop the cherry tomatoes in half (or chop large tomatoes into quarters) slice the mushrooms and prepare the Moroccan black olives by cutting in half and removing the pips. Transfer to the frying pan.
• Now, gently place 6 basil leaves on top of the ingredients – Much obliged!
• Darlings, for the next 20 to 25 minutes the ingredients will gently simmer and should start to thicken up a little.
• About half-way through cooking time, put a large saucepan of water onto boil – add a glug of olive oil and a dash of salt.
• Once the water begins to ‘gallop’: with a steady hand add the pasta and turn down the heat a tad.
• Darlings, by now the rich aroma of Italian cuisine will gleefully arouse your senses – Oh, I say! So, one mustn’t become too excited, or you may overcook the pasta!
• However, before you test the pasta take a small mug and fill with hot water from the pasta pan. Then pour this over the simmering ingredients – this will loosen the mixture and stop it from drying out.
• Add the shredded cavolo nero cabbage to your authentic Italian sauce and allow to steam a little. Then gently combine and simmer gently for a few minutes more.
• After 8 minutes or so, you may test the pasta! Darlings, the Italians, oh and Miss Windsor, prefer their pasta cooked ‘al dente’ which translates ‘to the tooth’. And to translate again, means ‘you need your teeth to chew the pasta’ – comprende?
• So, poke a fork into the water and emerge with a piece of pasta! If your gnashers sink in, yet not too easily – then it’s ready. If not, cook for a couple minutes more.
• Once perfectly al dente, remove from the heat and drain using a colander. Then immediately wash the pasta in hot water to remove the starch. Drain again.
• Pour the pasta back into the saucepan, add your authentic Italian sauce, some cracked black pepper, then thoroughly mix together.
• Darlings, serve in a pleasant looking vessel and enjoy with a splash of olive oil; a sprinkling of parmesan cheese; a smattering of cracked black pepper; and a decorative basil leaf- Voila!

The post Miss Windsor’s Italian Cherry Tomato Pasta! appeared first on Miss Windsor's Delectables.

Miss Windsor and I have come to the end of our summer garden party collaboration, and hope you’ve very much enjoyed it as much as we have. We’re taking a bit of a break now but will be back before too long with a special quartet of recipes inspired by our respective Italian travels earlier in the year.

Until then, we leave you with Miss Windsor’s sparking summer beverages: a fabulous fizzy lemonade which she also uses to make a gorgeous summery cocktail with Pimm’s number 6 cup, a special edition one with elderflower and blackberry. It sounds so nice I can’t wait to try it. I really must get out more as I’d never even heard of this Pimm’s until Miss Windsor told me about it!

And, finally, from me a classic Victoria sponge. Every garden party needs a nice simple Victoria sponge so here you are; complete with tips and a brief cake history.

(You may be wondering why our garden party has suddenly morphed into a bit of a Teddy Bear’s Picnic as well, but all will become clear as you read on.)

Finding Comfort in Cake
Named in honour of Queen Victoria, Victoria sponge is still a favourite on the royal tea table today. There’s rather a sad story behind it. After Prince Albert died suddenly (he was only 42) Queen Victoria was understandably completely distraught and withdrew to Osborne House on the Isle of Wight where she and Albert had spent several happy holidays.

There she found the new custom of afternoon tea a great comfort: one of her favourite cakes was a plain, light sponge filled with jam. She asked for it so often it became known variously as Victoria sponge, Victoria sandwich, Victoria sponge sandwich or Victoria sponge cake. 

From Nursery to Grown-Up Tea Table
This simple sponge had originally been a popular choice for nursery teas: it was plain and wholesome, yet appealingly soft-textured and sweet. Victoria and Albert had been at the forefront of the brand new nursery concept, encouraging parents to allow their children to enjoy childhood with special games, books and toys.

Prior to this infants progressed more or less directly from babyhood to virtual mini-adulthood. The royal couple had made a point of being present at nursery tea whenever they were home and Victoria must have enjoyed a slice of jam sponge frequently as they played with their brood.

​In the first throes of her grief she may have sought solace in these happy memories and found the cake consoling as well as easy to digest.

In Victoria’s time, her kitchen maids would have spent hours building up their muscles creaming and mixing the sponge by hand, even after the helpful arrival in Britain of baking powder in 1856. Some cooks still swear by the creaming method but it’s much easier to whip up your sponge by electric means using a food processor, electric mixer or electric hand whisk.

Baking Tips
As with many cooks, this was the first sponge cake I learned to make, and for years now I’ve whipped mine up in a basic food processor using the blade attachment. After a few false starts with self-raising flour I switched to plain and added my own raising agents.

Self-raising flour must be really, really, fresh to work properly and even then I find it touch and go. A combination of cream of tartar and bicarbonate of soda with a ratio of 2:1 works wonders in the well-risen, light and fluffy stakes.

Real butter, slightly salted and softened, the freshest eggs and raspberry jam, ideally seedless, sieved if not, are other essentials.

After that, the only variable you have to contend with is your oven, which, ideally, would always runs at consistent temperatures corresponding exactly to the dial and have no hot or cold spots at all.

Alas, many of us are at the mercy of our ovens  . . . .

Toodles!

Mrs Simkins x

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Mrs Simkins Victoria Sponge!

Ingredients

• 175 g slightly salted butter, softened
• 175 g golden caster sugar
• 175 g plain flour
• 1 level teaspoon bicarbonate of soda
• 2 level teaspoons cream of tartar
• 3 medium eggs, as fresh as possible
• 2 tablespoons milk
• Seedless or sieved raspberry jam and icing sugar to finish

Instructions

• Preheat oven to 160C (fan ovens) or equivalent
• You will need 2 x greased 18cm (7 inch) loose bottomed sandwich tins
• Cream or whiz the butter and sugar until light and fluffy.
• Combine flour and raising agents and sieve half over butter mixture.
• Add eggs and remaining flour. Whisk or whiz again. Add milk and whisk or whiz until smooth and glossy.
• Pour into prepared tins.
• Bake for 18-20 minutes or until risen and golden and a skewer inserted comes out clean.
• Allow to rest for a few moments then carefully loosen the edges with a small palette knife.
• Transfer to a cooling rack using a large palette knife to loosen the bottoms.
• Once the cakes are cool, spread one with jam and sit the other on top. Dust with icing sugar just before serving.

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​Mini quiches are always a great savoury favourite for parties and picnics and a must for garden parties. Add some cooked diced bacon or lardons if you prefer but the simple cheese and onion flavour is delicious and also suitable for non-meat eaters.

Easy to make and assemble: particularly if you whiz up your pastry in the food processor and make an all in one filling rather than faffing about adding cheese and onions and what have you separately, plus, unlike full size quiches, you don’t have to bake the pastry cases blind first either.

Quiche Query 1
​
Just to clear up a couple quick quiche queries before we start: as Miss Windsor and I were discussing on the phone the other day, the lovely savoury cheesy tarts we all make and love and nonchalantly refer to as ‘quiche’ aren’t technically quiche at all.

Classic Quiche Lorraine, from the Lorraine region of France, was originally a pastry case filled with a delicate, beautifully wobbly filling of lightly seasoned cream, eggs and bacon.  The more familiar version with cheese; should really be called a savoury flan or tart, but times change and the name quiche seems to have stuck, and why not? 

In fact, if we delve deeper into history, it seems quiche wasn’t originally French at all but German.  Stretching back to the Middle Ages, when Lorraine was part of Germany and known as Lothringen, it was a savoury kuchen or cake, and, instead of pastry, the crust was very likely bread, rather like a pizza base. You live and learn, as Miss Windsor and I always say.

Quiche Query 2 Plain or Fluted Cutters?

​Should you use a plain or a fluted cutter for your mini quiches? Strictly speaking, plain cutters are intended for savoury tarts, fluted for sweet. If this sounds a bit regimented, it is actually a handy convention as it helps distinguish savoury from sweet fillings instantly. On the other hand, if you feel inclined, why not break with convention occasionally? Fluted edges do look so pretty and appealing after all!​

Make Pastry in a Food Processor
You can make beautiful buttery melt in the mouth pastry quickly and easily in a food processor. It’s simplicity itself: but do follow the measurements and method exactly.
​
Top Tip 1
Stop processing the very second the pastry begins to clump together: otherwise it will be tough and lose that lovely melt in the mouth, slightly flaky quality.

Top Tip 2
As you cut out, leave as little spaces as possible between rounds to minimise handling and re-rolling. Too much handling also makes pastry tough.

Top Tip 3
Grate your cheese finely: use the fine side of a box grater. You’ll find it then melts silkily into the savoury custard giving a much smoother result.

​Top Tip 4
Stir mustard powder through a tea strainer with a teaspoon to prevent it clumping together.

Top Tip 5
When transporting the little quiches, cool them first, line your container with greaseproof paper and for a double layer: lay a piece of slightly crumpled greaseproof paper over the first layer.

Toodles!

​Mrs Simkins X 

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Mrs Simkins Mini Quiche Secrets – Quiche & Tell!

Servings 24

Equipment

• You will need 2 x12 cup greased tart tins and a 6cm cutter

Ingredients

Pastry

• 160 g plain flour
• 80 g cold salted butter, diced
• Extra pinch of salt
• 3 tbsp cold water

Filling

• 1 small onion, finely diced
• Scant tablespoon oil
• 1 medium egg
• 1 medium egg yolk
• 6 tbsp cream (single or double, but not extra thick)
• 60 g or so of mature Cheddar cheese, finely grated, see top tip 3
• ¼ – ½ teaspoon dry mustard powder
• Ground white and cayenne pepper

Instructions

• Preheat oven to 180C (fan oven) or equivalent
• Combine flour, butter and salt. Whiz into fine crumbs. Add water and whiz again. Once large clumps begin to form stop immediately and remove from processor. Press gently together into a ball.
• Roll out gently on a lightly floured board to a thickness similar to a pound coin.
• Cut out rounds and pat gently into tart tins.
• Push remaining pastry lightly together, and cut out the rest.
• Fry onion slowly until soft just beginning to colour. Drain on kitchen paper.
• Whisk egg and egg yolk together with the mustard powder and peppers. Add cream and whisk in lightly.
• Stir in onions and cheese. Divide filling evenly between pastry cases: each one will take roughly a generous teaspoon.
• Bake for 15 minutes or until risen and until golden. Serve warm or cold.

The post Mrs Simkins Mini Quiche Secrets – Quiche & Tell! appeared first on Miss Windsor's Delectables.

Hello, darlings!

​Anyone for tennis? Oh dearie me, the last hurrah of The Championships Wimbledon was on Sunday 15th of July 2018 (this year’s season ended on the 14th July 2019). But do not fear as Miss Windsor’s here to console you with a sup or two of her frightfully fruity Pimm’s cocktail – just the tonic to soothe one’s post-tennis blues. 

Or why not join Mrs Simkins (my culinary collaborator) and I for a jolly good quaff of the good stuff at our summer garden party- here’s the LINK: Mrs Simkins & Miss Windsor’s Summer Garden Party!

So, move over Mr Original Gin Sling, and make way for Miss Windsor’s intensely vibrant vodka-based tipple, which oozes a luxurious touch of Chambord Black Raspberry Liqueur.

By the way, my recipe tastes rather like “pink sherbet”, which funnily enough sparks many summery, nostalgic, childhood memories, as one recalls chasing Mr Whippy’s ice cream van down the road at full pelt until it screeched to a halt and served that poor little nipper whatever she desired – usually a “99 ice cream” smattered with pink sherbet and garnished with a Cadbury’s Flake.

Darlings, now a vivid impression that has lingered for years in one’s memory bank, is an enormous aura of glee and utter satisfaction – Miss Windsor has never forgotten that cool velvety; fizzy feeling of guzzling down a 99 ice cream bedecked with sweet pink fairy dust!

PHOTO CREDIT – Mr Mikey Ice Cream of Weston-Super-Mare

Moving swiftly on, I wish to share, that for a good few years now lurking around in one’s pantry was a rather dusty, yet sultry and slender looking figure, “Oh, please do elaborate more Miss Windsor!” I hear you chirp with immense intrigue.

​Well, darlings, I must confess that the mysterious figure turned out to be a bottle of the special edition – Blackberry & Elderflower Pimm’s – I bet you didn’t expect that, you saucy lot! 

This bottle of booze is not just any old Pimm’s, in fact, as previously mentioned it’s a fabulously fruity infusion laced with vodka, which boasts a bountiful taste of our English summer hedgerows.

​I must add, it was bestowed upon Miss Windsor many years ago by her darling friend Sir Brian – such a generous chap! 

And so with a recipe in mind for my pantry find, I wished to perform a bit of a Miss Windsor twist, and so I called upon my trusty Mrs Beeton (Mrs Beeton’s Book of Household Management, to be exact!) who suggested that a touch of her magic homemade lemonade should do the trick!

Therefore, the combination of Blackberry & Elderflower Pimm’s, Chambord Black Raspberry Liqueur, and Mrs Beeton’s Quick-Fire Fizz Lemonade created the most perfect post-tennis, well Wimbledon in this case, pick-me-up. ​

Now darlings, I expect most of you are familiar with Pimm’s No.1 Cup – a gin-based herbaceous cocktail, which during the 1800s Mr James Pimm’s of London originally invented to promote one’s health – I say, I do often wonder if he succeeded in that department? Anyway, you’ll be pleased to know, in total there are six varieties of Pimm’s (How fascinating!).  

Also, this refreshment was introduced to the UK in 1964 and goes by the grand title of Pimm’s No.6 Cup. In fact, this particular digit served as the perfect foundation for the divine creation of Blackberry & Elderflower Pimm’s, which first graced the market of fine liquor in 2012 (How spiffing!).

Tick tock, tick tock – it’s nearly Pimm’s o’clock! So without further ado, please dash off to your elegant drinks cabinet and have a jolly good go at recreating Miss Windsor’s cocktail!

Here’s the recipe for:

MRS BEETON’S QUICK-FIRE FIZZ LEMONADE!

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

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Miss Windsor’s Blackberry & Elderflower ​Post-Tennis Pimm’s Cocktail

Prep Time 10 minutes

Servings 1 delightful ‘you’! (or double the ingredients for 2, and so on!)

Equipment

• 1 x highball glass (capacity: 350ml / 12 US fl oz. or thereabouts)
• 1 x cocktail shaker
• for decoration: cocktail umbrella – Oh, how fancy!

Ingredients

• 100 ml (3 1/2 US fl oz.) – Blackberry & Elderflower Pimm’s
• 150 ml (5 US fl oz.) – Mrs Beeton’s Quick-Fire Fizz Lemonade or any fresh lemonade will suffice!
• 25 ml (2 US tablespoons) – Chambord Black Raspberry Liqueur (also available in the US)
• Plenty of ice
• For decoration: some blackberries & raspberries or a slice of lemon

Instructions

• Darlings, ‘splish splash’ – please dash off to your hand basin and lather up those mitts of yours – Much obliged!
• First off, it’s time to prepare Mrs Beeton’s Quick Fire Fizz Lemonade – it’s ‘easy peasy lemon squeezy’ and takes no time at all! Or on this occasion, one may use ready-made lemonade.
• Now, simply fill your cocktail shaker to the top with ice – Ta very much!
• With a steady hand, measure out the Blackberry & Elderflower Pimm’s and Chambord Black Raspberry Liqueur.
• Gently pour both alcoholic tipples over the ice, then add the lemonade.
• Darlings, in readiness for your frightfully fruity Pimm’s Cocktail – fill your highball glass near to the top with ice –– How exciting!
• Now, give your cocktail a good ol’ shake! So, pop the lid onto your cocktail shaker, and make sure one hand is firmly pushing down on the lid, then shake ‘like the clappers’ – for about 30 seconds or so.
• Pour immediately, but slowly into your highball glass – there’s a good, darling!
• Then before serving: to the spikey end of a cocktail umbrella, add a few berries of your choice. Oh, and why not plop one or two into your cocktail mixture while you’re at it!
• Alternatively, decorate with a zingy slice of lemon – Voila!
• Darlings – I’m sure this intensely vibrant, sweet n’ sharp fruity tonic will lift your spirits, whilst soothing away your post-tennis blues!

The post Blackberry & Elderflower Post-Tennis Pimm’s Cocktail! appeared first on Miss Windsor's Delectables.

Hello, darlings!

Miss Windsor presents her refreshingly zingy recreation of Mrs Beeton’s Quick-Fire Fizz Lemonade – “easy peasy lemon squeezy”! – which one stumbled across in my 1906 edition of Mrs Beeton’s Book of Household Management.

I was instantly captivated by Mrs Beeton’s wizardry skills (I mean, the poor devil who Mrs Beeton snaffled his/her recipe from!), as she had concocted a magical potion with only a few simple ingredients: water, lemon juice, sugar – plus a smattering of “bicarbonate of soda”.

Darlings, this beverage is just what the doctor ordered to reduce one’s body temperature during such an unusual spell of sweltering hot weather. I dare say, it’s definitely a one-off for Great Britain which is notoriously known for its mediocre summers.​

To suit the singleton I’ve adapted the measurements ever so slightly, however, one may increase the measurements if expecting guests. ​Oh, and just in case you’re yet to observe, I’ve changed the title of this recipe from plain Lemonade to Mrs Beeton’s Quick-Fire Fizz Lemonade – a trifle more fitting, don’t ya think!  

Darlings, hush please while my dear culinary amour and collaborator, Mrs Simkins, utters a riveting question, “Miss Windsor, this recipe sounds a tad like a scientific experiment, please do explain!”

Well, darling, what can one say! the Victorians were rather fond of experimental cookery. Of course, there’ll be no danger of fire as one preforms Mrs Beeton’s method for lemonade; it’s merely swift and easy to recreate. Therefore, this rousing recipe from a bygone era fits perfectly in the “quick-fire” category, as it will only take a snippet of your time to make (How spiffing!).  

​With regards to the “fizz” element of this culinary experiment, it is produced by a quarter teaspoon of bicarbonate of soda – upon releasing the magic powder into the lemony water, you’ll be instantly mesmerised by the summery, sparkly, effervescent mix of ingredients. I must add, the froth really reminds me of Alka-Seltzer – you know, the chalky tablet to nurse one’s hangover! 

​Darlings, Mrs Beeton’s Quick-Fire Fizz Lemonade is extremely versatile – and can be supped from a glass tumbler whilst you relax in an easy-chair watching the world go by; or to be served as a sweet, refreshing tipple at an afternoon tea or summer garden party. Alternatively, it can be bottled then shared at your annual family picnic – whatever the event, this piquant beverage with a sweet edge will be enjoyed by all.

Oh, and one mustn’t forget to mention, this sizzling swift recipe is the perfect “mixer” for summer cocktails.

Hence, here’s my recipe for……..

MISS WINDSOR’S BLACKBERRY & ELDERFLOWER POST-TENNIS PIMM’S COCKTAIL

Miss Windsor x

ALL PHOTOGRAPHY BY MISS WINDSOR 

Print

Mrs Beeton’s Quick-Fire Fizz Lemonade!

Prep Time 5 minutes

Servings 1 fabulous ‘you’

Equipment

• lemon squeezer
• glass tumbler

Ingredients

• 150 ml (5 US fl oz.) of cold water
• juice of 1 lemon
• caster sugar to taste – approx. 2 to 3 flat teaspoons (add more if too sharp)
• 1/4 flat teaspoon of bicarbonate of soda

For decoration

• 1 slice of lemon, plus 1 slice chopped into segments

Optional

• ice to serve

Instructions

• Darlings, now squeaky-clean hands please – Ta very muchly!
• Squeeze the juice of 1 lemon.
• Measure the cold water, then pour in the lemon juice and stir (TIP: make sure you strain the juice to remove bits of flesh. Do not pour directly into the water)
• Add the caster sugar and mix well with a spoon. Add more if too tart.
• Now the fun bit! Plop 1/4 flat teaspoon of bicarbonate of soda into the lemon water. It will start to fizz and froth immediately, but still, give it a quick stir to evenly distribute the powder.
• Darlings, you see I told you so, it’s ‘easy peasy lemon squeezy’!
• Now, it’s time to enjoy your creation – fill a glass tumbler with ice, followed by the lemonade, throw in a few lemon segments, then decorate with a twist of lemon – Voila!

Notes

(double the ingredients for 2, and so on!)

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