...or in this case, "Smash". Without a mixer or potato-masher I mashed these puppies with a flimsy whisk. I felt very resourceful (but may purchase a cheap masher next time). I've been wanting to make this quintessentially English dish for quite a while. However I have to admit, I'm not the biggest fan of the more subtle flavored English sausages that I've tried (to put it nicely). I love my zesty American sausages! Anyway, I found some German sausages that were quite tasty so I finally gave this recipe a whirl. The whole family loved it, including Sweet Pea! The dish was a perfect match with this cold, rainy day. This would also be an easy crowd pleaser (especially if you roast the links in the oven)

Ingredients:
8 large baking potatoes, peeled and diced
1/2 cup warm milk
2 Tablespoons butter or margarine
1 teaspoon garlic powder
1 1/2 pounds favorite sausages (that would be about 5 large American sausages)
salt and pepper to taste
1 large onion, thinly sliced
1 packet gravy mix (make per directions on packet)

Directions:

Boil the potatoes until the potatoes fall apart when a fork stabs them

While potatoes are cooking, heat oil in a skillet and add sausages and onion. Cook until sausages are done and onion is soft. (to make things easier sometimes I throw the sausages and onion in a roasting pan and cook at 350F until sausages are roasted takes about 10-20 minutes depending on the size of the sausages)

When potatoes are ready, drain them and mash. Add milk, salt, pepper, and butter (you may need to adjust the amount of the milk to reach your desired creaminess).

Plate up! Put a heap of potatoes on the plate then top with potatoes, onion, and gravy. Good for a Winter's night (or a cold rainy Spring day, apparently)

This recipe was a huge surprise. I was kind of "ho-hum" about it but wanted to make something with mascarpone cheese because it's pretty cheap (in the UK anyway), and we've never tried it. I needed to use up some chestnut mushrooms so this is what I made. It was FABULOUS. I don't know how but the mascarpone tasted like butter! Mmmmm, mmmm, mmmm! Sweet Pea enjoyed it too. Two thumbs up all around!

Ingredients:
12 oz pasta - whatever kind tickles your fancy
8oz Italian sausages, or any sausage really (we used pre-sliced German because that's what I had on hand. It was good, but I think we'd prefer chunkier bites of sausage next time)
8 oz mascarpone
2-3 T dry white wine
1/8 tsp nutmeg
1/4 tsp salt
4-5 cloves garlic, finely diced
8oz package of mushrooms, quartered (the mushrooms not the package)
Parm for topping

Directions:
Bring pot of slated water to a boil and cook pasta

In a skillet, cook sausage (if need be), garlic, and mushrooms. When cooked through, add mascarpone, wine, nutmeg, and salt. Mix to combine.

When pasta is done, combine with mascarpone sauce. Enjoy! Be sure to top with lots of Parmesan.

After walking past the oh-so-enticing Asian market so many times, I decided to go in a few days ago. ...until I remembered that our stroller doesn't fit through the door and thats why I don't go in. Knowing full well that Sweet Pea is far to young to conquer the English streets all on her own, I strategically decided to push the buggy really hard through the door jam. Well, after turning and lifting the stroller all caddy-wampus (that was for you AB) we made it in. We still had the issue of meandering around huge bags of rice stacked on the floor but they directed me towards the back to the noodles. Oooooo...noodles. So that's what I got. What to do with the noodles? This recipe is my answer. It was well worth the endeavor (but I think I'll have Cheap go in next time).

This recipe serves 2, so you'll probably have to double it. If you have a large wok, even better. My little cast iron skillet gets quite jammed with this amount, so there's no way I can double it as of now.

Ingredients:
4 oz Chinese egg noodles, boiled in salt water
1 chicken breast, cooked and sliced (or raw and you can cook it with the veggies)
1 red pepper, sliced or 1/2 cup frozen pepper medley
1 small onion, diced
1/4 cup frozen chopped spinach
2 cloves garlic, finely diced
handful mushrooms (4 or 5), quartered
Sauce:
2 Tbs dark soy sauce
2 Tbs water (if using dark soy, if not just use more soy)
2 Tbs honey
1 teaspoon vinegar
1/2 teaspoon sesame oil (optional, I just had it on hand anyway)
1/4 teaspoon ginger
1/8 teaspoon cinnamon
pinch cloves
pinch cayenne

Peanuts or cashews for topping

Directions:
Pour round of regular oil in a hot skillet or wok and add onions (if using raw chicken, add chicken first and cook until almost done). Once onions are slightly translucent, add the rest of the veggies

While veggies are cooking, make the sauce and mix all the ingredients together.

Once veggies are pretty much cooked to likeness add the cooked chicken, cooked noodles and sauce. Mix together well and let simmer for a couple of minutes.

Plate up and top with peanuts/cashews. We so wanted chop-sticks with this, but alas, only had skewers...not the same. Maybe that's something else I should have bought...

Living in England, surrounded by Indian restaurants, I tried to give Biryani a go (learn about Biryani here: WikiBiryani). I needed to use some leftover curry paste and chicken breast. We were pleasantly surprised! Sweet Pea wouldn't touch it but I've now made this twice in two weeks, which says something. We're big fans of chutney and yogurt sauce (recipe at bottom) on the side, or else Biryani can feel a bit dry. Kind of a fun way to spice things up... hee hee... OK, I'm lame, I know...

Ingredients:
1 sweet potato, diced and roasted
1 onion, chopped and roasted
1 small red bell pepper, sliced or 1/2 cup frozen pepper medley
2 chicken breasts, cooked and diced
2 Tablespoons raisins
2 1/2 cups stock
1 cup basmati
2 Tablespoons favorite curry paste (I use Patak's which is sold both in US and UK)
2 cloves garlic, finely diced or minced
Topping:
2-3 Tablespoons lemon juice
1/4cup sliced almonds, toasted
1/4 cup torn fresh cilantro

Serve with store bought mango chutney and yogurt sauce (below)

Directions:
I roast the chicken, diced sweet potato and chopped onion together in the oven before hand

Preheat oven to 350F

Mix together sweet potato, chicken, onion, bell pepper, and raisins and put in roasting pan

Mix the stock, paste, and garlic until well blended. Then add uncooked rice

Pour stock mixture over veggie/chicken in the roasting pan and stir around until everything is evenly distributed

Cover the pan tightly with foil and put in the oven for 45-55 minutes or until rice is soft (might want to remix around 30 minutes so rice on top doesn't get crunchy)

Once rice is tender, take out of the oven and mix in lemon juice (and fluff Biryani while you're at it) Top with almonds and cilantro and enjoy!

I serve mine with store bought mango chutney and yogurt sauce. Make sure you add a sauce, I personally think the biryani needs a complement.

Yogurt sauce:
1/2 cup plain yogurt
2 teaspoons minced onion
1 teaspoon minced fresh cilantro or mint
pinch of salt
pinch of cayenne pepper

Up until a year ago, I had no idea this decadent dessert existed. We just happened to visit friends in Kentucky over Derby weekend, so they had a fab party with mint juleps and Derby Pie. Derby pie, where have you been all my life? With the chocolate and nut combo (not to forget the butter and sugar), I'm completely a fan. Even though we didn't make it to KY this year (or even watch the Derby), I decided to use Derby day as an excuse to make this dreamy pie. With pretty basic ingredients, this dish isn't too rough on the pocketbook either! We're going to start enjoying this on more than just Derby day.

Ingredients:
1/2 cup butter (1 stick), melted
1 cup sugar
2 eggs
1/2 cup flour
1 pinch salt
1 teaspoon almond extract or 2 Tbs Bourbon (Bourbon is traditional and extract is cheap... we opted for cheap)
1 cup crumbled pecans or walnuts, toasted
1 cup chocolate chips

Pie crust, I used my staple recipe - Light Pie Crust

Directions:
Preheat oven to 350F (and par-bake crust if need be)

Cream butter, sugar, and eggs together

Add the flour, salt, and extract/Bourbon and continue mixing

Add the toasted nuts and chocolate chips, mix well and then dump into crust.

Bake for 25-30 minutes or until set. This is great "à la mode" (with ice cream)!

This is my staple pie crust. I have to admit, I'm definitely not the biggest crust fan out there. I kind of hate that the pie crust can be higher cal than what's actually in the crust (and believe me, I'm not a calorie counter). So for that reason, I like this crust. It's light, flaky, has good flavor, and doesn't contain half a days amount of calories in the crust alone. I do like a rich crust on occasion, but not for regular, weekly stuff. I have to admit, I've been debating on posting this because thick crust lovers out there will hate me.

Ingredients:
1/2 cup flour
1 Tbs oil
2-3 Tbs water
pinch of salt

Directions:
Mix all together and you should be able to form a pie crust ball

put in the middle of a greased 9inch pie pan and "mush and spread" (that's what I tell Sweet Pea). Heads up, it will be a thinner pie crust

...you could roll it out, but I'm not that sophisticated

I like to pre-bake mine at 350F for 5-8 minutes

...and the rest is up to you.

I've never actually thought of this as a real soufflé but randomly, the other day when I made the batter the night before, it poofed! It's always stayed relatively flat. So I'm not too sure what chemical reaction went on there but apparently letting the batter sit does help. My mom makes this quite often and she got it from a friend. I like to top it with sugared fruit to enjoy a nice fruity treat in the morning. Best of all, this recipe is really easy so mix everything the night before and whack it in the oven the next morning (thus, great for company).

Ingredients:
3 eggs
5 Tablespoons sugar
1 1/2 cups milk
3/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla

3 Tablespoons butter for pan

Directions:
Beat eggs, sugar, and milk together

Add the remaining flour, salt, and vanilla. Cover and let rest in the fridge

Heat oven to 425F and put butter in an 8 inch dish. Put dish in the oven to melt the butter then pour mixed batter into warmed dish.

Bake for 25 minutes or until golden. Enjoy!