Slow Cooked Spiced Ham

It might seem like a bit of an extravagance to buy a ham in January, but you can get an awful lot of eating out of a large ham like this eating it sliced, warm and cold, then stretching the rest into several meals using rice, pasta, quiche, bakes, pies and pasties.

Adding some spices and citrus fruit to the cooking liquid just adds a little extra flavour to the ham.  It's not overpowering and is more obvious in the cold ham than when it is served warm.

Slow Cooked Spiced Ham
1 ham or gammon joint (2.5 kilos)
1 cinnamon stick
2 star anise
3 all spice berries
1/2 lemon
1/2 orange
1 litre of liquid (you can use apple juice, cider, white wine or water or a combination)

Place all the ingredients in your Slow Cooker or Crockpot,  put on the lid and cook on low for 4-5 hours.

Farmersgirl Tips

• If you are using a smaller gammon joint, simply reduce the liquid, spices and cooking time, it's a really that simple.
• If you want to glaze your ham, remove the rind, then using a sharp knife, make a criss cross pattern in the fat.  Make a mixture of  50g dark brown sugar and 1 tsp dried mustard powder and rub into the fat.  Heat the oven to 180C and bake until the rind is bubbling about 10-12 minutes.  I would recommend lining your tin with foil as the sugar mixture is really sticky and difficult to remove.

• 

This is my entry for my #SlowCookedChallenge, the theme for January is CITRUS, why not join me?

Labels: all spice, bacon, Cinnamon, crockpot, Gammon, ham, lemon, orange, Slow Cooked Challenge, slow cooker, spice, star anise

posted by Janice @ 19:30 10 Comments

July Slow Cooker Challenge Round Up

Canellinni Bean Dip is a hummus style dip made in the slow cooker, what a clever idea from Corina at Searching for Spice



Slow Cooker Provencal Style Chicken with Rice  is the delicious summery entry from Sarah at Tales from the Kitchen Shed

Slow Cooker Orange Pistachio and Honey Cake  oh my goodness Baking Queen 74 has excelled herself with this delicious moist cake full sticky syrupy goodness.

Camilla at Fab Food For All has cooked up this Slow Cooked Italian Chicken, a tasty dish and ideal for summer.

Many thanks to all of you for entering the Slow Cooker Challenge in July, remember to check out my Mexican Chicken recipe too and I'll be back in a day or two with a new challenge for August.

Labels: Canellini Bean Dip, Mexican Chicken, orange, Pistachio and Honey Cake, Provencal Chicken, Round Up, slow cooker, Slow Cooker Challenge

posted by Janice @ 18:00 4 Comments

Rhubarb, Mango and White Chocolate Almond Cake

Are you fed up with rhubarb recipes yet?  When I asked Twitter for suggestions of recipes using rhubarb, Vicky Saunders of Yum Yum Bubblegum replied to tell me about the Rhubarb and Orange Cake, the recipe for which she had snipped from Good Food Magazine some years ago.

It sounded like just what I was looking for to create a cake which meets the requirements of this month's We Should Cocoa, the blog event created by Choclette at Chocolate Log Blog and Chele at Chocolate Teapot.  As always, the recipe must contain chocolate and this month it is guest hosted by Shaheen at Alottment to Kitchen (A2K) who has chosen the star ingredient as 'Mango'.

Rhubarb, Mango and White Chocolate Almond Cake

As I bookmarked this from Yum Yum Bubblegum, I'm also entering it in Bookmarked Recipes run by Jacqueline at Tinned Tomatoes

Labels: almonds, chocolate, mango, orange, We should Cocoa

posted by Janice @ 19:04 9 Comments

Easy Mincemeat 'Sausage' Rolls!

Last week for the Booths Cheers party I was given a 'Secret Mission' to make mince pies with a twist.
Now, the box with the wine arrives on Tuesday and as I'm at work all day, I didn't get my mission instructions until I got home on Tuesday evening.  The party is on Wednesday night,  so not a lot of time to prepare.  I knew I had some ready rolled puff pastry sheets in the freezer and a jar of my 'Instant Chocolate Mincemeat' in the fridge.  I initially planned to make some mincemeat pinwheels but, flicking through 'How to Bake' by Paul Hollywood I noticed some sausage rolls...I wonder?




I took the pastry out of the freezer in the morning, so when I came in from work, I assembled my ingredients:
Ready rolled puff pastry - check
Approx 300g Instant chocolate mincemeat - check
2tbsp ground almonds - check
eggs (2) - check
grated zest of an orange - check
1 tbsp Croft Indulgence Finest Reserve Port from Booths - check

This isn't an exact recipe, put the mincemeat in a bowl, mix in one beaten egg. 1 tbsp port and 2 tbsp of ground almonds.  Divide the pastry in two lengthways, divide the mincemeat mixture between the two strips of pastry.  Beat the other egg and brush egg wash around the edges. Sprinkle the mincemeat with grated orange zest.

Labels: Booths Cheers, ground almonds, mince pies, mincemeat, orange, puff pastry

posted by Janice @ 21:58 10 Comments

Choc-ful Christmas Muffins!

Muffins are such great little cakes, they are easy to make and you can pack them full of delicious things.  Muffins also make great gifts and are always appreciated at bake sales and Christmas Fairs. These muffins are full of Christmassy flavours: cranberries, orange, cinnamon, nuts and chocolate.

Choc-ful Christmas Muffins

150g chopped fresh or frozen cranberries
50g caster sugar
200g caster sugar
450g plain flour
2 tsp ground cinnamon
1 1/2 tablespoons baking powder
1/2 tsp salt
170g butter or margarine
2 eggs, lightly beaten
250ml milk
100g chopped pecans or walnuts
50g chopped chocolate (white, milk or dark)
1 tbsp grated orange rind

1. Mix the chopped cranberries with the 50g caster sugar, set aside.
2. In a mixing bowl, combine the flour, cinnamon, baking powder, salt and the 200g caster sugar.
3. Cut in the butter or margarine and rub in until it resembles coarse bread crumbs.
4. Combine the eggs with the milk and stir into the flour mixture until just moistened, do not over mix.
5. Gently fold in nuts, orange peel, cranberries and chopped chocolate.
6. Fill paper-lined muffin tins two thirds full.
7. Bake at 190C for 20-25 minutes.

Makes about 18 Muffins.


Baking is so much easier when you have the right equipment, so when I was asked to review some items from the Dunelm Mill Christmas Collection I chose items that would make baking and giving muffins so much easier and would also make great gifts for friends and relatives who like to bake.

I couldn't resist this gorgeous Red Mason Cash 'Let them Eat Cake' baking bowl with it's crown and 'Let them Eat Cake' embossed in the side!  It cheers me up just looking at it.

Then there is this Holly and Berries Collection Oval Platter, perfect for presenting any kind of Christmas fare but particularly good for cakes and muffins.

Transporting muffins can be a bit precarious, even more so when they are decorated, so this Portable Muffin Set  is ideal and would be a welcome gift to anyone who bakes.

It's so cool, the carrying handle folds flat and the 'doors' slide round to open and close, you also get a 12 cup round muffin tin (on the bottom) and if you use both layers you can carry 24 muffins secured in their little cups. If you have muffins or cupcakes which are decorated and sit up high you might just want to use the one layer.

Let's go!

The final item I chose was a bit of fun, a Novelty Santa apron which really appealed to me.

No, that's not going to work, you really can't get the full effect of this cute apron - cue Santa...

What is it they say?  Hat is model's own - hee hee!  I will be modelling this little number on Christmas day and offering my guests Christmas cakes, cookies and muffins on my holly decorated platter. Apologies for the dodgy pink slipper boots!

And these muffins really are 'Choc-ful' of deliciousness,  so I'm entering them for Christmas Tea Time Treats, the challenge run by Karen at Lavender and Lovage and Kate at What Kate Baked.  This month Kate is hosting and the theme is Chocolate.

Fortunately, this bake also contains 'Cinnamon' which is the ingredient to be combined with Chocolate for the We Should Cocoa blog challenge run, and hosted this month, by Choclette at Chocolate Log Blog and Chele at Chocolate Teapot.


There are loads more great Dunelm Mill Christmas Gifts for Cooks and essential  Dunelm Mill cooking and baking equipment in Christmas Cook and Dine

I received these products for review from Dunelm Mill, I was not required to write a positive review and all opinions are my own.

Labels: chocolate, Christmas Muffins, Cinnamon, cranberries, Dunelm Mill, Holly and Berries Oval Platter, Mason Cash, Muffins, Novelty Santa Apron, orange, Porable Muffin Set, Tea Time Treats, We should Cocoa

posted by Janice @ 20:51 10 Comments

Chocolate Orange Pudding in a Mermaid Pudding Baisn

When I was asked to take part in a pudding contest using Mermaid’s two pint pudding basin (RRP £15.99), I decided not to make a traditional Plum Pudding but  still wanted to have a Christmas flavour and,  after some thought, was inspired by the flavours of the Chocolate Orange.



The Chocolate Orange is as much a part of Christmas as mince pies, Christmas stockings and Father Christmas.  For years, you could only get a milk chocolate version of this favourite chocolate treat, but now there are so many different varieties, something for every taste.

Chocolate Orange Pudding

3 oranges
3 tbsp cocoa
125g muscovado sugar
150g milk
50g breadcrumbs
1 egg yolk
50g melted butter
1/2 tsp bicarb
1/2 tsp orange essence (optional, but intensifies the flavour)

1. Butter a 2pint/ 1.4 litre Mermaid Pudding Basin and put a circle of baking paper in the base of the basin.
2. Cut 2 of the oranges into round slices (don't use the ends), put them in a pan and cover with cold water, bring to the boil and boil for 3 minutes to blanch them.  Drain on kitchen paper.  Arrange in the pudding basin.
3. In a bowl, mix the cocoa and sugar with a little milk until smooth, then add the rest of the milk..
4. Zest the third orange and stir into the mixture with the orange essence,  breadcrumbs, melted butter and egg yolk.
5. Sift the flour and bicarbonate of soda and fold into the batter.
6. Pour the batter into the pudding basin.
7. Make a lid for the pudding basin: lay out a piece of foil and top it with a piece of baking parchment, make a pleat in the middle and lay it over the pudding basin, pressing it over and around the rim.
8. Take a piece of string and make a slip knot, place the loop over the pudding basin and tighten.  Make a handle with the string so it is easy to lift into and out of the pot.
9. Place the basin on an upturned saucer or trivet in a large pan half filled with water.
10. Bring the water to the boil then simmer with the lid on for 1 1/2 hours, checking every 30  minutes to make sure it doesn't boil dry.

Meanwhile make the orange sauce
1/2 cup of sugar
1 cup of water
segments from the remaining orange
1 tbsp brandy (optional)

Place the sugar and water in a pan, gently heat the water and sugar until the sugar is dissolved.  Bring to the boil and boil for 5 minutes or until the liquid is reduced by half.  Remove from the heat and add the orange segments, leave to cool for 5 minutes, add the brandy and chill the orange sauce.

11. Lift the basin from the pan and remove the foil lid.
12. Run a knife carefully around the inside of the basin and turn the pudding out onto a plate.
13. Serve the pudding with custard or cream and a spoonful of the orange sauce.



I have to say that this was a total triumph! The pudding slid perfectly out of the Mermaid Pudding Baisin and the breadcrumbs in the pudding made it light and airy, but with a rich chocolate taste. This was perfectly contrasted with the sharp zesty taste of the oranges.

I received the Mermaid Pudding Basin, I was not paid to write this post and all opinions are my own.

Labels: chocolate, chocolate pudding, Mermaid Bakeware, orange, steamed pudding

posted by Janice @ 20:31 8 Comments

Introducing Cocoa Boutique!

Do you like chocolate?  Daft question, I know, most of us like chocolate a little too much but often I find that boxes of chocolates are a little disappointing.  The chocolate is not always good quality and the centres are either very samey or sickly sweet.  So I was delighted when I was approached by Cocoa Boutique to review their luxury artisan chocolate selection.

All of the chocolates are hand made by award winning Master Chocolatiers such as; Barry Colenso, Pierre Ledent and Claire Hicklin to name but a few. Plus there’s a few hidden gems in each box from up and coming British chocolatiers to stretch your taste buds and give you a truly artisan experience.

Here is what Cocoa Boutique promise:

• No mass production - quality instead of quantity
• Super fresh - handpicked within days of delivery
• Fine ingredients - using high quality cocoa beans
• Signature creations - from Master Chocolatiers
• Handmade chocolates - in every single box

The Cocoa Boutique approach is to let world class chocolatiers create their own delicious signature chocolates for you. Creating a truly unique selection, not available anywhere else. 

So what are the chocolates like?

 They arrive perfectly packaged in a distinctive sturdy cardboard box which pops through your letterbox, underneath the white box is revealed.

Here you see The Pink Champagne Truffle (with the little bits of raspberry on white chocolate), fresh and deliciously light, these truffles almost float into your mouth. Behind it is the White Strawberry Cream, another creamy morsel, I found it a little bland but if you like white chocolate mousse it is certainly beautifully made with no artificial strawberry taste. On the left is Raspberry with a Hint of Orange which bursts with zesty fruity flavours.


Salted caramel is very 'on trend' and this selection includes three Cocoa Dusted Dark Chocolate Salted Caramels,  I found that they weren't too sweet although I think I would have liked a little more salt.  The pretty coloured chocs are called 'Pamela' and this was one of my favourites, crisp dark chocolate filled with cassis-pear ganache, subtle and not too sweet.  Possibly my favourite of all the chocolates was the Milk Chocolate Almond Praline.  I'm not usually a big fan of milk chocolate, but the almond praline was outstanding, really full of flavour, you can see them on the right of the photo above.

On the left is the Vanilla Irish Cream, pleasant but nothing to write home about.  In the centre, the Rum Cafe Cream, another lovely choc which is a mixture of dark and milk chocolate with a rum flavour.

Something for all the family, my grandson enjoyed one of these giant chocolate buttons and they are ideal for anyone who doesn't like truffles or filled chocolate.  The chocolate is good quality and melts in your mouth.

I liked the idea of these little nibbly treats.  Top to bottom, Dark Chocolate Coffee Beans, I cannot tell a lie, these were my absolute favourites, really intense flavours of crunchy roasted coffee bean covered in the darkest chocolate, love them.  In the centre, Milk Chocolate Honeycomb little nuggets of honeycomb covered in milk chocolate, very moreish.  Finally a section filled with little 70% Equador Dark Chocolate Buttons.  I've missed a couple of truffles, Dark Chocolate Brandy Truffles  (on the right of the dark choc buttons) and Milk Chocolate Truffle both of which were lovely and creamy. 

If you would like to taste Cocoa Boutique chocolates, they are offering the Best of the Best Introductory Selection for £34.95 with free postage and packaging.  Definitely worthwhile for a special occasion.

Labels: artisan, chocolate, Cocoa Boutique, dark chocolate, lime, luxury, milk chocolate, orange, raspberry, review, strawberry, white chocolate

posted by Janice @ 20:53 9 Comments

Club Chocolat Francais - French Chocolate Club

Labels: caramel, chocolate, club, Club Chocolat Francais, facebook, orange, pinterest, prune, raspberry, strawberry, tasting

posted by Janice @ 20:21 1 Comments

Rhubarb, rhubarb, rhubarb

Yes, the rhubarb season is well and truly upon us!  Loads of the stuff growing in the garden so you may be seeing quite a lot of recipes featuring those rosy stalks.  Today it is another version of a crumble, Rhubarb and Orange with Amaretti Crumble.

Peel about an inch off a clementine, scraped off the pith and diced it into tiny pieces.

Chop up about four stalks of rhubarb and put them into a dish with the orange zest. Add a tablespoon of granulated sugar (or to taste).


Mix the crushed amaretti with about 4-5 tablespoons of crumble mix.
Spoon the mixture over the rhubarb and bake in the oven at 160C for 30-40 minutes until the crumble is golden brown and the rhubarb is bubbling through.

Serve with custard (yes, it's Birds Custard again).  The hint of orange flavour brought out the rhubarb, and the almond flavour enhanced the crumble and gave it a bit of added texture too.

Labels: amaretti, custard, orange, rhubarb

posted by Janice @ 19:05 8 Comments