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HELLO, AND WELCOME TO MY SITE I HOPE YOU ENJOY THE RECIPES THAT I HAVE SOURCED AND RESEARCHED. BELOW YOU CAN MAKE A COMMENT AND I WILL GET BACK TO YOU OR JOIN THE MAILING LIST. By adding your email address you will automatically be added to my members list which I will use only to send you regular updates. YOU CAN ALSO FOLLOW ME ON FACEBOOK, PINTEREST HAVE FUN COOKING AND I LOOK FORWARD TO HEARING FROM YOU. CELIA

Please get in touch, always happy to hear your thoughts, successes (and I am sure not often your failures) looking forward to hearing from you soon. Celia

New York-Style Mini Crumb Cheesecakes

A salty sweet combination of RITZ Crackers and New York-style crumb cheesecake, with RITZ Crackers as the cheesecake crust with RITZ Bits...

Manhattan Style Clam Chowder

A hearty blend of vegetables and clams with a little added spice. This soup is better the next day Ingredients 4 (6.5 ounce) cans minced...

New York Strip Chicago Style

New York Strip on a grill has never been easier. This recipe is easy and ingredients are usually around the house Ingredients 1...

New York Finger Lakes Chicken

This barbecue sauce tastes exactly like the famous New York State Finger Lakes sauce for chicken that is enjoyed all over Central New...

Buffalo Chicken Wings

Chicken wings baked with a mixture of hot sauce, tomato sauce, chili powder and cayenne. A nice spicy bite! Vary the seasonings to your...

Cheesecake

New York cheesecake is known for its simplicity: cream cheese, cream, eggs and sugar are all that go into a local batch. Ingredients For...

Pastrami on rye

Thinly-sliced pastrami piled mile-high and served hot on toasted caraway-flaked rye bread is more than worthy of your NY culinary...

Hot Dogs

Hot dogs are as ubiquitous to New York as yellow taxis. Traditionally made of ground pork, beef or both, these frankfurter-style sausages...

Lets have a taste of New York

Visiting the city of New York and taking in all it has to offer can be a whirlwind experience. This coming week we will have the recipes...

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COOKING TIPS

You do not have to be stressed at Christmas if the idea of cooking for family and friends is just all to much you can buy everything you need at most supermarkets, just pop in the oven no preparation sit back and enjoy a glass of champagne (you can either ban all from your kitchen so they think your amazing, or tell them that it all comes from whichever store you choose so you could spend more time with them. NO SHAME IN THAT.

Whole herbs and spices last longer than crushed or ground versions

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Test freshness of herbs by moving some around in your hand and sniffing to see if spice gives off flavorful aroma

Generally speaking 1 cup fresh herbs = 1/3 cup dried as the dried spices have more intense flavor

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Decorating your cake

use gingerbread Christmas trees, a house and hearts (you’ll need about 15 hearts for the outside). To decorate, mix 300g fondant icing sugar with enough water to make a thick icing, transfer to a piping bag fitted with a fine nozzle. Decorate however you like, then leave to dry. Place the trees and house on top of the cake and push the hearts into the icing.

Only one tin?

If you have just 1 x 20cm cake tin, you can easily divide the cake mixture into three and bake the sponges in batches. Work in metric measurements as they are easier to scale down for this recipe, and write the new measurements out before you start, so you don’t get mixed up halfway through.

A little bit about me ..Celia Loves Wine , Fast Cars and Travel and Any Thing New.

Rock Music and Jazz, the Classics and Bocelli, In love with Commissario Montalbano - alias Luca Zingaretti (more about him later)

Needles and Threads ,

A Challenge, Dancing in the Rain, A Cool Glass of Beer, All Thing Shiny & Sparkly , Mad Hats and Mad Shoes