Care to Cook: The Winner is Announced!

When I put out a call a month or so ago for people to send in their favourite family recipes for the Care to Cook recipe challenge I had absolutely no idea what kind of response to expect. Care to Cook is a challenge I set up with a fostering and adoption charity I work with called TACT in order to promote their cookbook, which they’re selling to support adopted children and their families.

But I had nothing to worry about. You lot rose to the challenge splendidly, supplying a fantastic assortment of family favourites, both savoury and sweet. The task set was to suggest a dish you would cook to welcome someone into your family home. For many children in care, family meals are simply something they are not used to. Each and every dish submitted into the challenge is one I know would make a vulnerable child or young person feel special, valued and welcomed.

Before I announce the winner, here are each of those delicious entries in turn. Warning – this list is guaranteed to make you hungry!

First in was this tasty little number from Under The Blue Gum Tree, which looks far superior to its McDonald’s namesake: Homemade Fillet O’ Fish and “Chips”.  The fillet is served in lovingly prepared carrot and cumin bread rolls, with potato skins covered in paprika and cayenne pepper, and some salsa and soured cream on the side. Now, who could resist that?

Homemade Fillet O’ Fish and “Chips” from Under The Blue Gum Tree

Next we have French Madeleines from Crêpes Suzettes. These pretty little cakes look so tempting and perfect for goûter, the snack French kids have at around 4pm. I think my children must be a bit French as they are always starving when they come home from school too!

French Madeleines from Crepes Suzette

For Reluctant Housedad, what to cook for this challenge was a bit of a no-brainer. It had to be his Peanut Butter and Salted Caramel Chocolate Cheesecake. Doesn’t it look incredible? I love puddings that combine sweet and salty and absolutely anything that contains peanut butter, so this is going straight to the top of my must-bake list.

Peanut Butter and Salted Caramel Chocolate Cheesecake from Reluctant Housedad

My fabulous mother Cheryl suggested this next dish Hokkien Mee, which she remembers eating as a girl growing up on the Malaysian island of Penang. It’s a hot and spicy noodle dish, featuring both meat and seafood, common in many South East Asian dishes. It’s a little different to the Singapore version but, as my Mum would tell you, much more delicious!

Penang Hokkien Mee from Cheryl Leembruggen (photo via vkeon.com)

Karen from Lavender & Lovage offers up these ‘frugal but comforting’ Stuffed Tomatoes with Herbs and Oats, which I think look incredibly tasty and very satisfying. It’s a real family-favourite in Karen’s house; her daughter loved eating this when she was little, and still does now she is all grown up!

Stuffed Tomatoes with Herbs and Oats from Lavender & Lovage

My little sister Elly surprised me with her cooking skills with this next entry, her Nonya Chicken Curry from Malaysia. I just assumed she would submit a recipe for something sweet and sticky – she’s a great baker you see. But no, this is her curry dish that got a big thumbs up from her boyfriend’s dad. He’s from Malaysia himself and apparently not an easy man to impress!

Nonya Chicken Curry from Elly Rowe

Pasta and Pesto Sauce is our next entry which comes from A Trifle Rushed. Pesto is always a favourite in our house but I must admit it’s normally a meal-in-a-hurry using dried pasta and jarred sauce. Here Jude and her daughter lovingly make fresh pasta by hand and blend their own pesto in a pestle and mortar. I bet it tastes incredible; it certainly looks wonderful.

Pasta and Pesto Sauce from A Trifle Rushed

Louisa at Chez Foti now lives in the French Pyrenees and likes to cook classic French dishes whenever friends and family come to visit. This Boeuf en Daube is a particular favourite and I can see why; it looks so sumptuously satisfying! It’s one of those meals you can prepare in advance and leave to slow cook in the oven, so that your visitors arrive to the most glorious aromas emanating from the kitchen. Yum!

Boeuf en Daube from Chez Foti

When I received this next entry from Lavender & Lovage for Yorkshire Season Pudding with Herbs I had to try it straight away. We had it for brunch one Sunday morning, and it was perfect with our bacon, eggs and beans. I like the fact this is a traditional family recipe, and one that Karen’s grandmother used to make. I think it might just become a tradition for our family too.

Yorkshire Season Pudding with Herbs from Lavender & Lovage

Spinach and Bacon Macaroni Cheese from Sian at Fishfingers for Tea is next up. Macaroni cheese is the ultimate in satisfying comfort food and I do love this version, beefed up with tasty bacon and spinach and finished with slices of tomato and crunchy cheesy breadcrumbs on top. Another great dish for preparing in advance and popping in the oven just before your visitors arrive.

Spinach and Bacon Macaroni Cheese from Fishfingers for Tea

My Nana Barbara sent in two dishes for her entry: Courgette Bake followed by Vanilla Cream Terrine. She says the courgette bake works well both as a starter and as main course served with large hunks of crusty bread. My Nana is fantastic in the kitchen and as a kid I would love staying with her and Grandad as it always meant getting to eat lots of lovely cakes and pies.

Barbara’s Courgette Bake – perfect for anyone with a glut of courgettes on their hands

Chicken Basquaise is the delicious entry from Helene at French Foodie Baby. She warns that it might differ from traditional recipes but that’s what she likes so much about her mother’s cooking; she cooks from the gut. I love the way Helene relives her food memories through her blog and brings them into the present day as she cooks for her little boy Pablo.

Chicken Basquaise from French Foodie Baby

This Strawberries and Cream Birthday Cake comes from my step-mum Sue and is the cake she bakes every June to celebrate my twin sisters’ birthday. I’ve always been very jealous of them having a summer birthday when strawberries are in season! Now wouldn’t you like this for your birthday cake each year?

Strawberries and Cream Birthday Cake from Sue Hamer

The final entry is one of mine: Hainanese Chicken Rice. It’s a dish I loved to eat when I was a little girl on trips to Penang with my mum and little sister. I had no idea how to make it so I turned to members of my Chinese-Malaysian family for a helping hand, and my Aunty Lorene and Cousin Sisi did the honours by providing this recipe. How would I ever survive without Facebook?!

Hainanese Chicken Rice from Bangers & Mash

There you have it – a fine collection of family recipes if ever I saw one! But there can only be one winner in the Care to Cook challenge, and the unenviable task of selecting a winner was given to 15-year-old Josh, who lives with one of TACT’s foster carers in the South West of England.

Josh says it was a very difficult decision to make and he sat deliberating – and salivating! – over the list for quite some time and really struggled to choose just one winner. He really liked the look of both the Penang Hokkien Mee and the Strawberries and Cream Birthday Cake, but in the end it was the Peanut Butter and Salted Caramel Chocolate Cheesecake from the Reluctant Housedad that won his vote.

So a huge congratulations to Keith at the Reluctant Housedad for your fabulous entry, which Josh found he simply couldn’t resist! As winner of the Care to Cook family recipe challenge he will receive a copy of TACT’s Care to Cook recipe book, signed by the charity’s celebrity patron Lorraine Pascale.

Choosing one winner wasn’t easy but in the end our judge Josh couldn’t resist this Peanut Butter and Salted Caramel Chocolate Cheesecake from the Reluctant Housedad

And thank you to everyone who has taken the time to share their favourite family recipes, helping to raise awareness of this very worthwhile charity, which is working so hard to improve the lives of children and young people across the UK who haven’t had the best starts in life. More information of the work of TACT is available on their website.

4 thoughts on “Care to Cook: The Winner is Announced!

    • You’re right – the recipe for the scrummy cheesecake no longer seems to be on his site. Will contact the Reluctant Housedad to see if I can get you the recipe Sherie!

      • Apologies for taking it down from my blog. But here is the recipe for you…

        Makes 1 x 25cm cheesecake

        For the base:
        1 packet ginger nut biscuits (or you could use chocolate digestives – even more delicious)
        80g melted butter
        For the filling:
        2 x 250g tubs of mascarpone cheese
        4 tbsp icing suger
        Zest and juice of half a lemon
        4 tbsp smooth peanut butter.

        For the Topping:
        30g butter
        30g dark muscovado sugar,
        2 tbsp double cream
        Large pinch of ground sea salt
        50g dark chocolate.

        1. Make the cheesecake base by putting the ginger nuts into a sandwich bag and bashing them with a rolling pin to crush them up.

        2. Melt the butter in a saucepan, remove from the heat and mix in the crushed biscuits. Spoon the mixture into a deep, loose bottom cake tin, pushing the mixture down so it’s evenly spread out.

        3. Mix the mascarpone cheese with the peanut butter, lemon zest, lemon juice and icing sugar. Stir until smooth and creamy.

        4. Spread the cheese filling over the biscuit base and smooth over. Put in the fridge to chill for 1 hour.

        5. Once the cheesecake has completely chilled, pop it out of the cake tin and place it on a plate to be finished.

        6. Quarter-fill a saucepan with water and bring to a simmer. In a heat-proof bowl, add the chocolate and put the bowl over the simmering water. Stir until melted and gloopy.

        7. Meanwhile, melt the butter and muscovado sugar in a pan. When bubbling add cream and salt.

        7. Use a pastry brush or rubber spatula to liberally paint the butter topping over the cheesecake, then criss-cross with the melted chocolate. Return to the fridge until set, then cut into triangles to serve.

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