#Recipe More ways with Mustard

These recipes began life as part of quest to use locally produced goods in my recipes whilst at the same time peddling for some coverage (I am a “struggling artist” after all!) Using unexpected ingredients in unexpected places is something that I love doing- creating a talking piece as well as something delicious. The recipes here take mustard, an ingredient traditionally confined to the realms of condiment and served in unadulterated accompaniment with (mainly) savoury dishes and use it an ingredient in ways elevated beyond that of a cold cuts sidekick.

From the outset I wanted to include a “sweet” dish or bake in this bunch of recipes. The turnovers drew inspiration from that quintessential combination of pork, apple and mustard. What would happen if I removed the pork element of the dish? A juicy fruit pocket with a comforting earthy taste and slight sweetness. Lightly warm them and you have a great coffee break treat.

My cheese, herb & mustard biscuit recipe is my take on that stalwart recipe of any Canadian baker- the savoury biscuit. The flavour of the mustard adds a depth of flavour so that it’s like sampling the most perfect cheeseboard in each bite. By sheer coincidence (and luck?) they go very well with the last recipe for Dutch Mustard Soup.

This soup is based on a traditional soup from the Netherlands that I came across in the course of researching uses for mustard as an ingredient. Don’t be put off by the name. It is no way pungent or strong flavoured like you might imagine. The dairy elements of the soup give it a mildness and creaminess that help to highlight the mustard seeds flavours, without letting it take over.

Apple & Cranberry Turnover (2)

Apple & Cranberry Turnovers

Makes 8


  • 2/3 cup dried cranberries
  • 2 Tablespoons butter
  • 2 cups chopped Granny Smith apple (peeled) (2-3 apples)
  • 1/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup Maple flavor mustard (I used Kozliks Amazing Maple)
  • 1 lb puff pastry, thawed
  • 1 large egg white
  • sugar for sprinkling

Apple & Cranberry Turnover (1)


  1. Melt the butter in a pan over a medium heat. Once melted add apples, sugars and mustard. Fry until apples are softened and other ingredients start to thicken. Remove from heat and cool
  2. Line two baking trays with baking parchment
  3. Preheat the oven to 375 degrees F
  4. Make an egg wash with one large egg white and 1 tablespoon of water by whisking them together
  5. On a lightly floured work surface, roll out one sheet of puff pastry into a 12 x 10-inch rectangle. Cut the dough into four equal rectangles measuring 5 x 6 -inches each. Place 2-3 Tablespoons of cooled apple filling on one side of the rectangle and brush edges with egg wash. Fold the dough over the filling to make a 5 x 3-inch rectangle. Press to seal the edges and using a fork to crimp and seal the edges. Use a sharp knife to cut a few slits in the top of each hand pie for ventilation
  6. Repeat with the second sheet pf pasty
  7. Brush pies with egg wash and sprinkle with sugar
  8. Place 4 turnovers on each baking tray
  9. Bake for 15 before rotating trays and swapping shelves minutes. Bake for a further  or  minutes until golden brown and puffed up
  10. Remove from the oven and let cool for at least 20 mins before trying

Apple & Cranberry Turnover (3)

Cheese & Mustard Biscuits (1)

Cheese, Herb & Mustard Biscuits

Makes 12


  • 2 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1 cup strong cheddar cheese, shredded
  • 2 tablespoons mustard (I used Kozliks Balsamic Fig & Date)
  • 1 cup buttermilk
  • 1 egg


  1. Line a baking tray with baking parchment. Preheat your oven to 400°F (200°C)
  2. In bowl, whisk together flour, sugar, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs
  3. In a separate jug whisk together the buttermilk, egg and mustard
  4. Stir into flour mixture with fork to make soft dough

    With lightly floured hands, press dough into ball. On lightly floured surface, knead gently to a maximum of 10 times

  5. Pat into 3/4-inch (2 cm) thick round. Using floured 2-1/2-inch (6 cm) round cutter, cut into rounds
  6. Place on lined baking tray and bake in oven until golden, 12 to 15 minutes
  7. Remove from the oven and leave to cool on a wire rack

Cheese & Mustard Biscuits (2)

Soup & Biscuits (3)

Dutch Mustard Soup


  • 4 ounces streaky bacon, chopped
  • 2 TB unsalted butter
  • 2 TB all-purpose flour
  • 1 onion, chopped (about 1 cup)
  • 4 TB coarse grain mustard (I used Kozliks Triple Crunch)
  • 1/4 cup heavy cream
  • 2 ounces goat cheese
  • 4 cups vegetable or chicken stock

Dutch Mustard Soup (1)


  1. In a medium saucepan over medium-high heat. Add the bacon, and cook until the fat is rendered and the pieces are crispy. Once cooked, remove from pan and set aside, and drain pan of all bacon grease
  2. In the same pan, add the butter and the onion. Melt the butter butter and saute the onions until translucent, about 5 minutes. Sprinkle with the flour and coat the onions, stirring until the flour is a cooked, about 2 minutes. Add the stock and mustard, and bring to a boil
  3. Reduce the heat to medium and, using a stick blender, puree until smooth. Add the cream and the cheese and stir constantly until the cheese is melted and well incorporated
  4. Top with a sprinkling of the bacon, and serve

Soup & Biscuits (2)

I’d like to state that although these recipes use Kozliks Canadian Mustard, this post was in no way paid for or sponsored by the people at Kozliks.

If you are interested in collaborating with me at Mr. Mom’s on a project, whether it’s food, baking, photography or writing,  you can contact me at chef@mrmoms.kitchen


Wired for Sound! #recipe #brownies

So this morning saw me chatting to the imitable food presence that is William Sitwell on his “Biting Talk” show on Soho Radio. Some of you may recognise him from such things as the Mastechef food critics table, or from Waitrose Kitchen magazine. By the by, conversation ranged from cupcakes (of course!) to beards (well why not) to cartoon franchising (you’ll just have to listen for that one!) If you missed out here’s the link below for you aural delectation…

As only expected for #thebeardedbaker I brought along some baked goods for sampling. Yes, I know it was only 9am in the morning but (a bit like gin!) it’s always cake o’clock somehwere in there world. So the team at Soho Radio had the pleasure (I hope!) of trying out two new recipes for brownies and cupcakes-


My “Hot n Smoky” caramel cupcakes of caramel sponge filled with a smoked caramel centre, topped with caramel buttercream frosting and sriracha cinder toffee shards.


Chocolate  Cherry & Cheesecake Brownies- Chocolate, Cherry and double-chocolate brownies topped with White Chocolate & Pink Peppercorn Cheescake

In the event that these have piqued your intrest and tingled your tastebuds here’s the recipe for the Chocolate Cherry brownies. Do bear in mind that these are exceptionally rich- a chocolate motherload not for the faint-hearted! As such I recommend cutting them down into half the traditional brownie size.

Chocolate Cherry & Pink Peppercorn Cheesecake Brownies
Makes 18 (deep pan) or 40 (shallow pan)

185g unsalted butter 185g, cubed
185g 70% cocoa dark chocolate, broken into pieces
3 eggs
275g caster sugar
85g plain flour
50g cocoa powder
1 tbsp Espresso powder
50g 70% cocoa dark chocolate chunks
50g white chocolate chunks
100g glace cherries, halved
1 egg
280g cream cheese
60g caster sugar
3 tbsp pink peppercorns, lightly crushed
50g white chocolate chunks


  • Set your oven to 180C/gas mark 4 and line a deep 12″x9″ baking tray with baking parchment. * See note for brownie numbers
  • Melt the butter and chocolate in a bowl over a saucepan of simmering water (or bain-marie), stirring occasionally. Once melted, remove from the heat and allow to cool.
  • Beat the eggs and sugar until the mixture is thickened and fluffy.
  • In a separate bowl, combine the flour, cocoa powder, and espresso powder.
  • Fold the cooled chocolate mixture into the egg mixture.
  • Sieve in the dry ingredients, and fold together.
  • Fold in the chocolate chunks and cherries until well combined.
  • Pour your mixture into the lined tray and gently spread to level the surface.
  • For the cheesecake, beat the cream cheese, caster sugar, and egg in a separate bowl until smooth.
  • Melt the white chocolate (either over hot water or in a microwave in short bursts).
  • Add the pink peppercorns and melted chocolate into the cheesecake mixture and mix well.
  • Pour/ place blobs of the cheesecake mixture on top of the chocolate brownie mixture.
  • Swirl with a knife or a skewer to create a marbled effect throughout the batter
  • Place in the oven for 35-40 minutes, then leave to cool completely in the tin before removing from the tin or cutting into squares.
  • Leave to cool, then serve.

*If you use a 12” x 9” tin you will get 20 brownies (cutting 4 x 5) and then divide further down in half to give you 40 brownie “bars”. If you use a 9” x 9” silicone brownie pan (available from Lakleand) you’ll get 9 deeper brownies which you can cut down in half to give you 18 brownie “bars”.