AUTUMN FRUITY PLUM CRUMBLE

 

 

Autumn winds are making the delicious plums fall from my tree and I’m picking them up as fast as possible as they rain down on my head. Apart from being delicious, I love the idea of ‘free’ food and, even better, free food from my own garden. For me, Victoria plums have the best flavour and are perfect for this Fruity Plum Crumble

Plum crumble has to be the ultimate comfort food and certainly a dish to illicit some guaranteed ‘ooohs and aaahs’ when it is brought to the table. Perhaps this is because the fruit season is short and serving this once or twice a year pudding,  signals the changing of the year. Actually, mine isn’t a once a year treat as my freezer is now full of all the plums I couldn’t use -even after making spicy plum chutney & gifting some to friends etc there are lots left! I have either put the prepared plums (stone and halved) straight into freezer bags or cooked and pureed into boxes. My plan is to use the puree to make into a Christmas ice cream possibly with a little brandy or port and crumbled amaretto biscuits.

If you have a tree or know someone who has one, you will need to get a wriggle on and get them picked. Even better you could consider planting your own tree to guarantee your supply for years to come. They are trouble free and have pretty blossom in the spring.

Try this lovely pud

PLUM CRUMBLE

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CREAMY FISH PIE FOR EASTER

 

Here is a extra special creamy fish pie for Easter an ooh and aah moment at your Easter celebrations. Everyone loves a pie and because they take a bit of extra time to make we don’t make them so often hence the oohs and aaahs. This one is extra special with leeks, smoked fish, prawns and eggs. 

Making a white sauce:

It is so simple to make a white sauce using the microwave method and much easier to get rid of lumps.  Add some extra butter at the end and I can’t really tell the difference. If you don’t agree I have included the instructions to make it with a roux ie melting butter, stirring in the flour and then whisking in the hot milk. It seems a palaver to me but I guess it isn’t if you are used to doing it this way and take a hard line on the ‘right’ way to do things!

If you want to make it ahead of time just cool it quickly and open freeze. When it is frozen you can protect it with a freezer bag. To eat the pie take it out of the freezer in plenty of time for it to defrost and then cook as before.

I’m having a large family gathering this year so I’ll be making this ahead of time to leave lots of time for chocolate Easter egg eating. Got to get your priorities sorted after all.

Happy Easter!

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SIMPLE OATY BISCUITS TO BAKE AT HOME

 

 

Fiona's Oaty Biscuits
Fiona’s Oaty Biscuits

Simple oaty biscuits to bake at home?  Simple is great and it’s a shame that simple is often thought to be boring.

My mother is a Scot and I was brought up eating lots of oats, porridge, oat cakes, haggis, muesli, flap jacks, oaty bread, oaty biscuits and a delicious pudding called cranachan, a creamy mix of raspberries, toasted oatmeal and whisky. I have to admit to preferring porridge made with rolled oats (not pinhead), milk (not water) and sugar (not salt). We were subjected to ‘proper’ porridge on visits over the border to see grandparents and I still shudder at the memory. Our rolled oats of choice was Scott’s Porage Oats. Who could resist the athletic, kilted Scots man on the packet about to release his shotput over the glorious highlands?.

Oats are healthy to eat, high in fibre, cheap to buy, nutritious and their slow release, wholegrain goodness will keep you going until lunchtime and beyond…what’s not to love?

This recipe for oaty biscuits comes from a Scottish (of course) friend Fiona, have a go they are simply delicious!

FIONA’S OATY BISCUITS

125g  Plain flour

1 teaspoon baking powder

125g rolled oats

125g  unrefined caster sugar

125g  block margarine or butter

Generous tablespoon golden syrup

Splash of milk

Prepare a baking tray with baking paper.  (It is helpful to have two trays if you have them as the biscuits take up quite a lot of space in the oven)

 

  • Put the flour, baking powder and oats in a bowl and mix together.
  • Melt the sugar, margarine and syrup in a small pan and then add to the dry ingredients.
  • Stir until incorporated. The mixture should be quite stiff but add a very little milk if it doesn’t come off the spoon easily. Drop approx. a small desert spoonful of mixture onto the baking sheet, it helps to use a teaspoon to push the mixture off the spoon.
  • Bake for about 20 minutes in a medium oven at approximately 160C, Gas mark 2. When golden remove from the oven, allows them to cool a little and then transfer them to a wire rack to cool completely.

 

NOTE: It is easy to put too much too much mixture on the tray, the biscuits need room to spread or you will end up with one large (but equally delicious) biscuit!

BOSTON BAKED BEANS for Bonfire night

These sticky pork Boston Baked Beans are just the ticket for Bonfire night.

I love it when the nights start to cut in and there is the lovely sweet smell of autumn in the air. I can’t wait to get the log fire going and look forward to cosy evenings. I have always loved Halloween and Bonfire night -maybe because my mother always made an effort to celebrate them and I have never forgotten about them. Halloween involved dressing up and anxiously searching the sky for witches and Bonfire night was always at home with a bonfire in the garden and my mums food. My ‘food memories’ are still clear in my mind; almost impossible to eat toffee apples, homemade tomato soup in a mug, sticky parkin (well, I am from Yorkshire), sausages and jacket potatoes cooked in the fire. I think I recall even doing this the day after bonfire night, the embers were so hot! I thought it the most exciting night of the year. I think I may have blocked out all the rainy nights when we couldn’t do them but I do recall tears… Organised firework displays have never done anything for me at all -perhaps because the food was as important as the fireworks.

These Boston Baked Beans are the sort of thing I would cook nowadays for either a Halloween or Bonfire party but my recipe is perfect for comfort eating at any time. So batten  down the hatches and give it a go. This dish won’t spoil if it is left and it’s even better the next day.

BOSTON BAKED BEANS

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LEMON CURD

Gorgeously citrusy lemon curd
Gorgeously citrusy lemon curd

This delicious lemon curd is truly the the food of the gods and takes just 20 minutes to make.  You could use it fill a light, fluffy sponge cake or lemon roulade, dollop onto freshly baked scones or use as a decadent filling for dainty sandwiches-white bread, no crusts of course. Personally, I found it very difficult not to eat the whole lot directly from the jar……not just me..I had to wrest it from my husband as well.

The curd is made in small jars as it doesn’t keep well although this is academic as you won’t be able to resist it for long

 

Try it and you will never look at a bought jar of bright yellow, gloopy lemon curd in quite the same way.

Lemon Cake

LEMON CURD

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MOTHER’S DAY CAKE for a special mum

Mother's day cake
My special Mother’s Day cake

A special cake for a special day-what could be a nicer gift than a home baked one made with love? This is a rather special mother’s day cake which, ditching the bunting, you could use for all sorts of celebrations-the crystallized rose petals giving it a very pretty, vintage look.

I have a long history of making cakes for Mothering Sunday..with various degrees of success..for some reason my sisters and I thought it would be a good idea (and perfectly feasible) to get up very early in the morning bake a cake AND ice it….yes, you can imagine what happened but I’m sure my mum looked at the wonky cake with the icing sliding down the sides and thought it was the best present ever!

Nowadays we have ready made fondant icing  which is very easy to use and gives a perfectly smooth professional looking finish -it’s as easy as child’s play to put it on just have a look at some You tube videos to show you how. I confess I am not a fan of eating it and I think that the synthetic, vanilla flavour is over sweet and spoils my lovely cake! It is a waste as I cut mine off before I eat it.. I could be harsh and say it often is used to cover up a poor quality cake and, from a business point of view, gives it a very long shelf life.

Home made marzipan is a revelation to convert even the most ardent ‘I hate marzipan’ brigade and I confess to being quite evangelical about singing it’s praises.  It is easy peasy to make just stir the sugars together and bind with egg and it doesn’t have the sharp, chemical after taste of bought marzipan. Almonds are expensive so it makes commercial sense not to use too much and then to get the ‘almond’ flavour by adding a cheap, artificial flavour.

I made the bunting for a special Mother’s day message, it was a fiddle although you can buy the little paper flags from a craft shop. These I glued onto the ribbon (using a high tac glue that dries quickly and clear) and tied the ribbon onto some paper straws. Move them around to get the right ‘hanging effect’ before you sink them into the cake. also used crystallized fresh rose petals which look so..oooooooooooooooo pretty. You can also crystallise primroses, violets or forget me nots, the loveliness is endless. I did try it with snowdrops one year, they looked ok but are really too fleshy to do properly and you really need a flower with an ‘open’ face. Give it a go and you will be amazed at how easy it is.

 

A simply iced cake for any celebration
A simply iced cake for any celebration

Here is my mother’s day  cake-appropriately for Mothering Sunday I have used my mother’s own recipe for it. I used a Madiera cake as it is quite firm so a good base if you want to cover it with marzipan and icing. The cake has a dense texture and lemony flavour and traditionally it was served topped with very thin slices of crystallized lemon peel.

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HOMEMADE TOMATO SOUP

 

Tomato soup

 Br…rr it’s cold outside and I want something to warm me up on this cold, blustery day in the Lake District.

Homemade soup is a joy to eat and never fails to raise the spirit-not to mention keeping you warm inside. You can easily add a a few soups to your favourite list of foods; leek and lentil, creamy onion with bubbling cheesy toasts,  chunky spiced vegetable. or what about beef soup with dumplings.  Tomato soup is the stuff of childhood but this soup is nothing like the sweet, creamy, canned version I used to have. Homemade it has a bright and fresh flavour. You could add torn basil leaves and  spice it up with a little chilli powder. For a more substantial meal try these homemade croutons. They transform any soup.

This soup is lovely to eat, keeps you warm and is cheap to make………..a win win situation. Here is my homemade soup made with love for you…

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SPICY FALAFEL IN PITTA BREAD WITH A TAHINI AND YOGHURT DIP

Moroccan style falafel in pitta bread with a tahini and yogurt dip

Now here is something rather delicious for you..I would like this a lot for my tea tonight (can somebody make it for me?).

Much as I like a good steak it is very nice to have a meat free meal-I am quite happy to have them often, so ‘Meat Free Monday’ could happily become ‘Meat Free a few days of the week.   Sunday is probably a step too far for me and I would have to stick to tradition and have a lovely joint of beef or a roast chicken sizzling away in my Aga, especially on a rainy, blustery Sunday.  In this, North Western, part of the world we can expect a few of these…. On a more serious note we need to cut down on our meat consumption which, globally speaking, is just not sustainable. I won’t bore you with more important reasons to  eat less meat-you will have to take it from me.

These chickpea little nuggets are high in protein and cheap to make. They are full of lovely fresh herbs such as parsley and coriander and fragrant spices. Tucked into warm pitta bread with some salad leaves they make a deliciously different meal. They would be good in a lunch box too-minus the dip

Oops just realised can’t have them for my tea tonight……………….REMEMBER TO SOAK THE CHICKPEAS OVERNIGHT! You could use tinned chickpeas if you are short of time and/or impatient but the freshly cooked ones are so much better.

SPICY FALAFEL WITH TAHINI AND YOGHURT DIP and PITTA BREAD

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BEEF LASAGNE – SIMPLY DELICIOUS

BEEF LASAGNE – SIMPLY DELICIOUS

Take a look at these…there are just a few ingredients for this simple family lasagne. You can make the recipe ‘more special’ by using eg Gruyere or Parmesan cheese in the sauce.

I have used good quality minced beef from my local butcher so I know exactly what is in it (and what is not in it..).  Time can be an issue when choosing a local butcher or the supermarket but you can always in larger quantities and then freeze the meat. So stop horsing around and make your own!

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