Lavender shortbread thins-a little taste of summer..
Oops where did summer go? I’m hanging on to the idea that there is a lot more to come and crossing my fingers for an ‘Indian summer’-to be fair here in Cumbria we often have lovely weather in September ………once all the children have gone back to school. That is a shame
I love my garden and love the idea of using flowers in my recipes what could be prettier-delicate blue borage flowers in ice cubes or drinks, peppery nasturtium flowers & calendula petals in a freshly picked salad, courgette flowers stuffed with creamy ricotta cheese & fried and delicate rose petals to adorn a special cake….I could go on.
These lavender shortbread thins are delicate little biscuits perfect for serving with home made ice cream, mousses or something like a creamy lemon posset or with afternoon tea. I have used a ‘sausage’ technique for making them which easily gives thin biscuits with a good ‘snap’. You can use this method to make any sort of biscuits that require rolling out a dough and cutting out shapes. The biscuits are not perfect rounds so if you want that you will have to go back to the usual methods. You can also make these with finely chopped rosemary again take care as rosemary has a powerful flavour.
I used to think that these little pots of chocolate were the height of sophistication. To be fair I was only about 5 years old and they were a ‘left over’ treat from my parent’s dinner parties. My mum made these a lot and this is her recipe. They are still a treat, dark, very chocolaty, rich and easy to make. Just take care to melt the chocolate slowly and to combine the ingredients gently. With such a simple recipe it is easy to make more and they can be made ahead of time and frozen-all my boxes are ticked.
If you can the flavour is even better if you make them the day before so a little restraint is needed-(you can always like out the bowl to keep you going!)
NB please note that the recipe contains uncooked eggs.
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.
It’s a blustery day in Cumbria not quite cold yet but with a definite feel and smell of Autumn in the air and the promise of approaching winter. I say promise because I like the feel of Autumn still sunny and sometimes warm but with rustling falling leaves and the garden slowly turning to orange and gold. I like the Winter as well but it has to be a proper one with frosty mornings and proper snow, only at the weekends, so I don’t have to drive in it. I’ve got out my warm coat, scarves and gloves so I’m ready for anything. I’m looking forward to lighting the fire for the first time and looking forward to some cosy nights in with my favourite people.
This mince and dumplings is comfort food at it’s best everyone I have spoken to about this have said……………………..Oh.oooooo I love them. But most have never made them possibly because they are not sure how to and don’t realise how easy it is. For my generation they remind us of childhood and for me of school dinners. Yes school dinners!! Maybe there is a touch of rose tinted memories here but we certainly had some memorable ones such as mince and mash, chocolate sponge with green peppermint custard (sounds absurd but we loved it), Apple pie with grated cheese-again rather odd but I was always told it was a ‘Yorkshire thing’. I think even at my tender years I thought that even odder because the cheese was always white, grated Lancashire cheese! Maybe this was some historical culinary attempt at reconciliation between Yorkshire and Lancashire. Mince and dumplings was also on the menu probably because it was relatively cheap to make and filling for all us growing girls…………………..
This is my version which lives up to that memory when I suppose the recipe was very much the same. It’s childs play to make and can be cooked from start to finish in about an hour and for most of the time it will cook merrily by itself. So you just have time to pull those curtains, light the fire and pull on that baggy old cardi you only keep for winter (shapeless and quite probably bobbly-I know you have one) and cosy up for the night………………………..
MINCE AND DUMPLINGS
For the mince:
A little vegetable oil
2 large onions, peeled and chopped
800g beef mince meat
3 carrots, peeled and chopped
About 165g turnip, peeled and diced
2 beef stock cubes
Salt and freshly ground black pepper
In a large pan with a lid (I prefer to use a large, open shallow one with a lid) heat up a little oil and add the onions. Cook until golden.
Add the mince and stir every now and then until it is all browned. Add the chopped carrots and turnip-I have used quite a lot of vegetables so there is no need to serve more vegetables with the meal.
Crumble the stock cubes into the meat, add the water and stir until dissolved-this is quite a lot of water because the dumplings will absorb some of it.
Season with black pepper. Replace the lid and simmer until the vegetables are soft. Taste and adjust and more salt and pepper if you prefer.
For the dumplings:
250g self-raising flour
½ teasp salt
100g shredded suet e.g. Atora
1 tbsp. fresh parsley, chopped or 1 teasp dried parsley or mixed herbs
About 8 tbsp. of water.
Mix all the dry ingredients together. Add the water to make a softish dough.
Make into about 8 balls. Roll in a little flour if they are sticking.
When the mince is cooked, drop the dumplings in and spoon over some of the liquid. Put the lid back on and cook for about 20 minutes until they are risen and cooked through.
If you think it is too wet then remove the lid and simmer until the liquid is reduced.
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!
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.
Summer time and the plot is bursting at the seams…and the courgettes are intent on a veg patch take over. Will we ever learn not to put in so many-no, probably not because ‘you never know’ what may happen. Some plants may not make it through the minefield of growing your own vegetables………………… too hot, too cold, too dry, too wet slugs, hapless gardeners, mildew, pests etc etc. Once they get past the danger times they grow at an alarming rate the beautiful, orange flowers start appearing and, magically, they develop into tiny courgettes. It is best to pick them small but beware turn your back, they have grown into huge marrows. ‘What shall I do with them’ ? is a common cry.
I like mine sliced into rounds and simply fried in olive oil but there are lots of other options -roasted in the oven, made into soup, spiralised into salads or pasta and baked in various cakes and scones. After you have exhausted all the usual ways to deal with them try this very simple dish. It is easy to grow the delicious herb dill alongside your vegetables or it is pretty enough to go in the flower beds as well. It is my favourite fresh herb and simply used with courgettes a summer treat for me. Don’t forget it isn’t a pickle and you have to eat it fresh although it will last until the next day.
MARINATED COURGETTE WITH DILL
2/3 Small courgettes
50ml rice wine vinegar (+water)
Approx. 1 teasp. sugar*
Seas salt and freshly ground, black, pepper
Using a ‘T’ vegetable peeler remove long, fine ribbons along the length of the courgette. Move around in quarter turns and then discard the middle bit. If you have to use an older courgette I would remove half of the peel as it will be tough.
Put the vinegar in a small pan with 3 tbsp. water. Add *some of the sugar. Briefly simmer and then leave to cool. Taste- it shouldn’t be too sweet or too vinegary.
Finely chop the dill-you can do it with the stalk unless they are tough. In this case you can take them off and just chop the feathery bits.
Put the courgette, vinegar mix and dill in a small bowl and mix together.
Well it’s been a while…I’m thinking ahead to a simple Sunday lunch or easy get together meal with the family and this roast chicken with sticky carrots fits the bill. Roast chicken is always a safe bet (and economical) so it’s my go to family, weekend, roast. My Christmas turkey always sits on top of a ‘trivet’ of vegetables & herbs to help keep it moist by raising it off the base of the roasting tin and adding extra flavour to the chicken. It also helps to make the best gravy ever so I have used this trick with the chicken. Try to get hold of to a higher welfare chicken if you can it is much better not just in terms of flavour but more because of the meaty texture-not the ‘cotton wooly’ texture of meat from many factory raised birds.
My bird is fragrant with rosemary, roasted garlic, juicy with lemon and sweet, sticky carrots AND roasted all in one pan so not much washing up-can you resist?
Here is my;
ROSEMARY AND LEMON ROAST CHICKEN WITH STICKY CARROTS
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.
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.
I’m sticking my neck on the line here-the Very Best Chocolate Brownies? Who does she think she is …well I have been working at this recipe for a number of years and a lot of brownies have been eaten by family and friends-it’s hard for some people.
The brownie world is split into two camps -those that love the more ‘CAKEY’ types of brownies and those that love the more ‘SQUIDGY’ type. Both have their place in the culinary brownie world but my favourite would have to be the ‘SQUIDGY’. type. To make the ‘CAKEY’ type you have, not surprisingly, a cake type mix but to get the ‘SQUIDGY’ type you are aiming for a batter type mix that easily pours into your tin.
Here are some things to think about before you try these out:
Kit matters especially if you are planning to do a lot of baking and investing in the best is a good idea-I’ve lost count of the number of cheaper tins etc that I have thrown out over the years after they have buckled and twisted in the heat. So invest in a sturdy tin they are often called, very helpfully,-brownie pans. I’m not mad keen on the non stick versions, this eventually wears off and where does it go? Yes, it’s in your food. Perhaps I am being a little harsh here as the more modern versions are more durable.
Lining the pan is important-you only need to do the base. I like the re useable ones but if you don’t want to do this use a baking paper with silicone, not just greasproof paper. The higher the sugar content the more your cakes/biscuits/meringues will stick and these brownies have a lot of sugar in them.
Take care melting the chocolate-it is very temperamental. On the temperamental scale the easiest to melt is chocolate with a high proportion of chocolate solids eg a good dark chocolate with 70% chocolate solids, the trickiest to melt is white chocolate ( it is not really a chocolate as it doesn’t contain any chocolate solids) and milk chocolate is somewhere in between. I use a microwave, break up the chocolate into pieces and put into a plastic jug-spread them out a bit so they are not just piled in the middle. Microwave this in short bursts on high. Don’t stir it as this can cause it to ‘seize’ up and ruin just turn the jug back and forth until it is melted. Once it starts to melt it will go very quickly-Don’t burn it.