The Big Stove

Strawberries and Cream

2011-05-08T08:26:00.001-07:00

Thought I would share these! They are a celebration of the last day of our holidays and the wonderful month of MAY! (click to be linked to the fabulous Eat the Seasons site)

They are from Primrose Bakery Cupcakes Recipe Book and stupendously easy to make!

110g (4oz) unsalted butter, at room temperature
225g (8oz) caster sugar, preferably golden
2 large eggs, free-range or organic
150g (5½oz) self-raising flour, sifted
125g (4½oz) plain flour, sifted
120ml (4fl oz) semi-skimmed milk, at room temperature
1tsp good-quality vanilla extract

Method

Preheat the oven to 180C/160C (fan)/gas 4 and line a 12-hole muffin tray or 3 x 12-hole mini muffin trays with cupcake cases.

In a large mixing bowl, cream the butter and sugar until the mixture is pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition.

In a separate bowl, combine the two flours. Put the milk into a jug and add the vanilla extract. Add one third of the flour to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the flour and milk have been added.

Spoon the mixture into the cupcake cases, filling them to about two thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly raised and golden brown. To check they are cooked, insert a skewer in the centre of one of the cakes - it should come out clean.

Once cool, make a small hole in each (I used the end of a teaspoon) and spoon in a 1 tsp of strawberry jam. Warming the jam, makes this easier.

*I swirled a dollop of shop bought vanilla frosting on top and a sliced (dried off) strawberry. But they would be wonderful with a good splodge of whipped cream if you were serving immediately. Summer treat bliss!*

Perfect with your afternoon cup of tea in your May garden

Wholemeal Honey Cake

2011-03-03T08:50:00.000-08:00

Just the title of this cake made me happy. It spoke to me of warm, reliable comforts of home, of sweet respite from a days work, a perfect something to have with a cup of tea. A little wholesome, filling and rich, with a hint of sunshiney sweetness.

Make it and 'bee' happy!

300g unsalted butter, softened
250g unrefined caster sugar
4 organic eggs
150g ground almonds
150g wholemeal self-raising flour
1 tsp baking powder
50g flaked almonds
3-4 tbsp runny honey

Preheat the oven to 160C/325F/ gas mark 3. Grease a 23cm diameter, springform cake tin with a little of the butter and line the base with baking parchment.

Put the butter and sugar in a mixing bowl, and cream them together until light and fluffy. Beat in the eggs, one at a time. Fold in the ground almonds, then sift in the flour and baking powder and gently fold these in, too.

Scrape the mixture into the prepared tin, scatter the flaked almonds over the top, and bake for 45 minutes, or until a knife pushed into the centre comes out clean. Remove from the oven and, while it's still hot, evenly drizzle all over with honey. Place the tin on a wire rack to cool. Serve warm or cold.

This is bee-utiful with a dollop of greek yoghurt!
x

Pick Your Own..... Make your own.....

2010-07-08T09:46:00.000-07:00

I am thinking that this blog post needs little, if any, commentary??
What in the world can come close to the joy of Picking Ones Own soft fruit? - Look at that face of pure excitement? Children are really good at this job....

Mummy's little Scarecrow all ready for the challenge of the Raspberry Rows. We took a friend each so we could have a good ole natter whilst picking. I am equally as happy to pick my own, alone... so to speak. But it is good to have company too.

These years are, so far, small... but there were plenty left to come back to in a week or so.

I was disappointed my local farm has stopped the PYO strawberries but every year they were less and less successful.

I only had to tell my Little One off 3 times for eating punnets of these fruits - it would have been more if they'd been strawbs i feel....

Joy of fruit.

Joy of being outdoors. and being active.

Joy at the excitement and the *potential*......

COME ON people..... what do you take me for??? i didn't *only* make Raspberry Gin and Raspberry Vodka. Shame on your low opinion of me.

There were a couple left to make Rasberry Vinegar for later pickles and i froze some to make ice-cream with... to eat with my vodka.....

JOY i tell you.

Pure Joy x

Thankyou Little Blossom

2010-06-29T06:01:00.000-07:00

Such a perfect little thing! So English, so Summery, so prolific! It is weighing the hedgerows down! I watched it swoosh past the train on Sunday and just wanted to jump off and start gathering!

So on to the tale of the Elderflower!

I always miss it....always! I talk about it endlessly and then never quite get there! Well Mr B and I had a bit of a barny.....one where we didn't make up before sleep....grrrrrr! He left very early for work (5am) so it was not till I opened the door at 6pm did I see him again! There he was all green with pollen, random bits of shrubbery sticking out of his beard, a big satisfied grin on his face and a plastic bag held outright! Full of Elderflowers!

Now that, that is L.O.V.E. x

So I followed Hugh F.W.'s recipe for Elderflower Champagne!

Makes about 6 litres

Ingredients

4 litres hot water
700g sugar
Juice and zest of four lemons
2 tablespoons white wine vinegar
About 15 elderflower heads, in full bloom
A pinch of dried yeast (you may not need this) I did...perhaps this is due to when it was picked as I think that does affect natural yeasts that are needed to get the fermentation going?

It is not a classy process and if like me you had it in the kitchen, it is a little unsightly......however look at what we have now!

Bottles of flowery, sprightly, Summery Bubbles! Pop one in your basket, with a punnet of fat June strawberries, a loaf of lemon cake and your tartan blanket! Picnic Bliss!

Tip:

M&S have lovely vintage style, nostalgic 'Pop' bottles! Save these up and they are just perfectly pretty labelled up with your Vintage in!
Cheers, MrB x

First.... French Onion Soup...

2010-06-02T11:54:00.000-07:00

I did, indeed, promise you Molly's "Bouchon Au Thon".... i have it ready to talk about. But i wanted to mention the French Onion Soup i made for dinner. The French Onion Soup was great as a Summer Supper. The weather was so hot here today. I had made the soup in the afternoon, prior to going out for a few hours. This proved a good idea as it only needed heating through and finishing off on our return. It was also 'hearty' to have soup but being 'French Onion' - it was light and quite refreshing.

I used Sophie Dahls recipe. Which was 'okay', but.... it needed all sorts adding to it that wasn't suggested by my friend (my friend being Sophie - ya know.....) I'd never made this soup before but i remember it clearly from my pre-vegetarian days from hoilday restaurants. It is something i have wanted to make for ages.

I won't repeat the recipe, i'm sure you have her book / can google it, whatever you want.

The important things i wanted to share was that it was very quick and easy and satisfying. My daughter loved it too which is always a bonus.
I added Marmite to it (yes, Marmite, for those who are dubious to the intentions of Marmite during cooking) and SoySauce too. It didn't have the great depth of deep deep flavour that i wanted - so if anyone has other suggestions to add, i am listening....

The other GREAT thing i did was, that i toasted quartered slices of the Foccacia bread that was left over from yesterdays menu. I floated a large piece on top of each soup bowl, and i scattered the cheese on top of that. It was a great finish to, an otherwise average looking, bowl of soup.

Also, i had no Gruyere cheese left as i scoffed it all yesterday, so i substituted that for a bit of strong Cheddar. It worked well - so something to bear in mind if needs must? I was hungry, so forgot to photograph the soup.... but this last photo was amusing. SmallFish feeding the dog half of her Breadstick.... using her mouth.

Aaaaahhh, it's all fun and games here. We eat well but hygiene might slip down the list of priorities on occasion.

Forgive me THIGHS for i have sinned....

2010-05-26T10:59:00.000-07:00

See her.... that woman there.... the one stuffing her face with freshly baked Brioche and homemade chocolate spread.....? That's me that is.
Forgive me Thighs, Stomach, Bottom = for today i ate like a King! In terms of food, i have a great deal to talk about. Mainly in conjunction with my new love of Molly *swoon* (see previous post) but rather than overwhelm with you my full days menu - i'll spoon feed you the MACAROONS for now and spare you the gluttony i indulged in.
These babies:::::::>>>> are Coconut Macaroons! Baking in the oven. Oh yum.... And i don't even 'like' coconut. Well, i didn't until today.

I was up early today and had a Brioche loaf baking by 6am - (ready in 3 hours or so) so i started my day with Tea and Fresh Pineapple whilst standing idle over the stove and the beginnings of the Macaroons.

By fortuity (or great sense of smell) by parents happend to be passing my home at 8.30am and wanted breakfast! luckily there were 5 egg yolks looking for a home as i had just used the 5 egg whites in my Macaroons. So they were treated to Scrambled Egg on toast. (i am slowly feeling smug and self satisfied at my domestic economics)

By 10am, my parents long gone, the Brioche was ready. And, like the pig that i am, i ate great slabs of it smothered in Chocolate Ganache that was left over from covering the Macaroons. Honestly, i almost turned into a French Native, it was such an extravagant breakfast.

Then i needed to taste the amazing Macaroons. They were a joy! and i love a recipe that i can adapt. As i was making these this morning i had a few different variations forming in my head. They didn't need the chocolate in my opinion. So my next batch will omit the Ganache topping and i am going to add finely chopped dried Cranberries or dried Sour Cherries.... great for kids snack packs.... the ideas are endless.....

Later, i ate "Bouchons au Thon" also courtesy of Molly Wizenberg with a salad of toasted Brioche croutons, blue cheese and masses of chopped tomatos, all on a bed of Rocket leaves.

Forgive me nothing my friends - who wants to be skinny when you can eat like this!?

And, if you are nice to me, i will share the recipe for the Bouchons x

Salivating over Molly's Book...

2010-05-25T13:33:00.000-07:00

I think it would be fair to say, i have "treated" myself of late. 2010 has, so far, proven to be a pretty nasty year in all. It is only May however and there might be a few months yet to reprieve. I have indulged, with a ting of guilt, in a few treats for myself in attempt to keep spirits from divebombing.......
I bought this book on whim - A HOMEMADE LIFE by Molly Wizenberg. It developed from a blog ORANGETTE (which i have yet to check out myself)
I bought the book thinking it was pricey at £11.99 - but with the hope that it would be filled with glorious photographs and crafty ideas..... that anticipation was so far from what i received.

But what i did discover was an entire book of magical new recipes and engaging writing. Quite honestly, i am HOOKED on Molly. This book is pure joy.

I am falling into bed at present, sooooo tired from what each day is launching at me, and i reach for Molly and slowly read a chapter before sleep. I don't do this with other books - i race through them all in one sitting. Not Molly's Book. It needs savouring....

The above recipe, i did actually buy the ingredients for today. I am hoping to make these tomorrow morning but i'll see how i get on with getting up and dressed first! There are so many great recipes in here and i can't wait to try these out.

AAaaaahh, there she is - Molly. On the back page of her book. She looks quite slim huh? How does that happen when you eat such great food all the time? (Note to self: Cook well, Eat well, Move more)

In the absence of having something good to cook and eat right at this moment, i shall lick the book. I am so needy right now, it's pathetic - but at least i can come back to cookery. The nurturing, soothing, comfort of Making, Baking and Eating xxx

Buy the book - or better still, order it from the library. It is so good!

Sugar Rush... Cinnamon Bagel Doughnut!

2010-04-30T07:59:00.000-07:00

Everybody needs a breakfast like this, once in a while....?
Now, i admit - i haven't posted much on our glorious food blog of late and i apologise.
I am on a small-ish diet (although you wouldn't know it from this) and i have huge plans to tell you about the yummy recipes i've been trying.
THIS was a treat for my Girl and Me, who needed a sugar rush for a late Brunch.
Chop the bagels in half.
Whisk up 2 eggs with some milk - soak the bagels in the eggy mix for about 5 mins each side.
Fry them up in a bit of butter.
When they are gently cooked on both sides - pop them on a plate that is covered in sugar and cinnamon (add what you like really)

Sugar, Cinnamon, comfort rush - ahhhh, the joy - accompanied with a large pot of tea!

You can do the above with eggs and cheese to have an eggy cheesy bagel doughnut - just OMIT the sugar stage!!

*note to self* share my new recipes for Sweet Potato Pancakes & Potato-less Fish Cakes.

.....somebody peel me off the wall, iam ZINGING!

I am an Addict!

2010-04-28T05:05:00.000-07:00

Oh my goodness....

Mr B will vouch for this! I am addicted to....Asparagus!Last year, it was almost a daily treat, like a pregnancy craving for a whole month! I was known to send Mr B out on special spears expeditions! Go, Man, hunt/gather the pointy green stuff!

Asparagus, Asparagus, Asparagus!

It seems a bit early but there is British, seasonal Asparagus in the shops now! In this case the lovely M&S again! 2 packets of the lovely stuff for £3!

I say once more, it is not that I have squillions of pounds....like most homes with small children we live on one salary....but I reason in my head:

Asparagus OR Marie Claire?

Hmmmmmmmmmm.....well I don't if this is a sad admission, but asparagus wins every time!

This was my lunch time bliss today!Grab a steamer or a pan of water (you can boil them together), get water boiling.Note time.Place room temperature egg in water, pop on steamer, chuck in your asparagus (fibrous ends snapped off....if you are a glutton like me, you eat those too, raw!).Time it! 4minutes!Egg soft boiled to perfection, al dente asparagus (drop in a knob of butter and shake about in the steamer top)Kitchen surface to your tummy in under five minutes!Enjoy, enjoy, enjoy!

x

NigellApp....Quick Recipe Collection

2010-04-21T06:08:00.000-07:00

http://www.nigellaquickcollection.com

A lovely friend of mine, who is waiting patiently for a long over due letter from me (.....I promise it is on its way!) sent me an email link to this fabulous bit of kit!

Now it does unfortunately rely on you having an iphone! Perhaps you were debating upgrading to one, or were 'shall I, shan't I' -ing about one and another phone! Well if you are, in anyway as in love with Nigella, as I am, then this could be the post that sways you!

Nigella has a new App, that she is terming the NigellApp! It contains a collection of quick recipes, videos (brilliant, what can be better than Nigella in your pocket?!) and a shopping list option connected to all the recipes. It is a joy!

It is like having one of her cookery books in your bag/ pocket! It is just as pretty, retro, homey but elegant. Not only is it gorgeous to look at but the recipes are wonderful too. I was watching the videos while waiting for parents meeting and debating what to make as a late supper for me and MrB. Genius!

When alone yesterday, smallest B napping, I had a to make a quick lunch before getting back to work. I choose another fabulous, super quick recipe - Mushroom Steak Sandwich!

Marks and Spencers currently have huge Portobello Mushrooms, picked daily, on offer! They are mahoosive and of course, delicious!

Place your mushroom in a roasting tin, dot with butter, sprinkle on a little handful of fresh parsley and a finely chopped garlic clove. Roast in a hot oven (200c). This doesn't take long, for it to soften and start oozing black juices.Split a ciabatta roll, place face down in the roasting tin to soak up any of the juice, smooth on a layer of Dijon mustard. Place your mushroom on top, scatter some salt on top and a squeeze of lemon juice. I then stuffed mine with some baby spinach! A simply perfect interlude to the day! Warm buttery, garlicy sustenance, in under 20 mins + trashy magazine + silent house = lunchtime bliss

x

A Little Tradition on Your Breakfast Table

2010-04-14T05:55:00.000-07:00

We are all interested in shopping local, to have food that has traveled the smallest distance to reach our tables. It is not all convenience and cheapness anymore. Food and how we buy it has a connection to our communities, our families as well as to our traditions and memories.This is an easy, convenient, only pennies more, simply joyous way of doing this.

Get yourself a milkman!Such simple pleasure to be had in opening the door and finding your fresh milk on the doorstep. Such convenience in a new swizzy email supported ordering process...you can change your delivery right up to nine o'clock the night before! Such variety....milk, eggs, juice, fruit boxes and even pet food! Such a sense of tradition, a pride in supporting millkman and not the local GIANT!

Recycle the last of your plastic bottles and have a peep at these lovely folks website

http://www.milkandmore.co.uk/OA_HTML/ibeCZzpHome.jsp?minisite=10040&site=&respid=22372

I am loving it!

Still loving "Miss Dahl"...

2010-03-30T03:18:00.000-07:00

So.... i bought her book.
You expected it of me, right? she is now my new best best friend, in my head. The book was worth it to me, just for reading all the personal stories of her life. I can believe it to be true - the travel, the modelling, the weight debate....
Mostly i love her book as it really is close to how i eat. Miss Dahl is a vegetarian and a food lover, like my good self. But she also appreciates (and cooks) good quality meat for those that she loves. So the recipes were all how i would cook.

MOST-est and BEST-est of all though, Sophie Dahl completely understands food in all its goodness:

Have you EVER cried when reading a cookbook? (not you MrsB, it is inevitable you have my gorgeous, soft hearted Love) imagine me in bed last night, reading this:

"...cooking and eating can be so simple, yet both can be a far reaching expression of love and humanity that is universal....

...The last supper, conjured after someone has died or left, that you play over again in your head: What did we talk about? What did we eat? How could we not have known that this was going to be it? Grasping the bones of the mundane and holding them close and dear"

"Grasping the bones of the mundane" writes Miss Dahl, "and holding them close and dear" this is exactly what cookery does for me. She says it so much better than I. And, when i find myself in a horrible dark place, that comes and goes - cookery is that precious mundanity that helps anchor me.

This morning i found myself alone and in need, so i made a batch of Easter Marzipan Cakes (from the wonderfully Motherly Nigella) and, for breakfast, some of Sophie's "Indian sweet potato Pancakes" pg.30 of the book

Some of you may squint at the idea of something curry-ish for breakfast, but i am made of hearty stuff! and i like the thought of a challenge...

I made these this morning and only deviated 'slightly' from the recipe by adding crushed corriander seeds - my dads voice in my head "why can't you follow the recipe as it is? why go adding bits it might not need?" well, it's not as if corriander is so far off the Indian / Asian Palette is it?

They were fresh and tasty - good for you and low in fats etc... as i am beginning to expect of Miss Dahl. But, you know me. They were a little bit too healthy so i added a generous soft slope of Cambozola blue brie on the side....

Taste = heaven!!

With a breakfast like that under my belt, i am either:

a) set up for a good couple of well fuelled hours...... or .....

b) salivating over what's for lunch!

I shall be watching her, tonight, 8.30pm, BBC2 (and Holby City on i-player later)

FlapJacks....

2010-03-29T05:49:00.000-07:00

I love to eat them.
I love them moist and caramel-y with some sort of fruit in them.... And i have been making them since i was child (necking half the mixture before it was cooked) and playing 'cookery programmes' with my friend Debbie.

So, why, Oh why, Oh why, Oh why do i still muck them every single time??

Care to give me your recipe and method? for whichever i use - i am damned.....

Answers via the comments / on your blogs / via the heavens, however you please.... but PLEASE, help me!?

So, what did we think of 'the Delicious miss Dahl' then??

2010-03-24T12:44:00.000-07:00

I read a book last year - - - it was massively long and such slloooooww reading. Nothing really happend in it at all, it never 'got' anywhere... and i couldn't decide how i felt about the characters... and it was a gripping and fascinating book.
I just couldn't form an opinion on it and i found that really frustrating... i OFTEN have an opinion.... on most things...!

I now have an opinion on Sophie Dahl:

I was ready to hate her - i promise i was. There was no room in my life for yet another staged celeb cook..... but i gave her a chance. I blanked my mind completely and i watched The Delicious Miss Dahl with a free and easy mind.

I loved it.

I loved the settings and the recipes. I loved her face and her talking. And most importantly of all, over everything - I wanted to eat the food she was making.

I cannot say fairer than that.

So, if you watched the show - and had one of those terrifying moments where you couldn't find your own opinion, please feel free to borrow mine...

I loved it - *fans this way purlease* xxx

Spanish Omlette by Senora B!

2010-03-15T12:57:00.000-07:00

Mr B informed me today that it has been nine years since we, young, footloose and fancy free, hot footed it around Morocco and the Med, on trains, planes and automobiles....well mainly on Shanks' Pony!Some of the things that we ate on our travels, remain close to our hearts and tummies - shared memories!One of these wonderful things was Tortilla Espanola - Spanish Omlette. We ate it for breakfast, it was sold on train buffet cars in a hunk of crusty bread, with mayonnaise (inexplicably named a Bikini?!) and of course as one of the ubiquitous tapas...perfect beer food!

So of course, once back in Ole Blighty, I went about trying to recreate it, time and time again, to no avail! It just never even came close. Until that is, I happened upon a lovely Spanish (important!!) girls directions! I have made it this way ever since! It tastes exactly as it should and even a little better than most that is served up in the Tapas places along the high street (if I do say so myself...hee hee!)

I serve it up for picnics, summer lunches, it is great, cheap party food and goes a long way. Delicious! I have found my own way of cooking it, that has taken the hassle right out of the whole procedure! So here, in prep for the sunny weather and hopes for our own homegrown "Med" dinners, is Senora B's version of Tortilla Espanola!

Ingredients (serves 6 as a lunch)

1kg bag of waxy potatoes (use all, two thirds, half....according to how you like it...I tend to use all)
5 - 6 eggs
1 tsp of salt
3 tbls of olive oil
1 large white onionSlice the potatoes (leaving the skins on, much better for you and keeps your potato slices nice and solid) into 1cm thick rounds, half and slice up the onion. Into a large pan with a lid, glug in the oil, chuck in your salt (the salt is key to authentic flavour)! It seems a lot I know....I balk everytime, but you will be draining it off later and the oil adds flavour and prevents sticking! In go onions and potatoes. Coat in oil, then turn down the heat to low, put the lid on and allow everything to slow cook, checking every so often to ensure it isn't sticking and welding itself to your lovely pan! When a slice of potato will squish under your spoon, take off the heat and drain everything in a colander. Now whisk up your eggs. This is the point at which Senora B takes a sharp left hand turn away from convention! You can pour your eggs in, with spuds and onion and cook base on stove top and then finish in the oven....if you have a fabby pan, with good dimensions, small enough to make your omlette nice and thick (in my experience and opinion it should be at the very least be 4cm deep)! I don't. So I take this simply perfect detour! Take a cake tin (23cm?) in go the potatoes, onions and eggs! Cook in a moderate oven! Cook till golden! De nada!

I have a springform tin so I can pop it out and cut into cubes for picnic and wedges for lunches!

Easy peasy! If you closed your eyes, you could be at the bar, drinking cerveza and munching tapas, while the Med heat makes your soul smile!

x

Food for Friendship... warning: this post contains Grief

2010-03-08T23:49:00.000-08:00

Hello MrsB *waves*
This is my better half, sat in Carluccios Manchester. Meeting up with FRIENDS for Afternoon Tea / Late lunch / Hot Chocolate, who knows what else. I find a lump in my throat, when i say - i have barely cooked a thing for the past few weeks.
My daughter commented "we haven't seen the Greengrocer Lady for a while"... i suppose because we haven't needed any fresh food.

I feel griefstricken when i think that, all my cooking efforts (it hasn't been an 'effort' but a delight) of these early weeks in 2010, have involved my Nanna.

The Lemon Cheese.... The Marmalade.... The Lemon Drizzle Cake... The place where she sat when i cooked a Birthday Dinner for my dad.... who knew i would miss her this much?

I was making her Chicken Soup, that never made that journey. My food comforted her but i couldn't sustain her.

I think our regular BIG STOVE readers, will giggle with me when they know: the last thing my Nanna ate was my Lemon Drizzle Cake... and we had a big plate of it served served at her 'parade party' (as my daughter beautifully named the Wake)

I didn't cook for a while after her leaving me :(

And then i went to stay with my friend, who met me at her door with ribbons and cupcakes. We met with other friends for food and chatting and later we made a big curry dinner together. It sort of broke the Grief Spell.

I think i can cook again now, but i might have to leave the Lemon Drizzle Cake to one side for a little while yet xxx

Rosemary for Rememberance..

2010-02-25T04:57:00.000-08:00

MsFish and I have had to say some final goodbyes to two much loved women, this month. They leave behind many folk, whose hearts are heavy with a sadness that cannot really be healed, but also with unique, precious memories. I hold dear to this concept. It is a comfort, when confronted with the stark, staring, numbness of loss. No one is truly gone, while they are remembered, while stories are told and memories of them are shared. They simply find a new place...within us. A robin bobbing past, the smell of Chanel, a passed on string of pearls...and there they are!
As always the lovely Nigella has something to turn, something for every occasion. This is a cake to be made for someone, who needs some care, love and a friend...

Or in remembrance of someone, who was a friend.

It is also the most soothing of cakes to make. The chopping of an apple (reminds me of my nana who, despite my mothers insistence, would peel an apple with a knife, in one long curl, because I suddenly couldn't bear the skin. I think of this every time I peel one!), the aromas of rosemary and lemons (one soothing, the other uplifting) and the simplest sponge recipe (hands busy, mind unchallenged, wandering)For an extra few grams of comfort, I sprinkled the top of mine with homemade vanilla sugar.
It looks beautiful and as you lay your rosemary along the cake top, you feel good...a ritual followed, a companion remembered.
...and of course there is a spoon to lick, a little childlike nurture for you!
To live in hearts we leave behind
Is not to die.
~Thomas Campbell, "Hallowed Ground"

Rosemary Remembrance Cake (click for link to recipe)

A Little Love Bun For You...x

2010-02-12T14:14:00.000-08:00

Valentine's Day...love it...hate it? For what its worth...

I love Valentine's. I love that there is a "festival" day in these bleak last days of winter. I love an excuse to cook a smidgen, to bake a dash, to treat those I love with a little pinch of sweetness. So melt some chocolate and spread a little bakey love....to your man, woman, children, lovely friends, neighbours! It is a good, good thing to be tell folk you love them!

Now the chocolate cupcakes I made were from a recipe from "Cupcakes from the Primrose Bakery". They were absolutely gorgeous, light, moist....x However there was much of this....
and egg white beating and the use of the above spoons for the random 3/4 tsp measurements. It was complicated....worth it...but complicated! So here for your sanity and enjoyment is my traybake recipe that works unfailingly and is light, delicious and importantly fast! If you have someone to spoil though, go with the Primrose Bakery cupcake...you will be adored!

Mrs B's TrayBake to Cupcake Recipe...

4oz soft margarine
4oz caster sugar
5oz self-raising flour
1tsp baking powder
2 eggs
1 tbsp milk
A few drops of Pure Vanilla Extract

If you want to make it chocolatey, replace a tbls of flour with a tbls of good quality cocoa.

Delicious...either recipe!
Traybake always works, Primrose Bakery of course work a treat!
Now the fun begins! Anything heart shaped, glittery, pretty, sweet....express your love! I used chocolate buttercream, edible glitter and little heart dragees!
Then make a cup of tea, draw breath, scribble, dream....with a freshly cooked chocolate cupcake. A little bakey love to you! x

Chocolate Buttercream

175g 70% good quality chocolate
225g butter
1 tbls milk
250g icing sugar

Melt the chocolate. Beat the milk, butter and icing sugar together (this is easier and less time consuming with an electric hand whisk). Then add the melted chocolate and continue to beat until you have a thick, spreadable, glossy consistency. If still too runny etc just keep beating. It will improve in consistency and thickness the longer you whisk it....hence an electric whisk (it will be soooooo worth it!)Happy Valentines Lovely Folk!

x

MMmmm It's all about CHAI right now!

2010-02-09T05:47:00.001-08:00

This is a sight that warms my Mothering Soul: a vintage Peter Rabbit mug filled with sweet warm Chai. And a Jammy Heart shortbread biscuit to dunk. It's ALL about the Chai for me right now.
Strangely enough, i hate sweet milky tea so it is with amazement that i have made, drunk and will talk about this at all. But Chai has this effect....

This Chai recipe, as far as i can tell, is very American. Of course, Chai means 'Tea'. And this method of making / drinking 'Chai' is a highly overcomplicated 'messing around' with our Nations Greatest Love - The humble cup of tea....

I know, it doesn't need messing with. It is already perfect, however you take it. However YOU make it. It is perfect. But this is perfect in it's own unique way too.

A simple jar filled with a can of Condensed Milk (forgive me for buying Nestle? i was blinded by the task of "must buy condensed milk" and temporarily forgot my scruples)

Now: add want you like.... I added:

2 teaspoons of All Spice

2 Star Anise

2 teaspoons Vanilla Essence

1 broken Cinnamon Stick

Grated Nutmeg

(add extra sugar at this stage if you like sweet tea)

And this lot sits in the jar, in the fridge, waiting to be used whenever you want. No need for milk or sugar - perfect for when you need a morning cuppa and no-one remembered to buy milk!

You can add however many spoonfuls you want to make your perfect beverage. I use one small spoon as i want my tea strong and not too sweet or milky.

This is best served with a really good quality strong tea - i use Assam.

I make it with loose leaf tea in my little pot. If, like me, you love tea then you might really like how the subtle chai flavours mix with the flavour of the fresh Assam (It makes me want a cup right now)

Once i have used this 'One Pot' teapot i fill it again with hot water and leave it to steep ready for my second cup.

It is strangely addictive and far more 'soothing' than my old cuppa.

I am sure the addiction will pass - but right now.... it is ALL about the Chai x

Marmalade 2 - the revisit....

2010-02-06T07:02:00.000-08:00

Batch no.2.
After research, discussion, tips from here :) i made a second batch of Marmalde. Please don't make the assumption that i *think* about anything before i go ahead and try it - the Marmalade being a prime example.... so i tried a completely different method. This is alot cleaner and clearer than before. Sunshiney and bright with some peel included and the odd Star Anise in each jar. The little black specs are vanilla pod seeds....

I boiled up about 7 Seville Oranges and 1 normal in a big ole chutney pan.

Covered the fruit with about 2 litres of water and simmer for 1.5 hours or there-on.

I ADDED to the water, with the fruit, before boiling:

1 Vanilla Pod

A large cube chopped ginger

3 Star Anise

1 Broken Cinnamon Stick

10 - 15 Cloves

Then - i strained the liquid and only put the items BACK into the mix, that i wanted to keep, so:

Scraped out flesh of the oranges to put back in.

Chopped some peel - so nice and soft now they had been boiled and placed back in the pan.

Star Anise back in the pan.

It was a quicker and easier method by far and retained so much of the flavour of my little extras - especially the vanilla. I was scared the soft vanilla taste would get drowned in Seville Orange bittreness but it warms through sensationally.

All the liquid was then boiled up for 20 mins or so? i kept a Jam thermometer in the pan to check. I boiled it up with 1kg of sugar - granulated, as the added pectin in Jam Sugar was uneneccasry for these fruits.

TASTE - done

LOOK - happy with

CONSISTENCY - still a little runny and more sugar would have helped make this thicker but i didn't want the flavour any sweeter.

Friends and family decided they could live with the runnier consistency as opposed to a wobbly jelly type. I caught someone spooning the stuff into their mouth direct from the fridge... i think that was a seal of approval?

Thanks for all your help peoples xxx

Noodle Soup....

2010-02-04T07:29:00.000-08:00

The Mrs and I (that is, MrsB and I) don't even really talk about what we are going to blog about... we like to surprise each other... So imagine my smiles to find my Mrs had blogged her Super 'Super Noodles' and miso paste...

My next recipe was Chinese Udon Noodle Soup! Great minds think alike.

I am craving noodles right now and yours look soooo good x

Mine was a recipe from this Months DELICIOUS

But i used a little too much Miso Paste and not enough SoySauce.

Noodle love my gorgeous MrsB, Ooodles of Noooodle love xxx

Super Fast Super Noodles!

2010-02-04T05:18:00.000-08:00

I adore Super Noodles!It is one of those things, that I love, that does not love me and is best not to mention in polite company! Maybe it is a hangover from "student day hangovers"! So instead of ingesting all those "fake-y" ingredients, that do weird things to you, this is what I do now when craving the soothing warmth of soupy noodles!

Get yourself some of this miso paste! (Available in most supermarkets World Foods Aisle.) It is a great store cupboard ingredient and can be used in many ways...such as creating marinades to jazz up fish or chicken, as a cup of soup, as a stock. It is one of those things like marmite, that is full of B12. This used to be thought of something that would make your "blood stronger"! It is a vitamin that is great for your nervous system!

I make up my miso and boil my noodles in it! Perfect stock. I then grate in a cube of fresh ginger, but you can add ground ginger or five spice. Grate in a clove of garlic. Yummy aromas (much better than supernoodles!)Then basically throw in anything you've got to hand or in the freezer! In my case sprouting brocolli and asparagus (steamed), beansprouts and soya beans and sweetcorn out of the freezer defrosted in microwave (gasp!)Done! Speedy lunch! Serve in a bowl and slurp up!Noodles+broth=warm comfort.

Cherry Pie!

2010-02-01T11:59:00.000-08:00

You read that title and a little voice in your head said "oooooooooooo" didn't it? If you are anything like me you come over all 1950's and imagine diners sat at stools, waitresses in candy striped pinnies, "more coffee" and a piece of Cherry Pie (a la mode!).

I have been yearning to make this, ever since the purchase of a red pie dish (perfect) and the gift of a cherry stoner!More fun than you can ever imagine! Love this! Great Christmas present! I have so many summer cherry dishes in mind....x

So here we have it, Cherry Pie just like MrsB makes it!

300g plain flour, plus extra for dusting
150g chilled unsalted butter, cubed, plus extra for greasing 100g golden caster sugar
1 large egg yolk
1 tbsp cornflour
Pinch of ground cinnamon
500g cherries, stoned (2 for £3 currently in Co-op) 1 tbsp milk, for brushing
2 tbsp golden granulated sugar

Method

1. Put the flour, butter and 75g golden caster sugar into a bowl and using your finger tips rub the fat lightly in until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Use a palette knife to bring the mixture together and towards the end use your hands to bring the dough together to form a ball. Turn out, wrap in cling film and chill for 30 minutes. If you are technologically more advanced than me....(I am basically borderline Amish in the kitchen) use a food processor.....?

2. Mix the cornflour, remaining golden caster sugar and cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220C/fan200C/gas 7.

3. Grease a 23cm pie dish . Roll out half the pastry on a lightly floured surface and use to line the dish. If you have it, a fine layer of semolina (or cornmeal will help absorb some of the cherry juice.....hmmmmmmm cherry juice, and stop your base going soggy!) Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges.4. Brush the pie with milk and sprinkle with the granulated sugar. Put the pie on the baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 180C/fan160C/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden.Enjoy a la mode... ie with ice cream
OR
single cream
OR
in my faintly ridiculous "mode" with squirty cream!

x

Food for Living...

2010-01-25T23:57:00.000-08:00

Don't mistake me... i love pretty things & pretty food. I love fabric Jam Tops and dainty labels with all the "use by" dates. I like a tea party and i like to use Cake Forks and silver Chutney Spoons... (i like a pretty red bowl, sshhhh) But food is about life and living and sustenance.
Like i said, my Nanna needs a bit of 'life' right now, so:
Marmalade with GIANT WRITING so she can read the label with her poor eyesight.
LEMON CHEESE also with giant writing... and i call this Lemon Curd. It is a debate we have had for some years, my Nanna and I. But she is in her 90's now and i can give in gracefully to this one. Lemon CHEESE it is.
And.... a crunchy top Lemon Drizzle cake - also Nanna's favourite.

That's the funny thing about being poorly.... when you are healthy and well (and elderly...) people are inclined to visit you less often. And as soon as you are poorly and tired and maybe ready to 'shuffle off the mortal coil'.... everybody comes a calling!

So, in true Postman Pat style "special delivery service", the delightfully smiley ChildFish and I, are off to spread cookery joy where it is currently most needed.

x x x "Here's to the many many mothers who gone before us, making pots of Lemon Cheese by the barrel load" x x x

St Clements Marmalade...

2010-01-24T14:21:00.000-08:00

Orange and Lemon Marmalade = St Clements...
I love to make Jams & Chutneys & Pickles & Cordials... and the more i make them, the less i can bear to buy them from shops. I had a mammoth making session the other day. My nanna is in a position right now where she needs and deserves, a lot of looking after. The first of her favourite things i made was the Marmalade.
Recipe used from my LAKELAND Preserves & Pickles Book (i love it) but it made soooo many jars...

I think this: was one one of my problems. I don't like coarse Marmalade with lots of peel but i know that the peel is what gives it the bitter flavour. So i juiced all my fruits and mixed some of the peel 'waste' into the juice.

This led to much more juice than the recipe anticipated. It was quicker and easier for me this way but i needed more sugar to boil the liquid into a jelly. *lesson Learned*

And i realised too late the recipe made milllllliiiioooonnns ofg jars!

So i will be out and about next week delivering pots of Marmalade to family members (you've been warned family)

OOoohhh the satisfaction....

P.s. On delivery to my nanna she told me about a great product called "marmamaid".... an alternative to all those Seville Oranges. I will investigate.

Read your own Blog....

2010-01-21T12:13:00.000-08:00

... i mean it, go back through your own blog and read it!
I popped into this blog this morning - i wanted to bake a batch of wholemeal scones and i thought i should check MrsB's previous post when she made them.... I had a recipe but wanted to compare if MrsB's seemed better / any tips she had etc...
Well, i got carried away reading all our posts. We are brilliant! (tongue in cheek) and i really enjoyed some of the great food, all over again. I reminded myself about Cous-Cous and there were a few of MrsB's i had earmarked 'to try' but forgotten about.

That's all i wanted to say really. Go through your own blog - it's good fun... like finding a book that you really liked and takes you back to forgotten moments...

Cheers to us x

Emergency Chocolate Cake

2010-01-19T07:00:00.000-08:00

MMMmmm, cake.....
MMMmmm, chocolate... So: in just over one hours time, your house will be entertaining 6 children and 4 adults.... i have held birthday parties with fewer guests than this.
But the weather is poor, kids need to play and you can't 'not invite' so and so...
you'll have to invite them all to yours.

Believe me, this is quick and easy. Providing you have a stock cupboard with Cake ingredients.
7oz plain flour
2 tble spoons cocoa powder
1 t'spoon bicarb soda
1 t'spoon baking powder
4oz caster sugar
2 tblespoons Golden Syrup
2 eggs (i only had ONE EGG left!! so i just put one in, and it was fine)
1/4 pint corn oil (i keep a bottle in the cupboard especially for this emergency cake)
just under 1/4 pint milk

Topping / Filling: Some Icing Sugar... a tub of emergency frosting if you have any... good quality chocolate to melt... cream to whip...any combinations of whatever you have really!

Bung all the ingredients in a bowl and mix by hand or machine - it will be pretty runny.
I greased and lined two 8inch sandwich tins. Fill half each with the mixture.
Cook for about 30mins on 160 / 325 (check at 25mins, my oven is pretty rapid)
TThhhhheee lightest sponge ever! and no butter, and ONE egg! surely it shouldn't work? but it does....

The icing was all experimental with what i had left in my kitchen. half a tub of shop bought frosting in the middle - but you could whip up some cream or make some butter icing? it doesn't need much as the sponge is so good alone :)

For the top, i melted a small bit of butter with 2/3rds of a half eaten bar of dark 70% chocolate and literally the dregs of a packet of icing sugar - whisked by hand... And poured it over the cake, allowing it to drip in abandon. I even put this cake in the fridge for 20mins so the guests didn't think it was 'still warm' and 'just made'.

I am a little house proud and did wash the bowl before they arrived (you could hide the dirty utensils in a cupboard if you're in a hurry)

I was just sweeping the floor as they arrived....

Emergency! and oh sooooo good x

(a recipe given to me as a teenager the Mum of a good friend, an adapted for circumstances)

Family Food x

2010-01-18T04:44:00.000-08:00

O.K. are we ready? Lets go!Today Miss B and I, thought that we would share a lovely recipe with you, from this wonderful child/ family/ mummy/ teenager/ student friendly, helpful, homey warm book! Zesty Flapjacks!

They are fab! They contain store cupboard ingredients and you can add anything to them that you have to hand: nuts, spices, dried fruit....x

I love them: to pop in lunch boxes; to have to hand for a wee pick me up; for husbands who cycle in the cold; for friends with new babies and a need for coffee and a little love; for the "little treat" (a small friend of Master B's frequently enquires about)!

So lets get our ingredients out...and my able assistant and I will...hang on a minute...able assistant? Able assistant?

Right, my able assistant is in her own kitchen now. Let us carry on together!
Oh now we have to do some dancing...come on everyone! On your feet!
Right perhaps we ought to admit defeat....here is the lovely recipe for Zesty Flapjacks! This is what they look like....
Enjoy your wee treat!
She may not be much of an assistant, but she keeps you on your toes!

x

Cooking at Christmas...

2010-01-09T04:41:00.000-08:00

I have had problems with accessing this blog account so i missed all the great Christmas Cookery Posts i had planned. Aaah well, we are all too busy with our own Christmassy plans to have time for much pleasure reading? But i did want to share a few of the images i had stored...
Above - look at my gorgeous vintage Ceramic rolling pin *Christmas goodies bag from MrsB to me* (lucky lady that i am) i adore my rolling pin - and look closely, you'll see it has "Nutbrown" written on it, like it came from a little squirrel's kitchen!
And, next to that, a Tree Cookie Cutter with a cutout slice so the cookie sits tightly on the rim of One's tea cup.... precious!

I did use my rolling pin for various pastry dishes. Some invoving chocolate chunks, mmmm
and some involving Home-made fruity Mincemeat (i am salivating at the mere memory)

*MrsB - remind me to blog my fruit mincemeat recipe for next festive season?*

I hope you all enjoyed Christmas Cookery and didn't allow it to get too much of a chore?

I have taken my friends advice below: a fizzy mineral tab in a 3/4 pint of water - topped up to a full pint with SPATONE and orange juice.

I feel A L I V E ! zzzziinnnnnnnnnnnnnnnnggggggggggggg !

My Secret Weapon!

2010-01-04T11:28:00.000-08:00

This is amazing stuff on its own (berocca), but I add a splash of something so potent, it fills me with verve, energy, vitality and enough getup and go, to get up and keep going after two small people, 24/7!

If like me, you are one of the many women in this country who is not getting enough iron and may even be anaemic, the revelation that is SpaTone (available from Boots, pharmacies, supermarkets etc) will change your life! Something so simple yet so effective!

Take one sachet of Spatone (iron rich water) slosh it in a glass, add a Berocca (mega multivits and importantly vit C which is what helps your body absorb iron) and top up with water!

There we have it a zingy, energy giving breakfast cocktail!

x

I Heart a Vintage Breakfast....x

2009-12-30T08:54:00.000-08:00

You may have seen this or not on the omnipotent Mr Jamie Oliver's Family Christmas programme. It is genius simple! J. Oliver's children made them and so did mine. This is the way that pancakes should be made, with no faffing, mess, whipping of egg whites etc etc! You should be able to make them practically still asleep; with a Christmas "head"; with a kitchen full of folk or simply before heading out for a much dread post "Roses" run!(eeeeeewgh!)

Grab yourself a mug/ large cup (of any dimensions). Use it to scoop up a mugful of Self Raising Flour, dump it in your new fabby Christmas pancake jug (......big thankyou's B juniors!) or bowl! Add a pinch of salt and a tsp of baking powder. Pour milk into your mug now, in it goes and one egg. Using a whisk, whip up all your ingredients, till you have a smooth batter.

You are good to go! Grab a reliable frying pan, crank up the heat, melt a knob of butter in pan and pour in about a tbs of batter. Let it cook until bubbles appear in the surface and a slice slides underneath easily. Flip it! Yipee watch it rise up! Lovely fat pancakes! (please bear in mind the first pancake is always, always a disaster....unless perhaps you are Mr Oliver?!) Keep a plate in a warm oven to pop them onto while you cook the rest of the batch!

Serve up with fruit, honey, greek yoghurt, jam, butter....whatever looks pretty and takes your fancy! And a good pot of hot, fresh coffee (in delicious teeny tiny 1950's red, red cups on a gingham table cloth......love a vintage breakfast table, everything looks homey and warm on gingham!)

If you were a raisin.....

2009-12-17T06:28:00.000-08:00

Which would you rather be reincarnated in to?!I have to hold my hands up and admit that the only reason I make a Christmas pudding every year, is so that I can have family together for Stir Up Sunday and that I have to have these!

They are divine! I love them, whole heartedly... and they make my fridge look glamorous!Nigella's Christmas PuddiniTake 350g of left over, or freshly cooked and cooled Christmas pudding, add a good slug of the original booze you used in yours (60ml) and two 15ml tbs of golden syrup, mix it up briskly. Then add 125g of melted,good dark chocolate (I like something a little more bitter, it takes the edge off the sticky, sweet, gooeyness of the pudding) and mix up swiftly again till all incorporated! Done!

Now let the fun commence. Take a small amount and roll in your hands to make little bonbon sized balls! Pop on a plate! It can be messy, Nigella says get some food prep gloves on, but I find if you just slightly dampen your hands with warm water and use the mix when it has cooled down you will be fine and not that messy at all! When all patiently made, and you have a plate full, into the fridge they go to firm up. The icing of these little bad boys, depending on your temperament could be satisfyingly good fun or your idea of hell! But basically what I do now, is chop up a glacier cherry into little bits to make the berries and because I am supremely lazy, I get a green icing pen to draw on the holly leaves! So, drizzle (let it drip down the sides....it looks great!!) on some melted white chocolate and then get-a creating those wee tiny holly sprigs!Of course these also make the perfect gift! I sprinkle mine with a little edible glitter.... because I just can't help myself!

Finally licking this bowl is a purely adult pursuit! And heavenly!Get ready for the rounds of applause when you bring these out for dessert! Thats if you can bear for one of your gorgeous creations to be popped into mouths!!

Cauliflower Cheese....

2009-12-15T13:28:00.000-08:00

I love the stuff. I love cauliflower in cheese sauce.
Now, we never said this blog would be filled with complicated and impressive dishes.... good, homely cooking - seasonal products - family dishes.... I bloomin' L O V E "Cauliflower Cheese". When i was pregnant i loved it that 'little bit more' (in the way only a pregnant woman can) and do you know, there was actually a National Cauliflower Shortage in a few weeks when i was pregnant - i KID you not! What are the chances? Poor ManFish driving from Supermarket to super-supermarket...!

Anyways, thank the heavens that my Mother taught me how to make a White Sauce at such an early age. A true Winter staple. If i haven't eaten it for a while, i crave it all the more.

A cauliflower, bolied quite well (i always put stock in my water when i boil it)

Covered in cheesy white sauce (with a generous dash of mustard)
Add what else you like: Sauted onions? capers? Halved baby toms? it is up to you.

I popped this in the oven for a good 40 mins whilst we got the Christmas Tree ready.

Served with a small loaf of home-baked fresh, seeded bread.

Yum!

We three cakes...

2009-12-11T06:48:00.000-08:00

We three cakes from KirstyFish are...
I made the mistake of telling my Mother and my Nanna..."I've made the Christmas Cake"
So they both asked if they could have some. Of course, i am a generous lady and they can have some of the cake. But as i stood looking at the ROUND cake i had made i became a little dejected. My plans for a Merry Snow Scene decoration were not going to happen - the cake, becoming 'the cakeS' were going to leave little room for decorative play. Never mind. My cake decorating skills leave MASSES to be desired anyway. It isn't my forte. It isn't my 'area' of any skill or expertise. It was time...... to call in the professional>>>>> armed with a 'Charlie and Lola' apron and a whole lotta creative Diva, this 5 yr old's work was sterling.

To maintain the almond theme (Amaretto soaked cake) we started with white marzipan - only a thin layer. Thin wasn't a 'taste' choice - you must remember, i had bought the ingredients to ice just the ONE cake and 3 were taking up a little more ingredient than expected.

And the Ready-Roll icing was a similar story.

Please don't underestimate how long this simple process took me. Oh My Lord.

The able assistant lost patience after the icing sugar and rolling pin stage so i was (thankfully) on my own at this point.

Then i realised EACH cake needed a cake base / board.... and in a moment of sheer brilliance i managed to find 2 cardboard packages from that evenings dinner and cut them up into the right shapes for each cake. We had a ready made pizza base so that was perfect for the half moon shapes, once wrapped in foil.

The cakes sat in tins for days like this. I am no domestic goddess NOR am i at all into Cake Decorating... but they worked out something like this:

Wide tartan ribbon around the edge of all of them. Left over Jane Asher gold stars from a previous cheat cookery project....

All strategically placed for a minimal effect. And the last cake had some gummy heart sweets placed in one corner.

I am winning no prizes with these BUT i guarantee, the taste of these cakes will have the consumer totally forgetting the rather basic topping.

What's a girl to do? I went from having one big round cake, to 3 small odd shaped cakes.

It goes to show, you can have your cake and eat it too. Just don't think about how it 'looks' for too long.

And i leave you with this photo of Chef Extraordinaire.... because i have a sort of weird semi-smug Nigella look on me here - maybe it's that double chin????

Anyone for a few dieting posts come 2010?

x mmmm, cake!

A Recipe for....

2009-12-10T03:54:00.000-08:00

Salt Dough!

*not for eating* (naturally......eeeeeeeuuuuuugh!)

1 cup of table salt, dissolved in 1 and a bit cups of water, add gradually three cups of flour. You can shape it or cut it out with cookie cutters. Let it harden or bake it at 200 degree F until hard. I did also try some in the microwave for 2-3 minutes, but I wasn't convinced my plate or microwave were going to survive. So I wimped out and went back to my trusty oven. However lovely Kirsty Allsop who inspired this little foray into salt dough, did microwave hers.Make holes to hang, a straw is brilliant for this.

Then paint with regular acrylics.and lots of glitter!!

Make your house pretty, while feeling a little retro and twee!

x

I Want to Share....x

2009-12-03T06:01:00.000-08:00

This is so simple and really I just made it because it looked lovely!But what a revelation!

It is just wonderful! I was truly won over when I ate one of these! The sweetness, the Christmassy spice, the enticing warmth of ginger and chilli! Perfect!

I can't wait to eat it with my Boxing Day ham! I can't wait to open a jar and sit it prettily in amongst my buffet! Please make it! It is ridiculously easy and once you have the ingredients you could make a few batches to give with a big cheery knowing smile!

INGREDIENTS

2 x 400g cans peach halves in syrup

1 x 15ml tablespoon of rice vinegar or white wine vinegar

2 short sticks cinnamon

1 x 4cm piece of ginger, peeled and sliced thinly into rounds

1/2 teaspoon dried chilli flakes

1/2 teaspoon Maldon salt or 1/4 teaspoon table salt

1/4 teaspoon whole black peppercorns

3 cloves

Serving Size : Serves approx. 8 people

Nigella Lawson

Sling all the ingredients into a saucepan and bring to the boil. Allow to bubble for a couple of minutes, then turn off the heat. Serve with ham. Keep left overs in a jar in the fridge.

I have put mine straight into jars, which I will keep in the fridge to serve cold with buffet on Boxing Day.

x

Time to Ice THE cake??

2009-11-26T23:11:00.000-08:00

Is it? Is it? Is it?
It has been sitting in the tin for about 5 weeks now.
Fruit steepd for hours in alcohol at the pre-cooking stage...
All families have there own secret recipes so i won't 'share' mine with you, unless you beg. Molasses! i have weird memories of this blackest, gloopiest, strangest of treacle-like substances. I like my cake to have a real heaviness to it - density! - blackness.
Lots of fruit. Definately no nuts in this cake for me. NO glace cherries (sorry, they are a pet hate of mine but i don't want to cause Glace lovers any offence)

Slowly, i have added Amaretto to the well wrapped Cake, sat in it's tin, waiting patiently...
I am not a great Amaretto fan (what am i saying? not at all 'a fan' in fact) but all the girls in my family love it so i thought i'd give it a try.

SO..... Is it time to Ice the Christmas Cake yet? Is it? Is it? Is it? A

Advent starts next week........ !!!! :)

Pretty Sugar Cookies....x

2009-11-24T06:26:00.000-08:00

I thought I had temporarily lost my cooking 'mojo', then I realised that actually I was just in holding....waiting to be allowed to cook all things Christmassy! And be allowed to tell you all about it, without seeming unbearably cheerful and mistletoey! Well it is practically December now, so I warn you now, hold on to your sleigh bells!

I LOVE CHRISTMAS........ESPECIALLY the COOKING!(me last Christmas day, up to my elbows in trifle....a happy MrsB!)

This is the recipe I used to make freezer cookies. Brilliant for impromptu (and therefore spontaneous, fun and your chance to look uber sorted!) visits over Christmas! You just take out the roll of dough, allow to soften a little and slice in 2cm thick rounds, sling in the oven......cue wafting, warm, inviting baking homey aromas!

I am in love with these! They are ridiculously easy to make, they bake a treat and can be adapted in a ma-zillion ways and most importantly they are PRETTY!(these are Martha Stewarts......Simply Gorgeous!)
So I began a little Christmas decorating in the kitchen....Put on my boys, the Christmas Crooners (Dean, Frank, Louis, Bing....first name terms!)Got out my Christmas recipes notebook and began a-googling! Now most Sugar Cookie recipes come in American measurements....
which makes me do this....chew pencils, frown and take off my shoes (to count my toes.....the maths is beyond me!) SO my dear friends, I located this lovely UK, maths-dyslexic friendly recipe! Simples!

INGREDIENTS

125g Caster Sugar
1 Tsp Vanilla flavouring
150g Salted Butter, diced
225g Plain Flour, sifted

Get out the Christmas mixing bowl! Rub the butter into the flour, till it resembles bread crumbs. Add in the sugar and vanilla extract and then using your hands bring together into a ball. Done!Now if you fancy being creative, you can add different flavourings, instead of the vanilla, and add colour! So I split my mix in half, added vanilla to one half and peppermint to another. The minty half had a few drops of red colouring added too. Hee hee!
On a well floured surface roll out your dough into a rectangle. I was not as precise about this as Ole Martha was (who advises the use of a bench scraper to make sides even....oh Lordy!) My thinking being it matters not what the ends look like, they are going to bake and be munched and it will only be two cookies that are less than perfect.

Roll out your coloured dough and place on top. Martha uses egg white as glue at this point. Again being a bit slap dash, I did not! It worked fine! I used rolled over the top of both and that did the job!
Roll up.
Wrap up. Pop in freezer. Wait. Pretend some friends have arrived, take out of freezer let soften up a little slice into 2cm thick rounds, bake in moderate oven till golden, let cool.......munch! Plan next colour/ flavour combos!
Merry Christmas BAKING!x

A Gingerbread Tradition!

2009-11-08T15:17:00.000-08:00

This is, in my opinion, The Best Gingerbread Recipe!That is, it is the best, if you:a) have children, it is so simple to make and all the stages are possible for little handsb) you don't like working with sticky, troublesome doughs (which many I have tried have been!)
c) your impatient like me and can't be doing with waiting for dough to firm up overnight...I want to play NOW!
d) you want to make Christmas tree decs...this dough is pliable, rolls thinly and holds its shape well as you pass it over to the baking tray! When baked it seems to stay harder and not go soft and fall off the string (again this is experience talking....I don't know the science-y bit as to why)
I make this every December with my little B's, the afternoon after the tree arrives....oooooooooh the excitement! It smells lovely, cooks to a beautiful colour, it is a joy to make with little hands and I have presumptuous faith that it will become a Christmas tradition in your household too!INGREDIENTS
350g / 12oz plain flour

175g / 6oz light soft brown sugar

100g / 4oz butter

1 medium egg

4 tablespoons of golden syrup

1 teaspoon bicarbonate of soda

½ teaspoon of ground ginger

Put the flour, butter, ground ginger and bicarbonate of soda in a mixing bowl. Mix it all together with fingertips until crumbly. Add sugar, syrup and egg and mix until it forms a firm pastry mix.

I place in fridge wrapped in clingfilm, for about half an hour, but it is not absolutely necessary! Roll out on a well floured surface! Have fun! Men, women and children, houses, hearts, horses, we have had ducks, trucks, trees and trains!

PLace on a baking tray in bake for 15 minutes in a 180 C oven!
Have fun decorating too, with icing, hundreds and thousands, chocolate buttons, edible glitter, silver balls, you name it! Start your own Gingerbread traditions!

x

I got a Bread Maker Machine!!!

2009-11-02T21:39:00.000-08:00

Forgive the photos - the nights are drawing in and light seems scarce...
so, BREAD MAKER! it isn't actually mine. On the last visit to my parents house, i just grabbed it. My dad hasn't used it for a while so i put it under one arm and exited the building...... my dad caught me, with one foot out of the front door, but i convinced him - THIS machine needed a temporary new home. It is really versatile and the number of functions it has.... woah! Baking / half bake / knead / Raisin and nut dispenser... the list goes on.

I started with a basic loaf. I think this macine and i will need to get to know each other over time. I am not sure which the best recipes are or 'settings' that will suit me better.

Excellent fun though! i lurve a new gadget - MrsB turned in her kitchen when i told her and began some long talk about the "joy of kneading bread" / "traditions" etc... i love her and i'm sure she is right, but.... i have fresh bread in 1h 56mins and it tastes YUMMY!

I put a few bags together of the dry ingredients ready to just add whenever i liked instead of getting all the ingredients out EACH time i wanted a loaf.... i am super organised liked that :)

My first loaf: not bad.... needed more salt. A lighter crust setting. I prefer nuts and seeds in my bread. BUT.... overall, not bad.

Do not doubt me cookery friends, when i tell you..... there is plenty more where that came from!!

p.s. A general hit with the FishFamily and my dad did get a loaf made especially for him too.

Grab yourself a Cuppa......x

2009-10-27T05:36:00.000-07:00

I'm going to and settle down with this......

Winter Live

While Little Miss B naps!

Its a joy! Well done Waitrose! Clever peoples!
x

Cheese Fondue Express... a quick kitchen Supper

2009-10-24T06:28:00.000-07:00

Family Food / Social Food / Food for you and a friend / Food for you and a lover.... Cheese Fondue ticks every box.
I kid you not - i opened the fridge for dinner last week and there was very little in there to excite. 3 open bottles of White Wine in various degrees of 'full-ness' and varied quality.
There was a block of Cornish Brie, some hardening Edam and a bunch of celery. Even the breadrolls in the basket were only fit for toasting. Then my memory taste-buds kicked into action.... i had the makings there of a terrific CHEESE FONDUE and even a glass of good White to accompany it! happy :)

Boil up all the cheese and a good sloshing of wine (or cider) in a heavy bottomed pan and add a garlic clove for flavour.

To thicken it, i slaked some Cornflour in some wine and chucked that into the pan a few minutes before it was ready.

I can't really give quantities as i did it by sense of feel and memory, but if you've had Fondue before, you know what it is supposed to look and feel like.

I don't bother to use the real Fondue Dish but keep it in the hot pan over a couple of small candles / nightlites. Then, if it begins to go cold, you can whip it back over to the stove top for a few minutes to heat up again.

To dip??? Anything goes! we had toms, fresh from our own plant. We had stale rolls that were toasted and a few sticks of wilting celery and cucumber. JOY my friends.

A real stand by supper for us... i confess that Cheese, White Wine and Stale bread are ALL readily available in my kitchen.

I'm no Nigella, with an ever ending 'larder' but i rival her in the Kitchen Supper stakes i'm sure x

Poorly Blanket and Soup!

2009-10-20T03:15:00.000-07:00

What to cook? When feeling achey, snotty, and unable to drag your shivering bones out from under the 'poorly' blanket, the thought of cooking is enough to send your soul to the grave early! But this is the time your body needs goodness, a little heat and nourishment, in an easy to consume bowlful.

Nigella saves the day!

Sweetcorn Chowder with Cheese Toasted Tortillas! (click the title and the Lovely Nigella will take care of directions!)

I love sweetcorn! One of my favourite veg dishes (that I serve with chilli con carne ALOT!) is sweetcorn, with a large dollop of butter and a VERY generous grinding of black pepper. I don't know why (being just a 'cook') but black pepper and sweetcorn is one of those perfect food marriages! Try it! You will love me when you eat it, I promise!
So easy just wack it all in and blend up!

If you don't have semolina or cornmeal or grainy polenta, (I got this lovely cornmeal from Sainsburys.....I make cornbread for chilli with it too, it is all round useful stuff to have in your 'tins' cupboard!) I imagine, lentils or a roughly chopped potato would be just as good, (not as Mexican but a functioning thickener just the same.....needs must when man flu hits eh?!)

Right am off to couch to 'suffer', drink tea and eat the Quality Street that Mr B 'foresaw' wouldn't last out October!

x

Granola....

2009-10-13T14:33:00.000-07:00

You have to say it with an American accent "Granola".... I don't think we have an equivalent name for it in the UK? it isn't muesli, because muesli is loose and not toasted. So we must call it Granola!?

I am not going to repeat this recipe verbatim as it is in NIGELLAS CHRISTMAS book and it doesn't seem necessary as i didn't alter it much from there. Also because, granola really is just toasted seeds, nuts, oats and spices so you can add what you like.

Mine is a few 100g rolled oats with blanched almond / normal almonds / banana chips = but i put all these in a plastic bag and smashed them all into tiny pieces as i don't like BIG bits in my cereals.

Then i mixed the oats with this smashed mixture in a big bowl with a spoon of sunflower oil + 2 large spoons of honey + tiny sprinkle of cinnamon + couple of spoons brown suger + poppy seeds + pumpkin seed. I turned it all and mixed it wearing plastic gloves and gave gloves to my daughter and her friend too so we all had a good 'hands on', gooey experience.

It was toasted for about 50mins on a low heat in a large oven tray - turning every 10 mins till it was brown and toasted all over.

When it came out the oven, i added a really generous bag of dried of cranberries and mixed well.

Popped it all in a clean Kilner jar and closed it when cooled.

OH my - what a shame. Now no other breakfast cereal will do!! This made a huge jar but i keep dipping my hand in and stealing little treats like a squirrel. THIS will become a staple in my home from this day forward x

Cinnamon, Cloves, Nutmeg, Golden Sugar.....and All Things Nice

2009-10-13T09:34:00.000-07:00

Lets talk about, bake for, make for, wallow in, dress up in silly clothes for....

Christmas

(humor me, I can't help it)
SO this is what I have been making and freezing for pressies!
Christmas Fruity Biscotti

350g plain flour , plus extra for rolling
2 tsp baking powder
2 tsp mixed spice
250g golden caster sugar
3 eggs , beaten
coarsely grated zest 1 orange
85g raisins
85g dried cherries
50g blanched almonds
50g shelled pistachio

*I used dried cranberries and raisins for my fruit and 100g of mixed nuts.*

Method
Preheat oven to 180C.
In your favourite Christmas mixing bowl, sling in the flour, caster sugar, baking powder and (with a gratuitous *sniff* and arrrrrrrrrrrrrrrrr Christmas moment) the wonderful Mixed Spice, all the while humming Walking in a WinterWonderland.

Mixed in the eggs and when it starts to come together a bit, get your hands in (great for kids!) and mould into a ball. Trust that it will come together, even if looks dry, it gets quite sticky. (start singing Silver Bells, with gusto)

Throw in your lovely, colourful fruit and nuts and distribute evenly through dough.

Half the dough and half those again to give you four even balls of dough. Roll out into sausages of approx 30 cm long. Place two rolls perbaking tray. Cook in oven, till spread out and firm to the touch, but still pale.
Take out and cool on wire rack, just long enough to handle. Turn down oven to 140 C. Then slice diagonally, making little biscotti about 1cm wide. At this point you can place the slices in freezer bags and store in the freezer for up to two months and when needed carry out next step. Place side down on tray and place back in the now cooler oven for a further 10-15 minutes to dry out. (Biscotti means twice baked...it is what Italian Mamas and Nonnas did with their stale bread)
When cooled, plop your lovely little biscotti into gift boxes or in my case kilner jars and tie with a Christmassy ribbon and bells! They will keep for a month in an airtight container (in a house where there are no nibblers....big and small!!)

Be proud! So cute, so clever!
Gorgeous with your Christmas morning cup of coffee! x (and finish with your best rendition of Santa Baby!)

http://www.bbcgoodfood.com/recipes/8022/fruity-christmas-biscotti

Christmas Cookery...

2009-10-11T23:47:00.000-07:00

When i say "i love Christmas" i don't mean i love all the consummerism and commercialism - i think it is really the 'preparations' of Christmas i love. It isn't really about a build up to 'the big day' even... it is just about cooking and baking and sewing and 'being' in the Christmas colours. This Christmas Cranberry Chutney (of sorts) was made a few weeks ago, at the end of the warm Summery days, when the wasps were still menacing my apple store.... and i thought it only right and proper that i play my Christmas Music CD (see picture above, which is the cute CD sleeve) whilst merrily at work.

Of course, the puddings to hang from my ears were a little un-neccesary and, for some, a step too far?

SO: CRANBERRY and RED ONION RELISH

250g Red Onions

250g fresh or frozen Cranberries (red currants would be a suitable substitute)

125g light brown sugar

120ml red wine vinegar

120ml red wine

1tsp ground ginger

1tblsp mustard seeds

Port or Orange Liquer

recipe is from my all time favourite book below.... this makes about 1lb of relish so, if you have a larger family you could double this quantity. It isn't a 'cheap' recipe but that is why it's for a special occasion in my mind.

Thinly slice and chop the onions - into a size you are happy with for a chutney / relish. I like my pieces quite small. Use a smaller sweating pan for this = NOT your bigger chutney pot.

Sweat them through slowly in 2 tblspoons of olive oil - about 15mins with the occasional stir.

Add 2 large spoons of the brown sugar and stir to caramelize the onions, maybe takes 5 mins. Then keep off the heat till needed.

Step outside the back door and cry whilst the onions are stinging your eyes (my eyes are watering at the mere memory)

Then find the bigger chutney pan: add CRANBERRIES into the pan with - remaining brown sugar - Red wine - Red wine vinegar - mustard seeds - ginger.

Heat that lot of mulchy fruit SLOWly until all the sugar has dissolved. Then cover the pan and bring it up to the boil. Once at the boil, turn down and simmer for about 15mins. You want the berries to burst and become very tender... this is why you need the LID on the pan,,,, the hot cranberries have been known to fly out of the pan when bursting and these are HOT wee devils!

ADD ONIONS: you can now stir in the caramelised onions. Take the lid off and keep off whilst you cook for a further 12mins. Season with salt and pepper as it brings out the flavours of the fruit and spices.

JARS: i always sterilize mine fully. Wash them in hot soapy water and leave to drain. Pop them in a hot-ish oven (120-ish) for about 20mins till they are hot.

I also sterilize more than i need as you never really know what yield you might get, even if a recipe tells you "this makes 1lb" you never know...

When your relish is cooled off a bit - spoon it into the warm jars - careful not to touch the inside of the jars or the rims. This is why i use one of those JAM FUNNELS / jar filling thingys (see past posts) to avoid any mess or touching the jars at all. It is quick and clean.

Then, pour yourself and nice glass of the red you opened for this recipe... and DESPAIR as you realise one of those pesky wasps has had the cheek to take a dip in the wine bottle!!

Not content with my apples, they're after the rouge nectar.... luckily he came out as i poured.

OH for sniff-a-vision (as a friend said) this smells superb and it is 'oh so christmassy'. Glossy, shiny, fruity red. It looks so good and bright.

IDEAL RELISH FOR:

Stirring into the rich gravy for Christmas Dinner.

As an additional table sauce for your Christmas dinner - with Turkey, Duck, Goose or Beef.

As a chutney / relish for meaty meals after the day. Sandwiches and salads.

Also easy with cheese but it needs a good strong cheese to make a match for this tart and fruity relish.

Any good relish or chutney, vinegar or vodka, makes a lovely gift for someone. Just label the jar with the date made and 'use by' and what the relish is for. This was made 02/09/09 and it stores for 6 months before use, but this is coming out on Christmas day.

You can keep it in the fridge once opened, for up to 3 weeks.

To serve: ideally plonked on the table, as it is, in the attractive Kilner Jar with a Chutney Spoon inside... the relish keeps better if diners are encouraged NOT to to pop their own cutlery into the jar. Saliva and other foods can contaminate the relish so it goes off before it would naturally.

Any Christmas Cookery to share yet MrsB?? xxx

Whats Cooking in MrsB's Kitchen

2009-10-06T05:04:00.000-07:00

Just a little glimpse into my kitchen!

Three Bean Soup
I make this nearly every week, for lunches. It is so simple to make, a joy to eat and can be tweaked according to whats in the cupboards!

Ingredients

3 garlic cloves finely chopped 1 tin of chickpeas 1 tin of kidney beans 1 tin of cannellini beans 4 blocks of frozen leaf spinach (but you add fresh if you have it) 1 tin of tomatoes A handful or so of lentils or rice or in my case lovely lovely pearl barley 1 beef stock/ vegstock cube 600ml of water

Slosh two tbs of olive oil into a large saucepan, sling in garlic, give it a minute, so everything smells gorgeously garlicky, then chuck in everything else (keeping the spinach till last). Boil up, then turn down to simmer till lentils are soft. Add your spinach, long enough to just wilt but retain goodness and colour.

Serve up with a hunk of bread!

After my National Trust Chocolate Cake (which should always be capitalised) disaster on Sunday, I have been craving it, as I think it should be! Not crispy for a start! I really dislike dry chocolate cake. It makes me cry! This generally stops me buying it when out and about. I am highly suspicious of coffee shop chocolate cake. I can't bear the disappointment! When I eat chocolate cake, I expect it to be just that: chocolate, full of chocolate flavours and smells, damp and soft, with a melting, smoothness that lingers, meaning each mouthful takes time! Luxurious! Don't ask for much do I?

Ingredients
225 g salt soft unsalted butter 375 g dark muscovado sugar 2 large eggs, beaten 1 teaspoon vanilla extract 100 g best dark chocolate, melted 200 g plain flour 1 teaspoon bicarbonate of soda

Directions
1Preheat the oven to 190C/gas5. Grease and line a 23x13x7cm cm (9x5x3in) loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well.

2Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat.
3You want the ingredients combined: you don't want a light airy mass. Gently add the flour, to which you've added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter.

4Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won't come out completely clean.

5Place the loaf tin on a rack and leave to get completely cold before turning it out. It improves if left for a day or so before eating. This cake will probably sink in the middle because of its denseness.Perfect when the weather does this!

Autumn Indoor Picnic or For the Love of Soda Bread!

2009-10-01T10:33:00.001-07:00

Soda bread is so simple, so wholesome, so Autumn!

It can be made in next to no time and is a real life saver (for example when your son has a tantrum, because he is hungry, wants bread but refuses to go to the corner shop....but then I imagine you are all far more 'with it' than me!)

I love it with a big dollop of cream cheese, or thick sliced cheddar and particularly with a big bowl of steamy soup!

You can make it with or without the traditional buttermilk, which is readily available in most supermarkets. There are two alternatives, if you are living the stroppy child example life! You can pour out the milk required and add a few drops of vinegar or lemon juice, to essentially 'sour' the milk or (and I think this is a preferable substitute and closer in flavour) natural yoghurt, loosened with a few tablespoons of milk to give a gloopy, single cream consistency!

Ingredients:

170g/6oz self-raising wholemeal flour
170g/6oz plain flour
½ tsp salt
½ tsp bicarbonate of soda
290ml/½ pint buttermilk

Dump dry ingredients into a bowl, create a well and add buttermilk, or yoghurt (+some milk) or soured milk. Mix up, it will start to come together in a scraggy ball, ideally it is quite dry and will need you to get your hands in and bring it together (be patient, it will). Take out the ball of dough, mould into a smooth (ish!!) ball, cut a cross, about half way through. Place in moderate oven and cook for 30 minutes until brown and when tapped sounds hollow. Easy peasy!

Slice up, slather on something delicious and enjoy, knowing you will be kept full and happy for hours!x

Pear and Vanilla Butter (jam)

2009-09-24T08:42:00.000-07:00

I can't believe i waited so long to talk about this!
As mentioned before: i love Lemons and i love Vanilla - 2 of my all time favourite flavours. Lemons i eat continually in many formats - but vanilla seemed relegated to 'dairy products'.... sloppy yogurts and custard style desserts... why? Joy when i saw THIS in my favourite recipe book....
2lb pears ** 3 lemons **1 vanilla pod split ** 650g sugar ** 300ml water....
Perfect for the smell and taste of vanilla without having a sanitised pudd.

Pears: peeled, chopped and put in a large pan with the water, juice of the lemons, a split vanilla pod. Bring to the boil - then reduce, cover and simmer for 15 minutes or so.

Uncover and cook for a further 20 mins.

Remove the pod - then scrape through all the seeds and pop them in the mixture. Discard the pod now.

Blend / puree / push through a sieve - back into the pan.

ADD 275g of sugar for every 600ml of liquid you have. You'll need to measure this in a jug really.

Dissolve the sugar slowly over a low heat - then boil for 15mins. Until it has really thickens. If you drop a small dollop onto a dish, it should 'hold its shape'.

pretty pretty light orange shade with those fantastic vanilla seeds in.

It is so delicate and great for vanilla fans.

Serve on: Toast, CROISSANTS!, scones, pancakes, bagels, waffles, home made bread rolls... it is probably too soft a flavour to use in a cake but it's worth a try?

Great recipe x

With Grape power comes Grape responsibility....

2009-09-22T01:14:00.000-07:00

Not a cordial - but a straight up juice!
Inspired by a lady i saw over on the "Flickr" photo sharing site. She had made the most delicious looking Grape Juice so i was overcome with need to drink it. The SmallFish and i had the beginnings of the dreaded 'cold virus' so what better way to blitz those evil poorlies than by whizzing fruit?

We popped into our juicer:

a huge bag of the blackest grapes we could find.

one whole lime - sliced, peel left on.

100ml of organic apple juice

We then watered it down a touch as juice can be pretty powerful. We popped ice-cubes in too... extra delicious.

We do have a posh juicing machine - bought in the days when i had a *proper* job and there was no smallfish to play with. It is one of those items that i feel has been a great purchase (i love kitchen gadgets)

i use it sporadically but when i do, i am so happy with the results - it was well worth the pennies. It is also awful to get clean afterward! But i am the sort of person who loves to make life difficult.

p.s smallfish DID get the dreaded bugs - i managed to hop sideways and just get a sniffle.

Memories are Made of This...x

2009-09-18T03:47:00.001-07:00

This isn't a recipe at all....it is simply the sharing of a lovely thing and a bit of a nosey at what you all do?!

This, to my mind is simply the best way to eat an egg. I haven't once made it for my children, without the other adults in the room wanting one too. 'It makes a boiled egg more of a meal, somehow' (M-i-L 2009)!
I started to make this, after years of not doing so, for my children. I got to thinking, it is one of those things you eat that is meaningful. It suddenly brings back a feeling, a warmth, a memory. It is a little bit of caring, nurture from the past, indeed it seems forever connected with the woman (in my case) who made it for you. And it would seem I am not the only one. Even the menfolk of the clan, go a little misty eyed over the idea....'oh I love an egg like that'!

So here is my little B enjoying her bit of cooking tradition, her little bit of love in a cup....my Nanna, my Mum made it for me, I make it for my children....will they make it for theirs?
Do you have a food like this? One you return to when in need of comfort, when poorly, or down to the last £10 with a week to go till payday! Tomato soup (from the can!) with crusty bread (you know who you are!), cheese on toast, roast chicken....? Who was the lovely person who made it for you?

x

Say Yay For Tray.....

2009-09-14T14:24:00.001-07:00

Bakes! How have I not, as a mummy, as someone who always wants to feed folk cake, as a busy but scatty, very modern mim, NOT discovered tray bakes before?
They are fabulous, make loads of yummy cake, take no time and can be turned into absolutely anything that takes your fancy (satisfying the creative side too....with minimal fuss!)Sooooooooooooooo here it is!

Take one throw away roasting tray!
Take a basic recipe for sponge cake (this makes enough mix for a 23x30x3cm roasting tray....half/ double for your size of tray).

225g/8oz soft margarine
225g/8oz caster sugar
275g/10oz self-raising flour
2tsp baking powder
4 eggs
2 tbsp milk

And then the fun can begin! What do you want your tray bake to be? Choc chip? Throw some in. Lemon? Add some zest! When cooked, stab lots of little holes in and squeeze lemon juice over, followed by a generous scattering of caster sugar. Chocolate? Add cocoa! When serving drizzle with warm chocolate fudge sauce! Fruit? Scatter apple slices, blackberries or blueberries, or plums, or strawberries......or yum, raspberries and chunks of white chocolate! Boozy or not! The options are endless! This is very freeing cooking!

FUN TIP
When you want to test if your cake is ready and like me you have no cocktail sticks or skewers, you can take a piece of humble spaghetti and insert this into the centre of the cake. Leave for five seconds, if when you pull the spaghetti out it is clean, with no sticky cake on it, your cake is ready!

And this is what I did with mine!

I sliced my tray bake up,
slathered on some August Bramble Jam and Vanilla Buttercream and dredged (I love that word!) with icing sugar! I think I broke every village WI rule regarding 'proper' Victoria Sandwich! But my, it was tasty with a good mug of hot tea and some knitting!

The bigger questions of existence and chocolate....

2009-09-10T02:28:00.000-07:00

Spoon? or finger?

Bakewell Cupcakes & welcoming in Cupcake Week!

2009-09-08T01:11:00.001-07:00

I am stupidly proud of these (the shame of pride) i made these the day i made the Jam of the previous post. I *think* i invented them!? At least i didn't follow any recipe and it felt like a flash of pure inspiration....
The Bakewell Tart - but in a cupcake! These tasted sooo good, i ate so many (the shame of gluttony) Ingredients / Basic cake:
4oz Caster Sugar - mixed into 4oz unsalted Butter.
4oz Plain flour plus 2 t'spoons baking powder.
75g Ground Almonds
Add one egg (with a spoonful of flour) then a second egg (also with flour)
A drop of Vanilla Essence AND a big dollop of full fat (homemade!) yogurt or a splash of milk to give the mixture a little more liquid.

This mixture made enough to fill 12 Muffin cases - the medium sized, not the huge American style ones. If i want these to all be perfect, if they are being put on sale at a craft fair cafe etc... i try and fill the cases evenly. Put a dollop in each and go round filling them each until they all have the same amount in.

When they are cooked and cooled.... use a sharp pointed knife to take out the top of each cake to form a small well. RESIST the temptation to EAT that bit you just cut out!! as it will go on top once you have filled the well with a t'spoon of blackberry / cherry jam.

I used the jam i had just made "Brambley Hedge Jam" as it was sharp and fruity.

The icing is basic Glace Icing. Icing Sugar with the juice of ONE LEMON and a generous splash of ALMOND ESSENCE - that is really 'to taste' but don't over-do it as Almond Essence can be quite powerful. You might need a tiny splash of water with this is there isn't enough liquid to form the gloopy paste.

With the cake tops back on, smother the top of each muffin with the icing.

And pop half a cherry on top to finish...

I also grated some chocolate over the top for a bit of authenticity and a nod to the Mr Kipling variety. I don't even like Glace Cherries! But they didn't look right without one on top.

Cake friends, they tasted luxurious x i will be making these for my 'Craft Cafe' in October and selling them at the Cafe. What a treat!

MrsB... queen of the tarts and the cupcake lover - tell us about cupcakes???

We want to know what you do x

Fish x x x

Brambley Hedge Jam...

2009-09-02T08:38:00.000-07:00

Forgive us for posting 2 jam recipes... it is a joint blog and we love to share :)
This is my own recipe for "Brambley Hedge Jam" and made with the minimum of cost. The amount i made here produced 5 jam jars, so make sure you have friends to share it with x

3 or 4 Apples (windfall or neighbours freebies - the friend i got mine from will receive a jar of jam as 'thankyou', of course)
Hedgerow Fruits: Blackberries, Elderberries and Blackcurrants from my freezer. Don't let your daughter (or Son) be in charge of the scrumping container - when you turn round you will find all fruits have been eaten (!)
Altogether i used about 800g fruit - just so you have an idea of quantities. You will need sugar also - but the quantity depends on the yield... i will explain as you read on!
I use Tate & Lyle JAM SUGAR with added pectin.
I use a lemon for this recipe too.

Wash all the fruits - peel / de-core / remove stalks and chop finely. Then all the fruits go into a large Jam Pan / Saucepan. Add the juice and pips and rind (if you want) of 1 lemon.
Once they are in the pan, cover the fruit with water. You want the water to cover all the fruits 'just'. Simmer this lot for 1 hour - enough time to wash up / clean up / play with children?

Then you have this amazing purple pulp. I have a large metal sieve and i bought a pack of muslins from LAKELAND. I have a recipe that tells me to "strain fruit overnight".... i found this totally un-necceassry. In a muslin and sieve it took no time at all (30 mins top?)

It is an idea to strain it all into a DEEP wide necked measuring jug, if you have one - as you will now need to know how much fruit liquid you have.

Unfortunatley - discard the pulp :( it ain't worth it (as MrsB says in her post)

The MATHS: 400g of Jam Sugar for every 600ml of liquid. I found i had 1,200ml from my 800g fruits so i used 800g Jam Sugar.

Simmer all the liquid with this sugar till it is all dissolved.

We are ready to BOIL! (gulp)

Now - i do use a Jam thermometer. ManFish purchased this for making toffee lat Christmas and it is really useful. I also use a purpose Jam spoon - see below>>> they both have 'hooks' on the back to prevent them from falling into the huge Jam Pan. You might want to invest in these if you preserve alot? Tis up to you x

Hubble Bubble Toil and Trouble!!

I literally boil away until the temperature hits the "JAM" line (over 100c)

Maybe 10-15mins.

Often, a 'scum' will appear on top. I like the relaxing process of standing over the jam and scraping off this scum layer. You don't have to but, it makes the jam more attractive.

The jam will become a stunning purple black colour... and the smell? Divine x

As said before: Jam Jars sterilized in a hot-ish oven. Lids popped into a bowl of boiling water.

I use a Jam funnel to pour into the jars to stop it spilling everywhere (this is sticky stuff!)

Pop the lids on tight once the Jam is totally cooled.

I think i am allowed to say it: this tasted sooo good. And i loved how cheap it was to make. I only paid for the Jam Sugar and got 5 full jars from this recipe.

Keep it for up to 3months.

Once opened - keep in the fridge, no longer than a few weeks. x

Man, i love Jam making!!

Your Mission....

2009-08-31T15:01:00.000-07:00

should you choose to accept it....(Mr B laughed at me when I came down the stairs in this outfit, stating I looked like I was on "Special Ops"! Well I am....in the kitchen!)

Glut of plums, some 'looks challenged' bramleys (scrumped by your F-i-L!! Brilliant!) and icecream tubs full of gorgeous blackberries... (my current obsession....just beating the lemon curd obsession of last month!). Sound familiar?!

Well here are a few yummy links to inspire you...(Bramley and Blackberry Tray Bake)and tomorrow in the B household the Christmas Chutney cottage industry will whir into production!

Recipes

Blackberry Honey Creams
Bramley and Blackberry Tray Bake
Wonderfully Moist Plum Cake
Blackberry Galettes (gorgeous Nigella...this will be in my kitchen by the end of tomorrow!!)
Spicy Plum Chutney

x

Choc Chip Loaf with lotsa love x x x

2009-08-28T04:22:00.000-07:00

This is definately a cake with love in the ingredients. It is a recipe i first used when i was 17yrs old and the first EVER recipe i wrote down in my new RECIPE BOOK - i had a journal that i was given and decided to fill in with my favourite foods.
So MRS CHRISTY (crazy mum of a school friend) used to make this cake and we'd all sit round her kitchen table and drink tea whilst eating large slabs of this delicious loaf.... Now, i mainly eat it on my own as no-one else round me likes cake!! How could i give birth to a child who doesn't "do" cake?
4oz butter
60z caster sugar
1/2 t'spoon the best vanilla essence
2 eggs
6oz self-raising flour
1/4pt single cream
40z chocolate chips - plain or milk, up to you.

Loaf tin is buttered and floured - ready. Oven is on at 180c.
I didn't have any choc chips in the cupboard (i must have eaten them on some lonely, desperate evening) so i bashed up a bar of quality chocolate. Pop the chunks in a bag and bash them ON A BOARD! till they are small pieces.

Cream together the butter and sugar - as with most cakes. then add the vanilla essence. I think it is worth spending a little more on good quality ingredients... it just increases the taste of your cookery efforts x

Beat in eggs one at a time with spoonfuls of flour to stop any curdling... then add all the flour and mix gently.

Add the cream, gently.

Stir in the choc chips and mix well to distribute.

Pour into your prepared loaf tin.

Make sure there is enough left in the bowl for 'lickage' - and 3 spoons / spatulas.

1=you

1=child

1=dog... (you don't want to share that spoon once the dogs had a slobber on it)

Bake in CENTRE of well warmed oven for 45mins - or still it is risen and firm to touch.

Not teaching grandmothers to suck eggs, promise, but don't go opening oven doors half way through cooking a cake.... the cake drops and will be ruined (something to do with the release of Carbon Dioxide etc...)

It should slip easily out of the loaf tin if you buttered and floured it!?... then cool on a wire rack for a while. Why on a wire rack?... so the bottom doesn't go soggy x (not everybody knows these things)

Dust the top with icing sugar....

EAT.... drink tea...

The world is a better place x

We need to talk about Cous-Cous....

2009-08-24T13:31:00.000-07:00

There is 'a Moment' in my family, when somebody mentions the idea of a Barbque.
The Men in the family start talking about Butchers Grade Sausages, Steaks and how many small Chickens they can fit in the gas-fired beast of a bar-b-que.

The Women in my family start talking about "who is bringing which salad"....

I'm not a person who generalises about the sexes too much, but.... Men just don't 'do' salad. It is their prerogative and we need to allow them that independance. We need to nod a small approval when there is the tiniest something 'leafy' or 'green' on their plate. It is a sign they at least know the women are either a) watching or b) approving. SO... Cous-Cous Salad, for the ladies.
If you are a Cous-Cous Virgin, you need to know the following:
Cous-Cous tastes rubbish without a shed load of stuff putting into it.
Cous-Cous is high in Protein - essential for me, as i am a vegetarian (please don't recoil in horror) Cous-Cous is low in fat and high in fibre.
Cous-Cous is very cheap and very easy to prepare. It is a cupboard essential in my kitchen as it can be flavoured in a million different ways and goes with any meal.

STEP ONE: pour some Cous-Cous into a bowl / dish for which you have a LID. I always make up more Cous-Cous than i need as i can eat it again the next day. ONLY keep it for 24 hours once made (and keep in a fridge) it is like rice and can breed bacterias very quickly.
Pour over some stock made with just boiled water **200g Cous-Cous = 250ml stock** approx serves 4 people. Put the lid on and leave it to soak up all the liquid, till you are ready - 20 mins minimum.

p.s THIS is the stock i use in EVERYTHING. It is the worlds greatest stock and even my meat loving friends enjoy this stock.

Whilst the Cous-Cous is 'swelling' fry up half an onion and some courgettes in a saucepan with a knob of butter. Till they are soft and browned. At the last minute add a generous helping of peas from the freezer. Never cook peas - they are too nice to ruin by boiling in water for an age.

Pop this veg into the serving dish you'll use for the salad.
Add 3/4 block of crumbled Feta Cheese (it needs to be a hard, crumbly, salty cheese for this dish)
Add the Cous-Cous and 'fluff' the the little grains with a fork. It tends to clump whilst swelling so separate it with fork and mix it all very well.
THEN - it's up to you... but I added a good splash of soy sauce to mine and a drizzle of Olive Oil, plus a sprinkling of Celery Salt and some Black Pepper

Honestly - yum yum! and i ate the leftover portion for my lunch on the following day. So tasty x

We're Not Proud....x

2009-08-18T14:32:00.000-07:00

Everyone loves an award, don't they? Its nice. It makes you feel appreciated. It is a little bloggy handshake.

Well I have been over to good old Dorset Cereals (whom I heart....ALOT!), spinning their bottle and trying to win a Campervan, and noticed that our Big Stove has been nominated in their lovely little blog awards!

I know we're new, but if you think you may fall in love with us, even though it is the first date and you think we have mascara goop in our left eye, please just tell us and vote!

And more importantly you could have a go at winning the Campervan too and we can all go surfing!

Eat The Seasons...x

2009-08-14T23:44:00.000-07:00

I read somewhere that a good cure for jet lag, is simply to watch the sun rise and watch the sun set. Your body, absorbing the sun's rays, understands.

Seasonal eating, I like to think, is a similar process.

I think it is completely possible that the nature knows best and that asparagus*, broccoli*, purple sprouting broccoli*, radishes*, rhubarb*, rocket*, sorrel*, spinach*, spring onions*, watercress are just what we need in Spring, after a long winter. All little packages of iron, vitamin C and fibre. In the summer fruit and veg is plenty and we can eat little and often. Come Autumn, who doesn't crave butternut squash, courgettes, marrow and fruit crumbles, stewed apples. Stocking up on our resources for the winter ahead, Then through the cold, shorter days artichoke*, beetroot*, butternut squash*, celeriac | celery*, chicory*, jerusalem artichoke*, kale*, kohlrabi*, leeks*, parsnips*, potatoes (maincrop)*, pumpkin*, swede*, turnips*, watercress*, wild mushrooms* are at their best, filling carbohydrate rich foods to keep our energy up and our bodies warm.

It is not fashion or fad to take a seasonal approach to food, it is common sense. Food tastes much better, (it actually 'tastes'....out of season tomatoes, anyone?....urrrgggggh!) it is aplenty, it should cost less (say no to supermarkets racking up the prices of something that is in season....it's NOT 'finest' it is simply being eaten when it should be, from where it should be, with less murky, science-y jiggery-pokery!) and when, even better it is prepared by you, it is wholesome!

August

VEGETABLES

artichoke*, aubergine*, beetroot*, broad beans*, broccoli*, carrots*, courgettes*, cucumber*, fennel*, french beans*, garlic*, kohlrabi*, leeks*, mangetout*, marrow*, onions*, peas*, peppers*, potatoes (maincrop)*, radishes*, rocket*, runner beans*, sorrel*, sweetcorn*, watercress*

FRUIT

apricots*, blackberries*, blueberries*, damsons*, greengages*, loganberries*, melons*, nectarines*, peaches*^[i], plums*, raspberries*, redcurrants*, tomatoes*

MEAT

lamb*, rabbit*, wood pigeon*

FISH & SEAFOOD

cod*, crab*, dover sole*, grey mullet*, haddock*, halibut*, herring*, john dory*, lemon sole*, lobster*, mackerel*, monkfish*, plaice*, salmon*, sardines*, scallops*, sea bass*, squid*

Here in the city, I usually have to rely on our greengrocers, supermarkets and the occasional Farmer's Markets. I have however been doing some cyber 'surfing' and as with all things crafty there is an amazing foodie vibe out there too! I have found more markets and farmer's shops in my area, something I didn't think possible without living somewhere posh and having a car, thanks to the following sites. And have become wholly inspired and convinced by the idea and practicality of seasonal eating!

www.localfoodadvisor.com, www.eattheseasons.co.uk, www.farmersmarkets.net

Have a browse! If you find something gorgeous, don't keep it to your ownsome....let us play too!

Quick Blackberry Jam

1lb blackberries (surprisingly few, I managed to collect 2lbs, just pootling along with the mini B's)

1lb sugar

175ml of water

juice of 1 lemon (I used a lime as that is all I had to hand...as far as I can tell the jam is no the worse for it!)

Stew your fruit, gently, in the water, which takes about 20-25 minutes, mashing the fruit to extract as much juice as possible. This is a gorgeous process, I was happily surprised at the sweet smell of blackberries...just like a fruit pastille! The colour was glorious. I would love a cord dress that colour!

After this add your lemon juice (or in my case lime, I think it is probably something sciency about acids rather than for the flavour anyway!) and sugar, keeping the temperature down mix for 10-15 minutes to ensure all the sugar granules are dissolved.

Then rack up the heat! Boil rapidly and unafraid, for 8 minutes! Then the mess can begin.

Take your sterilised jars (and this is where I stray from Delia's sensible, measured tone...), place a jam funnel on top, and using a sieve pour your jam through, pushing with a spoon, to get the juice through quickly. Now Delia would have you sieve this into a hot bowl then pour into the jar....but I didn't really 'get' the two fold process and since I was only making enough for me and a neighbour, I couldn't see the sense. So straight into warm jars it went, using my tiny sieve! No need for great speed, there was ample time and the jam set fine! I even tried the pulp left over because it looked so good and I thought maybe like raspberry jam, the seeds would be fine. Don't make that mistake! On that account Delia is quite right, they are gross, hard and may crack a tooth....and I don't want to be held accountable!

And there we have it!

There are not words enough, for the joy that is this jam! It is August in a jar! Brilliant on my current poppy seed scone obsession, with the cream cheese. The boy B's had it on toast this morning! And I tell you what, I bet it would make amazing homemade jammie dodgers!

I Know What I Want.....

2009-08-12T12:49:00.000-07:00

But sometimes your not sure how to go about it, can't find a recipe for it, don't have the ingredients for it......

The Answer

Experiment!

Inspired by the lovely MsFish I too made lemon curd! I am so proud! I have never eaten, let alone, made lemon curd! I am in love! It is a passionate affair!
I keep asking everyone I know, man woman and child....'do you love lemon curd'? It would seem that it provokes responses as passionate and opposing, as in the enduring Marmite debate!

What I really wanted was something wholesome, moreish, non sweet and chunky to spread it on. Not bread (although it is pretty fabulous on warm, thick, white toastie toast! Ooooooh can already sense the autumn mornings....me and my lemony pal and lots of toast and a fresh, hot pot of tea), not sweet muffins, not cake (for me, in this unusual case!) and although lovely on oatcakes I wanted something more substantial. I searched for a couple of days trying to find a recipe that would fit the bill. Then it dawned on me while washing the dishes (like it happens!), wholemeal scones!
They are wholesome, rich, chunky and when adapted to contain poppy seeds and no sugar or fruit they would be the perfect base for the sweet, custardy, luscious lemony lemon curd!
I had two 'goes', one where I used only wholemeal (self raising flour) and one where I followed good old Delia and used half white and half wholemeal....both with the additional 25g of poppy seeds and no spice or fruit. Of course, in the name of experimentation I had to sample one of each!
All wholemeal flour gives you something that tastes more bready, less of the doughy softness of a scone. The half and half, although not quite as wholesome, (to my mind....remember I was after something guiltless to pile my new vice on to!!) it has more of that warm, weightiness of a scone, just delicious, the poppy seeds providing a nutty flavour and texture....(which gets me thinking oooooooh wonder what walnuts would be like in these....are they still scones...etc etc!)

Break free....adapt, experiment, make something that is just right for you.....or make heinous mistakes and laugh (like my garlic, chickpea, lime juice fiasco)!

P.S. Satisfaction Achieved!

This is the most sublime snack with a cup of tea! Warm up your scone, slather a thick layer of cream cheese on and apply "lashings" of lemon curd (a la Famous Five!) Eat in a brief interlude of peace and quiet wherever you are and just savour the moment!

x
Adapted from Delia Smiths Wholemeal Scone recipe.

When Life hands you Lemons...

2009-08-08T07:28:00.000-07:00

I have 2 absolutely MUST have flavours in my life that make everything OK in the world:
Vanilla and Lemons. MMmmmm.
One is as soft and comforting as the other is sharp and ascerbic (Much like my personality me thinks!)
I alway have a huge bowl of lemons in the kitchen and they are the staple ingredient to so many things... Lemon Curd being one. I make this Lemon Jam / Lemon Cheese / Lemon Preserve for ME and my NANNA as we both love it. It really is quick and easy to make:
3 lemons
200g Caster Sugar
115g diced unsalted butter
2 large eggs
2 large egg YOLKS
2 standard jam jars - this list makes 2 jars!

Get a pan of water on the gentle boil. A taller pan works well and you don't need too much water. On 'top' of the pan you're now going to place a heatproof bowl in which to heat the ingredients so you don't want water bubbling up over the edges.

Grate the lemon RINDs into the bowl. Then add the juice of both lemons.

Add the sugar and stir and the butter... keep stirring it all till it dissolves nicely.

Beat together the 2 full eggs and 2 egg yolks. You're now going to add the eggs to this gently heating bowl through a sieve so you might need a metal spoon to help push the eggs through.

Stir the ingredients gently and slowly for maybe 8 mins? The mixture should be smooth and glossy and when you lift the wooden spoon from the pan the mixture should 'coat' the back of a spoon.

Remove from the heat and allow to cool ever so slightly.

You need your jars sterilized really. The Curd will preserve for longer and without risk of bacterial interference.

Cover with a wax disc and seal with a lid!

Keep in the fridge and use within 3 months.

Never eaten Lemon Curd? You're missing out!

Would you call me a greedy pig if i tell you i eat this spread on Lemon Drizzle Cake!? It is also divine on American Style Breakfast Pancakes..... or spread on toast... on a slice of bread and butter... as a cupcake topping?

LEMONS are the gift of the gods!
(and i score extra points for giving 1 jar to me Nanna)

I Can't Resist!

2009-08-05T03:07:00.000-07:00

She's right, you know! What can I say... I can't resist! How could you?

The cupcake is a glorious thing! Miniature (I adore all things small!), the realms for creativity are boundless and even when plain they are perfect! So I have started you off with the recipes that I use! Ha ha, bring on National Cupcake Week (a whole week.....love it!!) So whip out your pinnie, grab your cupcake cases and get practising!

The Perfect Cupcake Recipe (Nigella's....naturally!)

INGREDIENTS

125g self-raising flour

125g caster sugar

125g soft unsalted butter

2 eggs

Half a teaspoon real vanilla extract

Approximately 2 tablespoons milk

METHOD


1.	Preheat the oven to 200C and line the tin with the muffin cases.
2.	It couldn't be simpler to make cup cakes: just put all the ingredients except for the milk in the processor and then blitz till smooth.
3.	Pulse while adding milk, to make for a soft, dropping consistency, down the funnel. Or using a bowl and wooden spoon, cream the butter and sugar, beat in the eggs one at a time with a little of the flour.
4.	Then add the vanilla extract and fold in the rest of the flour, adding the milk to get the dropping consistency as before.
5.	I know it looks as if you'll never make this scant mixture fit 12 bun cases, but you will. I promise you this mixture is exactly right to make the 12 cup cakes, so just spoon and scrape the stuff in, trying to fill each case equally, judging by eye only of course.
6.	Put in the oven and bake for 15-20 minutes or until the cup cakes are cooked and golden on top. As soon as bearable, take the cup cakes in their cases out of the tin and let cool, right way up, on a wire rack.


	Vanilla Butter Icing Ingredients Enough for 2 layers in one 18 = 20 cm cake 2 1/4 cup (250 g) icing sugar (confectioners sugar) 1 stick (8 tbsp) 4 oz (112 g) softened butter 1/2 tsp vanilla essence 1 tbsp milk Method 1. Mix the vanilla essence with the milk 2. Sift the icing sugar and add gradually to the butter with the milk 3. beat until the icing is smooth and of a soft consistency Looking forward to sharing a cuppa and a cupcake (and another and an another....ooooooh one more) with you! x

National CUPCAKE Week! in September...

2009-08-04T14:19:00.000-07:00

Heads up - it's CUPCAKE WEEK 14th - 19th September!
You have plenty of time to blog share with everyone... think up your design/s, then blog the finished articles and share them any day 14th - 19th Sept. I have found links to some that just inspire me to tears... MrsB, you know you can't resist!? x
... Roll on September...

Beetroot and Orange Preserve x

2009-08-02T23:58:00.000-07:00

As in the previous post - it was the fat, muddy bulbs of Beetroot that inspired the making of this. I wanted to pickle them but i came across the recipe in Lakelands Book. I wasn't sure about the orange to begin with, but the recipe wanted 3 and i happend to have 3 oranges sat in my fruit bowl that needed to be used up.... thrifty cookery is the best x 300ml of Malt Vinegar
200g Granulated Sugar ..... heated gently in a large pickling pan.
I added a little less Malt Vinegar and substituted with some Raspberry Vinegar and White Wine Vinegar so i had 400ml i think, all in.

350g/ 3 Raw Beetroot (from the Veg Box)
350g/3 Cooking Apples (scrumped from a neighbour if possible)
225g/ 3 Red Onions (Man sent to the shops to fetch)
Chop them all as small or big as is your preference. I like mine as small as i can, 1cm cubed on average. Add them to the liquid in the pan.

3 oranges - the rind and juice of (i just re-read the recipe and it says only 2, oop, i added 3)
1 garlic clove crushed
1tsp ground Allspice
1tsp Salt
... i added to the mix also: 1tsp Mustard seeds / 1tsp Corriander seeds / Celery Salt / 1tsp GROUND Peppercrons. Add whatever you like... oh and some fresh tiny cut Rosemary! (love that stuff)

Bring it the boil - just - then put it on a low setting and simmer away for 40mins. I put a lid on mine but you don't need to....

Give yourself a pat on the back and feel rather pleased with yourself :)

After 40mins - whack i gave mine a good mulch with a big potato masher as i don't like anything too chunky. Then whack the heat right up again and boil away the last of any liquids you dont want. I kept a bit of liquid in mine.

Oh IF ONLY this screen was scratch and sniff! This kitchen smells amazing x i am in love with my own culinary genius... or i love chutney / presrves / pickles x

This ingredients list made 2 FULL 1/2Litre Kilner Jars - so you are looking at 4 standard jam jars? or even 5 if you want to give away / sell jars that aren't too big?

A glass of chilled white wine to celebrate the fact it was now 5pm on a Friday and i had survived another week as an amazing Mum! tee hee (i have to keep saying it as one day, i'll believe it)

Decorate the jar a bit, of course! And i always put the dates on each jar as i will never remember, come Nov / Dec when they were made or how long they will keep:

"Made in beg. August 2009 - use in Nov 2009 - once opened, keep refridgerated and use within one Month"

So there you have it - open it mid November and you'll have a sweet and spicy preserve to accompany meats and cheeses and it will take you right through Christmas festivities from Mid November into the New Year x

Do i sound like Nigella yet? I hope I am a little more real than that x

Friday is VEG BOX day...

2009-08-01T01:35:00.000-07:00

I had just finished vacuuming the entire house and i even managed to mop the kitchen floor (i know, Knight me) when the Fortnightly "Veg Box" arrived :) We buy tomatos, by the hundred, weekly... they are like sweets in my house. ManFish and ChildFish eat them on a continual grazing routine, like small house trained cows...

These HUGE field mushrooms will be eaten at their best: lightly fried on a low heat with butter, garlic, a splash of water - to keep them fat. Popped into a toasted ciabatta roll with a splodge of organic mayo - veggie heaven!

I get Fruit in my 'Veg Box' too.... and milk and eggs and Apple Juice... i love the fact, that no matter how scatty I am (and I am quite scatty!) there will be food, every fortnight, at my back door. There is a sneaking suspicion we might starve if not, as i have a life threatening allergy to Supermarkets....

AND, because i am the way i am, i left all the veg in its box outside (cleaning anything being LAST on my agenda, especially after having vacuumed AND mopped floor today) i decided to use this book>>>>>> to make some stuff.

This is one of my bestest all time cookery books. I got it from Lakeland for about £4.99 and i swear by it people. You want a preserves book? This is THE ONE x

And these chalky fat bulbs were sat on the top of the Veg Box... Beetroot!! a challenging vegetable i feel...

I was all intent on pickling them ready for Winter but then i found a great recipe in above book for "Beetroot and Orange Preserve"

Yes! Of course i made it - there and then! Whilst my 5yr old and her chum played in the paddling pool (one eye on the chutney / one eye on the dog's drooling / half an eye doing 'health and safety' on the kids...)

I have photographed the whole lot and i'll show you next week.

I also made Lemon Curd for my Nanna... so that is two NEW exciting food posts to follow soon! And, reading this all back, it would seem i have 2 and half eyes!

I LOVE this place, thanks for coming x