Your Mission....

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

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....

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

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!

x

Eat The Seasons...x

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!

x

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!

x

I Know What I Want.....

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...

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)