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Archive for the ‘Recipes’ Category

Parsnip Cake

It is always a rush in the morning, getting the kids ready for school and sorting out the days work.

This recipe is great if the morning is just too rushed and there’s nothing left in the cupboard to make a decent breakfast, and it also goes well in packed lunches or picnics.

The cake  has no taste of parsnip, just a sweet and moist texture. So if there are some in the family who don’t like the vegetable, just keep it to yourself. 

Alternatively, you could use carrots, beetroot, or a mixture of the three if you prefer.

Oaty Parsnip Cake

  • 200g butter, warmed (you can substitute with half vegetable oil, half fat)
  • 2 tbsp golden syrup, warmed
  • 1 tbsp molasses, warmed
  • 100g runny honey, warmed
  • 175g rolled oats
  • 100g self-raising flour
  • 2 eggs
  • 200g peeled and grated raw parsnips
  • 100g chopped dates or apricots
  • 1 tsp ginger (optional)
  • ½tsp mixed spice

Put the ingredients into a mixing bowl and mix everything together really well.

Pour into a large loaf tin and bake in a moderate oven (gas mark 4) for 25 to 30  minutes.

This cake needs a day to mature, but stores well in an air-tight container, or frozen.

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This time of year allows me to unleash one of my favourite pastimes – “collecting” (or hoarding as Lee likes to call it).  Mostly  jars, storage bottles, and the like.

With the lighter nights and a little sunshine you can really get to thinking about all the preserving you can be up to in just a few weeks.

Most things can be preserved in some way or other. Jamming, pickling, and bottling are great ways to keep fruit and vegetables for later use. I love to stock the shelves with varying different bottles of colourful preserves. Excellent for presents, but also lovely for that sense of nesting that I get about springtime.

Keep all sorts of jars, big and small, because the small ones look the best as gifts, and the large one are most useful at home. Don’t forget to keep small bottles for liquid to make cordials, like elderflower, later in the season. At this point I can confess the need to keep small pieces of fabric or wrapping paper too, to cover the tops of the jars once filled and lidded. The elastic bands from the post man also come in useful here. Now I feel I may have divulged too much!

Rhubarb is well on the way in the kitchen garden and I hope very much for a glut, to bottle some of the sweet young shoots to eat in the dark mid-winter, to remind me of the early spring.

This Banana chutney recipe is unusual, but lovely with strong cheese and cold meats. My friend Diana gave me the original recipe and this is a store cupboard version. This recipe makes lots, which stores well. Refrigerate once open.

 Banana Chutney

  • 700g peeled and chopped bananas. The over-ripe ones are perfect for this
  • 250g chopped plums, or peeled and chopped apples. Again soft or older fruit will do very well
  • 250g finely chopped oranges including peel, but no pips
  • 500g sugar
  • Pinch salt
  • 1 tsp ground ginger
  • ½ tsp ground mixed spice
  • 500ml organic wine vinegar

With all the ingredients in a heavy-bottomed pan, bring to the boil and simmer covered for at least an hour, until the orange peel is soft and the liquid is golden and syrupy.

Pour into warm sterilized jars, and cover.

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Homemade presents always go down very well and with Lee’s birthday on Friday a box of homemade chocolates is the perfect gift.

You have probably already guessed that we are confirmed foodies and we may well have a sweet tooth, but nothing can beat a box bulging with homemade truffles, chocolate coated candied peel, and peppermint creams.

I have two very willing helpers at hand (Billy and George) and another in the wings. The “other” is a lovely German girl we have staying with us at the moment. Sarah is here to primarily help on the farm planting strawberries, rasps, and help with the lambing (due to start any minute).

Living in means you can opt into all the other family activities if you like. With Lee’s big birthday at the end of the week the children and I have converted the house kitchen into a chocolate factory, and Sarah is just as keen to get cooking.

These homemade sweet are really easy to make with the kids, they do however lose interest when you get to the clearing up stage. Unless it means licking out the bowls!

Peppermint Creams

  • 225g sifted organic icing sugar
  • 1 large organic egg white, beaten until frothy but not stiff
  • 4 to 5 drops of peppermint oil
  • 150g dark organic chocolate

Combine the sugar, peppermint oil, and egg white into a smooth paste. You can add a few drops of green colouring at this stage (which appeals to the kids) if you like green peppermints.

Dust a surface with icing sugar and knead the paste until really smooth. Divide the paste into about 30 balls, flatten these with the back of a fork. Place the peppermints onto grease proof paper and allow to dry for a few hours before dipping half way into melted chocolate (melt the chocolate in a microwaveable bowl very slowly in the microwave, being extra careful not to burn it!).

Place back on the greaseproof and leave to set, before storing in an air tight container away from children!

Old chocolate or cheese boxes recovered in brown or pretty paper make lovely presentation boxes for your home-made gifts.

Very Easy Chocolate Truffles

  • 150g dark organic chocolate
  • 150g organic double cream
  • 2 tablespoons of brandy or rum
  • 1 tablespoon organic cocoa powder

Break the chocolate up into pieces. In a small sauce pan bring the cream to simmering point. Remove from the heat and add the chocolate pieces and rum or brandy. Stir until you have a smooth mixture. Transfer to a bowl and leave to cool, before covering with cling film and putting in the fridge overnight.

The next day take the mixture out of the fridge and roll into little  balls.

We normally roll some of the chocolates in the cocoa powder, some in chopped nuts, and dip some in melted chocolate, before arranging them all in the decorated boxes.

You can store in the fridge for about ten days.

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Pork pie

A pork pie made by hand is a very different beast to the horrid little pink offerings served up on the dreaded supermarket shelves, where I’m sure gremlins hang out to make you buy things you will never use, don’t want, and can’t understand why you’ve purchased, when you get home.

Two-for-one offers only add to the enormous 18 million plus food items we, as a nation, throw away in a year. OK, I’m taking a deep breath now and I can feel my blood pressure coming down. I will get back to this later.

There is no need to be scared of pastry, particularly hot water crust. It is very forgiving and you can even get the kids to make it, not the boiling water bit obviously!

I must confess at this point that I’m a fat saver. Yes, very odd I know, but soon you too will become obsessed. All fat we buy, margarine, butter, oils, cost us money. All the meats we buy contain some fat.  How much fat do you throw away from grilling some sausage or bacon, or pour off the Sunday roast? Well I save it. Pork fat in one jar, beef in another, poultry another, and so on. It all keeps well in the fridge. then you can use it in cooking, poultry fat for roast potatoes, and pork fat for the hot water pastry to name but a few.

Hot water crust pastry

  • 500g plain flour
  • 1 tsp salt (omit if you are using saved fat)
  • 200ml water
  • 150g lard (or saved pork fat)
  • A pinch of mixed herbs
  • Beaten egg to paint over the pie before cooking

Mix the flour and salt in a bowl.

Boil the water and fat together and add quickly to the flour mixture. Mix rapidly with a spoon, then get your hands in and kneed to a soft dough.

Use the dough to mould into a loose bottom cake tin. Save 1/3 of the dough for the lid.

For the filling

  • 400g sausage meat
  • 400g pork shoulder meat, chopped into small pieces
  • Pinch of mixed herbs
  • Good grinding of fresh black pepper
  • 1 dessert spoon of Worcester sauce

mix the meaty ingredients well together with the seasoning and pack the meat into the moulded pastry.

 Cover with the pastry lid. Crimp the  lid onto the pastry sides, using your two thumbs.

Paint the lid with the beaten egg to glaze and give a golden colour. Bake in a moderate oven, gas mark 4, for approx 2 hours until the meat is cooked. If the pie becomes too dark, cover with greaseproof paper, or tin foil, and continue cooking.

Allow to cool. Then, using a funnel, pour some jelly stock into the pie. This is what makes the pie succulent and authentic.

You can use stock and gelatin, but home-made is so much better and quite simple to prepare. Simply boil some meat bones, either chicken or pork (pork trotters and shanks or simply a chicken carcass). Place the bones in a heavy-bottomed pan, and cover with water. Season with salt and pepper and a pinch herbs. Boil until the meat  falls off the bones, then keep boiling for a little longer. When the stock cools it should set like jelly, if it does not re heat and continue to boil for another 30 minutes. strain the stock and use as required for the pork pie or in soups and casseroles, the meat and bones can be picked through and the meat used for curry,savoury rice, soups, pies etc etc.

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Carrot and chilli chutney

Carrot and chilli chutney

  • 8 large carrots, peeled and grated (you can use the old ones in the back of the fridge that have gone a little limp)
  • 2, 3 or even 4 chillies – as hot as you like
  • 2 oranges, flesh only roughly chopped
  • 2 large onions, peeled and finely chopped
  • 500g of sugar
  • 200ml of good white vinegar
  • A pinch of salt

Put all the ingredients in a large heavy-bottomed saucepan, and simmer on a low heat until the carrot is tender and the chutney takes on a slightly sticky appearance. This takes approximately 35 to 40 minutes.

Putting this chutney in tiny jars  to makes great presents, but taste each batch for hotness.

A great spring time chutney, it goes with everything from cheese, homemade pork pie, to cold sausage.

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Holidays are coming

This half term rather creeps up on you. So soon, it seems after a long, and this time, prolonged Christmas break.

It takes some serious planning to organise kids off school and work into some sort of workable regime. The first place for me to start is the weeks menu, easy cook ahead family meals that can be stretched if you get unexpected guests. I cook family favourites that I know everybody eats.

Meat balls are one of them. They freeze really well and can be dragged out and served with root vegetable mash, pasta or crunch winter salad and crusty bread.

Meatballs

You will need:

  • 500 gms of minced organic beef. ( lamb, chicken or pork are good alternatives)
  • 1 large onion, peeled and very finely diced
  • 1 large organic carrot. scrubbed and grated
  • 1 small organic leek, washed and finely diced.
  • 1 egg beaten.
  • 1 small hand full of bread crumbs or oat meal.
  • Pinch of mixed herbs.

In a large bowl mix all the ingredients together well. Season with a pinch of sea salt and fresh ground black pepper. Now mould into small balls or little patties.

At this point you can refrigerate, covered, for use the next day or cook and use straight away. I normally cook now, because my mince will have been frozen and I want to freeze the meat ball for use later. You can’t refreeze unless you have changed its state, ie cooked meat can be frozen if it was frozen when fresh, is any body following this?
lets move on.

Grill, fry or poach the meat balls. My usual method is to poach. Simmering in seasoned water or stock (chicken or vegetable) in a heavy bottomed sauce pan. Just enough liquid to cover the meat balls.

Poach gently for 10 minutes or untill the meat is cook right through. This will depend on the size of the meat balls. Normally biggest is best, but not with meat balls it would seem!

Fish out the meat balls, leaving the stock in the pan. The meat balls can be cooled and frozen. Don’t forget to label.

To make the liquid into a lovely rich sauce for the meat balls or as a pasta or pizza topping add:

  • 1 tin of organic tomatoes or 4 or 5 tomatoes out of the freezer.
  • 1 diced organic onion
  • 1 grated organic carrot
  • 1 dessert spoon of tomato purée

Simmer on the top of the stove until all the vegetables are tender. Taste and season if necessary.

Using a blender blitz the sauce until smooth. If you like your sauce a little thicker, return to the stove and simmer until you have the required consistency.

Bottle and store in the fridge for up to 1 week or container up and “guess what” label and freeze.

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Cold and slushy mornings are never a joy to wake up to. This morning was no exception. The kids decided to lay the pressure on with an anouncement of a school trip.

“Oh how lovely, when are you going to this nursery garden”, I say.

“Today”, says George, “and we need a packed lunch, waterproofs, warm cloths and a water bottle.”

He looks at me as if all this is possible with only 10 minutes before the school bus comes.

When you are always banging on to your kids about healthy eating and organic ethics, a jam sandwich just doesn’t cut the mustard. So without appearing too overwrought, I throw together a passable packed lunch, find a pair of waterproofs from the bottom of the cloak room (which thankfully don’t smell of cat pee), and pack them all into an organic cotton bag. The impossible it seems is doable, just don’t ask for a miracle before I have had 3 strong cups of coffee.

With all the rushing I actually arrive at work early, which is fortuitous because a lovely gaggle of walkers (what is the collective noun for walkers?) are coming in this morning for coffee and scotch eggs. Homemade scotch eggs are hardly diet food, but once you have had one you will be addicted. Come to think of it they would make excellent pack lunch fodder.

Scotch Eggs

  • Hard boiled organic eggs, shelled, 1 per person
  • 150g of sausage meat per egg. Make your own or buy very good butchers sausage meat, organic if you can get it.
  • Beaten egg
  • Homemade bread crumbs (its best to keep a supply in your freezer as you can use them from frozen)

Mould the sausage meat round the egg so it is completely covered, quite a sticky job.

Dip the raw scotch egg in beaten egg then coat in bread crumbs. Repeat this with all the eggs, then shallow fry in hot vegetable oil turning regularly until the balls are dark golden all over and the meat is cooked all the way through.

Serve them hot or cold with homemade chutney.

I have one for breakfast with a double shot latte, there goes the diet. Tomorrows another day!

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