Making bread maybe a slow process but once it is baked and you cut the first slice it is incredibly satisfying. I have recently taken to making the dough up just before I go to bed and placing it in the fridge to rise very slowly overnight. When I get up in the morning I take it out of the fridge and let it warm up for about an hour before knocking it back and shaping it for its second rise, which means I have fresh bread in time for a late breakfast
Aside from making sure that your bread has sufficient time to rise one of the most important things when you make the bread is how you shape it before placing it in the tin. I will freely admit that there have been many occasions where I have rushed the shaping and ended up with a hollow loaf. My tip it make sure that you knead the dough properly before the second rise and make sure that it malleable and supple enough to easily shape then slowly and carefully work the dough into the shape that you need for your tins.
If you haven’t made bread before do give it a try! It is a very straightforward process and kneading the dough can be hugely therapeutic especially if you have had a tough week. If that isn’t enough incentive then just think about the smell of freshly baked bread wafting through your house and being able to eat the loaf when it is still warm from the oven – heaven!!
I have decided to share a recipe that helps to use up one ingredient that has a tendency to be leftover after Christmas – mincemeat. The recipe below is super easy and can be eaten either hot for pudding with a little cream, or is great served cold as a topping for porridge in the morning for breakfast.
The inspiration for this dish came after a visit to East Sussex to see some of my friends who swear by a bowl porridge for breakfast, topped with fresh apple, yogurt, seeds, nuts and honey before a days hunting, shooting or fishing. Not being one for porridge normally, I am well and truly converted and the recipe below is my take on their porridge toppings.
The simplicity of this recipe makes it an absolute gem, it takes a matter of minutes to prepare, the key really to this recipe is about how well you core the apple as you want to create a cavity that is large enough to pack all of the mincemeat in. As the apple cooks it becomes beautifully soft and infuses with the spices and flavours of the mincemeat.
This is definitely a recipe to try and is absolutely fantastic on these chilly winter days. Enjoy!
Christmas is well and truly on its way with Christmas parties happening left, right and centre! Lately I have been making a lot of mince pies and whilst I like them I have to admit I am more of a savoury person, so last weekend I decided to try out a new recipe more in line with an open topped pork pie.
I have to give credit to Cockburns of Bedale who are the real inspiration for this recipe – for many years when I visited my eldest brother up in Yorkshire we would go to this butchers early on a Saturday morning to buy their open topped pork pies still warm from the oven for lunch (that is if they lasted that long…). If you are ever on the on the A1 heading through Yorkshire, I highly recommend that you make a little detour via Bedale and visit this butchers to try one of their pies, I promise you will not regret it!
Whilst the pies have similarities to a pork pie they are not made using hot water crust pastry. Instead this pie recipe uses a shortcrust pastry made with beef suet, the pastry case is then filled with spiced pork meat and topped with homemade cranberry sauce – delicious savoury sweet goodness! The pies make great canapes at a drinks party as they are surprisingly light but absolutely moreish.
The recipe below does have a lot of steps, however if time is not on your side and you need a quicker option, then simply follow the cheat options below.
Cheats option / time saver:
Use shop bought pastry.
Replace the pork mixture with some festive flavoured sausages instead and simply remove the meat from the skins.
Use shop bought cranberry sauce preferably containing whole berries.
I was chatting to my housemate about making pastry the other day and she was telling me of a Hawksmoor pie recipe that used both eggs and suet in the recipe and it dawned on me that this would be a great way to make sweet shortcrust. By making the pastry with suet it made the pastry beautifully light and more flaky than crumbly.
The concept of using two types of fat to make the pastry is not a new one, growing up the Delia Smith recipe that I used to follow for mince pies used equal amounts of butter and to make the recipe. However I have found the in using suet you get a far better distribution of fat throughout the pastry which gives it a marbled look when rolled out and it helps to turn the pies a beautiful golden brown colour during cooking.
Now to the mincemeat aspect of this pie – there is absolutely nothing wrong with using shop bought mincemeat! This is exactly what I do however I like to ‘pimp’ it up a bit by adding chopped walnuts, cranberries, glace cherries, plump sultanas and brandy. So if you have some dried fruit or nuts in you cupboard that you would work chuck it in, not only will it add to the flavour it will add to the texture of your pies. Enjoy!
My sister-in-law set me a challenge to develop a cake that is suitable for my nephew, Leo. Leo is 8 months old and a truly happy baby who I am pleased to say seems to love his food! My brother and sister-in-law are in the process of weaning Leo at the moment and are following the ‘baby led weaning‘ method. Baby led weaning is a fairly new concept to me, but strikes me as a sensible way of introducing a baby to food. Put simply baby led weaning is the where you give food to a baby and they feed themselves. So far as I can tell one of the major advantages is that they eat what you eat (within reason) and subject to a couple of basic principles to ensure that your baby’s diet has a very limited amount of salt and sugar.
Now then back to the challenge, to develop a cake suitable for baby led weaning. My sister-in-law asked me to create a cake that did not contain refined sugar. My first thought was what about using honey, however after a bit of research it became clear that this would not be a suitable substitute on this occasion as the general consensus is not to introduce honey to a baby’s diet until they are a year old. Not being a fan of sweeteners I set my mind to what I could use as an alternative. My solution – dates and banana pureed in a little boiling water. Using that as a sugar substitute I tired a couple of different recipes. The first attempt resulted in a dense but very moist sponge more like a muffin. The second attempt is the one I am going to share here as it produced a much lighter fluffier sponge that rose beautifully. What I should point out it that I made cupcakes instead of a cake as it was a better portion size for a baby. The other benefit of cooking them this is it means that you can freeze them individually and use them gradually rather than worry about them going stale.
I suspect that you are wondering what it tasted like – unsurprisingly it is nowhere near as sweet as a typical cake but as mentioned it has a lovely light texture. I asked my family for their thoughts on the cupcake and the comments were as follows “Where’s the jam?” and “Any chance of some cream with this?” I think these responses boil down partly to the fact that instinctively they expected something much sweeter and secondly that it is unlike me to serve a cake without icing. So if you are making this for both adults and babies perhaps treat it a little like a scone for the adults and serve with a little jam and cream on the side so those of your family with a sweeter tooth can satisfy their cravings. Enjoy!
Tip: if you have bananas that are going black and you are thinking about throwing them away don’t! Peel and freeze them as they will be perfect for this recipe as it works best with ripe bananas.
Summer is upon us and soft fruit is at its best and can be bought very cheaply. Whilst I absolutely love a fruit salad served with a little Greek yogurt and honey, sometimes you need something a little bit more decadent…
This recipe below is a little gem and is very easy to make. The longest part of the whole process is waiting for the cake to cook and cool. So if time is tight I would suggest making the cake the day before and leaving to cool overnight. Whilst I have suggested that you use nectarines and pomegranate seeds for the topping, many other fruits would work just as well.
Alternative topping ideas:
peaches and redcurrants
blueberries, strawberries and raspberries
apricots and redcurrants
mango and red chilli, lime juice and fresh mint
As the sponge is made using ground almonds it will mean that the cake once cooked will be quite dense and moist. So don’t worry about the cake not rising, it isn’t meant to. The mascarpone cream makes this pudding wonderfully rich and silky and fruit not only acts as the decoration but gives the just enough acidity to prevent this pudding becoming too sweet. Enjoy!
The herbs in my garden are flourishing at the moment and most weekends I make a herb pesto or salsa of sorts to keep them under control. There is no right or wrong way to make a pesto, just use the herbs that you have available and adjust to your own tastes. My preference is to make a straightforward herb pesto and add different ingredients to it depending on what I am eating. By adding a little white vinegar, gherkins and capers you get a sharper almost salsa verde type dressing to go with lamb, or If you add pine nuts and parmesan to the mix then you will have a more traditional pesto.
The herb pesto recipe makes roughly a jam jar full and will keep in the fridge for a couple of weeks. You can use herb pesto in all sorts of ways as it is particularly versatile, for example it can be used to flavour bread as below, as a dip, as a sauce for pasta or simply as an accompaniment to grilled chicken.
The herb buns are a great tear and share food to have with a barbecue or as an accompaniment to a salad. This bread recipe is simple and makes light, fluffy buns, just make sure that you do knead the bread properly at the outset until the dough springs back when you touch it and then just be patient and wait for it to rise. Enjoy!
Quiche is a very handy recipe to be able to fall back on if you have friends coming for lunch and don’t want to worry about timings, as it can be served hot or cold and is always delicious. They also are a good option for vegetarians as you can pack them with lots of yummy vegetables and cheeses.
I think a lot of people avoid making quiches as they don’t want to bother with the faff of making and rolling pastry. Well my solution to that is buy ready-made pastry to save you the hassle. My parents who live out in France always use pre-rolled puff pastry which works incredibly well and you don’t have to blind bake it – reducing the preparation time to 30 minutes.
Personally I find the process of making pastry relatively therapeutic especially when you do it by hand. But I also fully appreciate that it is not for everyone so just do what works for you whether it be making the pastry in a food processor, by hand or simply buying it pre-made.
This quiche recipe is perfect for this time of year with the asparagus being in season. It is a nice light option for lunch served with a big green salad – ideal for these warm summer days that we are starting to get. Enjoy!
Today’s recipe is for a super easy pudding! Both parts to this recipe take less than 10 minutes to prepare. If you are a fan of lemon you are going to enjoy this pudding. So what is a posset? Well put simply – it is a velvety creamy rich pudding made using just three ingredients and is genuinely something anybody could make!
Shortbread makes the perfect accompaniment to this pudding. Again for those of you that lack confidence in the kitchen shortbread is very simple to prepare, provided that you have a set of scales, a large bowl and a baking tray. I find that making it by hand is just as quick as using a food processor just with less washing up! If you are having friends over for a cup of tea or coffee and want to be able to offer them something to nibble on – this shortbread is a goer as it can be prepared, cooked and on the table in 30 minutes.
If you don’t have pistachios, don’t fret – either leave them out, or, if you have some other nuts or dried fruit available use that instead. I am a firm believer in making use of what you have!
I hope that you give this recipe a try and enjoy it as much as I did.
This has been a weekend of cooking with seasonal food. Today’s seasonal ingredient was apple, more specifically Russet apples. I was very fortunate to be given a huge bag of Russets by a friend when I went to visit her at her family’s farm outside of London and I have been slowly using them up over the course of the last couple of weeks. Russet apples are good to cook with as they tend to hold their form which is great if you bake them in a cake and have a wonderful tangy flavour.
This afternoon I used some of the apples to make a spiced apple cake. I used a combination of fresh and dried spices to make this cake, simply because I have fresh ginger in my fridge at the moment however using all dried spices in the recipe would be fine and if you can’t get your hands on Russets, then use any other variety of tangy eating apple to make this cake.
This cake is great for afternoon tea, however I would also say that it would also make a fantastic pudding served with some cream or crème fraiche. This cake has a lovely warmth from the spices, but the overriding flavour comes from the tanginess of the apples. This recipe is well worth a try -enjoy!
Spiced Apple cake
3 Russet apples (peeled, cored and sliced)
Juice of ½ a lime
3 tbsp honey
1” fresh ginger (peeled and finely grated) (If using dried ginger use 1 tsp)
150g soft margarine
100g caster sugar
175g plain flour
½ tsp nutmeg
½ tsp cinnamon
1 tsp vanilla essence
1 or 2 tbsp milk
Icing sugar for dusting
Preheat your oven to 170C Fan.
Line the base of a 20cm cake tin with baking paper.
Spoon the honey into the cake tin and spread around the base of the tin.
Prepare the apples then place in a bowl with the lime and ginger and mix together gently.
Place the apples carefully in the base of the tin in a decorative fashion.
Prepare the cake batter using the ‘all in one’ method. Place the margarine, sugar, eggs, flour and spices in a bowl. Using an electric whisk beat the mixture together until you have a smooth thick batter with a consistency of clotted cream (use the milk to loosen the batter as needed).
Pour the batter into the cake tin and level it out gently using the back of a spoon.
Place the cake in the oven and bake for 35-45 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Once cooked, remove the cake from the tin and place on a wire rack to cool.
Just before you serve the cake sift over a little icing sugar.