FOODEE

Very Easy Ice Cream (without an Ice Cream Maker)

noreply@blogger.com (BeadBag) — Thu, 09 Feb 2012 12:15:00 +0000

Ingredients for Basic Vanilla:

4 eggs - separated

4ozs. (110 g) caster sugar

1/2pt double cream or whipping cream

a few drops of Vanilla essence (a good one)

Method:

Whisk the egg whites until stiff

Add the sugar a spoonful at a time till you achieve a shiny meringue mixture

Blend yolks & vanilla essence together and fold carefully into the meringue mix - (I use a flat balloon-type whisk)

Whip the cream to the same consistency as the meringue and gently fold in.
Pour into a plastic box, with lid, and freeze until firm.

This may need taking out a little in advance before serving.
You could also add choc chips, marshmallows etc.

I have also frozen this ice cream in a round cake tin and used it as a birthday cake - make double the quantity (if necessary) ..... you can make different flavoured layers.

The Hungry Sailors

noreply@blogger.com (BeadBag) — Sat, 04 Feb 2012 14:28:00 +0000

I have been watching Dick and James Strawbridge (father and son) - "The Hungry Sailors" - at 4 pm each week day on ITV1- it's absolutely delightful. (Dick strawbridge is an ex-Masterchef winner). He and his son, James, have been sailing around our coastline on the Amelie Rose, stopping off at various places and cooking dishes from produce they find locally. All of the dishes are uncomplicated, as they only have a galley to cook in, but the combination of looking around an area, finding lovely products/producers, and cooking for them - is super.

They do also, (however), make the odd contraption or two - for example - a windmill-type-sail construction attached to a coffee grinder, hoisted on a pole - to get the wind force to grind coffee! :) It is fun!

You can find the recipes from their series here.

Flu! Bah!

noreply@blogger.com (BeadBag) — Sat, 28 Jan 2012 15:28:00 +0000

Unfortunately I've been down with the dreaded flu bug - though fortunately (or not) I didn't really lose much of my appetite! According to the doctor, you can take lots of things to relieve the nasty cough and sore throat, which I did, but felt most of them were a waste of money.

However ........... I found a good teaspoon of Manuka Honey in a hot orange or lemon drink (lemon or orange juice and hot water) is as good as anything, and seemed to work quite well. I sipped it during the night too, and this did help with the cough.

There are some good recipes on the Manuka Honey website - and if you fancy a little treat - try my Honey & Apple Cake - apparently Cinnamon is also good for you - I cant guarantee it will get rid of the flu - but with cake and a nice cup of tea, you might feel more relaxed :)

Spanakopita - Leek, Spinach and Feta Pie

noreply@blogger.com (BeadBag) — Mon, 16 Jan 2012 11:17:00 +0000

Ingredients

450g/1lb leeks, washed and thinly sliced.
6tbsp olive oil.
900g/2lb fresh spinach, washed and trimmed or use 450g/ 1lb frozen spinach.
225g/8oz feta cheese.
3 large free-range eggs, beaten.
150ml/1/4 pint of dairy or soya milk.
1tbsp freshly chopped dill.
1/2tsp ground nutmeg.
salt and black pepper to taste.
8 spring onions, sliced.
115g/40z pine nuts, toasted.
225g/8oz filo pastry

Method

1. Saute the leeks in 2 tabs of olive oil until they soften in alarge frying pan.

2. In a large saucepan, wilt spinach over a high heat, drain thoroughly in a colander and squeeze out extra water.

3. Using a large bowl, mash together witha fork the feta, then add beaten eggs, milk, dill and nutmeg and season well with salt and pepper.

4. Fold the spinach, leeks, spring onions and pine nuts into the mixture.

5. Grease a 23cm /9in square baking dish and line with 1/2 the pastry,

( lay pastry sheets down one at a time brushing each sheet wilth olive oil).

6. Spread the mixture evenly over the pastry base.

7. Lastly, cover the mixture with the remaining pastry sheets, brushing each one well with the olive oil. Ensure the last sheet is well covered.

Bake for 40/45 mins at 190 degrees C ( 375 degrees F or gas mark 5)
Until the pie is golden and crisp.
When cool enough , cut into squares.

Mushroom & Potato Pie - easy

noreply@blogger.com (BeadBag) — Tue, 10 Jan 2012 19:52:00 +0000

Ingredients:

1 pack of ready-rolled shortcrust pastry

Or, if you want to make your own pastry:

8 ozs. (225 g) Self-Raising Flour

3.1/2 ozs. (100g) Butter

4 tbls. cold water and a pinch of salt if using unsalted butter

Chill for ½ hr. before using.

Filling:

About 4 medium sized peeled potatoes – pre-boiled until just cooked through (Maris Piper or Charlotte potatoes are good.)

1 small or ½ medium white part of a leek – washed and thinly sliced

1 small/medium onion – peeled and thinly sliced

4 – 6 large mushrooms (white or chestnut mushrooms are good) - chopped or sliced

Clove of chopped garlic

Salt and Pepper

Dried Thyme

Saute the leek, onion, garlic and thyme in a little olive or sunflower oil and a knob of butter.

Stirring, fry until just softened – saute the mushrooms separately with a little S&P and some Thyme,
add all to the potatoes and gently mix together, adding a few halved chestnuts if wanted. (Mushrooms and chestnuts go very well together.)

Taste for seasoning.

Sauce:

About ½ pt. of hot vegetable stock

1 tbls. cornflour

Add the cornflour to a small amount of stock and stir until smooth, then add the rest of the stock.

Simmer this (or microwave it) gently for a few minutes until the sauce becomes a little clearer. Set aside.

Putting it together:

Butter an ovenproof dish and put your filling in.

Pour enough of the Sauce over – without making it too ‘icky’ !

Place your pastry over the top and trim of any excess – any extra pastry can be frozen for another pie – or make some decorations for the pie lid.

Brush the pastry lid with beaten egg to give it a lovely golden colour.

Make a small hole in the middle for the steam to escape.

Bake at around 180/190 C until the pastry has turned golden and the mixture is beginning to bubble up. This shouldn’t take more than about 1/2 hr. as the filling is already cooked.

Serve as a vegetarian meal with baked beans, a salad or veg of your choice.

This pie reheats very well in the micro., and will keep well in the fridge for a few days.

Mushroom & Barley Soup - very easy (and very tasty)

noreply@blogger.com (BeadBag) — Sun, 08 Jan 2012 16:38:00 +0000

Ingredients:

1 medium white onion - peeled and chopped

1 small leek or 1/2 large one - white part - washed and sliced thinly

2 medium potatoes - peeled, chopped

1 tbl. olive oil + large knob of butter

1/2lb. (250g.) sliced mushrooms (regular white or brown)

1/4 or 1/2 cup of pearl barley - rinsed

dried thyme, salt, pepper and

vegetable or chicken stock

1. Saute the onion, leek and potato in olive oil and butter - until softened

2. Add the sliced mushrooms and continue cooking until mushrooms begin to release their juices and are softened. Adding the dried thyme.

3. Add enough stock to well cover (plus some more) and add the barley.

4. Simmer until the barley is cooked and soft - adding more stock when necessary, as the barley will swell.

This can be made in the Microwave (covered while cooking) - adjust the timing.
Keep testing the barley to see that it is cooked and soft.
This is a lovely Wintery soup.

All-in-One Marmalade Cake

noreply@blogger.com (BeadBag) — Sat, 31 Dec 2011 12:19:00 +0000

Oven: 180C - approx. 1hr to 1.1/4 hrs.

Ingredients:

6ozs. (175g) Self-Raising Flour

6ozs. sugar (not 'soft' - but any other will do)

6ozs. Bertolli vegetable spread (soft) - (any veg.spread that you can cook/bake with is fine)

3 medium eggs - beaten together

3 tablespoons of marmalade - or apricot jam

1/2 tsp. baking powder & pinch of salt

Place all ingredients into a large mixing bowl and beat together - dont overbeat, but until mixture is creamy.

Butter and flour your baking tin and spoon the mixture in - smooth top slightly.

Bake. Test with a skewer - which should come out clean - to see if cooked through. The cake also slightly comes away from the edges of the tin when it's done.

That's it! :)

This cake has a lovely texture ............ and is very moreish!

!Seasons Greetings!

noreply@blogger.com (BeadBag) — Tue, 27 Dec 2011 11:47:00 +0000

Potted Prawns - an easy starter

noreply@blogger.com (BeadBag) — Wed, 14 Dec 2011 11:41:00 +0000

Ingredients:
Serves: 8 - can easily be made a day or two in advance and kept refrigerated.

300g (approx. 10 ozs.) unsalted Butter and a good large pinch of Cayenne and Nutmeg
900g ( almost 2lbs.) cooked shelled prawns
1/2 - 1 lemon - juice (taste and add extra if necessary)
approx. 3tbsp chopped flat-leaf parsley or corriander
freshly ground black pepper
Small amount of smoked salmon strips to decorate plus one or two coriander/parsley
leaves.

1. Lightly grease with a little of the butter, 8 ramekins or pretty small dishes.

2. Mix together, in a large bowl, the shelled prawns, lemon juice, parsley/coriander and a good grinding of black pepper. Taste.

3. Press some of the mixture gently into each of the ramekins.

4. Melt the butter, over a lowish heat, with the spices, cool slightly and pour some over each filled ramekin.

If you want to make Melba Toast to serve ............

Toast some sliced bread on both sides.

Cut through each slice between the two toasted sides,

so you end up with eight very thin pieces.

Scrape any soft bread from the surface. Spread with butter and toast again.

The toast will then curl up.

Serve with lovely home made soda bread and butter or a good sliced brown bread,

buttered and toasted - - if you fancy :) ........ Can also serve with cornichons/small gherkins, small white onions, and watercress salad with a little vinaigrette.

Christmas Puds

noreply@blogger.com (BeadBag) — Sat, 26 Nov 2011 12:02:00 +0000

I have just made 4 Christmas Puds! Yay!! I probably need to make another two. I usually make them two at a time, and each batch is always slightly different. I've also used maraschino cherries, apricots, tinned cherries, in fact anything suitable that I have handy. Somehow they are always delicious. If you have a go at making one - you'll love it and will never buy another one :).

Roasted Vegetable Dish with Gruyere Cheese

noreply@blogger.com (BeadBag) — Tue, 22 Nov 2011 11:02:00 +0000

Oven: 180/190 deg.C
Ingredients:
Layer the following ingredients, and season well, in a buttered shallow ovenproof dish: - (in any amounts you fancy).....

Sauteed in Olive oil and a knob of butter - some white onion, peeled and sliced

Thinly sliced white peeled potatoes (uncooked)
Sliced courgette
Sliced chestnut mushrooms
Sliced tomatoes
a little Fresh thyme if possible otherwise dried is fine
small amount of crushed or chopped garlic
salt and freshly ground black pepper

After approx. 40 mins. make sure all the veg. are cooked through,
Add the grated Gruyere over the top - 2-3 ozs.
and put back in the oven for about another 1/2 hr.until nicely melted.

You can cook this dish in advance before putting on the cheese -
sprinkle on the grated cheese and put back into the oven for about 1/2 hr. until hot and the cheese has nicely melted.

This is lovely served with rice and/or a good salad.

Lamb and Mutton Slow Cooked & Gratin Potatoes

noreply@blogger.com (BeadBag) — Sat, 19 Nov 2011 11:15:00 +0000

this is a very easy - (cant really go wrong) recipe, and is a lovely autumn/wintery dish ........ This recipe is thanks to Raymond Blanc - although I did tweak it a little (excuse me M. Blanc) .............

Menu:
Mutton Casserole : Barley with Leek : Creamy Gratin Potatoes
Oven: 230 C for about 30 mins, then lower to l50 for approx. 4 hrs. (or more)

Ingredients for Meat Casserole:

lamb and mutton pieces - I used mutton pieces and lamb fillet (cut into pieces)

olive/sunflower oil

salt

fresh herbs (if poss: rosemary,marjoram (oregano), few sage leaves, couple of sprigs of thyme

large clove of garlic

Carrot, White Onion, Celery - few other veg. of choice, if wanted
I used a mixture of Sherry & Apple Juice as my stock liquid - have enough to cover the meat - you may need to add some more later on.

I also kept back the small pieces of bone, and roasted them beforehand to add to the casserole - though this is optional. You could do this while leaving the meat to marinate.

Method:

1. Combine in a bowl with your meat:

little olive or sunflower oil

a large clove of crushed garlic,

fresh herbs - rosemary,marjoram (oregano), few sage leaves, couple of sprigs of thyme (remove twigs!) and salt.

Rub into the meat and leave, covered, to infuse for a short time.

2. Place all the above (and roasted bones if using) into your large casserole, and add:

1 large peeled and chunkily chopped carrot

1 white onion - peeled and also chunkily chopped

couple of celery sticks - chopped

courgette if fancied and any other veg you fancy putting in. Turn all of this over very well so that they are well coated and mixed together.
Add your stock liquid.

Tuck a piece of greaseproof paper in over the top and cover the casserole tightly with foil or a lid.

3. Place in oven for approx. 30 mins on a high heat, then lower.

Baste from time to time, adjusting the seasoning if necessary (adding freshly ground black pepper).

Potato Gratin:
Peeled and parboiled Potatoes - I used 3 large Maris Pipers plus about 8 small ones.
500 ml. whipping cream, S and P
clove of crushed garlic
Small amount of Thyme
knob of butter for greasing baking dish

The potatoes are parboiled first, then sliced, layered and seasoned, into a buttered dish,

add your whipping cream (or whipping and single cream) + large clove of crushed garlic.

Cover with greaseproof then foil.

This is baked at approx. 160/180 C or bake for longer if put in with the mutton casserole (though obviously for less time than the meat) -

Remove the foil when the potatoes are almost cooked,

Bake until bubbling and the potatoes are going brown (in parts) - test with a skewer to see if cooked through.

Re-cover with foil and leave longer if not completely cooked. If making a larger quantity remember this will take well over an hour or more to cook through.
Somehow, the longer you leave these potatoes, the tastier they are!

I also cooked some barley in my rice cooker. (I think lamb and barley go well together).

8 ozs. pearl barley - rinsed and soaked for about an hour

1/2 large leek - sliced, S and P
small knob of butter.

Approx. 1.1/4pts. Vegetable Stock - you may need to add more as the barley soaks up a lot of liquid.

Cook as per Cooker instructions.

I cooked some peas as well to go with this, as I felt some 'green' was needed! (Artistic license!)

Red Cabbage Salad - delicious

noreply@blogger.com (BeadBag) — Sun, 13 Nov 2011 15:43:00 +0000

A lovely Red Cabbage Salad recipe .......
Remove the outer leaves, if they are a little dry, 1/4 and and shred the red cabbage - medium or fine - depending how you like it.

If eating the cabbage raw, you can use the 'core' of you shred this fairly finely, but taste it first in case it's a bit tough.

Dressing:
1 cup of sunflower oil
1/3 cup of vinegar (of choice)
1 - 1.1/2 tsps of salt
2 tblspns of sugar (or more)
1.1/2 tsps dry mustard powder
1 tsp. paprika (roasted paprika is nice) and a little pepper
little crushed garlic if you fancy, and a couple of chopped spring onions (scallions)

Mix all the dressing ingredients together in a jar (with lid!) and pour the dressing over the shredded cabbage. Mix well and leave for a short time for the flavours to 'soak in'.

This salad keep very well, covered with klingfilm, in the fridge.

Lettuce & Fennel Soup - very easy and made in the Micro.

noreply@blogger.com (BeadBag) — Fri, 11 Nov 2011 12:02:00 +0000

Ingredients:
1 bulb of fennel - cleaned, ends removed, and roughly chopped
1 small onion - peeled and roughly chopped too
1 potato - ditto
A few lettuce leaves - (outside leaves are fine but dont use iceberg lettuce - use a nice leafy green one).
1 clove of garlic - crushed or chopped small
S&P, little dried or fresh thyme
couple of tblspns. of Olive/Sunflower oil and a small knob of butter
Hot Stock (veg. or chicken)

1. Put all the ingredients, except the lettuce, into a microwaveable bowl and zap until the veg are just beginning to soften.

Shake the bowl a little so everything is coated with the oil and seasoning.

2. Add enough stock to well cover the vegetables and zap again for approx. another 10 mins. Make sure the vegetables are cooked through. You can either add the lettuce at this point, or when you put the stock in.

3. Leave to cool, then liquidise until you have a nice creamy consistency - taste again for seasoning.

You'll have a lovely fresh green soup.

4. You can either add more stock, or a little milk if the soup is too thick.

Serve with a dollop of plain yogurt or cream. This soup is really easy and very quick to make.

A thing of beauty! (Brussel Sprouts!)

noreply@blogger.com (BeadBag) — Sun, 06 Nov 2011 12:09:00 +0000

I bought this lovely Brussel Sprout Stalk a couple of days ago and thought it would be wonderful to sketch - and also eat of course. A little tip when cooking sprouts is to put one or two bayleaves into the cooking water - it stops the horrible smell of sprouts invading your place. (You should do this with all green veg.)

Although I love them cooked normally, you can also cook them, drain, and put them in the food processor and chop, fairly finely, but not to a mush, add seasoning, crushed garlic, knob of butter and serve.

HAPPY HALLOWEEN! - Dark Molasses Cookies

noreply@blogger.com (BeadBag) — Sat, 29 Oct 2011 11:22:00 +0000

Ingredients:
Makes 24 x 5" biscuits
Oven: 180 C, 350 deg.F, Gas No.4

1/3 cup of vegetable shortening
1 cup of light brown sugar
1.1/2 cups of molasses*
2/3 cup of water
6 cups of sifted flour
2 tsps. baking powder
1 tsp. salt

1. Mix the shortening, sugar, molasses and water in a large bowl, and blend thoroughly.
2. In a separate bowl, sift together the flour, baking powder, salt and spices.
3. Add the dry ingredients to the wet ingredients - a cup of flour at a time - mixing well.
4. Pat into a large ball, adding more flour if needed. Refrigerate for approx. and hour or till ready to use.
5. Roll out and cut into any shapes and decorate as you fancy.
6. Bake for approx. 15 mins. - depending on the thickness of the dough.

*Molasses
Pumpkin Pic
Recipe: Jewish Holiday Kitchen - Joan Nathan

Creamy Pea Soup - very quick, (easy peasy!) - made in the Micro

noreply@blogger.com (BeadBag) — Fri, 14 Oct 2011 18:11:00 +0000

Ingredients:
approx. half pound sugarsnap peas (250g.) (no need to pod them - use skins)
2 small/medium white potatoes
1 small(ish) white onion - peeled & roughly chopped
large clove of garlic - peeled and chopped
small knob of butter
Hot vegetable stock
salt, white pepper

Put all your ingredients, except the stock, into a large Pyrex bowl
Zap until the veg. are beginning to soften
Add enough stock to well cover the veg. and zap again, for approx. another 5 mins.
Cool slightly, adjust seasoning if necessary - if it's too salty - add a little maple syrup or sugar to taste.

Pour into your liquidiser
On a fast speed, liquidise until you have a nice creamy consistency - adding a little milk or more stock, if you need to.

Surprisingly, the peas and their pods liquidise very well.
Serve with a little cream or small knob of butter.

You can adjust the quantities easily with this recipe, just adding the right amount of stock for a creamy consistency. It's also very nice chilled.

Fruit Loaf

noreply@blogger.com (BeadBag) — Thu, 13 Oct 2011 12:47:00 +0000

Oven: 160 C : 325 F : Gas No.3

Ingredients:

2 cups of any mixed dried fruits (raisins, sultanas, apricots mix is good)

1/2 cup of soft brown sugar and

1/2 cup of demerara .............. (otherwise any sugar will do)

1 cup of hot strong black tea

- mix these together until the sugar has melted and if possible leave overnight - or at least 6 hours.

The next day stir the mixture well and add :

1 large beaten egg

2 cups of self-raising flour (sieved)

Pour into greased and floured baking tin and bake for at least 40 - 50 mins.

Test with a skewer and press the top lightly to see if cooked through.

Eat sliced either warm or cold with butter .............. just delicious!
PS: If you're Canadian - you probably wont eat it with butter! :)

Honey Cake

noreply@blogger.com (BeadBag) — Tue, 04 Oct 2011 10:46:00 +0000

Oven - 325 deg.F. (Gas 3) or 170 deg.C. for approx. 1hr.

Ingredients & Method:
1.1/2 cups sugar

3 eggs

3 cups plain flour

¼ tsp bi carb

2.1/2 tsps mixed spice

2 tsps baking pdr

¾ cup oil combined with

1 cup warm honey and

1 cup warm water

1. Beat eggs and sugar till thick, yellow and creamy.

2. Sift dry ingredients and add alternately with he oil, water and honey mixture.
Mix well to combine.

3. Add a handful of sultanas if wanted. (Lightly flour the fruit before putting into the mix.)

The batter will be pretty runny – don’t worry this is fine!

4. Pour into a large greased and floured cake tin, making sure at least 1-2” is left for the cake to rise.

Check carefully in centre to see whether cake is cooked through.

You can do this by very gently pressing the top of the cake or use a skewer.

If browned enough but not cooked through, lightly cover with large sheet of foil so it wont brown further.

This cake is traditionally made for Jewish New Year - for a sweet year ahead.

Apples dipped in honey are also eaten.

Quinoa & Rice Pilaf

noreply@blogger.com (BeadBag) — Mon, 03 Oct 2011 10:16:00 +0000

I've had a packet of Red Quinoa in my larder for an age! - and eventually browsed through some recipes to see what I could do with it. I found a recipe on BBC Food and have adapted it a little - but it's pretty easy and tastes very good ..........

Ingredients & Method:

1/2 a white onion - peeled and chopped small

2 celery sticks - peeled (if necessary) and sliced thinly

1 large garlic clove - chopped small or crushed

1/2 tsp. cumin seeds, salt and pepper

sunflower oil

140 g. Red Quinoa

100g. Basmati Rice

500ml. hot chicken or vegetable stock

Pine nuts and/or pieces of crispy bacon, and/or grilled fish - or pieces of sundried tomatoes (in oil)

Saute the cumin seeds, onion, celery and garlic in the hot sunflower oil until beginning to go brown.

Stir in - the Quinoa and Rice, some salt and pepper to taste.

Add - the hot stock and stir well.

If you have a rice steamer - pour the mixture into your rice steamer and cook for approx. 45 mins......

Otherwise cover with a lid and cook in your pan until the rice is soft.

Add your other ingredients of choice.

Grape Jam/Jelly

noreply@blogger.com (BeadBag) — Sun, 25 Sep 2011 10:19:00 +0000

A friend recently gave me a bagfull of small grapes, and I was going to make some chutney with them, but ended up with jam instead! I winged it a bit as I couldn't really find a suitable recipe but it came out very nicely. I only got a couple of jars from the amount of grapes I had, and I have to admit it is a bit fiddly, but if you fancy trying it - here is the recipe:

Ingredients:

Approx. 1 kg. of small grapes

400 ml water

2-3 large apples - peeled, cored and quartered

1 lemon - juice only

1 cup of sugar per cup of fruit liquid

2 or 3 sterilised jars & lids - (To sterilise: place jars in oven at 190/200C for at least 15 mins. - remove carefully !)

1. Firstly I stripped the grapes from the stalks - though don't be too fussy about this as you will sieve it anyway.

2. Put the water and the grapes in a large saucepan, bring to the boil and boil gently for at least 20-25 mins. Keep stirring and the pips should float to the top - which you can remove - (mostly).

3. Sieve the mixture and you should have about 800 ml. of liquid. - set aside.

4. I then cooked about 4 large apples with a little water - cooked until they were soft enough to puree. I then added this to the liquid to give it some bulk and extra pectin.

5. Then - measure this out and use 1 cup of sugar per cup of fruit liquid. Stir in well.

Add lemon juice.

6. Stirring frequently, bring this liquid to the boil and boil - (not too high a light) - until you have reached the setting stage. Do be careful not to overboil this. Because it is fairly liquid, you could burn the sugar - so do remember to stir a lot.

I test my blobs on a cold tile, but unfortunately I do think it's experience that tells you when it's done .... (sorry Beginners). When your blobs dont run too much when you tilt the tile (or plate), or push the jam with your finger and it crinkles slightly - it's usually ok.

Pour the slightly cooled jam into your cooled jars - almost to the top - and leave to cool completely. I didn't put the lid on while the jam was hot, as I was a worried it would overcook the jam.

Label and lid.

The only other tip I have is not to overboil the jam and to keep stirring it so it doesn't burn. I think it's better to underset it, than over-boil it and get a very stiff jam.

PS: I tasted it this morning and it was pretty good! :)

Mixed Chutney

noreply@blogger.com (BeadBag) — Thu, 08 Sep 2011 11:03:00 +0000

This is a really easy, no-fuss recipe

Needed: Large pan/preserving pan - stainless steel or non-stick., large pyrex jug for pouring into jars, a jam funnel is very useful for filling jars, Sterlised Jars, Labels, etc.

Ingredients:

Approx. 2lbs. mixed tomatoes (mainly green but some red)

2 red peppers - deseeded

1/2lb. (250g.) apples - cored but no need to peel

2 red onions - peeled and 1/4'd

large clove of garlic

1/4 lb. (125g.) raisins

1/2 lb. (250g.) demerara sugar

2 tsps. ground ginger (or 1 tsp grated fresh ginger)

1/2pt. (approx. 288 ml) cider vinegar

2 cubes of crystalised ginger - chopped

approx. 1/4 tsp. cumin seeds, 1/2 - 1 tsp. salt

Method:

1. Place all the fruit & veg ingredients (A) in your food processor, and roughly chop - dont put too much in in one go - you may need to do this several times - place in your pan.

2. Stir in list B

3. Bring to the boil, stirring, then simmer until almost all of the vinegar has evaporated - stir frequently to stop the chutney from sticking to the bottom of your pan.

4. Cool slightly and pour into sterlised jars, cool slightly again, and place lids on. Label.

This of course stores really well - make sure you fill your jars almost to the top so that no extra air can get in easily - but you can - eat it straight away!

Plum Cake - two variations

noreply@blogger.com (BeadBag) — Sun, 04 Sep 2011 10:40:00 +0000

Oven: 190 C (375 F) (Gas 5)

Ingredients:

1/2lb. (250g.) plums - washed, dried, halved & destoned

a heaped tablespoon of sugar

large pinch of cinnamon

large rounded tablespoon of ground almonds

Mix all the above together in a plastic bag and set aside.

Cake:

5ozs. (150g.) butter - softened

5ozs. (150g.) sugar

2 beaten eggs

6 ozs. (175g) self-raising flour

1 tsp vanilla extract

juice of a small lemon & zest

1. Cream the butter and sugar together

2. Add the eggs and sift the flour in

3. Add the vanilla and lemon juice and zest - fold all in together

4. Spoon into a lined baking dish/tin and bake for about 15 mins.

5. When 15mins are up, carefully pull the cake forward (not removing it from the oven if poss.) and place the halved plums on top - (either way up - to your choice) and evenly sprinkle over any remaining topping crumbs.

6. Push gently back into the oven and bake for approx. another 30/45 mins - do the skewer test in the center to see whether it is cooked all the way through. (If you bake this cake in a deeper tin, it will take longer to cook.) .... I invariably burn either my hand or my arm when I do this - so do be careful!

This cake is delicious served either hot or cold - with cream (of course!)

Version 2: Crumbed & Upside down Cake - Method:
You can also make this by firstly:
1. Sprinkling the ground almonds, sugar and cinnamon on to a well buttered base of your tin. 2. Place the quartered and stoned plums on top in a nice pattern.
3. Put the sugar, flour and cold butter into your processor and 'crumb' it. Pour into a large mixing bowl.
4. Add the rest of the ingredients and stir together until you have a nice consistency - if it's too thick, add a little warm water.

Bake as normal until the top, when gently pressed, feels done - you can test with a skewer but because the plums are on the base, the skewer may come out looking slightly sticky.

I find the creamed version makes a slightly lighter cake, but I always burn my hands when putting the plums on! ...... the 'crumbed' version is also pretty good.

Asparagus Soup - quick - (in the micro.)

noreply@blogger.com (BeadBag) — Mon, 15 Aug 2011 10:40:00 +0000

When you've been away on a short hols and come back to find bits and pieces still in the veggie box - it's time to think of what you can do with them before actually chucking them out.

I had a bunch of almost-gone asparagus, so I cut them down about halfway and made some soup with them - I didn't have any potatoes so used a quick roux instead ..... the soup was very tasty and very quick to make .....

Ingredients: - enough for two large bowls

1 bunch of Asparagus (snap them and just use the 'tender' pieces)

1 small white onion - peeled and chopped

1 clove of crushed garlic (if wanted)

1 bayleaf (if wanted)
about a tablespoon of Sunflower Oil and knob of butter

Vegetable stock - I used the little jellified cubes which are pretty good.

1 tbls. plain flour

1 tbls. butter

S&P

1. place the chopped onion, (garlic), oil & butter, into a microwaveable bowl and zap, covered, until the onion is just beginning to soften.

2. add the chopped asparagus and seasoning and some hot water - enough to cover well, and zap again for about 5 minutes.

3. add more liquid if necessary, throw in the 'stock cube' and zap until all the vegetables are well cooked through.

4. In a small bowl put your flour and butter and add enough of the hot soup stock to make into a smooth liquidy paste - stirring quickly - and add back to the soup - you may need to use a sieve if it's still a little lumpy. Stir well, and cook for approx. another 5 mins. Leave the soup to cool to 'blend' the flavours together.

5. Once cooled down - liquidise and adjust seasoning.

Tomatoes, Mushrooms, Red Peppers (and garlic) & Pasta

noreply@blogger.com (BeadBag) — Wed, 27 Jul 2011 10:46:00 +0000

Ingredients:

Approx. 2 lbs. mixed Red Peppers, Teeny Toms, a few Mushrooms and enough cloves of crushed garlic to your taste.

Lots of good Olive Oil

Dried Oregano and Basil, plus some chopped rosemary if available.

Salt & Pepper

A few Anchovy Fillets

about 6 sundried tomatoes (in olive oil) - drained

Little Tip: If you find tomatoes/peppers a little acidic, use about a teaspoon of Arrowroot to a couple of tablespoons of cold water (slaked arrowroot) and stir in to the hot veggies - this will slightly thicken the sauce and seems to take away the acidity.

1. Place the vegetables in your roasting dish and pour over some good olive oil - dont drown them, but use quite a bit as this is part of the sauce.

2. Add your herbs and seasoning and not too much salt if you are adding Anchovies. You can always add more salt if needed.

3. Roast at 190 deg.C for approx, 40/45mins. (shake them from time to time), till cooked through - some of the veg,. may be just going black ..... that's good! Squish the veggies down a little with a wooden spoon.

4. Chop the Anchovies and sundried tomatoes, add to the warm roasted veg. and put aside until needed.

This reheats well, and also keeps well in the fridge.

It's lovely eaten cold as a light snack - with some good bread & butter ..

or use as a sauce with Pasta - preferably a short-shaped pasta.
You could also liquidise the roasted vegetables if you like a smooth sauce, but it looks lovely and rustic just as is.