Gingerbread

I have spent decades planning to make Gingerbread and never got around to it. This month I decided to take action and the first place I looked was the recipe book I bought in Australia and is produced by Buderim Ginger. It was amazingly simple to make and tasted delicious so I have no need to search for any other recipe. If I can share the love and flavour of ginger then I am pleased to share this recipe. I only made one amendment and that was to add a little extra source of ginger!  I totally forgot to take a photo when I baked it; I was too busy eating it but I did manage a quick photo of the last piece before it was devoured ... oops!

Ingredients:

125g butter

125g soft brown sugar

125g black treacle

125g golden syrup

150 ml full-cream milk

250g plain flour

3-4 teaspoons ground ginger (I used 4 teaspoons as I love ginger)

1 teaspoon bicarbonate of soda

1 large egg, beaten

I added one ball of  preserved stem ginger in syrup, finely chopped

Makes 16

Method:

• Grease and line a 20 cm square cake tin. 
• Melt the butter, sugar, treacle, syrup and milk in a saucepan over a low heat, stirring all the time. Remove from the heat and allow to cool until lukewarm.
• Sieve the dry ingredients and stir into the liquid.
• Beat in the beaten egg, mixing until smooth, then spoon the mixture into the prepared tin ( poured it in as too runny to spoon without making a big mess)
• Bake in a preheated oven at 150°C (300°F) Gas Mark 2 for 1 1/4 - 1 1/2 hours until cooked, or when a cocktail stick is inserted and comes out clean.
• Cool for 5 minutes on a wire rack, then turn out of the tin onto the rack and cool completely.
• Cut into 16 pieces and serve immediately or transfer to an airtight tin and eat within 1 week (if you can restrain yourself that long)

I have never considered myself to be a baker and my cakes are never very light; but this is so simple. There is no labour intensive creaming and beating and folding and no opportunity for things to go wrong. Just melt, mix and pour. It has been a great hit with friends and family and was the first baked good to disappear from a sharing cake stand at a social event where this was my contribution. 

Sweetcorn, Jalapeno & Red Pepper Chowder

 This recipe is originally from a Waitrose magazine and I am so glad that I read a copy belonging to a  friend or I would never have discovered this delicious chowder.  It is just like eating a rainbow and I feel invigorated just looking at the colours:

This soup is my all time favourite and I am a great lover of soups. For me it ticks all the boxes as it is full of healthy veg and has a definite kick to it. Perfect for cold winter days but just as good as a light summer snack. If you don't like things too spicy, just reduce the amount of jalapenos. As I've got used to this recipe over the years I have adjusted things a little to suit me on the day that I'm making it. If I haven't got a red pepper I add whatever colour I do have and sometimes even mix it up a bit with a selection of colours. I promised a friend that I would give her this recipe after she tried the soup; and put myself under pressure to make it again in order to take photos. This time I even mixed up the colour of onions. My personal rule is always to follow a recipe completely the first time and then do what you like next time and see what happens.

This recipe supposedly serves 6 but it very much depends how big a portion you want .. and I love soup!

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely diced
• 2 cloves garlic, crushed
• 1 small red pepper, deseeded and finely diced
• 20g jalapeno peppers, drained and finely chopped
• 2 sticks celery, diced
• 400g Maris Piper potatoes (I use whatever I have), peeled and diced into 1cm cubes (I don't peel mine unless the skins look particularly unsavoury)
• 500g pack frozen sweetcorn (I use a 400g tin as I don't have freezer space to keep frozen)
• 1 litre vegetable stock
• 1 tsp sea salt (I only add a small amount as I find shop bought stock can be quite salty)
• 500ml milk
• 2 salad onions, ,sliced 3mm thick

Method:

1. Warm the oil in a large saucepan over a medium heat. Add the onion, garlic, pepper, jalapeno and celery and sauté for 4-5 minutes, until the onion becomes translucent and tender. Add the potatoes, half the sweetcorn and the stock. Bring to the boil, then cook, uncovered for about 15-20 minutes, until the potatoes are tender. Meanwhile defrost the frozen sweetcorn if using.

2.  Put the defrosted corn in a blender with the salt and milk, then blend until smooth. Add roughly 500ml of the soup to the blender and whizz again until roughly blended.

3. Pour the mixture back into the pan of soup, bring to a simmer, and cook for 5 minutes. Ladle into bowls, then garnish with the salad onions and some freshly ground black pepper.

If you want to make it more of a meal or just fancy some fish add some pieces of fish at step three and cook until fish is cooked through/opaque. 

I sometimes steam a fillet of smoked haddock separately and just break it up into the soup in the final few minutes. But you can add a mix of assorted fish/seafood.

Anchovy Bites

Whenever we eat in fancy hotels I always love the canapes that are served before dinner and decided that it must be possible to do something similar at home that wasn't too complicated. The next stage in this process was finding something to use the fish shaped pastry cutter that I bought on a trip to Norway and had never used. It made perfect sense to combine the two and make anchovy bites. Many years ago I had made these tiny delights and couldn't find the recipe. I referred to Google and found a variety of similar recipes that were all in American cup quantities so I played around until I could make it more UK metric compatable. They were a great success and even if you don't like anchovies I would defy you not to love these.

• 

Ingredients:

• 120g plain flour
• 115g cold butter
• 115g cheese, grated
• 45g anchovies, roughly chopped
• 50g pitted olives, chopped
• 1/2 tsp cayenne

Mehod:

• Put all ingredients in a food processor and pulse to combine until the mixture forms a ball. I found that I needed to mould it by hand at the end to ensure that all was combined. 
• Turn out and form into a ball and wrap in either cling film or wax wraps and place in fridge to chill for 20 mins.
• Pre heat the oven to 200*C. 
• Roll out the dough until thin and cut into 2" strips. Then cut diagonally to make either diamond shapes or triangles. Or use a pastry cutter like I did to make any shape you feel is appropriate. Or you can keep it simple and just make very thin strips. They will taste delicious however you cut them!
• Place on a baking tray and bake for 8-10 mins until golden. Cool on a wire rack and refrain from nibbling until cool.

The recipes I looked at varied in their choice of cheese but I would guess you can use whatever you like. I wanted a really punchy flavour so used parmesan but some recipes recommended manchego for the traditional Spanish tapas feel or you can stick with reliable cheddar. The world is your oyster ... or Anchovy.

Make -Ahead Breakfast Cookies

This recipe was found in a store magazine and although my parents complained that they tasted like cardboard I really enjoyed them. Having recently been told that I need to address my raised cholesterol levels I am in need of a sweet treat that is both tasty and healthy. I don't want to feel deprived of treats and this recipe hits the spot. Although they are described as a breakfast cookie that kids will love they work perfectly well for grown ups with an afternoon cuppa.

This recipe states that it makes 12 but it depends how big you make them. I prefer them a little smaller and then I can have more of them. I can easily deceive myself into believing that I'm having more even if the overall content is the same.

Ingredients:

200g rolled oats

150g plain, self raising or bread flour

2 tsp ground cinnamon (I like to reduce cinnamon and add in ginger too)

1/2 tsp bicarbonate of soda

2 medium ripe bananas, peeled

2 Tbs honey

1 large egg (or 2 small) beaten

50ml olive oil

150g carrots, scrubbed, trimmed and grated

1 eating apple, cored and grated

Method:

• Preheat the oven to gas 4, 180*C, fan 160*C. Line a baking tray with non-stick baking paper.
• In a large bowl stir together the oats, flour, cinnamon, bicarbonate of soda and a pinch of salt (optional).
• In a separate bowl, mash the bananas with a fork, then whisk in the honey, egg and oil. Pour the wet ingredients into the dry and add the grated carrot and apple. Mix with a fork until just combined.
• Roll the mix into 12 balls (5cm wide); arrange on the baking tray. Press the balls down with your fingers to make a cookie shape.
• Bake on the middle shelf for 15 minutes or until firm, turning the tray halfway through. Transfer to a wire rack to cool. Store in an airtight container for up to 3 days, or in an airtight bag in the freezer for up to 2 months.

Since first making these I have played around with the ingredients a little. Adding half a dozen dates adds sweetness, taste and another of your five a day! I also substituted 50g of flour for ground almonds in an effort to increase my good fat intake. Feel free to make your own adjustments.

Piccalilli

I love piccalilli but had never thought about making my own until two years ago when I realised that I hadn't bought any for Christmas and couldn't face going into a supermarket again prior to the big day.  And then my love for Piccalilli grew as I discovered that the pickle I could make was far superior to anything I bought in a jar.  Like all my recipes I have amended it each time I made it because I had set my mind to making it and didn't have all the listed ingredients. I've discovered that this recipe allows for variations depending on personal taste or vegetable availability. I've even played around with spices a little and added a few of my personal favourites. This could just be the start of a pickling adventure for you. The first time I made it I used broccoli as I didn't have cauliflower and fine beans instead of runner beans. The footnote on the recipe suggests that some people add carrots but that doesn't appeal to me.  

One thing I have found is that I like to cut the vegetables into smaller pieces than advised in the recipe. It would be fine in larger chunks if you're only going to eat it with cold meats as a vegetable in its own right. However, if you're going to balance it on crisp bread with slices of cheese the large chunks fall off and the turmeric will stain your clothing as it hurtles downwards!

This quantity makes 2kg (4 1/2 lb) and supposedly keeps for 6 months but mine has still been fine to eat almost a year later. I have also made half the quantity when I didn't have a large preserving pan and used a large stainless steel saucepan.

            Ingredients: 

• 225g / 8oz salt
• 450g / 1 lb pickling onions
• 1 medium cauliflower, broken into small florets
• 225g / 8oz runner beans, sliced into 2.5cm / 1 inch lengths
• 2 ridged cucumbers or courgettes, diced
• 2 head of plump garlic cloves (I like to slice mine)

       For the Sauce:

• 30g / 1oz plain flour
• 60g / 2oz mustard powder
• 225g / 8oz white granulated sugar
• 1 Tbsp ground turmeric
• 750ml / 1 3/4pts distilled malt vinegar, plus extra if needed. 

        Method:

• For the brine, put the salt in a large china or glass bowl. Pour over 450ml / 15 fl oz boiling water and stir to dissolve the salt. Add a further 1.7 litres / 3 points cold water. Add the prepared vegetables and leave to soak overnight. (I place a plate over the veg to keep them submerged under the brine).
• For the sauce, combine the flour, mustard, sugar, and turmeric in a large bowl. Add a little of the vinegar and work into a paste, adding more vinegar if required. Mix in the remaining vinegar, and pour into a large preserving pan.
• Bring the mixture to the boil, whisking constantly. Continuing to whisk, simmer for 4-5 minutes until the sauce is thick and smooth. Remove from the heat
• Rinse the vegetables and drain well. (I have found that rinsing thoroughly is essential and now do it once more than I think is necessary. The time I didn't do this the resultant pickle was far too salty)
• Add all the vegetables to the sauce, bring back to the boil, and simmer for about 3 minutes until they are cooked but still a little crisp.
• Pot into hot sterilised jars, pressing the vegetables down to ensure that they are covered, and adding extra vinegar if needed. Seal with vinegar proof lids and label. 

 

It is best left for a month to allow the flavours to develop and mature ... if you can wait that long.

I hope that I have inspired you to start your own pickle adventure. Next on the list for me is pickled onions and maybe a ploughman's pickle 

Easy Kedgeree

Today I have been asked for my kedgeree recipe; and as I had already cooked and eaten it last night there are no photos as I didn't anticipate blogging about it. This recipe is an old one from a Somerfield magazine and truly is quick and easy. Having looked at other recipes I am tempted to try them to see how much the flavour differs with such intensive preparation and attention. The original recipe also advises using prepacked rice which would be excessively quick and easy; but I am on a plastic free mission so I avoid all packaged products where-ever possible. My measurements will always be variable as I have strayed from following the recipe explicitly.

Original recipe for four people

Ingredients:

• 1 onion, finely chopped (I use a whole onion for 2 people)
• 10 ml oil (recipe says olive but I'm currently using rapeseed ... use what you like)
• 250g / 9oz smoked hadddock (or use whatever you consider to be the right portion size for your appetite. I just look at the size of the fillet and decide on the day what I feel like)
• 2 x 250g packs of rice (I use 2oz of uncooked rice per person)
• 15ml / 3 tsps curry powder (adjust to taste, I like a kick so use this amount for 2 people)
• 2 eggs (I use 1 egg per person)
• 30 ml creme fraiche (if not in the fridge I substitute yoghurt or sour cream .. or even kefir)
• 15ml / 1 Tbsp chopped coriander

Method:

• If not using packs of rice prepare and cook rice according to pack instructions ( I always steam mine in a steamer and add the haddock in a top layer for the second half of the time along with the eggs to cook. This saves additional pans being used.)
• Fry finely chopped onion in oil with curry powder until soft.
• If not steaming haddock with rice place the deskinned haddock in a pan with a little water or milk, cover and poach gently until cooked (time varies depending on thickness of fillet; approx 7-10 mins). Once cooked drain and flake
• Hard boil the eggs if not already cooking
• Once the onions are soft mix the rice into the pan with the onions and add the haddock, creme fraiche and coriander. Season to taste and serve with the shelled boiled eggs cut into quarters and a good squeeze of lemon juic.

Variations: Feel free to add additional vegetables to increase your veggie intake. I like broccoli, spinach, peas or sweetcorn ... just use your imagination or whatever is lurking in the fridge.

The beauty of this recipe is that you can juggle ingredients and quantities to suit your individual taste. Other recipes cook the rice gently with all the other ingredients and a multitude of spices but I find this is simple and doesn't need to be watched constantly. Good Luck and Enjoy!

Roasted Cauliflower with Lemon, Caper and Chilli Dressing

 I grew up eating boiled cauliflower or if lucky cauliflower cheese. It has always looked so anaemic and unappetising. However, the discovery of this recipe has transformed my cauliflower and I now look forward to getting a tightly packed head of deliciousness. Give it a go and see what you think!

From this raw ingredient

Add a colourful zingy dressing

And you get a side dish that can surpass the main feature!

I find that taking photos of my food don't always do it justice. That's not a reflection on the dish but more on my photography skills; plus the fact that the steam rising from the freshly cooked food makes everything look a little blurry.

Ingredients:

• 1 Cauliflower, cut into florets
• 4 Tbsp extra-virgin olive oil
• 1 lemon, zested and juiced
• 1 red chilli, deseeded and finely chopped ( I like the heat so leave a few seeds in, adjust to taste)
• 2 Tbsp capers, rinsed and drained
• Handful flat-leafed parsley, chopped

Method:

• Preheat the oven to gas 6, 200*C, fan 180*C. Toss the cauliflower florets with 1 1/2 Tbsp of the olive oil and spread them out over a large baking sheet. Season well, and then roast for 25 minutes, or until golden.
• Meanwhile, in a bowl, combine the remaining olive oil with the lemon zest and juice, chilli, capers and most of the parsley. Season with some freshly cracked black pepper.
• Arrange the roasted cauliflower in a serving dish. Pour over the dressing and toss to coat. Serve warm scattered with the remaining parsley

Go on ... Try it!