Freezing Your Assets!

Autumn is now well underway – the clocks have gone back , the darker nights are drawing in & the bright mornings have a frosty freshness in the air, meaning it’s that time of year when we begin craving proper, rib-sticking comfort food.  Everyone has their favourite suppertime stodge, whether it’s a rich roast dinner or luscious layers of cheesy lasagne, but not everyone has the time when they get home.

Working full time, different shifts or having a jam-packed day can mean that time is limited when it comes to preparing a home-cooked meal.  Whilst shopping at one of my favourite supermarkets on Tuesday morning, I had a similar conversation at the till, as I talked about making a week’s worth of stew & biscotti (hello to the lovely lady who served me!).  This is where a bit of “stealth cooking” helps, taking the pressure off by preparing a few items in advance & keeping a stash in the freezer for when you need them.  If you cook a little bit extra every mealtime, you’ll be more prepared than a Scout!

Once a month, I like to make a few meals for week-nights, so that when we get home we can pop them in the oven & relax.  Everything is ready, there’s very little washing up & we get to eat fuss-free good food.  Making a huge steak, ale & mushroom stew at the weekend, then freezing it in individual pots means instant pie filling anytime!  Just take a couple out of the freezer to defrost in the morning, then knock up a bit of pastry when you get home & bake in the oven for a speedy version of a  slow-cooked, sumptuous pie.  Simple mashed potatoes can be wonderfully warming too when the seasons start to cool & having a few tubs in the freezer is always handy.  My tip is to make a huge batch (at least double), then leave to go cold before dividing into separate two-portion tubs for freezing – there’s no point in cooking a small amount when you can make plenty with a little extra effort!  It  just takes a few minutes to reheat in the oven or microwave & also doubles up as pie lids for delicious stews (even more lazy!).

For fast mash, just wash, peel & slice thinly a 2kg bag of potatoes (keep the peelings for later) – I use a food processor if I’m short of time.  Pour just enough boiling water over to cover them, add a sprinkling of sea salt & simmer until cooked (obviously, I have to do this in the microwave, because at the time of writing I still don’t have a hob that I can use – week six!).  The reason I slice the potatoes thinly is because they cook so much faster & I really have better things to do than stand around watching pans boil.  If you don’t have a food processor, just slice them by hand or chop into small chunks.  It shaves a bit off the cooking time (always a bonus!) & makes a smoother mash.

Once cooked, drain & tip them back into the pan (or casserole dish if you’ve microwaved them).  Add a generous chunk of butter, a couple of tablespoons of cream cheese, about 2oz of grated cheese & get mashing!  Serve some immediately & leave the rest to cool, before freezing in double portion pots.

If you want to cheese up your mash a bit more, butter the inside of a casserole dish, tip the cheesy mashed potatoes in (fresh or defrosted) & spread roughly, making sure you get into all the corners.  Sprinkle liberally with even more  cheese, then grate half a crust of bread over the top – fine or chunky, whatever you prefer.  Dust with a good pinch of dried Oregano, then bake it in the oven at 200*C for about 10 minutes.  The cheesy crumb topping will go all golden & crispy, with fluffy, buttery, cheese infused mash underneath.  Dish up & dig in!

Remember to keep your potato peelings, along with any carrot or parsnip ones & make homemade crisps out of them – it’s like free treats & no waste!  Simply spread them on a baking tray & drizzle olive oil on top, along with a good dusting of sea salt & freshly ground black pepper, then bake at 200*C for about 15-20 minutes, turning them mid-way.  Once crispy, tip them into a metal sieve to shake off any excess oil, then pop onto some kitchen paper & serve.  Add a bit more seasoning if you like, maybe a splash of balsamic vinegar too.  They’re great for munching while you’re catching up on your emails or watching a film (they also disappear rather quickly, which is why there’s no picture).

One of my favourite lazy ways to cook mash is to make miniature jacket potatoes & chuck them in the food processor afterwards.  Carefully slide a few raw baby potatoes on a metal skewer & pop them in the oven at 200*C for about 25-30 minutes (no baking tray required).  The metal skewers cook them from the inside as they heat up (I use this method for larger potatoes too – just use two skewers per potato).  Once cooked, slide them off the skewers & put them on a board to cool for a couple of minutes.  Put them in the food processor, along with a chunk of salted butter & a dusting of freshly ground black pepper, then whizz them up, crispy skins & all!  If you like, add a splash of milk to make them creamy.  Then tip into a small casserole or pie dish, grate cheese over the top & put back in the oven for five minutes to give it a nice crunchy cheesy topping.

If you’re really organised, next time you make stew just freeze a few ladles of gravy in a tub or zipped freezer bag & defrost it when you fancy proper gravy.   If anyone checked out my freezer, they would find an icy treasure trove of ingredients & delightful dishes.  I’ve always got a few bags of berries for puddings, plus some sweet crumble topping (I usually make extra just to keep in reserve).  There are bags of breadcrumbs, portions of lasagne, meatballs, homemade garlic & bacon butter, along with generous pots of cauliflower cheese, mashed potatoes, chicken stock, random rashers of smoked bacon & homemade gravy.   If you add to that the pizzas & chicken dishes I’ve made too, like kievs & cacciatore, it’s like my own little freezer shop at home!

By cooking just one extra portion of food for each meal & freezing it, you’re giving yourself time to do other things, even if it is just putting your feet up with a glass of wine in the evening.  The best bit is you can also share the cooking with the rest of the family – get yourself an eye liner pencil & write cooking instructions on each tub (being careful not to smudge them) before freezing – it sets in the freezer & washes off afterwards too, so it doesn’t spoil your tubs.  Then everyone can cook a proper, homemade meal & you can relax in the knowledge that your evenings are your own.  Stay hungry 😉 A x

 

 

 

 

 

Beetroot To Yourself

This time of year gives us some stunning pink sunsets & amazing natural colours to brighten up our meals on those frosty days.  The fruits are dark, rich & intense; the vegetables are vivid, flavoursome & versatile.  It’s Nature’s way of getting those essential nutrients into us via such attractive packaging (most of which you can eat too!).  Working or not, lunches can often be random sandwiches with questionable fillings, or pasties filled with even more questionable meat.  Sometimes we need to set aside half an hour to whip up something a bit more substantial than a shop-bought sandwich from the local garage on your way to work (I’m not judging, we’ve all done it).

There are some things I really don’t like – rude people, empty jars put back in the fridge & beetroot.  Growing up, my parents ate beetroot & so did most of my friends, but I really couldn’t abide the taste.  My Mum would slice it so prettily, lay it on a delicate plate surrounded by salads & dishes full of delectable delicacies, trying to entice me to taste some (it didn’t work).  One so-called friend actually put it in a health drink to get me to try it (it didn’t end well).  Then a couple of years ago, someone gave me a savoury tart recipe to try with beetroot in it, so I decided to give it another go.  If I didn’t like it, my Husband would eat it (he likes beetroot).   Plus, beetroot has all those important vitamins, minerals & heavy metals that are good for you (I don’t mean Metallica or Iron Maiden, I’m talking folic acid, iron & copper).

This savoury tart is crammed full of luscious cheese & finely chopped beetroot adorns the filling with beautiful deep amethyst & magenta colours.  Everyone knows how much I love cheese, so I began my experiment with a positive attitude.  I adapted the recipe, mainly because my experience with grating anything by hand usually ends up with me grating my knuckles or a fingernail.  The original recipe had grated beetroot & just one cheese, so I’ve added a few more to give it a more rounded flavour & it’s good to use up various bits of leftover cheese (apparently leftover cheese is a thing in some homes!).

What you need:

For the Filling:
2 medium-sized Beetroot, drained & chopped finely
100g Feta Cheese, crumbled
1 tablespoon Cream Cheese
1oz grated Parmesan
1oz grated Grana Padana
2oz grated Cheddar (mild or medium)
3 large Eggs
Splash of semi-skimmed Milk
Freshly ground Black Pepper
Fresh Thyme (just a couple of sprigs is sufficient)

For the Pastry:
6oz Self-Raising Flour (plus extra for rolling out)
2oz Salted Butter (room temperature, cut into chunks)
1 large Egg

[You will also need a bit of extra butter & flour for preparing your tin]

What to do:

Preheat the oven to 180*C.  Prepare your baking tin – I prefer to use a 12″ loose-bottomed flan tin.  Butter the inside of the tin, making sure you get into any corners or edges (especially if it’s fluted around the edge), then sprinkle flour all over & tap out the excess.  This recipe is really easy & quick to make, so you could always double the mixture up & make a large one in a Swiss Roll tin, or make smaller single portions in individual tins or silicone tartlet trays.

Make the pastry: tip the flour into a large mixing bowl, add the butter & crack in the egg.  Get your hands in & mix it all together to form a firm dough.  On a lightly floured worktop, roll out the dough to about 5mm thickness & make sure it is larger than the tin you are using (a couple of inches extra all around should be enough).

Using your rolling pin, carefully transfer the pastry to your prepared tin & lay it over the top.  Gently pat it into the tin, being careful not to put your fingers through it.  Push it into all the corners or fluted edges & then prick it all over with a fork (this stops it from puffing up all over the place).  Don’t worry about cutting off the excess pastry too much – you can do this once it’s baked & this will leave you with a nice smooth finish to your pastry case edges.  Usually, I just make a nice decorative edge of pastry instead, so it’s down to personal choice here.

Grab a sheet of greaseproof paper & screw it up, then unravel it & lay it over your pastry in the tin.  In a previous blog, I’ve mentioned about baking blind, so if this is something you will do often then I suggest you get some ceramic baking beads.  If not, use a couple of handfuls of dried pasta such as fusilli or penne.  Tip them onto the greaseproof paper, then bake in the centre of the oven for about 10 minutes.

While that’s baking, prepare your filling.  In a mixing bowl, add the three eggs & a splash of milk, then give them a quick whisk to break up the yolks.  Add  the grated Parmesan & Grana Padana, half of the Cheddar & Feta, plus the Cream Cheese.  Give everything a light whisking using a fork to make sure everything is combined, then add a sprinkling of the black pepper.

Remove the pastry case from the oven & carefully lift out the greaseproof paper & baking beads.  Leave them to one side to cool down before putting them away.  If you used pasta, you can reuse this a couple of times so keep it for another time.

Sprinkle an even layer of the finely chopped beetroot pieces in the bottom of the pastry case & save a handful to one side.  Pour the egg & cheese mixture into the pastry case, covering the beetroot.  Gently dot the remaining beetroot pieces around the cheese filling, along with the grated Cheddar & crumbled Feta that you kept back.  Strip some leaves from the Thyme sprigs (hold it upside down & run your fingers along the stem to release them all) & add a few to the top.

Return the tart to the oven for about 15-20 minutes, until firm & golden on top.  Test it by touching the top – if it feels firm, it’s done.  Leave the tart in it’s tin on a cooling rack for about 10 minutes.  If you left the pastry edges on, carefully cut the excess pastry off from around the edges with a sharp knife.

If you have used a loose-bottomed tin, simply turn a small bowl upside-down & place the tart in it’s tin on top.  The base will stay on the mug, the edge will drop off around the bowl below.  Transfer the tart to a serving plate or chopping board, either leaving it on the base to serve or sliding a palette knife underneath to separate the two.

This beautiful beetroot tart is perfect for packed lunches & keeps for a couple of days wrapped up in the fridge or you can always freeze some.  Serve in slices, either on it’s own or with a gorgeous green salad & well-buttered jacket potato.  Even though I don’t like beetroot, I actually adore this & it adds a semi-sweetness to the soft, creamy cheese filling.  Obviously, my Husband loves it too, so I make two & there’s plenty to go around.

Have a go at making your own bejewelled beetroot tart for your packed or unpacked lunches & have a sandwich sabbatical!  A x

PS: For those who want to know, the kitchen is almost finished & although we don’t have a working hob just yet, we will do shortly (hopefully – keep those fingers crossed please!). A x

 

 

A Kitchen Nightmare: Readymeals, Set, Go!

Firstly, apologies for the delay in writing my blog, as we are in the process of having a new kitchen fitted (week three, yay!).  As you’re probably aware, the kitchen is my sanctuary, my haven of foodliness & culinary creativity.  It’s one of my favourite places when life gets stressful, where I go to take my mind off things & create sweetness when there is none (or knead the crap out of some dough for a bit to de-stress).  When I can’t cook or bake, I tend to get a bit tetchy!  I started the first week like SpongeBob on his first day at the Krusty Krab (“I’m ready!”), but rapidly transformed into Donna Corleone by the end of the second.  It’s never straight-forward when you’re having building work done, even a small kitchen & no matter how organised you think you are, you’re not.  As I discovered, even the most perfectly planned projects can go a bit awry & bring out your inner DeNiro.

Growing up, I learned from my parents how to do a range of tasks around the home – building a fitted kitchen with my Mum, digging out footings & laying a wooden floor, building a conservatory, learning basic car & motorcycle mechanics from my Dad (plus how to remove oil with sugar & washing up liquid).  My ex was also rather fond of renovating houses, so I learned to plaster, install a bathroom (at 6 months pregnant, I was lugging a steel bath up a staircase with him) & build various furniture (he would come home with a stack of wood & say “I’m making a pine bed”).  So I was quite prepared for a modicum of mayhem during this project.

Until Friday morning of the second week, there was no working sink, no oven, no hob, no washing machine in place & no wine, which even for the most patient of people starts to get a bit much.  None of this was made easier by sharing our lounge with most of the large kitchen appliances (which was everything but the fridge), a dining table & six chairs, along with all the usual furniture one has in a lounge & everything the cat owns too (along with one rather disgruntled cat, who was having to share with “the staff”).  The kettle, microwave, toaster & slow cooker were all perched rather precariously on the dining table & washing machine, just across from the sofa.  It was very cosy!

Unfortunately, the kitchen supplier (a rather large, well-known company who shall remain nameless) & their kitchen designer let us down, causing a few headaches for us & the builders.  Cue a few trips to the store across town – we drove there on one occasion because I got bored of being on hold for half an hour & they answered just as we pulled up outside.  At last count, there have been 17 telephone calls (most of them with me in my best “I’m so disappointed” Mum voice), seven emails with almost a dozen photographs sent to the supplier, mostly asking what part of “like for like” didn’t they get & then there was the tile incident.  Trying to explain that a subway tile is not a floor tile was like Father Ted explaining the difference between the cows in the field & toy ones (“these cows are small, but those are FAR AWAY!”), until we met the fabulous Jas (who they should promote immediately, because she is brilliant!).  I’m pretty sure the Duty Manager has bought a one way ticket to a remote island somewhere with no wifi, just to escape me (I bet he’s got a kitchen that works though!).

As you can probably imagine, my tetchy-o-meter is now wacked right round into the red & like the smile I’m forcing, it’s not good.  As we are midway into week three, with various as yet unresolved issues (such as a gaping chasm in the ceiling where the old oven fan used to be, no hob as yet & a couple of minor head injuries from the low oven vent, which has a tea towel on to cover the blood), you can imagine that we’re getting rather vexed & I’m suffering from serious Spaghetti alla Carbonara deficiency.  Note to self: remember wine next time & double it, with a few whiskey chasers!

Before the chaos began, I prepared a few meals in advance & filled the freezer with lots of luscious treasures to keep us going.  Firstly, I made my staple Italian favourite: an enormous lasagne al forno.  This was baked using a rich, slow stewed meat ragu & my hand whipped cheese sauce (it’s all in the wrist!), then cut into eight portions & frozen individually.  It’s important to do this, because I guarantee that not everyone will want to eat what you do on the same day.

As I was making a cheese sauce for my lasagne, I decided to make double (two pints) & use up the cauliflower, broccoli & carrots in the fridge before they walked out in protest.  This really easy recipe is a favourite of ours & I used to make it for my son when he was a baby weaning onto solids (many moons ago!).  Cut the cauliflower & broccoli into chunky florets, slice the carrots & then steam them all until cooked but still firm – usually five or six minutes.  Spread the veg in a dish (a lasagne dish is good for this), pour the hot cheese sauce over & grate a couple of ounces of cheese on top – whatever cheese you have that needs using up!  I’ve mixed chunks of Gorgonzola with grated Grana Padana, a bit of Parmesan & Cheddar, which works really well.  To give it a crispy topping, roughly grate half a crust of bread over the top & spread liberally.  It can be chunky or fine, it really doesn’t matter.   Sprinkle a pinch of Oregano on top, some freshly ground black pepper & bake it in the middle of the oven at 200*C for about 20 – 25 minutes.  It will be crispy on top, the cheese will go golden & all that gooey cheese sauce will plump up the veg, infusing them with cheesiness.  Leave it to go cold, slice into portions & freeze in individual tubs.  This tastes amazing on it’s own too & is quite filling (we had it with chips from our local Chinese takeaway – gorgeous!).

The next day, I prepared a couple of fresh chickens by filleting, skinning & cutting them into portions.  This provides four chicken breasts, four legs & two carcasses with the wings on.  Have a read of my article “A Bird in the Hand is Worth Ten in a Dish” if you need help here.   The key is to take it slow,  at your own pace – there’s no rush.  The legs were used in a Cacciatore, fried with a bit of smoked bacon before baking, then frozen individually.  The carcasses went into the oven with some veg, herbs & water to make stock (which was also frozen for future risottos when we have a hob).  The chicken breasts were divided into two to make chicken pies & kievs, stuffed with homemade garlic & smokey bacon butter.

After seeing our national treasure Jamie Oliver (hi Jamie!) make this garlic butter on TV, I thought I’d try it & it’s really quite fabulous.  Once a month, I buy a big pack of smoked bacon, split it into 4 or 6 rasher batches & freeze them, so I’ve always got smoked bacon for risotto or cacciatore – now I have it for garlic butter too.  I have also used Proscuitto di Parma when I have leftover slices – it crisps up perfectly  when fried.  It makes more sense to make a large batch of the butter, rather than faffing around with piddling portions just for two kievs.  The measurements are general here, depending on how much garlic you like, so go easy if you’re unsure.

Use a regular sized 250g block of butter (salted or not), remove the wrapper,  & leave it in a bowl to soften slightly (cut it into chunks to speed the process up).  Fry four rashers of streaky smoked bacon in a dry pan – you want the fat to render out & make the bacon crispy.  Once it’s crispy, remove from the pan & lay on a chopping board to cool.  Chop the bacon into tiny fragments, then add to the butter mixture.

Snip some fresh Parsley into the butter, about a teaspoonful should be enough.  If you don’t like Parsley, try Oregano (it works well).  Chop or crush about half a bulb of garlic – about 7 or 8 cloves is sufficient.  Also, I prefer to chop garlic as I think it tastes better (plus I’ve crushed more than my fair share of garlic crushers!).  Tip this into the butter with the Parsley & bacon.  Mash everything together with a fork until everything is evenly distributed & have a little taste – be careful, raw garlic can be hot!  If you think the balance is right, then it’s ready to be rolled.

Place a sheet of greaseproof paper on the worktop, about the size of an A4 notepad.  Dollop the garlic butter into a sausage shape about an inch above the edge of the paper, leaving a couple of inches either side to twist together afterwards.  Roll away from you & keep it tight, smoothing the paper with your fingers to make a sausage of butter, tucking the edge of the paper underneath it.  Roll evenly until completely rolled up & twist the edges together.  Wrap in clingfilm & twist the edges again.  Pop it in the top freezer drawer & leave it to set for at least an hour.  This will become firm & easier to slice.  Once ready, cut a couple of slices & put to one side ready for stuffing, then put the rest in back in the freezer.  When you need to use it again, leave it out of the freezer for about ten minutes to soften slightly before slicing.

Next, prepare the breadcrumbs – you don’t need expensive, pre-made breadcrumbs.  It’s a doddle to make your own & use up those crusts that everyone says they like, but always end up on the bird table.  Leave a couple of crusts on a plate, unwrapped for an hour to dry slightly – any bread will do (I use whatever I’ve got – seeded, baguette, whatever needs using up).  Chuck them in the blender & whizz them up until fine.  Job done!  If you’re not going to use them straightaway, pop them in a bag, flatten to remove the air & freeze.  They’re always handy to have & there’s no waste.

Take two skinless chicken breasts & cut across the thickest part to make two equal sized portions.  They may look small, but once they’ve been stuffed & breadcrumbed, they will be a lot bigger!  Make a small incision (about an inch long) in the side & create a larger cavity inside to make a pocket.  Push a slice or two of the garlic & smokey bacon butter into the cavity, then close up the opening with your fingers.

This is the messy bit:  you need to panée the stuffed chicken to make them into proper kievs.  To panée is a French term meaning to breadcrumb – for example, de la poulet panée means breaded chicken.  However, you need to concentrate & keep one hand for the wet dip, one for the dry.  This sounds simple enough, although many times I have panéed my fingers because I forgot which hand went where!  You need three dishes: one with a beaten egg, one with a couple of tablespoons of plain flour & one with fine breadcrumbs in it (a shallow one or a plate will do).

Roll the stuffed chicken breast in the flour, making sure it is coated everywhere, then shake off the remaining flour.  Using your other hand, dip the chicken in the egg then drop it into the breadcrumbs.  Using the same hand you did for flouring, sprinkle & pat the breadcrumbs onto the chicken, ensuring it is thoroughly coated on all sides.  Shake off the excess & place in a plate (sprinkle a few breadcrumbs onto the plate before you do this).  Repeat this process for the other chicken kievs, then cover the dish with cling film & put in the bottom of the fridge for an hour or so – raw meat should not be next to cooked or be above anything else, so I always use the bottom shelf.

This is where I do things a bit differently, because I prefer not to fry the kievs.  Preheat the oven to 220*C.  Get a roasting tin & lightly drizzle some olive oil in the bottom, then place the kievs on top.  Drizzle the tops with a bit more olive oil, chuck in a sprig of fresh Rosemary & bake them in the centre of the oven for about 20-25 minutes.  Halfway through cooking, grab some tongs & turn them over carefully, replacing them in the oven to finish cooking.   Once cooled, pop a couple in a tub & freeze (pour over any escaped butter & crispy bits from the tin too).  They reheat well once defrosted too – just put them in a dish in the oven at 200*C for 20 minutes or so.  Make sure they are piping hot before dishing up – stick a metal skewer in the centre & if it’s hot to the touch, they’re ready.  They go great with a huge salad & proper chunky chips.  If you’re not keen on bacon or garlic, try using different stuffings in your chicken – maybe some sundried tomatoes, a couple of slices of Mozzarella & some fresh Basil leaves, or shredded spinach, Ricotta & chopped pine nuts.

Have a go at making your own ready meals & even if you’re not having building work done, sometimes it nice to have a freezer full of pre-prepped dinners for when you’re working late or can’t be bothered to cook.  A x

 

Good Pie, the Blackberry Way!

It’s that time of year, when the hedgerows are bursting with delicious, deepest dark purple blackberries, just waiting to be plucked from their brambles.  There’s something satisfying about picking fresh fruit that instantly transports me back to childhood – I would pick apples, blackberries, raspberries & cherries for my Mum to turn into the tastiest treats, carefully carried home (usually in my skirt turned inside out & filled with berries that stained – sorry Mum!).  I’ve always grown blackberries in the garden – they are really easy to grow either in pots on the patio or along a hedgerow & the more fruit you pick, the more they seem to produce.  Plus they have the prettiest little white flowers that the bees adore, so I’m doing my bit for them too!

One of the best ways to enjoy blackberries is encased in pastry, adorning slices of crisp apple & making them pink with their juice (although, I like to freeze a few & pop them in Prosecco to make blackberry bubbles!).  Pastry making used to elude me.  It is one of those voluptuous little vehicles that carry fabulous fillings into your mouth.  Yet, despite it’s beautiful taste & crumbly texture, it can be a bit of a nightmare to make your own – mine used to resemble tasty cardboard!   There are so many different types to choose from, then there are all the rules you should follow – keep your hands cold, only use your fingertips, don’t handle it too much, only roll it out once 28 degrees north while standing on one leg, blah blah.  It’s exhausting just thinking about it!

Although I would never attempt to make my own filo pastry, I have made my own puff pastry in the past (it’s like making the croissant dough – lots of folding, plenty of butter & leaving to rest for a bit).  It does take time, but it is absolutely worth it & I know exactly what’s in it!  Shop-bought pastry of any kind can be nice, however I’m pretty sure that all those added little extras they put in are not good for us (don’t get me started on unnecessary & unpronounceable ingredients!).  Plus, when it says “all butter” on the packet, it doesn’t necessarily mean just butter (have a look next time you go shopping).

Sometimes a recipe will say “bake blind”.  That does not mean tie your apron over your face & wander around your kitchen blindfolded (apparently).  It means that once you have lined your tin with pastry, put a sheet of greaseproof paper on top, along with a layer of ceramic baking beans to hold the paper down & allow the pastry to cook a little before you fill it.  Baking beans can be found at most supermarkets or good baking supply stores – I got mine from Nisbets Catering Supplies (they are on Fletcher Gate in Nottingham – it’s an Aladdin’s cave in there).  In an emergency, you can use dried pasta shapes – they can be reused a couple of times, however they tend to break after that.  Once you have baked your pastry case, then it’s ready to be filled or frozen for when you need one!  If you are making a fruit pie like this one, you don’t need to bake it blind as your filling isn’t going to be too wet.

For sweet dishes, the basic pastry I make is just butter, flour, sugar & eggs.  One of the best tips I’ve discovered is to use icing sugar – your pastry will be smooth, silky & really easy to roll.  Depending on the filling, sometimes I’ll add a bit of orange or lemon zest (or both!).  It’s always fabulously fluffy in the middle, with that melt-in-the-mouth buttery taste.  I have used this recipe for all kinds of pastry delights & it is easy to adapt, so you can change it up as you need or leave it simple & let the filling do the talking.

What you need:

12oz Self-Raising Flour
4oz Salted Butter, room temperature (slightly softened)
4oz Vanilla Sugar or Vanilla Icing Sugar (make your own – just pop a Vanilla pod in a jar of sugar overnight, or add 1/4 teaspoon Vanilla Extract if you don’t have time)
2 large Eggs

Prepared filling – peeled, cored & thinly sliced apple or pear (you only need about three or four regular sized apples/pears for a 12″ pie); washed & drained blackberries or raspberries
2 tablespoons Vanilla Sugar (for the filling)
2 tablespoons of Milk for brushing on top

Optional ingredients:

Zest of an Orange or a Lemon (or half of each mixed) – wash & dry them first to remove any wax or dirt (try to get unwaxed fruit if you can)

Ground Cinnamon (if you are using apples, a dusting of this fragrant spice will enhance the flavour)

What to do:

Pre-heat the oven to 190*C.   Prepare your baking tin(s) – there is enough pastry here to make a large 12″ pie or a dozen small ones with lids, so it’s whatever size you are making.  To prepare your baking tins, wipe the inside with butter using a piece of greaseproof paper or just your fingers, then dust with flour to coat the butter.  This will make them non-stick & your pastry will pop out easily.  If you are making a large pie, try using a loose bottomed pie tin (easier to transfer from tin to plate), or lay a couple of long, wide strips of greaseproof paper across each other in the bottom of the pie tin & hanging over the edge by a couple of inches (once cooked, simply lift your pie out).  For smaller tartlets or pies, I’ve used patty tins & the silicone cases – they actually work quite well.  Whatever tin or case you use, always place it on a baking tray for extra support & ease when removing from the oven later.

Tip the flour into a large mixing bowl & then add the butter, eggs & 4oz of vanilla sugar or icing sugar.  If you are using orange & lemon zest, add that too.  Get your hands in the bowl & start mixing, squishing everything together to distribute evenly & make a pliable ball of pastry.  Dust a worktop with flour & place the dough on top.  Dust your rolling pin too (you don’t want the pastry to stick to it!).

Cut the pastry ball in two & set one aside (this will make the top of your pie).  Take the other pastry ball & roll it out, turn it & then roll again.  If it’s a bit sticky, add another dusting of flour underneath before rolling – use a pallet knife to slide underneath if necessary.  Try not to add too much flour to the worktop though, because it will combine with your pastry & become dry.   Once rolled, transfer it to the prepared baking tin, making sure that there is no air between the pastry & tin.  Use a floured finger to press it gently into all the corners or curves if using a fluted tin, or the dusted handle of a wooden spoon works really well.

Once your pie case is prepared, add the filling.  I use regular, uncooked ripe apples or pears that have been peeled & cored, then sliced thinly & fanned out over the bottom of the pastry case.  Top with a few luscious blackberries, dusted with a little cinnamon & a good sprinkling of vanilla sugar.  Don’t over-fill your pie case – just one layer of sliced fruit & a few berries is sufficient – too much filling will make it soggy underneath (never a good look!) & the pastry won’t cook.

Roll out the pastry top slightly larger than the base, then use your rolling pin to lift it & gently roll it over the pie.  Pinch & press the edges together into a pretty pattern using your fingers, all the way around until it is sealed up nicely.  If you feel like being a bit creative, cut out shapes with the trimmings to decorate – add after brushing with milk, then brush them too.  When I’m making a pie with blackberries in, I like to decorate with flowers, because they look a bit like blackberries & sometimes I’ll add pastry leaves too.  It’s just to use up any leftover pastry trimmings – no need to throw them away, just create some pretty shapes for the top.

Brush with a little milk, then prick holes in the top with a sharp knife or a fork.  Sprinkle a little vanilla sugar over the top.  Bake it in the middle of the oven for about 25 minutes, until it is golden & the filling will be all bubbling out of the tiny holes you made.  Don’t worry about the little pools of filling – they will bake into the pastry in the oven & it will be crispy, golden & lovely.

After baking, remove your pie from the oven & place on a cooling rack. Leave it in the tin for a few minutes, as it will be easier to remove once it has cooled down a bit.  Even if you are going to eat it hot, you don’t want to be burning your mouth – fruit fillings especially will be like molten lava & tend to be hotter than the sun, so give it a moment & save yourself (& your guests) some pain!  If you’re going to eat it cold, just leave it to cool completely in the tin before cutting it.

If you’ve used a loose-bottomed tin, just push the base up from underneath & ease your pie onto a serving plate or board.  Slide a pallet knife gently underneath the pie to separate it from the actual tin base.  If you’ve use the greaseproof paper method, simply lift it out & transfer to a plate, then slice, serve & share!

So next time you have an abundance of blackberries, forget the crumble & pack them in a pie!  A x

 

 

 

 

 

 

Fast Breaks & Breakfasts

So who had breakfast this morning?  No, “just a coffee” won’t do.  I mean food, whether it’s porridge, a bacon butty or a boiled egg, some kind of sustenance to keep you going.  A bit of toast maybe?  Or did you grab something sweet at your local shop or a flat pack snack from the petrol station on your way to work?  Oh dear, you really do need something a bit perkier than forecourt fayre, especially if you’re going to stop your stomach doing dragon impressions at your desk (which is never a good look)!

This morning, after I had been chocolatiering all week, I really couldn’t face making anything too elaborate & wanted to make something relaxed, easy & not faffy.  This is one of those “chuck it all in a bowl” kind of recipes that we all love & anyone can make these with ease – the kids or the other half that doesn’t cook (yes, even you!).  I actually put a batch of these in the oven to bake while I had a shower – that’s how easy they are!

Now the kids have finished school for the Summer, get them in the kitchen & making some of these.  They will learn something useful, you get to have a lie in (hopefully) & as these are portable, you can pop a few in your bag for when you fancy a snack!

What you need:

7oz Salted Butter, chopped into chunks
8oz Plain Flour
8oz Light Muscovado Sugar
6oz Porridge Oats
2oz Dessicated Coconut or chopped Mixed Nuts (your choice here)
1 teaspoon Baking Powder
1 jar of good Jam (use whatever is your favourite or in your pantry)
A little extra Butter for smearing around the dish

What to do:

Turn on the oven to 180*C to warm up.  Grease your dish with a little butter, getting into all the corners – I use a large lasagne dish, so something similar sized will do.  Make sure you grease the sides too.

Tip all the dry ingredients (except the coconut & nuts) into a large mixing bowl & give them a stir to combine everything.

Add the butter pieces & rub in with your fingertips, until you have a crumble mix of what looks like moist chunky breadcrumbs.  Add the nuts and/or coconut, mix in well.  (You can add a few sultanas here or chopped, dried apricots – whatever you like!).

Tip half of the mix into the dish, spread around evenly & gently press down to form a nice layer on the bottom of the dish (make sure you get it in the corners).

Spread splodges of jam all over the top, then using the back of a dessert spoon smooth it out to form a nice fruity layer.

Scatter the rest of the crumble mixture on the top of the jam & press down very gently to form another even layer on top.  Be careful not to press too hard, otherwise the jam will squish out of the sides!

Put the dish into the middle of the oven & bake for about 30-35 minutes, until the top is gorgeously golden & the jam is bubbling around the edges (tip: use a glass lasagne dish, then you can see what’s happening).  If it needs a few more minutes, pop it back in the oven & then check again in five minutes.

Once cooked, it may look slightly risen on top – don’t worry, this will go down as it cools.  Place the dish on a wire rack & leave the whole thing to cool for about half an hour (remember, jam is like molten lava & will melt your mouth, so be patient – go & wash up or something while you wait).  When cool, the jam becomes a thick, gooey & ever so luscious layer of fruitiness, so it is worth the wait.

After it has cooled, run a knife around the edge to loosen the slice & tip very carefully onto a chopping board (it will still be quite soft).  Cut into even sized slices & it’s ready to eat!  If you’re not comfortable with the tipping out method, just cut it in the dish & use a spatula to lift them out individually.  I get 16 good sized slices from one lasasgne dish, so there are plenty for everyone.

They should keep in an airtight container, but I have no idea how long for because they didn’t last that long!   I suspect they will keep for a few days, if you hide them well.  Wrap them up in a bit of greaseproof paper to take to the office, munch at a picnic or eat on the run.  The best thing is you can prepare them in advance & then you have no excuses for not eating breakfast!  They are also great for giving you a bit of a boost in the afternoon when you’re flagging.

If you’re taking them on a picnic, why not add a few ripe raspberries to the jam layer & drizzle swirls of melted white chocolate over the cooled slices.   They make a nice alternative to a dessert & you don’t need plates or spoons, just a napkin (you all know how much I adore washing up!).  These will make you very popular though, so I advise that you keep a small stash for yourself in the back of the cupboard!

So next time you want breakfast fast or a fast break, try making these sumptuous little slices for your family – be warned though, they are very moreish!  A x

 

 

 

 

 

Gentlemen Prefer (Chocolate Chip) Blondies!

Even in Summertime, soggy mornings make me think of massive mugs of heavenly hot chocolate, teeming with a mountain of mini marshmallows on a cloud of whipped cream, dusted with chocolate shavings.  It’s guaranteed to put a smile on even the sourest of faces, especially if there’s a chunky chocolate chip cookie to dunk in it. I must admit, I like my hot chocolate made the old-fashioned way – boiled milk, slowly poured over flakes of grated chocolate & whisked up until silky smooth with a delicate foamy froth.  After one of these & a cookie, I can take on the world (albeit slowly!).

Over the weekend, I was invited to a beautiful ladies’ afternoon tea at one of my lovely friend’s homes & took some of these naughty chocolate chip delights as a little gift for her (fresh flowers are nice, but you can’t really eat them!).   These are based on a blondie recipe & are really rich & indulgent, because they are full to the brim with so much chocolate, then swirled & drizzled with more chocolate (just to make sure there’s enough in them!).  The chocolate chip & peanut butter version was a kind of happy mishap – I was experimenting with the recipe & added a splodge of smooth peanut butter into each scoop, encasing that nutty, buttery centre in the cookie dough.  As they bake in the oven, the peanut butter starts to melt & infuse the cookies (& kitchen) with that nutty flavour & sweet scent.  Of course, they are drizzled with melted chocolate too & a few chopped, salted peanuts sprinkled generously on top – the slight saltiness complements the chocolate so well!  These are not for the faint-hearted, nor are they for everyday munching really – they should be a treat, or for those days when you’re just feeling a bit pants & want a “pick me up”.   If I’m feeling particularly decadent, I’ll make some with plain chocolate chunks & shards of stem ginger (my favourite), or chopped dried apricots with white chocolate pieces.  The choices are as endless as your imagination!  The best bit?  They are really easy & take minutes to make.

What you need:

100g vanilla or caster sugar (I make my own vanilla sugar, so it’s naturally flavoured)
125g light Muscovado sugar
150g melted butter
1 large egg
1 egg yolk
300g plain flour
2 teaspoons vanilla extract (the proper stuff, not “essence”)
Half a teaspoon of bicarbonate of soda
200g milk chocolate & 100g plain chocolate, chopped into chunks (I chuck mine in the fridge for an hour, then whizz them up in the food processor)
200g milk chocolate (for melting)

What to do:

Pre-heat the oven to 170*C.  Prepare a couple of baking sheets by lining them with greaseproof paper (no washing up tins later!).

Gently melt the butter & set aside to cool slightly.

In one bowl, sift the flour & bicarb.

In another bowl, mix the Muscovado & the vanilla sugars.  Muscovado is a bit moist, almost like damp sand in texture, so break up any lumps with a whisk or fork.

Pour the melted butter, egg & egg yolk into the sugars, along with the vanilla extract.  Whisk together until just combined & you get a creamy, caramel coloured liquid.

Slowly add the sifted flour & bicarb to the caramel liquid, stirring well until it is all incorporated & turns into a lovely firm cookie dough.

Add the chocolate chips to the cookie dough, distributing evenly.

Get yourself a medium sized metal ice-cream scoop (one with a spring loaded handle is best), then scoop dollops of cookie dough up & drop them onto the greaseproof lined baking tray.  Leave a good couple of inches between them all – they will grow!   If you want to save some for another day, you can always freeze a few scoops at this stage &  just defrost them when you fancy a treat.

Bake in the centre of the oven for between 16-18 minutes, then gently transfer the cookies onto a cooling rack.  If you put the tin next to the cooling rack, you can actually pull the greaseproof paper onto the rack & then move the cookies directly onto the rack after.  They will be soft until they cool, so be careful as they are more delicate than they look.

Once cooled, put another sheet (or the same one) of greaseproof paper underneath the cooling rack.  Then melt the chocolate & drizzle over the cookies, making whatever pretty patterns you like & even adding more chocolate chips or chopped nuts on top.   That’s it!  

You might want to leave them to set before indulging, or you’ll get into a chocolately gooey mess!   Diamonds may be nice but chocolate is everyone’s best friend (especially when you share).  A x

 

 

 

Love of Lasagne

There is something quite therapeutic about making a lasagne.   It’s not something to be rushed or raced, it is to be lovingly created over a couple of hours on a lazy afternoon.  Whenever I make lasagne (which is quite often if I’m honest), the whole experience is something I savour – from slowly simmering the ravishing ragu to whisking up a creamy cheese sauce to complement it.

Personally, I find the whole “chuck a jar of readymade” anything into a dish a bit wrong, unless I made it of course (there’s always a couple of jars of my tomato sauce in the fridge).  It takes minutes to whip up a white sauce from roux to ready – all you need is a chunk of butter, a pint of milk & a scoop of flour!  Plus jars tend to be laced with lots of other things like additional salt, sugar & unpronounceable ingredients (if you can’t say it, don’t eat it!).

Pasta on the other hand is personal, whether you buy it or make your own, no-one should judge you – it’s down to individual choice.  I love making my own pasta, it’s something I’m truly passionate about, but I also use dried. There is a huge array of dried pasta in my pantry – a whole shelf is dedicated to it & I even have a stash of random shapes in another cupboard, because I keep any unused leftovers for other recipes (my husband will be calling Pasta Addicts Anonymous for me now).

The best bit is sandwiching all the fabulous fillings between layers of pasta, then drenching the top with grated cheese & a sprinkling of dried Oregano (gently rub it between your fingertips as you scatter it to release it’s pungent perfume).  Once finished, I like to leave it to rest in a cold oven for at least an hour, sometimes longer & on occasion in the fridge overnight, just to let everything settle & the flavours develop.  It’s definitely worth the wait!  Then it’s baked slowly for an hour – the oozy, melting cheese creating a crispy topping, as the lasagne fills the house with it’s luscious scent.

Because it’s crammed full of rich flavours, all it needs is a green salad splashed with a bit of balsamic vinegar, a squeeze of lemon & a good glass of red wine.

Share the love (of lasagne)!  A x

Risotto Reprise

Monday nights are for making rich, rib-sticking risotto, using up the
lovely fresh chicken stock I made on a Sunday from the roast chicken & whipping up a lazy dinner.   Most people think risotto is fiddly, difficult & a bit boring (it depends what you put into it, as with most things in life!).

For me, risotto is a versatile & comforting food – once you master the basic recipe, you can add a variety of flavoursome ingredients & toppings. Mine is just chopped celery, smoked pancetta pieces (streaky bacon works really well), chopped spring onions, fried in a tablespoon of extra virgin olive oil.  Then I add a couple of heaped handfuls of Arborio rice (you can use Carnaroli if you like), coating the grains well in the oil, then add a good glug of dry white wine (always use the wine you would drink & absolutely never anything marked “cooking wine”!) & a ladle of  hot, fresh chicken stock from a pan warming on the stove.  Give it a good stir & once the fragrant liquid has been absorbed by the rice, add another ladleful & repeat.  It takes about 20 minutes to cook – just give it a taste & the rice should be al dente (yes, like pasta).  Then turn off the heat, add a generous grating of Parmesan or Grana Padana cheese (I like to mix the two, because I’m a bit of a rebel when it comes to cheese), a couple of small chunks of butter dotted around the pan & cover.  Give it five minutes to rest, then slowly stir in the puddles of butter & melted cheese, spoon onto a plate & eat!  That’s it – no fuss, just a bit of chopping & stirring.

Due to my lack of portion control, there are always plenty of leftovers & that’s great for lunches, but
there are other options!  Like scooping little heaps of cold risotto into balls, rolling them around in a little flour, egg & some breadcrumbs. After that, gently shallow frying them until crispy & golden (actually, very shallow because it’s easier & you don’t need that much oil, just keep moving them about).  Put them on kitchen paper to dry the excess oil & then perch them on some watercress salad.  Give them a little drizzle of beautiful, dark balsamic vinegar, a squeeze of lemon juice & a dusting of black pepper.  My homemade tomato sauce goes very well with these – the richness of the risotto is cut by the sweet, but tart tomato.

So stop throwing away that chicken carcass – make yourself some stock & rustle up a risotto!   A x