French Toast & Fancy Free!

Spring mornings are so full of freshness, shards of sparkling sunshine dance on the windows & there’s a sense of “newy newness” in the air.  After the dreary drudge of a cold Winter, Spring brings a very welcome & refreshing change. Outside, bursts of beautiful blossoms are emerging from their buds, swathes of leaves suddenly appearing as if overnight & birds are belting out their latest songs, as they flit & flutter amongst the trees.  It’s as if we’ve awoken from a deep slumber, like a fairytale Princess in an enchanted castle.  I do appreciate not all mornings are fresh coffee & fairytale fabulousness, however this airy light breakfast can brighten even the dullest of days.

As you probably know by now, mornings are my favourite time, perfect for baking, caking & for whipping up a wonderfully easy breakfast à deux – French Toast!  Known as Pain Perdu by our French cousins, it means “lost bread” or bread that would otherwise be discarded & is a delightful way to turn lost bread into loveliness.  This is my take on the classic French Toast – delicately crispy outside, fluffy inside & thoroughly delicious, accompanied by a pile of fresh berries & warm orange syrup for dipping.  There are days when I cook a savoury version of this too, but more about that later!

Everyone has their own level of cooking confidence & this is a really easy recipe for both beginners & seasoned cooks.  There is a little pre-cooking prep, but it’s all done by hand & definitely no fancy equipment is needed – well, apart from a tea strainer (that’s as fancy as it gets).  Are you ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

4 Large Free Range Eggs
4 Slices Thick Cut Bread (a couple of days old is best), cut into quarters
Half a teaspoon Vanilla Extract (the proper stuff, not “essence”)
100g Salted Butter
4 Medium Oranges or 3 Oranges & 2 Mandarins (whatever you’ve got)
Half a Lemon
1 generous Tablespoon Golden Syrup
Handful of Fresh Raspberries & Blueberries (washed)
Handful of Fresh Strawberries (washed)

What to do:

First, let’s make the orange syrup for dipping.  Cut the oranges in half & using a fork, squish out the juice from each orange half into a small saucepan (don’t worry about pips & pith, we’ll deal with that shortly).  Repeat with the half lemon.  Keep the leftover peels for the composter (they make great soil).

Next, add the syrup & then gently heat the sauce on the stove, carefully stirring until the syrup has melted into the juice.

Get two ramekins or small cups & a tea-strainer, then slowly pour the liquid into the strainer over each cup. This removes any pith & pips that fell into the pan – pop them with the peels for composting.  Leave to one side to cool.

Now to prep the fruit!  After washing your raspberries & blueberries, pop them onto a dry cloth or kitchen paper, pick up the corners & give them a little shake. This removes the excess water without bashing your berries too much.  Share them between a couple of small dishes.

Wash & dry the strawberries the same way, then remove the leaves & stalk (hulling).  I like to get a drinking straw for this process – push the straw up through the pointy end of the strawberry & the stalk & leaves will pop out like a mini tree from the top.  Again, these can go in the composter.  Slice the strawberries into quarters & add to the other berries.  Although I’ve used berries here, you can use whatever fruit you like  – tinned peaches, pears, apricots, pineapple, bananas, grapes, they all work fabulously.

Next is the egg mixture for the bread. Crack the eggs into a mixing bowl with the vanilla extract & whisk by hand until fluffy & foamy.  Keep the whisk at the side when done, you’ll need it again.

Place a frying pan on a medium-high heat & add a quarter of the butter to melt.  Take the first two slices of bread quarters & dip each one in the egg mixture, then place in the pan immediately.

After about a minute, give the pan a little shake to loosen them, then turn them over (they should be nicely golden underneath).  Add another quarter of the butter to the pan & give everything another little shake, so the butter gets all around the toast.

Cook for a further minute, flip it over & if it’s golden, then it’s ready (if you like it a little more cooked, give it a few more seconds until you’re happy with it).  Tip onto a plate & set aside.

Return the pan to the heat, add another quarter of the butter & before dipping the next lot of bread, just give the egg mixture a quick whisk to fluff it up, then repeat the steps above.

Pop your French toast on a serving plate, with the dishes of orange juice dip & fresh fruit – et voilà, it’s ready to eat!

If you prefer your toast a bit sweeter, add your own twist by dusting with a little powdered icing sugar or cinnamon before serving.  That’s it, tuck in while it’s still warm!  If you want to fancy up your French toast, try using day old croissants or even fruit bread & swap out the syrup for warm chocolate sauce (a very easy dessert for after dinner sweetness).

And for those who like their syrup a little extra zingy, try adding about a teaspoonful of grated fresh ginger to the juice before heating – perfect for adding a little spice to your syrup.  This also makes great shots to brighten your morning – try adding the juice of two extra oranges, a whole lemon instead of half & when cooled, pour into little glasses (it freezes well too, so you can make it in advance in ice cube trays).

Fancy a savoury slice instead of sweet?  Leave out the vanilla & add a pinch of sea salt & black pepper to the egg mixture, then fry in olive oil instead of butter.

This works really well with seeded bread too, adding a little extra crunch to each bite.  I like to serve this version with a quick homemade brown sauce for dipping – stir a good splash or two of Balsamic vinegar into 4 tablespoons of tomato ketchup, add a pinch of pepper & that’s it!

However you like it, whether it’s a birthday, holiday or just a Tuesday, this delicious delicacy is a fabulously fragrant treat anytime!  Stay hungry!  Aimee 😉 x

 

Marmellata We’re All Craving Now!

There’s something truly special about Autumn mornings.  Early morning walks in the local woods reveal a ravishing crop of colour – from auburn red & golden yellow leaves to deep green holly, their spiky & spectacular foliage defiantly remaining gloriously glossy amongst the backdrop of crisp, colourful leaves, deliciously damp air & thorny hedgerows bearing beautiful fruits.

Seasonal fruits & berries are especially full of flavour, perfect for packing into an array of pastries & pretty desserts.  Then there are those less-than-perfect pickings, the ones that don’t quite have the same aesthetic appeal – these are my favourites.  Those punnets of berries marked down in the shops are like gold!  Perfection is OK, but it doesn’t always mean flavour.  Maybe they’re a bit squishy or rather over-ripe, but those berries are full to the brim with flavour & can be turned into tasty treats galore.  A recent trip to the local shops resulted in a bag full of berry deliciousness, perfect for a homemade jam-session.

This is one of my favourite & easiest ways to turn that berry bounty into a juicy jammy-crammed spread for cakes, toast & treats.  It’s not overly-sweet, having a slight twangy tartness that gives it a fresh-fruit flavour.  Also, you can use fresh or frozen fruit, or both – I like to mix them, topping up the fresh with frozen ones whenever needed.  Now, before you start rolling your eyes & wandering off, jam making needn’t be difficult, time-consuming or messy.  Trust me, I’m not one for faffing around in the kitchen – this is literally punnet-to-pan jam in under 30 minutes (not including waiting for it to cool though – I’m not a magician!).  Intrigued?  Hands washed, aprons on & let’s get jamming!

What you need:

400g Fresh or Frozen Raspberries
200g Fresh or Frozen Blackberries
300g Sugar (I use regular sugar, nothing fancy)
2 tablespoons Freshly Squeezed Lemon Juice (half a lemon approx*)
2 tablespoons Cold Water
(* Keep that squeezed lemon half for the end of the recipe)

3 Jam Jars & Lids (the mixture makes 2 full & 1 half jars approx)
3 Cupcake Cases (all will be revealed later)
1 Medium-sized Oven-Proof Glass Bowl
1 Stainless Steel Saucepan (not your best non-stick one)
1 Small Plate or Saucer

What to do:

Firstly, let’s do a little prep!  Put the small plate or saucer into the fridge for testing your jam at the end.

Next, here’s how I sterilize jam jars.  Pre-heat the oven to 165*C.  Wash the jars & their lids in hot soapy water, rinse & shake off the excess water.  Place them on a clean baking tray in the oven (keep the jars the right way up) & bake for 10 minutes or so.  I like to get these washed & ready to go in the oven for when I start making the jam, so it saves time (multi-tasking at it’s finest!).

Remove the tray from the oven & leave on a cooling rack – do not touch the insides of the jars or lids once cooled (or you’ll have to start again).

That’s the prep done, onto the jamming!  Pop the berries into the saucepan, add the water & fresh lemon juice, then gently heat on low for a couple of minutes, stirring occasionally.  This is to soften the fruit skins & allow the juices to be released.  For those of you asking, “where’s the pectin?”, it’s in the lemon juice – all citrus fruits have large amounts of natural pectin in them & that’s what helps with the firming process of jam.  It also saves you money, because you don’t need to buy special sugar for this recipe.

Remove from the heat, add the sugar & stir gently to dissolve into the fruit.  Put the pan back on the heat & turn it up a little, until the fruit begins to boil.  Bubble away for about 15-18 minutes. Important bit – DO NOT STIR!  Swirl very gently if you must, but set that spoon down!

To test the jam, scoop a teaspoonful onto the cold plate & tilt it slightly.  The jam should move a little, but very slowly, if at all – that’s how you know it’s ready.

Carefully, scoop into a clean, heat-proof glass bowl & cover with clingfilm – press it gently onto the surface of the jam, so you don’t get any condensation.  If you don’t want any seeds in your jam, put a sieve over the glass bowl to strain.  Rinse the seeds & tip into the composter.

Leave to cool until almost room temperature, then pop in the fridge for an hour to set.

While you’re waiting, the jam pan is looking a bit of a mess right now, so here’s how we turn it from sticky to sparkly again!  Grab that half a squeezed lemon, rub it around the inside of the pan & leave it there.  Add a tablespoon of bicarbonate of soda, a tablespoon of white vinegar & a good squirt of washing-up liquid – it will get fizzy & bubbly, don’t panic.  Half-fill with hot water, give everything a good stir around & leave it to stand on the side for half an hour.  Give it a wash in hot soapy water – all clean again!  I use this method for cleaning all my stainless steel pans & trays (I also use it for cleaning the cooker top & oven, but that’s another story!).

Time to jar up that jam!  Get your freshly sterilised jars & scoop that jam into them, leaving a half inch space at the top of the jar.  Place a cupcake case over the top, outer side up & press over the jar, then put the lid on & tighten.  Not only does it look pretty, but it helps make a better seal & also keeps your lids from getting gooey.

Once your jam is packed into pretty jars, either store them in the fridge or a cool pantry.  Once opened, definitely pop them in the fridge.  I cannot say exactly how long they keep, as it doesn’t last long enough.  However, it’s usually a week or two before they’re completely demolished.

Delectably dark & a gorgeously glossy garnet shade, this beautiful berry-crammed jam is so flavoursome!  Perfect spread on toast, sandwiched in a spongecake or simply spooned into pastry cups to make the jammiest of jam tarts.  Try adding a tablespoonful to a cup of Greek yoghurt, swirled around to make the most vibrant fruity breakfast treat. So next time you see punnets of pretty berries looking lost & unloved, pick up a few & get jamming! Stay hungry! Aimee 😉 x

 

 

Dunn Burgering About!

Spring has arrived, a flourish of foliage appearing on the trees & new growth in the garden.  This is also a time of Spring cleaning & doing all those jobs you wanted to do over the Winter, but it was too soggy & cold.  A little bit of sunshine does everyone the power of good too.  While we were out recently, we decided to have a little treat for lunch – a small cheeseburger & fries.  It was not my finest decision & reminded me of a line in a film – “what’s wrong with this picture?”.  The fries were hot but tasteless (no salt) & the burger was sad, cold & rather flat in every respect.  You could have bounced the bun down the motorway, it was that stale!  On the way home, my Husband suggested we make our own burgers.  Although it’s not my forte, I said “hold my spatula!” & that’s how the delicious Dunn Burger happened (named by my wonderful Husband).

It’s been almost 27 years since I last made a proper beef burger.  My Son was a baby, we had gone fishing for the weekend (aka sunbathing with benefits) & took along some of my homemade meatballs.  Someone suggested we make them into burgers instead & they ended up on the grill next to the trout we had caught.  A little surf & turf barbeque ensued & the rest is history.

Fast forward to today & I’ve recreated my delicious burger with a few supporting acts – homemade buns, crispy baked onion rings & my chunky “Aimée chips”.  It took me a whole afternoon to make everything, but it was definitely worth it & let’s face it, if you’re going to do something, might as well do it properly.  Also, I’m no expert on burgers, this is just the way I do it.

To make it easier for you to recreate this dish, I’ve split everything into three sections: burgers, buns & sides.  Not everyone is going to want the buns or side dishes, so this recipe is just for the beef burgers & I’ve put links to the others at the bottom.

Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need (this makes 4 burgers):

500g Minced Beef (10-15% fat content – if you cut the fat, you cut the flavour)
8 rashers Streaky Smoked Bacon
A little Sea Salt & freshly ground Black Pepper
Extra Virgin Olive Oil (for extra pepperiness)
25g Salted Butter
50g Grated Cheese (I used Medium Cheddar)

Optional Extras:
Mustard
Ketchup or Relish
Pickles (I used pickled Cornichons & sliced them)
Crisp Iceberg Lettuce, washed & patted dry
Large Tomatoes, sliced

What to do:

Get 5 pieces of greaseproof paper ready for your raw burgers, approx 6 inchs square – one for each burger & one spare.

Divide the beef into four equal pieces & gently shape each one into a ball.  Be careful not to squeeze them too much, otherwise they will be tough & won’t cook properly.

Put each ball onto a square of greaseproof paper & put the spare piece on top.  Press down evenly to flatten out your burger slightly, until about a half an inch thick.  Remove the top square of paper & use your hands to shape the burger into a circle, flattening down any uneven areas gently.  Repeat with the other three burgers.

Wash & dry your hands again, then sprinkle a little sea salt & pepper over each burger, flipping them over & repeating on the other side.

Stack them up with the greaseproof paper still on them, put them on a plate & wrap in clingfilm.  Place in the fridge for about 30 minutes to rest, as this will help them hold their shape when you cook them later.

Remove the burgers from the fridge & set them aside while you cook the bacon.  Heat a large frying pan or skillet on a medium heat & add the bacon rashers.  There’s no need to add oil at this stage, you want them to render their fat into the pan.  Do not be afraid of the fat – fat is flavour & this is a treat (you won’t be eating burgers for every meal every day).

Once the bacon has started to get some colour to it, transfer the bacon to a baking tray & cover with foil.

Add half the butter to the frying pan & place your burgers into the pan.  Press each one with a spatula, so they make full contact with the hot surface.

Cook for approximately 4-5 minutes each side.  Now I like my burgers cooked well-done, so if you like them more on the rare side, cook them for less time.  When you flip the burgers, press again for a moment to maintain contact with the pan & if desired, add the rest of the butter.

Once your burgers look gnarly & you’re happy with them, pile up a little cheese on each burger & cover with a large saucepan lid or cake tin for a couple of minutes – this will help to melt the cheese.  If you use a cake tin, remember it will get hot, so use tongs to lift it off your burgers.

When the cheese is melted, they’re ready to serve & it’s time to pack those flavour layers into your bun!

Serve these delicious burgers with a side of chunky chips, crispy baked onion rings & a generous green salad.   Usually, I make a dish of homemade mayonnaise too, just for dunking the chips & onion rings in.

Fabulously flavoursome, this fine burger is a tower of taste. You might need both hands for this one!  Stay hungry!  Aimee 😉 x

PS: Here are the links for the buns & sides:

For the buns – You’d Better Bun-lieve It!

For the side dishes – Sides by Side!

 

 

You’d Better Bun-lieve It!

Most of us buy bread, usually for ease & because quite frankly, we all lead busy lives & don’t always have the time to make our own.  There’s definitely no shame in that!  All the hard work has been done by some kindly, experienced baker & it’s even been sliced for us.  Personally, I like to have a bit of both – bake my own & buy some for convenience too.  I find making bread a relaxing experience, a chance to lose myself in thought (that’s when I get all my best ideas) & tone up my arms at the same time – bonus!  No fancy machines, equipment or unpronounceable ingredients, just good old fashioned elbow-grease & a bit of flour, water & yeast.

Having baked my own bread for a few decades now (who’s counting?!), I know it can be quite daunting to those who haven’t tried it.   Sometimes the mere thought of baking bread can send people into a tizz.  “Isn’t it messy?”, “don’t you need special equipment?” & “doesn’t it takes hours to make?” are some of the questions I’m often asked.  The answers are yes (getting messy is part of the fun), no, you don’t need special equipment & no, it doesn’t take hours.  Also, you don’t need to sit & watch over it – I make the dough, get on with other things while it’s proving & then go back to it. 

This recipe is for my Dunn Buns & they take less than a couple of hours to make, from start to finish.  Plus, you can bake them in advance (they freeze very well & retain their fluffy interior).  These gorgeously glossy topped buns are made with an enriched dough, meaning they don’t fall apart when crammed with a filling & hold their crumbs when sliced, making them perfect for burgers, breaded chicken & of course, bacon & eggs too.  They are pillowy soft with a smooth golden top & retain their shape as you eat (there’s nothing worse than when your bun goes flat & doughy).

Let’s get those beautiful buns baked & bronzed.  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

500g Strong White Bread Flour (plus extra for kneading, etc)
10g Fast Acting Yeast
1 large Free Range Egg
300ml Lukewarm Water
1 large tablespoon Extra Virgin Olive Oil (keep the bottle handy for later)
1/2 teaspoon Sea Salt
A little melted butter for the tin (or a butter wrapper will do)

For the topping:
2 heaped teaspoons Sesame Seeds
1 large Free Range Egg, beaten with a pinch of Sea Salt

What to do:

Pre-heat the oven to 220*C & line a large baking tray with greaseproof paper.  Brush the greaseproof paper with the melted butter or give it rub all over with a butter wrapper (I always keep a few wrappers in the fridge, ready for greasing baking tins & such).  You can go without the greaseproof layer if you like.  I find it helps keep the bun bottoms soft, while still giving them colour.

Mix the flour, sea salt & yeast into a large mixing bowl.

Crack the egg into a measuring jug & top up with the lukewarm water to just about 400ml.  Give everything a whisk with a fork to break up the egg & blend it into the water.   If it gets a little frothy on top, that’s fine.

Tip the egg & water mixture into the flour, along with the olive oil.  Give everything a good mix with the fork, making sure you get right to the bottom of the bowl.

Once it’s all gathered into a sticky dough, tip it onto a lightly floured worktop.  I use a pastry scraper to make sure I get all the dough out of the bowl.  You will need a bit more flour as you go along, as it will be quite sticky to start.   Set your mixing bowl aside, you’ll need it later.

Knead firmly for about 8-10 minutes, stretching the dough away from you with the heel of one hand & pulling it back towards you.  Try not to tear the dough as you do this.  Repeat & keep going until the dough is a smooth & supple ball.  If you need a bit of flour as you knead, sprinkle a little onto the worktop & use the pastry scraper to loosen the dough if it gets sticky.

When you’re finished kneading, dust a little flour into the bottom of your original mixing bowl & place your dough inside, sprinkle a little flour on top & cover with either clingfilm lightly coated in olive oil or a dry tea-towel/cloth.

Leave the bowl in a draught-free, warm place to prove for about an hour, until you can see a little dome on the top where it’s risen & grown to almost twice the size.

Once your dough has proved, tip it out onto a lightly floured work surface (keep the oiled clingfilm/cloth from the bowl, you’ll need it again in a moment).  Give the dough a quick knead for a moment to knock out any big bubbles (don’t over-do it though, just a few seconds is fine).

Divide into eight equal pieces & gently roll into balls.  Set them onto the greaseproof-lined baking tray, spacing them a few inches apart (they will need room to grow).  Cover lightly with the clingfilm/tea-towel again & leave them to prove for another 20 minutes, until they have doubled again.

Remove the cling film, delicately brush the tops with the beaten egg using very light strokes (they will be a bit squishy & jiggly, so be gentle) & scatter the sesame seeds over them.

Bake in the centre of the oven for about 12-15 minutes, until beautifully bronzed on top & the sesame seeds are all toasted.

To check if your buns are baked, pick one up & tap the bottom – if it sounds hollow, they’re ready.

Remove from the baking tray & place on a cooling rack.  Let them cool completely (I know it’s hard to resist, but it will give you tummy ache if you don’t let them cool).  That’s it, your buns are done!  Slice, sandwich & serve!  They will keep for a day in an airtight container or you can always pop a few cooled buns into airtight bags & freeze on the day you bake them.

They are perfect packed with bacon, sausage & eggs for breakfast or even better, layered with burgers, cheese & salad for a weekend treat.  Sometimes, I make miniature versions of these with smaller fillings (perfect for picnics).

If you do have any leftover buns, try making my mini “Dunn Bun” pizzas!  Slice a bun into three generous slices, rub half a garlic clove onto each & top with a spoon of squished tinned tomatoes (tip them in a bowl & get your hands in).  Then add slices of mozzarella or whatever cheese you like, a few mushrooms or peppers & maybe some ham.  Sprinkle with a little Basil, Oregano & black pepper, dust with Parmesan & bake for 8 minutes in a hot oven (220*C) – easy mini bun pizzas!  They’re perfect as a light lunch, swift supper or a simple cheesy snack.

However you eat them, these bronzed & bun-tiful glossy buns are always a fabulous treat!  Stay hungry!  Aimee 😉 x

 

Sides by Side!

Whether it’s the weekend or Wednesday, a little indulgence is always nice & doesn’t need to be extravagant.  Sometimes it’s the little things that bring the most joy & that includes a plate of satisfying comfort food.

When a delicious main course is centre stage, it usually requires a couple of supporting acts.  All the best ones do – fish & chips, bacon & eggs, spaghetti & meatballs (the list is endless).  Burgers always require a good bun, but they also need some serious sidekicks like crispy coated onion rings & deliciously chunky chips.  These two sides are a well-loved staple in our household & with good reason.

Firstly, the chunky chips (fondly known by our family as Aimée Chips) accompany everything from fish fingers to roast chicken.  They are ridiculously easy & totally faff-free – chop them up & chuck them in the tin kind of cooking.

Secondly, there are crispy light onion rings that literally melt in the mouth.  These oh-so-delicate flavoursome delicacies are perfectly light & crisp, tasting much naughtier than they actually are.  Before you start worrying about chips & onion rings being deep fried or not very healthy, the best bit is … there’s no frying required because they’re all baked!  That also means no hot pans to stand & watch (because nobody has the time for all that).

Ready to bake it happen?  Starting with my Aimée Chips!  Hands washed, aprons on & here we go!

What you need:

6-8 medium Potatoes (nothing fancy, whatever you’ve got is fine)
Sea Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil
1 tablespoon Coarse Semolina Flour

What to do:

Pre-heat the oven to 220*C & get a large roasting tin to cook the chips in.

Wash & dry your potatoes well, leaving the skins on.  Cut them into thick wedges.  Don’t worry about them being exact-sized, just make them at least the thickness of your thumb.  Place them all into a roasting tin.

Drizzle well with the olive oil, then dust with a good pinch each of black pepper & sea salt, about a quarter teaspoon.  Tip: if you’re preparing these in advance, do not add the salt until you are ready to cook them.  The salt will make them rock hard & no amount of cooking will soften them up.

Sprinkle the coarse semolina flour over the chips, shaking everything around to coat them thoroughly.  Place each potato wedge skin-side down in the tin (this helps stop them sticking to the tin, as they’re curved & touching less surface area – little bit of science-y stuff there).

Bake in the centre of the oven at 220*C for about 20-25 minutes, giving them a shake half-way through.  When they’re crispy & deeply golden, remove the tin from the oven & place on a rack.  To keep them warm, place another baking tray loosely over the top (leave a gap to allow steam to escape) & then reheat just before serving for about 5 minutes in a hot oven.

Onto those deliciously delectable onion rings!  No frying pan required, just a large baking tray & a little baking magic.  Hands washed & here we go!

What you need:

2-3 large Brown/Spanish Onions
2 large Free Range Eggs
4oz Plain Flour
2 tablespoons Greek or Natural Yoghurt (full fat or 0% fat is fine)
Sea Salt
Freshly Ground Black Pepper
Extra Virgin Olive Oil

What to do:

Pre-heat the oven to 220*C.  Prepare a large baking tray – line with a sheet of greaseproof paper.  I use Bacofoil Non-Stick Baking Paper for this (it’s strong & textured, so stands up to the heat without disintegrating).  You don’t need to use it, but it stops your onion rings from sticking to the tin & means you use less oil.

Prepare your onions – remove the tops & tails, take off the outer papery skins & cut into thick chunky slices.

Pop out the centres, then each inner onion ring, being careful not to break them.  Place them onto a plate or board & set aside.  The tiny chunky centres can be saved for another day – simple chop them into pieces, spread onto a tray & freeze for 10 minutes.  Once frozen, tip them all into an airtight bag & pop back in the freezer – no big lumps of onion this way & no waste!

Tip the flour into a shallow dish & season with a little salt & pepper.  Give it a good stir to mix well.

In another shallow dish, crack the eggs & add the Greek Yoghurt, along with a little salt & pepper again.  Give it a good whisk with a fork to break up the eggs & blend into a thick, gloopy liquid.

Take an onion ring, coating it in the yoghurt & egg mixture all over, inside & out.  Shake off the excess & drop into the flour.  Coat well, again making sure you cover the inside too.  Don’t worry if the flour goes lumpy, that’s fine.  Lift the onion ring out, shake off the excess flour & pop onto the baking tray.

Repeat this until all the onion rings have been dipped & dunked in egg & flour.  Place them all next to each other on the baking tray & don’t worry about them touching too much.

Drizzle olive oil all over the onion rings (don’t bathe it, just a light drizzle is fine) & bake in the centre of the oven for about 12-15 minutes, turning them over halfway through cooking.

Once they’re crispy & bronzed, carefully remove the onion rings from the tray using a fork or tongs & place onto a cooling rack with a bit of greaseproof paper underneath (just in case there are any oily drips).

Remember to pop your chunky chips back in the oven for a few minutes to warm up (remove the baking tray from the top) & that’s it, they’re all done!   

Perfect piled up next to a beautiful burger or simply stacked up as a savoury snack, these crispy baked beauties are delicious sides by side anytime!  Stay hungry!  Aimee 😉 x

 

 

Flaky Pastry Pasties!

It’s this time of year that always seems magical.  Trees have an abundance of Autumnal  toned leaves, as they tumble around like confetti on the breeze, swooning in swathes wherever they land.  Late blooming flowers appear, their vibrant blossoms adding some freshness to the greenery that remains.  Although it’s November, the sun shines just as brightly as in earlier months, spilling spectacular shades across the skies as it arrives & departs each day.

It’s also a great time of year for those comforting dishes, the ones that really hit the spot when you need it.  Sumptuously slow-cooked stews, deeply filled fruit pies & crisp flaky pastries.  We all have our favourites, especially those childhood dishes that evoke fond memories of deliciousness.   The mere mention of puff pastry takes me to a stool in my Mum’s kitchen, watching her create all kinds of pastry treats & especially savoury pasties.  She would make shortcrust pastry ones, filled with her heavenly homemade stew (our version of a Cornish pasty).  Leftovers would be lovingly wrapped in fabulously flaky pastry parcels, deliciously warm & comforting.  And then there were my favourites – crisp buttery puff pastry packed with mashed potatoes, cheese & onion.  There would always be some mashed potatoes leftover from the previous night’s dinner, just enough to make a few pasties for lunch the next day.

Now you all know that I prefer homemade puff pastry (all butter & no unnecessary ingredients!), but we don’t always have the time.  This recipe is one that was passed on to me & one I make often for both savoury & sweet treats.  It’s a faster flaky pastry with all the buttery crispness of puff pastry, but takes much less time to make.  Also, don’t worry about special pastry cutters or equipment.  All you need is a small side plate or saucer & a sharp knife.  You should get eight good sized pasties from this recipe, so plenty to go around.  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

For the Pastry:
8oz Self-Raising Flour (plus additional for dusting your worktop)
5oz Salted Butter, cold from the fridge or at least chilled so it’s firm
100ml Cold Water
1 large Egg, beaten (for glazing the pasties)
1/2oz  Melted Butter (for the tin)

For the Filling:
Approx. 8oz Potatoes, peeled & chopped into small chunks
1 tablespoon Semi-Skimmed Milk
1/2 a teaspoon Sea Salt
2oz Butter
4oz Cheese, grated (I use whatever I have in the fridge)
1 medium Red Onion, finely chopped
Freshly ground Black Pepper & a little Sea Salt
Fresh Thyme leaves (just a couple of sprigs)

What to do:

First, let’s make the pastry.  Sieve the flour into a mixing bowl.  Cut the butter into small pieces, dropping them directly into the flour.

Using your fingertips, rub the butter chunks into the flour a little – we don’t want it like fine breadcrumbs, more like a rough rubble texture with plenty of lumps.  This is just breaking down the butter a bit to make rolling easier.

Using a round ended knife, stir the water into the flour mixture to form a soft dough – the bowl should be clean when you’ve finished.

Tip the dough onto a lightly floured worktop & shape into a rough rectangle.  Dust your rolling pin to stop it sticking & roll out the pastry until about half a centimetre thick.

Fold into thirds (fold one end into the middle, then the other over the top), turn it 90 degrees, then roll again (remember to re-dust your work surface to stop it sticking).  Repeat this once more, then very loosely wrap in a sheet of greaseproof paper & place in the fridge for about 15 minutes or so.  This will allow it to rest & the layers to form.

While the pastry is resting, make the mashed potatoes.  Fill the kettle with water & put it on to boil.  Cut the potatoes into small chunks, about a centimetre (this will help them cook faster) & chuck in a deep saucepan.

Add the sea salt & carefully tip on the boiling water from the kettle (no standing around waiting for the pan to heat up), just enough water to cover the potatoes.  Put the lid on & simmer for about 8-10 minutes, until soft enough to cut easily.  Drain well into a colander over the sink.  Give the empty pan a quick wipe with a cloth to remove any moisture, then tip the potatoes back into the pan, ready for mashing.

Add the semi-skimmed milk & butter, then get mashing!  It’s up to you how mashed you want them (personally, I prefer a bit of texture to my mash & always use a manual hand-held masher).  Leave to cool with the lid off (don’t be tempted to put the lid on, as it forms condensation & you’ll end up with watery spuds).

While the mash is cooling, pre-heat the oven to 220*C & prepare your baking tray.  Line it with a sheet of greaseproof paper, lightly brushed with the melted butter (the butter will add colour & crispness to the underside of the pasties as they bake).

Add the finely chopped onions & grated cheese to the potatoes, along with a little seasoning & a sprinkling of Thyme leaves.  Give everything a good stir & have a quick taste to make sure you’re happy with the filling (this takes restraint, because I could just eat it from the pan at this stage).  Set aside.

By now, your pastry will be ready to roll.  Lightly flour your work surface & rolling pin, then roll out the pastry to about half a centimetre in thickness.  Make sure it’s nice & even, but don’t worry about being too precise.

Place your saucer or plate on the pastry, cutting neatly around the edge & repeat until you have cut out as many as you can.  Where you have leftover pieces of pastry, place them on top of each other, reshape & roll out again.  Sometimes, I’ll just shape these last ones with my fingers rather than cutting them out again (trust me, it will all be fine once they’re baked).

Take one of the circles & roll lightly from top to bottom, to make a more oval shape.  Place a couple of spoonfuls of the potato mixture onto the lower half of the pastry, leaving about a centimetre edge of pastry uncovered.  Repeat until you have all your pasties made.

Brush a little beaten egg around the edge of the pastry & fold the top half of the pastry over, pressing the edges together to seal in your filling.  From one corner of the pasty, gradually squish the edges together to form a crust, finishing at the other corner.  Lift onto your prepared baking tray, prick holes with a fork in the top.  Repeat this step, until you have all your pasties made.

Brush them well with the beaten egg & sprinkle on a little black pepper (or grated cheese if you like).  Bake in the centre of the oven for about 25-30 minutes until gorgeously golden topped & piping hot.

Place on a cooling rack for a few minutes – even if you’re eating them warm, they will be like the surface of the sun right now & melt your mouth.  While they’re cooling a little, grab a few crisp salad leaves or some chunky chips (or both), pile them on a plate & tuck in!

Fabulously flaky pastry, filled with fluffy cheesy potatoes & crisp red onion, these delicious savoury pasties are perfect for a light lunch or lazy supper.  If you do have any leftover pasties, they can be frozen once completely cooled & reheated when you fancy one (pop them in the oven at 200*C, for about 15-20 minutes until piping hot again).

These delicious pasties also make fabulous flaky finger-foods, great for picnics & parties – just make smaller nibble-sized ones & add a spicy tomato dip for dunking!  I use my tomato sauce recipe for meatballs & add a pinch of cayenne to give it a kick (recipe link here: https://hopeyourehungry.co.uk/having-a-ball/).   Next time you have a cheesy comfort food craving, try my easy cheesy mashed potato pasties!  Stay hungry!  Aimee 😉 x

 

 

 

 

 

 

 

 

Leaf It Out Cake!

Autumn is definitely making her presence felt, with sultry November sunrises becoming crisp, chilly mornings splashed with sunshine.  The trees have turned tinted leaves into a stunning array of amber hues & luscious colours.  This collection of colourful foliage always draws my admiration, as they seem to suddenly appear in full beautiful bloom & disappear just as quickly.  Recently, whilst parked under a particularly pretty tree at a local supermarket, I managed to snap some shots of it’s vibrantly golden leaves shimmering in the sunshine.

Nature is my biggest inspiration (as you probably can tell from my sugar artwork) & this time of year is no exception.  It’s a deliciously indulgent season, perfect for hot chocolate & comfort foods to sustain us until Spring.  And what better way to celebrate the changing of the seasons than with a sumptuous chocolate cake, layered with rich dark cherries & fluffy cream!   Ready to bake it happen?  Hands washed, aprons on & here we go! 

What you need:

8oz Salted Butter, room temperature
5oz Caster Sugar
3oz Light Muscovado Sugar (Soft Brown Sugar)
6oz Self Raising Flour
2oz Cocoa Powder
2 teaspoons Baking Powder
2 teaspoons Instant Coffee
4 large Free Range Eggs
2 tablespoons Greek Yoghurt

For the topping & filling:
200g Dark/Plain Chocolate, for melting
200g Mascarpone Cheese
300ml Double Cream
1/4 jar Black Cherry Conserve or Jam

What to do:

Pre-heat the oven to 180*C.  Prepare two deep 7 inch cake tins – I used loose-bottomed ones for this, as it’s easier to remove the cakes when baked.  Smudge a little butter around the tins, sprinkle on a little flour & shake all around until thoroughly coated.  Add a greaseproof paper disc in the bottom of each tin & set them aside.

Sieve all the dry ingredients into a bowl & mix well with a fork.  Put to one side.

Whisk together the butter & sugars, until a soft gold & creamy consistency.

Add an egg, whisk in thoroughly & repeat until all the eggs are incorporated.

Sift half of the dry ingredients into the creamed mixture & using a spatula, fold in until all completely blended.  Add the rest of the dry ingredients & repeat until the mixture is a thick, smooth batter & there is no flour visible.

Add the yoghurt & whisk in well.  This will lighten the mixture & also add a moist texture to the cake.

Split the batter between the two tins evenly, smoothing the tops lightly with the spatula.  Place in the oven (lower rack) for approximately 30 minutes, until the tops are risen & cracked.  Poke a stick of spaghetti in the centre & if it comes out clean, your cakes are done.

Place them in their tins on a cooling rack for about 5 minutes, until the cake sides shrink back from the tin.  The centres will dip slightly, but this is fine.

Run a spatula knife around the edge of each cake to separate it from the tin.  Carefully remove the cakes & place on the racks to cool.  Be very gentle, as your cakes will be fragile & soft.  Leave to cool completely before removing the greaseproof disc gently from underneath.

While the cakes are cooling, let’s make the leaves!  Lay out some strips of greaseproof paper on your worktop, about 6 inches wide & as long as a rolling pin.  Melt the chocolate & tip into a greaseproof piping bag, snip off the very tip & pipe some skeleton leaves on the paper strips.  Pipe the outlines first, then a strip down the middle & smaller ones to the sides.  Don’t worry about them being too perfect – real leaves are all kinds of shapes & sizes.  Pipe as many or as few as you like.  Any leftover chocolate (even I laughed at that one!) can be just squished out onto another sheet of greaseproof & left to set for nibbling later.

Carefully drape your strips of leaves over a rolling pin & leave until completely set.  They will become curved & softly shaped, perfect for topping your cake.

Next, make the filling!  Whip the mascarpone & double cream in a large bowl until soft peaks, firm enough for piping (go easy, you don’t want it to become too firm).  Tip into a piping bag with the nozzle of your choice – personally, I like to keep it nozzle-free.  Tip:  If your cream does get too firm, add a teaspoon or two of cold semi-skimmed milk to soften it again.

When your cakes are completely cooled, place one on a decorative serving plate & pipe in a pretty pattern around the edge.  For the spots, I pipe on the outer edge inwards.  Spread a layer of the cream mixture in the centre of the cake & evenly spoon on a good layer of the black cherry jam.

Take the other chocolate cake & flip it over, so the flat side is on the top, then place it on top of the filling.  This will leave you with a nice flat surface for decorating!  If you’re serving this later, pop your cake in the fridge in an air-tight container (to stop it drying out).

Pipe swirls on top of the cake at intervals, then add your chocolate leaves to each swirl – don’t forget the one in the centre!   Sometimes, I also grate a little chocolate to sprinkle on the top of everything (optional, but rather lovely).

Time to indulge, so grab some plates & serve!  The fluffy, almost fudge-like texture of the cake is complimented by the cloud of mascarpone cream & crisp, chocolate leaves that crackle as you bite them.  This cake also looks fabulous with frilly white chocolate leaves mixed in with the dark, dusted with grated white chocolate too.   If you have any extra chocolate leaves, save them for nibbling with your morning coffee or add them to the frothy tops of hot chocolate, amid swirls of cream & marshmallows.

Decadent, dark & deliciously indulgent, this rich cherry chocolate cake will wow your guests whatever the occasion.  Stay hungry!  Aimee 😉 x

 

Plum Tuckered Pud!

The seasons have started to shift, it’s almost as if you can taste it in the air,  as we swap long lazy Summer days for softer sunsets & cosy nights.   Hot-headed August has passed the baton to sultry September,  bringing with her the bountiful & beautiful beginnings of a delicious Autumn.  There is nothing as therapeutic as an early morning meander in the countryside, especially during September!  Gloriously gorgeous berries adorn the brambles & hedgerows, while trees are groaning under the weight of their fruity loot.  Nature is amazing, turning tiny Spring blossoms into an Autumnal array of plump berries & fragrant fruits, with a little help from her pollinator peeps of course!

One of the most deliciously juicy fruits of this season are plums, especially Victoria plums – sweet, golden centres wrapped in tart,  sherry-coloured skins.  We were lucky enough to be given a couple of bags of these beauties by a kind neighbour & so I decided to create something a bit special, a sweet but tangy treat – my Plum Tuckered Pud!  Now before you get all excited, this is a bit more involved than my usual “chuck it in a bowl & bake” kind of recipe.  It’s easier than it sounds, I promise, but the best bit is you can make each stage in advance & fling them together at the last minute, making you look like a superstar dessert ninja.  If you don’t have the time to make the pastry or can’t be bothered, you could always skip that step & buy a ready-made pastry case or ready-to-roll shortcrust pastry instead.  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

For the pastry:
175g Self Raising Flour (with extra for dusting your worktop)
60g Salted Butter, cold from the fridge
60g Sugar
1 large Free Range Egg
Zest of half an Orange & half a Lemon

For the fruit compote:
2kg Victoria Plums, washed
3 Star Anise
1 Cinnamon Stick
3 long strips of Orange Zest (I used a speed peeler)
1 ball Stem Ginger, chopped finely
100g Sugar
50ml Cold Water
2 teaspoons Ginger Syrup from the jar
A good squeeze of Lemon Juice
25g Cornflour & approx 2 tablespoons of cold water to make a liquid

For the cream topping:
250g Mascarpone Cheese
250ml Double Cream
2 generous tablespoons Greek Yoghurt
1/4 teaspoon Vanilla Extract (the good stuff)
1 generous tablespoon Lemon Curd
Fresh mint leaves to decorate
1 teaspoon Icing Sugar for dusting

What to do:

Firstly, we’re going to make the plum compote.  Half the fruit, carefully remove the stones (you can put them in the composter).  Set aside a few plums in a dish, cover & pop in the fridge to keep them firm for later (these will be for your topping).

Cut the rest of the plums into quarters – leave the skins on because they naturally contain pectin, which will help the compote thicken up.  Put them in a large saucepan with the sugar, water, lemon juice, star anise, cinnamon, ginger, ginger syrup & the long strips of orange zest.

Gently heat until the sugar dissolves into the water, carefully nudging everything around the pan with a wooden spoon or spatula.  Bring to a boil & simmer gently for about 15 minutes on a medium heat, stirring regularly to make sure nothing sticks to the bottom of the pan.  It should reduce to a sunset-coloured jammy syrup that smells like Autumn.

Turn down the heat, remove the spices & orange strips, then add the cornflour water.  Stir swiftly into the fruit compote (not so much you splash yourself, but enough to blend everything).  Once the compote has thickened up, turn off the heat immediately. 

Leave to cool in the pan, without a lid on (because that will trap condensation & add unwanted moisture).  When cool, transfer to a dish, cover & put in the fridge to chill.

Pre-heat the oven to 180*C (fan oven) & prepare your baking tin – I used a loose-bottomed quiche/pie tin, about 9 inches across.  Smudge a little butter around the inside & edges, then sprinkle a tiny bit of flour on top, shaking it all around until you have a fine floury layer.  Tip out the excess onto your worktop for rolling out your pastry.

Put the flour & sugar into a mixing bowl, then add the butter.  Using your fingertips, squish the butter into the sugary flour & rub together, until you have a fine crumb-like mixture.

Break up the egg with a fork, then add that & the zest to the floury crumbs & mix together to form a soft pastry dough.

Roll out the pastry a couple of inches larger than your tin & about half a centimetre thick.  Lay it carefully over your rolling pin & gently lift onto the baking tin, allowing it to drape into the middle.  Push it into the edges gently, so that it covers the entire base & sides of your tin evenly.

Cut off the excess around the edge of your tin, or you could just use your fingers to press it off against the edge.  Prick a few tiny holes in the base with a fork.  (Any leftover pastry can be cut into shapes & baked on a flat baking tray, dusted with a little icing sugar – perfect for nibbling).

Grab a bit of greaseproof paper, screw it up to make it easier to shape to your tin & then loosely place on top of your pastry.  Tip some baking beads or dry pasta shapes onto the paper, spreading them all across the top & filling the pastry case.

Bake in the centre of the oven for about 12-15 minutes, just until it starts to go golden.

Remove from the oven & place the tin on a cooling rack.  Carefully lift out the paper & baking beads or pasta (which you can save for another time).  Set them to one side on another rack to cool too.

Tip the Mascarpone cheese, double cream, Greek yoghurt, lemon curd & vanilla extract into a large mixing bowl & briefly whisk together until thick & fluffy.  It’s going to be piped on top of your dessert, so it needs to be thick enough to do so.  If it’s too thick, add a little more Greek yoghurt to loosen a little (a couple of teaspoons should do the trick).   Once you’re happy, pop the bowl in the fridge to chill.

Remember the leftover plums?  These are going to be your dessert decorations.  Cut the plums into thin slices, cover & put in the fridge.

Time to assemble!  Before lifting your pastry case from the tin, here’s a tip to give it a more elegant edge.  Take a sharp knife & run it around the top of the pastry, level with the tin edge, slicing off any bobbly bits.  Transfer your pastry case to a pretty serving plate.

Spoon the plum compote into the pastry case, filling it to just over three quarters of the way to the top, smoothing the surface.  Save any leftover compote (more on that later).

Snip the end off a piping bag (we’re going nozzle-less!) & half-fill with the Mascarpone cream, twisting the top of your bag to make it secure.  Starting at the outer edge, pipe round plump splodges of the cream close together to form a bumpy circle.  Then pipe more splodges on the inside, working your way towards the centre of your dessert.  If you have any gaps, pipe a few smaller ones to fill them in.

Now for those pretty plum slices we made earlier!  Place the slices skin-side up at intermittent gaps across the top, like shards of sunshine peeking through the clouds.  Add a couple of mint leaves at intervals – you don’t need many, just a few will do.   Pop your dessert in the fridge for about ten minutes or so.

Just before serving, remove from the fridge & give it a delicate dusting of icing sugar.  Slice & share!  This delicious dessert would make a pretty Autumnal centrepiece for a special dinner or celebration.  Refreshingly tangy, softly spiced plum compote, crowned with a feather-light fluffy cloud of Mascarpone cream & fresh plums, all sat atop a crisp, melt-in-the-mouth pastry base.  If you have any of that delicious plum compote left over, it’s a magical multi-tasker – it tastes rather lovely spread on hot buttered toast, or try a spoonful with a few slices of cheese & crackers too.

So why not make the most of the fabulous plums available this Autumn & try my pretty Plum Tuckered Pud!  Stay hungry!  Aimee 😉 x

 

 

 

Easy Like Sunday Cuffins!

Weekends are perfect for baking & I especially adore Sunday mornings!  It’s as if time stands still, those precious couple of hours when it’s just you, your cup of coffee calmness & the birds singing outside.  Although I do love baking anytime, there’s a ravishingly relaxing appeal about weekend baking – up & at ’em early, whipping up a batch of bakes, their heavenly scent perfuming the whole house while everyone sleeps.  Plus, we all have those days where only cake will do, even for breakfast.  This is one of my favourite family “weekend baking” recipes & it fills that cake-shaped gap we sometimes have.

When I wrote this recipe, I wanted the fluffiness of a cupcake combined with the moist fruitiness of a muffin, so I created my brown sugar cuffins – no, that’s not a spelling error!  My cuffins are just what Sunday mornings need – a delicious cupcake-muffin hybrid that’s a little bit lazy & fabulously faff-free.  There’s not a drop of oil in sight, definitely no buttercream & there’s more whisking than stirring (electric whisking too, so very little effort required).  They’re not going to win any awards for their supermodel looks either – cuffins are meant to be gloriously rustic homemade fayre, rather than delicate dainty perfection.  Over the years, I’ve used different fillings (raspberry & white chocolate is always popular), but these are my favourite version.  I’ll admit, they’re not the healthiest option, but they are exquisitely satisfying & if you do eat them for breakfast, you’ve got the whole day to burn off those calories!

The recipe below makes a dozen cuffins, although I like to bake double this amount & freeze some for future cuffin cravings (it’s real, trust me!).  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

4oz Self Raising Flour
4oz Salted Butter (room temp, slightly softened)
2 large Free Range Eggs
3oz Light Soft Brown Sugar (Muscovado)
1oz Caster Sugar*
1/4 teaspoon Vanilla Extract (the real stuff, not “essence”)
1 dessertspoon Greek Yoghurt (overflowing a little, not very precise)
Tip of a teaspoon of Bicarbonate of Soda
1/2 a heaped teaspoon of Baking Powder
Approx 150g fresh Blueberries, washed
Zest of a whole Lemon (wash & dry it first)
1 heaped teaspoon of Self-Raising Flour for the fruit

For the syrup:
Juice of a whole lemon
2 tablespoons Caster Sugar*

(*If you don’t have caster sugar, which I rarely ever do, you can use regular granulated sugar & whizz it up in a coffee grinder/blender to make it finer).

What to do:

Preheat the oven to 175*C (fan oven) & line muffin trays with paper cases (I used paper cupcake cases, which work perfectly).

Pat the washed blueberries on a clean tea towel or kitchen paper, then tip them onto a shallow plate or casserole dish lid & add the lemon zest.  Sprinkle with the teaspoon of flour (you don’t need much) & give everything a good shake around, until the blueberries are completely coated.  The zest may fall to the bottom of the dish, but there should be hardly any flour left (if there is, don’t worry, just tip everything into a sieve to shake off the excess).  Set aside on the plate for later.

Using an electric whisk, cream the butter, sugars & vanilla extract together until it becomes a fluffy, spun gold colour.

Add one egg at a time to the creamed butter & sugar mixture, then whisk thoroughly, repeating until all the eggs are combined.

Sieve the flour, bicarbonate & baking powder into the mixture & then using a spatula, fold into the wet ingredients completely so you are left with a pale golden batter.

Add the Greek yoghurt & give it a good swish around with the spatula, before sprinkling in approximately three quarters of the blueberries & lemon zest (save some for pre-baking topping).  Stir them into the mixture & you’re done!

Scoop little mounds of the mixture into your prepared muffin tins (carefully, so you don’t burst any blueberries), using either an ice-cream scoop or two large dessert spoons (they don’t need to be exact).

Once they’re all full, plop a few of the leftover blueberries on top of each cake with a few strands of lemon zest.

Bake on the lower shelf of the oven for approximately 20 minutes, until the cuffins have risen & are a deep gold – the plopped on blueberries will have half-disappeared into the tops.

To check they are cooked, poke a strand of dry spaghetti in the centre of a cuffin & if it comes out clean, they’re ready!

Carefully place onto a cooling rack & leave to cool slightly, while you make the zesty lemon syrup.

Squeeze the juice of a lemon into a jug (I usually stick a fork in the centre of each half,  then squish it around firmly over the jug).  Add a couple of tablespoons of sugar & heat either in the microwave or in a small pan, until the sugar has dissolved into the lemon juice.  Set aside to cool for a couple of minutes.

Get the spaghetti strand again & poke a few holes in the top of each cake while they’re still warm.  Spoon a little of the lemon syrup onto the cakes, drizzling sparingly (you can save any leftover syrup in an ice-cube tray in the freezer).

Leave them for a couple of minutes, until the syrup has soaked nicely into the top of each cuffin.  If you allow to cool completely, you can freeze them in small batches using a bag or air-tight container.  They take a few minutes to defrost on a cooling rack & will still be as moist & fluffy as when you first baked them – perfect for when you crave a cake, but don’t want to bake!

Sometimes, I’ll make chocolate cuffins (which my Husband has dubbed “The Chuffins”, because they’re chocolate) & omit the berries & lemon zest. I simply swap 1oz of flour for 1oz of cocoa powder (go for the good stuff, like Tesco’s Deeply Chocolate Cocoa Powder), add 50g each of white & milk chocolate chunks (put them in a bag & smack them with a rolling pin). If the batter is a bit stiff, add a little extra Greek yoghurt & then bake as above.  These are really naughty though, so you might need to keep these for those chocolate fix occasions.

Before the rest of the family get up, go pour yourself a cup of coffee or tea, grab a cuffin or two & indulge in a little cakely goodness before you start your day!  Stay hungry!  Aimee 😉 x

 

Coupler Soup

Summer appears to be racing by at a dizzying pace, wildly spinning the wheel of weather as she goes.  From sultry heatwaves to spectacular storms, August has given us plenty of gloriously sunny days too.  It’s always a busy month for us, celebrating birthdays in the first few days & our anniversary later in the month (there’s much cake to be baked & eaten!).  Breakfasts, lazy lunches, pasta & Prosecco have all been enjoyed on the patio,  while the plants have been abundant with their produce & easily picked for dinner.

The last few months, I’ve been sharing the home office with Mr Hungry (his upstairs, mine down) & it’s been a change most households have seen this year.  There are some downsides (other people can hear & see you on live calls), but there are plenty of ups too!  Not so long ago, we would meet for lunch in town to share a coffee & a few kisses, before wandering back to work.  This brief interlude would put a pep in my step & make the afternoon brighter – we have now have resumed our mid-day meet-ups.  Even though we are all in much closer proximity at the moment, it doesn’t mean we should become territorial about sharing space with our loved ones.

Shopping has recently become a bit like a treasure hunt, heightening our resourcefulness & making us more aware of our limited pantry.  This is nothing new to some of us, especially those on a limited budget or diet.  Being frugal can be a blessing, especially in the taste department.  Think of it as one of those old TV shows, where you were given a bag of ingredients & had to make a delicious dish.  It’s a challenge, but you’re up to it!

One of my favourite frugal recipes is based on an old minestrone soup.  Hearty, healthy & heaped with lots of little ingredients that don’t cost much.  We call this the Coupler Soup, because you need a couple of this & a couple of that.  We’ve all bought a tin of this, a packet of that, hoping to use it in some elaborate & exquisite dish, but shoving it to the back of the cupboard.  Bits of leftover dried pasta, a random tin of beans & that twisted up tube of tomato puree with a tiny bit left.  All seemed a bit pointless when you popped them in there, but now they are like gold dust!  You might notice I’ve used spinach instead of Cavolo Nero or cabbage.  This is simply because I like spinach on my pizza & there’s always a bit leftover, just enough to chuck in a soup or whizz into a delicious pesto, as you will know if you’ve been following my blog.  Over the years, I’ve adjusted the recipe to accommodate whatever ingredients were available, but it always has the same result – soupy satisfaction!

One of the main ingredients for this recipe is fresh chicken stock & here’s the link to my stock recipe:  https://hopeyourehungry.co.uk/a-bird-in-the-hand-is-worth-ten-in-a-dish/ .  I dilute it for this recipe, with a little water to wash out the tomato tin.  If you prefer to use a stock cube, make enough according to the instructions on the pack.  Ready to take the plunge?  Hands washed, aprons on & here we go!

What you need:

2 pints of fresh Chicken Stock, well-strained if homemade
4 rashers Bacon (I used streaky smoked or whatever is in the freezer)
1 medium Onion, finely chopped
2 medium Carrots, washed & finely chopped
2 sticks Celery, washed & finely chopped
2 dried Bay Leaves
1 tin White Beans, drained (such as Cannellini or Haricot beans, whatever you have available)
1 tin Italian Plum Tomatoes (save the tin for measuring your pasta)
2 handfuls of Dried Pasta (see above)
2 handfuls of fresh Spinach, washed & chopped chunky, stems & all
1 tablespoon Tomato Puree
1 sprig fresh Rosemary – remove leaves & chop finely (keep the stalk)
2 cloves fresh Garlic, chopped finely
Extra Virgin Olive Oil
Sea Salt
Freshly ground Black Pepper

What to do:

Prepare your ingredients first – wash, peel & chop finely as above.  Set them aside, ready to start.  Keep the Rosemary stalk & dry it – they make fabulous skewers for mini kebabs (slide whole cherry tomatoes & bocconcini on, then bake for 5 minutes in a hot oven – delicious!).

Heat a tablespoon of olive oil in a deep saucepan (you will need the lid for later) & using some good kitchen scissors, finely snip the smoked bacon into the pan.  Let it sizzle for a couple of moments, allowing it to render it’s fat (this adds essential flavour & in all honesty, it’s a miniscule amount).

Add the onion, carrot & celery to the pan, mixing well with the bacon & oil.  Give everything a good stir & fry for about 4-5 minutes, until slightly softened & the onion become glossy.

Tip in the garlic & Rosemary into the vegetables & then add the beans.  Add the chicken stock & bay leaves, stirring everything gently together.

Pour the plum tomatoes into your hand over the pan, squishing them carefully into the liquid (you can always tip them into a bowl & do this beforehand, if you prefer).

Fill the tin with cold water, swish it around to get the last drops of tomato juice & pour into the pan.

Using the empty tin, fill it with dried pasta pieces – whatever you’ve got in the cupboard is fine.  This recipe is to make the most of those leftover bits you’ve been saving for a rainy day – well it’s chucking it down now!  Carefully, without splashing yourself, sprinkle them into the soupy liquid.

Add the tomato puree, tip the chopped spinach into the pan & get stirring, mixing everything together.

Reduce the heat to a gentle simmer & put the lid half on the pan.  Let it bubble away softly for about 15-20 minutes, giving it a swirl around with the spoon occasionally.

Using a clean spoon, have a taste of your soup  & adjust the seasoning to your personal taste (get a clean spoon before tasting again).  It’s worth noting that any stock (homemade or shop-bought), along with bacon, contain salt, so you shouldn’t need to add much.  When you’re happy with the flavour, turn off the heat & tuck in!

Scoop your soup generously into bowls, making sure you get to the bottom of the pan!  Add some well-buttered, crusty bread for dunking & indulge in some soupy comfort food.  Ladle any leftovers into tubs or pots when cooled, pop them into the fridge & save for another day (it should keep in there for a couple of days at least).  I’ve used jam jars to stash soup in the fridge, just put an upturned cupcake case on the jar before putting on the lid (it gives it a bit of a better seal).

Although an everyday soup, it can also be turned into a souptacular starter.  Got a bit of day old bread that needs using up?  Make your own croutons!  Cut into cubes (as chunky or dainty as you like), drizzle with a little olive oil & bake on a tray in the oven at 220*C for about 10-15 minutes (give them a shake halfway through cooking).  Once bronzed & crisp, tip them onto a sheet of greaseproof paper on a cooling rack, before transferring to a serving plate for people to help themselves.  Pile a few in the centre of your soup, swirl with a little olive oil & a dusting of grated Parmesan.  That’s it!

Whether a romantic lunch or a suppertime starter, try my Coupler Soup to use up those random ingredients & create a hearty, wholesome soup!  Stay hungry!  Aimee 😉 x