All On A Summer’s Day!

Summer has arrived & although the sunshine has been a bit shy just lately, there are some fabulous fruits in the shops right now, ripe for the picking.  Summer for me has always meant strawberries & as a child, I would love to both pick & eat them.  We grew them in pots in the garden & sometimes would go strawberry picking at a local farm, but they were always lusciously lovely & the mere scent of strawberries brings back those memories instantly!  Sunny Summer afternoons spent sitting on the grass, sipping a glass of my Mum’s homemade elderflower fizz (now there’s a recipe!) & pretending it was the finest Champagne, the hum of bumble bees buzzing around & warm sunshine on my face, whilst indulging in a beautiful blanket banquet.  This would obviously include a bowl of freshly picked strawberries, washed & dunked in a little sugar before being devoured.  This is why I always smell strawberries before buying them (& probably why I get such funny looks from other shoppers!).  The sweeter the scent, the sweeter the berry!  Sometimes the simplest of treats is the most delicious & satisfying to all the senses – we don’t just eat food with our mouths, all the other senses chip in too!

One of my all time favourite treats is a petite pretty pastry, filled to the brim & adorned with ripe, ruby red strawberries.  To call it a jam tart would not do justice to them, as the jam is simply the sweet glue that bonds these beautiful berries together within the pastry cup.  These delicate delicacies are another of my childhood favourites & tremendously easy to make, all it takes is a little preparation & of course a little patience too.  They also work well with a variety of berries or fruit – try cherries, raspberries, blackberries or blueberries, or why not pineapple, apricots or apples!  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

For the pastry:
6oz Plain Flour
2oz Salted Butter, room temperature (slightly softened)
2oz Sugar (I use my homemade vanilla sugar – pop a vanilla pod in a jar of sugar overnight & that’s it!)
1 large Egg
1 teaspoon Baking Powder
Zest of half a Lemon & half an Orange, mixed
A little extra Butter & Flour for preparing your baking tin
A little Milk (approx. 2 tablespoons will do)

For the filling:
Half a jar of good quality Strawberry Conserve or Jam
1 punnet fresh ripe Strawberries
300ml fresh Double Cream
1 teaspoon Icing Sugar
1 plastic or metal Drinking Straw (this is an important piece of kitchen equipment!)

What to do:

Firstly, pre-heat the oven to 200*C.  While that’s warming up, prepare your baking tin.  You’ll need a 12 cup patty tin for this recipe.  Simply wipe a little butter around the inside of each cup & sprinkle in some flour on top.  Shake out the excess onto a clean worktop (where you’ll be preparing your pastry later).  This makes your patty tin non-stick & the pastries will be easier to remove after baking.

Now to prepare your strawberries – give them a wash in cold water & drain well (I usually tip them onto a clean tea towel).  This is where your drinking straw comes in!  Push the straw up from the bottom to the top of the berry, all the way through & then pull the tiny strawberry tree from the straw.  Pop those tiny trees in the composter, ready to turn into lovely rich soil for the next plants!  The riper the strawberries are, the easier it is & this will take moments, leaving you with a bowlful of beautiful hulled berries & not a squishy one in sight! 

Stand the strawberries on their end & slice the edges off, then set aside for later (pop them in the fridge on a plate covered up, espcially if it’s a warm day).  Keep the ends to make dinky decorations for your baked tarts.  Slice up the rest of the strawberries into thin slices.  Again, set aside in a dish for later, but separately from your strawberry hearts (in case they give out any juice).

There are a couple of ways to make the pretty heart-shaped strawberry slices like I have.  Either use a small heart-shaped cutter or plunger if you have one or, as the strawberry is naturally shaped that way, simply cut a little V out of the top of the slice & trim the edges to a point at the bottom of the berry.  Make sure you wash your hands after this stage & dry well.

Time to make the pastry cups.  Tip all the pastry ingredients into large mixing bowl.  Using a knife, mix everything together loosely & break up the eggs, then get your hands in & squish the ingredients together to form a firm ball of dough.

Lightly dust your work surface with a little flour & place your ball of pastry on top.  Roll it out until about 3-4mm thick.  If it sticks to your worktop, slide a pallet knife underneath it & add a little more flour to your worktop.  It is a sticky pastry, so don’t worry if it does this (the taste is worth the effort).

Once rolled, take a circle cookie cutter slightly larger than your patty tin & cut out twelve circles.  Place each circle in the prepared tin & using the end of your rolling pin, gently dab each one into place.

Pop half a teaspoon of jam into the centre of each pastry cup & top with some strawberry slices.  As jam grows, please do not be tempted to fill up the pastry cup with huge dollops of it – it will expand & spread all over like molten lava & it will burn.  Leave the spoon in the jam for later, we’re going to use it again after baking.

Place the tarts in the centre of the oven & bake for 8-10 minutes, until the jam is bubbling around the berries & the pastry has turned a golden hue.

Once baked, remove the tin & place on a cooling rack.  Gently slide your pallet knife under each tart & carefully lift out onto your cooling rack.

While your tarts are still warm, scoop another half teaspoon of jam onto the filling of each.  Don’t worry about spreading it over the fruit, it will be fine.  Allow them to cool completely before the next stage.

To get the strawberry pastry decorations I made, you’re going to need a small calyx cutter (or small star) & a small heart cutter.  You can buy these online or at any good baking retailer.

Roll out your pastry as before & cut out a dozen of each shapes, along with a few spares too (just in case!).

Place the hearts on a sheet of greaseproof baking paper on a flat baking tray.  Using your little finger or a small brush, dab a drip of milk on the top centre of the strawberry shape, then pop your star on top & leave a couple of the points hanging over the top.  Press lightly to attach & there you go – one strawberry pastry shape!  Repeat with the rest & brush them all with a little milk (or use your finger to wipe the milk on), then bake for 8-10 minutes in the centre of the oven.

When cooked, use a pallet knife to carefully lift the pastry strawberries onto a cooling rack.  They should lift easily off the greaseproof paper, plus you have a clean baking tray – no washing up!  Leave to rest until completely cooled.   You can make these the day before & pop them in an airtight container until you’re ready to use them.

Once your tarts are cooled, whip your double cream with the icing sugar until thickened & you can make firm swirls with your beaters (the icing sugar helps the cream hold it’s shape when piped).  Scoop into a piping bag with your preferred nozzle (or just a bag with the tip cut off if you like).

Pipe swirls of cream, starting at the outer edge & working your way towards the centre, getting the cream taller as you pipe.

Place the pastry strawberry on top, tilting it at a slight angle & a strawberry heart on either side of the cream.  Repeat until you have decorated them all & set them onto a pretty plate.  If you’re serving them later, cover them & keep in the fridge until then.  They will keep overnight (as long  as nobody eats them!).

That’s it!  Perfect served as part of an elegant afternoon tea, a special soiree, or simply as a sumptuous strawberry treat with a chilled glass of fizz, these plump little pastries will certainly bring some sunshine to your day!  Stay hungry!  A 😉 x

 

 

 

 

A Pearway to Heaven!

The Spring might seem a little way off yet, as this morning’s Wintry winds & persistent downpour are proving, however Nature is just as persistent.  Beautiful golden daffodils, delicate narcissus & tiny tête-à-tête trumpets are all blossoming on patios, windowsills & supermarket shelves, their slender sleeves tightly packed together with golden tips peeking out of the top, ready to burst into brightness!  Nature is defiantly poking her tongue out at the world, with crocuses & snowdrops lining the grass verges too.   It’s this beauty amongst the harshness of Winter that has been my inspiration recently, especially with the sugar art I’ve been creating.  Just the scent of daffodils lifts the spirits, so I decided to try making a sugar version in their honour.

Family birthdays have been at the forefront throughout January, with both my Parents’ birthdays & the Husband’s arriving within ten days of each other (that’s a lot of cake to consider!).  After the end of year festivities, it’s always nice to make birthday cakes especially light, bright & slightly Spring-like.  Thoughts turn to tiny flowers, pretty petite petals & floral freshness, inspiring me to create a very chocolatey, two tier birthday cake of slightly epic proportions for my Husband’s birthday (there are only two of us now, so anything bigger than a regular cake is epic for us).  The cake had four layers of rich chocolate cake in each tier & took me two days to make & decorate, but the actual decorations took just over a week & a bit to make, as they needed to dry/set before they could be added to the cake.  Fred Bear, a white modelling chocolate creation I made, was sat by the cake with sugar paste balloons for the birthday boy (worry ye not readers, Fred is currently sat with some sugary friends & won’t be eaten – he took a while to make & is far too cute!).

Chilly weather always invites pudding after dinner & this recipe is based on one my Mum used to make when I was a young girl, a flavoursome fluffy sponge cake crowning a layer of sweet fruit.  Now, in those days this was made mostly with apples & earned the name Eve’s Pudding, however I’ve adapted it over the years & used other fruits (usually whatever’s in the fruit bowl that needs using up).  This sumptuously sticky version is my Pearway to Heaven, made with really ripe eating apples & pears (apples & pairs is Cockney rhyming slang for stairs, hence it’s name).  The delicious caramel syrup enveloping the fruit has a light, zesty flavour & will satisfy any sweet cravings during this cold snap, plus that fading fruit in the bowl will be used up, so no waste!  If you’re buying fresh, check out any that are “wonky” or on sale – really ripe fruit has plenty of natural sweetness & requires less sugar.  Ready to get your pud on?  Hands washed, aprons on & here we go!

What you need:

6 Pears
4 medium Apples (eating apples, like Cox’s Pippin or similar)
3oz Salted Butter
3oz Light Muscovado Sugar
Half a ball of Stem Ginger, finely chopped
Zest of half a Lemon & an Orange, mixed together
Pinch of Ground Cinnamon
Quarter teaspoon of Vanilla Extract

For the Sponge topping:
4oz Butter
4oz Sugar
4oz Self Raising Flour (or Plain with 2 teaspoons of baking powder)
2 large Eggs

What to do:

Firstly, pre-heat the oven to 170*C & grease a casserole dish big enough to get your fruit in (a medium sized one should do).  If you have the wrapper from the butter, these are brilliant for this job – I also save them & stash them in the fridge/freezer for future greasing of cake tins, etc – just fold them over butter side together & pop in a freezer bag.  Once you’ve finished with them, they can go in the recycling.

Next, prepare your fruit. Go through that fruit bowl & pick out any apples & pears that are about to walk out in protest, because they’re so ripe.  The riper the fruit, the better the pudding.

Wash, dry & peel them, then remove the cores & trim away any brown bits.  Chop into small bite-sized chunks, about the size of your little fingernail & put into a deep saucepan.

Add the Muscovado sugar, butter, vanilla extract, sprinkle in the cinnamon & zest.

On a low heat, stir everything together until the butter & sugar have melted into a gooey, caramel sauce.  Cook for about 5 minutes, stirring gently so as not to break up the fruit too much.

Using a slotted spoon, scoop the fruit into the bottom of the greased casserole dish with the caramel sauce (be careful not to splash yourself, as it’s sugar & it will burn you!).  There should be some liquid left over, so tip this carefully into a heatproof jug  & put in the fridge to chill (you’ll be needing this later).

Now to make the sponge cake topping!  In a large mixing bowl, beat the sugar & butter together until fluffy (I do this with a wooden spoon, but you can use an electric whisk if you prefer).

Add the eggs & beat into the buttery sugar mixture until fully incorporated.

Sift the flour into the creamy mixture & fold in (move your spoon around like a figure of eight in the bowl, scooping flour into the mixture).  Make sure all the flour is combined into the cake mixture & give it a good stir at the end just to make sure.

Spoon over your fruit mixture evenly, gently spreading around to the edges (be careful not to press hard, otherwise it will sink).  Don’t worry too much about any gaps at the edge, as the mixture will grow & cover these.

Bake in the centre of the oven for approximately 35-40 minutes, until risen & golden (your kitchen will smell absolutely gorgeous by now too!).

To test if your cake is ready, get a piece of spaghetti & gently poke it into the centre of the sponge.  If it comes out clean, the sponge is done.  If not, pop it back in the oven for a few more minutes & check again.

Once ready, place on a cooling rack to allow the pudding to rest & cool for about 10 minutes (it will be hotter than the sun & nobody wants a mouthful of red hot lava-like fruit straight from the oven!).  Trust me, it will still be warm & the sauce will soak into the bottom of the sponge cake nicely.

Scoop into bowls & serve with a drizzle of the leftover zesty caramel sauce.  Add a splodge of ice-cream & get stuck in!  The perfect pudding for warming up these Wintry evenings, my lightly zesty caramel version will satisfy those sweet after-dinner cravings.  Try making it with plums, peaches or blackberries to create your own favourite & use up any fresh fruit that needs eating.

Next time your fruit bowl is looking a bit sad & squishy, turn it into a Pearway to Heaven Pudding!  Stay hungry!  A 😉 x

 

 

 

 

 

Swing Your Panés!

Looking out of the window earlier this morning, the garden seemed like it had been dusted with a sprinkling of finely powdered icing sugar, as a layer of frost had settled all over.  Fresh, frosty mornings are always a good excuse to snuggle under the duvet for an extra five minutes (especially as it’s so cold at 5.00am), but every Wintry frost-filled day is another one closer to Spring.  Evenings are beginning to stay lighter,  plus we’ve had bright yellow sunshine & crisp blue skies, bringing a little hope that Winter is on the wane (although it’s been snowing up the road from here & I’m not shedding the thermals just yet).  

Here we are speeding through January, the sugar-free month of sparseness & salads, wine denial & working out, when fast food becomes forbidden.  Whether you’re worn out or just going without, it’s bound to make people a bit tetchy to say the least!  At times like these, you need food that’s quick, easy & satisfying – when you’re not feeling up to much, the last thing you want to be doing is faffing around in the kitchen.  Meals can become a bit boring if you’re not careful too.  It’s far too easy to open a packet of something or do the dial-a-dinner thing, but they don’t tend to hit the spot very often or for very long (usually resulting in ransacking the cupboards for something else afterwards).  This is where a little planning & preparation can help you have dinners done & dusted.

As you probably know by now, I’m a fan of being prepared & getting meals portioned up in pots, frozen for fast fixes of our favourite foods.  Bread is blitzed into breadcrumbs, chucked in bags & frozen, ready for these occasions.  At the weekends, I like to get a couple of chickens in & fillet them, freezing the legs in pairs (these are great for simply defrosting & chucking in the oven with some olive oil, lemon, fresh Rosemary & garlic) & the carcasses are turned into stock for risottos, soups & gravy (nothing gets wasted!).  The chicken breast can be turned into a variety of dishes – my Friday Night Fakeaway or Aisha’s Kick Ass Curry spring to mind, but another favourite of ours is my baked crispy breaded chicken.  This tasty panéed chicken dish is quite possibly the easiest meal to prepare, satisfying those cravings for fried fast food without actually being fried.  Leftovers can be frozen for future lazy suppers, lunchtime wraps with salad or even sliced & tossed in pasta with a little homemade tomato sauce & a few roasted peppers.  To pané means to coat in a little flour, egg & breadcrumbs (in my last blog, I did this with arancini to make crispy risotto balls).  The only tip I will give is you need to keep one hand for the dry ingredients & one for the wet, otherwise you’ll end up with panéed fingers!

These beautiful breadcrumbed chicken pieces can be baked in the oven & dished up faster than a takeaway can be ordered & delivered (yes, really – plus they’re much cheaper & so much healthier, with no hidden ingredients).  If you’re filleting a chicken, a medium sized one makes enough to feed four people generously, just add sides & a salad!  Ready to try making your own?  Hands washed, aprons on & here we go!

What you need:

2 large Chicken Breasts (you can get 8-10 pieces from this)
2 Eggs, beaten in a shallow dish with a tiny pinch of salt
8 slices of Bread (any bread you like)
2oz Plain Flour, in a shallow dish
Zest of a Lemon (wash it well in soapy water first!)
Quarter teaspoon Sea Salt
Quarter teaspoon freshly ground Black Pepper
Quarter teaspoon Cayenne Pepper
1 teaspoon fresh Thyme or Oregano (optional)
Extra Virgin Olive Oil (about 2-3 tablespoons, but keep the bottle handy as you may need a bit more)

What to do:

Pre-heat the oven to 210*C & drizzle half the olive oil around the bottom of a roasting tin.  Set aside for later.

Blitz the slices of bread, a few at a time, in a food processor until fine breadcrumbs.

Add the salt, pepper, herbs & lemon zest to the breadcrumbs, then give it a good mix.  Set aside for now.

Prepare your chicken breasts.  Using a sharp knife, slice them through the middle as if you were butterflying them – lay them flat on the board & slice across from left to right.  Remove the small piece from underneath that looks like a mini-fillet.  Taking a pair of kitchen scissors, cut out the white piece of thin tendon that will be sticking out (it won’t cook out, it will just make your chicken curl up & taste like chewy elastic).

Dip a piece of chicken in the flour & shake off the excess, then lay gently into the beaten egg.

Using your other hand (so you don’t pané your fingers), move the chicken about to coat in the egg, then shake to remove the excess.

Place the wet chicken piece into the breadcrumb mixture & coat well on both sides, patting it on to ensure even coverage.

Lay it in the roasting tin & repeat the process with all the other pieces of chicken, until all are breaded.  Wash your hands thoroughly.

Drizzle the remainder of the oil generously over the chicken portions & place the tin in the centre of the oven for about 20 minutes.  Halfway through cooking, give it a good shake to loosen them from the tin & flip them over.  Because it’s thin, the chicken will cook faster & the crumb coating will stop it drying out.

When cooked, the breadcrumbs will be golden & crispy.  Test one by cutting in half – the meat should be white inside.  Transfer to a warm plate & serve immediately with homemade chunky chips & a crisp green salad or corn on the cob & minted petit pois.  That’s it!

These crispy, crunchy chicken portions have a slightly spicy kick, so I like to serve them with a bowl of my chilled homemade tomato sauce (it’s not just reserved for pasta) or a cooling Greek Yoghurt dip to soothe the tongue.  Blue cheese dip, salsa & pesto all go well with these too, so it’s up to you how you dress them up!

These breaded beauties are perfect for supper on the sofa, snuggled up with your other half & a glass of chilled wine or fizz.  If there are any extra pieces, pop them in the freezer & defrost when you need them.  Just reheat at 180*C in the oven for 10-12 minutes (poke with a sharp knife to check they are piping hot before eating), or simply layer them cold in a sandwich, wrap or salad for lunch the next day.  Try adding a teaspoon of pesto to a tablespoon of Greek yoghurt, spread on seeded bread & pile up with pieces of crispy chicken & snipped up sundried tomatoes for a luscious lunch.

So when you’re craving crunchy crispy chicken, forget the dial-a-dinner & bake a batch of my beautiful breadcrumbed chicken instead!  Stay hungry! A 😉 x

 

 

Get Your Glammon!

Cheery Christmas cards full of festive wishes have started arriving at the Hungry household.  Although we’re halfway into December, the realisation that Christmas is almost upon us has appeared like a flashing neon sign.  We all lead busy lives, with some days seeming to blur into one another & before you know it, you’ve got a glass of fizz in one hand, a saucepan in the other & a houseful of hungry guests.  Juggling your many hats is not an easy task – there’s the Work you, the Home you, the you who everyone turns to when things go backside up & then there’s the you who feeds everyone.  Having a little time in reserve for yourself is rare & when you do get a bit of spare time, everyone wants a share of it.  Sometimes, you have to be a bit selfish because if you don’t look after yourself, you won’t be able to look after anyone else.  This time of year can be a real drain on you too, both physically & mentally, so we all need a bit of help every now & then (& a lot of coffee!).

As you probably know by now, I like to prepare meals in advance as much as I can & do a bit of “stealth cooking”.  This is where I cook a couple of (or ten) extra portions of everything & freeze them for future meals – there’s very little effort in peeling a few extra potatoes or chopping another couple of carrots (especially if you delegate).  It’s like having your own fast food outlet in your freezer & all you’ve got to do is decide what you want for dinner!   Trust me, after a long day at work & being tightly packed on a train for an hour, plus having at least a 20 minute drive home, you really don’t want to be faffing around with food when you get there.  Be kind to yourself & with a little planning, you can be organised like a cooking ninja (just think of me as your Foodie Godmother).

This glamorous glazed gammon ham is something I learned to cook many years ago & is perfect for creating multiple meals.  Although it’s great served as a special Sunday dinner, this heavenly ham can also go a lot further than just one meal!  Served hot with buttery mashed potatoes, crisp roasted parsnips & a golden-crusted, velvety cauliflower cheese, it really hits the spot!  Leftovers are deliciously lovely – slice thinly for nibbling with cheese & crackers, layer with salad in sandwiches & a feisty mustard mayo, or chuck chunks into a creamy, cheese-enveloped pasta bake.  I’ve fried it for breakfast, created some fabulous frittatas & it’s even graced a few of my homemade pizzas too!

Over time, I’ve tweaked the recipe but always go back to my favourite way to cook it.  The gammon is boiled & then baked, neither of which you have to stand around watching, but the best bit is the wonderfully fragrant spices, with their mulled wine perfume & delicately warm taste.  The gorgeously gooey glaze gives it a deep rose tinted finish & the scent will definitely make you feel Christmassy!  As it’s the time of year for making mulled wine too, I must confess that I have on occasion added the spices from my homemade version the night before (you can see some of the wine-coloured, slightly sozzled oranges in the photos below), with a few fresh spices thrown in – waste not, want not!  This could possibly be the shimmering jewel on your table for Boxing Day & beyond.  Ready to get your Glammon?  Hands washed, aprons on & here we go!

What you need:

500g – 1kg Gammon joint, unsmoked
5 Star Anise, whole
1 teaspoon Black Peppercorns, whole
1 teaspoon Cloves, whole
2 Cinnamon sticks
1 chunk of fresh Ginger (about the size of your thumb & twice as wide)
2 medium Oranges (room temperature)
Approx 3 pints of cold Water (it should cover the gammon by at least 3 inches, so depending on the size of your joint/pan, use your own judgement here)

For the Glaze:
Half a jar of Apricot Jam
1 tablespoon Stem Ginger Syrup (from a jar of Stem Ginger)
1 tablespoon Balsamic Vinegar
1 tablespoon Mango Chutney (optional)

What to do:

Pre-heat the oven to 180*C & prepare a dish for the baking part of the process (get this out of the way now & you can just pop it into the oven without trying to find a dish).

Line a casserole dish or lasagne dish with greaseproof paper, making sure it comes right up & over the edges like a little paper dish inside.  This will catch all the syrupy sticky glaze & stop it ruining your best baking dishes (I learned the hard way).

Put the gammon into a large, deep saucepan (I’ve got a huge pasta pan that I use for this) – your pan should be big enough to leave about 3-4 inches between the top of the cooking water & the top of the pan.  Make sure you’ve removed all the wrapping from the gammon (including that paper circle around the edge), as you want all the lovely spices to impart their fragrant flavours into the meat.

Snap the cinnamon sticks in half & chuck them in the pan.

Add the cloves, star anise & peppercorns to the pan, just scatter them all over the gammon & around it.

Peel the ginger, cut into a few thick stems & chuck them in the pan too.

Because you want the juice from your oranges as well as their skin, they need to be at room temperature & not cold (the warmer they are, the more juice you’ll get).  Give them a firm roll on a worktop or chopping board – this will help you get the most juice from them.

Cut the oranges into halves, squeeze the juice all over the meat & pop the skins in the pan next to it.

Carefully pour the water into the pan now, making sure there is about three inches of water above the meat, plus enough room between the water & the top of the pan.  Pop the lid almost on the pan, leaving a tiny little gap to allow steam to escape.

Bring to the boil gently, then turn down the heat until it’s just a bubbling simmer.  It’s a bit like giving the gammon a spicy bubble bath & you don’t want any spillages.

Simmer for an hour with the lid almost fully on (leave a tiny gap), checking on it after about 20 minutes, just to make sure it’s all going as planned.

Once boiled, carefully lift the gammon into the prepared casserole dish.  Sometimes, the joint may have started to “unravel” itself, so get a couple of metal skewers & push through each side across each other to pull everything back together.

Stand the gammon on it’s edge, skewer spikes down, ready to be glazed.

Put all the glaze ingredients into a mixing bowl & mash together.  Make sure everything is mixed well into a gooey, gloopy syrup.  Pour all over the gammon, making sure you coat it all over the top & sides thoroughly.

Bake in the lower half of the oven for about 30 minutes, checking halfway through cooking & basting with the glaze – just scoop it up from the dish & spoon it over.

Once ready, it should be shiny & the colour will have deepened slightly.  Remove from the oven & place the dish on a cooling rack to rest for half an hour (I like to cover mine loosely with foil or greaseproof paper – just make a dome shape over the dish, so it doesn’t touch your glazed gammon).

While it’s resting, get your side dishes cooking (this is where those pre-prepared extras you’ve made come in – pop them into little dishes, whack them in the oven & relax).

Remove the skewers carefully from your gammon joint (they will still be very hot) & place the joint on a chopping board in the centre of the table, ready to serve!

You won’t need to call your guests to the table – once your gammon is ready to dish up, there will be a queue of shiny little faces at the kitchen door waiting to taste it.  If you do have any leftovers, try some of the suggestions I’ve made above (especially the pizza one – here’s the link to my pizza dough recipe to give you a bit of help: http://hopeyourehungry.co.uk/a-pizza-cake/).

So there’s my gorgeously gooey & ever so slightly glamorous gammon.  When you’re fed up of turkey or just fancy something spicy & special, get your Glam-mon!  Stay hungry!  A 😉 x

 

 

 

 

Every Rose Has It’s Apple

Looking out of the window this morning, the brilliant blue almost cloudless sky with stunning sunshine, it’s hard to believe the last couple of weeks’ worth of weather that have wreaked havoc in the garden.  Our willow tree spent the beginning of the month with her spindly branches sideways slanted in the wind, the delicate pretty pink clematis petals have all been scattered across the lawn (which I was going to mow, until it got really windy).  Although it’s standard for this time of year here, it always unnerves me a little as I see the plants we nurture all year round getting a blustery battering from the winds & rain.  At the weekend, we did a bit of tidying up, trimming of the willow & eucalyptus trees, even discovering lost treasures (the chiminea was actually a wedding gift, found buried under a pile of leaves & plant pots – we’ve been married 13 years!).  The last of the peppers, beans & tomatoes have been harvested from their vines, with the tomatoes currently sat on the windowsill, getting a top-up tan from the Autumn sunshine.

When my parents visited recently, they brought with them a lovely gift of freshly picked apples from their neighbour (thank you, Lisa!), which I added to the wonderful wonky apples I got from our local Aldi & filled a large bowl on the table (although why they’re called wonky is beyond me – they’re beautiful, just all different shapes & sizes).  The scent of apples, especially when just plucked from the tree, is simply beautiful & their fresh fragrance fills the room.  The russet reds & pale green shiny dappled skins, with that tart crispness just beneath, are always a welcome addition to Autumnal desserts & salads.  Many Sundays gone, I would make a tasty sticky Tarte Tatin as a fruity delight to be devoured after dinner.  Flaky, buttery puff pastry would crown the curved apple quarters, all bathed in a thick, gorgeously gooey caramel syrup (usually with a bit of spillage in the oven, because I always made too much).

It’s these kind of traditional desserts that inspire me to make dainty, more petite portions to nibble on or adorn a cake.  As you probably know, I love making sugar roses & what better way to show off slender slices of apple than to turn them into floral treats.  This is a really simple recipe & I prefer to use my homemade buttery flaky puff pastry as it crisps up perfectly – if you are buying it though, please make sure it’s the all-butter proper stuff to do your dessert some justice.  The recipe for butter puff pastry is here if you want to make it & although it’s simple to make, it does need an hour to rest & allow all the layers to appear (it’s well worth it though & tastes lovely!):   http://hopeyourehungry.co.uk/puff-up-the-volume/

Now even if you’re knife skills are good, cutting wafer thin apple slices is not as easy as anticipated, so any odd shaped slices can always be piled into in a pie with some blackberries or under a crispy topped crumble (freeze it for a lazy dessert another day, even in individual portions so you can have a treat anytime).  My Mum suggested using a vegetable peeler & it works brilliantly for this.  Alternatively, you can always use a food processor.  Ready to get rosy?  Hands washed & aprons on, here we go!

What you need:

8oz All Butter Puff Pastry (recipe link above for homemade)
4 small Apples, washed well & dried (any apples you like will do)
2-3oz Light Muscovado Sugar
1 large Egg, beaten with a tiny pinch of Sea Salt (for glazing before baking)
2 tablespoons Milk (for glazing after baking)
Ground Cinnamon (for dusting)
Icing Sugar (for dusting)

What to do:

Pre-heat the oven to 190*C & prepare your baking tray or muffin tin.  Rub butter all over the inside of a muffin tin & that’s it, you’re done.  If you’re using a baking tray, line with greaseproof paper, pressing it down well, remove & turn it over, press it down again, ensuring no bubbles are visible.  Run cold water onto the butter lined tin, shaking off the excess.

Prepare your apples.  Leave the peel on, especially if they are crimson red or a peachy pink colour, as their colour will intensify as they cook.  Cut them into quarters & remove the cores (chuck these in the composter or feed them to the birds).

Slice your apples thinly using a vegetable peeler or you could put them through the food processor if you like, whatever’s easiest for you.  They need to be flexible, so the thinner the better.  Set aside & if you want to stop them going brown, squeeze a few drips of fresh lemon juice over them (don’t go mad, otherwise they will make your ears flap).

Roll out your pastry thinly (not see-through though) & cut into strips twice the width of your apple slices.

Score lightly down the centre, as you’re going to fold them & want them to do this easily.

Overlap the slices of apple along the pastry, flat side towards the score in the middle & the curved side of the apple slices should be slightly popping over the top.

Sprinkle a little of the sugar along the flat edge of the apple slices, then fold the pastry over & press gently down.

Roll up carefully & place in the prepared tin.  Repeat with the rest until you have a bunch of apple roses.

Glaze with beaten egg around the tops & bake in the centre of the oven for about 25 minutes, depending on how large you have made them (the ones I baked in my muffin tins were huge, so they needed a bit longer).

Once cooked, they will be all golden on top & the sugar will have turned into a slightly darker caramel colour.

Gently slide out onto a wire cooling rack using a pallet knife & glaze with the cold milk, then dust with a pinch of the cinnamon while they’re still warm.  Using a tea strainer, lightly shake some icing sugar over the tops & serve!

To be honest, I made lots of different sizes when I baked these, mostly to use up all the odd bits of pastry that were leftover (after all the effort of making puff pastry, I really can’t bear to throw any away).  These go great with a scoop of my Mascarpone & Greek Yoghurt ice-cream (see my Fig-Get Me Knots recipe for details), or you could just pour over a little cream.  Don’t think these are just for eating as a sweet either – try with a little piece of Brie, Camembert or soft blue Gorgonzola Dolce (I have a fondness for this creamy blue cheese, spread on warm crisp toast with a few splodges of cranberry sauce – don’t knock it til you try it!).

So while they’re at their finest, go grab some colourful Autumnal apples & bake a bunch of beautiful blooms!  Stay hungry!  A 😉 x

 

 

 

 

 

 

Friday Night Fakeaway!

Autumn has well & truly painted the garden some beautiful bronze, ruby & amber colours this year.  Our little cherry tree saplings seem to be in some sort of Fall foliage competition with each other, while the tomato plants are still heavy with their fruits, defiantly resisting the change in seasons.  The warm October sunshine has kept the garden blooming with bright bold colours, especially the vivid, almost flamingo pink clematis flowers climbing their frame.  Even the potted chrysanthemums have tiny buds of deepest magenta & pure white emerging from their greenery.

After a busy week of flying by the seat of my pants, Friday is a rather welcome change in pace.  Usually, I tend to cram as much into every day of the week as possible, prepping meals, writing, baking cakes for people & creating various sugar art, which means I get to relax on Friday.  Recently, my Husband took me out for a couple of lovely weekend day trips (we’ve been a bit like ships that pass in the night in the last few weeks), which involved walking for miles & indulging in some well-deserved treats, so it was really nice to spend some time together.  Friday nights are great for getting all the family together & having a relaxing dinner, but trying to get everyone in the same room at the same time can be a bit difficult, as we all work different shifts & have various commitments.

It’s not every weekend that our Son comes home to visit because of this, but sometimes he will turn up with his friends as a surprise, knowing that there will always be a mini feast (yes, I know – I don’t do mini, let’s just say I do more of a small banquet).  Sometimes I get a call en-route, giving me time to do some prep in advance – a whole chicken can be filleted,  vegetables sliced, then everything bagged up & popped in the fridge, so whatever time our Son arrives, a takeaway-style dinner can be whipped up at warp speed!   I’m not sure how other parents feel when their adult offspring come home, but for me it’s an opportunity to cook some of his favourite foods & spoil him while he’s here (for my Husband, it means he can share the truckload of treats I make & I swear I can hear his waistband breathe a sigh of relief).  The hardest decision the guys will have to make is what they want to eat (I try to limit them to about half a dozen options, because I want to eat before midnight).   Within a few minutes, we can have the whole weekend’s main meals decided, along with a few breakfast requests thrown in for good measure!

The guys love a homemade sweet & sour chicken with fluffy egg fried rice, along with a few bowls of locally bought prawn crackers (even I draw the line somewhere & the Chinese restaurant up the road makes the most lovely huge, crispy crackers, so it would be rude not to buy them).  It’s hard to resist those thinly sliced strips of brightly coloured peppers & baby button mushrooms, with wafer thin wheels of chopped spring onions & slender baby sweetcorn, all stir-fried into a sumptuously sticky, scarlet-hued sauce.  Pretty, plump pineapple chunks are sprinkled across the top, sinking into the simmering liquid like little yellow pebbles.  Then everything is tipped into a casserole dish, lid on & goes into the oven (on very low), just to keep warm while I make the egg-fried rice.   Lots of munching & crunching later, plates are empty & everyone’s full, happy & relaxed.  Mission accomplished!

This recipe was given to me some years ago & to be honest, I wasn’t sure I’d like it at first (it’s got ketchup in it?!).  However, after my first attempt was rather well-received, it became a regular favourite fakeaway & perfect for impromptu last minute meals with friends.  The best bit is it takes very little time to prep & cook – you can generously feed four hungry people in well under half an hour (because Friday nights mean you want food fast!).  It also tastes amazing as a vegetarian dish & I like to make a huge pan full of the sauce – maybe add a handful of cashew nuts, bean sprouts or sliced water chestnuts too (my fave).  It’s great for freezing the sauce as it is (you can always pour over cooked chicken or prawns for the non-veggies), or pour into pots for packed lunches  – it reheats in a couple of minutes & trust me, when that microwave pings, suddenly everyone in the office wants to be your friend!  Ready to whip up a swift sweet & sour?  Aprons on, hands washed & here we go!

What you need:

2 Chicken breasts, skinned & sliced thinly
1 each of Red & Green Peppers, deseeded & sliced finely
1 bunch of Spring Onions, washed, trimmed & sliced finely
1 punnet Mushrooms, wiped with a damp cloth & sliced finely (I use little closed cup ones, but you can use whatever mushrooms you like)
1 pack of Baby Sweetcorn, washed & sliced
4-6 Pineapple slices, chopped into chunks (fresh or tinned is fine)
3 cloves Garlic, chopped finely
1 chunk of fresh Ginger, skinned & grated (about the length of your thumb & twice as wide)
500ml bottle of Tomato Ketchup (I tend not to go for the branded ones because they are too sweet)
2 tablespoons Runny Honey
Balsamic Vinegar (a good splash will suffice, about a tablespoonful)
Soy Sauce (a sprinkle of this will be fine)
Extra Virgin Olive Oil (or Sunflower Oil if you prefer)

For the egg-fried rice:
3 large Free-Range Eggs (I generally use one egg per person)
Cooked Rice (either cook dried rice, according to the instructions on the packet, or you can use microwave rice which takes 2 minutes)
1 tablespoon Olive Oil (or Sunflower Oil) – for your pan

What to do:

Assemble your prepared ingredients, ready to go into the pan in order: chicken, vegetables, ginger & garlic, liquid ingredients, pineapple (if you’re adding cashews & water chestnuts, keep them until the end too).

Pre-heat a large skillet or frying pan on a medium heat & add a little olive oil.  Pre-heat the oven at 150*C too (if you’re cooking egg-fried rice, chances are you’ll need the same pan & some room on your stove top, so this is for when your sweet & sour is cooked).

Stir fry the chicken slices for a couple of minutes until opaque (no pink bits, just white).

Add the vegetables & stir fry well with the chicken, keeping everything moving (I use a good pair of silicone tongs or a wooden spoon/spatula).

Add the garlic & ginger, mixing thoroughly with the chicken & vegetables, then stir fry for a few moments. 

Pour in the tomato ketchup, all around the pan & add the honey, balsamic & a few spots of soy sauce (I prefer the light one, but you can use the dark if you like).

Taste your sauce & if you are happy with it’s sweety sourness, pop in the pineapple chunks, dotting them all around the pan & gently stir in.  Simmer everything gently for a couple of minutes on a low heat.

Take a piece of chicken out & cut in half – it should be pure white inside, moist & lovely.  Chuck it back in the pan (or eat it if you like – chef’s perks).  Turn off the heat.

If you want to use the same frying pan for your egg-fried rice, carefully transfer the sweet & sour into a large casserole dish or similar, pop some foil on top or a lid & put it in the oven to stay warm, then wash your pan out.

Prepare your rice, whether you prefer cooking it yourself or using the pre-cooked packs.  For speed, I usually open a couple of packets of microwave rice (the ones that take two minutes are brilliant for this & I use Aldi or Lidl rices – both taste great).

Heat a tablespoon of oil in the clean pan on a medium heat.

Beat the eggs in a bowl & tip into the hot pan.

Stir fry until you start to get fabulously fluffy egg pieces & then add the rice.  Stir fry everything together for a few moments to combine & it’s done!

Serve your sweet & sour & the fluffy egg-fried rice in separate serving dishes for everyone to help themselves at the table, or just spoon some onto individual plates, with a plentiful supply of crispy prawn crackers for dunking.  Usually this is when I have to tell my guys to wait until I’ve dished up, because they’re jostling behind me with plates, ready to tuck in!  If you do have any leftovers, either box them up for lunch tomorrow or freeze them for those lazy nights when you want something nice, but don’t have time to cook.

So next time you fancy a takeaway, rather than doing the “dial a dinner” thing, have a go at making your own fast food Friday fakeaway!  Stay hungry!  😉  A x

 

Pollo Put The Cacciatore On, Let’s All Have Tea!

After a truly magnificent Summer, the sweltering heatwave has subsided into a beautifully balmy Autumn, bringing with it an array of amber & ruby rouge coloured leaves in the garden.  Sultry Autumnal evenings require soothing, slow-cooked, substantial suppers full of rich colour too.  Working long hours or shifts, whatever your line of work or study, can have a knock-on effect when it comes to preparing a hearty, satisfying evening meal.  As  the nights start to draw in, we begin to crave richer & robust fayre to comfort us in the cooler evenings ahead.

Preparing meals in advance is a definite must for the cooler seasons, so with a little planning you can have a tantrum-free tea-time without a fuss & feel good about feeding a wholesome, homemade meal to your family.  Not everyone has the luxury of a couple of spare hours in the day to prepare food & sometimes it can all seem a bit too much, so ready meals become a regular option.  It’s easy to come home, flop into an armchair & dial up a delivery dinner, but it’s not a good idea every night.  When I worked in an office, I would prepare food at every opportunity I had – the night before, in the morning, the weekends, even during my lunchbreak on occasion!  It just needs a little organising & teamwork – I have help from my fabulous assistants (aka Husband & Son).  Whole chickens are boned & filleted, before being turned into simple suppers & frozen in readiness for rewarding after-work dinners.  Vegetables are sliced & chopped (my little food processor is an absolute treasure for this!), then popped into pans of water or stored in the fridge for when you just need a handful of veg.  Pots of stock can defrost on a cooling rack, waiting to be whipped up into a rich, rib-sticking risotto, topped with a couple of roasted, crispy chicken legs.  One of the best things about a risotto is there’s always enough left to make arancini for lunch the next day too, which means you’ve already covered meals for two days & there’s no waste!

Pollo alla Cacciatore is one of our favourite Autumnal dinners & it’s really easy to cook too.  The name cacciatore means “hunter” (so does chasseur in French too), & this dish is cooked or prepared in the hunter’s style.  Apparently, it was usual for the hunters to cook the meat, whether it was chicken, rabbit, boar or whatever they had, adding some slices of speck (a type of cured pork) or pancetta to the pan, along with a few foraged mushrooms & herbs.  Some would add wine (depending on the region, it would be red or white), some would add tomatoes & maybe a few carrots, then everything would simmer slowly in a steamy cooking pot.  Obviously, there are a few different recipes out there, as everyone has their own version & it’s down to personal choice.

My recipe is one I’ve been cooking for over 30 years (in my kitchen, I might add, not the woods!) & is always warmly welcomed on chilly evenings.  All it takes is a few minutes to prepare & an hour to slowly stew in the oven, so all the meat falls off the bone & the flavours infuse into the sumptuous sauce.  You can buy ready prepared chicken portions if you prefer & use whichever cut you enjoy.  Chicken legs & thighs are perfect for this recipe as they are much more flavoursome, especially when they’re cooked on the bone.  These portions of meat tend to be overlooked & so often wasted, yet they are a much cheaper, just as tasty alternative to chicken breast.  If you do use chicken breast, you will need to reduce the cooking time as they cook quicker & the meat can go stringy (don’t worry, I’ll remind you later on in the recipe).

Two things I will recommend are: (1) get yourself some good tongs for cooking the chicken (trying to manoeuvre slippery chicken portions in a hot pan with a spatula is a bit tricky!).  (2) If you do add wine, only use the stuff you would drink – don’t use cheap plonk, it will make your dish taste cheap (there’s no wine in my recipe, however you can add a small glass of red wine with the tomatoes if you wish).  Those dinky two-glass mini bottles are brilliant for these types of recipes.

My recipe feeds four hungry people, but you can halve it if it’s just two of you dining (I regularly do this if I’ve got a couple of spare chicken legs).  Ready to prep your pollo?  Aprons on, hands washed & here we go!

What you need:

4 Chicken Legs or 6-8 Thighs (skin on & bone in) or 4 Chicken Breasts (skin on, halved)
4-6 rashers Smoked Streaky Bacon (freeze the rest in 4 rasher batches, so you always have some when you need it)
2 tins Italian Plum Tomatoes, crushed by hand in a bowl (get your hands in, you’ll wash!)
Half a tube of Tomato Puree
6-8 cloves fresh Garlic, chopped finely or crushed
Extra Virgin Olive Oil (at least 2 tablespoons)
2 teaspoons Dried Oregano
Half a dozen fresh Basil leaves, chopped roughly (or 2 teaspoons Dried Basil)
1 or 2 teaspoons Sugar (this is to soften the acidity in the tomatoes)
1 large Red Onion, topped, tailed & chopped chunky
1 each large Red & Green Peppers, deseeded & chopped chunky
1 punnet Mushrooms, wiped with a damp cloth & quartered, or left whole if small
Sea Salt & freshly ground Black Pepper to taste

What to do:

Preheat the oven to 180*C & get yourself a large, lidded casserole dish big enough to take your chicken & the sauce (there is always more sauce than you think & you don’t want it overflowing!).  Sometimes I use two dishes & then leave one untouched for freezing.

Prepare the onion & vegetables, chop the garlic & set aside.

Prepare your chicken (if you’re doing it yourself, please have a look at my blog here: http://hopeyourehungry.co.uk/a-bird-in-the-hand-is-worth-ten-in-a-dish/).  Trim off any excess skin on the underside of the legs (use kitchen scissors to save yourself any stress of chasing a raw chicken around a chopping board).

Do NOT wash the chicken – the heat will kill any bacteria, plus it’s going in a hot pan & believe me, cold water & hot oil do not mix!  Do wash your hands well though.

Heat 2 tablespoons of olive oil in a large skillet or frying pan, then fry the chicken portions skin side down for about a minute.  Add the bacon & fry this alongside the chicken.

Turn over the chicken portions once they begin to brown & fry the underside for another minute – for chicken breasts, ensure all the sides are sealed & there are no pink bits.  If you’re pan isn’t hot enough or your chicken portions are big, it might take a couple of minutes each side.  You just want to seal the meat here, not cook it through.

Once browned, transfer the chicken & bacon to a large casserole dish.  Using scissors, snip the bacon into pieces & scatter over the chicken, then put the lid on.

Strain off any excess fat, leaving just a little of the cooking oil & juices in the pan (add a little drizzle of oil if you think you need it).

Add the chopped onion, vegetables, mushrooms & garlic to the pan, stir frying for a couple of minutes to soften slightly.

Add the tomatoes, their juice & the puree.  Give everything a good stir & then add the herbs, mixing well.  Simmer for a couple of minutes.

Season to taste with the sugar, salt & black pepper (the sugar simply softens the acidic taste of the tomatoes, so you only need a little).

Remove the lid from your casserole dish & pour the sauce all over the chicken portions.

Put the lid back on & cook in the oven for about 30-40 minutes for chicken breast, or 45 minutes to an hour for legs or thighs (I usually leave it in for an hour).

To test if it’s cooked, pierce the thickest part of the meat with a metal skewer or sharp knife.  If the juices run clear & the meat is white inside, it’s cooked.

Put the lid back on & leave the dish on a wire rack or trivet for about 25 minutes or so.  Once rested, the meat will literally fall off the bone & be easy to pull apart if you want to remove the bones (please remove them if serving to young children).

Usually, while it’s resting, I’ll pop some dinky jacket potatoes on metal skewers in the oven.  By the time they’re done, the chicken will have rested sufficiently & you can dish up!

Serve hearty, heaping spoonfuls of this rich, ruby red chicken casserole into large pasta bowls or deep plates.  Add a few of the mini-jacket potatoes on the side, crushed up with puddles of butter & dusted with a bit of freshly grated Parmesan.  This goes very well with freshly baked, warm focaccia – just dunk chunks in the sauce to mop up all that goodness.

This recipe is brilliant for freezing, just spoon leftovers into individual pots or bags & freeze (lay an open freezer bag in a bowl, then fill & seal – it won’t move around & spill sauce all over if you do it this way).  Defrost & warm through when you fancy something warming (great for those evenings when you know you’re going to need a speedy supper!).  Any leftover sauce is really versatile too!  Simply freeze in single portion pots & use as much or as little as you need.  It’s lovely ladled onto well-buttered jacket potatoes, poured over a pile of papparadelle, or even just heated up & eaten as a chunky soup with fresh crusty bread!  I’ve even made a lasagne with it, layering between thin sheets of pasta & creamy cheese sauce.

When the evenings start to get chilly & you’ve had a long day, don’t reach for the ready meals – put the Pollo alla Cacciatore on & you’ll all have tea ready in no time!  Stay hungry!  A 😉 x

 

 

 

Fig-get Me Knot Tartlets

Now that the Summer has slowly slipped into Autumn, the sunrises are arriving a little bit later & the mornings are just a little bit fresher.  One of my favourite things about Autumn is the amazing array of vegetables & fruits in season, all ready to create rich warming suppers & decadent desserts.  On my way back from the train station on Friday, I decided to pop into my local shops to pick up a chicken for dinner & somehow got side-tracked by the most delightful fresh figs.  Anyone who knows me will tell you that I can’t just pop in anywhere for one thing & will always leave with a jam-packed shopping bag, crammed full of inspirational ingredients that take my fancy.

This is where my little flaky fig tartlets began.  A shelf full of soft, jewel-coloured deep purple beauties just sat there, seeming to whisper “pick me!” & as thoughts of crisp puff pastry parcels with slender slices of sweet, jammy baked figs took over, I swiftly put two trays in my basket.  Obviously, once home, I decided that I would need some rather special ice-cream to top them off.  An hour later, I returned to buy Greek yoghurt (more about that later) & ended up chatting to the lovely Assistant about what I was going to make (I love sharing food tips & have been known to scribble random recipes on scraps of paper for people, as some of you will know!).

Usually, I would make a rich buttery shortcrust pastry for a fruit tart of any description, as I find it a bit more substantial.  However, something as delicate as fresh figs requires a lighter, crisp casing to contrast against the jammy fruit centre.  Now you all know that I like making my own flaky puff pastry & it does take more time to make, but once you’ve tasted this you’ll understand why all the effort is worth it!  If you do prefer to buy ready-made puff pastry, please make sure it’s got proper butter in it.  As I’ve shared my puff pastry recipe before, I’ve copied it here for you (to save you having to wander off & find it in my blog).  Ready to begin?  Hands washed & aprons on!

What you need:

For the pastry:
8oz Self Raising Flour (plus extra for rolling out)
6oz Salted Butter, cold from the fridge & cut into 4 equal pieces (I used salted, as it omits the need for additional salt)
100ml Cold Water

For the filling:
4 fresh Figs, washed & stalks trimmed, each fig cut into 8 wedges
Half a jar of Apricot Jam or Preserve (you can use whatever flavour you prefer)
1 teaspoon of Runny Honey

1 large Egg, beaten with a pinch of salt (this makes it smoother to brush onto your pastry)

What to do:

Firstly, you need cool hands so wash them under the cold tap, rinsing your wrists well – trust me, pastry likes cool conditions & this works.

Tip the flour into a large mixing bowl & add one of the butter pieces.  Rub it into the flour until it resembles fine breadcrumbs.

Using a round-ended knife, stir together & slowly add enough water, just a little at a time, to bring it all together – take your time, as you don’t want a sticky gooey mess.  Once you have achieved a thick, dough-like consistency, that should be enough.

Turn out your pastry onto a lightly floured worktop & shape into a rectangle.  Roll away from you into a long piece, about a centimetre thick.  Try to keep the edges as straight as you can, but don’t worry too much or you’ll drive yourself loopy!  Using a dry pastry brush, dust off any excess flour as you go, especially when folding the layers (otherwise it may affect the recipe & you want flaky pastry, not floury).

Take one of the three pieces of butter & cut into small chunks of about 1cm (you can just pull it apart, but the heat from your hands might melt it).

Dot the butter all over the top two thirds of the pastry.

Fold the bottom plain piece over the next third of pastry, then fold the top piece over that.  Brush off the excess flour & press the open edges together to seal the layers of butter & air in.

Dust the worktop with a little more flour.  Turn the pastry one turn to the right & roll out again, just as you did above.

Repeat the above steps a couple more times, using up the last two pieces of butter.  Then turn the pastry to the right, roll it out again & fold into thirds, brushing off the excess flour as you go.

Lay your pastry on a piece of greaseproof paper, fold the top of the paper over your pastry & put it on a plate in the fridge for an hour (you might need to leave it longer during hot weather, so probably add another ten minutes if you’re not sure – I’ve left it a couple of hours before & it didn’t do any harm).  If you’re like me & like to get organised, this would be a good time to make the ice-cream (my recipe is a bit further down).

Pre-heat the oven to 220*C & then prepare your tin by brushing with melted butter all around the inside, then run under the cold tap to add a film on top, shaking off the excess.  Your pastry should just lift off after cooking.

Once your pastry is rested & chilled, it’s time to get rolling!  On a lightly floured worktop, roll out the pastry (not too thinly).

Cut into squares, about 4 inches long on each side.  At each corner, make a cut towards the centre, stopping about half an inch from the middle (so everything is still attached).

Mix the honey with the jam & give it a good stir.  In the centre of a pastry square, put half a teaspoon of the jam mixture & top with a couple of fig wedges, skin side down.

Take the pastry edges of one of the four sides of the pastry & pinch together.  Do this to the other three sides & then pinch them all together in the centre above the figs, twisting them to make a little knot on top.  Repeat until you have used all the figs & pastry up.

Place them all on your prepared baking tray & brush with a little beaten egg.

Bake in the centre of the oven for about 10-12 minutes, until golden & risen.

Transfer to a wire rack to cool if you want to serve them later, or you can serve them warm if you prefer.

Now onto the adornment of such a dainty delight!  This ice-cream actually came about from a rather lovely July Sunday afternoon & a random tub of Mascarpone in the fridge.  It goes with pretty much everything & it’s light, yet creamy flavour tastes incredibly decadent.  This is not the traditional way to make ice-cream, because (a) I don’t like custard & (b) I’m not making custard.  You don’t need a special machine, there won’t be any churning or standing on one leg with your left eye shut type of nonsense either.  If you prefer not to use Greek yoghurt, simply replace it with double cream & give it a light whip up beforehand to give it a bit of body.  Ready to get started?  Here we go!

What you need:

2 tubs of Mascarpone Cheese
500ml tub of Greek Yoghurt (the proper stuff, not diet)
Juice & zest of a Lemon (if you have large lemons, just use half)
1 teaspoon Vanilla Extract
2 tablespoons Runny Honey

What to do:

Wash your lemon in warm, soapy water to remove any dirt or wax from the skin.

Zest the lemon using a fine grater or zesting tool (I use my fine cheese grater).  Leave to one side for now.

Juice your lemon into a jug or large cup.  This is so that if you have any pips or pith, they will go straight into the jug & you can strain it into another cup before adding it to your ice cream (nobody wants a sour lemon pip in their ice-cream!).  Set to one side with the zest.

Tip the Mascarpone & Greek yoghurt into a large mixing bowl.  Add the vanilla extract, one tablespoon of the lemon juice & a good pinch of the zest (you want a subtle hint of lemon here, not a “smack you round the chops” kind of taste that makes your ears flap).

Using an electric whisk, mix for about a minute or so, until everything is blended together into a creamy fluffy mixture.

Get a teaspoon & have a little taste.  If you think it needs a bit more honey or a bit more zest, add a tiny bit more – don’t go mad with them, because once it’s in you can’t extract it!  Give it another quick whisk & taste again (with a clean spoon please!).

Once you’re happy with it, spoon the mixture into a couple of plastic tubs, only filling about halfway up & put the lids on.

Place in the freezer for an hour, then remove & using a fork, give everything a thorough stir to remove any ice crystals that may have formed.

Smooth it back down into a nice swirly pattern, sprinkle a little more zest on top & put the lid on.  Replace in the freezer for another hour at least, or until you are ready for dessert.

Serve a generous scoop onto your crisp puff pastry fig tartlets (or spooned in a quenelle shape if you want to impress your dinner guests).

This light, fluffy ice-cream can also be layered onto crisp wafer cones, or any dessert that requires a simple adornment of light, lemony cool creaminess (& not a custard in sight!).  It’s also nice with a drizzle of Limoncello over the top, but that’s definitely one for those nights curled up on the sofa!

Next time you see fresh, fragrant figs in the shops, remember this recipe for my fig-get me knots!  Stay hungry!  A 😉 x

 

 

 

 

Not Any Run of the Mille-Feuille!

August is always a busy month of celebrations for our family & this one is no exception.  It begins with our Son’s birthday, swiftly followed the very next day by mine (he is truly the best birthday present I could have wished for) & finally crowned with our wedding anniversary just after mid-month.  There are some pretty cakes to be shared & catch ups with family & friends, sometimes with a glass of Prosecco of course (although I never get to finish my drink because we’re all too busy chatting).

This year, we also made our own Nocino for the first time too & by happy coincidence, it was ready to drink on our anniversary.  The recipe is from the late great Antonio Carluccio’s book “An Italian Feast” (highly recommended reading) & requires green walnuts (we got ours from a lovely gentleman at Potash Farm in Kent – here’s the link www.kentishcobnuts.com).  It is a dark smooth, slightly spicy, warming liqueur & perfect for sipping after dinner.

Along with our busy August of celebrations, this glorious, sun-drenched Summer month also delivers some spectacular sunrises & sunsets, but you have to be up early!  This one was caught by me recently, early one Sunday morning while everyone else was sleeping, as I’m half hanging out of the bedroom window (our neighbours must think I’ve lost the plot, but I got some amazing shots of this beautiful sky).  Fresh berries are at their peak now too, as we see all the wild bushes & trees heavy with ripe, jewel-like luscious fruits.  Raspberries are always welcome in any kind of dessert & especially in a glass of the aforementioned fizz too, giving it a delicate pink tint if they are really ripe!  When I first started baking cupcakes many years ago, I would add a handful of fresh plump, ruby raspberries & creamy chunks of white chocolate to the batter.  Although my decorating skills left a lot to be desired back then, they always vanished rather rapidly!  Our little raspberry bush in the garden isn’t ready to give fruit this year, so I picked up a few punnets from our local shops & stashed them in the fridge to keep them firm.

Following on from my last blog about making puff pastry, I wanted to share another dessert from my childhood: the magical millefeuille (try saying it as “meal-foil” & you’re close enough).  The name literally translates as “a thousand leaves”, which is how the layers of pastry become as they bake.  As a young girl, I would watch with amazement as flat sheets of pastry would magically puff up into pillows of crisp, lighter-than-air slices.  These would then be split, filled with fruit or jam & piped with cream, then layered up into a tall, slender slice of sweetness.  Sometimes the top would be iced with white & chocolate icing in a delicate feathered pattern (so simple, yet so effective), then sometimes it would simply be dusted with a light sifting of icing sugar.  Either way, they would always be welcome as a tea-time treat or special Sunday dessert!

Millefeuille are perfect pastries for those special dinners, celebrations or just a beautiful addition to afternoon tea.  Although they do take a little longer than usual, the effort & effect is definitely worth it!  The pastry recipe is the same as in my last blog, so I’ve added it again here for your ease of reference.  Traditionally, they would be served as three layers of pastry & two layers of crème pâtissière.  However, I’ve kept these simple with just the two layers of pastry & one of cream (I think you all know by now that I don’t like custard!).  Ready?  Aprons on, hands washed & here we go!

What you need:

For the pastry:
8oz Self Raising Flour (plus extra for rolling out)
6oz Salted Butter, cold from the fridge & cut into 4 equal pieces (I used salted, as it omits the need for additional salt)
100ml Cold Water

For the filling:
2 punnets of Raspberries (rinsed & placed on kitchen paper to dry)
300ml Double Cream
1 tablespoon of Icing Sugar (plus extra for dusting)
Lemon Zest (remember to wash your Lemon before zesting to remove any wax or dirt)

What to do:

Firstly, you need cool hands so wash them under the cold tap, rinsing your wrists well – trust me, pastry likes cool conditions & this works.

Tip the flour into a large mixing bowl & add one of the butter pieces.  Rub it into the flour until it resembles fine breadcrumbs.

Using a round-ended knife, stir together & slowly add enough water, just a little at a time, to bring it all together – take your time, as you don’t want a sticky gooey mess.  Once you have achieved a thick, dough-like consistency, that should be enough.

Turn out your pastry onto a lightly floured worktop & shape into a rectangle.  Roll away from you into a long piece, about a centimetre thick.  Try to keep the edges as straight as you can, but don’t worry too much or you’ll drive yourself loopy!  Using a dry pastry brush, dust off any excess flour as you go, especially when folding the layers (otherwise it may affect the recipe & you want flaky pastry, not floury).

Take one of the three pieces of butter & cut into small chunks of about 1cm (you can just pull it apart, but the heat from your hands might melt it).

Dot the butter all over the top two thirds of the pastry.

Fold the bottom plain piece over the next third of pastry, then fold the top piece over that.  Brush off the excess flour & press the open edges together to seal the layers of butter & air in.

Dust the worktop with a little more flour.  Turn the pastry one turn to the right & roll out again, just as you did above.

Repeat the above steps a couple more times, using up the last two pieces of butter.  Then turn the pastry to the right, roll it out again & fold into thirds, brushing off the excess flour as you go.

Lay your pastry on a piece of greaseproof paper, fold the top of the paper over your pastry & put it on a plate in the fridge for an hour (you might need to leave it longer during this heatwave we’re having, so probably add another ten minutes if you’re not sure – I’ve left it a couple of hours before & it didn’t do any harm).  Get yourself a cuppa, put your feet up & read a book or something (if you’re like me, you’ve probably been whizzing around, so relax for a bit).

Pre-heat the oven to 220*C & then prepare your tin by brushing with melted butter all around the inside, then dusting with flour & shaking off the excess.  This makes it non-stick & your pastry should just lift off after cooking.

Once your pastry is rested & chilled, it’s time to get rolling!  On a lightly floured worktop, roll out the pastry into a wide rectangular strip, about a centimetre thick.

Cut the pastry into equal sized rectangles, using a ravioli or pizza cutter (I find these give a smoother, clean cut).

Place the rectangles on the baking tray & dust with a little icing sugar on top of each (don’t go mad with it, you just want to give them a crispy top).

Bake in the centre of the oven for about 6-8 minutes, until fluffed up & slightly risen.  They won’t be very coloured at this stage.

Turn down the oven to 190*C & bake for a further 10-12 minutes, until golden & crispy.

Remove from the oven & carefully transfer each pastry slice to a cooling rack.  Leave them to go completely cold.

At this stage, if you have any trimmings leftover from creating your rectangles, brush them with beaten egg & chuck on some grated cheese, then twirl them up & bake in the oven at 220*C for 8-10 minutes to produce cheese straws (see my previous blog for more info).  There are no leftovers allowed when you’ve put so much effort into making that pastry!

Once your pastry slices have cooled completely, they’re ready for filling & stacking.

In a large bowl, whip up the cream with a tablespooon of icing sugar, until fluffy & smooth.  The icing sugar just adds a little stiffness to the cream & allows it to set, which is perfect if you’re serving them in Summer.

Fold in the lemon zest & scoop some into a piping bag (it’s up to you if you want to use a nozzle, but I prefer not to).

Time to cut your pastry pieces in half.  Along the side of each piece of pastry, you will see where the layers have separated.  Using a serrated knife (a sharp bread knife will do), slice carefully through the centre horizontally.  Lay them on the cooling rack.

Pipe neat, small splodges of the cream on the bottom layer of pastry – you should be able to comfortably get eight spots of cream on there.

Next take eight raspberries & pop them on top of each spot of cream, making sure they are firmly on, just don’t press too hard!

Pipe a splodge of cream on the gaps in the centre of the raspberries – this will hold the top of your millefeuille in place & make it taller.

Repeat the above stages, until all your millefeuille are finished!

Dust them lightly with icing sugar, using a tea strainer to get a fine sugar powder.

Place your millefeuille on a decorative plate or cake stand & serve!  If it’s warm weather, place them in the fridge for 30 minutes on a plate to allow them to set.  These won’t keep for very long, probably until the next day at the most, so they really should be eaten on the same day they are made.

If you don’t have raspberries, why not try strawberry slices instead?  This works just as well with other berries too, so you could make them with blueberries, blackberries or cherries.  Sometimes, I just use a little jam or preserve on the bottom instead of fruit, so the choice is yours (try apricot – it’s fabulous!).

These delicately crisp, light layers of fruity pastry perfection will wow your guests at any dinner or afternoon tea!  However you indulge, millefeuille are meant for sharing.  Stay hungry 😉  A x

 

Puff Up The Volume!

Driving home this morning, seeing the luscious much-needed rain has brought the gardens back to greenery & lowered the temperature slightly, I felt rather peaceful.  Last week was particularly interesting, especially as we had to part with our beloved little Peugeot, Phoebe.  Although over the years she leaked, shivered & shook, little Phoebe was like driving a rocket strapped to a rollerskate & I adored her.  So it was rather reluctantly that we drove her to our local “Car Spa”, thinking we would never find another like her.  Fortunately, thanks to the magic of the internet & a rather brilliant chap called Richard (who really knows his stuff!), we bought a beautiful cream coloured beauty & promptly named her Erica (after Eric Clapton, because he was in a band called Cream & calling her Buttercream would have been a bit weird!).  Stress levels deflated, I could concentrate on baking again & two rather rapidly approaching birthdays!

Twenty-four years ago, I was nine months pregnant with my handsome Son & as he was born the day before my birthday, we always celebrate in a double way.  Some of my friends will know that I’m making a sugar lion at the moment (hopefully it will be ready in time!) & it’s rather large, so most of my fridge is full of lion parts (not real ones – please be assured they are all made of marshmallow, chocolate ganache & rice crispies!).  Once it’s finished, I’ll share some pictures with you.  When I bake up a birthday banquet, it’s usually a relaxed affair with everyone helping themselves to the various nibbles & treats, with a triple layer, triple chocolate birthday cake in the midst of it all.  One of our favourite nibbles is cheese pastry straws made from delicate flaky, buttery puffed-up pastry.  You know the sort I’m talking about – the crisp, light, shatter-into-a-squillion-shards-in-your-mouth kind of pastry that melts into a swirl of savoury cheesy butterness once it hits your tongue.

Now usually I would buy some shop-bought puff pastry, as it’s pre-made & quick to roll out – job done!  However, despite my best efforts, I can’t find one made with just butter so I make my own version, using a recipe my Mum & Grandma made when I was younger.  My Mum used to make all kinds of delicious pastries when I was a little girl & the scent of baked buttery delights would always entice me to the kitchen.  Sat on a high stool by the door, I would watch her working her magic & creating all kinds of tantalising treats.  Delicate voluminous layers of flaky fabulousness would crown rich fruit pies, be wrapped cocoon-like around sausage rolls or made into swirly sticks, simply showered in shavings of cheese.  Of course, all magic takes a little time & I was fascinated at how a few simple ingredients can be made into something magnificent (I still am!).  This pastry recipe is really simple to make (the basic recipe is just three ingredients BC – before cheese) & although it takes a little more effort to make than shortcrust pastry, the taste is amazing & it’s really worth it!

One of the most important things when making pastry is cool conditions, so it’s best to make it first thing in the morning (I like to do this when everyone is still in bed at the weekends).  To make sure your hands are cool, after washing them run your wrists under the cold tap for a few moments (trust me, it works).

The next thing to remember is take your time.  Some foods should be made slowly, it’s like a ritual binding all the ingredients together & each process is important, so you can’t skip anything.  This pastry is one of those slow foods, lovingly created by hand – your hands & not squished out of some huge machine into a packet (don’t get me started on the random ingredients list of unnecessary additives either!).  Once you master this flaky-layered lovely, shop-bought pastry will never taste the same again!  Ready?  Aprons on & here we go!

What you need:

For the Pastry:
8oz Self Raising Flour (plus extra for rolling out)
6oz Salted Butter, cold from the fridge & cut into 4 equal pieces (I used salted, as it omits the need for additional salt)
100ml Cold Water

For the Filling:
1oz Medium Cheddar, grated
Half an ounce each of Parmesan & Grana Padana, grated finely
Freshly ground Black Pepper
A bit of melted butter (a teaspoonful should be enough)
1 large Egg, beaten (for glazing)

What to do:

Tip the flour into a large mixing bowl & add one of the butter pieces.  Rub it into the flour until it resembles fine breadcrumbs.

Using a round-ended knife, stir together & slowly add enough water, just a little at a time, to bring it all together – take your time, as you don’t want a sticky gooey mess.  Once you have achieved a thick, dough-like consistency, that should be enough.

Turn out your pastry onto a lightly floured worktop & shape into a rectangle.  Roll away from you into a long piece, about a centimetre thick.  Try to keep the edges as straight as you can, but don’t worry too much or you’ll drive yourself loopy!  Using a dry pastry brush, dust off any excess flour as you go, especially when folding the layers (otherwise it may affect the recipe & you want flaky pastry, not floury).

Take one of the three pieces of butter & cut into small chunks of about 1cm (you can just pull it apart, but the heat from your hands might melt it).

Dot the butter all over the top two thirds of the pastry.

Fold the bottom plain piece over the next third of pastry, then fold the top piece over that.  Brush off the excess flour & press the open edges together to seal the layers of butter & air in.

Dust the worktop with a little more flour.  Turn the pastry one turn to the right & roll out again, just as you did above.

Repeat the above steps a couple more times, using up the last two pieces of butter.  Then turn the pastry to the right, roll it out again & fold into thirds, brushing off the excess flour as you go.

Lay your pastry on a piece of greaseproof paper, fold the top of the paper over your pastry & put it on a plate in the fridge for an hour (you might need to leave it longer during this heatwave we’re having, so probably add another ten minutes if you’re not sure – I’ve left it a couple of hours before & it didn’t do any harm).  Get yourself a cuppa, put your feet up & read a book or something (if you’re like me, you’ve probably been whizzing around, so relax for a bit).

Pre-heat the oven to 220*C & then prepare your tins (you’ll need a couple of baking trays).  Brush melted butter all over the inside of the baking tray & then run under the cold tap.  Tip away the excess, leaving a wet film on the tin.  Repeat with the second tray & set them to one side.

Once your pastry is rested & chilled, it’s time to get rolling!  On a lightly floured worktop, roll out the pastry into a wide rectangular strip, about a centimetre thick.

Cut into two equal pieces & on one of them, brush a little melted butter all over the top & sprinkle on two thirds of the cheese.

Place the other piece of pastry over the top, press down & roll out again, about 1cm thick.

Brush the top of your cheesy pastry with beaten egg – just the top, not the edges, otherwise your pastry won’t rise properly.

Using a knife or a ravioli cutter (my fave tool de jour), cut into finger width strips & twist each one loosely into a twirl of pastry with the egg glazed side outwards.

Place on the baking tray & repeat with the rest of the pastry, until you have a couple of trays of twirly swirls with about half an inch between them.

Sprinkle with the remainder of the cheese, taking care to get the majority of it on the actual pastry (although you will love the crunchy cheesy chips that this produces).  Give them a quick dust with some black pepper.

Bake in the centre of the oven for about 10-12 minutes, until they have risen & turned a gorgeous golden hue.  Carefully transfer them onto a cooling rack using a pallet knife or thin spatula.  Remember the crunchy cheesy chips?  Shake them into a dish for sprinkling on salad as a crispy garnish or just eat them as they are – Chef’s perks!

Serve your cheesy sticks either on their own or maybe dunked in an oozy, warm baked Camembert with a glass of chilled wine (you’ve worked hard & deserve a treat).  I doubt they will last long, but if you do have any leftover just pop them in an airtight container (they will keep for a couple of days, so I’m told).

If you want to make an alternative to cheese twists, just make cheese “sausage” rolls – instead of cutting into strips, cut into wide ribbons.  Lay grated cheese across the top half of the pastry ribbon, brush a line of beaten egg on the opposite edge of the pastry & roll over, carefully encasing the cheese inside.  Press lightly to stick the roll together, then cut into inch long pieces & brush with egg.  Bake at 220*C for about 10-12 minutes, until golden & risen.  Transfer to a baking tray to cool for a few minutes before serving.  Great for lunches, nibbles or parties.

So when your pastry needs to be buttery, puffed up, flaky & fabulous, have a go at homemade!  Stay hungry!  A 😉 x