This is the simplest recipe you can imagine and makes the best biscuits. I love them so much I once ate an entire batch made by my class and had to come in early the next morning to make a new lot. I make them plain and then add flavour through different icings, but you could experiment with different flavours.
It's a simple 3-2-1 combination.
* 6oz plain flour
* 4oz butter
* 2oz caster sugar
A few drops of vanilla essence.
Pre-heat the oven to 180C/350F/Gas 4.
Mix the dry ingredients together. Put the butter in- in small pieces and "rub-in" until it resembles breadcrumbs. Add the vanilla and a few drops of water (be very careful you need very little). Form into a ball, roll out and cut into shapes.
I have a big cookie cutter collection, but you can use a cup or a jar top if you don't have one.
bake for between 10 and 15 minutes until golden brown. I can't be more exact as it does depend on the size and shape of your biscuits.
These are delicious with or without icing.
Tuesday 28 October 2008
Pumpkins
Here are some pictures of my pumpkin carving session with Hannah's class, and the finished product. I love carving pumpkins and wish it was a talent I could put to use more than once a year.
Thanks to Hannah for the photos. I use a melon baller to hollow out the inside from the back rather than the top and an awl to prick out the pattern from a paper draft. Then I use a scalpel style craft knife or very sharp vegetable knife to cut the pieces out. It's easier with a bigger pumpkin, but they're harder to find now.
Saturday 18 October 2008
Potato Ricer.
I got one of these the other day in TK Maxx. It's like a giant garlic press and I used it this evening to make the best mash I've ever made. As my national dish, mash holds a special place in my heart and is my ultimate comfort food but I've never been particularly successful at making it lump-free. Tonight it was light, fluffy and lump free.
Friday 17 October 2008
Billy Bragg
Growing up in arch-tory rural West Oxfordshire (David Cameron is my parents' MP) It was Billy Bragg that showed me I was not alone in hoping for something different. It was a shock to be told at University that I shouldn't like him as I was from the south- obviously my "friend" Katie's grasp of politics was as tenuous as her grasp of geography.
I remember when the line-up was annouced for Live 8 that I was really angry Billy wasn't included as he'd campaigned far more than the majority of artists on stage. I didn't watch the concert as I went to Edinburgh with Julia for the demo. And there was Billy, singing a new version of Great Leap Forward and turning his back on the corporate entertainment area in Hyde Park by playing for the demonstrators instead.
I love Billy, I love his political integrity, I love that he volunteers at his local school, I love that he never gives up and I love his songs. Anyone unmoved by Levi Stubbs' Tears must have a heart of ice.
Go to his website.
I remember when the line-up was annouced for Live 8 that I was really angry Billy wasn't included as he'd campaigned far more than the majority of artists on stage. I didn't watch the concert as I went to Edinburgh with Julia for the demo. And there was Billy, singing a new version of Great Leap Forward and turning his back on the corporate entertainment area in Hyde Park by playing for the demonstrators instead.
I love Billy, I love his political integrity, I love that he volunteers at his local school, I love that he never gives up and I love his songs. Anyone unmoved by Levi Stubbs' Tears must have a heart of ice.
Go to his website.
Bean and Pumpkin Curry
I love pumpkins. Every Hallowe'en I carve incredibly intricate designs that take me about an hour a time. I'm not going to be falsely modest here- they're brilliant! But every year I end up throwing out the flesh which is such a terrible waste. This year I'm determined to put it to good use so I've been inventing recipes. This one is my first and was a huge success. Even the fairly conservative* Boy was full of praise.
I measured my ingredients as I went, but you don't need to follow exact quantities.
Serves about four.
* 600g pumpkin (about half of a medium pumpkin)
* 1 large onion
* 1 tin of kidney beans- rinsed
* 60g creamed coconut
* Paprika
* Cayenne
* 1 whole chili
Roughly chop the onion and cook until translucent in a wok or large heavy pan.
Add the pumpkin. It should be chopped into small pieces or in the strips that you have taken from the pumpkin shell with your melon baller or other tool.
Add the whole chili. We like a mild curry so I leave it whole and take it out when the cooking is finished. If you prefer more heat you can finely chop it and leave it in.
Add a heaped teaspoon of paprika and half a teaspoon of cayenne pepper.
Stir well and top up with water.
Cook until the pumpkin is soft and the water largely absorbed/evaporated. It took half an hour for my thin strips to be well cooked but chunks may take longer. Don't let it dry out.
Add the coconut and more water if needed.
Add the beans and cook until they are warmed through.
Serve with rice or naan bread.
* Gastronomically, not politically.
I measured my ingredients as I went, but you don't need to follow exact quantities.
Serves about four.
* 600g pumpkin (about half of a medium pumpkin)
* 1 large onion
* 1 tin of kidney beans- rinsed
* 60g creamed coconut
* Paprika
* Cayenne
* 1 whole chili
Roughly chop the onion and cook until translucent in a wok or large heavy pan.
Add the pumpkin. It should be chopped into small pieces or in the strips that you have taken from the pumpkin shell with your melon baller or other tool.
Add the whole chili. We like a mild curry so I leave it whole and take it out when the cooking is finished. If you prefer more heat you can finely chop it and leave it in.
Add a heaped teaspoon of paprika and half a teaspoon of cayenne pepper.
Stir well and top up with water.
Cook until the pumpkin is soft and the water largely absorbed/evaporated. It took half an hour for my thin strips to be well cooked but chunks may take longer. Don't let it dry out.
Add the coconut and more water if needed.
Add the beans and cook until they are warmed through.
Serve with rice or naan bread.
* Gastronomically, not politically.
Sunday 12 October 2008
Curd
I love real lemon curd. By this I mean home-made or those from the English Provender Company or Duchy Originals, not the radioactive yellow you may remember from your childhood. It doesn't keep well and needs to be stored in the fridge, but that's not a problem as once you discover how delicious it is stirred into Greek Yoghurt, dripped over vanilla ice-cream or used as the filling of a cake ( a plain Victoria sponge is turned into something sublime by the addition of some lemon curd) it won't last long anyway. It's also a wonderful gift with Christmas coming up.
75g unsalted butter
3 large free-range eggs
75g caster sugar
125ml lemon juice or lime juice (about 4 limes, 2-3 lemons)
zest 1 lemon or 1 lime
Melt the butter in a heavy saucepan then add all the other ingredients. Cook over a really gentle heat whisking until it is a custard-like consistency. Take your time as it will be inedible if you burn it. Be careful when tasting it as a burned mouth is unpleasant....
Allow to cool before using or putting in a sterilized jar*. Store in the fridge.
*This will help to keep it fresher, longer. Jars washed in a dishwasher are fine, otherwise I let mine wash under a running tap of extremely hot water and then dry in the oven (turned-off) after I've been using it. Don't go anywhere near them with a tea-towel.
I don't make this very often as I can't be trusted to stand over it with a spoon whilst it cooks. Making a Lemon Cake one Easter I had to do two batches of lemon curd as I ate the first one. It was lovely.
75g unsalted butter
3 large free-range eggs
75g caster sugar
125ml lemon juice or lime juice (about 4 limes, 2-3 lemons)
zest 1 lemon or 1 lime
Melt the butter in a heavy saucepan then add all the other ingredients. Cook over a really gentle heat whisking until it is a custard-like consistency. Take your time as it will be inedible if you burn it. Be careful when tasting it as a burned mouth is unpleasant....
Allow to cool before using or putting in a sterilized jar*. Store in the fridge.
*This will help to keep it fresher, longer. Jars washed in a dishwasher are fine, otherwise I let mine wash under a running tap of extremely hot water and then dry in the oven (turned-off) after I've been using it. Don't go anywhere near them with a tea-towel.
I don't make this very often as I can't be trusted to stand over it with a spoon whilst it cooks. Making a Lemon Cake one Easter I had to do two batches of lemon curd as I ate the first one. It was lovely.
Courgette Cake
Hannah and I once had the most amazing courgette cake from Lempicka in Beverley. It sounds weird, but let's face it, carrot cake doesn't taste of carrots just warm, moist spiceness. This is Nigella's version. I haven't tried it so can't give you any personal tips but I've never had a problem with any of her recipes. This one is from "How to be a Domestic Goddess."
* 250g courgettes (weight before grating)
* 2 large eggs
* 125 ml vegetable oil
* 150g caster sugar
* 225g self raising flour
1/2 teaspoon of bicarb
1/2 teaspoon baking powder
Filling- Lime Curd see below.
Icing
* 200g cream cheese
* 100g sieved icing sugar
juice of 1 lime- more if you like it sharp
Preheat the oven to 180C/Gas Mark 4.
1. Wipe but don't peel the courgettes and coarsely grate them on a normal grater. Put them into a sieve over a bowl or the sink to let any excess water drain off.
2. Beat the eggs, oil and sugar until creamy.
3. Sieve in the flour, bicarb and baking powder and continue to beat until well combined.
4. Stir in the grated courgette.
5. Pour the mixture into two 21cm sandwich tins (the round ones) greased and lined or silicon.
6. Bake for 30 mins until lightly browned and firm. Leave in the tins for 5-10 mins before turning out onto racks to cool.
Sandwich the cakes together with good quality lime or lemon curd either bought or home-made. If you buy one you can sharpen the taste with some lime juice.
To make the icing beat the cream cheese until smooth and then add the sugar and lime juice. Smear it thickly on the top cake and sandwich the two halves together with good quality lime or lemon curd either bought or home-made. If you buy one you can sharpen the taste with some lime juice.
Nigella decorates hers with chopped pistachios, I'd use a little lime zest sprinkled over or just piled in the middle.
* 250g courgettes (weight before grating)
* 2 large eggs
* 125 ml vegetable oil
* 150g caster sugar
* 225g self raising flour
1/2 teaspoon of bicarb
1/2 teaspoon baking powder
Filling- Lime Curd see below.
Icing
* 200g cream cheese
* 100g sieved icing sugar
juice of 1 lime- more if you like it sharp
Preheat the oven to 180C/Gas Mark 4.
1. Wipe but don't peel the courgettes and coarsely grate them on a normal grater. Put them into a sieve over a bowl or the sink to let any excess water drain off.
2. Beat the eggs, oil and sugar until creamy.
3. Sieve in the flour, bicarb and baking powder and continue to beat until well combined.
4. Stir in the grated courgette.
5. Pour the mixture into two 21cm sandwich tins (the round ones) greased and lined or silicon.
6. Bake for 30 mins until lightly browned and firm. Leave in the tins for 5-10 mins before turning out onto racks to cool.
Sandwich the cakes together with good quality lime or lemon curd either bought or home-made. If you buy one you can sharpen the taste with some lime juice.
To make the icing beat the cream cheese until smooth and then add the sugar and lime juice. Smear it thickly on the top cake and sandwich the two halves together with good quality lime or lemon curd either bought or home-made. If you buy one you can sharpen the taste with some lime juice.
Nigella decorates hers with chopped pistachios, I'd use a little lime zest sprinkled over or just piled in the middle.
Wednesday 8 October 2008
Not turning to food.
So some things are going on at the moment that have made me feel very unhappy. I'm having to try very hard not to turn to food for comfort. Right now I'd like a big mug of hot chocolate and a croissant to dip in it, but I want it for emotional needs not physical.
I did eat for comfort yesterday, I decided I deserved a treat. Thankfully my favourite treat is Sushi, so it was emotionally nourishing and physically nourishing.
I did eat for comfort yesterday, I decided I deserved a treat. Thankfully my favourite treat is Sushi, so it was emotionally nourishing and physically nourishing.
Sunday 5 October 2008
York
I had a lovely trip to York with Hannah. We went to meet Julie from the Beyond Chocolate forum. We had lunch at Betty's - my favorite place in York to eat.
I had a smoked chicken, mushroom and raclette rosti. It was delicious. I love smoked chicken and am going to have a go at making it this week. however I am going to try and remember not to order rosti again as it is a litle oily.
Then we went to Hotel Chocolate and I got Chilli and Orange 74% dark chocolate for The Boy and I got milk chocolate with almonds, milk chocolate with hazelnuts, and caramellow chocolate. Lovely things to eat, lovely sunny day, lovely company and a trip to lakeland for all their catalogues. What could be better!
I had a smoked chicken, mushroom and raclette rosti. It was delicious. I love smoked chicken and am going to have a go at making it this week. however I am going to try and remember not to order rosti again as it is a litle oily.
Then we went to Hotel Chocolate and I got Chilli and Orange 74% dark chocolate for The Boy and I got milk chocolate with almonds, milk chocolate with hazelnuts, and caramellow chocolate. Lovely things to eat, lovely sunny day, lovely company and a trip to lakeland for all their catalogues. What could be better!
Autumn Braised Pork.
We had this last night, it was warming and lovely. It can also be made with a rabbit (sorry Julia).
4 pork chops
4 medium carrots
2 sticks of celery
1 large onion
1/2 bottle of Copella apple juice
1 cup of brandy (you could use cider or a dry white wine instead, if you use cider, use the whole can and just reduce the apple juice correspondingly)
1 tsp marmite
flour
salt and pepper
Roughly chop the onion and brown in oil in a heavy caserole. Chop the carrots and celery into large chunks and add to the pan. Put the chops in and brown boyh sides. Add enough flour to lightly coat the ingredients and then throw in the brandy and let the alcohol burn off for a moments. Season, add a teaspoon of marmite and the apple juice and cook in a medium oven for an hour.
We had this with jacket potatoes and broccoli.
I should mention that we already had the brandy in the house as I was having a crisis so extreme on Friday that I had to buy Brandy and Chocolate Milk. This only happens about once a year and is a pretty good signal to the boy that he's done something pretty appalling to hurt me. I thought it might be nice to add some to this dish (instead of my usual wine) for a kind of calvados vibe when combined with the apple juice. I guess I could have called this Normandy Pork, but then the onions would have to be browned in butter rather than olive oil. This actually fed the two of us over two nights, we had it with rice on the second night.
4 pork chops
4 medium carrots
2 sticks of celery
1 large onion
1/2 bottle of Copella apple juice
1 cup of brandy (you could use cider or a dry white wine instead, if you use cider, use the whole can and just reduce the apple juice correspondingly)
1 tsp marmite
flour
salt and pepper
Roughly chop the onion and brown in oil in a heavy caserole. Chop the carrots and celery into large chunks and add to the pan. Put the chops in and brown boyh sides. Add enough flour to lightly coat the ingredients and then throw in the brandy and let the alcohol burn off for a moments. Season, add a teaspoon of marmite and the apple juice and cook in a medium oven for an hour.
We had this with jacket potatoes and broccoli.
I should mention that we already had the brandy in the house as I was having a crisis so extreme on Friday that I had to buy Brandy and Chocolate Milk. This only happens about once a year and is a pretty good signal to the boy that he's done something pretty appalling to hurt me. I thought it might be nice to add some to this dish (instead of my usual wine) for a kind of calvados vibe when combined with the apple juice. I guess I could have called this Normandy Pork, but then the onions would have to be browned in butter rather than olive oil. This actually fed the two of us over two nights, we had it with rice on the second night.
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