This is possibly my newest recipe. Uncooked cheesecake. Joan, who I know from Alpha and its follow-on, produces this wonderful dessert at every social occasion. I'm not sure I have the recipe exactly right, but it's good enough:
Uncooked ginger cheesecake
Stir 75g butter or hard margarine into 250g crushed ginger biscuits. Press into an 8" tin with removable sides, or onto a plate within a circle of waxed card, which works just as well. Possibly better.
Beat 400g room temperature cream cheese with the zest and juice of a lemon. Stir in 250ml whipped cream until completely mixed. Pour onto biscuit base and refrigerate for at least 1 hour. Drizzle with a little chocolate melted with a teaspoon of butter.
Wednesday 29 December 2010
Friday 17 December 2010
Christmas
After a busy term. finally time to sit and update recipes again...but first of all, I want to reference this link from Karen Ehman for turkey leftovers. Great idea.
So...Christmas Cake. My mother's favourite - and only - recipe for Christmas Cake. She used it to make my wedding cake, too - a magnificent 3 tier, rich dark fruit cake. Amazing.
Here is the recipe: typed out for my mother by my father, distributed to all and sundry.
Line a 8" round or oblong 61/2" x 9" x 3" (meticulously measured, as always) with a double layer of greased greaseproof paper. Tie a double layer of brown paper - I used an A4 envelope cut in half lengthways - securely round the outside with string and staples. This prevents burning.
SIFT 8 oz plain flour, 1 teaspoon mixed spice (I even use garam masala if I don't have mixed spice), a quarter of a nutmeg, grated, and a pinch of salt.
BEAT 8oz butter and 8oz sugar together until well mixed and 'fluffy'. SLOWLY add 5 beaten eggs, adding a little flour if to prevent curdling.
ADD 12 oz currants, 12 oz sultanas, 4oz raisins, 4 oz glace cherries, 6 oz mixed peel, 3 oz chopped almonds, and grated rind of 1 lemon. Mix well, add flour and spices, juice of 1 lemon and up to 2 1/2 fluid oz brandy or milk. (I have also used any other combination of mixed fruit, dried apricots, cranberries etc as long as the total weight of all the dried fruit comes to 38oz. My mother would be horrified but still, with that much fruit, you can't go wrong.)
Put into tin. Smooth top, Bake in centre of oven at 310 degrees for 2 - 4 hours, until a skewer inserted in the middle comes out clean.
COOL cake in tin upside down on a wire rack. When cool, put away, still in its tin (or wrap in tinfoil).
Cover with MARZIPAN. Sieve 1lb icing sugar with 1lb ground almonds,sprinkle in 1 tablespoon lemon juice , ADD 2 eggs beaten together. (The recipe says large eggs but I seem to remember medium will do - can always add more lemon juice to moisten.) Work into a stiff paste and knead well. Roll out to at least 1cm thick (our family likes marzipan so the thicker the better) with icing sugar. Brush the cake with apricot jam or crab apple jelly to enable the marzipan to stick, then cover carefully, smoothing the edges.
Ice with royal icing. Use half the quantity, or there is far too much icing. Or shop bought ready rolled fondant icing, which gives a smooth surface.
So...Christmas Cake. My mother's favourite - and only - recipe for Christmas Cake. She used it to make my wedding cake, too - a magnificent 3 tier, rich dark fruit cake. Amazing.
Here is the recipe: typed out for my mother by my father, distributed to all and sundry.
Line a 8" round or oblong 61/2" x 9" x 3" (meticulously measured, as always) with a double layer of greased greaseproof paper. Tie a double layer of brown paper - I used an A4 envelope cut in half lengthways - securely round the outside with string and staples. This prevents burning.
SIFT 8 oz plain flour, 1 teaspoon mixed spice (I even use garam masala if I don't have mixed spice), a quarter of a nutmeg, grated, and a pinch of salt.
BEAT 8oz butter and 8oz sugar together until well mixed and 'fluffy'. SLOWLY add 5 beaten eggs, adding a little flour if to prevent curdling.
ADD 12 oz currants, 12 oz sultanas, 4oz raisins, 4 oz glace cherries, 6 oz mixed peel, 3 oz chopped almonds, and grated rind of 1 lemon. Mix well, add flour and spices, juice of 1 lemon and up to 2 1/2 fluid oz brandy or milk. (I have also used any other combination of mixed fruit, dried apricots, cranberries etc as long as the total weight of all the dried fruit comes to 38oz. My mother would be horrified but still, with that much fruit, you can't go wrong.)
Put into tin. Smooth top, Bake in centre of oven at 310 degrees for 2 - 4 hours, until a skewer inserted in the middle comes out clean.
COOL cake in tin upside down on a wire rack. When cool, put away, still in its tin (or wrap in tinfoil).
Cover with MARZIPAN. Sieve 1lb icing sugar with 1lb ground almonds,sprinkle in 1 tablespoon lemon juice , ADD 2 eggs beaten together. (The recipe says large eggs but I seem to remember medium will do - can always add more lemon juice to moisten.) Work into a stiff paste and knead well. Roll out to at least 1cm thick (our family likes marzipan so the thicker the better) with icing sugar. Brush the cake with apricot jam or crab apple jelly to enable the marzipan to stick, then cover carefully, smoothing the edges.
Ice with royal icing. Use half the quantity, or there is far too much icing. Or shop bought ready rolled fondant icing, which gives a smooth surface.
However, a gluten-free version is trickier to produce. I found this one from the Gluten-free Alchemist - adding psyllium husk, which I use for seed crackers, and have also made Nigella's Easy Action Christmas cake. I candied my own orange peel, actually chopping up whole oranges very small before boiling until soft and then adding a little sugar, which gave a lovely citrusy taste.
MINCE PIES
Pastry: 14 oz plain flour, 2 oz self-raising flour, 6oz white vegetable fat ('Kimbo' for us Kenyans), 2 oz hard margarine, 4 oz sugar, crumbled together with one beaten egg and 2 eggshells of cold water.
Mincemeat
A combination mixed together very well of:
1lb peeled, cored and finely chopped cooking apples
4 - 6oz grated suet or cooking margarine/fat
12 oz raisins, 8 oz sultanas, 8 oz currants, 8oz chopped peel, 12 oz soft brown sugar, grated rind and juice of 1 lemon and 1 orange, half a teaspoon ground mixed spice, 1/4 teaspoon ground nutmeg and (optional) 1/4 teaspoon ground cloves. 5 fluid ounces brandy or whisky OR 2 fluid ounces orange juice.
Keeps 2 weeks without alcohol, up to 1 year WITH.
MINCE PIES
Pastry: 14 oz plain flour, 2 oz self-raising flour, 6oz white vegetable fat ('Kimbo' for us Kenyans), 2 oz hard margarine, 4 oz sugar, crumbled together with one beaten egg and 2 eggshells of cold water.
Mincemeat
A combination mixed together very well of:
1lb peeled, cored and finely chopped cooking apples
4 - 6oz grated suet or cooking margarine/fat
12 oz raisins, 8 oz sultanas, 8 oz currants, 8oz chopped peel, 12 oz soft brown sugar, grated rind and juice of 1 lemon and 1 orange, half a teaspoon ground mixed spice, 1/4 teaspoon ground nutmeg and (optional) 1/4 teaspoon ground cloves. 5 fluid ounces brandy or whisky OR 2 fluid ounces orange juice.
Keeps 2 weeks without alcohol, up to 1 year WITH.
Monday 29 November 2010
Microwave Christmas Pudding!
I love Christmas pudding:not an agape selfless, sharing love but an egocentric desire for a large helping, with brandy butter. If I share, then there is less for me... Actually, no, I am not quite so mean. I love what Christmas pudding represents: the rich fruit reminds me of God's lavish generosity towards me, the dark colour symbolising depth of unfathomable meaning, the brandy butter the sweetness of God's love. I don't often, these days,make Christmas pudding: I used to, in Kenya, including pineapple and mango instead of apple and vine fruits, adding carrot and marmelade. Then, on returning to England, I discovered the microwave pudding. Now I have found a recipe for it. This is what I made today:
The shortcut -which can be made on the day or up to 10 months in advance...
Or the SLOW COOKER version:
Method
Microwave Christmas pudding ... adapted from Marguerite Patten's recipe
Ingredients (serves 4-6)
50g Butter
50g plain flour
Half a teaspoon of mixed spice
75g white breadcrumbs
100g soft dark brown sugar
150g sultanas
75g Raisins
25g Currants
50g Dates
50g Cherries
125g currants
25g coarsely chopped peel
50g grated carrot
grated rind and juice of half lemon
2 eggs
2 tablespoon treacle
1 tablespoon golden syrup
50ml Orange Juice
(But I used dried mixed fruit instead of the separate fruits, and no grated rind: too lazy.)
Method:
Sieve all the dry ingredients together and mix well. Stir in all remaining ingredients until completely mixed. Lightly grease a half litre (1 pint) pudding basin and fill with the mixture. Cover with cling film and make a slit in the top to allow steam to escape. Cook on microwave high for 10 minutes. Allow to stand for 10 minutes after cooking. Sprinkle with brandy and serve. (Or cook on medium for 10 minutes, let stand for 10 minutes and then cook again for 10 minutes.)
If made in advance, reheat for 2 - 3 minutes on medium.
The shortcut -which can be made on the day or up to 10 months in advance...
Ingredients
10 oz good mincemeat - if you're organised you can make your own, if not use a good quality make (I use Marks and Spencers).
8 oz brown sugar (molasses style)
8 oz self-raising flour.
3 well-beaten eggs
5 oz marmalade (the fine shred is best)
1 oz glace cherries
4 tbs whisky
4 oz frozen butter which is grated or chopped to fine pieces.
1. Line a pudding basin (2 pt size)with greaseproof paper.
10 oz good mincemeat - if you're organised you can make your own, if not use a good quality make (I use Marks and Spencers).
8 oz brown sugar (molasses style)
8 oz self-raising flour.
3 well-beaten eggs
5 oz marmalade (the fine shred is best)
1 oz glace cherries
4 tbs whisky
4 oz frozen butter which is grated or chopped to fine pieces.
1. Line a pudding basin (2 pt size)with greaseproof paper.
2. Thoroughly mix all the ingredients together in a bowl.
3. Spoon the mixture into the greased bowl and cover it with greaseproof paper.
4. Put bowl on plate and cook in microwave on medium power for 20 - 25 minutes.
5. Test it with a skewer of knife - if it is 'done' the skewer will come out clean.
6. Leave to 'rest' for 5 minutes.
7. Carefully turn on to serving plate and decorate with cream and holly.
8. You can serve with other things like Brandy Butter, Rum Sauce, Custard or whatever you prefer.
3. Spoon the mixture into the greased bowl and cover it with greaseproof paper.
4. Put bowl on plate and cook in microwave on medium power for 20 - 25 minutes.
5. Test it with a skewer of knife - if it is 'done' the skewer will come out clean.
6. Leave to 'rest' for 5 minutes.
7. Carefully turn on to serving plate and decorate with cream and holly.
8. You can serve with other things like Brandy Butter, Rum Sauce, Custard or whatever you prefer.
Or the SLOW COOKER version:
Ingredients
2 oz plain flour, pinch of salt, 2 tsp mixed spice, 4 oz currants, 4 oz sultanas, 4 oz raisins, 4 mixed chopped peel, 4 oz shredded suet, 4 softbrown sugar, 4 oz fine white breadcrumbs, 2 oz chopped blanched almonds, grated rind of 1 lemon, 2 eggs beaten, 2 tbsp black treacle, 1 tbsp brandy, a little stoutale or milk for mixing
2 oz plain flour, pinch of salt, 2 tsp mixed spice, 4 oz currants, 4 oz sultanas, 4 oz raisins, 4 mixed chopped peel, 4 oz shredded suet, 4 softbrown sugar, 4 oz fine white breadcrumbs, 2 oz chopped blanched almonds, grated rind of 1 lemon, 2 eggs beaten, 2 tbsp black treacle, 1 tbsp brandy, a little stoutale or milk for mixing
Method
sieve together the flour,salt and spice,add all the dry ingredients and stir well. Add the eggs,treacle and brandy
with sufficient liquid to make a soft clinging mixture.
(NB. if the pudding basins are metal or foil, they should be lined with greaseproof paper to prevent the acid in the fruit attaking the metal surface during storage)
divide mixture between the greased containers, leaving about half an inch headspace,cover with a double thickness of greaseproof paper or foil.
pe-heat the slow cooker on high for 15 mins. Stand the container in the slow cooker and then pour a pint of boiling water around it, cook on high,then low, or high continuously. cool the pudding and cover with fresh greaseproof paper or foil for storage.
HIGH for 1 hour,then LOW for12 hours
or
HIGH for 7 hours
TO REHEAT, pre-heat the slow cooker on high for 15 mins,stand container in the cooker then pour hot water around it,
heat on HIGH for 3 hours.
A 3pt/1.8l pudding basin sized pudding needs cooking for 10 hours and a further 2 hours on the day.
with sufficient liquid to make a soft clinging mixture.
(NB. if the pudding basins are metal or foil, they should be lined with greaseproof paper to prevent the acid in the fruit attaking the metal surface during storage)
divide mixture between the greased containers, leaving about half an inch headspace,cover with a double thickness of greaseproof paper or foil.
pe-heat the slow cooker on high for 15 mins. Stand the container in the slow cooker and then pour a pint of boiling water around it, cook on high,then low, or high continuously. cool the pudding and cover with fresh greaseproof paper or foil for storage.
HIGH for 1 hour,then LOW for12 hours
or
HIGH for 7 hours
TO REHEAT, pre-heat the slow cooker on high for 15 mins,stand container in the cooker then pour hot water around it,
heat on HIGH for 3 hours.
A 3pt/1.8l pudding basin sized pudding needs cooking for 10 hours and a further 2 hours on the day.
Royal Icing
My mother's royal icing, only for Christmas cakes. Yet I know that, without the glycerine, this is a marvellous substitute for cement, holding many a gingerbread house together.
The last house we built lasted 200 gingerbread years before needing repair.
1 lb (500g) icing sugar
1 dessertspoon (10ml) lemon juice
1 dessertspoon (10ml) glycerine (optional, for a soft icing)
2 egg whites
Put half the sifted icing sugar into the mixing bowl and add the egg whites.
Beat (with a mixer) at SLOW speed thoroughly until very white and smooth
Add the remaining sugar and lemon juice, and glycerine if used
Continue beating until the mixture looks ‘dull’ and very white and peaks form.
Enough to thickly cover a 9 inch diameter cake.
The last house we built lasted 200 gingerbread years before needing repair.
1 lb (500g) icing sugar
1 dessertspoon (10ml) lemon juice
1 dessertspoon (10ml) glycerine (optional, for a soft icing)
2 egg whites
Put half the sifted icing sugar into the mixing bowl and add the egg whites.
Beat (with a mixer) at SLOW speed thoroughly until very white and smooth
Add the remaining sugar and lemon juice, and glycerine if used
Continue beating until the mixture looks ‘dull’ and very white and peaks form.
Enough to thickly cover a 9 inch diameter cake.
Sunday 14 November 2010
Banana Bread
This originates from Kenya - yet is an American recipe, from the Wycliffe Bible Translation Society cookbook. Spiral bound, the book has been so well used that it has completely lost its cover. It's there, somewhere on the bookshelf. I think.
I can't remember the first time I made this. I suppose it was in Kenya, though I used the courgette cake recipe more frequently, somehow. Odd, when bananas are so ubiquitous in East Africaq. It was rare, though, that bananas survived long enough to become too soft for eating, as they do here in Europe. Here, the bananas we eat are large, solid, fleshy: brash contenders for the name from the Windward Islands (if they come under the Fairtrade label) or elsewhere in the Caribbean if labelled with the global giant, Fyffes...fee, fi, fo fum. Kenyan bananas were usually finger-sized, sold at the bus terminals and stops in Kisii land in 'hands' of 20 or so, stacked together in flat baskets carried high on heads by small girls. Small, dry, delicious.
So my banana bread seems more European, to me, than Kenyan. This is not the original recipe. I've adapted it for ease and speed - my trademark in cooking.
Banana Bread
Mash 2 -3 bananas.
Beat in 1/3 cup oil, 1- 2 eggs, 1 cup sugar
Add 1 1/2 - 2 cups flour, 1 teaspoon bicarbonate (baking) soda dissolved in 1/4 - 1/2 cup milk or water,
1 teaspoon cinnamon, cloves or nutmeg - or 1 teaspoon mixed spices. Even ginger.
Bake at 180/190 C (350/375) for 30 - 40 minutes.
It's a variable bready cakey thing. It all depends on the ripeness and softness of the bananas.
I can't remember the first time I made this. I suppose it was in Kenya, though I used the courgette cake recipe more frequently, somehow. Odd, when bananas are so ubiquitous in East Africaq. It was rare, though, that bananas survived long enough to become too soft for eating, as they do here in Europe. Here, the bananas we eat are large, solid, fleshy: brash contenders for the name from the Windward Islands (if they come under the Fairtrade label) or elsewhere in the Caribbean if labelled with the global giant, Fyffes...fee, fi, fo fum. Kenyan bananas were usually finger-sized, sold at the bus terminals and stops in Kisii land in 'hands' of 20 or so, stacked together in flat baskets carried high on heads by small girls. Small, dry, delicious.
So my banana bread seems more European, to me, than Kenyan. This is not the original recipe. I've adapted it for ease and speed - my trademark in cooking.
Banana Bread
Mash 2 -3 bananas.
Beat in 1/3 cup oil, 1- 2 eggs, 1 cup sugar
Add 1 1/2 - 2 cups flour, 1 teaspoon bicarbonate (baking) soda dissolved in 1/4 - 1/2 cup milk or water,
1 teaspoon cinnamon, cloves or nutmeg - or 1 teaspoon mixed spices. Even ginger.
Bake at 180/190 C (350/375) for 30 - 40 minutes.
It's a variable bready cakey thing. It all depends on the ripeness and softness of the bananas.
Sunday 10 October 2010
Pumpkin Dump Cake
It's dangerous using the internet to look up recipes. It's one of the most addictive, timewasting activities there is. One of my favourite websites is She Cooks: here is a great recipe:
Pumpkin Dump Cake
Ingredients:
30 oz can pumpkin pie filling or mix - plain pumpkin mixed with sugar, cinnamon, nutmeg and cloves.
18.25 oz box yellow cake mix
1 stick butter (not margarine) (that’s 1/2 cup for my friends in Canada )
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped pecans (use walnuts if you prefer them to pecans)
whipped cream, nutmeg (optional)
Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray.
Spread the pumpkin pie filling/mix evenly in the bottom of the baking dish. Cover with the cake mix. Sprinkle the cake mix with the chocolate chips and the pecans.
Cut the butter into small cubes and evenly “dot” the top of the cake.
Bake for 40-45 minutes or until golden brown. Serve with whipped cream sprinkled with a light dusting of nutmeg if desired. (Also good plain or with ice cream.)
Pumpkin Dump Cake
Ingredients:
30 oz can pumpkin pie filling or mix - plain pumpkin mixed with sugar, cinnamon, nutmeg and cloves.
18.25 oz box yellow cake mix
1 stick butter (not margarine) (that’s 1/2 cup for my friends in Canada )
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped pecans (use walnuts if you prefer them to pecans)
whipped cream, nutmeg (optional)
Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray.
Spread the pumpkin pie filling/mix evenly in the bottom of the baking dish. Cover with the cake mix. Sprinkle the cake mix with the chocolate chips and the pecans.
Cut the butter into small cubes and evenly “dot” the top of the cake.
Bake for 40-45 minutes or until golden brown. Serve with whipped cream sprinkled with a light dusting of nutmeg if desired. (Also good plain or with ice cream.)
Friday 24 September 2010
Cannelloni? Those large pasta tubey things filled with sauce...
I subscribe to a couple of blogs: She cooks and Can't Cook a Lick. Both about cooking. Both fun. I was reminded of a recipe I've long wanted to try. But haven't. It's quite complicated. But here it is anyway: thank you, LeAnn! I'll tag this entry with 'things to try'. Watch this space...
Sauce:
Cheese Filled Manicotti with Meat Sauce
Sauce:- 1 1/2 lbs ground beef
- 2 cloves garlic, minced
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- onion, chopped (optional)
- 1/4 teaspoon red pepper flakes (or more to taste)
- 2, 26 oz jars marinara sauce (no sugar in the ingredients)
- 1 teaspoon dried basil
- dash or two of cinnamon
- 1 teaspoon sugar
Filling:
- 2 lb container ricotta cheese
- 1 cup shredded 5 or 6 cheese Italian blend (whichever your grocery store stocks)
- 1 cup grated Parmesan cheese
- 2 eggs
- 1 box frozen chopped spinach, thawed and squeezed to remove as much liquid as possible
- 1/2 cup chopped fresh Italian flat leaf parsley
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- dash nutmeg
To assemble and serve:
- 8 oz package manicotti noodles
- 2 cups shredded Italian cheese blend
- Grated Parmesan
- Fresh torn basil leaves
Preheat oven to 350 degrees. Spray 13×9 baking dish with non-stick cooking spray and set aside.
Prepare sauce:
Brown ground beef in a dutch oven over medium to medium-high heat. Add garlic, salt and pepper. If using onion, add at this point. Stir in red pepper flakes, marinara sauce, dried basil, cinnamon and sugar. Reduce heat until sauce is softly simmering.
Prepare manicotti shells as directed on the package. Be careful not to overcook. Drain and set aside. (Prepare the filling while the pasta cooks.)
Prepare the filling:
Combine all filling ingredients in a large bowl, stirring well.
To assemble:
Spoon about 2 cups of the sauce into the bottom of the prepared pan. Fill the cooked manicotti shells with the ricotta mixture using a pastry bag, a small spoon or your hands (I use my hands… it’s just easier.) If a shell splits while you are filling it don’t worry about it. You can place it seam side down in the pan and no one will notice 
As you fill each shell, lay them over the sauce in your prepared pan. Once all have been filled, top them with more sauce. You want to pour the sauce down the center of the shells, leaving the ends exposed so they will get a little crispy as they bake. And… because it just looks prettier and that’s important too.
Sprinkle the two cups of shredded cheese over the sauce. Bake in preheated oven for 25-30 minutes or until hot and bubbly and the cheese is starting to brown a bit.
Remove from oven and let sit for 15 minutes before serving.
To serve, place one or two (most people will go for two) filled manicotti shells on dinner plate. Spoon a little extra sauce over the manicotti. Sprinkle with additional grated Parmesan cheese and fresh torn basil leaves.
I'm already wondering about using fresh lasagne and simply rolling it up around the filling...or tortillas...or making a pasta layer dish...or...
Wednesday 25 August 2010
Gilly's Flapjacks
My friend Gilly is just so much fun. I knew her when she was still a parent, before she became a valued teaching assistant. She' supposed to be in charge of Healthy Eating at school, and she does a marvellous job. She has been expertly running the school cookery club for years. This flapjack recipe is the best - and, I have discovered, the most foolproof (I have a long history of failed flapjack, which sounds like a contradiction in terms but in my case isn't).
I've messed it around a little, but the first four measurements are accurate and essential. Leave out the flour for a crisper end product. As for the dried fruit... hmm, could even add chocolate. Or nuts. Or all kinds of seeds....
Ingredients
125g (4oz) butter
125g (4oz) sugar
125g (4oz) (6 tablespoons) golden syrup
225g (8oz) porridge oats
60g (2 oz) self raising flour
70g (2oz) sultanas or raisins or possibly even any other kind of dried fruit. Who knows?
25 - 50g sunflower seeds.
Melt first three ingredients gently together. DO NOT BOIL. Stir into remaining ingredients, mix well.
Put the mixture into a greased baking tray, pressing down evenly with the back of a spoon or the flat of a wet hand.
Bake at 160 degrees C for 15 - 20 minutes until golden brown around the edges.
Cut into squares while still warm. Leave to cool, then mark out squares again and ease out of the tin. It will be deliciously sticky and glue-like.
I've messed it around a little, but the first four measurements are accurate and essential. Leave out the flour for a crisper end product. As for the dried fruit... hmm, could even add chocolate. Or nuts. Or all kinds of seeds....
Ingredients
125g (4oz) butter
125g (4oz) sugar
125g (4oz) (6 tablespoons) golden syrup
225g (8oz) porridge oats
60g (2 oz) self raising flour
70g (2oz) sultanas or raisins or possibly even any other kind of dried fruit. Who knows?
25 - 50g sunflower seeds.
Melt first three ingredients gently together. DO NOT BOIL. Stir into remaining ingredients, mix well.
Put the mixture into a greased baking tray, pressing down evenly with the back of a spoon or the flat of a wet hand.
Bake at 160 degrees C for 15 - 20 minutes until golden brown around the edges.
Cut into squares while still warm. Leave to cool, then mark out squares again and ease out of the tin. It will be deliciously sticky and glue-like.
Grace's ginger cookies
This is a fascinating recipe on many levels. It is fascinating because it varies so much, depending on the type of fat used. It is fascinating because of its personal history...
Grace Biffen was matron of Nairobi Hospital before and after the birth of my children. Not difficult, as she was there over 20 years and was awarded an MBE (or OBE - can't remember!). We were privileged, not only to count her as a friend but to be part of the same Bible study group. The end of every discussion was marked with the serving of tea or coffee in elegant thermoses, accompanied by her trademark mayonnaise chocolate cake or ginger biscuits. The chocolate was delicious, but a waste of good mayonnaise, so here is the biscuit recipe.
These are, quite simply, the best ginger biscuits EVER.
Mix together
1lb flour
1 lb sugar
1 teaspoon bicarbonate of soda
2 tablespoons ground ginger
half a pound of margarine,
1 large egg
2 tablespoons of Peter Paterson's honey. (Peter is Jonny's godfather. He is an expert beekeeper. His honey is the most delicious we have ever tasted. It's not possible for us to get it any more, so golden syrup is an acceptable substitute.)
The mixture seems very dry, but does eventually allow itself to be squeezed into a soft dough. Form marble-sized, or larger if desired, balls.
Place on a baking tray at least 1 inch apart. ("They spread," said Susanna Church, Grace's niece. "All that fat!")
Bake in a hot over (say 180 - 200 degrees C) for 10 - 15 minutes until well spread and GOLDEN brown. NOT dark brown.
Loosen carefully from the tray, leave for a few minutes to cool slightly and ease off carefully onto a cooling rack. (Too rough, and they become dreadfully hurt and misshapen.) When cool, they are wonderfully crisp. Make miniature versions, with double the amount of ginger, for ginger nuts.
So, how are they fascinating? /It all depends on the fat. Use soft or spreadable margarine (which has a far lower fat content than hard margarine), and the dough is impossibly soft and greasy. It will need a lot more flour added to it and the resultant biscuits are more like cookies - slightly cake-like and soft.
Add crystallized or stem ginger to larger balls of dough, baking only until pale golden for softer cookies.
Grace Biffen was matron of Nairobi Hospital before and after the birth of my children. Not difficult, as she was there over 20 years and was awarded an MBE (or OBE - can't remember!). We were privileged, not only to count her as a friend but to be part of the same Bible study group. The end of every discussion was marked with the serving of tea or coffee in elegant thermoses, accompanied by her trademark mayonnaise chocolate cake or ginger biscuits. The chocolate was delicious, but a waste of good mayonnaise, so here is the biscuit recipe.
These are, quite simply, the best ginger biscuits EVER.
Mix together
1lb flour
1 lb sugar
1 teaspoon bicarbonate of soda
2 tablespoons ground ginger
half a pound of margarine,
1 large egg
2 tablespoons of Peter Paterson's honey. (Peter is Jonny's godfather. He is an expert beekeeper. His honey is the most delicious we have ever tasted. It's not possible for us to get it any more, so golden syrup is an acceptable substitute.)
The mixture seems very dry, but does eventually allow itself to be squeezed into a soft dough. Form marble-sized, or larger if desired, balls.
Place on a baking tray at least 1 inch apart. ("They spread," said Susanna Church, Grace's niece. "All that fat!")
Bake in a hot over (say 180 - 200 degrees C) for 10 - 15 minutes until well spread and GOLDEN brown. NOT dark brown.
Loosen carefully from the tray, leave for a few minutes to cool slightly and ease off carefully onto a cooling rack. (Too rough, and they become dreadfully hurt and misshapen.) When cool, they are wonderfully crisp. Make miniature versions, with double the amount of ginger, for ginger nuts.
So, how are they fascinating? /It all depends on the fat. Use soft or spreadable margarine (which has a far lower fat content than hard margarine), and the dough is impossibly soft and greasy. It will need a lot more flour added to it and the resultant biscuits are more like cookies - slightly cake-like and soft.
Add crystallized or stem ginger to larger balls of dough, baking only until pale golden for softer cookies.
Tiffin - aka 'Chocolate Stuff'
My mother used to make this – it was my all time favourite as a child. Even now. She called it ‘Chocolate Stuff’. Enid Craxton – my mother’s contemporary, mother of Julian, my brother Simon’s childhood friend, and wife of our dear friend Robin – used to produce it every time I visited her for morning coffee. Long, elegant fingers, covered with a delicate layer of milk chocolate.
It’s different whatever way you make it. But this is the basic recipe:
Ingredients
110g (4 oz) butter
2 tablespoons sugar
2 tablespoons golden syrup
4 teaspoons cocoa
225g (8 oz) biscuits, crushed
1 handful of raisins/chopped cherries, apricots or dates
Chocolate – preferably cooking – up to 225g (8oz). The minimum you can get away with is half a 100g bar...
Preparation method
1. In a saucepan, melt the butter, sugar, syrup and cocoa. Add the biscuits and raisins when melted. Stir to combine.
2. Pour mixture into a swiss roll size tin and press down. Melt chocolate and pour over the mixture in the tin.
3. Pop the tin into the fridge – or freezer, if you are as impatient as I am - and leave for about 1 hour to set. To serve, cut into about 20 pieces.
Tip
Melt the chocolate by microwaving at 30 second intervals, with a teaspoon or so of butter and similar of hot water. Stir in between, till melted. But be careful not to scorch the chocolate! Otherwise, melt in a double boiler.
This recipe came from this website but do look at this tiffin site as well - fun!
It’s different whatever way you make it. But this is the basic recipe:
Ingredients
110g (4 oz) butter
2 tablespoons sugar
2 tablespoons golden syrup
4 teaspoons cocoa
225g (8 oz) biscuits, crushed
1 handful of raisins/chopped cherries, apricots or dates
Chocolate – preferably cooking – up to 225g (8oz). The minimum you can get away with is half a 100g bar...
Preparation method
1. In a saucepan, melt the butter, sugar, syrup and cocoa. Add the biscuits and raisins when melted. Stir to combine.
2. Pour mixture into a swiss roll size tin and press down. Melt chocolate and pour over the mixture in the tin.
3. Pop the tin into the fridge – or freezer, if you are as impatient as I am - and leave for about 1 hour to set. To serve, cut into about 20 pieces.
Tip
Melt the chocolate by microwaving at 30 second intervals, with a teaspoon or so of butter and similar of hot water. Stir in between, till melted. But be careful not to scorch the chocolate! Otherwise, melt in a double boiler.
This recipe came from this website but do look at this tiffin site as well - fun!
Wednesday 11 August 2010
Karyn's deep dark chocolatey chocolate chocolate cake
My friend Karyn comes from South Africa. I met her in Guernsey. A decade and a half younger than I am, she has been something of a spiritual mentor in the last 6 years. Focused on God and full of wisdom, as is her husband Garth. She is wonderfully bubbly, exuberant, outgoing, caring, friendly...yet listens with intent. (Garth, on the other hand, is quietness personified. He can go a couple of hours in our Bible study group without uttering more than a word or two. Yet when he speaks, we sit up and take notice. Pearls, rubies and emeralds of wisdom scatter the atmosphere. Precious beyond measure.)
Sometimes Karyn would come to afternoon tea - or, as she preferred, afternoon coffee (or morning tea) - and bring a cake with her. Her hot spicy ginger cake was a marvel. But this chocolate cake is the one which produced cries of excitement....
Chocolate Cake / Brownies
Switch oven to 180C
2 cups flour
2 cups sugar
Salt
125g butter or marg
1 cup water
½ cup oil
½ cup cocoa powder
2 eggs
½ cup buttermilk (or teaspoon vinegar and milk)
1 teaspoon bicarbonate of soda
Sift flour, add sugar and salt.
Put butter, water, oil, cocoa powder into bowl and place in microwave until the butter melts. Mix together and add to dry ingredients.
Break 2 eggs into a cup, mix and add to other ingredients.
Spray and cook two round cake tins or flat large casserole dish (for brownies), add grease proof paper if required.
Mix milk and vinegar (or buttermilk) in cup and add bicarb, then add to other ingredients. Mix all ingredients with a wooden spoon (or electric beater) and then pour into cake tins or casserole dish.
Bake for 35 – 40 min if in two cake tins or for about 70 min if in casserole dish. Check to see if cake is rising and starting to break away from the edge of tin or dish.
Ice as required. I use quite a lot of cocoa powder in the icing.
Sometimes Karyn would come to afternoon tea - or, as she preferred, afternoon coffee (or morning tea) - and bring a cake with her. Her hot spicy ginger cake was a marvel. But this chocolate cake is the one which produced cries of excitement....
Chocolate Cake / Brownies
Switch oven to 180C
2 cups flour
2 cups sugar
Salt
125g butter or marg
1 cup water
½ cup oil
½ cup cocoa powder
2 eggs
½ cup buttermilk (or teaspoon vinegar and milk)
1 teaspoon bicarbonate of soda
Sift flour, add sugar and salt.
Put butter, water, oil, cocoa powder into bowl and place in microwave until the butter melts. Mix together and add to dry ingredients.
Break 2 eggs into a cup, mix and add to other ingredients.
Spray and cook two round cake tins or flat large casserole dish (for brownies), add grease proof paper if required.
Mix milk and vinegar (or buttermilk) in cup and add bicarb, then add to other ingredients. Mix all ingredients with a wooden spoon (or electric beater) and then pour into cake tins or casserole dish.
Bake for 35 – 40 min if in two cake tins or for about 70 min if in casserole dish. Check to see if cake is rising and starting to break away from the edge of tin or dish.
Ice as required. I use quite a lot of cocoa powder in the icing.
Monday 5 April 2010
Breakfast: Savoury Cupcakes
Cupcakes are something of a mania at the moment. This recipe is really a MUFFIN recipe. I’m not sure I know the difference. Somehow, there is something unattractive about the name ‘Muffin’. There was Muffin the Mule, the television character, who was around just before my family had a television. So I don’t remember seeing him but I do recognize the name.
Yet ‘cupcakes’? I don’t know. I’d almost rather make these as savoury scones…but you can’t eat scones for breakfast. You just can’t. Scones are for TEAtime.
Wow, am I getting hung up on names!
Savoury cupcakes
Makes 9 - 10
100g cooked and finely chopped bacon, pancetta or ham
300g (10oz) self raising flour plus 1 teaspoon baking powder
50g (2oz) grated Parmesan or other cheese
Up to 200 ml (7 fl oz) milk: try with less first.
1 beaten egg
1 tablespoon mustard
Stir flour, ham and cheese together.
Beat milk, egg and mustard.
Add to flour mixture gently until only just combined.
Divide into 9 – 10 paper cases in muffin tins, top with a chunk of chopped bacon if wished.
Bake in a preheated over, 200C/400F/gas mark 6 for 15 – 20 minutes until pale golden.
Transfer to a wire rack – serve hot or cold.
Variation:
Chopped mixed herbs instead of bacon.
Sage with Double Gloucester
Chives with cheddar
Cream cheese, yogurt or sour cream instead of milk.
Rosemary with chopped sundried tomatoes.
Yet ‘cupcakes’? I don’t know. I’d almost rather make these as savoury scones…but you can’t eat scones for breakfast. You just can’t. Scones are for TEAtime.
Wow, am I getting hung up on names!
Savoury cupcakes
Makes 9 - 10
100g cooked and finely chopped bacon, pancetta or ham
300g (10oz) self raising flour plus 1 teaspoon baking powder
50g (2oz) grated Parmesan or other cheese
Up to 200 ml (7 fl oz) milk: try with less first.
1 beaten egg
1 tablespoon mustard
Stir flour, ham and cheese together.
Beat milk, egg and mustard.
Add to flour mixture gently until only just combined.
Divide into 9 – 10 paper cases in muffin tins, top with a chunk of chopped bacon if wished.
Bake in a preheated over, 200C/400F/gas mark 6 for 15 – 20 minutes until pale golden.
Transfer to a wire rack – serve hot or cold.
Variation:
Chopped mixed herbs instead of bacon.
Sage with Double Gloucester
Chives with cheddar
Cream cheese, yogurt or sour cream instead of milk.
Rosemary with chopped sundried tomatoes.
Tuesday 9 March 2010
Gougere
Kenyan Gougere
This is a French recipe, yet it was best cooked by Mary Wanjiru Mugambi. This is her story.
Mary came to work for us when Cat and Jonny were just a few days older than 3 years. We’d moved to Nairobi from Nyeri without staff, and I knew I needed someone to help. So I asked the house worker of some acquaintances nearby. Mary arrived. Things didn’t turn out at all the way I thought they would: things did turn out far better than I thought.
I thought Mary was a friend of Dorcas’, but didn’t know until later that she wasn’t. She was so much more than that.
I’d wanted Mary to move into the servants’ quarters so that she lived on the compound. She wanted to stay living at home. She travelled for an hour each way, every day, so she could go home to her own children in the evening.
I worried for years that she would leave so late that she would be travelling, dangerously, after dark. So we started eating by 6pm every evening. Mary was never anxious, dismissing my fears. She still left us well before dusk, much to my relief.
I’d wanted someone who was quick and efficient at cleaning and washing. Mary wasn’t: I used to marvel how long it took her to wash the floors. It could have been partly because her method was to throw half a bucket of water down, then painstakingly – and scrupulously cleanly – mop it all up, on hands and knees, with a rag.
I wanted someone to speak Swahili to the children, to help them learn it. (My command of Swahili was dreadful and, in any case, it seemed false to me to speak to them in a language that was not my own.)
Mary preferred to speak English. She maintained that her Swahili was too bad.
I’d wanted someone who could cook. Mary couldn’t, really – not at first. She grew into it and blossomed.
I’d wanted a servant. I gained a housekeeper, a friend, a prayer warrior. I became acquainted with a generous heart and tremendously caring spirit. Mary became a trusted and much loved part of our family.
We still text each other. Occasionally, because we are busy. And because texts cost money.
So, Gougere – a French dish cooked superbly by a Kenyan – became Mary’s signature dish. The one she most liked to make. The one she would go out to the shops and the market to buy ingredients for, if we didn’t have them in the house. The one which would bring a smile to tired faces at the end of a busy day.
Gougere
Choux pastry:
Gently heat 2 oz (50g) butter/margarine with ¼ pint water (150ml) until the fat melts.
Bring to the boil, immediately tip in 3oz plain flour, beat quickly with a wooden spoon until the mixture forms a dough/ball and comes away from the side of the pan.
Leave to cool for a few minutes.
Gradually beat in 2 already beaten eggs, a little at a time, continue beating until the mixture is thick and glossy in texture.
Dop it round the edge of a greased ovenproof dish. Sprinkle with 1 ½ oz grated Cheddar if liked.
Bake at 200C Gas 6 until well risen and golden brown. (Underbake, and it will collapse like a deflated balloon once it is out of the oven. Don’t say I didn’t warn you.)
Stew together onion, garlic, courgettes, tomatoes to make a ‘ratatouille’, stir in cooked peas just before finishing. Pile into the centre of the gougere. I could give you exact quantities, but if you don’t know how to throw a ratatouille together by now, you probably shouldn’t be let loose in a kitchen.
Serve with cheese or tomato sauce if liked. I think a meat alternative could be chicken or beef stroganoff as long as the sauce was quite dry. Too wet, and the pastry goes soggy. Mary used to serve it with her signature bean stew: black-eyed beans, onions, garlic, and just enough chilli to make it bite back.
I like this dish. I must remember to make it again soon.
This is a French recipe, yet it was best cooked by Mary Wanjiru Mugambi. This is her story.
Mary came to work for us when Cat and Jonny were just a few days older than 3 years. We’d moved to Nairobi from Nyeri without staff, and I knew I needed someone to help. So I asked the house worker of some acquaintances nearby. Mary arrived. Things didn’t turn out at all the way I thought they would: things did turn out far better than I thought.
I thought Mary was a friend of Dorcas’, but didn’t know until later that she wasn’t. She was so much more than that.
I’d wanted Mary to move into the servants’ quarters so that she lived on the compound. She wanted to stay living at home. She travelled for an hour each way, every day, so she could go home to her own children in the evening.
I worried for years that she would leave so late that she would be travelling, dangerously, after dark. So we started eating by 6pm every evening. Mary was never anxious, dismissing my fears. She still left us well before dusk, much to my relief.
I’d wanted someone who was quick and efficient at cleaning and washing. Mary wasn’t: I used to marvel how long it took her to wash the floors. It could have been partly because her method was to throw half a bucket of water down, then painstakingly – and scrupulously cleanly – mop it all up, on hands and knees, with a rag.
I wanted someone to speak Swahili to the children, to help them learn it. (My command of Swahili was dreadful and, in any case, it seemed false to me to speak to them in a language that was not my own.)
Mary preferred to speak English. She maintained that her Swahili was too bad.
I’d wanted someone who could cook. Mary couldn’t, really – not at first. She grew into it and blossomed.
I’d wanted a servant. I gained a housekeeper, a friend, a prayer warrior. I became acquainted with a generous heart and tremendously caring spirit. Mary became a trusted and much loved part of our family.
We still text each other. Occasionally, because we are busy. And because texts cost money.
So, Gougere – a French dish cooked superbly by a Kenyan – became Mary’s signature dish. The one she most liked to make. The one she would go out to the shops and the market to buy ingredients for, if we didn’t have them in the house. The one which would bring a smile to tired faces at the end of a busy day.
Gougere
Choux pastry:
Gently heat 2 oz (50g) butter/margarine with ¼ pint water (150ml) until the fat melts.
Bring to the boil, immediately tip in 3oz plain flour, beat quickly with a wooden spoon until the mixture forms a dough/ball and comes away from the side of the pan.
Leave to cool for a few minutes.
Gradually beat in 2 already beaten eggs, a little at a time, continue beating until the mixture is thick and glossy in texture.
Dop it round the edge of a greased ovenproof dish. Sprinkle with 1 ½ oz grated Cheddar if liked.
Bake at 200C Gas 6 until well risen and golden brown. (Underbake, and it will collapse like a deflated balloon once it is out of the oven. Don’t say I didn’t warn you.)
Stew together onion, garlic, courgettes, tomatoes to make a ‘ratatouille’, stir in cooked peas just before finishing. Pile into the centre of the gougere. I could give you exact quantities, but if you don’t know how to throw a ratatouille together by now, you probably shouldn’t be let loose in a kitchen.
Serve with cheese or tomato sauce if liked. I think a meat alternative could be chicken or beef stroganoff as long as the sauce was quite dry. Too wet, and the pastry goes soggy. Mary used to serve it with her signature bean stew: black-eyed beans, onions, garlic, and just enough chilli to make it bite back.
I like this dish. I must remember to make it again soon.
My cookbook
Catharine has been saying for some time that we should create a family cookbook of favourite recipes. She has just asked me for a recipe which I haven't made for years...and so I've started. And because I'm not great at backing my computer up, I thought I 'd create a blog. Just in case.
Exciting!
Exciting!
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