Better than one of Mr Hollywood's soggy bottoms anyway!
I simmered some Victoria plums in demerara sugar for too long and they went all liquid. So I peeled, cored and sliced a cooking apple and ditto for a pear that was refusing to soften. In they went with a titchy bit more sugar. Finally I added a small handful of dried cranberries.
It was absolutely delicious so I'm sharing it. I suppose I could call it 'Autumn fruit crumble'
Monday, 30 September 2013
Store cupboard Monday
Loads of stuff left over from the weekend so here we go!
B: Toast with home made jam
L: Turkey sarnie, mini tomatoes, banana cake
D: turkey pie, runner beans, courgettes, mixed fruit crumble and custard
Yum!
B: Toast with home made jam
L: Turkey sarnie, mini tomatoes, banana cake
D: turkey pie, runner beans, courgettes, mixed fruit crumble and custard
Yum!
Saturday, 28 September 2013
Recipe: banana loaf
I have to start with an apology. I found this recipe on the internet somewhere. It might have been a blog, it might not, I don't remember. I've googled and can't find it. I'm very cross with myself and if anyone knows where it came from, please do let me know so full credit can be given.
It's the very nicest and simplest recipe for banana bread I have ever made. Usually, banana bread tends to be pudding-y whereas this is much more cake-y, which is what I like, and there's a good banana flavour coming through.
I adapted it for Thermione so will give both methods.
Ingredients: (with apologies for the old fashioned imperial measurements)
3 oz margarine (I suppose butter would do too)
3 oz caster sugar
2 eggs
1/2 tsp vanilla extract
1 medium banana, peeled
5 oz SR flour
a pinch of salt
Whisk together the margarine, sugar, eggs, vanilla and banana. Then fold in the flour and salt.
Bake in a suitably sized loaf tin at 180C for about 40 to 45 mins - until it's done! I used a paper liner.
That's it!
Or, if you are lucky enough to have a Thermomix:
Place the margarine, sugar, eggs, vanilla and banana in the bowl and puree at speed 5-6 for about 10 seconds or so, until it is a batter.
Add the flour and reverse stir at speed 2-3 until the flour in incorporated. You might need to push down the sides with the spatula.
Bake as above.
There's lots of variations: you could add chocolate or I think some crystallised, chopped ginger would go well, for example. But it's really lovely just as it comes, very easy, very simple. Also pretty frugal. I used value flour and it rose fine.
Definitely one to do again.
Edited on Sunday to say I've found the source but it's not attributal as such. If you go to Shirley Goode's blog, it is here, in the comments third comment down, from Kate, who says it was going the rounds a long time ago. http://shirleygoode.blogspot.co.uk/2013/09/keeping-in-touch.html
It's a good blog although it takes ages to read. Shirley is a character!!!
I adapted it for Thermione so will give both methods.
Ingredients: (with apologies for the old fashioned imperial measurements)
3 oz margarine (I suppose butter would do too)
3 oz caster sugar
2 eggs
1/2 tsp vanilla extract
1 medium banana, peeled
5 oz SR flour
a pinch of salt
Whisk together the margarine, sugar, eggs, vanilla and banana. Then fold in the flour and salt.
Bake in a suitably sized loaf tin at 180C for about 40 to 45 mins - until it's done! I used a paper liner.
That's it!
Or, if you are lucky enough to have a Thermomix:
Place the margarine, sugar, eggs, vanilla and banana in the bowl and puree at speed 5-6 for about 10 seconds or so, until it is a batter.
Add the flour and reverse stir at speed 2-3 until the flour in incorporated. You might need to push down the sides with the spatula.
Bake as above.
There's lots of variations: you could add chocolate or I think some crystallised, chopped ginger would go well, for example. But it's really lovely just as it comes, very easy, very simple. Also pretty frugal. I used value flour and it rose fine.
Definitely one to do again.
Edited on Sunday to say I've found the source but it's not attributal as such. If you go to Shirley Goode's blog, it is here, in the comments third comment down, from Kate, who says it was going the rounds a long time ago. http://shirleygoode.blogspot.co.uk/2013/09/keeping-in-touch.html
It's a good blog although it takes ages to read. Shirley is a character!!!
Definitely NOT cheaper than chips storecupboard weekend
. . . and I'm not the least bit sorry! I have visitors and we are going to enjoy ourselves and be very grateful that we can!
Saturday
B: Hot buttered toast with spiced apple cheese (utterly delicious)
L: tomato soup (tinned, sorry, but it's been a busy week and I need a rest as much as anyone) with baguette followed by banana bread or fresh fruit.
D: Out to the Hare. Yesssssss!
Sunday
B: toast with things to spread
L: something at Hyde Hall
D: turkey and mushroom pie with fried potatoes, carrots and runner beans, cranberry sauce and a few solitory pigs in plankets that didn't get used last Christmas. Then apple and plum crumble with custard, scrummy stuff!
Actually, most of the home meals are storecupboard things, in fact, looking at the menu. Maybe not as bad as it sounds.
Saturday
B: Hot buttered toast with spiced apple cheese (utterly delicious)
L: tomato soup (tinned, sorry, but it's been a busy week and I need a rest as much as anyone) with baguette followed by banana bread or fresh fruit.
D: Out to the Hare. Yesssssss!
Sunday
B: toast with things to spread
L: something at Hyde Hall
D: turkey and mushroom pie with fried potatoes, carrots and runner beans, cranberry sauce and a few solitory pigs in plankets that didn't get used last Christmas. Then apple and plum crumble with custard, scrummy stuff!
Actually, most of the home meals are storecupboard things, in fact, looking at the menu. Maybe not as bad as it sounds.
Recipe: plum jam with star anise
Very delicious and definitely cheaper than chips when someone gives you the plums!! The star anise gives it a delicious tang, nothing over the top, just a hint of the spicy stuff. One of the easier jams to make.
Ingredients:
900g prepared plums (washed, cut in half, stone taken out)
900g (ish - I used a little less, in fact) sugar
150 ml water
1 or 2 star anise (I used two but they are quite old. If it's a fresh packet, one would suffice)
Method.
Place the prepared plums, the star anise and the water in a preserving (or other large) pan, bring to a boil and simmer for ten minutes or so until the plums are soft.
Remove from the hob and when the simmering has stopped remove the star anise and add the sugar, stirring well. Then just leave it to dissolve, which it will do without any need to stir.
While it's doing that, get your jam jars and sterilise them and put two saucers in the fridge for testing the setting point (if that's the way you test).
Just before you start boiling the jam, pop the sterilised jars into a warm oven (about 120C)
When the sugar has all dissolved and you're ready to start, bring it back to a good boil for about five minutes, then test for set. If it isn't setting, boil again for five minutes. Repeat until setting point is reached, scrape off any scum, then carefully ladle into the hot jars, seal and label.
Mine set the first time - must remember to take the second saucer out of the fridge!
900g prepared plums (washed, cut in half, stone taken out)
900g (ish - I used a little less, in fact) sugar
150 ml water
1 or 2 star anise (I used two but they are quite old. If it's a fresh packet, one would suffice)
Method.
Place the prepared plums, the star anise and the water in a preserving (or other large) pan, bring to a boil and simmer for ten minutes or so until the plums are soft.
Remove from the hob and when the simmering has stopped remove the star anise and add the sugar, stirring well. Then just leave it to dissolve, which it will do without any need to stir.
While it's doing that, get your jam jars and sterilise them and put two saucers in the fridge for testing the setting point (if that's the way you test).
Just before you start boiling the jam, pop the sterilised jars into a warm oven (about 120C)
When the sugar has all dissolved and you're ready to start, bring it back to a good boil for about five minutes, then test for set. If it isn't setting, boil again for five minutes. Repeat until setting point is reached, scrape off any scum, then carefully ladle into the hot jars, seal and label.
Mine set the first time - must remember to take the second saucer out of the fridge!
Wednesday, 25 September 2013
Store cupboard Wednesday
Well no, not really. I'm thinking of having a school dinner today as I do occasionally. We have our own kitchens and the meals the cooks serve up can be delicious. Not restaurant quality, obviously, but a good 'home cooked' meal for £2.50 (main and dessert) isn't to be sniffed at!
Today it is roast turkey with veg, Yorkshires and roast potatoes. Makes me feel hungry just thinking about it. Then, when I get home, I can use up some of the eggs and veg in a frittata type thing.
Sounds good, doesn't it?
Today it is roast turkey with veg, Yorkshires and roast potatoes. Makes me feel hungry just thinking about it. Then, when I get home, I can use up some of the eggs and veg in a frittata type thing.
Sounds good, doesn't it?
Tuesday, 24 September 2013
Recipe: slow cooker spiced apple butter
| Borrowed from Google Images |
I won't reproduce the recipe here as you can see it via the link, but I was just a little nervous about leaving it gently simmering away all day while I was at school. However, nothing ventured, nothing gained, as the saying goes, so this morning I set it all up, gave it the hour on high, turned it to low and left for school. When I came home I used Thermione to blend it down to a very smooth, buttery consistency and poured it into jars.
And now I wait to see if it will set. If it doesn't I can either boil it up until it does gloop or it will be great for sauce or to make ice cream, etc.. Can't lose really.
Oh, and most important, it tastes wonderful!
The blog I got it from - Allotment to Kitchen - is lovely. It has some intriguing and delicious looking recipes and is well worth a visit. Go on, take a look!
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