Banana & Chocolate Chip Cupcakes

I was sorting through some magazines earlier today and came across a Mary Berry recipe suplement.
I skimmed through and saw a recipe for Banana and Chocolate Cupcakes. Now this is not normally a combination that I particularly like, however, I had a couple of ripe bananas so decided I would give it try.
I must say it's very easy to put everything into a bowl and beat!
This was the end result

Banana & Choc Chip Cupcakes
Mary Berry Recipe
Makes 12

100g (4oz) butter softened (can use marg)
2 eggs
175g (6oz) castor sugar
225g (8oz) self-raising flour
1 teaspoon baking powder
3 tablespoons milk
2 very ripe bananas mashed
50g (2 oz) choc chips

For Icing
50g(2oz) dark choc melted

Pre-heat oven 180C/160C(fan)/ gas 4.
Line muffin tin with paper cases.

Method
butter,eggs,castor sugar,flour,baking powder, milk & bananas in bowl beat together until combined and smooth  Mix in choc chips
Spoon into paper cases and bake for about 25 mins until well risen, golden brown and shrinking from cases.
Cool  Drizzle choc in zigzag pattern.
Freeze well for up to 3 months.

Barbara's Oat Biscuits (Cookies)

Last month my friend Barbara, winosandfoodies who is a brilliant cook and just happens to have been featured as 'Cook of the Week' in the Courier Mail, Taste magazine section,

mentioned a recipe for Oat (Cookies) Biscuits and how easy they are to make. I'm always looking for easy recipes so I decided to give them a try. My first mistake was not taking another look at Barbara's picture of the biscuits to remind myself not to over cook them. Also I think I might have been a little generous with the golden syrup as it was the end of a tin!!!

However, even overcooked they make a delicious crispy snack with a cup of coffee!!

I should mention they are not for those on diets, except maybe for the oats!!

OAT COOKIES (BISCUITS)

150 grams sugar

2 tablespoons golden syrup

150 grams butter

2 tablespoons milk

150 grams porridge oats

150 grams self raising flour

METHOD:

Heat oven to 180C

In a saucepan - melt sugar, syrup, butter and milk over a low heat until dissolved.

Add oats and flour, stirring well.

Place teaspoons of mix onto baking paper lined tray.

Bake 10 - 15 minutes.

Allow to cool for 5 minutes before removing from tray.

So Barbara, sorry not to have done your biscuits justice, I will make them again and hope to get it right next time. You can see why I would never, ever, be featured in a food magazine. I might, just, get a mention in something like this though !!!!

Archives:
2009: Witty Wednesday-83
2008: Fun Monday-52 What's in my Bucket!
2007: Despondent

LivesStrong With a Taste of Yellow 2009

Every year the wine and food blogging community support The Lance Armstrong Foundation with 'A Taste of Yellow' by raising awareness of cancer issues.

As you've probably gathered, or if you recall from previous years the food you prepare must contain a 'yellow ingredient'. The event is coordinated by Barbara over at winosandfoodies, and details of the blog post must be with her by September 13th so I'm cutting it a bit fine.

I've changed my mind three times but in the end it was the over-ripe bananas sitting in the fruit bowl that made me decide to try my hand at making a Banana Loaf. The first recipe I found was one by Elise at Simply Recipes. It is so easy and I really don't know why I haven't ever made this before. It could be because not all my family like bananas...actually I would go as far as saying one person hates them. I'll leave you to guess who that might be!
Anyway this was the end result.....

Ingredients:

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)( I reduced sugar and it was fine)
  
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Method:
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

I gave a piece to the guy who has just put some tower scaffolding up at the back of my house (that's another story) and he gave it the thumbs up. So I'm satisfied with that.
I'm looking forward to finding lots of new recipes when Barbara publishes the posts on October 2nd which is the date, 10 years ago, that Lance Armstrong was diagnosed with cancer. It was great to see him back in the Tour De France this year after a four year break.

Archives:
2008: Didn't he do well says proud grandmother!
2007: What do you do when....

Soda Bread and Frittata

My first attempt at making soda bread was reasonably successful.

I saw a recipe in the daily paper for a Potato, Spring Onion, Dill and Cheese Frittata but as I didn't have half the ingredients I made my own version and this was the result:


14 oz cookd new potatoes sliced
4 eggs beaten
1 leek finely chopped (or as recipe 4 spring onions)
Few beans cooked and sliced
1 bunch dill roughly chopped(recipe)
25g 1 oz grated cheese

Method:
I didn't actually weigh anything
*potatoes fried until crisp in olive oil
* leeks and beans added to beaten eggs (or onions , dill)
* pour into pan and quickly mix, turn down heat top with grated cheese
*once almost set finish off under grill.

Embee's verdict very good.

Archives:
2008: What Olympic Sport are you
2007: Georgian Bath

Fun Monday # 127 Summertime Food

Sayre has come up with an idea to tempt the palate this week, she says:

So what I want from you is a step-by-step guide (pictures encouraged) for making your favorite summertime dish. This can be an entree, a vegetable, a casserole, or a dessert. Hopefully it will be quick and easy so we can spend August playing more and cooking less!

I wasn't sure I would be able to join in this week because I've got visitors. So what I've done is just show today's dinner and a cake I made yesterday.

I can't honestly say that these are favourites because it's the first time I've tried these recipes but I think they might become future favourites, neither are particularly summery.

Mushroom, Bacon and Leek Risotto

25 g (1oz) dried mushrooms (I used fresh)
250g (9oz) dry-cure smoked bacon, rind removed, chopped
3 leeks, chopped
300g (11 oz) Arboria rice
20g (3/4 oz) chives, chopped
25g (1oz) freshly grated Parmesan (plus extra to serve)

Method:
1 Put mushrooms in large bowl pour on 1.4 litre (2 I/2 pints) boiling water (I cooked fresh mushrooms in microwave then added water)
Leave to soak for 10 mins.

2 Meanwhile, fry bacon and leeks in large pan (no ned to add oil)- 7-8 mins until soft and brown.

3 Stir in rice, cook for 1-2 mins, then add the mushrooms and their soaking liquor. Cook at gentle simmer, stirring occasionally, for 15-20 mins until rice is cooked and most liquid has been absorbed.

4 Stir in the chives and grated Parmesan, then sprinkle with extra Parmesan to serve.


Lemon and Orange Cake

I used one of Beccy's recipes for this cake. If anyone likes the look of the picture and would like the recipe just let me know. I can tell you it is very light and the mixture of the orange and lemon drizzled over the top and soaking in gives a perfect flavour.
Sorry this is all very rushed but if I don't get this posted it will soon be Tuesday.

Archives:
2008: Home Grown
2007: Niagara Whirlpool Aero Car

Loganberry Jam

Today I picked a couple of pounds of loganberries (from our garden) and on the spur of the moment decided to make some jam. Where does one go to get a recipe...why google of course and I was spoiled for choice. They were all very similar so I opted for one that came from 'Old Australian Food Recipes' mainly because it was so simple.

Loganberry Jam:

Ingredients:
1 1b. loganberries,
1 1b. sugar (I used a few ounces less sugar as I didn't want it too sweet)

Method:
Pick berries over, removing any stalks, weigh, then wash very gently, place in preserving pan, crushing a few to draw sufficient juice before cooking, bring slowly to boil and cook 10 to 15 minutes, add sugar, boil rapidly till a little will set when tested on a saucer, pour into hot jars and seal.

I did actually over cook it because I was chatting to my daughter on the phone but it still tasted just fine to me.

Archives:
2008: Postcard from the Algarve
2007: I'm off on holiday today + Witty Wednesday-11

Hot Cross Buns for Good Friday

It is a tradition here to eat Hot Cross Buns on Good Friday. When my girls were young we never actually made them, the Local Scouts used to take orders and deliver them on Good Friday morning. They came from a local baker and were pretty good.
This year, I was very tempted to try a recipe that I saw over at winosandfoodies but in the end I opted to use one I'd seen in a Lakeland Recipe Book.
It was a simple enough recipe but I don't think the buns were as spicy as I've made previously.




Recipe:
4 teaspoons dried yeast
55g (2oz approx) castor (bakers) sugar
250ml (8.5 fl oz) warm milk
600g (1lb 5oz) plain floor
1 teaspoon ground cinnamon
60g (2oz approx) butter
1 egg lightly beaten
125 ml (4.5 fl oz) warm water
110g (4 oz) currants
40g (1.5-2 oz) mixed peel
1 tablespoon apricot jam

Flour Paste:
75g (3oz) plain flour
1 tablespoon castor sugar
80ml (3 fl oz approx) water

Method:
* Combine yeast, sugar, milk in bowl whisk until yeast dissolved. Cover, stand in warm place for 10 mins or until mixture is frothy.
Sift flour, cinnamon into large bowl, rub in butter. Stir in yeast mixture,egg, water and fruit, cover and stand for 1 hour in warm place or until mixture has doubled in size.

*Turn out dough onto floured surface, knead for 5 mins until smooth and elastic. Divide dough into 16 portions, knead into balls. Place into greased 23cm sq cake tin. Stand in warm place for about 20 mins until dough has risen to top of tin.

* For paste, combine flour and sugar in bowl, blend in warm water, stir until smooth. Using a piping bag and small plain nozzle, pipe crosses onto buns. Bake in moderately hot oven for 10 mins, reduce heat and bake for a further 15 mins.
Turn buns onto wire rack, brush with warm jam. (exact temperatures not given- I used 220c (400f gas6) then turned down to 180c (350F gas 4) you might need to adjust to suit your own oven.

Then eat when still warm. I think they would be good toasted as well. Now all I need is some visitors!

My previous post on Hot Cross Buns

Archives:
2008: Thankful Thursday-Aphids Beware
2007: A visit to the country

Scones

On Tuesday when I was entertaining Beccy's friend, Mary, I wanted to impress her by making fresh scones to go with coffee. Alas, I made them too moist and they were not that wonderful scone shape. They tasted OK but I was disappointed, so I'm going to have to make some more just to get it right.
Of course, Mary was far too polite to comment on the shape, and we did have the last of a pot of Beccy's lovely raspberry jam to go with them.

Recipe:
2lbs S.R. Flour
12oz butter
Pinch salt
6 tablespoons castor sugar
6 oz sultanas(I left mine plain)
4 eggs lightly beaten
4-6 fl.oz milk, soured cream or natural yoghurt

Oven Temp 220F (200c) Bake 10 mins.

Method:
Rub butter into flour
Add salt, castor sugar, sultanas, egg and mix.
Gradually add milk to make soft dough
Dough on floured surface 1 inch thick.

(I actually halved the quantity).

Tomorrow I might try making hot cross buns!

Archives:
2008: Witty Wednesday-44
2007: Fun Monday-12 Embarrassing or What!

Leek,Potato,Bacon Bake

I have been making a lot of comfort food this winter and when I saw a recipe for this bake I knew it was one that we would enjoy. It is a cross between creamy dauphinoise and pommes boulangères (potatoes cooked in stock). I used it as a supper dish but equally it would make a good side dish for chicken, or other meat.


This recipe comes from the BBC Good Food Magazine.
Recipe:
600ml/1 pint vegetable (or chicken stock)
6 Leeks (thinly sliced into rounds)
1 kilo/2lbs 4oz Potatoes (thin sliced)
3-4 rashers streaky bacon (I used back bacon and 6 rashers as it was a main meal)
25g/1 oz butter
salt and fresh ground pepper
3 tblsp double cream (optional- I used Crème fraîche)

Method:
1. Heat oven to 200c/fan 180c/gas6 (400f)

Put stock in large pan, bring stock to boil add leeks and potatoes.
Bring back to boil for 5 mins, drain well reserving stock in a jug

2. Meanwhile butter baking dish

Layer leeks and potatoes, higgledy-piggledy (season layers to suit tastes)
Scatter bacon over the top.
Pour over 200ml of reserved stock, then spread over the cream and cover with foil (can be made a day ahead and chilled).

3. Bake for 40 mins, uncovering halway through so that the bacon crisps (remember thin slices of potato or they will not cook evenly).
Serve with a salad and enjoy.

Just to make it clear; the light in my kitchen is not good for photos and the bacon was not overdone as it looks here.

Archives:
2008: Recuperating

Lamb Hotpot

A few weeks ago John happened to mention on plurk that his dad was making a Lamb Hotpot for their dinner. I expressed an interest and he kindly sent me the recipe. This week was the first opportunity I had to try it out. I was not disappointed.

I had the lady on the meat counter at Sainsbury's (my local supermarket) bone my shoulder of lamb. It took her rather a long time but I certainly didn't have the knife to do it at home. I made the stock the evening before and in fact have a little over that I will freeze for future use (I used bouquet garni and a bay leaf for additional seasoning in my stock).
These are not very good photos but will just give you some idea of what it looked like in process. The second photo, taken through the patterned glass of the oven door, is after the lid comes off and the potatoes are browning. Final picture as I took it out of the oven.

LAMB HOTPOT RECIPE:

1 x 2.5lb shoulder of lamb. (Ask the butcher to remove the bones and use them to make the stock if you have the time- I did this the day before).
1 tsp salt.
half tsp of fresh ground pepper.
1 tbsp butter.
1 tbsp vegetable oil.
1 onion.
2 leeks.
3 carrots.
3 tbsp oyster sauce.
1 pint lamb stock.
2lb floury potatoes.

METHOD:
If you have a Le Creuset dish, perfect, but it needs a lid.

Cut the lamb into eatable sizes. Mix the meat with some salt and black pepper. Heat the butter with the vegetable oil and brown the lamb pieces all over quite briskly.

Peel and chop the onion,leeks and carrots and throw them in and mix with the meat. Add the oyster sauce and stock and bring to a good simmer for about 30 mins.

Meanwhile, preheat the oven to 150c/300f/gas mark 2 and peel the potatoes, before slicing them into thin rounds (about 3mm is good).

Remove the pot from the heat and cover it using the potato rounds, which should overlap slightly.
Bake the hot pot, covered for one hour, then remove the lid.

Check it isn't too dry, you can always add more stock, Bake again for 30 mins, or until the potatoes are golden brown.

I actually put in a bit more veg than the recipe so it's easy to make it suit your requirements. It does take a while to prepare and cook. However, I would definitely recommend it as the lamb was so tender and the whole dish was a delicious flavour. I personally think you need to serve it with a green vegetable to give it some extra colour. So today it was cabbage.

Embee and I both decided that this will be on the menu again so thank you John.
Sam before you say how much you hate over cooked cabbage I assure you it was not!

Archives:
2008: 2nd Postcard from Dublin
2007: Who would like Pink Boots

Shrove Tuesday or Pancake Day

Today is Shrove Tuesday or Pancake Day as we often call it here in the UK. It's the last day for indulgence before Lent and abstinence by giving up things (wonder what should I give up-any suggestions ?).

Now I haven't made pancakes for years so having no pictures to share I had a little delve into Sam's archives to see if I could find one. I didn't find what I was looking for, but I came across this post from 2005.
Reading about her memory of our pancake days when she and Beccy were children prompted me to get out the recipe book and beat up some batter.

True to tradition the first one was not brilliant but the second one turned out fine and I even tossed it with no trouble (wish I could have got a photo)!
Squeeze with lemon and add a sprinkling of sugar- yummy.

The basic batter recipe came from my Marguerite Patten's Every Day Cook Book.
It will enlarge so that you can read and I notice it has lots of batter splashes on this page, but then I've had this cookery book since 1966 and it's much loved and well used.

If it's Mardi Gras that you are celebrating then I wish you a wonderful day. If like us you are having pancakes enjoy.

Related Posts:
Shrove Tuesday 2008

Archives:
2008: Memories
2007: Requiem for an Old Friend

Fish Pie # 2

Now I know what you're thinking "didn't she show a fish pie photo a few weeks back" and you would be correct. However, although this might look a very similar picture it is a completely different recipe. Well to be honest the first one was my own invention but this one is a variation on one of Jamie Oliver's Recipes, and another dish I had when I was visiting Beccy.

Ingredients:
1 kilo (2.2 lbs) potatoes (peel and cut {quarter})
1 carrot
2 sticks celery
150 g cheese
1 lemon
1/2 red chilli (I didn't add this)
4 sprigs flat leaf parsley (I used curly because it's what I grow)

300g (11oz) Salmon
300g (11 oz) Haddock
125g (4.5oz) King Prawns (I substituted with Black Hake)
(Crème fraîche to fish optional)
Handful spinach
Couple ripe tomatoes quartered.

Method:
Pre-heat oven 200C (400F/6 gas)
Cook potatoes (12 mins approx)

Deep baking tray add grated carrot/celery/cheese + fine grated zest lemon & chopped parsley.

Cut fish bite size squeeze over juice of lemon drizzle with Olive oil add salt and pepper and mix in Crème fraîche; spread over base add spinach and toms (optional) and mix.
Top with mashed potato dot with butter and bake approx 40 mins.

I bet you are also thinking broccoli spears are the only green vegetable I eat- not true but I do love broccoli and have it several times a week. Embee loves sprouts and I often cook him some and we like green beans and cabbage.

Also I used a bit less fish than the recipe suggested.

Archives:
2008: Witty Wednesday-38
2007: Hand Art

Minestrone Soup

On my recent Dublin trip, Beccy made a lovely Minestrone Soup. I decided to give it a try myself and this is the result.


Recipe:

Parsnip*
2-3 pints stock
2-3 sticks celery(sliced)*
2 medium carrots(diced)*
1 large onion (sliced)*
2-3 tablespoons oil
2 leeks sliced
2 Rashers fat bacon (cut into small pieces) or lardons* (I used lardons)
1-2 cloves garlic (crushed)*
1/4 of small cabbage (shredded)
1 small can tomatoes OR 2 rounded dessert spoonfuls Tomato Puree(I used the puree)
Bouquet garni
Salt & Pepper

Parmesan Cheese (grated garnish)

Method:

Fry veg and bacon (indicated by*) gently for 5 mins.

Pour stock into the pan and bring to the boil

Add leeks, tomato puree, seasoning, and Bouquet garni and simmer 30 mins.

Add shredded cabbage (I also added some broken up wholemeal spaghetti)

Continue cooking gently tell all veg is cooked and you have a good flavour.

Top with grated Parmesan before serving.

Serve with crusty bread to make a filling tasty meal.

I actually fried the lardons separately because I forgot to add them to the veg when I was frying. This meant I was able to drain off the fat; not sure if this altered the flavour of the soup! It is a very substantial soup and I think it is going to be one I make regularly from now on. I wonder if Embee will like it!

Archives:
2008: Beach Bums

What Breed of Dog are you!

I saw this over at Happily Retired Girl and of course I had to have a go.

You Are an American Bulldog

You are a very imposing, powerful creature... but deep down, you're generally good natured. You are incredibly energetic, and you like to blow off steam with sports and horsing around. You are naturally courageous. You would run into a burning building to save someone you loved. You intimidate people without trying to. Some people assume the worst of you when they first meet you.

What Breed of Dog Are You?

I would never ever see myself as an *American Bulldog* however some of that might be near the truth!
***********************
I know this is a strange topic combination in one post but as I haven't mentioned food for a while I wanted to share a meal we had earlier in the week:

I don't do new year resolutions but I decided that I would start the year off by using up some of the food that has been forgotten stored in my chest freezer. I found some salmon steaks that had been in there a lot little longer than recommended. I knew they would not taste that good so I decided to make them into fishcakes and thought with seasoning they might be passable.
Now I know what you are thinking that's a pretty big fishcake. To be honest once I had mixed everything together, I changed my mind as I thought fish pie would be an easier option. I'll admit it was not the best meal I've ever made but Embee ate it without complaining. Now I wonder what I'll use up next time!
In case you are wondering there is no recipe- you can add whatever you fancy. I put in some fresh parsley, corn and topped with cheese sauce.

Archives:
2008: Witty Wednesday-34
2007: Guilty Secret

Cheesy Vegetable Hotpot

I haven't given you a recipe for a long time and yesterday I tried another from my BBC Good Food (101 One-pot dishes) that Beccy gave me as a Mothering Sunday present.

Cheesy Vegetable Hotpot:
Takes 35-40 minutes Serves 4

Ingredients:

3 leeks, trimmed and roughly sliced
Large knob of butter
Half a small Savoy cabbage (shredded)
8 chestnut mushrooms (sliced)
4 tablespoons Crème Fraishe
3 medium potatoes (peeled and thinly sliced)
1 small camembert or other rinded soft cheese (sliced with rind on)
1 tablespoon of fresh thyme leaves

Method:
1 In shallow microwaveable dish, toss leeks and half the bitter and microwave on high for 5 mins-until they begin to soften. Stir in cabbage,and mushrooms and add crème fraishe. lay potato slices overthe vegetables, pressing them down with a fish slice.
2 Dot the potatoes with the remaining butter and microwave, uncovered for 15-20 minutes, (on high until they are done). Scatter over the cheese and thyme and either microwave on high to melt for 2 minutes or grill untill crisp and brown. Leave to stand for a few minutes before serving.
Looks like this with the potatoes before cooking.
I used camembert cheese and wished I had put a little more. My fresh thyme was over so I used some dry thyme. I also put under the grill to melt cheese and brown.
This is the end result which could be used as a supper dish or as a vegetable accompaniment. EmBee and I enjoyed it so why don't you give it a try if you are looking for something quick and tasty!

POSTSCRIPT: I realise that from comments that I need to 'clarify' so I googled and this is what I found....
What, Precisely, Is a Knob of Butter?

How much is a "knob of butter?"

How much do you want it to be? Certainly more than a dash, and well more than a pinch — neither of which seems the best way to measure butter, in any event.

A knob of butter is a British term denoting some butter, and its use is sadly declining as zealous editors force more precision and science into our recipes and cookbooks. Even the loosest British cooks (and we mean that in the nice way) might get away with telling you to add a knob of butter on a television program. But if their cookbooks are published in the States, you can bet someone will have translated all those knobs into precise measurements.

In our experience, a knob of butter is a couple tablespoons, more or less.

Archives:
2007: Chrysanthemums in Bloom
2006: At the end of the day

Hokey Pokey

So what is Hokey Pokey! Take a look below.


Beccy made this while I was staying with her; I managed to try a couple of pieces and I can see why it disappears as soon as it is made! It is really the home made version of a Crunchie bar and is so easy to make.

Recipe:
2 tablespoons golden syrup
4 tablespoons castor sugar
Mix in a pan then heat until it bubbles and is golden brown.
Take off heat and add 1 teaspoon bicarbonate soda
Pour onto non stick surface and leave to set.
When cold break and coat with choc. (if desired)

I'm sure Beccy will correct me if I've got this wrong!
If anyone tries it let me know if you liked it- I warn you it's not good for the waist line!!
Postscript: Beccy's comment-
I just want to reiterate that you stir the sugar and golden syrup before you heat it. Once you start heating it you are only allowed to shake the pan. According to Nigella this is the most important thing when making hokey pokey.

Also let it bubble for a bit, the trick is in stopping just before it burns. My first batch was a disaster (as are most peoples) but with a bit of practice I got the hang of it.

Archives:
2007: I might be in trouble
Archives:
2006: Curried Pumpkin Soup

Cauliflower, Bacon and Potato Bake

I had several packs of bacon to use up and after seeking suggestions from my friends on 'plurk' I made this very tasty bake.

Method:
Cauliflower cooked and chopped
Bacon grilled then broken into pieces
Potatoes par boiled and sliced
Cheese sauce.

Layer ingredients, top with cheese sauce, sprinkle with grated cheese and bake. Very simple!

It is not a chef's masterpiece but it makes quite a tasty dish. Of course far too many calories, but who cares once in while, I seem to remember saying this before! Beccy has already tried this dish and enjoyed it, and Embee had a clean plate, so these are good recommendations!

If you are every stuck for a supper dish give it a try.

Archives:
2007: Mindless Vandals

Baked Butter Beans

Baked Butter Beans with Onions,Tomatoes and Parsley.

I haven't posted a recipe for a while so I thought I would show you a dish that I made last week. I copied it from a new cookery book that my friend, Tina, bought a couple of weeks back. I scribbled the recipe down, on a scrap of paper, as we had lunch and forgot about taking details of the book.

Recipe:
500g (1lb.2 oz) Dried butter beans (Lima Beans) soak overnight
1 bay leaf
2 small red onions (finely chopped)
2 celery sticks with leaves (chopped)
3 garlic cloves( finely chopped)
650g (1lb 7oz) Ripe Tomatoes (peeled and grated {I chopped mine}) or use tinned tomatoes
4 tblsp chopped parsley
3 tblsp breadcrumbs

Method:
Drain beans put in a saucepan with bay leaf cover with cold water bring to boil. Skim scum that rises. Lower heat and cook for 1.5 hours (until tender adding extra water as necessary){I found most of the skins came off the beans in the soaking and they did not take this long to cook}
Add salt towards end of cooking time.

Pre-heat oven 180 c (350 F/gas 4)

Drain beans keeping 375ml (1.5cups) coking water & put in a large baking dish.

Heat 2 tblsp oil in frying pan. Gently sauté onions until golden and softened-stir so they don't stick. Remove from heat and mix in bowl with celery, garlic, tomatoes, parsley and remaining olive oil. Season with salt & pepper. Add reserve bean water, pour into beans and mix well.

Cover with foil and bake for 45 mins, then remove foil,stir and add extra water if drying out. Sprinkle with breadcrumbs and return to oven for another 30 mins.

Beans should be tender on top & still with a little sauce. Serve warm with an extra drizzle of olive oil.

I actually has a small knob of cheese I wanted to use up so grated this on top (if you decide to do this add the cheese towards the end of coking, I overdid mine as you will see from the photo).

Next time I make this I intend to try adding some chopped bacon which I think would work well.


Archives:
2007: Bargain Price + Look what came in the post

Sausage and Leek Hash

I thought I would try one of the recipes from the book Beccy gave me on Mothering Sunday. All the recipes are one-pot dishes ~ my daughter knows how I hate washing pans after cooking so this is ideal. I think I've probably mentioned before that Embee is rather fond of sausages (although I'm not a sausage fan, the ones I used were from Cam Family Butchers who win awards and they are actually pretty good).
These photos do not really do justice to this meal as the light is very poor in my kitchen and I had to use a flash.
The recipe said to thinly slice potatoes but I have to say they took longer to cook than the recipe stated without any par-boiling.
The end result was a very tasty dish, which Embee loved, but I won't be cooking it too often as I'm ignoring the amount of calories and fat in this dish (I've just noticed the book actually gives the calorie, fat, carbohydrate content of this meal, in hindsight I should have read this first!).
Recipe:

• 2 tblsp olive oil
• 6 plump sausages
• 6 potatoes thinly sliced
• 350g/12oz thinly sliced leeks (or broccoli or cabbage)
• 1 tbsp creamed horseradish sauce (or more to taste)
• 100g/4oz cheddar or gruyère, grated.

Method:

• Heat half the oil in a large heavy-based frying pan. Add sausages and fry gently for 8-10 minutes until well browned. Remove the sausages, then slice them on the diagonal and set aside.
• Turn the heat to medium and add remaining oil. Add potatoes and leeks and give everything a good stir. Cook until potatoes and leeks are tender and beginning to brown, turning them over from time to time. This will take 15-20 minutes (it actually took twice this time)
• Toss the sausages back in along with the horseradish, to taste, and heat thoroughly for 2-3 minutes. take pan of the heat and sprinkle in the cheese, season well and stir gently to combine.

Serve with a glass of wine!!

Archives:
2007: No Archive

Honey and Carrot Cake (and an award!)

Last year I tried out a recipe for low-fat carrot cake and ever since I have been meaning to try out some different versions. I was given the perfect opportunity, when last week I was tidying up my cookery books and found this
recipe written, by my mother, on a brown paper bag. She agreed it was her writing but could not remember ever making it, so this morning as I had all the ingredients in the house I decided to see how a honey and carrot cake would turn out! I used a local honey and my flour came from Shipton Mill and most of the ingredients I used were organic.
The end result was a cake that was moist, spicey but not too sweet and this suited me and my mother. However I think for many an added topping would be a must!

Honey and Carrot Cake
Recipe: (1lb.Tin loaf)
1/2 (half) lb plain wholemeal flour
1 tablespoon cinnamon
1 teaspoon spice
1/2 teaspoon baking powder
4 oz marg or butter
4 oz sugar
4 oz honey
1/2 lb carrots (grated)
Method:
Put honey, sugar, marg in pan and melt.
Add dry ingredients mix
Add carrots last
Bake in oven 170c (60-80mins) (Mine took just less than an hour with lower temp 150 as I have a fan oven).
As you can see this is a very simple cake to make~ I couldn't believe how quickly I threw everything together...
Should anyone give this a go I would be interested to know what you think!
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Angela who has the Lurchers, gave me the perfect award for Valentine's Day. I know I should have added it to my post on the day. Thank you very much Angela, you are the second person who has been kind enough to say they love my blog and in turn I will pass this on to Lisa because I love her photographs.

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