Saturday, 22 October 2016

Emergency Macaroons

In the UK if you ask anyone what a macaroon is, chances are they will describe the overpriced macaron which originating in France are now available and popular over here. French macaron of course are delicious, two light meringue based discs, sandwiched together with a delicious buttercream. This is all well and good but I fear we are forgetting a treat which has graced British tables at tea time for decades.
These macaroons are called emergency macaroons because a dear friend of mine who works as a GP at the coal face which is the NHS these days and I am pleased to send her a batch every now and again.
The addition of ground almonds makes them less sweet than the conventional recipe, but if you enjoy the sweeter stickier flavour of coconut in your macaroons, by all means replace the 100g of ground almonds with coconut.

For this recipe you will need;
Egg whites from 2 large eggs
80g of caster sugar
100g of desiccated coconut (unsweetened)
100g of ground almonds
A tiny pinch of sea salt

30g of dark chocolate for decoration.

Begin by whisking the egg whites to soft peaks, add the sugar and the salt and continue whisking for 2 minutes until stiff.
As with making French macaron, the point where it can all go a bit wrong is when you fold in the ground nuts. Gently fold the desiccated coconut and ground almonds into the stiff egg whites. The process will of course reduce the volume, but if you are careful about folding and stop as soon as the dry ingredients are fully incorporated, it will be fine.
Line a baking tray with baking parchment and scoop out the mixture into 12 equal mounds, I find an ice cream scoop ideal for this.
Bake for 30 minutes at 150C.
Melt the chocolate and drizzle over the cooled macaroons.

This recipe makes 12 macaroons and when packed carefully in an old Adnam's gin bottle box, travel perfectly intact all the way to Newcastle for only £3.35, arriving the following day, bargain!  

Thursday, 6 October 2016

Autumn Empanada

Many countries produce a savoury item of food which consists of a filling encased in pastry of some sort. Cornish pasties, samosas and empanadas are but a few.
I took the Spanish empanada as my inspiration in creating this dish. It's a vegetarian mix of vegetables and cheese and well worth making, even if you stop at the filling stage and serve it up as the best mashed potato ever, especially if you find getting young ones to eat vegetables a challenge. go on to put it in pastry and you have a convenient picnic food and I would suggest small rectangles served warm even make a good canapé.
On my way back from feeding the chickens this morning (they've given up laying but they still seem to want to eat) I picked a few things from the garden, today it was Jerusalem artichokes, chard, potatoes, tomatoes, onions and sage. Here is what I came up with.

For this recipe you will need;
Roughly 1,200g of vegetables, predominantly potatoes, today I used
2 small onions, chopped
3 cloves of garlic, grated
200g of fresh tomatoes, chopped
Chard leaves
300g of Jerusalem artichokes
750g of potatoes
3 or 4 sage leaves
1 tablespoon of rapeseed oil
1 teaspoon of Marigold Bouillon powder or 1/2 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
A good pinch of cayenne

150g of good cheddar cheese grated.
250g of shortcrust pastry.

Begin by sweating the onion and garlic in the oil on a low heat in an oven proof pot that has a lid. After 2 or 3 minutes add the remaining vegetables and cook down until the tomatoes have released their liquid, about 7 to 10 minutes. Put on the lid and place in a moderate 160C oven for 45 minutes. Remove the lid and return to the oven until the liquid has all but dried out. It is important that the filling is not too wet, so time and care should be taken to dry the vegetables out.
Mash the cooked vegetables together with the seasoning and the cheese and allow to cool completely.

Roll out the pastry to form a rectangle roughly 20cm by 50cm. Carefully drape one half of the pastry into the baking tin, I use one that conveniently measure 18cm by 25cm, leaving the other half of the pastry ready to fold over to form the lid. Place the cooled filling onto the base and fold over the lid. Crimp around the edges and brush with either a little cream or an egg yolk if you fancy. I created a diamond pattern on mine but you really don't have to.
Bake at 180C for 45 to 50 minutes.
Serve warm.

Obviously the ingredients of the filling can vary hugely for this recipe, if you grow your own vegetables or order in a veg box, simply use what is at hand. I like to make it mostly potato but that is entirely my preference, I find it holds together very well, especially when cut and served cold at a picnic. The secret to this simple list of ingredients transforming into a surprisingly delicious filling is the intensifying of flavours that happens when you cook them together in a sealed container in the oven.

Wednesday, 1 June 2016

Honey & Currant Cake

Friends, Sue and Dick are enjoying honey from their own bees this year, so I decided creating a recipe for them for a cake sweetened with honey might be a good idea. Readers of my blog will know I'm always very disparaging about currants and in this house they remain banned in all Christmas baking, but they do provide a great dark flavour to this cake, and of course if you care about these things, extra roughage.

For this recipe you will need;

250g of softened, unsalted butter
250g of eggs,
200g of Self Raising flour
200g honey
140g of currants
100g of ground almonds
80g of caster sugar
1 flat teaspoon of baking powder
1/2 teaspoon of salt

Turkmenistan you are so welcome, making it 148

Line a 23cm square baking tin with baking parchment and turn on the oven to 180C.
In a food processor, begin by grinding up the currants to a pulp, add the butter and caster sugar and continue to blend until you have a smooth mix. Add the eggs, ground almonds and blend until you have a well amalgamated mix. Finally add the flour and baking powder and blend in short bursts for no longer than it takes to fully combine.
Transfer the mix to the prepared baking tin and place in the center of the oven, bake for 50 minutes when you should find a cocktail stick comes out clean when pushed into the middle of the cake.
Cool completely in the tin before turning out.

As with all cakes that contain nuts, this cake will improve over a 2 or 3 days period.
Personally I wouldn't replace the currants with other dried fruit, currants are the least sweet and their slight bitter edge works well with the flavour of the honey.

Wednesday, 9 March 2016

Sausage Rolls

These sausage rolls can be made small, cocktail size ideal with a negroni, or larger, forming an excellent picnic component. You can easily freeze them, either pre-baked or fully baked. I simply add an extra egg to my Glamorgan sausage recipe, making the mixture softer and easier to pipe. Along with a pack of all butter puff pastry, a savoury treat could not be easier. Truly delicious served within minutes of being baked.

Welcome Laos, bringing the number up to 147!

For this recipe you will need;
1 portion of Glamorgan sausage mix click here for the recipe
1 egg
1 pack of all butter puff pastry, ready rolled.

Begin by making the sausage mix, add an extra egg and process until you have a soft smooth mix. Fill a piping bag with the mix, I use a large disposable one for this, and I cut an opening at the point that allows a 2 centimeter wide, long sausage to be piped out.
Unroll the pastry from it's protective paper and on a lightly floured surface, roll the pastry even further to about half as big again. Divide into three long oblongs and pipe the filling along the middle of one piece of the pastry. I have done this so often that I now don't bother dividing up the pastry to begin with, hence the misleading photo below. Lift the edge of the pastry up and over the filling and using a fork press the two edges together to seal. Then divide the long sausage roll into the size you prefer. I find I can get around 18 out of each long length..
Transfer the sausage rolls to two large baking trays and bake in a hot oven 200C for 15 to 18 minutes.

If you wish to freeze these before baking, allow to fully thaw before you pop them into the oven.
If you have frozen them fully baked, simply pop them into a warm 140C oven for 10 minutes, directly from the freezer.

Tuesday, 8 March 2016

Teacakes for toasting

It must be nearly sixty years since I toasted teacakes in front of the fire in the Welsh farmhouse where I grew up, The long brass fork was only just long enough to ensure I too didn't get toasted in the process. The teacakes then liberally spread with the butter my mother used to make, were quickly devoured. My recipe produces teacakes that are slightly different to the ones that are commercially available, in as much as they resemble brioche a little more than a bread bun. I prefer a lighter albeit richer teacake. I also prefer not to add spice or any other dried fruit to this tea time treat, we are so close now to Easter and I like hot cross buns to have the spice.

For this recipe you will need;
600g of strong white bread flour
75g of caster sugar
50g of unsalted butter
300ml of full fat milk
7g of easy mix dried yeast
2 eggs, lightly beaten
10g of salt
130g of raisins

Begin by melting the butter in a small saucepan then adding the milk. In a large bowl, place all the ingredients apart from the raisins, including the melted butter and milk mixture. Bring the ingredients together until you have a soft dough and knead for 5 minutes. Add the raisins and knead for a further 2 or 3 minutes. Leave the dough to rise until nearly doubled in volume. I find at this time of year this can easily take 3 or 4 hours. The extra time only helps the flavour to develop so I'm very happy about this.
Remove the dough from the bowl and on a lightly floured surface, gently divide the dough into 8 separate pieces. Take each piece and form into a bun shape. I find the easiest way to do this is to use my right hand to form the bun, cupping the dough and rolling it around  and around on my left hand. Play around with this method but at the end of the day simply form a bun shape anyway it suits you to do so. The important thing is to roll out the bun after forming it to flatten it. This is important because you want a rather shallow end result rather than a domed one, so that splitting and toasting is made easier.
Place the flattened buns on two large baking trays and leave again to rise until doubled in size.
Bake at 200C for 14 to 15 minutes.
These are best left overnight before splitting and toasting only on the cut side until a good golden brown colour. Spread with butter and serve warm.


Raisins as with all dried fruit, that are exposed to the high heat of baking tend to burn, so if there are any exposed raisins I take them out and pop them underneath the teacakes so that they bake safely into their bases.
These teacakes freeze really well and will easily keep in the freezer for a couple of months.
I avoid glazing with a beaten egg before baking, it seems like a bit of a waste of an egg to me and the part of the teacake you never do see when enjoying them is the top.