Friday, 6 December 2013

Experiment with vodka

Someone mentioned toffee vodka earlier in the week which led to a discussion on Facebook between toffee or chocolate vodka. After checking cupboard for vodka and buying some Werther originals I quickly put together a batch which should be ready Sunday I hope 

First of all I I got organised. Was about to pulverise them in a pestle and mortar, then decided I wasn't in mood for pulverising. So I blitzed instead. 

Just under a bag as these had extra free. Was surprised to see how light they looked blitzed 

Next job was pouring into a jar and covering with vodka to make a very murky looking liquid. 

I stirred it a bit and now will leave for a day or 2 for the sweets to dissolve. Need to top up the vodka to as didn't have as much in cupboard as I thought. Will give it a gentle shake as I walk by. 

Will update you on Sunday. 

Sunday, 24 November 2013

Shepherds Cobbly pie!

I started off making a shepherds pie.  Then me being me got distracted and decided to make dumplings, then decided to make the mixture a bit looser and do a cobble type but not top. Anyway it was delicious and great comfort food for this time of year. 

1 large or 2 medium carrots, peeled and cubed smallish
1 onion, fairly finally chopped
2 stalks of celery, strings removed and chopped small

The above 3 things I used to blitz in a processor until very fine when I had my kids going through  a picky stage

450 g lamb mince ( 400 if that's what you get in a pack)
squirt of tomato sauce or tomato puree ( guess who lost tomato puree tube)
2 tablespoons flour
one chicken stock cube and 400 ml water to dissolve stock cube or stock melt into. 


175 g self rising flour 
75 g suet, or grated hard butter 
1 heaped tablespoon wholegrain mustard
50 grams grated cheese and more for the top if liked

Start with a tablespoon of oil in a pan,  I have an oven proof fry pan with deep sides I use but you can put the mix after pan cooking into an oven proof dish when moving to the oven, on a medium heat put in your chopped veg and cook on low for around 10 minutes. It should be softening, onions cooked through and just started  get some colour on it. 

Add the lamb and increase the heat browning the mince off so no remaining pink is visible.  Season with salt and pepper and add your tomato puree and stir through for a minute.  sprinkle over the flour and stir through until absorbed into the mix.  Gradually add your stock stirring the whole time so you get a thick saucy effect.  Bring to the boil then lower to a simmer and let it simmer for around 30 minutes, stirring occasionally and tasting at the end of the time to check for seasoning.  

Near the end of simmering turn the oven to gas mark 5 and grab a bowl.  measure in all your ingredients for the topping plus some seasoning.  Mix together well with warm water.  Add enough so the mixture is slightly to wet to roll into balls.  I pushed the on top of the meat mix in tablespoon dollops until it mostly covered the meat but not quite.  Grate over a little more cheese if liked and place in the oven for around 25 minutes. I served with some peas, cauliflower and red Kale as was what we had to hand and got good noises from the family so will be one I make again :o) 

I have long since stopped buying supermarket mince.  Unbelievably buying at the local butchers is a better deal.  My local farm shop even better.  When I cook the mince from these places less fat and water runs out meaning I get more meat to.  Also the flavour is stronger. So if you are using supermarket mince you might need to add a bit more seasoning or stock depending on your personal taste.  

Monday, 17 June 2013

Lemon meringue cupcakes

These were to good,  I ended up making 2 batches to deliver to 2 different people during course of the week . The base are just cupcake/fairy cake size so although they are rich and lemony with clouds of meringue they are not to much to get through. 

for the cakes
Oven was heated to gas mark 4/180 degrees
110g caster sugar
110g unsalted butter
2 medium eggs
110g self raising flour
zest of one lemon

put 12 cupcake liners in 12 hoes in a cupcake tray
cream together the butter and sugar until pale, light and fluffy.  Beat in the eggs one at a time until thoroughly incorporated before adding the next egg.  Then sift in the flour and lemon zest and stir through until fully incorporated

Spoon mix into the cupcake liners evenly,  and bake for 15 minutes until they are cooked but testing with a toothpick or cake tester comes out clean.  Leave to cool completely.

Then I used end of a piping nozzle to push through gently in the centre and then used a teaspoon to take this bit of cake out and filled it with half a teaspoon of good lemon curd.

for the meringue 

2 egg whites ( room temp)
110g caster sugar

Whisk up the egg whites until soft peak stage, then slowly add the caster sugar while still whisking until the egg whites are tick, glossy and hold a stiff peak.  I piped mine on top with a large star icing nozzle.  And then the fun bit.  I used my mini chefs blowtorch to gently and carefully caramelize the meringue on top to give it the cooked look.  You could also preheat a grill and pop under for a few minutes.

It's a very simple cake but it was I think the most talked about cake I have made lately :o) 

Here's an inner view

As these meringues are not 'cooked'  please be careful with the quality of the eggs you use and don't give these to any of the vulnerable groups to be on the safe side.

Wednesday, 5 June 2013

soy glazed chicken salad

Yesterday I bought Delicious magazine. The past few months I haven't really bought or read many magazines but this one caught my eye.  Looking through I found this recipe and as a bonus I actually had everything for it, well almost. Will type it out with what I had and did, if you want the original recipe then go buy the magazine ;o) 

To generously serve 2

2 free range chicken breasts, skinless
3 tablespoons dark soy sauce
2 tablespoons honey
2 tablespoons toasted sesame oil
2/3 cucumber, halved deseeded and cut into half moon shapes
1 & 1/2 big carrots peeled, then sliced into finish strips
1/2 iceberg lettuce finely sliced or ideally 2 little gem lettuce
1 tablespoon vegetable oil
juice 2 limes
1 tablespoon fish sauce
sesame seeds to serve

Directions also say large handful of mint and coriander with the leaves picked which I had but forgot to add. d'oh! Would of made this dish very special I think 

First thing first, had to put the chicken breasts between cling film and flatten a bit so they are about a cm thick. Turns out my chicken breasts were so big we ended up only using one of them after cooking them and have one left for dinner tonight :o)
Put the chicken in a dish, bowl or container and add the soy, honey and 1 tablespoon of the sesame oil.  move the chicken around and make sure its all mixed and coated,  leave it to one side for 10 minutes.

Meanwhile prepare your salad and place in a serving bowl along with your herbs. Set aside and warm up a frying pan over a fairly high heat.  When up to heat add the vegetable oil and cook the chicken breasts around 2 minutes per side until cooked and glaze a bit, Mine looked a little scorched in places but it wasn't and tasted great.  When it is cooked then put to one side to rest and cool before slicing into strips. 

For the dressing mix together the rest of the sesame oil, lime juice and fish sauce. Add the dressing and chicken into the salad and toss all together.  Serve sprinkled with sesame seeds if you have them and enjoy. 

This went down really well as it has a fair few contrasting tastes that really make this interesting to eat,  I was a little worried the dressing with the limes might of been a bit sharp for Luke but once it was all dressed and the flavours combined it wasn't to strong at all.  

Best of all from opening the cupboards and grabbing the ingredients to putting the salad on the table took 20 minutes.

Think I am going to try using the second breast I used with some egg fried rice tonight. With some veggies.  I bought 2 chicken breasts from the farm sop Sunday.  Once they were bashed out flat I could only fit one in my frying pan at a time, giant monster chickens on their farm I think.

Thursday, 30 May 2013

Chinese style BBQ rub

We had a BBQ on Sunday and a rather interesting assortment of food on it.  But these were something I had worked out a rub for earlier on during the day. They are thin pork belly slices with skin on so it crackled :o) It is usual to be able to get a dark red gloopy version dubious looking and to sweet and aniseed flavour from most shops or butchers.  I wanted something similar but not so slap you round the face. so I made up a simple spice rub for the 6 small slices I had I mixed up 

1 teaspoon 5 spice powder
pinch of sea salt flakes
3/4 teaspoon of garlic granules
1/2 teaspoon smoked paprika 

rubbed it into the meat and put in a bowl covered for around 3 hours in the fridge.  Next time I might add in a teaspoon of sesame oil just for that extra flavour, but I lost my bottle that day!

They were a very nice addition and will definitely be using this rub again on other things to. 

Wednesday, 29 May 2013

Toad in the hole

Toad in the hole is one of our favourites.  Got to be done with gravy, preferably onion, and if my kids are anything to go by mash potato.  A while ago I was interested and tried a recipe from Jamie Olivers 15 minute meals where he warmed up a frying pain, sizzled some oil and rosemary and added the Yorkshire pudding mix and after a minute or 2 it went into the oven for 10-12 minutes I think it was. Which worked great we loved the additional flavour of rosemary and fast Yorkshire pudding.  So I had to give it a go with sausages to make toad in the hole. 

Preheat oven to around gas mark 6-7 

Add six fat sausages and sizzle in a pan. I did mine about 3/4 cooked.  Browned nicely and a little oil in the bottom of the pan.  The sausages I use tend to not give out much fat so I add a little which helps brown the sausages and grease the pan. 

My pan is not a big pan.  It's about the size of a dinner plate with deep sides.  Made by Viners and most importantly ovenproof.

How I make my Yorkshire pudding batter is put eggs in a measuring jug,  I used 2 eggs here which came up to the 100 ml mark so I added in 100 ml of milk and 100 ml of plain flour and seasoned and whisked up together until lump free.  Given size of pan I should of used 3 eggs but it still did it's job OK with 2. 

Pour the batter over the sausages making sure everything is hot and sizzling as you do so.

  Leave for a minute or two on the hob until the edges go almost frilly or start to set then put in the oven for 15-20 minutes

And you should have a beautifully risen and puffy Yorkshire pudding in a pan with the sausages fully cooked through either peaking out of the batter or almost looking like they are floating on top. Simple meal but family favourite, and certainly not hard as some people think. 

Monday, 27 May 2013

Vodka penne

Recently I have seen Donal Skehan on the TV and he is on twitter to.  And am loving his style of cooking.  So much I might of bought a book or two of his.  And very pleased I was I did to.  In one is a recipe for Vodka Penne, which turned out to be as quick as it took for the pasta to cook.  The recipe from the series is up here Although I halved it as just Luke and I home that evening.  So I give you the ingredients as shown on the website and original recipe and will tell you how we got on. Now usually I will have vodka in the house but I had to go and buy some for this as it turned out I had blackberry vodka, skittles flavoured vodka and vanilla vodka.  Now I have plain glorious vodka!

  • 350 g penne
  • 25 g butter
  • 125 g pancetta, or bacon bits
  • 4 tbsp vodka
  • 200 ml double cream
  • 3 tbsp tomato purée
  • 1 small handful fresh flat-leaf parsley
  • freshly grated parmesan, to serve

As usual follow your pasta cooking instructions and in my case was boil in boiling salted water for 10-12 minutes, ours took 12. 

Meanwhile heat your butter on a medium heat and add the bacon pieces and stir and keep and eye on them until they turn golden. This took 4 or 5 minutes which was the longest bit to deal with.

Then add the vodka into the bacon pan and let sizzle for a minute or so ( we don't want to get drunk from it just celebrate its wonderfulness)

Then pour in the cream, tomato puree and parsley.  Stir to bring it all together and simmer for 5 minutes until the sauce has thickened.  Then season to taste.

When your pasta is cooked drain well and stir into the sauce thoroughly. Serve up in warm bowls with a grating of Parmesan and a little more parsley if you like.

Verdict on this was we couldn't place the vodka, and I may of put a little to much cream in, but it did add a something to the dish.  We added a little more pepper and all in all it was a very nice, rich bowl of pasta.  Will be more careful measuring out the cream next time.

I'm having photo problems,  I can put the same pictures on facebook and twitter and they will come out a lot sharper and clearer but now I put them on the blog and they seem to loose sharpness somehow.

Thursday, 23 May 2013

Black pudding and duck egg scotch eggs

We were supposed to have a picnic on Sunday, we ended up having it indoors and the trip abandoned for various reasons.  But on Saturday we shopped for our picnic.  And at our local farm shop we found duck eggs and pork sausages containing black pudding.  What a combination huh? 

I made 3 and for this I used
3 duck eggs (boiled for 8 minutes, cooled and peeled)
6 sausages (they weren't that big but good quality so don't shrink much)
1 tablespoon chopped parsley
1 egg beaten
dried breadcrumbs ( I used half a tub out the cupboard as found them and trying to empty cupboards)

Preheat the oven to gas mark 5 and very lightly oil a baking tray

Scotch eggs traditionally are fried but I cannot be doing with the smell of deep frying in the house, it just lingers was to long

place the beaten egg and breadcrumbs in separate bowls

squeeze the sausage meat out of their skins or cut along the skins and extract meat and place in a bowl and squidge in the parsley. Divide to mixture into 3 and wet your hands slightly.

Take a third of the meat mix and flatten it our in your palms until it is big enough to wrap around an egg.  Place one of the eggs in the middle and draw up the sides around the egg and mould it round with your hands and sealing the gap and shaping it so it looks like a large meat egg.  Reapeat with the other eggs and then time to get gungy.

Rolls the eggs one at a time in the beaten egg and then in the breadcrumbs pressing them in gently but firmly. I do this with one hand so you have a clean hand for emergencies or passing things to the kids etc

place on your baking tray and I spray a fine mist of oil over them from a spray pump but it doesn't need it but it does help it go a golden brown a bit more I have found.  25 minutes in the oven and then take out of the oven and resist diving in as long as possible

For some reason they looked a bit bald in the photo but they weren't as bad as they look honest!

And an inside view,  it may look as if there is not a lot of meat around the egg.  The truth is the eggs are almost twice the size of the chicken eggs I usually use so believe me when I say there is more sausage there than there looks.

These are excellent warm or cool and great for lunches, picnics or for packed lunches.  So versatile. 

I think the trick to scotch eggs really is to use a decent sausage meat.  I buy sausages from our local butcher or farm shop and they are a high percentage of actual meat and always have a great selection of flavours.  In the farm shops case they are made on site from their own free range animals. I have had some great chats with the butchers and staff there over cooking methods, recipes and what a jacobs ladder is! Always happy to help and I am always pleased with the quality I get there, and they always have something on sale and samples in the shop to eat usually. 

Chicken tikka masala

This recipe got a lot of feedback from pictures posted and people who saw it being cooked so thought I had better blog it as it is probably the new favourite curry in our house for a curry hating Luke. I will give you full amounts here for the recipe but I halved it as was just 2 of us.  Despite the longish list of ingredients it was a surprisingly easy and not to fussy recipe 

it starts with 

8 boneless skinless chicken thighs 
place these in a shallow dish that allows them to be laid out in one layer 

Then blitz or blend together 
2 garlic cloves
1 inch piece of ginger peeled
juice of one lime 
I red chilli
2 tablespoons or coarsely chopped coriander leaves
1 tablespoon vegetable oil.

Use this to spread over the chicken, cover and marinate for 2 hours

meanwhile fry 1 chopped red onion in 1 tablespoon of oil over medium low heat until starting to colour and softened. While you are doing this preheat your grill and line with foil for easy cleaning and grill the thighs for a few minutes on each side until slightly scorched in places and nearly cooked.  Marinade needs to be brushed off before grilling but saved

then stir through the onion 
1 teaspoon turmeric
1 teaspoon cumin

and cook for 2-3 minutes 

Then things start to happen, into the pan add

1 tablespoon tomato puree
300ml cream ( 284 ml tub works to)
1 tablespoon lemon juice
marinade left over from the chicken
bring to the boil, stirring to mix well.

At this point it looks pale and uninteresting, but add in the chicken and spoon over the sauce and baste it and stir a few times while letting it simmer for 5 minutes

It goes from this palish colour

And brightens up to almost luminous.  Season near the end to your liking and serve with rice or Naan bread or whatever you fancy.  I sprinkled with added coriander

This was not Hot spice wise but it was very spicy and punchy with the lemon and lime and gentle warmth from the chilli and spices.  Very good curry for people who like flavour but don't want their socks blown off. The recipe is from Masterchef cookery course Learn to love cooking book. So far everything I have made from there has come out as it said it should and flavours have been amazing. It's not a book full of flash cooking in most cases but more a case of 'normal' ( how I hate the word normal! ) done very well.

Saturday, 18 May 2013

Ground cinnamon buns

Yesterday after promising older son the other day I would make these for him I finally got around to them, I was interested in Jo Wheatley's way as they were baked individually and not together.  So worth a whirl I thought after last weeks success with the cheesy bread. 

The bread dough was enriched with milk and butter.  The filling is the dough slathered in melted butter then covered in demerara sugar and ground cinnamon. Cut into 9 and placed in individual muffin holes.  I put the rough ends in to as waste nothing and chefs perks came to mind. 

next few photos are the bottoms obviously.  We preferred to darker gooey ones.  But any of them were delicious.

The icing was simply butter, icing sugar cinnamon and cream cheese.  And was put on while the buns were still warm mmmmmm.

Son came home from work and eventually tried one (he had just eaten before he came home) and announced the icing tasted exactly like Cinnamon Grahams! Big compliment on his behalf believe me.  All in all it seems Jo's recipes are going to become well known in our home and look forward to exploring more of the book. 

Tuesday, 14 May 2013

Sally exploded

Sally, if you haven't already heard is my trusty sourdough starter.  Now She's not had much use lately poor girl. But yesterday evening I fed her and left her on the draining board.  I realised after the school run and close to lunchtime as I was cleaning the kitchen that she was obviously getting a bit fed up and trying to escape.  Must make use of this energetic lady soon. 

Jo Wheatley Home baking

Over the weekend Luke and I usually have a quiet day as he needs a day of calm or the week wears him out.  Sometimes it's a simple day of just reading and lounging around.  Other days may be cuddled up watching films.  Or his favourite is baking with me.  Which is my preference most days to. After a trip to the shops for a few bits with Luke on Thursday we came home with Jo Wheatleys new Home baking book. To keep Luke a bit quiet while I was busy I gave him some post it note style stickers and this is the amount of things he wants to bake from the book! 

I don't want to give the recipes away but we baked cheese share and tear style bread.  Which made 2 generous loaves.  The rolls we filled with a mix of Gruyere ad mozzarella cheese, and the light fluffy bread was gently flavoured with fresh herbs and garlic.As you can see from the next few photos it went just as the book said it would and was really easy.

Ours was a little more brown than the book but it still got an honest to God compliment from my 20 year old son.  Usually I have to ask and I get an 'it's ok' from him while everyone else is being complimentary.  Well in this case he went off with 2 of these still warm rolls and felt the need to text me about they had melted cheese in them and they were great! Well words to that effect I won't give you the actual phrase.  Before the kids had polished off the first rolls they were already asking if I can make these again a lot please. All I can say is I share the kids enthusiasm and these would be great as a side dish for many meals or even taken to a picnic. Great one Jo

In between the bread rising and the stages we made a batch of Oat, Raisin and Pecan cookies from the same book.  Older son doesn't like nuts but I had made one cookies that had no bits in and both boys are happy munchkins and I will be making more variations on this soon. I also took a few round to a friend on Saturday  who liked them to.  So definitely another winner from this book :o)

Monday, 13 May 2013

Vegetable quiche

Once a fortnight I get a fruit and veg box delivered and it feels like Christmas opening the box and discovering what delights are in the box and then spending the rest of the fortnight finding new recipes and ways of cooking things a little different to break the monotony. All good fun for me and healthy eating to, well mostly ;o)  Although I get a fruit and veg box I spied on my travels the first English asparagus of the season while I was out, so rushed home with it to see what else I had to go with it.  After looking as what we had to use up I decided to make a quiche. 

While blind baking some shortcrust pastry in a 20 cm/8 inch tin, I assembled 8 cherry tomatoes and halved,  took the woody ends off the asparagus and blanched in salted water for 2 minutes.took a bag of spinach which i washed then poured the boiling asparagus water over it in a colander and it wilted, drained thoroughly and squeezed it dry and chopped when cool enough to handle.  Grated 1 fat clove of garlic and crumbled 1/4 block of feta cheese. 

I took 3 large eggs which i seasoned and whisked in 2 large tablespoons of creme fraiche. Think ours was low fat, which I used as didn't have any cream. Worked well enough so use what you have on hand. And stirred in the grated/crushed garlic to the egg mixture.

As you see once the pastry was blind baked I put all the veg in best I could, started with the spinach sprinkled over the base, which must be dry or you will get the dreaded soggy bottom! Then the asparagus and fitted the rest over best I could.

Before adding the egg mixture and making sure the oven was at gas mark 4/180 degrees I placed the tin on a baking tin.  My quiche/flan dish is loose bottomed so didn't want to take the risk of anything coming out of the bottom if it leaked.

After 35 minutes it had a slight wobble but not much in the centre and did look a bit more brown than this picture shows but was looking and smelling great

We left this to go just warm before taking it out of the tin and serving it with some new potatoes with mint and a little butter, and a little side salad.  

I was surprised this went down so well as the feta didn't have the usually cheesiness I grew up with in a quiche, but the veg shone through so well I honestly didn't miss it. And will remember this for that last bit of feta in the fridge no one seems to want to eat.

Saturday, 13 April 2013


On Sunday we had a lovely shoulder of lamb with salad, pitta, hummus and a few extra bits,  it was delicious.  Although we all ate well there was a fair bit of lamb left.   Now for some reason I kept thinking of corned beef hash out of The American Diner cookbook I have and decided to follow the recipe kind of for that using lamb.

We started picking the lamb off the rest of the bone and leaving it in bite size ish chunks,  peeled 4 medium ish potatoes and cubed and boiled until just tender but still firm then drained and set aside.  I actually peeled 5 potatoes but my granddaughter thought these were fab and kept coming out in the kitchen to demand yet another piece of cooked potato.

I chopped an onion and fried until soft in a big knob of butter.  When softened and sweeter but not brown I tipped in the potato and lamb mixing well with some pepper and smushed it down a bit.  I turned the heat up to medium and now and then when the bottom got crusty and crunchy I turned it over with a spatula and mixed it round a bit.

Ok, it doesn't look pretty but was smelling great already.

See the crusty bits? They may look burnt but they are flavour explosions ;o) I carried on like this for a while but I still wanted a mix of soft meat/potatoes and slightly crunchy crusty ones to.

Once I had got a good ratio of crispy and soft I made a few wells into the mixture and cracked in some eggs. and left to gently simmer in the pan with a lower heat for 5 minutes or so.  I then put the pan lid on for 5 minutes although I would do a little less next time for more oozy eggs. 

Not looking the best pan of food I have to admit

With some peas and tomato sauce for sauce lovers it was a lovely meal.  I might of added bread and butter for people with bigger appetites but we didn't need it.  We had almost decided on using the lamb for shepherds pie but very glad we didn't. I suppose it is not much different to bubble and squeak but with no vegetables. 

Friday, 15 March 2013

Vanilla extract

Being the keen baker of cakes that I am I love to use a decent vanilla extract. But some of them can work out expensive even for a small bottle. Especially when you have a budget, So a bit of thriftyness was required.  Our local wholefood shop sells some really nice but reasonable priced vanilla pods.  I use them then stick them in a jar of sugar resulting in vanilla sugar for baking with or even in coffee mmmmm :o)

But while waiting for the kettle boil I realised there was a fair bit of vodka left in the bottle on the kitchen side, and though it's great to drink I probably wouldn't be drinking it any time soon.  So I went and found a jam jar,  Then I went and bought 2 fresh vanilla pods and added them cut in half and split to the jar with about 3 dried ones from the sugar jar.  As you can see it doesn't look particularly wonderful however.........

Give it a few gentle shakes and a few hours and the vanilla starts to infuse into the vodka and starts going that classic brown colour we are used it.  Bit weak and wobbly now but I will give it a week and see how it is then. 

Really simple and I bet it would make a welcome gift for any foodie in a small cute bottle maybe. 

Sunday, 10 March 2013

Quick gnocchi and chorizo side dish

Friday night I was clearing out the vegetables that needed using up and roasted them in the oven with some dried thyme and lots of Garlic,  I also topped with some herby halloumi in the last 10 minutes. But to turn this into a meal with a bit of pizzaz and make it go far enough for 4 of us I opened the fridge and pondered.  Some things are always almost in my fridge, one of them being Chorizo and the other that vacuum pack of chorizo, cheap and cheerful.  

Nigella Lawson once showed us how to turn gnocchi into tiny roast style potatoes by frying them in oil in a pan or in the oven.  Very quick and surprisingly good.  So the brain started ticking  that if I fried off the chorizo until the lovely oil leeched out I could use that delicious oil to then fry the gnocchi in.

Although I didn't get them fully crispy and crunchy because I would of reduced the chorizo to black lumps, they still came out very light and fluffy with mostly crunchy outsides and mildly flavoured with chorizo. Just a few minutes on each side and stirred a few times made an easy and fast side dish.

Although thinking now I should of fried the chorizo until crispy and removed it with a slotted spoon and added it back at the end.  It's funny how your brain can go dead to these simple ideas when you have a toddler clinging to your leg screaming because you have just told her she cannot kick the cat anymore!

Such a colourful meal we had with so many tastes and textures.  And for a vegetarian version of the gnocchi I am going to try it with some smoked paprika soon I think. 

Thursday, 7 March 2013

Low fat fruit tea loaf

At the moment I am going through a phase of really looking at what I have stashed away in my kitchen and trying to use it.  At some point this year we are going to have a new kitchen fitted, which means the less that is squirrelled away in the cupboards the better. So the other night I had a yearning for an old fashioned sultana loaf like we used to have when younger.  I have no idea who made it as it wasn't my Mum but I do remember fruit soaking in strong tea and I made these before.  The recipe? who knows? So I did my classic hunt the Internet via google, Look up at least 5 recipes and cobbled together a recipe with what I actually have.

So I started Tuesday night taking 250 g of dried mixed fruit with peel and soaking it with  250 ml of tea made with 2 tea bags, a LARGE glug or 2 of Malibu and a splosh of orange blossom water.  The Malibu and blossom water didn't end up being tasted so I think it's a case of either the tea or the booze in future.

So this murky unpromising looking bowl was left overnight in the microwave (saved cling filming it) until the next morning where it then started to look more plump and luscious than blurgh

Into the fruit mix I cracked into and beat in 2 medium eggs.  In a bigger bowl I added 
250g self raising flour 
100g caster sugar 
1 teaspoon mixed spice

Stirred these together to combine then poured in the fruit with all its liquid into the flour mix and stirred until combined and no white spots of flour were visible in the bowl.  Placed it all into a 2lb lined loaf tin and in the oven at gas mark 4/180 for 50-60 minutes.  

Mine caught a little on top but not enough to interfere with the taste

The outside was slightly chewy but crispy to.  Strange  but good.  Inside was moist and very light. On day 2 it is still moist and same textured despite having no fat in it other than the egg yolks.  

It may be low fat, but do you know what? It is really really good with a good slathering of butter.  But at least you won't feel so guilty ;o)

My son is already suggesting using dried apricots and dried pineapple in this so it is one we will play with again as it is going down well.  And anyway to get extra fruit into the kids has to be good I think. Much better snack than a chocolate biscuit