Welcome

Hi

 

Welcome to Crafty Cookies Kitchen blog.

 

I am 50 and not a chef but a keen cook and have been for 40 years.

 

All the modern day recipies have been tried and tested by me and are structured to my tastes, taste being a personal choice it is up to you to add or take away ingredients except in standard recipes for pastry and sponges which are scientifically devised.

 

Along with cookery my interests include gardening, knitting, reading and genealagy which has led to my interest in the food which my earlier relatives ate down the centuries.  I have seperated the 2 blogs now please have a look at http://www.oldeworldekitchen.wordpress.com/  Any comments please do let me know.

 

I love to eat by the seasons, so I am devising a seasonal produce section and love to buy some of my food from local farms and farmers markets, here I need help if you know of any reputable farms or markets please do let me know and I will include them.

 

Please note that all of the cooking times are approximate only, variables will always have to be factored in ie. the heat of the kitchen, the shelf, the amount of foodstuff being cooked, etc.  No two ovens are the same so the temperature will vary slightly form oven to oven.

           

All the eggs used are medium sized unless otherwise stated.

              

All the spoon measurements are level unless stated.

                                       

If you have any comments, please do let me know.

 

Many thanks for reading this blog and I do hope that you will come back from time to time.

 

Happy Cooking

 

Crafty Cookie

Farmers Markets

These are the most wonderful places to visit.  The variety of the produce is immense.  It is so wonderful to see so many odd shapes, dirt still on the vegetables and everything so fresh.

 

I am devising a list of tried and tested farmers markets, please any help would be greatly appreciated.

 

Hertfordshire

1st Saturday of the month – Hatfield 

2nd Sunday of the month - St Albans

4th Sunday of the month – Harpenden

 

Northamptonshire

Every Friday – Towcester

 

Somerset

Every Thursday – Taunton

 

Staffordshire

1st Thursday of the month – Market Square, Lichfield.

2nd Saturday of the month – Stafford

 

West Midlands

1st Wednesday of the month – New Street, Birmingham City Centre.

2nd Friday of the month – outside Marks and Spencers, The Parade, Sutton Coldfield.

3rd Wednesday of the month – New Street, Birmingham City Centre.

Celebrational Days

January

1st - New Year 

      – First Footing in Scotland

     – Baa – Kirkwall, Orkney Islands 

    – Feast of the Holy Name of Jesus

    – Holy Obligation Day

       – Saint Alamachus Day, Saint Basil Day, Saint Eugendus Day, Saint Faine Day, Saint Fulgentius of Ruspe Day, Saint Medina say, Saint Mochina Day, Saint Odilo Day, Telemachus.

First Monday of the New Year – Handsel Monday – Scotland

2nd to 8th – Epiphany

2nd – Saint Macarius Day

3rd – Saint Genevieves Day

4th – Saint Gregory Day, Saint Ramon Day, Saint Rigobert Day, and Saint Titus Day.

5th – Old Christmas Eve

6th – Twelfth Night

11th – Burning of the Clavie – Morayshire, Scotland

19th – Southland and Wellington Anniversary Day (New Zealand)

25th – Burns Night – Scotland

26th – Australia Day

          – Auckland Anniversary Day (New Zealand)

          -  Conversion of Saint Paul Feast

 Last Tuesday of January – Up Helly- aa – Lerwick,  Shetland Islands

 

February

2nd – Candlemass 

         – Nelson Anniversary Day (New Zealand)

        – Presentation of the Lord Feast

6th – Waitang Day (New Zealand)

11th – Our Lady of Lourdes Feast

14th – Saint Valentine

22nd – Chair of Apostle Peter Feast

 

March

1st – Whooppity Scoorie – Lanark, Scotland

9th – Taranaki Anniversary Day (New Zealand)

16th - Canberra Day (Australia)

23rd – Otago Anniversary Day (New Zealand) 

25th – Lady Day – Quarter Day – England

          – Old New Years Day – Scotland

Last Tuesday before Lent – Fasterns Een – Scotland

 

April

1st – Hunt The Gowk – Scotland

2nd – Tailie Day – Scotland

1st or 3rd Saturday – Glen Saturday – Ayrshire, Scotland

10th – Good Friday

12th – Easter Sunday

13th – Easter Monday

14th – Easter Tuesday (New Zealand)

16th – Saint Magnus

23rd – Saint Georges Day

25th Anzac Day (Australia and New Zealand)

                                      

May

1st – May Day

      – Beltane’s Day – Scotland

10th – Mothering Sunday (Australia and New Zealand)

24th – Empire Day/Victoria Day/Commonwealth Day

Last Monday – The Bower – Lichfield, England

           

June

Mid June – Guid Nychburris – Dumfries – Scotland

1st June – Foundation Day – Western Australia

                 – Queens Birthday (New Zealand)

17th – Lanimer Day – Lanark, Scotland

18th – Selkirk Common Riding – Selkirk, Scotland

24th – Midsummer Quarterday – England

30th – First Martyrs of the Church of Rome Feast

 

July

2 Weeks – Taste of Chicago – Chicago, America

16th – Our Lady of Carmel Feast

Last 2 weeks – Glasgow Fair – Glasgow, Scotland

Last Weekend – Gilroy Garlic Festival - California, America

 

August

3 Days – Taste of the Danforth, Toronto, Canada

1st – Lammas

5th – Dedication of the Basilica of Saint Mary Major Feast

6th – Transfiguration of the Lord Feast

15th – Assumption of Mary into Heaven Feast

          – Marymas

18th – Saint Helenas Feast

22nd – Queenship of the Virgin Mary Feast

August – Gaubodenvolkfest – Bavaria, Germany

                                  

September

First Saturday - Braemar Gathering – Braemar, Scotland 

6th -Fathers Day (Australia  and New Zealand)

7th – Our Lady of the Sorrows Feast

8th – Birth of Mary Feast

13th – Sign of the Cross

14th – Holy Cross Feast

21st – Nativity of the Theotokos

28th – Queens Biethday (Western Australia)

           – Canterbury (South) Anniversary Day (New Zealand)

 29th – Michaelmas Day

last few days – Oktoberfest – Munich, Germany

last few days – Volksfest – Canstatter Wasen, Germany

 

October

First few days – Oktoberfest – Munich, Germany

First few days – Volksfest – Canstatter Wasen, Germany

2nd – Guardian Angels Feast

7th – Our Lady of the Rosary Feast

23rd – Hawke’s Bay Anniversard Day (New Zealand)

31st – Halloween

 

November

1st – All Saints Day Feast

2nd – All Souls Day Feast

        -  Marlborough Anniversary Day (New Zealand)

5th – Guy Fawkes Night (Bonfire Night)

9th – Dedication of the Lateran Basilica in Rome Feast

11th - Remembrance Day

13th – Canterbury Anniversary Day (New Zealand)

21st – Presentation of Mary Feast

22nd – Saint Cecilia

25th – Saint Katherines Day

30th – Saint Andrew

          – Chatham Islands Anniversary Day (New Zealand)

 

December

7th – Westland Anniversary Day (New Zealand)

13th – Saint Lucy Day

25th - Christmas Day

          – Baa - Kirkwall, Orkney Islands

26th – Saint Stephen Day

27th – Saint John Day

28th – Proclomation Day (South Australia)

          – Childermas – Holy Inocents Day

29th – Saint Thomas A Beckets Day

30th – Saint Anysia Day, Saint Maximus Day, Saint Sabinus Day

31st – Hogmanay – New Years Eve – Saint Columba Day, Saint Melania the Younger Day, Saint Sylvester.

This page has the following sub pages.

5 A Day Portions Guide

Note that 1 portion is approximately 80g/3oz   Fruit Apples (dried) – 4 rings Apples (fresh) – 1 medium Apples (puree) – 2 tablespoons Apricots (canned) – 6 pieces Apricots (dried) – 3 whole Apricots (fresh) – 3 whole   Banana (chips) – handful  Banana (fresh) - 1 medium Blackberries (fresh) – 10 medium Blackcurrants (fresh) – 4 heaped tablespoons Blueberries (fresh) – 4 heaped tablespoons   Cherries (canned) - 3 heaped tablespoons  Cherries (dried) – 1 heaped tablespoon Cherries (fresh) – 14 Clementines (fresh) – 2 Currants (dried) – 1 tablespoon   Damsons (fresh) – 5 large Dates (fresh) – 3 large   Figs (dries) – 2 Figs (fresh) – 2 Fruit Cocktail (canned) 3 heaped tablespoons Fruit Juice – 150ml Fruit Salad (fresh) – 3 heaped tablespoons Fruit Smoothie – 150ml   Gooseberries – 1 large handful Grapefruit (canned) – 8 segments Grapefruit (fresh) – 1/2 Grapes (fresh) – good handful   Kiwi Fruit (fresh) – 2 Kumquats (fresh) - 6 large   Lychees (canned) - 5 Lychees (fresh) – 5   Mandarins (canned) – 3 heaped tablespoons Mandarins (fresh) - 1 Mango (fresh) – 2 x 2 inches pieces Melon (fresh) – 1 x 2 inches pieces Mixed dried fruit – 1 heaped tablespoon   Orange (fresh) – 1   Papaya (fresh) – 1 large slice Passionfruit (fresh) – 5 large Peach Halves (canned) – 2 halves Peach Slices (canned) – 7 segments Peach (Whole – fresh) – 1 Pear (canned) – 2 halves Pear (canned) – 7 slices Pear (fresh) – 1  Pineapple Rings (canned) – 2 rings Pineapple Chunks (canned) – 12 chunks Pineapple Crushed (canned) – 1 heaped tablespoon Pineapple (Fresh) – 1 large slice Plums – 2 medium Prunes (canned) – 6 Punes (dried) – 3 Prunes (ready to eat) – 3   Raisins – 1 heaped tablespoon Raspberries (canned) – 12 Raspberries (fresh) – 2 large handfulls   Satsumas (fresh) - 2 Sharon Fruit (fresh) -  1 Strawberries – 7 medium Sultananas – 1 heaped tablespoon   Tangerines – 2 small Tomato – 1 medium Vegetables   Note that potatoes, beans and pulses do NOT count as part of fruit and vegetables.   Asparagus (fresh/frozen) – 5 spears Avocado (fresh) – half   Baby Sweetcorn (fresh/frozen) – 6 Broccoli Florets (fresh/frozen) – 4   Cabbage (fresh) – 4 heaped tablespoons Carrots (canned/fresh/frozen) – 3 heaped tablespoons Cauliflower Florets (fresh/frozen) – 8 Celery (fresh) – 3 medium sticks Cucumber (fresh) – 2 inches piece   French/Green Beans (fresh/frozen) – 4 heaped tablespoons   Kale (fresh) – 4 heaped tablespoons   Onion (fresh) – 1 medium   Peas (canned/fresh/frozen) - 3 heaped tablespoons    Red pepper (fresh) - half   Spinach (fresh/frozen) – 4 heaped tablespoons Spring Greens (fresh) – 4 heaped tablespoons Sweetcorn (canned/fresh/frozen) – 3 heaped tablespoons

August – Seasonal Produce

Cheeses – Farmhouse Cheddar, goats milk cheeses.

 

Fish – Brill, cod, coley, Dover sole, grey mullet, gurnard, haddock, halibut, John Dory, lemon sole, monkfish, plaice, red mullet, sea bass, sea bream, skate, squid.

 

Fruit – Apples (Discovery), apricots, blackberries, blackcurrants, blueberries, boysenberries, cherries, damsons, figs, gooseberries, grapes, greengages, Japanese wineberries, limes, loganberries, mangoes, melons (Ambrosia, Canary, Charentais, Galaxy, Galia and watermelons), mirabelles, nectarines, papaya, peaches, pears (Bartlet), plums, raspberries, redcurrants, scottish raspberries, sloes, strawberries (scottish and wild)sunberries, tayberries, tomatoes (plum, salad), tummelberries, whitecurrants.

 

Game – Grouse (from the 12th), hare, rabbit, woodpigeon

 

Herbs – Basil, coriander, fennel, mint, parsley, rocket, sorrel.

 

Meat – Lamb

 

Nuts – Cobnuts

         

Oily Fish – Herring, Mackeral, pilchards, salmon (farmed and wild), sea trout

 

Shellfish – Crab, crayfish, lobster, prawns, scallops

 

Vegetables – Artichokes, asparagus peas, aubergines, beans (broad, dwarf, French – purple and yellow and runner),  beetroot (golden and red), broccoli, cabbage, carrots, cauliflower, cavalo nero, celery, chinese leaves, courgettes, cucumber, fennel bulb, garlic, globe artichokes, kale, kohlrabi, leeks, lettuce (iceburg, lambs leaf, lollo rosso and red oak leaf),  marrow, mushrooms (chantrelle and girolle), mustard leaves, onion, peas, pea shoots, peppers, potatoes (Maris Peer, new Scottish, Pink Fir Apple and Ratte new,), radishes,  samphire,  sorrell, spinach (perpetual and summer), squash, sweetcorn, Swiss chard, watercress.

September Seasonal Produce

Fish – Cod, coley, Dover Sole, gurnard, haddock, halibut, plaice, sea bass, sea bream, sprats, turbot.

 

Fruit -  Apples (Bramley, Discovery and Worcester Pearmain), berries (blackberries, gooseberries, raspberries), figs, grapes, melons, nectarines, oranges, peaches, pears, persimon,  plums (damsons, plums), pomegranates, quinces, raspberries, red currants, star fruit. tomatoes (ordinary and plum).

 

Game – Grouse, guinea fowl, hare, partridge, pheasants, quail, rabbit, teal, venison, wood pigeon.

 

Herbs – Basil, chives, coriander, dill, garlic, mint, parsley, rocket, sorrel.

 

Meat – Autumn lamb.

 

Nuts – Almonds, cobnuts, pistachios, walnuts.

             

Oily Fish – Brown Trout, herring,  mackeral, pilchards, salmon, sardines, tuna.

 

Poultry – Duck, goose, mallard.

 

Shellfish – Clams, crab, crayfish, Morecambe Bay Shrimps, mussels, oysters, scallops.

 

Vegetables – Asparagus peas, aubergine, beans (bobby, borlotti, broad, cannelini, dwarf, French – purple and yellow and runner), beetroot, broccoli, Brussels sprouts, cauliflower, cavalo nero, celeriac, celery, chillies, fennel bulb, garlic, globe artichoke, kale, kohlrabi, lettuce (lambs lettuce), mushrooms (chantrelle and wild), mustard leaves, okra, onions (shallots), pak choi, parsnip, pea shoots, peas, peppers, potaoes (Belle de Fontanay, la Ratte potatoes, maincrop, new, pink fir apple and Roseval), radishes, rhubarb, salsify, samphire, spinach, squashes (courgette, cucumber, marrow, pumpkin), swede, sweet potato, sweetcorn, Swiss chard, turnip, watercress.

 

October Seasonal Produce

Fish – Brill, cod, coley, Dover sole, eels, grey mullet, gurnard, haddock, hake, monkfish, plaice, squid, turbot.

 

Fruit – Apples (cooking, Bramleys, Cox’s Orange Pippins, crab and eating), berries (autumn raspberries, blackberries, cranberries, rowanberries), bullaces, citrus (clementines, kumquats, lemons, Valencia Oranges) damsons, dates, elderberries, figs, kiwi fruit, pears (conference), persimmon, plums, pineapples, pomegranates, quinces, sloes, starfruit, tomatoes (beef, cherry and plum).

 

 

Game – Grouse, guinea fowl, hare, partridge, pheasant, rabbit, teal, venison, woodcock.

 

 

Herbs – Basil, chives, coriander, dill, garlic, Hamburg parsley.

 

 

Meat – Autumn lamb.

 

 

Nuts – Almonds, chestnuts, cobnuts, hazelnuts, pistachios, sweet chestnuts, walnuts.

          

                            

Oily Fish – Herring, mackeral, salmon, sardines, tuna.

 

 

Poultry – Duck, goose.

 

 

Shellfish – Brown crab, clams, crab, lobster, mussels, native oysters.

 

 

Spices – Galangal, ginger.

 

 

Vegetables – Artichokes (globe and Jerusalem), aubergines, beans (flat and runner), beetroot, broccoli, Brussels sprouts, cabbages (celtic, pointed, prima, red, Savoy and white), cauliflower, cardoons, carrots (Chantenay), cauliflower, cavalo nero, celariac, celery, chicory, chilli peppers, Chinese leaves, cress, fennel, galangal, kale, leeks (baby and ordinary), lettuce (lambs and radicchio), mushrooms (black trompette, cep, chantrelle, closed cup, field blewit, girole, oyester, shitake, wild and yellow tip), onions (red, salad, shallots and white), pak choi, parsnips, pea shoots, peppers, potatoes (Cara, Desiree, King Edward, Maris Piper, Shitake and Wilja), radish, salsify, spinach, squashes (acorn, butternut, courgettes, cucumber, marrow, pumpkin and winter), swede, sweetcorn, sweet potatoes, Swiss Chard, watercress, yams, young turnips.

July Seasonal Produce

Cheeses – Feta, Goats milk cheeses.

 

 

Fish – Cod, halibut, John Dory, monkfish, plaice, scottish squid, sea bass, sea bream, sole (Dover and lemon), turbot, whiting.

 

            

Fresh Water Fish – Pike.

             

 

Fruit – Apricots, berries (blackberries (garden and wild), blueberries, boysenberries, gooseberries, loganberries, raspberries, strawberries, tayberries, tummelberries), cherries, currants (blackcurrants, redcurrants and whitecurrants), figs, grapes, greengages, lime, mangos, melons (Ambrosia, galia, galaxy and watermelons), mirabelles, nectarines, papaya, passion fruit, peaches, pears (Bartlets), plums, tomatoes (baby plum and plum).

 

 

Flowers – Courgette flowers, elderflowers.

 

 

Game – Venison, wood pigeon.

 

 

Herbs – Basil, chives, coriander, dill, fennel, garlic, mint, parsley, sage, thyme.

 

 

Meat – New season lamb.

                  

           

Nuts – Cashews.

              

                      

Oily Fish – Herring, mackeral, pilchards, salmon (farmed and wild), sardines, trout (rainbow and sea), tuna.

 

 

Shellfish – Clams, crab, crayfish, lobster, prawns, scallops, shrimps.

 

 

Vegetables – Artihokes, aubergines, beans (broad, French and runner) beetroot (golden and red), broccoli, cabbage, cape broccoli, carrots, cauliflowers, cavalo nero, celery, chiilies, curly endive, endive, fennel bulb, garlic, globe artichokes, lettuce (butterhead, iceburg, lambs, lollo rosso and oakleaf), mushrooms (oyster), mustard leaves, onions (salad (scallions/spring), shallots), pak choi, peas (mangetout, peas, pea shoots, petite pois, sugar snap peas), peppers, potatoes (main crop, new potatoes), radishes, rhubarb, samphire, sorrel, spinach, spring greens, squashes (courgettes, cucumbers (rigid and smooth), petty pan), sweetcorn, sweet peppers, Swiss chard, watercress.

Pilchard Pie

Now I love a quick and easy peasy cheap tea (occassionally), especially when you are all on your own and/or you just can’t be bothered to cook anything long, complicated or tedious but need something hot, comforting, substantial, nutritious and yet full of flavour that takes no time at all to prepare.  This favourite recipe of mine just fits that bill so perfectly.

Ingredients

1 small tin of pilchards in tomato sauce

cold mashed potato

 

Method

1 Oil an oven proof baking dish for 1 with a little olive or vegetable oil.

2 Open the tin of pilchards.

3 Place the contents of the tin into the prepared baking dish.

4 Top with the cold mashed potato.

5 Level the mashed potato carefully, sealing in the sauce.

6 Drag a fork through the top of the mashed potato and make a pretty pattern.

7 Pop the dish onto a heated baking tray.

8 Bake in the oven at 200 degrees centigrade/gas mark 6 for about 10 to 15 minutes, or until the pie is a delicious golden brown.

Serve immediately with a favourite green vegetable, I love broccoli, peas, sugar snap peas and mange tout.

 

Serves 1

 

Notes

For a change or, to make it more nutritious add a few heaped tablespoons of frozen peas.

Some people like to sprinkle mature grated cheese on top of the the mashed potato after it has been forked through and bake as above.

Turkey Club Sandwich

After the excesses of Christmas day it is nice to have a good substantial festive sandwich.

 

Ingredients 

3 slices of favourite bread toasted and buttered

slices of cold cooked sausages with bacon wrapped around them

slices of tomatoes

slices of turkey

sliced cold stuffing

cranberry sauce

 

Method

1 Place a slice of toast on a plate.

2 Place the sausage and bacon rolls on the slice of toast. 

3 Place the tomato slices on top of the sausage and bacon.

4 Top with a piece of toast (buttered on both sides)

5 Place the slices of turkey on the slice of toast

6 Spread a little cranberry sauce on the remaining slice of buttered toast.

7 Place the cranberry sauce side of the toast on top of the turkey.

8 Finish by placing on the last piece of bread.

9 Cut as desired, triangles are always nice.

 

Serve with a salad.

 

Serves 1 person

 

 

Royal Icing

This is the quintessential icing for special cakes, such as Christening Cakes, Christmas Cakes, Engagement Cakes and Weding Cakes.  You can use it on both fruit and dense sponge cakes.    When covering fruit cakes it is essential to marzipan the cake first and then let the  marzipan dry out and set for a good 7 days before attempting to ice the cake because the cake and the marzipan will bleed through the icing if you do not.    For those of us who do not like or cannot have nuts then use a layer of fondant icing to stop the bleeding of the cake into the icing.   Beware because this icing does contain raw egg.  You can safely use an egg white substitute which does affect the taste or the texture of the icing.   Ingredients   First coat 1lb sieved icing sugar 1/2 teaspoon glycerine 2 large egg whites   Second coat 3/4lb sieved icing sugar 1/2 teaspoon glycerine 2 small egg whites   Method 1 Beat the egg whites in a scrupulously clean large mixing bowl until they are light and fluffy. 2 Add the glycerine and mix well. 3 Gradually add the icing sugar, a tablespoonful at a time until the mixture will stand up in soft peaks. 4 Ice tthe cake by placing 3/4 of the icing onto the top of a cake. 5 Dip a pallette knife into a jug of hot water. 6 Carefully spread the icing over the top and down the sides of the cake with the wet knife. 7 Add more icing as you need it, remembering to keep dipping the pallette knife into the jug of hot water. 8 Smooth the sides of the cake first. 9 Smooth the top of the cake last.   Leave the cake to dry out in a covered tin for a minimum of 2 days to dry out properly and 5 days if you can for a better effect.    Second coat 1 Repeat stages 1 to 9 of the method for the first coat but note that the icing should be thinner than the first coat and only coat the back of the spoon.   Allow the cake to dry out for 7 days covered in an air tight lid until decorating so that the icing can set properly and the cake can be safely decorated with no fear of the decorations bleeding into the icing or the cake band sticking.

Mums Chestnut Stuffing

This is a wonderful sweet stuffing traditionally served with turkey although it goes really well with chicken too.  It can be cooked in the turkey cavity, in a separate covered bowl or as little stuffing balls.  It was always my favourite part of the Christmas meal (well, along with the roast parsnips) when younger.    Ingredients 2lb fresh chestnuts 2oz butter ½ teaspoon sugar salt and pepper   Method 1 Boil the chestnuts for 10 – 15 minutes in salted water. 2 Drain the water off and cover with cold. 3 Peel the chestnuts and place into a sieve placed over a mixing bowl. 4 Push the chestnuts through the sieve using a wooden spoon. 5 Add the butter and sugar. 6 Combine thoroughly. 7 Check for seasoning and adjust to taste.

Cranberry Scones

These scones make an interesting appearance at Christmas in my home.  I find they are better served warm with loads of thickly spread butter on them.   Ingredients 8oz/250g plain flour 1 heaped teaspoon baking powder 1oz/28g diced butter at room temperature 2oz/55g castor sugar 3oz/85 fresh cranberries 1 beaten medium egg a little buttermilk   Method 1 Place a sieve over a large mixing bowl. 2 Spoon in the flour and the baking powder into the sieve. 3 Shake the flour and baking powder into the mixing bowl. 4 Add the diced butter. 6 Using the fingertips only, rub the butter into the flour until the mixture resembles fine breadcrumbs.. 7 Add the castor sugar and cranberries. 8 Stir the ingredients into the mixture thoroughly with a metal spoon. 9 Make a well in the centre. 10 Add the beaten egg. 11 Mix the egg into the breadcrumbs. 12 If the mixture is dry add a little buttermilk (the mixture should not be sticky). 13 Sprinkle a work surface with a little flour. 14 Place the ball of dough on the work surface. 15 Using the palm of the hand gently pat the dough until the dough is 1″ thick. 16 Dip a cutter in the flour. 17 Stamp out as many scones out of the dough as possible. 18 Gently roll up the dough. 19 Pat the dough to 1″ thick. 20 Stamp out more scones. 21 Gather up the final scraps of dough and make 1 more scone. 22 Place all of the scones on an oiled baking tray upside down. 23 Brush the top of the scones with a little milk. 24 Bake immediately at 210 degrees centigrade/gas mark 8 for 10 to 12 minutes or until a pale golden brown and slightly risen. 25 Place the baking tray onto a wire cooling rack for a couple of minutes. 26 Transfer the scones onto the baking tray.   Serve hot, warm or cold buttered with jam and cream.   Makes 8 to 10 scones   Notes The scones do not rise well so the dough has to be thick.   The scones maybe frozen at -18 degrees centigrade. To defrost pop in the microwave for a few seconds or leave in the fridge for a couple of hours.    Milk, soured milk or yogurt can be added instead of buttermilk.

Gluten-free Shortbread

I do have a wonderful friend who is a coeliac and she gave me this excellent recipe.

 

Ingredients

8oz gluten free flour

4oz cornflour

4oz icing sugar

8oz diced butter at room temperature

caster sugar for dusting

 

Method

1 Place a sieve over a large mixing bowl.
2 Place all of the dry ingredients into the sieve and push through with a wooden spoon.
3 Add the butter.
4 Rub the butter into the dry ingredients until the mixture comes together.
5 Cover the ball of dough with cling film and refrigerate.
6 Lightly flour a work surface and a rolling pin.
7 Cut the dough into half.
8 Lightly knead the dough to smooth out the cracks.
9 With one half form the dough into a ball.
10 Roll out lightly to 1/2 inch thick.
11 Using sharp knife, lightly mark triangles with the blade.
12 Using a fork use the tines to decorate the outside edge or pinch the edges.
13 Using a sharp knife mark out fingers about 1 thick.
14 Use the fork tines to prick the shortbread all over bar the edges.
15 Transfer the dough to a baking sheet.
16 With the other half of the dough form into an oblong shape.
17 Roll out the dough lightly to 1/2 inch thick.
18 Prick the dough with the tines of a fork.
19 Transfer the dough to a baking sheet.
20 Place in the oven heated to 180 degrees centigrade/gas mark 4 for approximately 20 minutes or until a pale golden colour.
21 Lay the baking sheet(s) onto a wire cooling rack and leave for about 5 minutes.
22 Sprinkle with caster sugar.
23 Cut through the marks on the shortbread.
24 Transfer the shortbread onto the cooling rack and leave to cool completely.

Store in an airtight container

Chocolate and Chestnut Torte

This decadent and rich cake is ideal for special functions when an unctious cake is called for that everyone will remember, it is most definately not for the calorie counters.

 

Ingredients

 

For the cake

200g/7oz bourbon biscuits
55g/2oz melted unsalted butter
225g/8oz good quality plain chocolate
250g/8oz mascarpone cheese
80g/3oz unsweetened chestnut purée
4 large separated eggs
55g/2oz golden caster sugar
140ml extra-thick double cream

                                                 

For the decoration
180g/6oz plain chocolate, plus extra for chocolate shavings
chocolate truffles
cocoa powder

 

Method

1 Whiz the biscuits in a food processor until they resemble fine crumbs.

2 Pour into the melted butter.

3 Mix together thoroughly.

4 Press the crumb mixture into a 20cm/8in spring-release/loose bottomed tin.

5 Chill for about an hour or until firm.
6 Meanwhile melt the plain chocolate in a small bowl placed over a pan of very gently simmering water, taking caution not to allow the bowl to touch the water.

7 Place the mascarpone cheese and the chestnut puree into a large mixing bowl.

8 Beat them together thoroughly.

9 Add the warm melted chocolate.

10 Mix thoroughly.
11 Place the egg yolks and golden caster sugar into another large mixing bow.

12 Beat until pale, thick and fluffy.

13 Pour the egg mixture into the chestnut mixture.

14 Fold in carefully using a large metal spoon.

15 Lightly whip the double cream to the soft peak stage.

16 Fold in the double cream.
17 Place the egg whites into a scrupulously clean large mixing bowl.

18 Whip the egg whites until they form soft peaks.

19 Add one large tablespoonpoonful into the chocolate mixture.

20 Fold in with a metal spoon.

21 Add the remaining egg whites.

22 Fold in the remainder with the large metal spoon.

23 Pour onto the biscuit base.

24 Freeze overnight.
25 To decorate the torte, cut two strips of non-stick baking parchment or greaseproof paper, each measuring 35.5cm/14in long and 5cm/2in wide.

26 Melt the plain chocolate in a small bowl over a pan of gently simmering water again making sure that the bowl does not touch the water.

27 Pour the melted chocolate onto the paper strips.

28 Spread the chocolate evenly along the paper strips.
29 Remove the torte out of the freezer.

30 Run a palette knife around the outside of the torte.

31 Unclip and remove the spring-release tin or push up the loose bottom.

32 Place the torte onto the serving plate/board.

33 Carefully wrap the chocolate-covered strips (with the chocolate side facing inwards) around the torte.

34 Return the torte to the freezer for about 1 to 2 hours.
35 Peel away the paper strips to leave a thin chocolate ‘collar’ around the torte.

36 Place the torte in the fridge to thaw out thoroughly overnight.

37 Remove the torte from the fridge.

38 Arrange the chocolate truffles on the edge of the torte.

39 Dust generously with cocoa powder.

40 Grate over some of the extra plain chocolate.

just before serving.

 

 

For variation, try adding the grated rind of one orange or 1 tablespoon finely chopped stem ginger with the double cream.

Chestnut Shortbread

Although I have scottish ancestry and prefer ‘propper’ shortbread, I do like these rustic, golden, nutty and spicy shortbread biscuits especially at Christmastime.

 

Ingredients

6oz chestnuts

1/4 pint milk

1 level teaspoon ground cinnamon

4oz butter (at room temperature)

2oz runny honey

6oz wholemeal flour

 

Method

1 Using a small but sharp knife make a slit in the bottom of each chestnut.

2 Place the chestnuts into a bowl.

3 Cover with boiling water, cover and leave for 5 minutes.

4 Peel off the chestnuts and place in a saucepan.

5 Pour the milk over the chestnuts.

6 Cover the saucepan.

7 Place the saucepan over a low heat and gradually bring the milk to boiling point.

8 Reduce the heat to a simmer and simmer for 20 minutes or until all of the milk has been absorbed by the chestnuts.

9 Mash the chestnuts.

10 In a large mixing bowl place the butter and the chestnuts.

11 Beat the mixture well with a wooden spoon.

12 Add the honey and cinnamon powder and beat again.

13 Pour over the flour.

14 Using your fingers work the flour into the butter mixture to form a soft ball of dough.

15 Flour a work surface and rolling pin.

16 Roll out the dough to 1/4″ thick.

17 Dip a 2 1/2″ cookie cutter into flour.

18 Stamp out as many shortbread rounds as you can.

19 Gather up the unused dough and re-roll and re-stamp. 

20 Place the shortbread circles onto a floured baking tray.

21 Prick with a fork.

22 Bake at 180 degrees centigrade/gas mark 4 for about 15 minutes or until the shortbread is a lovely golden brown colour.

23 Place the baking sheet onto a wire cooling rack and allow to cool for a couple of minutes.

24 Transfer the shortbread off the baking tray onto the wire cooling rack.

 

Store in an airtight tin.

 

 

Notes

To weigh honey place a cup on the scales and set to zero then weigh the honey.

Plain flour can be used instead of wholemeal but the rustic feel of the biscuits will be lost.

Leave the chestnuts in water as you peel as they are far quicker to peel when the skin is wet and soft

Snowmen Cakes

These snowmen cakes are rather fidely to make but they are so wonderful to see when they are finished and they taste super too, children love them at parties (and so do the adults too).

 

Ingredients
2 large egg whites
110g/4oz caster sugar
80g/3oz milk chocolate drops
5 (10cm/4in) lengths of ribbon

 

Method

1 Grease a large baking sheet.

2 Line the baking sheet with non-stick baking parchment.

3 Place the egg whites in a scrupiously clean, large mixing bowl. 

4 Whisk the whites until they are thick, white and stiff peaks form.

5 Add one third of the caster sugar.

6 Whisk again until the egg whites are stiff and shiny.

7 Repeat stages 5 and 6 until all the caster sugar is used up - when all of the caster sugar has been whisked in, the egg whites should be stiff, white and shiny.

8 Using a dessertspoon to place 5 round heaps of meringue, about 6cm/2 3/8 inch in diameter, well apart on the baking sheets (these will be the bodies).

9 Use a teaspoon to place 5 smaller round heaps, (about 4cm/1 ½ in diameter) of meringue on the baking sheet to make the heads.

10 Bake in the oven at 140 degrees centigrade/gas mark 1 for about 1 hour or until the base of the meringues feel dry and crisp.

11 Cool completely on the tray on a wire cooling rack.

12 Decorate by saving 10 chocolate drops (for the eyes).

13 Place the remainder in a small heatproof bowl and stand it over a small pan of hot water making sure that the bowl does not touch the water.

14 Stir with a spatula until the chocolate has completely melted.

15 Using a small paint brush, paint a blob of chocolate on top of a body and place a head on top.

16 Wrap the ribbon around the neck of the snowman, gluing the ends onto the snowman with chocolate.

17 Glue two eyes onto each snowman with melted chocolate.

18 Using the paint brush, paint a chocolate smile onto each face.

19 Dust the cakes with icing sugar.

 

Store in an airtight container.

 

 

Makes 5 cakes 

Roast Goose

This has always been my favourite and the traditional roast meat for the Christmas table in Great Britain until the Turkey crossed the atlantic ocean from the United States of America.

 

It is best not to cook the stuffing of your choice in the cavity of the goose, because although the goose is moist it will dry out because it will have to be reweighed and cooked longer, so that the stuffing is cooked thoroughly too.  It is far better to make stuffing balls or place the stuffing into a container and cook in the oven seperately.

 

Ingredients

1 goose, weighing about 4.5kg, thawed if frozen
2 onions
1 large lemon
1 large cooking apple
1 garlic clove (optional)

Method 

1 Remove the giblets and any excess fat from inside the goose.

2 Wash the outside and inside cavity of the goose thoroughly.

3 Dry the inside cavity and the outside of the goose thoroughly.

4 Cut the onions, lemon and apple in half.

5 Place the cut fruit and vegetables inside the cavity of the goose.

6 If using cut the garlic clove in half.

7 Rub the garlic all over the skin. Cut the wishbone out by turning back the neck flap to expose all the front of the breast.

8 Place the bird onto a wire rack placed inside a large enough roasting tin.

9 Cook the goose in a preheated oven at 180 degrees centigrade/gas mark4 for 15 minutes per 500g.

10 When cooked, remove the goose from the oven and wrap in aluminium foil and leave to rest for 20 minutes. 

11 Carve and serve.

 

Serves 8 people

 

Notes

If the skin is becoming too brown, shield it with aluminium foil, with the shiny side touching the skin thus forcing the heat back into the goose. This will mean that the goose will need about 10 to 20 minutes extra minutes resting time.

 

This timing will give the goose a a slightly pinkish coloured flesh which is safe to eat, but if this is not to your taste then cook for at least another 20 minutes to about 40 minutes.

 

As the goose is a very fatty bird there is absolutely no need to baste it, the fat as it drips out of the goose is actually basting the bird inside.

 

Instead, keep pricking the skin to aid the flow of the excess fat.

 

During the cooking you will have to drain the excess fat that drips off into the roasting pan, a long handled spoon is the best tool for the job.

 

Do not throw away the fat that is collected from the goose, instead use this for cooking the roast potatoes and in my humble opinion it will give you the best result for roast potatoes.  It can be stored in the fridge, covered for at least 4 weeks if all of the debris from the roasting is removed.  Also the fat can be used several times as long as it smells fresh and is cleaned everytime after use.