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.

Bonfire Bangers and Beans

This is a super warming dinner dish for the youngsters before or after the fireworks.  My son and his friends always loved this meal on the 5th November.  Placing the sausages as I do makes this dish resemble a bonfire.

 

Ingredients

1/2lb/250g cocktail sausages

4oz/100g grated mature cheddar cheese

15oz/440g tin baked beans in tomato sauce

1lb/500g peeled and diced floury potatoes

1oz/25g butter

2 good pinches English mustard powder

pinch cayenne pepper

salt

 

Method

1 Place the potatoes into a large saucepan.

2 Pour over boiling water.

3 Place the saucepan on a lit hob and bring to the boil.

4 Salt if using when boiling, simmer for 10 minutes or until the potatoes are soft.

5 Put the cocktail sausages under the grill, turn regularly until well browned.

6 Drain the potatoes.

7 Place the saucepan back on the heat.

8 Dry thoroughly, shaking the pan several times.

9 Mash the potatoes with a masher. 

10 Add the butter, mustard powder and cayenne pepper.

11 Beat well with a wooden spoon, until the mashed potato is glossy and creamy.

12 Add the cheese to the potato mixture.

13 Beat well again. 

14 Heat the beans in a saucepan as per the manufacturers instructions.

15 Add all but 8 of the cocktail sausages.

16 Transfer the beans and sausage mixture from the saucepan into a serving dish.

17 Cover with the mashed potato mixture

18 Press the remaining sausages half way into the top of the potato mixture at a jaunty angle.

19 Place the dish in the oven at 190 degrees centigrade/gas mark 5 until the potato topping is lightly browned.

Serve immediately

 

Serves 8 people

Catherine Wheel Biscuits

Catherine wheel biscuits are ideal to make for the hungry party goers on bonfire night, the 5th of November.  Note that the rum can be omitted for young children.

 

Ingredients

8oz/250g self raising flour
4oz/125g unrefined caster sugar
4oz/110g soft margarine
1 large beaten egg
1 tablespoon cocoa powder
2 tespoons dark rum

Method

1 Cream together the soft margarine and sugar until light and fluffy.
2 Keep one dessertspoon of egg white from the egg and add the remaining egg to the margarine mixture.
3 Add the flour and knead to form a firm dough
4 Divide the dough into two then add the cocoa to one part and rum to the other
5 Knead both separately until the cocoa and rum have blended into the dough
6 On a lightly floured board, roll out the dough to form to oblongs 12 inch (30cm) x 8 inch (20cm)
7 Use the reserved egg white to brush the chocolate dough, cover with the rum dough and roll up the two pieces
8 Wrap the dough roll in foil and chill in the refrigerator for 30 minutes
9 Cut into catherine wheels of a quarter inch (5mm) in thickness

10 Arrange on a greased baking tray and cook in a pre-heated oven at 190 degrees centigrade/gas mark 5 for about 10 minutes or until lightly coloured.

11 Cool in the tin on a wire cooling rack.

                                          

Makes about 30 biscuits

Strawberry Fizz

This is a wonderful light summery fizzy drink, just as suitable for young children as grown ups.   Ingredients 550g strawberries 5 heaped tablespoons icing sugar juice of 3 lemons 1l sparkling water    Method 1 Wash and pat dry the strawberries. 2 Remove any leaves and hulls. 3 Cut the strawberries in half. 4 Place all the strawberries into a large bowl. 5 Sprinkle over the icing sugar over the strawberries. 6 Leave in the fridge for up to 4 hours. 7 Either push the strawberries through a sieve or place in a liquidiser or food proccessor. 8 Add the lemon juice to taste. 9 Whizz or stir the strawberry pulp. 10 Pour the pulp into a serving jug. 11 Top the strawberry puree with sparkling water.   Serve immediately with ice cubes, extra strawberry slices, slices of lemon and sprigs of mint, whichever you wish.   Serves 4 to 6 people.

Strawberry Salad

A lovely and yet tad unusual way of serving this delicious summer berry.

 

Ingredients

strawberries

salad leaves

sunflower seeds

dressing of choice

 

Method

1 Wash, dry and hull strawberries, slice or halve.

2 Place in a bowl of seasonal salad leaves.

3 Sprinkle over a few sunflower seeds.

4 Pour over  favourite dressing.

5 Toss thoroughly.

Serve immediately

Strawberry Jam

June sees the start of the strawberry season in the UK. 

Try picking your own for the freshest fruit and a morning or afternoon of family fun.  I took my son from a very young age and he loved it until I mentioned that the farmer weighs everyone on the way out!!!  Bless him, he panicked!!!

So start getting together your jars and make most peoples favourite fruity jam.
 

 
Ingredients
4lbs hulled washed and dried strawberries
1 teaspoon citric acid or the juice of 1 lemon
4lbs preserving sugar
 
Method
1 Place the strawberries in a preserving pan or large saucepan.
2 Add the citric acid or lemon juice, bring to the boil.
3 Reduce the heat to a simmer, leave to cook for 30 minutes.
4 Take the pan off the heat and stir in the sugar, make sure all the sugar is dissolved before placing the jam back on the heat.
5 Bring to a rolling boil and allow to boil hard until the setting point is reached (110 degrees cetigrade/221 degrees farenheit), remove the pan off the heat.
6 Test for the setting point by placing a small amount of jam onto a chilled saucer and leave it become cold. If the jam forms a skin and wrinkles when pushed with a finger it is ready, if not bring back to the boil and repeat this stage.
7 Allow the jam to cook for 15 minutes untouched.
8 Stir well to distribute the fruit.
9 Pour carefully into warm sterilised jars.
10 Allow to cool before placing on the lid or a wax disc and a cloth lid.

Scrambled Egg and Chive Sandwiches

Sandwiches are the main stay of the British lunch.  My son used to be bored with the same type everyday so I had to come up with a few ‘invented ones’.  This is one of my absolute favourite ones.  They make a wonderful pitta pocket too. 

 

Ingredients

2 large beaten eggs

1 tablespoon milk or cream

salt

pepper

little butter

½ tablespoon chopped chives

2 slices bread

 

Method

1 Butter the bread well.

2 Heat a little butter in a heavy based saucepan.

3 Add the milk I(or cream) and salt and pepper to taste to the eggs.

4 Beat well together and pour into the saucepan.

5 Stir with a wooden spoon and stir continuously, drawing in the cooked egg from the edges of the pan into the centre.

6 Remove from the heat when a little liquid still remains (the heat of the pan will continue to cook the eggs off the heat)

7 Stir in the chives.

8 Pour onto the bread.

9 Spread with a knife.

10 Cut into 2 or 4 triangles.

 

Serve while still warm or cool in the fridge.

 

If eating immediately it is super to add few slices of tomatoes.

Fish Stock

This stock is so very easy to prepare and it is full of goodness and flavour.

I was making this stock one Saturday morning with the remnants of a trout, after coming home from the fish mongers.  As usual Master Cookie was interested in where the delicious smell was coming from.  By this time he was a 6′ tall teenager who knew absolutely everything there is to know.

He took one look into the saucepan, saw the trouts eye looking back at him, screamed “the fish is looking at me”, did a dance and ran out of the kitchen as fast as he could!

It was the only time in his life that I have seen him resemble a quivering jelly!

He did love the butter sauce at dinner time that the stock was added too, and being the evil mother, it was after he had finished his meal that I told him what went into the sauce.  At first he looked a tad green, but soon got over it and fortunately for me, he can now manage to cook an excellent fish stock.

Ingredients

Fish bones, head and skin (all washed and cleaned)

1 quartered white onion

1 large carrot quartered

2 large sticks of celery quartered

1 – 2 bay leaves (or 1 dried)

1 sprig of fresh or 1 pinch of dried thyme

6 parsley stems (with or without stems)

3 – 6 whole undamaged black peppercorns

Method

1 Place all of the ingredients into a stockpot or large saucepan.

2 Add sufficient cold water to cover all of the ingredients.

3 Place pan on the hob and bring to the boil.

4 Skim off any scum.

5 Reduce the heat to a simmer and cook for 1/2 an hour uncovered.

6 Strain.

7 Cool the stock quickly.

8 Discard the bones, vegetables and herbs.

Notes

Either use straight away or pour into freezer proof containers in usable quantities, or ice cubes.

Note that the only oily fish this is suitable for is salmon and trout, others tend to be too oily.

Can be frozen for upto 3 months at -18 deg c.

Makes approximately 1 1/2 litres.

Sledging and Steak and Kidney Pudding

It was a cold snowy February, my 4 years old son had just saved enough pocket money to buy a sledge in the sales, he could not wait for the snow to come to try it out.

 

As luck would have it that during his first weeks half term holiday from infant school it snowed.  His dad took him to the local park where there was the perfect hill for teaching our son how to sledge.

 

Two hours later my son came back soaked to the skin, tired and cold but exceedingly hungry.  He smelled the aroma in the kitchen and wanted tea immediately (as they always do).  The thought of him having to wait an hour was just too much, not even one of his favourite CBBC programmes would help him.

 

Eventually tea time came and I served up his first ever home made steak and kidney pie, encased by a light and puffy suet crust pastry.  He thought it looked awful (well it is a wee bit insipid to look at even when adorned by rich orange carrots.

 

Well he decided to try it, one mouthful and he was hooked, I asked him what he thought of it, his reply?  Aah, man food.  Priceless!!!  The comments our children make!!!

 

Suet Crust Pastry   This is the basic recipe for suet crust pastry.  This pastry is used for glorious comfort food such as winter warming dumplings and also the infamous British savoury and sweet puddings eg, steak and kidney pie and jam roly poly.   Ingredients 8oz/250g plain flour pinch of salt 4oz/110g suet cold water   Method 1 Place a sieve over a large mixing bow. 2 Spoon in the flour. 3 Add the salt. 4 Shake the sieve so the flour and salt go into the mixing bowl. 5 Add the suet. 6 Stir the suet into the flour. 7 Make a well. 8 Add a little cold water. 9 Using your fingertips draw the flour mixture into the water. 10 Add sufficient water to make a soft, non sticky but pliable dough   Filling Ingredients 1 quantity suet crust pastry 450g/1lb braising or stewing steak 100g/4oz pigs kidneys 2 finely diced  onions 100g /4oz field mushrooms 2 tablespoons Worcestershire sauce salt 1 – 6 peppercorns a little water bay leaf parsley stalks 1 – 2 celery stalks a few celery leaves   Method 1 Into a large saucepan place the bayleaf, peppercorns, parsley stalks, celery stalks and leaves. 2 Cover with plenty of cold water. 3 Bring to a boil and reduce the heat to a simmer. 4 Skim off any skum. 5 Continue to simmer the ingredients for 20 to 30 minutes.   6 Skin and core the kidneys and cut into small dice. 7 Dice the steak to 1 inch thick dice. 8 Toss both meats in a tablespoon of seasoned flour. 9 Mix the meat with the onions and mushrooms. 10 Strain the cooked herbs through a sieve and discard the used herbs. 11 Place the meats, onions and mushrooms with the Worcestershire sauce into a medium saucepan. 12 Cover the mixture with sufficient of the stock. 13 Bring to the boil. 14 Skim off any skum. 15 Reduce the heat to a simmer and simmer uncovered for an hour. 16 Plunge the saucepan into a washing up bowl with cold water and allow to cool completely. 17 Grease a large pudding basin. 18 Roll out all of the suet crust pastry into a circle, large enough to amply cover the basin.  19 Cut out a quarter section of the pastry and reserve.  20 Line the pudding baisin it with 3/4 of the rolled pastry. 21 Seal the edge of the cut pastry with a little water. 22 Brush the rim of the pastry with a little water. 23 Gather the remaining 1/4 of the pastry and roll into a circle just large enough to fit the top of the pudding baisin. 24 Spoon the meats, mushrooms and onion mixture into the pastry lined pudding baisin, allowing an inch gap at the top. 25 Reserve any excess gravy to cook the carrots in and to give you extra gravy. 26 Cover the pudding with the circle of suet crust pastry. 27 Seal the edges securely. 28 Cover the pudding basin with a pleated square of greaseproof paper, leaving room for the pudding to expand. 29 Cover the greaseproof paper with a pleated square of aluminium foil or a square of floured muslin. 30 Tie securely with string. 31 Bring enough water to the boil to 1/4 fill a large saucepan. 32 Place the pudding into the large saucepan. 33 Reduce the heat to a simmer, cover and cook for no less than 3 hours. 34 Allow the pudding to cool for at least 5 minutes.   To serve, remove the string, aluminium foil and greaseproof paper. Wipe the pudding baisin clean, wrap a napkin or clean piece of cotton around the basin and serve on piping hot plates with loads of creamy and buttery mashed potatoes and carrots with any extra gravy.   Serves 4 to 6 people   Notes The uncooked suet crust pastry can be frozen for upto a month before cooking and allowed to defrost before rolling. The cooked meat and vegetable mixture can also be frozen for 4 to 8 weeks and allowed to defrost completely before cooking.

Crafty’s Mince Pies

Oliver Cromwell decreed that the eating of Mince Pies on Christmas day be banned.  Now it is supposed to be good luck to eat 1 a day for the 12 days of Christmas.

I have been making these mince every year since 1980 and still get asked to make them for friends and family.

 

Ingredients

8oz/250g diced unsalted butter at room temperature 
1lb/500g plain flour
2oz/55g icing sugar
2 medium sized egg yolks
1lb/500g mincemeat
a little milk

                                    

Method

1 Sieve the flour into a large mixing bowl.

2 Add the butter.

3 Using the fingertips only rub the butter into the flour until the mixture resembles very fine breadcrumbes.

4 Stir in the icing sugar well with a metal spoon.

5 Make a well in the centre of the mixture.

6 Add the egg yolk, draw in the flour with your fingertips.

7 If required add 3 to 4 teaspoons of ice cold water to make a pliable but not a sticky dough.

8 Wrap the dough in clingilm and rest in the fridge for 30 minutes.

9 Sprinkle a little flour onto a work surface and a rolling pin.

10 Cut off two thirds of the dough.

11 Roll out the pastry thinly.

12 Dip a 2 1/2 inch diameter cutter into flour and shake off the excess.

13 Stamp out 30 rounds.

14 Line the bun tins with the circles of pastry.

15 Brush the rim of each pastry case with a little water.

16 Using a teaspoon, fill the cases with mincemeat, making sure not to overfil the cases.

17 Roll up the remaining pastry trimmings and add to the remaining one third of pastry. 

18 Sprinkle a little more flour onto the work surface and rolling pin.

19 Roll out the pastry as thinly as possible.

20 Dip a 2 inches diameter cutter.

21 Stamp out 30 rounds.

22 Place these lids onto the mince pies.

23 Seal the edges thoroughly.

24 Brush tops with a little milk. 

25 Bake in the oven at 200 degrees centigrade/gas mark 6 for about 20 minutes or until a pale golden brown.

26 Transfer the pies to cool onto a wire cooling rack.

 

Makes approximately 30 Mince Pies

 

Serve hot, warm or cold with hot custard, brandy butter, thick whipped cream, runny cream, creme fraiche or ice cream.  They are delicious on their own too.

 

Notes

You can mix a little brandy or rum into the mincemeat, please note that the mixture will be a tad runnier. 

 

The mince pie pastry can be frozen after all of the circles have been stamped out, simply layer them in an old ice cream tub with greaseproof paper inbetween.  Freeze for upto 1 month.

 

To defrost, place individual rounds onto a wire rack and leave for a few minutes.

 

The baked mince pies can also be frozen (even if the raw pastry has been preciously frozen.

Apple Pie

My maternal grandmother was a fantastic cook and was able to cook most dishes.  She was left a widow with 3 young sons (aged 3 to 11) and was 6 months pregnant.  Often my father and his brothers would ‘scrump’ for apples from which she made a multitude of dishes, this was 1 of my godfathers favourite pies.   Ingredients 1 basic amount of shortcrust pastry   1oz margarine 1lb peeled, cored and roughly chopped cooking apples 2 heaped tablespoons granulated sugar powdered cinnamon or cloves to taste   Method 1 Melt the margarine in a saucepan. 2 Add the apples and sugar. 3 Bring the contents to a simmer and continue to simmer until the apples breakdown easily. 4 Add the cinnamon or cloves to taste. 5 Allow the puree to cool. 6 Roll out half of the pastry to generously fit an oblong or square tin. 7 Line the tin with pastry. 8 Trim off the surplus pastry. 9 Roll out the remaining pastry to generously fit the top of the tin. 10 Brush the top of the rim of the pastry with a little water. 11 Spoon the apple sauce onto the base of the pastry in the tin. 12 Cover the apple sauce with the rolled out pastry. 13 Seal the edges of the pastry. 14 Trim off the excess pastry. 15 Brush the top of the pastry with a little milk. 16 Sprinkle with a little sugar if wished. 17 Make steam holes in the centre of the pie. 18 Bake in the oven at 200 degrees centigrade/gas mark 6 for about 20 to 30 minutes.   Notes Serves 6 to 8 people Serve hot, warm or cold on it’s own or with custard, creme fraiche, ice cream or fresh cream. Can be frozen for up to 3 months. Ideal for packing in lunch boxes or picnics as well as eating at meal times.