Thursday, 9 January 2014
It’s new year, new , new ...
Tim and Jane's Tasty Flavours has moved to a new location in the International Food Hall in Doncaster Market. Fortunately, the new stall is less than 50 metres from the old one and the range of baking ingredients to make Grandma’s traditional homemade recipes is as wide as ever.
Grandma Abson’s Recipe of the Month board has pride of place. We’ve been collaborating on this project for just over a year now. Tim says the recipes are very popular with his savvy customers who snap photos with their smart phones. We link each month’s recipe to whatever is in season that month and mainly use ingredients from Tim and Jane’s emporium of baking and fresh fruit and vegetables. We support everything that’s good about #loveyourlocalmarket and #shoplocal. And we’re keeping Grandma’s legacy of homemade baking alive with easy recipes which taste just scrummy with few ingredients.
To start the New Year, January’s Recipe of the Month is St Clement’s Pie. Here’s the story behind this famous pie, eaten whenever there are bells to ring out. Just as in the nursery rhyme, it’s made with oranges and lemons and is very similar to Grandma’s Lemon Meringue pie.
St Clement’s Pie
8oz /225g Shortcrust Pastry (8oz/225g flour, 4oz/110g butter)
Zest & juice of 1 lemon and 1 orange
4oz /110g caster sugar
5 tsps cornflour
2 eggs (separated)
½ pint/ 275ml water
Make Shortcrust Pastry. Line a pie dish with the pastry and bake blind for 10 minutes (see Grandma’s tip). Put the lemon and orange zests, juice and 2oz/50g sugar in a pan. Heat until the sugar is dissolved. Mix the cornflour to a paste with 6 tbsps of water. Stir into the mixture with the rest of the water until blended. Let it cool a little. Add the egg yolks and mix gently till blended. Pour into the pastry case. Whisk the egg whites until stiff and add the rest of the sugar. Spoon the meringue on to the filling and make swirls. Cook in a preheated oven for 30 minutes. (300F, Mark 2, 150C)
Grandma’s tip : Bake it Blind This describes cooking pastry before adding a filling. Line the dish with pastry. Then line the pastry with baking paper. Cover with dried beans or peas. Bake and remove the paper before adding the filling. Keep the beans or peas to reuse for baking blind.
Meryl says : This pie is delicious to eat hot or cold. I love it when the mixture is still hot, just set and the meringue is freshly peaked from the oven.
Happy New Year #KeepBakingalive!