Tuesday, 25 August 2020
Saturday, 25 July 2020
I’ve been spending some time recently looking through all the cook books I’ve collected over the years. I came across my copy of Castleford Born and Bred : Recipes from Queens Mill from my visit there last year. I’ve already made a few recipes from the book, including Yorkshire Mint Pasties, which the volunteers put together to tempt visitors to try out their special Castleford stoneground flour.
I’d been wondering what to cook with the sudden glut of broad beans and peas in my garden this week, so I was delighted to see a recipe for Bean, Pea and Bacon Tart which fitted the bill perfectly.
Whole-wheat Shortcrust Pastry
400g/1lb Castleford Whole-wheat flour
110g/4oz butter (cut into small pieces)
Water to mix
Rub the butter into the flour to the consistency of fine breadcrumbs. Mix with water to form a ball. Leave to rest in a cool place for 30 minutes.
What you need
400g/1lb whole-wheat pastry
150g/6oz podded broad beans
150g/6oz podded peas
150g/6oz smoked lardons or bacon
300ml/10 fl oz double cream
100ml/4 fl oz milk
12 basil leaves with extra for decoration
4 large eggs
How to cook
Heat the oven to 200C/ Gas 6. Roll out the pastry on a lightly floured surface until large enough to line a 280mm/10 tart tin or flan dish. Press the pastry snugly into the tin. Line the pastry case with baking paper and dried peas and chill for 30 minutes. Place in the oven and bake blind for 25 minutes. Remove the paper and return to the oven for 5 minutes to dry out the pastry on the base.
During this time, boil the peas and broad beans for 5 minutes until tender, Drain and rinse off any forth. Tip into a bowl with the basil, 3 tbsps double cream and seasoning, Puree in a food processor or blender until smooth,
Dry fry the lardons/bacon until golden.
Beat the remaining cream with eggs, milk, parmesan and seasoning. Smooth the pea and bean puree over the base of the tart case and scatter with the bacon. Carefully pour the egg mixture over this. Turn the oven down to 180C/gas 4 and bake for 35 minutes until set and golden. Cool slightly and trim any overhanging pastry with a sharp knife. Scatter with the extra basil.
Serve with salad for a picnic or summer buffet or have a slice for lunch while it’s still warm. Omit the bacon for a vegetarian option. I think I’ll add a few olives for a Mediterranean summer feel. Perfect picnic food. Formidable!
Friday, 3 July 2020
I have to say that baking in #lockdown has been a bit strange. I’ve heard more people talk about baking than ever before and the quest for easy recipes is a constant theme.
Grandma’s recipe for Dream Cake has been a firm favourite when I’ve made it for events in the past so I’ve been dreaming about baking it in #lockdown. Grandma had some bizarre names for cakes and the reason for the name of this one is lost in the mists of time – but it’s a dream if you like cherries and walnuts.
8oz/225g self-raising flour
1 level tsp baking powder
Pre heat the oven to 350F, Mark 4, 180 C. Line a square or round cake tin approximately 21-22cms with baking paper. Cream the butter and sugar. Drop in the eggs and beat thoroughly. Add a few drops of vanilla extract. Add the flour, adding the baking powder last of all. Fold in the walnuts and cherries, which have been rolled in flour, saving a few for the top of the cake. Bake in a moderate oven for about 1 hour.
Meryl says : Don’t forget to wash and dry the cherries before you add them to the mixture so they don’t fall to the bottom of the cake.
Make a dream come true with Dream Cake!
Wednesday, 3 June 2020
Given my fondness for Butterscotch, it’s no surprise that during lockdown, I’ve been enjoying this delectable sweet. I’ve had a go at my own Butterscotch based on an old Doncaster recipe and created a range of recipes using Butterscotch.
I’ve not made Blondies very often. They are a lesser known version of the Chocolate Brownies but in fact they predate their chocolate cousins as they were popular from the mid nineteenth century. Brownies are said to have appeared around the early twentieth century in 1906.
What you need :
230g plain flour
1 tsp baking powder
½ tsp sea salt
175g light brown sugar
125g milk chocolate, roughly chopped
2 eggs, beaten
1 tsp vanilla extract
75g butterscotch pieces or shards
How to bake :
Heat the oven to 200C/400F/Mark 6. Melt the butter in a pan over a medium-low heat. Leave to cool slightly. Line a 30cms x 20cms baking tray with greaseproof paper. Sift the flour, baking powder and salt together in a mixing bowl, then stir the sugar into the cooled melted butter. Stir in the eggs and vanilla into this mixture, then gently fold this into the flour, with the chocolate and butterscotch. Take care not to overmix. Pour the mixture into the tin and bake for 22-25 minutes, until set on top. Leave to cool and then cut into 12 squares.
Meryl says : You can save some Butterscotch pieces to decorate the top of the Butterscotch Blondies if you wish. Enjoy a taste of Doncaster!
Wednesday, 13 May 2020
Saturday, 18 April 2020
St. George’s Hall Cake
Saturday, 21 March 2020
– Mixture is too soft.
– Oven temperature is too cool so mixture does not rise evenly.
– Oven temperature is too hot so mixture does not cook evenly.
– Oven temperature is too hot.
– Cake is placed too near hottest part of oven.
– Mixture is too stiff.
– Too much liquid is added.
– Mixture curdles when eggs added (NB add 1 tablespoon of flour to each addition of egg to reduce the risk of curdling).
Fruit (dried) sunk to the bottom
– Dried fruit is too damp.
– Glacé cherries are sticky (NB always wash and dry glacé cherries before use).
Monday, 24 February 2020
What you need ....
How to bake ...
Coconut Macaroons ready for the oven