rainy day biscuits

Just as I was lifting the last tray of biscuits out of the oven, the rain started. The kitchen was warm and spice scented, thanks to the extra shake of nutmeg I'd added to the biscuit dough. William was keen to help - rolling and cutting the dough and putting the biscuits carefully on the baking tray. He floured the table and re-rolled the dough, pressing down on the cutters (gingerbread men were his favourite, hence the army of them) and chatting, chatting the whole time and how nice it was to spend those few minutes listening to him, guiding him when the dough stuck or when a head fell off and watching those as yet little hands deftly working and wondering would he remember the damp autumn afternoon with the grey skies and twirling leaves when we baked together.

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Spice biscuits

125g softened butter

85g soft brown sugar

160g golden syrup

310g self raising flour, sifted

2 teaspoons ground ginger

1 teaspoon nutmeg/ cinnamon or both

Preheat the oven to 160C fan oven/ gas mark 4. Cream the soft butter and sugar in a bowl until light and fluffy. Add the golden syrup, flour and spices and mix to form a smooth dough. It will take a bit of mixing to bring it together into a ball. Then refrigerate the dough to firm up. Flour your work surface and roll out the dough to about 4mm thick and cut with your preferred cutters. Place onto baking trays lined with greaseproof paper and bake for about 8 minutes. Watch like a hawk - I got distracted and lit the fire, and some of mine were a little 'extra done' as a result!

wild garlic pesto

We've just returned from a weekend by the sea where we enjoyed our first barbecue by the beach. Well, okay, barbecue might be a bit grand considering it was only hotdogs and toasted marshmallows. But it was by the sea, in the sun (and the wind) with our toes in the ocean. That's impressive, right? Anyway on our return home after a quick garden inspection I saw that the wild garlic clump was looking good, so I made this wild garlic pesto recipe from Circle of Pine Trees. Oh, it's SO good. It's a real Spring treat and easy, peasy to whip up. We ate it with griddled toasts but it would be delicious with pasta or maybe as a topping on a big bowl of pea soup.

recipe :: sloe gin

On this wild and windy day, a recipe to keep out the cold. Sloe gin is a favourite- it's lovely with cheese after a meal or to warm you up if you're out winter sporting or walking. It also makes a perfect Christmas gift. I use Sarah Raven's recipe from her Garden Cookbook.

For about 800ml:
450g sloes
710ml gin
350g caster sugar

Making sure the sloes are dry and clean, prick them all over with a fork** and put into a large sterilised kilner jar along with the gin and sugar. Close the jar tightly and turn it every so often until all the sugar has dissolved. Leave it in a dark place for 3 months and then strain into warm sterilised bottles and seal.

** or put them in the freezer for the same effect

poached pears :: recipe

We're heading off for a few days and the fruit bowl has been stressing me out. It was full of just-ready-to-eat-right-now this minute pears and apples and peaches and bananas... So in among the packing and cleaning (another compulsion reserved for holiday time) I decided that poaching the pears was an absolute must. I normally do this as an autumn pudding poaching them with red wine and cinnamon. But summer time needs a lighter touch and so it was to saffron and cardamom I turned.

200g caster sugar
425ml water
3 tbsp lemon juice
6 cardamom pods, lightly crushed
1/4 tsp saffron threads
5 pears, cored, peeled and halved

Put the water, sugar, lemon juice, cardamom and saffron into a largish saucepan and stir to dissolve the sugar. Then bring to a simmer and add the pears which you've peeled and cored. Cover with a lid made from parchment paper and then put on the actual saucepan lid. Leave this to simmer gently for 20-30 minutes until the pears are cooked. Let it cool completely, then lift out the pears and put them in a serving dish and pour over the syrup. This will keep for a couple of weeks in the fridge.

Recipe from Darina Allen's Ballymaloe Cookery Course

gooseberry fool :: recipe

The smell and taste of summer are perhaps personified in simple puddings like strawberries and cream or gooseberry fool. It just so happens that the gooseberries and the elderflowers are ripe at the same time and it  is also fortuitous that we have both growing in the garden. It's such a simple recipe- one of Sarah Raven's from her much used Garden Cookbook. Put the gooseberries, elderflower heads and sugar together in a saucepan with a splash of water, bring to the boil and then simmer until the berries are soft (not long). Whip the cream while you're waiting and then put it back into the fridge. When the scented syrupy berries are cool, fold into the chilled cream. I also made some meringues and broke them into the fool for a bit more texture. This, eaten on a warm summer's evening sitting out until the first stars make their appearance, is surely one of the joys of living.

lettuce and lovage soup :: recipe

At this time of year there's a delicious garden herb- lovage- growing merrily in a pot at our back door. Its leaves look like large flat leaf parsley and it tastes unusual - a little like celery, pepper and parsley combined. The leaves can be added to salads or used in stuffing, or torn and popped into a chicken's cavity before roasting. It also makes a great summer soup when cooked with lettuce. I've adapted the recipe from Sarah Raven's Garden Cookbook - it's extremely quick to make and would be just perfect for a little al fresco dining...

4-5 Little Gem or other small lettuces
handful of young lovage leaves
30g butter
4 spring onions, chopped
600ml vegetable or chicken stock
400ml milk
freshly grated nutmeg
salt and pepper
75ml cream

Melt the butter in a large saucepan. Add the spring onions and the lettuce and lovage leaves and wilt them down over a moderate heat. Don't brown the greens. Pour over the stock and milk, adding the nutmeg, pepper and salt to taste. Let this cook until all is tender (a matter of minutes) then liquidise until smooth. When the soup has cooled a little stir through the cream to add richness.

granola :: recipe

250g rolled oats

50g sunflower seeds

50g pumpkin seeds

25g sesame seeds

125g runny honey or maple syrup

3 tablespoons sunflower oil

Preheat the oven to 150C/ Gas Mark 2. In a large bowl combine the oats, sunflower seeds, pumpkin seeds and sesame seeds. I also like to add about 2 heaped tablespoons of milled organic flax seed. In a saucepan gently heat the sunflower oil and honey/maple syrup. Whisk them together so they combine and when they get frothy and creamy pour over the dry oat mixture. Mix this all well together. Put some greaseproof paper on a large baking tray and spread the mixture out evenly. Bake in the oven for about half an hour until golden. I stir the granola quite often as it’s cooking so that it browns evenly. And I add sultanas and dried cranberries and nuts when it is cool and ready to store. This is lovely with porridge and maple syrup and the boys love it with yoghurt and honey.

adapted from Monty and Sarah Don's The Home Cookbook

December days

Home from school on a blustery, chilly, grey December day. What's a nice treat to have waiting for you when you come in (alongside the inevitable homework) - ah yes, hot chocolate from your favourite mugs and iced spice biscuits, candlelight and the promise of Christmas...

Spice biscuits

200g plain flour

100g caster sugar

100g butter, very soft

½ teaspoon baking powder

1 egg, organic and free range if possible

1 teaspoon cinnamon

1/2 teaspoon nutmeg

            Preheat the oven to 180C/Gas Mark 4 and line a couple of baking trays with baking paper. In a medium sized mixing bowl cream together the soft butter and the sugar until light and fluffy. Sift in the flour, baking powder and the spices. Mix this in.  Add the egg and mix in again- it should form into a smooth dough. Flour the work surface and the rolling pin too. Roll out the spicy dough- I like mine quite thick and cut with cookie cutters. Then bake for about 10-12 minutes until lightly coloured. You can ice them or leave them plain as you wish, but the boys appreciated the green sprinklings on top of theirs.

Saucy!

October brings some benefits-we are very well fed. Our tummies are filled with hearty stews and casseroles, chilli con carne and roast chicken, golden pastried pies and buttery mash, fruit cake and apple cake. At this time of year when it's dark early and there's a bit more comfort eating going on it's worth having a little something up your sleeve to transform the humblest of pear/apple puddings or that old trusty standby - vanilla icecream. Below is a recipe for the most delicious and easy butterscotch sauce courtesy of Nigel Slater. Needless to say I've made it more than once (blush-oh the shame of it, I know the page number it's on in Appetite...pg 415 if you must know) and it's very popular with all ages in this house.

50g butter
100g soft brown sugar
100g golden syrup
drop or two vanilla extract
150ml cream

Put the butter, sugar and golden syrup into a small pan and melt gently, then bring it to a rolling boil. Turn down the heat and let it bubble for a few minutes. Add the vanilla extract and then the cream. Stir well and then pour into a jug. As it cools it will thicken.
The photo shows it with apple sponge- a plain sponge dotted with sliced apples before being baked. It's a simple but pleasing pudding.

recipe :: Chicken paprika

Oh my, ever see a recipe that you immediately want to try... I mean right there and then even if it's early in the morning and just that bit too soon for garlic. Yes? I am definitely going for this one on Rebekka Seale's gorgeous blog... garlicky white bean and kale stew I hear you calling...

But on today's menu is chicken paprika with chorizo

1 tablespoon oil
1 medium onion, peeled and chopped
about 6 inches or so of chorizo, sliced
2 cloves garlic, peeled and crushed
3 organic free range chicken breasts, sliced
400g can cannellini beans
400g can chopped tomato
good pinch smoked paprika
sea-salt, pepper, a little muscovado sugar
2 tablespoons sour cream
small bunch flat leaf parsley

In a heavy bottomed casserole dish heat the oil and then gently cook the onions for about 5 minutes until beginning to get translucent. Add the sliced chorizo and let the fragrant smoky oils start to run, then add the garlic. Gently fry all this for another minute or so. Add the chicken breasts and let them colour before adding the beans and the chopped tomato.Swill out the tinned tomato can with water-about half full- and pour this in too. Sprinkle on the smoked paprika as well as a good pinch of sea-salt, pepper and a crumbling of sticky muscovado sugar. Stir well and put the lid on and leave to bubble on a low heat for about 35 minutes or so until the chicken is cooked through. Finally, just before serving swirl in the tangy sour creamand sprinkle with parsley.

recipe :: aubergine parmigiana

It is Saturday. I am busy making aubergine parmigiana to torture the children with later. William, claiming total boredom, was sent to root to the bottom of his toy box till he found something (anything!) to play with. Luckily the cowboy fort was discovered and assembled. He came to find me to report on his success and absent-mindedly gave me a kiss. Realising his error he quickly wiped it away. "Oh, am I that yucky you have to wipe away my kisses?" I asked feigning hurt. A heart beat passed. "No", he said "I was just wiping it in so I can make even more kisses from it." Ha. Clever child. He will get an extra big helping of aubergine tonight.

If you need to torture someone you love with vegetables here is the recipe. Serves two normal vegetable loving adults for lunch or more as a side dish
1 large aubergine
3 tablespoons olive oil
1 ball buffalo mozzarella - 125g - sliced
handful grated Parmesan or good flavoured hard cheese

tomato sauce
2-3 tablespoons olive oil
3 garlic cloves, peeled
1 tin tomatoes
a little sugar
salt, pepper

Trim the aubergine and slice into rounds about half an inch thick. Layer these in a colander with a little salt sprinkled in between to draw out any juices- leave it for about an hour. To make the sauce pour the olive oil into a medium sized saucepan and warm it up. Add the whole but peeled garlic cloves and let them cook a little, then add the tin of tomatoes. Sprinkle in some brown sugar, salt and pepper. Let this simmer gently for half an hour, stirring every so often. When cooked blend the sauce so that it is smooth.
When you're ready to cook the aubergine rinse it off and pat dry with kitchen paper. Then heat the oil in a frying pan or griddle until hot and fry the aubergine slices in batches for a couple of minutes so that they are soft and golden. Preheat the oven to 180C/Gas 4. Arrange half the cooked aubergine slices in a smallish ovenproof dish. Cover with half the tomato sauce and half the mozzarella slices. At this point you could add some dabs of good pesto or some fresh basil leaves if you wished. Then layer it up with some more aubergine, tomato and mozzarella. Finally sprinkle on the grated Parmesan or hard cheese and put into the oven for half an hour until bubbling and lovely. We're going to eat this tonight with buttery, crusty garlic bread and hardly any complaining.

recipe :: chocolate chip cookies

Sometimes all it takes is a little organisation and thought and suddenly you have occupied children and full tummies. Today two recipes - one for play-dough and one for biscuit dough (like what I did there??)

The play-dough does not need cooking which makes it super quick and easy. You will need:

• 1 cup plain flour
• 1/2 cup salt
• 1 tablespoon oil
• 1 cup boiling water
• 2 teaspoons food colouring

Simply mix all of the ingredients in a bowl and when the dough combines, turn it out onto a floured board and knead for a good minute or two until it comes fully together. Add children to the mix for some fun...

The other dough recipe is for chocolate chip cookies from River Cottage Everyday. Don't mix them up!

You will need:

• 125g butter
• 100g caster sugar
• 75g soft light brown sugar
• 1 medium egg, lightly beaten
• 2 teaspoons vanilla extract
• 150g plain flour
• 1/2 teaspoon baking powder
• 100g dark chocolate broken into smallish pieces

Preheat the oven to 190C/Gas 5. Gently melt the butter in a saucepan. Add the sugars and beat well until dissolved. Scrape this into a mixing bowl and beat in the egg and the vanilla extract. Sift in the flour and baking powder and stir this in, then add the chocolate pieces. The mixture should be pretty soft and sloppy. Put parchment on two baking trays and then dot tablespoons of the mixture onto the baking parchment, leaving a good space between each one as they spread quite a bit. Bake for about 8-10 minutes. When cooked leave on the baking tray for a minute or two to firm up a little, then transfer to a wire rack to cool.

recipe :: easy carrot cake

Oh my goodness time flies even when you're not having fun! The last few weeks have sped past and the work/life balance has been well, unbalanced. There has been a bit too much rushing around, working, cooking, cleaning, driving and endless shopping all with the predictable grande finale of crashing onto the sofa at nightfall wondering just where did the day go. And just not enough time left to do the things I want to do.

So today I took charge. I got up an hour earlier than normal and so had time to myself with plenty of time leftover to get the boys out the door without the usual screaming and flapping of arms. I have managed to beat the laundry monster (just for today) and right now the kitchen is cinnamon and nutmeg scented thanks to the carrot cake baking. Cake nearly always makes everything all right.

And later, when the house is quiet and children are slumbering, I will make time for this, which arrived today. So, that's two things to be grateful for: cake and a good book.

 

Afternoon in the kitchen by Phoebe Wahl

Dan Lepard's easy carrot cake

175g plain flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
200g light soft brown sugar
150ml sunflower oil
3 medium eggs
150-200g grated carrot about 3 smallish ones
75g chopped walnuts or pecans (optional, I never use them as Will hates nuts in cakes)

Heat the oven to 180C/160C fan/gas 4 and line a tin with non stick paper/parchment. I use a square tin about 21cm. Sift the flour, spices and baking powder into a bowl. In another bowl mix the sugar and oil together until smooth, then beat in the eggs. Stir in the grated carrots (and nuts, if using) and then fold in the flour mixture. Pour into the baking tin and bake for about 25 minutes testing with a skewer which should come out clean. Allow to cool and then top with your favourite cream cheese/mascarpone icing or leave un-iced for a plainer but still delicious cake. I have also spooned the mixture into muffin cases and made carrot cake muffins instead. A hit at breakfast time. And if carrot cake isn't your thing I think this looks really good instead.