York Food Festival 2012

Feasting on foot

I was delighted to be a Corporate Friend of the Food Festival this year.  Having not attended with the children before it was equally as exciting to feed their foodie enthusiasm.  Deciding to take the Taste Trail was an interesting option.

Crowded and chaotic the main route of the festival was tricky with kiddies and I don't think i've come across so many foodies in one place before!  Everything from Ceps to Champagne, smoked cheese to edible diamonds and surf to turf - something for everybody but where does a food fan start?

At my Cooking Shows I often ask my guests what their favourite food is, mine is simply cheese!  The kids indulged in making chocolate lollie pops with York Cocoa House whilst I sampled some of the Festivals favourite Yorkshire cheese including Monks Folly (produced by Shepherds Purse Cheeses).  Looking like a goats cheese it is actually made with pasturised cow's milk and has the most sensational creamy texture with an delicate edible rind.  The young fresh flavour changes as the cheese matures apparently, but it has to be said it wouldn't have the chance in my house! 

 

 

Salami and pasta didn't quite captivate us as much as the Bluebird Bakery where we all fell for the scrummy Fruit and Nut loaves, stuffed with your 5-aday we can't wait to toast it and smother it in butter!!!!  The savoury danish and foccacia left us drooling too.

Other stall which left us with memorable flavours were the smoked cheddar at Lincolnshire Poacher Cheeses - lovely chap who took the trouble to explain all things cheesey to the kids!

 Onwards along Champagne Street - should have got the train so I could have enjoyed a flute or two..... The next best thing in my book are diamonds and I was fascinated by the edible ones I found along with scrummy chocolate covered Cake Pops.  Produced by MCSP Design Ltd a Pickering based firm who manufacture edible cake decorations, these fab little gems are certainly a jewel in any cake decorators crown.

Vampires? No not in York - too much garlic there!  I am so intrigued by these magical little bulbs.... or in the case of Baby Elephant Garlic, no so little!  Healthful, flavourful and versatile - simply wonderful.  I wasdelighted to see The Garlic Farm from the Isle of Wight were present - we are looking forward to visiting them whilst on holiday next year on the island.

 Smoking houses were present too - these fabulous kippers were from The Port of Lancaster Smokehouse (as visited by the wonderful Hairy Bikers) - I can't wait for breakfast tomorrow!  Served lightly poached with a bit of brown bread and butter - just to die for!!







Salmon - my favourite fish - the king in my opinion, was present too.  Filletted in front of your eyes and divided into chunky steaks you couldn't wish for fresher or better looking fish!

Wolds Cookies from Driffield know their oats and presented us with some fabbie samples and we voted the milk choc chip our favourite!


Many people don't like mushrooms - my daughter being one of them - however, the rest of my household love tucking into these tender morsals.  You can follow this company on Twitter@AutumnHarvest1  
Sensational selection of fresh and dried and so good answering awkward questions like "why are those mushrooms yellow?"  I can't wait to get my next mushroom risotto cooking!



Hampers of Yorkshire were exciting - a fairly new company who are using locally produced products - can't wait for Christmas, had a sneaky peak at their website and there are a couple of their ideas on my Santa list!  Talking of Santa - Christmas just wouldn't be same without gingerbread and where better to get a kit from The Gingerbread House company - they even do children's parties, how cool is that!

Chilli is one of those amazing ingredients which can either enhance or overpower - and everyone's palette is different.  The One Stop Hot Shop was on our list of must visit places.  My son, who has quite a taste for hot stuff, had a bit of a mind blowing experience!  Starting at the cooler end of the scale he quickly worked up to the Smiling Assassin - a ketchup style sauce which would work brilliantly with a sticky chicken style dish - with a kick.  Not satisfied with steam seeping out of this ears he ramped it up to the hotest of the range, known as Smart Arse!  The picture is of him trying to get cool air into his mouth!  Let's hope the name is not revisited by the poor little chap tomorrow!


 Next the Taste Trail - we loved exploring the different foodie shops who were offering tasters and discounts - we didn't manage all of them (my map reading let us down despite them being in close proximity!!)

The Fudge Kitchen's Raspberry fudge - soooooooo good!

Top spots for us were the fabulous Fudge Kitchen (too yummy for words!)  A soft fondent style recipe which apparently dates back to 1830.  Thank the Lord it survived!!  The Yoga Tea at the Hebden Tea Company reminded me of Christmas and has a stong sense of cinnamon - refreshing, reviving, relaxing and rediculously yummy!  Fourboyz Dessert Cafe served the most scrumptious Mango gelato icecream.  Not to mention the the cruncy taster of Fish and Chips at The Cross Keys.  Final call of the day was Rafi's Spice Box - divine curry mixes (which can be ordered online and frozen) and spice blends for your curry of choice made in front of you.  I was delighted that the children got to identify and learn about the different spices - the lady was sweet with them - didn't ask her name but if you are that Spice Girl and you are reading this, thank you.

The most sublime oils and vinegars we discovered as we tasted outside VomFass - the rasberry balsamic was just heaven and I could dive in and swim several laps of a vat!  However, the must have for me was the Mango Balsamic with Chilli Oil and when I dashed into the shop and announced to the lady I simply needed some and I was going to drizzle it over my vanilla icecream the shop fell into stunned silence!  I cannot wait to get my icecream maker rumbling and ripple this sublime liquid through it.  (No, I am not pregnant but just know it will be superb!)

The thing I enjoyed most about the day was the welcome and the time the "trail providers" were prepared to give was generous - there was never the feeling of "oh not another browser!"  To everyone who welcomed us and fed us today - we have very full tummies and have had the best day ever.  See you next Food Fest.

A good days shopping!

Mum's Summer Drinks

The Summer holidays may be over and the kids back to school but the Summer feeling lives on!  Hot sun, water fights and raging thirst.  I scourered my recipe book shelf for my Mum's old recipe collection which dates back to before she married.  I was devestated that I couldn't find it and cried when it appeared on a different bookshelf!

The cooling, refreshing flavours I so desperately craved were homemade Lemonade and Gingerbeer.

Join me in my childhood indulgences and enjoy part of my youth!

Mum's Lemonade

Ingredients:

4lbs sugar
1 quart water
2oz Tartaric acid
2 tsp essence lemon to 1 gill water

Method:

• The water and the sugar are mixed first and heated (but not boiled)
• Then cooled - when almost cold again add in 1 gill of water, Tartaric acid and lemon essence
• Stir well

Mum's Gingerbeer

This wonderfully sociable "grow and share plant" works in a similar way to a friendship cake, you divide it and pass a bit on to someone you care about.

Ingredients for the Gingerbeer Plant:

2oz Bakers yeast (or 1/2oz dried yeast)
1/2 pint tepid water
2 tsp sugar
2 tsp ground ginger

Feeding the Plant:

• Every day for 6 days add 1 tsp sugar and 1 tsp ginger
• Every 7th day strain the liquid off the plant and keep the plant and the liquid
• Dissolve 1lb sugar in 1 pint of boiling water
• Add 4 pints cold water and the juice of 2 lemons
• Add the liquid strained from the plant and bottle
• It's better drunk after 7 days

To the Plant that is left:

• Add 1 pint cold water and mix well
• Divide into 2 equal parts, keep 1 half and either give or throw the other half away
• To the part you have kept add 2 tsp sugar and 2 tsp ginger and continue as above for 6 days

Happy Yorkshire Day

Yorkshire born and bred - we are a special breed us Tykes!  Associated with real ale, whippets, flat caps and ferrets, Yorkshire folk are reknowned for being "careful with their brass"!  In other words we spend wisely.....

The county of Yorkshire is divided into North, South, East and West and, combined, is the largest county in England. Referred to as "Gods own country" it is certainly a diverse and special location. It's a wonderfully friendly place to visit and has many traditions and folklore peculiar to the area.  To learn more visit www.yorkshire.com

Each year on 1st August we celebrate Yorkshire Day.  This particular recipe, a personal favourite, is not widely available outside of the North East of the county and the Yorkshire Dales.

Yorkshire Curd Tart

Yorkshire Curd Tart is a specialty tart from the beautiful county of Yorkshire in Northern England. This variation of cheesecake is made with fresh curd as a way to use up left over fresh curd from the cheese making process. The Yorkshire Curd tart is also filled with currants, and egg as makes a delightful teatime treat or warm as a filling and delicious pudding.

Fresh curds can be bought from a dairy but are becoming more difficult to get hold of, however, making your own is easy. To successfully make curds you will need to plan ahead as the best are achieved overnight.

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Ingredients:

• 1.2 litres/2 pints full cream milk
• 2 tbsp rennet
• 4 oz/100g unsalted butter, softened
• 2 oz/50g fine/caster sugar
• 2 medium eggs, well beaten pinch of salt ¼ tsp freshly grated nutmeg
• pinch salt
• ¼ tsp freshly grated nutmeg
• ¼ tsp ground allspice
• 1 rounded tbsp fresh white breadcrumbs
• 2 oz/50g plump, seedless raisins
• 2 oz/50g currants
• FOR THE PASTRY
• 4 oz/125g all purpose/plain flour
• pinch of salt
• 2oz/ 55g butter, cubed or an equal mix of butter and lard
• 2 - 3 tbsp cold water

Preparation:

Making Curds

• Place the full cream milk into an Executive Saucepan and gently bring to blood temperature (98°F/37°C). Remove from the heat and stir in the rennet and leave in a cool place (not the fridge) to set.
• Once cooled and set, gently break up the mixture using a fork, into large chunks. Line a large sieve or Colander with fine muslin or cheesecloth and place over a large bowl.
• Spoon the chunks of curd into the sieve or colander and leave to drain for at least 6 hours, preferably overnight.

Pastry

• Heat the oven 325F/170C/Gas 3
• Place the flour, butter and salt into a large Stainless Mixing Bowl.
• Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
• Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
• Wrap the dough in Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.

Tart

• Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line a 1½”/4cm deep, 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.
• Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color. Leave to cool.
• In a large mixing bowl, cream the butter and sugar together until fluffy and light and pale in color.
• Tip the curd mixture from the sieve/colander into the creamed butter; add the beaten eggs, salt, nutmeg, allspice and beat well until all the ingredients are well incorporated. Finally stir in the breadcrumbs, raisins and currants.
• Pour the curd mixture into the prepared tart case and bake in the oven for 30 minutes until golden brown.
• Leave the tart to cool, then serve.

Yorkshire Curd Tart is best eaten slightly warm. Always eat the tart within 24 hours of making. 

Recipe taken from   http://britishfood.about.com

My Mum's Strawberry Jam

I just love using my Granny's old brass jam pan when I make jams and chutneys - there is nothing quite like it! It's over 100 years old and will have seen some concoctions in it's time. Here's my favourite recipe for Strawberry Jam.

Ingredients

2lbs strawberries - slightly underripe is fine
1 1/2lbs preserving sugar
Juice of 2 large lemons
Knob of butter
(Liquid pectin if you feel the need)

Method

• Wipe and hull strawberries using the Core 'n More.
• Cut the strawberries on the Cutting Board using the Utility Knife and layer with sugar in jam pan.
• Squeeze juice using the Citrus Press and add lemon juice.
• Cover with tea towel and leave overnight so sugar draws the juice from the fruit and dissolves.
• Next day, slowly heat until sugar fully dissolves.
• Add a knob of butter as this will disperse some of the scum.
• Bring to rolling boil for 5 - 10 minutes or until, when tested on a cold saucer, the jam wrinkles.
• Skim off the scum if necessary.
• If you need to add additional pectin, remove from heat for a few minutes and stir in prescribed quantity.
• Let stand for 15 minutes so the fruit doesn't sink when you bottle it.
• Whilst the jam is standing, heat the clean jars in the oven to sterilise them.
• Ladle the hot jam into the hot jars. (Using a jam funnel makes transferring the hot jam safer and cleaner!)
• Top the jam with a waxed disc (you can dip it in brandy first if you feel the need - personally I would drink the brandy and just use the wax disc, but each to their own!!!)
• Put the lid on and leave to cool - the shelf life is 2 years but I bet it doesn't stay there that long.....

Mad Hatties (Local and Lovely)

Isn't it great when you stumble across a gem - you know, that unexpected sparkle on a grey day which brings the smile back to your face and reinstates any lost serenity!

The other day I had the pleasure of lunching at Mad Hatties and it truly is a gem!  A traditional tea shop with the "ooh" factor.  As soon as you step inside you step into a glittery world of gifts galore.  Trinkets, boxes, mirrors, metal wall art and more made me "ooh and aah" many times!  Carol was in Wonderland for sure...

At the rear of the gift shop are the tearooms, two rooms inside and outdoor seating in an airy courtyard
which is adjacent to the car park.  A simple menu but good food which was thoughtfully and creatively presented.  Soup of the day was Cauliflower Cheese, arrived in a mug and was, as they say at Mad Hatties, scrum-diddly-umptious!  Served together with toasted sandwich, crisps and sweet little cup of coleslaw and an attractive side salad, it was great value.   My only "picky" comment would be that the Hot Chocolate - despite being delicious and full to the brim with naughty calories, could have been warmer!

The friendly service made for a very happy treat - soon to be repeated.  Thank you for brightening my day.

Contact Mad Hatties:

01723 364 884

Email:

info@madhatties.co.uk

Address:

Mad Hatties
445b Scalby Road
Scarborough
North Yorkshire
YO12 6UA

Gingerbread Henna Hand

Gregory's Gingerbread Henna Hand

Great job Greg - high five!!!!!

Ingredients

• 350g/12oz plain flour plus extra for rolling out
• 1 tsp bicarbonate of soda
  
• 2 tsp ground ginger
  
• 1 tsp ground cinnamon
• 125g/4½oz butter
• 175g/6oz light soft brown sugar
  
• 1 free-range egg
• 4 tbsp golden syrup

To decorate

• writing icing (Henna colour)
• cake decorations

Method

• Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the 4ltr Stainless Bowl.
• Add the butter and rub together until the mix looks like breadcrumbs. 
• Using the Small Mix n Scraper stir in the sugar.
• Lightly beat the egg and golden syrup together using a Bamboo Spoon, add to the Stainless Mixing Bowl and stir until the mixture clumps together. 
• Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.
• Preheat the oven to 180C/350F/Gas 4. 
• Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. 
• Using cutters, cut out the gingerbread shapes and place on Rectangle Baking Stone, leaving a gap between them. 
• Bake for 12-15 minutes, or until lightly golden-brown. Leave on the stone for 10 minutes and then move to a Stackable Cooling Rack to finish cooling. 
• When totally cooled decorate with the writing icing or cake decorations.

When chaos reigns!

For years I have juggled as a single parent.... juggled the childcare, the housework, the social life (what social life I'm too exhausted!), my business as the sole provider for the family, being the carer for my dad and obviously that is all too easy - so let's throw a spanner in the works!

I decided it would be really cool - now I had mastered everything else and the kids were a bit older - to get a puppy.  Deep breath - I can hear you all tutting at me.... I know but it seemed a really great idea!

I grew up with English Bull Terriers, they are a fabulous breed that are so ugly they are beautiful! Their majestic Roman noses, their muscular stance - the fact that you can pat them properly instead of a fur-ball flying across the room when you so much as breath on them!  The advert said "big boned bitch" - I thought "that's me!" so pup selected and date for collection arranged, I started to dog-proof the garden.  Hammer, chicken wire, sore thumbs, job done!  Children excited, off we go to collect her.  A guinae-pig sized pup,  piglet faced, ears not standing up and a happy little soul.  She didn't like the first 10 minutes of the car ride then sleep - I'd forgotten how much noise babies make!!!!

The breeder had said "She's fine overnight, we haven't paper trained her, she'll ask to go out!" I thought "8 weeks old? OK, we'll see!" First night, OK - she asked to go out at 1.30am then slept again until 6.30am - "OK" I thought, "we'll see!" Second night - 4 hours sleep, third night every 2 hours!  Enough - puppy bootcamp and earplugs pending, but she was fabulous - slept through (and if she didn't, I didn't hear her!)
The breeder had said "She has 3 meals a day with the last one being at 11pm when my hubby goes to work!" That changed, poor little mutt doesn't want to go to bed on a full belly - that's how poo is  made in the night!  The breeder allowed the pups to sleep on top of her and her husband when he lay on the sofa watching TV - no wonder the pups were full of self importance!
 

Holly (the pup) decided that SHE was the top dog in her new home and started to exert her authority - never seen anything like it.  She systematically bit (not nipped but bit) every single one of us - she cornered my daugher and scared the living bageebers out of her and by the end of the first week I called my friend, the local dog warden, for assistance.  A no-nonsense dot of a strawberry blonde - who the maddest Rottweiller wouldn't cross - soon had Holly in hand!  Another week on and we have a totally different pup... still nippy but not aggressive.  Playful and fun - currently curled up at my feet snoring - and an absolute delight.

There has been an interesting shift in power and hierarchy since Holly arrived, she has realised that she is further down the "pack pecking order" than me or my daughter, is slipping below my son and has started being naughty with my father who is a wheelchair user!  Whilst I shouldn't laugh the funniest sight ever was as I burst into my fathers room in response to shouts and thuds, snarls and barks.  Holly had decided to sit under Dad's wheelchair, he hadn't wanted to move in case he ran over her tail.  Putting his hand down to pull her out she bit him, then started nipping at his slippers.  His response (I think a little scared) was to roll up a newspaper and try to tap the dog on the nose when she went to nip his feet.  Picture this - snarling, barking puppy (thinking it a great game) being swiped at by my elderly father with a newspaper whilst alternating each leg kicking it out like he was Goosestepping!  Have to say if the video camera had been handy I would have certainly been £250 better off!!!!!!!

Patriotic Puds

We have so much to celebrate and to be proud of as a country at the moment.  I am not ashamed to say I'm a royalist and love all the pomp and ceremony we enjoy as a nation.  Rule Britania!

Congratulations to Kate and Wills as they celebrate their first wedding anniversary - here's to many more happy years!  The Olympics are just around the corner and, of course, we are celebrating our Queen's Diamond Jubilee year.

Here are a few Patriotic Puds to consider for your celebrations - they look and taste fantastic!

Red, White and Blueberry Trifle

 

 

500 g all-butter Madeira cake

700 g fresh strawberries, divided

500 g fresh blueberries, divided

200 ml berry five fruit blend fruit juice

500 ml double cream, divided

1 pot (450 g) strawberry yogurt

ð       Place Madeira cake on Large Grooved Cutting Board; cut cake into 2.5-cm cubes using Chef’s Knife. Set aside.

ð       Hull strawberries using Core & More; cut into quarters using UtilityKnife.

ð       Set aside 85 g of the strawberries and 55 g of the blueberries for decoration.

ð       In Classic Batter Bowl, combine remaining strawberries and the fruit juice; stir gently using Small Mix ‘NScraper®.

ð       Pour cream into Stainless 4-Litre MixingBowl; whip until cream forms medium-firm peaks.

ð       Spoon some of the whipped cream (about 125 g) into Easy Accent® Decorator fitted with open star tip (so decorator is about two-thirds full); set aside.

ð       Add strawberry yogurt to remaining cream and fold together until combined using Mix ‘N Scraper®.

ð       To assemble trifle, place one-third of the cake cubes into Trifle Bowl.

ð       Top with one-third of the strawberry and juice mixture and one third of the remaining blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly.

ð       Repeat layers twice, spreading last layer evenly.

ð       Decoratively pipe reserved whipped cream over top of trifle; decorate with reserved berries.

ð       Serve immediately or refrigerate until ready to serve (see Chef’s Corner).

ð       Serve.

Serves 16

chef’s corner

This trifle is best served on the day it is made. It can be served immediately or it can be refrigerated until you are ready to serve. If making the trifle in advance, once made, refri gerate the trifle for a maximum of 4–6 hours for best results.

You may like to whip the cream in advance. Once whipped, keep the cream refrigerated until you are ready to use it. The strawberries can also be hulled in advance, if desired.

Stained Glass Jelly

 

Yield: One 9×13-inch pan

ð       4 boxes (3-ounces each) Jelly (or store brand gelatin dessert) in different colors
14-oz can sweetened condensed milk
2 envelopes unflavored gelatin
Water

1. For each flavor, dissolve one box of Jelly in 1 cup of boiling water. Pour into a square container that is about 6 to 8″ square and chill at least 3 hours, or overnight. (Try to use the same size for all four so that the blocks will come out the same. In this case the smaller the better – I used 8″ pans and felt my “blocks” were a little too flat.)
2. After chilling the flavors, cut them into small blocks.
3. Carefully mix the blocks in a 9×13-inch pan.
4. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jelly blocks in 9×13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jelly pieces. Chill overnight or at least 3 hours until firm.
5. Cut into blocks or shapes and serve.

Easter Sinner Comes Good!

The Easter Bunny visited and packed the cupboards full of delicious choccy eggs and treats.  I was strong, I was!  I didn't give in to any chocolate - nope, not a morsel passed my lips...... however, hot crossed buns, now that was a different story!  With a friend visiting and a good bottle of wine (or two), which in turn led to half a tube of Pringles..... I concluded that that was maybe not the way to melt my butter mountain, otherwise referred to as my arse.


Well, despite that weeks indulgences, hiccups and misdomeanours, I did manage to shed some more pounds.  I was even given my first reward sticker at the fat-club meeting and my children were incredibly excited - they love stickers!  I very quietly did give a small "Yippee!!"  So the plan for the following week was to be extra good - without deprivation, without exception and without any more hot crossed buns!  My target for the end of the week was a further 3lb off (31/2 if possible) - I'd love to get another stone off before my holiday (but the weeks are hurtling by!)  To my disgust I put 2lb ON - yes, you don't need to reach for your glasses, on!  With my willpower shattered and all the goodstuff screaming at me I did sneak an odd naughy or two and then weighed in 3lb lighter.......  Seesaw, seesaw.....  Onwards and upwards (or downwards preferably!)

In truth, every pound counts and my clothes are already feeling better - even the smallest changes can make the biggest difference to your attitude.   Now, I fully appreciate that I'm no supermodel, however, I scrub up OK making me, in my humble opinion, still a fairly Yummy Mummy!

Hedgerow harvest - Spring

I have always been fascinated by old country recipes, medicinal uses for the plants around us and the foods at our fingertips which we rarely take advantage of!  Join me in my adventure to explore my fascination further....

 

Spring
(information taken from "Nature's Wild Harvest" (authors Eric Soothill and Michael J Thomas)
(picture taken from http://huntergathercook.typepad.com)

Broom (Cytisus scoparius) - in the past, and up until fairly recent times, Broom buds were considered to be a delicacy and were served as an appetizer.  If they are gathered in late April or May, they can be pickled or added to salads.  On the continent the roasted seeds have been used to substitute coffee.  An infusion, or tea, can be used as a diuretic.

Field Mustard (Sinapis arvensis) - rich in vitamins A, B and C this can provide bulk and fibre which is so often missing in todays diet.  Only the younger leaved should be picked, then simmered in salted water, strained and served with a knob of butter - makes a great substitute for  spinach.

Coltsfoot (Tussilago farfara) - reported to be good for coughs and colds.  Coltsfoot also makes a lovely wine.

Coltsfoot Flower Wine

7 pints (4 ltr) flower heads
3 lb (1.5kg) sugar
7 pints (4 ltr) water
2 oranges
1 lemon
1 tsp Grape tannin
Yeast and nutrient

• Warm the water in a large pan and stir in the sugar until completely dissolved.
• Bring the solution to the boil and simmer for 5 minutes.
• Allow to cool to room termperature before stirring in the thingly peeled rind of oranges and lemon, their juice, grape tannin and the flower heads.
• Mix the yeast and nutrient  a little of the liquid and stir into the mixture.
• Cover closely and leave in a warm place for a week, stirring daily.
• Strain through a nylon sieve into a fermenting jar and fit an air-lock.
• Bottle when the wine has cleared.

Dandelion (Taraxacum officinale) - the leaves are rich in vitamin A and C but also contain B1.  They make a good addition to salad and can be added to sandwiches.  In spring, the young leaves can also be used as a boiled vegetable.  The flowerheads are good for winemaking and the whole plant can be used in Dandelion Beer.  A coffee made from the roots in supposedly very similar to real coffee and is caffeine free.  To prepare it, dry the young roots, clean and roast them in a moderate oven.  Allow to cool and then grind.  Pour boiling water over the grounds, stir and leave for 10 minutes before straining.
Dandelions also have a mild diuretic and laxative properties and have been used to treat anaemia.

Dandelion Beer

1 lb (500g) dandelion plants
2 lb (1 kg) sugar
7 pints (4 ltr) water
2 lemons
1/2 oz root ginger
1 oz (25g) cream of tartar
2 tsp graulated yeast

• This is best prepared in spring, and the whole plant may be used. 
• Place the dandelion, root ginger and finely peeled rind of both lemons in a pan with all the water and boil for 15 minutes.
• Strain onto the sugar and cream of tartar, stirring well to dissolve all the sugar.
• Leave covered to cool to room temperature before adding the lemon juice and granulated yeast.
• Cover again and leave for a further 3 - 4 days in a warm place.
• Bottle using screw-capped bottles.
• It is essential to store these in a cool place at this stage, for no more than a week.
• If kept at too high a temperature the bottles may burst; if left for too long, the beer may become flat.

Garlic Mustard (Alliaria petiolata) - in the past the leaves have been boiled as a vegetable to serve with meat.  The garlicy taste is mild and ideal for flavouring.  The leaves, chopped finely, give added zest to salads and make a tasty sandwich filling.  A spring sauce, ,ade by chopping the leaves with a little mind and hawthorn buds and mixing with vinegar and sugar, is good especially when served with lamb.  In Wales, the leaves are eaten with fried bacon or herrings.  The young leaves and shoots should be picked in March and April, washed thoroughly and boild until tender (about 3 - 5 minutes).  Drain and served tossed in melted butter.

Gorse (Ulex europaeus) - the flowers have been used to flavour whisky in Ireland.  A sweet tea can be made by infusing two tablespoons of freshly-picked flowers in 3/4 pint (450 ml) of boiling water, straining before drinking.  The flowers also make an excellent wine.

Stinging Nettle (Urtica dioica) - highly nutritious and rich in vitamins A and C. the nettle can be eaten as a vegetable in the same way as spinach.  Only the tops should be used and must be picked before the plants start flowing in June.  They should be washed well and then boiled in very little water until tender.  Drain off the water, chop and add a little butter and seasoning to serve as a green vegetable.

 http://www.guardian.co.uk/lifeandstyle/2012/mar/30/nettle-recipes-hugh-fearnley-whittingstall

Common Hawthorn (Crataegus monogyna) - the young leaves have a pleasant nutty taste and chopped up with the flower buds they add flavour to beetroot and potato salads.

Hawthorn blossom liqueur

Hawthorn blossom
Brandy or whisky
1 tablespoon sugar
Water

• Pick the blossom on a dry sunny day and press down into a 1 lb (500g) Kilner jar until full.
• Cover with brandy or whisky and place a cover over the jar; leave for 2 weeks before straining.
• Dissolve the sugar in as little water as possible and mix thoroughly with the whisky or brandy.
• Pour into sterilized bottles when cold.

Mushrooms - Common Morel (Morchella esculenta) they should be thoroughly washed before eating as grit particles tend to stick to the fungus.  To prepare for cooking wash in several changes to cold water, boil for a couple of minutes in slightly salted water, then rinse in cold water and wipe dry.  When prepared in this way they can either be used fresh or dried for later use.  Excellent for flavouring stews, soups, sauces and  gravies during the rest of the year.  Also can be eated on their own if cooked slowly until tender but large amounts can cause indigestion.

When picking Morels, throw away any that are soft, faded or have an unpleasant smell.

Morel Sauce

3/4 lb (350g) Morels
1/4 pint (150ml) vegetable stock
1/4 oz (10g) flour
1 tbsp chopped parsley
1/2 oz (15g) butter
Salt and pepper

• Slice the Morels thinly and place in a pan with the stock, then bring to the boil.
• Melt the butter in a frying pan, add the flour, parsley and seasoning. 
• Gently fry for 2 minutes.
• Then stir this into the Morel stock.  Simmer gently until the fungi are tender.
• Serve hot.

Mushrooms - St George's Mushrooms (Tricholoma gambosum) - excellent for eating, these mushrooms can be added to salads after being boiled for a couple of minutes only and then cooled.  Add to stews, soups and sauces or fry in butter and mix with an egg yolk and cream to make a delicious snack on toast.

Seaweeds - Carragheen Moss (Chondrus crispus and Gigartina stellata) - both are common red weeds which mingle together often.  Caragheen is best gathered in the spring and is a good source of vegetable gelatine that can be used in either sweet or savoury dishes.  It should be washed and gently boiled in either milk and sugar for sweet receipes, or in water for savoury recipes.  Continue boiling until the seaweed dissolves into a thick jelly.  Strain off the liquid and leave it to set.  You can also make jelly, blancmange, icecream, salad drssing and soups from Carragheen.  When freshly gathered it can be dried and stored for use later.

Carragheen Jelly

1 cup soaked carragheen
1 pint (600 ml) water
6 oz (150g) sugar
1 orange
2 lemons
Green colouring

• Place the soaked carragheen in a pan with the thinly cut rind of the orange and lemons and boil in the water for 15 minutes.
• Mix the orange and lemon juice with the sugar and strain the boiling liquid onto it.
• Add a little green colouring, pour into a mould and allow to set.

Seaweeds - Dulse (Rhodymenia palmata) - is a good source of protein and is rich in mineral salts and vitamins.  It is edible but has little flavour and is quite tough.  After washing the week well in cold water, it can be eaten raw and included in salads.  Dulse can be used for children to chew instead of chewing gum!  Add to sauces, stews and soups for flavouring - and it is particularly good in fish soups.  As a vegetable it should be soaked for 3 hours and simmered genly in stock for a further hour until tender and soft.  Strain before serving and add butter and pepper.

Dulse Bread

1/2 cup chopped Dulse
1/2 cup oatmeal
2 tsp sugar
2 tbsp yeast
41/2 cups flour
Water

• Add the chopped Dulse and oatmeal to 11/2 cups of boiling water.
• Stir the mixture, add 1 tsp sugar and allow to cool.
• Add the yeast and 1 tsp of sugar to 1/2 cup of watm water and mix with the Dulse and oatmeal.
• Add the flour gradually to the mixture, knead well and then leave the dough in a warm place until it doubles in volume.
• Knead the dough again, shape into a loaf and leave it to double in size once more.
• Place in the centre of a moderately hot oven (400oF, gas mark 6) for 15 minutes, then reduce the temperature to 350oF or gas mark 4 for a further 45 minutes when the loaf should be lightly browned.

Easter - eggs, bunnies and more!

Easter is one of my favourite holidays.  I love the traditions that go with it, the food (naturally),  family and friends getting together and sharing time eating, chatting and playing.  Easter eggs started off as birds eggs being painted and traditionally were rolled.  More exotic eggs were given as gifts between members of the Russian royal family which had been created by the famous jeweller Faberge.  Whilst I can't quite stretch - as much as I would like to - to the most exquisite bejewelled gifts, chocolate eggs will do us just fine!

 

As a family we decorate the shells of hardboiled eggs and make an Easter tree on the Easter weekend, then after Easter Monday lunch we find a suitable hill and roll the eggs.  To determine the winner you need to see whose egg goes the furthest, survives the most number of rolls or is rolled between two posts or pegs.  Of course, the Easter Bunny has to come and visit and, weather dependent, hide the eggs for the Easter Egg Hunt in the garden or house.

Easter is a Christian celebration and you can learn more about the traditions in the UK from this wonderful site, by Mandy Barrow, British Life and Culture. 

 Low fat - easy to make and scrummy!

  Low fat recipe - Hot Crossed Buns

recipe by: www.caloriecount.about.com

Ingredients

• 1 pkg dried yeast
• 1/4 cup sugar
• 1/2 tsp dried cinnamon
• 3/4 cup warmed skimmed milk
• 2 cups plain flour
• 1/2 tsp salt
• 1/2 tsp all spice
• 2 tbsp canola oil / low fat margarine
• 1 egg, beaten
• 1/2 cup raisins
  

Paste for Crosses

• 2 tbsp plain flour
• 2 tbsp water
• 1 tbsp sugar

Glaze

• 1 tbsp hot water
• 1 tbsp sugar
• 1/4 tsp all spice
  

Directions

1. In Small Batter Bowl, combine yeast with 1 tbsp sugar and warmed skim milk. Stir until yeast and sugar are totally dissolved. Cover and stand in a warm place for 10 minutes, until bubbly.
2. In another bowl, combine remaining sugar with flour, salt and spices. Rub in margarine, then include the yeast and milk mixture, egg and raisins. Using Small Mix n Scraper mix well, cover the bowl and let mixture rise for 30 miutes in a warm place. Transfer to a floured surface and knead until smooth.  This mix is quite wet so you may need some additional flour.
3. Divide the dough into 8 pieces and knead pieces into round shapes. Place buns into a well-greased 8" square cake tin. Let rise in a warm place for 10 minutes.
4. Paste for crosses: Mix flour water and sugar. Transfer to a plastic bag, cut the corner and make the crosses. Bake in oven for 15-20minuts at 410F.
5. Glaze: mix all the ingredients in a Small Micro Cooker. Cover over a low heat until dissolved, or place in microwave for 30 seconds on high- stir well. Until the sugar has dissolved while buns are still hot, using the Chefs Silicone Basting Brush, glaze the baked buns.

Makes 8

Cooks tip:  If you double the ingredients you can still use just 1 egg

Simnel Muffins

Simnel Muffins

I found this recipe on the The English Kitchen blog - it's a lovely one and my tummy's rumbling just reading the ingredients!  Can't wait to do my Easter baking as friends are coming to stay and I love entertaining.

Makes 12

Like the cake except that they are smaller. Light and fruity with a surprising nugget of marzipan baked in the centre of each.

For the cakes:

• 250g of mixed dried fruit (1 2/3 cup)
• Grated zest and juice of one medium orange
• 175g unsalted butter, softened (3/4 cup)
• 175g golden caster sugar (14 1/2 tbs)
• 3 large free range eggs, beaten
• 300g of self raising flour (2 1/2 cup)
• 1 tsp mixed spice (see recipe in side bar on right hand side)
• 1/2 tsp freshly grated nutmeg
• 5 tbs milk
• 175g of marzipan (a scant half pound)

For the decoration:

• 200g icing sugar, sifted (1 3/4 cup)
• 2 tbs orange juice for mixing
• Sugar eggs or mini eggs

Measure the fruit in the Classic Batter Bowl.
Using the Microplane Zester zest the orange and juice it into a Prep Bowl using the Citrus Press.
Stir in the orange zest and juice. Microwave for one minute. Let stand until cool.

Preheat the oven to 180*C/350*F/ gas mark 4. Line a 12 cup medium muffin tin with paper liners. Set aside.

Measure all the cake ingredients into a large Stainless Mixing Bowl.  Using the Stainless Whisk, beat together until light and fluffy, (about 3 to 5 minutes).
Using the Small Mix n Scraper, stir in the fruit, mixing it in well.

Fill the muffin tins halfway with the batter.
Pinch off 12 equal pieces of Marzipan.  Roll each into a ball and then flatten them slightly. Place these discs over the muffin batter in the pans. Top with the remaining batter.
Bake for 25 to 30 minutes until golden brown, well risen and firm to the touch.
Remove to a Stackable Cooling Rack to cool.

In the Small Batter Bowl, with the Stainless Mini Whisk beat together the icing sugar and orange juice to make a smooth icing which is thick enough to coat the back of a wooden spoon.
Drizzle over top of the muffins and top each with a few eggs to decorate.
Allow to set before serving.

Week 4 - My personal butter mountain!

It seems like forever since I've been focussing on lettuce and tomatoes - however, it's only four weeks (and to be honest I've only really been focussed for a week!) Other colourful food wrappings are so distracting.... It doesn't have to be like that with recipes like the one below for Cheese and Potato Scones

I can find any excuse when it comes to scrummy food, even make up a few innovative new ones!  Emotional eating, happy eating, sad eating, social eating, anti-social eating, taste testing, recipe innovating, not sure the kids will like it  - you get the general idea?  I need to have a stern word with myself - "Get a grip girl!"  Ok ready to climb back in the saddle! (Oh exercise, well that's a whole new blog topic!)

I'm one of those pictorial thinkers; you can pick us out in conversation from comments we make like "I see what you're thinking!" or "I clearly see the way forward..."   So, true to form, I decided that a visual was required to keep me on track - not of my curviness; not of a whale nor an eclipse; not even of a before and after of the last very successful - albeit I've lost the plot to maintain it and rediscovered my passion for bread - diet. I hate that word, reframe it..... quick...... - healthy eating regime!  No, this visual had to be hard hitting - thought provoking.  This visual needed to be able to be manipulated as I progressed.  This visual needed to be a mountain..... of butter!!

There is one amazing person at the fat-club who is now literally a full person less than she was 16 months ago - she's lost a whopping 8 stone!  Wow - that's an inspiration in itself... If she can do it, I don't see why I can't melt the butter I have to!  Wish me luck, I'm heading for the cous-cous!

CHEESE & POTATO SCONES

100g Smash Potato granules (orignal only)
3 Eggs
1 large tub of Fat Free Cottage Cheese
Salt/pepper
Then you can add any vegetables you would like e.g peppers, onions, chives or chillies.

• Oven onto 220 or gas mark 6
• Blitz cottage cheese, add the rest of the ingredients and add the vegetables. 
• Shape into scone size pieces and flatten to inch deep. bake in oven on baking tray till golden brown. 
• You can also use this as a pizza base. Bake the pizza base first and then top with your topping, if you want you can have cheese as a healthy extra if you have it available on your day.
  Free on Green and extra easy* 

 *(as long as you use your superfree food with it)