Tag Archives: British

A Merry Christmas with Mince Pies

24 Dec

Mince Pies

Just a quick hello before I go out to the post office, supermarket, Moroccan shop, forest for more cones and make more of these mince pies. The list is actually a lot longer than that but I am out of bed before 10 am (unheard of) and am not going to get stressed about anything today. I have promised myself. And breathe…

Mince Pies

This is my recipe for mince pies and I have to say that, in my opinion, they beat any shop bought ones by a mile. They are better because: number one they contain Amaretto almond liqueur and anything tastes better with Amaretto in it. They also contain chopped toasted almonds for a bit of crunch, dried cranberries, mandarin zest and, the special ingredient, crystallised ginger. Make these and you’ll never go back to shop bought I promise. Even if you have an ever-increasing list of things to do….

Mince Pie

In the pictures and the recipe below I have used shop bought puff pastry but I have also made a lovely batch with this spelt flour pastry recipe adding a teaspoon of mixed spice to the flour. If you don’t have all the different dried fruits you can just  use the more traditional, raisins and sultanas.

Marvelous Mince Pies Recipe

Makes 12- 16 pies, vegetarian

  • 1 pack frozen puff pastry (defrosted)
  • 4 Tbsp molasses/miel de cana/maple syrup
  • 75 ml sweet sherry or port
  • 250 g moscatel raisins
  • 50 g dried figs
  • 50 g dried apricots, chopped
  • 50 g medjool dates without stones
  • 50 gr dried cranberries
  • 50 g crystallised ginger, finely chopped
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp mixed spice
  • 1 mandarin, zest first & then juice
  • about 50ml Amaretto (or Cointreau is nice)you may need to add more
  • a few drops of almond extract
  • 1/2 tsp vanilla extract
  • 2 tbsp honey
  • about 100 -150 gr chopped toasted almonds, roughly chopped
  • olive oil for brushing
  • icing sugar for dusting

In a large pan, dissolve the molasses/miel de cana in the sherry over a gentle heat. Then add the dried fruits, crystallised ginger, spices, zest and  juice of the mandarin and the Amaretto. Bring to a simmer and cook gently for about 15 minutes until all of the liquid has been absorbed stirring occasionally. You may need to add more amaretto if it is absorbed quickly.

Add the almond & vanilla extracts, honey and the nuts. Stir well to combine everything and leave the mixture to cool in a bowl.

When the mixture is cool (very important or the pastry won’t work), preheat the oven to 200 degrees and oil & flour your muffin tins.

Roll out your first piece of puff pastry to a thickness of 2mm (leave the other piece in the fridge). Cut out 6 circles of about 9 or 10 cm diameter and 6 tops of about 7 cm diameter, you may have to re roll the pastry and may get a few more than 6 if you do. Push the larger circles into the muffin tins and fill each pastry case with a dessertspoonful of the mixture. Brush the edges of the pastry base with a little oil and then top with the smaller circles. Push the edges together to seal.

Make a little slit in the top of each with a sharp knife and brush with a little olive oil (or egg wash) and bake for about 15 minutes, until the tops are golden brown and puffy. Keep an eye on them they cook quickly. Leave to cool for a few minutes then take them out of the tin. Leave the tin to cool down completely before rolling out your next batch.

Dust with icing sugar just before serving. You can serve hot, warm or room temperature with cream, ice cream or a glass of Amaretto on the side….

MInce Pies

Merry Christmas! Happy Holidays! Felices Fiestas!

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Gingerbread Parkin with Vanilla Apple Sauce

9 Nov

The Washer Up has been going on about how wonderful Parkin is for ever. It’s a northern thing you see. As in, from the north of England, specifically the north-west. Yorkshire and Lancashire if you want to be precise. And they will want it to be precise. I am sure there will be comments about its origin and claims that it is definitely from Yorkshire or undenialbly from Lancashire.  I’m a soft southerner so I couldn’t give a “monkey’s” as they say down south.

So when I saw this recipe for it on one of my favourite food blogs, Kellie’s Food to Glow, this week I was desperate to give it a try. It’s traditionally served on Bonfire night – November 5th, which also happens to be our friend, Jeannes birthday. There was my excuse, as if I needed one. It was enough just to see the smile on his face. Honestly.

The Vanilla Apple Sauce that Kellie serves it with is genius. It’s like a vegan custard, a thick vanilla-y custardy apple sauce that we served warm with the hot slices of gingerbread parkin. And a sneaky scoop of vanilla ice cream if you must know. Well it was a birthday dessert.

Parkin is traditionally served cold and spread with a little butter according to The Washer Up. Whichever way it is delicious but you have to leave it wrapped up to mature for at least 3 days before you eat it.  So be patient and organised for a change because the stickiness you get is really worth the wait.

I deviated from Kellie’s recipe slightly by using half coconut oil (not very northern at all!) and half dairy-free margarine because I didn’t have enough margarine. I also used half honey because I didn’t have enough golden syrup and used wholemeal spelt flour instead of plain. It’s a wonder that I managed get anywhere near the original really but this is obviously a very forgiving recipe. No complaints from this end!!

Gingerbread Parkin Recipe

Enough for a 10″ loaf tin or an 8″ square baking tin. Adapted from Food to Glow

  • 100 g butter or dairy free margarine (I used 50g coconut oil/50g marg)
  • 100 g black treacle/molasses/miel de cana
  • 200 g golden syrup/agave syrup (I used 100g syrup/100g honey)
  • 75 g palm sugar/dark brown sugar
  • 200 g flour sieved with 2 1/4 tsp baking powder & 1/4 tsp salt (I used wholemeal spelt flour)
  • 100 g medium oatmeal (I blended my normal oats to finer powder)
  • 1 tsp baking powder
  • 1 1/2 Tbsp ground ginger
  • 1 1/2 tsp mixed spice
  • 10 pieces/cubes crystallised ginger, finely chopped
  • 2 eggs
  • 6 Tbsp oat milk (or other milk)

Preheat the oven to 140C. Oil and completely line your baking/loaf tin with baking paper.

In a large heavy pan, melt the butter (or replacements), treacle, syrup and sugar over a low-ish  heat, stirring occasionally until the sugar has dissolved.

Mix all the dry ingredients together in a large bowl, make a well in the centre and pour in the melted buttery syrup, stirring together well. Beat together the eggs and milk and pour this in too. Fold all of this through until well incorporated and pour the whole lot into your lined tin.

Bake for 90 minutes until a deep golden brown and a skewer inserted comes out clean. Then leave it to cool in the tin on a wire rack.

When cool, wrap it up in its baking parchment, then in two layers of foil and leave it in a cool dry place for at least 3 days but up to a week.

Good luck with that, I managed 2 1/2 days but it really does get better and stickier and more moist the longer you leave it wrapped up so don’t eat it straight away. It won’t be the same!!

Vanilla Apple Sauce Recipe

Vegan, gluten-free.

  • 500 g apples, peeled, cored and roughly chopped
  • 100 ml water
  • 4 tbsp agave syrup or honey
  • 1 tsp vanilla extract
  • 1 tsp butter/margarine

Put the apples, water, syrup/honey and vanilla in a pan and cook gently for about 15 mins until the apples are soft then stir in the butter. You can use it as it is, if you like it chunky. Mash it up a bit more or blend it to give it a smoother creamier consistency. Taste and add more honey, vanilla or a squeeze of lemon juice to tart it up a bit. Serve it warm, or room temperature, with a slice of the parkin.

Have a Lovely Weekend!!

Fresh Fig and Almond Fumble

2 Oct

A fumble, just in case you were wondering or being smutty, is a cross between a fool and a crumble. The best bits of two classic British desserts brought together to create something beautiful and simple to make. It is extremely versatile too. You can basically use whichever fruits are in season. Strawberries, apples, plums, mangoes, pears, rhubarb, gooseberries, you get the idea.

A fool is traditionally made with a fruit puree or compote stirred (or marbled) through whipped cream. I used goat’s yoghurt instead of cream, the sourness is fantastic with the sweet sticky fig compote. You could use Greek yoghurt or a mixture of yoghurt and whipped cream if you like.

My crumble is made with olive oil and honey rather than butter and sugar so it is all round a really healthy dessert. The crumble  is given extra flavour and crunch by adding flaked and ground almonds to the mix. I chose almonds because I saw  families picking their almonds at the same time as picking their figs today and the figs at the market looked beautiful.

I made a compote with the figs just by cooking them with some honey and a bit of water until it resembled runny jam. I left it to cool while I made the crumble mix. You just spread out all of the crumbly lumps on a baking sheet and cook it until it is browning. When it’s cool you can store it in an airtight container and use it to top ice creams, stewed fruit, yoghurt and anything else you think could do with a sweet crunch. This recipe makes more than you need so you should have some left over, unless you keep picking at it of course.

Fig & Almond Fumble Recipe

Makes 2, vegetarian. No butter, no sugar, no cream. Adapted form Hugh Fearnley Whittingstall

  • 200 g soft ripe figs, roughly chopped
  • 1 tbsp honey
  • 1 tbsp water

Put the figs, honey and water in a sauce pan, bring to a  boil then lower the heat to medium and simmer until it resembles a jammy compote. About 3-5 minutes. Leave to cool.

  • 3 tbsp ground almonds
  • 6 tbsp wholemeal spelt flour (or any flour)
  • 3 tbsp oats
  • 3 tbsp flaked almonds
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • a pinch of salt
  • 3 tbsp olive oil
  • 3 tbsp honey

Preheat the oven to 180C and line a baking sheet with parchment. Mix all the dry ingredients together in a bowl. Using a fork,  mix in the olive oil and honey the using your fingers make it resemble crumble. You should make lots of  clumpy crumble lumps. Spread the crumble out in one layer on the baking sheet and bake for 10-15 minutes but keep an eye on it incase it burns. It depends how big your clumps are as to how long it will take. It should be nicely browned. Now leave it to cool.

  • 2 pots or 250ml goat’s/Greek yoghurt
  • 1 tsp vanilla extract
  • about 4 large tbsp fig compote in each serving
  • a large handful of crumble mix for each

When the compote and crumble mix have cooled, mix the yoghurt and vanilla in a bowl and swirl through the compote. Taste it and add some honey if you think it needs it but remember the crumble is going on top.

Pour into serving dishes and top with a generous handful of crumble mix. You may have to crumble it more if you have large clumps.

Enjoy!!

Individual Strawberry and Amaretto Trifles with Toasted Flaked Almonds and Crushed Amaretti Biscuits

26 Jun

You can make a big one if you like but these are cute, don’t you think? I made a big version (in fact it was huge) for a Jubilee party at our friend, Jeanne’s house. There were about 14 people going so I made the most enormous trifle and an apricot frangipane tart aswell. Well you wouldn’t want to run out of desserts would you? 

Jeanne knows how to throw a party, she has a fine selection of a cushions in a pink Jubilee style and she always makes the best drinks. Champagne with strawberries and a big jug of Pimms filled with fresh fruit, cucumber and mint. How to choose? One of each obviously.

Even after a gorgeous buffet prepared by Jeanne everyone managed to polish off one or (in some cases) two desserts. It’s difficult to get a good picture of a trifle as you can see from my attempt below, it’s like a big sloppy delicious mess really. I was pleased with the glaze on my apricot tart though.

So, solely for your benefit you understand, I had to make some of these pretty little individual trifles that would photograph better.

Just a few tips; the recipe below is just an outline, it obviously depends on the size of you dish, glass or bowl as to how much of everything you need. The fruit can be replaced with whatever is in season or looks nice in the market, as can the booze, just try to match it with the fruit. You may have to do a few taste tests first before you get the right combination!

Oh and don’t go too mad with the amount you put in, apparently it is possible to have too much alcohol in a trifle. Mine was a little on the strong side but there are worse things in life and I didn’t hear anyone complaining.

Individual Strawberry & Amaretto Trifles

  • mini sponge cakes (or trifle sponges)
  • strawberry jam
  • amaretto
  • fresh strawberries
  • icing sugar
  • creme patissiere (or thick custard) see my recipe  That amount was enough for 4 or 5 individual trifles . I added a splosh of amaretto to it instead of the orange blossom water.
  • double cream (for whipping)
  • vanilla extract
  • caster sugar
  • mascarpone
  • flaked almonds (toasted in a dry pan)
  • amaretti biscuits

Spread the jam on each of the sponges and sandwich them together to form a single layer covering the bottom of your dish, glass or bowl. Try one. Jam sponge is lovely, how long has it been?

Poke holes all over the sponges with a wooden skewer and slowly drizzle over the Amaretto letting it soak in. Don’t go too mad. Leave it for about 10 minutes to soak in properly.

Hull and half or quarter some strawberries and arrange them evenly on top of the sponge. Blend about the same amount of strawberries and a tablespoon or two of icing sugar to a smooth coulis/sauce and pour it over the strawberries.

Cover with a layer of cooled creme patissiere (or thick custard). Whip some cream with the same amount of mascarpone, a little vanilla extract and a few tablespoons of caster sugar to soft peaks. Spread this evenly over the custard layer.

Refrigerate until ready to serve and then top with a layer of toasted flaked almonds and crumble over some Amaretti biscuits.

Enjoy!!

Things That Made Me Smile Today

Rufus posing on his favourite sofa. Very handsome he looks too!!

Grandad’s Pickled Red Cabbage

5 Apr

It was my granddad’s birthday on Tuesday, he was 93. I phoned him to wish him a happy birthday and also to persuade him to give me this recipe. After the success of his amazing Pickled Onion recipe that I posted in the Summer I have been trying to get him to write this one down too. They really are the best pickled onions in the world. If you haven’t tried them yet, what are you waiting for?

I have been running past these red cabbages every day with the dog thinking “I have to get that recipe”.

Then I got a huge red cabbage in my organic veg box this week and I knew it was time.

Grandad uses pickling spices that come in a muslin bag from the supermarket. You hang them in the vinegar while it is boiling to infuse it with the spices. They don’t sell pickling spices in the supermarkets here so I googled it to find out what they were.

There are different combinations but the main ingredients are bay leaves, cardamom, allspice, coriander, mustard seeds, cinnamon, black peppercorns and cloves. I didn’t have any muslin and all the shops are shut for Jueves Santo (Holy Thursday) so I just threw the whole lot into the vinegar. Hopefully it will turn out the same but I won’t know for a month. That’s how long you have to leave it before eating.

Grandad’s Pickled Red Cabbage Recipe

Makes 1 big jar, vegan, gluten-free

You have to salt the cabbage overnight before continuing

  • 1 small red cabbage (I used 1/2 a big one)
  • salt
  • 1 or 2 bags of pickling spices or I used: 2 bay leaves, 1 cinnamon stick, 2 cardamom pods, 1/2 tsp mustard seeds, 1/2 tsp coriander seeds, 1/2 tsp allspice berries, 1/2 tsp black peppercorns, 4 or 5 cloves
  • 500 – 750 ml malt vinegar (or I used a mixture of malt vinegar, sherry vinegar and cider vinegar)

Tear off the outer leaves of the cabbage and any that look a bit tired. Remove the core and slice the cabbage into 1/4 inch slices. Lay them out on a large ceramic plate and salt very generously. Leave overnight.

…In the morning my grandad recommends trying some of the salty cabbage and, he says you’ll wonder why you are pickling it…

Rinse the salt off and dry the cabbage. Put the vinegar and pickling spices in a pan and bring to the boil. Lower the heat slightly and cook for 10 minutes. Now you can remove the muslin bag of spices if you have one.

Pour about half of the hot vinegar into a sterilised jar then add most of the cabbage. Fill up the jar with the rest of the vinegar and any more cabbage that will fit in. Make sure the cabbage is covered with vinegar then seal the jar and store in a cool dry place for about a month before opening.

 I’ll let you know in a month how it is…….if I can wait that long!!

Thanks Grandad, Happy Birthday, Happy Easter and I’ll see you soon!!

Lots of Love

Rhubarb, Ginger and Almond Crumble

14 Jan

I hope you realise that I am risking arrest by sharing this recipe with you. I could be charged with possession of an illegal substance or intent to supply. Apparently it is illegal to grow rhubarb in Spain because it is poisonous to goats. No I’m not joking, it’s true!

You can find tinned rhubarb in British supermarkets here but that’s not the same. For a start it’s not pink which is kind of the point of rhubarb really. The stuff in tins is a sloppy green excuse for rhubarb so when you do come across some of the real stuff, you always buy it and quite a lot of it. And before you ask, no, I’m not revealing the name of my supplier.

Continue reading

Indian Spiced Scotch Egg with Curry Mayo and Turmeric Potatoes

24 Nov

For those of you that don’t know, a Scotch egg consists of a hard-boiled egg (with its shell removed) which is usually wrapped in a sausage meat mixture, coated in breadcrumbs and deep-fried. They are traditionally served cold as picnic food.

The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738  but they were most definitely taking inspiration from the Moghul dish Nargisi kofta where hard-boiled eggs are encased in a spicy meatball mixture. Continue reading

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