Blackberry jam

Everyone seems to have enjoyed the sunshine at the weekend, and been out picking blackberries, so I’ve been frustrated by significantly fewer around… still have one or two more secret spots to try.. got to get a stock in the freezer for winter crumbles…

Here’s a recipe I followed earlier this week for the cost of the sugar and lemon, a significant amount of delicious jam….

2 lb blackberries
2 lb sugar
juice of 1 lemon

method

warm the sugar for 1-2 mins, add the blackberries. Once liquid is forming, turn the heat up, and bring to the boil. Gently stir in the lemon juice. Skim the froth off. Boil until setting point is reached 105oC /220oF (about 6- 7 mins)
Pour into clean sterilised pots.

Today's illustration © Lois Blackburn, please visit www.loisblackburn.co.uk for more

Moussaka

Tried this recipe out this evening, and can highly recommend it. Its another from Claudia Roden’s ‘The Book of Jewish Food’, and makes a pleasant change from the usual recipe. Without any dairy products, it is a lighter and fresher tasting moussaka.

Ingredients (serves 8)

1kg (2lb) aubergines, cut into thin slices
salt
oil for frying
2 medium onions, coarsely chopped
4 cloves of garlic, crushed
1kg (2lb) minced lamb or beef
1 and half tsp cinnamon
half tsp allspice
pepper
2 tbs tomato puree
a bunch of flat-leafed parsley, finely chopped
750g (1 and half lb) tomatoes, thinly sliced
1 tsp sugar or more (optional)

method

sprinkle the aubergine slices with salt and leave them for about an hour, then rinse and dry them on a tea towel or kitchen paper. Fry in very hot oil very briefly, turning them over once, so that they are only lightly browned all over and don’t have to much time to absorb too much oil, drain on layers of kitchen paper, and cover with more to get rid of any excess oil.

Fry the onions in 2 tbs of oil until soft and golden. Add the garlic and fry till aroma rises. Add the minced meat, cinnamon, allspice, salt and plenty of pepper. Crush the meat and mix well until it changes colour. Add the tomato puree and cook for about 10 mins, then stir in the parsley.

Assemble the moussaka in a baking dish. Arrange a layer of fried aubergine slices at the bottom. Cover with a layer of tomato slices. Sprinkle lightly with salt and spread the minced meat filling on top. Cover with a second layer of aubergin and tomato slices. Bake uncovered for 30-40 mins at 350oF/180oC/gas mark 4.

Variations
- courgettes maybe used instead of aubergines.
- Another favourite is potato moussaka, use layers of thinly sliced new potatoes about 1kg (2lb) instead of the aubergines. It will need longer cooking.

Today’s illustration, © Lois Blackburn www.loisblackburn.co.uk for more

Yellow split pea soup with Frankfurters

This very tasty recipe is from Claudia Roden’s fantastic ‘The Book of Jewish Food’. Although, I might disappoint Claudia by using ‘Pork Frankfurters’… (but they were a tasty, bargin treat from Aldi)

Claudia suggests that you can use dry white haricot or butter beans or red or yellow lentils- none of which I’ve tried, so if you do, please let me know the results.. The quantities here serve 10, and demand a very big pot…

Ingredients

1 large onion, chopped
2 carrots, sliced
3 tbs light veg oil
500g (1lb) yellow split peas, soaked overnight
3 litres (5 and half pints) chicken or beef stock (I used 2 litres of veg stock, which was lovely)
a bunch of celery leaves, chopped
salt and pepper
2 bay leaves
350g (12 oz) skinless frankfurters or wurst sausages, sliced
juice of half lemon or more to taste.

Method

In a very large pan, gently fry the onion and carrots in the oil until they soften. Add the drained split peas and about two-thirds of the stock, and bring to the boil. Remove the scum, add the celery leaves and simmer, covered on a very low heat for about an hour, or until the peas are soft.
Liquidize the soup. Add salt and pepper, the bay leaves and the rest of the stock (if you need it, choice the consistency you like) cook for half an hour longer. Add the sausages and lemon juice, and cook a few mins more. Serve very hot.

Today’s illustration ‘yellow split peas’ mono print, © Lois Blackburn www.loisblackburn.co.uk for more

Flapjack

Flapjacks are so easy, tasty, filling and of course economical..Here’s a good basic recipe for you to try. If you fancy you can add extra’s, and loose the orange rind..I like a few spoons on mince meat (if you have any lurking at the back of the fridge like me- left over from last Christmas! Its still in date I promise) or dried fruit, such as apricots or dates, just cook them lightly in a bit of water or fruit juice, then add in a layer or just mix with the rest of the ingredients.. don’t be tempted to overcook flapjacks, they’ll turn crisp and dry and loose their chewy texture.

Ingredients for around 18
1 cup of unsalted butter (or marg)
Finely grated rind of large orange
Two thirds cup of golden syrup
Half a cup of light muscovado sugar (brown)
3 and quarter cups of oats

method

1.preheat the oven to 180oC/350oF/gas mark 4. Line the base and sides of a 28 x 20cm /11 x 8inc shallow baking tin, with baking parchment
2. put the butter, orange rind, syrup and sugar in a large pan and heat gently until the butter has melted.
3. add the oats to the pan and stir thoroughly, tip the mixture into the tin and spread to an even layer
4. bake for 15-20 mins, until colouring at the edges, it will be soft in the tin, but hardens when cool. Leave in tin to cool
5. lift the flapjack out of the tin in one piece and cut into your choice of shape.

Today’s illustration ‘Tala measuring jug’ © Lois Blackburn, www.loisblackburn.co.uk for more

thriftysomething

A funny article about thrifty stylish eating…’How to be a thriftysomething’ by Polly Vernon, for The Observer, Sunday Sept 21st.

http://www.guardian.co.uk/lifeandstyle/2008/sep/21/foodanddrink4

Basic vinaigrette

Those ready made vinaigrettes are sooo expensive when you look at the raw ingredients, plus if you make it yourself, you get to recycle that old jam jar (or go and purchase a lovely purpose made dressing container) and you can adapt it to your own taste, a little bit more mustard? Any more garlic? Or add honey, or try different oils…. Up to you

Ingredients (makes about half a cup)

4-6 tbs olive oil or sunflower (or mix of both)
1 tbs wine or cider vinegar
1 tbs lemon juice
1 large clove garlic, crushed
salt and pepper


method

mix all the ingredients in your chosen lidded container and shake well.

Today’s illustration © Lois Blackburn www.loisblackburn.co.uk for more

Porridge of sorts

I love hot porridge, everyone has their own way (my dad’s a proper Scot adding salt!) Its fantastic economical food, really filling and good for you. If you haven’t tried a cold variety, you maybe pleasantly surprised. All you need to do is get yourself organised the night before, then grab the bowl out of the fridge in the morning.. and add toppings of your choice…

Ingredients
Porridge oats
Water or milk, or soya milk or even apple juice (I use plain old tap water)
Raisins or other dried fruit (optional)

Method
Mix in a bowl porridge oats with the liquid of your choice, I make it to a slightly runny porridge consistency. The oats will soak up the liquid overnight, so play around with quantities to suit you… you can always add extra milk/cream in the morning.. I like to add raisins or other dried fruit, such as apricots to the mix, they will plump up during the night, and add extra sweetness to the porridge. Put into the fridge overnight.

In the morning take your bowl out, give it a stir, add more liquid if you like, then whatever topping you fancy. You could add some grated apple, banana, fresh fruit, jam, cream. My favourite quickly dry frying some flaked almonds and adding those, with some soya cream if I have any open in the fridge….

Today’s illustration © Lois Blackburn www.loisblackburn.co.uk

Love Food Hate Waste

My Friend Fred just gave me a link to this fantastic website,

"Every year in the UK we throw away one third of all the food we buy – most of which could be eaten. Love Food Hate Waste is a campaign from WRAP (Waste & Resources Action Programme) that provides tasty recipes and top tips that helps us cut back on wasting food."

A great site, I like the Portion calcualator, (although my other half might be frightened by the reduced portions on his plate) and lots of good advice and ideas...

Rich tomato sauce

Pete’s favourite tomato sauce, you can use it with pasta, or meatballs, lasagne, etc etc. its simplicity itself, but rich and tasty. Keep an eye out at your food suppliers for offers on tins of tomatoes, if your anything like me you’ll never have enough in your larder.

3 tins chopped tomatoes
6 cloves of garlic, chopped finely
4 good slugs of olive oil
salt and pepper

Heat the oil in a saucepan on a medium heat, throw the garlic in, let it sizzle for a minute, (be careful not to brown/burn it) throw in your tins of tomatoes, and stir until it comes to the boil. Turn it down to a simmer, and allow to reduce slowly. (about 45 mins) the sauce will be really thick and rich. Add plenty of seasoning to taste.

Today’s illustration ‘tomato’ © Lois Blackburn. Please go to www.loisblackburn.co.uk for more examples.

Spiced lentil soup with coconut

Red lentils are fantastic, very economical to buy, full of iron (great for adolescents, menstruating or pregnant women) provide slow-burning complex carbs, high levels of proteins, vit B1 and minerals.. This recipe is an unusual twist on a lentil soup, having a mix of the sweet pepper flavour & ginger, spicy chilli and creamy coconut. Great for a autumn day. This is inspired by a recipe in Sarah Brown’s Vegetarian Cookbook.

Ingredients

Half cup of red split lentils (soaked for 10mins in hot water, then drained)
1 tbs oil
1 medium onion, finely chopped
half tsp chilli powder
half tsp grated gingerroot
quarter tsp grated nutmeg
1 medium red pepper, de-seeded and diced
1 medium green pepper, de-seeded and diced
1 and a quarter cups of veg stock
2 and half cups of coconut milk (you can used creamed coconut to make it, blended with water)
salt and pepper

serves 4-6

method

1. heat the oil in large heavy bottomed saucepan and gently fry the onion and spices for 3-4mins
2. add the peppers and lentils and continue to fry for 4-5mins, stirring now and again
3. pour in the stock, bring to a boil the simmer gently covered for 10 mins
4. stir in the coconut milk and continue to simmer covered for 35-40 mins, let it cool for a few mins
5. puree the soup, season then re-heat if necessary

today’s illustration ‘peppers’ © Lois Blackburn, please visit www.loisblackburn.co.uk for more examples

Rabbit stew

I love rabbit, but sadly have only eaten it in Restaurants in Italy. I’ve tried lots of different ways of cooking it myself, some trying to recreate those meditation flavours, others (like the following recipe) following a more traditional English method… I’ve been told at my local butcher that rabbit is available in months with an R in! Rabbit is good value meat, and a source of high quality protein and its leaner than beef, pork and chicken meat.

Ingredients:

1 rabbit (ask your butcher to divide it up into small joints)
quarter of a pound of streaky bacon
1 pint of stock
1 glass of red wine
2 oz of butter
1 and half oz of flour
18 button onions or shallots, peeled
a bouquet-garni (parsley, thyme, bay-leaf)
2 cloves
6 peppercorns
salt and pepper to taste

method:

1. cut the bacon into small pieces, heat the oil in a pan and fry the bacon and onions until browned, remove to a plate.
2. Add the rabbit to the pan, and when its got a little colour sprinkle in the flour, continue to fry until the rabbit and flour have a good colour.
3. Put the onion and bacon back in the pan, add the hot stock, bouquet garni, cloves peppercorns and salt to taste, cover closely and cook gently for about an hour, or until the rabbit is tender (I like my rabbit after a few hours for a long, slow cook)
4. About 15 mins before serving add the wine.

Today’s illustration rabbits, © Lois Blackburn please visit www.loisblackburn.co.uk for more images

Cream of Split Pea Soup

I made this delicious nutritious, credit crunch beating, soup for lunch today. I used green split peas, you could equally use yellow split peas or even red lentils. Today I made double the quantity, to put half in the freezer for another day….

Half cup of yellow or green split peas.
1 medium onion, finely chopped
1 clove of garlic, crushed
1 tbs sunflower oil
1 large potato diced
2 celery sticks, chopped
1 tsp caraway seeds
1 bay leaf
3- 4 cups of vegetable stock (or chicken if you choose)
salt and pepper
serves 4-6

method

1. soak the peas in hot water for an hour and drain
2. in a large heavy bottom pan, fry onion and garlic gently in the oil for 3-4mins
3. add the potato, celery, split peas, caraway and cook for another 5-6 mins stirring occasionally
4. put in the bay leaf and most of the stock, bring to the boil then reduce to a simmer covered for 40mins. Remove the bay leaf and let soup cool for a few mins.
5. Puree in a blender, adding more stock if soup is too thick. Season, reheat and serve.

(This is a variation of a recipe from Sarah Browns Vegetarian Cookbook)

todays illustration © lois Blackburn please visit www.loisblackburn.co.uk for more

Blackberry and apple crumble

Last night I made another blackberry and apple crumble, a staple of this time of year. It seems impossible to go out for a walk right now, without coming home laden with blackberries. I’ve just had a neighbour offer me apples from their tree to, so I’m sorted! My crumbles are all different, depending on what ingredients I have at hand, I recommend you do the same… see whats in your store cupboard, what around for free, and then experiment. Here is a basic recipe for you to play with:

Ingredients (filling)
3 large Bramley apples (or whatever you can get hold of for free)
150g caster sugar
pinch of cinnamon
a good punnet of blackberries

topping
50g/2oz butter or marg (butter crumbles are lovely, but marg works just fine)
110g/4oz plain flour (or I like a mix of flour and oats)
55g/2oz caster sugar
seeds such as linseed or flaked almonds (optional)

method
1. preheat the oven to 200C/400F/Gas mark 6
2. peel, core and cut apples into slices of chunks
3. add a splash of water to a pan, the sugar and cinnamon and gently sauté the apples until slightly cooked
4. add the blackberries to the apples and stir gently
5. to make the topping, lightly rub butter or marg into the flour (or flour oat mix) add the sugar an rub into crumbs.
6. spoon the apples and blackberries into a shallow, ovenproof dish, sprinkle over crumb mixture
7. cover with seed or flaked almonds if desired
8. place in the oven for about 20-30 mins or until light golden brown.
9. serve with icecream, or cream or yogurt or custard!

It freezes well, allowing you to take advantage of the glut of fruit.

Today’s illustration ‘blackberries’ © Lois Blackburn www.loisblackburn.co.uk for more

Pork sausages with lemon potatoes and bay leaves

We have a wonderful butcher in our local town, they must have at least 20 varieties of sausages there, from Blackpudding and pork to Cumberland, to spicy beef, to garlic and herb, delicious. If you haven’t checked your local butcher out recently, do try, hopefully they to will have a range of delicious sausages, along with regional specialities. Its worth spending a bit more on quality butchers sausages, our local ones, have less fat, no water (that supermarkets add to meat for extra weight) and taste fantastic. Your still looking at a very economical meal… this is a delicious way to add a bit of sophistication to your bangers!

Ingredients:

450g of pork chipolatas (or other good quality pork sausages)
4 tbs olive oil
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
750g small waxy potatoes, peeled and quartered
zest and juice of half a lemon
4 fresh bay leaves
2 tbs chopped parsley
salt and fresh black pepper

method:

Preheat the oven to 180oC /Gas Mark 4. Heat 1 tbs of the oil in a flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift onto a plate and set aside. Add the onion, garlic and another tbs of oil to the casserole and fry until soft and lightly golden. Stir in the potatoes, sausages, lemon zest and juice, bay leaves, half the chopped parsley, half tsp salt and black pepper. Pour over the rest of the oil along with 120ml water, cover tightly with lid and back for 30-40 mins until the potatoes are tender. Remove the lemon zest and sprinkle with the rest of the parsley before serving.

Todays illustration is pig © Lois Blackburn, please visit www.loisblackburn.co.uk for more

Bread and Butter Pudding

And while we’re on bread puddings, I thought I better add my old favourite (sadly not anymore, with all those eggs and milk and butter) here’s the basic to play around with to your hearts content. Leave it as it is, or add marmalade, or apricot jam, or slides of orange, or pieces of chocolate, or……

Ingredients:
5 or 6 thin slices of bread and butter
1 pint of milk
2 eggs
1 dessert spoon of sugar
sultanas, currents, or candied lemon

method:
cut of the crusts and divide each slice into 4 squares, arrange them in layers in a well-greased pie dish and sprinkle each layer with sultanas or whatever is being used. Beat the eggs, and the add the sugar, stir until dissolved, then mix in the milk and pour gently over the bread, which should only half fill the dish. Let it stand at least an hour for the bread to soak, then bake in a moderately cool oven for nearly 1 hour.
Sufficient for 4 or 5 people

Today’s illustration ‘toast’ © Lois Blackburn, please visit www.loisblackburn.co.uk to see more work.

Bread pudding

A friend of mine just asked if I have a recipe for bread pudding, although I have made lots of bread and butter puddings in my life, I’ve never made a bread pudding. Curious to find out more, I turned to my trusty “Mrs Beeton’s Everyday Cookery’ (an absolute gem of a cookery book and the basis for many an economical delicious dish) and here follows the recipe…. A great way of using up any remnants of bread..

Bread pudding, baked.

Ingredients:
8oz of stale bread
4oz of raisins or currents
2oz of finely shredded suet (you can get vegi versions of suet, or I’m guessing you could use butter)
2oz of sugar
1 egg
a little milk
a good pinch of nutmeg

Method:

Break the bread into small pieces, cover them with cold water, soak for half an hour, then strain and squeeze dry. Beat out all the lumps with a fork, and stir in the sugar, suet, raisins, nutmeg and mix well. Add the egg, previously beaten, and as much milk as necessary to make the mixture moist enough to drop readily from the spoon. Pour into a greased pie-dish and bake gently for about 1 hour. When done, turn out on to a dish, and dredge well with sugar. Sufficient for about 5 or 6 people.

Today’s illustration ‘toast’ © Lois Blackburn, please visit www.loisblackburn.co.uk to see more work.