tag:blogger.com,1999:blog-66988803753368694882024-03-19T01:10:08.154-07:00pease puddingthe art of budget cookingLois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-6698880375336869488.post-66322477303660506372008-11-04T12:44:00.000-08:002008-11-04T12:52:05.725-08:00Sweetcorn Relish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOJqNLLswd5XUOd14yJPxuOzcN1K2LJ8AhYKyRBG5kUPaCVqY7SYoBqeQ8rEHaRtrQsz_alFQM5o4vQUC3eASTtEE_531SPx446mI9MfJs9hjAeZlGlMowH4memA1E5yXAqnxoInfm8ja/s1600-h/pepper+half%2Bknife.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 287px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOJqNLLswd5XUOd14yJPxuOzcN1K2LJ8AhYKyRBG5kUPaCVqY7SYoBqeQ8rEHaRtrQsz_alFQM5o4vQUC3eASTtEE_531SPx446mI9MfJs9hjAeZlGlMowH4memA1E5yXAqnxoInfm8ja/s320/pepper+half%2Bknife.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264907989142011410" /></a><br /><span style="font-style:italic;">We had an American themed tea tonight, in honour of that election! Made fantastic apple pie, home made burgers (see Pete’s burger) wedge chips, and worked on a new recipe for a sweetcorn relish… thankfully it was delicious, strong tasting, but complemented the robust flavour of the burger. Very well priced this, for 4 good sized jars, I used about three quarters of a bag of frozen sweetcorn, and some bits and bobs from the bottom of the fridge...</span><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />500g sweetcorn (I used frozen, or you could use 10 cobs)<br />16floz vinegar (I used a mix of red wine vinegar and a drop or two of malt.. what's in your cupboard?)<br />2 sticks of celery, very finely chopped<br />half a cabbage, very finely chopped<br />2 onions, finely chopped<br />1 red pepper, finely chopped<br />1 green pepper, finely chopped<br />three quarters of a cup of sugar<br />1 and half tbs mustard (I used a ready made, with chilli)<br />1 chilli (optional)<br />1 tbs salt<br />2 tsp cornflour, mixed to a paste with water.<br /><br /><span style="font-weight:bold;">Method</span><br /><br />Mix vegetables together, add remaining ingredients (except the cornflour) and cook until corn is tender, 20 to 30 minutes, stirring occasionally. Add the cornflour, stir and cook for a further 5 minutes.<br /><br />Pack into hot sterilized jars and seal. Makes about 2 and half pints..<br /><br />Today’s illustration © Lois Blackburn <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk<br /></a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-41568688051687062452008-11-03T02:23:00.000-08:002008-11-03T02:27:30.730-08:00Haricot bean and mutton stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAaVAuLUI7I6YXIMZgkyuspR0jTs-HDCmmWBGQsL5EL_owZxcjXARjNh1t2Pu2aoKITjf_tYoYku1r8YEYXw6etzf8POQUinEb-skPHYZYHubYbrGOBYciHGQbQTY7JItu0zBEDElnB75/s1600-h/sheep.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 231px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtAaVAuLUI7I6YXIMZgkyuspR0jTs-HDCmmWBGQsL5EL_owZxcjXARjNh1t2Pu2aoKITjf_tYoYku1r8YEYXw6etzf8POQUinEb-skPHYZYHubYbrGOBYciHGQbQTY7JItu0zBEDElnB75/s320/sheep.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5264375950032934962" /></a><br /><span style="font-style:italic;">Our butcher is supplying mutton again. They explained there hasn’t been a call for it in the last few years.…that’s until recent credit crunch times. This is recipe is delicious, Tunisian in flavour and slow cooked so the meat is really tender. Lovely served with rice, and lemon wedges.</span> <br /><br /><span style="font-weight:bold;">Ingredients</span> (serves 6)<br /><br />2 onions, chopped<br />3 tbs olive oil or veg oil<br />3 garlic cloves, chopped<br />750g (1 and half lb) mutton<br />500g (1lb) haricot beans, soaked over night<br />500g (1lb) tomatoes, peeled and chopped (or tinned)<br />1-2 tsp sugar or to taste<br />juice of one lemon<br />half tsp harissa <br />2 tsp of cinnamon or cumin or mix of both<br />salt and pepper<br /><br /><span style="font-weight:bold;">Method</span><br /><br />Fry the onions in oil until golden, add the garlic and when it begins to colour add the meat and brown it all over, stirring. Then add the drained beans and tomatoes, add the sugar and cover with water. Simmer for 2-3 hours, until the meat and beans are very tender, adding salt and pepper and lemon juice just before serving. <br /><br /><br />Today’s illustration © Lois Blackburn <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-39905688653994848522008-10-27T10:41:00.000-07:002008-10-27T10:46:19.057-07:00Upside-down apple tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6kb6Sye51-gQDZpH2Ti8BTlu4hFijFA6kbaK4YSZ4x-sEw_2bobe_nRuRdR_vEZaUtdpxR2J0A-OIot2Z1SubnohzFF_mS3mps_jVwntGkOhoEY-G7RcnL2E2SrJPNFm9aCAxo4nSiw6/s1600-h/oranges+and+apples.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6kb6Sye51-gQDZpH2Ti8BTlu4hFijFA6kbaK4YSZ4x-sEw_2bobe_nRuRdR_vEZaUtdpxR2J0A-OIot2Z1SubnohzFF_mS3mps_jVwntGkOhoEY-G7RcnL2E2SrJPNFm9aCAxo4nSiw6/s320/oranges+and+apples.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5261891167530474594" /></a><br /><span style="font-style:italic;">I’m rather annoyed I missed apple day to post this one on! <a href="http://www.commonground.org.uk/appleday/a-events.html">http://www.commonground.org.uk</a> being a big fan of English Apples, and any excuse them. This recipe does just that, and being homemade, it can easily be made egg-free, dairy free- and lets face it there are not many egg-free, dairy free puddings around. Cooking puddings yourself also saves money, and is very satisfying!<br /><br />This one is a vegan adaptation of the Upside-down apple tart, with orange and oatmeal pastry, from ‘The Almost Vegetarian Cookbook’ (sums me up nicely) by Josceline Dimbleby<br /><br />The tart can be made in advance, kept in the tin and reheated (good for parties then) The cardamom, honey and orange give a lovely flavour…</span><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />125g (4oz) plain flour<br />50g (2oz) fine oatmeal<br />75g (3oz) caster sugar<br />half tsp salt<br />125g (4oz) dairy free marg<br />finely grated zest of 1 orange<br />1-2 tbs freshly squeezed orange juice<br />750g (1 and half 1lb) apples<br />4tbs lemon juice<br />2 tbs fine-cut orange marmalade<br />2 tbs clear honey<br />seeds of 4-5 cardamon pods, ground finely<br /><br /><span style="font-weight:bold;">method</span><br /><br />to make pastry, put the flour, oatmeal, caster sugar and salt into a food processor and whiz just once to mix. Add the marg to the flour mixture to the food processor and whiz again briefly, just until the mixture resembles rough breadcrumbs. Add the finely grated orange zest and with the motor running, pour in enough orange juice, whizzing very briefly, for the dough to begin to stick together. Pat the pastry into a ball, cover it with clingfilm and leave in the fridge to chill whilst you prepare the apples..<br /><br />Smear the base and sides of a 19-20cm (7 and half to 8 inc sandwich tin with a little marg (don’t use a tin with a loose base) and preheat the oven to gas mark 6/200oC/400oF. Peel the apples and. Slice the apples in half and using a very sharp knife, cut out the cores. Slice the apples thinly in half moon slices, putting the slices into a bowl and sprinkling them immediately with lemon juice as you cut them to prevent them discolouring. Put the marmalade and honey into a bowl with the ground cardamon seeds, stir together and spread the mixture over the bottom of the buttered sandwich tin. Next arrange the apple slices neatly overlapping in the tin.<br /><br />Take the pastry from the fridge and using a well floured rolling pin, roll it out very lightly on a floured board the size of the cake tin.<br />Carefully roll back the pastry over the rolling pin and place it on top of the apples in the tin. If pastry should break at all, don’t worry, simply press it together. Press the overlapping pastry edge down into the sides of the tin and pierce two holes in the top to allow the steam to escape. <br /><br />Cook the tart in the centre of the preheated oven for 25mins, then turn down to gas mark 3/160oC/325oF for 30mins. Finally, turn off the oven, open the door slightly and leave the tart in the oven for a further 10-15 mins.<br /><br />To serve: slide a knife around the edges of the tin and carefully turn the tart out on a flat serving plate. Serve tart warm with dairy free custard or cream…<br /><br />Today’s illustration © Lois Blackburn <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-4236165447943816252008-10-27T08:04:00.000-07:002008-10-27T08:08:40.119-07:00Girdle scones (egg, dairy free)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbXcnKL36gEl3gS-6EhVmSzLT5tBkY89SXwB_aqZRIwE86_Hu4MlB-G7oQ9ed9Uxbrn-JbX-YFB-s7Eu0uqAxk8VVkNKCNhyphenhyphenX-QZefyw6LXiDmOtJ4LzdBcNLcBwVd05E_JX311bl154Q/s1600-h/milk+jug.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 192px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbXcnKL36gEl3gS-6EhVmSzLT5tBkY89SXwB_aqZRIwE86_Hu4MlB-G7oQ9ed9Uxbrn-JbX-YFB-s7Eu0uqAxk8VVkNKCNhyphenhyphenX-QZefyw6LXiDmOtJ4LzdBcNLcBwVd05E_JX311bl154Q/s320/milk+jug.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5261850813328004290" /></a><br /><span style="font-style:italic;">Sunday morning, if I have time, I do like to rustle up some goodies to eat. This week I was experimenting making a vegan version of the classic girdle scone. It went down very easily, especially with a good coating of jam or honey. (If you want the traditional ingredients, just swap dairy free ingredients to butter and milk)</span><br /><br /><span style="font-weight:bold;">Ingredients</span><br />10oz/275g self-raising flour<br />1-2 oz/ 25g-50g dairy free marg<br />half tsp salt<br />soya milk<br /><br /><span style="font-weight:bold;">method</span><br /><br />sift flour and salt, rub in marg. Add milk and mix to a soft dough. Place on a floured surface, kneed very lightly and roll out to quarter inch thickness. Cut into triangles and place on a greased and floured moderately hot girdle or heavy based frying pan. When scones are risen slightly and brown, turn them and cook on the other side. Roll on Sunday.<br /> <br />Illustration © Lois Blackburn 2008 <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-58686904427006854882008-10-25T09:30:00.000-07:002008-10-25T09:39:11.567-07:00Kofta Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1o0UR5sD7YIuCMzAqoAliskPKfeontduhBpx3Cv-lk6gs0eqgPuVu1DhVQjlE7Ow_cuwsrdy0V4RAuRJpHi_gSHLoe46drjZybYPmxJNlBot0lAgtegk3vWf2G6SLjYg1-tyfv6RchYJE/s1600-h/coriander+seeds+invese.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 168px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1o0UR5sD7YIuCMzAqoAliskPKfeontduhBpx3Cv-lk6gs0eqgPuVu1DhVQjlE7Ow_cuwsrdy0V4RAuRJpHi_gSHLoe46drjZybYPmxJNlBot0lAgtegk3vWf2G6SLjYg1-tyfv6RchYJE/s320/coriander+seeds+invese.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5261131916732889490" /></a><br />More delicious ‘ways with mince’... this is a lovely alternative to a Friday night take away curry. Spicy as you want it, depending on the strength of your chilli. We served it with rice, which worked well. You could equally have it with nan or chapatti, and left overs in a sandwich!<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />3 onions, sliced<br />2 gloves garlic<br />2 green chillies (more or less depending on your taste)<br />3.5 cm (1 and half inch) piece root ginger<br />25g (1oz) each coriander and mint leaves<br />2 tsp salt<br />500g (1lb) minced beef<br />4 tbs oil<br />1 tsp each of chilli powder and ground cumin<br />1 tbs ground coriander<br />1 tbs water<br />25g (1oz) tomato puree, diluted in 300ml (half pint) water<br />mint leaves to garnish<br /><br /><span style="font-weight:bold;">method</span><br /><br />put 1 onion, 1 clove of garlic, 2 chillies, 1 cm piece ginger, herbs and half the salt into a food processor and work into a paste.<br /><br />Mix with the minced beef, roll into walnut size balls and fry lightly in 3 tbs oil. Drain on kitchen paper and set aside.<br /><br />Heat the remaining oil in the pan, add the remaining onions and fry until golden. Crush the remaining garlic and chop the remaining ginger.. Add to the pan with the chilli powder, cumin, ground coriander and the water. Fry stirring for 2 minutes, for 2 minutes. Stir in the tomato puree and remaining salt. Simmer for 10 mins. Gently add the meat balls in to the pan and simmer for 30 mins. Garnish with mint to serve.<br /><br />Illustration © Lois Blackburn 2008 <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-15040331315733299612008-10-22T13:02:00.000-07:002008-10-22T13:05:45.274-07:00Half a lamb<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qrwFu2chnWsfgXXLcbn0eBFMqdzI2QApQnsGi5qQdqSHwXm91V9hCtOumFVjUBGA34IHEAZjj1dQpJBgtxko5zS9Rhg85dcUJ8Q8_QEjNk81IWF6vu4IsQWQQIFo1uBkSpm43tBqhdey/s1600-h/lamb.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-qrwFu2chnWsfgXXLcbn0eBFMqdzI2QApQnsGi5qQdqSHwXm91V9hCtOumFVjUBGA34IHEAZjj1dQpJBgtxko5zS9Rhg85dcUJ8Q8_QEjNk81IWF6vu4IsQWQQIFo1uBkSpm43tBqhdey/s320/lamb.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5260071593656911570" /></a><br />On Friday my little boy and I picked up our ‘half a lamb’ from our local farm, ‘Cold Harbour Farm’ We feasted on the liver for Saturday lunch, and had curry on Sunday. The rest has gone in the freezer. If you have an opportunity to buy a half or whole (if you have a big freezer and family) I can highly recommend it. The taste is wonderful, quality meat, couldn’t be more local (no air miles) and very economical. Our half was £40, (a whole would have cost £70) and will keep us going for ages…<br /><br />If your in the area, contact the very friendly and helpful Jenny Hallam tel 07890 889830 Cold Harbour Farm, New Mills, High Peak.<br /><br />Today’s illustration, Lamb © 2008 Lois Blackburn <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com2tag:blogger.com,1999:blog-6698880375336869488.post-84854988143477263192008-10-21T13:16:00.000-07:002008-10-21T13:21:10.389-07:00Crab-apple Jelly<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA_fZWYS2NWHq4vgYlQ3J4wFXvT9cINiHK3pj3Jd70V6FzMAvLp1eXcnksYHPVGwCvIL1-5NhtG2Jv8jk6hgPJnZu6ZAOmK1yB58S8TzuikJAK-AXlvRyyFwjJWZz3bgTjt567ykRj0Ak/s1600-h/jelly+strainer.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA_fZWYS2NWHq4vgYlQ3J4wFXvT9cINiHK3pj3Jd70V6FzMAvLp1eXcnksYHPVGwCvIL1-5NhtG2Jv8jk6hgPJnZu6ZAOmK1yB58S8TzuikJAK-AXlvRyyFwjJWZz3bgTjt567ykRj0Ak/s320/jelly+strainer.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5259704429419180514" /></a><br /><span style="font-style:italic;">Next to the Quince Tree (see Quince Chutney) was a small bag full of crab-apple windfalls, fantastic free food! I brought a jelly strainer last week, what a difference it makes, just load it up, then let it drip through over night- simple! <br />This Jelly is from Jimmy Doherty’s book ‘A Taste of the Country’ It’s the first time I’ve made it, very sharp and sweet at the same time… should go well on toast or with pork…</span><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />About 2kg/4 and half lb crab apples<br />granulated or preserving sugar<br /><br /><span style="font-weight:bold;">method</span><br /><br />Wash and chop the crab apples. Put them into a preserving pan with just enough water to cover (about 1 litre/1 and three quarter pints) Bring to the boil slowly, then reduce the heat and simmer for about an hour. Stir occasionally, breaking up the fruit to release the pectin.<br /><br />After an hour, pour or ladle the fruit and juice into a scalded jelly-bag and allow the juice to drip through for several hours. Measure the strained juice and our it back into a clean preserving pan. For each 565ml or 1 pint of juice add 450g or 1lb of sugar. Stir over a low heat until all the sugar has dissolved, then bring to the boil. Boil until setting point is reached – about 10 to 15 mins. When the jelly is ready, take the pan off the heat, remove the scum from the surface, and quickly pour into sterilized jars –this jelly sets very fast. <br /><br />Today’s illustration © Lois Blackburn 2008 <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-2891839400308637522008-10-20T10:45:00.000-07:002008-10-20T10:50:26.362-07:00Quince chutney<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1A4ovUHAAqO_b9PeiV4MSYdiwb8vq3il_4fEE-LKCcO7iR31F4tABmRMFxiWr47oD5Fpr-IDeMrXEwsL8rkWh6aehtogHg1sUz8E4rLkHUh-po_dw2Ila-GK9j-3PYivw35BXBH7QJg-/s1600-h/quince.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1A4ovUHAAqO_b9PeiV4MSYdiwb8vq3il_4fEE-LKCcO7iR31F4tABmRMFxiWr47oD5Fpr-IDeMrXEwsL8rkWh6aehtogHg1sUz8E4rLkHUh-po_dw2Ila-GK9j-3PYivw35BXBH7QJg-/s320/quince.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5259294436454307490" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6_J6_t99_b0Kl5AwwPZ57QTQkbOPA_5jRRPiujcS_38buY7uVaqUPZQ5XNxuqdiJrx2Hz3_Kcy-MgmKvwVUtQxyswD_YJChirn3IbOTMTcrXO16AstpEW_tHbukgjanrTTuxExq7dmM3/s1600-h/quince+ripening.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6_J6_t99_b0Kl5AwwPZ57QTQkbOPA_5jRRPiujcS_38buY7uVaqUPZQ5XNxuqdiJrx2Hz3_Kcy-MgmKvwVUtQxyswD_YJChirn3IbOTMTcrXO16AstpEW_tHbukgjanrTTuxExq7dmM3/s320/quince+ripening.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5259294441551013954" /></a><br /><span style="font-style:italic;">Last week on a walk I found a quince tree, with loads of windfalls, so with a rucksack full I ambled home. I first cooked with quinces a couple of years ago, and didn’t have much luck with them, they where just to hard. So this time, I placed them on the window sill for a week to turn from light green to the riper yellow colour. Then cut them into smaller chunks, time-consuming but worth it, as the resulting chutney is delicious, and no problems this time with hard quince.</span><br /><br />I used the following recipe, from <a href="http://www.hungrybrowser.com">www.hungrybrowser.com</a><br /><br />8 cups peeled, cored diced quinces<br />3 oranges thinly sliced<br />3 cups of brown sugar<br />1 and half cups honeymead or white wine vinegar (I used a combination of white wine vinegar and malt, and its worked very well)<br />1 cup sultanas<br />quarter cup finely chopped preserved ginger (I only had fresh in, which worked very well)<br />1 cup of raisins<br />1 medium onion finely chopped<br />quarter cup yellow mustard seeds<br />1 tsp ground ginger<br />half tsp ground cloves<br />half tsp ground cinnamon<br />2 cloves garlic crushed<br />juice and zest of 1 lemon<br /><br /><span style="font-weight:bold;">method</span><br /><br />combine all ingredients, except ginger with 1 and half cups of water in a large non-reactive saucepan. Simmer for 45 mins. Add ginger, cool five mins, spoon into hot sterilised jars and seal while hot. Keeps 12 months in a cool dark place (the last lot of Quince chutney I made, I kept for 2 years… and was fine when I opened it!) Refrigerate after opening.<br /><br />Today’s illustration © Lois Blackburn 2008 <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-64003778019202898302008-10-16T08:08:00.000-07:002008-10-16T08:12:52.627-07:00Egg free chocolate cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0FhNKtyXGh1qrgaFcZjSIP2iyYPy6H9Cjli5-Zehyphenhyphen8btgvuUdXTmtfYriYSJaBGYVeMbTkCditY1P6isQ106gJPeTCq8WcxgaClDP8bHXHDJ7tI4d53T6k812X3foRKPcvM5iIeQjaJK/s1600-h/kitchen+sink.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0FhNKtyXGh1qrgaFcZjSIP2iyYPy6H9Cjli5-Zehyphenhyphen8btgvuUdXTmtfYriYSJaBGYVeMbTkCditY1P6isQ106gJPeTCq8WcxgaClDP8bHXHDJ7tI4d53T6k812X3foRKPcvM5iIeQjaJK/s320/kitchen+sink.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5257769950548164674" /></a><br /><span style="font-style:italic;">An absolute delight this one, its rich, dark and very chocolaty. You would never guess that its egg free and dairy free! Just a bit more washing up to do, but always worth it…</span><br /><br /><span style="font-weight:bold;">ingredients</span><br />650ml (22fl oz) boiling water<br />115g (4oz) creamed coconut<br />50g (2oz) cocoa powder<br />400g (14oz) self-raising flour<br />1 x tsp baking powder<br />large pinch of salt<br />225g (8oz) light soft brown sugar<br />200ml (7 fl oz) sunflower oil<br />a couple of handfuls of desiccated coconut (optional)<br />dark chocolate broken into chunks (optional)<br /><br /><br /><span style="font-weight:bold;">method</span><br />Pour the boiling water over the coconut and stir until it dissolves. Cool<br />Sift the cocoa powder, flour, baking powder and salt into a bowl and mix with the sugar. Make a well in the middle, then pour the oil and coconut mix. Beat everything together to make a smooth batter. Add a handful of desiccated coconut if you like it, and break up a handful of dark chocolate and add chunks. mix.<br /><br />Pour the mix into a greased and lined 3 pint loaf tin, and if you like coconut, sprinkle another handful of desiccated coconut over the top.. and bake at 180o/350oF/gas mark 4 for 1 and a quarter hours (unless you have a really knackered oven like me, in which case it maybe half an hour longer!) You will know its ready when its well risen and just firm to the touch. (the first time I baked this it was slightly underdone, and was more like a hot pudding, it was delicious with custard/cream/icecream!) Leave to cool in the tin, for 10 mins, then turn out onto a wire rack and leave to cool completely. <br /><br />An ancient illustration, found in an old sketch book © Lois Blackburn <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-13372579634488826012008-10-14T11:30:00.000-07:002008-10-16T08:20:19.201-07:00Leek and Potato soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrApqYMwPmboTI7Iswlhtgt01OLCfQndezQfcXuQUa7MIc2KYwAXO0V8o54cY25GJ2Fy_PQVLgJpSjWmrHZwPap45mgDFL_ithA-8NfW2HnM81D3twsj5ABZTR4UCChIcCDPyVV9WwUa6x/s1600-h/leek.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrApqYMwPmboTI7Iswlhtgt01OLCfQndezQfcXuQUa7MIc2KYwAXO0V8o54cY25GJ2Fy_PQVLgJpSjWmrHZwPap45mgDFL_ithA-8NfW2HnM81D3twsj5ABZTR4UCChIcCDPyVV9WwUa6x/s320/leek.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5257771871549639858" /></a><br /><br /><span style="font-style:italic;">A delicious soup, rich and creamy, a real comforter. This one is a ‘Tom Norrington-Davies, from his great book ‘cupboard love’. I swapped all the dairy ingredients for soya equivalents, which worked very well, the milk curdles a bit (but it is prone to in the dairy version to) but mix it all in and problem resolved.</span><br /><br /><span style="font-weight:bold;">Ingredients</span> (for 4-6 people you need)<br /><br />3-4 leeks (about 400g untrimmed weight)<br />2 garlic cloves, chopped<br />200ml milk<br />2 large, floury potatoes, peeled and diced<br />1 tsp salk<br />300ml water<br />2 springs of tarragon, stripped from the stalk and chopped, or half tsp of dried version<br /><br /><span style="font-weight:bold;">method</span><br /><br />use as much of the leeks as you can. Trim away only the very roughest part of the green top and the little beard of the root and outermost layer if necessary. Leeks can be muddy, and the easiest way to wash them is after you have sliced them up. Just put the slices in a colander and run them under a tap. It doesn’t matter if they break up a bit.<br /><br />The soup is very straightforward. Braise the leeks and garlic in the milk over a gentle heat until soft, then add the potatoes. Don’t worry if the leeks appear to curdle the milk, the soup will come back together. Add the salt and about half the water. Simmer gently until the potatoes are about to fall apart, then add the remaining water. Bring to the simmering point and mash gently. If you want to use the tarragon, add it just before serving. If the soup seems thick, loosen it with more milk or water, then check the seasoning.<br /><br />Today’s illustration © Lois Blackburn 2008 <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-6443139645657495102008-10-09T03:30:00.000-07:002008-10-09T03:34:25.611-07:00Rice pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXgvCR5mkmDu7mWU9SQGvkxBHhl8btLwohzOwjtwUzUUGDjVc7ibI-pGuYqwYAJLa6hhTyFwp8uQG7uyF44wOcnLzAzGMY7724rt-FQVgTuv9N53s6muXttge0VRJNymynpJg2xl_2yGy/s1600-h/soya+milk+colour.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXgvCR5mkmDu7mWU9SQGvkxBHhl8btLwohzOwjtwUzUUGDjVc7ibI-pGuYqwYAJLa6hhTyFwp8uQG7uyF44wOcnLzAzGMY7724rt-FQVgTuv9N53s6muXttge0VRJNymynpJg2xl_2yGy/s320/soya+milk+colour.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5255100304667198850" /></a><br /><span style="font-style:italic;">A taste of childhood… but actually better than I remember! It’s so easy to make, lovely with cows milk or soya milk. Try different flavourings and extra’s such as adding raisons, or almonds, or using it as a bed for poached fruit. There are many variations on the rice pudding recipes, but this is a great one to start with…</span><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />200g (7oz) Italian risotto or pudding rice or sticky rice <br />350ml (12oz) water<br />up to 1 litre (1 three quarter pints) milk (or soya)<br />175g (6oz) sugar or to taste<br />zest of half a lemon (optional)<br />vanilla essence (optional)<br /><span style="font-weight:bold;"><br />method</span><br /><br />put the rice in a large pot with the water. Bring to the boil and simmer, covered for about 5-6mins, or until the water is absorbed. Keep an eye on it, and stir so that the rice doesn’t stick to the bottom of the pan.<br /><br />Add half to three quarters of the milk, bring to the boil and simmer on a very low heat for 30-40 mins, or until the rice is very soft and the milk almost absorbed (if this happens to quickly add the rest of the milk) stirring occasionally so the rice doesn’t stick. Stir in the sugar and the lemon zest and a vanilla essence to taste. Cook for a few mins longer. Serve hot or cold.<br /><br />Illustration © Lois Blackburn please visit <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a> for more.Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com1tag:blogger.com,1999:blog-6698880375336869488.post-68403017414589294382008-10-08T12:11:00.000-07:002008-10-08T12:17:35.290-07:00Pork sausage with lentils<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFM9rTtt8YJOuG1MQWazuu_-wanvNlA9cr4vygemvLZPJCH4SnrWFkqdm4QCKluJtQzZ7P_qhXCLR9PtATGzfcT6zKCWtQohxJwXy2a5PAwl9nvny1Zu5VeiAGI-pR3r14ZoWpdEcWxiUu/s1600-h/pork.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFM9rTtt8YJOuG1MQWazuu_-wanvNlA9cr4vygemvLZPJCH4SnrWFkqdm4QCKluJtQzZ7P_qhXCLR9PtATGzfcT6zKCWtQohxJwXy2a5PAwl9nvny1Zu5VeiAGI-pR3r14ZoWpdEcWxiUu/s320/pork.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5254864091683548722" /></a><br /><span style="font-style:italic;">My other half made this variation of an Italian recipe tonight and I have to add it here, its delicious and cheap and cheerful! Its inspired by Gennaro Contaldo’s recipe Zampone con lenticchie, but replaced Italian sausage with locally produced pork sausages..</span><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />350g puy lentils<br />2 carrots, finely chopped<br />1 courgette, finely chopped<br />1 large potato, finely chopped<br />1 celery stalk, finely chopped<br />2 tbs finely chopped parsley <br />3 whole garlic gloves, crushed<br />4 tbs olive oil<br />about 1.5 litres veg stock<br />pork sausages (we used 6 from our fantastic local butcher)<br /><br /><span style="font-weight:bold;">method</span><br /><br />wash the lentils. Drain and place in large pan with carrots, courgette, potato, celery, parsley, garlic and olive oil. Pour in enough stock to cover and bring to the boil. Reduce the heat and simmer for about 40 mins, or until the lentils are soft and the dish has a stew like consistency.<br /><br />Meanwhile, fry the sausage until coloured, chop it up, and add to the stew for the last 10mins or so of cooking. This way the sausage gives even more flavour to the stew. <br /><br />Remove from the heat, and serve with seasonal green veg. (we used steamed cabbage which was lovely)<br /><br />Illustration © Lois Blackburn <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk<br /></a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-55046523100643145292008-10-08T11:34:00.000-07:002008-10-08T11:40:12.408-07:00Sloe gin season<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcvQr5dZlR7JWr3364sBVU5wPmvsV0v0_oO3pKG12Ikkif4SZQpgouxQMTm_N8jIN44G484bKPFnC9VpCuog12tyMGnKIO5Qlbo3joE8Lvj8Eh3CfYuIHcUbHAnQCde5HV58sRSXRQrqs/s1600-h/wine+glasses,+caraff+and+roses.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcvQr5dZlR7JWr3364sBVU5wPmvsV0v0_oO3pKG12Ikkif4SZQpgouxQMTm_N8jIN44G484bKPFnC9VpCuog12tyMGnKIO5Qlbo3joE8Lvj8Eh3CfYuIHcUbHAnQCde5HV58sRSXRQrqs/s320/wine+glasses,+caraff+and+roses.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5254854053350541570" /></a><br /><span style="font-style:italic;">I made my first batch last year, delicious stuff…(once I was sure that I was picking proper sloe berries, and not some poisonous berry) It’s a sweet drink and seems quite strong, you can drink it neat or with some tonic and ice. I’ve heard about recipes with almonds, which sounds lovely, maybe I’ll try that this year....</span><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />450g/1lb sloes<br />170g/6oz sugar<br />1 bottle of gin<br />2 empty bottles (recycle your own, or buy from supplier such as Lakeland Ltd)<br /><br /><br /><span style="font-weight:bold;">method</span><br /><br />Choose ripe sloes and wash, dry and prick them. The best ones are supposed to be picked after the first frost- If you can’t wait, stick them in the freezer for a few days… <br />Fill the bottles halfway up with fruit and sugar and top up with the gin. Cork well and store for 3 months or much longer. (so if you do now, in time for Christmas) shake it occasionally. When your ready to drink it, strain the gin through muslin into a clean bottle.<br /><br />Illustration © Lois Blackburn, <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a> for more.Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com1tag:blogger.com,1999:blog-6698880375336869488.post-46332719000439422172008-10-06T11:09:00.000-07:002008-10-08T04:32:32.464-07:00Spiced Brandy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MsB8-5krBs2kZPXGDl3OCYqy1p0PAEUfdhEwZqnU35JLSkdXa3aO5Vz7X0DdvxoUKR5uFwlzd6Wp-gg2h6W40RjZ1hm3ur5gbQDHv247k9ABdwOTB4Qb7oq84GtZFkNt4a7tLZROjhxw/s1600-h/star+anise.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3MsB8-5krBs2kZPXGDl3OCYqy1p0PAEUfdhEwZqnU35JLSkdXa3aO5Vz7X0DdvxoUKR5uFwlzd6Wp-gg2h6W40RjZ1hm3ur5gbQDHv247k9ABdwOTB4Qb7oq84GtZFkNt4a7tLZROjhxw/s320/star+anise.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5254107073764091010" /></a><br /><span style="font-style:italic;">A new challenge for me, a egg free Christmas Cake.. well I’ve made a start, I found this recipe for Spiced Brandy on http://piginthekitchen.blogspot.com/ which I will be feeding the cake with.. Ok, maybe Brandy isn’t the most economical item in my shopping list, but I think its worth every penny, a Christmas Cake without booze is a sorry thing.. and the cake will last and feed lots of hungry people.. trouble is it tastes so good, it might not last long enough for the cake!</span><br /><br /><span style="font-weight:bold;">ingredients</span><br /><br />500ml Brandy<br />3-4 star anise<br />2-3 mace blades<br />2 cinnamon sticks<br />1 vanilla pod<br />1-2 tsps of sugar<br /><br /><span style="font-weight:bold;">method</span><br /><br />To make the spiced brandy, put 500ml of brandy into a saucepan. Add the star anise, the mace blades, the cinnamon sticks. Split the vanilla pod, scrape the seeds into the brandy and then add the split pod. Heat it slowly and let it bubble for about a minute. Add the sugar and stir until dissolved. Remove from heat and allow to cool. When completely cold pour it into a bottle / preserving jar and push all the spices in as well. You may have to cut the star anise in half to get it through the neck of a bottle, but not to worry. You now have brandy to make the cake, feed the cake and to swig at stressful moments of the Yuletide Season. You can remove the spices after about a month, or leave them in for a very spicy drink.<br /><br />Today’s illustration © Lois Blackburn. <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a> for more.Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-75995479729617063792008-10-01T11:28:00.000-07:002008-10-01T11:31:50.068-07:00Fruit pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZe2u3voJSgOwJ6CUnkOUvYTVVruut2Iw-3mXRwzWI2oRTiwXgGcX33hENfttcWtZryV9TdgG7hjqDDa9piQE_iozjn0O2f1Sl6l80zTnWybhiVB-EzYMQiPBZlljPVAycpKW6A9gYzUY/s1600-h/fruit+pie.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZe2u3voJSgOwJ6CUnkOUvYTVVruut2Iw-3mXRwzWI2oRTiwXgGcX33hENfttcWtZryV9TdgG7hjqDDa9piQE_iozjn0O2f1Sl6l80zTnWybhiVB-EzYMQiPBZlljPVAycpKW6A9gYzUY/s320/fruit+pie.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5252254403971750626" /></a><br /><span style="font-weight:bold;">Pies = a little bit of heaven</span><br /><br /><br />And at this time of the year, can cost next to nothing. With blackberries to pick and apples in season to scrumpy (or ask nicely for from a friendly neighbour)<br />Here’s a recipe for you to play with what ever fruit is in session… blackberry and apple like me, or apple, raisins and cinnamon or rhubarb and lemon…. The list goes on..<br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />6oz short crust pastry (make your own for economy, or cheat like me and get it out of the freezer)<br />1 and half lb of fresh fruit<br />4 oz sugar<br /><br /><span style="font-weight:bold;">method</span><br /><br />place the fruit in a pie dish with sugar spread on each layer, finish with a layer of fruit piled high in the middle, add a little water, cover with pastry.<br />Bake just above centre in a hot oven (425o-450oF) gas mark 6-7 for 15 mins, then lower the temp a little for about 20mins until the fruit is cooked. Dredge with sugar and serve hot or cold… with custard, with icecream, with cream, with a cup of tea, the choose is yours.<br /><br />Today’s illustration © Lois Blackburn. <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a> for more.Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-24415176524447802392008-10-01T06:05:00.000-07:002008-10-01T06:47:44.215-07:00Boston Baked Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TxFtnm38-KsT71ARstV-5z9TKqyWfJ-RivI125nvYskp-4tRWl1yHm0QWVDXBMNWlaXkZ7eJ63Vu158sYo2pEOHalPfMUxzXJsklVCNPJ5RJ33H3wIH3cQ0geakx_TaqDiTA8mcHrPf1/s1600-h/boston+baked+beans.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8TxFtnm38-KsT71ARstV-5z9TKqyWfJ-RivI125nvYskp-4tRWl1yHm0QWVDXBMNWlaXkZ7eJ63Vu158sYo2pEOHalPfMUxzXJsklVCNPJ5RJ33H3wIH3cQ0geakx_TaqDiTA8mcHrPf1/s320/boston+baked+beans.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5252181740715312082" /></a><br /><br /><span style="font-style:italic;">Love my beans, this is a delicious, tasty mix with bacon/pork slices… this is when I wish I had an old fashioned stove to cook it slowly all day…</span><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />1 lb haricot beans, washed and soaked overnight<br />8oz sliced pork (or thick sliced bacon)<br />2 tsp salt<br />1 tbs brown sugar<br />quarter cup of dark molasses or treacle<br />half tsp dry mustard<br />half tsp Worcestershire sauce<br /><br /><span style="font-weight:bold;">method</span><br /><br />Drain the beans, cover with fresh water and cook covered with a lid until beans are tender. Turn beans into pot, press the pork on top of the beans. Mix the salt, brown sugar, molasses or treacle, mustard, Worcestershire sauce. Add 1 cup of boiling water and pour over the beans. Add additional water and cover beans. Cover and bake in slow oven (250o-300oF, Gas Mark 1-2) for 6 – 8 hours adding additional water to keep beans just covered. Uncover during the last 30 mins to brown pork and beans.Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-3270197276947655352008-09-24T06:31:00.000-07:002008-09-24T06:33:51.678-07:00Blackberry jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifn9x8eQqVdwuvs8P9wNAzi5NVOJJQKOtnG94W53b4fIAR3J6ovnms__Txu72VY2Yruugbe-ISNqHL-STJVWEEnIhJfSIYhaNvPcEXStPAeQcCGJsKPQO4q6CMbTZHkij73G4W18xhBdOF/s1600-h/sugar.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifn9x8eQqVdwuvs8P9wNAzi5NVOJJQKOtnG94W53b4fIAR3J6ovnms__Txu72VY2Yruugbe-ISNqHL-STJVWEEnIhJfSIYhaNvPcEXStPAeQcCGJsKPQO4q6CMbTZHkij73G4W18xhBdOF/s320/sugar.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5249580569140521442" /></a><br /><span style="font-style:italic;">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…<br /><br />Here’s a recipe I followed earlier this week for the cost of the sugar and lemon, a significant amount of delicious jam….</span><br /><br />2 lb blackberries<br />2 lb sugar<br />juice of 1 lemon<br /><br /><span style="font-weight:bold;">method</span> <br /><br />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)<br />Pour into clean sterilised pots.<br /><br />Today's illustration © Lois Blackburn, please visit <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a> for moreLois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-63663358881727764762008-09-23T11:47:00.000-07:002008-09-23T11:49:19.801-07:00Moussaka<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguc3XlbYH6oOKapDkGMAgofVo-vOrQiPMj7vw4VOPwwGCKCmH23Pgx6udMI1BBSki2EJqkqQ3ZY2qItuRSDOzGSfljkDQ84_i0LJoWx4PQbUFVrJS_wndwQo7p5BqMq2Upq48QC7Lq2tdt/s1600-h/bullock.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguc3XlbYH6oOKapDkGMAgofVo-vOrQiPMj7vw4VOPwwGCKCmH23Pgx6udMI1BBSki2EJqkqQ3ZY2qItuRSDOzGSfljkDQ84_i0LJoWx4PQbUFVrJS_wndwQo7p5BqMq2Upq48QC7Lq2tdt/s320/bullock.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5249290759507511298" /></a><br /><span style="font-style:italic;">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.</span> <br /><br /><span style="font-weight:bold;">Ingredients</span> (serves 8)<br /><br />1kg (2lb) aubergines, cut into thin slices<br />salt<br />oil for frying<br />2 medium onions, coarsely chopped<br />4 cloves of garlic, crushed<br />1kg (2lb) minced lamb or beef<br />1 and half tsp cinnamon<br />half tsp allspice<br />pepper<br />2 tbs tomato puree<br />a bunch of flat-leafed parsley, finely chopped<br />750g (1 and half lb) tomatoes, thinly sliced<br />1 tsp sugar or more (optional)<br /><br /><span style="font-weight:bold;">method</span><br /><br />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. <br /><br />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.<br /><br />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.<br /><br /><span style="font-weight:bold;">Variations</span><br />- courgettes maybe used instead of aubergines. <br />- Another favourite is potato moussaka, use layers of thinly sliced new potatoes about 1kg (2lb) instead of the aubergines. It will need longer cooking.<br /><br />Today’s illustration, © Lois Blackburn <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a> for moreLois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com1tag:blogger.com,1999:blog-6698880375336869488.post-63592734277187540062008-09-23T03:39:00.000-07:002008-09-23T04:11:11.713-07:00Yellow split pea soup with Frankfurters<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7AGbtG1fhfwj6wTUZrcniifCmm1unXhxerVJcapkzdz4qp_ar_tiz6jZkN36s63L0q2kD9LzkUxkxiihmLgKohqPehE-tfuWRZ7tTOLYlb3McMHyq0xnavQgEUL2_-89gF9nHDU05y-X/s1600-h/yellow+split+peas.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7AGbtG1fhfwj6wTUZrcniifCmm1unXhxerVJcapkzdz4qp_ar_tiz6jZkN36s63L0q2kD9LzkUxkxiihmLgKohqPehE-tfuWRZ7tTOLYlb3McMHyq0xnavQgEUL2_-89gF9nHDU05y-X/s320/yellow+split+peas.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5249172702588953426" /></a><br /><span style="font-style:italic;">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) <br /><br />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…</span><br /> <br /><span style="font-weight:bold;">Ingredients</span><br /><br />1 large onion, chopped<br />2 carrots, sliced<br />3 tbs light veg oil<br />500g (1lb) yellow split peas, soaked overnight<br />3 litres (5 and half pints) chicken or beef stock (I used 2 litres of veg stock, which was lovely)<br />a bunch of celery leaves, chopped<br />salt and pepper<br />2 bay leaves<br />350g (12 oz) skinless frankfurters or wurst sausages, sliced<br />juice of half lemon or more to taste.<br /><br /><span style="font-weight:bold;">Method</span><br /><br />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. <br />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.<br /><br />Today’s illustration ‘yellow split peas’ mono print, © Lois Blackburn <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a> for moreLois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-89253357845636653432008-09-21T11:47:00.000-07:002008-09-21T11:53:15.131-07:00Flapjack<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVeNCtfjJ9S_1vkbbdiL0GH1re3fW3N0-wgCKBDirGXHgpS3bSDptD6H6hkd7AfmsUDHYqvKR8Af2101wf5xXZk8hBohPozki8j1UrZ4dSaeA1jP-i_TVGDfnAFRwoQYWdVy-aktraIFK/s1600-h/measureing+jug.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVeNCtfjJ9S_1vkbbdiL0GH1re3fW3N0-wgCKBDirGXHgpS3bSDptD6H6hkd7AfmsUDHYqvKR8Af2101wf5xXZk8hBohPozki8j1UrZ4dSaeA1jP-i_TVGDfnAFRwoQYWdVy-aktraIFK/s320/measureing+jug.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5248549111932227858" /></a><br />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.<br /><br /><span style="font-weight:bold;">Ingredients</span> for around 18<br />1 cup of unsalted butter (or marg)<br />Finely grated rind of large orange<br />Two thirds cup of golden syrup<br />Half a cup of light muscovado sugar (brown)<br />3 and quarter cups of oats<br /><br /><span style="font-weight:bold;">method</span><br /><br />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<br />2. put the butter, orange rind, syrup and sugar in a large pan and heat gently until the butter has melted.<br />3. add the oats to the pan and stir thoroughly, tip the mixture into the tin and spread to an even layer<br />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<br />5. lift the flapjack out of the tin in one piece and cut into your choice of shape.<br /><br />Today’s illustration ‘Tala measuring jug’ © Lois Blackburn, <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a> for moreLois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com1tag:blogger.com,1999:blog-6698880375336869488.post-55989203105094561932008-09-21T11:42:00.000-07:002008-09-21T11:46:26.670-07:00thriftysomething<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MwhNPTAqX_9nZU_DavWI0rbMfGSySGF9Abe4muEd4wuCNI79D0jAim3wYxqEOxaJ_z0NfOednuoFHo_BgnyvP5f5jSi5Vq1FUo815Q9YXos8QjHZ-3J7h51OElGKF2wmTY8YCQxdtIWL/s1600-h/knife+and+fork.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MwhNPTAqX_9nZU_DavWI0rbMfGSySGF9Abe4muEd4wuCNI79D0jAim3wYxqEOxaJ_z0NfOednuoFHo_BgnyvP5f5jSi5Vq1FUo815Q9YXos8QjHZ-3J7h51OElGKF2wmTY8YCQxdtIWL/s320/knife+and+fork.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5248547694227169810" /></a><br />A funny article about thrifty stylish eating…’How to be a thriftysomething’ by Polly Vernon, for The Observer, Sunday Sept 21st.<br /><br /><a href="http://www.guardian.co.uk/lifeandstyle/2008/sep/21/foodanddrink4">http://www.guardian.co.uk/lifeandstyle/2008/sep/21/foodanddrink4</a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-13359434529354367762008-09-18T13:02:00.000-07:002008-09-18T13:07:13.092-07:00Basic vinaigrette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxkFtX-LhmmlhS3CEaAPChzC_tevericfglZDFwjTHjRU-oVxyxXjdqoKhM7akpXzkudU0TTUcXqrgahJljVFn9N8jsS4geXgt5SiuEsse0HyK_fbNmC3qSUQnoNRS7J6Y8Te1BkhvBzp/s1600-h/mustard.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIxkFtX-LhmmlhS3CEaAPChzC_tevericfglZDFwjTHjRU-oVxyxXjdqoKhM7akpXzkudU0TTUcXqrgahJljVFn9N8jsS4geXgt5SiuEsse0HyK_fbNmC3qSUQnoNRS7J6Y8Te1BkhvBzp/s320/mustard.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5247455383153652034" /></a><br />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<br /><br /><span style="font-weight:bold;">Ingredients</span> (makes about half a cup)<br /><br />4-6 tbs olive oil or sunflower (or mix of both)<br />1 tbs wine or cider vinegar<br />1 tbs lemon juice<br />1 large clove garlic, crushed<br />salt and pepper <br /><br /><span style="font-weight:bold;"><br />method</span><br /><br />mix all the ingredients in your chosen lidded container and shake well.<br /><br />Today’s illustration © Lois Blackburn <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a> for moreLois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com1tag:blogger.com,1999:blog-6698880375336869488.post-21130046260101978142008-09-17T12:39:00.000-07:002008-09-17T12:44:25.307-07:00Porridge of sorts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhfLzRQ2qgVva0BTWhjsBg-ZLYaKGM1-4ixXprr_bFuUJkP7amepwAgqEKAbnwerVZDHb0JfBWqJ_HVXddfrWMZpv13u8LN9z514TDWdaP6wbAjqL5wVprA4PtEy-s3eZ7qv3G8G7Dz70/s1600-h/milk+jug.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhfLzRQ2qgVva0BTWhjsBg-ZLYaKGM1-4ixXprr_bFuUJkP7amepwAgqEKAbnwerVZDHb0JfBWqJ_HVXddfrWMZpv13u8LN9z514TDWdaP6wbAjqL5wVprA4PtEy-s3eZ7qv3G8G7Dz70/s320/milk+jug.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5247077631762946306" /></a><br /><span style="font-style:italic;"><br />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…</span><br /><br /><span style="font-weight:bold;">Ingredients</span><br />Porridge oats<br />Water or milk, or soya milk or even apple juice (I use plain old tap water)<br />Raisins or other dried fruit (optional)<br /><br /><span style="font-weight:bold;">Method</span><br />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.<br /><br />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…. <br /><br />Today’s illustration © Lois Blackburn <a href="http://www.loisblackburn.co.uk">www.loisblackburn.co.uk</a>Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com2tag:blogger.com,1999:blog-6698880375336869488.post-19633363238902750782008-09-16T11:35:00.000-07:002008-09-16T11:43:53.149-07:00Love Food Hate WasteMy Friend Fred just gave me a link to this fantastic website, <a href= "http://www.lovefoodhatewaste.com"><img style="border:0;" alt= "Recipes to use up leftovers - Love Food Hate Waste campaign" src= "http://lovefoodhatewaste.com/images/link_to_us/14064_pts_logo_white_90.gif" width="83" height="90" /></a><br /><span style="font-style:italic;"><br />"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."</span><br /><br />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...Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0tag:blogger.com,1999:blog-6698880375336869488.post-63564173321155708922008-09-14T09:17:00.000-07:002008-09-14T09:30:27.131-07:00Rich tomato sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJvQJ9XbhZNtexn03VY97b2jltdQoFXCLhyOOJAa6l0fxpshPH_fTEhb6k84x5Kfl4YY6dW5Bfufv-PUjkovETrhl5XS6qUF9Z76CNdDXjpue0bo1_bTT0qCgywpRdTUxn3w9dCf-pLOy/s1600-h/tomato.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGJvQJ9XbhZNtexn03VY97b2jltdQoFXCLhyOOJAa6l0fxpshPH_fTEhb6k84x5Kfl4YY6dW5Bfufv-PUjkovETrhl5XS6qUF9Z76CNdDXjpue0bo1_bTT0qCgywpRdTUxn3w9dCf-pLOy/s320/tomato.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5245915047251960994" /></a><br /><span style="font-style:italic;">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.</span><br /><br />3 tins chopped tomatoes<br />6 cloves of garlic, chopped finely<br />4 good slugs of olive oil<br />salt and pepper<br /><br />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. <br /><br />Today’s illustration ‘tomato’ © Lois Blackburn. Please go to www.loisblackburn.co.uk for more examples.Lois Blackburnhttp://www.blogger.com/profile/05724055836420144985noreply@blogger.com0