I’ve mentioned before how James Martin is one of my favourite TV cooks. I’ve been watching his recent series on Islands and Highlands, particularly Jersey, Derbyshire and the Peak District, and the Lake District. And occasionally I have found myself shouting at the TV!
As he is fond of telling us he is a Yorkshire Lad and what his Sheffield born and bred Granny thinks. So for goodness sake don’t refer to Worcester Sauce as an addition to stews – HENDERSONS is the only relish to use James!
As for double peeling of broad beans, well don’t get me started! I have mixed tinned broad beans with other vegetables or added to soups and stews and they work well. Also he can get rather carried away, being too “arty-farty” as his Granny might say! What with his finished plates as in suet (meat) pudding surrounded by my pet hate – blobs of sauce and purees. I can forgive his use of butter (in large blobs) as I am also guilty of this, especially on vegetables. Otherwise the programmes were interesting and enjoyable.
Well, as it’s now a warm and sunny afternoon it must be time for another stroll so …… stay positive and look after yourselves and those around you.
Thank goodness for the sun shining upon us in this time of need! Seriously though, it certainly brightens up our daily hobbles up and down the road – even with the chilly breeze – before coming back inside to plan the day.
I’m testing vegan flapjacks later; but first let me mention shortbread (again!).
Shortbread
The normal ratio of sugar-butter-flour is 3-6-9 plus a good pinch of salt. The idea is for this rich mix not to need liquid, but still form a crumbly dough. Difficult to work with for biscuits so I was interested to read a recipe using an egg yolk to help bind things together. And yes it does! Cream together the butter, sugar and egg yolks before stirring in the flour.
LATEST TIP: I’ve recently discovered using dark Muscavado sugar is a very tasty addition to the shortbread mix.
For the crumbly base (no egg) rub the fat to the butter the stir in the flour and salt. This original mix is better to use in a tin – well buttered, not lined, either round or oblong.
Press the mix down lightly with the back of a spoon and then prick with a fork.
Bake gently for around 30 minutes and then mark out into fingers whilst still warm.
This also makes a good base for caramel squares.
CARAMEL SQUARES
Bake as before, then while still warm cover with a layer of caramel made as follows.
Warm a tin of Nestles caramel in a saucepan, adding a knob (1-2oz) of butter. Stir then spread over the biscuit base and allow to cool thoroughly.
Melt a mix of plain and milk chocolate and drizzle this over the caramel and swirl lightly. Nestles also make a chocolate version of the tinned caramel. As a variation cover this with melted white chocolate.
Remember to keep these bakes in the fridge or they will be too sticky.
Vegan Flapjack (Gran E version, fingers or squares)
Ingredients:
5oz Vegan Block (Butter style)
5oz brown sugar (Demerara is good)
2 Tablespoons Golden Syrup
9oz Porridge Oats
2oz chopped dried fruit
A good pinch of salt
Method:
Pre-heat the oven to gas 4 (160 fan)
Melt together the fat, sugar and syrup
Stir through the oats, salt and fruit
Tip this mixture into a greased and lined oblong tray (about 12×8”)
Smooth the surface
Bake for 30 minutes then check. It may need a further 10 minutes
Allow to cool but mark into squares before completely cold
Do not take out of the tin too soon as it may be crumbly.
‘Tis May, the sun is shining and it’s my birthday month. I have many happy memories of this time; this one’s going to be a strange one!
This year is also the 75th anniversary of VE Day. I was in my first year at Grammar School when the war in Europe ended. I remember my Mum making me a victory dress – blue and white gingham with a scarlet bolero!
The pictures during the build-up and in today’s papers are bringing that time all back to life. Street parties everywhere, Winston Churchill on the wireless – no TV in those days! – and the newsreel footage of crowds outside Buckingham Palace on the screens at our local cinemas.
Now we’re fighting an very different enemy – unseen, elusive and dangerous – with each household struggling in many different ways. Anyway, back to the food!
Using Stuff Up …..
It’s Sunday, so time to check the fridge for what’s available to cook-up/use up. Here’s a few ideas!
Risotto
I like risotto but can’t be bothered to stand at the stove for 15 minutes lading and stirring; after all, it’s a savoury rice pudding! So, after pre-cooking pour rice and sautéed vegetables into a buttered dish and place in a medium oven for about half an hour.
Now I’ve discovered the Oat Milk I had left from yesterday’s cheese sauce pre-cooked the rice beautifully. Time will depend on the type of rice you use. Brown or wild rice is very tasty but takes longer, 30 to 40 minutes whilst Basmati takes 10-12 mins. Do remember it will be cooking further in the oven. Chop and sauté any combination of your vegetables – I like onion, garlic and mushroom for example. Fold this into the rice, add stock or wine to loosen the mixture. Season well before tipping into your dish, add any herbs of your choice, and cover with buttered foil.
For me this makes a great side-dish with sausages! These can be cooked at the same time in the oven. I prefer this method to grilling or frying. Brush them with honey and mustard and place in a shallow tin with a little oil.
Soup
Lots of soup making now, using up any ends of cooked or raw vegetables. My favourite is Green, like pureed cleanser for your inner tubing!
Specific recipes aren’t needed, although I always start with onion, garlic and chopped potato sautéed in oil and butter. Then add any green vegetables, your stock or milk and simmer gently for 30 minutes or so. Puree with a stick blender and season to taste – wonderful!
Flans
I found a small bag of dry pastry mix (remember from way back when we started on pastry!), enough to line a flan tin. For a filling:
Half a tub of cottage cheese
Half a tub of cream cheese
Small piece of blue (or other) harder cheese
Some chopped and softened onion and garlic
Half a small jar of sun-dried tomatoes
Method:
Mix your pastry with a beaten egg and a dash of mustard, roll this out and line the tin.
Spread the pastry case with the cream cheese
Mix the cottage cheese with a couple of beaten eggs
Add other ingredients and season well
Pour mix over the cream cheese, sprinkle with paprika and a few chopped herbs
Place the flan into a pre-heated oven (Gas Mark 5, 190C) and cook for around 20 minutes
Check pastry edges, you don’t want them to go too brown
Cover with greaseproof paper, turn down the heat and cook for a further 20 mins
The filling should be set but still a little soft.
Well, time for a hobble up and down the road! Keep to the left – like traffic – and you won’t bump into anyone! Cheerio and keep smiling, Gran E.
Today is the fourth day of my birthday week and I’m gently wafting along on a cloud of good wishes. Expecting a quiet low key affair I was delighted by a gathering of my neighbours on the back lawn. They were all singing Happy Birthday and passing cards, presents and flowers in through the window. My son and granddaughter were there with a bag of goodies; the sun shone and I greatly appreciated the lovely gesture. Each day since, the post has delivered more cards, parcels and two more bouquets. My flat is like the interior of an upmarket florist – Glorious! A birthday to remember, despite the difficult times.
It is also my grandson’s birthday this week so I made him a cake. It was the speedy chocolate one I’ve talked about before ……. which brings me to the subject of icing sugar.
For quite sometime now I have been concerned by a strange aftertaste, noticeable more with plain butter cream than when mixed with chocolate/coffee/lemon etc. I then discovered over the last few years an anti-clumping ingredient has been introduced. Older folk like me always sieved the sugar to remove any lumps. Now it is like a cloud if you try to mix the icing too quickly. All very well until I learned powdered animal bone was part of this additive; no wonder there is a strange after-taste!!
For the latest cake I mixed up butter, golden icing sugar and half a tin of chocolate filling (Nestles Condensed) for the bottom layer of the cake. Keep back a large spoonful of this, mixed with any combination of melted chocolate, for the topping. The middle layer was spread with a jar of black cherry conserve.
These flavours mask the icing sugar. So be wary – I’m sure it’s quite safe so don’t be alarmed – but I fond that the strong after taste occurs often in products containing sugar substitutes – sweeteners and drinks, jams, etc.
My granddaughters bought me a bottle of strawberry gin, yet to be tested …. today maybe? Yes, I think I’ll make some mini-cheesy biscuits to nibble as I taste! I’ll be back for my early evening treat of the gin with raspberries floating in pink “Russian” tonic and crisp, cheesy biscuits – Lovely!!
There are ingredients I love using and some I avoid (yeast and gelatine to name two!).
A favourite of mine is Nestlé Condensed Milk (other brands are available ….. but not as good in my opinion!), going way back to my pub cooking days.
Lemon Meringue Pie
This was the number one for dessert; fiddly and time consuming to prepare until I discovered a quick and easy filling could be produced using this great ingredient:
In a large bowl pour your tin of condensed milk and add four separated medium egg yolks (keep the whites in a large very clean bowl for the topping)
Grated rind from four lemons (juice squeezed into a separate jug and the pips removed)
Bake blind your pastry case (to set and dry out, not brown) for around 10-15 mins
Meanwhile whisk your lemon juice into the egg/condensed milk mix
When the pastry case is cooled pour in your filling
Turn down oven to Gas Mark 3/160C
Slowly bake for around 20 mins until the filling is set
Now for the meringue:
Whisk the egg whites, slowly at first, with an electric hand-mixer (if you have a large mixer do use that!)
Increase the whisking to high until the whites are glossy
Then slowly add caster sugar (2 oz/55g per egg white), so around 8 oz/220g in this instance
Keep whisking until the mixture is thick. It should not run if the bowl is tipped. If you’re brave enough you can tip the bowl above your head as you may have seen cooks do on TV ….. if you’re very brave!
Remove dish from the oven and turn up to fairly hot (Gas Mark 5/190®C)
Spread the meringue over the topping and “rough up” with a fork – you need peaks!
Return to the oven for around 10 mins, checking the meringue is not burning
Turn down to 140-150C, around Gas Mark 2
Bake for a further 30-40 mins to dry out the meringue – but keep checking
Remember, the Pie must be cooled to serve, otherwise it may collapse!
Fruity Seedy/Nutty Bars
Butter an oblong 8”x12” (20x30cm) tin or foil tray and line with greaseproof paper.
Melt the following slowly together in a saucepan:
5oz/135g Butter
2oz/55g dark soft brown sugar
One can condensed milk
One Tablespoon Golden Syrup
Remove from the heat and add:
9oz/240g porridge oats (not instant)
Around 14oz/385g mixed dried fruits – chopped glace cherries, cranberries, chopped apricots, pineapple, mango , golden sultanas – any or all of these
A 6oz/165g mix of seeds – pumpkin, sunflower, sesame, linseed, poppy, etc
Mix all together then press into the tin
Add a few more seeds (or chopped nuts) on top and press down lightly
Bake in a medium oven for 25-30 mins until golden
Remove from the oven, allow to cool then cut into bars or squares
Let me know how yours turn out!
I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.
During my adult life I’ve tried not to think too much about age. Each decade has been different, with their ups and downs but all different. I must admit that approaching 80 felt quite diaunting but my health and fitness were still at a high level.
My birthday came and was celebrated in style with a fantastic party organized by the whole family. We had a wonderful tea party at my sons; bunting galore; every type of scone, cake and savoury; tea served in beautiful china cups from proper tea pots – all perfect! Many, many guests attended, some not seen for years. It is a memory that will live with me forever. There were loads of photos in a lovely album …. maybe my granddaughter will share some!
Then unfortunately my knees began to be a concern. Twelve years previously after my hip replacement I was warned my knees could become a problem – how true! In the last five years both have been replaced. The right one, no problem.
But the left has dictated a change to my whole life; only being given a 50-50 chance of a full recovery has been hard to accept. Many activities I took for granted – long walks, dancing, yoga – are no longer possible. Getting around day-to-day – housework and shopping doable, but not the pleasurable stuff that I loved.
Ageing is inevitable – th’is nowt to be done about it! We all have something to put up with. And it could be worse – like a car the engine slows over time and bits wear out. On the positive side I am surrounded by family and friends who support and encourage me.
I live in a lovely flat which is light, airy and easy to get around, surrounded by grass and trees. I have my own car – a family gift for my 80th. I’m often taken to the theatre to see ballet and musicals which I enjoy very much ….. and of course there’s the Pantomime every Christmas!
We eat out , trying many and varied types of cuisines and styles – a particular favourite currently is Vegan, a fantastic and amazing discovery after my youngest Granddaughter introduced me to it!
Maybe these later years are not as physically fulfilled as I would have wished, but in all other ways I am content. I’m so lucky that food and my cooking can give me a purpose and keep me in touch with people.
On a more personal level I must say my grandchildren give me so much pleasure and interest – watching them develop from cute and loveable children through their teens into hardworking, responsible young adults who luckily still find the time to keep me and part of their new lives even though they live, study and/or work in ever changing locations.
Fashions come and go, everything from clothes to music to lifestyle and more – but I believe food is the most important. Unless they have a sound, valid, medical reason diets, however, not my thing! Most diets are fads or fancies driven purely by the need to Sell! Sell! Sell!
What I do agree with is that all bodies require the correct fuel – mainly fresh produce and home-produced dishes. I often hear comments saying people were all short of food during the war…well, that’s rubbish! Admittedly there was strict rationing and foodstuffs were hardly ever imported, if at all.
I was six years old at the outbreak of WW2 in 1939. We lived in an extremely poor area and had very little money. Our hose was one of eight in a yard – with lavvies at the bottom end! It was a mixed group – every age from new-borns to ninety year-olds – all decent, hard-working families. No-one was starving. The grubby patch of grass in the middle of the yard eventually yielded root vegetables and cabbages.
All the women could cook – there was no option, they had to! Each family survived perfectly well. There was a butcher just up the road, a small shop (I do mean small, it was just someone’s home!) selling all manner of food and household essentials. My Mum would send me out to buy a pennorth (literally a “pennies worth”) of barm (fresh yeast) to bake her bread. I used to dip my finger in, I loved the taste. When I’d get home Mum would say “thi’s not a pennorth here, no way”! People, no matter how poor, knew how to manage.
So, back to diets.
The recent trend towards veganism I can fully understand. My youngest granddaughter became vegetarian when 15 years old and now, since she was 19, has been vegan. It’s been fascinating for me to follow this voyage of discovery. Cutting down on animal products and eating more plant based items is a sensible move. I’ve really enjoyed experimenting with different ingredients and elements, creating new dishes and applying a vegan approach to older “favourites”.
Supermarkets have cottoned on to the trend and stock a wide range of vegan ingredients so you can create your own dishes. Don’t buy the ready meals too often; I know they can be helpful occasionally but not every day. That’s where the faulty eating and diet lies! Take advantage of the easy ways but do try and cook from scratch more often. Jamie Oliver’s recent TV series on vegetable dishes was excellent.
RECIPE
I have tried a wide range of baked savouries – all the usual tarts and pies. Vegan pastry (using Trex) works well.
For Pastry Bases – lining quiche dishes, oblong swiss-roll tins and small tart tins – not forgetting to add grated cheese (Violife works well), herbs and small seeds such as sesame, linseed and poppy –seed to the dry pastry mix.
Spread your base with fried onions mixed with Violife (other vegan brands are available!) cream cheese, then top with any of the following;
Sliced tomatoes, chopped olives, blanched broccoli sprigs, chopped spring onions, peppers and , mushrooms
Normally I would pour over the toppings a drizzle of cream and beaten, seasoned egg with a large dollop of mayonnaise and mustard added.
Of course these dairy-based products are not appropriate for vegans, just“flexitarians”! However, evaporated milk is vegetarian and other plant-based milks – oat, soya, etc – can be mixed with more vegan cheeses – cream, grated or cubed.
Remember – don’t drown your tart, DRIZZLE!
Sprinkle the surface with your chopped herbs and paprika before baking. In a hot oven start off your pastry base – always use a heated baking tray on which to place the tart tins. If using (pottery) quiche dishes it is advisable to pre-cook your pastry base for 10-15 mins before adding your fillings.
Anyway, turn down the heat to medium after 15 minutes to enable slower “cooking through” for another 30-40 mins according to the size and depth of the tin.
These items make excellent sharing food for parties or gatherings. I serve with mixed salads and roast or jacket potatoes.
Bon Appetit!
I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.
Whilst in lecture mode (apologies!) – appreciating a lot of this stuff is now found on your phone and the internet – a word on cookery books (I have lots and lots of them) and their authors.
Try not to be influenced by glossy pictures of perfect looking meals. You’d be shocked by the devious methods used on food to obtain those shiny, pristine results, definitely not to be eaten!
Trust cooks who have a more relaxed attitude and are not overly fussy or “cheffy”. Dishes need to be welcoming and say “eat me”, not “see how beautiful this looks on a plate. My personal favourites are:
Delia Smith
The first TV cook I really watched from her first appearances on Family Fare which ran between 1973 and 1975. She is always very calm and practical, clearly explaining the basics, telling you not to worry when things go wrong. I have all her books from through the years and refer to them constantly.
Jamie Oliver
From first appearing on TV in the late 1990’s I have followed his career and admired his positive attitude. Right up to date I recommended his books to my Grandson when he left home to begin his University stint.
James Martin
A down to earth Yorkshire lad whose books give a constant reminder of his roots (and his Gran!); great on British cooking.
Nigel Slater
His books are a constant joy to read, providing endless ideas on how to use fresh produce.
But the little book which is most used is the Be-Ro Recipe Book.
A tiny, free paperback booklet containing the ultimate in method and advice. First printed in 1923 and now into it’s 41st edition (available to download here), versions from previous years are available from Amazon – at a price! Ask your Granny if she still has her old copy; my last one was the 40th edition. This little gem tells you everything you ever need to know about baking.
Do you have a favourite cookery book? Let me know – I’m @gran.e.bakes on Instagram.
Although my library of cookery books is extensive, it’s not the recipes that are my primary interest – it’s the ideas styles going in to create the recipes. So many hints and tips; how to vary the methods you’ve always known and trusted; new ways of using old ingredients; new ingredients and flavours. It’s this philosophy I apply to my cooking, especially now. Being able to experiment more as cooking is not a job.
I also have hundreds of recipes and ideas taken from magazines, newspapers and articles from over the years. I’m always experimenting, trying out new and re-discovered dishes and recipes, giving the results away to family, friends and neighbours. They are always willing guinea pigs and welcome the different treats being offered!
I volunteer with Age UK one day a week and have done for more than 12 years – I love it. Whilst working full time until I was 80, anything not quite turning out to expectations – were donated to my colleagues in the shop. They would happily accept the “over-cooked” biscuits, “dry” cakes and “soggy bottom” tarts, all of which were not inedible, just not good enough to sell. My son (who may be a little biased) will say that even my “failures” knock most other baking and food out of the park!
I must add here that anything tried and produced from the Be-Ro book I mentioned previously never seemed to go wrong.
A cousin living in Chesterfield offered me a place to stay whilst I decided where I wanted to live. Sheffield itself no longer felt right for me, even though I was working there, and a fresh start beckoned.
With my 60th birthday looming I was not expecting to get a mortgage. However, after finding an old terraced house at a very good price I tried my luck… and I was accepted! The house needed lots of love and attention but was in an excellent location. There were local shops, a doctor’s surgery, it was on the bus route and close to Chesterfield town centre. The neighbours were friendly and helpful – perfect for my new life.
It was quite a journey to my job at Meadowhall but I had brought back from Jersey my old but trusty Mini. There were old friends in Sheffield and family members to catch up with. My son and daughter and their families lived elsewhere but I saw them often. My first grandchildren had arrived and they enjoyed coming to visit Gran E’s little house.
My time at Debenhams went well but yet another change of direction was suggested. My oldest friend Joyce – we had first met at Grammar School – who’s daughter, at the time, had a high-end fashion outlet. She had three young children and needed help at the shop so she could reduce her hours. Having had experience – many years previously I know – and being very keen on clothes and fashion, I was delighted by the idea. I eventually worked with her for eight years!
During this period my son, his wife and two young daughters returned to the UK from Germany and came to live in Sheffield. Both he and my son-in-law were keen football fans, a good excuse for weekend visits with all the grandchildren! So the family were often together, a very happy period for me.
My life was full and interesting. Joyce and I went on lovely holidays to far-flung places. I joined a group of friends forming a wine club, meeting monthly at each other’s homes for food, wine and lots of chat. I attended yoga and keep-fit classes.
The shop was busy and successful, with a core of regular customers who became firm friends. Years happily rolled by, but then there was a hiccup! Whilst dancing the can-can with my eldest granddaughter, ending with the jumping splits, there was a fall and we all ended in an untidy heap. One of my legs was twisted underneath, resulting in ongoing pains down my right side – I didn’t realise how serious these were.
After months of pain only alleviated by GP prescriptions my physiotherapist daughter suggested I consulted a specialist. They immediately identified the problem. My pelvis was twisted and was push against my hip bone. The solution was a hip replacement – what a shock! My life was turned upside down for a while. The consultant advised “no more splits!”
Fortunately the operation was a success and my recovery swift. During this time another major change took place. Joyce’s daughter decided it was a time for her to sell the business and move on to pastures new.
I’d heard through the grapevine that June, a former boss from my pub period, had taken a cafe in Castleton; off I went to check it out. She was really pleased to see me. During a long catch-up chat I mentioned I was looking for my next work challenge. Luckily she offered me a position straight away, baking in the cafe kitchen.
It was a lovely country style cottage cafe. June had good taste for setting the atmosphere and providing appropriate food choices. The idea was for a wide range of home cooked dishes, so it was perfect for me! A slight drawback was the journey to and from work, over the moors and valleys. This was lovely in the good weather but could be quite difficult through the winter months. I kept at it for a couple of years until one dark, stormy, icy evening I slid off the moorland road. Luckily I was not hurt, but very shaken up! After this experience, and another chat, June suggested I produced for the cafe from home. So for another few years it was back to home catering, June’s husband collecting all my stuff and delivering to the cafe twice a week. This continued until the cafe was sold, allowing me more time for holidays, grand children, clubs and groups.
Gran E Bakes 