Tag: baking tips

BAKING TIPS: Pub grub – puds edition

by granebakes

Pubs are opening up (hurrah!) so I thought I’d share some of the classic pub puds.

In addition to the lemon meringue pies I’ve talked about before, other favourites were: 

Treacle Tart 

A pastry base topped woith a mixtire of breadcrumbs , melted butter and golden syrup with beaten egg folded in and baked in a medium-hot oven. 

Apple Pie 

Either with a pastry lid or open. Place sliced apples with a topping of buttered bread crumbs and brown sugar on your base. Always to be served with custard – Birds of course! 

Parting Thought – Bake Off 

I have enjoyed the repeats of Nigel Slater on the TV. The programme I DO NOT watch is the Professional s Bake Off. This is the type of cooking definitely not my style; having to produce dozens of pastries all exactly the same is what nightmares are made of, fiddly and faddy. 

Fortunately anyone I have ever worked for and with has wanted the home baked approach – not too perfect in appearance but high on taste and content! 

With all this distancing I have had difficulty in sharing with neighbours. Not everything survives being chucked out of the window and I’m running low on small plastic boxes. Luckily my daughter sent me some in a recent goody box – thank you dear XX 

There is a birthday on the Lawns next week so I’m making a chocolate and cherry cake; I’ll leave a bag on the front step to be collected. 

I’m leaving for now with this quote from Nigel Havers: 

“Old Age is like the Corona Virus. No-one wants to get it but you can’t choose”. 

Stay Safe everyone 

Love and Hugs 

Gran E xxxx  

BAKING TIPS: Pub grub

by granebakes

Well, here we are in July, after spending June clearing away birthday cards and spring cleaning. I hope I don’t become anti-social with all this isolation – but no, we will enjoy and appreciate going out and being with friends and family rather than chatting at the window! 

My baking recently has been past favourites – banana and nut loaf, peanut cookies, seedy oaty bakes – all of which you have recipes for. My current diet is soups and poached salmon or chicken, not really of interest to you.  

So, I’ve made a trawl through my old books and come across a notebook from the 1970’s pub-cooking era. This reminded me of how I became such an alcoholic cook (most going into the food of course). I really enjoyed these days, hard work though it was!

Chicken Liver Pate 

This was a real popular item, made using sherry. For those who haven’t cooked livers before, my preparation tip; put them all in a colander, rinse well under the clod tap before cutting in half and trim all the pipey odd bits from the inside using a pair of scissors. 

Anyway, after cleaning and trimming a tub of livers put them into a large frying pan with

  • finely chopped shallots (preferred) or white onion,
  • a slug of oil
  • and a large (James Martin sized) knob of butter.

Cook these slowly before adding in your sherry (Fino or Amontillado) until the mix is bubbling.

Season well with salt and pepper before stirring in a teaspoon of Dijon or Wholegrain Mustard.

Leave to cool then tip into your blender or food processor, pulse until reaching your preferred consistency. Pour this into a dish or individual ramekins and top with melted butter; store in the fridge until required. 

Added flavourings you may wish to consider include pureed garlic or herbs (thyme is good); for texture maybe chopped cooked crispy bacon. 

Easy Meaty Favourites  

Spread your thick pork sausages with onions, garlic and cider in a roasting tin and cover with foil. Cook slowly in a medium hot oven – really tasty! 

Chicken pieces with white wine and herbs works equally well, as do pork chops with apple, sage and onions in lager. 

Large meat balls or patties with tomatoes (tinned or big over ripe fresh ones) with red onion , red wine and basil was another favourite. 

All these were good pub grub alongside the trusty meat pies of course.

Enid’s Sliced Spuds or “Chips with Everything”  

A former boss of mine recently reminded me of my dislike of serving chips with everything. As an alternative I’d cook up large dishes of sliced potatoes and onions with either stock and herbs or milk and cheese. No fancy names, just Enid’s Sliced Potatoes. 

BAKING TIPS: A recipe for vegan mayo and my ways of using Philadelphia

by granebakes

Alternate days of sunshine and cloud. As it’s still “Stay at Home” time I sit outside and read the paper in the sun then when the clouds come there’s cooking (or pottering at least)! I’d noticed a method for Vegan Mayonnaise in a magazine using the magic Aquafaba (chick pea juice) instead of egg. It’s so simple yet effective:

Vegan Mayo 

All you do is mix the following together in a large jug: 

  • 3 tablespoons of Aquafaba 
  • 2 tablespoons of white wine vinegar 
  • 2 teaspoons of Dijon mustard 
  • Seasoning to taste 

Then, over around two minutes, slowly drizzle in 250ml neutral (non-flavoured) salad oil – I used sunflower oil – mixing all the time with your hand blender. Gradually the mixture will thicken.  

The result was very good! I didn’t have any wine vinegar and used cider vinegar – this was rather too strong in my opinion. Any seasonings can be varied – herbs, garlic, chilli for example – just use your tastebuds. 

Cream Cheese 

A favourite ingredient of mine is cream cheese (I prefer Philadelphia) and I use it in both sweet and savoury dishes.  

Party Dip 

A delicious quick dip using either from a jar or freshly boiled and grated, amounts varying according to numbers. For a party I suggest mixing together: 

  • One tub of cream cheese 
  • One jar of drained beetroot 
  • A teaspoon of lemon juice and a little zest 
  • Finely chopped fresh herbs 

Refrigerate for a minimum of one hour before serving. If you prefer a smoother texture wiz up with your hand blender. 

Brownies

Philly also gives an unusual twist to brownies. Heat your oven to 180c/Gas Mark 4 and grease an oblong tin (8×12” ish). The ingredients: 

  • 5oz butter 
  • 5oz chopped dark chocolate 
  • 7oz soft brown sugar 
  • 3 eggs lightly beaten 
  • 2 tablespoons of cocoa and plain flour 
  • ¼ teaspoon baking powder 
  • One tub of cream cheese 
  • Two tablespoons golden caster sugar 

Melt the butter and chocolate with the brown sugar then whisk in the beaten eggs 

Stir in your cocoa, flour and baking powder, then pour your mix into the prepared tin. 

Beat together the Philly and caster sugar, randomly spoon this over the chocolate mix and swirl around with the tip of a knife 

Bake for 35-45 minutes until firm but spongy to touch 

Cool before slicing into squares.

Enjoy baking these should you try them out. Bye for now xxx

Let me know if you try any of these recipes over on Instagram!

BAKING TIPS: Crispy cheesy biscuits

by granebakes

One to go with my evening gin and tonic, this is an old (retro) recipe and is very easy. You’ll need: 

  • 2oz each of plain flour, butter, grated cheddar/grated parmesan or grand padano (cheaper but fine for cooking) 
  • 1 tablespoon of small seeds (linseed, poppy, sesame or similar) 
  • A pinch each of salt, pepper and mustard powder 
  • 1 egg yolk 

How to make…

  • Rub the butter into the flour, stir in all the dry ingredients then add the egg yolk to bind the mixture 
  • Rollout the dough thinly after sprinkling your work surface with a little flour and a few seeds 
  • Use a small (3cm ish) cutter to cut into biscuits then place on a lightly buttered baking tray. This should make around 20, they won’t spread whilst baking 
  • Cook in a medium oven until pale gold and crisp, about 15 mins. They will crisp further as they cool on a rack  

Enjoy! Let me know on Instagram if you test this one.

BAKING TIPS: The ultimate Gran E Bake – My famous meat pies.

by granebakes

I’ve talked before about how meat pies have been a staple of my repertoire. And it seems this reputation remains, as there’s been requests to Gran E bakes for the recipe. So, here goes! 

For the Filling: 

  • Approx 4oz stewing steak, trimmed and cut into bite size pieces 
  • Beef mince (1oz per 4oz steak) 
  • Chopped Kidney adds great flavour to the mix (and isn’t noticed by most people if cut up small enough!) 
  • Enough liquid – stock, beer/ale/wine lying around, plus Hendersons relish of course – to well cover the meat mixture 
  • Onions and garlic softened in oil or butter 
  • Chopped mushrooms add depth and flavour also 

This will need long, slow cooking (approx two hours) .

How to do it:

  • Firstly brown the meat in the pan after the onions are softened 
  • Add the onions and other ingredients in with the meat, cover with your cooking liquid and bring to the boil 
  • Turn down and simmer for up to two hours until the meat is tender 
  • There should be plenty of concentrated liquid at this time to drain off  and use for a fantastic gravy! 
  • Don’t forget to season the mix and liquid to taste as you progress 

For the Pastry: 

  • Always 50% plain to 50% self-raising flour ratio 
  • Salt and mustard powder 
  • Any combination of Lard/Butter/Trex/Atora Suet (half fat to flour ratio) 
  • Beaten egg/water mix 

Method:

  • Rub in the fat to the flour, then mix in the beaten egg/water to form your dough 
  • Roll out fairly thickly, leaving extra to cover your filling 
  • Line your pie dish (buttered of course) with pastry to form the base 
  • Remember to use pie lifts as this helps to keep the pastry lid up and to release stem while cooking 

Assembly

  • The filling should be cool but not too cold before adding to the dish 
  • If adding potatoes to your pie peel, cut into cubes and rinse well in cold water the par-boil for 10-15 minutes 
  • I don’t mix into the pie filling but place as good thick layer over the filling. This helps to soak up any gravy and prevents to pastry lid becoming too wet. 
  • Sprinkle with chopped herbs for added flavour 
  • Cover the dish with the pastry lid and fold inwards all around the edge to form a good seal  
  • Brush with beaten egg and sprinkle with seeds 
  • Pre-heat oven to 200C minimum 
  • Place your pie in the hot oven for at least 30 minutes until the filling is bubbling 
  • Then turn the heat down to medium (around 170C) 
  • Cover the pie with greaseproof paper and cook for a further 40-50 mins 

Timings cannot be too precise as they depend on the type and size of the dish and, of course, your oven!  

When finished the crust should be a lovely golden brown and you’ll know the pie is ready to eat 

Serve with beans, mushy peas and don’t forget your lovely gravy and a splash of Hendersons!

Enjoy!

 

Let me know on Instagram if you try this recipe out! I’d love to see.

BAKING TIPS: Cranks, My original vegetarians – some veggie recipes for you.

by granebakes

Many moons ago in the eighties Cranks cafe in Covent Garden was a great revelation to me, not having any experience with Vegetarian cooking. I’ve hunted out my old Cranks recipe book and am repeating some old favourites , now very relevant and “on trend”. To begin how about: 

Savoury Crumble 

It’s the same sort of method as the previous fruity one, so for the crumble top: 

  • Rub in  4oz of Butter (or Vegan Block) into 6oz flour 
  • Stir in 4ozgrated cheese and 2-3oz mixed seeds and nuts 

For the Vegetable base: 

  • Dice up any root vegetables you have available – white or sweet potato, turnip, swede, carrots, parsnips for example – the quantities depend on the size of the dish you’re using. 
  • One large onion 
  • One tin of tomatoes 
  • Between half a pint and a pint of vegetable stock mixed with milk 
  • Approx 2oz knob of butter 
  • Salt and pepper 

Method:

  • Slice the oven and then soften in the butter with a splash of oil  
  • Stir in the diced vegetables and gently cook for around ten minutes, stirring occasionally 
  • Sprinkle in a tablespoon of flour and add the rest of the ingredients 
  •  Bring to the boil and simmer for 15 minutes 
  • Then transfer the mix to your dish and cover with crumble, pressing down lightly 
  • Bake in the oven at Gas 5/190C for 30-40 minutes until golden brown.

Vegetable Pasties 

Use the same mix as for the crumble and add in some grated cheese and seasoning. Spoon this when cooled onto circles of short-crust pastry – saucer size – moisten the edges then fold over and gently crimp the edges together. Brush with egg or milk, sprinkle with seeds and place on a baking sheet. Bake in a hot oven (200C, Gas 6) for 15 minutes then reduce and cook for a further 15-20 mins.  

Flapjacks 

I’ve re-tried this recipe from Cranks made with Black Treacle and Muscavado Sugar. This gives a rather strong flavour so I think I’d prefer Golden Syrup but the dark sugar was good. You’ll need: 

  • 10oz Porridge Oats 
  • A good pinch of salt 
  • 6oz of butter 
  • 4oz of brown sugar 
  • Two large tablespoons of treacle 

Melt together all the ingredients, adding the oats last. Stir the porridge in then spread this mix into a shallow, greased, oblong baking tray. 

Bake at 190C (Gas 5) for 15 mins, lower the heat cook for a further 15 minutes. Allow to cool slightly before marking into bars whilst still warm. 

Well, as it’s Thursday I’ll be outside banging my saucepan for the wonderful NHS and essential workers. Remember, don’t give in, keep smiling and help where you can. 

Love, Gran E X

BAKING TIPS: All things Yorkshire – James Martin and Hendersons.

by granebakes

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. 

Love Gran E XXX 

BAKING TIPS: Lockdown at The Lawns – shortbread, caramel squares & vegan flapjacks.

by granebakes

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. 

BAKING TIPS: My trusty cookery books

by granebakes

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.

BAKING TIPS: Ovens. A bad workman always blames his tools.

by granebakes

Something I’ve learnt over time is that no two ovens are the same.

During my working life as a cook I have used many differing ovens and ranges – Large, Small, Domestic, Commercial, Gas, Electric, Aga and the rest. 

Recipes can only provide indicative temperatures and cooking times, the cook must be flexible in applying these to their own environment.

This is a major reason why many new cooks suffer disasters; be prepared to test and try, then test and try again! 

When I was demonstrating and asked to give definitive times and temperatures my advice was always to be prepared to be flexible and to use your own judgement; even experienced cooks get things wrong, that’s how they learn! 

So be comfortable with experimenting when you’re getting to know your oven.

Hope this helps. Bye for now!