Tag: baking

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: 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: 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: Welcome to Planet Covo! Time to try vegan cheese sauce.

by granebakes

Welcome to Planet Covo – yes, it does feel like we’re living in a parallel universe. Life is the same but different, carrying out everyday tasks but more slowly; like travelling under water. In a strange way I feel calmer and more at peace now I have accepted it will be much longer than we anticipated before normality returns.   

Look on the bright side; a sparkling flat, every nook and cranny scoured clean; more time trying new and old recipes; friends from near and far contacted; family all coping well and keeping fit. It will be good when we can have a proper hug rather than a virtual one through the window.  

Vegan Savoury Tarts 

This week I am slightly disappointed with some different “cream cheese” substitute. This supermarket brand made with coconut oil didn’t work in cooking, becoming thin and runny. However, maybe it can be baulked up with small seeds – sesame, linseed, poppy; chia seeds soaked in boiling water for a few minutes do a good job. 

I haven’t tried nutritional yeast flakes before. One of my grand-daughters sent me some, along with a recipe for vegan cheese sauce. The method is to melt together vegan butter with oatmilk, plain flour, mustard, salt and pepper and a minimum of one tablespoon of the yeast flakes. Bring everything to a simmer while stirring continually. I’m going to try this out and will let you know about more exact ingredient amounts.

Vegan Cheese Sauce 

I’ve tested the mock cheese sauce using Nooch (nutritional yeast flakes). It works really well to form a pouring sauce that tastes really good! You’ll need: 

  • Half-a-pint of Oat Milk 
  • 2 teaspoons of cornflour (plain can be used but requires more attention and stirring!) 
  • 2oz of (block) vegan butter 
  • One heaped tablespoon of Yeast Flakes 
  • Half a teaspoon of Mustard Powder 
  • Salt and Pepper 

Place all the ingredients together into a small saucepan and whisk vigorously over medium heat until bubbling. Turn down the heat and cook for a further 2-3 minutes, stirring continuously.  

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!

LIFE TALES: California dreaming…

by granebakes

And it really was! My cousin and her husband had lived there for many years, and were now well established in the Hotel and Restaurant business. They had recently acquired a stunning cliff-top restaurant right on the coastal road. Highway One is spectacular, hugging most of the the California coastline for 656 miles. The main theme was chef’s grilling swordfish, steaks, chicken and ribs on a huge, brick, open-style barbeque cooker. Looking to increase trade at lunchtimes to a wider customer base I was to produce – guess what – quiches and homemade soups!  Clam chowder became a favourite alongside my own carrot and coriander soup.

Highway 1

Living with the family in their stunning home in nearby Pebble Beach, driving to work by the ocean, Barbara Streisand on the radio – what kind of a job was that?! 

I was gathering tips on; cooking a good lasagne; on blanching spare ribs in boiling water before marinating and slow roasting; the same with squid, blanch first to prevent the rubbery texture, dry well then dip in flour and quickly deep fry – YUM! 

Salads and dressings all made from fresh local produce were amazing. One thousand ways with garlic – grown in vast prairie-like fields – practically unheard of or at least not used enough here in the UK. All useful stuff, expanding my ever growing repertoire.  

Another English couple owned a tea shop in nearby Carmel-by-the-Sea. They were looking for a cook to produce English style baking, scones, cakes and yes, quiches! So, three mornings a week (stretching to 3pm!), I baked in this quaint cricket-themed caff called The Sticky Wicket. The baking – or rather the preparation – became a feature. Absolutely no-one made pastry from scratch, or scones. Standing there rubbing fat into flour, another demonstrating role was born! 

Around the corner was another restaurant. Owned by Clint Eastwood, he was known to pop into the Sticky Wicket for coffee and one of my handmade scones and a chat. He was also a customer at Rocky Point (the cliff-top eatery), being very friendly with my cousins. It was a very busy life but so rewarding; and again, I learned a lot. 

But, all good things must come to an end. It was time for me to head back to Sheffield.

BAKING TIPS: Social Distancing – Bakes for when staying home. Part 1.

by granebakes

What a strange, scary-sad time we are experiencing, unlike any other period I have known.  Having an interest in food and cooking is keeping me sane. Flour is in short supply – although I usually keep a good stock (which is dwindling) – an appreciated Mother’s Day gift of 2 large bags was very welcome. Over Easter I was trawling my old recipes – an unusual Simnel cake using chocolate is a tasty treat!  

You will need a deep 8” (20cm) cake tin with a loose base or a springform tin, greased and lined. Set the oven to gas 4 (160 fan). 

Ingredients: 

  • 8oz raisins – soaked in (enough to cover) a sweet sherry, wine or amaretto liquor is good 
  • 8oz butter – a block, softened 
  • 8oz golden/caster sugar 
  • 4 large eggs – beaten 
  • 9oz plain flour 
  • 2oz coco powder 
  • 1 level teaspoon baking powder 
  • 1 level teaspoon bicarbonate soda 
  • 1 teaspoon vanilla essence 
  • 1 small carton plain yogurt or soured cream 
  • 1 packet of block marzipan (to cover the finished cake) plus an extra block to form eleven small balls (apostles!) to decorate 
  • 1 bar plain chocolate to melt over the marzipan 

Method 

  1. Mix all the dry ingredients together in a bowl 
  1. Beat together the butter and sugar in a separate bowl 
  1. Slowly add the egg and vanilla essence to the butter and sugar 
  1. Fold in the dry mix 
  1. Add the fruit with the liquid, yogurt/soured cream 
  1. If the mixture is still a little stiff, add a drop of milk 
  1. Transfer to the tin and bake for 1 hour and 15 minutes 
  1. Test the centre with a metal skewer, it should come out clean (if not put back into oven cover top with greaseproof paper and give it another 10 minutes) 
  1. Once cooked, leave to cool 
  1. Brush the top of the cake with warm Jam (to stick the marzipan) 
  1. Dust surface of the table and rolling pin with icing sugar and coco powder to prevent sticking 
  1. Roll out the marzipan (if it’s difficult put it in the microwave for 10 seconds) and lay over the cake 
  1. Make 11 balls of marzipan and roll them in the coco and icing sugar 
  1. When the cake is covered in jam – then marzipan – melt the chocolate with a knob of butter and pour over the cake, place the balls around the edge  

Vegans, have you discovered the alternative to egg whites?

Aquafaba! Yes, this magic liquid comes from draining your chickpeas! It does take longer to whisk – but reasonable results are obtained. A large stand mixer works best and you can leave it running whilst getting on with preparation. A hand (electric) whisk does the job as well, although you need to stand for around 10 minutes – perhaps the aquafaba in some tins is more watery. 

Before you venture into proper meringues, maybe you would like to try this simple version.

Macaroon biscuits. 

  • Aquafaba from chickpeas thoroughly whisked until fairly stiff 
  • 4oz caster sugar 
  • 1 teaspoon corn flour  
  • 2oz ground almonds 
  • 4oz desiccated coconut 

Method 

  1. Put the oven to gas 4 (fan 160-170) 
  1. Mix together the dry ingredients 
  1. Gently fold into the whisked aquafaba (make sure the dry mix is well incorporated) 
  1. Have ready 2 baking sheets lightly greased and covered with baking paper or rice paper 
  1. Place a dessert spoon full of mix – widely spaced – onto baking sheets. Flatten slightly with the back of the spoon (dipped in water to prevent sticking) 
  1. Bake for 20-30 minutes until firm (not brown) 

I’ll sign off this section – asking you all to stay positive – keep in touch with family and friends… from a distance! Live from week to week, this will pass.  

Love to you all, Gran E 

I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.