Tag: blogger

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: 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: Social Distancing – Bakes for when staying home. Part 2.

by granebakes

Well, and here we are. How many weeks are we in of the big shut down? I’ve lost count. I was disappointed that I couldn’t continue to do my Sainsburys shop, which was my only foray into the world outside my cul de sac. But the upside I’m happy to be spending happy hours trawling through old (I mean ancient) cook books and scribbled notes on menu’s from the past, home and jobs. Although today I’m testing a vegan tea loaf – in the oven at present – will give the verdict later….

Following day …

Sliced tea loaf in half to test the centre. This is not a cake nor is it bread – texture definitely dense and sticky, a true malt loaf. Let’s say a “marmite” bake. Certainly full of flavour from all the fruit. So how did I do it?

Vegan Tea Loaf

You will need:

  • a 2lb loaf tin greased and lined. 
  • 6oz raisins 
  • 2oz chopped dates 
  • 1 mashed banana 
  • 2oz brown sugar (dark or light) 
  • 7oz wholemeal self raising flour 
  • 2oz ovaltine powder or granules (or other malty drink) 
  • ½ teaspoon baking powder 
  • ½ teaspoon bicarbonate of soda 
  • ½ teaspoon salt 
  • 2 fluid oz’s plant milk 
  • 1 teabag (preferably earl grey for best flavour) 

Method: 

  1. Set the oven to 4-5 gas (180 fan) 
  1. In a bowl ass raisins and dates, teabag on top. Cover with boiling water and leave to soak for 15 minutes minimum 
  1. In a large bowl add all the dry ingredients, mix well  
  1. Empty wet stuff – raisins and dates (without the teabag) banana and half the milk and stir thoroughly. If its too stiff add the rest of the milk and any remaining soaking liquid 
  1. Spoon into a lined tin and bake for 40 minutes.  
  1. Test the centre with a skewer, if its still sticky then return to the oven for 10 minutes (cover with foil if the top is too dry) 
  1. Cool and slice – what do you think? My granddaughter loved it! 

Ginger and caramel tray cake

Now for an old favourite, even with folk who say they aren’t keen on ginger.  You will need an oblong tin – deep – not swiss roll type. 8” x 12” (ish) greased and lined. 

  • 7oz soft butter 
  • 5oz brown sugar 
  • 3 table spoons black treacle  
  • 3 large eggs 
  • 8oz self raising flour 
  • 1 teaspoon ground ginger (optional) 
  • 1 small jar diced stem ginger in syrup 
  • 1 tin caramel (nestle) 

Method 

  1. Medium oven gas 4 (160 fan) 
  1. In a large bowl place all ingredients (but only 2 large spoons of caramel and 2 of diced ginger, not the syrup) 
  1. Whisk it all together thoroughly 
  1. Place into a tin and cook for 30 minutes – it should be firm and risen – if its not put it back covered with grease proof paper for 10 more minutes 
  1. When cooked place it on a cooling rack 
  1. Whilst warm, prick the top with a fork or skewer and poor over some of the ginger syrup then spread thinly with caramel 
  1. Leave it to cool still in the tin 
  1. Cut it into squares 

Enjoy! Definitely one of my favourites. See what the vegans are missing – sorry folks! 

Just a final note – we are in for a tough time. Weeks or months, who knows? Everyone is affected in a different way. I have had long periods of working from home and it was always the lack of social contact that was hardest to cope with – but at least it prepared me for this! I am fortunate in having family close enough to bring in my supplies and show a cheery face at the window. Myself and my neighbours, all elderly and living alone, are keeping an eye on one and other and speaking on the phone. We have a rota and although now we cant help out by shopping, we can keep chatting – a laugh and a moan – but we are in contact. I’m sure you are all doing the same. So keep it up – stay fit and well. Chat, moan, and laugh away, till next time.

Bye for now. Love from Gran E x

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